Chinese Food Menu

Ingredients:
300g   green beans（or white beans）
2 cubes   Kaiping fermented beancurd
1pc   lotus leaf

Seasoning :
1 tbsp   sugar
1 tbsp   ginger juice
1 tbsp   cooked oil
2 tbsp   stock

Directions:
1.Wash green beans, remove its tops and ends, blanch in boiling water for 1 minute, rinse and then strain.
2.Cut the beans into short sticks of about 2 inches long.
3.Mix fermented beancurd with seasonings into a paste, add it to beans, toss and then set aside.
4.Blanch lotus leaf, line it on a steamer, put beans on it, steam it on high heat for 5 minutes.

Ingredients:
2 bowls   par-boiled brown rice
1/2 pc   red capsicum
1/3 pc   carrot
1/3 cup   zucchini
1/2 cup   corn kernel

 
2 pcs   low fat cheese
1/2 cup   non-fat yogurt
1 pc   egg（beaten）
2 tbsp   spring onion
2 tbsp   mint
1 tsp   paprika

Directions:
1.Preheat oven to 180℃.
2.Brush a pie dish lightly with oil.
3.Mix all the ingredients, except paprika, and then press into the pie dish.
4.Sprinkle with paprika, and bake for 20 minutes.

Ingredients:
6 pcs   medium shrimps
240g   peeled shrimp
4 slices   bread
1   egg
little   crab roe

Seasoning :
1 tsp   salt
1/2 tsp   pepper
2 tsps   corn flour

Directions:
1.Devein peeled shrimp, wash and wipe dry. Mash shrimp, place them in a bowl, add marinade in and mix well. Stir mashed shrimp in clockwise direction to make a sticky paste and chill for 30 minutes.
2.Peel and devein shrimps, wash and wipe them dry.
3.Cut bread into cubes and beat eggs.
4.Take shrimp paste out, wrap a shrimp in, dip some beaten egg and then coat with bread cubes.
5.Heat half wok of oil, deep fry shrimp toast until golden brown and dish up. Place some crab roe on and serve hot.

Ingredients:
For Batter
200g   chick peas flour
10g   chilli powder
5g   salt
6   potatos（cooked and mashed）

3   green chillies（fine chopped）
2tbsp   coriander leaves（fine chopped）
1/2tsp   cumin seeds
1tbsp   curry leaves（fine chopped）
1   lemon（extracted）
little   salt

Directions:
For Batter
Mix all ingredients to make a smooth batter, keep aside.（Batter should be so smooth that if you dip a spoon in it, it should coat the spoon thoroughly.）
For Filling
1. Heat oil in a pan, add curry leaves, cumin seeds, green chillies to fry with aroma, put potato, lemon juice, salt, coriander leaves and mix well. Transfer to a plate and let it cool lightly, make round balls and ready for use.
2.Heat oil in frying pan again, dip ball in batter one by one and put in hot oil over medium heat until light golden. Drain off the oil. Serve hot.

Ingredients:
1   crab
300g   imitation shark-fin
1L   chicken broth
50g   diced asparaguses
1   egg white
50g   shredded carrots
little   vinegar
little   parsley

Seasoning :
1/2 tsp   salt
1 tsp   white sugar
3 tbsps   corn flour
1/3 cup   chicken broth
little   pepper

Directions:
1.Wash the crab. Chop into chunks. Steam the crab over high heat for 10 to 15 minutes. Unshell the crab and obtain the meat.
2.Wash asparaguses and carrot. Dice asparaguses and shred carrot. Blanch. Then rinse in cold water.
3.Bring the chicken broth and thickenings to a boil. Keep stirring until thicken. Add the crab meat and imitation shark-fin. Bring to a boil. Add the carrot and asparaguses. Bring to a boil again. Remove from heat.
4.Add the egg white and keep stirring until done. Serve with some vinegar and parsley.

Ingredients:
chicken 900g
carrot 300g
potatoes 400g
tomatoes 600g
water 3,000ml

Seasoning :
salt 1 tsp

Directions:
1.Remove the internal organs of the chicken. Wash, blanch and rinse.
2.Peel the carrot and potatoes, cut into large pieces. Wash the tomatoes and cut into four pieces.
3.Cook the chicken, potatoes and carrot with boiling water for 15 minutes, then turn to medium low heat and cook for 1 1/2 hours.
4.Put tomatoes in the soup and boil for another 15 minutes. Add salt and serve.

Ingredients:
4   medium-sized soft-shell crabs
4 pcs   super-thin spring roll wrapper
little   organic lettuce, peppermint, basil & coriander（washed & strained）

4 tbsps   corn flour
1/2 tsp   table salt
1/2 tsp   black pepper, ground
1/2   egg yolk

Seasoning :
1/2 cup   fish sauce dip

Directions:
1.Soak soft-shell crabs in water to defrost, strain and then put in a bowl.
2.Put in egg yolk, corn flour, table salt and black pepper sequentially and the toss.
3.Place crabs flat, coat with frying batter evenly, shake off excess coating and then set aside.
4. Deep-fry crabs in medium hot oil until hardened, and then strain excess oil.
5.Brush spring roll wrapper with water to soften, add in lettuce, peppermint and other herbs, put a deep-fried crab in the centre, roll up the wrapper to make a spring roll, then transfer onto a plate and serve it with dipping sauce.

Ingredients:
8   mushroom（8cm diameter）
150g   octopuses
75g   shrimp flesh（diced as 1cm cubes）

55g   scallop flesh（diced as 1cm cubes）
little   salt & pepper
160g   ketchup
80g   garlic butter
8g   breadcrumb

Directions:
1.Rub octopuses with salt to clean them. Tap with rolling pin to tenderize the flesh. Rinse and soak in cold water for 7 to 10 minutes. Then dice as 1cm cubes.
2.Mix octopus, shrimp and scallop, season with salt and pepper.
3.Clean mushroom and remove stalk. Sprinkle with salt and pepper, stuff 1/8 of fillings into it. Add 20g ketchup, 10g garlic butter and 1g breadcrumb. Place the stuffed mushrooms into oven. Bake in 220℃ for 12 minutes until golden brown.

Ingredients:
240g   tenderloin pork
80g   sweet preserved cabbage
1 tsp   minced ginger
1/4 tsp   sugar
1/2 tbsp   soy sauce

1/2 tbsp   corn flour
2 tbsps   water
little   pepper & sesame oil

Seasoning :
2 tbsps   oil
1 tsp   sugar

Directions:
1.Cut pork into strips and then dices. Mince the pork, mix with marinade by stirring unilaterally into a glue.
2.Wash sweet preserved cabbage, soak for 5 minutes, pat dry and then cut into fine dices. Stir in minced ginger and seasonings and mix well. Then steam above water for 5 minutes until sugar melts. Leave to cool and then add in pork to mix until sticky.
3.Place meat cake on a plate, steam above water for 10 minutes until cooked, leave for a while, take it out and a homemade dish is done.

Ingredients:
1 USA (ready to serve) smoked turkey drumstick
1/2lb. ready to serve jelly fish
1/2lb. shredded cucumbers
6 oz. cucumber slices
1 sliced red peper

1 tbs. browned white sesame

Seasoning :
1/4 tsp. salt
1 tsp. sugar
2 tbs. red vinegar
1/2 tsp. chicken powder
1 tbs. sesame oil
a dash of pepper

Directions:
1. shred USA smoked turkey drumstick into slices.
2. Place cucumber slices on the side of plate
3. Mix jelly fish, shredded cucumbers,red peppers with seasonings. Add USA smoked turkey drumstick slices and sprinkle with sesame to serve.