Cocina Oriental
November 25, 2018 | Author: jhb66 | Category: N/A
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Cocina Oriental
RECETARIO DE COCINA ORIENTAL 7o SEMESTRE
Alumno:_______________________________________________________ Che Instructor:__________________________________ Instructor:________________________________________________ ______________ Grupo:____________________
Matrícula:________________________
Tel.:_______________________
Cel.:___________________________
RECETARIO DE COCINA ORIENTAL 7o SEMESTRE
Alumno:_______________________________________________________ Che Instructor:__________________________________ Instructor:________________________________________________ ______________ Grupo:____________________
Matrícula:________________________
Tel.:_______________________
Cel.:___________________________
ÍNDICe Clase 1 Cream o sweet corn and ish soup Stir ried shrimps and chicken whit cucu Steamed egg whit meat and shrimp sauce Quickly braised chicken, chilies, pepper and black beans
Ghee rice Potato badun spiced potatoes 5 6 7 8
Clase 2 Chicken bamboo shots, black mushroom Chinese cabbage, noodles, dried shrimps E u noodles in soup
9 10 11
Clase 9 Harak mas curry coriander bee Mas badum dry ried bee Bolle curry meat Abba mas curry hot mustard bee Kaha bath basmatic rice
Clase 3 Bee tenderloin in oyster sauce Stewed brisket o bee whit turnips Stir ried bee, squid mushroom and baby corn Stir ried bee tenderloin in bird´s ne
34 35
36 37 38 39 40
Clase 11 12 13 14 15
Fried egg noodles with chicken and bamboo Fried vermicello with pork Green chilli paste Sweet crispy Thai ried noodles
41 42 43 44 45
Clase 4 Clase 12 Wonton in soup Sweet and sour pork Yin and yang rice Spare rib and salted clam Shredded pork black mushroom celery noo.
16 17 18 19 20
Squids with vegetables in oyster sauce Prawn chili Steamed musseli in basil Sauteed crab claws Sour prawn soup
46 47 48 49 50
Clase 6 Clase 13 Toriniku tatsuta age deep ried chicken Tonkatsu ried breaded pork cutlet Karei no kara age Tempura Ebi no oroshi
21 22 23 24 25
Fried bee whit basil Green bee chili Muslim chilli Bee whit lime Hot and sour bamboo salad
51 52 53 54 55
Clase 7 Clase 14 Hosamaki and nigiri sushi rolls Gyuniku to broccoli Buta no kaku ni Chizuken ni simmered chicken Ebi nokimi ni golden prawns
26 27 28 29 30
Clase 8 Malu curry hot ish Dhallo temperadu spicy ried squid Isso kirata prawn chili
31 32 33
Braised spicy pork Fresh seaood salad Spiced seaood in soup Veal and pottoes stew
56 57 58 59
Introducción El presente recetario ha sido creado con el objetivo de mostrar de una manera general todo lo que orma las bases de la cocina proesional, desde el corte básico de las verduras, su identicación, preparación y cocción, así como las salsas madres de la cocina con sus derivadas, además de salsas contemporáneas con dierentes sabores del mundo, llegando a las preparaciones de sopas y cremas que tienen el n mostrar su proceso original y en el uturo poderse combinar con nuevos sabores e ingredientes dependiendo de la creatividad propia de cada che. Teniendo presente la gran infuencia de la cocina rancesa, como margen para aprender esta proesión, el uso de términos en rancés es necesario así como algunos que se han integrado en el idioma inglés, que nos dan la idea de lo trascendente de la cultura culinaria. Las Bases Culinarias nos muestran también la grandeza de la cocina, la apertura al maravilloso mundo de los sabores, colores y texturas que sólo un alimento nos puede dar.
Instituto Culinario de México
Código I 0204
Cream of sweet CorN aND fIsh soup CoCINa orIeNtal
Notas Clase
1
Ingredientes Filete de Pescado Sal de Mesa Aceite de Sesamo (Ac.Ajonjoli) Pimienta Bca En Fecula de Maiz Agua Puriicada Fondo de Pollo Crema de Maíz Harina de Maiz Huevo Fresco Cilantro Seco Jamon Ahumado
0.250 kg 0.020 kg 0.100 l 0.020 1.000 2.000 1.000 0.020 0.100 0.100 0.100
kg l l Btl kg kg kg kg
Procedimiento 1. Dice the illet o ish in to small pieces. 2. Mix well with the seasoning 3. Boil the water and add the seasoned ish. 4. Remove the ish rom the water when it starts to biol again. 5. Heat the chicken stock. 6. Add the sweet corn. 7. Mix the corn lour whit water. 8. Beat the eggs and add all the mixture with the diced i sh and chooped coriander. 9. Let biol. Al l together. 10. Finish it whit chopped ham.
Código I 0201
stIr frIeD shrImps aND ChICkeN wIth CuCu CoCINa orIeNtal
Notas Clase
1
Ingredientes Pechuga de pollo 0.250 Kg Harina de maiz 0.050 Kg Sal de mesa 0.010 Kg Pimienta negra entera 0.005 Kg Aceite de sesamo (Ac.Ajonjoli) 0.020 L Camaron u15 0.300 Kg Clara de huevo 0.040 Kg Cebolla blanca 0.100 Kg Pepino resco 0.300 Kg Champiñon resco 0.200 Kg Agua puriicada 0.450 L Aceite de cacahuate 0.450 L Jengibre (ginger) 0.100 Kg Ajo entero 0.100 Kg Salsa de ostion 0.040 L
Salsa de soya light 0.060 Btl Salsa de soya japonesa 0.040 L Azucar reinada 0.040 Kg Aceite de sesamo 0.040 L Harina de maiz 0.040 Kg Vino amarillo de arroz 0.040 L Fondo de pollo 0.240 L
Procedimiento 1. Cut chicken breast in to slices. 2. Clean the shrimps, both o them seasoning wtih cornlour, Sp, and sesame oil. 3. Keep cold. 4. Cut onions 1/2 in. 5. Hal mushrooms. 6. Heat oil in a pan and ry shrimps. 7. Take aside. 8. Heat oil, add chicken. 9. Take aside. 10. Add onions, ginger, garlic, and sautee or 20 seconds. 11. Heat a pan and add remaining choppeed ginger and garlic. 12. Add chicken and shrimps. 13. Stir or a minute to médium heat.
14. Return onions, cucumber, mushrooms. 15. Sauted it until al dente.
Código I 0203
steameD egg wIth meat aND shrImp sauCe CoCINa orIeNtal
Notas Clase
1
Ingredientes Clara de huevo Fondo de pollo Clara de huevo Sal de mesa
0.180 0.225 0.150 0.005
Kg L Kg Kg
Clara de huevo 0.030 Harina de maiz 0.015 Pimienta blanca 0.001 Camaron u15 0.200 Aceite de cacahuate 0. 030 Jengibre (ginger) 0.050 Carne de cangrejo 0.100 Fondo de pollo 0.350 Sal de mesa 0.005 Vino amarillo de arroz 0.030 Harina de maiz 0.045
Kg Kg Kg Kg L Kg Kg L Kg
Cilantro resco
0.015 Kg
L Kg
Procedimiento 1. Mix the egg white, chicken stock, corn lour and salt in a Bowl. 2. Cook mixture over me dium heat or 5-6 minutes. 3. Set aside. 4. Prepare marinade and mix it with the shrimps. 5. Heat 2 tsbsp peanut oil and add the ginger, discardiing it When it browns. 6. Add the shrimps and crab meat to the pan. 7. Stir rapidly. 8. Mix sauce ingredients to the pan. 9. Keep on stiring. 10. When the contents boil , pour on to the steamed egg white. 11. Garnish whit chopped coriander.
QuICkly BraIseD ChICkeN, ChIlIs, pepper aND BlaCk BeaNs CoCINa orIeNtal
Clase
Código I 0202
Notas 1
Ingredientes Pollo entero 1.000Pza Pimiento verde resco 0.350 Kg Chile serrano rojo 0.020 Kg Naranja de piel seca0.100 Kg Aceite de cacahuate0.450 L Ajo entero 0.015 Kg Germinado de soya0.030 Kg Shallots 0.075 Kg Vino amarillo 0.060 L Fondo de pollo 0.060 L Sal de mesa 0.010 Kg Glutamato monosodico 0.015 Kg Azucar reinada 0.015 Kg Salsa de soya 0.010 Btl Harina de maiz 0.010 Kg
Procedimiento 1.Chop the chicken in to large, bite.Size pieces and dust with corn lour. 2. Cut peppers and chilies in to slices. 3. Soak dried orange peel and shredd it. 4. Poue peanut oil in a high-heated pan and ry the chicken until it start to turn brown. 5. Pour two tbsp peanut oil in a heated clay pot. 6. Add chilies, peppers, ermented beans, chopped garlic and shallots to saute. 7. Stir together until ragant 8.Add chicken pieces and sprinkle with rice wine. 9. Saute or a urther 30 seconds. 10. Blend seasoning and add to pot. 11. Cook covered or 1 1/2 minute over a high heat. 12. Keep covered until ready to serve.
Código I 0207
ChICkeN BamBoo shots, BlaCk mushroom CoCINa orIeNtal
Clase
Notas 2
Ingredientes Pollo entero 0.500Pza Sal de mesa 0.030 Kg Pimienta negra en polvo 0.035 Kg Vino amarillo de arroz 0.060 L Fécula de maiz 0.015 Kg Shitake secos (Hongos secos) 0.075 Kg Aceite de cacahuate0.150 L Retoño de bamboo0.100 Kg Jengibre (ginger) 0.015 Kg Salsa de ostion 0.015 L Salsa de soya 0.015 L Azucar reinada 0.015 Kg Cebolla cambray 0.020 Kg Fondo de pollo 0.100 L
Procedimiento 1. Cut chicken in to bite-size pieces. 2. Mix seasoning and add chicken pieces. 3. Set aside. 4. Soak mushrooms in warm water or 30 minutes until sot. 5. Deep ry the chicken. 6. Heat oil and add mushrooms, bamboo shots, giger, scallion and chicken. 7. Stir ry. 8. Boil blended suace ingredients and simmer it. 9. Add sesame oil, yellow wine and thicked with corn lour. 10. Stir well and serve it in casserole.
Código I 0203
ChINese CaBBage NooDles, DrIeD shrImps CoCINa orIeNtal
Notas Clase
2
Ingredientes Col china 0.500Pza Camaron seco 0.050 Kg Filete de cerdo 1.000 Kg Sal de mesa 0.015 Kg Harina de maiz 0.030 Kg Aceite de sesamo (Ajonjoli) 0.075 L Azucar bca reinada 0.075 Kg Aceite de cacahuate 0.120 L Jengibre (ginger) 0.080 Kg Fondo de pollo 0.900 L Sal de mesa 0.005 Kg Vino amarillo de arroz 0.030 L Ba me noodles 0.100 Paq
Procedimiento 1. Cut cabbage in ti 1 or 5 cm pieces. 2. Soak noodles and shrimps until sot. 3. Shredd illet o pork and mix with seasoning ingredients 4. Stir shredded pork and slice ginger in hot oil. 5. Add dried shrimps. 6. Add cabbage and stir. 7. Add chicken stock. 8. Let simmering and thicked whit corn l our. 9. Add bean noodles. 10. Finish with salt and chinese yellow wine.
10
Código I 0208
e fu NooDles IN soup CoCINa orIeNtal
Notas Clase
2
Ingredientes Agua puriicada 2.000 L Aceite de cacahuate0.030 L Jengibre (ginger) 0.015 Kg Germinado de soya0.250 Kg Sal de mesa 0.005 Kg Fondo de pollo 0.500 L Salsa de soya 0.015 Btl Aceite de cacahuate0.015 L Jamon ahumado 0.150Kg Cebollin resco 0.050 Kg Ba me noodles 0.500Paq
Procedimiento 1. Bring water to boil and blanch the noodles. 2. Remove strained and set aside. 3. Fry ginger until brown and strained 4. Add bean sprouts. 5. Stir whit salt. 6. Strain and set aside. 7. Bring chicken stock to boil and add noodles. 8. Add soy sauce and sesame oil. 9. Transer all ingredients to a casserole. 10. Serve with shredded ham on top.
11
Código I 0210
Beef teNDerloIN IN oyster sauCe CoCINa orIeNtal
Notas Clase
3
Ingredientes Filete de res (Bee tenderloin) 0.300 Jengibbre (ginger) 0.025 Cebolla cambray 0.300 Jengibre (ginger) 0.400 Vino amarillo de Arroz 0.022 Salsa de soya 0.030 Azucar bca. 0.075 Clara de huevo 0.030 Aceite vegetal 0.015 Harina de maiz 0.015 Aceite vegetal 0.045 Ajo entero 0.015 Vino amarillo de Arroz 0.030 Salsa de ostion 0.022
Kg Kg Kg Kg
Salsa de soya Fondo de pollo Harina de maiz
0.015 L 0.050 L 0.015 Kg
L L Kg Kg L Kg L Kg L L
Procedimiento 1. Cut the bee in 3 or 2 cm slices. 2. Slice ginger and cut onions into 4-5 cm pieces long. 3. Mix marinade ingredients and marinate bee or 1 hour. 4. Heat oil in a pan , redicing to low heat when hot. 5. Fry the bee or 30 seconds, remove and allow to drain. 6. Heat the pan again over high heat. 7. Heat the pan again over high heat. 8. Add 2 tbsp oil and ry garlic, ginger and onions or 15 seconds. 9. Add bee and sprinkle with rice wine. 10. Mix sauce ingredients, add to the pan. 11. Stir ry over high heat and serve rom the pan.
12
Código I 0210
steweD BrIsket of Beef wIth turNNIps CoCINa orIeNtal
Notas Clase
3
Ingredientes Jengibre (ginger) 0.050 Kg Nabo blanco 1.000 Kg Aceite de cacahuate0.090L Anis estrella 0.015 Kg Pimienta negra en polvo 0.015 Kg Ajo entero 0.030 Kg Pasta de rijol Dulce 1kg 0.030 Kg Salsa de ostion 0.015 L Salsa de soya japonesa 0.030 L Salsa de soya light 0.030 Kg Harina de maiz 0.030 Kg Vino amarillo de drroz mirin de .750 Ml. 0.015 L Azucar bca 0.015 Kg
Bola de res
1.000 Kg
Procedimiento 1. Blanch meat in 1 l boiling water or 5 minutes. 2. Remove rom the water and cut into 3 cm cubes. 3. Peel turnips and cut them in to 5 cm wedges. 4. Cook them in 1/2 l boiling water stirring all the time. Set aside. 5. Heat 2 tbsp oil in a pan, add bee, star anise and peppercorns. 6. Cook or 3-5 minutes, stirring all the time. Set aside. 7. Heat 4 tsbp oil in a clay pot. Add the ginger, garlic and soy bean paste. 8. When aroma rises, add bee and cook, sti rring or a minute. 9. Cover meat with water, bring to boil, lower heat and simmer or an hour. 10. Turn o heat and allow to stand or an hour.
11. Bring to boil again and simmer or 30 minutes. 12. Add turnips and sauce ingredients. 13. Mix well and simmer or 15 minutes beore serving.
13
Código I 0204
stIr frIeD Beef, sQuID mushroom aND BaBy CorN CoCINa orIeNtal
Notas Clase
3
Ingredientes Filete de res 0.200 Kg Champiñon straw 0.075 Kg Elote en grano 1.000 Lta Salsa de soya light 0.030Btl Aceite de sesamo 0.075 Lt Pimienta negra en polvo 0.075 Kg Azucar bca 0.075 Kg Harina de maiz 0.015 Kg Aceite de cacahuate0.450Lt Sal de mesa 0.005 Kg Ajo entero 0.075 Kg Jengibre (ginger) 0.150 Kg Cebolla cambray 0.060 Kg Vino amarillo de arroz 0.045 Li Salsa de ostion 0.030 Lt
Glutamato monosodico 0.075 Kg Salsa de soya 0.030 Lt Sal de mesa 0.005 Kg Azucar bca. 0.015 Kg Pimienta negra en polvo 0.075 Kg Harina de maiz 0.015 Kg Fondo de res 0.100 Lt Vino amarillo de arroz 0.015 Lt Sal de mesa 0.060 Kg Aceite de sesamo 0.015 Lt Harina de maiz 0.015 Kg Calamar mediano 0.250 Kg
Procedimiento 1. Cut the bee in to very thin slices 5 or 7 cm. 2. Divide squid into pieces 2 or 5 cm, scoring lesh on one side to orm a diamond pettern. 3. Cut mushrooms and baby corn in to halves. 4. Separately prepare individual seasonings. 5. Heat 225 ml oil in a pan or a minute over medium heat 6. Add seasoned bee, stir to separate and remove ater 75 seconds. 7. Add seasoned squid to the oil, remove whit strainer when it curls up. 8. Keep 1 tbsp oil in the pan, add corns and mushrooms, 1 tsp salt and stir well or 30 seconds. Remove and set aside. 9. Heat the pan, add 2 tbsp oil, garlic and ginger. 10. When aroma rises, add bee, squid, onions, sprinkle 1
tbsp Chinese yellow Wine over them and stir rapidly or 30 seconds. 11.Add corn and mushrooms, stir or 30 seconds. 1. Blend together sauce ingredients and add to pan. 2. Stir or 10 seconds, sprinkle with 1/2 tbsp o wine and serve
14
Código
stIr frIeD Beef teNDerloIN IN BIrD´s Ne CoCINa orIeNtal
Notas Clase
3
Ingredientes Azucar bca 0.075 Kg Vino shaoshing 0.015 Lt Harina de maiz 0.030 Kg Aceite de sesamo 0.075 Lt Salsa de soya 0.015 Lt Sal de mesa 0.005 Kg Glutamato Monosodico 0.075 Kg Azucar bca 0.075 Kg Salsa de ostion 0.045 Lt Agua puriicada 0.030 Lt Filete de res 0.200 Kg Papa blanca 0.150 Kg Aceite de cacahuate0.250Lt Ajo entero 0.075 Kg Retoño de bambu 0.250 Kg Chile serrano rojo 0.020 Kg
Pimiento verde Harina de trigo Sal de mesa
0.050 Kg 0.015 Kg 0.005 Kg
Procedimiento 1. Prepare marinade, ammiting soy sauce, and step bee or 20 minutes. 2. Just beore coocking, add soy sauce and mix well. 3. Bird`s nest. Lay potato shreds in a rying nest spoon. Deep ry in spoon until goldenbrown and crisp. 4. Heat 450 ml oil in a pan, add bee and stir to separate. 5. When bee changes colour, remove and drain. 6. Mix sauce ingredients and set aside. 7. Heat 1 tsp oil in a pan and stir-ry garlic irst, add pickled cabbage red chilli and green pepper and continue to ry or a minute. 8. Add sheredded bee and mixed sauce and stir.Fry all together or 30 seconds 9. Serve in bird`s nest.
1
Código
Notas
woNtoN IN soup CoCINa orIeNtal
Clase
4
Ingredientes Hojas de wonton 1.000Pza Camaron seco 0.100 Kg Aceite de cacahuate0.015Lt Jengibre (ginger) 0.015 Kg Fondo de pollo 0.900 Lt Azucar bca. 0.030 Kg Aceite de sesamo 0.030 Lt Salsa de soya light 0.090 Btl Cebolla cambray 0.030 Kg Filete de pescado Bco 0.250 Kg
Procedimiento 1. Hacer y sellar los wontons como indique el instructor. 2. Remojar los camarones en 225 ml de agua caliente por 30 segundos. 3. Calentar una cucharada de aceite en una cacerola y agregar el jengibre y los camarones revolviendo hasta que se perciba el aroma. 4. Agregar el ondo de pollo y el agua utilizada para enjuagar los camarones. 5. Calentar hasta que hierva, luego calentar a uego lento por 30 minutos. 6. Agregar azúcar y mantener tibio en la cacerola. 7. Utilizar 4 bowls soperos y colocar en cada uno 1/4 de cucharadita de aceite de ajonjolí, 1 cucharadita de salsa de soya light, 1 cucharadita de cebolla cambray picada y poner aparte.
8. Poner dos litros de agua a hervir y añadir el wonton. 9. Reducir la lama y calentar a uego lento por 5 minutos. 10. Remover y dividir en partes iguales entre los bowls. 11. Servir la sopa.
1
Código
sweet aND sour pork CoCINa orIeNtal
Notas Clase
4
Ingredientes Lomo de cerdo 0.750 Kg Salsa de soya 0.045 Lt Chile serrano verde0.040 verde0.040 Kg Harina de maiz 0.250 Kg Aceite vegetal 0.250 Lt Pimiento verde resco 1.250 Kg Cebolla cambray 1.000 Kg Piña de 1.5 Kg 2.000Pza Salsa catsup en rasco bco 0.450 Kg Azucar bca 0.045 Kg Vinagre de caña bco 0.750 Lt
Procedimiento 1. Marinar el puerco en salsa de soya light. 2. Poner en harina de maiz hasta que se seque el puerco. 3. Freir proundo el puerco puerco por los lados. 4. Salsa: poner a hervir el vinagre, añadir la sal y azucar. Una vez disuelta el azucar, añadir la salsa catsup. Cuando la mezcla vuelva a hervir, hervir, agregar salsa de soya. 5. Revolver Revolver el puerco en salsa y servir con arroz al vapor.
1
Código
yIN aND yaNg rICe
Notas
CoCINa orIeNtal
Clase
4
Ingredientes Costilla de cerdo Filete de robalo Entero Fondo de pollo Agua puriicada Ciruela roja Jengibre Cebolla cambray
0.500 Kg 0.750 0.500 0.500 0.100 0.020 0.050
Kg Lt Lt Kg Kg
Procedimiento 1. Chops Chops spare rib across the bones in to bite size pieces and blanch them in boiling water or 2 minutes. 2. Remove and set aside. 3. Clean the carp throughly and set aside. 4. Bring the chicken stock and water to biol. In a clay pot. 5. Add all ingredients and when mixture boils again lower heat to medium. 6. Cook or 5 minutes. 7. Lower heat and simmer gently ot 15 more minutes.
1
Código
spare rIB aND salteD Clam CoCINa orIeNtal
Notas Clase
4
Ingredientes Clara de huevo 0.030 Kg Harina de maiz 0.030 Kg Aceite de sesamo 0.015 Lt Sal de mesa 0.005 Kg Leche pasteurizada0.030 Lt Harina de maiz 0.015 Kg Sal de mesa 0.005 Kg Pechuga de pollo 0.300 Kg Camaron u 15 0.250 Kg Aceite de Cacahuate 0.030 Lt Jengibre 0.015 Kg Huevo resco 0.100 Kg Arroz precocido 0.225 Kg Salsa de soya 0.030 Btl Fondo de pollo 0.080 Lt Aceite de cacahuate0.100Lt
Chicharo congelado0.050 Kg Sal de mesa 0.050 Kg Jengibre 0.015 Kg Ajo entero 0.015 Kg Salsa catsup 0.022 Kg Fondo de pollo 0.080 Lt Harina de maiz 0.015 Kg Azucar bca 0.015 Kg Salsa de soya 0.015 Lt Fondo de pollo 0.060 Lt
Procedimiento 1. Mezclar los ingredientes para la marinada. 2. Porcionar las pechugas de pollo y agregarlas a la mitad de la marinada. Poner aparte. 3. Limpiar los camarones y secarlos con papel absorbente. 4. Mezclar los camarones con la otra mitad de la marinada y rerigerar por 30 minutos. 5. Calentar 4 cucharadas de aceite y añadir una cucharadita de jengibre porcionado. 6. Cuando este caliente, agregar los huevos batidos. Al momento de que esten parcialmente estables , agregar el arroz. 7. Freir en poco aceite por 2 minutos, hasta que los huesos se truenen. 8. Añadir la salsa de soya y el ondo, mantener riendo en poco aceite. 9. Pasarlo a un platon. 10. Calentar 225 ml. De aceite, añadir los camarones revolviendo para separar. Sacarlo y mantener aparte.
11. Agregar el pollo al aceite revolviendo otra vez para separar. separar. Sacarlo y mantener aparte. 12. Cocer los chicharos en 8 cucharadas de agua con una cucharadita de sal por 5 minutos. Escurrirlos y ponerlo aparte 13. Calentar una cucharadita de aceite, añadir 1/2 cucharadita de Jengibre y 1/2 cucharadita de ajo. 14. Cuando se perciba el aroma regresar los camarones y los Chicharos al sarten. 15. Añadir los ingredientes de la salsa blanca y ponerlos a hervir 16. Poner el arroz rito en mas de la mitad del plato, dejando la salsa a un lado del plato. 17. Cuando se perciba el aroma regresar el pollo al sarten. 18. Agregar los ingredientes de la salsa roja y ponerlos a hervir. 19. Poner sobre el arroz rito. 20. Quitar el papel a luminio y servir.
1
Código
shreDDeD pork BlaCk mushrooms Celery Noo CoCINa orIeNtal
Clase
Notas 4
Ingredientes Lomo de cerdo 0.250 Kg Shitake secos 0.075 Kg Apio resco 0.800 Kg Ba me noodles 1.000 Paq Aceite de cacahuate0.100 Lt Tahini (pasta de ajonjoli) 0.030 Fco Salsa de pescado 0.015 Lt Azucar bca 0.015 Kg Vino amarillo de arroz 0.015 Lt Harina de maiz 0.030 Kg Fondo de pollo 0.225 Li
Procedimiento 1. Cut in to matchstick size shreds. 2. Soak mushrooms in hot water or 30 minutes. 3. Remove and discard the stem and chop the cap inely. Set aside. 4. Chop chinese celery i to samll pieces. 5. Bring 2 l water to the boil., Add noodles, stirring to separate and cook or 3 minutes. 6. Transer noodles to a large pan o cold water. 7. Return noodels to boiling water and cook or 1 minute 8. Drain and place in a large bowl. Set aside. 9. Heat 2 tbsp peanut oil, add pork and stir ry over high heat or a minute. 10. Add mushrooms and celery , continue to cook or another 30 seconds. 11. Add sauce ingredients and bring to the boil.
12. Return noodles to pan , stirring and cook or another 30 Seconds. 13. Transer noodles to a serving plate, place pork, mushroom and celery on top as garnish. 14. Pour sauce over and serve.
20
Código
torINuku tatsuta age Deep frIeD ChICkeN CoCINa orIeNtal
Notas Clase
6
Ingredientes Muslo de pollo Fecula de maiz Aceite vegetal Limon verde Sin semilla Perejil liso resco Salsa de soya Sake (vino de Arroz) Azucar bca Jengibre
0.750 Kg 0.090 Kg 0.060 Li 0.050 Kg 0.030 Kg 0.060 Lt 0.030 Lt 0.015 Kg 0.015 Kg
Procedimiento 1. Cut chicken in to large bite size chunks. 2. Mix marinade ingredients and pour over chicken. 3. Mix well, set aside marinate or 30 minutes. 4. Drain chicken and coat with corstarch. 5. Heat oil in a pan or deep ruing to 180 c. 6. Careully place chicken in oil, a ew pieces at a time and deep ry or about 3 minutes, until crisp and brown. 7. Remove piece by piece and drain. 8. Arrange on a neatly olded paper napkin. 9. Garnish with lemon quarters and springs o parsley.
21
Código
toNkatsu frIeD BreaDeD pork Cutlet CoCINa orIeNtal
Notas Clase
6
Ingredientes Lomo de cerdo 0.500 Sal de mesa 0.005 Pimienta negra En polvo 0.005 Harina de trigo Extra ina 0.060 Huevo resco 0.100 Aceite vegetal 0.060 Lechuga rancesa 0.500 Pan molido japones 0.250 Kg Limon verde 0.050 Mostaza resca 0.020 Fco Salsa inglesa 0.030 Salsa catsup 0.030 Salsa de soya negra0.030
Kg Kg
Vino amarillo de arroz 0.030 Lt
Kg Kg Kg Lt Kg
Kg
Lt Kg Lt
Procedimiento 1. Ponga cada pedazo de lomo entre dos hoja de papel encerado. 2. Aplanar hasta que quede delgado. 3. Recorte y oprima los bordes. 4. Sazone con sal y pimienta. 5. Cubra con harina, sumérjala en huevo batido y inalmente cubra ambas caras con pan molido. 6. Llene una cacerola con aceite a una proundidad de 8 cm y caliente a 180 c. 7. Fria una porcion a la vez, hasta que quede bien cocinado y dorado. 8. Seque cada una de las porciones con papel absorbente. 9. Corte en rebanadas de 3 cm. 10. Coloque cada una de las rebanadas en una hoja de lechuga, adorne con cuñas de limon y mostaza recien
hecha. 11. Haga la salsa tonkatsu combinando la salsa de tomate, salsa de soya, sake y mostaza.
22
Código
kareI No kara age CoCINa orIeNtal
Notas Clase
6
Ingredientes Filete de lenguado 0.400 Kg Sal de mesa 0.005 Kg Aceite vegetal 0.060 Lt Fecula de maiz 0.045 Kg Jengibre 0.030 Kg Rabano blanco 0.060 Kg Limon verde Sin semilla 0.250 Kg Salsa de soya 0.150 Lt Vino amarillo De arroz 0.045 Lt Sake vino de arroz 0.045 Lt Atun seco 0.100 Kg Alga kombu 1.000Pza
Procedimiento 1. Lay ish illet on a cutting surae, dark side uppermost. 2. Make a shallow cross, about 1/2 cm deep in the pot o each illet. 3. Sprinkle with little salt and set aside to drain or one hour. 4. Prepare condiments while ish draining. 5. Rinse in cold water and pat dry. 6. Heat plenty o oil in a saucepan to 170 c. 7. Cut both sides o illet evently with kazu or cornstarch. 8. Set ish aside or a ew minutes. 9. Deep ry illet one at time or 4-5 minutes. 10. Remove and rain on paper towels. 11. Arrange each illet on small plate on a olded mapkin and Serve the condiments and sauce separately.
23
Código
tempura
Notas
CoCINa orIeNtal
Clase
6
Ingredientes Camaron u15 Cebolla bca Pimiento verde Zanahoria entera Champiñon resco Berenjena Pasta vermiselli Paq Callos de acha Dashi Salsa de soya light Vino amarillo De arroz Jengibre molido Clara de huevo Agua puriicada Harina de arroz
0.450 0.150 0.060 0.050 0.200 0.200 0.125
Kg Kg Kg Kg Kg Kg
Aceite vegetal Algas secas Rabano bco
0.500 Lt 1.000 Kg 0.500 Kg
0.150 Kg 0.100 Kg 0.045 Btl 0.030 Lt 0.030 Kg 0.100 Kg 0.250 Lt 1.000 Kg
Procedimiento 1. Score belly o prawns to prevent curling. 2. Peel and halve onions, cut across in to slices, piercing with toothpicks to hold rounds together. 3. Core and deseed add pepper, halve and cut in to strips. 4. Cut carrots in to twists, 5. Score a neat cross on top o each mushroom 6. Cut eggplants in to ans. 7. Cut the nori seaweed in hal. Cut one hal in to wide strips set aside. 8. Cut other hal in to narrows strips to tie rice vermicelli in to bunches. 9. Arrange all ingredients, with the batter ingredients on a tray. 10. Combine deep sauce ingredients in sauce pan, bring to boil, keep warm.
11. Prepare the condiments. 12. Fill a saucepan with oil and heat to 170 c. Prepare batter. Place egg yolks in a mixing bowl, add ice water mix li ghtly. 13. Add lour all at once, mix with chopsticks. 14. Dip item o ood to be ried in lour. 15. Deep the ood in batter, deep-ry until golden. 16. Drain coged pieces o tempura on paper towels. 17. Arrange on neatly olded paper napkin and serve with warm dipping sauce and condiments.
24
Código
eBI No oroshI CoCINa orIeNtal
Notas Clase
6
Ingredientes Camaron u15 0.400 Kg Fecula de maiz 0.100 Kg Aceite vegetal 0.100 Lt Dashi 0.100 Kg Vino amarillo de arroz 0.060 Lt Salsa de soya light 0.060 Btl Chile serrano verde0.040 Kg Chicharo limpio 0.250 Kg Rabano blanco 0.250 Kg
Procedimiento 1. Peel shrimps, leaving just tails attached. 2. Devein with toothpick. Rinse and pat dry. 3. Sprinkle cornstarch over the shrimps. 4. Preheat oil to 170 c. 5. Careully lower shrimps by spoonuls and deep ry until golden. 4. Remove and dried on paper towels. 5. Place greated radish in a striner and rise in cold water, 6. Squeeze radish irmly and shape in to a ball. 7. Bring dashi to a simmer in a sauce pan, and add mirin, soy sauce, ball o grated radish, with sliced chilli pepper on top. 8. Parboil the peas and add together with shrimps. 9. Bring back to a simmer and serve inmediately in bowls.
2
Código
hosamakI aND NIgIrI sushI rolls CoCINa orIeNtal
Notas Clase
7
Ingredientes Vinagre de arroz Pepino resco Pasta wasabi Salmon resco Camaron u15 Atun resco lomo Pasta wasabi Agua puriicada Salsa de soya Algas secas Pepinillo takuan Surimi Poro chino (Daikon vegetal)
0.200 Lt 0.500 Kg 0.015 Kg 0.250Pza 0.250 Kg 0.250 Btl 0.015 Kg 0.020 Lt 0.050 Lt 1.000Paq 0.500 Fco 0.500 Kg 0.500Paq
Procedimiento 1. Prepare vinagared rice, shred takuan pickle, slice cucumber in to narrow strips toast the nori and halve each sheet. 2. To make takuan pickle rools, lay one hal sheet o nori on the bamboo rolling nat. Moisten hands with viniegra, place 1/4 o vinegared rice on the nori and spread to cover edges, leaving the top 3 cm uncovered. Lay hal takuan pickle in a line a long the center o the rice. 3. Holding takuan in place with ingers, roll up bamboo mat to orm a ill roll. Press mat around the roll to shape it, remove the mat, cut the roll in to 6 slices. Repeat with the takuan. 4. To make cucumber rolls, lay a sheet o nori and bamboo mat and spread over 1/4 o the rice. Smear a thin line o wasabi. Roll up and cut as beore. Nigiri sushi
1. Prepare the ninagered rice. 2. Clean illet and slice ish in to thick slices. 3. Keeping hands and moistened with viniegra mixture, dab a little horseradish in the center o slice o ish. 4. Form a small ball o rice i n ingers and shape in to a rectangle. Press on to the slice o ish. 5. Press rice and ish together with both hands to irm and neated the rectangle. Set aside and carry on until all ingredients are used.
2
Código
gyuNIku to BroCColI CoCINa orIeNtal
Notas Clase
7
Ingredientes Sirlon de res 0.200 Brocoli 0.300 Champiñon resco 0.300 Ajo entero 0.030 Aceite vegetal 0.030 Sake vino de arroz 0.015 Vinagre de arroz 0.015 Aceite de sesamo 0.015 Agua puriicada 0.015 Azucar bca 0.015 Fecula de maiz 0.030
Kg Kg Kg Kg Lt Lt Lt Lt Lt Kg Kg
Procedimiento 1. Cut bee in to small even chunks. 2. Wash and trim brocoli and divide in to loretes. 3. Wipe and trim mushrooms and halve them. 4. Peel garlic and slice inely. 5. Heat oil over medium heat, add garlic and ry or a ew minutes. 6. Add mushrooms and saute lightly, stir in broccoli and bee, and saute to brown the bee. 7. Add remaining ingredients, add bring to a boil. 8. Cover with a drop l id and simmer until bee is coged, ocasionally ladling the sauce over the bee. 9. Arrange in bowls and ladle over a little o the stock.
2
Código
Notas CoCINa orIeNtal
Clase
7
Ingredientes Hombro de puerco sin hueso 1.000 Kg Agua puriicada 0.675 Lt Jengibre 0.250 Kg Dashi (Katsou dashi) 0.200 Kg Azucar bca 0.060 Kg Salsa de soya negra 0.090 Lt Sake vino de arroz 0.250 Lt Vino amarillo de Arroz 0.015 Lt Mostaza Fresca 0.100 Fco
Procedimiento 1.Chop pork in to manageable pieces and steam the or 30 minutes. 2. Place pork in a saucepan, cover with water and add giger. 3. Bring to a boil, skim surace careully and cover with a drop lid. 4. Simmer over lowest posible heat or 2 hours, topping up the water i necessary, until pork is very tender. 1. Drain pork, discarding cooking water and ginger. 2. Rinse well and rerigerate or 3 hours. 3. Remove rom the ridge and allow it to come to room temperature. 4. Cut into small chunks. 5. In a dry rying pan saute in to brow in lightly. 6. Ladle dashi over the pork. Add sugar, soy sauce, sake and mirin.
7. Bring to rapid boil, reduce to heat, cover with a drop lid and simmer or 30-40 minutes, until stock is considerably. 8. Arrange pork on each serving dish and ladle a little stockover them, serving with a dab o mustard.
2
Código
ChIzukeN NI sImmereD ChICkeN CoCINa orIeNtal
Notas Clase
7
Ingredientes Pollo entero De 1.400 1.000Pza Champiñon resco 0.400 Kg Zanahoria entera 0.500 Kg Retoño de bambu 0.375 Kg Papa bca cambray 0.400 Kg Aceite vegetal 0.030 Lt Dashi (katsou dashi) 0.100 Kg Azucar bca 0.030 Kg Vino amarillo de arroz 0.030 Lt Salsa de soya light 0.045 Btl Chicharo limpio 0.060 Kg Pasta bca konnyaku 0.500 Kg
Procedimiento 1. Cut chicken in to cubes. 2. Wash and trim vegetables, cut in to small chunks. 3. Knead konnyaku with little salt, rinse, pat dry, tear in to small pieces. 4. Parboil vegetables separately in lightly salted water, rinse and drain. 5. Heat oil in saucepan and drop chicken pieces, stir-ry to coat in oi.L. 6. Add carrots and konnyaku, mushrooms, bamboo shots and potatoes. 7. Stir ry until vegetables and chicken are lightlly coged. 8. Ladle dashi over them, add sugar, mirin, soy sauce and bring to boil. 9. Cover with a drop l id, simmer until the stock is glossy and reduced by 1/3.
10. Trim the snow peas and slice diagonally into 3 cm slices. 11. Parboil in lightly salted water and add to the chicken and vegetables just beore serving in individual bowls.
2
Código
eBI NokImI NI golDeN prawNs CoCINa orIeNtal
Notas Clase
7
Ingredientes Camaron u16-20 0.500 Papa bca cambray 0.340 Dashi (Katsou dashi) 0.200 Sake vino de arroz 0.045 Vino amarillo mirin0.090 Salsa de soya light 0.060 Chicharo limpio 0.170 Fecula de maiz 0.045 Yema de huevo 0.100 Limon sin semilla 0.050
Kg Kg Kg Lt Lt Btl Kg Kg Kg Kg
Procedimiento 1. Shell and deveined prawns, leaving tail intacts. 2. Still open the back, score it and press it out lat. 3. Pell and trim potatoes and cut in to small size balls. 4. Parboil in lightly salted water covered with a drop lid until just tender. 5. Drain and resh in cold water. 6. Combine dashi, sake, mirin and soy sauce in a saucepan, add potatoes and bring to a boil. 7. Remove and set aside, so that potatoes cool in simmering stock. 8. Trim beans and cut diagonally into 6 cm pieces. 9. Parboil in lightly salted water until just tender. 10. Drain and resh inmediately in cold water. 11. Bring simmering stock to a simmer. 12. Brush each prawn with cornstarch, holding them by the
tail. 13. Separate egg yolks in a bowl, beat until rothy. 14. Dip the prawns into egg yolks. 15. Lay prawns in stock and si mmer gently, until egg is set and Tails are brought pink. 16. Put beans in to simmering stock to reheat. 17. Serve in bowls, ladle over simmering stock.
30
Código
malu Curry hot fIsh
Notas
CoCINa orIeNtal
Clase
8
Ingredientes Filete de pescado Bco 0.750 Kg Cebolla bca 0.125 Kg Chile serrano verde 0.040 Kg Ajo entero 0.030 Kg Jengibre 0.030 Kg Curry en polvo 0.015 Kg Hoja de laurel 0.030 Kg Canela en raja 0.010 Kg Te de limon en rama 1.000Pza Clavo entero de olor 0.010 Kg Turmerio 0.075 Kg Chile de arbol molido 0.030 Kg
Paprika dulce Tomate guajill o Lima entera Leche de coco Agua puriicada Sal de mesa
0.030 Kg 0.300 Kg 0.060 Kg 0.500 Lta 0.125 Lt 0.005 Kg
Procedimiento 1. Wash and cut ish in to even pieces. Drain. 2. Rub over with lime juice, salt, turnmeric, chilli and paprika powder. 3. Put other ingredients except coconut and milk in to a pan with water and bring slowly to boil. 4. Place ish in a pan. 5. Pour coconut milk and simmer until ish is coged.
31
Código
Dhallo tempuraDu spICy frIeD sQuID CoCINa orIeNtal
Notas Clase
8
Ingredientes Cebolla bca 0.300 Ajo entero 0.050 Jengibre 0.020 Chile serrano verde 0.020 Curry en polvo 0.015 Turmerio 0.075 Paprika dulce 0.015 Chile de arbol Molido 0.015 Curry en polvo 0.015 Limon sin semilla 0.035 Aceite vegetal 0.060 Agua puriicada 0.125 Sal de mesa 0.005 Calamar mediano 1.000
Kg Kg Kg Kg Kg Kg Kg Kg Kg Kg Lt Lt Kg Kg
Procedimiento 1. Clean squid. Remove onk sac and discard head. Romeve the ine membrance covering outside. 2. Cut in to rings, wash well. Mix with all powdered ingredients and water. 3. Put i to saucepan, bring slowly to boil, cook or 5-7 minutes, until liquid is almost evaporated. 4. Removed cooked squid rom pot to a dish. 5. Pour in 4 tbsp oil to same pot and heat. 6. Add ginger, garlic, curry leaves, green chilli, onion and ry or 3 minutes. 7. Serve hot with boiled rice.
32
Código
Isso kIrata prawN ChIllI CoCINa orIeNtal
Notas Clase
8
Ingredientes Shallots 0.120 Jengibre 0.030 Ajo entero 0.030 Chile serrano verde0.040 Curry en polvo 0.015 Hoja de laurel 0.010 Pasta de tamarindo 0.015 Agua puriicada 0.070 Canela en polvo 0.015 Agua puriicada 0.250 Chile de arbol Molido 0.030 Sal de mesa 0.015 Camaron u15 0.700 Feno greco (Fune Greek) 0.075
Kg Kg Kg Kg Kg Kg Kg Lt Kg Lt Kg Kg Kg Kg
Procedimiento 1. Shell, devein and wash prawns. 2. Add warm water to tamarind to dissolve pulp. Strain through sieve and discard sedes and ibres. 3. Grind shallots, ginger, garlic and green chilli adding a little water irst and then the rest o the water. 4. Put all the ingredients in to a pan and bring to the boil. 5. Simmer uncovered until prawns are cooked and gravy is thick and quite dry. 6. Serve with rice and other accompaniments.
33
Código
ghee rICe CoCINa orIeNtal
Notas Clase
8
Ingredientes 0.005 Kg Arroz basmati 0.500 Kg Sal de mesa Pimienta negra entera Fondo de cordero 0.625 Lt 0.005 Kg Yoguth natural sin azucar 0.125 Lt Semillas de pimiento 0.250 Kg Agua puriicada 0.125 Lt Menta resca 0.125 Kg Cilantro seco 0.030 Kg Shallots 0.100 Kg Te de limon 0.040Pza Canela en polvo 0.015 Kg Cardamomo en polvo 0.040 Kg Clavo entero de olor 0.020 Kg Curry en polvo 0.015 Kg Ghee en polvo 0.045 Kg Nuez de la india 0.060 Kg
Procedimiento 1. Wash rice and drain. Set aside. 2. Heat ghee and ry shallots until transparent. 3. Add all other ingedients, add rice, ry stirring constantly or 2-3 minutes. 4. Put in to rice coocker on pot. 5. Pour in stock, yogurt and water. Cook until moisture evaporates. 6. When rice is cooked, spices will emerge on the top. Remove spices used or lavoring and stirs lightly with a ork. 7. Transer to serving dish and serve hot garnished with resh mint leaves.
34
Código
potato BaDuN spICeD potatoes CoCINa orIeNtal
Notas Clase
8
Ingredientes Papa bca 1.000 Chile serrano verde 0.020 Cebolla bca 0.450 Hoja de laurel 0.015 Turmerio 0.075 Chile de arbol molido 0.015 Paprika dulce 0.060 Aceite vegetal 0.015 Limon sin semilla 0.075 Cebolla cambray 0.080 Sal de mesa 0.015
Kg Kg Kg Kg Kg Kg Kg Lt Kg Kg Kg
Procedimiento 1. Peel and cut potatoes in to cubes. Wash and drain. 2. Add tumeric powder and salt. Cover with water and boil until done. 3. Heat oil, add curry leaves, mustard seed, onions and green chillies. 4. Sprinkle over with chilli and páprika powder. Fry until done. 5. Add potatoes and ry or ew minutes adding lemon juice. 1. Serve hot, sprinkle with spring onion.
3
Código
harak mas Curry CorIaNDer Beef CoCINa orIeNtal
Notas Clase
9
Ingredientes Bola de res Agua puriicada Aceite vegetal Sal de mesa Jengibre Ajo entero Shallots Pimienta negra Cilantro molido Cilantro seco Yoguth natural sin
0.700 Kg 0.500 Lt 0.045 Lt 0.030 Kg 0.020 Kg 0.015 Kg 0.050 Kg 0.015 Kg 0.045 Kg 0.015 Kg azucar 0.125 Lt Coco rayado sin azucar 0.015 Kg
Procedimiento 1. Wash and cut meat in to slices. 2. Blend marinade in electric blender until smooth. I necessaru add a little water to acilitate blending. 3. Pour over meat and marinade or 2 hours. 4. Heat oil, ry mixture until meat gets sli ghtly brown. 5. Add water, bring to a boil, cover with lid and simmer until meat is tender. Add salt.
3
Código
mas BaDum Dry frIeD Beef CoCINa orIeNtal
Notas Clase 9
Ingredientes Bola de res 0.700 Kg Cebolla bca 0.300 Kg Ajo entero 0.030 Kg Jengibre 0.015 Kg Mostaza en grano 0.015 Kg Chile de arbol molido 0.030 Kg Paprika dulce 0.015 Kg Curry en polvo 0.015 Kg Vinagre de caña bco 0.030 Lt Cilantro molido 0.015 Kg Te de limon 1.000Pza Canela en raja 0.015 Kg Ajo entero 0.015 Kg Curry en polvo 0.015 Kg Agua puriicada 0.500 Lt
Leche de coco Aceite vegetal Sal de mesa
0.250 Lta 0.060 Lt 0.025 Kg
Procedimiento 1. Wash and slice meat and beat lightly with meat mallet. 2. Rub ver with chilli, páprika, curry powder, coriander powder and viniegra and set aside. 3. Grind ginger, garlic, and mustard with a little water and mix smoothly with coconut milk. 4. Put spiced meat in to a saucepan with water, lemon grass, cloves and cinnamon. 5. Bring slowly to boil, reduce the heat, simmer and cover until gravy is thick and dry. 6. Add coconut milk mixture, simmer covered until meat is tender. 7. Remove to a bowl. Heat oil in a pan, add sliced onion and cook until transparent. Add salt. 8. Return bee to pan and ry or a ew minute uncovered.
3
Código
Bolle Curry meat CoCINa orIeNtal
Notas Clase
9
Ingredientes Carne de res molida 0.500 Cebolla bca 0.050 Ajo entero 0.015 Jengibre 0.015 Menta resca 0.015 Sal de mesa 0.015 Yema de huevo 0.100 Tomete guajillo 0.150 Cebolla bca 0.050 Ajo entero 0.015 Jengibre 0.020 Chile serrano verde 0.020 Hoja de laurel 0.015 Curry en polvo 0.030
Kg Kg Kg Kg Kg Kg Kg Kg Kg Kg Kg
Chile de arbol molido 0.015 Kg Turmerio 0.075 Kg Aceite vegetal 0.030 Lt Agua puriicada 0.250 Lt Leche de coco 0.250 Lta Sal de mesa 0.030 Kg Feno greco (Fune greek) 0.075 Kg
Kg Kg Kg
Procedimiento 1. Mix all chopped ingredients egg yolks and salt well in to minced bee. 2. Shape in to uniorm size small balls (3 cm diameter). 3. Leave aside to rest 4. Heat oil, add curry leaves, enugreek, the chopped tomatoe, onion, ginger, garlic, tumeric, cilli powder. Curry powder, and salt. 5. Fry 2 minutes. 6. Add water, bring to boil. Lower heat, add coconut milk, simmer ot ew minutes. 7. Add meat balls, simmer until gravy is thick and meat balls are coocked.
3
Código
aBBa mas Curry hot mustarD Beef CoCINa orIeNtal
Notas Clase
9
Ingredientes Bola de res 0.750 Kg Chile serrano verde 0.150 Kg Ajo entero 0.020 Kg Jengibre 0.015 Kg Semilla de mostaza 0.015 Kg Pimienta negra Entera 0.015 Kg Leche de coco 0.250 Lta Aceite vegetal 0.045 Lt Curry en polvo 0.015 Kg Cebolla bca 0.050 Kg Lima entera 0.040 Kg Canela en raja 0.010 Kg Clavo entero de olor 0.015 Kg Curry en polvo 0.045 Kg
Turmerio Agua puriicada Sal de mesa Lima entera Te de limon
0.015 Kg 0.500 Lt 0.030 Kg 0.030 Kg 1.000Pza
Procedimiento 1. Wash and cube meat. 2. Place ingredients (a) in a electricblender and blend to a smooth paste adding the coconut milk a little at a time. Set aside. 3. Heat oil in sauce pan, add cury leaves and onion, ry untill golden brown. 4. Add chopped lime, lemon grass, cinnamon, cloves vegetable curry powder and tumeric, stir ry 2 minutes. 5. Reduce heat, add bee and water, cover and simmer until meat is tender. 6. Add blended mixture and salt and simmer uncovered or 15 minutes longer, stirring constantly. 7. Take o heat, add lime juice.
3
Código
kaha Bath BasmatIC rICe CoCINa orIeNtal
Notas Clase
9
Ingredientes Arroz bastami Shallots Ghee en polvo Cardamomo Clavo en polvo Pimienta negra Entera Turmerio Te de limon En sobre Fondo de pollo Leche de coco Sal de mesa Canela en raja
0.500 0.040 0.030 0.040 0.015
Kg Kg Kg Kg Kg
0.015 Kg 0.015 Kg 0.005 Cja 0.625 Lt 0.250 Lta 0.030 Kg 0.015 Kg
Procedimiento 1. Wash and drain rice. Set aside. 2. Heat ghee in a large saucepan. Add shallots and ry till transparent. 3. Add all other ingredients. Add rice ry, stirring and constantly or 2-3 minutes. 4. Put in to a rice cooker or pot. Pour in stock and coconut milk. 5. Cook until moinsture evaporates. 6. When rice is cooked, the spices will energe on top. Remove spieces used or lavouring and stir slightly whit a ork. 7. Transer to serving dish and serve hot.
40
frIeD egg NooDles wIth ChICkeN aND BamBo CoCINa orIeNtal
Código
Notas
Clase 11
Ingredientes Ba me noodles 1.000Paq Aceite vegetal 0.030 Lt Ajo entero 0.030 Kg Pechuga de pollo 0.300 Kg Retoño de bamboo0.240 Kg Champiñon straw 0.200 Kg Salsa de soya light 0.015 Btl Salsa de soya negra0.015 Lt Salsa de pescado 0.030 Lt Azucar bca 0.015 Kg Fondo de res 0.060 Lt Pimienta bca en polvo 0.005 Kg Harina de trigo 0.015 Kg Agua Puriicada 0.030 Lt Cebolla Cambray 0.050 Kg
Procedimiento 1. Bring a pan o water to a boil. Dip noodles in to water. 2. I using resh noodles, leave in until cooked throug. I using dry, leave in until strands have sotened. Drain. 3. In a work, heat one tbsp oil and ry hal the garlic until golden brown. 4. Add noodles and stir briely until slightly darker and no longer wet. 5. Turn on to a serving diash. 6. Heat remaining oil and ry remaining garlic until golden brown. 7. Add chicken and cook until meat is opaque. Add bamboo shoots and straw mushrooms and stir. 8. Add the light soy, dark soy, ish sauce, sugar, stock, a sprinkling o pepper, stirring briely ater each addition. 9. Add enough lour and water to thicken mixture slightly
and cook or a minute or two. 10. Add the sping onion, stir and turn on to the noodles.
41
Código
frIeD VermICello wIth pork CoCINa orIeNtal
Notas Clase 11
Ingredientes Pasta de arroz 0.250 Kg Aceite vegetal 0.015 Lt Ajo entero 0.030 Kg Lomo de cerdo 0.250 Kg Salsa de pescado 0.030 Lt Salsa de soya light 0.030 Btl Huevo resco 0.100 Kg Agua puriicada 0.030 Lt Cebolla bca 0.050 Kg Shitake secos 0.050 Kg Cebolla cambray 0.050 Kg Azucar bca 0.075 Kg Pimienta gorda bca0.010 Kg
Procedimiento 1. Escurrir el vermicelli listo para cocinar. 2. Calentar el aceite en un sarten, añadir el ajo y reir hasta que esten bien cocidos. 3. Agregar la salsa de pescado, 1 cucharadita de salsa de soya y revolver. 4. Estrellar el huevo en un sarten, batirlo y extenderlo para que se cueza un poco. 5. Añadir la pasta bigoli noodles, escurrida y revlver bien. 6. Agregar la salsa de soya restante, el ondo, la cebolla, los champiñones y mezclar. 7. Añadir la cebollita de cambray, el azucar y espolvorerar pimienta, revolver nuevamente y presentar el platillo.
42
Código
greeN ChIllI paste CoCINa orIeNtal
Notas Clase 11
Ingredientes Chile serrano verde 0.120 Kg Shallots 0.060 Kg Ajo entero 0.030 Kg Cilantro seco 0.015 Kg Semilla de cilantro 0.015 Kg Comino entero 0.075 Kg Pimienta gorda bca 0.075 Kg Lima entera 0.030 Kg Pasta de camaron 0.030 Kg Sal de mesa 0.015 Kg Te de limon 1.000Pza Galangal 0.500 Kg
Procedimiento Using a paste and mortar or a grinder, blend all the ingredients Together until they orm a smooth paste. These amounts will yield about 3 tbsp (45ml) paste.
43
Código
sweet CrIspy NooDles CoCINa orIeNtal
Notas Clase 11
Ingredientes Aceite vegetal 0.060 Lt Pasta de arroz 0.500Paq Agua puriicada 0.050 Lt Aceite vegetal 0.060 Lt Ajo entero 0.030 Kg Lomo de cerdo 0.500 Kg Salsa de pescado 0.030 Lt Azucar bca 0.060 Kg Tou 1.000Paq Limon sin semilla 0.060 Kg Chile de arbol molido0.015 Kg Huevo resco 0.050 Kg Cebolla cambray 0.050 Kg Chile serrano rojo 0.020 Kg Fondo de res 0.060 Lt Germinado de soya0.500 Kg
Procedimiento 1. In 2 batches, ry noodles, until golden brown and crisp. 2. Remove, drain and set aside. 3. Heat 2 tbsp oil, ry bean curd until crispy, remove and set aside. 4. Reheat oil, ry garlic until golden brown, remove and set aside. 5. Do the same with shallots. 6. Fry pork until cooked throught, add ish sauce, sugar, stock, lemon, juice, stirring mixture until it begins to caramelize. 7. Add chilli powder and stir. 8. Stir in the reserved bean curd, garlic and shallot, and mix until they soak up some o the sweet liquid. Set aside. 9. Heat remaining oil, drip in egg mixture, it wil l make little scraps o egg. Remove, drain and set aside.
10. Return wok containing sauce to the heat. Crumble crisp vermicelli in to sauce, mix gentil and cook together briely. 11.Turn in to serving dish, sprinkle beansprouts, spring onion, ried egg pieces and chilli over the mixture.
44
Código
thaI frIeD NooDles CoCINa orIeNtal
Notas Clase 11
Ingredientes Aceite vegetal 0.060 Lt Ajo entero 0.030 Kg Huevo resco 0.050 Kg Ba me noodles 0.120Paq Limon verde Sin semilla 0.030 Kg Salsa de pescado 0.045 Lt Azucar bca 0.075 Kg Cacahuate crudo limpio 0.030 Kg Camaron seco 0.030 Kg Chile de arbol Molido 0.075 Kg Nabo bco 0.030 Kg Cebolla cambray 0.050 Kg Cilantro seco 0.005 Kg
Limon verde sin semilla 0.050 Kg Retoño de bambu 0.030 Kg Germinado de soya0.500 Kg
Procedimiento 1. In a wok, heat oil and ry garlic until golden brown. 2. Break egg into, sti quicly and cook or a couple o seconds. 3. Add noodles, stir well to ensure they mix with garlic and egg. 4. One by one, add lemon juice, ish sauce, sugar, hal the peanuts, hal the shrimps, chilli powder, the preserved turnip, 1 tbsp o the beansprouts, the spring onions, stirring quicly all the time. 5. Test noodles or tenderness, turn on to serving plate arrange remaining peanuts, shrimps and beansprouts around the dish. 6. Garnish with coriander and lemon wedges.
4
sQuID
wIth
Código
VegetaBles IN oyster sauCe CoCINa orIeNtal
Notas Clase 12
Ingredientes Calamar pequeño resco 0.500 Kg Aceite vegetal 0.060 Lt Ajo entero 0.030 Kg Salsa de ostion 0.400 Lt Elote cambray 0.060 Fco Salsa de pescado 0.100 Lt Salsa de soya light 0.100 Btl Azucar bca 0.075 Kg Chile serrano verde 0.020 Kg Agua puriicada 0.050 Lt Shitake secos (Hongos secos) 0.100 Kg Cebolla cambray 0.100 Kg Brocoli 0.500 Kg Chicharo Japones 0.500 Kg
Procedimiento 1. Slice squid in to rings and set aside. 2. Heat oil in wok, add garlic and ry until golden brown. 3. Add oyster sauce, baby corn and stir. 4. Add squid, stir and cook or a ew seconds. 5. Add remaining ingredients, one at a time, stirring. 6. Cook briely until brócoli is a good bringht green and still crisp, and squid is cooked trought, opaque, and slightly shrunken. 7. I mixture is too dry, add a little more water.
4
Código
prawN ChIllI
Notas
CoCINa orIeNtal
Clase 12
Ingredientes Aceite vegetal 0.060 Ajo entero 0.030 Curry rojo en pasta 0.050 Leche de coco 0.250 Lta Salsa de pescado 0.030 Azucar bca 0.015 Te de limon 0.020 Pza Chile jalapeño rojo 0.020 Abahaca resca 0.030 Camaron u15 0.700
Lt Kg Kg
Lt Kg
Kg Kg Kg
Procedimiento 1. Heat oil in wok, add garlic, and ry until golden brown. 2. Add curry paste, stir and cook briely. 3. Add hal coconut, ish sauce and sugar, stirring bridkly. 4. Add prawns and cook until they star to become opaque. 5. Add remaining coconut milk, lime l eaves and chilli. 6. Continue to cook until prawns are cooked trought. 7. Remove praws rom sauce, arrange on serving dish. 8. Add basil leaves to sauce, stir and pour sauce over the prawns.
4
Código
steameD musselI IN BasIl CoCINa orIeNtal
Notas Clase 12
Ingredientes Albahaca resca 0.050 Kg Ajo entero 0.050 Kg Chile serrano verde 0.150 Kg Limon verde Sin semilla 0.030 Kg Salsa de soya 0.015 Lt Salsa de pescado 0.030 Lt Azucar bca 0.015 Kg Mejillones enteros 1.000 Kg Galangal 0.250 Kg Te de limon En rama 1.000Pza
Procedimiento 1. Place mussels, galangal, lemon grass and basil in a large saucepan. 2. Add enoughwater to come 1 cm up the pan. 3. Cover, place over medium heat and steam or 15 minutes until mussels have opened. Discard any mussels that dont open. 4. Combine sauce ingredientsin a bowl. 5. Serve mussels in a large bowl, with sauce nearby or dipping mussels into.
4
Código
sauteeD CraB Claws CoCINa orIeNtal
Notas Clase 12
Ingredientes Aceite vegetal 0.300 lt Ajo entero 0.030kg Pasta de arroz 1.000paq Jengibre 0.050kg Apio resco 0.050 kg Brocoli 0.060 kg Col blanca 0.060 kg Tenazas de cangrejo0.660 kg Salsa soya japonesa negra 0.015 lt Salsa soya light 0.015 btl Azucar bca 0.075 kg Salsa de pescado 0.030 lt Salsa de ostion 0.015 lt Fondo de res 0.050 lt Tenazas de cangrejo 0.500 Kg
Procedimiento 1. Heat oil in a wok, add garlic and ry until golden brown. 2. Add vermecelli, stir quickly, add ginger, celery , brocoli and cabbage and stir briely. 3. Add crab claws and stir. 4. Add all remaining ingredients, stir quickly, cover and steam gentil or 3-4 minutes. 5. I mixture too dry, add little more stock or water.
4
Código
sour prawN soup CoCINa orIeNtal
Notas Clase 12
Ingredientes Fondo de res 0.475 Lt Salsa tom yam 0.015 Lt Te de limon 0.020Pza Limon verde Sin semilla 0.050 Kg Salsa de pescado 0.045 Lt Chile serrano verde 0.050 Kg Azucar bca 0.075 Kg Champiñon straw 1.000 Kg Camaron u15 0.450 Kg
Procedimiento 1. Heat the stock and tom yam sauce in a saucepan. 2. Add lime leaves, lemon grass, lemon juice, ish sauce, chilies and sugar. 3. Bring to the boil and simmer or 2 minutes. 4. Add mushrooms and prawn, stir and cook until prawns are cooked throught. 5. Serve in a tureen or in small soup bowls.
0
Código
frIeD Beef wIth BasIl CoCINa orIeNtal
Notas Clase 12
Ingredientes Ajo entero 0.030 Semilla de cilantro 0.030 Salsa de soya light 0.015 Azucar bca 0.015 Pimienta blanca En polvo 0.015 Filete de res (Caña de res) 0.300 Albahaca resca 0.070 Aceite vegetal 0.060 Salsa de pescado 0.030
Kg Kg Kg Kg Kg Kg Kg Lt Lt
Procedimiento 1. Pound garlic with coriander, then combine with ish sauce, soy sauce, sugar and white pepper. 2. Add bee, stir to ensure that each piece o meat is coated with mixture, and marinate or hal an hour. 3. Heat oil and deep-ry meat until slightly crisp at the edges. 4. Remove rom oil and turn on to a serving dish. 5. Add basil leaves to oil and ry briely. 6. Remove with a striner, drain quickly, sprinkle over the bee and serve.
1
Código
greeN Beef ChIllI CoCINa orIeNtal
Notas Clase 13
Ingredientes Crema de coco 0.200Lta Aceite vegetal 0.060 Lt Ajo entero 0.030 Kg Curry verde en pasta 0.015 Kg Salsa de pescado 0.030 Lt Azucar bca 0.015 Kg Bola de res 1.000 Kg Fondo de res 0.300 Kg Te de limon 0.250pza Berenjena bebe 0.080 Kg Albahaca resca 0.060 Kg
Procedimiento 1. Gently heat coconut cream, do not boil. 2. In a wok. Fry garlic until golden brown, add curry paste and stir-ry. 3. Add warmed coconut cream, stir until it curdles and thickends. 4. Add ish sauce and sugar, stir, add bee and turn in until its red colour disapears. 5. Add stock, simmer or 3.4 Minutes. 6. Add lime leaves, stir, add aubergines and basil leaves. 7. Stir and cook or one minute more then turn in to serving dish.
2
Código
muslIm ChIllI CoCINa orIeNtal
Notas Clase 13
Ingredientes Crema de coco 0.250 Lta Aceite vegetal 0.060 Lt Ajo entero 0.050 Kg Curry amarillo pasta 0.015 Kg Filete de res (Caña de res) 0.250 Kg Limon verde sin semilla 0.060 Kg Azucar bca 0.015 Kg Salsa de pescado 0.045 Lt Fondo de pollo 0.250 Lt Papa blanca 0.200 Kg Cacahuate crudo limpio 0.030 Kg Cebolla blanca 0.050 Kg
Procedimiento 1. Gently warm coconut milk, until it starts to separate. 2. Fry garlic in a wok until golden brown. 3. Add curry paste and cook or a ew seconds. 4. Add hal the warmed coconut milk and stirring, cook until mixture starts to reduce. 5. Add bee and turn to coat it with sauce. 6. Stirring and tamarind, sugar, ish sauce, stock and the remainder o coconut cream. 7. Stir and cook slowly or 15 minutes. 8. Add potatoes and simmer. 9. Ater 4 minutes, add peanuts and cook or 4 minutes more. 10. Add onions, stir and cook or 2 minutes more. 11. Turn in to a serving dish.
3
Código
Beef wIth lIme CoCINa orIeNtal
Notas Clase 13
Ingredientes Fondo de pollo 0.045 Lt Salsa de pescado 0.030 Lt Limon verde sin semilla 0.050 Kg Azucar bca 0.075 Kg Chile de Arbol molido 0.015 Kg Retoño de bambu 0.180 Kg Arroz grano chico japones 0.015 Kg Cebolla cambray 0.050 Kg Cilantro resco 0.050 Kg
Procedimiento 1. In a saucepan, heat together the stock, ish sauce, lemon juice, sugar and chilli powder. 2. Bring to the boil, add bamboo shoot and stir throughly 3. Add browned rice, stir and turn on to serving dish. 4. Garnish with spring onion and corlander leaves.
4
Código
hot aND sour BamBoo salaD CoCINa orIeNtal
Notas Clase 13
Ingredientes Aceite vegetal 0.045 Lt Ajo entero 0.050 Kg Chile jalapeño 0.020 Kg Filete de res 0.250 Kg Salsa de soya light 0.015 Btl Salsa de pescado 0.015 Lt Azucar bca 0.075 Kg Te de limon 0.020Pza Fondo de res 0.100 Lt Cayena molida 0.075 Kg Ejotes tiernos 0.050 Kg Pimienta bca en polvo 0.075 Kg
Procedimiento 1. In a wok, ry garlic until golden brown. 2. Add chilli and stir quickly, add bee and stir throughly. 3. Add soy sauce, ish sauce, sugar, lime leaves and stock. 4. Cook or a we minutes, over high heat, stirring all the time. 5. Add red pepper, green beans, white pepper and stir. 6. Turn on to serving a dish.
Código
BraIseD spICy pork CoCINa orIeNtal
Notas Clase 14
Ingredientes Pierna de cerdo Sin hueso Salsa de soya Ajo entero Jengibre Cebolla bca Chile jalapeño Hoja de laurel Pimienta negra En polvo Aceite vegetal Tomate guajillo
0.500 0.100 0.400 0.015 0.250 0.030 0.030
Kg Lt Kg Kg Kg Kg Kg
0.015 Kg 0.060 Lt 0.500 Kg
Procedimiento 1. Cut pork in cubes and roast it. 2. Add all the ingredients and steam it until meat is tender.
Código
fresh seafooD salaD CoCINa orIeNtal
Notas Clase 14
Ingredientes Pierna de cerdo sin hueso 0.500 Kg Salsa de soya 0.100 Lt Ajo entero 0.400 Kg Jengibre 0.015 Kg Cebolla bca 0.250 Kg Chile jalapeño 0.030 Kg Hoja de laurel 0.030 Kg Pimienta negra en polvo 0.015 Kg Aceite vegetal 0.060 Lt Tomate guajillo 0.500 Kg
Procedimiento 1. Cut pork in cubes and roast it. 2. Add all the ingredients and steam it until meat is tender.
Código
spICeD seafooD IN soup CoCINa orIeNtal
Notas Clase 14
Ingredientes Huachinango entero 3.000 Kg Cebolla cambray 0.200 Kg Nabo blanco 0.250 Kg Tamarindo resco 0.030 Kg Lechuga romana 0.500 Kg Chile serrano verde 0.100 Kg Glutamato monosodico 0.030 Kg Tomate guajillo 0.500 Kg
Procedimiento 1. Debone ish and mak stock rom bones. 2. Cut in to cubes ish illet. 3. Make tomatoe concasse. 4. Add all ingredients to stock and let simmer it. 5. Add chilli b.T.
Código
Veal aND potatoes stew CoCINa orIeNtal
Notas Clase
7
Ingredientes Huachinango entero3.00 0 Kg Cebolla cambray 0.200 Kg Nabo blanco 0.250 Kg Tamarindo resco 0.030 Kg Lechuga romana 0.500 Kg Chile serrano verde 0.100 Kg Glutamato monosodico 0.030 Kg Tomate guajillo 0.500 Kg
Procedimiento 1. Debone ish and mak stock rom bones. 2. Cut in to cubes ish illet. 3. Make tomatoe concasse. 4. Add all ingredients to stock and let simmer it. 5. Add chilli b.T.
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