WESTERN ENTREE 3 - Prawn Cocktail. 蝦咯嗲. (Serves 2)

Ingredients:-
8 pcs cooked prawns (shell, remove veins and cut half)
A pick of shredded lettuce,
1 avocado (Skin & discard, dice)
1 cooked egg (separate, dice the egg white, mash the yolks)

Sauce:-
3 tbsp Mayo,
1 tsp sugar,
1 lime juice,
2 tbsp tomato ketchup
1 tbsp tomato chili sauce

材料：-
熟大蝦 8 只（去売、去腸、開边）
西生菜絲適量，
牛油果 1 個（去皮、去核，切粒）
熟旦 1 只 （分開旦白切粒，旦黃壓碎）

汁料：-
沙律醬 3 湯匙，
糖 1 茶匙,
青檸汁 1 個
茄汁 2 湯匙，
辣茄汁 1 湯匙.

Method:-
1) Mix shredded lettuce, diced avocado & diced egg white,
put the mixture in cup and pour some sauce over.
2) Arrange prawns on top, add some sauce and sprinkle some egg
yolks in the middle. Serve!

做法：-
1）西生菜絲，牛油果粒及旦白粒同混合，放在杯底，淋上汁料。
2）面放大蝦排好，再淋上少許汁，中間灑上旦黃碎便成頭盆，上桌供食。

CHINESE RICE & NOODLES 4 -Baked Pork Chop with Rice.（Serves 2-3) 焗豬 扒 飯 (2-3人用）

Ingredients:-
3 pork chop,
3 tomatoes （cut a cross and boil in water to peel & dice)
1 onion (sliced)
3 bowls cooked rice
2 egg (beaten)
1/2 bowl Mixed diced veg.
Plain flour & bread crumbs.

Sauce:-
1 cup water, 1 tsp Chicken powder,
2 tbsp Tomato paste, 2 tbsp Tomato sauce,
1 tbsp Oyster sauce, 2 tbsp plain flour.
1 tbsp worchester sauce, Salt & sugar.

材料：-
枚頭豬扒 3 塊
蕃茄 3 個（界十字，出水去皮，切粒)
洋葱 1 個（切絲）
白飯 3 碗
旦 2 只（拂匀）
什菜豆 1/2 碗
麵粉及麵飽糠。

汁料：-
水 1 杯，鸡粉 1 茶匙，
茄膏 2 湯匙，茄汁 2 湯匙，喼汁 1 湯匙，
蚝油 1 湯匙，麵粉 2 湯匙, 鹽、糖適量。

Method : -
1) Rinse pork chop, wipe dry. Press both sides with back of chopper.
Marinate with soya sauce, white pepper, sugar & wine for 30 mins.
2) Cook the rice until done, take out 3 bowls add the beaten egg in the hot rice
and stir well. Put the egg rice in a baking plate.
3) Coat pork chop with flour, then beaten egg, then bread crumbs.
Deep fry in oil until slightly brown and crispy. Put on top of the rice.
4) Heat 1 tbsp oil and fry onion, tomato and mixed veg. Stir fry a while. Add in the
sauce. Bring to boil until thickened, pour over pork chop, sprinkle with some
cheese powder if you like, then put in the preheated oven 200* grill until a bit burn.
Serve! #This is one of my signature dish, won't miss it!

做法：-
1）豬扒洗凈抹干，用刀背兩面拍鬆，用 生抽，古月粉，糖及酒醃30分鐘。
2）煮好白飯，取出 3 碗，趁熱混入旦汁撈匀。然後平放入一焗兜內。
3）豬扒撲上麵粉，再沾上旦汁，然後平均黏上麵飽糠。
用大熱油炸至金黄香脆，取出放旦飯面上。
4）熱油 1 湯匙，放下洋䓤爆香、加入蕃茄及什菜粒， 爆炒片刻，倒下汁料，
煮滾至汁收濃，倒在豬扒面上，灑上芝士粉（隨意）。
放入已預熱200度grill爐內，烤至些許焦黃便成。
# 這菜式甚富口碑，不要錯過！

WESTERN SOUP 2 - Pumpkin Soup. 南瓜湯 （Serves 6)

Ingredients:-
1 kg. Buttercup Pumpkin (peeled & cubed)
1 onion (sliced), 1 carrot (peeled & cubed)
3 pcs potatoes (peeled & cubed)
1 big can of chicken stock (2 cups)
2 cups of water,
Pinch of cinnamon,
2 tsp curry powder,
1 tbsp butter, 2 garlic cloves (peeled)
Salt & black pepper. 1/2 cup of cream.

材料：-
胡桃南瓜 1 公斤（去皮，切小方塊）
洋䓤 1 個（去皮切絲), 紅蘿蔔 1 個（去皮，切小方塊）
薯仔 3 個（去皮，切小方塊）
大清鸡湯 1 罐（約 2 杯）
清水 2 杯，
肉桂粉少許，咖哩粉 2 茶匙，
牛油少許，蒜頭 2 粒（去衣）
鹽及黑胡椒粉適量，忌廉奶 1/2 杯。

Method:-
1) Pumpkins, carrots & potatoes all put in a container, add 1/2 cup water,
cover and steam with microwave for 5 mins. High.
2) Heat butter to fry garlic & onion until smell, add pinch of cinnamon &
2 tsp curry powder, stir well.
3) Add the half cooked cubes, chicken stock & water, simmer for 30 mins until
ingredients all tender.
4) Use the blender to blend all ingredients to a thick soup.
Season with salt & black pepper. Done.
5) Add cream to serve.

做法：-
1）南瓜、紅蘿蔔及薯仔全放一大碗內，加水半杯，入微波炉High煮5分鐘，取出。
2）熱牛油少許爆炒蒜頭及洋蔥至香，加入肉桂粉少許及咖喱粉 2 茶匙爆香。
3）加入所有方塊，鸡湯和水，同煮 30分鐘，至所有材料軟熟。
4）用拂打器打溶所有材料，使成一濃湯狀。加鹽及黑胡椒粉稠味便成。
5）上桌前可撹入一圈忌廉奶加添美味！

WESTERN MAIN 3 - Steak in Modern Style. 新派牛扒 (Serves 2-3)

Ingredients:-
3 pcs Scotch Fillets,
Some assorted mushroom-
(e.g.Chanterelle Yellow Leg, Shimeji Mushroom, Button Mushroom)
Some Kipfler Potatoes,
Some Brussels Sprouts.
Few pcs Buttercup Pumpkins.
Some mixed fresh herbs （Coriander, Thyme, Italian parsley)
1 Long Red Chili(seedless), Virgin Olive oil, 1 lemon juice.

材料：-
靚牛柳 3 塊。
什菇一些（幼身黄脚菇、鳮肶菇、磨菇）
腰型薯仔數個，小卷心菜數個，胡桃南瓜數片，
新鮮香草一些（胡荽、麝香草、荷蘭芹）
長型紅辣椒一只（去核），靓欖油適量，柠檬 一個（榨汁）

Method:-
1) Cut and stir fry all the mushrooms with butter, salt & garlic.
2) Wash and section the potatoes, put in water and boil until tender.
Take out, drain & deep fry with oil until golden brown. Sprinkle with salt.
3) Pumpkin slice and cut in shapes, steam until tender.
4) Brussels sprouts cut half pan fry with butter, same as the steamed pumpkins.
5) Sprinkle some salt & pepper on both sides of the steaks before you cook,
brush on some olive oil.
6) Heat the pan in high heat, put the steaks in and fry both sides to medium rare.
Take out, cover and rest for 5 minutes. Cut thick slices.
7) Chop all the mix fresh herbs & chili, add virgin olive oil, lemon juice, sea salt &
black pepper.
Put the steaks in and mix well, serve on a nice board or plate.
Arrange the mushroom under the steak, the pumpkins, veg and the potatoes on side.

做法：-
1）洗切好什菇，用蒜茸牛油炒香，加塩及古月粉稠味。
2）薯仔洗淨切角塊，用水煮軟，取出抺干，用油炸至外皮黄脆，灑上鹽花。
3). 南瓜切厚片, 吸模型，隔水蒸軟。
4）小卷菜切開邊，和熟南瓜一同牛油煎至兩面焦黃。
5）牛扒在煮前兩面洒上海塩及黑椒碎，掃上榄油，落鑊煎至兩面個人喜爱的熟度。
取出略蓋休息5分鐘，切厚片。
6）所有香草料及紅椒同挅碎，加靚欖油，柠檬汁，海塩及即磨黑胡椒。
放入牛扒捞均，放一靚木板上碟。炒什菇放底，牛扒放面，拌上薯莱上桌。

CHINESE POULTRY 5. -Lemon Chicken. 西檸脆雞

Ingredients:-
1 single Chicken Breast (slice in big pcs.)
2 Lemon. ( 1 make juice, I for decoration)
1 egg (beaten)
Sauce:- 1 Lemon juice, 4 tsp. vinegar, 3 tbsp sugar, 1/4 tsp salt;
flour solution ( 1 tbsp corn flour + 1/2 cup water)

材料：-
雞胸肉 半個（切大片）
檸檬 2 個（ 1 個搾汁，1 個擺盆用）
旦 1 只（打勻）
汁料：- 柠檬汁 1 個，白醋 4 茶匙，糖 3 湯匙，䀋 1/4 茶匙；
生粉水適量（ 1 湯匙生粉+1/2杯水）

Method : -
1) Chicken slices marinate with 1 tbsp soya sauce, pinch of chicken powder,
1 tsp sugar & a bit white pepper.
2) Add the beaten egg to the chicken slices, mix well, take out one by one to coat
both sides with the corn flour.
3) Heat 2 bowl of oil to 190* , soak the chicken in the oil and deep fry until
golden brown & crispy. Take out.
4) Heat 1 tsp oil, pour in the sauce, stir until sugar melt and add the flour solution,
cook until the sauce as thick as syrup, turn off the fire, put the crispy chicken in
and stir evenly to make the chicken all coat with the sauce. Dish up.

做法：-
1）鳮塊用生抽 1 湯匙，雞粉少許，糖 1 茶匙，古月粉少許稠味。
2）加入旦汁 1 只撈勻, 取出，續塊平均沾上生粉。
3）燒熱油 2 碗至 190*, 放入雞塊炸至金黃香脆，盛起。
4) 下油 1 茶匙，倒下汁料煮至糖溶，下生粉水煮濃至糖膠狀，熄火。
放入脆雞件兜勻至平均都沾上檸汁芡，上桌供食。

CHINESE RICE & NOODLES 6 -Pineapple Fried Rice. 菠蘿焗飯

Ingredients:-
1 whole Fresh Pineapple (cut and take out the pulp & dice, make it looks like
a container with cover)
2 bowls of cooked rice.
1 bowl diced chicken breast (marinate with soya sauce, sugar & pepper)
2 tbsp diced carrot & 2 tbsp diced snake beans (both soak in boiling water 3 min.)
2 tbsp diced bacon, 3/4 bowl sectioned prawns (marinate with salt & pepper)
2 eggs ( beat and fry as egg sheets), 1 bowl diced spring onion.

材料；-
新鮮菠蘿 1 個（起肉切小粒，把外皮削成有蓋的器皿）
白飯 2 碗，
雞胸肉切粒（用生抽，糖，古月粉稠味）
甘筍切粒 2 湯匙，荳角切粒 2 湯匙。（一同出水備用）
烟肉切粒 2 湯匙，中蝦切大粒 3/4 碗（少許鹽、古月粉稠味）
旦 2 只（打匀煎成旦餅），葱粒 1 碗。

Method : -
1) Use a small knife to cut Pineapple to make a container with cover, dice the pulp.
2) Heat 1 tbsp oil, stir fry the diced prawns & bacon, take out.
3) Heat 1 tbsp oil, fry the chicken until brown.
4) Add the diced veg. and diced pineapples. Stir well.
5) Put in the cooked rice, stir fry until the rice jump up.
6) Add the prawns & bacon. Then the egg sheets, stir fry and cut the sheets
into pcs.
7) Put salt, sugar & pepper to taste, add spring onion and stir well.
8) Put the fried rice in the pineapple container & cover, put in the
preheated 200* oven. Bake for 10 mins. Let the pineapple taste go into the rice.
Bring out & serve.

做法：-
1）用小刀將菠蘿切出小蓋，刮出肉切粒，外壳做成碗型。其餘肉可搾汁亨用。
2）熱油 1 湯匙，將虾肉及烟肉炒香，盛起。
3）熱油 1 湯匙，放入鸡肉炒熟。
4）加入甘筍粒，豆角粒、菠蘿粒，炒均匀。
5）倒下白飯，兜炒至飯粒跳起。
6）加入虾及烟肉粒，旦饼，边炒边切小塊。
7）下鹽、糖及古月粉稠味兜勻，灑下䓤粒熄火。
8）將炒好的飯放入菠蘿中，冚蓋。放入預熱 200* 之焗爐內焗 10 分鐘，
使菠蘿味更滲入飯中，取出上桌。