Chinese cuisine Cantonese region

Steamed spareribs Ingredients: 500g 10g 10g 20ml 15ml 10ml pork spareribs salted black beans (taosi) sugar soy sauce oyster sauce vegetable oil

Procedure: -chop spareribs into 1 inch - soak black beans in hot water for 5 minutes. Drain -place ingredients in a heat-proof dish. Turn and mix thoroughly Cover dish wall with foil. Place in a steamer and steam for 1 hour.

Chinese cuisine Cantonese region

Steamed siu mai Ingredients: 6 pcs Chinese mushrooms, dried 2pcs bamboo shoots, canned, drained cup shrimp 1 pc spring onion 300g ground pork 100g porkfat 15g peas 2g salt Pinch pepper 2g sugar 15ml vegetable oil 15g cornstarch 5ml sesame oil 1pck wanton skins

Procedure: -soak the dried mushrooms in hot water to cover for 25minutes. Drain and discard tough stalks -chop the mushroom caps -finely chop the bamboo shoots, prawns, and spring onion -lightly beat the eggs -mix all together in a bowl -place mixture in the middle of the wanton skin. -place in a steamer, 10-11 minutes

Chinese cuisine Shanghai region

Yang chow fried rice Ingredients: 3 cups 60g 45g 40ml 120g 25g 30ml 45g 3pcs 30g Tt

Cooked rice Shrimp Chinese sausage vegetable oil ham onion light soy sauce peas eggs spring onion salt,pepper,sugar

Procedure: -heat oil in a wok. Add onions,shrimps, and pork. Cook until shrimps turn pink -add remaining vegetables. Stir fry for 15 seconds. Then add beaten egg. Just before egg completely sets, add rice and stir well -add the rest of the ingredients.

Chinese cuisine Peking region

Peking snowflake shrimp balls

Ingredients: 250g cup 15g 2g 8ml 15g 15g 1pc 25g 2slices

shrimp pork fat water chestnut salt sherry spring onion ginger egg white cornstarch loaf bread

Procedure: -combine shrimp, pork fat, and water chestnut in a bowl, season with salt and sherry - chop ginger and spring onion, add 2/3 cup water and boil, Reduce by half cool and add to shrimp mixture -beat one eggwhite until stiff and fold into mixture. Lightly beat second eggwhite and add to shrimp mixture. Set aside in the chiller for 30 minutes -dry bread cubes in a pre heated oven -form shrimp into balls, roll evenly into croutons. Deep fry until golden

Chinese cuisine Sichuan and hunan region

Hunan chili squid

Ingredients: 250g 2g pc pc 20ml 2 slices Sauce 1tbsp 5g tbsp 5g 8ml 8g 8ml 8ml 5g

fresh squid salt red bell pepper green bell pepper vegetable oil ginger

lard garlic yellow bean paste sugar soysauce tomato paste chili oil sherry cornstarch

Procedure: - Clean squid under running water - Cut into rings, rub with salt - Cut peppers into similar sized pieces - Heat oil in a wok. When hot stir fry ginger for 30 seconds - Add squid and stir fry for 1 minute and remove - Add shortening to wok, add garlic,yellow bean paste, sugar, soy sauce, tomato paste, chili oil and chili sauce - Add sherry and blended cornstarch Return squid to pan, coat with sauce - Stir in peppers

Japanese cuisine

Tempura Ingredients: 8pcs Prawn, large 2tbsp all purpose flour

Batter; 1pc 1 cup cup cup 1/8 tbsp 2trays 5cups 5g

large egg cold water all purpose flour cornstarch baking powder cube ice vegetable oil salt

Dipping sauce; 100g radish, white 25g ginger cup mirin cup soy sauce 1cup water 2tbsp dashi

Thailand cuisine Pad thai Ingredients: 7oz 3tbsp 1tbsp 2tbsp 1pc

rice noodles cooking oil garlic onion sliced egg

 cup 4tbsp 3oz tbsp 3tbsp 2tbsp 4tbsp tbsp 2tbsp 6oz 1/3 cup cup 1pc

shredded chicken breast diced firm yellow bean curd prawns, shelled and deveined radish sugar fish sauce vinegar paprika roasted peanuts bean sprouts spring onion, cut 1 length ground chili fresh lime, sliced

Procedure: -in a large frying pan, heat oil over medium high, saut the garlic onion, radish for a minute - add the egg and keep stirring -add the prawns, chicken, bean curd and the noodles - season with sugar, fish sauce, vinegar, paprika, and 1 tbsp peanuts -toss and cook for 10 minutes, until noodles turn soft. -add the spring onion, ground chili, half of the bean sprouts, and remove from heat -garnish with 1 tbsp of chopped roasted peanuts - serve with the remaining bean sprouts with the lime on the side.

Thailand cuisine Tom yum gkoong Ingredients: 250g 2stalks 750ml 30g 3pcs 2pcs

Prawns lemongrass shrimp stock galangal kaffir lime leaves labuyo

40g 1T 12T 150g 120g 10g 1T Tt 1dzn

onion chili paste Tamarind water straw mushrooms tomato spring onion nam pla lime juice, brown sugar cilantro leaves

Indian cuisine Vegetable biryani Ingredients: 2tbsp 1pc 1tsp 2cloves 2tsp 1tsp tsp 1tsp

ghee onion ginger garlic ground cumin ground turmeric chili powder garam masala

1pc 2cups 3cups 1pc 100g 1cup

lemon basmati rice water carrot green beans cauliflower

Indonesian cuisine Ginger pork 300g 2 12pcs 3pcs 2tbsp 5pcs 2pcs 3pcs 1pc pork leg ginger chili shallots oil kaffir leaves turmeric lemon grass large tomato