| Ingredients: | |
| Chicken | 1 cups (boneless, boiled) |
| Salt | 1/2 tsp |
| White pepper | 1/2 tsp |
| Vinegar | 1 Tbsp |
| Cornflour | 1 Tbsp |
| Apply all ingredients on chicken and leave it for 1 hours . Then fry them (shallow fry) | |
| Green capsicum | 1, cut in cube form |
| Onion | 1, cut in cube form |
| Carrot | 1/2 cup, cut in cube form |
| Cabbage | 1 cup, cut in cube form |
| Mushroom | 1/2 cups , slices |
| Garlic | 1 tsp |
| Ginger | 1 tsp |
| Salt | 1 tsp |
| White pepper | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Chinese salt | 1 tsp |
| Soya sauce | 1 Tbsp |
| vinegar | 2 Tbsp |
| Grounded sugar | 1 Tbsp |
| Cornflour | 2-3 Tbsp |
| Chicken stock | 2 cup |
| Oil | 1/4 cup |
| Ingredients: | |
| Finger fish | 8 pcs, 1 kg |
| Garlic | 3 Tbsp |
| Ginger | 3 Tbsp |
| Chinese salt | 2 Tbsp |
| Soya sauce | 2 Tbsp |
| Cornflour | 1 Tbsp |
| Vinegar or soy sauce | 1/2 cup |
| Apply all ingredients on fish and leave it for 2 hours. | |
| All purpose flour | 1 cup |
| Bread crumbs | 1 cup |
| Egg | 2 |
| Oil | For fry |
| Ingredients: | |
| Chicken | 1 cups slice , ham it |
| Salt | 1/4 tsp |
| All purpose flour | 1 Tbsp |
| Black pepper | 1/4 tsp |
| Egg | 1 |
| Vinegar | 1 tsp |
| Chinese salt | 1 tsp |
| Sugar | 1/2 tsp |
| Apply all ingredients n chicken then fry them (shallow fry) | |
| Onion | 1 cup, cut in cube form |
| Carrot | 1 cup ,cut in cube form |
| Cabbage | 1/2 cup ,cut in cube form |
| Salt | 1 tsp |
| White pepper | 1tsp |
| Black pepper | 1/2 tsp |
| Chinese salt | 1 1/2 tsp |
| Soya sauce | 1 Tbsp |
| Grounded sugar | 1 Tbsp |
| Vinegar | 1/4 cup |
| Ketchup | 1 cup |
| Cornflour | 2-3 Tbsp |
| Chicken stock | 2 cup |
| Oil | 1/4 cup |
| Chilli sauce | 2 1/2 Tbsp |
| Garlic | 1 tsp , finechop |
| Ingredients: | |
| Chicken | 1 /2 kg (boneless, boiled) |
| Salt | 1/2 tsp |
| White pepper | 1 1/2 tsp |
| Tikka masala | 1 tsp |
| Chinese salt | 2 tsp |
| Soya sauce | 1 Tbsp |
| Chili sauce | 1 Tbsp |
| Ghee | 2 Tbsp |
| Lemon juice | 4 Tbsp |
| Ingredients: | |
| Beaf Stock | 3 cup |
| All purpose flour | 4 Tbsp |
| White pepper | 1/4 tsp |
| Salt | To taste |
| Ginger | 2 Tbsp |
| Garlic | 2 Tbsp |
| Oil | 2 Tbsp |
| Boil stock for 10 mins , add rosted all purpose flour in it . When it became thic add per saute ginger, garlic in it .Then add salt , white pepper in it. Stake sauce is ready. | |
| Beaf steaks, Undercut | 1/2 kg |
| Garlic | 1 tsp , fine chopped |
| Salt | 11/2 tsp |
| White pepper | 1 1/2 tsp |
| Black pepper | 1/2 tsp |
| Musterd paste | 1 tsp |
| Oil | 4 Tbsp |
| Worcestershire sauce | 2 Tbsp |
| Vinegar | 4 Tbsp |
| Ingredients: | |
| Chicken | 1/2 kg (boneless,1 inch thin slices) |
| Salt | 1/4 tsp |
| White pepper | 1/4 tsp |
| Vinegar | 2 Tbsp |
| Egg | 1 |
| Cornflour | 2 – 3 Tbsp |
| Oil | 2 Tbsp |
| Apply all ingredients on chicken . Leave it for 2 hours then fry them (shallow fry) | |
| Garlic | 1 1/2 Tbsp , fine chopped |
| Salt | 1 tsp |
| White pepper | 1 1/2 tsp |
| Chinese salt | 1 1/2 tsp |
| lemon | 2 Tbsp ,juice |
| Oil | 4 Tbsp |
| Cornflour | 2-3 Tbsp ,paste |
| Soya sauce | 1 Tbsp |
| Chicken stock | 3 cup |
| Sugar | 1 Tbsp |
