60 PAX

PANCIT CANTON

3 CUP CHICKEN

SWEET AND SOUR PORK

CHICKEN AND PORK ADOBO

MUSTARD RICE

THURSDAY - MUSTARD RICE
FRIDAY - CHICKEN AND PORK ADOBO + PLAIN RICE
SATURDAY - SWEET & SOUR PORK + PLAIN RICE
SUNDAY - 3 CUP CHICKEN + PLAIN RICE
MONDAY - PANCIT CANTON

WILL COOK THIS FOR DINNER FOR 60 PERSONS.

YUM YUM

just posted some of my favorite dim sums, really love them, yum yum.....

LO MAI KAI

This popular dim sum dish is made by steaming lotus leaves filled with sticky rice, chinese sausages, and other vegetables.

Serves 8
INGREDIENTS:

* 4 lotus leaves, cut in half
* 1 1/4 cups glutinous rice (sticky rice)
* 4 Chinese dried black mushrooms
* 1 boneless, skinless chicken breast, 6 ounces
* 1/4 teaspoon salt
* 1 tablespoon rice wine
* 1 teaspoon cornstarch
* 2 Chinese sausages (lop cheong)
* 1 clove garlic, peeled and chopped
* 1 tablespoon Chinese or Japanese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoons dark soy sauce
* 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
* 2 tablespoons vegetable oil for stir-frying, or as needed
* 1/4 teaspoon sesame oil
* Freshly ground black or white pepper, to taste

PREPARATION:
One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.

Next, steam the rice.


Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

Finely chop the sausages. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.

Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.

Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper, to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.

To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.

Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.

Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

PORK & SHRIMP SIOMAI

* 3 dried Chinese black or Shiitake mushrooms
* 6 ounces peeled deveined large shrimp
* 1 green onion
* 1 teaspoon minced ginger
* 3/4 cup ground pork
* 1 tablespoon oyster sauce
* 1 teaspoon Chinese rice wine or dry sherry
* 1 teaspoon sesame oil
* 1/2 teaspoon granulated sugar
* about 20 gyoza wrappers (or won ton wrappers cut into circles).

PREPARATION:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.


Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (8 to 10 minutes).

BEEF BALL

Minced Beef 300 g
Dry Bean Curd Sheet 1 pc
Water Chestnut 4 pcs
Dry Tangerine Peel 1/2 pc
Water Chestnut Powder 2 tbsp
Corn Flour 1/2 tbsp
Parsley 1 stalk (or spring onion)

Seasoning
Light Soy Sauce 2 tbsp
Oyster Sauce 2 tbsp
Sugar 1/2 tbsp
Oil 4 tbsp
Pepper some
Sesame Oil some


RECIPE:

1) Break the bean curd sheet, deep fry by hot oil until bubbles are appeared
2) Soak deep-fried bean curd sheet by cool water until fully soft
3) Take out and drain dry, place on the plate's surface
4) Mix water chestnut powder and corn flour with approx. 50 ml of water
5) Add seasoning to minced beef, stir mix until beef is sticky
6) Peel off and wash the water chestnut , then chop into finely dices
7) Soak tangerine peel and mince it, chop parsley into small pieces
8) Add in water chestnut solution, water chestnut dices and mince tangerine peel
9) Stir beef gently again until all materials is well mix, make beef in ball shape
10) Place beef balls over the soft bean curd sheets, put plate into steam case
11) Steamed by high heat for 6-7 minutes, serve with Worcester sauce

SPARERIBS WITH BLACK BEAN SAUCE

Spareribs are braised in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.
Serves 4 to 6.


INGREDIENTS:

* 2 pounds baby back spareribs
* 2 tablespoons fermented black beans (also called salted black beans)
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 2 tablespoons dark soy sauce
* 3 tablespoons oil for stir-frying, or as needed
* 1 small red chili pepper, de-seeded and chopped
* 1 cup chicken broth or water
* 1 tablespoon light soy sauce
* 1 teaspoon brown sugar
* a few drops sesame oil
* 2 scallions (spring onion, green onion) cut into 3 - 4 pieces

PREPARATION:
Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce.


Set aside.

Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.

Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.

Add the spareribs back into the wok and mix with the bean mixture. Add the broth and bring to a boil. Stir in the soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).

Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion.

CHICKEN FEET

500g chicken feet
2 tablespoons dark soy sauce
3 cups water
3 chives
3 cloves garlic smashed
3 chilies, diced
1 tablespoon salt
1/2 wok boiling oil
6 pieces ginger
4 star anise
2 tablespoons black bean paste



Seasoning -

1 tablespoon wine
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon corn flour and water
1/4 teaspoon salt
3 tablespoons dark soy sauce
1/2 teaspoon sesame oil


Method :

*
Rub the chicken's feet with the salt and chop off the nails.
*
Wash thoroughly, blanch in boiling water for 1 minute and drain.
*
Brush with the dark soy sauce and chop each foot into 2 sections.
*
Deep-fry in the boiling oil until golden brown and drain, keeping 1 tablespoon of oil for later use.
*
Refresh under a cold running tap and drain.
*
Pour the water into a pressure cooker.
*
Add the ginger, chives, star anises and chicken's feet and cook for 15 minutes.
*
Heat a wok with the 1 tablespoon of oil and saute the mashed garlic, black bean paste and diced chilies until fragrant.
*
Put in the chicken's feet and stir-fry thoroughly.
*
Sizzle in the wine and add all the seasoning except the cornflour and water mixture.
*
Adjust the flavor to taste.
*
Pour in the stock from the pressure cooker, cover and simmer for 5 minutes.
*
Thicken the sauce with the cornflour and water mixture.
*
Serve hot.

PORK ASADO

* 1 1/2 pounds pork tenderloin, shoulder, or butt
* 2 cloves garlic, peeled and mashed
* 2 tablespoons Chinese rice wine or dry sherry
* 2 tablespoons hoisin sauce
* 2 tablespoons ketchup
* 1 1/2 tablespoons soy sauce
* 1 tablespoon liquid honey
* 2 teaspoons brown sugar
* 1/4 teaspoon five-spice powder
* a few drops red food coloring, optional

PREPARATION:
Cut the pork into strips approximately 2 inches wide and 5 inches long.

Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder.


If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.