STARCHES

WESTERN RECIPE

Fettucini Cabonara

Demonstration of Fettucini Cabonara

Ingredient

60gm               butter

200gm             beef bacon

100gm             sliced mushroom

1num               egg

250gm             fettucine pasta

500ml              cooking cream

Tt                     salt

Tt                     white pepper powder

As needed        chopped parsley

Cooking method:

1.      Melt the butter in a sauté pan.
2.      Sauté the beef bacon until it is hot.
3.      Add the mushrooms and sauté them and adjust seasoning.
4.      Beat  the egg thoroughly and stir in the light cream.
5.      Add the cream mixture and reheat , drained pasta to the ham and mushroom. Cook the mixture     gently.
6.      Stir it constantly until the sauce is heated through.
7.      Do not allow the mixtures overheat otherwise it will curdle.
8.      Pour the sauce over the pasta and serve it immediately, sprinkle with the chopped parsley.

EASTERN RECIPE

Chicken Rice

Ingredients for Rice:

4 cup                Basmathi rice

6 cup                chicken stock

1 pcs                screwpine

1 num              cinnamon stick

2 num              star anise

5 num              cloves

2 num              cardamom

1 inch               pounded ginger

2 cloves            ponded garlic

1 ½ tbsp           butter

Tt                     salt

Cooking Method:

1. In a large pot, melt the butter and sauté the cinnamon stick, star aise, cloves, cardamom, ginger and garlic until fragrant.
2. Add in rice and sauté about 5 minutes until the rice absorb taste of the sauté items.
3. Pour in chicken stock, screw pine and stir it well.
4. Adjust seasoning with salt.
5. Let it boil and then lower down the heat. Cook until the rice soft.

Ingredients for Soy Marinate Chicken:

½ num             chicken

100ml              thick sweet soy sauce

100ml              oyster sauce

100ml              honey

20gm               crushed blackpepper

4 inches           pounded ginger

5 cloves           pounded garlic

300ml              oil

Cooking Method:

1. Blend all marinates ingredients in a food processor.
2. Soak chicken in mixture and let it marinade for about an hour.
3. After that, deep fry the chicken until it turns golden brown.

Ingredients Chicken Soup:

300gm             chicken feet

50ml                chicken stock

4 inch              ginger

50gm               oyster mushroom

20ml                sesame oil

5gm                 Chinese celery

150gm             chicken ball

50gm               garlic

50gm               shitake mushroom

20gm               white pepper powder

5gm                 fried onion

Cooking Method:

1.  In large stock pot, heat the oil and sauté the garlic, ginger, onion until soft.
2.  Add in chicken and sauté until it cooks and after that pour in the chicken stock.
3. Add in white pepper powder, sesame oil and salt.
4. After the soup boil, simmer mushroom, chicken ball in the stock, and let it continue to simmer.
5. Sprinkle soup with slice spring onion and fried onion before serving.

Ingredient Fresh Chili Sauce:

100gm               red chili                     

50gm               garlic

50gm               ginger                          

80gm               sugar

100ml              vinegar                        

Tt                     white pepper powder

Tt                     salt

Cooking method:

1. Mix all the ingredient and blend until fine.
2. Pour into small pot and cook until the sugar dissolved.
3.  Serve cold with Chicken Rice.

Ingredient Soy sauce:

30ml                thick soy sauce                       

100ml              thin soy sauce

50ml                oyster sauce                 

2tbsp                sesame oil

1tsp                  sugar                          

1sp                   salt

2cloves           garlic

Cooking method:

1.  Sauté chopped garlic in hot oil.
2.  Add in soy sauce together with oyster sauce.
3. After it boils, add in thick soy sauce and sesame oils.
4.  Adjust seasoning with salt and sugar. 

Curry Mee

Ingredient of Curry Mee:

Sauté:

1 laddle           cooking oil

1 num              cinnamon stick

2 num              star anise

3 num              cloves

2 sprig             curry leaves

1 num              pounded lemongrass

Grinded:

7 num              red onion

3 num              garlic

1 num              lemongrass

½ inc                galangal

1 inc                ginger

3 num              candlenut

¼ cups             dried shrimp (soak until soft)

10 num            dry chilli

3 tbsp               curry powder

Stock:

200gm              fresh prawn

Others:

150gm              meat (sirloin part)

½ kg                 fresh prawn

Tt                     fish ball

½ cup               cockles

5 num              tauhu pong (slice into 2 part)

2 num              potatoes (fried and blend smoothly)

Water

Ingredient to be eaten together:

(Blunch)                                                         

1 bunch mustard                        

Boiled quail eggs

1 bowl sprouts bean                            

Parsley and Scallion (sliced)

Yellow mee

Fried onion

Chili and lime

Method of cooking:

1.      Heat the cooking oil and sauté  cinnamon stick, star anise, cloves, curry leaves and pounded lemongrass until fragrant.

2.      Put together the grinded ingredient and stir until fragrant. 

Siew Mai 

Ingredient for Siew Mai:

20pcs               Wonton Skin

150 gm            Minced Chicken

150 gm            Minced Shrimp

½ num             Carrot

½ no                Chopped Onion

60 g                 Chopped Black Fungi

20 g                 Chopped Shiitake Mushroom

1 num               Egg Yolk

1 ½ tbsp.         Soy Sauce

1 tsp                Sesame Oil

1 tsp                Cornstarch

Tt                     Salt

Tt                     White Pepper Powder

How to make Siew Mai:

1.      Prepare the filling by chopping the prawn, chopped water chestnut and kuchai and season it with salt and pepper.

2.      Mix it with the corn flour.

3.      Put the filling inside the wonton skin and fold the skin.

4.      Steam the dumpling until well cook.