Chinese Food Menu

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.

Ingredients:
480g   kurobuta pork chop, thick slices
1   onion, thick strips
2 sprigs   spring onion, dices
2 tbsps   roasted peanut, crushed

Seasoning :
Marinade A
2 pcs   lemongrass, crushed
5   shallots, finely chopped
5   garlics, finely chopped

Marinade B
3 tbsps   fish sauce
1 tbsp   sugar
2 tsps   pepper
1 tsp   dark soy sauce
2 tbsps   water（ignore it for chilled pork）

Directions:
1.Wash pork chop, tap it with back of knife to soften the meat; mix marinade A and marinade B together. Mix pork chop with marinade, chill it in refrigerator for 2 hours to marinate.
2.Add 3 tbsps of oil to a hot wok, shallow-fry pork chops until aromatic and cooked, and then transfer it onto a plate.
3.Stir-fry shredded spring onion in oil, add in 1/4 tsp salt to taste. When it is cooked, take it out and put it beside pork chops.
4.Heat 2 tbsps of oil, pour it over spring onion dices to make spring onion in oil; pour the mixture over pork chops and then sprinkle some peanuts on top. Ready to serve.

Ingredients:
2   large coconuts
1   black young chicken
8   red dates, cored
2   ginger slices
2 tbsps   wine
3 cups   coconut juice

1 cup   coconut meat
1/4 cup   fresh shiitake mushroom slices
3 cups   water

Seasoning :
1 tsp   salt
1/2 tbsp   fish sauce
little   pepper

Directions:
1.Wash black chicken, strain to dry. Chop it into small pieces, blanch with red dates and ginger slices, then rinse thoroughly.
2.Chop off the pointed top of young coconut with a knife, pour out coconut juice and set aside, then scoop out its meat with a spoon.
3.ln each coconut, put in 8 pieces of chicken, fresh mushrooms, red dates, ginger, coconut juice and meat, wine and seasonings. Put them in a steamer or double-boil then for 2 hours. Remove ginger slices before serving.

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:
6   medium-sized prawns
1 cup   cooked crab meat
1 cup   shredded Vietnamese sausage
1/2 bowl   rice
2 tbsps   spring onion dices
1/2 cup   onion dices

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1/2 tsp   yellow curry powder
1 tbsp   prawn head oil
1 tbsp   fish sauce

Directions:
1.Fry prawns in oil until cooked, take them out and strain.
2.Put 1 tbsp of oil into a hot wok, shake to spread the oil evenly, stir-fry onion dices, then add in crab meat and yellow curry powder, and toss thoroughly.
3.Add in cooked rice, stir-fry until aromatic, then add in the rest of seasonings and shredded Vietnamese sausage, and stir-fry thoroughly.
4.Sprinke some spring onion dices, then put in cooked prawns on top. Transfer onto a plate to serve.

Ingredients:
600g   mackerel flesh/mud carp flesh
2 sprigs   dill
2 sprigs   coriander
1/4 cup   spring onion, chopped
1 tbsp   minced red chili
2 tbsps   minced garlic

Seasonings：
3 tbsps   fish sauce
1 tsp   sugar
1 tbsp   crushed black pepper
3 tbsps   corn flour
1/4 cup   water

Directions:
1.Cut dill and coriander finely.
2.Mix chopped herbs with chopped spring onion, minced red chili, minced garlic, seasonings and fish flesh thoroughly. Stir until the mixture becomes sticky and thick.
3.Rub hands with water or oil, knead fish paste into balls, and then press them with palms into a cake-shape.
4.Heat some oil until medium hot, deep-fry fish cakes in it until golden and cooked, take them out, strain and then transfer to a plate.

Ingredients:
20   wild betel leaves
3 lbs（2 lbs remains after fat is removed）   beef rump
3 sprigs   spring onion（chopped）

2 tbsps   roasted peanuts（ground）
little   lettuce, mint, coriander（for wrapping food）
little   fish sauce

Seasoning:
2 tsps   soy sauce
2 tsps   fish sauce
2 tsps   sugar
1 tsp   pepper
1 tbsp   oil

Directions:
1.Pick the large leaves from wild betel; wash and then strain.
2.Wash beef rump, cut it into fine strips, add in seasonings, mix well and then leave to marinate for 1/2 hour. Add in chopped spring onion and ground peanuts, and mix thoroughly.
3.Lay a leaf on a flat surface with shiny face down, put 2 tbsps of beef rump strips on its centre, roll up the leaf and then fix it with a toothpick.
4.Heat a frying pan, add in 2 tbsps of oil, put in beef roll to pan-fry until yellowish brown, turn it over to fry until golden, wrap it with lettuce, mint and coriander and then serve with fish sauce.

Ingredients:
8 pcs   Cantonese wanton wrapping
10g   sole fish meat
100g   shrimps
80g   red sea cucumber
80g   zucchini

1   garlic（minced）
1 tsp   minced ginger
1 tbsp   chilie bean paste

Seasonings：
1 tbsp   fish sauce
1/4 tsp   sugar
1 tsp   corn flour
4 tbsps    water
little   sesame oil & pepper

Directions:
1.Put a Cantonese wanton wrapping between 2 spoons, deep-fry in hot oil to form a small golden bowl, take it out, strain, and set aside.
2.Cut sole fish meat into small pieces, deep-fry in hot oil until golden, take it out, leave to cool, and then grind in an electric mixer.
3.Cut red sea cucumber into dices; blanch red sea cucumber and shrimps separately, rinse, and strain. Cut zucchini into dices.
4.Heat 2 tbsps of oil, stir-fry minced garlic, minced ginger and chilie bean paste until aromatic, add in zucchini, shrimps and red sea cucumber, toss thoroughly over high heat, add in seasonings, stir well, add in grounded sole fish, mix thoroughly. Transfer the mixture into deep-fried wanton wrapping, and line on a plate orderly. Ready to serve.

Ingredients:
1（about 900g）   fresh mandarin fish
1 1/2 tbsps   minced garlic
2 tbsps   butter
1 tbsp   fried shallot
2 tbsps   spring onion in oil
1 tbsp   fried garlic dices

Seasonings：
1 tbsp   fish sauce
1/2 tbsp   sugar
1 tsp   dark soy sauce
1/2 tsp   pepper

 Directions:
1.Mix butter with minced garlic.
2.Remove internal organs of mandarin fish, pat dry, cut it in half along its spine, lay it flat, smear fish with seasonings, marinate for 1/2 hour. Line aluminium paper on a baking tray, brush some oil on it, lay the fish flat.
3.Preheat an oven at 220℃ for 15 minutes, put in the tray of fish to roast for 15 minutes, take it out, and then brush it with butter and garlic.
4.Roast on upper heat until the fish becomes golden, take it out, sprinkle shallot, fried garlic and spring onion in oil. Ready to serve.

Ingredients:
2    delicate & meaty pigeons
1 cup   fish sauce
2 cups   water
1 pc   lemongrass

8   garlics（peeled）
6   shallots
4 tbsps   rock sugar
1 tbsp   dark soy sauce
2 tbsps   Shaoxing wine
3   ginger slices

Directions:
1.Remove internal organs and legs of pigeons, wash thoroughly, blanch in boiling water for 10 minutes, and then strain.
2.Heat a wok, put in ginger slices, garlic and shallots to stir-fry until aromatic, add in fish sauce to cook until it boils, add in water, Shaoxing wine, rock sugar, lemongrass and dark soy sauce, continue to simmer for 10 more minutes to make a tasty sauce.
3.Put in pigeons, turn them once in a while, put on a lid to simmer on low heat for 10 minutes, turn the pigeons over and then continue to simmer with a lid on for another 10 minutes. Turn off the heat. Leave pigeons to cool, take them out, smear them with cooked oil, chop into pieces, transfer to a plate, and then pour a little sauce over.