4th Sem New Menus 2017

GARDEN CITY UNIVERSITY 4th Sem BHM
PROPOSED CHINESE MENU FOR 4TH SEMESTER F & B PRODUCTION

PRACTICALS 2015 ONWARDS
MENU 1
1. Veg manchow soup

2. Mandarin Fish
3. Hunan vegs
4. Veg Hakka noodles
5. Fruit salad with jelly
MENU 2
1. Spring Rolls veg
2. Kung Pao Chicken
3. Sweet and Sour veg
4. Veg Chow Mein (Chicken or Beef)
5. Dates Pancake
MENU 3
1. Veg Dimsum
2. Peeking Beef
3. Broccoli and Baby corn in Oyster sauce (Tofu)
4. Mixed Sichuan Fried Rice
5. Daarsan
MENU 4
1. Pickled Sweet and Sour Cucumber

2. Five Spice Lamb
3. Sichuan stir-fried potatoes
4. Mixed Egg & Veg Fried Rice
5. Sweet almond curd (Hung Yum Cha)
By- Chef Sidney Jude Rebello Page 1

CHINESE MENU 1
Veg manchow soup
Mandarin Fish
Hunan vegs
Veg Hakka noodles
Fruit salad with jelly
VEGETABLE MANCHOW SOUP
Ingredients:
1. Chinese mushrooms (dried) 2-3 Nos

2. Mushrooms 2-3Nos
3. Cabbage 30 g
4. Ginger 10 g
5. Garlic 2-3 cloves
6. Spring Onions 1 stalk
7. Noodles 50 g
8. Oil 2 tbsp + to deep fry
9. Corn Strach 2 tbsp
10.Red Chilli Sauce ½ tbsp
11.Soy Sauce 2 tbsp
12.White Pepper Powder ½ tsp
13.Ajinimoto a pinch
14.Salt to taste
15.Vegetable Stock 4-5 cups
16.Vinegar 1 tbsp
17.Carrot 30 g
18.Green Chillies 2-3
19.Bamboo shoots 30 gms
20.Tofu 20 gms
Method:
• Wash and soak Chinese mushrooms in hot water for fifteen minutes.
Drain, wash thoroughly and finely chop.
• Wash and finely chop mushrooms, cabbage. Wash, halve deseed and
finely chop capsicum. Wash, remove stem and chop green chillies.
• Boil bamboo shoot slices in a little water for 3 minutes. Drain
completely, cool and chop finely.
• Wash, peel and finely chop carrot and ginger. Peel and finely chop
garlic. Wash, trim, finely chop spring onion and reserve some chopped
spring onion greens for garnish.
• Blanch noodles in hot water, remove and drain well.
• Heat sufficient oil and deep fry blanched noodles for 2 minutes. Remove
and drain. Blend corn starch in half a cup of water.
• Heat two tbsp of oil in a wok, add chopped ginger, garlic, green chillies
and stir fry. Add chopped spring onions and cook for 2 minutes.
• Add chopped mushrooms, cabbage, bamboo shoots, tofu, capsicum,
carrot and cook on medium heat, stirring continuously for 2 minutes.
• Add Chillie sauce, soy sauce, pepper powder, ajinomoto and salt to taste
and stir well. Stir in vegetable stock and bring to boil. Reduce heat and
simmer for 2 minutes.
• Stir blended cornstarch and cook for 2 minutes or until soup gets thick,
stirring continuously.
• Stir in vinegar and serve piping hot, garnish with crispy fried noodles
and spring onions.
MANDARIN FISH
Ingredients
• Pomfret or Basa fillet (200 gms) 1 no.

• Carrots 30 g
• French beans 30 g
• Chicken stock 30 ml
• Soy sauce 5 ml
• Corn flour 30 g
• Oil 15 ml
• Green peas 30 g
• Spring onion 4 nos.
• Cabbage 30 g
• Tomatoes (deseeded) 30 g
• Salt and pepper to taste
• Aji-no-moto 1 pinch
Method:
• Clean fish coat with seasoned corn flour. Deep fry set aside. Clean and cut all
vegetables in to thin strips.
• Heat 20 ml oil in a pan and sauté all vegetables.
• Add chicken stock. Add salt, pepper, soy sauce and aji-no-moto.
• When ingredients are cooked, thicken with little corn flour blended in cold water.
• When ready, remove from fire. Pour over fried fish and serve hot.
VEGETABLE HAKKA NOODLE
Ingredients
• Boiled noodles 200 g

• Groundnut oil 30 ml
• Capsicum 50 g
• Carrots 50 g
• Onions 50 g
• Cabbage 100 g
• Bean sprouts 40 g
• Soy sauce 15 ml
• Aji-no-moto pinch
• Salt for taste
Method:
• Remove stems, wash, cut capsicum into halves, deseed and shred. Peel, wash and shred
carrots, dice onions. Clean, wash and shred cabbage. Clean and wash bean sprouts.
• Heat oil in a wok, add the vegetables and stir for 30 seconds. Then add noodles and soy
sauce, aji-no-moto, salt, stir and toss constantly for 1 ½ - 2 minutes.
• Dish out, garnish and serve.
FRUIT SALAD WITH JELLY
Ingredients:
Mixed fruit cocktail 200 gms

Or Mixed seasonal fruits
(Pineapple, papaya, banana, mango, grapes) - 200 gms
Water 500 ml
Sugar 200 gms
Gelatin 20 gms
Fruit essence 1 tspn
Colour 1 tspn
Method:
• Soak gelatine in Luke warm water. Boil sugar and water in a sauce pan. Remove from
fire and add the melted gelatine, flavouring essence, colour and place in the freezer till
set.
• Remove the fruit jelly and cut into cubes.
• Arrange the fruit cocktail in cups and top with fruit jelly.

CHINESE MENU 2
Spring Rolls veg
Kung Pao Chicken
Sweet and Sour veg
Veg Chow Mein (Chicken or Beef)
Dates Pancake
VEG SPRING ROLLS
Ingredients:
Maida 250 gms.

Egg 1 no.
Salt ¼ tsp
Water 300 ml
Filling:
Carrots juliennes 200 gms
Ginger Minced 1/2 tsp
Garlic Minced 1/2 tsp
Cabbage Shredded 100 gms
Mushrooms sliced 50gms
Beansprouts 75 gms
Green Chilies Chopped) 1 tsp
Salt to taste
Soya Sauce 2 tbsp
White Pepper Powder 1/2 tbsp
Method:
• 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, add ginger ,garlic and mushrooms, stir
fry for 10-15 seconds.
• Add carrots, cabbage and stir fry for about 1 minute, then and cook tossing the
vegetables until they are crisp-tender.
• Add the mushrooms and cook for a few seconds. Keep the flame high and keep stirring
and don’t let moisture collect.

• 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 hot with a sweet and sour sauce or hot garlic sauce
Note: Juliennes of chicken or shrimps can be used.
KUG PAO CHICKEN
1. Marinade
 1 tablespoon soy sauce
 2 teaspoons Chinese rice wine or dry sherry
 1 1/2 teaspoons cornstarch
 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
2. Sauce
 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
 1 teaspoon soy sauce
 1 teaspoon hoisin sauce
 1 teaspoon sesame oil
 2 teaspoons sugar
 1 teaspoon cornstarch
 1/2 teaspoon ground Sichuan pepper
3.
 2 tablespoons peanut or vegetable oil
 8 to 10 dried red chilies
 3 scallions, white and green parts separated, thinly sliced
 2 garlic cloves, minced
 1 teaspoon minced or grated fresh ginger
 1/4 cup unsalted dry-roasted peanuts
PREPARATION

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and
cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at
room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce,
sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are
dissolved and set aside.
3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high
heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water
sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies
and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is
slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the
sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2
minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
SWEET AND SOUR VEGETABLE
Ingredients:
Green capsicum 50 gms

Onion 50 gms
Pineapple 50 gms
Tomato 50 gms
Cucumber 150 gm
Spring onion green portion 20 gms
Oil 2 tbspn
Method:
• Dice capsicum, onion, pineapple, tomatoes and slice cucumber into thick pieces
diagonally.
• Heat oil in a wok and stir fry the vegetables for a few minutes.
• Add sweet & sour sauce and cook vegetables for half a minute, put half the spring onion
leaves, stir and remove to a serving dish.
• Garnish with spring onion green portion.
Sweet and Sour Sauce
White or rice vinegar 60 ml

Brown sugar 50 gms
Tomato ketchup 15 ml
Soy sauce 10 ml
Corn flour 15 gms
Water 20 ml
Method:

• Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in
a small pot. Mix together the corn flour and water.
• Add to the boiling mixture and stir to thicken.
• Add chopped capsicum if desired or even chopped pineapple pieces
CHICKEN CHOW MEIN
SERVINGS 4-PAX
INGREDIENTS
 2teaspoons soy sauce

 1tablespoon rice vinegar
 1tablespoon sesame oil
 2boneless skinless chicken thighs, cut into very thin slices
 12ounces chow mein noodles (the soft kind found fresh, not the hard crunchy ones)
 2tablespoons cooking oil
 1small napa cabbage, sliced into 1 inch strips
 2baby bok choy, sliced into 1 inch strips
 5ounces water chestnuts, sliced
 2garlic cloves, chopped
 2tablespoons soy sauce
 2tablespoons oyster sauce
 2green onions, chopped
DIRECTIONS
1. Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil
in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while
you cook the noodles.
2. Cook the chow mein noodles according to package directions, drain well, and set aside.

3. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but
not smoking, add the chicken mixture, and stir fry until the chicken is cooked through.
Remove the chicken to a plate, set aside and keep warm.
4. Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts
and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the
noodles, and continue to cook until the noodles are hot, and well combined with the
vegetables.
5. Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
6. Transfer the chow mein to a serving platter, and top with the chopped green onions.
Serve immediately.
BEEF CHOW MEIN
Makes 4 main-course servings
INGREDIENTS
 8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton
noodles)
 1 (1/2-lb) piece flank steak
 1/4 teaspoon sugar
 1/4 teaspoon Asian sesame oil
 2 tablespoons soy sauce
 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
 2 tablespoons oyster sauce*
 2 teaspoons cornstarch
 1/4 teaspoon white pepper
 1/2 cup reduced-sodium chicken broth
 1/2 cup plus 2 tablespoons peanut or vegetable oil
 1 teaspoon finely chopped peeled fresh ginger
 1 teaspoon finely chopped garlic
 3 scallions, cut into 2 1/2-inch pieces (1 cup)
 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
 Special equipment: a well-seasoned 14-inch wok (preferably flat-bottomed)
PREPARATION
1. Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to
separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are
cool, then shake colander briskly to drain excess water.
2. Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into
1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame
oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon
cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

3. Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster
sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth,
then stir in chicken broth.
4. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then
add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening
top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake
with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully
flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is
golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain
excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
5. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
6. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour
1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef,
spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed,
letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but
still pink in center, about 1 minute. Transfer meat and any juices to a plate.
7. Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and
garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and
stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green
and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth
mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add
beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
DATE PANCAKES
Ingredients:
• Pancakes 4 no (50g flour, 50 ml water, 50 ml milk, ½ egg, a pinch of salt, 10 g

melted butter)
• Dates 160 g
• Sesame seeds 10 g
• Groundnut oil to fry
• Egg 1 no.
• Vanilla ice cream 1 scoop
Method:
• Make pancake batter by mixing all the ingredients except butter. Melt the butter and add
to the strained batter and rest for 30 minutes. Make thin pancakes.
• Remove the pits from the dates, add sesame seeds and 5 ml of oil, put in blender and
make a fine mince. Remove, divide into 4 equal portions flatten each to make 4 inches
square.
• Beat egg in a bowl.
• Place the pancake with the smooth side touching the board, arrange a portion of the
filling on each and fold the sides like an envelope. Seal the sides with beaten egg
mixture.
• Heat oil in a wok and deep fry the stuffed pancakes over medium heat till they turn
golden brown.
• Cut the pancakes into 4 diagonally, arrange on plates and serve with a scoop of vanilla
ice cream.

CHINESE MENU 3
Veg Dimsum
Peeking Beef
Broccoli and Baby corn in Oyster sauce (Tofu)
Mixed Sichuan Fried Rice
Daarsan
VEG DIM SUM
Dough
Flour 200g
Water to mix(Hot)
Salt a pinch
Oil few drops
Filling
Napa Cabbage 100 gms
Spring onions 25 gms
Capsicum 30 gms
Carrots 50 gms
Garlic 1-2cloves
Mushrooms 50 gms
Baby corn (grated) 50 gms
Salt to taste
White pepper powder a pinch
Ajinomoto/Aromat powder a pinch
Hot garlic sauce

Garlic finely chopped 2 tspn
Red Chili paste 1 tbspn
Tomato Sauce 20 Gms
Corn flour 2 tspn
Oil 2 tbspn
Method
• Mix Maida, oil and warm water to make well kneaded smooth dough.
• Rest the dough for 1-2hours.
• Roll out the dough into a thin white sheet. With a round cutter cut out rounds
• Chop all the vegetables in to small dices.
• Heat a little oil and toss the shrimps and stir quickly.
• Add all the vegetables and stir for a few seconds and cook till all the ingredients are
just done
• Add seasoning and completely dry out the mixture.
• Remove into a plate and cool the mixture
• Place some mixture in the centre of the rounds of dough.
• Turn the top half of the dough and make a semi-circle shape and seal the edges.
• Steam the momos and serve hot with hot garlic sauce.
• Note: For steaming a dim sum steamer or a rice cooker or any vessel can be used.
Lightly grease the surface before placing the momos on it
Hot Garlic sauce – Heat oil in a wok, add garlic and sauté. Add red chili paste, fry for few
seconds. Add tomato sauce and 100 ml water and bring to boil. Thicken with corn flour slurry
(corn flour dissolved in water) Add a pinch of sugar and thicken. Transfer to a bowl.
PEKING BEEF
Ingredients
Beef strips slices 250 gms
Cornstarch for dusting 2 tbsp
Oil For frying
Marinade
Egg 1No
Salt 1/4 teaspoon
Water 2 tablespoons
Cornstarch 1 tablespoon
Chopped garlic 2cloves
Shallot 1 sliced
Chili peppers 6 -8 assorted
Sauce
Water 4 tbsps
Sugar 2 tbsps
Ketchup 3 tbsps
Vinegar 1 tbsp
Chili sauce 1 tsp
Hoisin sauce 1 tbsp
Method of Preparation:
 Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate
atleast 15 minutes.

 Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then
simmer.
 Coat beef with 2 tablespoons cornstarch, shake off excess.
 Quickly deep fry in wok remove to paper towel and remove all except 2 tablespoons oil.
 Add garlic, shallot and peppers. Stir in beef.
 Pour sauce into the wok and heat until boiling.
 Quickly stir and serve
BROCCOLI AND BABY CORN IN OYSTER SAUCE
INGREDIENTS:
Broccoli 100 gms
Babycorn 100 gms
Tofu 50 gms
Vegetable oil 30 ml
Salt To Taste
Brown Sugar 5 gms
Stock water 30-50 ml
Oyster sauce 25 ml
Sesame seeds 2 pinch for garnish.
METHOD:
1. Cut the Broccoli florets, baby con diagonals and tofu.
2. Remove the rough skis from the broccoli stalk and slice the florets into diamond-shaped
chunks
3. Heat the oil in a preheated wok and the salt, then stir-fry the broccoli, babycorn for
about 2 minutes. Add the tofu, sugar and stock and continue stirring for 1 minute.
Finally add the oyster sauce, stir well.
4. Place it in a bowl, garnish with sesame seeds and serve hot.
MIXED SZECHWAN FRIED RICE
Ingredients:
Long – grain basmati rice or Jeera rice, cooked 150 g

Carrot, washed, peeled and chopped 50 g
Chicken cubes, seafood, beef cubes and lamb cubes (cooked) 100 gms
French beans, washed and finely chopped and balanced 50 g
Medium green capsicum, washed, de-seeded and finely chopped 30 g
Spring onions, washed and chopped 30 g
Soya sauce 15 ml
Vinegar 1 tsp
Oil 30 ml
Salt to taste
Aji-no-moto ¼ tspn
Szechwan sauce
Celery finely chopped - 10 gms

Garlic finely chopped - 10 gms
Ginger finely chopped - 10 gms
Star Anise - 02 cloves
Boiled red chilly - 5 gms
Tomato sauce - 5 gms
Salt - to taste
Aji-no-moto - a pinch
Oil - 20 ml
Preparation of Szechwan sauce

• Heat a wok, add oil, heat it up and fry star anise, finely chopped garlic, celery,
ginger, green chillies, for few minutes, add red chilly paste and stir for a few
minutes.
• Add tomato ketchup, salt, aji-no-moto and few drops of soya sauce. Cook for a few
minutes and transfer to a bowl.
Preparation of Fried rice

• Heat a teaspoon of oil in the wok.
• Add, cooked meat, carrots, beans, celery, capsicum & spring onions. Stir fry a few
minutes
• Add the cooked rice, reduce the flame.
• Add two tbspn of schezwan sauce, few drops of soya sauce and few drops of
vinegar, salt and white pepper powder for few minutes
• Increase the flame and toss the rice. Add chopped spring onion leaves and toss
again. Garnish with chopped spring onion and serve hot.
DAARSAAN
Ingredients
• Wonton skins 8-10 nos

• Oil to deep fry
• Butter ½ tbspn
• Sugar 25 gms
• Honey 30 gms
• Sesame seeds (toasted) 1 tbspn
• Icing sugar 1 tbspn
Method:
• Make eight to ten long cuts on the wonton skins leaving the edges intact. Moisten top
and bottom edges; roll loosely as you would roll a toffee wrapper. Pinch the ends to
secure.

• Heat sufficient oil in a wok and deep fry prepared wontons skins for a minute or until
crisp and golden brown in colour. Remove, drain onto an absorbent kitchen towel and
transfer to a shallow serving dish. Keep warm.
• Heat butter in a pan with one tablespoon of water and sugar. Continue cooking until
sugar melts and turns into light golden brown.
• Reduce heat and stir in the honey and pour the sauce on the crisp fried wonton skins.
• Sprinkle toasted sesame seeds, icing sugar and serve warm.
CHINESE MENU 4
Pickled Sweet and Sour Cucumber
Five Spice Lamb
Sichuan stir-fried potatoes
Mixed Veg & Egg Fried Rice
Sweet almond curd (Hung Yum Cha)
PICKLED SWEET AND SOUR CUCUMBER
Ingredients:
Cucumber 01 No
Salt 1 tsp
Caster Sugar 2 tsp
Rice Vinegar 5 ml
Red Chilli oil 2 ml (optional)
Method:
1. Halve the unpeeled cucumber lengthways. Scrape out the seeds and cut the
cucumber into thick chunks.
2. In a bowl, sprinkle the cucumber chunks with the salt and mix well. Leave for at
least 20-30 minutes, longer if possible and then pour the juice away.
3. Mix the cucumber with the sugar, vinegar and chilli oil. Sprinkle with the
sesame oil just before serving.
FIVE SPICE LAMB
Ingredients:

Lamb 250gm
Soya sauce 2tsp
Tomato sauce 30 ml
Garlic chopped 3-4cloves
Capsicum 1 no
Oil 2tbsp
Salt ¼ tsp
Red chilli flakes ¼ tsp
Five spice powder

Star anise 1no
Clove 1no
Cinnamon stick ½”pice
Fennel 2gm
Sichuan pepper/pepper corn 4-6no
Method:
• Clean and cut the lamb into long strips.

• Combine tomato sauce, soya sauce, garlic and five spice powders in a small bowl and
marinate lamb at least for 30 minutes in the fridge.
• Heat oil in a pan and add the marinated lamb.
• Cook the marinated lamb by stir frying on a high flame till they are soft and tender and
serve hot
MIXED VEG & EGG FRIED RICE
Ingredients for one portion
Carrot 10 gms
French beans 10 gms
Napa cabbage 10 gms
Colour peppers 10 gms
Scallions chopped 5 gms
Frozen green Peas 10 gms
Eggs 2 nos
Cooked Basmathi Rice 200 gms
Oil 10 ml
Salt and White pepper To Taste
Method:
1. Cut the vegetables in small dices, blanch and keep it aside.

2. In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of the
spring onions.
3. Heat the oil in a preheated wok and lightly scramble the eggs
4. Add the cooked rice and stir to make sure that each grain of rice is separated. Add
the remaining salt, spring onions and the peas. Blend well allow to heat through and
serve hot. Garnish with remaining chopped spring onions.
SICHUAN STIR-FRIED POTATOES
INGREDIENTS:
 2 large red skinned potatoes

 2 tablespoons oil
 1 tablespoon Sichuan peppercorns
 2 thin slices of ginger, minced
 2 cloves garlic, minced
 3-6 dried red chilies, de-seeded and chopped
 1 long red (or green) hot pepper, de-seeded and julienned
 1 teaspoon light soy sauce
 ½ teaspoon sugar
 1 teaspoon vinegar
 1/2 teaspoon sesame oil
 1 tablespoon chicken stock or water
 Salt to taste
 1 scallion, chopped
METHOD:
 Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you
can soak them and the water is somewhat clear). Drain and set aside, but don’t let them
sit longer than 20 minutes, as they’ll turn brown.
 Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they
don’t burn). When the peppercorns are fragrant, turn off the heat and scoop all the
peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
 Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and
add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30
seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and
salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the
scallions, and serve
SWEET ALMOND CURD (HUNG YUM CHA)
Ingredients:
Luke warm milk 250 ml
Fresh Cream 100 ml
Gelatin 1 ½ tsp
Boiling Water 75 ml
Almond Extract 2 Tsp
Sugar 2 tbsp
Mixed Fruits 100 gms (Papaya, Mango, Dragon Fruit, pineapple)
Method:
1. Pour the boiling water into a small heat proof bowl and sprinkle on the gelatine.
2. Let stand until softened and then place the bowl in a small saucepan of boiling
water and stir until gelatine is dissolved.
3. Add the milk, cream, almond extract, and sugar and mix well.
4. Pour into a lightly oiled rectangular dish, cover and refrigerate until firm. Cut
into diamond shaped pieces and divide among glass dessert dishes.
5. Top with diced fruit and serve cold.

THAI MENU 4
PO PIA SOD (THAI RICE PAPER ROLL)

CHICKEN IN YELLOW CURRY
TOFU WITH VEGETABLES (PAD PAK TOW-HOO)
STIR FRIED WIDE NOODLES (GUAY TEOW PAD SE-IEW)
COCONUT PANCAKES (KHANOM KROK)
Po pia Sod (Thai Rice paper roll)
INGREDIENTS:
Thai Rice paper sheet - 04 Nos
Napa Cabbage - 100 gms
Colour Peppers - 30 gms
 Cucumber - 30 gms
 Carrots - 30 gms
 Tomato - 30 gms
Chilli Flakes - few sprigs
 Mint - Few Sprigs Chopped
 Cilantro - Few Sprigs chopped
Basil - Few Sprigs Chopped
 Scallions - Few Sprigs Chopped
 Sesame oil - 2 Tsp
Nam Pla -1 Tsp
 Sweet Chilly sauce - 50 ml
 Soya Sauce - 1 Tbsp
 Salt - To Taste
METHOD:
1. Cut julienne of all the vegetables and marinate with Sesame oil, Nam Pla, Sweet Chilly sauce,
Soya Sauce and seasonings. Keep it in refrigerator for minimum 1 hr.
2. Boil the water and pour it in the basin and add thai rice paper sheet and wait for 1 minute.
3. Remove the rice paper from the water and spread it on the cleaned table.
4. Take the marinated vegetables and strain it properly and try to remove the marinade from
it.
5. Place the filling on the cooked rice paper sheet and roll it like spring rolls.
6. Cut it into half and serve chill along with Thai sweet chilly sauce.

CHICKEN IN YELLOW CURRY (Gaeng Garee Gai)
Ingredients:
 Chicken with bones - 250 gms
 Oil - 2 Tbsp
 Chopped onion - 30 gms
 Chopped Garlic - 30 Gms
 Lemon Grass - 05 Gms
 Galangal - 10 Gms
 Coconut milk - 300 ml
 Yellow curry paste - 3 Tbsp
 Fish sauce - 10 ml
 Sugar - 2 Tbsp
Method:
1. Heat a large saucepan them add the oil, onion and garlic. Stir-fry the onion and garlic until
almost golden brown, then remove and set aside.
2. Pour the coconut into the pan, heat to boiling and add the chicken. Reheat to boiling and
cook for 3 minutes.
3. Add the remaining ingredients, including the fried onion and garlic and simmer for 1 minute.
Place the mixture I a serving bowl and serve with steamed rice

TOFU WITH VEGETABLES (Pad Pak Tow-Hoo)

Ingredients:
 Fried Tofu - 100 gms
 Sliced Onion - 50 gms
 Beans Sprouts - 50 Gms
 Snow Peas - 50 Gms
 Sliced Carrots - 50 Gms
 Colour Peppers - 50 Gms
 Broccoli Flowerets - 20 Gms
 Cauliflower - 20 Gms
 Button Mushroom -20 Gms
 Garlic minced -10 Gms
 Nam Pla - 2 Tbsp
 Oyster Sauce - 2 Tbsp
 Oil - 3 Tbsp
 Sugar - 2 Tbsp
 White Pepper - To taste
 Salt - To taste
 Cilantro Sprig - for Garnish
Method:
1. Heat a large skillet over high heat, and then add the oil and garlic. Add all the
vegetables and the fried tofu.
2. Add the fish sauce, oyster sauce, sugar and pepper and mix thoroughly. Reduce heat
to medium and cook slowly for a further 2 minutes, until the vegetables are crisp but
tender.
3. Place it in a bowl and serve hot, garnish with sesame seeds and cilantro

STIR FRIED WIDE NOODLES (Guay Teow Pad Se-Iew)

Ingredients:
For Marinade
 Beef Thinly sliced - 250gms
 Garlic minced - 2 Nos
 Beaten Egg - 1 No
 Wine - 1 Tbsp
 Nam Pla - 1 Tsp
 Soy sauce - 1 Tbsp
 Sugar - 1 Tbsp
 Sesame oil - 1 Tsp
 White Pepper Powder - To Taste
For mixing of noodles

 Rice Noodles flat(Home Made) - 250 Gms
 Oil - 2 Tbsp
 Nam Pla - 1 Tsp
 Soy sauce - 1 Tbsp
 Broccoli Flowerets - 50 Gms
 Sliced Carrots - 20 Gms
Method:
1. Mix together all the ingredients for the marinade, and then combine with the beef.
Marinate the beef for 10 minutes.
2. Cook the noodles until tender in a large pot of boiling water.
3. Heat a large skillet and add the oil. Stir-fry the beef until done.
4. Add the noodles and all the remaining ingredients. Continue to cook until liquid is
reduced slightly ad all ingredients are hot.

COCONUT PANCAKES (Khan um Kluk)

Ingredients:
 Coconut Milk - 200 ml

 Rice Flour -25 gms
 Egg - 1 No
 Sugar - 50 Gms
 Desiccated Coconut - 25 gms
 Salt - a Pinch
 Oil - 5 ml
 Pink and green food colour - 2 drops
Method:
1. Take coconut milk, rice flour, eggs, sugar in a large bowl

and beat or 5 mins to make a batter. Fold the desiccated
coconut into the batter.
2. Divide the batter into 3 equal portions in 3 bowl. Colour

one pink, one green ad leave the other plain. Add a
pinch of salt to each bowl and beat well. Leave to stand
for at least 20 minutes.
3. Wipe a 15 cm/6 inch omelette pan with an oiled cloth
and heat gentle. When hot
pour in a thin layer of batter and tilting the pan, swirl it
around to cover the base thinly. Cook over moderate
heat until set and flecked with brown underneath. Flip
over and cook the other side. Roll up and slide on to a
plate.
4. Cook the remaining pancakes in the same way and keep
warm. Stack the different
colours in groups on a serving plate. Serve warm,
scattered with grated coconut with some fresh fruit
(optional).
Note: Instead of using food colour you can make a fruit puree or
fruit crush.


THAI MENU- 01
KAI SA-TAY (SATAY CHICKEN) WITH PEANUT SAUCE
PLA SARM ROS (FRIED FISH WITH SPICY SWEET SAUCE)
GAENG KIEN WAN PAK (Mixed Vegetable Green Curry)
KAO PHAD (THAI FRIED RICE)
KHAS TAR FAKTHXNG (PUMPKIN C U S T A R D )
KAI SA-TAY (SATAY CHICKEN) WITH PEANUT SAUCE)
Satay Chicken
Chicken breast 150 gm
Thai red curry paste 15 gm
Coconut milk 20 ml
Honey 20 ml
Ground Cumin 5 gm
Coriander le a v e s 5 gm
Nam pla 3 ml
Wooden s k e w e r s 6 nos
Method
1. Marinate the chicken with curry paste, coconut milk and chopped coriander leaves.
2. Soak the wooden skewers in water.
3. Skewer the chicken and place skewers on a hot griddle plate basting with the left over
marinade
4. Cook on either sides to golden brown for 4-5 minute
5. Serve with peanut sauce.
Peanut Sauce
Peanuts 50 g
Coconut milk 15 ml
Water 15 ml
Lime juice 10 ml
Soy sauce 10 ml
Fish sauce 5 ml
Ginger 5 gm
Garlic 5g
Coriander Leaf 5g

Method
1. Roast the peanuts and remove the skin
2. Chop the coriander leaves and mince the ginger and garlic
3. Crush the peanuts and grind with coconut milk, water, lime juice, soy sauce, fish sauce,
ginger, and garlic.
4. Mix in the chopped coriander leaves just before serving.
:
Pla Sarm Ros (Fried fish with spicy sweet sauce)
Sear fish fillet 150 gm

Bell peppers 15 gm
Onion 15 gm
Cucumber 15 gm
Garlic 10gms
Shallots 10gms
Red bird chilies 10gms
Tamarind juice 15ml
Tomato k e t c h u p 15ml
Thai Chilly sauce 15gms
Rice wine 5ml
Sugar 25gms
Fish sauce 10ml
Oyster sauce 15gms
Salt & Pepper To taste
Oil 5 ml
Method
1. Preparer 4 supreme f ro m s e e r fish fillet
2. Dice bell pepper onion a n d cucumber
3. Chop garlic, shallots and red bird chilli, prepare 1 5 ml tamarind extract
4. Marinate f i s h in salt, pepper & deep fry. Set aside
5. Heat oil in a wok add garlic, sauté then add chilies & shallots.
6. Add Tamarind juice Tomato ketchup Thai Chilly sauce Chinese wine ,Sugar ,Fish sauce
Oyster sauce Salt & Pepper To taste and cook.
7. Arrange fried fish in the plate & top it with the above made sauce.
GAENG KIEN WAN PAK (Mixed Vegetable Green Curry)
Green curry paste 50 g

Coconut milk 200 ml
Kaffir lime leaves 5g
Basil leave 20 g
White Brinjal 20 g
Bell pepper 20 g
Carrot 20 g
Broccoli 20 g
Cauliflower 20 g
Babycorn 20 g
Chinese cabbage 20 g
Bok choy 20 g
Oil 10 ml
Method
1. Mix the green curry paste, coconut milk and kaffir lime leave and bring to the boil
2. Cut the vegetables into uniform pieces
3. Heat oil in a pan, and saute the vegetables
4. Add the prepared c u r r y to the vegetables c o o k till the vegetables a r e soft
5. Check for seasoning. Serve hot.
Kao Phad (Thai Fried Rice)
Rice 100 gm
Peanut oil 15 ml
Garlic 20 gm
Spring onion 20 gm
Sugar 5 gm
Fish sauce 5 gm
Green peas 50 gm
Cucumber 25 gm
Lemon 1 no
Method
1. Wash and cook the rice by straining m e t h o d .

2. Clean and chop spring onion and garlic.
3. Heat peanut oil in a wok over medium high heat.
4. Add the garlic to the heated wok, and toss till slightly golden.
5. Add green onions and peas and incorporate all ingredients together, stir frying for
another minute.
6. Add rice,·turning over rice with pan ingredients several times.
7. Sprinkle in the sugar, fish sauce and stir fry.
8. Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions
KHAS TAR FAKTHXNG (PUMPKIN C U S T A R D )
Pumpkin 30 gm
Egg 1 no
Sugar 75 gm
Pandanus leaves 5 gm
Coconut Milk 100 ml
Method
1. Peel and dice pumpkin,
2. Mix together pumpkin, eggs, sugar, pandanus leaf and the coconut milk and cook it on a
double boiler until the mixture thickens a little.
3. Remove pandanus leaf.
3. Pour the mixture in the mold and steam.
4. De-mould the custard and serve.

THAI MENU- 02
RICE NOODLES WITH FRESH HERBS (YUM MOON SEN)
KAENG MATSAMAN GAI (CHICKEN MASSAMAN CURRY )
STIR-FRIED THAI VEGETABLES
JASMINE RICE WITH PRAWNS AND THAI BASIL
KHANOM BA-BIN (COCONUT CAKE)
RICE NOODLES WITH FRESH HERBS (YUM MOON SEN)
INGREDIENTS
Cucumber ½ no
Dried rice sticks (vermicelli) 225g
Blanched Beans 2nos
Mixed basil, cilantro, mint, Spring Onion 1 bunch
Lime juice ½ no
Nam Pla Few Drops
Soya Sauce Few Drops
Sweet chilly sauce 50 ml
METHODS
1 Peel the cucumber, cut it in half lengthways, removes the seeds, and cut into
matchsticks.
2 Add the rice sticks to a pan of boiling water, loosening them gently, and cook for
3-4 minutes, or until dente. Drain, rinse under cold water, and drain again.
3 In a bowl, toss the shredded beans, cucumber and mix '" together. Add the noodles
and lime juice and toss together. Drizzle a little nam pla, soya sauce and sweet chilly
sauce and check seasoning.
4. Its served alone or with stir-fried seafood with chicken as a complete meal.
KAENG MATSAMAN GAI (CHICKEN MASSAMAN CURRY )

Chicken 150g Coconut milk 200m

Oil 45 ml Peanut, peeled l
Onion, sliced 20g Garlic, minced 5g
109
Red chillies dried 2no. Masaman paste 50g
Nampla 15 ml curry
Sugar 109
Basil for garnish
For masaman curry

Oil 70ml Red Chilly, dried 6 no.
Onion, chopped 150g Garlic, chopped 150 g
Shallots
Lemon grass, chopped 215no.
g Kaffir lime leaves
Galangal, thinlydried
sliced 5g 20g
Cumin 15 g Cinnamon powder 15g
Method (Masaman curry)

1. Heat frying pan, add oil
2. Fry the chilli, onion and garlic until golden brown
3. Combine the fried i n g r e d i e n t s and all remaining i n g r e d i e n t s in a blender
a n d process until thoroughly mixed
Method (Chicken curry)

1. Clean, cut chicken into cubes
2. Sauté onion, garlic in oil till golden brown and add red chilies, masaman curry
paste and coconut milk.
3. Add chicken pieces into the gravy
4. Add peanuts and cook chicken till done
5. Add nampla and sugar to the gravy and serve hot garnished wi t h c o c o n u t m i l k
and basil
STIR-FRIED THAI VEGETABLES
I NGREDI ENTS
Sunflower oil 15ml
Garlic cloves, thinly sliced 10 gm

Fresh red chilies, seeded and finely chopped 5 gm

White Brinjal 20 g
Bell pepper 20 g
Carrot 20 g
Broccoli 20 g
Cauliflower 20 g
Baby corn 20 g
Chinese cabbage 20 g
Pok Choy 20 g
Thai fish s auce 45ml
Dark soy sauce 10ml
Granulated sugar 5ml
Thai basil l e a v e s 10-12 nos
Red chilies seeded and finely chopped, 5 gm
Deep-fried Thai basil leaves, to garnish (optional)
METHODS
1 Heat the oil in a wok or large, heavy frying pan. Add the garlic and chillies and
stir-fry over a medium heat for 1-2 minutes until the garlic is golden. Take care not
to let the garlic burn, otherwise it will taste bitter.
2 Add all the Shredded vegetables to t h e pan, in batches if necessary, and stir-fry
for a while
3 Stir in the fish sauce, soy sauc sugar. Continue to stir-fry the rnix for 3-4 minutes,
4 Stir in the fresh Thai basil leaves Spoon the mixture on to a warm or into _
individual dishes.
Garnish’ with chopped chillies and deep-fried Thai basil and serve
JASMINE RICE WITH PRAWNS AND THAI BASIL
I NGREDIENTS
Sunflower oil 10 ml
Beaten egg 1 no
Onion, chopped 25 gm
Chopped g a r l i c 10gm
Shrimp paste l5gm
Cooked jasmine rice 600gm
Cooked shelled prawns (shrimp) 100g

Thawed f roz en p e a s 50g
oyster sauce, to taste
 2 spring onions (scaliions), chopped l5-20 Thai basi I leaves, roughIy snipped,
plus an extra sprig, to garnish
 Heat 15ml tbsp of the oil in a wok or fryi ng pa n. Add the beaten egg and
swi rl it around to set like a thin omelette.
 Cook the omelette (on one side only) over a gentle heat until golden. Slide the
omelette on to a board, roll up and cut into thin strips. Set aside.
 Heat the remaining oil in the wok or pan, add the onion and garlic and
stir-fry for 2-3 minutes. Stir in the shrimp paste and mix well until thoroughly
combined.
 Add the rice, prawns and peas a toss and stir together, until everythi is
heated through.
 Season with oyster sauce to taste. taking great care as the shrimp paste
salty. Mix in the spring onions and leaves. Transfer to a serving dish ar. top with
the strips of omelette. Serve garnished with a sprig of basil.
KHANOM BA-BIN (COCONUT CAKE)
INGREDIENTS:
 Grated coconut - 4 cups

 Palm sugar - 2 cups
 Pre-sifted glutinous rice flour - ¼ cup
 Rice flour - ¼ cup
 Coconut cream - 1 ½ cups
 Vegetable oil - 2 tbsp
PREPARATION:
 Melt the palm sugar in a pot containing the creamy coconut milk.
 Boil this mixture until the sugar is melted, take off the stove and allow to cool.
 Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix
well.
 Oil the inside of a baking pan with vegetable oil.
 Then pour the coconut mixture into this pan and spread evenly.
 Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned
on top.
 Take cake out of the oven and let cool.
 Once cool, cut into squares and serve.
Tips…
If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is
available in all grocery stores in the baking section. This dessert is very popular with young
children.

THAI MENU 3
Tum yum Koong

Prawn soup
(Traditional Thai prawn soup with chilies & lemon grass)
 10 medium-size shrimps, deveined

 6 nos mushrooms
 1 stalk of lemon grass (lightly pounded and cut into 2" long)
 3 lime leaves
 1 teaspoon of salt
 2 tablespoons of fishsauce
 3 tablespoons of lime juice
 6 hot black peppers (pounded lightly)
 10 gms Galangal
 4 cups of water
 1/2 cup of roughly cut coriander leaves
Method:
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back
of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well
before wedging each into quarters.
2. Bring water to boil, and then add lemon grass, lime leaves, and shrimps. When the shrimps
turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot
peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.
Neau Nam prik

Beef Nam prik
(Crispy beef julienned tossed in nam prik sauce)
Ingredients:
 Beef 400gms
 Zucchini 50 gms
 Carrots 100gm
 Egg 2 nos
 Oil to deep fry
 Dry Red chilly 50 gms
 Shallots 50 gms
 Garlic 50 gms
 Nam pla few drops

Method:
1. Beat the eggs in a large bowl and whisk it.

2. Wash the beef and make thin julienne & keep it aside.
3. Peel and slice the zucchini, carrots if possible make some design shape of the
vegetables.
4. Toss the vegetables along with julienne of beef until coated all over in the egg and
add seasonings to it.
5. Heat the oil in a wok, when it is hot add all the beef separately, one strip at a time
making sure that each strips are plenty of egg clinging on it. Same process for
vegetables also.
6. As each strips turns golden colour and is cooked, lifted up using the slotted spoon and
drain on kitchen paper.
7. Transfer the warm dish and serve with nam prik.
Nam Prik Method:
1. Combine the dry red chillies, shallots, garlic. In the traditional way of preparing the
sauce, the ingredients are pounded together using a mortar and pestle, with either salt or
fish sauce added to taste.
2. Nam phrik is normally served on small saucers placed by the main dish as a condiment or
Phak Vollappa
(Vegetables in Thai orange sauce)
Ingredients:
 Cauliflower 100 gms
 Radish 50 gms
 Baby corn 100 gms
 Garlic cloves 4 cloves
 Galangal 10 gms
 Lemon grass 2 nos
 Whole thai chillies 2 nos
 Palm sugar 1 tbsp
 Five spice powder 1 tsp
 Tuk trey 30 ml (sweet chili sauce)
 Orange juice 500 ml
 Sea salt t otaste
 Ground pepper to taste
Method:
1. Wash and cut same shapes of the vegetables.
2. Stir the garlic, galangal, lemon grass and chilies into the oil and cook until
golden brown color.

3. Add the sugar, five spice powder and tuk trey. Add the vegetables and just
toss it until gets brown color.
4. Stir in the orange juice and cook the vegetables until the vegetables get cooked
and the sauce has reduced. Season and serve with oranges wedges or lemon
wedges.
Phad Thai
(Flat noodles with veg, basil and peanuts)
Ingredients:
 4 ounces dried wide rice noodles

 Few drops of fish sauce ( nam pla)
 50 gms of Tofu
 1 tablespoons sugar
 1 tablespoons peanut oil
 4 garlic cloves, finely chopped
 2 shallots, sliced
 1 fresh red chili, sliced
 1 large egg, lightly beaten
 1 cup fresh bean sprouts
 1/2 cup chopped unsalted roasted peanuts
 1/4 cup fresh cilantro leaves
Method:
1. Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're
limp but still firm to the touch; later cooking in the wok will soften them more. Drain the
noodles thoroughly in a colander and set aside while preparing the other ingredients.
2. In a small bowl, mix the fish sauce and sugar; stir well to melt the sugar. Taste and adjust
flavors to the desired combination of salty and sweet.
3. Add the oil to the wok and toss in the garlic, shallots, and chili; stir-fry for 30 seconds.
Push the garlic and shallots to 1 side of the wok and pour the egg into the center.
Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the
drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the
strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them
from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to
help them cook.)
4. When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the
remaining for garnish. Continue to stir-fry, to combine. Serve the pad thai on a platter,
pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the
lime wedges and cilantro.

Tim Tab Grob (Rubies in Coconut Milk)

Water chestnuts & tapioca in coconut milk
Ingredients:
Water Chestnuts:
30g peeled water chestnuts, boiled and diced
2 T red grenadine or cordial (or food coloring)
2 T tapioca flour
Syrup:
1/2 cup sugar
1/4 cup water
1-2 Pandanus leaves
(or 1-2 drops Pandan extract)
Coconut Milk”
1/2 cup coconut milk
1/2 tsp salt
Method:
1. Soak water chestnuts in grenadine for 1 hour. If you are using canned water chestnuts,
soak them in water for 10 minutes first before putting them in the red coloring liquid.
2. Meanwhile, heat the sugar, water, and pandanus leaves (torn to release flavor) into a
saucepan. Bring to a boil over low heat and then let it simmer for 15 minutes.
3. In a separate saucepan, heat coconut milk and salt (and optionally torn pandanus
leaves) to a boil. Continue stirring to prevent the coconut oil from separating out. Set aside.

4. After 1 hour, transfer red water chestnuts into tapioca flour and toss with flour until
well covered. Bring 2 cups of water to a boil and add the water chestnuts, cooking for 10
seconds. Stir and wait until the water boils again and the water chestnuts float to the top.
Transfer to a bowl of ice water to stop the cooking process.
5. To serve, combine water chestnuts, syrup, and coconut mixture in a bowl and add
crush ice. The amounts are flexible. Taste it and add more or less depending on how sweet
you want it to be.
What is Thai Nam Prik?
 Nam phrik is a generic term that may refer to any of the types of more or less viscous,
spicy, chili-based, hot sauces typical of Thai cuisine. Usual ingredients for nam phrik
are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or
shrimp paste. In the traditional way of preparing the sauce, the ingredients are
pounded together using a mortar and pestle, with either salt or fish sauce added to
taste.
 Nam phrik is normally served on small saucers placed by the main dish as a
condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry
and meats. Depending on the type, the region and the family that prepares it, nam
phrik may vary in texture from a liquid to a paste to an almost dry, granular, or
powdery consistency.
Five Spice Powder: Star Anise, cloves, Star Anise, Fennel Seeds, Sichuan pepper
Tuk Trey: Thai Sweet Chilly Sauce

Menu - 1
Mushroom Vol-Au-Vent
French Loaf
Assort Nuts Brownie
Oats & Honey Cookies
Crème Brulee
Mushroom Vol Au Vents

Dough For Filling :
Flour 100g Butter 20g
Salt 2g Mushrooms 50g
Water 55ml Milk & Fresh Cream 50 ml (25ml + 25ml)
Fat (Lily) 2g Salt & pepper 2g
Fat (Folding) 60g Grated Cheese 5g
Egg For Wash Chopped parsley 1g
Chopped Garlic 5g
Flour 5g
Method:
1. Make puff pastry dough with the above ingredients.
2. Give book folding two times with fat and one folding without fat.
3. Roll the dough out to 1/4 inches thick on a well-floured surface.
4. Cut six 3 inches circles with a pastry cutter. Make a smaller cut of 1/4 “inside each case and attach
each other.
5. Give egg wash and water glaze and bake at 220 deg C for 20 minutes.
For the Filling:
1. Melt the butter in a pan and sauté chopped garlic and add the sliced mushrooms. Cover and
cook for 2 minutes.
2. Blend in the flour and cook for 1 minute.
3. Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
4. Season well with salt and pepper.
5. Add some grated cheese and chopped parsley.
6. Fill the prepared cases with the filling, replace the lids and serve warm.
Bagel
Refined Flour 100g
Salt 2g
Yeast 5g
Water 55 ml
Method:
1. Mix Yeast and salt in water and ferment for 5 mts.
2. Mix dough with flour and knead well for 15 mts
3. Give rest for 5mts and roll it.
4. Proof for 30 – 40 mts and bake at 220 C for 15mts.
5. Slice and serve.

Brownie
Unsalted butter 60g
Dark chocolate 75g
Refined flour 50g
Eggs 1 no
Castor sugar 50 g
Cashewnuts 20g
Method:
1. In a double boiler mix the butter and chocolate together and keep a side
2. Mix eggs into a large bowl and add castor sugar, whisk the eggs and sugar until they look thick and
creamy
3. Pour the cooled chocolate mixture over the egg mixture, and then gently fold together with a rubber
spatula and fold with flour.
4. Pour the mixture into the prepared tin, spread it evenly to the corners and sprinkle chopped
cashewnuts.
5. Place the tin in the oven of 200degree Celsius and bake it for 20 – 25 minutes.
6. Once cooled cut it out and serve it dusted wit icing sugar or cocoa powder.
Oat and Honey Cookies

Oats 20 g
Refined Flour 90 g
Brown sugar (Powdered) 40g
Butter 75 g
Honey 15g
Bicarbonate of soda 1g
Baking powder 1g
Cinnamon 1g
Method:
1. Mix oats, flour and cinnamon powder, baking powder and bicarbonate of soda
2. Cream butter and sugar to a soft creamy texture
3. Add egg and honey and mix
4. Combine oats and flour mixture and mix to form a soft dough
5. Take small portion of the dough and form into balls evenly spaced
6. Lined them on a prepared baking tray.
7. Dampen a fork and press each ball lightly.
8. Bake for 15-20 minutes till golden brown at 160 degree Celsius
Crème Brulee
Egg yolks 1 no
Fresh cream 50 ml
Milk 50 ml
Sugar 30 g
Vanilla essence 1 cap
Brown sugar 3g
Method:
1. Mix warm milk, Fresh cream and sugar, cream egg yolk and mix.
2. Add vanilla essence and double boil bake at 180 C for 20 mts.

3. After baking before serving pour brown sugar and keep it in the salamander for about 1
minute until the sugar melts and serve immediately.
Menu -2
Quiche Lorraine
Focaccia
Japanese Green Tea Cake
Coconut Cookies
Swiss Chocolate Mousse
Quiche Lorraine
For the Pastry For the filling
Refined flour 75g Corn Kernels 40g
Butter, chilled 40g Onions 10g
Egg yolk 1 No Cheese, Processed 10g
Milk To form a dough Fresh cream
40ml
Milk
40ml
Eggs 1no
Salt and pepper 5g
Nutmeg powder 2g
Garlic chopped 5g
Butter 5g
Method:
1. Rub the fat into the flour till a crumbly texture is formed.
2. Add egg and mix gently to form firm dough.
3. Knead lightly and avoid making the dough elastic by over mixing and rest for 15 mts.
4. Line a flan mould with the pastry and half bake the shells for 15 mts in 180 C.
5. Boil the corn, Chop garlic and onions and shallow fry for few minute till its crisp.
6. Cut three quarters of the cheese into small dice and finely grate the rest.
7. Scatter the diced cheese and fried bacon over the bottom of the pastry case.
8. Mix the milk, egg, cheese and seasoning.
9. Pour into the lined pastry and bake in the oven at 180 deg. C for 10 to 15 minutes.

Foccacia
Flour 150g Water 90ml
Salt 2g Olives 5 Nos
Yeast 5g Herbs 5g
Sugar 3g Olive oil 30ml
Method:
1. Mix Yeast, sugar, Salt and water in a bowl for 5mts.
2. Make a dough with flour and knead well for 10mts.
3. Mix chopped herbs and 15 ml of olive oil.
4. Give rest for 5mts and knockback the dough and place it a greased mould.
5. Sprinkle olive oil and chopped olives.
6. Proof for 30 mts and bake at 200 C for 20 mts.
Japanese Green Tea Cake
Maida 60g
Custard powder 10g
Castor sugar 70g
Unsalted butter 60g
Baking powder 2g
Powder green tea 2g
Eggs 1no
Lemon zest 5g
Milk 25ml
Green tea frosting
Icing sugar 40g
Unsalted butter 70g (Half butter & Half Fat)
Powder Green tea 2g
Method:
1. sift the flour and custard powder into a bowl
2. Cream butter and sugar, and eggs slowly.
3. Mix the green tea powder with the milk and keep it aside
4. Mix the dry ingredients to the egg and butter mixture
5. Add the green tea milk and mix all together and the lemon zest
6. Spoon the mixture into a prepared cake tin and smooth the surface
7. Bake it in the oven at 180 degree Celsius for about 25 to 30 minutes or till
the skewer come out clean when inserted into the centre of the cake
8. Cool the cake on rack and apply the frosting
For the frosting
1. Cream butter powder green tea and icing sugar till smooth and fluffy
2. Apply on the cake and serve
Coconut Cookies
Unsalted Butter 50g

Icing Sugar 25g
Refined Flour 60g
Desiccated coconut 20g
Method:
1. Cream butter and icing sugar until it becomes creamy.
2. Mix flour and ¾th desiccated coconut gently and form a dough.
3. If the dough is sticky keep it in the cooler for 5 – 10 mts.
4. Roll into small balls and rub it with remaining desiccated coconut and place it in a tray
5. Bake at 160’C for 15 – 18 mts.
6. Allow to cool completely and serve.
Swiss Chocolate Mousse
Dark chocolate 75g
Caster sugar 25g
Eggs 1no
Fresh cream 50ml
Method:
1. In the double boil, melt chocolate, stirring until smooth.
2. In a bowl, cream egg yolk and sugar.
3. Slowly beat in slightly cooled chocolate and fold.
4. Whip cream until stiff peaks form and fold into chocolate mixture.
5. Set it in the freezer and pipe it along in a serving dish.

4th Sem New Menus 2017

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GARDEN CITY UNIVERSITY 4th Sem BHM

PROPOSED CHINESE MENU FOR 4TH SEMESTER F & B PRODUCTION

1. Veg manchow soup

1. Pickled Sweet and Sour Cucumber

By- Chef Sidney Jude Rebello Page 1

VEGETABLE MANCHOW SOUP

1. Chinese mushrooms (dried) 2-3 Nos

• Pomfret or Basa fillet (200 gms) 1 no.

VEGETABLE HAKKA NOODLE

• Boiled noodles 200 g

FRUIT SALAD WITH JELLY

Mixed fruit cocktail 200 gms

By- Chef Sidney Jude Rebello Page 4

VEG SPRING ROLLS

Maida 250 gms.

By- Chef Sidney Jude Rebello Page 5

KUG PAO CHICKEN

By- Chef Sidney Jude Rebello Page 6

SWEET AND SOUR VEGETABLE

Green capsicum 50 gms

Sweet and Sour Sauce

White or rice vinegar 60 ml

By- Chef Sidney Jude Rebello Page 7

CHICKEN CHOW MEIN

 2teaspoons soy sauce

By- Chef Sidney Jude Rebello Page 8

BEEF CHOW MEIN

Makes 4 main-course servings

By- Chef Sidney Jude Rebello Page 9

• Pancakes 4 no (50g flour, 50 ml water, 50 ml milk, ½ egg, a pinch of salt, 10 g

By- Chef Sidney Jude Rebello Page 10

VEG DIM SUM

Hot garlic sauce

By- Chef Sidney Jude Rebello Page 12

BROCCOLI AND BABY CORN IN OYSTER SAUCE

MIXED SZECHWAN FRIED RICE

Long – grain basmati rice or Jeera rice, cooked 150 g

Celery finely chopped - 10 gms

Preparation of Szechwan sauce

Preparation of Fried rice

• Wonton skins 8-10 nos

By- Chef Sidney Jude Rebello Page 14

PICKLED SWEET AND SOUR CUCUMBER

FIVE SPICE LAMB

By- Chef Sidney Jude Rebello Page 15

Five spice powder

• Clean and cut the lamb into long strips.

MIXED VEG & EGG FRIED RICE

Ingredients for one portion

1. Cut the vegetables in small dices, blanch and keep it aside.

SICHUAN STIR-FRIED POTATOES

 2 large red skinned potatoes

SWEET ALMOND CURD (HUNG YUM CHA)

By- Chef Sidney Jude Rebello Page 18

PO PIA SOD (THAI RICE PAPER ROLL)

Po pia Sod (Thai Rice paper roll)

By- Chef Sidney Jude Rebello Page 19

CHICKEN IN YELLOW CURRY (Gaeng Garee Gai)

By- Chef Sidney Jude Rebello Page 20