Chinese Food Menu

Ingredients:
300g   fish fillet
150g   cantaloupe melon
2 pcs   kiwi fruit
1/2 pc   egg
3 tbsps   corn flour

Seasoning:
1 tsp   ginger juice, wine each
1/4 tsp   salt
little   pepper
each 2 tbsps   tomato sauce, sugar
1 tbsp   brown vinegar
1/2 tbsp    white vinegar
each 1 tsp   light soy sauce, corn flour
little   sesame oil
4 tbsps   water

Directions:
1.Clean and dry fish fillet, cut into thick strips, add marinade, mix well and marinate for 30 minutes.
2.Prepare sauce ingredients and mix well.
3.Coat fish fillet with beaten egg and corn flour.
4.Heat 2 to 3 tbsps oil in a frying pan, pan fry fish fillet until cooked and golden brown, drain and dish up on a piece of kitchen paper to absorb excess oil.
5.Peel kiwi and cantaloupe melon, cut into thick strips.
6.Cook sauce and stir well, turn off the heat and stir in fish fillet, kiwi and cantaloupe melon strips. Mix well and dish up.

Ingredients:
1.5 L water
6 tbsps white vinegar
8 fresh duck egg
2 tbsps tea leaf
1 pc slab sugar
1 bowl cooked rice

Seasoning:
little spiced salt

Directions:
1. Add white vinegar into water. Soak the duck eggs in it for 4 hours.
2. Heat a large amount of water in a pot. Add duck eggs gently and cook the duck eggs for 5 to 7 minutes.
3. Remove the eggs and soak them in cold water for a few minutes. Then shell the eggs.
4. Line the wok with a piece of tinfoil and arrange tea leaves, cooked rice and chopped slab sugar on it. Then, cover and cook over low heat until smoking. Wait for 5 minutes.
5. Put a rack on the tea leaves and arrange the eggs on it. Cover and smoke for 3 to 5 minutes until the eggs become yellowish.
6. Remove the duck eggs. Cut them into halves. Serve with the spicy salt.

Ingredients:
radish 1（about 900g）
salt 1 tbsp
bird’s eye chillies 4（to taste）
Seasoning:
Shanxi vinegar 1/4 cup
white vinegar 1/2 cup

Tianting sweet vinegar 1/2 cup
white sugar 1/2 cup
seasoning 3 tbsps

Directions:
1.Keep the skin of radish on and cut into finger thickness. Marinate it with salt for 1/2 hour, squeeze water out.
2.Together with the chillies, put radish slices into the vinegar mixure. Soak for 1/2 day. Ready to serve.

Ingredients:
640g pork knuckle
640g pumpkin, peeled & diced
2 slices ginger, peeled
scallion 1
1 tbsp garlic, peeled & minced
3 tbsps red curry

Seasoning:
1 tbsp white vinegar
1 tbsp fish sauce
1 tsp chicken powder
2 tbsps sugar

Directions:
1.Cut the pork knuckle into large pieces. Wash and let dry. Heat a little oil in a wok and panfry the ginger and scallions until the ginger is slightly brown.
2.Heat oil in the wok and panfry the minced garlic and the red curry. Add the pork knuckle and stir fry well. Move to the interior pot of a thermal cooker and pour in enough water to cover the pork. Add the seasonings and cook for 30 minutes over medium heat. Cover and move to the external thermal cooker.
3.Let simmer for 2 hours and move to stovetop. Cook for 15 minutes and add the pumpkin. Simmer for another 15 minutes and serve.

Ingredients:
5 Vietnamese king prawns
Seasoning:
1/2 cup white vinegar
1 cup tomato sauce
1 tsp salt
1/2 cup sugar

3 cups bouillon
4 tsp fish sauce
3 tbsp minced garlic

Directions:
1.Soak prawns in water to defrost, cut in half, remove black intestines and sand sac in head, and then pat dry.
2.Put in 2 tbsp of oil in a hot wok, put in minced garlic to stir-fry, add in fragrant fish sauce ingredients to simmer until it boils, check its taste. If it is too light, add in some more corn flour to thicken it.
3.Pour in prawns with shells facing down, cook until their bodies bend and meat becomes firm, and then transfer onto a plate.
4.Pour the fragrant fish sauce over. Ready to serve.

Ingredients:
radish 1（about 900g）
salt 1 tbsp
bird’s eye chillies 4（to taste）
Seasoning:
Shanxi vinegar 1/4 cup
white vinegar 1/2 cup

Tianting sweet vinegar 1/2 cup
white sugar 1/2 cup
seasoning 3 tbsps

Directions:
1.Keep the skin of radish on and cut into finger thickness. Marinate it with salt for 1/2 hour, squeeze water out.
2.Together with the chillies, put radish slices into the vinegar mixure. Soak for 1/2 day. Ready to serve.

Ingredients:
● 90 g [3 oz]   Salad vegetables
● 90 g [3 oz]   Canned whole kernel corn

● 50 g [2 oz] [torn into shreds] Crab-flavored sticks
● 6 [halved] Cherry tomatoes
● 2 tbsp Crab roe
● 2 tsp Lee Kum Kee Premium Soy Sauce
● 4 tbsp Lee Kum Kee Satay Sauce
● 1 1/2 tbsp Lee Kum Kee White Vinegar
● 1 tsp Lee Kum Kee Pure Sesame Oil

Directions:
1. Arrange all ingredients on a salad bowl and chill. Stir in seasoning mix just before serving.