Steamed Whole Fish

INGREDIENTS
1 pound sea bass, perch or lapu-lapu
2 slices ginger root, peeled and shredded
2 pieces spring onion, chopped
2 ounces cooked ham, chopped
2 pieces Chinese dried mushrooms, soaked, squeezed dry, stalk removed, chopped
2 ounces bamboo shoot, sliced
3 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

PROCEDURE
Clean fish and remove scales. Slice both sides diagonally 1/2 inch deep. Dry fish well and place on plate. Put ginger, spring onion, ham, mushroom and bamboo shoot on top of fish. Mix sherry, soy sauce, sugar and salt in jug and pour over fish. Steam for 15 minutes and serve hot.

Creamy Caramel Nuts

INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light cream
2 tablespoons light corn syrup
1 tablespoon margarine
1 tablespoon vanilla
2 cups walnut halves

PROCEDURE
In saucepan, combine sugar, cream and syrup. Cook until a little mixture dropped in cup of cold water forms into a soft ball. Add margarine and vanilla. Let cool at room temperature. Do not stir until luke warm. Beat just until mixture begins to lose gloss.

Stir in nuts until all are well coated. Turn out onto waxed paper. Separate nuts with spoon or two forks. Let stand until cool and firm.

Milky Carrots

INGREDIENTS

1 piece onion, chopped

1 tablespoon butter or margarine

1 bunch carrot, cleaned and sliced

3/4 cup milk

Pepper

PROCEDURE

Saute onion in butter. Add carrot, milk and pepper. Let simmer over medium heat for 15 minutes, stirring constantly. Serve.

Beef Roll With Mustard

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

Baby Corn Soup With Chicken

INGREDIENTS

80 grams chicken breast

50 grams baby corn

30 grams mushroom

Chicken stock

Fish sauce to taste

5 grams chicken powder

5 grams white pepper

1 fresh egg

20 grams cornstarch

PROCEDURE

Slice chicken breast, baby corn and mushroom thinly. Boil chicken stock and mix sliced ingredients. Add fish sauce, chicken powder, pepper, cornstarch and egg. Mix well. Serve hot.

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