Practical 3 for Bachelor 2nd Semester (IST)

Menu
 Szechwan Chicken
 Sweet Corn Soup
 Egg Fried Rich with Hot Garlic Fish and Stir-Fried Mixed Vegetable
 Tapioca Pudding

1. Szechwan Chicken
Ingredients
i. Boneless and skinless chicken
ii. Chopped garlic
iii. Chopped ginger
iv. Dried Chilly
v. Sesame seeds
vi. Vinegar
vii. Corn Flour
viii. Tomato ketchup
ix. Soya sauce
x. Oil
xi. Szechwan pepper
xii. Salt and pepper
xiii. Egg
xiv. lettuce
Method of Preparation
 Do Mise-En-place and collect all the ingredients.
 De bone and de skin the chicken and cut into pieces.
 In a bowl place the chicken pieces and add corn flour, egg, salt, pepper and marinade the
chicken.
 Take a wok and heat the oil in it.
 Fry the chicken in oil for 6-7 minutes and take out from oil.
 Take another wok and heat the oil.
 Put chopped garlic, ginger, dried chili and soute it.
 Now, add soya sauce, vinegar and ketchup.
 Whisk 1 tbsp cornstarch and water together and add it to the sauce for thickening.
 Add chicken in the sauce and toss it.
  Add seasonings and Szechwan peppers in the chicken.
 Plate Szechwan chicken in lettuce and garnish with sesame seeds.

2. Sweet Corn Soup

Ingredients
i. Sweet Corns
ii. Chopped garlic
iii. Chopped onions
iv. Sugar
v. Butter
vi. Carrot
vii. Spring onions
viii. Salt and pepper
Method of Preparation
 Do mise-en-place and collect all the ingredients.
 Grind some corns and make a puree of it.
 In a large pot, add some chopped garlic and onions and add butter and saute it until it
turns into golden brown.
 Now add sugar in it and add diced carrots and saute for a few minutes.
 Add the puree corn and some boiled corn.
 Add salt as per required and add water while stirring and bring to boiling points.
 Plate soup in bowl and garnish with spring onion.

3. Egg Fried Rice

Ingredients
i. Rice
ii. Butter
iii. Egg
iv. Tofu
v. Carrot
vi. French beans
vii. pea
viii. Capsicum
ix. Green chilly
x. Oil
xi. Salt and Pepper
 xii. Chopped garlic
xiii. Chopped onion
xiv. Green onion
xv. Kabocha
Method of Preparation
 Do mise-en-place and collect all the ingredients.
 In a large pot, add water, salt and butter and wasted rice and cook it.
 Now, place a steamer and put the cooked rice in it and let it cool completely.
 Take a pan, heat it and add oil.
 In a bowl, whisk the eggs and scramble it.
 Take a wok and heat the oil.
 Fry the diced tofu in oil till it turn into golden brown and remove it.
 Again, take a wok and heat the oil.
 Add chopped garlic, onion and green chili and saute it.
 Add chopped carrot, French beans, pea, capsicum, green onions and kabocha and saute it
for few minutes.
 Add cooked rice, tofu and butter. Mix it well.
 Add salt and pepper.
 After that add scramble egg and cook it properly.

4. Hot Garlic Fish

Ingredients
i. Boneless and skinless fish
ii. Chopped garlic
iii. Chopped ginger
iv. Dry chilly
v. Oil
vi. Soya sauce
vii. Tomato ketchup
viii. Corn flour
ix. Salt and pepper
Method of Preparation
 De bone and de skin the fish and cut into pieces.
 In a bowl, add corn flour, soya sauce, salt and fish. Mix them together and marinate the
fish well.
 Take a wok and heat the oil.
 Fry the fish for a few minutes and take out from the oil.
  Take another wok and heat oil.
 Add chopped garlic and ginger and dry chili and saute it.
 Add soya sauce and tomato ketchup.
 Whisk the corn flour and water together and add it in the sauce to make the sauce thick.
 Add fried fish in the sauce and cook it for few minutes.
 It is served as platter service in egg fried rice.

5. Stir Fried Mixed Vegetable

Ingredients
i. Broccoli
ii. Cauliflower
iii. Carrot
iv. French beans
v. Kabocha
vi. Mushroom
vii. Oyster sauce
viii. Dry chilly
ix. Chopped garlic
x. Corn flour
xi. Salt and pepper
xii. Oil
Method of Preparation
 Cut all the vegetables.
 Blanch the vegetable in hot water and refresh it in cold water.
 Heat the wok and add oil, chopped garlic and dry chilly.
 Add all the vegetable and let it cook for few minutes.
 Add oyster sauce, salt and pepper
 Pour the mixture of corn flour and water and let it cook.
 It is served as platter service in egg fried rice.

6. Tapioca Pudding
Ingredients
i. Egg
ii. Custer powder
iii. Milk
iv. Chia seeds
 v. Condensed milk
vi. Strawberry
vii. Cherry
viii. Sugar
Method of Preparation
 Soak the sago and chia seeds in the water.
 In a bowl, separate egg yolk and egg white.
 Add custard power in egg yolk and whisk it.
 Heat a big pot. Neat the milk and bring to boiling point.
 Add sugar, soak sago and chia seeds.
 Cook the sago and chia seeds well
 Add the mixture of egg yolk and custard power in it.
 Add condensed milk. Mix them well and let them cook.
 Garnish with strawberry and cherry.