Chinese Food Menu

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:
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:
young Chinese kale 600g
minced ginger 1 tbsp
minced garlic 1 tbsp
salted fish 2 tbsps

Seasoning:
salt 1 tsp
sugar 1 tsp
Shaoxing wine 1 tbsp

Directions:
1.Pan-fry salted fish until aromatic, then steam it and boned. Set aside.
2.Trim old stems, flowers and old leaves of Chinese kale. Soak in water for 1/2 hour, then strain. Set aside.
3.Heat a wok to very hot, put in oil, stir-fry minced ginger and minced garlic until aromatic. Put in vegetables to stir-fry briefly.
4.Season with salt and sugar, splash in Shaoxing wine, then add in salted fish to stir-fry until a strong aroma comes out. Transfer onto a plate and serve.

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:
1/2（about 600g）   chicken
3 slices   ginger
2 sprigs   spring onion
2   star aniseed
little   shredded spring onions

Seasoning:
1/2 cup   water
1/2 cup   soy sauce
1/4 cup   dark soy sauce
2 tbsps   rose essence wine
80g   rock sugar

Directions:
1.Wash chicken thoroughly, blanch it in a wok half-filled with boiling water for a while and then take it out.
2.Heat up a little oil in a wok, add in ginger, spring onion and star aniseed to stir-fry. Pour in soy sauce ingredients and bring it to a boil. Simmer on low heat for 3 minutes until the sauce condenses. Then add in chicken and pour the sauce over it to colour it. Turn the chicken with skin downwards, cover the wok with its lid and simmer on low heat for 5 minutes. Turn the chicken over and cook for another 5 minutes. Repeat this turning and cooking process until the chicken is cooked.
3.Take the chicken out, leave to cool, cut into pieces and then transfer to a plate. Garnish with shredded spring onions, and then drizzle some soy sauce and seasame oil to taste.

Ingredients:
300g   pork tenderloin
1/2 cup   onion shreds
1 cup   shredded turnip
1/2 cup   shredded carrot
1/3 cup   flour

Seasonings 1
salt 1/2 tsp
pepper little
wine 1 tbsp
water 1/4 cup

Seasonings 2
tomato paste 1 tbsp
salt 1/3 tsp
sugar 1/2 tsp
water1 1/2 cups

Directions:
1.Cut tenderloin to 2 cm thick pieces, pound it with the back of a cleaver. Mix with seasonings（1）, marinate for 1 hour.
2.Coat pork loin with flour, shake off the excess powder. Pan sear both sides. Remove when golden brown.
3.Add 1 tbsp of oil in, saute onion, add carrot and turnip in, saute for a while. Add seasonings（2）, bring to boil. Add pork, simmer over low heat until done（about 4 to 5 minutes）.
4.Thicken the sauce over high heat. Remove to a plate, serve with cooked rice or spaghetti.

Ingredients:
1.2kg   green bean
1 tbsp   pickled vegetables
75g   preserved vegetables

Seasoning:
1 tbsp   garlic, minced
1 tbsp   soy bean paste

 
1/2 tbsp   oyster sauce
1 tbsp   granulated sugar
1/2 tbsp   chicken powder
1/2 tbsp   sesame oil
8 tbsp   broth
1/10 tbsp   pepper
1/4 tbsp   Shaoxing wine

Directions:
1.Wash the beans. Cut into 1 1/2 inche long. Remove the bulb of preserved vegetables. Chop.
2.Heat the wok with oil. Saute the garlic, soy bean paste, pickled vegetables and preserved vegetables till fragrant. Saute with the beans. Drizzle with some wine and saute quickly. Add the rest ingredients of the seasonings. Saute and then covered with a lid. Turn off the fire. Rest for 1 minute. Saute again.
3.Add little broth to saute the beans if necessary. Saute over low heat till cooked.

Ingredients:
450 g chilled boneless chicken feet
4 slices ginger
2 tbsps Shaoshing wine
Accompaniments
onion julienne, lettuce, red and green chilli little

Seasoning:
Hot & Sour Sauce
2 tbsps Thai lime juice
3 tbsps rice vinegar
1 1/2 tbsp sugar
1 tbsp chopped Thai chilli
1 tsp hot bean paste

Directions:
1.Rinse chicken feet, blanch chicken feet in boiling water with ginger and Shaoshing wine for 2 to 3 minutes, remove, rinse with cold water and drain well.
2.Mix hot and sour sauce in a small bowl.
3.Add chicken feet to hot and sour sauce, leave to marinate for 1 hour.
4.Serve with onion julienne, lettuce, red and green chilli.

Ingredients:
300g blace silver carp
little salad dressing
1 egg
1/2 cup corn flour
2 1/2 tbsps water approx.
Seasoning:

1 tsp wine
1/2 tsp salt
1/2 tsp ground white pepper

Directions:
1.Rinse and wipe dry black silver carp. Cut into pieces of about 6 cm long and 3 cm wide. Marinate for 15 minutes.
2.Mix the deep-frying paste into dilute paste.
3.Heat oil in a wok. Coat the fish with deep-frying paste. Deep-fry it until golden brown and drain. Serve with salad dressing.

Ingredients:
500g yellow eel
150g mungbean sprouts
4 cloves grated garlic
1 tsp grated ginger
little wine
little ground white pepper

Seasoning:
2 tbsps dark soy sauce
1 tsp sesame oil
1 tsp corn flour
3/4 tsp sugar
1/2 tsp salt
1/4 cup water

Directions:
1.Rinse yellow eel. Bone and remove head and tail. Scald for a while to remove the slime. Rinse and cut into strips of about 4 cm long.
2.Rinse mungbean sprouts and drain. Heat oil in a wok and stir-fry mungbean sprouts until done. Set aside.
3.Heat oil in a wok. Stir-fry grated garlic and grated ginger until fragrant. Pour in yellow eel and stir-fry until fragrant. Sizzle in wine. Add seasoning. Put in mungbean sprouts and stir-fry until well-mixed. Mix in a little ground white pepper and serve.