appetizer shrimp tofu on orange glaze ingredients: 250g shrimp medium size zest of one orange 100g of tofu

cubed 1 tbsp chopped parsley 4 cloves of garlic minced 1 tbsp olive oil 1 red bell pepper 1 green pepper dash of cayenne pepper salt and pepper to taste toothpicks sauce: juice of one orange oyster sauce sugar to taste

procedure: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. skin the shrimp and cut the back of it but don't cut it through. fry tofu till golden brown, set aside heat oil. Saut garlic then add the shrimp add the zest, parsley and the pepper add the tofu and the cayenne pepper. continue cooking till all shrimp are pink then remove the shrimp tofu, set aside then insert them to the toothpick, red bell pepper, tofu green bell pepper, then shrimp in the same pan, deglaze the pan using the orange juice, then add the oyster sauce add sugar to taste a bit. season with salt and pepper drizzle to the shrimp on toothpick

main course garlic herb chicken ingredients: 1 head of garlic minced 1 tsp dried sage 1 tsp dried rosemary 1 tsp dried thyme 1/4 cup sprite juice of one lemon 1 tsp pepper 1 1/2 tsp salt 500g chicken fillet (breast) 5 celery stalks (strings are removed) 1/2 cup button mushroom minced 1/2 cup corn kernels 1 tbsp butter 1 tsp olive oil procedure: 1. mix the first eight ingredients in a blender or food processor. mix till all ingredients are processed. 2. marinate the chicken to the mixture to one 30 min to 1 hour. (better result marinate for overnight) 3. remove the chicken from the marinate and spread it to a plate. 4. at the one end place half stalk of celery and some mushroom and corn kernels. 5. roll the chicken and tie it to secure the chicken to maintain the shape. 6. at a pan melt butter and add the oil 7. pan seared the chicken and let in brown. turn the chicken for the other side to be brown 8. finish the cooking at the pan or at the oven. until the internal temperature reach 160-180oF. 9. serve quickly.

side dish