Cake Basket

Ingredients to make the cake Basket Cake Basket: 

• 200g of sugar cane 
• 250ml water 
• 180g glutinous rice flour 
• 40g coconut milk 
• 2 tablespoons vegetable oil 

Cake decorator to Cart: 

• 1 red palm seeds 
• 6 seeds pumpkin seeds pumpkin flesh 

How to make Cake Basket: 

1. Cook the sugar with the water until dissolved, let cool.

2. Put glutinous rice flour in a container, add the sugar solution. Stir until evenly distributed and shaped dough.

3. Pour the coconut milk and stir well, then add the oil.

4. Grease a baking pan with oil, put the dough. Then steamed with a high temperature for 30 minutes.

5. Test with a toothpick, if the dough is sticking translucent color means the cake is cooked.

Snail Soup Four Flavor

Ingredient for Soups Four Slugs Sense: 

• 2 snails (450g) 
• 1 chicken (1200g) 
• 2 pieces of dried scallops 
• 6-8 pieces of red dates 
• 2 tbsp Kei Ci (Chinese wolfberries, fruit of matrimony vine) 
• 6-8 pieces of dried longan 
• 5-6 liters of water 
• salt to taste 

How to make Snail Soups Four Flavors: 

1. Rinse the snail meat, dried scallop, red dates, kei ci, dried longan. Soak dried scallops until soft. 

2. Rinse chicken, remove the internal organs. 

3. Dip the chicken and snail meat into boiling water until the dirt float, remove and rinse with water until clean. 

4.

Boil water in a pot, put all the ingredients. Cooked over high heat for 15 minutes, switch to a low heat and cook for 3 hours. Finally add salt to taste.

Shark Fin Soup (Vegetarian)

Ingredient for shark fin soup (vegetarian): 

• 3 stalks of bamboo fungus (bamboo shoots) 
• 300g vegetarian shark fin 
• 4 stalks of wood fungus, soaked 
• 20g carrots 
• 80g needle mushrooms 
• 2 segment ginger 
• 20g mushrooms, soak 
• 20g mustard 
• 4 cups broth 

Seasonings: 

• ½ tsp salt 
• 1 tbsp soy sauce dilute 
• 1 tsp sugar 

Seasoning thickener: 

• 4 tablespoons flour waterchestnut 
• ⅟ ₃ cup water 

How to make shark fin soup (vegetarian): 

1. Heat water in a pan, add 1 vertebra ginger, add bamboo fungus and cook for 5 minutes, drained and sliced​​. 

2. Wash mushrooms and sliced ​​wood, waste needle mushroom roots, wash and cut into small pieces. Cut carrots, ginger and oyster mushrooms into thin slices. 

3. Boil mustard with broth, sliced​​. 

4. Pour 2 tablespoons cooking oil, saute ginger slices, put the broth, add all ingredients and bring to a boil, season and add the thickener solution seasoning, stir and cook until the sauce thickens. Serve.

Red Beans Fried Dumplings

Ingredients to make Fried Dumplings Red Beans: 

• 300g glutinous rice flour 
• 240ml water 
• 50g brown sugar 
• 2 tsp cooking oil 
• 1 tbsp white sesame 

Material contents: 

• 200g red bean paste / tausa 

How to make Red Beans Fried Dumplings: 

1. Mix the water and sugar, bring to a boil.

2. Pour the sugar water into the glutinous rice flour, stir, add the oil until it forms a dough.

3. Knead the dough until soft, divided into 30 sections. For the red bean paste into 30 sections as well.

4. Pulungi dough pastry that has been divided into a round, wrap red bean paste, triangular shape and cover the edges.

5. Coat with sesame.

6. Pour enough oil in a hot frying pan, fry the dumplings until golden browned. Remove and drain.

Sauteed Broccoli, Mushrooms, Dried Oyster and Fat Choi

Ingredients :

20g wood mushrooms
10g fat choi (hair vegetable) dry
150g dried oysters
Sliced ​​ginger to taste
1 tsp garlic finely
4 spring onions
± 450g green broccoli


Marinade: 

¼ tsp ginger juice
¼ tsp wine
½ tsp salt
½ tsp sugar
2 tsp oyster sauce
oil and pepper to taste


Thickening agents: 

1 tsp salt and sugar
1 teaspoon cornstarch
5 tablespoons water


How to make Sauteed Broccoli, Mushrooms, Dried Oyster and Fat Choi: 

Wash oysters dry, soak in hot water for 1 hour, drain, and mix well with marinade.

Discard mushroom stems and soak the wood, mixed with a little oil, sugar and cornstarch.

Rub fat choi dried with oil, dip in water and drain.

Chop the green broccoli, soak in water and salt for 1 hour. Boil water, add oil and salt, put the broccoli until half cooked, remove and drain. Put it on a plate ready to eat.

Heat 3 tablespoons oil in a skillet. Saute garlic, onion and mushroom wood.

Enter the dried oysters and stir-fry. Add water, bring to a boil until soft. Add thickener solution. Bring to a boil and put it on broccoli, ready to be served.

Pancake Water Chestnut

Ingredients to make pancakes waterchestnut: 

• 240g water chestnuts 
• 2 tablespoons dried mushrooms and mashed 
• 2 tbsp vegetarian ham 
• 2 tablespoons mashed celery 

Waterchestnut flavoring for pancakes: 

• ¾ tsp salt 
• sesame oil and pepper to taste 
• 3 tablespoons cornstarch 

Sauce for pancakes waterchestnut: 

• 2 tsp pineapple jam 
• 2 tsp tomato sauce 
• 1 tbsp vinegar 
• 2 tbsp chilli finely 
• 1 tsp garlic finely 
• 1 tbsp sesame oil 
• ½ tsp salt 
• ½ tsp soy sauce / aqueous 

How to make pancakes waterchestnut: 

1. Water chestnuts peeled, washed, dried, and milled to form a paste.

2. Blend ingredients and seasoning with pasta water chestnuts. Divide into 6 portions and shape into cakes.

3. Heat 2 tsp oil in a wok.

4. Cover cake waterchestnut with cornmeal, fried pastry with a low temperature until golden browned on      both sides.

5. Remove and set aside.

6. Blend the sauce, sprinkle on top of cake or can be presented separately.

Crab Eggs

Ingredients for Crab Eggs: 

• 900g crab 
• 6 salted egg yolk  
• 40g ginger 
• 60g garlic 
• 1 stalk of chilli 
• 2-3 leeks 
• 3 tablespoons cornstarch 

Seasonings: 

• 2 tsp sugar 
• 1 tsp salt 

How to cook Crab Eggs: 

1. Wash the ginger, garlic and chilli and chopped. Wash leeks and cut into small pieces.

2. Steamed salted egg yolk paste and puree form.

3. Wash crabs, lift the entrails.

4. Drain and mix with cornstarch.

5. Heat 1 tbsp oil, put the crab and fried until maturity of 80%, remove and drain.

6. Pour 3 tablespoons of oil in a hot wok, saute ginger, garlic and chilli,

7. Add egg yolk pasta and then enter the crabs immediately, add the seasonings and mix well, sprinkle green onion pieces and serve.

Shrimp Fried Meatballs

Ingredients to make Shrimp Fried Meatballs:

• 200g prawns
• 80g chicken meat (cut into cubes)
• 100g meat tekee
• 20g flour
• 1 egg white

Flavoring to make Shrimp Fried Meatballs:

• ¼ tsp salt
• ¼ tsp sugar
• ½ tsp fish sauce
• ground pepper to taste

How to make Shrimp Fried Meatballs:

1. Peel the shrimp and remove the intestines. Rinse and wipe dry. Enter gilingkan together in a blender and meat tekee.

2. Mix the meat with shrimp mixture. Sift the flour into the dough and mix well.
Enter the egg whites and flavoring.

3. Blend well and throw the dough a few times on the table. Chill in the refrigerator for 30 minutes.

4. Wet your hands with a little water so the dough and form meatballs ulikan. Insert the new oil is heated.

5. Fry over low heat until golden. Lift. Shrimp Fried meatball ready to be served.

Candied Apples

Ingredients to make Candied Apples: 

• 2 apples, peeled, cored apples and cut into cubes 
• 1 tbsp cornflour 
• ice water 
• oil for frying 

Dough: 

• 4 tablespoons flour 
• 2 tablespoons cornstarch 
• 1 beaten egg seeds 
• cold water 

Toffee: 

• 2 tbsp oil 
• ½ cup sugar 

Cooking Candied Apples: 

1. Sprinkle flour into whole apples. 
2. Make dough and let stand for 30 minutes. 
3. Insert apple slices into the batter and fry until lightly browned. Drain. 

Making Toffee Candied Apples for: 

1. Heat oil and pour sugar. Cook over medium heat until the sugar melts, stirring constantly until the sugar solution sticking and browning. 
2. Insert pieces of fried apples, mix well. 
3. Sprinkle sesame seeds. 
4. Insert apple slices into ice water to harden sweets. Candied Apples Drain and serve immediately.

Fried Crab Claws

Ingredients To Make Fried Crab Claw: 

• 12 Crab Claw Tail 
• 420g Prawns 
• 40g Lean Meat 
• 40g Water Chestnuts 
• 2 Eggs (Beaten Off) 
• Flour Taste 
• Panir Flour Taste 
• 1 tsp Salt 

Seasonings: 

1 egg white grains 

¼ teaspoon ground pepper 

1 tsp sugar 

2 tablespoons cornstarch 

sesame oil to taste 

How to make Fried Crab claw: 

1. Rinse fatty meat, minced. Peel water chestnuts, washed and crushed. 

2. Rinse crab claws, steamed at high temperature for 10 minutes, at crab claws but do not get destroyed. 

3. Peeled shrimp, pooping on the back, mix the cornstarch taste. Rinse with water, pat dry with kitchen paper and place in refrigerator for 1 hour. 

4. Remove the shrimp, chopped and put in a bowl, add salt, stir to form a paste. 

5. Add seasonings, water chestnuts, fatty meat and stir well. 

6. Coat the crab claw with shrimp paste to form a ball, then coat again with flour, eggs and flour panir. 

7. Taste Heat the oil in a frying pan, put crab claws and fried till golden brown, remove and drain. Serve.