Recipes
Breakfast
Tuna Toast
Ingredient：
3 pieces white bread
Some chopped tuna
Some mayonnaise
Cooking Method：
Remove the skin of bread and deep-fry in oil until golden brown. Remove and absorb the excess water. Cut each bread info 4 pieces. Mix the chopped tuna with mayonnaise. Place the tuna in between the bread and deep-fry.
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Fried Vermicelli
Fried Vermicelli
Ingredient：
2 packs of vermicelli
1 pc of carrots
5 pcs of mushroom
1 pc of red pepper
1 pc of green pepper
1 pack of asparagus
3 slices of ginger
Seasoning：
2 tbsp of dark soy sauce
2 tbsp of soy sauce
1 tbsp of sugar
Cooking Method：
Soak vermicelli in water and drain Soak mushrooms and cut into pieces; Rinse carrots, peppers and asparagus and cut into slices. Heat some oil, sauté ginger and stir fry mushrooms, carrots, peppers and asparagus until cooked. Add in vermicelli, cover up and let it cook until it has steamed. Add in seasonings, stir-fry and serve.
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Potato and Egg Cake
Potato and Egg Cake
Ingredient：
1 pcs of Potato 1/4 pcs of Onion 10 pcs of Egg
Seasoning：
1/2 tsp Salt
Cooking Method：
Rise Onions and cut into small bits, fry in oil until soft; rinse potatos, cook in boiling water until cooked, remove skin and use a fork to press lightly Mix egg with salt. Heat a pan, add in some oil, add in half of the egg mixture and fry until cooked, add in the potatoes and onions, finally add in the rest of the egg mixture and gry until cooked.
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Egg White Omellete
Egg White Omellete
Ingredient：
4 pcs of egg white 15 g of shredded cabbage 15 g of shredded ham
Cooking Method：
Boil the shredded cabbage until soft, drain and absorb water Add some salt and pepper with egg white and mix well Heat some oil in wok, add in egg white, add in shredded cabbage and ham, fry the egg white until done and roll it into omellete, serve with ketchup
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Packed Lunch
Squid and Pork meat cake
Squid and Pork meat cake
Ingredient：
150 g lean pork
1 pc of squid
4-5 stoned of Ma Tai
1 tsp of chopped garlic
Marinade：
1/2 tsp of salt
2 tsp of sugar
1 tsp of flour
1 tsp of soy sauce
1 tsp of Shiu Xing Wine
Cooking Method：
Rinse lean pork and minced; Soak squid in water until soft, cut into pieces Peel Ma Tai and minced. Put all ingredients including marinade in a steam plate, set aside in fridge for 30 minutes. Steam for 10-15 minutes and serve. Pinasingawan na Baboy at Pusit
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Japanese Terriyaki Chicken
Japanese Terriyaki Chicken
Ingredient：
1pc chicken breast meat 1 tsp ginger juice
Seasoning：
Some salt Some pepper
Marinade：
Sauce: 3tbsp Japanese soy sauce 1 tbsp mirin 1 tbsp sugar
Cooking Method：
Rinse chicken breast meat and absorb the water. Marinate it with seasonings. Heat some oil to pan-fry the chicken meat in low heat until both sides turn golden brown and until 70% done. Then, pour in some wine. Then, add in the sauce ingredients and cook until the sauce thickens. Remove chicken and chop into pieces.
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Fried Egg with Tomato
Fried Egg with Tomato
Ingredient：
2 pcs of tomato 4 pcs of egg 2 tbsp of oil 2 slices of ginger
Seasoning：
1/2 tsp of salt 1/2 tsp of sugar 1 tsp flour 4 tbsp of water
Cooking Method：
Rinse Tomato and cut into small pieces, beat the eggs. Heat oil and sauté ginger, add in tomato and stir-fry while pouring egg mixture. Finally add in seasonings, mix well and serve.
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Fried Spicy Chicken
Fried Spicy Chicken
Ingredient：
2pcs chicken leg 2 tbsp pickles 1/2 tsp peppercorns 1 pc red perennial chilli 1 tbsp chopped garlic 2 tbsp oil
Seasoning：
2 tbsp Shaoxing wine 1 tbsp sugar 2 tbsp soy sauce 1 tbsp white vinegar 1 tbsp corn starch 1 tbsp water
Marinade：
2 tsp soy sauce some salt some corn starch
Cooking Method：
Remove Chicken leg meat, diced perennial chili and pickles; chop chicken leg meat and marinade for 15 minutes, soak pickles in water, marinade with sugar for 30 minutes. Drain and absorb water. Heat oil to fry peppercorns, remove them and fry perennial chili and garlic, add in chicken and fry until chicken meat turns white. Pour in seasonings, mix and cover to cook for another 3 minutes, ready to serve.
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Sautee Chili and Pork's Neck Meat
Sautee Chili and Pork's Neck Meat
Ingredient：
600 g Pork's Neck Meat
2 stalks of Chinese Cabbage
1 pc of Red Chili Pepper
1 pc of Green Chili Pepper
Seasoning：
1/2 tsp Chicken Power
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Dark Soy Suace
Some Oyster Sauce Some Chili Oil
Cooking Method：
Slice Pork's Neck Meat and Chinese Cabbage into strips, cook in oil for awhile and set aside. Diced Red Chili Pepper and Green Chili Pepper. Saute Peppers in 1 tbsp oil, add in Pork's Neck Meat and Chinese Cabbage and Seasonings, Stir-well and cook until sauce dries up. Serve
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Dried Bean Curd with Carp Meat
Dried Bean Curd with Carp Meat
Ingredient：
600g Dried bean curd ball 300g Mud carp meat
Seasoning：
2 tsp Mustard
Cooking Method：
Add mustard in mud carp meat, mix well. Rinse dried bean curd ball. Cut a little hole on top, invert the white tofu inside and fill in with mud carp meat. Heat wok with 2 cups of oil, add in bean curd ball s when oil warm up, and deep fry till cooked. Drain the excess oil and serve.
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CHICKEN STEAM MUSHROOM
CHICKEN STEAM MUSHROOM
Ingredient：
1 of whole chicken soak mushroom pak kwok 6 ginger onion leaves sugar light soy sauce pepper powder wine sesame oil flour salt
Cooking Method：
wash clean the chicken,put it in the bowl,soak for 20 minutes, slice the mushroom,cut the onion leaves,the sliced ginger put on top, boil the water in the wok,after boiled put the chicken inside,steam for 20 mints
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Chinese
Lobster and Razor Clams Pot
Lobster and Razor Clams Pot
Ingredient：
600 g Boston lobster
60 g razor clams
50 g pernod
150 ml lobster bisque
Other Ingredients:
20 g diced onion
20 g diced leek
20 g diced celery
10 g diced fennel
20 g diced potato
5 g garlic
Cooking Method：
Sautee the other ingredients until golden brown. Then, add in rinsed razor clams. Pour in pernod and cook until the wine evaporated. Place the lobster bisque into a bowl. Then, place a pre-heat oven and bake at 180 degrees for 7 minutes. Ready to serve. Lobster at Razor Clams Pot
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Braised Beef Cube
Ingredient：
300 grams beef cube 3 pieces of ham 1/2 pc of green bell pepper 1/2 pc of red bell pepper 10g sliced garlic
Seasoning：
1/3 cup stock 1/2 tsp of sugar Some salt Some chicken powder Some dark soy sauce
Cooking Method：
Rinse beef cubes and marinade with some salt and pepper Sliced ham, red and green bell peppers Sautee garlic in little oil, add in ham, red bell pepper and green bell pepper, add in beef cube and stir well. Add in seasonings, thicken sauce with corn starch. Ready to Serve
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Sichuan Sauteed Hot Beancurd
Sichuan Sauteed Hot Beancurd
Ingredient：
3/2 piece beancurd
80g Minced pork
1 tsp chopped garlic
1/2 tbsp Sichuan chilli sauce
Seasoning：
1/2 tsp sugar
1/2 tsp dark soy sauce
1/2 tsp chilli oil A dash of sesame oil
Marinade：
1 tsp light soy sauce Some cornflour
Cooking Method：
Marinate minced Pork with marinade, Wipe dry beancurd and cut into dices. Heat some oil & saute chopped garlic. Add in the minced pork & saute briefly. Add in Sichuan chilli sauce & cook over mild heat thoroughly. Add in beancurd dices & seasonings. Mix Well and Serve.
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四川麻婆豆腐_Indonesian
四川麻婆豆腐_Tagalog
Sautee Eggplant and Minced Pork
Sautee Eggplant and Minced Pork
Ingredient：
1 Catty of Eggplant
50 gr Minced Pork
Seasoning：
1 tsp Chicken Powder
1 tbsp Sugar
1 tsp Soy Sauce
1 tsp Dark Soy Sauce
2 Tbsp Chin Kiang Vinegar Some Chili Oil
Cooking Method：
Peel Eggplant and slice into long strips, fry in oil until cooked. Set Aside Heat 1 tbsp of oil, stir-fry minced pork, add in seasonings. Stir Well. Add in eggplant, mix well and thicken sauce with some cornstarch water.
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Steamed Shrimp Vermicelli
Steamed Shrimp Vermicelli
Ingredient：
10 pc of shrimp
1 pack of vermicelli
5 tbsp garlic
1 diced perennial chili
Some oil
Seasoning：
1 tsp salt
1 tsp sugar
1 tbsp sesame oil 1 tsp soy sauce
Marinade：
Some Pepper Some Salt
Cooking Method：
Rinse Shrimp, peel but leave head, marinade for a while Soak Vermicelli until soft and put on steam plate Heat some oil, sauté garlic, chili, shrimp and seasonings until shrimp turns red. Pour the above ingredients on top of vermicelli and steam for 5 minutes.
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Deep Fried Chicken Wings
Deep Fried Chicken Wings
Ingredient：
20 pcs of Chicken Wings
Seasoning：
Some Mixed spices
1 tbsp of curry powder
1 1/2tsp of flour
1 tsp of shaoxing wine
some salt
dash of pepper
Cooking Method：
Rinse Chicken Wings and absorb water. Add in seasonings and marinade for 15 minutes Heat oil till 80% boiled and deep fry Chicken Wings until cooked. Absorb excess oil. Mix 2 tbsp of Salad Dressing and 2 tbsp of Tomato Ketchup to serve with.
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Pan Fried Beef with Onions
Pan Fried Beef with Onions
Ingredient：
500g beef tenderloin
1 piece chopped onion
5 pieces sliced garlic
1/2 cup chopped tomato
1 tbsp tomato paste
1/3 cup beef stock
Marinade：
1 tbsp red wine
1 tbsp maggie sauce
1 tbsp cornstarch Some pepper
Cooking Method：
Rinse and absorb the water of the beef tenderloin and chopped Heat 1 tbsp oil to pan-fry the beef until golden brown. Remove and set aside Heat 1 tbsp oil to sautee garlic, tomato and onion. Then, add tomato paste. Put back the beef and add in beef stock and cook until the sauce thickens. Ready to serve.
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Western
Homemade Pizza
Homemade Pizza
Ingredient：
1 pc of Green Bellpepper
1 can of pineapple chunks
2 pcs of tomatoes
3/2 tsp of baking powder
2 pcs of chicken leg
1 cup of grated cheese
3/2 bowl of flour
Some Tomato Paste
Marinade：
1 tsp soy sauce
1 tsp salt
1 tsp sugar
1 tsp pepper
Cooking Method：
Skinned and Boned Chicken leg, diced the meat, mix with marinade,stir fry until cooked. Set Aside Wash tomatoes, pineapple chunks and green bellpepper, wipe off excess water and slice tomato to thin slices and bellpepper to strips. Sieve baking power and flour, mix them with 1 bowl of water until it becomes thick liquid and set aside for 15 minutes Use a flat pan, heat some butter, pour in flour mixture and sweep flat, turn to medium heat and fry until you see the bubblesfrom the mixture. Spread some tomato paste on top, sprinkle grated cheese, arrange the other ingredients on top and finally sprinkle some more grated cheese.Cover up and bake-fry for about 8-10 minutes in low heat, until the bottom of the pizza turns golden brown and cheese melted.
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Pan-fry Duck Breast Red Wine Sauce
Pan-fry Duck Breast Red Wine Sauce
Ingredient：
2 pcs duck breast
1/2 pc diced button mushroom
1 tbsp shallot
1 tbsp butter
3 tbsp red wine
Seasoning：
Some salt Some pepper Some Corn Starch
Cooking Method：
Rinse the duck breast and absorb the water. Then, marinade with seasonings. Pan-fry the duck breast until the skin turns golden brown. Heat 1 tbsp butter to sautee the shallot, mushroom and add in red wine. Pour on top of duck breast to serve.
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Linguine with Italian Clams
Linguine with Italian Clams
Ingredient：
100 g clam
200 g linguine
3 tbsp vegetable oil
Seasoning：
1/2 cup olive oil
1/3 cup chopped Italian parsley
6 pcs chopped garlic
1/2 tsp ground pepper
Cooking Method：
Soak the clam in water for 3 hours, then rinse. Poach the linguine in salt water. Drain and remove. Heat the vegetable oil and fry the clam. Cover and cook for 3 minutes until clams are open. Then, add in seasonings and cook with cover for another 4 minutes. To serve with linguine.
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Seafood Pasta in Tomato Sauce
Seafood Pasta in Tomato Sauce
Ingredient：
100g shelled shrimp
80 g of scallop
80 g spaghetti
2 tbsp of diced shallot
1/2 pc of diced tomato
Seasoning：
4 tbsp ketchup
3 tbsp of mayonnaise
1/2 tsp of salt
1/4 tsp of pepper
Cooking Method：
Marinade shrimps and scallop with 1/2 tsp of salt, 1/4 tsp of pepper and 1/4tsp of lemon juice. Cook pasta in boiling water with salt. Drain and reserve a cup of cooking water. Heat olive oil to sauté shallot and tomato. Cook for awhile and add in pasta and seasonings and cup of cooking water. Put on a plate Heat olive oil and sauté shrimp and scallop until done. Add to pasta and serve
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Pan Fried Salmon in Avocado Sauce
Pan Fried Salmon in Avocado Sauce
Ingredient：
6 pieces salmon fillet
2 1/2 tbsp lime juice
1/2 tbsp soy sauce
Dash of black pepper ground
1 tsp garlic minced
Seasoning：
Sauce Ingredients 60 g avocado ripe pitted 60 g yogurt 85 ml orange juice 1 tsp lime juice 1 clove garlic minced 1 tsp black pepper ground 1 tbsp honey 1 tsp Worcestershire sauce
Cooking Method：
Blend all sauce ingredients until smooth. Marinade salmon with, lime juice, soy sauce, black pepper and garlic for 30 minutes Pan-fry salmon in olive oil until both sides turn golden brown. Put on a dish and pour in sauce dressing to serve.
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Baked Seafood Rice
Baked Seafood Rice
Ingredient：
2 tbsp of olive oil
8 pcs of shrimp
8 pcs of scallop
1/2 cup of crab meat
1/2 diced green bell pepper
1/2 diced red bell pepper
1/2 cups of diced onions
3 pcs of button mushroom
2 bowls of rice
2 tbsp of white wine
2 tbsp of grated cheese
Seasoning：
1 cup of cream sauce Some salt Some Pepper
Cooking Method：
Poach all seafood and drain Heat olive oil to sautee onion, bell peppers and mushroom. Add in seafood, white wine and seasonings until boil. Pour over rice and sprinkle with grated cheese Place in pre-heat oven and heat for 10 minutes or until it turns golden brown.
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Pan Fried Pork Chop in White Wine
Pan Fried Pork Chop in White Wine
Ingredient：
1 tbsp of olive oil 2 pcs of pork chop 2 tbsp of white wine
Seasoning：
Some Herbs Some Salt Some Pepper Some Cornstarch
Cooking Method：
Rinse pork chop, marinade and set aside Heat 1 tbsp of olive oil and pan-fry pork chop until done. Add in white wine and place into dish.
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Honeyed Chicken Wing
Honeyed Chicken Wing
Ingredient：
6pcs Chicken wings
Marinade：
2 tbsps Ginger Wine
1 tbsp table salt
2 tsps granulated sugar
some dark soy sauce
Cooking Method：
Wash the chicken wings and pat dry. Marinade for 1 hour. Coat the chicken wings with dark soy sauce. Bake in oven at 180oC for 45 minutes.
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Spaghetti with Clams and Herbs
Spaghetti with Clams and Herbs
Ingredient：
500g Spaghetti
2 catty of clams
2 tsp of salt
1 tsp of minced garlic
1 tbsp of olive oil
Seasoning：
Some Salt Some black pepper
1 tbsp of rosemary
Cooking Method：
Cook spaghetti in boil water with salt and some olive oil for about 13 minutes. Heat 1 tbsp of olive oil, fry minced garlic, add in clams. Finally add in spaghetti and season. Serve
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Soup
Green Papaya with Chicken Feet Soup
Green Papaya with Chicken Feet Soup
Ingredient：
1 pc of green papaya
150 g of peanuts
10 pc of chicken feet
1 pc of pig¡¦s tail
6-8 stoned red dates
10 g Chinese almonds
4 liter of water
Cooking Method：
Scrub chicken feet with salt, rinse and poach. Poach pig¡¦s tail and set aside Peel and seed papaya. Cut into pieces Wash peanut, red dates and almonds separately. Put green papaya in pot together with peanuts, red dates and almonds. Let it boil in high heat. Add in pig¡¦s tail and chicken feet, leave it to boil in medium heat for 3 hours. Stir with 1/2 tsp of salt to season.
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Lean pork soup with Carrots and Corns
Lean pork soup with Carrots and Corns
Ingredient：
3 pcs of corns
1 pc of carrot
600 g lean pork
1 Candied Dates
10 g Chinese Almonds
3 1/2 liter of water
Seasoning：
Some Salt
Cooking Method：
Wash and cut into pieces, peeled carrots and cut into pieces, Boil lean pork for 3 minutes, drain and set aside Wash Almonds and candied dates separately, bring water to boil, pour in almonds, candied dates, corn and carrots. Bring to boil Add in lean pork and let it boil in medium heat for 3 hours add salt to taste.
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Gourd Soup with Salty eggs
Gourd Soup with Salty eggs
Ingredient：
600 g Gourd
2 pcs of salty eggs
150 g lean pork
2-3 slices of ginger
3 liter of water.
Marinade：
1/2 tsp of Salt
1 tsp of sugar
1/2 tsp of Soy Sauce
1/2 tsp of flour
1/2 tsp of Oil
Cooking Method：
Shaved Gourd, rinse and cut into pieces; Rinse salty eggs; Rinse lean pork, cut into pieces and marinade for 10 minutes Boil Water; add in ginger slices and gourd Let it boil for 50 minutes after adding lean pork; Add in salty eggs and boil for another 5-10 minutes. Serve
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Lotus Root Soup with Dried Octopus and Pork Bone
Lotus Root Soup with Dried Octopus and Pork Bone
Ingredient：
900 g pork bones (scalded)
3 sections lotus roots (peeled and cut into pieces)
1 large dried octopus (soaked for 2 hours and teased off membrane)
75 g each for soy beans and red beans (rinsed and soaked for a while)
38 g mung beans (rinsed and soaked for a while)
1 quarter dried tangerine peel (soaked until soft and scraped off the pith)
18 cups water
Cooking Method：
Bring water to the boil. Add all ingredients. Cook over high heat for 10 minutes. Reduce to medium-low heat and cook for 3 hours. Season with salt. Serve. Remark: Lotus roots and dried octopus are of Hot nature but the three beans can neutralize the Hotness. This soup promote blood cell formation.
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Tomato and Pork Soup with Potatoes
Tomato and Pork Soup with Potatoes
Ingredient：
600 g of pork ribs
600 g Tomato
1 pc of Potato
1 pc of Onion
1 pc of Carrot
3 liter of water
Seasoning：
Some Salt
Some Pepper
Cooking Method：
Rinse pork ribs, poach for few minutes and drain. Rinse Tomato and cut into pieces; Rinse and peel potatoes , carrots and onions and cut into pieces Heat 2 tbsp of oil, pan fry onion and tomato, add in ingredients and water. Boil water in pot and add in ingredients to let it boil in medium heat for 90 minutes, season and serve hot.
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Dessert
Mango Cream with Pomelo
Mango Cream with Pomelo
Ingredient：
1 pc mango
1 slice pomelo
some Chiu Chau crystal jelly
2 tbsp sugar
120 ml water
20 ml cream
Cooking Method：
Remove the mango meat. Remove the pomelo meat. Fringe all ingredients. Boll the sugar with water. Cool down. Blend 50g mango meat with sugar water and fringe. Put in mango meat, pomelo and Chiu Chau crystal jelly into the mango juice. Ready to serve.
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Mint Tea with Fresh Fruit
Mint Tea with Fresh Fruit
Ingredient：
1 pack mint tea bag
150 ml fresh pineapple juice
1 tbsp fresh lemon juice
150ml fresh orange juice
2 tbsp honey
200 ml hot water
Cooking Method：
Poach the tea bag in hot water for 3 minutes . Take out the tea bag. Cool down the tea and mix it with honey. Mix all the juices and sieve. Mix the fresh suite juice with honey mint tea and fridge. To serve with ice.
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Mango Milk Shake
Mango Milk Shake
Ingredient：
300 g mango
250ml hi-calcium low fat milk
2 scoops of vanilla ice-cream
1 tbsp honey
Cooking Method：
Place mango in blender, blend until smooth Blend other ingredients with mango for 15 second. Pour the milk shake into the glass
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Mango Pancake
Mango Pancake
Ingredient：
60 g flour
25 g sugar
1 pc egg
Some salt
1 tbsp melted butter
100 ml milk
100 ml mango juice
Some vanilla oil
Seasoning：
Stuffing: Some cream 1 pc mango meat
Cooking Method：
Beat the egg. Sieve the flour, then, mix it with sugar, salt and egg. Then, add in butter, milk and vanilla oil. Pour the egg mixture into the pan. Fry slowly to make the pancake. Cool down the pancake and place into the dish. Then, put on some mango meat and cream. Ready to serve.
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Mango Pudding
Mango Pudding
Ingredient：
2 pcs of mango meat
2 tbsp sugar
2 packs of mango jelly powder
400 ml hot water
100 ml evaporated milk
200 ml iced water
Cooking Method：
Blend mango meat and fridge Mix sugar, jelly powder in hot water. Cool down Add in mango meat, evaporated milk and iced water. Pour into pudding mould and fridge until firm
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Pear with Fructus Fritillaria Cirrhosa
Pear with Fructus Fritillaria Cirrhosa
Ingredient：
3 qin Fritillaria Cirrhosa
2 pcs of Pear
Some Rocky Sugar
1 1/2 bowls of Boiling Water
Cooking Method：
Take out seeds of pear and rinse. Soak Fritillaria Cirrhosa in warm water until soft, drain. Put all ingredients in a hard boiled container, add boiling water and boil for 2 hours. Serve
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Chocolate Mousse
Chocolate Mousse
Ingredient：
80 ml of fresh milk
15 g of sugar
1 egg yolk
50 g melted dark chocolate
80g whipping cream
2 g of gelatine powder
1 tbsp of water
Cooking Method：
Mix milk and sugar and heat until sugar melted. Add in egg yolk and dark chocolate Add in whipping cream. Use water to mix with gelatine powder, Dissolve in double boiler Mix Dark Chocolate mixture and gelatine mixture, put in dessert glasses and freeze until firm.
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Mixed Fruit Mille Feuille
Mixed Fruit Mille Feuille
Ingredient：
2 pc spring roll skin
4 pcs strawberry
4 pcs blue berry
Seasoning：
Some sugar
40g cream
Marinade：
Dipping sauce: Some strawberry sauce Some sugar water
Cooking Method：
Cut the spring roll skin with a round shape mould. Then, deep-fry. Set aside. Rinse the strawberry and blue berry. Chop into pieces. Mix the cream with sugar and add in the berries as filling. Place the deep-fried spring roll skin on the plate. Then, place the filling. Cover with another spring roll skin. Repeat the same proceduces for 3 times. Serve with dipping sauce.
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