Ingredients  
Chicken Chop (about 500 gm)
... 2 pcs
 
Marinade
SWISS BEAR Marinade & Stir-Fry Seasoning
... 3 tbsp
SWISS BEAR Fancy Mayo
... 4 tbsp
SWISS BEAR Toamato Ketchup
... 4 tbsp
Cashewnuts (chopped)
... 5 tbsp
Oil
... 1 cup
Egg
... 1
   
 
Method
1. Mix chicken chop with marinade and season for 1 hour.
2. Coat chicken chop with cashewnuts, heat up oil and deep-fry with medium heat till meat is golden brown and cooked. Dish and drain.
3. Serve cashewnut chicken chop hot with SWISS BEAR FANCY MAYO and SWISS BEAR TOMATO KETCHUP.
Ingredients  
Venison (sliced)
... 400 gm
 
Marinade
SWISS BEAR Black Pepper Sauce
... 4 tbsp
SWISS BEAR Chicken Stock
... 1 tbsp
Chinese Cooking Wine (optional)
... 2 tbsp
Oil
... 4 tbsp
Chopped Garlic
... 1 tbsp
Corn Flour
... 2 tbsp
Onions (sliced)
... 1 big
Red Capsicum (sliced)
... 1
Green Capsicum (sliced)
... 1
Water
... 2 tbsp
   
 
Method
1. Mix venison with marinade and season for 30 minutes.
2. Heat up 3 tbsp oil, saute chopped garlic till fragrant, add venison and stir-fry with high heat till just cooked. Dish up.
3. Heat up 1 tbsp oil, add all the capsicums and stir well, add SWISS BEAR CHICKEN STOCK, water and cook for 1 minutes.
4. Add venison and stir well, Dish onto serving plate and serve hot with rice.
 
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