Chinese Food Menu

Ingredients:
sliced sea coconut 160g
papaya 300g
Tilapia 450g
fresh chicken 230g
jinhua ham 2 slices
sweet & bitter apricot kernels 8g

honey dates 5
ginger 3 slices
dried tangerine peel 1 small piece
water 2,000ml
salt little

Directions:
1.Scrape off the scales and remove the internal organs of the Tilapia. Wash and then shallow-fry with ginger slices until golden.
2.Peel, wash and slice papaya. Wash all the other ingredients with hot water and drain.
3.Wash and cut fresh chicken into pieces. Parboil the fresh chicken in boiling water and drain.
4.Clean and soak dried tangerine peel until tender. Boil in water, then put in all ingredients. Boil over high heat for 15 minutes, then turn to low heat and simmer for 1 hour and 45 minutes.
5.Add salt and serve.

Ingredients:
600g   mackerel flesh/mud carp flesh
2 sprigs   dill
2 sprigs   coriander
1/4 cup   spring onion, chopped
1 tbsp   minced red chili
2 tbsps   minced garlic

Seasonings：
3 tbsps   fish sauce
1 tsp   sugar
1 tbsp   crushed black pepper
3 tbsps   corn flour
1/4 cup   water

Directions:
1.Cut dill and coriander finely.
2.Mix chopped herbs with chopped spring onion, minced red chili, minced garlic, seasonings and fish flesh thoroughly. Stir until the mixture becomes sticky and thick.
3.Rub hands with water or oil, knead fish paste into balls, and then press them with palms into a cake-shape.
4.Heat some oil until medium hot, deep-fry fish cakes in it until golden and cooked, take them out, strain and then transfer to a plate.

Ingredients:
300g   pizza dough
250 ml   pizza tomato sauces
250g   grated pizza cheese
300g   fresh shrimp meat
30g   sliced garlic

50g   sliced onion
20g   chopped fresh dill
60g   anchovies
30g   olive oil
Seasoning:
little   salt & pepper

Directions:
1.Preheat an oven at temperature of 220℃.
2.Shell the shrimps and remove its intestine. Heat a pan with olive oil and slice garlic, add the shrimps to cook until medium with seasonings. Dish and set aside.
3.Roll out the dough to a diameter of 30cm round. Prick with a fork and spread the tomato sauce out the pizza base.
4.Put one of the third of cheese on the base. Then place medium shrimps and the remaining part of cheese on it again. Top with anchovies and sliced onion on the base.
5.Transfer the pizza to the preheated oven to bake for 15 minutes. Decorate with chopped fresh dill after being done.

Ingredients:
10   chicken wings（middle portion）
3 tbsps   honey
1   lemon
2 tsps   roasted sesame seed
2 tbsps   corn flour

Directions:
1.Wash chicken wings thoroughly, pat dry, mix with marinade and leave it for 30 minutes.
2.Cut half of the lemon into wedges and squeeze out the juice from the other half. Set aside.
3.Mix chicken wings with corn flour evenly, shallow-fry them with half cup of oil until both sides are browned and cooked. Strain out excess oil.
4.Heat up a little oil, add in honey and 2 tsps of lemon juice to cook until bubbles appear. Return chicken wings to the wok to stir-fry until the sauce condenses. Transfer to a plate, sprinkle some roasted sesame seed on top and garnish with lemon wedges.

Ingredients:
12   crab claws
450g   shrimp
40g   fat pork
40g   water chestnut
2   egg
4 tbsps   flours

4 tbsps   bread crumb
1 tsp   salt
little   corn flour

Seasoning:
1   egg white
1/4 tsp   pepper
1 tsp   sugar
2 tbsps   corn flour
little   sesame oil

Directions:
1.Wash fat pork, cut into pellets. Peel water chestnuts and smash.
2.Wash crab claws, steam over high heat for 10 minutes, break the crab claws with tongs but keep each claw whole.
3.Shell the shrimps and remove the intestine, mix well with a dash of corn flour. Rinse under water, wipe dry with kitchen cloth and freeze in a refrigerator for an hour.
4.Take out shrimps, smash and transfer into a big bowl, add salt, stir clockwise to form shrimp paste. Add seasonings, water chestnut and fat pork to stir well.
5.Coat the crab claws with shrimp paste to be balls, and then coat with flour, egg and crumb in turn.
6.Heat oil at 200℃, dump crab claws in and deep-fry for 8 to 10 minutes until golden brown, dish and serve.

Ingredients:
90g   flour
10g   cocoa powder
3g   baking powder
little   salt
50g   unsalted butter
65g   brown sugar

50g   egg
60g   milk
little   almonds, chopped
little   strawberry jam

Directions:
1.Combine flour, cocoa powder and baking powder, stir in salt together.
2.Leave butter in room temperature and cream with sugar. Add in egg in small portions until combine.
3.Stir in half of the flour, add in millk and balance flour until clear. Pour into the cake pan to 90% full. Spread chopped almonds on the surface. Bake for 23 to 25 minutes.
4.When baked, leave for 5 to 10 minutes. Cool over wire rack. Use a small cutter to cut a bit muffin on top and place with jam.

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:
6   baby cabbage leaves
160 g   chopped lean pork
80 g   water-soaked jew’s ear（chopped）
1/2 strip   radish（shredded）
2 tbsp   dried salty carrots
80 g   shredded bamboo shoot
1 tbsp   chopped Chinese parsley

Seasoning:
1/2 tsp   cornflour
1/2 tsp   olive oil
1/3 tsp   salt
1/4 tsp   sugar

Directions:
1.Add chopped lean pork into marinade, marinate for a while, heat 1/2 tsp olive oil in wok, stir-fry chopped pork until 70% done.
2.Stir chopped lean pork, chopped Jew’s ear, diced radishes, diced dried salty carrots, shredded bamboo shoot and chopped Chinese parsley.
3.Steam baby cabbage leaves on a dish for 2 minutes, until soft.
4.Take one baby cabbage leaf, scoop a large stuffing and put on one end of cabbage leaf, roll towards the other end.
5.Steam the roll on a dish for 5 minutes, take out and drain surplus water, serves.

Ingredients:
2   tomato
25 g/e   beef ball & chicken ball
1 tbsp   diced baby carrot
1/4   onion

Seasonings：
1   tomato（diced）
1/4 tsp   powdered pepper
1/4 tsp   salt
1/2 tsp   light soy sauce
1/2 tsp   sugar
2 tbsp   water

Directions:
1.Cut beef and chicken ball in crisscross shapes, and cut onion into strips. Cut tomatos into pieces.
2.Put all seasonings in a bowl, stir up.
3.Heat 1 tsp olive oil in wok, saute beef ball, chicken ball, onion, tomato and diced baby carrot until 70% done.
4.Turn to use mild heat, pour seasonings in, braise for 3 to 4 minutes, serve.

Ingredients:
8 pcs   Cantonese wanton wrapping
10g   sole fish meat
100g   shrimps
80g   red sea cucumber
80g   zucchini

1   garlic（minced）
1 tsp   minced ginger
1 tbsp   chilie bean paste

Seasonings：
1 tbsp   fish sauce
1/4 tsp   sugar
1 tsp   corn flour
4 tbsps    water
little   sesame oil & pepper

Directions:
1.Put a Cantonese wanton wrapping between 2 spoons, deep-fry in hot oil to form a small golden bowl, take it out, strain, and set aside.
2.Cut sole fish meat into small pieces, deep-fry in hot oil until golden, take it out, leave to cool, and then grind in an electric mixer.
3.Cut red sea cucumber into dices; blanch red sea cucumber and shrimps separately, rinse, and strain. Cut zucchini into dices.
4.Heat 2 tbsps of oil, stir-fry minced garlic, minced ginger and chilie bean paste until aromatic, add in zucchini, shrimps and red sea cucumber, toss thoroughly over high heat, add in seasonings, stir well, add in grounded sole fish, mix thoroughly. Transfer the mixture into deep-fried wanton wrapping, and line on a plate orderly. Ready to serve.