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.

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.

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

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.