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.