Chinese Spring Rolls: Appetizer

Appetizer
Chinese Spring Rolls
Servings: 2 Ingredients:
Cover : 250 gms. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 100g Ground pork 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only) Method:
1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder
Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. To make the filling heat 2-3 tbsp oil in a wok, saut pork until oily, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds. Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender. Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. Deep fry in hot oil until golden. Serve the vegetarian spring roll hot.
Soup
Chinese Mushroom Soup

Servings: 2 Ingredients: 10 dried Shiitake mushrooms 100 grams chicken breast Garlic cloves, crushed, according to your own taste 1 1/2 bell peppers, any color 4 spring onions, chopped a good handful of fresh Oyster mushrooms 1 package noodles, such as Ramen, without the flavor packet Method: Boil the dried shitake until soft. Run the boiled shiitake under cold water to keep them firm, and chop. Lightly cook the chicken with the garlic. Half-fill a pan with water and add the chicken and mushrooms. Simmer for 15 minutes. Add the peppers and the spring onions and cook until they start to soften and look squashed. Put in the fresh oyster mushrooms and the noodles, put the lid on and cook for 10 minutes. Taste and adjust seasonings as desired.
Salad
Chinese Style Chicken Salad

Servings: 2 Ingredients 2 boneless chicken breast halves, cooked and diced 1 head lettuce, torn into small pieces 4 green onions, sliced 4 stalks celery, sliced thin 1/2 cup walnuts, chopped 2 tablespoons sesame seeds, toasted 6 ounces Chinese noodles, heated briefly to crisp 6 tablespoons seasoned rice vinegar 4 tablespoons white sugar 1 teaspoon salt 1/2 cup peanut oil Method: In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well. Add dressing to salad and toss to coat. Serve and enjoy!
Main Dish
Braised Pork Chops With Orange Salsa

Servings: 2 Ingredients: 1 red onion (peeled and sliced) 1 tomato 300g loin chops (pork, with bone) salt tsp black pepper 1 tbsp fresh lime juice 1 orange zest (grated) 1 tbsp orange juice 1 tsp gingerroot (fresh, finely chopped) 1 pinch crushed red pepper (flakes or 1 pinch ground) 1 tbsp olive oil Method: Soak onion in cold water 30 minutes. Drain and chop finely. Chop tomato; drain in wire mesh strainer or colander 30 minutes. Season chops with salt and pepper. To prepare onion salsa, in large bowl, combine onion, tomato, lime juice, orange juice, orange zest, ginger and red pepper flakes; reserve. In a 10-inch nonstick skillet, heat oil over high heat. When hot, add chops and brown quickly on both sides, about 11 1/2 minutes each side. Add apple juice, cover and lower heat to medium-low. Braise 1520 minutes, until chops are tender and fully cooked, turning chops several times. Remove chops; turn up heat to reduce liquid. Pour sauce over chops; top with onion salsa. EACH SERVING PROVIDES: 1 Fat, 1/4 Fruit, 3/4 Vegetable, 3 Proteins. PER SERVING: 239 Calories, 25 g Protein, 11 g Fat, 9 g Carbohydrate, 67 mg Sodium, 67 mg Cholesterol, 1 g Dietary Fiber; 5 points.
Side Dish
Chinese Fried Rice

Servings: 2 Ingredients: 360g overnight rice 120g chicken breast (cut into cubes) 120g shrimp (cleaned and deveined) 2 oz. long beans (tips removed and chopped into very short pieces) 2 oz. carrots (cut into tiny cubes) 2 eggs (beaten) 2-inch ginger (peeled and cut into thin long strips) 1 tablespoon fish sauce 1 tablespoon soy sauce 1/4 teaspoon oyster sauce 2 tablespoon cooking oil 3 dashes white pepper powder Salt to taste (optional) Method: Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp, long beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the ingredients. Add soy sauce, fish sauce, oyster sauce, white pepper powder and continue to stir the fried rice for a couple of minutes. Make a well in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds and then cover the egg well with the fried rice. Leave it for 30 seconds and continue to stir-fry so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve hot.
Dessert
Mango Sago with Pomelo

Servings: 2 Ingredients: 80 grams sagos 3 ripe mangoes 1/2 cup pomelo 2 cups milk 2 cups water 1 cup whipping cream (use half and half for lighter version) 6 tablespoons Sugar Method: Step 1: Peel and core 2 mangoes. Blend it with milk and water to create a mango milk. Step 2: Cook sago in boiling water until transparent. Turn off heat and soak for a 10 minutes. Then rinse under running tap water, drain and set aside. Step 3: Dissolve sugar in 1 cup of hot water. Allow to cool. Step 4: Peel and core the remaining mango and dice. Peel pomelo and shred the pulp. Set aside. Step 5: Mix all ingredients well, chill for several hours and serve.
Hot Beverage:
Chinese Tea
College of Hospitality Management
East Asian Cuisine: China In Completion Of HRM 32 Asian Cuisine
Submitted to:
Ms. Maybelle S. Cabcaban HRM 32 Instructor Dhorvic Choi T. Pacardo Kenneth Escriber Ernnie Carcusia
Submitted by:
Date Submitted: July 18, 2012
Cooking Time Plan
7 Chinese Courses: Time: Procedure:
9:30 -9:50
am
Hand washing Mise en place Cuttings Make dessert and Refrigerate Cook Chinese Spring Rolls Cook Chinese Mushroom Soup Prepare cooked dish for serving Cook Main Dish Cook Chinese Fried Rice Clean up Table Set-up Prepare Chicken Salad Prepare Hot Chinese Tea Prepare for food presentation and Touch ups Food Presentation Aftercare
9:50 -10:05 am 10:05 -10:35 am 10:35 -11:05 am 10:35 -10:55 am 10:35 -10:55 am 10:55 -11:00 am 10:55 -11:35 am 11:05 -11:20 am 11:05 -11:20 am 11:20 -11:35 am 11:35 -11:50 am 11:35 -11:35 pm 11:35 -12:00 pm 12:00 -12:15 pm 12:15 -12:30 pm

Chinese Spring Rolls: Appetizer

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Chinese Spring Rolls: Appetizer

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Appetizer

Chinese Spring Rolls

Chinese Mushroom Soup

Chinese Style Chicken Salad

Braised Pork Chops With Orange Salsa

Chinese Fried Rice

Mango Sago with Pomelo

College of Hospitality Management

East Asian Cuisine: China In Completion Of HRM 32 Asian Cuisine

Date Submitted: July 18, 2012

Cooking Time Plan

7 Chinese Courses: Time: Procedure:

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