Chinese Food Menu

Ingredients:
240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
Marinade
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

Directions:
1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

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:
300g   pork ribs
200g   pumpkin
20g   black olive
1 1/2 tbsps   minced garlic
2 tbsps   boiling oil
1 tbsp   spring onion dices

Seasoning :
2 tsps   corn flour
1/2 tsp   salt
1 tsp   sugar
1 tsp   soy sauce
little   pepper & sesame oil

Directions:
1.Chop pork ribs into small pieces, mix with marinade and leave it for 20 minutes.
2.Wash black olive thoroughly and then chop finely; mix minced garlic with boiling oil, then mix it with pork ribs thoroughly.
3.Peel pumpkin and remove the seed, cut into long pieces, and then transfer to a plate; line pork ribs orderly on top, steam above water on high heat for 12 minutes until cooked, take it out, sprinkle some spring onion on top and then serve hot.

Ingredients:
225g   minced pork
37.5g   salted fish
4   water chestnuts
2tbsp   spring onion（diced）

 
Seasoning:
1/4 tsp   salt
1/4 tsp   sugar
1/2 tsp   soy sauce
1/2 tsp   cornflour
little   pepper & sesame seed oil
3 tbsp   water*

Directions:
1.Wash water chestnuts, peel and then dice; bone salted fish and then dice.
2.Mix all ingredients with marinade, stir until it becomes a paste, divide into 8 portions to knead into balls, and then line them orderly on a plate.
3.Steam above high heat for 10 minutes cooked. Serve hot.

Ingredients:
● 600g chayote
● 1 bighead carp head
● 15g qi zi
● 3 slices ginger
● little salt
● 1 tbsp Shaoxing wine

● little ground white pepper

Directions:
1.Rinse the chayote. Seed and cut into chunks. Soak qi zi in water briefly.
2.Cut the fish head into halves along the length. Sprinkle marinade on top. Fry in a wok with some oil until both sides golden.
3.Boil 2.5 litres of water. Put in chayote, qi zi and ginger. Boil for 20 minutes. Put in the fish head and cook until done. Season With salt and serve.

Ingredients:
● 400 g [14 oz] [cut into 2 cm slices] Soft bean curd/Soft tofu
● 75 g [about 2.5 oz] [diced] Pork

 
● 75 g [about 2.5 oz] [deveined and diced] Shrimp meat
● 75 g [about 2.5 oz] [diced] Baby corn
● 2 tbsp Green peas
● 4 [soaked, drained and diced] Chinese mushrooms
Marinade：
● 2 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
● 1 tsp Lee Kum Kee Pure Sesame Oil
● 1 tsp Sugar
White pepper to taste
Thickening：
● 3 tbsp Water
● 1 tsp Corn starch

Directions:
1. Mix pork and shrimps with marinade.
2. Steam soft bean curd on medium heat for 10 minutes. Drain. Keep warm.
3. Stir-fry pork, shrimps and mushrooms in 2 tbsp oil until done.
4. Stir in baby corn, green peas and thickening. Heat through and pour on steamed bean curd.

Ingredients:
● 4 pcs/1.2kg pork belly, fresh & boned
● 1 bowl honey sauce
● 6 tbsp granulated sugar
● 1 1/2 tbsp salt

● 1 tbsp chicken powder
● 1/10 tbsp five spices powder
● 1/10 tbsp zedoary powder
● 2 tbsp BBQ sauce
● 2 tbsp light soy sauce
● 2 eggs
● 2 tbsp rose wine
● 6 cloves garlic(minced)
● 4 cloves shallot(minced)

Directions:
1.Wash and dry the pork. Marinate it for 40 minutes. Turn the meat evey 10 minutes in order to absorb the marinade.
2.Thread the meat with steel skewers.
3.Preheat the oven. Roast the meat in the oven over high heat at 250℃ to 280℃ for 10 minutes. Turn over and roast for another 10 minutes.
4.Roast the meat at 200℃ to 230℃ for 10 minutes. Leave to cool for a while. Glaze the meat with some honey sauce. Roast again for 5 minues at 200℃. Turn over and roast for 5 minutes. Glaze with honey sauce again. Serve.

Ingredients:
● 2 tsp haddock or pollock
● 2 tbsp finely chopped ginger root
● oil 2 cloves garlic
● 1 tsp finely chopped
● 1 tsp salt
● 1/4 tsp soy sauce
● sesame oil

Directions:
1.Slash fish crosswise 3 times on each side. Mix remaining ingredients and rub fish with mixture
2.Cover and refrigerate from 40 minutes to 24 hours
3.Place on microwave roasting rack and pour any remaining marinade over fish
4.Cover with waxed paper and microwave 8 to 10 minutes, rearranging fish halfway through, or until fish flakes
5.Let stand 2 to 3 minutes