CHINESE RICE & NOODLES 8 - Braised Duck Legs with Tangerine Peel. 陳皮 鴨 腿湯 麵 (serves 2)

Ingredients:-
2 Duck Thigh & drum sticks
1 portion Thin Kan-To Noodle
1 portion fine stock (for noodles)

Seasonings:-
1/2 tsp salt,
1 cup water, 1 tsp chicken powder,
Some sesame oil,
1 tsp Oyster sauce,
1 tsp Dark soy,
1 tsp light soy,
1 small pc. Rock sugar
1/2 star aniseed,
2 slices ginger, 1 stalk spring onion
1 pc Tangerine Peel

材料：-
鴨腿 2 只
細関東麵 2 份
靚湯 2 人份 （湯麵用）

稠味料：-
䀋 1/2 茶匙, 淸水 1 杯，鸡粉 1 茶匙，麻油少許，
蚝油 1 茶匙、老抽 1 茶匙，生抽 1 茶匙，
冰糖 1 小塊，八角1/2 粒，
羌 2 片，葱 1 条，陳皮 1 塊。

Method : -
1) Wash duck legs and wipe dry, brush with dark soy, then put in
oven 200* bake until the skin brown and the fat had drained.
2) Put all the seasonings in a cooking pot, cook the duck legs until
tender (about 1/2 hour), leave the lid on for 15 mins.,take out.
3) Boil water to cook the noodles until tender, take out and put in
cold water, drain. Then boil the fine stock, put the noodles in,
bring to boil again. Serve together with the braised Duck Legs.

做法：-
1）鴨腿洗淨抹干，塗上老抽，放入200度焗炉，焗至金黄及滴去部份油。
2）放所有稠味料入一煲內，將鴨腿煮至軟熟（約半小時), 焗15分鈡，取出。
3）用滾水煮開麵條至軟，取出過冷河。再煮滾湯底，放入麵條再煮滾。
取出放碗內，拌以鴨腿上桌。

CHINESE SEAFOOD 6 - Stewed Fish Air Bladder with Mushroom in Oyster Sauce 蠔汁花膠炆冬菇

Ingredients:-
2 pcs Dried Fish Air Bladder(soak over night)
8 pcs Dried Shitake Mushrooms (soak over night)
3 pcs Dried Scallop (soak over night)
3 gloves garlic (crashed)
5 pcs ginger, 3 stalks of spring onion.

材料：-
花膠 2 塊 (浸過夜）
冬菇 8 只.(浸過夜）
瑤柱 3 只 (浸過夜）
蒜頭 3 粒（拍碎）
羌 5 片，蔥 3 條。

Method:-
1) Boil a big pot of water, add ginger and spring onion, put in the
Fish bladder, cook for 1/2 hour, off fire with the lid on, rest until
cool down, bring to boil again, cook for 15 mins., off fire with lid on
and rest until cool, repeat once more. Then the fish bladder become
tender and white, take out and cut into squares.
2) Mushrooms cut into triangles.
3) Heat oil sauté garlic and dried scallops, add mushrooms stir fry 2 mins,
put the Fish Bladder mix well, add sauce:- 2 tbsp Oyster sauce, 2 tsp
light soy, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar, 1 tbsp wine,
1 cup of chicken stock, simmer until all sauce absorbed. If necessary,
add flour solution to thicken the sauce. Serve in a nice pot.

做法：-
1）煮一大煲水，放入羌和蔥，加入花膠，煮半小時，熄火冚蓋，待涼，
再開火煮滾15分鐘，再熄火焗至泠卻，再開火做一次。花膠應變軟及白，
取出切成大方塊。
2）冬菇切角塊。
3）熱油爆蒜頭及瑤柱，加入冬菇爆炒 2 分鈡，放入花膠兜勻，加稠味汁：-
蠔油 2 湯匙，生抽 2 茶匙，麻油 1 茶匙，胡椒粉 1 茶匙，糖 1 茶匙，
紹酒 1 茶匙，雞湯 1 杯，炆至汁收干。如需要，可加生粉水埋芡，
用煲仔上桌。

CHINESE POULTRY 7 - Stir Fry Chicken and Fennel with Magic Chilli. 香脆 椒炒茴香鸡球

Ingredients:-
3 pcs Chicken thigh meat (skin off & boneless)
2 pcs Fennel (slice)
1/2 pack of Magic Chili
2 garlic (mashed)

材料：-
鳮肶肉（去皮、去骨）
鮮茴香 2 只（切条）
香脆椒 1/2 包
蒜茸 2 粒

Method : -
1) Chicken thigh cut big pcs, marinate with soya sauce, wine, pepper,
sugar & corn flour.
2) Heat oil to fry fennel, season with salt & pepper. Take out.
3) Heat oil sauté garlic, add chicken fry until brown and done,
put the fennel stir fry to mix well, add half pack of the Magic Chili,
stir fry 2 mins until flavor comes out. Dish up.

做法：-
1）鳮肶肉切件，用生抽、酒、古月粉、糖及粟粉稠味。
2）熱油炒茴香至略軟身，下䀋及古月粉稠味。
3）熱油爆蒜茸，加入鸡塊炒至金黄熟透，下茴香同炒匀，
加入半包香脆椒兜炒均匀至入味约 2 分鈡。上碟！

CHINESE BEEF 3 - Black Pepper Wagyu Beef with Celery. 黑椒和牛粒西芹

Ingredients:-
300g Wagyu Beef (dice)
3 stalks Celery (peel & dice)
1/2 cup pine nuts
2 tsp ground black pepper
3 garlic (crashed)

材料：-
和牛 300 克 （切大粒）
西芹 3 條 （撕根，切大粒）
松子 1/2 杯
黑椒碎 2 茶匙
3 蒜头（壓碎）

Method : -
1) Wagyu beef marinate with soya sauce, wine, sugar, corn flour,
mix well.
2) Heat 1 tsp oil sauté garlic until brown, add in celery, a pinch of salt,
stir fry for a while, add beef stir well until brown and the fat melt，
about 80 % done. Sprinkle the pine nuts & ground black pepper.
Mix well & dish up.

做法：-
1）和牛用生抽，酒，糖，粟粉撈勻稠味。
2）熱油 1 茶匙爆香蒜茸，加入西芹，洒少許䀋稠味，炒片刻，
下和牛粒炒至金黃出油，八成熟便可，灑上松子及黑胡椒碎，
兜勻上桌。

WESTERN APPETIZER 3 - Mango Prawns Rice Paper Rolls 芒果大虾米紙卷

Ingredients:-
1 Mango (Skin, take out the pulp and slice, mash the pulp from seed)
Few pcs Cooked Prawns (shell and cut horizon)
1/2 cucumber (shredded)
1/2 carrot (shredded)
Few pcs crab sticks
1/2 bowl cooked chicken breast (slice and mix with mayo)
Few pcs Lettuce.
A pack of rice paper.

Nuoc Cham Sauce:-
2 pcs. Medium red chili (mashed)
3 garlic (mashed)
3 Lime Juice
4 tbsp Fish Sauce
3 1/2 tbsp sugar,
1/2 cup Warm water
All ingredients mix well together

Mango sauce:- Mashed Mango and cream, mix well.

材料：-
芒果 1 個（去皮，取肉切條，括出核上之果肉）
熟大蝦若干（去壳，切兩边）
1/2 個青瓜（切絲）
1/2 個紅蘿蔔（切絲)
蚧柳數條
熟雞胸肉（切条加沙律醬混和）
西生菜葉數片
米纸 1 包

越式彔冧汁：-
中型紅辣椒 2 只（磨茸）
蒜頭 3 粒（磨茸）
青柠汁 3 個
魚露 4 湯匙
糖 3 1/2 湯匙
温水 1/2 杯
所有材料混和便成

芒果汁：- 芒果茸汁，加入少許忌廉撹匀。

Method:-
1) Prepare all the ingredients & a bowl of cold water, soak the rice
paper in the water 5 seconds until tender and dry with a clean cloth,
fill with a pc of lettuce, mango, prawns, cucumber, carrot, crab stick
and brush with some mayo, wrap it up and close.
2) Serve with the Nuoc Cham Sauce and the mango sauce. Serve!

做法：-
1）所有材料備好，預備一盆清水，放入米紙約 5 秒至軟取出，用清潔
毛巾抹干，放入一片生菜，再依次放入芒果肉，大虾，青瓜，紅蘿蔔，
蚧柳，搽上少許沙律醬，包好收口。
2）拌似彔冧汁及芒果汁。供食！

CHINESE STIR FRY 7 - Stir Fry Flowering Chives & Mushroom with Salty Fish 咸魚柱菇韮菜花

Ingredients:-
1 bunch of Flowering Chives
1 pack Shimeji Mushroom
1 pc salty fish,
2 mashed garlic.

材料：-
韮菜花 1 扎，
柱菇 1 包
咸魚 1 塊，
蒜茸 2 粒

Method : -
1) Take out the meat from salty fish, cut pcs and deep fry in oil until crispy.
2) Slice mushroom and section flowering chives.
3) Heat oil sauté garlic, add in the mushroom and chives, stir well, add
the salty fish and season with 1/2 cup chicken broth, light soy, sugar,
white pepper, wine and flour solution until sauce all absorbed. Done.

做法：-
1）取出咸魚肉切塊，用熱油略炸脆。
2）柱菇切厚片，韮菜花切段。
3）熱油爆蒜茸，加入柱菇及韮菜花炒匀，加入咸魚片及汁料：
1/2 杯雞湯，生抽，糖，胡椒粉，酒及生粉水至汁料收干，上桌。

WESTERN APPETIZER 2 - Prawns with Fetterchini 蝦球濶麵

Ingredients:-
3 Frozen shelled medium prawns
A small portion Fetterchini

材料：-
急凍去殼中蝦
一小撮義大利濶麺

method:-
1) Prawns cut a line to split open, soak in hot oil or boiling water until done.
Season with salt & pepper.
2) Fett. boil in hot water until soft & drain, stir fry with some cream and season with
salt & pepper.
3) Arrange Fett. on plate and prawns on top, sprinkle a pinch of chopped parsley.
Serve!

做法：-
1) 蝦背界一刀起雙飛，走油或穿水至熟，少許鹽及古月粉稠味。
2) 濶麵出水至熟，隔水，用忌廉略炒勻，下鹽及古月粉稠味。
3) 放一圈麵在碟中央，蝦放面，灑上莞茜碎，上桌。

WESTERN MAIN 1 -Grilled Barramundi with Garlic Butter Sauce. 烤盲鰽配蒜 香 牛油汁

Ingredients:-
2 pcs Barramundi Fillets (season with salt & pepper)
1 green Anaheim Chili,
3 slices Shimeji Mushroom
2 long broccoli.
Sauce:- 1 tbsp butter, 1 tsp chopped thyme, 1 tbsp mashed garlic,
1/2 cup Fish stock, 2 tbsp fresh cream, pepper & salt.
Pinch of parsley.

材料：-
盲鰽魚柳 2 塊 (灑上䀋及古月粉稠味）
甜長青椒 1 只
雞肶菇 3 片
長西蘭花 2 條
汁料：- 牛油 1 湯匙，麝香草挅碎 1 茶匙，蒜茸 1 湯匙，魚湯 1/2 杯，
鮮忌廉 2 湯匙，黑椒粉及䀋適量。一些莞茜碎。

Method:-
1) Put the green Anaheim Chili in hot oil soak until brown. Take out.
2) Put broccoli in boiling water soak until cooked. Take out.
3) Heat up the grill pan, spray olive oil, put the fish fillets and the
mushroom to grill until both sides are brown, take out & rest.
4) Melt butter saute garlic until brown, put in all the sauce ingredients,
(except parsley), cooked until flavor can smell, sieve to get the
smooth sauce.
5) Arrange everything on plate and sprinkle the chopped parsley, done!

做法：-
1） 開油鑊放入青椒走油至金黃取出。
2）開大熟水放西蘭花出水，取出。
3）燒熱烤鑊，噴些杬油，放入魚塊及肶菇同烤至两面金黄。歇息片刻。
4）溶牛油爆香蒜茸，加入所有汁料，莞茜除外。煮至出味，取出隔渣。
汁倒在碟中央。
5）將青椒魚塊放在汁上，才放上其他材料。最後洒上莞茜碎，上桌供食。

WESTERN MAIN 2 -Grilled Salmon with Fetterchini. 烤三文魚扒配白汁濶麵

Ingredients:-
1 pc Salmon Cutlet,(cut in half and remove the bone.)
1/2 box 3 color egg Fettuccine
1 bacon (chop)
I/2 onion (chop)
1/2 bowl mushroom (chop)
1/2 cup fresh cream
Garlic & parsley. Salt & pepper.

材料：-
三文魚扒 1 塊 (切開兩邊，去中間大骨）
三色旦濶麵 1/2 盒
煙肉 1 塊（切碎）
洋蔥 1/2 個（切碎）
磨菇 1/2 杯（切碎）
鮮忌廉 1/2 杯,
蒜茸及莞茜碎，䀋及黑胡椒粉。

Method:-
1) The pasta put in boiling water to cook for 6-8 mins. and cover 10 mins.,
washed in cold water & drain.
2) Melt butter sauté garlic ,bacon, onion & mushroom, add in the pasta stir fry
for a while, add fresh cream and season with salt & black pepper. Stir well.
Take out and arrange on plate.
3) Heat the grill pan, spray some olive oil, put the salmon to grill, season with salt
& black pepper. Grill until both sides brown and just well done. Arrange on plate.
Sprinkle with chopped parsley.

做法：-
1）濶麵放入沸水中煮 6-8 分鐘，冚蓋焗 10 分鐘，取出過冷河。隔水備用。
2）熱牛油炒香蒜茸，烟肉，洋葱及磨菇碎，加入麵條兜炒透，倒入鮮忌廉煮
入味, 下䀋和黑椒粉稠味，兜匀。擺放碟上。
3）熱烤鑊，噴些欖油，下三文魚扒，灑下䀋和黑胡椒粉稠味。續烤至兩面焦
黃及剛熟。 裝盆，灑下莞茜碎。上桌。

WESTERN SOUP 1 - Prawn Bisque. 蝦皇湯. (Serves 2)

Ingredients:-
300g Prawn shells
5 pc prawns meat (dice)
2 Tomatoes (dice)
1 carrot (dice)
1/2 stalk celery (dice)
1 Onion (dice)
1 pc bacon (dice)
2 tbsp tomato paste
2 tbsp flour,
4 tbsp fresh cream.
50g butter, 1 litre water.

材料：-
大蝦殼 300克
大蝦肉 （切大粒）
蕃茄 2 個（切粒）
甘笋 1 個（去皮切粒）
西芹半條（切粒）
洋葱 1 個（切粒）
煙肉 1 片（切粒）
茄膏 2 湯匙
麵粉 2 湯匙
鲜忌廉 4 湯匙
牛油 50克, 水 1 公升。

Method:-
1) Melt butter and fry garlic until lightly browned. Add prawn shells and fry until
flavor develops. Add 1 litre water cook over moderate heat for 1/2 hour. Drain.
2) Heat oil saute all diced veg. and bacon. Take out.
3) Heat butter stir in tomato paste and flour.
4) Mix in the shrimp stock. Stir to boil. Add in the veg. & bacon.
Simmer for 45 mins. Liquidize all the ingredients with a blender.
5) Season with salt and pepper, stir in fresh cream. Garnish with cooked prawns
or crab meat and chopped parsley. Serve!
6) # Can put the soup in a small bowl, brush the bowl edge with egg, and cover
with puff pastry, brush also beaten egg on pastry, put right the way in the
preheated 200* oven for 5-8 mins. until pop up and brown. Serve!

做法：-
1）熱牛油爆香蒜茸，加入蝦殼炒至出味。倒下水 1 公升，中火煮半小時，隔渣。
2）熱油炒所有菜粒及煙肉，兜起後用。
3）熱牛油炒茄膏及麵粉。
4）續少混入蝦湯，攪至滾，倒下所有菜料。再煮45分钟。用搅拌器打溶所有材料。
5）加入䀋及古月粉稠味，攪入鮮忌廉。加些蝦肉或蚧肉，灑些碎莞茜上桌。
6）# 可用小湯兜盛湯，湯兜边掃上旦汁，蓋上一塊稣皮，面也掃上旦汁，隨即
放入已預熱200度之焗炉內焗 5-8分鐘至漲起及金黃色。立即上桌。

WESTERN ENTREE 2 - Crab Meat Avocado Salad. 蚧肉牛油果沙律 (Serves 2)

Ingredients:-
2 crabs .
3 cooked eggs (separate, dice egg white and mash egg yolks)
1 avocado (skin and discard seed, dice)

材料：-
花蚧 2 只
熟旦 3 只（分開旦白切粒，旦黃壓碎）
牛油果（去皮去核，切粒）

Method:-
1) Rinse crab and then steam until done. Discard shells and save
crab meat.
2) Add some mayo to mix with the egg white diced.
3) Choose a can food, save the food for later use, remove the top and bottom
of the can. Washed. Put on a plate. Add the egg white in the bottom of can,
Then put avocado dice on the second layer, then the crab meat on top.
4) Remove the can carefully, and put the mashed egg yolks around the circle.
Can always sprinkle some flying fish roe. Serve!
#. Another idea:- Mix all the ingredient and put it back to the crab shell to serve!

做法：-
1）花蚧洗浄，蒸熟拆肉留用。
2）加少許沙律醬混合旦白粒。
3）選一合大小的罐頭，把罐內食物留起，罐頭用開罐刀切去底面，洗浄放一
碟上, 把旦白放底層，牛油果粒放第二層，然後蚧肉放面上。
4) 小心取去罐頭圈模，週圍灑上一圈旦黃碎。可隨意灑上一些蚧子加添色彩。
上桌！
#. 另一做法：- 可把所有材料混合，釀回蚧殼內上桌！

WESTERN ENTREE 1 - Tiger Prawn Sashimi 虎虾刺身。 （Serves 2)

Ingredients:-
2 Large Fresh Tiger Prawns
1/4 Avocado (sliced)
A pick of shredded lettuce,
Batter:- 2 tbsp self raising flour, 1 tsp oil, salt & pepper, 2 tbsp ice water.

材料：-
大新鲜虎虾 2 只，
牛油果 1/4 只，西生菜絲適量。
炸漿：- 自發粉 2 湯匙，油 1 茶匙，鹽及古月粉適量，冰水 2 湯匙。

Method:-
1) Shell the prawns and remove dark veins, separate the heads,
Soak the meat in ice water. Take out and wipe dry. Slice and arrange
like a flower and put in refrigerator.
2) The prawn heads wipe dry, coat with batter and deep fry in hot oil
until golden brown.
3) Arrange a few slices of avocado under the prawn flower, and put the
shredded lettuce on side, crispy prawn heads on top, a brush of Wasabi.
Serve!

做法：-
1）大蝦去殼去腸、切出頭部。
蝦肉用冰水浸一會。取出抹干。斜切片砌成花型，花心可放蚧子，入雪櫃待用。
2）蝦頭抹干，沾上粉漿，用熱油炸至金黃香脆。
3）擺盆排數片牛油果成圆型，上放虾肉刺身，另一邊放生菜絲，放脆蝦頭在
上, 碟上掃一抹日本芥茉便成，上桌！