Ingredients:
250 g spaghetti stick, cooked
1 medium chicken breast, sliced
1 large carrot, sliced into strips
1 large bell pepper, sliced
1 can 150 g sliced mushroom, drained
2 cups chicken broth
1/3 cup oyster sauce
1/3 cup soy sauce
1 large onions, chopped
1 tbsp. finely minced garlic
4 tbsp. cooking oil
1 tsp. sugar
1 tbsp. cornstarch
2 tbsp. cold water
1 tsp. sesame seed oil
salt and pepper to taste

Directions:
1. Heat the cooking oil in a pan. When smoking, add the chicken and stir fry over high heat until lightly brown.
2. Add the garlic and onions. Stir for about 2 minutes.
3. Add the carrots and mushrooms and cook for 3-4 minutes.
4. Pour in the broth, add the soy sauce and salt. Bring to a boil.
5. Blend the cornstarch and cold water.
6. Stir in the cooked spaghetti and bell pepper. Mix well.
7. Add the cornstarch mixture and oyster sauce. Stir until the sauce thickens and clears.
8. Turn off the heat. Add salt and pepper if desired, then stir in the sesame seed oil. Serve.

Ingredients:
2 cups all-purpose flour
1 can 160 ml evaporated milk
1 egg
1 tsp. baking powder
1/2 cup pineapple juice
butter cooking spray
pineapple jam

Directions:
1. In a mixing bowl, combine the flour and baking powder, make a well in the center and add the egg and milk.
2. Gradually incorporate the flour to make a smooth batter, beat in the juice.
3. Heat a griddle or skillet sprayed with the butter cooking spray, for each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
4. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake edges are slightly dry.
5. Continue to cook in batches.
6. Top each pancake with the pineappple jam. Serve while hot.

Ingredients:
350 g shrimps peeled and deveined
350 g calamare cute into 5 cm sqaures
1 red pepper, large size, cut into strips
2 red chili pepper, chopped
1 onion, medium size cut into wedges
3 green onions, sliced
2 garlic cloves
100 g baby corn, cut into halves, lengthwise
2 tbsp black beans, canned, drained
2 tbsp vegetable oil
2 tsp ginger, fresh, grated
3 tsp corn flour
1 tsp sugar
3 tsp soy sauce


Directions:
1. In a plastic bowl put black beans and mash using a fork. Add chili pepper, garlic, ginger, soy sauce and sugar and stir to mix well.

2. In a small bowl dissolve corn flour in ? cup water then pour over beans mixture and stir until well combined.

3. In a wok heat and stir oil and onion for 1 minutes then add red pepper and baby corn and stir for another 2 minutes.

4. Add shrimps and calamare and cook until it curls. Add sauce and simmer stirring constantly until sauce thickens. Add green onion and serve immediately.

Makes 4 servings