CHINESE DIM SUM 7 - Shanghai Dumpling 上海菜肉餃

Ingredients:-
1 pack Shanghai Dumpling Skin
1/2 Chinese Cabbage (slice)
1 big bowl minced Pork
1/2 bowl Dried Shrimps (soak & dice)
1/2 bowl Tianjin Preserved Vegetable (wash, drain & chop)
1/2 bowl Water chestnuts (diced)

Dumpling sauce:-
2-3 gloves of garlic (fine chopped)
1 tbsp light soy, 1 tbsp dark soy,
2 tbsp chicken stock, 1 tsp sesame oil,
1 tsp vegetable oil, 1 tsp sugar, stir well until sugar melt.


材料:-
上海水餃皮 1 包
黃芽白 1/2 個
面治豬肉 1 大碗
蝦米 1/2 碗（浸軟挅碎）
天津冬菜 1/2 碗（洗淨揸干，切碎）
馬蹄 1/2 碗（切碎）

餃子豉油：-
蒜頭 3 粒（去衣，挅碎）
生抽 1 湯匙，老抽 1 湯匙，
雞湯 2 湯匙，麻油 1 茶匙，
菜油 1 茶匙，糖 1 茶匙，拌勻至糖溶便成。

Method A :-
1) Add some salt to the cabbage slices, let stay for 1/2 hour or until water
come out, bring to wash and squeeze dry.
2) Mix minced pork and all the other ingredients together, add in the
cabbage stir well, marinate with light soy, sugar, pepper, sesame oil,
a bit salt and corn flour, stir until sticky.
3) Use each dumpling skin to wrap with a suitable portion, edge close with water.
4) Put the dumplings in the boiling water, boil until it float and plus 5 mins more
or until the dumplings colour totally changed. Take out soak in the cold water
for while and drain.
5) #Can serve right the way while its warm, dip with dumpling sauce.
#Can heat oil to pan fry both side until brown, dip with dumpling sauce to enjoy.

Method B :-
1) Soak the Shanghai Pak Choi in the boiling water until soft, take out, slice &
squeeze dry.
2) Soak the dried mushroom until soft, marinate & steam for 10 min. Take out & dice.
3) Minced pork marinate with sweet bean paste, light soy, sugar, pepper &
sesame oil, put the Pak Choi slices and mushroom, mix well and put in the
Frig. for 2 hours. to make it firm.
4) Follow the Method A (3, 4 & 5)

# If want to keep for later, must finished the Method A- 4, put in a box and frig.
# If made a lot for later use, can keep it uncooked, but must put in the freezer
separately until the dumpling outside form a bit ice feel, then can put in a
zip bag to keep for very long time, anytime bring out to do the Method A-4.

做法 A:-
1）在黃芽白絲上灑上一些鹽，醃若半小時變軟及待逼出水份，取出沖浄揸干備用。
2）把碎肉及其他餡料混合，再加入莱絲，放稠味料：生抽、糖、胡椒粉、麻油、
鹽及粟粉適量，同攪拌至略黏稠。
3）用水餃皮包上適量餡料，皮邊用水收口。
4）放餃子入已煮沸之水中，煮至浮起，再煮5分鐘或至皮熟透。取出過冷河後，
瀝干供食。
5）#可趁熱供食，拌以餃子豉油。
#可熱油煎至兩面金黃，拌以餃子豉油或辣醬享用。

做法 B:-
1）將上海小棠菜穿水至軟，取出，切絲揸干。
2）將干冬菇浸軟, 加生抽、酒 及少許糖略稠味，先隔水蒸熟，取出切粒備用。
3）碎豬肉加麵豉醬，生抽，糖，古月粉及麻油，放入棠菜絲和冬菇粒同拌匀；
再放入雪柜使之收实些。
4）跟做法A (3, 4 & 5)

# 如想保留後用，必定要做好做法A-4部份(過冷河)後，放入保鮮盒內冷藏。
# 如想包多量留後用，而冰鮮生餃，一定要分開排好放入冰隔，使表面結上薄冰，
才可合放保鮮袋內急凍。隨時可取出跟做法A-4照做便可。

CHINESE RICE & NOODLES 12 - Meat Paste Noodles 搾醬麵 （Serve 2)

Ingredients:-
2 bunches Japanese Kwan Tung Noodles
1 cup Pork (cut into small cubes)
1/2 cup Dried Shrimps (soak & dice)
1 stalk Spring Onion (dice)
Sauce:-
1 1/2 tbsp Chu Hou Paste, 1 tsp sugar,
1 tbsp Light Soy, 1 tsp white pepper,
1/2 cup water, some flour solution.

材料:-
日本関東麵 2 扎
枚頭豬肉 1 杯（切小方粒）
蝦米 1 杯 (浸軟切碎）
䓤 1 條（切粒）
汁料:-
柱候醬 1 1/2 湯匙, 糖 1 茶匙，
生抽 1 茶匙，胡椒粉 1 茶匙，
水 1/2 杯，生粉水適量。

Method:-
1) Boil half pot of water, add the noodles cook for 10 mins.
until tender and cooked, take out wash with cold water and drain.
2) Pork marinate with light soy, sugar, pepper, sesame oil and corn flour.
3) Heat oil put in the dried shrimps fry until brown, add in the pork
and stir fry until done and brown.
4) Add in all the sauce ingredients cooked until thickened, sprinkle diced
Spring onion is done.
5) Noodles warn in microwave 1 min. arrange on plate and put the
meat paste on top, ready to serve.

做法:-
1) 煮滾半煲水，放入麵條煮約 10 分鐘至軟熟，取出用凍水沖洗，瀝干。
2）豬肉粒用生抽，糖，胡椒粉，麻油及粟粉醃味。
3）熱油爆香蝦米粒，下豬肉粒同炒至金黃。
4）加入汁料煮至杰身，灑上䓤粒便成。
5）麵條放入微波爐加熱 1 分鈡，取出分放碟上，淋肉醬在麵條上，供食。

CHINESE DIM SUM 6 -Cantonese Wonton (Short Soup)/ Crispy Wonton 廣東鮮蝦 雲吞/ 水餃 及 酥炸 雲吞

Ingredients:-
1 bowl Minced Pork
1 bowl Shelled Prawns
2 pcs Dried Dai Day Fish or Moak Fish
1/2 bowl Bamboo Shoot (fine slice)
1/2 bowl Dried Black Fungus (soak and fine slice)
1 pack (60 pcs) Wonton skin.
1 pack Wonton stock.

材料：-
碎豬肉 1 碗
中蝦肉 1 碗
大地魚干或木魚干 2 條
竹筍 1/2 碗 （切幼絲）
白木耳 1/2 碗 （切幼絲）
全旦雲吞皮 1 包（約60片）
雲吞湯包 1 個

Method:-
1) Soak the dried fish in 180* hot oil until golden brown, take out and
blend into powder.
2) Minced Pork marinate with soya sauce, sugar, corn flour & white pepper,
add in the black fungus slices, bamboo slices and dried fish powder mix well,
add in 1 egg yolk and stir well.
3) Put a suitable portion on a pc of wonton skin and wrap nicely. And this is
Sui Gou.
4) Boil a pot of water and soak in the Dimpling, boil until it float up, take out.
Boil the wonton stock, put in the cooked dimpling, soak 1 min.
Put 1 tsp soya sauce and diced spring onion in an empty serving bowl,
pour in the dumplings and the soup, then ready to serve.

# 1) Wonton- skip the bamboo shoot and the black fungus.

#. 2) Sui Gou- wrap bigger portion of filling and with bamboo shoot and fungus.

# 3) Crispy Wonton- Press the prawns with the knife on the chopping board,
Skip the bamboo shoot and fungus, add 1/2 bowl chopped water chestnut.
And very little quantity of minced pork. Wrap a small portion with wonton
skin in a crown shape, deep fry in 180* hot oil until golden brown, take out
and serve with sweet and chili sauce.

做法 ：-
1）用 180* 熱油將魚干炸至金黄，取出用机打碎或輾碎亦可，備用。
2）碎豬肉用生抽、糖、粟粉及古月粉稠味，加入木耳絲、筍絲及木魚碎攪勻，
再加入旦黄 1 個攪透。
3）用雲吞皮包上適當的份量，揸緊收褶，便成水餃。
4）煮沸一鍋水，放入水餃煮至浮起，撈出。
再煮沸云呑湯底，放入已熟之水餃煮 1 分钟。
放一茶匙生抽及蔥花或韮黃，倒入水餃及湯，便可供食。

# 1) 雲吞 - 除去木耳及筍絲便是。
# 2) 水餃 - 包大隻一些，要有木耳及筍絲。
# 3) 酥炸雲吞 - 把蝦肉在枮板上用刀背壓成蝦膠，除去筍絲和木耳,
加半碗馬蹄碎，及少許肉碎成餡，包上少許餡料成皇冠型，
用180*熱油炸至金黃便成，撈出拌以甜辣汁供食。

CHINESE POULTRY 8 - Chicken in Portuguese Style 葡國雞

Ingredients:-

6 pcs Chicken Drumsticks (boneless)
2 onion (cut into chunks)
4 potatoes (cut into chunks)
2 shallots (slice)

Sauce:-

50g butter,
3/4 cup flour,
1 cup chicken stock
1/2 can Carnation milk
1/2 can coconut milk
1 tbsp curry powder

材料：-

雞肶肉 6 只（去骨）
洋葱 2 只 （切角塊）
薯仔 4 只（切角塊）
紅蔥頭 2 只（切片）

汁料：-

牛油 50 克
麵粉約 3/4 杯
雞湯 1 杯
花奶 1/2 罐，
椰汁 1/2 罐，
咖喱粉 1 湯匙。

Method : -

1) Chicken meat cut into chunks and marinate with soya sauce,
sugar, pepper, wine and corn flour.
2) Heat oil to fry the potatoes until brown. Sauté onion & shallot until smell.
3) Melt butter and add flour to stir fry until mixed well, add chicken
broth stir evenly until smooth, add in milk, add some water if necessary.
4) Add the potatoes and the onion into the sauce, low heat to cook until tender.
5) Heat oil and 2 pcs. ginger, add in chicken pcs fry for 10 mins, add the curry
powder stir fry together for another 5 mins. Put into the sauce and cook
for another 10 mins. Add the coconut milk and stir well. Dish up!
Nice to serve with rice or bread.


做法：-

1）雞肶肉切大塊，用生抽，糖，古月粉，酒及粟粉稠味。
2）熱油爆薯仔至金黄。另下油炒香洋葱及紅葱片。
3）煮溶牛油，下麵粉炒成麵撈，下湯開滑成白汁，加入花奶攪勻，如太𤇍，
可加少許水。
4）加薯仔及洋蔥入汁料內，慢火煮至冧。
5）熱油爆香羌兩片，下雞塊爆炒 10 分鐘，加入咖哩粉同炒 5 分鐘，
全放入汁料內再煮 10 分鐘。下椰汁撹匀，便可供食。拌白飯或法飽匀美味！

CHINESE APPETIZER 1 - Tofu with Thousand Year Egg. 皮旦豆腐

Ingredients:-
1 box Tofu (slice)
1 Black egg (cut small squares)
1 Green Thai Chili (seedless & dice)
1 Red Thai Chili (seedless & dice)
1 tsp mashed garlic, some chopped spring onion.

材料：-
新鲜滑豆腐 1 盒（切片）
皮旦 1 個（切小方粒）
泰國長紅/青椒 各 1 只（去籽，切碎粒）
蒜茸 1 茶匙, 蔥粒適量。

Method : -
1) Slice the Tofu carefully and place on plate.
2) Heat 1 tsp oil to sauté the diced chili and garlic, add 2 tsp light soy,
1 tsp dark soy, 1 tsp sesame oil, 1 tsp sugar, 2 tbsp water,
cook for 5 mins. Off fire.
3) Place the black egg on top of the Tofu, then sprinkle the chopped
spring onion on the black egg, and pour the sauce evenly on top of
black egg. Serve as a cold appetizer.
# Can add 1 diced avocado put together with the back egg, to stronger
the taste.



做法：-
1）豆腐取出，小心切片，排放碟上。
2）熱油 1 茶匙放入辣椒粒及蒜茸爆香，加入生抽 2 茶匙，老抽 1 茶匙，
麻油 1 茶匙，糖 1 茶匙，水 2 湯匙，同煮約 5 分鐘，熄火。
3）放皮旦粒在豆腐上，皮旦上洒上葱花，平均淋上汁料，便成一開胃前菜。
# 可加一個牛油果切粒，同皮旦放一起，增添食趣。