Shrimp Balls

Ingredients - 10 slices white bread, crust removed - 700 g. medium shrimp,  peeled and deveined - 1 cup water chestnuts, rinsed and chopped - 1 1\2 tsp. salt - 1 tbsp. soy sauce - 1 tsp. black pepper

1. Cut the bread with a sharp knife into very small cubes, cover and keep aside.  2. Place shrimp, water chestnuts, salt, soy sauce and black pepper in a food processor and grind to a paste. Process for few more seconds until a sticky paste is formed. 3.Transfer to a large bowl, beat the shrimp paste vigorously with a wooden spoon, until combined well. 4. Wet your hands with water and form tablespoons of shrimp mixture into balls, then roll in the bread cubes, pressing lightly to stick the bread cubes. (Make sure that the shrimp balls are completely covered with the bread cubes.) 5. Heat oil in a large wok to 375°F and fry balls in  batches, turning, 2 to 3 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) 6. Transfer with a slotted spoon to paper towels to drain. 7.When all shrimp balls are fried, reheat in a shallow baking pan in a hot oven,  until just hot, about 3 minutes. 8. Serve with sweet and sour sauce.

Spring Rolls

Ingredients

- 8 ounces Cooked chicken 
1 tablespoon vegetable oil
1 cup finely shredded Napa cabbage
1 cup mung bean sprouts
1 cup finely shredded celery
1 scallion, finely shredded
1/2 cup canned shredded bamboo shoots, rinsed and drained
1 1/2 teaspoons thin soy sauce
1/4 teaspoon ground white pepper
1 package (4 ounces) spring roll wrappers
1 tablespoon all-purpose flour
1 quart vegetable oil

1. Cut the chicken into fine julienne pieces and set aside.
2. Heat oil in a wok or skillet over high heat until hot but not smoking. Add  chicken, cabbage, bean sprouts, spring onions, bamboo shoots, bell pepper and carrots. Stir-fry 2 to 3 minutes, or until the cabbage and carrots are just limp. Add soy sauce, salt and pepper, remove from heat, and keep aside to cool.
3. In a small bowl, combine flour with five teaspoons of water. Place the spring roll wrappers on a tray and cover with a dampened cloth.
4. Place 1 wrapper on the cutting board with a corner facing you. Spread about 1/4 cup of the mixture near the bottom corner. Fold the corner nearest you over the mixture. Roll the wrapper up once, fold both sides into the center. Then roll up, sealing last edge with flour mixture. Set aside seam-side down and cover with a dampened cloth. Repeat with remaining wrappers.
5. In a wok or saucepan, heat oil over high heat until oil temperature reaches 375°F. Carefully fry  4 to 5 spring rolls at a time, until golden brown, turning rolls to ensure even browning, about 3 minutes.
6. Remove with a slotted spoon and place on absorbent paper towels. Repeat with remaining spring rolls.
Serve immediately.

Chicken with Mushrooms & Capsicum

Serving: 4 persons
Time: 20 minutes

All You Need: 1 chicken cut into 8 pcs. (cleaned & washed)
1/2 cup Extra Virgin Olive Oil
1 onion (finely chopped)
1 clove garlic (crushed)
1/2 Kg tomatoes (finely cut)
3 pcs capsicum/ red, green, yellow (cubed)
1 tsp. dried oregano
1 tsp ground white pepper
2 small cans al alali Mushrooms Pieces & Stems (drained)
1/4 cup al alali Tomato Paste
1 cube al alali Chicken Stock
1/4 cup fried pineseeds
1/2 cup warm water
Parsley
Salt (to taste)
To Marinate Chicken
1 tbsp al alali Natural vinegar
1 tsp salt
1/4 cup Extra Virgin Olive Oil
3 cloves garlic (crushed)
Ground white pepper (to taste)
Lemon juice

Directions
* Marinate chicken with olive oil, salt, white pepper, lemon juice, garlic and vinegar.
* Grill the chicken in a pre-heated oven for 15 minutes at 180?C or 350?F.
* In a pot heat the olive oil. Fry onion and garlic on low fire.
* Add al alali Mushrooms Pieces & Stems, red, yellow and green capsicum and mix continuously for 7 minutes until soft.
* Add tomatoes and al alali Chicken Cube dissolved in water.
* When mixture starts to boil, add white pepper and oregano. cook for 5 minutes.
* Place chicken on a serving plate. Add the sauce on top.
* Garnish with oregano, parsley and fried pineseeds.
* Serve hot with rice.