Diana Anzumi - Entry [Short video can be viewed by clicking the icon next to the photo]
 Diana Anzumi - Entry 【The short video can be browsed by clicking the icon next to the photo】

 Contestant: Diana Anzumi
 Caregiver Trainee: Lin Xiaolan
 Dish: Sweet and Sour Cod (Level 6)

 Contestant: Diana Anzumi
 Care Food Trainee: LAM Hiu Laam
 Dishes: Sweet and Sour Cod Fish (level 6)

 Food and ingredients:
 - 100 grams of fresh pineapple
 - 1/2 green bell pepper
 - 1/2 red bell pepper
 - 1/2 yellow bell pepper (about 80 grams)
 - 140g cod (skin removed)
 - 1 tomato
 - Garlic (appropriate amount)
 - Parsley and thyme for decoration

 Seasonings and sauces:
 - Salt 1 pinch
 - A pinch of white pepper powder
 Brown sugar (appropriate amount)
 - 2 tablespoons of tomato sauce (optional)
 - Water as needed
 - Vegetable oil (appropriate amount)
 - Starch as needed
 - Pineapple juice (as needed)
 - Apple cider vinegar (as needed)

 Cooking method:

 
 Thaw the cod fillets, pat them dry with kitchen paper, add a pinch of salt, white pepper powder, brown sugar, starch and lemon juice to marinate for 10-15 minutes, then set aside.
 
 Cut all ingredients into small cubes (1.5 cm x 1.5 cm). Peel the tomatoes and bell peppers (remember to remove all seeds).
 
 Add oil to a skillet and sauté the pineapple chunks until softened, then stir in the starch mixture until combined (set aside).
 
 Sauté the chopped garlic, then sauté the fish until it changes color (set aside).
 
 Then sauté the garlic, tomatoes, and bell peppers (blanch the three types of bell peppers before sautéing), and cook until almost soft. Add water, tomato sauce, vinegar, pineapple juice, brown sugar, and a pinch of salt, and cook for about 3 minutes. Add water and starch. Test the food with a fork; it should reach a level 6.
 
 Prepare a plate and food ring molds. Place the sauce on the plate. Then add the ring molds (fish, a mixture of bell peppers and tomatoes, and finally pineapple on top). Remove the ring molds and garnish with parsley and thyme. Ready to serve.


 Ingredients:
 - Pineapple (fresh pineapple) 100 g
 - 1/2 pc Green bell pepper
 - Red bell paper 1/2 pc
 - Yellow bell pepper 1/2 pc (around 80 g)
 - Cod fish (without skin) 140 g
 - Tomato 1 pc
 - Garlic Appropriate amount
 - Parsley and tyme (Garnish) For decoration

 Seasoning and Sauce:
 - Salt 1 pinch
 - 1 pinch of white pepper powder
 - Brown sugar Appropriate amount
 - Ketch up 2 tbsp (optional)
 - Water Appropriate Amount
 - Vegetable oil Appropriate amount
 - Potato starch Appropriate amount
 - Pineapple juice Appropriate amount
 - Apple cider vinegar Appropriate amount

 Cooking Method:

 
 Defrost cod fillet, dry it up with kitchen paper, marinate with a pinch of salt, white pepper powder, sugar, potato starch and lemon juice. Marinate for 10 - 15 minutes, set aside.
 
 Cut all ingredients into small cubes (1,5 cm x 1,5 cm). Peel off the skin of tomato, three color bell pepper (remember take out all seeds).
 
 Add oil into fry pan, stir fry pineapple cubes until tender and stirring with potato starch mixture (set aside).
 
 Stir fry minced garlic then fish until color change (set aside).
 
 Then stir fry garlic, tomato and three colors of bell pepper (before stir fry, blanch 3 bell peppers), cook almost tender and add the water, ketchup, vinegar, pineapple juice, brown sugar, a pinch of salt, cook around 3 minutes. Add water and potato starch. Test the food with fork, should be pass the level 6.
 
 Prepare the plate and food ring mold, put the sauce on the plate. Then put into the ring (fish, mix bell pepper and tomato, and pineapple on top. Remove the ring mold, then garnish with parsley and thyme. Ready to serve.