Chinese Cuisine

Week 11

Date – April 19, 2018[Thursday]

Today is the last day of production class with Chinese Cuisine.

During the production class, the Chef On Duty was Chong, Saul and Clarissa, help by the Supervisor On Duty Raffae, Cindy & Doren. The Cuisine that will be produce today is Chinese Cuisine.

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. The menu’ recipe will be listed below. 

THE MENU:

APPERIZER – FRIED WONTON WITH THAILAND SAUCE

SOUP – SWEET CORN SOUP

MAIN COURSE – SWEET AND SOUR FISH WITH STEAMED RICE

DESSERT – HONEY MELON WITH SAGO AND COCONUT SOUP

THE RECIPE:

STANDARD RECIPE

APPETIZER – FRIED WONTON WITH THAILAND SAUCE

No.	Ingredient	Amount
FRIED WONTON
1	Cilantro Optional	2 sprigs
2	Garlic	1 clove
3	Ground pepper	1 pinch
4	Minced chicken meat	1/2 cup
5	Soy sauce	1 tablespoon
6	Cooking oil	1/2 cup
7	Wonton skin	1/2 package
THAILAND SAUCE
1	Ground fresh chili paste	1 teaspoon
2	Salt	1 pinch
3	Sugar	3 tablespoons
4	Vinegar	1 tablespoon
5	Water	2 tablespoons

PREPARATION METHOD

Fried wonton: 1. For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil. 2. To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.              3. Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked. Thailand sauce: 1. Put Put all ingredients together in a small bowl and microwave it until the sugar is dissolved. Stir to prevent the sugar from crystalizing on the bottom. It should take about a minute or so depending on your microwave.

SOUP – SWEET CORN SOUP

No.	Ingredient	Amount
1	Canned cream-style corn	2 (15 ounce) cans
2	Low sodium chicken broth	2 (14 1/2 ounce) cans
3	Eggs	2 nos, beaten
4	Cornstarch	2 tablespoons
5	Water	1⁄4 cup
6	Frozen corn kernel (optional)	1 cup
7	Salt and black pepper	To taste

PREPARATION METHOD

1. In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat. 2.  In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened 3. Gradually add the beaten eggs while stirring or whisking the soup constantly. 4. Season with salt and pepper.

MAIN COURSE – SWEET AND SOUR FISH WITH STEAMED RICE

No.	Ingredient	Amount
1	firm white fish fillets	500g, cut into 2.5cm pieces
2	Olive oil cooking spray
3	cornflour	1 tablespoon
4	salt-reduced soy sauce	1 tablespoon
5	cider vinegar	2 tablespoons
6	fresh pineapple	200g, roughly chopped
7	pineapple juice	1 tablespoon
8	salt-reduced tomato sauce	2 tablespoons
9	red onion	1/2 small, cut into thin wedges
10	red capsicum	1/2, cut into 2cm pieces
11	green capsicum	1/2, cut into 2cm pieces
12	carrot	1 medium,cut into matchsticks
13	sugar snap peas	120g, trimmed
14	Steamed brown rice, to serve

PREPARATION METHOD

1. Season fish lightly with salt and pepper. Toss lightly to coat. Spray lightly with oil. 2. Heat a non-stick frying pan over medium-high heat. Cook fish, in batches, for 1 minute on each side or until golden and cooked through. Wipe pan clean. 3.Blend cornflour with 1 tablespoon cold water in a bowl until smooth. Add soy sauce, vinegar, pineapple, juice and tomato sauce. Stir well. 4. Spray oil in pan over medium-high heat. Add onion, capsicum and carrot. Cook, stirring, for 5 minutes or until vegetables are almost tender. Add pineapple mixture. Stir to combine. Bring to the boil. Reduce heat to low. Add peas. Simmer for 3 minutes. Add fish to sauce mixture. Simmer for 1 minute or until heated through. Serve on steamed brown rice.

DESSERT – HONEY MELON WITH SAGO AND COCONUT SOUP

No.	Ingredient	Amount
1	honeydew melon	1 small
2	sago or tapioca pearls (50g)	1/3 cup
3	coconut milk from carton** (240ml)	1 cup
4	crushed ice	1 cup
FOR SYRUP
1	sugar (110g)	½ cup
2	water (120ml)	½ cup
3	pandan leaves (rinse and knotted)	2 leaves

PREPARATION METHOD

1. Cover sago with water and allow to soak for 30 minutes. 2. Halve honeydew melon and scoop out the seeds. Using a melon baller, scoop out little balls of flesh. Remove skin and puree the remaining melon. Place melon balls and puree in separate containers. Chill in the refrigerator. 3. Cook sago in a pot of boiling water until translucent. Sago is cooked when center is no longer opaque, about 7 to 8 minutes. Pour sago into a sieve and place under running water to remove excessive starch. Drain well. 4. Prepare syrup by placing sugar, water, and pandan leaves in a small saucepan. Bring to a boil and stir till sugar dissolves, about 3 to 4 minutes. Turn off heat and remove pandan leaves. 5. To serve, combined chilled honeydew puree, sago, and coconut milk in a large bowl. Add crushed ice and syrup to taste. Scoop into individual serving bowls and drop in a few melon balls.