Fish slices in Tomato Sauce

Ingredient
50g green pepper
50g onion
300g fish without bones (carp used here)

Seasoning A
2 tbsp sweet potato starch
2 tbsp flour
2 tbsp corn flour

Seasoning B
1 tbsp rice wine
1 tbsp light soy sauce
1 tbsp corn flour
1 tbsp salt

Seasoning C
2 tbsp light soy sauce
2 tbsp water
3 tbsp tomato sauce
2 tsp sugar
1/2 tsp sesame oil

Method
1. Remove the seeds of the green pepper, rinse and dice; peel onion, rinse and cut into shreds. Mix seasoning A into a flour mixture.
2. Rinse and slice fish, put into a bowl and add seasoning B, marinate for 10 minutes, remove and coat with flour mixture. Deep fry the fish till golden brown, remove and drain.
3. Leave one tbsp oil in the wok and stir fry the onion and green pepper till fragrant. Stir in fish and seasoning C, mix well. Serve.

Tips
1. Tomato contains vit A,B,C and E.

Stewed beef with fries

INGREDIENTS
1 kg of beef (in one inch equal parts)
2 large onions
1 bottle dark beer (eg. St. Bernard Abbot 12)
2 tablespoons Loon (or Liège) apple pear syrup
fresh thyme
1 clove
2 bay leaves
1 tablespoon spicy mustard
1 dash of vinegar
butter
ground pepper
salt
1 kg of fries

METHOD
1. Peel the onions and chop them in not too fine pieces.
2. Heat a large casserole, melt a knob of butter. Fry the onions over medium heat. Let the onions do not brown.
3. Heat a frying pan over medium heat, melt a knob of butter.
4. Sear the meat pieces in the pan until they are golden brown tan. Season the meat during cooking with some ground pepper and a pinch of salt. (see tip 1)
5. Put the pieces of meat in the stew with onions. Keep frying frequently and pour the beer. Mix all of the meat while the beer is brought to a boil. (see tip 2)
6. Once the beer is boiling, pour everything in the frying pan into the stew pot.
7. Add a few bay leaves, a few fresh thyme, the cloves, the Loon (or Liège) apple-pear syrup, mustard.
8. Let the pot roast and a half to three hours to simmer on a low heat. The lid does not need to the pot. The cooking time depends on the quality of the meat. Stir occasionally in the pot and check in between that the meat is cooked.
9. Only when the stew sauce has the desired thickness, place the lid on the stew.
10. Work stew with a dash of vinegar and stir everything. Taste and season with a little ground pepper, and a pinch of salt. Serve a portion stew with fries and a large spoonful of mayonnaise.

TIPS
1. A large amount of meat you bake the best in several small portions. If your pan is too full, the meat is cooked instead of fried.

2. Feel free to use a little more beer than indicated.
3. The ingredients in this recipe are for 4 people.