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Thursday, 18 October 2012

INTERNATIONAL MENUS!!




                                                 A WHOLESOME AND SUMPTUOUS!!



SWEETCORN VEGETABLE SOUP

TUNG PO MUTTON

SHAOMAI

YANG CHOW FRIED RICE


SWEETCORN VEGETABLE SOUP

Prep time                              20minutes

Sweetcorn (cream)            125gms
Carrots                                  50gms
Cabbage                                50gms
Mushrooms             10gms
French Beans                      20gms
Ginger                                   10gms
Spring onions                      1no
Stock                                      750ml
Corn flour                             1tspn
Sugar                         5gms
Salt and pepper                  to taste
Ajinomotto              a pinch
Coriander leaves    1 sprig

Method:

Flavor the stock by boiling with chopped ginger for 5-7 minutes. Strain. Prepare corn flour paste by dissolving in 15ml of water and keep aside. Fine chop the vegetables. Reboil the stock add in sweet corn (cream style). Boil for a minute, add in the vegetables, seasoning and if necessary thicken with corn flour. Season and add sugar. Serve hot along with Chinese proprietary accompaniments. 

Tips:

Make sure that vegetables stay crunchy.
Remove the scum, when the corn and vegetables come to a boil.

TUNG PO MUTTON

Prep time                              2hours

Muttom (boneless)           200gms
Potatoes                               150gms
Carrots                                  125gms
Sugar                         5gms
Ginger                                   10gms
Five spice powder  2gms
Rice wine                              50ml
Szechwan pepper  2gms
Garlic                         2cloves
Oil                                           for deep frying
Soy sauce                             2ml
Corn starch              5gms
Stock                                      1 ltr
Onion greens                      2bulbs

Method:

Cut the mutton into 2cm cubes, cut one side of each halfway down. Peel the potatoes and carrots, cut them into 2cm cubes. Heat oil in a wok, when it is smoking deep fry the mutton for 30 seconds or until it turns golden. Place the mutton in a pot and cover the meat with stock. Add soy sauce, sugar, onion bulbs, sliced ginger, crushed garlic, pepper, 5 spice powder, rice wine and bring to boil. Remove the scum. Cover and simmer for about 90minutes or until mutton is cooked. Thicken with corn flour, add in potatoes and carrots. Cook for another 10-12 minutes (potatoes should get cooked). Serve hot, garnished with chopped greens of spring onions.

Tips:

Cooking time of mutton will depend on the quality of the meat. Ideally meat should be marbled.
Make sure vegetables do not get overcooked i.e. mashy in texture.

SHAOMAI

Prep time                              60minutes
Water chestnuts                100gms
French beans                      50gms
Pork minces             100gms
Ginger                                   10gms
Garlic                         2cloves
Carrots                                  100gms
Sugar                         2gms
Salt                                         to taste
Black pepper pwd  to taste
Soy sauce                             2ml

DUMPLING SHEETS-
Flour                                      100gms
Egg                                         1/2no
Water                                    30ml
Salt                                         a pinch
Oil                                           5ml

Method:

Fine chop all vegetables and mix all ingredients to form a filling. For the dumpling sheets, prepare smooth dough. Divide into small balls (10gms) per piece. Roll each into a circle. Place tspn of filling in the center. With your free hand, gather the sides of the wrapper around the filling letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom, so that it can stand upright. Make the remaining dumplings in the same manner. Place the dumplings in a steamer and steam for about 15 minute. Serve hot with a spicy dipping sauce.

Tips:

You can replace water chestnuts with mushrooms and pork mince with chicken/ beef /fish/tofu.

YANGCHOW FRIED RICE

Prep time                              60minutes

Rice                                        200gms
Egg                                         1nos
Shrimps                                100gms
Salt                                         to taste
Crushed peppercorns       to taste
Onions                                  50gms
Peas (boiled)                       50gms
Ajinomoto                            a pinch
Roast pork                           125gms
Soy sauce                             a few drops
Oil                                           30ml
Spring onions                      1 no

Method:

Boil rice (drain method) till almost cooked. Keep aside. Dice the roast pork. Shell, devein and finely chop the shrimps, sprinkle salt and pepper. Heat oil in a wok. Add shrimps, stir fry for few seconds. Remove. In the same oil, stir fry diced onions and peas for 30 seconds. Add in cooked rice, ajinomoto, soy sauce, spring onion greens, pork, shrimps and seasoning. Toss for a minute. Add in slightly beaten egg so that all the rice grains get covered, check seasoning and toss for about 30 seconds. Serve hot.

Tips:

Use long grain rice (non sticky).
Use of pork is optional.


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