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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Eggplant And Rice Scallop

INGREDIENTS

Fried eggplant slices to make 2 layers

1-1/2 cup cooked rice

1 cup finely cut leftover meat

1 egg

1 cup water

Salt to taste

PROCEDURE

In casserole, place a layer of fired eggplant slices. Spread cooked rice over evenly, then meat, and top with remaining fried eggplant slices. Beat egg, add a little water and pour over the top. Add remaining water around the sides. Season with salt. Bake for 30 minutes at 350F oven. Serve hot.

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.