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Cocina Oriental
RECETARIO DE COCINA ORIENTAL 7o SEMESTRE
Alumno:_______________________________________________________ Chef Instructor:________________________________________________ Grupo:____________________ Tel.:_______________________
Matrícula:________________________ Cel.:___________________________
ÍNDICE Clase 1 Cream of sweet corn and fish soup Stir fried shrimps and chicken whit cucu Steamed egg whit meat and shrimp sauce Quickly braised chicken, chilies, pepper and black beans
5 6 7 8
Clase 2 Chicken bamboo shots, black mushroom Chinese cabbage, noodles, dried shrimps E fu noodles in soup
9 10 11
Ghee rice Potato badun spiced potatoes Clase 9 Harak mas curry coriander beef Mas badum dry fried beef Bolle curry meat Abba mas curry hot mustard beef Kaha bath basmatic rice
Clase 3 Beef tenderloin in oyster sauce Stewed brisket of beef whit turnips Stir fried beef, squid mushroom and baby corn Stir fried beef 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 fried noodles
41 42 43 44 45
Clase 4 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
Clase 12 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 Toriniku tatsuta age deep fried chicken Tonkatsu fried breaded pork cutlet Karei no kara age Tempura Ebi no oroshi
21 22 23 24 25
Clase 13 Fried beef whit basil Green beef chili Muslim chilli Beef whit lime Hot and sour bamboo salad
51 52 53 54 55
Clase 7 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 fish Dhallo temperadu spicy fried squid Isso kirata prawn chili
31 32 33
Clase 14 Braised spicy pork Fresh seafood salad Spiced seafood 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 forma las bases de la cocina profesional, desde el corte básico de las verduras, su identificación, preparación y cocción, así como las salsas madres de la cocina con sus derivadas, además de salsas contemporáneas con diferentes sabores del mundo, llegando a las preparaciones de sopas y cremas que tienen el fin mostrar su proceso original y en el futuro poderse combinar con nuevos sabores e ingredientes dependiendo de la creatividad propia de cada chef. Teniendo presente la gran influencia de la cocina francesa, como margen para aprender esta profesión, el uso de términos en francés 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 Purificada 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 kg 1.000 l 2.000 l 1.000 Btl 0.020 kg 0.100 kg 0.100 kg 0.100 kg
Procedimiento 1. Dice the fillet of fish in to small pieces. 2. Mix well with the seasoning 3. Boil the water and add the seasoned fish. 4. Remove the fish from the water when it starts to biol again. 5. Heat the chicken stock. 6. Add the sweet corn. 7. Mix the corn flour whit water. 8. Beat the eggs and add all the mixture with the diced fish and chooped coriander. 9. Let biol. All 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 fresco 0.300 Kg Champiñon fresco 0.200 Kg Agua purificada 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 refinada 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 of them seasoning wtih cornflour, Sp, and sesame oil. 3. Keep cold. 4. Cut onions 1/2 in. 5. Half mushrooms. 6. Heat oil in a pan and fry shrimps. 7. Take aside. 8. Heat oil, add chicken. 9. Take aside. 10. Add onions, ginger, garlic, and sautee for 20 seconds. 11. Heat a pan and add remaining choppeed ginger and garlic. 12. Add chicken and shrimps. 13. Stir for 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 Kg 0.225 L 0.150 Kg 0.005 Kg
Cilantro fresco
0.015 Kg
Clara de huevo 0.030 Kg Harina de maiz 0.015 Kg Pimienta blanca 0.001 Kg Camaron u15 0.200 Kg Aceite de cacahuate 0.030 L Jengibre (ginger) 0.050 Kg Carne de cangrejo 0.100 Kg Fondo de pollo 0.350 L Sal de mesa 0.005 Kg Vino amarillo de arroz 0.030 L Harina de maiz 0.045 Kg
Procedimiento 1. Mix the egg white, chicken stock, corn flour and salt in a Bowl. 2. Cook mixture over me dium heat for 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.
Código I 0202
Quickly Braised Chicken, Chilis, Pepper And Black Beans Cocina Oriental
Clase
Notas 1
Ingredientes Pollo entero 1.000Pza Pimiento verde fresco 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 refinada 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 flour. 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 fry the chicken until it start to turn brown. 5. Pour two tbsp peanut oil in a heated clay pot. 6. Add chilies, peppers, fermented beans, chopped garlic and shallots to saute. 7. Stir together until fragant 8.Add chicken pieces and sprinkle with rice wine. 9. Saute for a further 30 seconds. 10. Blend seasoning and add to pot. 11. Cook covered for 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 refinada 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 for 30 minutes until soft. 5. Deep fry the chicken. 6. Heat oil and add mushrooms, bamboo shots, giger, scallion and chicken. 7. Stir fry. 8. Boil blended suace ingredients and simmer it. 9. Add sesame oil, yellow wine and thicked with corn flour. 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 refinada 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 for 5 cm pieces. 2. Soak noodles and shrimps until soft. 3. Shredd fillet of 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 flour. 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 purificada 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 0.150 Kg Cebollin fresco 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. Transfer 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 (Beef tenderloin) 0.300 Kg Jengibbre (ginger) 0.025 Kg Cebolla cambray 0.300 Kg Jengibre (ginger) 0.400 Kg Vino amarillo de Arroz 0.022 L Salsa de soya 0.030 L Azucar bca. 0.075 Kg Clara de huevo 0.030 Kg Aceite vegetal 0.015 L Harina de maiz 0.015 Kg Aceite vegetal 0.045 L Ajo entero 0.015 Kg Vino amarillo de Arroz 0.030 L Salsa de ostion 0.022 L
Salsa de soya Fondo de pollo Harina de maiz
0.015 L 0.050 L 0.015 Kg
Procedimiento 1. Cut the beef in 3 for 2 cm slices. 2. Slice ginger and cut onions into 4-5 cm pieces long. 3. Mix marinade ingredients and marinate beef for 1 hour. 4. Heat oil in a pan , redicing to low heat when hot. 5. Fry the beef for 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 fry garlic, ginger and onions for 15 seconds. 9. Add beef and sprinkle with rice wine. 10. Mix sauce ingredients, add to the pan. 11. Stir fry over high heat and serve from 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 cacahuate0.090 L Anis estrella 0.015 Kg Pimienta negra en polvo 0.015 Kg Ajo entero 0.030 Kg Pasta de frijol 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 for 5 minutes. 2. Remove from 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 beef, star anise and peppercorns. 6. Cook for 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 beef and cook, stirring for a minute. 9. Cover meat with water, bring to boil, lower heat and simmer for an hour. 10. Turn off heat and allow to stand for an hour.
11. Bring to boil again and simmer for 30 minutes. 12. Add turnips and sauce ingredients. 13. Mix well and simmer for 15 minutes before 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 cacahuate0.450 Lt 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 beef in to very thin slices 5 for 7 cm. 2. Divide squid into pieces 2 for 5 cm, scoring flesh on one side to form 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 for a minute over medium heat 6. Add seasoned beef, stir to separate and remove after 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 for 30 seconds. Remove and set aside. 9. Heat the pan, add 2 tbsp oil, garlic and ginger. 10. When aroma rises, add beef, squid, onions, sprinkle 1
tbsp Chinese yellow Wine over them and stir rapidly for 30 seconds. 11.Add corn and mushrooms, stir for 30 seconds. 1. Blend together sauce ingredients and add to pan. 2. Stir for 10 seconds, sprinkle with 1/2 tbsp of 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 purificada 0.030 Lt Filete de res 0.200 Kg Papa blanca 0.150 Kg Aceite de cacahuate0.250 Lt 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 beef for 20 minutes. 2. Just before coocking, add soy sauce and mix well. 3. Bird`s nest. Lay potato shreds in a frying nest spoon. Deep fry in spoon until goldenbrown and crisp. 4. Heat 450 ml oil in a pan, add beef and stir to separate. 5. When beef changes colour, remove and drain. 6. Mix sauce ingredients and set aside. 7. Heat 1 tsp oil in a pan and stir-fry garlic first, add pickled cabbage red chilli and green pepper and continue to fry for a minute. 8. Add sheredded beef and mixed sauce and stir.Fry all together for 30 seconds 9. Serve in bird`s nest.
15
Código
Notas
Wonton In Soup Cocina Oriental
Clase
4
Ingredientes Hojas de wonton 1.000Pza Camaron seco 0.100 Kg Aceite de cacahuate0.015 Lt 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 fondo de pollo y el agua utilizada para enjuagar los camarones. 5. Calentar hasta que hierva, luego calentar a fuego 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 flama y calentar a fuego lento por 5 minutos. 10. Remover y dividir en partes iguales entre los bowls. 11. Servir la sopa.
16
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 Kg Harina de maiz 0.250 Kg Aceite vegetal 0.250 Lt Pimiento verde fresco 1.250 Kg Cebolla cambray 1.000 Kg Piña de 1.5 Kg 2.000Pza Salsa catsup en frasco 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 profundo el 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, agregar salsa de soya. 5. Revolver el puerco en salsa y servir con arroz al vapor.
17
Código
Notas
yin and yang rice Cocina Oriental
Clase
4
Ingredientes Costilla de cerdo Filete de robalo Entero Fondo de pollo Agua purificada Ciruela roja Jengibre Cebolla cambray
0.500 Kg 0.750 Kg 0.500 Lt 0.500 Lt 0.100 0.020 Kg 0.050 Kg
Procedimiento 1. Chops spare rib across the bones in to bite size pieces and blanch them in boiling water for 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 for 5 minutes. 7. Lower heat and simmer gently fot 15 more minutes.
18
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 pasteurizada 0.030 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 fresco 0.100 Kg Arroz precocido 0.225 Kg Salsa de soya 0.030 Btl Fondo de pollo 0.080 Lt Aceite de cacahuate0.100 Lt
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 refrigerar 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 fondo, mantener friendo 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. 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 frito 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 frito. 20. Quitar el papel aluminio y servir.
19
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 fresco 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 for 30 minutes. 3. Remove and discard the stem and chop the cap finely. 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 for 3 minutes. 6. Transfer noodles to a large pan of cold water. 7. Return noodels to boiling water and cook for 1 minute 8. Drain and place in a large bowl. Set aside. 9. Heat 2 tbsp peanut oil, add pork and stir fry over high heat for a minute. 10. Add mushrooms and celery , continue to cook for another 30 seconds. 11. Add sauce ingredients and bring to the boil.
12. Return noodles to pan , stirring and cook for another 30 Seconds. 13. Transfer 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 fresco 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 for 30 minutes. 4. Drain chicken and coat with corstarch. 5. Heat oil in a pan for deep fruing to 180 c. 6. Careully place chicken in oil, a few pieces at a time and deep fry for about 3 minutes, until crisp and brown. 7. Remove piece by piece and drain. 8. Arrange on a neatly folded paper napkin. 9. Garnish with lemon quarters and springs of 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 fina 0.060 Huevo fresco 0.100 Aceite vegetal 0.060 Lechuga francesa 0.500 Pan molido japones 0.250 Kg Limon verde 0.050 Mostaza fresca 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 finalmente cubra ambas caras con pan molido. 6. Llene una cacerola con aceite a una profundidad 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 fish fillet on a cutting surfae, dark side uppermost. 2. Make a shallow cross, about 1/2 cm deep in the pot of each fillet. 3. Sprinkle with little salt and set aside to drain for one hour. 4. Prepare condiments while fish draining. 5. Rinse in cold water and pat dry. 6. Heat plenty of oil in a saucepan to 170 c. 7. Cut both sides of fillet evently with kazu or cornstarch. 8. Set fish aside for a few minutes. 9. Deep fry fillet one at time for 4-5 minutes. 10. Remove and frain on paper towels. 11. Arrange each fillet on small plate on a folded mapkin and Serve the condiments and sauce separately.
23
Código
Tempura
Notas
Cocina Oriental
Clase
6
Ingredientes Camaron u15 0.450 Kg Cebolla bca 0.150 Kg Pimiento verde 0.060 Kg Zanahoria entera 0.050 Kg Champiñon fresco 0.200 Kg Berenjena 0.200 Kg Pasta vermiselli 0.125 Paq Callos de acha 0.150 Kg Dashi 0.100 Kg Salsa de soya light 0.045 Btl Vino amarillo De arroz 0.030 Lt Jengibre molido 0.030 Kg Clara de huevo 0.100 Kg Agua purificada 0.250 Lt Harina de arroz 1.000 Kg
Aceite vegetal Algas secas Rabano bco
0.500 Lt 1.000 Kg 0.500 Kg
Procedimiento 1. Score belly of 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 of each mushroom 6. Cut eggplants in to fans. 7. Cut the nori seaweed in half. Cut one half in to wide strips set aside. 8. Cut other half 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 lightly. 13. Add flour all at once, mix with chopsticks. 14. Dip item of food to be fried in flour. 15. Deep the food in batter, deep-fry until golden. 16. Drain coged pieces of tempura on paper towels. 17. Arrange on neatly folded 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. Carefully lower shrimps by spoonfuls and deep fry until golden. 4. Remove and dried on paper towels. 5. Place greated radish in a striner and rise in cold water, 6. Squeeze radish firmly and shape in to a ball. 7. Bring dashi to a simmer in a sauce pan, and add mirin, soy sauce, ball of 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.
25
Código
Hosamaki And Nigiri Sushi Rolls Cocina Oriental
Notas Clase
7
Ingredientes Vinagre de arroz Pepino fresco Pasta wasabi Salmon fresco Camaron u15 Atun fresco lomo Pasta wasabi Agua purificada 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 half sheet of nori on the bamboo rolling nat. Moisten hands with viniegra, place 1/4 of vinegared rice on the nori and spread to cover edges, leaving the top 3 cm uncovered. Lay half takuan pickle in a line a long the center of the rice. 3. Holding takuan in place with fingers, roll up bamboo mat to form a fill 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 of nori and bamboo mat and spread over 1/4 of the rice. Smear a thin line of wasabi. Roll up and cut as before. Nigiri sushi
1. Prepare the ninagered rice. 2. Clean fillet and slice fish in to thick slices. 3. Keeping hands and moistened with viniegra mixture, dab a little horseradish in the center of slice of fish. 4. Form a small ball of rice in fingers and shape in to a rectangle. Press on to the slice of fish. 5. Press rice and fish together with both hands to firm and neated the rectangle. Set aside and carry on until all ingredients are used.
26
Código
Gyuniku To Broccoli Cocina Oriental
Notas Clase
7
Ingredientes Sirlon de res 0.200 Brocoli 0.300 Champiñon fresco 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 purificada 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 beef in to small even chunks. 2. Wash and trim brocoli and divide in to floretes. 3. Wipe and trim mushrooms and halve them. 4. Peel garlic and slice finely. 5. Heat oil over medium heat, add garlic and fry for a few minutes. 6. Add mushrooms and saute lightly, stir in broccoli and beef, and saute to brown the beef. 7. Add remaining ingredients, add bring to a boil. 8. Cover with a drop lid and simmer until beef is coged, ocasionally ladling the sauce over the beef. 9. Arrange in bowls and ladle over a little of the stock.
27
Código
Notas Cocina Oriental
Clase
7
Ingredientes Hombro de puerco sin hueso 1.000 Kg Agua purificada 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 for 30 minutes. 2. Place pork in a saucepan, cover with water and add giger. 3. Bring to a boil, skim surface carefully and cover with a drop lid. 4. Simmer over lowest posible heat for 2 hours, topping up the water if necessary, until pork is very tender. 1. Drain pork, discarding cooking water and ginger. 2. Rinse well and refrigerate for 3 hours. 3. Remove from the fridge and allow it to come to room temperature. 4. Cut into small chunks. 5. In a dry frying 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 for 30-40 minutes, until stock is considerably. 8. Arrange pork on each serving dish and ladle a little stockover them, serving with a dab of mustard.
28
Código
Chizuken Ni Simmered Chicken Cocina Oriental
Notas Clase
7
Ingredientes Pollo entero De 1.400 1.000Pza Champiñon fresco 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-fry to coat in oi.L. 6. Add carrots and konnyaku, mushrooms, bamboo shots and potatoes. 7. Stir fry 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 lid, 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 before serving in individual bowls.
29
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 mirin 0.090 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 flat. 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 fresh 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 fresh 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 frothy. 14. Dip the prawns into egg yolks. 15. Lay prawns in stock and simmer 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 guajillo Lima entera Leche de coco Agua purificada 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 fish 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 fish in a pan. 5. Pour coconut milk and simmer until fish is coged.
31
Código
Dhallo Tempuradu Spicy Fried Squid Cocina Oriental
Notas Clase
8
Ingredientes Cebolla bca 0.300 Kg Ajo entero 0.050 Kg Jengibre 0.020 Kg Chile serrano verde 0.020 Kg Curry en polvo 0.015 Kg Turmerio 0.075 Kg Paprika dulce 0.015 Kg Chile de arbol Molido 0.015 Kg Curry en polvo 0.015 Kg Limon sin semilla 0.035 Kg Aceite vegetal 0.060 Lt Agua purificada 0.125 Lt Sal de mesa 0.005 Kg Calamar mediano 1.000 Kg
Procedimiento 1. Clean squid. Remove onk sac and discard head. Romeve the fine 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 for 5-7 minutes, until liquid is almost evaporated. 4. Removed cooked squid from 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 fry for 3 minutes. 7. Serve hot with boiled rice.
32
Código
Isso Kirata Prawn Chilli Cocina Oriental
Notas Clase
8
Ingredientes Shallots 0.120 Kg Jengibre 0.030 Kg Ajo entero 0.030 Kg Chile serrano verde0.040 Kg Curry en polvo 0.015 Kg Hoja de laurel 0.010 Kg Pasta de tamarindo 0.015 Kg Agua purificada 0.070 Lt Canela en polvo 0.015 Kg Agua purificada 0.250 Lt Chile de arbol Molido 0.030 Kg Sal de mesa 0.015 Kg Camaron u15 0.700 Kg Feno greco (Fune Greek) 0.075 Kg
Procedimiento 1. Shell, devein and wash prawns. 2. Add warm water to tamarind to dissolve pulp. Strain through sieve and discard sedes and fibres. 3. Grind shallots, ginger, garlic and green chilli adding a little water first and then the rest of 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 Arroz basmati 0.500 Kg Fondo de cordero 0.625 Lt Yoguth natural sin azucar 0.125 Lt Agua purificada 0.125 Lt Menta fresca 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
Sal de mesa 0.005 Kg Pimienta negra entera 0.005 Kg Semillas de pimiento 0.250 Kg
Procedimiento 1. Wash rice and drain. Set aside. 2. Heat ghee and fry shallots until transparent. 3. Add all other ingedients, add rice, fry stirring constantly for 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 for flavoring and stirs lightly with a fork. 7. Transfer to serving dish and serve hot garnished with fresh mint leaves.
34
Código
Potato Badun Spiced Potatoes Cocina Oriental
Notas Clase
8
Ingredientes Papa bca 1.000 Kg Chile serrano verde 0.020 Kg Cebolla bca 0.450 Kg Hoja de laurel 0.015 Kg Turmerio 0.075 Kg Chile de arbol molido 0.015 Kg Paprika dulce 0.060 Kg Aceite vegetal 0.015 Lt Limon sin semilla 0.075 Kg Cebolla cambray 0.080 Kg Sal de mesa 0.015 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 fry for few minutes adding lemon juice. 1. Serve hot, sprinkle with spring onion.
35
Código
Harak Mas Curry Coriander Beef Cocina Oriental
Notas Clase
9
Ingredientes Bola de res 0.700 Kg Agua purificada 0.500 Lt Aceite vegetal 0.045 Lt Sal de mesa 0.030 Kg Jengibre 0.020 Kg Ajo entero 0.015 Kg Shallots 0.050 Kg Pimienta negra 0.015 Kg Cilantro molido 0.045 Kg Cilantro seco 0.015 Kg Yoguth natural sin 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. If necessaru add a little water to facilitate blending. 3. Pour over meat and marinade for 2 hours. 4. Heat oil, fry mixture until meat gets slightly brown. 5. Add water, bring to a boil, cover with lid and simmer until meat is tender. Add salt.
36
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 beef to pan and fry for a few minute uncovered.
37
Código
Bolle Curry Meat Cocina Oriental
Notas Clase
9
Ingredientes Carne de res molida 0.500 Kg Cebolla bca 0.050 Kg Ajo entero 0.015 Kg Jengibre 0.015 Kg Menta fresca 0.015 Kg Sal de mesa 0.015 Kg Yema de huevo 0.100 Kg Tomete guajillo 0.150 Kg Cebolla bca 0.050 Kg Ajo entero 0.015 Kg Jengibre 0.020 Kg Chile serrano verde 0.020 Kg Hoja de laurel 0.015 Kg Curry en polvo 0.030 Kg
Chile de arbol molido 0.015 Kg Turmerio 0.075 Kg Aceite vegetal 0.030 Lt Agua purificada 0.250 Lt Leche de coco 0.250 Lta Sal de mesa 0.030 Kg Feno greco (Fune greek) 0.075 Kg
Procedimiento 1. Mix all chopped ingredients egg yolks and salt well in to minced beef. 2. Shape in to uniform size small balls (3 cm diameter). 3. Leave aside to rest 4. Heat oil, add curry leaves, fenugreek, 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 fot few minutes. 7. Add meat balls, simmer until gravy is thick and meat balls are coocked.
38
Abba
mas
Código
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 purificada 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, fry untill golden brown. 4. Add chopped lime, lemon grass, cinnamon, cloves vegetable curry powder and tumeric, stir fry 2 minutes. 5. Reduce heat, add beef and water, cover and simmer until meat is tender. 6. Add blended mixture and salt and simmer uncovered for 15 minutes longer, stirring constantly. 7. Take off heat, add lime juice.
39
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 fry till transparent. 3. Add all other ingredients. Add rice fry, stirring and constantly for 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 for flavouring and stir slightly whit a fork. 7. Transfer 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 Purificada 0.030 Lt Cebolla Cambray 0.050 Kg
Procedimiento 1. Bring a pan of water to a boil. Dip noodles in to water. 2. If using fresh noodles, leave in until cooked throug. If using dry, leave in until strands have softened. Drain. 3. In a work, heat one tbsp oil and fry half the garlic until golden brown. 4. Add noodles and stir briefly until slightly darker and no longer wet. 5. Turn on to a serving diash. 6. Heat remaining oil and fry 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, fish sauce, sugar, stock, a sprinkling of pepper, stirring briefly after each addition. 9. Add enough flour and water to thicken mixture slightly
and cook for 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 fresco 0.100 Kg Agua purificada 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 freir 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 fondo, 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 form 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 purificada 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 Tofu 1.000Paq Limon sin semilla 0.060 Kg Chile de arbol molido0.015 Kg Huevo fresco 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, fry noodles, until golden brown and crisp. 2. Remove, drain and set aside. 3. Heat 2 tbsp oil, fry bean curd until crispy, remove and set aside. 4. Reheat oil, fry garlic until golden brown, remove and set aside. 5. Do the same with shallots. 6. Fry pork until cooked throught, add fish 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 of the sweet liquid. Set aside. 9. Heat remaining oil, drip in egg mixture, it will make little scraps of 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 briefly. 11.Turn in to serving dish, sprinkle beansprouts, spring onion, fried 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 fresco 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 fry garlic until golden brown. 2. Break egg into, sti quicly and cook for a couple of seconds. 3. Add noodles, stir well to ensure they mix with garlic and egg. 4. One by one, add lemon juice, fish sauce, sugar, half the peanuts, half the shrimps, chilli powder, the preserved turnip, 1 tbsp of the beansprouts, the spring onions, stirring quicly all the time. 5. Test noodles for tenderness, turn on to serving plate arrange remaining peanuts, shrimps and beansprouts around the dish. 6. Garnish with coriander and lemon wedges.
45
Squid
with
Vegetables
in
Código
Oyster Sauce
Cocina Oriental
Notas Clase 12
Ingredientes Calamar pequeño fresco 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 purificada 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 fry until golden brown. 3. Add oyster sauce, baby corn and stir. 4. Add squid, stir and cook for a few seconds. 5. Add remaining ingredients, one at a time, stirring. 6. Cook briefly until brócoli is a good bringht green and still crisp, and squid is cooked trought, opaque, and slightly shrunken. 7. If mixture is too dry, add a little more water.
46
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 fresca 0.030 Camaron u15 0.700
Lt Kg Kg
Lt Kg
Kg Kg Kg
Procedimiento 1. Heat oil in wok, add garlic, and fry until golden brown. 2. Add curry paste, stir and cook briefly. 3. Add half coconut, fish sauce and sugar, stirring bridkly. 4. Add prawns and cook until they star to become opaque. 5. Add remaining coconut milk, lime leaves and chilli. 6. Continue to cook until prawns are cooked trought. 7. Remove praws from sauce, arrange on serving dish. 8. Add basil leaves to sauce, stir and pour sauce over the prawns.
47
Código
Steamed Musseli In Basil Cocina Oriental
Notas Clase 12
Ingredientes Albahaca fresca 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 for 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 for dipping mussels into.
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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 fresco 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 fry until golden brown. 2. Add vermecelli, stir quickly, add ginger, celery , brocoli and cabbage and stir briefly. 3. Add crab claws and stir. 4. Add all remaining ingredients, stir quickly, cover and steam gentil for 3-4 minutes. 5. If mixture too dry, add little more stock or water.
49
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, fish sauce, chilies and sugar. 3. Bring to the boil and simmer for 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.
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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 fresca 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 fish sauce, soy sauce, sugar and white pepper. 2. Add beef, stir to ensure that each piece of meat is coated with mixture, and marinate for half an hour. 3. Heat oil and deep-fry meat until slightly crisp at the edges. 4. Remove from oil and turn on to a serving dish. 5. Add basil leaves to oil and fry briefly. 6. Remove with a striner, drain quickly, sprinkle over the beef and serve.
51
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 fresca 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-fry. 3. Add warmed coconut cream, stir until it curdles and thickends. 4. Add fish sauce and sugar, stir, add beef and turn in until its red colour disapears. 5. Add stock, simmer for 3.4 Minutes. 6. Add lime leaves, stir, add aubergines and basil leaves. 7. Stir and cook for one minute more then turn in to serving dish.
52
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 for a few seconds. 4. Add half the warmed coconut milk and stirring, cook until mixture starts to reduce. 5. Add beef and turn to coat it with sauce. 6. Stirring and tamarind, sugar, fish sauce, stock and the remainder of coconut cream. 7. Stir and cook slowly for 15 minutes. 8. Add potatoes and simmer. 9. After 4 minutes, add peanuts and cook for 4 minutes more. 10. Add onions, stir and cook for 2 minutes more. 11. Turn in to a serving dish.
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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 fresco 0.050 Kg
Procedimiento 1. In a saucepan, heat together the stock, fish 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.
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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, fry garlic until golden brown. 2. Add chilli and stir quickly, add beef and stir throughly. 3. Add soy sauce, fish sauce, sugar, lime leaves and stock. 4. Cook for a fwe 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.
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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.
56
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.
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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 fresco 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 fish and mak stock from bones. 2. Cut in to cubes fish fillet. 3. Make tomatoe concasse. 4. Add all ingredients to stock and let simmer it. 5. Add chilli b.T.
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Veal
Código
Notas
and potatoes stew Cocina Oriental
Clase
7
Ingredientes Huachinango entero3.000 Kg Cebolla cambray 0.200 Kg Nabo blanco 0.250 Kg Tamarindo fresco 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 fish and mak stock from bones. 2. Cut in to cubes fish fillet. 3. Make tomatoe concasse. 4. Add all ingredients to stock and let simmer it. 5. Add chilli b.T.
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Recetario de Cocina Oriental Editado por el Instituto Culinario de México A. C. Noviembre, 2005 Puebla, Pue. México
Fotos portada: Autores varios Fotos de recetas, diseño e impresión: Departamento Editorial ICUM Puebla El Instituto Culinario de México se reserva los derechos sobre el material intelectual y gráfico de este recetario interactivo. Se prohibe su copia, aun de carácter privado, alquiler o ejecución pública por cualquier medio.
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