FnC Community Recipes

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Odoo - Sample 1 for three columns

Sweet & Sour Pork 

Recipe By Janethe Co

Sweet & Sour Sauce:
500g pork belly strips, cut into bite-sized pieces, skin removed
1/4 cup plain flour
1/8 cup cornstarch
2 tsp cooking oil
1 clove garlic, minced
1 white onion, diced
1 small-sized yellow bell pepper, diced
1 small-sized red bell pepper, diced
1 small can pineapple chunks
2-3 spring onions, cut to batons

1 Tbsp light soy sauce
1/2 tsp rice wine
1 garlic clove, finely grated
½ tsp ground black pepper

Sweet & Sour Sauce:
½ cup brown sugar
3 Tbsp white vinegar
2 Tbsp tomato ketchup
1 Tbsp light soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp cornstarch mixed with 2 tbsp water


1. Place the pork belly in a bowl and add your marinade. Mix until well combined. Leave in the refrigerator to marinate for 30 minutes.

​2. Make your sweet & sour sauce. Place all the ingredients in a saucepan and cook over medium-high heat. Let this simmer for 5 minutes until the sugar has dissolved. Add your cornstarch slurry mixture to the sauce and simmer for 2 more minutes to thicken. Remove from heat and set aside.

​3. Mix your flour and cornstarch in a bowl. Take out your pork from the refrigerator and dredge each piece in the flour mixture. Deep-fry the pork pieces for 3-4 minutes or until golden brown. Set aside.

 4. Heat up a wok over high heat and add the oil. Add in the chopped garlic and stir-fry until light brown. Add the onion and stir-fry for a minute. Then add the bell peppers and stir-fry for another minute. Add the pork, pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and add the spring onions.

Odoo - Sample 2 for three columns

Singapore Chili Prawns

Recipe By Janethe Co

1 kilo Prawns Large or XL
8 dried chili, rehydrated in water and seeds removed and roughly chopped *
2 tbsp soy bean paste
6 cloves garlic, roughly chopped
1 medium-sized onion, roughly chopped
1 (3-inch) piece ginger, roughly chopped
1 tbsp shrimp paste
425 grams crushed tomatoes
½ cup sweet chili sauce
1 large egg, whisked
2 tsp rice vinegar
Sugar to balance the sourness
Salt to taste

* You can use fresh finger chili or a mix of dry and fresh chili. This will depend on your spicy food tolerance. The 8 dried chili will be at medium spicy level.


1. Clean and trim your prawns, cut the sharp spine above the prawn head. Refrigerate until ready to use.

2. Place the following to your food processor - dried chili, soy bean paste, garlic, onion, and ginger. Add about 2 tbsp of the water where you soaked your dried chili. Puree into a paste and set aside.

3. Heat the oil in a wok over medium-high heat then add your shrimp paste and saute for about 2 minutes.  Then add the chili garlic paste and saute until the paste change in color. Add the crushed tomatoes and cook for about 4 minutes. Add your sweet chili sauce and about 1 to 1.5 cups of water(depends on how much sauce your prefer). Let the sauce simmer.

4. Add the prawns and stir to combine. Reduce the heat for a slow simmer and cover. Cook until the prawns is cooked through, about 5-7 minutes.

4. Remove the prawns from the pan. Add your rice vinegar. Taste the sauce and adjust with salt and sugar accordingly. Let it simmer for 2 more minutes then drop the egg in the sauce and slowly whisk to make the sauce silky.

5. Pour your sauce over the prawns and garnish with the cilantro and spring onions.

Odoo - Sample 3 for three columns

Pork Tenderloin with Pechay

Recipe By Eleonor Tycangco

500 grams Pork Tenderloin 
1 1/2 tsp sugar 
1 1/2 tbsp soy sauce 
3/4 tsp baking soda
6 tsp cornstarch
3 tbsp water 

2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cooking wine
2 tsp sugar
1 tsp cornstarch 
4 tbsp water 

500 grams Taiwan or Tagalog Pechay
1 pc red bell pepper , julienned/sliced
12 strips ginger


1. Cut pork into thin strips
2. Mix all marinade ingredients and marinate pork for atleast 1 hr
3. Combine all sauce ingredients in another bowl. set aside
4. Black Pechay in boiling water for 30 seconds. Remove and put in cold water. drain and set aside
5. Stir fry the pork, and set aside.
6. in the same pan, stir fry ginger and bell peppers.
7. Add cooked pechay and stir fry for a few seconds.
8. Add in pork and sauce. Stir fry and mix over high heat until sauce slightly thickens. 
9. Serve with Hot Rice