Ingredients
Chinese stock 1lt
Spring onion 2-3
Garlic 5gm
Ginger 5gm
Dried chilly 2-3no.
Soy sauce 5ml
Vinegar 5ml
Corn flour 5gm
Cabbage 50gm
Carrot 50gm
Capsicum 50gm
Oil 2.5ml
Peppercorns 5gm
Salt 10gm
Cream corn 30gm
Garlic flakes 2-3
Chicken (garnish) – cooked & shredded 10 gm
Pre preparation:-
1 cut vegetables into juliennes
2 chop ginger & garlic
Method:-
1 flavor oil with red chilly & garlic flakes. Allow to cool & save some for garnish.
2 sauté spring onions, ginger & garlic. Add cabbage, carrots, capsicum & then stock. Bring to a boil. Add cream corn, soya sauce, crushed pepper & vinegar. Adjust seasoning & finish with slurry of corn flour
Presentation: – ladle hot soup in a bowl. Garnish with julienne of spring onion, greens & shredded chicken. Drizzle flavored oil on top
Standard: – medium thick consistency, brownish in colour, pungent taste of pepper & sour flavor of vinegar. Neatly cut crunchy vegetables which should retain colour.
Sweet & Sour Prawns
Batter:-
Prawn 400gm
Egg 1no
Ginger 10 gm
Garlic 5gm
Soya sauce 5ml
Corn flour 25gm
Sauce:-
Tomatos puree 50ml
Sugar 100gm
Vinegar 200ml
Water 400ml
Corn flour 30gm
Carrot 50gm
Capsicum 50gm
Spring onion 50gm
Cucumber 50gm
Tomato 100gm
Pineapple 30gm
Oil to fry
Method:
1 marinate prawns with all the ingredients for batter
2 cut vegetables into even size, neat pieces.
3 fry prawns & keep aside.
4 reduce water, vinegar, sugar into a syrup consistency. Add tomato puree & cook for a while. Thicken with corn starch to form gravy.
5 blanch the vegetables in hot oil & keep aside.
Presentation:
– toss prawns & vegetables in sauce & serve hot
Standard: – prawns, well done in a thick reddish colour sauce having a good mélange of sweet & sour taste & neatly cut vegetables
Shao-Mai with chilly garlic sauce
Flour 120gm
Fat 10gm
Salt 10gm
Yeast 5gm
Sugar 10gm
For filling:-
Chicken mince 150gm
Spring onion 1no.
Soya sauce 5ml
Ginger 10 gm
Chilly Garlic sauce:-
Tomatoes (concassed) 100gm
Tomatos puree 50gm
Red chilly paste 15gm
Garlic 8-10 cloves
Salt 5gm
Pepper pwd 5gm
Oil 15ml
Method:
1 mix ingredients for dough & knead to soft texture. Allow to ferment & divide into 6 pieces
2 roll each into 3-4” diameter
3 put filling in the centre & moisten edges
4 shape like money bag
Filling:-
1 debone chicken if necessary
2 season with soya sauce & add finely chopped ginger & spring onion stems
Sauce:-
1 heat oil, add garlic, then red chilly paste, sauté lightly.
2 add concassed tomatoes, then the tomato puree.
3 adjust seasonings & reduce to a thick consistency
Standard:
- steam the dumplings for 15-20 min & serve hot with chilly garlic sauce.
Yang Chow Fried Rice
Rice 400gm
Spring onion 3-4bunch
Ginger 15gm
Garlic 15gm
Carrots 30gm
Peas 30gm
Corn 30gm
Capsicum 30gm
Prawns 100gm
Soya sauce 5ml
Salt 10gm
Pepper pwd 5gm
Oil 20ml
Pork 100gm
Marinade for pork:-
Crushed pepper 2.5gm
Soya sauce 5ml
Red wine 5ml
Chopped ginger 5gm
Chopped garlic 5gm
Pre preparation:-
1 pick wash & drain the rice
2 boil the rice with a dash of soya sauce in the water till al Dante. Refresh.
3 cut vegetables into dices
4 shell & devein the prawns. Wash. Marinate the pork
5 chop spring onion & garlic
Method:-
1 in a wok, sauté ginger, garlic & pork
2 add in the prawns. Stir fry.
3 add vegetables & toss lightly
4 add in rice, celery, soy sauce. Adjust seasoning. Serve hot.
Standard: -
well cooked rice, light brown in colour, well flavored. The pork & prawns should be cooked. Vegetables must retain their colour.
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