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花月楼

Moon Flower

18 Best Special Homemade Recipes 18道家常健康小菜

马竞德著 Written by Michel Ma


Chef Michel Ma After graduated in 1976 at the top of his class from the Beijing Technical College, Restaurant Management School. He received his Bachelors Degree in Hospitality, from Ching Hua International University in 1978 (School of Hospitality Management, graduate with honors). He is also the recipient of the Ward Arbury Award and Alumni of the Year in 1993. In the years directly following school, he pursued classical cooking techniques from opportunities that permitted him the ability to expand and experiment with his vision. Chef Michel Ma fulfilled an ambition and personal goal with tenure in the kitchens of Shangri-La Hotel in Beijing and Royal Emperor Restaurant in Shanghai. As he matured, his confidence and individual style were apparent. In the spirit of adventure and opportunity, Allen chose Shanghai to blaze his own signature and forge his career. Michel immediately identified Shanghai’s natural resources as a fountainhead for unique culinary combinations. While working at the Turnberry Isle Resort, he invented and explored the possibilities of juxtaposing fresh local fish and tropical fruits. Adapting his training and technique in the creative inquisitive manner of a master and visionary, Chef Michel synthesized the essence of his adopted region. This fusion he sought would render a stimulating, satisfying and refreshing plate, but stand alone as a new Chinese Cuisine. His dramatic translation of the bounty of Shanghai’s foodstuffs became NEW WORLD CUISINE, an innovative signature and important contribution to Chinese Culinary craftmanship. Michel continues to develop more the Traditional Chinese Cuisine. Although he has expanded beyond the local-region definition and now draws equal and exciting strength from the China, South East Asia and modern Japanese influences. After seveal years, he decided to back to basic, he knows that simple is the best, the best taste in the world is the taste of home, he founded the Moon Flower, provide the food that may exist in every people’s memories. Back to innocent.


Content Rices 03 04 05 06

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YangZhou Fried Rice Mixed Vege Fried Rice Salted Chicken Fried Rice Salmon Fried Rice

Small Dishes

7 12

07 08 09 10

Vinegar Steamed Prawn Plum Braised Chicken Thick Soup Tofu Sweet Potatos and Mushrooms

Soups 11 12 13 14

Lotus Roots Chicken Soup Mixed Vege Soup Essence Ox Tail Soup Seafood and Tofu Miso Soup

Noodles

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15 16 17 18

Fried Soyabean Sauce Noodle Chinese Medicine Noodle Wantan Noodle Sesame Noodle


YangZhou Fried Rice Ingredients: 3 cups cooked, cold rice (preferably precooked half to one day in advance) 1/2 cup shelled and cleaned shrimps 1/2 cup Chinese barbecued pork 1/2 cup green peas 2 eggs – lightly beaten 3 stalks green onion (scallions) – chopped 3 Tbsp cooking oil Ingredients: 1/4 tsp salt 1/4 tsp sugar

Method: 1. Add Ingredients A to shrimps and let marinate for 20 minutes. 2. Heat wok on medium heat and add cooking oil. Fry Ingredients B for a few seconds till they impart their aroma, then add shrimps. Stir-fry till shrimps change colour & dish up, leaving oil in wok. 3. Pour in beaten eggs and scramble slightly. Add in rice & Ingredients C - stirfry for a few seconds. Then add barbecued pork and green peas. Continue frying for several minutes till rice is aromatic. 4. Add green scallions and turn off heat.

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5. Mix well. Ready to serve.


Mixed Vege Fried Rice Ingredients: 3 cups precooked white rice ¾ cup sweet basil leaves 2 eggs 2 Tbsp cooking oil 1 tsp of fried shallot oil and some fried shallots (optional) Seasoning sauce ½ tsp salt ½ tsp sugar 1 tsp soy sauce a dash of pepper 1 to 2 Tbsp water

Method: 1. Put in the cooking oil in wok or pan over medium heat. Swirl the oil around the pan so that food will not stick 2. Pour in the eggs – scrambling it after a few seconds.When eggs are half-cooked, put in the rice to stir-fry. Keep on turning and frying. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Salted Chicken Fried Rice Ingredients: 3 cups cooked, cold rice (preferably precooked half to one day in advance) 1/2 cup shelled and cleaned shrimps 1/2 cup Chinese barbecued pork 1/2 cup green peas 2 eggs – lightly beaten 3 stalks green onion (scallions) – chopped 3 Tbsp cooking oil Ingredients: 1/4 tsp salt 1/4 tsp sugar

Method: 1. Add Ingredients A to shrimps and let marinate for 20 minutes. 2. Heat wok on medium heat and add cooking oil.

3. Pour in beaten eggs and scramble slightly. Add in rice & Ingredients C - stir-fry for a few seconds. 4. Add green scallions and turn off heat. 5. Mix well. Ready to serve.

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Salmon Fried Rice Ingredients: 2 bowls leftover rice 200 gm salmon, cut into small cubes 2 eggs, whisked 50 gm baby peas (fresh or frozen) 1 Tbsp light soy sauce 1 tsp sugar pinch of salt, to taste pinch of black pepper 2 pieces lettuce spring onion (for garnish)

Method: 1. Rinse salmon and wipe dry. Cut into small pieces. Set aside. Blanch baby peas in boiling water for 2 to 3 minutes. Drain well. 2.Heat oil in a frying pan, add whisked eggs to fry until half cooked through. Toss rice in the frying pan and stir fry with the egg quickly until the rice is heated evenly.

3.Push rice to sides of frying pan, Add salmon and peas in the middle, and stir fry for 3-5 minutes until salmon is cooked. Add salt to your taste. Stir fry for another minute or two. Done. Serve Hot.

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Vinegar Steamed Prawn Ingredients: 1 lb. fresh prawns 2 tablespoons finely sliced Coriander roots and stems 2 tablespoons finely diced Ginger 2 tablespoons finely sliced spring onions scallions 2 tablespoons kecap manis 2 tablespoons malt vinegar

Method: 1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside. 2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat. 3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. 4Next fill and shape the wontons. 5. Bring a large saucepan of water to the boil.

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6. Drop wontons, in batches, into the water and cook for 2 minutes.


Plum Braised Chicken Ingredients: 4 tablespoons olive oil, divided 1 large onion, minced (1 1/2 cups) 4 chicken legs, drumsticks and thighs separated (about 2 pounds) Kosher salt 1/2 cup minced flat-leaf parsley plus more for garnish 1/3 cup salted capers, soaked well in several changes of water 2 cups low-salt chicken broth

Method: 1. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean. 2. Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Thick Soup Tofu Ingredients: 1 Regular tofu (Momen Tofu) Corn starch Oil for deep frying 1 inch daikon 1 green onion Katsuobushi (bonito flakes) (optional) Shichimi (Japanese chili flakes) (optional)

Method: 1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside. 2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat. 3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. 4Next fill and shape the wontons. 5. Bring a large saucepan of water to the boil.

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6. Drop wontons, in batches, into the water and cook for 2 minutes.


Sweet Potatos & Mushrooms Ingredients: 2 large potatoes 1 cup crimini or button mushrooms, halved or quartered (if very big) 1 red onion, sliced 2 large cloves garlic, minced

Method: 1. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean. 2. Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Lotus Root Chicken Soup Ingredients: 1 Regular tofu (Momen Tofu) Corn starch Oil for deep frying 1 inch daikon 1 green onion Katsuobushi (bonito flakes) (optional) Shichimi (Japanese chili flakes) (optional)

Method: 1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside. 2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat. 3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. 4Next fill and shape the wontons. 5. Bring a large saucepan of water to the boil.

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6. Drop wontons, in batches, into the water and cook for 2 minutes.


Mixed Vege Soup Ingredients: 2 large potatoes 1 cup crimini or button mushrooms, halved or quartered (if very big) 1 red onion, sliced 2 large cloves garlic, minced

Method: 1. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean. 2. Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Essence Ox Tail Soup Ingredients: 1 Regular tofu (Momen Tofu) Corn starch Oil for deep frying 1 inch daikon 1 green onion Katsuobushi (bonito flakes) (optional) Shichimi (Japanese chili flakes) (optional)

Method: 1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside. 2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat. 3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. 4Next fill and shape the wontons. 5. Bring a large saucepan of water to the boil.

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6. Drop wontons, in batches, into the water and cook for 2 minutes.


Seafood & Tofu Soup Ingredients: 2 large potatoes 1 cup crimini or button mushrooms, halved or quartered (if very big) 1 red onion, sliced 2 large cloves garlic, minced

Method: 1. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean. 2. Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Fried Soyabean Sauce Noodle Ingredients: 1 Regular tofu (Momen Tofu) Corn starch Oil for deep frying 1 inch daikon 1 green onion Katsuobushi (bonito flakes) (optional) Shichimi (Japanese chili flakes) (optional)

Method: 1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside. 2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat. 3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. 4Next fill and shape the wontons. 5. Bring a large saucepan of water to the boil. 6. Drop wontons, in batches, into the water and cook for 2 minutes.

15


Chinese Medicine Noodle Ingredients: 2 large potatoes 1 cup crimini or button mushrooms, halved or quartered (if very big) 1 red onion, sliced 2 large cloves garlic, minced

Method: 1. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean. 2. Add 2 Tbsp. oil to skillet and increase heat to medium-high. Season chicken with salt. 3. We now add in the basil leaves, mixing well but not to overcook the herb. 4. For additional flavor, a teaspoon of fried shallot oil may be mixed in. 5. Fried shallots can also be sprinkled on the fried rice before serving.

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Wantan Noodle Ingredients: 400g (14 oz) fresh wonton noodles (egg noodles) 1/2 bunch choy sum, washed and cut into 2 inch lengths Vegetable oil Approx 300g (10 oz) char siu pork, thinly sliced into bite-sized pieces Sriracha chilli sauce, to serve (optional)

Method: 1. In a shallow serving bowl, place 1 serve of the seasoning sauce. 2. With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100g / 3oz) of noodles for about 30 seconds or until done to your liking. 3. Garnish the noodles with choy sum, wontons and sliced char siu pork. Serve immediately wth pickled green chillies and a bowl of wonton soup. 4. If you like it spicy, mix the noodles with some Sriracha chilli sauce. Enjoy!

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Sesame Noodle Ingredients: 8 oz fresh noodles (thin whole-wheat noodles, regular spaghetti or soba) 2 cups chicken broth (or salted water), for boiling noodles 1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned 1 tablespoon chopped scallions (optional)

Method: 1. In a pot of boiling water (with salt) or chicken stock, cook noodles according to packaged instructions. (Here, I used Shanghai thin noodles and cooked for 3 minutes) Dish up and rinse in cold running water. Drain and dry the noodles. 2. Make the Sesame Sauce. Mix well and ready to use. Adjust chili oil or other Sauce ingredients according to your personal taste. 3. In a large mixing bowl, spoon generous amount of Sesame Sauce over the noodles just to get them well coated, toss in some cut cucumbers and mix well. Refrigerate for about 15 minutes to get the noodles well seasoned.

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May it reminds you A Taste of Home.

花月楼

Moon Flower

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All the photos are from internet, for self-promote only, do not included any commercial purpose.Tq.

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