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.