Chinese Food Menu

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :

salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

Directions:
1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

Ingredients :
2 pcs   mud crab
50g   minced pork
2   egg yolks
2 tsps   light soy sauce
1/2 tsp   water
little   sugar

 
2 tsps   oil
1/2 tsp   corn flour
little   pepper

Seasoning :
little   pepper
little   salt

Directions:
1.Wash crab and remove the gill. Take the fat out and set aside.
2.Steam crab for 10 minutes, leave to cool and remove meat.
3.Marinate minced pork for 15 minutes.
4.Heat 1 tbsp of oil, stir-fry minced pork until aromatic and remove.
5. Mix minced pork, crab meat, egg yolk and seasonings well and stuff in the crab shell. Steam over high heat for 8 minutes and serve hot.

Ingredients :
4-6   shrimps
little   corn flour

Seasoning :
1/2 tsp   salt
little   ground black pepper

Chicken Sauce
2 tbsps   Thai chicken sauce
1 tsp   fish sauce
1 tsp   lime juice

Directions:
1.Remove the heads and intestines of the shrimps, wash them thoroughly, cut them into halves, mix with the marinade ingredients and marinate them for a while. Then coat them with some corn flour.
2.Put some oil into a heated frying pan. Pan-fry the shrimps until golden brown and well cooked. Place on the dish.
3.Mix the chicken sauce ingredients well and then serve it with the shrimps.

400g   pork ribs

2 pcs   honey peach

2 slices   lettuce

Seasoning :

minced shallot 2 tsps

salt 1/4 tsp

sugar 1/2 tsp

Maggi seasoning sauce 1tbsp

Worcestershire sauce 1/2 tbsp

corn flour 1 tbsp

beaten egg（to be added later） 1 tbsp

corn flour（to be added later） 2 tbsps

Salad Dressing

miracle whip 4 tbsps

ketchup 1 tsp

Directions:

1.Cut pork rib into strips of 2cm×4cm, pat dry, mix with mariande and leave it for 1 hour.

2.Cut honey peach into thick slices; prepare salad dressing and set aside.

3.Mix pork ribs with beaten egg and then corn flour, put into hot oil to deep-fry until browned and cooked, and then strain.

4.Heat up a little oil in a wok, return pork ribs to stir-fry until hot, and then turn off the heat. Add in salad dressing and honey peach to stir-fry, and then transfer to the top of lettuce. A refreshing dish for the summer is ready to serve.

Ingredients:
150g   ostrich meat
1 tsp   white vinegar
1   twisted doughnut
1/2   green pepper
2   mangoes
1   garlic

Seasoning :
1/2 tbsp   corn flour
2 tsps   soy sauce
1/4 tsp   sugar
little   pepper & sesame oil
1 tsp   oil（add in later）
3 tbsps   sweet chilli sauce for chicken
1 tbsp   ketchup

Directions:

Ingredients:
1-2 pcs   spotted crabs
10 slices   rice cake
4 big slices   ginger
2   spring onion
1   egg

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1 tsp   corn flour
1 tsp   light soy sauce
little   pepper
2 tbsps   water

Directions:
1.Wash crab and steam for 10 to 15 minutes until cooked. Leave to cool, remove the meat and set aside.
2.Cut ginger into slices, spring onion into sections and beat egg.
3.Heat 2 tbsps of oil, saute ginger and spring onion until aromatic and remove sliced ginger.
4.Add crab meat and sauce and bring to a boil.
5.Toss with beaten egg until well combined, then place crabs on top of rice cake and serve.

Ingredients:
300g   pork with skin
50g   dry turnip
100g   pumpkin
1/2 tsp   salt
1/2 tsp   sugar

 
1 tsp   light soy sauce
1 tsp   corn flour  

Directions:
1.Cut the pork with skin into thin slices and mix well with salt, sugar, light soy sauce and corn flour.
2.Wash and cut the dry turnips into thin slices, then mix with the pork.
3.Peel and cut the pumpkin into slices, and place on the bottom of a plate.
4.Put the pork and dry turnip slices on the pumpkin.
5.Steam for 10 minutes in medium high heat and serve.

Ingredients:
600g   large shrimps
1/3 cup   instant oatmeal
1   egg, beaten
1 tsp   white sugar
1 tsp   holick powder

Seasoning :
1/2 tsp   salt
little   corn flour

Directions:
1.Remove the intestines from the shrimps. Wash. Blot dry. Make butterfly cuts at the back. Marinate for 3 to 5 minutes.
2.Shallow-fry the shrimps until golden brown. Drain well. Dish.
3.Heat a pan of oil. Add the beaten egg. Keep stirring with chopsticks. Add the oatmeal. Deep-fry until golden brown. Drain well.
4.Combine the oatmeal, sugar and holick powder. Stir well. Place it on top of the shrimps.

Ingredients:
10g   bird’s nest
10g   jinhua ham
100g   egg white
200g   water for soaking bird’s nest
60g   cooked crab meat

 
10g   carrot（fine dices）
1 cup   broth
1 tbsp   water
1 tsp   corn flour

Seasoning :
1/4 tsp   salt
1/4 tsp   salt
little   sesame oil

Directions:
1.Wash bird’s nest, soak in water thoroughly, strain; save the bird’s nest water for later use.
2.Rinse jinhua ham thoroughly, cut into shreds, and then steam to cook.
3.Put 200g bird’s nest water and egg white seasonings into egg white, beat thoroughly, filter out foam, steam on medium heat for 10 minutes until cooked.
4.Heat 1 tbsp of oil in a wok, add in carrot to stir-fry thoroughly; pour in broth and bird’s nest to cook until it boils; add in seasonings to cook on low heat for 10 minutes; add in crab meat to cook. When it boils, pour in thickening sauce. Pour the bird’s nest over steamed egg white, sprinkle shredded jinhua ham on top. Ready to serve.

Ingredients:
4-6   large shrimps
1 sprig   peppermint
little   corn flour
200g   tempura batter mix
700ml   iced water
1   egg yolk

 
1/2 tsp   salt
1/2 tsp   white sugar
little   pepper
100ml   tempura sauce
1 tbsp   minced turnip

Directions:
1.Shell the shrimps and remove the intestine. Wash. Blot dry. Separate the shrimp heads and bodies. Slightly press the shrimp bodies.
2.Marinate the shrimps for 5 to 10 minutes.
3.Combine the tempura batter mix and iced water. Stir well. Add the yolk. Stir well. Set aside for 5 to 10 minutes.
4.Heat a pan of oil. Coat the shrimp in sequence with the corn flour and tempura batter. Deep-fry until done. Dust some corn flour onto the shrimp heads. Deep-fry until done.
5.Dip peppermint in tempura batter, deep-fry until done. Serve with the dip.