Apple Cinnamon Tart

Ingredients:-                                                Serves 4 person


For Short Pastry
Soft flour           500 gm
Butter               250 gm
Salt                 a large pinch
Water (cold)         5/8 tbsp

For filling
Apple                5 no.
Lemon juice          1 tbsp
Water                as required
Sugar                6 tbsp
Butter               2 tbsp

Garnish
Apple (thinly sliced) 3 no.
Cinnamon powder
Vanilla Ice cream
Apricot jam    

Methods:-
- In a bowl / on a board stir the dry ingredients that is soft flour and salt together.
- Cut the butter with a knife and add or mix it with the flour until the mixture looks like coarse breadcrumbs .
- Add the water a spoonful at a time until the dough holds itself together without being too dry.
- Transfer this to a plastic bag and put it into the freezer for half an hour.
- Now roll out the dough between two sheets of cling film. Transfer to the pie dish, press into the dish and bake it in oven for 10 to 15 minutes on the heat of 200 degree celsius.
- For filling, heat water on a sauce pot and add the cut apples on the pot with lemon juice and 3 tbsp sugar and cook on a slow heat for 15 minutes.
- Now, add the butter and remaining sugar on the pot and cook again for 2 / 3 minutes stirring frequently. Set aside for cooling.
- Sprinkle the cinnamon and icing sugar on the base of the pre-baked pie crust. Pour the apple filling on the baked pie.
- Arrange the apples in a concentric fashion starting out on the edge and moving inwards.
- Sprinkle the top with the remaining cinnamon and sugar.

- Bake the pie for 30 minutes on the heat of 180 degree celsius or until the apples look like they’re done.
- Glaze with some apricot jam + water mixture for a shiny look.
- Serve with Vanilla Ice cream.

Sauteed Duck with Ginger and Pineapple and Noodle

Ingredients:-                                                            Serving 4 pax

Duck breast shredded            175 gm
Ginger Juice                           1 tbsp
Dry Sherry                             1 tbsp
Salt/Pepper/MSG                 tt
Sugar                                    1/4 tsp
Cornflour                              1 tsp
Egg white                              1/2 egg
Oil                                        3 tbsp
Ginger chopped                    1 tsp
Onion sliced                          1 no.
Grlic clove sliced                   2 no.
Red/Green chilli (deseeded and
chopped)                              2 no.
Pickled Ginger sliced           50 gm
Pineapple sliced                  50 gm
Dry sherry                          1 tbsp
Duck stock                        1 tbsp
Sesame oil                          1 tsp
Light soy sauce                   1/2 tsp
Cornflour solution              as required

Garnish: spring onion

Method:-
- Prepare the noodles according to the procedure and set aside for cooling.
- On a wok heat the oil and add the noodles and soy sauce; Stir fry it and set aside.
- Marinate the shredded duck breast by mixing with ginger juice, dry sherry, salt, pepper, MSG, sugar, cornflour, egg white, and one tbsp oil; mix properly set it aside for 30 minutes.
- Heat 2 tbsp oil on a wok and add the chopped ginger, onion and fry it till light brown. Add the sliced pickled ginger, chopped chilli, sliced pineapple and marinated duck breast respectively and saute it.
- Add the dry sherry on the duck and season it with salt, pepper and MSG. Stir it properly.
- Now add the duck stock, sesame oil, light soy sauce and the amount of cornflour solution as you like the thickness of the duck stock. Adjust the heat; stir fry for sometime.
- Plate the noodles on the base and pour the sauteed duck on the top and garnish it with spring onion and serve.

Four-Colour Shiu My (with Hot and Sweet tomato sauce)

For Dough
Flour                     450g
Boiling Water        175 ml
Cold water            150 ml

Filling
Minced buff/beef     350g
Light Soy Sauce      1 tsp
Dry sherry               1 tsp
Cornflour                 1 tsp
Sugar                      1/2 tsp
Water                      2 tbsp
Oil                           1 tbsp
Ginger chopped          1 tsp
Spring onion chopped 1 tsp
Salt/Pepper/MsG         tt

Garnish 
Green peas chopped   2 tbsp
Diced carrot               2 tbsp
Mushroom chopped    2 tbsp
Boiled egg yolk          2 tbsp
(chopped)

For hot and sweet tomato Sauce
Hot Sauce
Tomato Ketchup
Salt

Methods:-
- Take half of the flour to make dough by cold water and half of the flour by hot water. Knead them properly and at last mix them and knead them together to make a one fine dough for shiu my.
- Prepare a wrapper from the dough and set aside.
- For filling bring the minced buff and all the other ingredients listed and mix them properly; set aside. For proper marination you should mix all the ingredients and leave it aside for more than 1 hour.
- For hot and sweet tomato sauce; prepare the hot sauce and add tomato ketchup with a little bit of salt, stir it properly.
- Now, place about a tablespoon of filling on each wrapper, gather up the center and leave the sides open. Garnish the top with some chopped mushroom, egg yolk, pea and diced carrot on the four sides.
-   Steam in a steamer for about 10 - 15 minutes. Serve hot with hot and sweet tomato sauce.

Chicken Manchurian with steam rice and stir fry pak choi/spinach

Ingredients:-

For Chicken manchurian
Minced chicken
Ginger/garlic chopped
salt/pepper/MSG
Cornflour
Egg beaten
Oil for deep fry

For Manchurian sauce
Oil
Garlic chopped
Chicken stock
Salt/Pepper/MSG
Dark soy sauce
Cornflour solution
Chicken cube (optional)
Garnish - Spring onion diamond cut

Methods:-

For chicken manchurian

- Take boneless and skinless chicken and mince it properly.
- Pour it on a bowl and mix it with ginger and garlic, slat/pepper/MSG, beaten egg, and cornflour.
  Flip/ Mix them properly.
- Take some minced chicken say 80 gm and roll them; give them shape of small sausage.
   deep fry till golden brown. Keep aside.
- For the Manchurian sauce, heat oil in a pan. Lightly fry garlic till they just change color.
- Reduce heat, add chicken stock, Dark Soya sauce, salt, MSG, pepper and chicken cube. Cook for 5 minutes.
- Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. And the chicken manchurian is ready to serve.
- For stir fry pak choi, blanch the pak choi/spinach. Set aside for cooling.
- Heat oil on a frying pan and add garlic, ginger. Lightly fry it.
- Add the pak choi/spinach; adjust salt, pepper, msg and add kikoman sauce, fry it for some time.
- Serve chicken manchurian with steamed rice and stir fry pak choi garnished with diamond cut spring onion.

Hot and Sour Soup

Ingredients:-

Hot Sauce                            1 tbsp
Vegetables - Carrot/ Cauliflower (Julien cut)     2 / 1
Egg for drip                           2  no.s (beaten)
Kikoman sauce                     1 1/2 tbsp
Salt/MSG                             tt
Cornflour Solution                 2 tbsp
Onion Chopped                   1/2 no.
Garlic chopped                    1/2 clove
Vinegar                               2 tbsp
Oil                                      1 tbsp
Chicken broth                      4 cups
Chicken cube                      1 no.

Methods:-
- Add oil on a bot and add the onion and garlic; fry it until light brown.
- Bring chicken stock and add on the bot to simmer, add vegetables-carrot,cauliflower, chicken cube, kikoman sauce, hot sauce and simmer for 10 minutes.
- Add vinegar and season it with salt/MSG, simmer 10 min. Mix the cornflour solution as you want according the thick you want your soup.
- Bring back to simmer and pour/drop the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring and leave it simmer for sometime.
- Serve with a garnish of diamond cut fresh spring onion.

Lamb Sate' with Ginger and Garlic Rice

Ingredients:-

Lamb Sate'            Production: 30 skewers
Leg of Lamb (boned)          1 kg
Garlic clove (crushed)       3 no.
Chilli powder                1-2tsp
Dark Soya sauce              6 tbsp
Lemon juice                  1 no.
Black pepper                tt
Salt                         tt
Sunflower oil (for spraying)

For Chilli sauce

Garlic cloves (crushed)       6 no.
Fresh chilli (seeded and paste)  2-3 no.s
Dark Soya sauce                6 tbsp
Lemon juice                    1.5 tbsp
Boiling Water             2 tbsp

For Rice                   Serves 6 pax

Sunflower Oil              1 tbsp
Garlic cloves, chopped     2-3 no.s
Ginger, chopped            25g
Rice                       225g
Chicken stock              900 ml
Fresh corriander, chopped     a bunch
Fresh Thai Basil and Mint , chopped   a bunch

Methods:-
- For Lamb Sate'/ Satay; debone the lamb leg and cut the meat into small pieces. Exclude the fat, only red meat should be used.
-  Prepare the paste by combining crushed garlic clove, chilli powder, dark soya sauce, lemon juice, black pepper and salt on a food processor for marinating lamb.
- Pour the paste over the lamb and marinate it for at least 1 hour.
- Preheat fire in a grill to a high heat. (There must be no flames.)
- Thread diced lamb on metal skewers, sunflower oil to use as a baste. Cook kabobs, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and cooked.
- Serve it with peanut butter sauce and dipped on or brushed with chilli sauce.
- For Chilli Sauce;make a paste of fresh chili and  blend together with dark soy sauce, garlic cloves, and the lemon juice until smooth by gradually adding hot water to it. Transfer to a serving bowl.
- For Rice; on a sauce pot pour the oil on a medium heat and stir fry the chopped garlic cloves and ginger until light brown.
- Add water soaked and drained rice on the pot and stir it constantly.
- Add chicken stock on the pot and cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed. Stir occasionally.
- Remove from heat, and stir in fresh corriander, fresh thai basil and mint. Cover and let stand 10 minutes. Fluff with a fork.
- While serving; put the lamb sate', rice on a plate and thinly sliced onion, cucumber wedges as an accompaniment or as the garnishing  items and serve.

Oriental Salad

Ingredients:-                                                   Serves: 4 pax
Cucumber (ribboned)
Carrot (ribboned)
Radish (ribboned)
Red Onion, thinly sliced         1
Ginger (matchstick cut)          1
Fresh red chilli                      1
(seeded and thinly diced)

Dressing
Rice vinegar                   15 ml
Light Soy Sauce                15 ml
Oyster Sauce (veg)             10 ml
Garlic clove, chopped          1 no.
Sesame oil                     15 ml
Sesame seeds, lightly toasted  2 tbsp

Garnish
Fresh Coriander leaves

Methods:-
- Do the mise-en-place and cut the vegetables according to the mentioned styles on the recipe above and blanch it except red onion and fresh red chilli and set aside for cooling.
- For dressing, on a large bowl pour rice vinegar, light soy sauce, oyster sauce, chopped garlic clove, sesame oil and lightly toasted sesame seeds; mix or combine it properly.
- Now bring the blanched items; pour the dressing over it and toss it properly to coat all vegetables with the dressing. Refrigerate it.
- While serving, keep the Oriental salad on the plate and garnish it with fresh coriander leaves on the top.

Ginger Fruit

Ingredients:-                                             Servings:- 12 pax

Seasonal Fruits (diced)                   8 cups
Ginger ale                                      1-1/2 cups
Lemon juice                                   3 tbsp
Vanilla Ice cream                           1 cup

Garnish:
Almond Flakes
Fresh Mint leaves (shredded)

Methods:-
- Pour the ginger ale and lemon juice on a large bowl and mix it properly.
- Place diced fruits in a large serving bowl. Pour the syrup of ginger ale and lemon juice over fruit or pour fruit over the syrup. Toss gently to coat all fruit with syrup.Cover and chill.
- While serving, place a layer of vanilla ice cream on a bowl and then syrup coated fruits over the ice cream.   - Make two to three layers of ice cream and fruits and garnish with the almond flakes and fresh shredded mint leaves on the top.

Nasi Goreng

Ingredients:-                                           Serves: 4 pax


Oil                                  6/8 tbsp
Onion sliced                   1 no.
Garlic clove                    2 no.
(Crushed)

Fresh Chilli                     2 no.
(Deseeded and shredded)

Cooked rice                   225g
Pork fillet and chicken(chopped)    175g
Shrimp (Fried)              100g
Eggs (shredded)           1 no.
Light soy sauce/ Fish Sauce   as needed
Salt/Pepper                 to taste

Garnish: Spring onion/ prawn crackers/ roasted peanuts

Methods:-
- Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate.
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a  omelette. Do not let omelette to get brown color. Set aside and cut it into shredded style.
- Deep fry the shrimp and prawn crackers and set aside.
- Heat remaining oil in wok over high heat. Add sliced onion, garlic, fresh chilli. Stir-fry for 1 minute or until aromatic. Add pork and chicken. Stir-fry for 1 to 2 minutes or until sealed. Add rice, light soy sauce, fish sauce , green onions. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through shredded omelette.
- While plating mix the shrimp with the rice mixture and serve.
- Serve nasi goreng onto serving plates top with diamond cut spring onion and roasted grounded peanuts and accompanied by prawn crackers and tomato ketchup.

Gado Gado (cooked salad with Peanut sauce)

Ingredients:-                                                      Serves: 4 pax

Salad:

Chinese Cabbage (Shredded, blanched)       250g
Carrots (Matchstick cut, blanched)         4 no.s
Beansprouts                                225g
Cucumber (Matchstick cut, blanched)        1/2 no.
Celery stick (Matchstick cut, blanched)    4 no.s


Peanut Sauce:
Oil
Onion, Ginger/Galangal, Garlic (Fine Chopped)
Cumin powder
Chilli powder
Salted peanuts grounded
Peanut butter
Coconut Milk
Brown sugar
Salt

Garnish:
Fried Onion/Salted Peanut/ Sliced fresh chilli

Methods:-
- To make peanut sauce, In a wok or frying pan over high heat. Stir–fry peanuts over the salt until light golden brown, pound or process peanuts until finely ground, about 4 minutes.
- Process garlic, salted and grounded peanuts, peanut butter, a half part of coconut milk, chilli powder, brown sugar in a food processor or blender. Blend it properly.
- In a sauce pot, heat the oil; fry the onion and ginger and combine processed mixture with the rest of coconut milk, adjust the cumin powder and salt on the pot, stir and turn the heat at low-medium. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat. Try the sauce before remove from the heat, so you can add salt or sugar to match your taste buds.
- For salad, cut the cabbage, carrot, cucumber, celery sticks and blanch it. Set aside for cooling.
-While serving, place the cabbage, carrot, cucumber, celery sticks and beansprouts on the edge of the plate and peanut sauce in the middle and garnish the Gado Gado salad with fried onion/salted peanut/sliced fresh chilli.

Sticky Rice with Mango

Ingredients:-                                                 Serves: 4 pax

Sticky rice              115 gm
Coconut milk             175 ml
Sugar                      4 tbsp
Salt                     a pinch
Mango (ripe)             2 no.s

Garnish: lime rind

Methods:-
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil and stir over low heat until dissolved. Set aside.
- When the rice is done cool it for sometime and bring the mixture of coconut milk to the medium heat. Add the cooled sticky rice in it. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Place the sticky rice on a serving dish. Arrange the mangoes and garnish rice with lime rind. 

Pad Thai (mixed)

Ingredients:-                                                    Serves 6 pax


Oil                                                  1/4 cup
Shallots/Onion (sliced)                     3
Radish (Julienned)                           1 large
Tofu (diced)                                    150 gm
Rice stick noddle                             1 pack/12 ounce
Water                                              a little
Pad thai stir-fry sauce                      2 tbsp
Eggs (scrambled)                            4 no.s
Bakti fish (sliced)                            1 pound
Chives/Spring Onion                       2
Beans sprouts                                 2 cups
Salt                                                 tt

Garnish:
Fresh chives
Fresh Lime
Fresh bean sprouts
Roasted peanuts

Methods:-
- On boiling water pour the rice stick noddle and boil it for about 3/4 minutes or until soft. Pass it through the cold running water and soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Prepare the scramble eggs and fry the tofu and bakti fish separately. Drain the oil and set aside.
- Heat a large wok over high heat until very hot, to the point of smoky.
- Add the oil, fry the shallots/onions until light brown, then add radish, tofu; cook for another minute until the tofu is crisp and slightly brown at the edges.
- Add the noddle, bakti fish and scrambled eggs. Combine them properly and pour the pad thai stir-fry sauce. Mix it properly.
- Add the chives/spring onion and little water to avoid stickiness.
- Adjust seasonings/salt to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes and you are done with the pad thai.
- Portion the pad thai at a plate and garnish with fresh chives, fresh lime, fresh bean sprouts and raosted peanuts and serve.

Cabbage Salad

Ingredients:-                                                   Serves 6 pax

For Dressing:
Thai Fish Sauce                  30 ml/2 tbsp
Lime/Lemon rind                  1 no./3 no.s
Fresh Lime/ Lemon juice          30 ml
Coconut milk                     120 ml

For Salad:
Sunflower Oil                    15ml
Fresh red chilli                 2 no.
(seeded and thinly strips)
Garlic cloves                    6 no.
Cabbage (small shredded)         1 no.
Shallots/ bulb of 5 onion        6 no.

Garnish: Roasted peanuts (chopped)

Methods:-
- Prepare the dressing for the salad by pouring the coconut milk on a bowl and adding thai fish sauce, lime/lemon rind, fresh lime/lemon juice over it. Combine it properly and set aside.
- On a hot salt water blanch the cabbage for 4/5 minutes and put it through the cold running water. Bring it to the dressing and toss it into the dressing.
- Take a frying pan heat it, add sunflower oil and gradually add fresh red chilli, garlic cloves and shallots respectively. Stir fry it and set aside.
- Now combine the stir-fried items with cabbage and dressings, toss/combine it properly. Refrigerate it.
- While serving on plates garnish cabbage salad with chopped roasted peanuts on top.

Thai Candied Bananas

Ingredients:-

Banana (nearly riped)               6
Lemon squash/lime paste          2 tbsp
Sugar                                       3 cups
Water                                      2 cups
Coconut Cream                       1/2 cup
Salt                                         1/2 tsp

Methods:-
- Peel the bananas and soak the bananas in lemon squash for 30 minutes. Rinse in cool water, drain and set aside.
- Mix sugar and water in a brass wok over medium heat until sugar dissolves and until the syrup becomes thick enough to coat a wooden spoon. Put the bananas in, flip over while cooking.
- For the topping: in a small saucepan, dissolve 1/2 cup coconut cream with salt. Remove from heat just as it gets hot.
- Serve in individual bowls or plates with topping.

Green Chicken Curry (with coconut rice)

Ingredients:                                                     Servings: 4 pax

Spring Onion (chopped)          4 no.s
Fresh Green Chilies             1-2
(seeded an coarsely chopped)
Ginger                          2
Garlic cloves                   2 no.s
Thai Fish Sauce                 1 tsp
Fresh Coriander                1 bunch
Lemon grass (chopped)           1
Water                           2/3 tbsp
Sunflower oil                   1 tbsp
Chicken breast (diced)          4 pcs
Capsicum (seeded and thinly
sliced)/ Green bell pepper      1 no.
Coconut milk                    600 ml
Salt + black pepper              tt
Thai green curry paste           as required

Methods:
- Prepare green curry paste by mixing and putting spring onion, fresh green chilies, ginger, garlic cloves, thai fish sauce, fresh coriander, lemon grass, water and capsicum on a food processor. Pour the paste on a bowl and set aside.
- Heat the oil in a large skillet over medium high heat. Place chicken and capsicum in the skillet, cook and stir chicken and capsicum until browned, about 5 minutes. Remove chicken and capsicum.
- Heat sunflower oil in a wok or deep frypan over high heat. Add thai green curry paste to the wok and stir briefly. Return chicken and capsicum to the skillet, stirring to coat with the curry mixture.
- Add or stir the coconut milk into the chicken-curry mixture. Adjust the seasonings with salt and black pepper also with the paste as required.
- Allow to simmer over medium heat until the chicken is tender.
- For coconut rice, it as same as steamed rice, only the difference you add the coconut and coconut juice on the rice while adjusting water on the rice and cook.
- Serve green chicken curry garnish with fresh coriander with coconut rice or steamed rice.

Tom Yum Kung

Ingredients:                                                      Serving: 4 packs

Prawn                  450gm
Water                  1 ltr
Lemon Grass            2 stem
Salt                   1 tsp
Lime Leaves            3 no.
Fresh Red Chilli       3 no.
Thai Fish Sauce        1 tsp
Lemon                  2 pcs
Tom Yam Paste          tt

For Garnish:
Red chilli cut into rings
Shredded lime leaves

Methods:
- On a large pot prepare the prawn stock over high heat using water, prawn (white or fat parts of the shrimp is used other parts are cleaned by peeling off the backs and snapping off the top part of the heads), lemon grass, salt, lime leaves and fresh red chilli. Heat the stock until it boils or for 15 minutes.
- Strain the stock; set aside the boiled prawn as it will be used later or you can use fresh prawns.
- Bring the stock on medium heat for boiling then add the prawns with a pinch of salt.
- Add the Thai Fish Sauce, Lemon and Tom Yam Paste according to taste.
- After boiling 4-5 minutes; season the soup and taste it then remove it from the heat.
- Garnish Tom Yum Kung soup with shredded lime leaves and red chilli cut into rings shape and serve.

Pineapple Fritters

Ingredients:                                          Serves 10 pax
For fritter:
Pineapple rings              several

Apricot jam

Fritter batter:
Flour                            500g
Eggs                             2-3 no.s
Water/Milk                   625 ml
Oil                              5 tbsp
Salt                              a pinch

Methods:
- On a bowl mix together flour and salt. Make a well in the centre and break in the egg. Add half the liquid i.e. water/milk and beat the mixture until smooth. Gradually add the rest of the liquid and beat until well mixed.
- Pour oil into a large frying pan over a medium heat, mean while cut the pineapple into ring shape and size.
Dip the pineapple rings into the fritter batter.
- Cook fritters in hot oil in batches for 5 - 6 minutes or until golden in colour. Drain the oil from the pineapple rings.
- Garnish with apricot jam; serve straight away.

Chinese Chop Suey

Ingredients:                                                             Servings: 6-8 packs


Egg Noodle - Flour                       800g
             Somolina                          200g
             Eggs                                6-8 no.s
Oil               for frying

For Sauce:
Chicken (shredded , marinated)                2 cup
Carrot, beans, cauliflower, capsicum        14.5 ounce
Babycorn, bamboo shoots, mushroom      12 ounce
Onion, Ginger, Garlic                               1/8 tsp each
Chicken stock                                          1/2 cup
Soy sauce (light)                                       1 tbsp
Salt,Pepper,MSG                                     as needed
Cornflour solution                                     3 tbsp/ as thickened
Vegetable oil                                           2 tbsp

Garnish:
Sunny side egg fried
Spring onion on diamond shape

Methods:
- Prepare the egg noddle by making dough using flour, somolina and eggs. Put it through the pasta machine and make it into noodle shape
- Put it into the boiling water until the noodles are softened. Pour it and drain it. Apply some oil over it and fry it for some time on hot oil until brown in colour. Set aside.
- Marinate the chicken in the rice wine, oyster sauce, corn starch and white pepper for at least 1 hour. After that shallow fry the marinated chicken until it turns white.
- Blanch the carrot, beans, cauliflower and capsicum until half cooked.
- Heat a wok or non-stick skillet over high heat until hot then add vegetable oil/ sunflower oil fry the onion, ginger, garlic and gradually adding the babycorn, bamboo shoots, mushroom, carrot, beans, cauliflower and capsicum.
- Add the fried chicken and fry until cooked. Add the soy sauce and chicken stock. Bring to a boil and allow the sauce to thicken by adding cornflour solution.
- Season with salt, pepper and MSG according to taste and serve with fried sunny side egg over the fried noddles and garnish with spring onion.

Vegetable Spring Rolls

Ingredients:                                                 Servings 4


For Fillings - Veg Chowmein
Noddle                                              3 ounce
Cabbage                                            1/3 cup sliced
Carrot                                                2 julienned
Beans                                                1/3 cup
Capsicum                                          3
Onion                                                1 large chopped
Ginger                                               1 chopped
Garlic                                                1 cloves chopped
Salt/Pepper/MSG                              as needed
Oil                                                    4-5 cups / as needed
Soy sauce                                         2 tbsp


For wrapper
-Flour
-Cornflour
-Egg whites

Methods:
To make the spring rolls fillings:
- Place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain it and apply some oil over it.
- Heat the 2 tablespoon oil on a frying pan; stir fry the onion, ginger and garlic until light brown and add the vegetable cabbage, carrot, beans, capsicum. Stir it.
- Add the noddle on the pan with the vegetables also with the soy sauce and stir fry it. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.

To make spring roll wrapper:
- Prepare a batter with the mixture of flour, cornflour and egg whites. Add the water/ milk according to need. Remember batter should not be lumpy.
- Pour 1/4 cup batter onto hot griddle or small pan over medium heat for each wrapper.
- Turn when wrapper begins to rise and edges are golden brown. Remove from the pan and chop or cut it into diamond shape.

To make the vegetable spring rolls:
- Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
- Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper.
- When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
- Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
- Remove and drain the oil. Serve with tomato ketchup as an accompaniment and garnish with julienned cabbage.

Walnut and Dates Pudding

Ingredients:                                        Serves 28

Walnut             250g
Dates              250g
Milk               5 ltr
Brown Sugar        to taste
Rice flour         1 kg

Methods:
- Heat the milk on a skillet until boiled, set aside.
- Chop walnut and dates coarsley, and cook it in water for some time. Set aside some of the walnut and dates for garnishing.
- In a heavy skillet combine brown sugar and rice flour; cook and stir over medium heat until light brown.
- Reduce heat to low; gradually add warm milk with walnut and dates. Cook and stir until thickened and bubbly. Do not allow it to be lumpy texture.
- Pour it into serving dishes and garnish  it with chopped walnut and dates on the top.

Chinese Fried Rice with Chicken chili and stir-fry Pak Choi

Chinese Fried Rice with Chicken chili and stir-fry Pak Choi

For Chinese Fried Rice

Ingredients:                                                 Serves: 4 people
Long grain rice (cooked)                      450g
Ham                                                     50g
Prawn                                                   50g
Eggs (lightly beaten)                               2 nos.
Salt                                                       a pinch
Spring onion (chopped)                         2 nos.
Oil                                                        30 ml
Green peas                                            115 g
Light Soy Sauce                                     1 tbsp (15 ml)
Chinese Rice Wine/ Dry Sherry               1 tbsp

Methods:-
- On a wok, heat the oil properly and pour the egg in it with the chopped spring onion. Adjust the salt according to your taste and scramble the eggs with a fork. Cook for sometime and set aside.
- Heat oil on a wok, add ham,prawn along with the onions; stir fry for 2 minutes.
- Add rice and green peas, tossing to mix well; stir fry for 3 minutes.
- Add light soy sauce, chinese rice wine and the cooked egg to rice mixture; stir fry for 1 more minute and serve.

Deep Fried Chicken

For Chicken Chili

Ingredients:                                                     Serves 4
Chicken with bone                                  500-600g
Hot Garlic Sauce                                     1 tbsp
Tomato Ketchup                                     1 tbsp
Salt/MSG                                               to taste (tt)
Oil to fry
Vegetable
           Onion
           Capsicum
           Tomato
For Chicken Marination:
Egg whites
Chinese rice wine/ soy sauce
Cornflour
Salt, White Pepper powder

Methods:-
- Take the chicken with bones and cut it into small pieces, say it in 1 inches size.
-Take 1tbsp.Chinese rice wine/ Soya sauce, 1tbsp. corn flour, salt,white pepper powder, egg white in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
- Heat oil and deep fry the marinated chicken pieces till golden brown.
- For hot garlic sauce; boil the red chilies on the water and drain it, put that chilies into the mixture with water and make chili paste and also prepare the garlic paste. On a separate wok, heat the oil add garlic paste and chili paste; cook it until the oil foam/layer forms on top. Separate it.
- Clean the vegetable and cut it into your design.
- On the wok heat the 1 tbsp oil and add vegetables with onion and stir fry. Add the fried chicken pieces and  hot garlic sauce and tomato ketchup. Adjust the seasonings with salt, pepper and MSG. Cook or stir fry it for 2 -3 minutes and it is ready to serve.

Blanched Pak Choi

For Stir fry Pak Choi


Ingredients:                                                            Serves 4
Oil
Garlic clove                                1no.
Ginger                                        1 piece
Onion                                         1 no.
Light soy sauce                          1 tbsp
Salt, pepper, MSG                       to taste
Pak Choi trimmed and cut into halves or long wedges       4 piece


Methods:
- Blanch the trimmed Pak Choi over the hot boiling water with salt. Do not put/ blanch for long time .
- Heat a little oil in a wok and fry the ginger, onion and garlic, add the pak choi and stir-fry quickly until the stems are just tender.
- Add light soy sauce and maintain the salt, pepper, MSG according to your taste.
- Immediately, tip onto a plate with Chinese Fried Rice with Chicken Chili and serve.

Wonton Soup

Ingredients:                                                       Serves 6-8 packs

Wonton wrappers/skin                     20 pcs
  Ingredients for wonton wrapper
           - Flour                                  500 gm
           -Egg                                     4 nos
          -Water                                  100 ml

Minced pork                                   100 gm
Ginger chopped                              1tsp
Light Soy sauce                               2 tsp
Chicken stock                                 1.5 ltr
Chinese Rice Wine/ Dry sherry        1-2tsp
Spinach                                           100 gms
Salt,Pepper,MSG                           tt

Methods:-
- In a medium bowl combine the minced pork, ginger, light soy sauce and with salt, pepper, msg according to your taste. Mix well, and let stand for 25-30 minutes.
- Prepare the wonton skin / wrapper with flour, egg and water. Make a dough, cut the dough into small section using bench knife or you can do it by your hand. Form each section into ball. Make ready your pasta machine.
- Flatten one of the dough balls with the palm of your hand until it's about 1/2 an inch thick and no wider than the slot of the pasta machine. With the slot of the pasta machine on its widest setting (usually 1), turn the handle while feeding the dough into the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it.
- As you continue rolling the dough, your sheet of dough will get longer and longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue to do this, making the slot smaller by one each time.
- Continue passing the dough through the machine until it's about an 1/16th of an inch thick. After getting the required thickness of the dough cut it into square shape so that it can wrap the minced pork.
- Place about one teaspoon of the filling mixture of minced pork at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with flour-water solution, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with flour-water solution and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped spinach, and serve.

Honey Apple

Ingredients:-
Apple peeled, cored and cut into rings                
Flour                                                      1 cup
Corn flour                                               1/3 cup
Salt                                                        1/4 teaspoon
Sugar Powder                                        2 teaspoon
Egg Yolks                                              3
Egg whites (Stiffy beaten)                       3
Oil     to deep fry
Brown sugar
Water
Honey
Lemon Juice

Methods:-

- First of all clean the apples, peel it and core it for taking the seeds out; cut it into ring shape.
- In a small bowl, make syrup by combining brown sugar, water, honey and lemon juice dip the apple over it or pour it over the apples and leave it for sometime to soak the flavor of honey and lemon juice.
- In a bowl, prepare the batter by mixing water and cornflour without lumps in it and by gradually adding flour to the mixture of water and cornflour.
- Heat the oil to 175 degree celsius on the deep frying pan; take out the apples dipped in syrup and dip it on the batter.
- Deep fry the apples on the oil until apples are tender and topping is lightly browned. Then toss the apples with icing sugar and serve it.

Sweet and sour pork with chinese vegetable and plain steamed rice

Sweet and sour pork with chinese vegetable and plain steamed rice

Sweet and sour pork

Ingredients:-

Pork (boiled/shredded)                                 3 pound

Sauce

White vinegar                                                450 ml
Brown sugar                                                  225 g
Tomato Ketchup                                           100 ml
Worcestershire sauce                                    1 tablespoon

MSG                                                            1/4 tsp
Salt                                                               tt
Red Food Color                                           little
Cornflour Solution                                        to thick
Pineapple sliced for garnish

Plain rice                                        

Methods:-
 - Cut the pork into small pieces and boil over the high heat on a wok over the water with little salt until cooked.
- To prepare the sauce, in a small bowl, combine the brown sugar, ketchup, worcestershire sauce, salt, water or juice and white vinegar, Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
- To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat and thicken with cornstarch mixture; stirring while adding a little of red food color to give color to the sauce.
- Check the sauce one more time and adjust seasonings, adding salt and MSG if desired. Serve hot over the boiled pork with chinese vegetable and plain steamed rice.

Chinese Vegetable
Ingredients:-

Vegetable Oil/ Sunflower oil    3 tablespoons
Carrot                                     3 large
Bamboo shoots
Beans
Capsicum
Mushroom
Babycorn
Tomato
Soy Sauce                               3 tablespoons
Cornflour solution
Salt/Pepper                              tt
MSG                                        little
Onion chopped                        1 large
Garlic and Ginger chopped

Methods:-
- Clean all the vegetables and cut or slice according to your need or design.
- Heat sunflower oil on a skillet, add onion, garlic and ginger and fry until golden brown. Add vegetables and saute it until softened, add salt, MSG and pepper; cook by adding water.
- After sometime add soy sauce stir it and add cornflour solution according to thickness you need.
- Cook for 2min until thickened and serve chinese vegetable with sweet and sour pork and plain steamed rice.

Chinese Cabbage/Spinach Salad

Ingredients:-
Chinese cabbage/Spinach shredded   2-2 1/2 pound
Spring onion chopped                        6
Almonds                                            5 tablespoon sliced
Sesame seeds                                    5 tablespoon
Sunflower oil/ Olive oil                      1/2 cup

Dressing
Sugar                                                4 tablespoon
Rice vinegar                                       6 tbsp
Salad Oil                                            tt
White Pepper                                    1 teaspoon
Salt(optional)                                     1 teaspoon
Tomato for garnish                             sliced

Methods:-
- Thinly shred your chinese cabbage/spinach using your knife, chop spring onion and almonds(you can slice almond after cooking). Set aside on a bowl.
- In a small skillet toast sesame seeds and almonds on the sunflower oil over medium heat until golden brown and fragrant.
- In a bowl mix together rice vinegar, salad oil, sugar, salt, white pepper.
- In a large bowl bring chinese cabbage/spinach. Toss with dressing to coat evenly. Top with toasted sesame seeds and almonds. While plating put first tomato and then chinese cabbage salad for attractive and for good flavor.
Enjoy

Mixed Fresh Fruits

Ingredients:-
Apple
Papaya
Litchi/ lychee
Watermelon
Mango
Banana
Sugar Syrup

Methods:-

- Prepare sugar syrup and set aside for cooling.
- First of all, wash all the fruits gently.
- Cut all the fruits into triangle shape except litchi.
- Remove the seeds from lychee and mango.
- Put apple, papaya, banana and watermelon in dessert plate with well decoration.
- Put the lychee in the center of other fruits and pour sugar syrup to the mixed fruits and serve to the guest.

Garlic Chicken with Fried Rice

Ingredients
                                                                                            Serves 3
Vegetable oil/ sunflower oil                       2 tablespoons
skinless, boneless chicken                         8 ounces
Red bell pepper chopped                          1/2
Onion Chopped                                         1/2 cup
Garlic, minced                                           4 cloves
Cooked/ Fried brown rice                         3 cups
Soy sauce light                                           2 tablespoons
Rice vinegar                                               1 tablespoon
Frozen peas, thawed                                  1 cup

Methods:-

- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

For Brown Fried Rice

                                 
Ingredients
                                                                                                    Serves 6
Uncooked grain rice                   2cups
Water                                       3-1/2
Vegetable oil/ sunflower oil        3 tablespoon
Onion chopped                          1 medium
Soy sauce                                 2 tablespoon
Frozen green peas, thawed         1 cup
Sesame oil                                  1 tablespoon
Eggs optional                              2
Methods:-


- Combine rice and water in wok. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
- With fork, fluff rice and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Rinse out wok.
- Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. Add ham strips; stir-fry 1 minute. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently.
- If you want to add egg then  heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Stir in eggs and cook until heated through. Transfer to warm serving dish. Garnish with cilantro. Serve immediately.

Sweet Corn Soup

Ingredients:-
                                                                                                 Serves 4
Chicken Stock                              4 cups/ 1 litre
Soy Sauce                                     1 tablespoon
Finely grated ginger                        2 teaspoon
Cornflour                                        1 tablespoon
Water                                             1/4 cup (60ml)
Can creamed corn                           420 g
Can corn kernels, rinsed or drained   300g
Egg whites                                        2 number
Sesane oil/ sunflower oil                    1 teaspoon
Salt and freshly ground pepper
Green shallots ends trimmed, thinly sliced diagonally

Methods:-
- Prepare chicken stock and sieve it and get the clear chicken stock set aside on another utensil for 5 minutes to cool slightly.
-Add the soy sauce and ginger to the chicken stock. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the chicken stock. Cook, stirring occasionally, for 2 minutes or until stock thickens slightly. Add the creamed corn, corn and cook, stirring occasionally, for 2 minutes or until hot.
-Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
-Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
-Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Banana Pancake with Honey

Ingredients:-
Corn flour       100g
Honey             2tbsp
Baking Powder  2tsp
Egg                    1no.s
Salt                    1/4 tsp
Banana               1 no.s
Oil                      2 tsp
Milk/ water          1/2 cup
Banana essence     15ml
Flour                     300g

Method:-
-Mix together flour, sugar, baking powder and salt in large mixing bowl. Make a well in the center.
- Beat egg, oil, banana essence and milk together in second mixing bowl.
- Pour egg mixture into center of dry mixture slowly slowly so that the flour mixture will soak egg mixture while stirring or while making batter. (Batter should not be lumpy).
- For each pancake pour scant 1/4 cup batter onto hot griddle or small pan over medium heat.
- Turn when pancakes begin to rise and edges are golden brown.
- Chop bananas into small pieces and put them into the surface of pancakes.
- Fold the pancakes as your likes and garnish your banana pancake with honey from upper layer. Transfer to plate and serve.