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FRIED WONTONS

Ingredients:
Cooked Chicken 100g
Carrot Brunoise 30g
Spring Onions 30g
Spring roll sheet 2 nos
Pepper powder 2g
Soya Sauce 5ml
Chilly Vinegar 5ml
Oil for frying
Salt 5g

Method:
1. Cut chicken into brunoise
2. Mix all ingredients except spring roll sheet.
3. Cut spring roll sheet into 8 pieces.
4. Put a filling inside and shape them neatly.
5. Fry till golden brown, serve hot with chilly garlic sauce.

 

CHOWMEIN

Ingredients:
Noodles 200g
Egg 2nos
Spring Onion 1 bunch
Chopped Ginger & garlic 10g
Salt to taste
Oil 20 ml
Cabbage 50g
Bamboo shoots 20g
Capsicum 50g
Carrots 50g
Chicken 50g
Chicken stock 100g
Soya sauce ½ tsp
Cornflour 5g

Method:
1. Boil water. Add the noodles and puit off the flame. Cover it and drain after 5 minutes.
2. Refresh and spread it over a plate properly.
3. Boil the shredded chicken and keep aside.
4. Cut vegetables into juliennes.
5. Heat oil in a wok, add ginger-garlic paste. Sauté lightly.
6. Egg, spring onion bulbs and toss noodles and season.
7. For the sauce, stir fry vegetables and chicken.
8. Add the stock, soya sauce and thicken with corn flour. Adjust seasoning.
Presentation:
Spread noodles over a serving dish, top it up with vegetables and serve hot garnished with chopped greens of spring onions.

Standard:
Well seasoned al-dente noodles served topped with a flavoured sauce with crispy vegetables and lightly flavoured with soya sauce.
 

STIR FRIED BEEF WITH CELERY

Ingredients:
Tenderloin (beef) 300g
Celery 4-5 nos
Spring onions 2-3 nos
Red wine 5ml
Soya sauce 15 ml
Ginger paste 1tsp
Garlic paste 1tsp
Oil 2 tbsp
Crushed pepper 1 tsp
Corn flour 2 tsp
Chicken stock 30 ml
Sugar 5g

Pre-preparation:
1. Clean and cut tenderloin into thin strips. Marinade with red wine, soya sauce, sugar & salt and keep aside.
2. Cut celery into juliennes, blanch.
Method:
1. Heat oil in a wok.
2. Add tenderloin and sauté on full flame.
3. Add spring onion bulbs and pepper.
4. Stir in stock and left over marinade. Thicken with dissolved corn starch.
5. Serve hot immediately.

Recipe for Fried Brinjals coming soon…