Description:



Ingredients:
6-8 chicken wings (cleaned and drained dry)
1 1/2 cups golden breadcrumbs
4 cups oils
1 egg ( beaten slightly )
1 teaspoon salt
3/4 teaspoon pepper powder
1/4 teaspoon monosodium glutamate

Directions:
Season chicken wings with salt, pepper powder and monosodium glutamate. Dip into egg and coat with crumbs. Heat corn oil and deep fry chicken wings. Garnish with parsley.

Description:



Ingredients:
1 kg chicken drumsticks(approximately 10 -12 pieces)
4 cups oil

Marinate:
1 3/4 teaspoons salt
1 teaspoon pepper powder
1/4 teaspoon monosodium glumate
1/2 teaspoon black pepper powder (optional)

Batter:
1 cup flour
1 egg white
1/2 cup cold water
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornflour
1 tablespoons oil
2 tablespoons rice flour (optional)

Directions:
Clean and dry drumsticks. Marinate for 3 - 4 hours. Mix batter until smooth and cool in fridge for 20 minutes. Add batter to drumsticks. Coat evenly. Heat oil and dry drumsticks. Drain. Serve with mixed salad if desired.

Ingredients:
10 hotdogs (fried and boiled)
10 slices of firm white bread
10 small pieces of lettuce leaves
10 fancy toothpicks

Sandwich Filling:
1/4 cup of Mazola Corn Oil
1/4 cup of minced onion
1 tablespoon chilli sauce
1/4 teaspoon salt

Directions:
Remove crust from white bread. Flatten slightly with rolling pin. Spread on sandwich filling. Place lettuce ove spread, followd by hotdog. Bring opposite corners of bread together over the hotdog. Peg ends together with toothpick. Cover sandwiches with waxed paper and damp towel. Serve chilled. Garnish with shredded carrots and lettuce.

Ingredients:
600 gms large prawns
2 lemon slices
1 bay-leaf (optional)

Cocktail Sauce:
1 cup Best Foods Mayonnaise
1/2 cup chilli sauce
2 fresh chillies (finely chopped)
1/4 cup prepared horse radish
1 teaspoon lemon juice
3/4 teaspoon of Worcetershire sauce


Directions:
Mix cocktail ingredients in bowl. Chill. Add lemon slices and bay-leaf to 4 cups boiling water. Cook prawns for 9-12 minutes. Plunge prawns into pot of cold water. Run water to cool prawns completely. Shell and devein but leave tail intact. Serve prawns over crushed ice (optional) with cocktail sauce. Garnish with lemon and tomato slices and parsley.

Ingredients:
300 gms mackerel meat
250 gms Wan Tan skin
4 cups Mazola Corn Oil

Seasoning:
1/2 egg white
2 tablespoon water
3/4 teaspoon salt
1 1/2 tablespoons Butterfly Cornflour
1/2 teaspoon sugar
Dash of pepper and monosodium glutamate

Directions:
Pound fish with back of cleaver. Add seasoning gradually. Wrap small portions of fish meat in Wan Tan skin. Deep fly in oil till brown and crispy. Garnish with tomato. Serve with chilli sauce.

Ingredients:
4 cups of Mazola Corn Oil
20 frozen crumb-coat scallops

Tartar Sauce:
1 cup Best Foods Mayonnaise
2 teaspoons sweet pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper powder

Directions:
Mix tartar sauce ingredients and keep in fridge for later use. Heat oil in pan. Deep fry frozen scallops till golden brown. Drain excess oil. Garnish with lemon slices and parsley. Serve with tartar sauce.