Chinese Food Menu

Ingredients :
300g   large clams
1pc   dried scallop soaked
100g   minced pork
5g   ginger, shredded
1 tbsp   ginger juice in wine
1/2 cup   sake (Japanese rice wine)
1.5 cup   stock

Seasoning :
1 tsp   cornstarch
1/2 tsp   flavoured salt
1 tsp   cooked oil
little   pepper

Directions:
1.Wash clams thoroughly, cook in boiling water until shells open up. Set aside.
2.Soak dried scallop until tender, tear it into fine shreds, then deep fry in hot oil until crispy. Set aside.
3.Mix minced pork with marinade thoroughly, knead into small meat balls, then cook in boiling water until well cooked.
4.Pour stock, sake, ginger juice and shredded ginger in a pot, bring it to a boil, add in clams and mini meatballs, p oach for a while. Sprinkle crispy scallop shreds on top. Serve in pot.

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:
1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

 
1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
Marinade
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

 
2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

Directions:
1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Ingredients:
4   young coconuts
80g   squid
1   Chinese sausage（diced）
3   shiitake mushrooms（soaked & cut into dices）

 
2   dried scallops（soaked & tear into strips）
20g   dried shrimps
2 tbsps   chicken oil
1 tsp   turmeric powder
1   garlic（slightly crushed）
320g    rice
1 tbsp   ginger juice
360g   water

Seasoning :
A.
2 tsps   soy sauce
2 tsps   oyster sauce
1/2 tsp   sugar
1 tsp   Shaoxing wine
B.
1/2 tsp   salt
1 tsp   chicken essence powder

Directions:
1.Preheat oven to 180℃。
2.Open a small hole on top of coconut to drain out its juice; wash squid, remove its internal organs, cut into dices, blanch in boiling water, and then strain.
3.Heat 1 tbsp of chicken oil in a wok, stir-fry Chinese sausage, shiitake mushrooms, dried scallops and dried shrimps until aromatic, add in squid, toss thoroughly, add in seasonings A, mix well, and then transfer to a dish.
4.Heat the remaining chicken oil in the wok, add in turmeric powder and garlic to stir-fry until aromatic, add in rice, toss thoroughly, pour in ginger juice, mix well, and then remove garlic from the rice. Transfer the rice to an electric cooker, pour in water and seasonings B, cook until it is done.
5.Fold the stir-fried ingredients from step 3 into the cooked rice, toss well, transfer the rice into coconut, cover its top with an aluminium foil paper, and then bake in a preheated oven for 15 minutes. Ready to serve.

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:
1/2   chicken
40 g   cuttlefish head
6   shiitake mushrooms
1 tbsp   medlar berry
3 slices   ginger

Seasonings：
Marinade
2 tsps   soy sauce
1 tbsp   oyster sauce
1 tbsp   ginger juice in wine
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   cooking oil

Directions:
1.Wash and Chop chicken into pieces; wash cuttlefish head, soak in water for about 5 minutes, and then strain.
2.Soak shiitake mushrooms until tender, wash, and then strain. Wash medlar berries and set aside.
3.Put all ingredients into a mixing bowl, add in marinade ingredients, toss well, transfer to a plate.
4.Steam chicken ＆ all ingredients above boiling water over high heat for 12 minutes until cooked. Ready to serve.

Ingredients:
90g   flour
2g   baking powder
2g   ground ginger
50g   egg
45g   milk
60g   brown sugar

 
60g   unsalted butter
10g   ginger juice
10g   white sesame

Directions:
1.Sift flour, baking powder and ground ginger together.
2.Whisk butter and brown sugar until mix. Add egg in by a few additions and whisk until bleneded.
3.Add flour mixture and milk in alternately into the butter mixture, stir gently until mix.
4.Stir in ginger juice and white sesame. Pour mixture into the cake pan and sprinkle with extra white sesame.
5.Reduce heat of oven 170℃ and bake for 20 to 25 minutes. Remove from oven, allow to cool in the tin for 10 minutes before turning out onto a wire rack.

Ingredients:
10   bamboo fungi
20g   Jinhua ham（shredded）
1 tbsp   medlar berry
1（about 320g）   mandarin fish

 
120g   honey peas
1 cup   broth
2 slices   ginger（shredded）
1 tsp   ginger juice
1/4 tsp    salt
1 tsp   cooking oil
little   pepper

Seasoning:
broth 1/2 cup
salt 1/4 tsp
sugar 1/4 tsp
corn flour 2 tsps
sesame oil little

Directions:
1.Soak bamboo fungi in water until tender, cut off it ends, wash thoroughly, trim to equal length. Blanch bamboo fungi and Jinhua ham in hot water separately, rinse and then strain. Wash medlar berry and set aside.
2.Bone mandarin fish, cut fish fillet into strips, marinate with marinade ingredients for 15 minutes.
3.Bring a cup of broth to a boil, add in honey peas, cook for about 1 minute, take out the peas, rinse and strain. Line on a plate orderly.
4.Stuff Jinhua ham and fish meat into bamboo fungi, line the stuffed bamboo fungi orderly, steam over high heat for 5 minutes.
5.Heat a little oil, stir-fry sherdded ginger until aromatic. Add honey peas and stir-fry. Pour in thickenings and medlar berry and cook until it thickens, pour the sauce over the steamed bamboo fungi. Ready to serve.

Ingredients:
300g   chicken fillet
2   oranges
60g   walnut
1 clove   garlic
2 tbsps   orange rind
little   sugar & wine

Seasoning:
1 tsp   light soy sauce
1 tsp   sugar
2 tsps   wine
2 tsps   corn flour
1 tbsp   ginger juice
little   pepper
fresh orange juice 100ml
1 to 2 tsps   sugar （depending on the sweetness of orange）
1/4 tsp   salt
2 tsps   corn flour

Directions:
1. Clean and dry chicken fillet, cut into dice. Marinate.
2. Cut walnut into cubes. Crush garlic.
3.Wash the oranges. Peel one orange and cut into dice, grate rind from the peel and mix well with a little sugar. Juice another orange and mix with sauce ingredients.
4.Heat 1 tbsp oil and stir fry crushed garlic. Add chicken dice and stir fry until cooked. Add wine. Add sauce mixture and cook until thickens and turn off the heat. Add walnut, orange dice and orange rind and stir well. Dish up and serve hot.

Ingredients:
300g   fish fillet
150g   cantaloupe melon
2 pcs   kiwi fruit
1/2 pc   egg
3 tbsps   corn flour

Seasoning:
1 tsp   ginger juice, wine each
1/4 tsp   salt
little   pepper
each 2 tbsps   tomato sauce, sugar
1 tbsp   brown vinegar
1/2 tbsp    white vinegar
each 1 tsp   light soy sauce, corn flour
little   sesame oil
4 tbsps   water

Directions:
1.Clean and dry fish fillet, cut into thick strips, add marinade, mix well and marinate for 30 minutes.
2.Prepare sauce ingredients and mix well.
3.Coat fish fillet with beaten egg and corn flour.
4.Heat 2 to 3 tbsps oil in a frying pan, pan fry fish fillet until cooked and golden brown, drain and dish up on a piece of kitchen paper to absorb excess oil.
5.Peel kiwi and cantaloupe melon, cut into thick strips.
6.Cook sauce and stir well, turn off the heat and stir in fish fillet, kiwi and cantaloupe melon strips. Mix well and dish up.