Google+ Followers

Tuesday, 2 October 2012

INTERNATIONAL MENUS!




 Prawn Ball Soup

Fried Wantons

Sweet and Sour Chicken

Hakka Noodles



 Prawn Ball Soup

Prep time:                              30 minutes.

Stock                                      1lt
Cucumber                               50gms
Spinach leaves                       a few
Fresh prawns                         150gms
Ginger                                     15gms
Salt                                          to taste
Peppercorns (crushed)             4nos
Corn flour                               10gms
Onion greens                           1no

Method:

Shell and devein prawns. Wash well, mince. Keep side. Peel cucumber, remove seeds half lengthwise and thinly slice. Peel and fine chop ginger mix prawns, ginger, salt and pepper and (5gms) corn flour. Round it into small marble sized balls. Poach the prawns in the stock for about 5 minutes. Blanch spinach leaves and cucumber. Place cucumber, spinach in four individual soup cups. Reheat the stock check seasoning, add corn flour dissolved in 10ml of water and reduce for about 10 minutes. Pour into the soup cup, garnish with fine chopped onion greens and serve hot.

Tips:

Ideal is fish stock. Stock should be well flavoured.
Prawn balls should be evenly shaped.
Blanch spinach for 10 seconds. The leaves should be crunchy.

Fried Wantons

Prep time:                                        30minutes.

Wanton sheets                                12pcs
Oil                                                   to fry

Filling-

Carrots                                             100gms
Leaks                                                50gms
Celery                                               20gms
Ginger                                              10gms
Chicken mince                                 50gms
Oil                                                     15ml
Salt                                                   to taste
Soy sauce                                         5drops
Peppercorns (crushed)                      4nos

Method:

Finely chop vegetables, heat 15ml of oil and stir fry the vegetables and mince for about 30 seconds. Season, keep aside. Moisten to adjoining sides the wanton sheets. Place half a teaspoon of the filling in the center.  Fold the skin to form a triangle. Seal edges. Fold into wanton shape. Deep fry in hot oil, till golden and crisp. Drain and serve immediately.

Tips:

Do not overcook the vegetables and chicken. The vegetables should remain crunchy.
Wanton sheet can be made in the kitchen also.
Chicken may be replaced with crabs/prawns/mushrooms also.
         
Sweet and Sour Chicken

Prep time:                                        30minutes.

Chicken (boneless)                          500gms
Egg                                                    1no
Ginger                                              10gms
Garlic                                                10gms
Soy sauce                                         2ml
Corn flour                                         30gms
Tomato puree                                  100ml
Sugar                                                10gms
Vinegar                                             20ml
Tomato sauce                                  10ml
Chicken stock                                  400ml
Salt                                                   to taste
Ajinomotto                                       a pinch
Oil                                                     for frying

Method:

Dice or cut chicken into neat strips. Prepare a batter of egg 25gms cornflour, 20ml stock, half of soy sauce, salt. Dip the chicken in the batter and deep fry in hot oil till half done. In a separate wok, reduce stock, sugar and vinegar for 10 minutes, add tomato sauce and puree and cook for further 5 minutes. Thicken with corn flour, add remaining soy sauce and ajinomotto. Check seasoning, add in fried chicken and cook for another 2 minutes. Dish out and serve hot.

Tips:

Do not over fry the chicken. Preferably use chicken breast.
The sauce should give a glaze.
Ajinomotto and soy sauce are optional.

Hakka Noodles

Prep time                               30 minutes

Fresh noodles                        200gms
Cabbage                                 50gms
Carrots                                    50gms
Ham                                        50gms
Cooked chicken
(shredded)                               50gms
Capsicum                                50gms
Spring onions                         20gms
Beans sprouts                        30gms
Salt and pepper                     to taste
Soy sauce                               5ml
Oil                                           50ml

Method:

Blanch noodles in salted water. Drain and keep aside. Shred all vegetables into julienne  shred ham. Heat oil in a wok, stir fry the vegetables, chicken, ham and bean sprouts. Add seasonings, noodles stir for another half a minute and serve immediately.

Tips:

Dry noodles may also be used. While blanching the noodles add in a tspn of oil.
Do not over cook the noodles.
Pork is optional.


No comments:

Post a Comment