Cocina Oriental

Cocina Oriental

Cocina Oriental

RECETARIO DE COCINA ORIENTAL

RECETARIO DE COCINA ORIENTAL

7

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SEMESTRE

SEMESTRE

Alumno:_______________________________________________________

Alumno:_______________________________________________________

Che

Che Instructor:__________________________________

Instructor:________________________________________________

______________

Grupo:____________________ Matrícula:________________________

Grupo:____________________ Matrícula:________________________

Tel.:_______________________

Cel.:___________________________

Tel.:_______________________

Cel.:___________________________

RECETARIO DE COCINA ORIENTAL

RECETARIO DE COCINA ORIENTAL

7

7

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o

SEMESTRE

SEMESTRE

Alumno:_______________________________________________________

Alumno:_______________________________________________________

Che

Che Instructor:__________________________________

Instructor:________________________________________________

______________

Grupo:____________________ Matrícula:________________________

Grupo:____________________ Matrícula:________________________

Tel.:_______________________

Cel.:___________________________

Tel.:_______________________

Cel.:___________________________

C Claselase11

Cream

Cream o o sweet sweet corn corn and and ish ish soup soup 55 Stir

Stir ried ried shrimps shrimps and and chicken chicken whit whit cucu cucu 66 Steamed

Steamed egg egg whit whit meat meat and and shrimp shrimp sauce sauce 77 Quickly

Quickly braised braised chicken, chicken, chilies, chilies, pepper pepper and and black black beans beans 88 C

Claselase22

Chicken

Chicken bamboo bamboo shots, shots, black black mushroom mushroom 99 Chinese

Chinese cabbage, cabbage, noodles, noodles, dried dried shrimps shrimps 1010 E

E u u noodles noodles in in soup soup 1111 C

Claselase33

Bee

Bee tenderloin tenderloin in in oyster oyster sauce sauce 1212 Stewed

Stewed brisket brisket o o bee bee whit whit turnips turnips 1313 Stir

Stir ried ried bee, bee, squid squid mushroom mushroom and and baby baby corn corn 1414 Stir

Stir ried ried bee bee tenderloin tenderloin in in bird´s bird´s ne ne 1515

C Claselase44

Wonton

Wonton in in soup soup 1616

Sweet

Sweet and and sour sour pork pork 1717

Yin

Yin and and yang yang rice rice 1818

Spare

Spare rib rib and and salted salted clam clam 1919 Shredded

Shredded pork pork black black mushroom mushroom celery celery noo. noo. 2020

C Claselase66

Toriniku

Toriniku tatsuta tatsuta age age deep deep ried ried chicken chicken 2121 Tonkatsu

Tonkatsu ried ried breaded breaded pork pork cutlet cutlet 2222 Karei

Karei no no kara kara age age 2323

Tempura 24

Tempura 24

Ebi

Ebi no no oroshi oroshi 2525

C Claselase77

Hosamaki

Hosamaki and and nigiri nigiri sushi sushi rolls rolls 2626 Gyuniku

Gyuniku to to broccoli broccoli 2727

Buta

Buta no no kaku kaku ni ni 2828

Chizuken

Chizuken ni ni simmered simmered chicken chicken 2929 Ebi

Ebi nokimi nokimi ni ni golden golden prawns prawns 3030

C Claselase88

Malu

Malu curry curry hot hot ish ish 3131

Dhallo

Dhallo temperadu temperadu spicy spicy ried ried squid squid 3232 Isso

Isso kirata kirata prawn prawn chili chili 3333

Ghee

Ghee rice rice 3434

Potato

Potato badun badun spiced spiced potatoes potatoes 3535

C Claselase99

Harak

Harak mas mas curry curry coriander coriander bee bee 3636 Mas

Mas badum badum dry dry ried ried bee bee 3737 Bolle

Bolle curry curry meat meat 3838

Abba

Abba mas mas curry curry hot hot mustard mustard bee bee 3939 Kaha

Kaha bath bath basmatic basmatic rice rice 4040

C Claselase1111

Fried

Fried egg egg noodles noodles with with chicken chicken and and bamboo bamboo 4141 Fried

Fried vermicello vermicello with with pork pork 4242 Green

Green chilli chilli paste paste 4343

Sweet

Sweet crispy crispy 4444

Thai

Thai ried ried noodles noodles 4545

C Claselase1212

Squids

Squids with with vegetables vegetables in in oyster oyster sauce sauce 4646 Prawn

Prawn chili chili 4747

Steamed

Steamed musseli musseli in in basil basil 4848 Sauteed

Sauteed crab crab claws claws 4949

Sour

Sour prawn prawn soup soup 5050

C Claselase1313

Fried

Fried bee bee whit whit basil basil 5151 Green

Green bee bee chili chili 5252

Muslim

Muslim chilli chilli 5353

Bee

Bee whit whit lime lime 5454

Hot

Hot and and sour sour bamboo bamboo salad salad 5555

C Claselase1414

Braised

Braised spicy spicy pork pork 5656

Fresh

Fresh seaood seaood salad salad 5757

Spiced

Spiced seaood seaood in in soup soup 5858 Veal

Veal and and pottoes pottoes stew stew 5959

ÍNDICe

ÍNDICe

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 proesional, desde el corte básico de

las verduras, su identicación, preparación y cocción, así como las salsas madres de

la cocina con sus derivadas, además de salsas contemporáneas con dierentes 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 proesión, 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.

Notas

Ingredientes

Procedimiento

C

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oup

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.

Filete de Pescado 0.250 kg Sal de Mesa 0.020 kg Aceite de Sesamo (Ac.Ajonjoli) 0.100 l Pimienta Bca En Fecula de Maiz 0.020 kg Agua Puriicada 1.000 l Fondo de Pollo 2.000 l Crema de Maíz 1.000 Btl Harina de Maiz 0.020 kg Huevo Fresco 0.100 kg Cilantro Seco 0.100 kg Jamon Ahumado 0.100 kg 1 I 0204

Notas

Ingredientes

Procedimiento

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tIr

f

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a

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C

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1. Cut chicken breast in to slices.

2. Clean the shrimps, both o them seasoning wtih cornlour, 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.

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 puriicada 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 reinada 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 1

Notas

Ingredientes

Procedimiento

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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.

Clara de huevo 0.180 Kg Fondo de pollo 0.225 L Clara de huevo 0.150 Kg Sal de mesa 0.005 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

Cilantro resco 0.015 Kg 1

Notas

Ingredientes

Procedimiento

Q

uICkly

B

raIseD

C

hICkeN

, C

hIlIs

, p

epper

a

ND

B

laCk

B

eaNs

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.

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 reinada 0.015 Kg Salsa de soya 0.010 Btl Harina de maiz 0.010 Kg 1 I 0202

Notas

Ingredientes

Procedimiento

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ushroom

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 sot. 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.

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 reinada 0.015 Kg Cebolla cambray 0.020 Kg Fondo de pollo 0.100 L 2 I 0207

Notas

Ingredientes

Procedimiento

C

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aBBage

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1. Cut cabbage in ti 1 or 5 cm pieces. 2. Soak noodles and shrimps until sot.

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.

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 reinada

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

2

Notas

Ingredientes

Procedimiento

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ooDles

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oup

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. Transer all ingredients to a casserole. 10. Serve with shredded ham on top.

Agua puriicada 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 resco 0.050 Kg Ba me noodles 0.500Paq 2 I 0208

Notas

Ingredientes

Procedimiento

B

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eNDerloIN

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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.

Filete de res (Bee 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 0.015 L Fondo de pollo 0.050 L Harina de maiz 0.015 Kg 3 I 0210

Notas

Ingredientes

Procedimiento

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urNNIps

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 beore serving. 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 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

3

Notas

Ingredientes

Procedimiento

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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 ater 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

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 3 I 0204

Notas

Ingredientes

Procedimiento

s

tIr

f

rIeD

B

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eNDerloIN

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1. Prepare marinade, ammiting soy sauce, and step bee or 20 minutes.

2. Just beore 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.

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 puriicada 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 0.050 Kg Harina de trigo 0.015 Kg Sal de mesa 0.005 Kg 3

Notas

Ingredientes

Procedimiento

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oup

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.

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

Notas

Notas

Ingredientes

Ingredientes

Procedimiento

Procedimiento

CoCINaoCINaoorIeNtalrIeNtal

Código Código

s

s

weet

weet

a

a

ND

ND

s

s

our

our

p

p

ork

ork

1. Marinar el puerco en salsa

1. Marinar el puerco en salsa de soya light.de soya light. 2. Poner en harina de maiz hasta

2. Poner en harina de maiz hasta que se seque el puerco.que se seque el puerco. 3. Freir proundo el pu

3. Freir proundo el puerco por los erco por los lados.lados. 4. Salsa: poner a hervir el vinagre, añadir la sal

4. Salsa: poner a hervir el vinagre, añadir la sal y azucar. Unay azucar. Una vez disuelta el azucar, añadir la salsa catsup. Cuando la vez disuelta el azucar, añadir la salsa catsup. Cuando la mezcla vuelva a

mezcla vuelva a hervirhervir, agregar salsa , agregar salsa de soya.de soya. 5. Re

5. Revolver el puerco en volver el puerco en salsa y servir con arroz al vapor.salsa y servir con arroz al vapor.

Lomo

Lomo de de cerdo cerdo 0.750 0.750 KgKg Salsa

Salsa de de soya soya 0.045 0.045 LtLt Chile serrano ve

Chile serrano verde0.040 rde0.040 KgKg Harina

Harina de de maiz maiz 0.250 0.250 KgKg Aceite

Aceite vegetal vegetal 0.250 0.250 LtLt Pimiento verde resco Pimiento verde resco

1.250 Kg 1.250 Kg Cebolla

Cebolla cambray cambray 1.000 1.000 KgKg Piña

Piña de de 1.5 1.5 Kg Kg 2.000Pza2.000Pza Salsa catsup en rasco bco Salsa catsup en rasco bco

0.450 Kg 0.450 Kg Azucar

Azucar bca bca 0.045 0.045 KgKg Vinagre de caña bco Vinagre de caña bco

0.750 Lt 0.750 Lt

4 4

Notas

Notas

Ingredientes

Ingredientes

Procedimiento

Procedimiento

CoCINaoCINaoorIeNtalrIeNtal

Código Código

yIN

yIN aND

aND yaNg

yaNg rICe

rICe

1. Ch

1. Chops ops spare rib across the bones in to bite size piecesspare rib across the bones in to bite size pieces and blanch them in boiling water or 2

and blanch them in boiling water or 2 minutes.minutes. 2.

2. Remove Remove and set aside.and set aside.

3. Clean the carp throughly and set 3. Clean the carp throughly and set aside.aside. 4. Bring the chicken stock and water to biol. In a

4. Bring the chicken stock and water to biol. In a clay pot.clay pot. 5. Add all ingredients and when mixture

5. Add all ingredients and when mixture boils again lowerboils again lower heat to medium.

heat to medium. 6. Cook or 5 minutes. 6. Cook or 5 minutes.

7. Lower heat and simmer gently ot 15 more minutes. 7. Lower heat and simmer gently ot 15 more minutes.

Costilla

Costilla de de cerdo cerdo 0.500 Kg0.500 Kg Filete de robalo

Filete de robalo Entero

Entero 0.750 0.750 KgKg Fondo

Fondo de de pollo pollo 0.500 0.500 LtLt Agua

Agua puriicada puriicada 0.500 0.500 LtLt Ciruela

Ciruela roja roja 0.1000.100 Jengibre

Jengibre 0.020 0.020 KgKg Cebolla

Cebolla cambray cambray 0.050 0.050 KgKg

4 4

Notas

Notas

Ingredientes

Ingredientes

Procedimiento

Procedimiento

CoCINaoCINaoorIeNtalrIeNtal

Código Código

s

s

pare

pare

r

r

IB

IB

a

a

ND

ND

s

s

alteD

alteD

C

C

lam

lam

1. Mezclar los ingredientes para la marinada. 1. Mezclar los ingredientes para la marinada.

2. Porcionar las pechugas de pollo y agregarlas a la mitad de la 2. Porcionar las pechugas de pollo y agregarlas a la mitad de la

marinada. Poner aparte. marinada. Poner aparte.

3. Limpiar los camarones y secarlos con papel absorbente. 3. Limpiar los camarones y secarlos con papel absorbente. 4. Mezclar los camarones con la otra mitad de la marinada y 4. Mezclar los camarones con la otra mitad de la marinada y

rerigerar por 30 minutos. rerigerar por 30 minutos. 5. Calentar 4 cucharadas de aceite

5. Calentar 4 cucharadas de aceite y y añadir una cucharadita deañadir una cucharadita de  jengibre porcionado.

 jengibre porcionado.

6. Cuando este caliente, agregar los huevos batidos. Al momento 6. Cuando este caliente, agregar los huevos batidos. Al momento

de que esten parcialmente estables , agregar el arroz. de que esten parcialmente estables , agregar el arroz. 7. Freir en poco aceite por 2 minutos, hasta que los huesos se 7. Freir en poco aceite por 2 minutos, hasta que los huesos se

truenen. truenen.

8. Añadir la salsa de soya y el ondo, mantener riendo en poco 8. Añadir la salsa de soya y el ondo, mantener riendo en poco

aceite. aceite.

9. Pasarlo a un platon. 9. Pasarlo a un platon.

10. Calentar 225 ml. De aceite, añadir los camarones revolviendo 10. Calentar 225 ml. De aceite, añadir los camarones revolviendo

para separar. Sacarlo y mantener aparte. para separar. Sacarlo y mantener aparte.

11. Agregar el

11. Agregar el pollo al aceite revolviendo otra vez para separarpollo al aceite revolviendo otra vez para separar.. Sacarlo y mantener aparte.

Sacarlo y mantener aparte.

12. Cocer los chicharos en 8 cucharadas de agua con una 12. Cocer los chicharos en 8 cucharadas de agua con una cucharadita de sal por 5 minutos. Escurrirlos y ponerlo aparte cucharadita de sal por 5 minutos. Escurrirlos y ponerlo aparte 13. Calentar una cucharadita de aceite, añadir 1/2 cucharadita de 13. Calentar una cucharadita de aceite, añadir 1/2 cucharadita de

Jengibre y 1/2 cucharadita de ajo. Jengibre y 1/2 cucharadita de ajo. 14. Cuando se perciba el

14. Cuando se perciba el aroma regresar los camarones y losaroma regresar los camarones y los Chicharos al sarten.

Chicharos al sarten.

15. Añadir los ingredientes de la salsa blanca y ponerlos a hervir 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 16. Poner el arroz rito en mas de la mitad del plato, dejando la

salsa a un lado del plato. salsa a un lado del plato. 17. Cuando se perciba

17. Cuando se perciba el el aroma aroma regresar el pollo al regresar el pollo al sarten.sarten. 18. Agregar los ingredientes de

18. Agregar los ingredientes de la salsa roja y la salsa roja y ponerlos a hervir.ponerlos a hervir. 19. Poner sobre el arroz rito.

19. Poner sobre el arroz rito. 20. Quitar el papel a

20. Quitar el papel a luminio y servir.luminio y servir. Clara

Clara de de huevo huevo 0.030 0.030 KgKg Harina

Harina de de maiz maiz 0.030 0.030 KgKg Aceite

Aceite de de sesamo sesamo 0.015 Lt0.015 Lt Sal

Sal de de mesa mesa 0.005 0.005 KgKg Leche pasteurizada

Leche pasteurizada 0.030 0.030 LtLt Harina

Harina de de maiz maiz 0.015 0.015 KgKg Sal

Sal de de mesa mesa 0.005 0.005 KgKg Pechuga

Pechuga de de pollo pollo 0.300 Kg0.300 Kg Camaron Camaron u u 15 15 0.250 0.250 KgKg Aceite de Cacahuate Aceite de Cacahuate 0.030 Lt 0.030 Lt Jengibre Jengibre 0.015 0.015 KgKg Huevo

Huevo resco resco 0.100 0.100 KgKg Arroz

Arroz precocido precocido 0.225 0.225 KgKg Salsa

Salsa de de soya soya 0.030 0.030 BtlBtl Fondo

Fondo de de pollo pollo 0.080 0.080 LtLt Aceite de

Aceite de cacahuate0.100 cacahuate0.100 LtLt

Chicharo congelado0.050 Kg Chicharo congelado0.050 Kg Sal

Sal de de mesa mesa 0.050 Kg0.050 Kg Jengibre

Jengibre 0.015 0.015 KgKg Ajo

Ajo entero entero 0.015 0.015 KgKg Salsa

Salsa catsup catsup 0.022 0.022 KgKg Fondo

Fondo de de pollo pollo 0.080 0.080 LtLt Harina

Harina de de maiz maiz 0.015 0.015 KgKg Azucar

Azucar bca bca 0.015 0.015 KgKg Salsa

Salsa de de soya soya 0.015 0.015 LtLt Fondo

Fondo de de pollo pollo 0.060 0.060 LtLt 4 4

Notas

Ingredientes

Procedimiento

s

hreDDeD

p

ork

B

laCk

m

ushrooms

C

elery

N

oo

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. Transer 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. Transer noodles to a serving plate, place pork, mushroom and celery on top as garnish. 14. Pour sauce over and serve.

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

Notas

Ingredientes

Procedimiento

t

orINuku

t

atsuta

a

ge

D

eep

f

rIeD

C

hICkeN

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.

Muslo de pollo 0.750 Kg Fecula de maiz 0.090 Kg Aceite vegetal 0.060 Li Limon verde

Sin semilla 0.050 Kg Perejil liso resco 0.030 Kg Salsa de soya 0.060 Lt Sake (vino de Arroz) 0.030 Lt Azucar bca 0.015 Kg Jengibre 0.015 Kg 6

Notas

Ingredientes

Procedimiento

t

oNkatsu

f

rIeD

B

reaDeD

p

ork

C

utlet

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 proundidad 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.

Lomo de cerdo 0.500 Kg Sal de mesa 0.005 Kg Pimienta negra En polvo 0.005 Kg Harina de trigo Extra ina 0.060 Kg Huevo resco 0.100 Kg Aceite vegetal 0.060 Lt Lechuga rancesa 0.500 Kg Pan molido japones

0.250 Kg Limon verde 0.050 Kg Mostaza resca 0.020 Fco Salsa inglesa 0.030 Lt Salsa catsup 0.030 Kg Salsa de soya negra0.030 Lt

Vino amarillo de arroz 0.030 Lt

Notas

Ingredientes

Procedimiento

k

areI

N

o

k

ara

a

ge

1. Lay ish illet on a cutting surae, 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.

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

Notas

Ingredientes

Procedimiento

t

empura

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. Camaron u15 0.450 Kg Cebolla bca 0.150 Kg Pimiento verde 0.060 Kg Zanahoria entera 0.050 Kg Champiñon resco 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 puriicada 0.250 Lt Harina de arroz 1.000 Kg Aceite vegetal 0.500 Lt Algas secas 1.000 Kg Rabano bco 0.500 Kg 6

Notas

Ingredientes

Procedimiento

e

BI

N

o

o

roshI

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. Careully lower shrimps by spoonuls 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.

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

Notas

Ingredientes

Procedimiento

h

osamakI

a

ND

N

IgIrI

s

ushI

r

olls

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 beore.

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.

Vinagre de arroz 0.200 Lt Pepino resco 0.500 Kg Pasta wasabi 0.015 Kg Salmon resco 0.250Pza Camaron u15 0.250 Kg Atun resco lomo 0.250 Btl Pasta wasabi 0.015 Kg Agua puriicada 0.020 Lt Salsa de soya 0.050 Lt

Algas secas 1.000Paq

Pepinillo takuan 0.500 Fco

Surimi 0.500 Kg

Poro chino

(Daikon vegetal) 0.500Paq

Notas

Ingredientes

Procedimiento

g

yuNIku

t

o

B

roCColI

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.

Sirlon de res 0.200 Kg

Brocoli 0.300 Kg

Champiñon resco 0.300 Kg

Ajo entero 0.030 Kg

Aceite vegetal 0.030 Lt Sake vino de arroz 0.015 Lt Vinagre de arroz 0.015 Lt Aceite de sesamo 0.015 Lt Agua puriicada 0.015 Lt Azucar bca 0.015 Kg Fecula de maiz 0.030 Kg 7

Notas

Ingredientes

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 surace careully 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 rerigerate 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. Hombro de puerco sin

hueso 1.000 Kg

Agua puriicada 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

Notas

Ingredientes

Procedimiento

C

hIzukeN

N

I

s

ImmereD

C

hICkeN

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 beore serving in individual bowls. 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

Notas

Ingredientes

Procedimiento

e

BI

N

okImI

N

I

g

olDeN

p

rawNs

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. Camaron u16-20 0.500 Kg

Papa bca cambray 0.340 Kg Dashi

(Katsou dashi) 0.200 Kg Sake vino de arroz 0.045 Lt Vino amarillo mirin 0.090 Lt Salsa de soya light 0.060 Btl Chicharo limpio 0.170 Kg Fecula de maiz 0.045 Kg Yema de huevo 0.100 Kg Limon sin semilla 0.050 Kg

Notas

Ingredientes

Procedimiento

m

alu

C

urry

h

ot

f

Ish

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.

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

8

Paprika dulce 0.030 Kg Tomate guajillo 0.300 Kg Lima entera 0.060 Kg Leche de coco 0.500 Lta Agua puriicada 0.125 Lt Sal de mesa 0.005 Kg

Notas

Ingredientes

Procedimiento

D

hallo

t

empuraDu

s

pICy

f

rIeD

s

QuID

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.

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 puriicada 0.125 Lt Sal de mesa 0.005 Kg Calamar mediano 1.000 Kg

Notas

Ingredientes

Procedimiento

I

sso

k

Irata

p

rawN

C

hIllI

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.

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 puriicada 0.070 Lt Canela en polvo 0.015 Kg Agua puriicada 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 8

Notas

Ingredientes

Procedimiento

g

hee

r

ICe

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. Transer to serving dish and serve hot garnished with resh mint leaves.

Arroz basmati 0.500 Kg Fondo de cordero 0.625 Lt Yoguth natural sin azucar

0.125 Lt Agua puriicada 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 8 Sal de mesa 0.005 Kg Pimienta negra entera

0.005 Kg Semillas de pimiento

Notas

Ingredientes

Procedimiento

p

otato

B

aDuN

s

pICeD

p

otatoes

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.

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

Notas

Ingredientes

Procedimiento

h

arak

m

as

C

urry

C

orIaNDer

B

eef

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.

Bola de res 0.700 Kg Agua puriicada 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

Notas

Ingredientes

Procedimiento

m

as

B

aDum

D

ry

f

rIeD

B

eef

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.

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 9

Leche de coco 0.250 Lta Aceite vegetal 0.060 Lt Sal de mesa 0.025 Kg

Notas

Ingredientes

Procedimiento

B

olle

C

urry

m

eat

1. Mix all chopped ingredients egg yolks and salt well in to minced bee.

2. Shape in to uniorm 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.

Carne de res molida

0.500 Kg Cebolla bca 0.050 Kg Ajo entero 0.015 Kg Jengibre 0.015 Kg Menta resca 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

9

Chile de arbol molido 0.015 Kg

Turmerio 0.075 Kg

Aceite vegetal 0.030 Lt Agua puriicada 0.250 Lt Leche de coco 0.250 Lta Sal de mesa 0.030 Kg Feno greco

Notas

Ingredientes

Procedimiento

a

BBa mas

C

urry

h

ot

m

ustarD

B

eef

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.

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 9 Turmerio 0.015 Kg Agua puriicada 0.500 Lt Sal de mesa 0.030 Kg Lima entera 0.030 Kg Te de limon 1.000Pza

Notas

Ingredientes

Procedimiento

k

aha

B

ath

B

asmatIC

r

ICe

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. Transer to serving dish and serve hot.

Arroz bastami 0.500 Kg Shallots 0.040 Kg Ghee en polvo 0.030 Kg Cardamomo 0.040 Kg Clavo en polvo 0.015 Kg Pimienta negra Entera 0.015 Kg Turmerio 0.015 Kg Te de limon En sobre 0.005 Cja Fondo de pollo 0.625 Lt Leche de coco 0.250 Lta Sal de mesa 0.030 Kg Canela en raja 0.015 Kg

Notas

Ingredientes

Procedimiento

f

rIeD

e

gg

N

ooDles

w

Ith

C

hICkeN

a

ND

B

amBo

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 sotened. Drain. 3. In a work, heat one tbsp oil and ry hal the garlic until

golden brown.

4. Add noodles and stir briely 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 briely ater 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. 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 Puriicada 0.030 Lt Cebolla Cambray 0.050 Kg

Notas

Ingredientes

Procedimiento

f

rIeD

V

ermICello

w

Ith

p

ork

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.

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 puriicada 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

Notas

Ingredientes

Procedimiento

g

reeN

C

hIllI

p

aste

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.

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 11

Notas

Ingredientes

Procedimiento

s

weet

C

rIspy

N

ooDles

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 briely.

11.Turn in to serving dish, sprinkle beansprouts, spring onion, ried egg pieces and chilli over the mixture. Aceite vegetal 0.060 Lt

Pasta de arroz 0.500Paq Agua puriicada 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 Tou 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

Notas

Ingredientes

Procedimiento

t

haI

f

rIeD

N

ooDles

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.

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 11

Limon verde sin semilla 0.050 Kg Retoño de bambu 0.030 Kg Germinado de soya0.500 Kg

Notas

Ingredientes

Procedimiento

s

QuID wIth

V

egetaBles IN

o

yster

s

auCe

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 briely 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.

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 puriicada 0.050 Lt Shitake secos (Hongos secos) 0.100 Kg Cebolla cambray 0.100 Kg Brocoli 0.500 Kg Chicharo Japones 0.500 Kg 12

Notas

Ingredientes

Procedimiento

p

rawN

C

hIllI

1. Heat oil in wok, add garlic, and ry until golden brown. 2. Add curry paste, stir and cook briely.

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.

Aceite vegetal 0.060 Lt

Ajo entero 0.030 Kg

Curry rojo en pasta 0.050 Kg Leche de coco 0.250 Lta Salsa de pescado 0.030 Lt Azucar bca 0.015 Kg Te de limon 0.020 Pza

Chile jalapeño rojo 0.020 Kg Abahaca resca 0.030 Kg Camaron u15 0.700 Kg

Notas

Ingredientes

Procedimiento

s

teameD

m

usselI

I

N

B

asIl

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.

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 12

Notas

Ingredientes

Procedimiento

s

auteeD

C

raB

C

laws

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 briely. 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.

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 12

Notas

Ingredientes

Procedimiento

s

our

p

rawN

s

oup

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.

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

Notas

Ingredientes

Procedimiento

f

rIeD

B

eef

w

Ith

B

asIl

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 briely.

6. Remove with a striner, drain quickly, sprinkle over the bee and serve.

Ajo entero 0.030 Kg

Semilla de cilantro 0.030 Kg Salsa de soya light 0.015 Kg

Azucar bca 0.015 Kg Pimienta blanca En polvo 0.015 Kg Filete de res (Caña de res) 0.300 Kg Albahaca resca 0.070 Kg Aceite vegetal 0.060 Lt Salsa de pescado 0.030 Lt 12

Notas

Ingredientes

Procedimiento

g

reeN

B

eef

C

hIllI

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.

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 13

Notas

Ingredientes

Procedimiento

m

uslIm

C

hIllI

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. Ater 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.

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

Notas

Ingredientes

Procedimiento

B

eef

w

Ith

l

Ime

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.

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