Chinese Food Menu

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:
1-2 pcs   spotted crabs
10 slices   rice cake
4 big slices   ginger
2   spring onion
1   egg

Seasoning :
1/2 tsp   salt
1/2 tsp   sugar
1 tsp   corn flour
1 tsp   light soy sauce
little   pepper
2 tbsps   water

Directions:
1.Wash crab and steam for 10 to 15 minutes until cooked. Leave to cool, remove the meat and set aside.
2.Cut ginger into slices, spring onion into sections and beat egg.
3.Heat 2 tbsps of oil, saute ginger and spring onion until aromatic and remove sliced ginger.
4.Add crab meat and sauce and bring to a boil.
5.Toss with beaten egg until well combined, then place crabs on top of rice cake and serve.

Ingredients:
480g   kurobuta pork chop, thick slices
1   onion, thick strips
2 sprigs   spring onion, dices
2 tbsps   roasted peanut, crushed

Seasoning :
Marinade A
2 pcs   lemongrass, crushed
5   shallots, finely chopped
5   garlics, finely chopped

Marinade B
3 tbsps   fish sauce
1 tbsp   sugar
2 tsps   pepper
1 tsp   dark soy sauce
2 tbsps   water（ignore it for chilled pork）

Directions:
1.Wash pork chop, tap it with back of knife to soften the meat; mix marinade A and marinade B together. Mix pork chop with marinade, chill it in refrigerator for 2 hours to marinate.
2.Add 3 tbsps of oil to a hot wok, shallow-fry pork chops until aromatic and cooked, and then transfer it onto a plate.
3.Stir-fry shredded spring onion in oil, add in 1/4 tsp salt to taste. When it is cooked, take it out and put it beside pork chops.
4.Heat 2 tbsps of oil, pour it over spring onion dices to make spring onion in oil; pour the mixture over pork chops and then sprinkle some peanuts on top. Ready to serve.

Ingredients:
4 pcs   king shrimp
1/2   green pepper
1/2   red pepper
4 slices   canned pineapple
1   spring onion

Seasoning :
Deep Fry Batter
egg yolk 1
corn flour 1/2 cup

Thickening
ketchup 2 tbsps
pineapple sauce 1/4 cup
sugar 1 tbsp
corn flour 1 tsp

Directions:
1.Trim shrimps, devein, wash and pat dry.
2.Cut green and red pepper into wedges. Cut pineapples into slices and spring onion into sections.
3.Mix shrimps with egg yolk thoroughly and coat with corn flour. Deep fry the shrimps in hot oil until golden and drain excess oil.
4.Pour oil out with 2 tbsps of oil left in the wok. Saute spring onion, add green and red peppers and pineapples, then stir in sauce. When the sauce starts to be reduced, toss with the shrimps and serve.

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:
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:
● 300g baby oysters
● 2 duck eggs
● 4 1/2 tbsps sweet potato starch
● 1 tbsp finely chopped coriander
● 1 tbsp diced spring onion

Seasoning:
● 1/4 tsp salt
● 1/4 tsp sugar
● 1 tsp fish gravy
● little ground white pepper

Directions:
1.Rinse the baby oysters. Pick out the bits of broken shells and rinse again. Drain well.
2.Whisk the duck eggs. Add sweet potato starch, coriander, spring onion and seasoning. Stir well.
3.Add baby oysters and stir well. Ladle some batter into a heated greased wok. Fry over medium low heat until both sides golden and crispy. 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:
250 g chicken fillet
1/2 green pepper
1 red chili
1 stalk spring onion
1 tsp ground bean paste
1/2 tsp hot bean paste

2 tbsps roasted peanuts
1/2 tsp/each sugar, cornflour
1 tsp light soya sauce
little pepper, sesame oil
1 tsp oil
6 tbsps water
1/2 tsp/each sugar, sesame oil
1 tsp cornflour
1 tsp light soya sauce
1 tsp dark soya sauce

Directions:
1. Skin and then dice the chicken fillet into cubes. Add seasoning and marinate for 15 minutes.
2. Cut the green pepper and red chili into pieces. Cut the spring onion into sections.
3. Heat 3 tbsps oil, saute the chicken fillet until 80% done. Remove.
4. Saute the ground bean paste and hot bean paste until fragrant in remaining oil. Return the chicken fillet and toss well. Add the green pepper, red chili and 1 tbsp roasted peanut stir-fry briefly. Pour in the sauce and cook until thickened. Lastly, add the spring onion and mix well.
5. Dish and sprinkle 1 tbsp roasted peanut on top to serve.