China Dishes

7/31/2019 China Dishes

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Appetizer

Chinese Spring Rolls

Servings: 2

Ingredients:

Cover :

250 gms. All purpose flour (Maida)

1 Egg

Little Salt

Water to make batter

Filling :

100g Ground pork

2- 3 Carrots Grated)

1 cup leeks shredded and well

washed (white section only)

1/2 tsp Ginger Minced)

1/2 tsp Garlic Minced)

100 gms Cabbage Shredded)

50gms Mushrooms Chopped)

75 gms Sprouted Beans

3 Green Chilies Chopped)

Salt to taste

2 tbsp Soya Sauce

1/2 tbsp White Pepper Powder

Method:

Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. To make the filling heat 2-3 tbsp oil in a wok, saut pork until oily, add ginger ,garlic and mushrooms,

stir fry for 10-15 seconds.

Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing thevegetables until they are crisp-tender.

Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling tocool.

To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. Deep fry in hot oil until golden. Serve the vegetarian spring roll hot.


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3/9

Salad

Chinese Style Chicken Salad

Servings: 2

Ingredients

2 boneless chicken breast halves, cooked and diced1 head lettuce, torn into small pieces

4 green onions, sliced

4 stalks celery, sliced thin

1/2 cup walnuts, chopped

2 tablespoons sesame seeds, toasted

6 ounces Chinese noodles, heated briefly to crisp

6 tablespoons seasoned rice vinegar

4 tablespoons white sugar

1 teaspoon salt

1/2 cup peanut oil

Method:

In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix altogether. Set aside.

To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil.Shake/Beat well.

Add dressing to salad and toss to coat. Serve and enjoy!


4/9

Main Dish

Braised Pork Chops With Orange Salsa

Servings: 2

Ingredients:

1 red onion (peeled and sliced)

1 tomato

300g loin chops (pork, with bone)

salt

tsp black pepper

1 tbsp fresh lime juice

1 orange zest (grated)

1 tbsp orange juice

1 tsp gingerroot (fresh, finely chopped)

1 pinch crushed red pepper (flakes or 1 pinch ground)

1 tbsp olive oil

Method:

Soak onion in cold water 30 minutes. Drain and chop finely. Chop tomato; drain in wire mesh strainer or colander 30 minutes. Season chops with salt and pepper. To prepare onion salsa, in large bowl, combine onion, tomato, lime juice, orange juice, orange zest,

ginger and red pepper flakes; reserve.

In a 10-inch nonstick skillet, heat oil over high heat. When hot, add chops and brown quickly on both sides, about 11 1/2 minutes each side. Add apple juice, cover and lower heat to medium-low. Braise 1520 minutes, until chops are tender and fully cooked, turning chops several times. Remove chops; turn up heat to reduce liquid. Pour sauce over chops; top with onion salsa. EACH SERVING PROVIDES: 1 Fat, 1/4 Fruit, 3/4 Vegetable, 3 Proteins. PER SERVING: 239 Calories, 25 g Protein, 11 g Fat, 9 g Carbohydrate, 67 mg Sodium, 67 mg

Cholesterol, 1 g Dietary Fiber; 5 points.


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Side Dish

Chinese Fried Rice

Servings: 2

Ingredients:

360g overnight rice120g chicken breast (cut into cubes)

120g shrimp (cleaned and deveined)

2 oz. long beans (tips removed and chopped into very short pieces)

2 oz. carrots (cut into tiny cubes)

2 eggs (beaten)

2-inch ginger (peeled and cut into thin long strips)

1 tablespoon fish sauce

1 tablespoon soy sauce

1/4 teaspoon oyster sauce

2 tablespoon cooking oil

3 dashes white pepper powder

Salt to taste (optional)

Method:

Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp,

long beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the

ingredients. Add soy sauce, fish sauce, oyster sauce, white pepper powder and continue to stir the fried rice

for a couple of minutes.

Make a well in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds andthen cover the egg well with the fried rice. Leave it for 30 seconds and continue to stir-fry so the eggs form

small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and

serve hot.


6/9

Dessert

Mango Sago with Pomelo

Servings: 2

Ingredients:

80 grams sagos

3 ripe mangoes

1/2 cup pomelo

2 cups milk

2 cups water

1 cup whipping cream (use half and half for lighter version)

6 tablespoons Sugar

Method:

Step 1:

Peel and core 2 mangoes. Blend it with milk and water to create a mango milk.

Step 2:

Cook sago in boiling water until transparent. Turn off heat and soak for a 10 minutes. Then rinse under

running tap water, drain and set aside.

Step 3:

Dissolve sugar in 1 cup of hot water. Allow to cool.

Step 4:

Peel and core the remaining mango and dice. Peel pomelo and shred the pulp. Set aside.

Step 5:

Mix all ingredients well, chill for several hours and serve.


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Hot Beverage:

Chinese Tea


8/9

College of Hospitality Management

East Asian Cuisine: China

In

Completion

Of

HRM 32

Asian Cuisine

Submitted to: Ms. Maybelle S. Cabcaban

HRM 32 Instructor

Submitted by: Dhorvic Choi T. Pacardo

Kenneth EscriberErnnie Carcusia

Date Submitted: July 18, 2012


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Cooking Time Plan

7 Chinese Courses:

Time: Procedure:

9:30 -9:50 am Hand washing

9:50 -10:05 am Mise en place

10:05 -10:35 am Cuttings

10:35 -11:05 am Make dessert and Refrigerate

10:35 -10:55 am Cook Chinese Spring Rolls

10:35 -10:55 am Cook Chinese Mushroom Soup

10:55 -11:00 am Prepare cooked dish for serving

10:55 -11:35 am Cook Main Dish

11:05 -11:20 am Cook Chinese Fried Rice

11:05 -11:20 am Clean up

11:20 -11:35 am Table Set-up

11:35 -11:50 am Prepare Chicken Salad

11:35 -11:35 pm Prepare Hot Chinese Tea

11:35 -12:00 pm Prepare for food presentation and Touch ups

12:00 -12:15 pm Food Presentation

12:15 -12:30 pm Aftercare

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China Dishes