DIM SUM 5 -Spring Rolls. 春卷

Ingredients:-
1/4 Savoy cabbage (slice)
1 bowl Chicken breast or pork (slice & marinate with light soy,
sugar, pepper & corn flour)
1 bowl Shitake Mushroom (soak & slice)
1 Carrot (slice)
1 big pc. of dried Black Fungus (soak until soft and slice)
1 pack of spring roll pastry. 1 egg.

材料：-
椰菜 1/4 個（切絲）
雞胸肉或枚頭肉 1 碗（切絲, 用生抽、糖，古月粉及生粉醃片刻）
冬菇 1 碗（浸軟切絲）
甘筍 1 個（切絲）
白木耳 1 塊（浸軟切絲）
春卷皮一包。旦 1 只。

Method : -
1) Heat 2 tbsp oil, put chicken or pork stir fry until brown, add cabbage,
carrot & mushroom, keep on stir fry until veg. become tender.
Put in seasoning sauce:- oyster sauce, sugar,white pepper & corn flour solution,
stir until all sauce absorbed and no sauce left. Take out and let it cool.
2) Take some portion and wrap with spring roll pastry, brush on beaten egg to close up.
3) Heat half wok of oil to 190*, put in the spring rolls deep fry until crispy and golden.
Serve with lettuce and sweet & sour sauce.
#Can use any kind of meat or veg. for fillings- e.g. Shrimps or roast duck meat etc.

做法：-
1）熱油 2 湯匙，放入雞或豬肉絲炒至金黃，下椰菜、甘筍及冬菇。
(可隨意加一片白木耳，浸軟切絲同炒，增添口感)
下稠味汁：-蠔油、糖、古月粉及生粉水埋芡，炒至所有汁料吸收。盛起待涼。
2）取一定份量用春卷皮包好，旦汁收口。
3）熱半镬油至 190*，放入春卷炸至硬身及金黄。包以生菜葉或
拌以酸甜汁同吃。
# 包春卷的餡料可以隨意，如蝦肉或燒鴨等等。

CHINESE POULTRY 1 -Roast Duck/ Dried Oyster Golden package. 燒鴨蠔士鬆 (百寶好市黃金包）

Ingredients:-
1 bowl Shitake Mushrooms (diced)
1 bowl Bamboo shoot (diced)
1 bowl Carrot (diced)
1 bowl Broccoli (diced)
1 bowl Dried Oyster (soak over night and dice)
1 bowl chicken livers (cook with oyster sauce & dice)
1 bowl bran gluttens (cook with oyster sauce & dice)
1 bowl Roast duck breast (diced)
1 Broccoli (boil until tender in salt & oil water)
2 egg ( fry to make round sheets，3 spring onion (put in boil water until a bit soft)

材料：-
鮮冬菇 1 碗（切粒）竹筍 1 碗（切粒）甘笋 1 碗（切粒）
西蘭花莖 1 碗（切粒拖水）
蚝士 1 碗（浸過夜切粒）
雞潤 1 碗（用蚝油煮入味，切粒）
齋鳮 1 碗（用蚝油煮入味，切粒）
燒鴨 胸 1 塊（切粒）
西兰花 1 棵（切出花部，用油鹽水煮稔）
旦 2 只（打匀，煎成圆餅皮 3 片）
葱 3 條（拖水至略軟扎口用）

Method : -
1) Heat 2 tbsp oil, put in all ingredients, stir fry with oyster sauce, soya sauce,
sugar, white pepper, sesame oil & wine. Put in a big bowl & press,
turn the bowl up side down on plate.
2) Make sauce: Oyster sauce 1 tbsp, sugar 1 tsp, pepper, sesame oil, 1/2 cup water,
stir even and add cornflour solution to thicken the sauce. Pour on top of dices.
3) Broccoli arrange around the plate, serve with sweet bean sauce & lettuce.
4) Use a big spoon of dices on egg sheet, and tight with cooked spring onion.
Make it like a golden package. Serve with sauce.

做法：-
1) 熱油 2 湯匙，加入所有材料同炒，下蠔油、生抽、糖、古月粉、麻油及酒。
炒至入味。放入一大碗內壓實，反扣在碟中央。
2) 汁料：蠔油 1 湯匙，糖 1 茶匙，古月粉、麻油，水半杯，攪煮勻，
下生粉水埋芡，淋在圓碗型鴨粒上。
3) 熟西蘭花圍邊，上桌。拌以甜麵醬及生菜葉。
4) 用一大匙鴨粒放旦皮中央，用䓤扎口成黃金包，拌以汁料上桌。

CHINESE STIR FRY 4. -Assorted Mushrooms & Vegetables In Oyster Sauce. 七 彩 素齋

Ingredients:-
1 bowl Oyster Mushrooms (sliced)
1 bowl Shitake Mushrooms (sliced)
1 bowl Shimeji Mushrooms (sliced)
1 bowl Bamboo Shoot ( sliced)
2 Bean milk sticks (soak until tender, squeeze & section)
1 bran gluttens 100g (sliced & cooked in oyster sauce for a while)
Some black moss (soak in water until soft and drain)
2 Conpoys (soak until tender)
1/2 Chinese cabbage ( section)
1 See melon (skin & section)
1/2 carrot (slice & cut flower pattern)
Few pcs Ginger.

材料：-
蠔菇 1 碗 （切片), 冬菇 1 碗 （切片), 鮑菇 1 碗 (切片),
竹筍 1 碗 （切片), 枝竹 2 條（浸軟揸干切段）
素雞 1 塊（ 切片，用蠔油煮入味）
發菜少許（浸軟瀝干), 瑤柱 2 粒（浸軟瀝干）
津白 1/2 個（切段), 絲瓜 1 個（刮去硬皮，切段）
甘筍 1/2 個（切片，吸出花型), 羌數片，杞子十粒。

Method : -
1) Heat 2 tbsp. oil sauté ginger slices, put in all kinds of ingredients, stir fry
for a while.
2) Add seasonings:-
2 tbsp Oyster sauce, 1/2 tbsp dark soy, 1 1/2 tsp sugar, 1/4 tsp salt,
1/2 cup water, pinch of pepper and sesame oil, stir fry until sauce all
absorbed, add in some corn flour solution to thicken. Dish up & serve!

做法：-
1）用二湯匙油爆香羌片，依次加入所有材料，兜炒片刻。
2）加入稠味：
蚝油 2 湯匙，老抽 1/2 湯匙，糖 1 1/2 茶匙，塩 1/4 茶匙，水 1/2 杯，
胡椒粉及麻油少許，兜炒至汁料吸收，灑下杞子，用粟粉水埋芡。上桌！

CHINESE POULTRY 6 -Stew Orange Duck With Dried Plum Sauce. 橙汁/梅子炆 鴨 (Duckling Bigarrade 法式橙皮鴨）

Ingredients:-
1 duck about 2 kg.
2 orange (squeeze juice for use, skin cut triangle pcs.)

Seasoning:-
4 pcs. Salted Plums（smashed), 1 tbsp Ground Bean Sauce,
1 tbsp Dark Soy, 1 1/2 blocks of Slab Sugar (ground),
Pinch of pepper and sesame oil,
1 tsp Chicken powder, 1/2 cup Orange Juice,
1 red chili, 3 braids garlic (mashed)

材料：-
光鴨 1 只約 2 公斤,
橙 2 只（搾汁留用，橙皮三角塊）

調味料：-
酸梅子 4 粒 (去核剁碎), 磨豉醬 1 湯匙，
老抽 1 湯匙，片糖 1 1/2 塊（切碎）
胡椒粉、麻油少許，
雞粉 1 茶匙，橙汁 1/2 杯，
紅椒 1 只，蒜茸 3 粒。

Method : -
1) Wash duck and wipe dry, brush all over skin with dark soy.
Put in oven 200* bake until skin turn brown (bake the back first and turn up
side down can keep the juice hold inside the stomach)
2) Duck take out and save the duck juice in a bowl. Cut the duck into 4 pcs.
3) Sauté mashed garlic, red chili with oil, add all the seasonings & sugar.
Put in the duck pcs.,duck juice & the orange skins, pour water to the level
of duck, bring to boil.
Braise in low heat about 30 mins., turn the duck pcs. braise 20 mins. until tender.
4) Take the duck out, cut the neck, wings, and thighs chop into pcs. Take away
the bones of breast and slice into thin layers.
Bones & neck arrange in middle of plate,
duck breast pcs. put orange skin pcs. in between and arrange on to top of bones.
Thigh pcs. and wings arrange on both sides, sauce pour over. Then steam for
10 mins., decorate with fresh orange slices around. Ready to serve!

# this dish can always make before, just steam at dinner time to serve!
# this menu if serve in western style called 'Duckling Bigarrade',
use 1/4 pcs. of duck, serve with certain side dish is fantastic.

做法：-
1）洗淨鴨，抹干水份，在鴨外皮擦上老抽。
放入焗爐 200* 焗至皮啡黃（先背面向上，反轉肚向上，使流出的鴨汁能
保留在肚內)。
2）鴨取出，倒起鴨汁。鴨剪開 4 大塊。
3）熱油炒香蒜茸，紅椒及所有稠味料至片糖全溶解。放入鴨件和橙皮，
加水至鴨面。慢火炆半小時後，反轉再炆 20 分鐘至腍。
4）鴨取出略涼，切出頸、翼及雙脾斬件，鴨胸去骨斜切薄片，
鴨骨及頸放碟中央，鴨胸片夾橙皮放骨面，鴨肶及翼放兩旁，
淋上汁料，再蒸10分鐘，鮮橙片拌邊，上桌。

# 此菜式可預先做好，在飯前蒸熱便可上桌！
# 此菜式也可作西歺用，是為法式橙皮鴨，一客為1/4只，加上配菜便成。

CHINESE SOUP 2 -Rainbow Crab Meat /Far Gow Soup 彩虹蚧肉花膠羮

Ingredients:-
4 pcs soaked dried Far Gow (Dried fish air bladder)
2 pcs Blue Swimmer Crabs ( steam & shell)
1/2 can Bamboo shoot (sliced)
1/2 bowl carrot (shred)
1/2 See Guar (sliced)
1 box bean curd (sliced)
1 big can chicken broth.
Some black moss (soak & drain)

材料：-
薄身花膠 4 只。
籃蚧 2 只（蒸熟取肉）
筍肉半罐（切絲）
甘筍半條（切絲)
絲瓜半條（去角皮、去襄切絲）
軟豆腐 1 盒（切幼絲）
大清鳮湯 1 罐,
髮菜 少量（浸軟瀝干）

Method:-
1) Far Gow cook in hot water with 2 stalks of spring onion & ginger,
bring to boil for half hour, off fire & let cover on until cool down,
bring to boil again for 15 mins., off fire cover until cool,
then the Far Gow should become white and tender.
(if not done, repeat these steps again) Bring out and sliced.
2) Boil the chicken broth with one more can of water.
Put Far Gow in cook for 20 mins,
add all the other ingredients except the crab meat. Cook for 15 mins.
3) Seasoning with light soy, white pepper, sesame oil, wine & salt.
Then add 2 tbsp water-chestnut powder mix with half bowl of water,
stir into the soup until thicken, switch off.
Add in the crab meat mix well & serve!

做法：-
1） 花膠放熱水中，加入葱 2 条及羌數片煮半小時，熄火冚蓋焗至凉，
再開火煮15 分鈡, 熄火再焗至冷郤，此時花膠應是白色及柔軟
(如未成，重覆以上做法）取出切絲待用。
2 ）雞湯加一罐清水同煮滾，加入花膠煮 20 分鐘，再加入所有材料蚧肉除外，
煮 15 分鐘。
3） 下生抽、古月粉、麻油、酒及鹽稠味，馬蹄粉 2 湯匙開半碗水攪勻,
倒入湯中拌至湯收濃。 熄火，加入蚧肉拌勻，盛起上桌。

CHINESE BEEF 2 -Stewed Beef Brisket In Clear Soup. 清湯牛腩

Ingredients:-
1 kg Beef Brisket, 1 pack of Imperial Spice,
1 big Radish (skin & cut big pcs.)
1 pc. Ginger (sliced) , 2 stalks Spring Onion.

材料：-
牛坑腩 1 公斤，滷味香 1 包，
白蘿蔔 1 大個（去皮，切角塊）
羌 1 塊（切片），葱 2 条。

Method:-
1) Beef Brisket cut into chunks. Scald in hot water for a while. Take out.
2) Heat oil and saute garlic and ginger, put in beef chunks stir fry with seasoning:
(Oyster sauce 2 tbsp, soya sauce, wine, white pepper & salt) for 10 minutes.
3) Boil half pot of water add in 1 pack of Imperial Spice, ginger, 2 whole stalk of
spring onions, put beef chunks and radish stew for 1/2 hour in medium heat,
turn fire off cover for 15 mins., turn on fire again stew for 1/2 hour, turn fire off
cover for 15 mins., turn on fire again stew until tender.
4) Take out all the meat and radish, put soup separate in another container,
all put in refrigerator over night.
5) Next day the top layer of fat will become solid and easy take away, put the beef
in the oil free clear soup and bring to boil. Beef brisket can serve with chili sauce
and light soy and the clear beef soup is delicious. (It is nice to add lettuce in the
soup too).

做法 :-
1) 坑腩切大塊，出水取出。
2) 開火爆香蒜頭及羌片，加入坑腩爆炒片刻，下稠味（蠔油 2 湯匙，生抽，酒、
古月粉及鹽）炒約 10 分鈡。
3) 煮滾大半煲水，加入滷味香 1 包，羌片，原條䓤 2 條, 加入牛腩及蘿蔔，
中火炆半小時, 熄火冚蓋焗 15 分鐘；再開中火炆半小時，熄火焗 15 分鐘，
再開火炆至冧。
3) 盛起牛腩及蘿蔔，湯放另外一盛器內，同放入雪柜雪過夜。
4) 隔天湯面的油便凝固成一塊可掀走之硬塊，放回牛腩在已去油的清湯內煮滾。
牛腩可沾以辣椒醬及生抽同吃。清湯可口。(也可加入生菜在湯內更添食趣）

CHINESE PORK 4 -Roast Pork Belly. 燒肉 / 燒豬肶

Ingredients:-
I square pc. Pig belly about 2 kg.
1/2 bowl of salt, 1 tbsp chicken powder, 1 tsp five spice powder，
mix well in a bowl.
1/2 bowl bi-ca water ( 1 tsp bi-ca powder melt in 1/2 bowl of water)

材料：-
豬腩 1 大方塊約 2 公斤，或扎好之豬肶。
鹽 1/2 碗，雞粉 1 湯匙，五香粉 1 茶匙，同混合於碗內。
梳打粉水 1/2 碗（ 1 茶匙梳打粉溶於 2 湯匙水內），
或梘水 1 茶匙+2 湯匙水。

Method : -
1) Bring to boil 1/2 pot of water, put in pork belly soak for 10 minutes. Take out.
Use a fork or nail stick to punch the pork skin until full of holes.
2) Rub with salt, chicken powder & five spice powder evenly cover the whole
meat. Leave for 2-3 hours.
3) Preheat oven 220* , brush the bi-ca water on the skin before put in oven.
Put on a foil covered baking rack. Bake until the skin crispy & brown about
half hour.
4) Turn up side down, bake another half hour, turn skin up again, bake for
another half hour until the skin hard & crispy, hit with a wooden chopstick
to check.
5) Take out, leave it cool. Use a knife to cut open line on skin, then follow the line
to chop. Ready to serve! The crispy can keep for whole day.

# This dish can serve in western style, cut two long slices and serve with apple
cinnamon sauce . (1 apple cut into cubes cook until mashed + sugar + cinnamon
1/2 tsp stir for a while)
#. If want to bake the pig belly skin ( if can buy from butcher) ,
follow the same method will do. Leave it cool and cut up side down,
so that the skin won't loose apart.

做法：-
1) 煮大熱水，放入豬腩出水 10 分钟，取出。趁熱用义或针插，
在皮上插滿小孔。
2) 平均在猪腩底面都擦上盐、鸡粉及五香粉，醃 2-3 小時。
3) 預熱焗炉 220度，豬腩入爐前在皮上掃上梳打粉水或梘水，
放在舖上錫紙的焗架上。皮向上焗至金黃及略脆，約半小時。
4) 反轉再焗半小時，再反轉皮向上，焗多半小時至皮硬及脆，
用木筷子敲打便知。,
5) 取出，掠凍。用有齒刀在皮上界出切口，跟切口斬件上碟。
此脆皮可保持一整天。
#. 此燒肉也可作西餐用，只要切兩長片肉，拌以月桂萍果醬。
(萍果 1 個切粒 煮成茸+糖+月桂粉1/2茶匙，撹勻便成）
#. 有時可在肉店買到豬皮連半吋肉的，用同樣方法去焗，
便成為皮多肉少的脆脆了。略掠凍才可切，要反轉切皮才不會脫開。