Marinate all ingredients (C) for 15 minutes. Set aside.

Blanch wan tan noodles in boiling water and drain.

Heat the cooking oil, fry in noodles until crispy but not burn, set aside.

Stir fry the marinated beef with some oil until well cooked, take it out.

Using the same wok, heat the cooking oil, sauté garlic and ginger until aromatic fragrant rises.

Add in the ingredients sauce (B) and all the vegetables. Season it with TUMIX® and AJI-SHIO®.

Mix the fried beef back into the wok to coat with the sauce. Adjust the sauce consistently with corn flour mixture.

To assemble, lay the wan tan noodle in a bowl, pour in the sauce on top. Sprinkle some spring onion and fried onion to complete the looks. Ready to serve.

Stir water and agar-agar powder on medium heat.

When it boils and the agar-agar powder dissolves, turn off the heat.

Add the blended pineapple, pineapple flavour cordial and Pal Sweet®.

Pour into mould and let it set.

Chill and ready to serve with low-fat milk.