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 :
1/2 packet   crab mushroom
3   crab meat sticks
8 slices   Naruto fish rolls
8   fresh shrimps
3   eggs
270ml   boiling water

Seasoning :
1 1/2 tsps   bonito powder
1/4 tsp   salt
1/8 tsp   sugar
little   pepper

Directions:
1.Mix seasonings with boiling water, set aside to cool.
2. Beat the eggs thoroughly, mix with the seasonings, filter with a sieve and then set aside.
3.Shred crab meat sticks; cut Naruto fish rolls into slices; cut the stems of the mushrooms and then rinse with water; remove the intestines of the shrimps and rinse wth water thoroughly.
4.Bring half pot of water to a boil, blanch crab meat sticks, Naruto fish rolls, shrimp meat and crab mushrooms in it separately, strain, put them into four different small bowls, and then pour in egg mixture. Steam above water on medium to low heat for 4 minutes, and then steam on low heat for another 3 minutes until cooked. Ready to serve.

Ingredients:
2 sprigs   white cabbage
2   brussels sprout
2 sprigs   asparagus
little   shimeji mushroom
2   shrimps
2   scallops

 
3 slices   Japanese fish cake
2 sticks   Japanese crab meat
1   squid
little   vegetarian fish fin
10   dried shrimps
2   dried scallops
2 cups   water
2 slices   ginger

Seasoning :
little   salt & pepper powder

Directions:
1.Wash squid, remove sheath, make cross cuts and slice. Swell dried scallops and dried shrimps. Wash other ingredients.
2.Heat 2 tbsps oil in a casserole. Saute ginger slices until aromatic. Add water and bring to a boil. Add swollen scallops and shrimps and cook for 15 minutes to become broth.
3.Add Chinese cabbage, brussels sprouts and mushrooms and cook for 2 minutes. Then add other ingredients and bring to a boil. Add seasonings. Serve.

Ingredients:
Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp

Seasoning :
Sauce Mix：
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp

Directions:
1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.

Ingredients:
1   free range chicken
little   salt, pepper, flour
25g   oil
55g   butter
150g   white wine
250g   chicken broth

 
1   bay leaf
5g   all-purpose flour
8   mushrooms, 5mm slices
10g   brandy
7g   egg yolk
30g   cream
300g   buttered rice

Directions:
1.Remove claws and breast from chicken. Half the chicken and spread some salt, pepper and flour on the surface. Heat saucepan with oil and 10g butter, fry the chicken lightly. Remove stains, add white wine, 30g broth and bay leaf into the pan and cover with lid, stew for 30 mins.
2.Melt 15g butter in another pan, sprinkle in all-purpose flour, stir fry with wooden scope over low heat until all flour dissolved, add in remained wine and soup from chicken stew to form thick sauce. Filter and place in（1）.
3.Fry mushroom slices in 20g butter, sprinkle with brandy. When done, place into（1）.
4.Mix egg yolk and cream, add into off-heat（1）, add more butter for favourite. Season with salt and pepper. Serve with buttered rice.

Ingredients:
chicken thigh, chop into chunks 2 pcs
salt little
parsley, fine chopped 2.5g
oil 10g

 
mushrooms, cut into 5mm slice 4
bacon, halfed 2 pcs
cooked egg, quartered 1
Worcestershire sauce 15g
hayashi sauce 125g
whisked egg little
puff pastry(2-3cm thick, 26cm dia.) 1

Directions:
1.Season chicken with salt, add chopped parsley and oil, place in baking pan, top with mushroom slices, bacon, cooked egg, pour in hayashi sauce and Worcestershire sauce.
2.Brush whisked egg at edges of baking pan. Place the pastry on top and press. Cut the redundant pastry away. Shape into flower or leave and put on the surface of pie for decoration. Brush egg evenly on surface. Bake at pre-heated oven of 200℃ for 15 minutes, then lower heat to 190℃ and bake for 20 to 30 minutes. Cut and serve when done.

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:
1-2 tomato
1/2 bowl colorful rice
50g assorted fresh mushrooms
1-2 tbsp pine nuts
2slices bacon

1-2 pcs mint（for dressing）
Seasoning:
1/2 tsp salt
1/2 tsp sugar
1 tbsp teriyaki sauce

Directions:
1.Dice the bacon; toast the pine nuts; rinse the assorted mushrooms thoroughly, and crop.
2.Stir-fry the bacon in a heated wok until fragrant. Add the mushroom dices, colorful rice and pine nuts, stir-fry well, add seasoning and mix well.
3. Core the tomatoes, fill with fried rice.
4. Pre-heat the small oven for 2 to 3 minutes, bake the tomatoes for 10 minutes. Remove to plate, garnish with mint leaves and serve.

Ingredients:
● 1 catty fresh baby abalone in shell
● 1 chicken
● 1 cup rice
● 2 whole conpoy (soak in 1/2 cup of water)

 
● 3 pcs dried black mushroom (soaked and sliced)
● 1 stalk spring onion (choppe)
● 8 cups water

Directions:
1. Boil water, add chicken and conpoy and cook for 2 hours on medium low flame.
2. Scoop abalone from the shell with a spoon. Remove bladder and scrub clean with water. Slice into halves.
3. Remove chicken and shred breast meat into chunky strips. Set aside.
4. Add abalone, mushrooms and rice and cook for 45 minutes on low flame. Stir occasionally to prevent sticking.
5. Put shredded chicken into pot. Sprinkle with spring onion and serve.

Ingredients:
10 pcs   shiitake mushroom（soaked）
100g   button mushroom
50g   enoki mushroom
1 each   green & red bell pepper

 
1 stem   Chinese celery
1 tsp   bean paste
12 pcs   lettuce leaf
50 ml   water
1/2 tbsp   dark soy sauce
1/2 tsp   sugar
1/2 tsp   corn flour

Directions:
1.Wash the lettuce, cut the leaves in round shape. Wash shiitake mushrooms, remove stalk and dice.
2.Clean button mushroom, dice. Wash enoki mushroom, cut the ends and section.
3.Wash the bell peppers and celery. Dice all the vegetable.
4.Heat wok with oil. Saute bean paste, bell peppers and celery. Add mushroom dices and thickening, cover the wok with lid. When boiled, add enoki mushroom sections to stir fry. Remove and place on each of the lettuce leaves. Serve.