Crispy Fish Slices With Mustard Sauce

Ingredients :
500g meat
5 slices cracker ( spread on plate )

To marinate :
1 tbsp ginger wine
1/4 tsp sugar
some pepper powder
1 tsp salt
2 stalks spring onion ( flatten and squeee juice )
some sesame oil

Batter :
1 1/2 rice bowl plain flour ( 230gm )
2 tbsps potato starch / rice flour
2 tsps baking powder
1 1/4 rice bowl water
1 tsp sakt
1/2 tsp M.S.G.
3 tbsps oil

Mustard sauce :
5 tbsps mayonnaise
1 tbsp condensed milk
1/4 tbsp lemon juice
1/2 tbsp wasabi
1/4 tsp salt

Method :
1. Cut fish meat into slices and marinade for 15 mins, dip it into batter and deep fry till golden brown, drain well.
2. Mix well with mustard sauce, lace on cracker and serve it hot.

Steamed Fish With Mushroom And Ham

Ingredients :
1 groupa ( about 600g )
2 big slice ham ( 16 pcs )
8 black mushrooms
2 stalks spring onion ( flatten )

To marinate groupa slices :
1/2 tsp salt
1 tbsp water
2 stalks spring onion
some pepper powder
1/2 tsp M.S.G.
1/2 tbsp wine
1 tbsp ginger juice
some sesame oil

{ corn flour
sugar
soda
salt } rub on fish then rinse away to remove the smell

Method :
1. Remove central bone from fish, then cut the fish meat into 2cm X 5cm thin slices and marinate for 20 minutes. Add corn four to marinate.
2. Cut ham and mushrooms into small pieces.
3. Arrange fish head and central bone on the serving plate, slices of fish, ham and mushrooms alternately, as ilustrated around fish, place in steamer and steam 8 minutes over high heat till cooked.
4. Heat wok with some oil & sprinkle wine, add in wine and serving sauce till boil, add some cornstarch solution to thicken the sauce and pour fish and serve.

* Grease the plate before putting fish for arrangement.
* Mushroom marinate with sesame oil and soya sauce.

Stir Fried Pork Rolls With Black Pepper Sauce

Ingredients :
500g pork loin ( tenderise it )
1 stick celery ( shredded ) * add a dash of salt
1/2 tbsp shallots ( chopped )
100g golden mushroom
1/2 tbsp garlic ( chopped )
1/2 tbsp chilli ( chopped )

To marinate :
2 tbsps water
1 tbsps fish sauce / light soya sauce
1 tbsp wine
1 tsp sugar
1/4 tsp 5 spice powder
1 tbsp potato starch

Serving sauce :
1/4 rice bowl water
1/2 tbsp black pepper
1 tbsp A1 sauce
2 tbsps tomato sauce
1 tsp coriander powder
1 tbsp sugar

Method :
1. Cut pork loin into slices and marinate for 30 minutes then add potato starch , place the golden mushroom and celery on it and roll, then deep fry till golden brown, drain well.
2. Heat wok with some oil fragrant the chopped ingredients and serving sauce, sprinkle some wine & add corn solution, add in well fried pork rolls and stir evenly.
->sugar and tomato sauce
->1/2 tsp black pepper
->coriander powder

Fried Sea Cucumber With Duck

Ingredients :
1 duck
4 sea cucumbers ( cut into pieces )
12 black mushrooms
1 slice cinnamon
1 star anise
4 slices ginger
2 tsps minced garlic

To marinate :
2 tbsps light soy sauce
1 tsp 5-spice powder -> marinate 1-2 hours

Serving sauce :
1/2 rice bowl hot water
some sesame oil
cinnamon

{1 1/2 tsp salt
1/2 tbsp wine - shao xing
1 star anise
4 slices ginger} put into stomach

Method :
1. Wash the duck , drain well and marinate thoroughly , then rub the dark soy sauce over the skin .Deep-fry the duck over high heat for a while, remove wash away oil and drain well .
2. Stuff the cinnamon stick, star anise, ginger and spring onion and serving sauce into the stomach of the duck, steam it for 2 hours, remove the stuffing.
3. Drain the retained serving sauce, place the duck onto serving plate .
4. Heat wok with some oil, fry minced garlic till fragrant, add in mushrooms, sea cucumber, wine and retained serving sauce for a while, add some cornstarch solution to thicken the sauce, then pour on the duck and serve.

* 1 tablespoon of cornstarch and 1 tablespoon of water . mix then add .
* sea cucumber - boil ginger and spring onion & 1/2 tsp salt & sugar and hua tiao wine. add sea cucumber to remove smell about 10 mins .

Fried Bean Curd

Ingredients :
4 small squares soya bean curd ( put beancurd in bad to squeeze out water )
500g shrimp
2 eggs
2 stalk spring onion ( cut into rings )

To marinate shrimp paste :
1/4 tsp salt
1/2 tsp M.S.G.
1 tbsp cornflour
some pepper powder
some sesame oil

To marinate bean curd : * mix together with beancurd *
1/2 tsp salt
2 egg white
1 tbsp cornflour/ potato flour

Method :
1. Wash shrimps and dry it, use a knife and hit it till fine . Mix in all shrimp paste ingredients and knead it till sticky in the form of shrimp paste .
2. Smash bean curd till very fine , mix in all bean curd ingredients and shrimp paste , mix well .
3. Use about 24 tablespoons or small plate, coat it with some oil, all in all mixture on to spoons or small plate. Steam it for 8 minutes till cooked, remove and let it cool .
4. Deep fry the bean curd until golden brown, remove drain well and serve .

Shark Fins With Crab Meat

Ingredients :
300g shark fins ( wet )
150g crab meat
100g chicken meat ( cooked )
1 egg whtie
1/2 tbsp crispy flat fish

Serving sauce :
6 bowls chicken stock
3 tsps salt
1 tsp sugar
1/2 tbsp ground crispy flat fish
4 tbsp potato starch

Initial Boiling :
2 bowls chicken stock
1 tsp salt
1 tsp sugar

Method :
1. Boil shark fin with initial boiling sauce for 2 minutes, drain well. Add spring onion and ginger slice to boil.
2. Heat wok with some oil, add in wine, serving sauce till boil, pour in all the ingredients , add some potato starch solution to thicken the sauce, lastly add in egg white, sprinkle the crispy flat fish and serve it hot .

* Fry spring onion & ginger.
* Heat wok, try spring onion , ginger remove throw away .
* Sprinkle wine on hot oil, then add serving sauce.
* Put chicken meat, crabmeat, 1 tsp sugar , sharksfin.
* Prepare 4 tbsps potato starch with equal amount of water.
* Prepare egg white .

Chicken wrapped with roll folder

Ingredients :
300g chicken meat
5 black mushrooms
1 onion
8 water chestnuts
1/2 red carrot
30g green peas
100g spring onion
1 pkt spring roll pastry

To marinate chicken meat :
1/2 tbsp cornflour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp bi-carbonate of soda
some pepper powder
some sesame oil

Serving sauce :
3 tbsp water
1/2 tbsp light soya sauce
1/2 tsp sugar
some pepper powder
some sesame oil

Method :
1. Cut chicken meat into small cubes and marinate for 30 minutes, then parboil in hot oil ,remove and drain well.
2. Cut onion, black mushrooms, water chestnuts and carrot into cubes .
3. Heat wok with some oil, stir fry chopped garlic onion till fragrant, add in all ingredients, on high fire sprinkle some wine, following up the serving sauce stir evenly, add some cornstarch solution to thicken the mixture as stuffing(optional).
4. Place the stuffing onto roll folder and tie with green onion, then deep fry it till golden brown and serve it hot .

1 ) chicken marinate -> season salt, pepper, corn flour, sesame oil & 2 tbsp of cooking oil -> 1/2 hour
2 ) Parboil chicken in oil, remove when cooked .

Crispy Chicken

Ingredients :
1 chicken
2 tbsps maltose
2 tbsps black vinegar
1/2 rice bowl hot water

To marinate :
3 tsps salt
1/2 tsp 5-spices powder

Salty soup :
10 rice bowls water
2 star anise
1 cinamon
5 slices licorice
1 tbsps salt

Method :
1. Clean the chicken and marinade for 1 hour.
2. Boil the chicken into salty soup under low heat for 20 mins, remove and drain well .
3. Mix the maltose, black vinegar and 1/2 rice bowl of hot water, then pour the mixture on the chicken evenly for several times, Hand the chicken till dry .
4. Heat wok with some oil, deep fry chicken into hot oil till golden brown, remove and drain well, cut into pieces and rrange on serving plate and serve it hot .

Prawn and assorted vegetables in basket

Ingredients :
300g yam ( scraped )
250g prawn meat
1r ed carrot ( cut into thin slices )
6 black mushrooms
2 red chillies
2 stalks spring onion ( cut into short length )
30g green peas
2 tsps chopped garlic
50g cashew nuts
80g wheat starch

Seasoning for yam paste :
3 tbsps oil
1 tsp sugar
1 tsp salt
1/4 tsp 5-spice powder
some pepper powder
some sesame oil

Serving sauce :
3/4 rice bowl chicken stock
1/2 tsp salt
1/4 tsp M.S.G
some sesame oil
some pepper powder

Method :
1. Steam the yam till soft , smash in into paste .
2. Boil 4 ozs of water & mix well with wheat starch, then mix together with yam paste & seasoning, mix evenly, knead well into circle & place on a bamboo set, then deep fry it till golden brown .
3. Heat wok with some oil , fragrant the garlic , add in all the ingredients, sprinkle some wine & serving sauce , stir fry evenly, then pour into the fried yam basket .

Abalone With Oyster Sauce

Ingredients :
1 can abalone
500g spinach

Serving sauce :
1 rice bowl chicken stock
1/2 rice bowl abalone stock
1 1/2 tbsp oyster sauce
1/2 tsp M.S.G.
1/2 tsp sugar

Method :
1. Boil abalone ( can unopened ) under low heat for 2-4 hours.
=> to soften the abalone
2. Cut spinach into pieces , sprinkle some wine and pour in serving sauce till boil , add some corn starch solution to thicken the mixture, then pour 1/2 portion of the sauce on the abalone slices, over turn the bowl of abalone slices with spinach on the serving plate, pour evenly the remaining sauce over the abalone and serve it hot .

* 2 slices of ginger and spring onion for serving sauce.
* Boil veg. with some oil and salt -> high heat 1 min.
* 1 tbsp potato starch mix with water add to sauce to thicken .

Connie :D

Baker :D

CBOX recommended:D

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Designer:♥summerkisses}
Litong
Joanna
x o
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