Chinese Food Menu

Ingredients :
3   eggplants
5g   dried chili, strips
1 tbsp   ginger, fine dices
2 tbsps   minced garlic
1 tbsp   spring onion, dices

Seasoning :
2 tbsps   water
2 tbsps   soy sauce
1 tsp   chicken essence powder
2 tsps   caster sugar
1 tbsp   sesame seed oil

Directions:
1.Wash eggplants thoroughly, cut in half, blanch in boiling water, strain, then transfer to a dish.
2.Steam in a steamer on high heat for 5 minutes, remove from steam, then cool.
3.Tear the eggplants into strips, then transfer to a dish.
4.Heat 2 tbsps of oil, stir-fry dried chili and ginger, add in seasonings, cook into a sauce.
5.Pour it over the eggplant, add in minced garlic and spring onions, mix thoroughly. Ready to serve.

Ingredients:
1/2   dressed chicken
6   shallots
1   large red chili pepper
1   large green chili pepper
4 stalks   spring onions（use only the white part）

 
1/2 tbsp   soy sauce
1/2 tbsp   black bean paste
1/4 tsp   salt
1/4 tsp   sugar
1/4 tsp   corn flour
1 tsp   Shaoxing wine
oil, sesame oil little each

Directions:
1.Cut up the chicken in chunks, and marinate with soy sauce, salt, sugar, wine, corn flour and 1 tsp of oil for 1/2 hour.
2.Peel and cut shallots in half, cut the red and green chili pepper in chunks, and the white part of the green onions in inch sections.
3.Stir fry the shallots with 1 tbsp oil under medium heat, add marinated chicken pieces and stir fry until half cooked. Put black bean paste and red chili pepper chunks on top of the chicken, do not stir. Sprinkle Shaoxing wine along the sides of the wok. Cover the wok and simmer for 2 minutes under low heat.
4.Remove the wok cover and stir fry until the chicken pieces are fully cooked. Add spring onion sections and a dash of sesame oil, stir lightly and 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:
1/2   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:
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:
Chinese mushrooms 5 [soaked and diced]
Five-spiced pressed bean curd 5 [about 150 g/5 oz] [diced]
Green peas 4 tbsp, Carrot 90 g [3 oz] [diced]
Water chestnuts 90 g [3 oz] [peeled and diced]
Shelled gingko nuts 25 g [1 oz] [optional]
Seasoning:

Sauce Mix：
Lee Kum Kee Premium Soy Sauce 1 tsp
Corn starch 1 tsp
Lee Kum Kee Chicken Bouillon Powder 2 tsp
Water 125 ml [1/2 cup]

Directions:
1. Stir-fry mushrooms and spiced bean curd in 2 tbsp oil until fragrant. Add green peas, carrot, water chestnuts, gingko and stir-fry for about 1 minute. Stir in sauce mix and cook on low heat until sauce thickens.

Ingredients:
300g minced pork
300g Chinese chive
3 tbsp dried small shrimps
1 bind vermicelli
2 egg
3 cups flour

1 cup boiling water
1/2 cup cold water
Seasoning:
1 tbsp soy sauce
1/3 tsp salt
little pepper
1/4 tsp sesame oil

Directions:
1.Mix flour with boiling water until a half done soft dough forms. Add cold water and knead the dough until smooth. Cover with damp cloth, set aside for at least 20 minutes for fermentation.
2.Chop the Chinese chives. Saute dried shrimps without oil until fragrant, remove and set aside. Soak vermicelli to tender, cut into short sections. Whip the egg and stir fry to loosen scrambled egg.
3.Heat wok with 2 tbsp oil, stir fry the minced pork, add in dried shrimps, season with soy sauce and salt, sprinkle 1/3 cup water. Add vermicelli, cook until become transparent. Remove from heat. Mix with egg, Chinese chives, pepper and sesame oil.
4.Divide the dough in small pieces. Roll each dough to oval shaped wrapper. Fill each wrapper with pork filling. Crimp the edges of the wrapper and pinch together to seal. Fry the dumplings with little oil until become yellow in colour.
5.Sprinkle with water, cover, steam the dumplings until the liquid is absorbed and become slighty brown.

Ingredients:
240g uten puffs
3 pcs soft round tofu（cloth-wrapped tofu）
little shrimp roe, sauteed
4 slices ginger, peeled
little Shaoxing wine

Seasoning:
2 tbsps oyster sauce
1 tsp soy sauce
1/2 tsp chicken powder
3/4 cup superior stock
1 tsp corn flour
2 tbsps water

Directions:
1.Blanch the gluten puffs and let dry.
2.Cut each piece of tofu in halves and deep fry in the boiling oil until golden.
3.Heat a clay pot and add a little oil. Add the ginger slices and panfry until slightly golden. Drizzle in the wine and add the seasonings. Bring to a boil and add the gluten puffs and tofu. When the sauce is reduced by half, add thickenings and garnish with the shrimp roe.

Ingredients:
1 bowl cooked rice
1/3 can mackerel in tomato sauce
1/2 tsp minced ginger
1 tbsp mixed beans
1 tbsp chopped green onion
1 egg

3 tbsp oil
Seasoning:
1/2 tsp soy sauce
little black pepper & salt

Directions:
1.Whisk egg, set aside. Place mackerel in tomato sauce into a bowl, press with tablespoon to small bites.
2.Heat wok, add oil, pour in the egg and stir-fry quickly until the egg set and separated.
3.Add cooked rice, minced ginger, stir-fry until the rice separated. Add mackerel, beans, green onion, pepper, salt and soy sauce, stir-fry for 1 minute. Serve.

Ingredients:
● 1 young cucumber
● 60g lean pork
● 60g peanut
● some ginger slices
● little soy sauce & salt
Seasoning:

● little cornflour
● little soy sauce
● little salt

Directions:
1.Wash the young cucumber, pat dry, dice.
2.Cut the pork into cubes. Marinate the pork with the seasonings. Set aside.
3.Heat oil in a wok, saute the pork cubes and ginger slices for 1 minute. Take out.
4.Saute the cucumber and peanut with the remained oil in wok. Add a little water and saute over high heat.
5.Add the fried pork, season with soy sauce and salt. Stir fry until well done. Serve.