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Friday, 19 October 2012

INTERNATIONAL MENUS!



                                                 A WHOLESOME AND SUMPTUOUS!!

SWEETCORN VEGETABLE SOUP

TUNG PO MUTTON

SHAOMAI

YANG CHOW FRIED RICE


SWEETCORN VEGETABLE SOUP

Prep time        20 minutes

Sweetcorn (cream) 125 gms
Carrots                     50 gms
Cabbage                   50 gms
Mushrooms             10 gms
French Beans           20gms
Ginger                      10gms
Spring onions          1 no
Stock                       750 ml
Corn flour               1 tspn
Sugar                        5 gms
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 15 ml 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                 2 hours

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

Method:

Cut the mutton into 2 cm cubes, cut one side of each halfway down. Peel the potatoes and carrots, cut them into 2 cm 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 90 minutes 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                  60 minutes
Water chestnuts       100 gms
French beans            50 gms
Pork minces             100 gms
Ginger                       10 gms
Garlic                        2 cloves
Carrots                      100 gms
Sugar                         2 gms
Salt                            to taste
Black pepper pwd    to taste
Soy sauce                 2 ml

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

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                          60 minutes

Rice                                   200 gms
Egg                                    1 nos
Shrimps                             100gms
Salt                                     to taste
Crushed peppercorns       to taste
Onions                               50 gms
Peas (boiled)                    50 gms
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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