CHINESE SEAFOOD 11 - Stuffed Twisted Doughnut w/ Fresh Shrimps Paste 鬼 馬百花球

Ingredients:-
300g Shrimps Paste (buy ready made or made by yourself)
2 pcs of Ham (chopped)
1 double Chinese Twisted Doughnut (sectioned)
1/2 Red Bell Pepper （sliced)
2-3 tbsp Mayo

材料：-
虾膠300克（買現成的或自家製均可）
熟火腿 2 片（切碎）
油條 1 孖（分開，切小段）
紅燈籠椒 1/2個（切條）
沙律醬 2-3 湯匙

Method:-
1) Use half kg. shrimps or prawns, shelled, remove dark veins, wash & squeeze
to dry with a cloth.
Put on the chopping board, use the knife to flatten each one by one, then
put all in a bowl and stir until sticky.
2) Season the fresh shrimps mashed with salt & pepper. Ready for use.
3) Add the chopped ham to mix well. Fill the paste inside the doughnut holes.
4) Heat half pan if oil to deep fry the stuffed doughnut until crispy and golden.
5) Take away all the hot oil and sauté the red pepper slices, put back the stuffed
doughnut and add in the mayo, stir fry until all the food are cover by the mayo sauce.
Dish up!

做法：-
1) 買新鮮蝦仁或中蝦1/2 公斤，去殼去腸，洗淨，用一乾布揸干水份。
續隻放故沾板上，用刀壓扁，再將所有蝦肉放一大碗內，攪成蝦膠。
2）加入少許鹽及古月粉稠味可用。
3) 放火腿碎入蝦膠內攪勻。醸入油條中。
4）熱半鑊油，放入醸油條炸至金黃香脆。
5）倒起熱油，原鑊爆炒紅椒絲，加入脆油条，下沙律醬，兜炒至均匀
沾上醬汁，上碟供食。

CHINESE SEAFOOD 10- Stuffed Eggplants/Red bell pepper/Bean-curd Puffs 煎 釀三寶

Ingredients:-
400g Minced Fish (Mud Carp or other fish)
1/2 bowl Dried Shrimps.(soaked & chopped)
1 bowl Dried black fungus (soaked & slice)
1 stalk Spring onion (diced)
2 Eggplants (clean & cut 1 cm thick oval pcs)
1 Red bell pepper (clean & discard, cut into big pcs.)
8 pcs Bean curd puffs ( cut into triangles & take out some curd)

Mushroom Sauce:-2 Dried mushroom (soaked and diced), 1 tsp oyster sauce,
l tsp light soy, 1/2 tsp sugar, pinch of white pepper, 1 tsp corn flour,
3 tbsp water. All put in a sauce pan cook until sauce thicken. For dip use.

材料：-
魚膠 400克（鯪魚或其他鮮魚均可）
蝦米 1/2 碗 (浸軟、挅碎）
白木耳 1 碗（浸軟、切絲）
䓤 1 條（切粒）
幼身茄瓜 2 個（斜切 片1 公分厚）
紅燈籠椒 1 個（去核，切角塊）
方型豆付泡 8 只（斜切三角型、及取去部份豆付心）

冬菇汁：干冬菇 2 只（浸軟，切幼粒），蠔油 1 茶匙，生抽 1 茶匙，糖 1/2 茶匙，
古月粉少許，粟粉 1 茶匙，水 3 湯匙。全放入一小煲內，煮至汁收濃，便成蘸汁。

Method:-
1) Put the minced fish, dried shrimps, black fungus & spring onion together &
mix well, seasoning with salt, white pepper, sugar & 2 tbsp corn flour, stir well
until sticky enough.
2) Put all the veg. pcs. on a plate, sprinkle with corn flour, fill all with minced
fish paste.
3) Heat oil to pan fry all the stuffed veg. until both side in golden brown.
4) Serve with the dip mushroom sauce.

做法：-
1）將魚肉、蝦米、木耳和葱粒混合撹匀，加入鹽、古月粉、糖及粟粉2 湯匙，
大力攪至起膠。
2）將所有蔬菜塊平放一碟上，灑些一層粟粉。醸入魚膠。
3）熱油鑊將所有釀物煎至两面金黄。
4）上桌拌以冬菇汁。

CHINESE SEAFOOD 9 - Stuffed Bitter Melon in Black Bean Sauce 豉汁釀涼瓜

Ingredients:-
300g Minced Fish (Mud carp or other fish)
1/2 bowl Dried Shrimps (soaked & chopped)
1/2 bowl Dried Black Fungus (soaked & sliced)
1 stalk Spring Onion (diced)
2 Bitter Melons (cut round pcs & discard seed)
5 pcs. Square beancurd puffs (cut into triangles, take away some white curd)
1 tbsp minced Garlic.
Sauce:-2 tbsp Spicy black bean sauce, 1 tbsp light soy, 1 tsp sugar, sesame oil,
wine, white pepper and 1 cup of water.


材料：-
魚膠 300g (鯪魚或其他魚肉均可）
蝦米 1/2 碗（浸軟、挅碎）
白木耳 1/2 碗（浸軟、切絲）
䓤 1 條（切粒）
涼瓜 2 個（横切圓塊，用匙起出瓜核）
小方型豆泡 5 塊（斜切成三角型，取去一些豆付肉，使可釀多些魚肉）
蒜蓉 1 湯匙。
汁料：- 辣蒜蓉豆豉醬 2 湯匙，生抽 1 湯匙，糖 1 茶匙，麻油、酒、古月粉各少許,
清水 1 杯。

Method:-
1) Minced fish, dried shrimps, fungus & spring onion all mix together,
seasoning with salt, pepper, sugar & 2 tbsp corn flour, stir until sticky.
2) Fill the fish mixture to the bitter melon rings and bean-curd puff triangles.
3) Heat oil to pan fry the stuffed bitter melon rings and bean-curd puffs until
both sides golden brown.
4) Sauté the minced garlic until flavor smells, add in the sauce, put all the
food in and cook until sauce thicken, then add in the corn flour solution to hold
the sauce. Take out and sprinkle pinch of spring onion diced.
* The extra fish mixture can just fry as a cake, take out and slice into trips，
save for next time to stir fry with other vegetables.

做法：-
1）魚膠、蝦米、木耳和葱同混合，下䀋、古月粉、糖及粟粉2湯匙，攪至黏稠。
2）將魚膠醸入涼瓜圈和豆付角内。
3）下油熱鍋，將醸涼瓜及釀豆泡煎至兩面金黃。
4）爆香蒜蓉，倒下汁料，加入以上醸物炆煮至汁收乾，生粉水埋芡。
上碟洒上葱粒便成。
*多餘的魚膠可煎成魚餅，取出切條，留待跟其他蔬菜同炒，便成另一小菜。

CHINESE PORK 9 -Pan Fried Salted Fish Pork Cakes 香煎咸魚肉餅

Ingredients:-
250g Minced Pork ( 3/4 lean & 1/4 fat)
1/2 bowl Black dried mushroom (soaked & diced)
1 bowl Dried Black Fungus (soaked & sliced)
1 bowl Water Chestnuts (peeled & diced)
1/2 bowl Salted Mackerel Fish ( boned & diced)
1/2 bowl Grated Ginger，pinch of Spring onion diced.

材料：-
碎豬肉 250克（3/4 瘦 1/4 肥）
干冬菇 1/2 碗（浸軟切粒）
白木耳 1 碗（浸軟切幼絲）
馬蹄 1 碗（去皮，挅碎）
馬鮫咸魚 1/2 碗（去骨切粒）
羌茸 1/2 碗, 䓤粒少許。

Method:-
1) Put all the ingredients together mix well. Seasoning with :-
light soy, sugar, white pepper, wine, sesame oil and 2 tbsp corn flour,
stir well until sticky feel.
2) Use hands to form the mixture into meat balls.
3) Heat pan with 2 tbsp of oil, put the meat balls in and press it into cake
shapes, pan fry until both sides golden and crispy. Sprinkle with some diced
spring onion, dish up!

做法：-
1）將所有材料混合。下稠味：生抽、糖、古月粉、酒、麻油及粟粉 2 湯匙，
大力攪呈起膠。
2）用手將混合物做成肉丸。
3）燒熱油 2 湯匙，加入肉丸輕壓成餅狀，煎至兩面全黃香脆，上碟灑上䓤粒便成。

WESTERN ENTREE 5 - Baked Seafood Avocado w/Cheese 芝士海鮮焗牛油果

Ingredients:-
3 Avocado （cut half & discard seed)
10 Fresh Prawns (shelled, scalded until cooked & cut small pcs)
4 Scallops (scalded until cooked & cut small pcs.)
2 small Squids (cleaned, scalded until cooked & cut small pcs)
2 tbsp Mayo
1/2 cup grated cheddar cheese
2 tbsp chopped fresh parsley

材料：-
牛油果 3 個（開邊去核）
鮮中蝦 10 只（去壳、出水至熟、切大粒）
日本帶子 4 只（出水至熟、切大粒）
小鲜尤魚 2 只（洗浄出水至熟、切大粒）
沙律醬 2 湯匙
車打芝士粉 1/2 杯
蕃荽碎 2 湯匙

Method:-
1) Avocado cut into half and discard the seed, use big spoon to take out
the pulp carefully not break the skin. The pulp cut into small cubes.
2) Put all the cooked seafood cubes together, season with a pinch of salt
and pepper, add in the avocado cubes and the mayo, mix well.
3) Arrange all the mixture to fill up the avocado shells, sprinkle with grated
cheese & parsley.
4) Preheat the oven to 200*C. Put the avocados on a baking tray and grill the
top cheese to golden. Ready to serve.

做法：-
1）牛油果開邊去核，用大匙小心取出果肉，保留完整皮壳，果肉切大粒。
2）把所有已熟的海鮮粒混合，洒上少許鹽及胡椒粉稠味。再加入牛油果粒及
沙律醬撈勻。
3）將所有混合物釀入牛油果殼內至滿，灑上芝士粉及蕃荽碎。
4）預熱焗爐200*，放牛油果在一焗盆上，入爐烤至面金黃便成。取出上桌。

WESTERN ENTREE 4 - Tuna /Salmon Sashimi Rolls 吞拿/三文魚小卷

Ingredients:-
100g Salmon Sashimi
100g Tuna Sashimi
1 Avocado (skin & discard seed)
1/2 bowl cooked rice
1 cooked egg
1/2 pc. seaweed sheet
A pinch of chives
1/2 cup Sweet Green seaweed

材料：-
三文魚刺身1 塊 100克
吞拿魚刺身1 塊 100克
牛油果 1 個 (去皮、去核）
白飯 1/2 碗
熟旦 1 只
寿司紫菜半張
番葱碎少許
甜海草 1/2 杯

Method:-
1) Slightly slice the Salmon & Tuna Sashimi into a long thin pc.
Slice also the Avocado in long thin pc.
2) Get a little bit cooked rice to form a small ball, wrap with a slice of
Avocado, then a slice of Salmon. Cut a long strip of seaweed wrap
around the bottom close with one rice to hold better.
Do the same with the Tuna.
3) Chop the off cut sashimi put salmon one on the top of Tuna roll,
and the Tuna one on top of Salmon roll. add a bit of chives.
Decorate with some Green seaweed.
Sprinkle with chopped egg yolk. Done!

做法：-
1）三文魚及吞拿魚刺身，各自切成長薄片。牛油果也切成長薄片。
2）取少許白飯搓成小圆球，包上一片牛油果，外再捲上一片三文魚。
將紫菜剪一条長幼条，捲在底部用飯粒黏好。同樣用吞拿魚做另一款。
3）將剩餘的刺身碎挆幼，放三文魚碎在吞拿卷上，而吞拿碎在三文魚卷上。
面洒上少許番䓤碎，旁加些旦碎及海草裝飾，便成一很漂亮的头盆。