Nutriasia Foodservice Inc.
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Kung Pao Chicken Procedure
1. Marinate 500 g chicken in 1 1/2 Tbsp light soy sauce and 1 Tbsp cooking wine. Massage for 2–3 minutes, then mix in 1 tsp baking soda and 3 Tbsp cornstarch. Marinate for 15 minutes. 2. In a bowl, mix 1/4 cup brown sugar, 3 Tbsps water, 2 Tbsps sriracha, 2 Tbsps cooking wine, 2 Tbsps soy sauce, 2 tsp oyster sauce, and 1 Tbsp cornstarch until sugar dissolves. Set aside. 3. Toast 1 Tbsp peppercorns in a dry pan for 2 minutes. Lightly pound and set aside. 4. Heat wok until smoking hot. Add 3 Tbsps oil and chicken. Stir-fry for 3–4 minutes until browned. Set aside. 5. Fry 100 g cashew nuts until lightly browned. Add peppercorns, 4–5 cloves chopped garlic, 4 slices ginger, 1/2 pc diced red bell pepper, and 1/2 pc diced green bell pepper. Stir-fry for 2–3 minutes. 6. Return chicken to wok. Stir-fry 3–4 minutes. Add sauce and cook until thick. Drizzle with 2 tsps sesame oil, then garnish with chopped cilantro and 1/2-inch slices of leeks.
Char Siu Bao Procedure
1. Score 1 kg pork belly on the meat side. In a pot, boil 1/2 cup light soy sauce, 1/2 cup brown sugar, 1/4 cup ketchup, 10 cloves garlic, 1 Tbsp five spice, 1/4 tsp ground black pepper, 1/4 cup hoisin, 3 Tbsps cooking wine, and 1 1/2 cups water. Let cool. Marinate pork for at least 6 hours. 2. Roll the pork skin side out, tie with twine, and return to the marinade. Cover and simmer for 2 hours. 3. Remove pork, drain excess sauce, wrap in cling film, and chill. Reserve sauce. 4. Unwrap, remove twine, and slice into 1cm rounds. Grill while basting with sauce. 5. For the pickled onions, whisk together 1 Tbsp vinegar, 2 tsps fish sauce, and 2 tsps white sugar until dissolved. Add 50 g thinly sliced red onion and submerge. 6. Steam and pan-fry 6 pcs buns. Fill each bun with 30 g sliced cucumber, 20 g julienned carrots, 2 slices grilled char siu, and about 1 g pickled onions. Top with peanuts and cilantro.
Golden Flying Noodles Procedure
1. To make the spiced oil, heat 1/4 cup canola oil with 2 tsps atsuete seeds, 1/2 tsp Sichuan peppercorns, 2 pcs star anise, 1 piece cinnamon bark, and 1/2 tsp chili flakes until fragrant. Strain and set aside. 2. In a hot wok, 70 g sliced white onion and 5 g minced ginger in 2 Tbsps spiced oil. Add 100 g ground pork and cook until browned. 3. Mix in 1 Tbsp peanut paste and 2 tsps brown sugar. Add 70 g julienned carrots, 30 g julienned red bell pepper, 30 g fermented black beans, 50 g mushrooms, and 3 pcs shrimp. Sauté for 2 minutes. 4. Add 2 Tbsps cooking wine, 1 Tbsp Lauriat Gold, and a slurry made of 1/2 Tbsp cornstarch mixed with 1/4 cup water. Cook until sauce thickens. Finish with 1 tsp sesame oil. 5. Soak 150 g egg noodles in water to soften. Heat oil in a pot with a wire rack. Shape noodles and ladle hot oil over until crisp. 6. Transfer noodles to a plate and pour sauce. Garnish with leeks.
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