Chinese Food Menu

Ingredients :
1200g   winter melon
2 slices   ginger
2 cups   stock
Seasoning :
1/4 cup   stock
1 tsp   chicken powder
1 tsp   cornstarch
2 tbsp   sake

Directions:
1.Peel winter melon, then scoop balls from winter melon flesh. Carve out some leafy pieces from the peel.
2.Bring the stock to a boil, add in winter melon balls, cook for 10 minutes to let the balls absorb the taste, then remove them from the broth and set aside.
3.Heat 1 tbsp of oil, stir-fry ginger slices, add in seasonings and bring to the boil.
4.Return melon balls to the pan, stir thoroughly, then transfer it to a serving dish. Line the balls in the pattern of a bunch of grapes, garnished with some leaf-shape peels.

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 :
600g   pork belly
1   flounder fish
2   star anises
dried tangerine peel, soaked
1 small slice

 
20g   ginger
spring onion, whole sprig 38g

Seasoning :
to be cooked first 1/4 cup
1/2 cup   sauce
1 tbsp   saffron flower juice
20g   rock sugar

Directions:
1.Blanch whole piece of pork in boiling water, rinse, then strain.
2.Deep-fry flounder fish in hot oil until golden and crispy. Remove from oil, bone, save the bones for later use.
3.Heat some oil, put in star anises, dried tangerine peel, ginger and spring onion to stir-fry until aromatic. Put whole piece of pork on the spices, then pour in wine.
4.Fill in water to cover the pork, add in seasonings, bring to the boil. Lower heat to medium low, stew for about 1 hour until the sauce is reduced by half, then remove the pork from the pan.
5.Cool the pork, cut it up into 4 large cubes, slit a cross of 1 cm deep on the surface.
6.Grind fried fish fillet into tiny pieces. Stuff fish flakes into the cross gently, transfer the stuffed pork to a double-boiler, fill in degreased original stewing sauce, then stew until the meat becomes tender.

Ingredients:
20g   dried shrimp
320g   asparagus
80g   shiitake mushrooms
20g   carrot（fine strips）
2 slices   ginger（shredded）
1   garlic（minced）
1 tbsp   XO sauce

Seasoning:
1/2 cup   broth
2 tsps   oyster sauce
1/2 tsp   salt
2 tsps   corn flour
little   sesame oil

Directions:
1.Wash dried shrimps, strain; drizzle some oil into a wok, stir-fry dried shrimps, transfer to a dish, and set aside.
2.Wash asparagus thoroughly, cut off the coarse skin on its end, and then cut it into sticks. Cut off the roots of mushrooms. Blanch asparagus and mushrooms, rinse, and then strain.
3.Heat 2 tbsps of oil, stir-fry shredded ginger, minced garlic and carrot; add in XO sauce to stir-fry briefly, add in the rest of ingredients and stir-fry thoroughly, add in seasonings, toss well and then transfer to a dish. Ready to serve.

Ingredients:
15g   dried mantis shrimps
40g   cellophane noodles
320g   Japanese radish
5 slices   carrot
2 cups   chicken broth
2 slices   ginger（shredded）

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
little   sesame oil & pepper

Directions:
1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.

Ingredients:
80g   dried oysters
480g   pork belly
3   shallot（sliced）
4 tbsps   Chiuchow bean paste
1 tsp   Shaoxing wine

 
1 tsp   corn flour
2 tbsps   water  

Seasoning :
1 tbsp   brown sugar
1 1/2 cup   water

Directions:
1.Soak dried oysters until tender, wash; wash pork belly, cut into pieces with skin intact, blanch in boiling water, rinse, and then strain.
2.Put 2 tbsps of oil in a clay pot, stir-fry shallot until aromatic, add in dried oysters, toss well, splash in wine, add in pork belly and bean paste, stir thoroughly, add in seasonings, and contine to cook until it boils. Then simmer on low heat until the pork becomes tender, add in thickening sauce, and toss thoroughly. Ready to serve.

Ingredients:
Japanese amberjack（100g×4） 400g
mixed herbs 8g
oil 30g
broccoli 12pcs
avocado（destone & cut into 4pcs） 1

 
bread flour little
butter 35g
salt, pepper little
lemon 1
melted butter 40g

Directions:
1.Spread mixed herbs over fish fleet and press. Allow fish to absorb seasonings for best flavor. Heat pan with oil. Grill both sides of fish.
2.Stir-fry broccoli with 15g butter, add in a little water and cover with lid to cook. Season with salt and pepper when done. Coat avocado with bread flour, pan-fry with 20g butter, season with salt and pepper.
3.Set fish, broccoli and avocado on plate, sprinkle with melted butter, accompany with lemon wedges.

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:
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:
200g   Mozuku
80g   Chinese parsley
300g   Tofu
1,000ml   broth

Seasoning:
1/2 tsp   salt

1 tbsp   corn flour
1 tbsp   water
1 tsp   sesame oil

Directions:
1.Cut the Mozuku and rinse it with fresh water.
2.Clean and remove the roots and cut the Chinese parsley into sections.
3.Scald and shred the beancurd.
4.Boil the broth.
5.Add Chinese parsley, beancurd and Mozuku. Cook for 3 minutes and add Seasonings. Serve.