Alex - Here have what I know

Ingredients (Serves 2)
- 6 scallops
- 50g grated parmesan
- 1 tablespoon creme fraiche (or sour cream)

For the salad
- 4 vine tomatoes
- 14 asparagus spears
- 6 chopped basil leaves
- 1 teaspoon chopped red onions
- 2 stalks chives

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Served 4

Ingredients

~ 500g beetroot
~ 2 tablespoon olive oil
~ 3 oranges
~ 1/2 cup walnuts* ( * Other nut and their corresponding nut oil may also used)
~ 2 tablespoon walnut oil
~ a pinch of sugar
~ salt and freshly ground black pepper to taste
~ 1 medium head romaine lettuce, cleaned and cut into bite-sized pieces
~ 1 1/2 tablespoon red wine vinegar
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Serves 6
Prep time: 30 minutes
Cooking time: 15 minutes

Ingredients

~ 5g black funfus, soaked in water for 30 minutes and drained
~ 50g shrimp paste, roasted
~ 10 fresh red chillies
~ 3 chilli padi
~ 50ml calamansi juice
~ 1/2 teaspoon salt
~ 1 teaspoon sugar
~ 500g chicken breasts, steamed and shredded or cubed
~ 200g shallots, finely sliced
~ 40g dessicated coconut
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Ingredients

~ 1 tablespoon cajun seasoning
~ 800g lamb backstraps
~ 1 small red onion (100g), chopped finely
~ 2 small egg tomatoes (260g), chopped coarsely 60g baby spinach leaves, shredded finely
~ 2 x 300g cans four-bean mix, rinsed, drained
~ 1/4 cup firmly packed fresh coriander leaves
~ 1/4 cup firmly packed fresh flat-leaf parsley
~ 1/3 cup (80ml) bottled trench dressing
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Crispy fried noodles are sold packaged (commonly a 100g packet) already deep-fried and readyto eat. They’ re sometimes labelled crunchy noodles and are available in two widths-thin and spaghetti-like, or wide and flat, like fettuccine.

Ingredients

~ 4 chicken breast fillets (680g)
~ 500g baby bok choy, shredded coarsely
~ 250g cherry tomatoes, halved
~ 50g fresh shiitake mushrooms, sliced thinly
~ 1/4 cup firmly packed fresh coriander leaves
~ 1 cup (80g) bean sprouts
~ 3 green onions, sliced thinly
~ 100g crispy fried noodles
soy dressing
~ 1/3 cup (80ml) light soy source
~ 1 teaspoon sesame oil
~ 2 tablespoons dry sherry
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Ingredients

~ 1 cup (250ml) water
~ 1 cup (250ml) chicken stock
~ 340g chicken breast fillets
~ 1 small carrot (70g)
~ 1 small red capsicum (150g), sliced thinly
~ 1/2 small chinese cabbage (200g), shredded finely
~ 2 green onions, chopped finely.
~ 3/4 cup (60g) bean sprouts
~ 1/2 cup firmly packed fresh coriander leaves
~ 100g watercress, trimmed
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