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Cocina Oriental

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Page 1: Cocina Oriental

Cocina Oriental

Page 2: Cocina Oriental

RECETARIO DE COCINA ORIENTAL7o SEMESTRE

Alumno:_______________________________________________________

Chef Instructor:________________________________________________

Grupo:____________________ Matrícula:________________________

Tel.:_______________________ Cel.:___________________________

Page 3: Cocina Oriental

Clase 1

Cream of sweet corn and fish soup 5Stir fried shrimps and chicken whit cucu 6Steamed egg whit meat and shrimp sauce 7Quickly braised chicken, chilies, pepper and black beans 8

Clase 2

Chicken bamboo shots, black mushroom 9 Chinese cabbage, noodles, dried shrimps 10E fu noodles in soup 11

Clase 3

Beef tenderloin in oyster sauce 12Stewed brisket of beef whit turnips 13Stir fried beef, squid mushroom and baby corn 14Stir fried beef tenderloin in bird´s ne 15

Clase 4

Wonton in soup 16Sweet and sour pork 17Yin and yang rice 18Spare rib and salted clam 19Shredded pork black mushroom celery noo. 20

Clase 6

Toriniku tatsuta age deep fried chicken 21Tonkatsu fried breaded pork cutlet 22Karei no kara age 23Tempura 24Ebi no oroshi 25

Clase 7

Hosamaki and nigiri sushi rolls 26Gyuniku to broccoli 27Buta no kaku ni 28Chizuken ni simmered chicken 29Ebi nokimi ni golden prawns 30

Clase 8

Malu curry hot fish 31Dhallo temperadu spicy fried squid 32Isso kirata prawn chili 33

Ghee rice 34Potato badun spiced potatoes 35

Clase 9

Harak mas curry coriander beef 36Mas badum dry fried beef 37Bolle curry meat 38Abba mas curry hot mustard beef 39Kaha bath basmatic rice 40

Clase 11

Fried egg noodles with chicken and bamboo 41Fried vermicello with pork 42Green chilli paste 43Sweet crispy 44Thai fried noodles 45

Clase 12

Squids with vegetables in oyster sauce 46Prawn chili 47Steamed musseli in basil 48Sauteed crab claws 49Sour prawn soup 50

Clase 13

Fried beef whit basil 51Green beef chili 52Muslim chilli 53Beef whit lime 54Hot and sour bamboo salad 55

Clase 14

Braised spicy pork 56Fresh seafood salad 57Spiced seafood in soup 58Veal and pottoes stew 59

ÍNDICe

Page 4: Cocina Oriental

Introducción

El presente recetario ha sido creado con el objetivo de mostrar de una manera general todo lo que forma las bases de la cocina profesional, desde el corte básico de las verduras, su identificación, preparación y cocción, así como las salsas madres de la cocina con sus derivadas, además de salsas contemporáneas con diferentes sabores del mundo, llegando a las preparaciones de sopas y cremas que tienen el fin mostrar su proceso original y en el futuro poderse combinar con nuevos sabores e ingredientes dependiendo de la creatividad propia de cada chef.

Teniendo presente la gran influencia de la cocina francesa, como margen para aprender esta profesión, el uso de términos en francés 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.

Instituto Culinario de México

Page 5: Cocina Oriental

Notas

Clase

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

Cream of sweet CorN aND fIsh soup

1. Dice the fillet of fish in to small pieces.2. Mix well with the seasoning 3. Boil the water and add the seasoned fish.4. Remove the fish from the water when it starts to biol

again.5. Heat the chicken stock.6. Add the sweet corn.7. Mix the corn flour whit water.8. Beat the eggs and add all the mixture with the diced fish

and chooped coriander.9. Let biol. All together.10. Finish it whit chopped ham.

Filete de Pescado 0.250 kgSal de Mesa 0.020 kgAceite de Sesamo (Ac.Ajonjoli) 0.100 lPimienta Bca En Fecula de Maiz 0.020 kgAgua Purificada 1.000 lFondo de Pollo 2.000 lCrema de Maíz 1.000 BtlHarina de Maiz 0.020 kgHuevo Fresco 0.100 kgCilantro Seco 0.100 kgJamon Ahumado 0.100 kg

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Page 6: Cocina Oriental

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Clase

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

stIr frIeD shrImps aND ChICkeN wIth CuCu

1. Cut chicken breast in to slices.2. Clean the shrimps, both of them seasoning wtih

cornflour, Sp, and sesame oil.3. Keep cold.4. Cut onions 1/2 in.5. Half mushrooms.6. Heat oil in a pan and fry shrimps.7. Take aside.8. Heat oil, add chicken.9. Take aside.10. Add onions, ginger, garlic, and sautee for 20 seconds.11. Heat a pan and add remaining choppeed ginger and

garlic.12. Add chicken and shrimps.13. Stir for a minute to médium heat.

14. Return onions, cucumber, mushrooms.15. Sauted it until al dente.

Pechuga de pollo 0.250 KgHarina de maiz 0.050 KgSal de mesa 0.010 KgPimienta negra entera

0.005 KgAceite de sesamo (Ac.Ajonjoli) 0.020 L Camaron u15 0.300 KgClara de huevo 0.040 KgCebolla blanca 0.100 KgPepino fresco 0.300 KgChampiñon fresco 0.200 KgAgua purificada 0.450 LAceite de cacahuate 0.450 LJengibre (ginger) 0.100 KgAjo entero 0.100 KgSalsa de ostion 0.040 L

Salsa de soya light 0.060 BtlSalsa de soya japonesa

0.040 LAzucar refinada 0.040 KgAceite de sesamo 0.040 LHarina de maiz 0.040 KgVino amarillo de arroz

0.040 LFondo de pollo 0.240 L

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Page 7: Cocina Oriental

Notas

Clase

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

steameD egg wIth meat aND shrImp sauCe

1. Mix the egg white, chicken stock, corn flour and salt in a Bowl.2. Cook mixture over me dium heat for 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 KgFondo de pollo 0.225 LClara de huevo 0.150 KgSal de mesa 0.005 Kg

Clara de huevo 0.030 KgHarina de maiz 0.015 KgPimienta blanca 0.001 KgCamaron u15 0.200 KgAceite de cacahuate 0.030 LJengibre (ginger) 0.050 KgCarne de cangrejo 0.100 KgFondo de pollo 0.350 LSal de mesa 0.005 KgVino amarillo de arroz

0.030 LHarina de maiz 0.045 Kg

Cilantro fresco 0.015 Kg

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Page 8: Cocina Oriental

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Clase

Ingredientes

Procedimiento

CoCINa orIeNtal

Código QuICkly BraIseD ChICkeN, ChIlIs, pepper aND BlaCk BeaNs

1.Chop the chicken in to large, bite.Size pieces and dust with corn flour.

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 fry the chicken

until it start to turn brown.5. Pour two tbsp peanut oil in a heated clay pot.6. Add chilies, peppers, fermented beans, chopped garlic

and shallots to saute.7. Stir together until fragant8.Add chicken pieces and sprinkle with rice wine.9. Saute for a further 30 seconds.10. Blend seasoning and add to pot.11. Cook covered for 1 1/2 minute over a high heat.12. Keep covered until ready to serve.

Pollo entero 1.000PzaPimiento verde fresco

0.350 KgChile serrano rojo 0.020 KgNaranja de piel seca0.100 KgAceite de cacahuate0.450 LAjo entero 0.015 KgGerminado de soya0.030 KgShallots 0.075 KgVino amarillo 0.060 LFondo de pollo 0.060 LSal de mesa 0.010 KgGlutamato monosodico

0.015 KgAzucar refinada 0.015 KgSalsa de soya 0.010 BtlHarina de maiz 0.010 Kg

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Page 9: Cocina Oriental

Notas

Clase

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

ChICkeN BamBoo shots, BlaCk mushroom

1. Cut chicken in to bite-size pieces.2. Mix seasoning and add chicken pieces.3. Set aside.4. Soak mushrooms in warm water for 30 minutes until soft.5. Deep fry the chicken.6. Heat oil and add mushrooms, bamboo shots, giger,

scallion and chicken.7. Stir fry.8. Boil blended suace ingredients and simmer it.9. Add sesame oil, yellow wine and thicked with corn flour.10. Stir well and serve it in casserole.

Pollo entero 0.500PzaSal de mesa 0.030 KgPimienta negra en polvo

0.035 KgVino amarillo de arroz

0.060 LFécula de maiz 0.015 KgShitake secos (Hongos secos)

0.075 KgAceite de cacahuate0.150 LRetoño de bamboo0.100 KgJengibre (ginger) 0.015 KgSalsa de ostion 0.015 LSalsa de soya 0.015 LAzucar refinada 0.015 KgCebolla cambray 0.020 KgFondo de pollo 0.100 L

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Page 10: Cocina Oriental

Notas

Clase

10

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

ChINese CaBBage NooDles, DrIeD shrImps

1. Cut cabbage in ti 1 for 5 cm pieces.2. Soak noodles and shrimps until soft.3. Shredd fillet of pork and mix with seasoning ingredients4. 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 flour.9. Add bean noodles.10. Finish with salt and chinese yellow wine.

Col china 0.500PzaCamaron seco 0.050 KgFilete de cerdo 1.000 KgSal de mesa 0.015 KgHarina de maiz 0.030 KgAceite de sesamo (Ajonjoli) 0.075 LAzucar bca refinada

0.075 KgAceite de cacahuate

0.120 LJengibre (ginger) 0.080 KgFondo de pollo 0.900 LSal de mesa 0.005 KgVino amarillo de arroz

0.030 LBa me noodles 0.100 Paq

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Page 11: Cocina Oriental

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Clase

11

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

e fu NooDles IN soup

1. Bring water to boil and blanch the noodles.2. Remove strained and set aside.3. Fry ginger until brown and strained4. 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. Transfer all ingredients to a casserole.10. Serve with shredded ham on top.

Agua purificada 2.000 LAceite de cacahuate0.030 LJengibre (ginger) 0.015 KgGerminado de soya0.250 KgSal de mesa 0.005 KgFondo de pollo 0.500 LSalsa de soya 0.015 BtlAceite de cacahuate0.015 LJamon ahumado 0.150 KgCebollin fresco 0.050 KgBa me noodles 0.500Paq

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Page 12: Cocina Oriental

Notas

Clase

12

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

Beef teNDerloIN IN oyster sauCe

1. Cut the beef in 3 for 2 cm slices.2. Slice ginger and cut onions into 4-5 cm pieces long.3. Mix marinade ingredients and marinate beef for 1 hour.4. Heat oil in a pan , redicing to low heat when hot.5. Fry the beef for 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 fry garlic, ginger and onions for 15

seconds.9. Add beef and sprinkle with rice wine.10. Mix sauce ingredients, add to the pan.11. Stir fry over high heat and serve from the pan.

Filete de res(Beef tenderloin) 0.300 KgJengibbre (ginger) 0.025 KgCebolla cambray 0.300 KgJengibre (ginger) 0.400 KgVino amarillo de Arroz 0.022 LSalsa de soya 0.030 LAzucar bca. 0.075 KgClara de huevo 0.030 KgAceite vegetal 0.015 LHarina de maiz 0.015 KgAceite vegetal 0.045 LAjo entero 0.015 KgVino amarillo de Arroz 0.030 LSalsa de ostion 0.022 L

Salsa de soya 0.015 LFondo de pollo 0.050 LHarina de maiz 0.015 Kg

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Page 13: Cocina Oriental

Notas

Clase

13

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

steweD BrIsket of Beef wIth turNNIps

1. Blanch meat in 1 l boiling water for 5 minutes.2. Remove from 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 beef, star anise and

peppercorns.6. Cook for 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 beef and cook, stirring for a

minute.9. Cover meat with water, bring to boil, lower heat and

simmer for an hour.10. Turn off heat and allow to stand for an hour.

11. Bring to boil again and simmer for 30 minutes.12. Add turnips and sauce ingredients.13. Mix well and simmer for 15 minutes before serving.

Jengibre (ginger) 0.050 KgNabo blanco 1.000 KgAceite de cacahuate0.090 LAnis estrella 0.015 KgPimienta negra en polvo

0.015 KgAjo entero 0.030 KgPasta de frijol Dulce 1kg 0.030 KgSalsa de ostion 0.015 LSalsa de soya japonesa

0.030 LSalsa de soya light 0.030 KgHarina de maiz 0.030 KgVino amarillo de drroz mirin

de .750 Ml. 0.015 LAzucar bca 0.015 Kg

Bola de res 1.000 Kg

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Page 14: Cocina Oriental

Notas

Clase

14

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

stIr frIeD Beef, sQuID mushroom aND BaBy CorN

1. Cut the beef in to very thin slices 5 for 7 cm.2. Divide squid into pieces 2 for 5 cm, scoring flesh on one

side to form 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 for a minute over medium heat6. Add seasoned beef, stir to separate and remove after 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 for 30 seconds. Remove and set aside.

9. Heat the pan, add 2 tbsp oil, garlic and ginger.10. When aroma rises, add beef, squid, onions, sprinkle 1

tbsp Chinese yellow Wine over them and stir rapidly for 30 seconds.

11.Add corn and mushrooms, stir for 30 seconds.1. Blend together sauce ingredients and add to pan.2. Stir for 10 seconds, sprinkle with 1/2 tbsp of wine and

serve

Filete de res 0.200 KgChampiñon straw 0.075 KgElote en grano 1.000 LtaSalsa de soya light 0.030BtlAceite de sesamo 0.075 LtPimienta negra en polvo

0.075 KgAzucar bca 0.075 KgHarina de maiz 0.015 KgAceite de cacahuate0.450 LtSal de mesa 0.005 KgAjo entero 0.075 KgJengibre (ginger) 0.150 KgCebolla cambray 0.060 KgVino amarillo de arroz

0.045 LiSalsa de ostion 0.030 Lt

Glutamato monosodico 0.075 Kg

Salsa de soya 0.030 LtSal de mesa 0.005 KgAzucar bca. 0.015 KgPimienta negra en polvo

0.075 KgHarina de maiz 0.015 KgFondo de res 0.100 LtVino amarillo de arroz

0.015 LtSal de mesa 0.060 KgAceite de sesamo 0.015 LtHarina de maiz 0.015 KgCalamar mediano 0.250 Kg

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Clase

1�

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

stIr frIeD Beef teNDerloIN IN BIrD´s Ne

1. Prepare marinade, ammiting soy sauce, and step beef for 20 minutes.

2. Just before coocking, add soy sauce and mix well.3. Bird`s nest. Lay potato shreds in a frying nest spoon.

Deep fry in spoon until goldenbrown and crisp.4. Heat 450 ml oil in a pan, add beef and stir to separate.5. When beef changes colour, remove and drain.6. Mix sauce ingredients and set aside.7. Heat 1 tsp oil in a pan and stir-fry garlic first, add

pickled cabbage red chilli and green pepper and continue to fry for a minute.

8. Add sheredded beef and mixed sauce and stir.Fry all together for 30 seconds

9. Serve in bird`s nest.

Azucar bca 0.075 KgVino shaoshing 0.015 LtHarina de maiz 0.030 KgAceite de sesamo 0.075 LtSalsa de soya 0.015 LtSal de mesa 0.005 KgGlutamato Monosodico 0.075 KgAzucar bca 0.075 KgSalsa de ostion 0.045 LtAgua purificada 0.030 LtFilete de res 0.200 KgPapa blanca 0.150 KgAceite de cacahuate0.250 LtAjo entero 0.075 KgRetoño de bambu 0.250 KgChile serrano rojo 0.020 Kg

Pimiento verde 0.050 KgHarina de trigo 0.015 KgSal de mesa 0.005 Kg

3

Page 16: Cocina Oriental

Notas

Clase

1�

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

woNtoN IN soup

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 fondo de pollo y el agua utilizada para enjuagar los camarones.

5. Calentar hasta que hierva, luego calentar a fuego 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 flama y calentar a fuego lento por 5 minutos.10. Remover y dividir en partes iguales entre los bowls.11. Servir la sopa.

Hojas de wonton 1.000PzaCamaron seco 0.100 KgAceite de cacahuate0.015 LtJengibre (ginger) 0.015 KgFondo de pollo 0.900 LtAzucar bca. 0.030 KgAceite de sesamo 0.030 LtSalsa de soya light 0.090 BtlCebolla cambray 0.030 KgFilete de pescado Bco

0.250 Kg

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Page 17: Cocina Oriental

Notas

Clase

1�

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

sweet aND sour pork

1. Marinar el puerco en salsa de soya light.2. Poner en harina de maiz hasta que se seque el puerco.3. Freir profundo el puerco por los lados.4. Salsa: poner a hervir el vinagre, añadir la sal y azucar. Una

vez disuelta el azucar, añadir la salsa catsup. Cuando la mezcla vuelva a hervir, agregar salsa de soya.

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

Lomo de cerdo 0.750 KgSalsa de soya 0.045 LtChile serrano verde0.040 KgHarina de maiz 0.250 KgAceite vegetal 0.250 LtPimiento verde fresco

1.250 KgCebolla cambray 1.000 KgPiña de 1.5 Kg 2.000PzaSalsa catsup en frasco bco

0.450 KgAzucar bca 0.045 KgVinagre de caña bco

0.750 Lt

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Page 18: Cocina Oriental

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Clase

1�

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

yIN aND yaNg rICe

1. Chops spare rib across the bones in to bite size pieces and blanch them in boiling water for 2 minutes.

2. Remove and set aside.3. Clean the carp throughly and set aside.4. Bring the chicken stock and water to biol. In a clay pot.5. Add all ingredients and when mixture boils again lower

heat to medium.6. Cook for 5 minutes.7. Lower heat and simmer gently fot 15 more minutes.

Costilla de cerdo 0.500 KgFilete de robalo Entero 0.750 KgFondo de pollo 0.500 LtAgua purificada 0.500 LtCiruela roja 0.100 Jengibre 0.020 KgCebolla cambray 0.050 Kg

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Page 19: Cocina Oriental

Notas

Clase

1�

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

spare rIB aND salteD Clam

1. Mezclar los ingredientes para la marinada.2. Porcionar las pechugas de pollo y agregarlas a la mitad de la

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

refrigerar por 30 minutos.5. Calentar 4 cucharadas de aceite y añadir una cucharadita de

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

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

truenen.8. Añadir la salsa de soya y el fondo, mantener friendo en poco

aceite.9. Pasarlo a un platon.10. Calentar 225 ml. De aceite, añadir los camarones revolviendo

para separar. Sacarlo y mantener aparte.

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

12. Cocer los chicharos en 8 cucharadas de agua con una cucharadita de sal por 5 minutos. Escurrirlos y ponerlo aparte13. Calentar una cucharadita de aceite, añadir 1/2 cucharadita de

Jengibre y 1/2 cucharadita de ajo.14. Cuando se perciba el aroma regresar los camarones y los

Chicharos al sarten.15. Añadir los ingredientes de la salsa blanca y ponerlos a hervir16. Poner el arroz frito en mas de la mitad del plato, dejando la

salsa a un lado del plato.17. Cuando se perciba el aroma regresar el pollo al sarten.18. Agregar los ingredientes de la salsa roja y ponerlos a hervir.19. Poner sobre el arroz frito.

20. Quitar el papel aluminio y servir.

Clara de huevo 0.030 KgHarina de maiz 0.030 KgAceite de sesamo 0.015 LtSal de mesa 0.005 KgLeche pasteurizada 0.030 LtHarina de maiz 0.015 KgSal de mesa 0.005 KgPechuga de pollo 0.300 KgCamaron u 15 0.250 KgAceite de Cacahuate

0.030 LtJengibre 0.015 KgHuevo fresco 0.100 KgArroz precocido 0.225 KgSalsa de soya 0.030 BtlFondo de pollo 0.080 LtAceite de cacahuate0.100 Lt

Chicharo congelado0.050 KgSal de mesa 0.050 KgJengibre 0.015 KgAjo entero 0.015 KgSalsa catsup 0.022 KgFondo de pollo 0.080 LtHarina de maiz 0.015 KgAzucar bca 0.015 KgSalsa de soya 0.015 LtFondo de pollo 0.060 Lt

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Clase

20

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

shreDDeD pork BlaCk mushrooms Celery Noo

1. Cut in to matchstick size shreds.2. Soak mushrooms in hot water for 30 minutes.3. Remove and discard the stem and chop the cap finely. 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 for 3 minutes.6. Transfer noodles to a large pan of cold water.7. Return noodels to boiling water and cook for 1 minute8. Drain and place in a large bowl. Set aside.9. Heat 2 tbsp peanut oil, add pork and stir fry over high

heat for a minute.10. Add mushrooms and celery , continue to cook for

another 30 seconds.11. Add sauce ingredients and bring to the boil.

12. Return noodles to pan , stirring and cook for another 30 Seconds.13. Transfer 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 KgShitake secos 0.075 KgApio fresco 0.800 KgBa me noodles 1.000

PaqAceite de cacahuate0.100 LtTahini (pasta de ajonjoli) 0.030 FcoSalsa de pescado 0.015 LtAzucar bca 0.015 KgVino amarillo de arroz

0.015 LtHarina de maiz 0.030 KgFondo de pollo 0.225 Li

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Page 21: Cocina Oriental

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Clase

21

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

torINuku tatsuta age Deep frIeD ChICkeN

1. Cut chicken in to large bite size chunks.2. Mix marinade ingredients and pour over chicken.3. Mix well, set aside marinate for 30 minutes.4. Drain chicken and coat with corstarch.5. Heat oil in a pan for deep fruing to 180 c.6. Careully place chicken in oil, a few pieces at a time and

deep fry for about 3 minutes, until crisp and brown.7. Remove piece by piece and drain.8. Arrange on a neatly folded paper napkin.9. Garnish with lemon quarters and springs of parsley.

Muslo de pollo 0.750 KgFecula de maiz 0.090 KgAceite vegetal 0.060 LiLimon verde Sin semilla 0.050 KgPerejil liso fresco 0.030 KgSalsa de soya 0.060 LtSake (vino de Arroz) 0.030 LtAzucar bca 0.015 KgJengibre 0.015 Kg

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Page 22: Cocina Oriental

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Clase

22

Ingredientes

Procedimiento

CoCINa orIeNtal

Código

toNkatsu frIeD BreaDeD pork Cutlet

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

finalmente cubra ambas caras con pan molido.6. Llene una cacerola con aceite a una profundidad 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 KgSal de mesa 0.005 KgPimienta negra En polvo 0.005 KgHarina de trigo Extra fina 0.060 KgHuevo fresco 0.100 KgAceite vegetal 0.060 LtLechuga francesa 0.500 KgPan molido japones

0.250 KgLimon verde 0.050 KgMostaza fresca 0.020

FcoSalsa inglesa 0.030 LtSalsa catsup 0.030 KgSalsa de soya negra0.030 Lt

Vino amarillo de arroz 0.030 Lt

6

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kareI No kara age

1. Lay fish fillet on a cutting surfae, dark side uppermost.2. Make a shallow cross, about 1/2 cm deep in the pot of

each fillet.3. Sprinkle with little salt and set aside to drain for one

hour.4. Prepare condiments while fish draining.5. Rinse in cold water and pat dry.6. Heat plenty of oil in a saucepan to 170 c.7. Cut both sides of fillet evently with kazu or cornstarch.8. Set fish aside for a few minutes.9. Deep fry fillet one at time for 4-5 minutes.10. Remove and frain on paper towels.11. Arrange each fillet on small plate on a folded mapkin

and Serve the condiments and sauce separately.

Filete de lenguado 0.400 KgSal de mesa 0.005 KgAceite vegetal 0.060 LtFecula de maiz 0.045 KgJengibre 0.030 KgRabano blanco 0.060 KgLimon verde Sin semilla 0.250 KgSalsa de soya 0.150 LtVino amarillo De arroz 0.045 LtSake vino de arroz 0.045 LtAtun seco 0.100 KgAlga kombu 1.000Pza

6

Page 24: Cocina Oriental

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tempura

1. Score belly of 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 of each mushroom6. Cut eggplants in to fans.7. Cut the nori seaweed in half. Cut one half in to wide

strips set aside.8. Cut other half 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 lightly.

13. Add flour all at once, mix with chopsticks.14. Dip item of food to be fried in flour.15. Deep the food in batter, deep-fry until golden.16. Drain coged pieces of tempura on paper towels.17. Arrange on neatly folded paper napkin and serve with

warm dipping sauce and condiments.

Camaron u15 0.450 KgCebolla bca 0.150 KgPimiento verde 0.060 KgZanahoria entera 0.050 KgChampiñon fresco 0.200 KgBerenjena 0.200 KgPasta vermiselli 0.125

PaqCallos de acha 0.150 KgDashi 0.100 KgSalsa de soya light 0.045 BtlVino amarillo De arroz 0.030 LtJengibre molido 0.030 KgClara de huevo 0.100 KgAgua purificada 0.250 LtHarina de arroz 1.000 Kg

Aceite vegetal 0.500 LtAlgas secas 1.000 KgRabano bco 0.500 Kg

6

Page 25: Cocina Oriental

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Código

eBI No oroshI

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. Carefully lower shrimps by spoonfuls and deep fry until

golden.4. Remove and dried on paper towels.5. Place greated radish in a striner and rise in cold water,6. Squeeze radish firmly and shape in to a ball.7. Bring dashi to a simmer in a sauce pan, and add mirin,

soy sauce, ball of 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 KgFecula de maiz 0.100 KgAceite vegetal 0.100 LtDashi 0.100 KgVino amarillo de arroz

0.060 LtSalsa de soya light 0.060 BtlChile serrano verde0.040 KgChicharo limpio 0.250 KgRabano blanco 0.250 Kg

6

Page 26: Cocina Oriental

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Código

hosamakI aND NIgIrI sushI rolls

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 half sheet of nori on the bamboo rolling nat. Moisten hands with viniegra, place 1/4 of vinegared rice on the nori and spread to cover edges, leaving the top 3 cm uncovered. Lay half takuan pickle in a line a long the center of the rice.

3. Holding takuan in place with fingers, roll up bamboo mat to form a fill 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 of nori and bamboo mat and spread over 1/4 of the rice. Smear a thin line of wasabi. Roll up and cut as before.

Nigiri sushi

1. Prepare the ninagered rice.2. Clean fillet and slice fish in to thick slices.3. Keeping hands and moistened with viniegra mixture, dab

a little horseradish in the center of slice of fish.4. Form a small ball of rice in fingers and shape in to a

rectangle. Press on to the slice of fish.5. Press rice and fish together with both hands to firm and

neated the rectangle. Set aside and carry on until all ingredients are used.

Vinagre de arroz 0.200 LtPepino fresco 0.500 KgPasta wasabi 0.015 KgSalmon fresco 0.250PzaCamaron u15 0.250 KgAtun fresco lomo 0.250 BtlPasta wasabi 0.015 KgAgua purificada 0.020 LtSalsa de soya 0.050 LtAlgas secas 1.000PaqPepinillo takuan 0.500 FcoSurimi 0.500 KgPoro chino (Daikon vegetal) 0.500Paq

7

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gyuNIku to BroCColI

1. Cut beef in to small even chunks.2. Wash and trim brocoli and divide in to floretes.3. Wipe and trim mushrooms and halve them.4. Peel garlic and slice finely.5. Heat oil over medium heat, add garlic and fry for a few

minutes.6. Add mushrooms and saute lightly, stir in broccoli and

beef, and saute to brown the beef.7. Add remaining ingredients, add bring to a boil.8. Cover with a drop lid and simmer until beef is coged,

ocasionally ladling the sauce over the beef.9. Arrange in bowls and ladle over a little of the stock.

Sirlon de res 0.200 KgBrocoli 0.300 KgChampiñon fresco 0.300 KgAjo entero 0.030 KgAceite vegetal 0.030 LtSake vino de arroz 0.015 LtVinagre de arroz 0.015 LtAceite de sesamo 0.015 LtAgua purificada 0.015 LtAzucar bca 0.015 KgFecula de maiz 0.030 Kg

7

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Código

1.Chop pork in to manageable pieces and steam the for 30 minutes.

2. Place pork in a saucepan, cover with water and add giger.3. Bring to a boil, skim surface carefully and cover with a

drop lid.4. Simmer over lowest posible heat for 2 hours, topping up

the water if necessary, until pork is very tender.1. Drain pork, discarding cooking water and ginger.2. Rinse well and refrigerate for 3 hours.3. Remove from the fridge and allow it to come to room

temperature.4. Cut into small chunks.5. In a dry frying 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 for 30-40 minutes, until stock is considerably.

8. Arrange pork on each serving dish and ladle a little stockover them, serving with a dab of mustard.

Hombro de puerco sinhueso 1.000 KgAgua purificada 0.675 LtJengibre 0.250 KgDashi (Katsou dashi)

0.200 KgAzucar bca 0.060 KgSalsa de soya negra 0.090 LtSake vino de arroz 0.250 LtVino amarillo de Arroz

0.015 LtMostaza Fresca 0.100 Fco

7

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Código

ChIzukeN NI sImmereD ChICkeN

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-fry to

coat in oi.L.6. Add carrots and konnyaku, mushrooms, bamboo shots

and potatoes.7. Stir fry 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 lid, 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 before serving in individual bowls.

Pollo entero De 1.400 1.000PzaChampiñon fresco 0.400 KgZanahoria entera 0.500 KgRetoño de bambu 0.375 KgPapa bca cambray 0.400 KgAceite vegetal 0.030 LtDashi (katsou dashi)

0.100 KgAzucar bca 0.030 KgVino amarillo de arroz

0.030 LtSalsa de soya light 0.045 BtlChicharo limpio 0.060 KgPasta bca konnyaku

0.500 Kg

7

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eBI NokImI NI golDeN prawNs

1. Shell and deveined prawns, leaving tail intacts.2. Still open the back, score it and press it out flat.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 fresh 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 fresh 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 frothy.14. Dip the prawns into egg yolks.15. Lay prawns in stock and simmer 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 KgPapa bca cambray 0.340 KgDashi (Katsou dashi) 0.200 KgSake vino de arroz 0.045 LtVino amarillo mirin 0.090 LtSalsa de soya light 0.060 BtlChicharo limpio 0.170 KgFecula de maiz 0.045 KgYema de huevo 0.100 KgLimon sin semilla 0.050 Kg

7

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malu Curry hot fIsh

1. Wash and cut fish 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 fish in a pan.5. Pour coconut milk and simmer until fish is coged.

Filete de pescado Bco 0.750 KgCebolla bca 0.125 KgChile serrano verde

0.040 KgAjo entero 0.030 KgJengibre 0.030 KgCurry en polvo 0.015 KgHoja de laurel 0.030 KgCanela en raja 0.010 KgTe de limon en rama

1.000PzaClavo entero de olor

0.010 KgTurmerio 0.075 KgChile de arbol molido

0.030 Kg

8

Paprika dulce 0.030 KgTomate guajillo 0.300 KgLima entera 0.060 KgLeche de coco 0.500 LtaAgua purificada 0.125 LtSal de mesa 0.005 Kg

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Dhallo tempuraDu spICy frIeD sQuID

1. Clean squid. Remove onk sac and discard head. Romeve the fine 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 for 5-7 minutes, until liquid is almost evaporated.

4. Removed cooked squid from 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 fry

for 3 minutes.7. Serve hot with boiled rice.

Cebolla bca 0.300 KgAjo entero 0.050 KgJengibre 0.020 KgChile serrano verde

0.020 KgCurry en polvo 0.015 KgTurmerio 0.075 KgPaprika dulce 0.015 KgChile de arbol Molido 0.015 KgCurry en polvo 0.015 KgLimon sin semilla 0.035 KgAceite vegetal 0.060 LtAgua purificada 0.125 LtSal de mesa 0.005 KgCalamar mediano 1.000 Kg

8

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Código

Isso kIrata prawN ChIllI

1. Shell, devein and wash prawns.2. Add warm water to tamarind to dissolve pulp. Strain

through sieve and discard sedes and fibres.3. Grind shallots, ginger, garlic and green chilli adding a

little water first and then the rest of 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 KgJengibre 0.030 KgAjo entero 0.030 KgChile serrano verde0.040 KgCurry en polvo 0.015 KgHoja de laurel 0.010 KgPasta de tamarindo

0.015 KgAgua purificada 0.070 LtCanela en polvo 0.015 KgAgua purificada 0.250 LtChile de arbol Molido 0.030 KgSal de mesa 0.015 KgCamaron u15 0.700 KgFeno greco (Fune Greek) 0.075 Kg

8

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ghee rICe

1. Wash rice and drain. Set aside.2. Heat ghee and fry shallots until transparent.3. Add all other ingedients, add rice, fry stirring constantly

for 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 for flavoring and stirs lightly with a fork.

7. Transfer to serving dish and serve hot garnished with fresh mint leaves.

Arroz basmati 0.500 KgFondo de cordero 0.625 LtYoguth natural sin azucar

0.125 LtAgua purificada 0.125 LtMenta fresca 0.125 KgCilantro seco 0.030 KgShallots 0.100 KgTe de limon 0.040PzaCanela en polvo 0.015 KgCardamomo en polvo

0.040 KgClavo entero de olor

0.020 KgCurry en polvo 0.015 KgGhee en polvo 0.045 KgNuez de la india 0.060 Kg

8

Sal de mesa 0.005 KgPimienta negra entera

0.005 KgSemillas de pimiento

0.250 Kg

Page 35: Cocina Oriental

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Código

potato BaDuN spICeD potatoes

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 fry for few minutes adding lemon

juice.1. Serve hot, sprinkle with spring onion.

Papa bca 1.000 KgChile serrano verde

0.020 KgCebolla bca 0.450 KgHoja de laurel 0.015 KgTurmerio 0.075 KgChile de arbol molido

0.015 KgPaprika dulce 0.060 KgAceite vegetal 0.015 LtLimon sin semilla 0.075 KgCebolla cambray 0.080 KgSal de mesa 0.015 Kg

8

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Código

harak mas Curry CorIaNDer Beef

1. Wash and cut meat in to slices.2. Blend marinade in electric blender until smooth. If

necessaru add a little water to facilitate blending.3. Pour over meat and marinade for 2 hours.4. Heat oil, fry mixture until meat gets slightly brown.5. Add water, bring to a boil, cover with lid and simmer

until meat is tender. Add salt.

Bola de res 0.700 KgAgua purificada 0.500 LtAceite vegetal 0.045 LtSal de mesa 0.030 KgJengibre 0.020 KgAjo entero 0.015 KgShallots 0.050 KgPimienta negra 0.015 KgCilantro molido 0.045 KgCilantro seco 0.015 KgYoguth natural sin azucar

0.125 LtCoco rayado sin azucar

0.015 Kg

9

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Código

mas BaDum Dry frIeD Beef

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 beef to pan and fry for a few minute uncovered.

Bola de res 0.700 KgCebolla bca 0.300 KgAjo entero 0.030 KgJengibre 0.015 KgMostaza en grano 0.015 KgChile de arbol molido

0.030 KgPaprika dulce 0.015 KgCurry en polvo 0.015 KgVinagre de caña bco

0.030 LtCilantro molido 0.015 KgTe de limon 1.000PzaCanela en raja 0.015 KgAjo entero 0.015 KgCurry en polvo 0.015 KgAgua puriicada 0.500 Lt

9

Leche de coco 0.250 LtaAceite vegetal 0.060 LtSal de mesa 0.025 Kg

Page 38: Cocina Oriental

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Código

Bolle Curry meat

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

2. Shape in to uniform size small balls (3 cm diameter).3. Leave aside to rest4. Heat oil, add curry leaves, fenugreek, 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 fot few 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 KgAjo entero 0.015 KgJengibre 0.015 KgMenta fresca 0.015 KgSal de mesa 0.015 KgYema de huevo 0.100 KgTomete guajillo 0.150 KgCebolla bca 0.050 KgAjo entero 0.015 KgJengibre 0.020 KgChile serrano verde

0.020 KgHoja de laurel 0.015 KgCurry en polvo 0.030 Kg

9

Chile de arbol molido 0.015 Kg

Turmerio 0.075 KgAceite vegetal 0.030 LtAgua purificada 0.250 LtLeche de coco 0.250 LtaSal de mesa 0.030 KgFeno greco (Fune greek) 0.075 Kg

Page 39: Cocina Oriental

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Código

aBBa mas Curry hot mustarD Beef

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, fry untill golden brown.

4. Add chopped lime, lemon grass, cinnamon, cloves vegetable curry powder and tumeric, stir fry 2 minutes.

5. Reduce heat, add beef and water, cover and simmer until meat is tender.

6. Add blended mixture and salt and simmer uncovered for 15 minutes longer, stirring constantly.

7. Take off heat, add lime juice.

Bola de res 0.750 KgChile serrano verde

0.150 KgAjo entero 0.020 KgJengibre 0.015 KgSemilla de mostaza 0.015 KgPimienta negra Entera 0.015 KgLeche de coco 0.250 LtaAceite vegetal 0.045 LtCurry en polvo 0.015 KgCebolla bca 0.050 KgLima entera 0.040 KgCanela en raja 0.010 KgClavo entero de olor

0.015 KgCurry en polvo 0.045 Kg

9

Turmerio 0.015 KgAgua purificada 0.500 LtSal de mesa 0.030 KgLima entera 0.030 KgTe de limon 1.000Pza

Page 40: Cocina Oriental

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Código

kaha Bath BasmatIC rICe

1. Wash and drain rice. Set aside.2. Heat ghee in a large saucepan. Add shallots and fry till

transparent.3. Add all other ingredients. Add rice fry, stirring and

constantly for 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 for flavouring and stir slightly whit a fork.

7. Transfer to serving dish and serve hot.

Arroz bastami 0.500 KgShallots 0.040 KgGhee en polvo 0.030 KgCardamomo 0.040 KgClavo en polvo 0.015 KgPimienta negra Entera 0.015 KgTurmerio 0.015 KgTe de limon En sobre 0.005 CjaFondo de pollo 0.625 LtLeche de coco 0.250 LtaSal de mesa 0.030 KgCanela en raja 0.015 Kg

9

Page 41: Cocina Oriental

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Código

frIeD egg NooDles wIth ChICkeN aND BamBo

1. Bring a pan of water to a boil. Dip noodles in to water.2. If using fresh noodles, leave in until cooked throug. If

using dry, leave in until strands have softened. Drain.3. In a work, heat one tbsp oil and fry half the garlic until

golden brown.4. Add noodles and stir briefly until slightly darker and no

longer wet.5. Turn on to a serving diash.6. Heat remaining oil and fry 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, fish sauce, sugar, stock, a

sprinkling of pepper, stirring briefly after each addition.9. Add enough flour and water to thicken mixture slightly

and cook for a minute or two.10. Add the sping onion, stir and turn on to the noodles.

Ba me noodles 1.000PaqAceite vegetal 0.030 LtAjo entero 0.030 KgPechuga de pollo 0.300 KgRetoño de bamboo0.240 KgChampiñon straw 0.200 KgSalsa de soya light 0.015 BtlSalsa de soya negra0.015 LtSalsa de pescado 0.030 LtAzucar bca 0.015 KgFondo de res 0.060 LtPimienta bca en polvo

0.005 KgHarina de trigo 0.015 KgAgua Purificada 0.030 LtCebolla Cambray 0.050 Kg

11

Page 42: Cocina Oriental

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frIeD VermICello wIth pork

1. Escurrir el vermicelli listo para cocinar.2. Calentar el aceite en un sarten, añadir el ajo y freir 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 fondo, 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 KgAceite vegetal 0.015 LtAjo entero 0.030 KgLomo de cerdo 0.250 KgSalsa de pescado 0.030 LtSalsa de soya light 0.030 BtlHuevo fresco 0.100 KgAgua purificada 0.030 LtCebolla bca 0.050 KgShitake secos 0.050 KgCebolla cambray 0.050 KgAzucar bca 0.075 KgPimienta gorda bca0.010 Kg

11

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greeN ChIllI paste

Using a paste and mortar or a grinder, blend all the ingredients

Together until they form a smooth paste. These amounts will yield about 3 tbsp (45ml) paste.

Chile serrano verde 0.120 Kg

Shallots 0.060 KgAjo entero 0.030 KgCilantro seco 0.015 KgSemilla de cilantro 0.015 KgComino entero 0.075 KgPimienta gorda bca

0.075 KgLima entera 0.030 KgPasta de camaron 0.030 KgSal de mesa 0.015 KgTe de limon 1.000PzaGalangal 0.500 Kg

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sweet CrIspy NooDles

1. In 2 batches, fry noodles, until golden brown and crisp.2. Remove, drain and set aside.3. Heat 2 tbsp oil, fry bean curd until crispy, remove and set

aside.4. Reheat oil, fry garlic until golden brown, remove and set

aside.5. Do the same with shallots.6. Fry pork until cooked throught, add fish 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 of the sweet liquid. Set aside.9. Heat remaining oil, drip in egg mixture, it will make little

scraps of 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 briefly.

11.Turn in to serving dish, sprinkle beansprouts, spring onion, fried egg pieces and chilli over the mixture.

Aceite vegetal 0.060 LtPasta de arroz 0.500PaqAgua purificada 0.050 LtAceite vegetal 0.060 LtAjo entero 0.030 KgLomo de cerdo 0.500 KgSalsa de pescado 0.030 LtAzucar bca 0.060 KgTofu 1.000PaqLimon sin semilla 0.060 KgChile de arbol molido0.015 KgHuevo fresco 0.050 KgCebolla cambray 0.050 KgChile serrano rojo 0.020 KgFondo de res 0.060 LtGerminado de soya0.500 Kg

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thaI frIeD NooDles

1. In a wok, heat oil and fry garlic until golden brown.2. Break egg into, sti quicly and cook for a couple of

seconds.3. Add noodles, stir well to ensure they mix with garlic and

egg.4. One by one, add lemon juice, fish sauce, sugar, half the

peanuts, half the shrimps, chilli powder, the preserved turnip, 1 tbsp of the beansprouts, the spring onions, stirring quicly all the time.

5. Test noodles for 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 LtAjo entero 0.030 KgHuevo fresco 0.050 KgBa me noodles 0.120PaqLimon verde Sin semilla 0.030 KgSalsa de pescado 0.045 LtAzucar bca 0.075 KgCacahuate crudo limpio

0.030 KgCamaron seco 0.030 KgChile de arbol Molido 0.075 KgNabo bco 0.030 KgCebolla cambray 0.050 KgCilantro seco 0.005 Kg

11

Limon verde sin semilla 0.050 Kg

Retoño de bambu 0.030 KgGerminado de soya0.500 Kg

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sQuID wIth VegetaBles IN oyster sauCe

1. Slice squid in to rings and set aside.2. Heat oil in wok, add garlic and fry until golden brown.3. Add oyster sauce, baby corn and stir.4. Add squid, stir and cook for a few seconds.5. Add remaining ingredients, one at a time, stirring.6. Cook briefly until brócoli is a good bringht green and still

crisp, and squid is cooked trought, opaque, and slightly shrunken.

7. If mixture is too dry, add a little more water.

Calamar pequeño fresco 0.500 Kg

Aceite vegetal 0.060 LtAjo entero 0.030 KgSalsa de ostion 0.400 LtElote cambray 0.060 FcoSalsa de pescado 0.100 LtSalsa de soya light 0.100 BtlAzucar bca 0.075 KgChile serrano verde

0.020 KgAgua purificada 0.050 LtShitake secos (Hongos secos) 0.100 KgCebolla cambray 0.100 KgBrocoli 0.500 KgChicharo Japones 0.500 Kg

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prawN ChIllI

1. Heat oil in wok, add garlic, and fry until golden brown.2. Add curry paste, stir and cook briefly.3. Add half coconut, fish sauce and sugar, stirring bridkly.4. Add prawns and cook until they star to become opaque.5. Add remaining coconut milk, lime leaves and chilli.6. Continue to cook until prawns are cooked trought.7. Remove praws from sauce, arrange on serving dish.8. Add basil leaves to sauce, stir and pour sauce over the

prawns.

Aceite vegetal 0.060 LtAjo entero 0.030 KgCurry rojo en pasta 0.050 KgLeche de coco 0.250

LtaSalsa de pescado 0.030 LtAzucar bca 0.015 KgTe de limon 0.020

PzaChile jalapeño rojo 0.020 KgAbahaca fresca 0.030 KgCamaron u15 0.700 Kg

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steameD musselI IN BasIl

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 for 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 for

dipping mussels into.

Albahaca fresca 0.050 KgAjo entero 0.050 KgChile serrano verde

0.150 KgLimon verde Sin semilla 0.030 KgSalsa de soya 0.015 LtSalsa de pescado 0.030 LtAzucar bca 0.015 KgMejillones enteros 1.000 KgGalangal 0.250 KgTe de limon En rama 1.000Pza

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sauteeD CraB Claws

1. Heat oil in a wok, add garlic and fry until golden brown.2. Add vermecelli, stir quickly, add ginger, celery , brocoli

and cabbage and stir briefly.3. Add crab claws and stir.4. Add all remaining ingredients, stir quickly, cover and

steam gentil for 3-4 minutes.5. If mixture too dry, add little more stock or water.

Aceite vegetal 0.300 ltAjo entero 0.030kgPasta de arroz 1.000paqJengibre 0.050kgApio fresco 0.050 kgBrocoli 0.060 kgCol blanca 0.060 kgTenazas de cangrejo0.660 kgSalsa soya japonesa negra

0.015 ltSalsa soya light 0.015 btlAzucar bca 0.075 kgSalsa de pescado 0.030 ltSalsa de ostion 0.015 ltFondo de res 0.050 ltTenazas de cangrejo 0.500 Kg

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sour prawN soup

1. Heat the stock and tom yam sauce in a saucepan.2. Add lime leaves, lemon grass, lemon juice, fish sauce,

chilies and sugar.3. Bring to the boil and simmer for 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 LtSalsa tom yam 0.015 LtTe de limon 0.020PzaLimon verde Sin semilla 0.050 KgSalsa de pescado 0.045 LtChile serrano verde

0.050 KgAzucar bca 0.075 KgChampiñon straw 1.000 KgCamaron u15 0.450 Kg

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frIeD Beef wIth BasIl

1. Pound garlic with coriander, then combine with fish sauce, soy sauce, sugar and white pepper.

2. Add beef, stir to ensure that each piece of meat is coated with mixture, and marinate for half an hour.

3. Heat oil and deep-fry meat until slightly crisp at the edges.

4. Remove from oil and turn on to a serving dish.5. Add basil leaves to oil and fry briefly.6. Remove with a striner, drain quickly, sprinkle over the

beef and serve.

Ajo entero 0.030 KgSemilla de cilantro 0.030 KgSalsa de soya light 0.015 KgAzucar bca 0.015 KgPimienta blanca En polvo 0.015 KgFilete de res (Caña de res) 0.300 KgAlbahaca fresca 0.070 KgAceite vegetal 0.060 LtSalsa de pescado 0.030 Lt

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greeN Beef ChIllI

1. Gently heat coconut cream, do not boil.2. In a wok. Fry garlic until golden brown, add curry paste

and stir-fry.3. Add warmed coconut cream, stir until it curdles and

thickends.4. Add fish sauce and sugar, stir, add beef and turn in until

its red colour disapears.5. Add stock, simmer for 3.4 Minutes.6. Add lime leaves, stir, add aubergines and basil leaves.7. Stir and cook for one minute more then turn in to serving

dish.

Crema de coco 0.200LtaAceite vegetal 0.060 LtAjo entero 0.030 KgCurry verde en pasta

0.015 KgSalsa de pescado 0.030 LtAzucar bca 0.015 KgBola de res 1.000 KgFondo de res 0.300 KgTe de limon 0.250pzaBerenjena bebe 0.080 KgAlbahaca fresca 0.060 Kg

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muslIm ChIllI

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 for a few seconds.4. Add half the warmed coconut milk and stirring, cook

until mixture starts to reduce.5. Add beef and turn to coat it with sauce.6. Stirring and tamarind, sugar, fish sauce, stock and the

remainder of coconut cream.7. Stir and cook slowly for 15 minutes.8. Add potatoes and simmer.9. After 4 minutes, add peanuts and cook for 4 minutes

more.10. Add onions, stir and cook for 2 minutes more.11. Turn in to a serving dish.

Crema de coco 0.250 LtaAceite vegetal 0.060 LtAjo entero 0.050 KgCurry amarillo pasta

0.015 KgFilete de res(Caña de res) 0.250 KgLimon verde sin semilla

0.060 KgAzucar bca 0.015 KgSalsa de pescado 0.045 LtFondo de pollo 0.250 LtPapa blanca 0.200 KgCacahuate crudo limpio

0.030 KgCebolla blanca 0.050 Kg

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Beef wIth lIme

1. In a saucepan, heat together the stock, fish sauce, lemon juice, sugar and chilli powder.

2. Bring to the boil, add bamboo shoot and stir throughly3. Add browned rice, stir and turn on to serving dish.4. Garnish with spring onion and corlander leaves.

Fondo de pollo 0.045 LtSalsa de pescado 0.030 LtLimon verde sin semilla

0.050 KgAzucar bca 0.075 KgChile de Arbol molido 0.015 KgRetoño de bambu 0.180 KgArroz grano chico japones

0.015 KgCebolla cambray 0.050 KgCilantro fresco 0.050 Kg

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hot aND sour BamBoo salaD

1. In a wok, fry garlic until golden brown.2. Add chilli and stir quickly, add beef and stir throughly.3. Add soy sauce, fish sauce, sugar, lime leaves and stock.4. Cook for a fwe minutes, over high heat, stirring all the

time.5. Add red pepper, green beans, white pepper and stir.6. Turn on to serving a dish.

Aceite vegetal 0.045 LtAjo entero 0.050 KgChile jalapeño 0.020 KgFilete de res 0.250 KgSalsa de soya light 0.015 BtlSalsa de pescado 0.015 LtAzucar bca 0.075 KgTe de limon 0.020PzaFondo de res 0.100 LtCayena molida 0.075 KgEjotes tiernos 0.050 KgPimienta bca en polvo

0.075 Kg

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BraIseD spICy pork

1. Cut pork in cubes and roast it.2. Add all the ingredients and steam it until meat is tender.

Pierna de cerdo Sin hueso 0.500 KgSalsa de soya 0.100 LtAjo entero 0.400 KgJengibre 0.015 KgCebolla bca 0.250 KgChile jalapeño 0.030 KgHoja de laurel 0.030 KgPimienta negra En polvo 0.015 KgAceite vegetal 0.060 LtTomate guajillo 0.500 Kg

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fresh seafooD salaD

1. Cut pork in cubes and roast it.2. Add all the ingredients and steam it until meat is tender.

Pierna de cerdo sin hueso 0.500 Kg

Salsa de soya 0.100 LtAjo entero 0.400 KgJengibre 0.015 KgCebolla bca 0.250 KgChile jalapeño 0.030 KgHoja de laurel 0.030 KgPimienta negra en polvo

0.015 KgAceite vegetal 0.060 LtTomate guajillo 0.500 Kg

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spICeD seafooD IN soup

1. Debone fish and mak stock from bones.2. Cut in to cubes fish fillet.3. Make tomatoe concasse.4. Add all ingredients to stock and let simmer it.5. Add chilli b.T.

Huachinango entero 3.000 Kg

Cebolla cambray 0.200 KgNabo blanco 0.250 KgTamarindo fresco 0.030 KgLechuga romana 0.500 KgChile serrano verde 0.100 KgGlutamato monosodico

0.030 KgTomate guajillo 0.500 Kg

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Veal aND potatoes stew

1. Debone fish and mak stock from bones.2. Cut in to cubes fish fillet.3. Make tomatoe concasse.4. Add all ingredients to stock and let simmer it.5. Add chilli b.T.

Huachinango entero3.000 KgCebolla cambray 0.200 KgNabo blanco 0.250 KgTamarindo fresco 0.030 KgLechuga romana 0.500 KgChile serrano verde 0.100 KgGlutamato monosodico

0.030 KgTomate guajillo 0.500 Kg

7

Page 60: Cocina Oriental

Recetario de Cocina OrientalEditado por el Instituto Culinario de México A. C.

Noviembre, 2005Puebla, Pue. México

Fotos portada: Autores varios Fotos de recetas, diseño e impresión: Departamento Editorial

ICUM Puebla

El Instituto Culinario de México se reserva los derechossobre el material intelectual y gráfico de este recetario interactivo.Se prohibe su copia, aun de carácter privado, alquiler o ejecución

pública por cualquier medio.