Chinese foods ( Menu Rotation )

DAY 1 :


Steamed cod fillet with XO black bean sauce

Ingredient :
  • Onion slice
  • Black bean sc
  • X.O sc
  • Sesame oil
  • Ginger
  • Leek
  • Sang fen
  • Fish sauce
  • Cod fish/gindara
    Method :
    1. Boil cod fish around 2 min, platting & put sauce on top, bring to steam
    2. Sauce:

      – X.O sc mixed well w/ black bean sc stir together n seasoning n add sesame oil

      – Fish sauce (see recipe)

    3. Make onion slice, mixed w/ sang fen flour & little bit egg, bring to deep frying till golden brown
    Serving :
    • –  Use fried onion on top
    • –  Put the fish and arrange around
    • –  Pour fish sauce
    • –  Put sauce (mixed X.O n Black bean On Top)
    • –  Garnish wansui


Chicken Drum Stick w/ Chinese Herbs

  • Chicken Drum Stick
  • Chinese herbs
  • Shitake mushroom
  • Tongchai
  • Ginger slice
  • Hoisin sc
  • Oyster sc
  • Nyu cuk
  • Red date

Method :

  1. Boil chicken about 2 minute n strain
  2. Make a oyster sc (see recipe) add a little hoisin sc
  3. Add chicken, chinese herbs n simmer a while
  4. Strain n arrange chicken in a pan/plate
  5. Add Chinese herbs on top
  6. Pour sauce in the edge
  7. Wrap n bring to steam about 15-30 minutes

Black pepper beef with shallot and shimeji mushroom

Ingredient :

  • Beef slice
  • Shallot whole
  • Simeji mushroom
  • Garlic slice fried
  • Black pepper sauce

    Method :

  1. Soute beef w/ oil n margarine
  2. Add black pepper sc (see recipe)
  3. Add shallot (fried)
  4. Add simeji mushroom ( soute )
  5. Serve w/ fried garlic slice on top

Simmered green vegetable with assorted egg

Ingredient :

  • Any kind of green Vege
  • Century egg (small dice)
  • Salted egg (small dice)
  • Egg white
  • Fried garlic whole
  • Chicken stock

    Method :

    1. Boil green Vege. (caimeo, kalian, pokchoy, tao meo, broccoli) 2. Add oil, salt, sugar (strain)
    3. Warm stock add knoor, salt, sugar, soya sc, dark sc
    4. Pour egg white n stir occasionally

    5. Add century n salted eggs

    Fried rice with salted fish and bean sprout

    Ingredient :

    • Rice thai (2kg rice, 2,5 water, 22gr salt, knoor 75gr, oil 100gr) • Fried salted fish
    • Bean sprout
    • Pokchoy

  • Chicken small dice
  • Egg garnished

    Method:

    1. Steam rice w/ recipe
    2. Soute eggs
    3. Add all ingredient n seasoning 4. Serve w/ egg around as garnis

     

     


    DAY 2 :

    Wok fried prawn with salted egg and crispy potato

    Ingredient :

    • Prawn 21-25 (drain n seasoning) • Salted egg yolk
    • Margarine
    • Sesame oil

    • Seasoning
    • Fried bihun (under liner)
    • Sang fen
    • Fried Potato garnish (see method)

    Method :

    1. Fried prawn w/ sang fen
    2. Soute salted egg yolk w/ margarine 3. Add stock
    4. Add coloring
    5. Seasoning
    6. Add sang fen
    7. Mix prawn w sauce
    8. Ready to serve

     


    Braised pumpkin with seafood

    Ingredient :

    • Pumpkin (cube)
    • Seafood
    • Golden broth sc (see recipe)

    Method :

    • Steam pumpkin
    • Soute pumpkin a while
    • Add seafood
    • Seasoning
    • Arrange pumpkin as based
    • Put seafood in the center
    • Pour golden broth sc & simmer


    Braised duck wing and sea cucumber

    Ingredient :

Duck wing

  • Hoisom
  • Carrot
  • Bailing mushroom
  • Bamboo shoot
  • Ginger
  • Water chestnut

    Method :

    Marinade duck wing w/ dark sc & bring to deep frying till golden Braised hoisom & duck wing & steam


    Lotus root with preserved vegetable and broccoli

    Ingredient :

    • Lotus root (drain)
    • Cachoi slice thin (preserve vege) • Sei chai
    • Fafa bean (canned)
    • Broccoli
    • Macadamia nuts fried ( on top )

    Method :

    1. Boil lotus root w/ vinegar & strain (cor) 2. Soute lotus root & seasoning
    3. Add stock ( oyster sc recipe)
    4. Put preserve vege stir together

    5. Boil broccoli
    6. Soute w/ oil, stock, sang fen


    E-fu noodle with minced prawn and vegetable

    Ingredient :

    • E-fu noodle ( import ) • Yellow chive
    • Minced prawn
    • Straw mushroom

    • Bean sprout • Pokchoy dice

    Method :

    1. Boil e-fu n direct to fried 2. Add all ingredient
    3. Seasoning
    4. Serve w/ fried egg arround


    DAY 3 :

    Fried crab with spring onion and ginger

    Ingredient :

    • Blue crab
    • Ginger flower • Chops garlic • Shallot slice

• Leek stick Method :

1. Steam crabs n bring to fry
2. Make a ginger sc ( see recipe )


Steamed egg with minced chicken and clam

Ingredient :

• Huge clam (big shell)
• Egg white ( 2 ladle egg white mixed w/ 1 ladle taste stock ) • Chicken minced
• Century egg ( dice )

Method :

• Steam egg white (3minute)
• Put the shell in the center n open
• Soute minced chicken n clam w/ oyster sc • And put sauce in the center


Sweet and sour chicken with pineapple

Ingredient :

• Chicken leg boneless (cube) • Cashew nut fried
• Dry chili
• Onion

• Kung phao sc
Sautéed bean curd and “Tau Kan” with mushroom

Ingredient :

• Bean curd
• Taukan ( skin tofu )
• Tao meo ( green vege)

Method :

• Fried tofu
• Boil vege ( add oil n seasoning ) as based • Fried taukan
• Make oyster sc


Fried rice with scallop, abalone and egg white

Ingredient :

• Asparagus
• Pacific clam
• Egg white
• Fresh scallop
• Leek root (white) • Wansui
• Prawn
• Crab
• Dry scallop (fried) • Rice thai

Method :

1. All ingredient cuts in to samall dice n bring to boil
2. Cook the rice together w ingredient, except egg white n crab 3. Soute egg white ( medium )
4. Boil crab n strain
5. Plating fried rice put egg white n crab on top
6. Fried rice must be white color


DAY 4 :

Stir-fried scallop with lily bulbs

Ingredient :

• Fresh scallop
• Lily bulb ( U can change w/ another vege) • Ginger flower
• Carrot flower
• X.O sc

Method :

1. Boil scallop n bring to fry w/ hot oil 2. Soute scallop w/ x.o sc
3. Arrange n ready to serve


Steamed chicken with black fungus and mushroom

Ingredient :

• Chicken cube
• Ear mushroom
• Shitake mushroom • Tong kwai
• Keci
• Leek
• Chili padi

Method :

1. Mix all ingredient n seasoning 2. Bring to steam together
3. Ready to serve


Braised sea cucumber with mushroom and green vegetable

Ingredient :

• Sea cucumber
• Bailing mushroom • Green vege

Method :

1. Sea cucumber ( drain n cuts )
2. Soute leek, ginger, garlic
3. Add stock
4. Seasoning w/ oyster, hoisin, salt, master stock, knoor 5. Bring to steam

6. Green vege as based, n put sea cucumber


Seaweed bean curd with crabmeat and golden broth

Ingredient & Method :

• Seaweed bean curd ( see recipe )
• Blanch pokchoy, add oil n seasoning • Golden Broth Sc :

1. Pumpkin slice n steam ( blender ) 2. Crab meat
3. Egg white
4. Stock

5. Sang fen
• boil stock n seasoning

• add pumpkin blend
• add crab meat
• add egg white n sang fen

Galaxy rice noodle with slice beef and ginger, spring onion

Ingredient :

• rice noodle ( kwe tiaw ) • bean sprout
• slice beef
• leek garnish

• ginger slice stick (thinly) • white egg
• sang fen

method :

1. soute rice noodle till brown 2. add bean sprout
3. seasoning
4. put in a wok

5. put stock n simmer, add beef, leek, sang fen n egg white, duck soya a little (stir slowly) 6. pour sauce on top


DAY 5 :

Abalone and fish maw with green vegetable

Ingredient :

  • abalone ( U can adding w/ Bailing Mushroom ) slice
  • fish maw ( drain n cuts )
  • green Vegetable
  • oyster Sauce

    method :

    • boil fish maw & mushroom & strain • make oyster sc & add fish maw
    • add a little red color
    • green vege as based

    Soft and pepper soft shell crab with chicken floss

    Ingredient :

    • soft shell crab cube ( divide 4 ) • tempura flour
    • leek chops
    • red hot chili chops

    • garlic chops • gohyong
    • chili powder • chicken floss • fried bihun

    method :

    1. deep fried soft shell w/ tempura flour 2. seasoning spices
    3. serve w/ fried bihun as based
    4. garnish w/ chicken floss on top

    Wok fried Chicken “kong pou” style

    Ingredient :

    • fried chicken leg cube ( marinade ) • dry chili
    • cashew nuts
    • onion

    • bell pepper 3 color

    • kung phao sc method :

    • soute onion & add chicken then sauce
    • soute onion, bell pepper, cashew nut & dry chili as garnished

    Braised egg plant with fish cake and chicken, salted fish

    Ingredient :

    • eggplant cuts
    • fish cake slice
    • chicken dice
    • shitake small dice
    • fried salted fish small dice
    • red bean chili sc ( sezchuan )

    method :

1. fried eggplant
2. arrange together w/slice fish cake put in a plate & steam 3. cooking sauce :

– soute chops chicken till flavor add mushroom, add salted fish
– pour chicken stock & seasoning w/ salt, oyster sc, master stock, knoor, sugar – add sang fen

4. leek & chops red hot chili as garnished

Fried rice with grilled eel, pickled turnip, garlic and vegetable

Ingredient :

• rice thai (see recipe )
• grilled eel
• turnip pickle ( yellow color ) small dice
• any kind of green vegetable ( small dice ) • fried garlic

Method :

1. fried egg, rice, & vegetable
2. seasoning w/ salt, pepper, sugar, knoor, oyster, soya 3. grilled eel on top

DAY 6 :

Baked fish fillet with egg plant and “sze chuan” sauce

Ingredient :

• half fish
• eggplant
• sezchuan sc

in progress

Stewed duck with preserved vegetable

Ingredient :

• duck peking
• TALAS (taro)
• lettuce
• preserve vegetable

Method :

• duck whole marinade w/ duck soy
• bring to deep frying till the skin is brown
• fillet the duck & slice in to strips
• marinade duck w/ gohyong, knoor, white wine,salt, soya, oyster, fish lobster oil sc, sesame oil & coloring • peeled TALAS & cuts then bring to deep frying
• arrange duck & talas in a plate
• wrap it & bring to steam
• serve w/ lettuce as under liner
• pour oyster sauce on top & garnish w/ preserve vegetable

Sautéed tomato with chicken egg and green vegetable

Ingredient :

  • –  fresh tomato cut in to 8
  • –  tomato sc
  • –  sweet & sour sc
  • –  egg
  • –  chops garlic

    Methode :

    • soute garlic add stock
    • add tomato sc, add sweet & sour sc & seasoning • put tomato and stir occasional ( little while )
    • serve tomato a
    • & put scramble egg (medium) on top

    Lobster with ginger spicy sauce

    In progress

    Fried egg noodle with assorted vegetable

    Ingredient :

    • Bandung noodle • Chinese cabbage • Carrot
    • Pokchoy/ caisim • Chicken dice

    • Sesame oil • Shao tshing • egg

    Method :

    1. Blanch bandung noodle & strain 2. Blanch all vegetable
    3. Cooking bandung noodle (no egg) 4. Add vegetable & then seasoning

    MENU ADDED :

    Steam Scallop & Glass Noodle Garlic Sauce

    Ingredient :

    • Glass noodle
    • Fresh scallop
    • Chops garlic
    • Fried garlic
    • Garnish Hainan
    • Bamboo leaf (based)

Method :

1. 2. 3. 4. 5. 6.

NB :

Blanch glass noodle & strain
Soute w/ soya & dark sauce & seasoning
Put on a wok (bamboo leaf as under liner)
Put blanch scallop on the centre, add soute garlic Wrap it & bring to steam
Pour fish sauce, & fried garlic on top
how to make soute Garlic
– Soute garlic w/ oil till medium
– Add garlic (same size) & stir a while

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