Shark's Fin With Crab Rice

INGREDIENTS

200 grams shark's fin

100 grams crab roe

Sesame oil

Chicken powder

Salt to taste

Cornstarch mixture

Superior Stock:

Mixture of pork, chicken and ham boiled in water

PROCEDURE

Boil shark's fin. add shark's fin to superior stock and remaining ingredients except cornstarch mixture. Add cornstarch mixture and stir. Let boil. Serve hot.

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Seafood Hofan

INGREDIENTS

250 grams hofan (Chinese pasta)

100 grams shrimp

100 grams squid, cut into rings

100 grams fish

Supreme stock

Salt to taste

10 grams cornstarch mixture

Pechay leaves

5 grams sesame oil

PROCEDURE

Cook hofan noodles. Drain and set aside

Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir. Add pechay and sesame oil. Serve hot.

Ham And Vegetable Platter Asian Style

INGREDIENTS

2 bundles pechay (bok choy)

1 (200g) can straw mushroom

2 bundles fresh asparagus

200 grams ham, cubed

Cooking oil

Sesame seeds

Sauce:

1 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon sesame oil

PROCEDURE

Steam or blanch vegetables until crisp-tender.

Saute ham and straw mushroom in oil. Arrange on serving platter together with vegetables and set aside.

Prepare sauce: Combine all ingredients, except sesame oil, in saucepan. Cook over moderate heat until slightly thick. Remove from heat and stir in sesame oil. Mix well and pour some of the sauce on ham and vegetables. Serve remaining sauce on the side. Sprinkle with sesame seeds.

Fried Rice With Seafood Wrapped In Lotus Leaf

INGREDIENTS
1 piece lotus leaf

50 grams sliced shrimp

50 grams fish fillet

50 grams scallop

50 grams black mushroom

20 grams asparagus

10 grams carrot

2 eggs, scrambled

50 grams corn oil

500 grams cooked rice

Salt

sugar

chicken powder

15 gms oyster sauce

PROCEDURE

Soak lotus leaf with boiled water. Slice shrimp, fish fillet, scallop, black mushroom, asparagus and carrot into cubes then blanch with boiling water. Fry egg in oil and add cooked rice. Stir for at least 2 minutes. Remove from fire and set aside.

Saute all seafood for 1 minute then add cooked rice, salt, sugar, chicken powder and oyster sauce; stir for 3 minutes. Remove lotus leaf from water and let dry. Wrap fried rice in lotus leaf and steam for 20 minutes. Remove then serve.