Fruit Snapper Steak (水果鱼排) :: Rambutan cup (肉末酿红毛丹) :: Clams Noodles (蛤蜊面线) ::Fruit Roll (鲜果卷)

KNOCK KNOCK WHO'S THERE COMPETITION - # 2 (Cavin Soh 苏智诚)

1.Fruit snapper steak

2. Rambutan stuffed with minced  

3. Clams noodles


4. Fruit Roll

1.Fruit snapper steak 

Material:
2 red ginger flower steak, chopped

Sauce Ingredients:
2 lime, juice
1 mango, diced
1 tablespoon of honey a little coriander
8 rambutan, diced red bell pepper, diced

Cooking methods:

1 all the materials are mixed sauce, mix well
2 steak slices on both sides took a pinch of salt and flour
3 pot, fried fish pieces until golden brown
4 fillets on a plate covered with sauce when, sow ginger flower, Serve

2. Rambutan stuffed with minced 

Material:
500g minced
30g carrot
4 cans rambutan

Seasoning:
Brown sugar, dark soy sauce
Hua Diao wine, sesame oil and pepper 2 egg yolks

Cooking methods:
1 minced add seasonings, stir, marinate for at least 30 minutes
2 canned rambutan, water drained, pat dry
3 Fill in the minced meat inside Rambutan
4 steamed 8 minutes, Serve

3. Clams noodles
1 kg clams
An occlusal surface lines ginger, shallots coriander few pieces wolfberry, a little

Cooking methods:
1 clams soaked sand spit after saline wash stand
2 pot of boiled roll, clams under
3. The heat and simmer for about 30 minutes
4 salt, pepper to taste
5 In addition boil water, Tangmian line, too cold to keep the noodles taste, respectively, after taking into account on the bowl dry
6 clam soup into the bowl noodles with coriander, spring onions and Chinese wolfberry garnish

4. Fruit Roll

pizza skin banana roll, 

slice the mango halves, cut fine rambutan, mango pulp cut fine-grained brown sugar

Cooking methods:
One would be half of the banana skin on the pizza, the amount of grain added rambutan, mango tablets, mango pulp
2 Cover with the other half of the banana, sprinkle with brown sugar, wrapped up
3 Remove from heat, little oil, fry until golden brown pancake roll
4 which when cut in half and serve, garnish mango pulp

1. 水果鱼排
材料：
2 红鱼块
姜花，切碎

浆汁材料：
2 酸柑，榨汁
1 芒果，切丁
1 汤匙蜜糖
芫荽 少许
8红毛丹，切丁
红灯笼椒，切丁

烹调方法:

1. 把所有浆汁材料混合，拌匀
2. 鱼块切片，两面拍上少许盐和薯粉
3. 起锅，煎鱼片至金黄色
4. 上碟时在鱼片铺上浆汁，撒点姜花碎，即成

2. 肉末酿红毛丹
材料：
500g 肉末
30g 萝卜
4 罐红毛丹

调味:
红糖
黑酱油
2 蛋黄
胡椒
花雕酒
麻油

烹调方法:
1. 肉末加入调味料，搅匀，至少腌30分钟
2. 罐头红毛丹，水分倒掉，印干
3. 将肉末填入红毛丹内
4. 蒸8分钟，即成

3. 蛤蜊面线
1公斤 蛤蜊
1 合 面線
姜，数片
青葱
芫荽
枸杞，少许

烹调方法:
1. 蛤蜊泡盐水吐沙后洗净备用
2. 一锅水煮滚，下蛤蜊
3. 中火煮约30分钟
4. 加盐，胡椒调味
5. 另外煮水，烫面线，过冷水以保持面线的口感，虑干后分别放在碗内
6. 蛤蜊汤倒入面线碗内，以芫荽、青葱和枸杞点缀即可

4. 鲜果卷
薄饼皮
香蕉，片两半
芒果，切细粒
红毛丹，切细粒
红糖
芒果浆

烹调方法:
1. 将半条香蕉放在薄饼皮上，适量的加上红毛丹粒、芒果粒、芒果浆
2.盖上 另外半条香蕉，撒上红糖，包裹起来
3. 起锅，小油，将薄饼卷煎至金黄色
4. 上桌时从中切半，芒果浆伴碟