Cocina Oriental

Cocina Oriental
RECETARIO DE COCINA ORIENTAL

7o SEMESTRE
Alumno:_______________________________________________________
Chef Instructor:________________________________________________
Grupo:____________________ Matrícula:________________________
Tel.:_______________________ Cel.:___________________________
ÍNDICE
Clase 1 Ghee rice 34

Potato badun spiced potatoes 35
Cream of sweet corn and fish soup 5
Stir fried shrimps and chicken whit cucu 6
Steamed egg whit meat and shrimp sauce 7 Clase 9
Quickly braised chicken, chilies, pepper and black beans 8
Harak mas curry coriander beef 36
Clase 2 Mas badum dry fried beef 37
Bolle curry meat 38
Chicken bamboo shots, black mushroom 9 Abba mas curry hot mustard beef 39
Chinese cabbage, noodles, dried shrimps 10 Kaha bath basmatic rice 40
E fu noodles in soup 11
Clase 3 Clase 11
Beef tenderloin in oyster sauce 12 Fried egg noodles with chicken and bamboo 41
Stewed brisket of beef whit turnips 13 Fried vermicello with pork 42
Stir fried beef, squid mushroom and baby corn 14 Green chilli paste 43
Stir fried beef tenderloin in bird´s ne 15 Sweet crispy 44
Thai fried noodles 45
Clase 4
Clase 12
Wonton in soup 16
Sweet and sour pork 17 Squids with vegetables in oyster sauce 46
Yin and yang rice 18 Prawn chili 47
Spare rib and salted clam 19 Steamed musseli in basil 48
Shredded pork black mushroom celery noo. 20 Sauteed crab claws 49
Sour prawn soup 50
Clase 6
Clase 13
Toriniku tatsuta age deep fried chicken 21
Tonkatsu fried breaded pork cutlet 22 Fried beef whit basil 51
Karei no kara age 23 Green beef chili 52
Tempura 24 Muslim chilli 53
Ebi no oroshi 25 Beef whit lime 54
Hot and sour bamboo salad 55
Clase 7
Clase 14
Hosamaki and nigiri sushi rolls 26
Gyuniku to broccoli 27 Braised spicy pork 56
Buta no kaku ni 28 Fresh seafood salad 57
Chizuken ni simmered chicken 29 Spiced seafood in soup 58
Ebi nokimi ni golden prawns 30 Veal and pottoes stew 59
Clase 8
Malu curry hot fish 31

Dhallo temperadu spicy fried squid 32
Isso kirata prawn chili 33
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

Código I 0204
Cream Of Sweet Corn And Fish Soup Notas

Cocina Oriental Clase 1
Ingredientes
Filete de Pescado 0.250 kg
Sal de Mesa 0.020 kg
Aceite de Sesamo
(Ac.Ajonjoli) 0.100 l
Pimienta Bca En
Fecula de Maiz 0.020 kg
Agua Purificada 1.000 l
Fondo de Pollo 2.000 l
Crema de Maíz 1.000 Btl
Harina de Maiz 0.020 kg
Huevo Fresco 0.100 kg
Cilantro Seco 0.100 kg
Jamon Ahumado 0.100 kg
Procedimiento
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.

Código I 0201
Stir Fried Shrimps And Chicken With Cucu Notas

Ingredientes
Pechuga de pollo 0.250 Kg Salsa de soya light 0.060 Btl
Harina de maiz 0.050 Kg Salsa de soya japonesa
Sal de mesa 0.010 Kg 0.040 L
Pimienta negra entera Azucar refinada 0.040 Kg
0.005 Kg Aceite de sesamo 0.040 L
Aceite de sesamo Harina de maiz 0.040 Kg
(Ac.Ajonjoli) 0.020 L Vino amarillo de arroz
Camaron u15 0.300 Kg 0.040 L
Clara de huevo 0.040 Kg Fondo de pollo 0.240 L
Cebolla blanca 0.100 Kg
Pepino fresco 0.300 Kg
Champiñon fresco 0.200 Kg
Agua purificada 0.450 L
Aceite de cacahuate 0.450 L
Jengibre (ginger) 0.100 Kg
Ajo entero 0.100 Kg
Salsa de ostion 0.040 L
Procedimiento
1. Cut chicken breast in to slices. 14. Return onions, cucumber, mushrooms.
2. Clean the shrimps, both of them seasoning wtih 15. Sauted it until al dente.
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.

Código I 0203
Steamed Egg With Meat And Shrimp Sauce Notas

Ingredientes
Clara de huevo 0.180 Kg Cilantro fresco 0.015 Kg
Fondo de pollo 0.225 L
Clara de huevo 0.150 Kg
Sal de mesa 0.005 Kg

Harina de maiz 0.015 Kg
Pimienta blanca 0.001 Kg
Camaron u15 0.200 Kg
Aceite de cacahuate 0.030 L
Carne de cangrejo 0.100 Kg
Vino amarillo de arroz
0.030 L
Procedimiento
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.

Código I 0202
Quickly Braised Chicken, Chilis, Pepper And Black Notas
Beans
Ingredientes
Pollo entero 1.000Pza
Pimiento verde fresco
0.350 Kg
Chile serrano rojo 0.020 Kg
Naranja de piel seca0.100 Kg
Aceite de cacahuate0.450 L
Ajo entero 0.015 Kg
Germinado de soya0.030 Kg
Shallots 0.075 Kg
Vino amarillo 0.060 L
Glutamato monosodico
0.015 Kg
Azucar refinada 0.015 Kg
Salsa de soya 0.010 Btl
Procedimiento
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 fragant
8.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.

Código I 0207
Chicken Bamboo Shots, Black Mushroom Notas

Ingredientes
Pollo entero 0.500Pza
Pimienta negra en polvo
0.035 Kg
0.060 L
Fécula de maiz 0.015 Kg
Shitake secos (Hongos secos)
0.075 Kg
Retoño de bamboo0.100 Kg
Salsa de soya 0.015 L
Azucar refinada 0.015 Kg
Cebolla cambray 0.020 Kg
Procedimiento
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.

Código I 0203
Chinese Cabbage Noodles, Dried Shrimps Notas

Ingredientes
Col china 0.500Pza
Camaron seco 0.050 Kg
Filete de cerdo 1.000 Kg
Aceite de sesamo
(Ajonjoli) 0.075 L
Azucar bca refinada
0.075 Kg
Aceite de cacahuate
0.120 L
0.030 L
Ba me noodles 0.100 Paq
Procedimiento
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 ingredients
4. 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.
10
Código I 0208
E Fu Noodles In Soup Notas

Ingredientes
Agua purificada 2.000 L
Jamon ahumado 0.150 Kg
Cebollin fresco 0.050 Kg
Ba me noodles 0.500Paq
Procedimiento
1. Bring water to boil and blanch the noodles.
2. Remove strained and set aside.
3. Fry ginger until brown and strained
4. 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.
11
Código I 0210
Beef Tenderloin In Oyster Sauce Notas

Ingredientes
Filete de res Salsa de soya 0.015 L
(Beef tenderloin) 0.300 Kg Fondo de pollo 0.050 L
Jengibbre (ginger) 0.025 Kg Harina de maiz 0.015 Kg
Vino amarillo de
Arroz 0.022 L
Salsa de soya 0.030 L
Azucar bca. 0.075 Kg
Aceite vegetal 0.015 L
Aceite vegetal 0.045 L
Ajo entero 0.015 Kg
Vino amarillo de
Arroz 0.030 L
Procedimiento
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.
12
Código I 0210
Stewed Brisket Of Beef With Turnnips Notas

Ingredientes
Jengibre (ginger) 0.050 Kg Bola de res 1.000 Kg
Nabo blanco 1.000 Kg
Anis estrella 0.015 Kg
0.015 Kg
Ajo entero 0.030 Kg
Pasta de frijol
Dulce 1kg 0.030 Kg
Salsa de soya japonesa
0.030 L
Salsa de soya light 0.030 Kg
Vino amarillo de drroz mirin
de .750 Ml. 0.015 L
Azucar bca 0.015 Kg
Procedimiento
1. Blanch meat in 1 l boiling water for 5 minutes. 11. Bring to boil again and simmer for 30 minutes.
2. Remove from the water and cut into 3 cm cubes. 12. Add turnips and sauce ingredients.
3. Peel turnips and cut them in to 5 cm wedges. 13. Mix well and simmer for 15 minutes before serving.
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.
13
Código I 0204
Stir Fried Beef, Squid Mushroom Notas
And Baby Corn
Ingredientes
Filete de res 0.200 Kg Glutamato monosodico
Champiñon straw 0.075 Kg 0.075 Kg
Elote en grano 1.000 Lta Salsa de soya 0.030 Lt
Salsa de soya light 0.030Btl Sal de mesa 0.005 Kg
Aceite de sesamo 0.075 Lt Azucar bca. 0.015 Kg
Pimienta negra en polvo Pimienta negra en polvo
0.075 Kg 0.075 Kg
Azucar bca 0.075 Kg Harina de maiz 0.015 Kg
Harina de maiz 0.015 Kg Fondo de res 0.100 Lt
Aceite de cacahuate0.450 Lt Vino amarillo de arroz
Sal de mesa 0.005 Kg 0.015 Lt
Ajo entero 0.075 Kg Sal de mesa 0.060 Kg
Jengibre (ginger) 0.150 Kg Aceite de sesamo 0.015 Lt
Cebolla cambray 0.060 Kg Harina de maiz 0.015 Kg
Vino amarillo de arroz Calamar mediano 0.250 Kg
0.045 Li
Salsa de ostion 0.030 Lt
Procedimiento
1. Cut the beef in to very thin slices 5 for 7 cm. tbsp Chinese yellow Wine over them and stir rapidly for
2. Divide squid into pieces 2 for 5 cm, scoring flesh on one 30 seconds.
side to form a diamond pettern. 11.Add corn and mushrooms, stir for 30 seconds.
3. Cut mushrooms and baby corn in to halves. 1. Blend together sauce ingredients and add to pan.
4. Separately prepare individual seasonings. 2. Stir for 10 seconds, sprinkle with 1/2 tbsp of wine and
5. Heat 225 ml oil in a pan for a minute over medium heat serve
6. 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
14
Código
Stir Fried Beef Tenderloin In Bird´s Ne Notas

Ingredientes
Azucar bca 0.075 Kg Pimiento verde 0.050 Kg
Vino shaoshing 0.015 Lt Harina de trigo 0.015 Kg
Harina de maiz 0.030 Kg Sal de mesa 0.005 Kg
Aceite de sesamo 0.075 Lt
Salsa de soya 0.015 Lt
Glutamato
Monosodico 0.075 Kg
Azucar bca 0.075 Kg
Agua purificada 0.030 Lt
Filete de res 0.200 Kg
Papa blanca 0.150 Kg
Aceite de cacahuate0.250 Lt
Ajo entero 0.075 Kg
Retoño de bambu 0.250 Kg
Procedimiento
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.
15
Código
Notas
Wonton In Soup
Ingredientes
Hojas de wonton 1.000Pza
Fondo de pollo 0.900 Lt
Azucar bca. 0.030 Kg
Salsa de soya light 0.090 Btl
Filete de pescado Bco
0.250 Kg
Procedimiento
1. Hacer y sellar los wontons como indique el instructor. 8. Poner dos litros de agua a hervir y añadir el wonton.
2. Remojar los camarones en 225 ml de agua caliente por 9. Reducir la flama y calentar a fuego lento por 5 minutos.
30 segundos. 10. Remover y dividir en partes iguales entre los bowls.
3. Calentar una cucharada de aceite en una cacerola y 11. Servir la sopa.
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.
16
Código
Sweet And Sour Pork Notas

Ingredientes
Lomo de cerdo 0.750 Kg
Chile serrano verde0.040 Kg
Aceite vegetal 0.250 Lt
Pimiento verde fresco
1.250 Kg
Piña de 1.5 Kg 2.000Pza
Salsa catsup en frasco bco
0.450 Kg
Azucar bca 0.045 Kg
Vinagre de caña bco
0.750 Lt
Procedimiento
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.
17
Código
yin and yang rice Notas

Ingredientes
Costilla de cerdo 0.500 Kg
Filete de robalo
Entero 0.750 Kg
Ciruela roja 0.100
Jengibre 0.020 Kg
Procedimiento
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.
18
Código
Spare Rib And Salted Clam Notas

Ingredientes
Clara de huevo 0.030 Kg Chicharo congelado0.050 Kg
Harina de maiz 0.030 Kg Sal de mesa 0.050 Kg
Aceite de sesamo 0.015 Lt Jengibre 0.015 Kg
Sal de mesa 0.005 Kg Ajo entero 0.015 Kg
Leche pasteurizada 0.030 Lt Salsa catsup 0.022 Kg
Harina de maiz 0.015 Kg Fondo de pollo 0.080 Lt
Sal de mesa 0.005 Kg Harina de maiz 0.015 Kg
Pechuga de pollo 0.300 Kg Azucar bca 0.015 Kg
Camaron u 15 0.250 Kg Salsa de soya 0.015 Lt
Aceite de Cacahuate Fondo de pollo 0.060 Lt
0.030 Lt
Jengibre 0.015 Kg
Huevo fresco 0.100 Kg
Arroz precocido 0.225 Kg
Procedimiento
1. Mezclar los ingredientes para la marinada. 11. Agregar el pollo al aceite revolviendo otra vez para separar.
2. Porcionar las pechugas de pollo y agregarlas a la mitad de la Sacarlo y mantener aparte.
marinada. Poner aparte. 12. Cocer los chicharos en 8 cucharadas de agua con una
3. Limpiar los camarones y secarlos con papel absorbente. cucharadita de sal por 5 minutos. Escurrirlos y ponerlo aparte
4. Mezclar los camarones con la otra mitad de la marinada y 13. Calentar una cucharadita de aceite, añadir 1/2 cucharadita de
refrigerar por 30 minutos. Jengibre y 1/2 cucharadita de ajo.
5. Calentar 4 cucharadas de aceite y añadir una cucharadita de 14. Cuando se perciba el aroma regresar los camarones y los
jengibre porcionado. Chicharos al sarten.
6. Cuando este caliente, agregar los huevos batidos. Al momento 15. Añadir los ingredientes de la salsa blanca y ponerlos a hervir
de que esten parcialmente estables , agregar el arroz. 16. Poner el arroz frito en mas de la mitad del plato, dejando la
7. Freir en poco aceite por 2 minutos, hasta que los huesos se salsa a un lado del plato.
truenen. 17. Cuando se perciba el aroma regresar el pollo al sarten.
8. Añadir la salsa de soya y el fondo, mantener friendo en poco 18. Agregar los ingredientes de la salsa roja y ponerlos a hervir.
aceite. 19. Poner sobre el arroz frito.
9. Pasarlo a un platon. 20. Quitar el papel aluminio y servir.
10. Calentar 225 ml. De aceite, añadir los camarones revolviendo
para separar. Sacarlo y mantener aparte.
19
Código
Shredded Pork Black Mushrooms Celery Noo Notas

Ingredientes
Shitake secos 0.075 Kg
Apio fresco 0.800 Kg
Ba me noodles 1.000
Paq
Tahini (pasta de ajonjoli)
0.030 Fco
Salsa de pescado 0.015 Lt
Azucar bca 0.015 Kg
0.015 Lt
Fondo de pollo 0.225 Li
Procedimiento
1. Cut in to matchstick size shreds. 12. Return noodles to pan , stirring and cook for another 30
2. Soak mushrooms in hot water for 30 minutes. Seconds.
3. Remove and discard the stem and chop the cap finely. Set 13. Transfer noodles to a serving plate, place pork,
aside. mushroom and celery on top as garnish.
4. Chop chinese celery i to samll pieces. 14. Pour sauce over and serve.
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 minute
8. 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.
20
Código
Torinuku Tatsuta Age Deep Fried Chicken Notas

Ingredientes
Muslo de pollo 0.750 Kg
Fecula de maiz 0.090 Kg
Aceite vegetal 0.060 Li
Limon verde
Sin semilla 0.050 Kg
Perejil liso fresco 0.030 Kg
Sake (vino de
Arroz) 0.030 Lt
Azucar bca 0.015 Kg
Jengibre 0.015 Kg
Procedimiento
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.
21
Código
Tonkatsu Fried Breaded Pork Cutlet Notas

Ingredientes
Lomo de cerdo 0.500 Kg Vino amarillo de arroz
Sal de mesa 0.005 Kg 0.030 Lt
Pimienta negra
En polvo 0.005 Kg
Harina de trigo
Extra fina 0.060 Kg
Lechuga francesa 0.500 Kg
Pan molido japones
0.250 Kg
Limon verde 0.050 Kg
Mostaza fresca 0.020
Fco
Salsa inglesa 0.030 Lt
Salsa catsup 0.030 Kg
Salsa de soya negra0.030 Lt
Procedimiento
1. Ponga cada pedazo de lomo entre dos hoja de papel hecha.
encerado. 11. Haga la salsa tonkatsu combinando la salsa de tomate,
2. Aplanar hasta que quede delgado. salsa de soya, sake y mostaza.
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
22
Código
Karei No Kara Age Notas

Ingredientes
Filete de lenguado 0.400 Kg
Jengibre 0.030 Kg
Rabano blanco 0.060 Kg
Limon verde
Vino amarillo
De arroz 0.045 Lt
Sake vino de arroz 0.045 Lt
Atun seco 0.100 Kg
Alga kombu 1.000Pza
Procedimiento
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.
23
Código
Tempura Notas
Ingredientes
Camaron u15 0.450 Kg Aceite vegetal 0.500 Lt
Cebolla bca 0.150 Kg Algas secas 1.000 Kg
Pimiento verde 0.060 Kg Rabano bco 0.500 Kg
Zanahoria entera 0.050 Kg
Berenjena 0.200 Kg
Pasta vermiselli 0.125
Paq
Callos de acha 0.150 Kg
Dashi 0.100 Kg
Vino amarillo
De arroz 0.030 Lt
Jengibre molido 0.030 Kg
Harina de arroz 1.000 Kg
Procedimiento
1. Score belly of prawns to prevent curling. 11. Prepare the condiments.
2. Peel and halve onions, cut across in to slices, piercing with 12. Fill a saucepan with oil and heat to 170 c. Prepare
toothpicks to hold rounds together. batter. Place egg yolks in a mixing bowl, add ice water
3. Core and deseed add pepper, halve and cut in to strips. mix lightly.
4. Cut carrots in to twists, 13. Add flour all at once, mix with chopsticks.
5. Score a neat cross on top of each mushroom 14. Dip item of food to be fried in flour.
6. Cut eggplants in to fans. 15. Deep the food in batter, deep-fry until golden.
7. Cut the nori seaweed in half. Cut one half in to wide 16. Drain coged pieces of tempura on paper towels.
strips set aside. 17. Arrange on neatly folded paper napkin and serve with
8. Cut other half in to narrows strips to tie rice vermicelli in warm dipping sauce and condiments.
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.
24
Código
Ebi No Oroshi Notas

Ingredientes
Dashi 0.100 Kg
0.060 Lt
Chicharo limpio 0.250 Kg
Rabano blanco 0.250 Kg
Procedimiento
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.
25
Código
Hosamaki And Nigiri Sushi Rolls Notas

Ingredientes
Vinagre de arroz 0.200 Lt
Pepino fresco 0.500 Kg
Pasta wasabi 0.015 Kg
Salmon fresco 0.250Pza
Atun fresco lomo 0.250 Btl
Pasta wasabi 0.015 Kg
Algas secas 1.000Paq
Pepinillo takuan 0.500 Fco
Surimi 0.500 Kg
Poro chino
(Daikon vegetal) 0.500Paq
Procedimiento
1. Prepare vinagared rice, shred takuan pickle, slice 1. Prepare the ninagered rice.
cucumber in to narrow strips toast the nori and halve 2. Clean fillet and slice fish in to thick slices.
each sheet. 3. Keeping hands and moistened with viniegra mixture, dab
2. To make takuan pickle rools, lay one half sheet of nori a little horseradish in the center of slice of fish.
on the bamboo rolling nat. Moisten hands with viniegra, 4. Form a small ball of rice in fingers and shape in to a
place 1/4 of vinegared rice on the nori and spread to rectangle. Press on to the slice of fish.
cover edges, leaving the top 3 cm uncovered. Lay half 5. Press rice and fish together with both hands to firm and
takuan pickle in a line a long the center of the rice. neated the rectangle. Set aside and carry on until all
3. Holding takuan in place with fingers, roll up bamboo ingredients are used.
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
26
Código
Gyuniku To Broccoli Notas

Ingredientes
Sirlon de res 0.200 Kg
Brocoli 0.300 Kg
Ajo entero 0.030 Kg
Vinagre de arroz 0.015 Lt
Azucar bca 0.015 Kg
Procedimiento
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.
27
Código
Notas
Ingredientes
Hombro de puerco sin
hueso 1.000 Kg
Jengibre 0.250 Kg
Dashi (Katsou dashi)
0.200 Kg
Azucar bca 0.060 Kg
Salsa de soya negra 0.090 Lt
Vino amarillo de Arroz
0.015 Lt
Mostaza Fresca 0.100 Fco
Procedimiento
1.Chop pork in to manageable pieces and steam the for 30 7. Bring to rapid boil, reduce to heat, cover with a drop lid
minutes. and simmer for 30-40 minutes, until stock is considerably.
2. Place pork in a saucepan, cover with water and add giger. 8. Arrange pork on each serving dish and ladle a little
3. Bring to a boil, skim surface carefully and cover with a stockover them, serving with a dab of mustard.
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.
28
Código
Chizuken Ni Simmered Chicken Notas

Ingredientes
Pollo entero
De 1.400 1.000Pza
Zanahoria entera 0.500 Kg
Papa bca cambray 0.400 Kg
Dashi (katsou dashi)
0.100 Kg
Azucar bca 0.030 Kg
0.030 Lt
Pasta bca konnyaku
0.500 Kg
Procedimiento
1. Cut chicken in to cubes. 10. Trim the snow peas and slice diagonally into 3 cm slices.
2. Wash and trim vegetables, cut in to small chunks. 11. Parboil in lightly salted water and add to the chicken
3. Knead konnyaku with little salt, rinse, pat dry, tear in to and vegetables just before serving in individual bowls.
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.
29
Código
Ebi Nokimi Ni Golden Prawns Notas

Ingredientes
Camaron u16-20 0.500 Kg
Papa bca cambray 0.340 Kg
Dashi
(Katsou dashi) 0.200 Kg
Vino amarillo mirin 0.090 Lt
Yema de huevo 0.100 Kg
Limon sin semilla 0.050 Kg
Procedimiento
1. Shell and deveined prawns, leaving tail intacts. tail.
2. Still open the back, score it and press it out flat. 13. Separate egg yolks in a bowl, beat until frothy.
3. Pell and trim potatoes and cut in to small size balls. 14. Dip the prawns into egg yolks.
4. Parboil in lightly salted water covered with a drop lid 15. Lay prawns in stock and simmer gently, until egg is set
until just tender. and
5. Drain and fresh in cold water. Tails are brought pink.
6. Combine dashi, sake, mirin and soy sauce in a saucepan, 16. Put beans in to simmering stock to reheat.
add potatoes and bring to a boil. 17. Serve in bowls, ladle over simmering stock.
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
30
Código
Malu Curry Hot Fish Notas

Ingredientes
Filete de pescado Paprika dulce 0.030 Kg
Bco 0.750 Kg Tomate guajillo 0.300 Kg
Cebolla bca 0.125 Kg Lima entera 0.060 Kg
Chile serrano verde Leche de coco 0.500 Lta
0.040 Kg Agua purificada 0.125 Lt
Jengibre 0.030 Kg
Curry en polvo 0.015 Kg
Hoja de laurel 0.030 Kg
Canela en raja 0.010 Kg
Te de limon en rama
1.000Pza
Clavo entero de olor
0.010 Kg
Turmerio 0.075 Kg
Chile de arbol molido
0.030 Kg
Procedimiento
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.
31
Código
Dhallo Tempuradu Spicy Fried Squid Notas

Ingredientes
Cebolla bca 0.300 Kg
Ajo entero 0.050 Kg
Jengibre 0.020 Kg
Chile serrano verde
0.020 Kg
Turmerio 0.075 Kg
Paprika dulce 0.015 Kg
Chile de arbol
Molido 0.015 Kg
Calamar mediano 1.000 Kg
Procedimiento
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.
32
Código
Isso Kirata Prawn Chilli Notas

Ingredientes
Shallots 0.120 Kg
Jengibre 0.030 Kg
Ajo entero 0.030 Kg
Pasta de tamarindo
0.015 Kg
Canela en polvo 0.015 Kg
Chile de arbol
Molido 0.030 Kg
Feno greco
(Fune Greek) 0.075 Kg
Procedimiento
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.
33
Código
Ghee Rice Notas

Ingredientes
Arroz basmati 0.500 Kg Sal de mesa 0.005 Kg
Fondo de cordero 0.625 Lt Pimienta negra entera
Yoguth natural sin azucar 0.005 Kg
0.125 Lt Semillas de pimiento
Agua purificada 0.125 Lt 0.250 Kg
Menta fresca 0.125 Kg
Cilantro seco 0.030 Kg
Shallots 0.100 Kg
Te de limon 0.040Pza
Canela en polvo 0.015 Kg
Cardamomo en polvo
0.040 Kg
0.020 Kg
Ghee en polvo 0.045 Kg
Nuez de la india 0.060 Kg
Procedimiento
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.
34
Código
Potato Badun Spiced Potatoes Notas

Ingredientes
Papa bca 1.000 Kg
Chile serrano verde
0.020 Kg
Turmerio 0.075 Kg
0.015 Kg
Procedimiento
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.
35
Código
Harak Mas Curry Coriander Beef Notas

Ingredientes
Bola de res 0.700 Kg
Jengibre 0.020 Kg
Ajo entero 0.015 Kg
Shallots 0.050 Kg
Pimienta negra 0.015 Kg
Cilantro molido 0.045 Kg
Yoguth natural sin azucar
0.125 Lt
Coco rayado sin azucar
0.015 Kg
Procedimiento
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.
36
Código
Mas Badum Dry Fried Beef Notas

Ingredientes
Bola de res 0.700 Kg Leche de coco 0.250 Lta
Cebolla bca 0.300 Kg Aceite vegetal 0.060 Lt
Jengibre 0.015 Kg
Mostaza en grano 0.015 Kg
0.030 Kg
Vinagre de caña bco
0.030 Lt
Cilantro molido 0.015 Kg
Ajo entero 0.015 Kg
Agua puriicada 0.500 Lt
Procedimiento
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.
37
Código
Bolle Curry Meat Notas

Ingredientes
Carne de res molida Chile de arbol molido
0.500 Kg 0.015 Kg
Cebolla bca 0.050 Kg Turmerio 0.075 Kg
Ajo entero 0.015 Kg Aceite vegetal 0.030 Lt
Jengibre 0.015 Kg Agua purificada 0.250 Lt
Menta fresca 0.015 Kg Leche de coco 0.250 Lta
Sal de mesa 0.015 Kg Sal de mesa 0.030 Kg
Yema de huevo 0.100 Kg Feno greco
Tomete guajillo 0.150 Kg (Fune greek) 0.075 Kg
Ajo entero 0.015 Kg
Jengibre 0.020 Kg
Chile serrano verde
0.020 Kg
Procedimiento
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 rest
4. 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.
38
Código
Abba mas Curry Hot Mustard Beef Notas

Ingredientes
Bola de res 0.750 Kg Turmerio 0.015 Kg
Chile serrano verde Agua purificada 0.500 Lt
0.150 Kg Sal de mesa 0.030 Kg
Ajo entero 0.020 Kg Lima entera 0.030 Kg
Jengibre 0.015 Kg Te de limon 1.000Pza
Semilla de mostaza 0.015 Kg
Pimienta negra
Entera 0.015 Kg
Leche de coco 0.250 Lta
Lima entera 0.040 Kg
0.015 Kg
Procedimiento
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.
39
Código
Kaha Bath Basmatic Rice Notas

Ingredientes
Arroz bastami 0.500 Kg
Shallots 0.040 Kg
Ghee en polvo 0.030 Kg
Cardamomo 0.040 Kg
Clavo en polvo 0.015 Kg
Pimienta negra
Entera 0.015 Kg
Turmerio 0.015 Kg
Te de limon
En sobre 0.005 Cja
Leche de coco 0.250 Lta
Procedimiento
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.
40
Código
Fried Egg Noodles With Chicken And Bambo Notas

Ingredientes
Ba me noodles 1.000Paq
Ajo entero 0.030 Kg
Pechuga de pollo 0.300 Kg
Retoño de bamboo0.240 Kg
Champiñon straw 0.200 Kg
Salsa de soya negra0.015 Lt
Azucar bca 0.015 Kg
Fondo de res 0.060 Lt
Pimienta bca en polvo
0.005 Kg
Harina de trigo 0.015 Kg
Agua Purificada 0.030 Lt
Cebolla Cambray 0.050 Kg
Procedimiento
1. Bring a pan of water to a boil. Dip noodles in to water. and cook for a minute or two.
2. If using fresh noodles, leave in until cooked throug. If 10. Add the sping onion, stir and turn on to the noodles.
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
41
Código
Fried Vermicello With Pork Notas

Ingredientes
Pasta de arroz 0.250 Kg
Ajo entero 0.030 Kg
Shitake secos 0.050 Kg
Azucar bca 0.075 Kg
Pimienta gorda bca0.010 Kg
Procedimiento
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.
42
Código
Green Chilli Paste Notas

Ingredientes
Chile serrano verde
0.120 Kg
Shallots 0.060 Kg
Ajo entero 0.030 Kg
Semilla de cilantro 0.015 Kg
Comino entero 0.075 Kg
Pimienta gorda bca
0.075 Kg
Lima entera 0.030 Kg
Pasta de camaron 0.030 Kg
Galangal 0.500 Kg
Procedimiento
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.
43
Código
Sweet Crispy Noodles Notas

Ingredientes
Pasta de arroz 0.500Paq
Ajo entero 0.030 Kg
Azucar bca 0.060 Kg
Tofu 1.000Paq
Chile de arbol molido0.015 Kg
Procedimiento
1. In 2 batches, fry noodles, until golden brown and crisp. 10. Return wok containing sauce to the heat. Crumble
2. Remove, drain and set aside. crisp vermicelli in to sauce, mix gentil and cook together
3. Heat 2 tbsp oil, fry bean curd until crispy, remove and set briefly.
aside. 11.Turn in to serving dish, sprinkle beansprouts, spring
4. Reheat oil, fry garlic until golden brown, remove and set onion, fried egg pieces and chilli over the mixture.
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.
44
Código
Thai Fried Noodles Notas

Ingredientes
Aceite vegetal 0.060 Lt Limon verde sin semilla
Ajo entero 0.030 Kg 0.050 Kg
Huevo fresco 0.050 Kg Retoño de bambu 0.030 Kg
Ba me noodles 0.120Paq Germinado de soya0.500 Kg
Limon verde
Azucar bca 0.075 Kg
Cacahuate crudo limpio
0.030 Kg
Chile de arbol
Molido 0.075 Kg
Nabo bco 0.030 Kg
Procedimiento
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.
45
Código
Squid with Vegetables in Oyster Sauce Notas

Ingredientes
Calamar pequeño fresco
0.500 Kg
Ajo entero 0.030 Kg
Elote cambray 0.060 Fco
Azucar bca 0.075 Kg
Chile serrano verde
0.020 Kg
Shitake secos
(Hongos secos) 0.100 Kg
Brocoli 0.500 Kg
Chicharo Japones 0.500 Kg
Procedimiento
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.
46
Código
Prawn Chilli Notas

Ingredientes
Ajo entero 0.030 Kg
Curry rojo en pasta 0.050 Kg
Leche de coco 0.250
Lta
Azucar bca 0.015 Kg
Te de limon 0.020
Pza
Chile jalapeño rojo 0.020 Kg
Abahaca fresca 0.030 Kg
Procedimiento
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.
47
Código
Steamed Musseli In Basil Notas

Ingredientes
Albahaca fresca 0.050 Kg
Ajo entero 0.050 Kg
Chile serrano verde
0.150 Kg
Limon verde
Azucar bca 0.015 Kg
Mejillones enteros 1.000 Kg
Galangal 0.250 Kg
Te de limon
En rama 1.000Pza
Procedimiento
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.
48
Código
Sauteed Crab Claws Notas

Ingredientes
Aceite vegetal 0.300 lt
Ajo entero 0.030kg
Pasta de arroz 1.000paq
Jengibre 0.050kg
Apio fresco 0.050 kg
Brocoli 0.060 kg
Col blanca 0.060 kg
Tenazas de cangrejo0.660 kg
Salsa soya japonesa negra
0.015 lt
Salsa soya light 0.015 btl
Azucar bca 0.075 kg
Salsa de pescado 0.030 lt
Salsa de ostion 0.015 lt
Fondo de res 0.050 lt
Tenazas de cangrejo
0.500 Kg
Procedimiento
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.
49
Código
Sour Prawn Soup Notas

Ingredientes
Salsa tom yam 0.015 Lt
Limon verde
Chile serrano verde
0.050 Kg
Azucar bca 0.075 Kg
Champiñon straw 1.000 Kg
Procedimiento
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.
50
Código
Fried Beef With Basil Notas

Ingredientes
Ajo entero 0.030 Kg
Semilla de cilantro 0.030 Kg
Salsa de soya light 0.015 Kg
Azucar bca 0.015 Kg
Pimienta blanca
En polvo 0.015 Kg
Filete de res
(Caña de res) 0.300 Kg
Procedimiento
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.
51
Código
Green Beef Chilli Notas

Ingredientes
Crema de coco 0.200Lta
Ajo entero 0.030 Kg
Curry verde en pasta
0.015 Kg
Azucar bca 0.015 Kg
Bola de res 1.000 Kg
Fondo de res 0.300 Kg
Te de limon 0.250pza
Berenjena bebe 0.080 Kg
Procedimiento
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.
52
Código
Muslim Chilli Notas

Ingredientes
Crema de coco 0.250 Lta
Ajo entero 0.050 Kg
Curry amarillo pasta
0.015 Kg
Filete de res
(Caña de res) 0.250 Kg
Limon verde sin semilla
0.060 Kg
Azucar bca 0.015 Kg
Papa blanca 0.200 Kg
Cacahuate crudo limpio
0.030 Kg
Cebolla blanca 0.050 Kg
Procedimiento
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.
53
Código
Beef With Lime Notas

Ingredientes
Limon verde sin semilla
0.050 Kg
Azucar bca 0.075 Kg
Chile de
Arbol molido 0.015 Kg
Arroz grano chico japones
0.015 Kg
Cilantro fresco 0.050 Kg
Procedimiento
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 throughly
3. Add browned rice, stir and turn on to serving dish.
4. Garnish with spring onion and corlander leaves.
54
Código
Hot And Sour Bamboo Salad Notas

Ingredientes
Ajo entero 0.050 Kg
Chile jalapeño 0.020 Kg
Filete de res 0.250 Kg
Azucar bca 0.075 Kg
Cayena molida 0.075 Kg
Ejotes tiernos 0.050 Kg
Pimienta bca en polvo
0.075 Kg
Procedimiento
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.
55
Código
Braised Spicy Pork Notas

Ingredientes
Pierna de cerdo
Sin hueso 0.500 Kg
Ajo entero 0.400 Kg
Jengibre 0.015 Kg
Pimienta negra
En polvo 0.015 Kg
Tomate guajillo 0.500 Kg
Procedimiento
1. Cut pork in cubes and roast it.
2. Add all the ingredients and steam it until meat is tender.
56
Código
Fresh Seafood Salad Notas

Ingredientes
Pierna de cerdo sin hueso
0.500 Kg
Ajo entero 0.400 Kg
Jengibre 0.015 Kg
0.015 Kg
Procedimiento
1. Cut pork in cubes and roast it.
2. Add all the ingredients and steam it until meat is tender.
57
Código
Spiced Seafood In Soup Notas

Ingredientes
Huachinango entero
3.000 Kg
Tamarindo fresco 0.030 Kg
Lechuga romana 0.500 Kg
Chile serrano verde 0.100 Kg
0.030 Kg
Procedimiento
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.
58
Código
Veal and potatoes stew Notas

Ingredientes
Huachinango entero3.000 Kg
Tamarindo fresco 0.030 Kg
Lechuga romana 0.500 Kg
Chile serrano verde 0.100 Kg
0.030 Kg
Procedimiento
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.
59
Recetario de Cocina Oriental
Editado por el Instituto Culinario de México A. C.
Noviembre, 2005
Puebla, Pue. México
Fotos portada: Autores varios

Fotos de recetas, diseño e impresión: Departamento Editorial
ICUM Puebla
El Instituto Culinario de México se reserva los derechos

sobre el material intelectual y gráfico de este recetario interactivo.
Se prohibe su copia, aun de carácter privado, alquiler o ejecución
pública por cualquier medio.

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Cocina Oriental

RECETARIO DE COCINA ORIENTAL

Clase 1 Ghee rice 34

Malu curry hot fish 31

Teniendo presente la gran influencia de la cocina francesa, como margen para

Las Bases Culinarias nos muestran también la grandeza de la cocina, la apertura

Instituto Culinario de México

Cream Of Sweet Corn And Fish Soup Notas

Stir Fried Shrimps And Chicken With Cucu Notas

Steamed Egg With Meat And Shrimp Sauce Notas

Clara de huevo 0.030 Kg

Chicken Bamboo Shots, Black Mushroom Notas

Chinese Cabbage Noodles, Dried Shrimps Notas

E Fu Noodles In Soup Notas

Beef Tenderloin In Oyster Sauce Notas

Stewed Brisket Of Beef With Turnnips Notas

Stir Fried Beef Tenderloin In Bird´s Ne Notas

Sweet And Sour Pork Notas

yin and yang rice Notas

Spare Rib And Salted Clam Notas

Shredded Pork Black Mushrooms Celery Noo Notas

Torinuku Tatsuta Age Deep Fried Chicken Notas

Tonkatsu Fried Breaded Pork Cutlet Notas

Karei No Kara Age Notas

Ebi No Oroshi Notas

Hosamaki And Nigiri Sushi Rolls Notas

Gyuniku To Broccoli Notas

Chizuken Ni Simmered Chicken Notas

Ebi Nokimi Ni Golden Prawns Notas

Malu Curry Hot Fish Notas

Dhallo Tempuradu Spicy Fried Squid Notas

Isso Kirata Prawn Chilli Notas

Ghee Rice Notas

Potato Badun Spiced Potatoes Notas

Harak Mas Curry Coriander Beef Notas

Mas Badum Dry Fried Beef Notas

Bolle Curry Meat Notas

Abba mas Curry Hot Mustard Beef Notas

Kaha Bath Basmatic Rice Notas

Fried Egg Noodles With Chicken And Bambo Notas

Fried Vermicello With Pork Notas

Green Chilli Paste Notas

Sweet Crispy Noodles Notas

Thai Fried Noodles Notas

Squid with Vegetables in Oyster Sauce Notas

Prawn Chilli Notas

Steamed Musseli In Basil Notas

Sauteed Crab Claws Notas

Sour Prawn Soup Notas

Fried Beef With Basil Notas

Green Beef Chilli Notas

Muslim Chilli Notas

Beef With Lime Notas

Hot And Sour Bamboo Salad Notas

Braised Spicy Pork Notas

Fresh Seafood Salad Notas

Spiced Seafood In Soup Notas

Veal and potatoes stew Notas

Fotos portada: Autores varios

El Instituto Culinario de México se reserva los derechos

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