Chinese Food Menu

Ingredients :
1 pcs   About 1.5kg beef short ribs
2 tsp   Salt
1 tsp   Black pepper(crushed)

Seasoning ：
1 tbsp   flour
125 ml   beef stock
little   pepper and salt

Directions:
Gravy Method
1. Get 2 tbsp oil from the baking tray, heat it up, add flour and cook until a roux is formed.
2. Add stock gradually, cook until thickened, season to taste.
Method
1. Rinse and dry the ribs, rub with salt and pepper.
2. Preheat an oven to 200℃, place the ribs on the roasting tin with rack bake for one hour (depend on the rareness).
3. Remove and rest for 10 minutes before carving.

Ingredients :
1pcs   Boned pork loin
15 cloves   Garlic
2 tbsp   Flour
100 ml   Madeira wine
100 ml   Chicken Broth

Seasoning ：
1 tsp   Thyme
2 tsps   Salt
a little   Black pepper

Directions:
1. Preheat over to 180℃. Season pork with salt, thyme and black pepper. Tie with a cotton string to maintain the shape.
2. Peel and slice the garlic.
3. Sear the pork loin with a little oil. Put half of garlic slices between the meat.
4. Wrap the loin and garlic with aluminum foil, place in a roasting pan, and roast for 20 minutes. Remove the foil and bake for another 20-25 minutes and rest before carving.
5. Boil the juice from the meat with Madeira wine. Mix flour and chicken broth together, pour into the wine, and bring to a boil and season to taste.

Ingredients :
300g   Medium sized prawn
75g   Straw mushrooms
2 pcs   Tomatoes(wedged)
1 cup   Stock
2cloves   Garlic(sliced)

2slices   Ginger
1   Celery(short sticks)

Seasoning ：
1 tsp   Chicken powder
1/4 cup   Ketchup
2 tbsp   Rice vinegar
2 tbsp   Sugar
4 pcs   Haw flakes
1 tsp   Garlic(minced)
1 tsp   Chili(minced)

Directions:
1.Trim prawns, wash thoroughly, then pat dry. Parboil in oil, set aside.
2.Cut straw mushrooms in half. Blanch in boiling water, rinse in cold water, then strain.
3. Heat some oil in a wok. Add in ginger and garlic, stir-fry until fragrant. Put in straw mushrooms and tomatoes, stir-fry thoroughly.
4. Pour in stock and seasonings, bring to a boil, then add in prawns and celery. Serve immediately in wok.

Ingredients :
6 pcs   Small yellow croakers
1 pcs   Aluminium paper
Seasoning ：
75g   Black tea leaves
100g   Brown sugar

2 tbsp   Soy sauce
2 pcs   Star anise
1 tbsp   Cooked oil
1/2 tsp   Caster sugar
1/2 tsp   Flavoured salt
1 tsp   Rose essence wine
2 sprigs   Spring onion(short sticks)

Directions:
1.Clean and wash yellow croakers thoroughly, pat dry, mix with marinade, then leave for 30 minutes. Set aside.
2.Preheat an oven to 250°C for 20 minutes.
3.Line a baking tray with aluminium paper, put in smoking mixture, place a rack on it, then lay the fish on the rack. Bake them at 250°C for about 20 minutes to smoke the fish until well cooked. Serve.

Ingredients :
300g   Ma Lan（Kalimeris indica）
1 pc   Dried beancurd
Seasoning ：
1 tbsp   Fish sauce
1 tsp   Chicken essence powder
1 tbsp   Caster sugar
1 tbsp   Sesame seed oil
1/2 tsp   Peppercorn oil

Directions:
1.Pick weed from Ma Lan, wash, then strain.
2.Blanch vegetable in boiling water until cooked, remove from water, rinse, cool, then squeeze out excess water.
3.Grind in electric mixer into powder.
4.Grind dried beancurd into tiny pieces.
5.Put all the above ingredients in a mixing bowl, then mix with seasonings thoroughly. Serve.

Ingredients :
450g   Prawns
1 tbsp   Poning soy bean paste
10g   Ginger（strips）
2 sprigs   Spring onion （short sticks）

Seasoning ：
1 tsp   Rose essence wine
2 tbsp   Soy sauce
1 tsp   Oyster sauce
1 tsp   Caster sugar
1 tbsp   Water

Directions:
1.Wash prawns, cut legs and antennae.
2.Heat 2 tsp of oil, put in ginger and spring onion, add in soy bean paste and prawns, stir-fry until the prawns turn reddish.
3.Add in seasonings, stir thoroughly, cover with a lid to cook for 3 minutes. Serve.

Ingredients :
1 rack   Seven-bones lamb
2 tbsp   Olive Oil
2 tbsp   Rosemary or mixed herbs
Seasoning ：
1 tsp   Salt
little   Pepper

Directions:
1.Preheat oven to 220℃.
2.Clean and pat dry the lamb rack, french and season with salt and pepper. Pan-fry the surface until a brwon crust formed over high heat. Remove and set aside.
3.Mix herb with olive oil, then rub onto lamb rack.
4.Place the rack of lamb on a baking rack and roast in the oven for approximately 10 minutes until medium-rare, 15 minutes for medium, 20 minutes for medium-well and 25 minutes for well done. Remove the lamb; let rest for 5 minutes before slicing.

Ingredients :
filo pastry 6 sheets
spinach leave 100g
onion, finely chopped 1/2
olive oil 1 tbsp
cheddar cheese, grated 30g

mozzarella cheese, grated 30g
Parmesan cheese 30g
pine nut 50g
Olive oil for brushing
salt 1/4 tsp
Some pepper

Directions:
1.Rinse and drain spinach leaves, chop finely.
2.Stir fry onion. Add spinach and fry until dry, then mix in pine nuts and cheeses, season.
3.Cut a sheet of filo pastry into 2 portions. Brush one side of a portion with olive oil, and fold into a rectangle. Brush a side with olive oil again.
4.Place the spinach filling at a corner and fold to a triangle. Repeat with other portions.
5.Greased a baking tray, place the triangles on it, bake in a 200℃ oven for 7-10 minutes, until golden brown.

Ingredients :
1/2   salmon fillet, with skin on
30 ml   olive oil
50g   brown sugar
50g   coarse sea salt
little   orange zest

10 slices   orange
little   lemon zest
4 slices   lemon
200g   fresh dill

Directions:
1.Mix sea salt and sugar together. Rub the mixture onto the salmon together with olive oil, orange and lemon zest.
2.Place the salmon into a container. Arrange the orange and lemon slices on, and sprinkle dill over (skin side of the salmon), then cover with plastic wrap. Keep the salmon in fridge for 12 hours. Flip it over and marinate the other side for another 12 hours.
3.When ready, get away all the marinade, and cut salmon into thin slices without skin.

Ingredients :
1   lean duck
200g   dried bamboo shoots
100g   Jinhua ham
4 slices   ginger
2   spring onion

1   dried bamboo leaf
1 tbsp   Shaoxing wine
Seasoning ：
A pinch of salt

Directions:
1.Discard the lungs of duck, wash the duck thoroughly. Blanch it in a pot of boiling water with ginger and spring onion to remove stinks of blood.
2.Remove the duck from water, rinse, then cut away its bottom.
3.Soak dried bamboo shoots in water until softened, then drain. Blanch Jinhua ham in boiling water briefly.
4.Put all the above ingredients in a clay pot, put ginger and spring onion on top, add in Shaoxing wine and water, then simmer on low heat for 4-5 hours.
5.Discard ginger, spring onion and bamboo leaf. Add salt to taste, then serve immediately.