Chinese Sweet Corn Soup

2 cups sweet corn (1 cup slightly mashed and 1 cup whole)
2 tbsp corn flour mixed with 4-5 tbsp water
6 cups veg stock
1.5 tsp sugar
Salt to taste
1/2 tsp soy sauce
1 tsp vinegar

In a heated sauce pan add oil and then the mashed and unmashed sweet corn. Then add the vegetable stock. Then the sugar and salt, soy sauce and vinegar. Give it a boil then simmer till everything cooked and serve.

Chinese noodles with Stir fry vegetables

(for making noodles rule is:  for every 100 gm rice flour- use 1 egg) 1 kg flour-10 eggs.with chinese 5 spice powder, run in dough maker and keep for 1/2 hr  and then roll out and cut strips)
boil 2 saucepan with water and salt it and boil noodles..drain and oil it to prevent sticking
boil water .salt it.-salt protects the green colour of veg-broccoli-asparagus (for a stir fry, asparagus should be ideally boiled only 10-12 sec) baby corn and button mushrooms..take them out in cold water..drain it for stir fry
heat pan very hot..sesame oil -add chopped garlic chopped ginger -red chillies chopped the in oreder-shitake mushrooms then other veggies..light n dark soy sauce and 1/2 cup veg stock with 2 tsp corn flour. Stir it well. In a hot pan add chopped garlic to sesamr oil and light soy sauce. Toss well.
Take it out in a serving dish and arrange the stir fried veggies around the noodles and serve a hearty meal.


Soya Chicken

500 gm chicken boneless
rice wine vineger
hoisin sauce
char siu sauce
sesame oil
in a bowl marinate chicken with dark soy sauce, chopped ginger, hosin sause, char su sauce, sesame oil
Then fry in butter.In the last stages add rice wine vineger. Cook some more and serve garnished with cilantro
no xtra salt needed as salt in sauces

Sunset Chicken
marination
2 oranges
50 casto sug
50 gm corn starch
500 gm maida
2 cup orange juice

sole fish
batter: maida corn flour and egg white (1)
glaze: rind of ornge ..rind
orange juice boil with sugar and rind
cook pineapple for garnish ..fry on both sides


mix the batter

Chinese Saiwoo Vegetables

2 green chillies
1 tbsp ginger chopped
spring onions chopped
1 tbsp honey
3 pods garlic
schezwan sauce or chilli sauce
1 tbsp soy and sugar
5 big tbsp cornflour
1 cup green bell pepper chopped lengthwise
1 cup carrot chopped lengthwise
1 tsp of 5 spice powder (chinese spice)

Add 2 tbsp of water to 5 tbsp of cornflour and coat veggies in the prepared batter. Coat then pepper in batter and then deep fry in (high flame) oil. Then the carrots.

Sauce:
In a hot pan add 1 tbsp of honey the 2 tsp of sugar and then 1 tsp of 5 spice powder (chinese spice).

In another hot pan add chopped ginger garlic and chopped green chillis and kutilal chillis (4-5 nos) and then schezwan sauce.
Add the sauce from above process. Then add the fried veggies and mix well.