SHARK FIN SOUP

INGREDIENTS;
2 tbsp sesame oil
1 spring onion(finely  chopped)
2 cm ginger(finely chopped)
4 dried Chinese mushroom(soaked until soft and sliced)
2 tbsp vinegar
2 liter chicken stock
120 gm ready prepared shark fin
200 gm chicken breast(cooked and shredded)
200 gm small shrimp(peeled)
11/2 tbsp soy sauce
1 tbsp cornstarch dilute with 2 tbsp chicken stock

METHOD;
Heat oil in stock pot,add the spring onion,ginger,mushroom,vinegar and stir fry for 2 to 3 minutes.Pour in half of the chicken stock also the shark fin and bring to boil.Reduce the heat and simmer for 10 minutes.Add the chicken,shrimp,soy sauce and add also the remaining chicken stock.Pour in the cornstarch and bring to boil.Reduce the heat and simmer for another 10 minutes.Serve while hot and a dash of back vinegar if you like.

KUNG PAO CHICKEN

INGREDIENTS;
1 kg chicken(cut in 3cm)
2 tbsp oyster sauce
21/2 tbsp cooking oil
8 small dry chilies
4 tbsp minced garlic
2 stalks celery(diced)
1/2 red pepper(cube)
200 gm bamboo shoot(sliced)
2 tbsp dissolved cornstarch
1/3 cup roasted peanuts

SAUCE;
3 tbsp Chinese rice wine
1/4 cup Chinese black vinegar
1/4 cup chicken broth
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar


METHOD;
Marinade chicken with oyster sauce and let stand for 10 min.Combine sauce ingredients in a bowl.Place a wok over high heat until hot and put 2 tbsp oil.Add in the chilies and fry until fragrant.Mix in the chicken and stir fry for 2 minutes.Then remove from wok and add the remaining oil.Saute garlic until fragrant by adding celery,pepper and bamboo shoot.Stir fry another 2 minutes and return the chicken and chilies.Add the sauce and bring to boil.Pour in the dilute cornstarch and let it cook.After thicken add the peanut lastly.

LEMON CHICKEN

INGREDIENTS;
2tbsp cornstarch
3/4cup water
2 egg yolks
4 breast(skinless and halves)
2cups cooking oil
3tbsp brown sugar
1tbsp ginger(minced)
1cup chicken broth
1/3cup lemon juice
1/2cup scallion

METHOD;
Combine 1/2 cup cornstarch,1/4 cup water and egg yolks,whisk until smooth.Then coat each chicken and fry the chicken.In a medium sauce pan place 2tbsp cornstarch,brown sugar,ginger and stir in 1/2 cup water also chicken broth.Cook over medium heat,stirring until thicken.Put in lemon juice and let it boil for 1 minute.Cut the breast and arrange on a plate.Pour the sauce over the breast and sprinkle with scallion.

AYAM HALIA SOS PLUM OR GINGER CHICKEN IN PLUM SAUCE

INGREDIENTS;
1 chicken(cut into mouth bites)
3 garlic(sliced)
2 cm ginger(julienne)
3 tbsp plum sauce
1 tbsp light soy sauce
1 tbsp cornflour dilute with 3/4 cup water
3 tbsp cooking oil
1 stalk spring onion(cut into 3 cm lengthwise)
Salt to taste


METHOD;
Heat up wok and stir in the chicken.Then put in all ingredients except cornflour and spring onion.When the chicken cooked put in the cornflour and add salt to taste.Lastly put in the spring onion and with hot steam rice.

BEEF GINGER

INGREDIENTS;
500 gm beef tenderloin(sliced)
3 cm ginger(peeled and sliced)
3 garlic(sliced)
3 tbsp oyster sauce
1 tbsp cornflour(diluted in water)
1 tsp sesame oil
salt to taste
3 stalk spring onion(cut into 3cm lengthwise)

METHOD;
Heat up wok and put 1 tbsp cooking oil ,then saute ginger and garlic.After ginger , garlic turn brown put in the beef and let it brown.Stir the beef thoroughly and put in half cup of water.Let the beef cooked ,put in oyster sauce and salt to taste.The thicken the sauce with cornflour and sesame oil.Lastly put in spring onion and now it ready to serve.

NASI GORENG CINA OR CHINESE FRIED RICE

INGREDIENTS;
1 plateful rice
100gm peeled prawn(diced)
100gm slice chicken meat
2 shallot(chopped)
3 garlic(chopped)
30gm peas
30gm carrot(diced)
2 tbsp sesame oil
2 eggs
salt to season
white pepper


METHOD;
Heat up Chinese wok and pour in the oil by adding chopped shallot and garlic.Sauteed until golden brown then put in the prawn and chicken.Stir until half cooked then put in the eggs and the rice.Keep stirring until the rice blend with the eggs.Then add in the peas,carrot,pepper and salt to taste.When the vegetables cooked ,the fried rice is done.

UDANG MASAM MANIS OR SWEET AND SOUR PRAWNS

Hi, today I want to teach you how to make a Chinese dish.Sweet and sour prawns is the name,it full of sweet and sour flavour.Nice to be serve with steam white rice and sauteed mixed vegetables.Below are the ingredients to make sweet and sour prawns.

INGREDIENTS;
1 kg large prawns(peeled)
2 shallot
3 garlic
1 cm ginger
6 tbsp tomato ketchup
2 tbsp chilli sauce(optional if you want the sauce to be spicy)
1 tbsp sesame oil
1 tbsp cornflour(dilute in 1 cup of water)
100gm cucumber(diced)
100gm pineapple(diced)
100gm onion(diced)
sugar and salt to taste

METHOD;
Season prawn with salt and deep fry to half cook.Then for the sauce chopped shallot,ginger and garlic.Sauteed in a pot until golden brown, put in tomato ketchup and chilli sauce.Pour in 1/2 cup of water and let it boil.After boiled pour in the diluted cornflour and make sure the sauce is not to thick.Season to taste and put in the diced vegetables.Then put in the prawns and pour in the sesame oil.Cook for a while and the sweet and sour prawns are ready to eat.