The Banquet

If you can handle the stress of soft boiling multiple eggs while preparing a banquet then this salad is worth the effort.
Soft Boiled Eggs with Tomato and Chilli Salad

• 6 eggs, 1/3 cup brown sugar, 2 tbsp water, 3 tsp light soy, 2 tsp malt vinegar, 1/4 iceberg
• 1 tomato cut into wedges, 1 large green chilli

Soft boil the eggs (place in boiling water for 4 minutes, take out and run under cool water).
Dissolve sugar and water in a warm pan and then add soy and vinegar. Stir and remove from heat.
Arrange lettuce leaves, tomato, halved eggs on platter. Spoon over sauce and garnish with chilli, salt and pepper.
Chinese Broccoli with Oyster Sauce

• 1 bunch Chinese broccoli, 1 tbsp vegetable oil, 2 tbsp oyster sauce, dash sesame, 1 tbsp peanut oil

Chop up broccoli and place in a pan of boiling water mixed with vegetable oil. Wait until bright green and tender and then remove.
Drizzle with sesame oil and oyster sauce. heat peanut oil until hot then pour over the top.