Lesson 2

INFLUENCE OF CHINA IN ASIAN CUISINE.

Introduction

This part deals with the skill and knowledge on how China influence in
Asian Cuisine.
Learning Outcomes

1. Students will acquire knowledge in accepting different types of

Chinese cuisine.
2. Perform different Chinese cuisine.

ACTIVITY

• Familiarized the essential ingredients of Chinese cuisine.

• Have you experienced in using different soy sauce and its uses? What
would be the difference?

ANALYSIS

• Why do you need to familiarized on all essential ingredients that you will
be using in Chinese cuisine.?
• How do you experienced in using different soy sauce and its uses? What
would be the difference?

ABSTRACTION

INFLUENCE OF CHINA IN ASIAN CUISINE

Nearly all Asian food shows a significant Chinese influence. China
is to Asia what Rome was to Europe: the civilizer, the empire builder, the
consolidator. The ruling classes of China valued gastronomy as more than
survival, as an expression of its civilization, as an art. The key, therefore,
to the fundamentals of Asian gastronomy is Chinese cooking...
China: Lichpin of the East
To grasp the complexity of Asian cooking, the key is an
understanding of the central role’ of Chinese influence in Asia. China is
part of the largest continent on earth, the site of diversity in all aspect of
life. Chinese cuisine reflects the diversity, having filtered it through
thousands of years of culinary development, racial, religious, and cultural
diversity and numerous foreign influences.
The Essential
Ingredients OILS
Remember always that oils have a limited shelf and becomes
stale. Buy oil in small quantities and store it in a cool, dark place. Make it
a point to finish the oil within about three month’s time.
Canola Oil
➢ It has the same healthful benefits as olive oil but is also prone to
smoking and burning if the heat is too high for too long. Although
in stir frying everything is done quickly, ingredients are added
before the oil has a chance to burn. Canola oil is its best when
used medium to low heat.
Chili Oil
➢ Orange-red in color, this spicy item is delicious drizzled over
noodle dishes, soups or stir-fries just before serving.
Coconut Oil
➢ The oil is richer than peanut oil, but it is especially delicious when
used in making Thai curries.
Grape Seed Oil
➢ Mild flavored oil; this has the same healthful benefits as canola
and olive oils, but can take high heat cooking better. It is perfect for
stir-fried and deep- frying.
Palm Oil
➢ In Southeast Asia, the palm trees used for making both palm sugar
and oil. The oil is used in cooking as you would any other
vegetables oil.
Peanut Oil
➢ Also known as ground nut oil, this oil has a deep flavor and can
sometimes taste and feel a bit heavy. The Chinese love this oil
and use it a lot in their cooking.
Sesame Oil
➢ Extracted from sesame seeds, it has a strong nutty flavor. It should
be used sparingly because its pungent flavor will go a very long
away.
Soy Sauces and Other Soybean Products
Like oils, soy products are better when fresh. Keep them in a cool,
dark place, or refrigerate them, as is necessary in the case of hoisin
sauce, fermented bean curd, and miso once the jars are opened.
Chinese Light Soy Sauce
➢ A basic seasoning in Chinese cooking – “light” refers to its fluidity,
 not its dietetic characteristics. Lighter and saltier than Chinese
thick soy sauce, it is made from fermented soy beans, wheat, and
yeast and sometimes labeled “thin” soy sauce.
Chinese Thick Soy sauce
➢ Also known as “dark soy sauce, this is less salty, sweeter, and
thicker than Chinese light or light soy sauce, because of the
inclusion of molasses. It is generally used in small quantities and
usually in combination with Chinese thin soy sauce.
Hoisin Sauce
➢ A sweet thick bean sauce, with a near paste consistency, that is
made primarily from fermented soy beans, vinegar, sugar and
garlic. Its deep rich flavor is the basis for the Chinese barbecued
ribs. It also used by the Vietnamese to flavor rich noodle soups or
peanut sauce. Keep refrigerated.
Japanese Dark Soy Sauce
➢ It is used by Japanese everyday cooking. It is made up of equal
amount of soybean and wheat. Kikkoman, most popular of all
Japanese soy sauces, is very different from the authentic artisan
item.
Fermented Bean curd
➢ Small cubes of strongly scented pasty curd that tastes of wine
must. The three main types are white, red and spicy flavored with
red chili. Fermented bean curd is usually flavored with rice wine.
Keep refrigerated.
Miso
➢ It is made from fermented soybeans and rice. There are dozens of
types but most common are white, red and black miso.

Dried Nuts Flower Buds and Fungi

Gingko Nuts
➢ These nuts are delicious roasted boiled, steamed and added to
savory or sweet dishes. Koreans love these nuts
Pine Nuts
➢ Pine nuts are widely used in both Italian and Korean
cooking Black Mushroom
➢ Most commonly known as shitakes, these mushrooms have more
concentrated aroma when fresh. Majority of Chinese dishes
included the dried form. On the other hand, Japanese enjoy both
the dry and fresh shitakes.
 Dried Seafood

Abalone
➢ A fairly expensive item found in several sizes. It must be soaked
overnight or up to 24 hours until completely rehydrated.
Fish
➢ There are too many types of fish dried whole, I chunks, fillets or
strips. These fish items have a concentrated flavor which is a
result of being sun-dried.
Oyster
➢ Available in several sizes and prices, oyster and sun-dried.
Their concentrated flavor is used to enhance soups and stew.
Scallop
➢ One of the most expensive dried seafood items and one of the
most delicious. It can be used as a stuffing or shredded and used
as a garnish for simple vegetable dishes. It is also added to rice
porridges.
Shrimp
➢ Used to season a variety of dishes, dried shrimp add a chewy
texture and distinct flavor, so use sparingly.
Squid
➢ Like dried shrimp, these are used to season and add texture to a
variety dishes. They are very pungent so use sparingly.

Fresh Herbs and Other Seasoning

Cilantro
➢ Also known as coriander or Chinese parsley. Its leaves are the
most widely used, but the stems are also full of flavor and can be
included in making soups or steaming rice.
Curry Leaves
➢ Small, dried and sweet leaves-it imparts a lemony and curry-like
essence.
Garlic
➢ This common item is a fundamental building block of Chinese,
Korean and Southeast Asian cuisines. Garlic appears in almost
every savory dish, especially meat dishes, in part because of its
health benefits. It lowers cholesterol and is believed to cleanse the
blood.
Ginger
➢ An important flavor ingredient in Asian cuisine. It is considered
therapeutic for the stomachaches and seafood poisoning.
Lemongrass
➢ Also known citronella, lemongrass is used widely in Southeast
Asian cuisine. Its unique tangy flavor complements a wide range
of dishes, from soups to stir fries to stew and even desserts.
Scallions
➢ Also known as green onion and spring onion, this is an important
herb in Asian Cooking.
Shallot
Southeast Asian refers to shallot as red onion.

ASIAN INFLUENCE
The Five Condiment Types

1. Extracts
• These are essentially highly concentrated fluids taken from
a single – flavor bearing item. In Asia, extracts are part of
everyday food preparation. In China, ginger extract is a juice
concentrate.
2. Pastes
• Pastes are also concentrate, thick, silky or coarse rather
than fluid and typically contain one or more ingredients.
Along with marinades
and dipping sauces, they may be the single biggest secret
of successful Asian food preparation.
3. Marinades
• These are more often flavored liquids in which meat, poultry
and seafood are soaked for period of time. Essential to
many Asian cuisines, they can also cook’s life saver. When
you are short of time, or do not want to prepare an
elaborate meal, many marinades give the entire flavor
(salty, sweet, bitter, sour and spicy) considered essential in
Asian Cooking.
• Many marinades are the foundation of Asian meat-poultry,
and fish- based stir-fries, no more complicated than mixing
soy sauce, sugar and tapioca starch. They prepare the food
for the wok, imparting a rich flavor, making for a perfect
main dish to be complemented by simple vegetables.
4. Dipping Sauces
➢ Enjoying dipping sauces is a big part of any Asian meal.
Because dipping sauces play an important role in Asian
Cuisines. It should be noted that many foods accompanied
 by these sauces are often intentionally lightly seasoned, so
that when dipped they
➢ are not overly seasoned. They still retain their individual
taste. Balance is everything here, and the finishing touches
are so much part and other items before starting to cook.
5. Garnishes
➢ These are essentially leaves, flowers, herbs other similar
color and texture items used to enhance food visually and
lift the palate with a final flavor note. In Asian cooking,
garnishes are food, and all the principles surrounding their
selection, freshness, preparation, and use apply.

China: Mother of Asian Cuisine

Chinese Cuisine is one of the world’s ancient cuisines, going

back thousands of years. When you consider China’s population, migration and
culinary history, it doesn’t come as a surprise that its influence on the cuisines
of other Asian countries has been tremendous-from what is cooked in other
kitchens how these ingredient and dishes are prepared and enjoyed.
China was the spring of life for Asian food, and its influences spread
across mountains, plains, rivers and through cities and villages. When
the Chinese travelled outside their borders, they packed up their pantries
and traditions with them.
Peace and harmony through Food
For centuries, food has been so fundamental to Chinese culture
that attitudes toward it are downright philosophical. As Confucius
concluded, ‘The enjoyment of food is one of the things that contributes to
the peace and harmony of a society. The key concepts in Chinese
cooking are proportion, harmony and balance.
Peace and harmony are achieved through applying the principles of yin
and yang which form all aspects of Chinese culture. According to the
Chinese, by consuming a balance diet, a person will achieved a balance
healthy food. Food that is yin- embodying dark, feminine qualities- is
cooling and mild. . Food that is yang- light masculine – is warming and
hot. Yin reduces body heat, whereas yang increases body temperature.
Yin foods are often vegetables, fish or seafood. Yang foods are often
meats, fruits such as apricots or cherries and some vegetables, such as
carrots or onions. Yin foods are sweet, like sugar, while yang foods are
tart, like vinegar. Raw ingredients may be one of the two and turn into the
yang-the yolk is yin and the white is yang.
REGIONS OF CHINA
Before preparing a Chinese meal, it is essential to understand the
characteristics of the Regional cuisines, including those of the North,
East, south and West. That way you’ll have a frame of reference when
planning a menu. Each region has its own philosophy and aesthetic.
a. The North: Beijing ( Peking)

The north features great street food, as well as the tradition of

imperial food, which is more refined. The cooking of the north is
very sensual and gutsy. Dishes are seasoned with garlic chives and
leaves. Traditionally, it was relatively poor area, but the imperial
cooks could afford to import things.

The most skirting difference in the north is the of wheat. Most of

china relies on rice, but in the north you see bread, baked buns,
dumpling, and duck are also made from wheat flour.

Key Dishes and Techniques:

The north has sophistication of the imperial from the capital.
Beijing, with dishes such as bird’s nest soup, Peking duck, and
beggar’s chicken. The other side is country cooking like dumplings
and scallion pancakes. The most common cooking techniques are
braising, roasting and boiling.
With dishes such as

b. The East: Shanghai

In Shanghai, there is a refinement of cooking styles and subtlety in the

saucing and techniques. Carved vegetables and fruit garnishes often
accompany dishes, and the region is known for its use of sugar as
flavoring.

Key Dishes and Techniques:

➢ Shanghainese cooking includes the technique known as, “re
cooking,” in which meat is braised in soy sauce, rice wine, sugar
and salt. The result is tender meat and rich, flavorful sauce. The
meat and sauce typically served with crunchy cooked vegetables,
to contrast with texture of the meat, as well as with rice. Red
cooked slowly and can be served hot, but is more often presented
cold.
 ➢ They also drunken technique wherein the meat is partially cooked
and then left to sit in the liquid to finish cooking. These are then
chilled and eaten as appetizers.
c. The South: Canton (Guangzhou)

The food of the south is most commonly thought of as Cantonese.

Cantonese food is widely considered the finest, most sophisticated
and most innovative cuisine in China. Simple and light, Cantonese
cuisine dishes are never heavily sauced, crispiness of fried foods is
notable, not the flavor or texture of oil.
The cooking is even more refined and focused than in the east and
the north. The influence of European cooking can be seen. The main
ingredient is the star of a dish and the sauce just accentuate the
ingredient’s extraordinary flavor.
Key Dishes and Techniques:
➢ Cantonese cuisine employs a wide range of flavors and
cooking techniques. Pork is served in small quantities. You can
recognize a Cantonese restaurant with poultry hanging on the
window. The poultry is marinated and roasted, then hung to air-
dry. Dim sum also originated in this region.
➢ Many cooking techniques are used, from braising to roasting,
simmering to steaming, but the most popular is stir frying in a
wok. Common dishes include steamed scallops with black
bean sauce, crisp skin chicken, soup, egg rolls, egg foo yung
and roast pork.

d. The West: Szechwan, Human and Yunnan

The food of the west has been influenced by many countries that border
it. The food is a little simpler and less subtle than the south. This is the
region of spicy food.
Two of its cuisines are famous: Human food being spicier than two,
because of the use of more fresh chilies. This is also region of multiple
cooking techniques applied within one dish.

Key Dishes and Techniques:

➢ Classic dishes of Szechwan cuisine include Kung Pao chicken
and twice cooked pork. Among the most popular classic Hunan
dishes are orange beef and sweet and sour chicken.
➢ Stir-frying, simmering and steaming and shallow frying are the
most commonly employed cooking techniques. Szechwan duck,
green onion pancakes and cold noodles are among the most
 famous Szechwan dishes. Hot and sour sauce soup is also very
popular.
➢ Hunan cuisine is considered more complex because it tends to
combine more than one cooking techniques in a dish, Hunan food
is often described as being “hot, sour, sweet and spicy,” Popular
dishes include chicken with walnuts and hot pepper, diced pork
with dried fish and steamed spicy pork.
➢ Yunnan cuisine is known for its whole cured hams that have a
sweet flavor, as well as for its steam pot chicken. Commonly
techniques include frying, simmering steaming and stewing.
Ingredients

a. Meat

Pork is the most common meat in china. Large cuts are braised in
red cooking, and combined with various seasoning; the ground
meat is stuffed into dumplings. Chicken, beef, snake and other
frog are also part of the Chinese diet.
b. Vegetables

Vegetables-stir-fried, steamed, blanched or pickled – are an

integral part Chinese cuisine. Most techniques aim to cook them
quickly in order to preserve their freshness. Vegetables are most
commonly cooked in a wok.
c. Preserved foods.

These are eaten on their own or used as ingredients in other

dishes. Dried beans and their by products are seen everywhere:
mung bean sheets, cellophane noodles and tofu. The wide variety
of dried fish found in every
authentic Chinese market is used to enhance flavors. Seeds,
particularly sesame and lotus are frequently used.
d. Soy Products

Soybean is a staple in Chinese cuisine. It comes in all variations –

soy sauce and hoisin sauce, raw beans, tofu, noodles. Everything
on the table could be fried in soy oil or coated in soy flour.
e. Flavorings

Some flavorings are universal throughout most of China. Hoisin

sauce, sweet bean paste and bean paste, ginger, sugar, scallion
and ginger are essentials.
 Tools and Equipment

a. The Wok

It is used throughout Asia, which means cooking vessel or pot.

It’s a multipurpose piece of equipment piece of equipment that
can be used for stir-frying, steaming and braising. There are
two main types of woks; flat-bottomed and round bottomed.
The flat bottomed is designed to be used on electric burners
while the round-bottomed model is meant for gas for gas
stoves.
It is very important not to overload a wok, because the whole
point of it is to allow cooking things at high heat. If the wok is
too full, the ingredients will steam rather than sear.
b. Other essential Tools

Chinese Handled Strainer – strainer that has a long wooden

handles and a wire netting. It can be used as a scoop or
strainer.
Cleaver- the sharp edge can be used to cut, the blunt edge as a
tenderizer and the flat side to smash and flatten.

Key Chinese Techniques

Achieving a pleasing balance of textures is important, leading to the

development of a variety of unique cooking techniques and procedures.

a. Stir-frying
➢ It allows food retain its flavor and character. It is a practical
technique, making it important in Asia. You can use any
combination of ingredients in a stir-fry, which makes this
cooking style so universal and adaptable.
b. Deep-frying
➢ This is fundamental to Chinese cooking. It is used often at the
beginning of the cooking process. As a first step, its function is
for searing the outside of an ingredient. Chinese fry large cuts
of meat, a whole fish and various dim sum. They also use the
technique of frying something twice; the first time is oil at a low
temperature to seal in the flavors. The food is then left to drain
and finish cooking while it cools; the process of resting adds to
the crispiness of the final product. Just before serving, the food
is popped back into hot oil to crisp and heat.
c. Steaming
➢ Steaming has a multiple purposes in the Chinese kitchen. It
rejuvenates the dried food which composes much of the
Chinese diet, and it is also the most delicate way to cook an
ingredient. Steaming gently envelops an ingredient with heat
while basting it with moisture at the same time. It is practical
since it requires little fuel. It is best for most delicate foods.

The ART of Tea

A Chinese proverb says, “Better to be deprived of food for

three days, than tea for one”
It’s not known exactly when tea began to be consumed in its
native China. Tea cultivation was almost certainly under way
by 350AD, but most experts agree that tea was being brewed
from wild leaves long before then.

The difference between green, black and oolong tea is not in

trees themselves, but in the extent to which the leaves are
fermented. The longer the leaves are fermented the more color
they will have and the less pungent their tannins will be. The
process of firing the leaves stops fermentation. Green tea is
unfermented (therefore the lightest), oolong is semi-fermented,
and black tea is fully fermented. China produces all three kinds
of tea.
 Laboratory 1: CHINESE CUISINE
GROUP #: _____
Members: __________________, ____________________,_________________

Instruction/s: Choose only one (1) recipe shown below and perform One (1)
recipe based on your research. For these laboratory, you will perform 2
recipes as an output of your first laboratory. Good luck!
RECIPES

Ham and Chicken Rolls

2 whole Chicken Breast
4 slices of ham
1 tsp. of salt
¼ tsp five spice powder
1 glove garlic
4 spring roll wrappers
1. egg
2. tbsp. milk
Oil for deep frying.

➢ Removed chicken from chicken breast

➢ Carefully removed the chicken meat from bones, giving four
individual pieces
➢ Pound breast pieces and fillet pieces out separately until very thin
being carefully not to tear meat.
➢ Spread chicken pieces with combined salt , pepper, five spice
powder and crushed garlic.
➢ Roll each slice of ham and place on top of chicken, roll up firmly
➢ Fold in ends to secure.
➢ Dip chicken rolls in flour, then in beaten egg and milk.
➢ Place the chicken roll diagonally across spring roll wrapper.
➢ Seal end with a little of the egg mixture.
➢ Deep-fry rolls in hot oil until golden brown and cooked through,
about three minutes.
➢ Drain into absorbent paper.
➢ Cut into diagonal slices; serve with sweet and sour sauce.

Hoi Sin Chicken

1.5 kg chicken
Cornflour
Oil for deep frying
3 tbsp oil,
Small green ginger
Onion
250g broccoli
1 red pepper
425 g can straw
mushrooms
2 tbsp. hoi sin sauce
2 tbsp. dry sherry
1 tbsp. soy sauce
2 tbsp. brown vinegar
Salt
1 cup water
2 chicken stock cubes
½ tsp. sesame oil
3 tsp. corn flour, extra
➢ Cut pepper into half and remove the seeds cut into ½ inch cubes
➢ Chop onions, cut broccoli into small flowerets
➢ Drain mushroom: peel and grate green ginger
➢ Cut chicken into small serving size pieces; coat lightly with corn flour
➢ Heat oil in frying pan or wok.
 ➢ Fry a few pieces of chicken at a time until golden brown and cooked
through, approximately five minutes; drain well
➢ Drain off all oil from pan.
➢ Add extra oil and ginger to pan, heat gently one minute. Add
broccoli, pepper, and mushrooms, toss well for two minutes.
➢ Add combined hoi sin sauce, sherry, soy sauce, vinegar, salt,
water, crumbled stock cubes, sesame oil and extra corn flour.
➢ Add chicken to vegetables and sauce, toss over high heat until
sauce boils and thickens.
➢ Continue toss for two minutes.
➢ Serves 4 to 6 person

Shrimp with Peking Sauce

Ingredients:
400 grams white shrimp shelled and deveined

1 pc egg white
½ tsp. fine salt
1 cup salt
1 cup cooking oil
2 tbsp potato starch in 4 table spoon
. water.

Orange food coloring

Peking Sauce:
225 grams water
1 T karo light syrup
75 grams sugar
75 grams apple juice
50 grams tanduay rhum
½ tbsp. fine salt

Procedure:
Pat dry the shrimp. Marinate in egg white and salt for 15 mins.
Heat 2 cups of cooking oil. Deep fry the shrimp until done but not
overcook or the shrimp will be tough.
 Drain and set aside.
Bring the Peking sauce ingredients to a boil, add in the diluted potato
starch to thicker.
Add back the cooked shrimp. Make sure that the Peking sauce is not too
much, if it is, set aside unused portion for further use.

Hot Prawn Salad

Ingredients:

1 kilo white shrimp- shelled & deveined

1 pc. Egg white
1 tsp. Cooking oil
¼ tsp. Salt
1 can fruit cocktail- drained
1 cup mayonnaise
½ cup condensed milk
Cornstarch for dredging
Oil for deep frying
Lettuce, cucumber, cabbage, or carrots for
garnishing

Procedure:
Wash and devein prawns. Pat dry with towel. Marinate prawns with egg
white, oil, salt, and pepper.
Heat oil in pan for deep pan frying. Dredge prawns in corn-starch until well
coated and fry. Do not overcook. Drain.
In another pan, mix mayonnaise with condensed milk in low fire. Do not let
mixture boil and become bubbly.
Pour in prawns and drained fruit cocktail.
Place chopped lettuce, cucumber, sliced cabbage or shredded carrots on
a platter. Pour hot salad mixture on top

Yang Chow Fried

Rice
Ingredients:

4 cup cooked grain rice

s
½ cup barbeque pork,
diced
¼ cup chicken breast,
diced
¼ cup shrimp, shelled
¼ cup cantonese sausage
¼ cup green peas or kailan stems
¼ cup dried black mushrooms, soaked &
diced.
2 T Green Onion, white part minced
2 T Green Onion, green part minced
2 eggs
Oil for frying and sautéing

A. egg white
A pinch of salt

B 1 Tsp Salt
½ tsp white pepper
1 T Soy sauce
1 tsp Sesame Oil

Procedures:
Marinate chicken and shrimp in “A”. Beat the 2 eggs and add a little salt.
Place 1 tablespoon of oil in pan, place a thin layer of the scrambled egg
mixture in the pan and cook. Follow the same procedure for the rest of
the egg, and then chop.
Heat the wok; add in ½ cup of oil. Put in the shrimp and chicken mixture
in the hot oil in the wok and lift immediately.
Leave s 1 tablespoon of oil in the wok and sauté the white part of the
onion. Add in the pork, sausage and mushrooms until fragrant. Add in the
rice, shrimp. Chicken and the peas or kailan. Add in “B” and stir-fry
evenly. Remove and sprinkle the green part of the green onions on top.

Minced Meat with Lettuce Cups

Ingredients:

1 kl. Mince porkloin, chicken or

shrimp
½ cup chopped white onion
½ cup chopped button mushrooms
¼ cup green peas

¼ cup cashew nuts, chopped

1 oz. Bihon
24 pcs Lettuce leaves cut into cups
.
½ cup chopped bamboo shoots or sinkamas
½ chopped water chestnuts or celery-optional
2 pcs Chopped dried black mushrooms soaked in water for 2 hrs or
. boil in
wat
er
for 30 mins.
Oil- for deep frying and sauteing
Hoisin Sauce
Dash od sesami oi

Procedures:

1. Mix meat mixture with marinated no.1

2. Heat wok, add 2 tsp. Oil and stir fry the meat mixture until the
liquid has evaporated then move mixture on one side of the pan.
3. Then add onion, Chinese black mushromm, bamboo shoots
and button [Link] could add water chestnuts or celery if
so desired, mix it well
4. Return meat mixture to the center of the wok. Add stir-fry all the
ingredients over high-heat.
5. Add sauce no. 1 and stir again. Mix in peas and cashew nuts.
6. Put in a dash of sesame oil.
7. In another pan, prepare oil for deep frying. When oil is hot, put in
bihon a little at a time. Once bihon pops up and turn white, drain
the strainer.
8. Place bihon on the bottom of the plate, top with the meat mixture.
9. Place 1 to 2 tsp. Of the meat. Mixture on the top of the lettuce with
some hoisin sauce and serve.

Five Spice Fried Chicken

1 WHOLE CHICKEN OR
10 PCS CHICKEN WINGS

,MARINADE
¾ tsp salt
¼ tsp sugar
½ tsp. five spice powder
½ tsp soy sauce
1 egg
4 tbsp cornstarch

PROCEDURE

1. Wash chicken and par dry. If using whole chicken chop iy. If using
wings, make it it lolipopstyle
2. mix in marinade for ½ hour or more
3. heat oil deep frying. Fry chicken over heat until done.

SWEET AND SOUR FISH

ING,
1 KILO FISH FELLET
1 Can pineapple chunks
2-3 pcs. Green and red
bell pepper 2-3 pcs carrots
1 can green peas
2-3 minced garlic
1 pc. onion
¼ cup white vinegar
¼ cup white sugar
¼ cup water
¼ cup banana catsup or
tomato catsup 2 pcs egg
Salt, pepper to taste
PROCEDURE

1. Marinade the fish into egg and salt and pepper.

2. remove the seeds of bell pepper cut into diagonal. Or 1x1 squares.
3. Fry the fish fellet. Set aside
4. Saute the garlic, onion, bell pepper, carrots and ginger.
5. mix together water, catsup, sugar, and vinegar
6. Add into sauté ing. Simmer it until boil and thicken.
( you may add 3 tsp cornstarch for thickening) add the green peas.
7. Mix the fish fillet add the pineapple chunks.
 Rubrics/ Rating Sheet
Area to Assess Beyond Expecte Satisfactory Acceptable Unacceptab
d l
expectation
e
Output 30 25 20 15 Below 15
produced
Assigned 10 8 6 5 Below 5
workstation,
proper
food,
personal
hygiene
Work ethics 10 8 6 5 Below 5
Total:

Closure

Since, you understood the influence of China in Asian Cuisine topic, we

will explore in Malaysian cuisine.