林猛猛 關超文 陳猛稿
曾健誠
子傑
Ingredients:
250g salmon fillets
160g cold soba
100g basil
20g Italian parsley
20g Parmesan cheese
20g pine nuts
60g olive oil
Seasoning:
Some salt
Some crushed black pepper
Some herbal spice
80g wasabi
Method:
Tips:
Mix soba with herbal sauce
and wasabi after done to
avoid sticking together.
Mix basil with Italian parsley, Parmesan cheese,
pine nuts, olive oil, salt and crushed black
pepper to make the herbal sauce.
Cook coba, drain the water after done. Mix
them with herbal sauce and wasabi, then
separate into small groups.
Sprinkle herbal herbal spice onto the salmon,
fry briefly for about 1 minute.
Slice the salmon fillets and spread on coba.
Pour some herbal sauce onto the salmon. Serve.
Method:
Put cherries into the half bottle of vodka. Reserve
under room temperature for 3-5 days.
Dissolve sugar in water and add to the vodka.
Add ice to a container. Pour in suitable amount of
cherry vodka to the ice (depends on the size of the
wine cup). If the cheery vodka is too concentrated,
add suitable amount of pure vodka. *Video
Take out the ice, pour vodka into the wine cup. Serve.
Tips:
Vodka should not be mixed with ice for too long to avoid dilution.
Ingredients:
。 1 ox-tail
。 Some tomato sauce
。 2 carrots
。 2 onions
。 Half stalk of celery
。 Some mushroom
。 6 pieces of laurel
leaves(Available
in most supermarket)
。 80g ginger
。 6 ounce Portuguese red wine
(Available in most supermarket,
with Portugal as the origin)
Ingredients:
80g taro
Some parsley
80g vegetarian abalone
80g vegetarian chicken
1 piece of dried bean curd
40g carrot
40g celery
Marinating sauce:
80g cashew
1/2 tsp flavour essence
Some lettuce
some sesame oil
Some custard powder
1/2 tsp oyster oil
Some cornflour
Some soda powder
1 tsp cornflour
Tips:
Vegetarian chicken and vegetarian
abalone are available in Buddhist
food shops.
Shredded taro can be replaced
with shredded potato or noodle.
Nest tool is availabe in restaurant
tool shops in Shanghai Street.
some salt
Method:
Shred Taro, immerse in water with soda
powder for 10 minutes, drain the water. Season
with some salt, absorb the water with cloth.
Mix well with custard powder and cornflour.
Arrange the shredded taro on a iron tool in nest
shape. Put another nest tool above and press
tightly. Deep fry until golden yellow.
Shred lettuce and some carrot. Briefly chop the
carrot, vegetarian abalone, vegetarian chicken
and dried bean curd. Peel and briefly chop
celery. Cut parsley into small pieces.
Briefly cook cashew in water. Add some salt,
parboil in water for 5 minutes with low heat
until tender. Deep-fry until no bubbles float out.
Cook chopped carrot and all ingredients in
boiling water with high heat for a while, drain
water. Add celery and cook for another while,
drain water. Add cashew and marinating sauce
and fry briefly.
Put shredded carrot, lettuce and parsley on a
dish. Place the taro nest on above.
Put all the ingredents in the taro nest. Serve. 13
Method:
Tips:
Avoid deep-fry the green pepper for
to long since it can be done with
brief cooking.
Ingredients:
。1 eggplant
。1 potato
。1 green pepper
。Some chopped spring onion
。Some chopped garlic
。1 tbsp Soya sauce
。Some sugar
。1 tbsp Shaoshing wine
。1 tsp chicken powder
。1 ladle of stock
。Some corn flour
Skin eggplant and potato. Remove the seeds of green
pepper.
Cut eggplant and potato into pieces. Cut green pepper
into rhombic shape.
Deep fry the potato in oil of 80 degree Celsius for about
2 minutes.
Add eggplant, deep fry until golden. Add Green pepper
and drain the oil immediately. (Click here to view demo)
Heat some oil to saute the spring onion and garlic. Add
stock, soya sauce, Shaoshing wine, chicken powder, salt,
eggplant, potato and green pepper. Cook with high heat
for 1 minute. (Click here to view demo)
Add corn flour, stir fry briefly. Dish up.
Method:
Melt butter on a pan, add in chopped shallot and
mussel meat, baby octopus, adult shrimp and fresh
tuna fish. Fry briefly.
Pour in brandy.
Add sliced mushroom and cream soup, fry 3-4
minutes and dish up.
Pour dilute cream, sour cucumber and mustard
sauce on the seafood.
Cook broccoli with some butter, add some salt.
Put broccoli in the bottom of a pot, then put in the
seafood, baby tomato and crushed potato. Sprinkle
some cheese powder, bake for 5 to 6 minutes. Serve.
Tips:
Avoid frying seafood for too long as it will be baked afterward.
Ingredients:
40g mussel meat
50g baby octopus
40g adult shrimp
110g fresh tuna fish
60g broccoli
35g sliced mushroom
10g baby tomato
20g butter
20g dilute cream
150g cream soup
10g chopped shallot
20g chopped sour cucumber
15g mustard sauce
15g brandy
10g cheese powder
240g crushed potato
Seasonings:
Some salt
Some butter
About the Chef:
Chef Chan Wing Lap has been in the food and beverage
industry for more than 30 years. He is experienced in
cooking western food, including French and Italian food. He
is now the Executive Chef in Cafe Lagoon.
100g cooked prickly sea
cucumber
200g almond juice
Egg white of 5 eggs
Egg yolk of 1 egg
Some chopped Chinese
ham
Some fried rice noodle
Chop the cooked sea cucumber into fine pieces. Pickle
with stock, Chinese ham sauce and sugar.
Mix salt, oil, chopped Chinese ham, cornflour, egg
white and almond juice well.
Boil some oil to cook the well-mixed almond juice.
Add some oil again and add in the chopped sea
cucumber. Turn to low heat and stir-fry the
ingredients until just cooked.
Place the cooked ingredients onto a plate laid with
deep-fried rice noodles. Pour egg yolk onto the sea
cucumber and serve.
Avoid cooking the almond juice with strong heat, or the almond juice
will be burnt, and the cooked mixture will be too hard.
Prickly sea cucumber is available in most of the seafood shops.
Immerse the sea cucumbers in cold water for one night, and boil it
without replacing the water. Turn off the fire when it is boiled, and
cool them down without removing the lid. Remove the inner organs
and wash with clean water.
You can self-make the almond juice by mixing water to Apricot Kernel
in electronic mixer, then remove the residue.
1/2 bowl of stock
Some Chinese ham sauce
1 tsp sugar
Some salt
Some oil
Some cornflour
Method:
Ingredients:
4 egg yolks
30g sugar
60g bitter chocolate
30g butter
10g raising flour
1 orange
2 eggs
Some sugar syrup
Melt the chocolate. Mix with sugar, egg yolks,
butter and raising flour.
Custard Sauce:
Slice the orange and immerse in sugar syrup
some vanilla sauce
for a while.
(available in large
Put the chocolate mixture into aluminum
supermarket)
container and bake for 7 minutes in oven at
2 eggs
180 degree Celsius, forming fondant.
20g sugar
Boil milk with vanilla, sugar and eggs.
200g fresh milk
Simmer the mixture, put the container on ice
water to cool down, forming custard sauce.
Tips:
Pour the sauce on a plate, put the fondant
onto the sauce. Decorate the fondant with
Bitter chocolate retains the original
taste of chocolate. Avoid replacing it
sliced orange. Serve hot.
with sweet chocolate.
Putting the custard sauce on ice water
to avoid the sauce getting burnt.
The fondant can be accompanied by
Vanilla and mint ice-cream.
Ingredients:
‧ 300g cooked risotto
‧8 egg yolks
‧6g gelatin powder
‧200g black chocolate
‧10g amaretto wine
‧380g sweet cream
‧some sugar
Method:
Melt the black chocolate. Mix with egg
yolks, gelatin powder, amaretto wine,
sweet cream and sugar.
Add in cooked risotto.
Put into containers and keep in
refrigerator for about 40 minutes.
Serve.
Ingredients:
。4 egg yolks
Tips:
。100ml milk
Choose bright and red strawberry
。300ml fresh cream
the best flavor.
。100g fresh strawberry for
Bake sliced strawberry for
decoration to make the pudding
。20g sugar
more attractive.
。20ml vanilla oil
Method:
Boil milk and cream with vanilla oil.
Mix sugar with egg yolks, pour into aluminium
container.
Bake under 100 degree Celsius for 20 minutes.
Wait until it cools down, then put in a dish, add sugar
on the top.
Cook strawberry with sugar with low heat. Mix in
blender to make strawberry juice.
Add strawberry juice in the dish, serve.
林猛猛 關超文 陳猛稿
曾健誠
子傑