6 cocina oriental

RECETARIO DE COCINA ORIENTAL
7o
SEMESTRE
Alumno:_______________________________________________________
Chef Instructor:________________________________________________
Grupo:____________________ Matrícula:________________________
Tel.:_______________________ Cel.:___________________________

Clase 1
Cream of sweet corn and fish soup 5
Stir fried shrimps and chicken whit cucu 6
Steamed egg whit meat and shrimp sauce 7
Quickly braised chicken, chilies, pepper and black beans 8
Clase 2
Chicken bamboo shots, black mushroom 9
Chinese cabbage, noodles, dried shrimps 10
E fu noodles in soup 11
Clase 3
Beef tenderloin in oyster sauce 12
Stewed brisket of beef whit turnips 13
Stir fried beef, squid mushroom and baby corn 14
Stir fried beef tenderloin in bird´s ne 15
Clase 4
Wonton in soup 16
Sweet and sour pork 17
Yin and yang rice 18
Spare rib and salted clam 19
Shredded pork black mushroom celery noo. 20
Clase 6
Toriniku tatsuta age deep fried chicken 21
Tonkatsu fried breaded pork cutlet 22
Karei no kara age 23
Tempura 24
Ebi no oroshi 25
Clase 7
Hosamaki and nigiri sushi rolls 26
Gyuniku to broccoli 27
Buta no kaku ni 28
Chizuken ni simmered chicken 29
Ebi nokimi ni golden prawns 30
Clase 8
Malu curry hot fish 31
Dhallo temperadu spicy fried squid 32
Isso kirata prawn chili 33
Ghee rice 34
Potato badun spiced potatoes 35
Clase 9
Harak mas curry coriander beef 36
Mas badum dry fried beef 37
Bolle curry meat 38
Abba mas curry hot mustard beef 39
Kaha bath basmatic rice 40
Clase 11
Fried egg noodles with chicken and bamboo 41
Fried vermicello with pork 42
Green chilli paste 43
Sweet crispy 44
Thai fried noodles 45
Clase 12
Squids with vegetables in oyster sauce 46
Prawn chili 47
Steamed musseli in basil 48
Sauteed crab claws 49
Sour prawn soup 50
Clase 13
Fried beef whit basil 51
Green beef chili 52
Muslim chilli 53
Beef whit lime 54
Hot and sour bamboo salad 55
Clase 14
Braised spicy pork 56
Fresh seafood salad 57
Spiced seafood in soup 58
Veal and pottoes stew 59
ÍNDICE

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

Notas
Clase

Ingredientes
Procedimiento
Cocina Oriental
Código
Cream Of Sweet Corn And Fish Soup
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.
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
1
I 0204

Notas
Clase

Ingredientes
Procedimiento
Cocina Oriental
Código
Stir Fried Shrimps And Chicken With Cucu
1. Cut chicken breast in to slices.
2. Clean the shrimps, both of them seasoning wtih
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.
14. Return onions, cucumber, mushrooms.
15. Sauted it until al dente.
Pechuga de pollo 0.250 Kg
Harina de maiz 0.050 Kg
Sal de mesa 0.010 Kg
Pimienta negra entera
0.005 Kg
Aceite de sesamo
(Ac.Ajonjoli) 0.020 L
Camaron u15 0.300 Kg
Clara de huevo 0.040 Kg
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
Salsa de soya light 0.060 Btl
Salsa de soya japonesa
0.040 L
Azucar refinada 0.040 Kg
Aceite de sesamo 0.040 L
Vino amarillo de arroz
0.040 L
Fondo de pollo 0.240 L
1
I 0201

Notas
Clase

Ingredientes
Procedimiento
Cocina Oriental
Código
Steamed Egg With Meat And Shrimp Sauce
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.
Pimienta blanca 0.001 Kg
Aceite de cacahuate 0.030 L
Carne de cangrejo 0.100 Kg
0.030 L
Cilantro fresco 0.015 Kg
1
I 0203

Notas
Clase

Ingredientes
Procedimiento
Cocina Oriental
Código
Quickly Braised Chicken, Chilis, Pepper And Black
Beans
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.
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
Salsa de soya 0.010 Btl
1
I 0202

Notas
Clase

Ingredientes
Procedimiento
Cocina Oriental
Código
Chicken Bamboo Shots, Black Mushroom
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.
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
Cebolla cambray 0.020 Kg
2
I 0207

Notas
Clase
10
Ingredientes
Procedimiento
Cocina Oriental
Código
Chinese Cabbage Noodles, Dried Shrimps
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.
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
2
I 0203

Notas
Clase
11
Ingredientes
Procedimiento
Cocina Oriental
Código
E Fu Noodles In Soup
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.
Agua purificada 2.000 L
Jamon ahumado 0.150 Kg
Cebollin fresco 0.050 Kg
Ba me noodles 0.500Paq
2
I 0208

Notas
Clase
12
Ingredientes
Procedimiento
Cocina Oriental
Código
Beef Tenderloin In Oyster Sauce
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.
Filete de res
(Beef tenderloin) 0.300 Kg
Jengibbre (ginger) 0.025 Kg
Vino amarillo de
Arroz 0.022 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
3
I 0210

Notas
Clase
13
Ingredientes
Procedimiento
Cocina Oriental
Código
Stewed Brisket Of Beef With Turnnips
1. Blanch meat in 1 l boiling water for 5 minutes.
2. Remove from the water and cut into 3 cm cubes.
3. Peel turnips and cut them in to 5 cm wedges.
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.
11. Bring to boil again and simmer for 30 minutes.
12. Add turnips and sauce ingredients.
13. Mix well and simmer for 15 minutes before serving.
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
Bola de res 1.000 Kg
3
I 0210

Notas
Clase
14
Ingredientes
Procedimiento
Cocina Oriental
Código
Stir Fried Beef, Squid Mushroom
And Baby Corn
1. Cut the beef in to very thin slices 5 for 7 cm.
2. Divide squid into pieces 2 for 5 cm, scoring flesh on one
side to form a diamond pettern.
3. Cut mushrooms and baby corn in to halves.
4. Separately prepare individual seasonings.
5. Heat 225 ml oil in a pan for a minute over medium heat
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
tbsp Chinese yellow Wine over them and stir rapidly for
30 seconds.
11.Add corn and mushrooms, stir for 30 seconds.
1. Blend together sauce ingredients and add to pan.
2. Stir for 10 seconds, sprinkle with 1/2 tbsp of wine and
serve
Filete de res 0.200 Kg
Champiñon straw 0.075 Kg
Elote en grano 1.000 Lta
Salsa de soya light 0.030Btl
Aceite de sesamo 0.075 Lt
0.075 Kg
Azucar bca 0.075 Kg
Aceite de cacahuate0.450 Lt
Ajo entero 0.075 Kg
0.045 Li
Salsa de ostion 0.030 Lt
0.075 Kg
Salsa de soya 0.030 Lt
0.075 Kg
Fondo de res 0.100 Lt
0.015 Lt
Calamar mediano 0.250 Kg
3
I 0204

Notas
Clase
15
Ingredientes
Procedimiento
Cocina Oriental
Código
Stir Fried Beef Tenderloin In Bird´s Ne
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.
Azucar bca 0.075 Kg
Vino shaoshing 0.015 Lt
Glutamato
Monosodico 0.075 Kg
Azucar bca 0.075 Kg
Agua purificada 0.030 Lt
Papa blanca 0.150 Kg
Ajo entero 0.075 Kg
Retoño de bambu 0.250 Kg
Pimiento verde 0.050 Kg
Harina de trigo 0.015 Kg
3

Notas
Clase
16
Ingredientes
Procedimiento
Cocina Oriental
Código
Wonton In Soup
1. Hacer y sellar los wontons como indique el instructor.
2. Remojar los camarones en 225 ml de agua caliente por
30 segundos.
3. Calentar una cucharada de aceite en una cacerola y
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.
8. Poner dos litros de agua a hervir y añadir el wonton.
9. Reducir la flama y calentar a fuego lento por 5 minutos.
10. Remover y dividir en partes iguales entre los bowls.
11. Servir la sopa.
Hojas de wonton 1.000Pza
Fondo de pollo 0.900 Lt
Filete de pescado Bco
0.250 Kg
4

Notas
Clase
17
Ingredientes
Procedimiento
Cocina Oriental
Código
Sweet And Sour Pork
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.
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
4

Notas
Clase
18
Ingredientes
Procedimiento
Cocina Oriental
Código
yin and yang rice
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.
Costilla de cerdo 0.500 Kg
Filete de robalo
Entero 0.750 Kg
Ciruela roja 0.100
Jengibre 0.020 Kg
4

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

Notas
Clase
20
Ingredientes
Procedimiento
Cocina Oriental
Código
Shredded Pork Black Mushrooms Celery Noo
1. Cut in to matchstick size shreds.
2. Soak mushrooms in hot water for 30 minutes.
3. Remove and discard the stem and chop the cap finely. Set
aside.
4. Chop chinese celery i to samll pieces.
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.
12. Return noodles to pan , stirring and cook for another 30
Seconds.
13. Transfer noodles to a serving plate, place pork,
mushroom and celery on top as garnish.
14. Pour sauce over and serve.
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
4

Notas
Clase
21
Ingredientes
Procedimiento
Cocina Oriental
Código
Torinuku Tatsuta Age Deep Fried Chicken
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.
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
6

Notas
Clase
22
Ingredientes
Procedimiento
Cocina Oriental
Código
Tonkatsu Fried Breaded Pork Cutlet
1. Ponga cada pedazo de lomo entre dos hoja de papel
encerado.
2. Aplanar hasta que quede delgado.
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
hecha.
11. Haga la salsa tonkatsu combinando la salsa de tomate,
salsa de soya, sake y mostaza.
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
0.030 Lt
6

Notas
Clase
23
Ingredientes
Procedimiento
Cocina Oriental
Código
Karei No Kara Age
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.
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
6

Notas
Clase
24
Ingredientes
Procedimiento
Cocina Oriental
Código
Tempura
1. Score belly of prawns to prevent curling.
2. Peel and halve onions, cut across in to slices, piercing with
toothpicks to hold rounds together.
3. Core and deseed add pepper, halve and cut in to strips.
4. Cut carrots in to twists,
5. Score a neat cross on top of each mushroom
6. Cut eggplants in to fans.
7. Cut the nori seaweed in half. Cut one half in to wide
strips set aside.
8. Cut other half in to narrows strips to tie rice vermicelli in
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.
11. Prepare the condiments.
12. Fill a saucepan with oil and heat to 170 c. Prepare
batter. Place egg yolks in a mixing bowl, add ice water
mix lightly.
13. Add flour all at once, mix with chopsticks.
14. Dip item of food to be fried in flour.
15. Deep the food in batter, deep-fry until golden.
16. Drain coged pieces of tempura on paper towels.
17. Arrange on neatly folded paper napkin and serve with
warm dipping sauce and condiments.
Cebolla bca 0.150 Kg
Pimiento verde 0.060 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
Algas secas 1.000 Kg
Rabano bco 0.500 Kg
6

Notas
Clase
25
Ingredientes
Procedimiento
Cocina Oriental
Código
Ebi No Oroshi
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.
Dashi 0.100 Kg
0.060 Lt
Chicharo limpio 0.250 Kg
Rabano blanco 0.250 Kg
6

Notas
Clase
26
Ingredientes
Procedimiento
Cocina Oriental
Código
Hosamaki And Nigiri Sushi Rolls
1. Prepare vinagared rice, shred takuan pickle, slice
cucumber in to narrow strips toast the nori and halve
each sheet.
2. To make takuan pickle rools, lay one half sheet of nori
on the bamboo rolling nat. Moisten hands with viniegra,
place 1/4 of vinegared rice on the nori and spread to
cover edges, leaving the top 3 cm uncovered. Lay half
takuan pickle in a line a long the center of the rice.
3. Holding takuan in place with fingers, roll up bamboo
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
1. Prepare the ninagered rice.
2. Clean fillet and slice fish in to thick slices.
3. Keeping hands and moistened with viniegra mixture, dab
a little horseradish in the center of slice of fish.
4. Form a small ball of rice in fingers and shape in to a
rectangle. Press on to the slice of fish.
5. Press rice and fish together with both hands to firm and
neated the rectangle. Set aside and carry on until all
ingredients are used.
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
7

Notas
Clase
27
Ingredientes
Procedimiento
Cocina Oriental
Código
Gyuniku To Broccoli
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.
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
7

Notas
Clase
28
Ingredientes
Procedimiento
Cocina Oriental
Código
1.Chop pork in to manageable pieces and steam the for 30
minutes.
2. Place pork in a saucepan, cover with water and add giger.
3. Bring to a boil, skim surface carefully and cover with a
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.
7. Bring to rapid boil, reduce to heat, cover with a drop lid
and simmer for 30-40 minutes, until stock is considerably.
8. Arrange pork on each serving dish and ladle a little
stockover them, serving with a dab of mustard.
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
7

Notas
Clase
29
Ingredientes
Procedimiento
Cocina Oriental
Código
Chizuken Ni Simmered Chicken
1. Cut chicken in to cubes.
2. Wash and trim vegetables, cut in to small chunks.
3. Knead konnyaku with little salt, rinse, pat dry, tear in to
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.
10. Trim the snow peas and slice diagonally into 3 cm slices.
11. Parboil in lightly salted water and add to the chicken
and vegetables just before serving in individual bowls.
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
7

Notas
Clase
30
Ingredientes
Procedimiento
Cocina Oriental
Código
Ebi Nokimi Ni Golden Prawns
1. Shell and deveined prawns, leaving tail intacts.
2. Still open the back, score it and press it out flat.
3. Pell and trim potatoes and cut in to small size balls.
4. Parboil in lightly salted water covered with a drop lid
until just tender.
5. Drain and fresh in cold water.
6. Combine dashi, sake, mirin and soy sauce in a saucepan,
add potatoes and bring to a boil.
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
tail.
13. Separate egg yolks in a bowl, beat until frothy.
14. Dip the prawns into egg yolks.
15. Lay prawns in stock and simmer gently, until egg is set
and
Tails are brought pink.
16. Put beans in to simmering stock to reheat.
17. Serve in bowls, ladle over simmering stock.
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
7

Notas
Clase
31
Ingredientes
Procedimiento
Cocina Oriental
Código
Malu Curry Hot Fish
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.
Filete de pescado
Bco 0.750 Kg
Chile serrano verde
0.040 Kg
Ajo entero 0.030 Kg
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
8
Paprika dulce 0.030 Kg
Tomate guajillo 0.300 Kg
Lima entera 0.060 Kg
Leche de coco 0.500 Lta

Notas
Clase
32
Ingredientes
Procedimiento
Cocina Oriental
Código
Dhallo Tempuradu Spicy Fried Squid
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.
Ajo entero 0.050 Kg
Jengibre 0.020 Kg
Chile serrano verde
0.020 Kg
Turmerio 0.075 Kg
Chile de arbol
Molido 0.015 Kg
Calamar mediano 1.000 Kg
8

Notas
Clase
33
Ingredientes
Procedimiento
Cocina Oriental
Código
Isso Kirata Prawn Chilli
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.
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
8

Notas
Clase
34
Ingredientes
Procedimiento
Cocina Oriental
Código
Ghee Rice
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.
Arroz basmati 0.500 Kg
Fondo de cordero 0.625 Lt
Yoguth natural sin azucar
0.125 Lt
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
8
Pimienta negra entera
0.005 Kg
Semillas de pimiento
0.250 Kg

Notas
Clase
35
Ingredientes
Procedimiento
Cocina Oriental
Código
Potato Badun Spiced Potatoes
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.
Papa bca 1.000 Kg
Chile serrano verde
0.020 Kg
Turmerio 0.075 Kg
0.015 Kg
8

Notas
Clase
36
Ingredientes
Procedimiento
Cocina Oriental
Código
Harak Mas Curry Coriander Beef
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.
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
9

Notas
Clase
37
Ingredientes
Procedimiento
Cocina Oriental
Código
Mas Badum Dry Fried Beef
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.
Ajo entero 0.030 Kg
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
9

Notas
Clase
38
Ingredientes
Procedimiento
Cocina Oriental
Código
Bolle Curry Meat
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.
Carne de res molida
0.500 Kg
Ajo entero 0.015 Kg
Jengibre 0.015 Kg
Menta fresca 0.015 Kg
Yema de huevo 0.100 Kg
Tomete guajillo 0.150 Kg
Ajo entero 0.015 Kg
Jengibre 0.020 Kg
Chile serrano verde
0.020 Kg
9
0.015 Kg
Turmerio 0.075 Kg
Feno greco
(Fune greek) 0.075 Kg

Notas
Clase
39
Ingredientes
Procedimiento
Cocina Oriental
Código
Abba mas Curry Hot Mustard Beef
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.
Chile serrano verde
0.150 Kg
Ajo entero 0.020 Kg
Jengibre 0.015 Kg
Semilla de mostaza 0.015 Kg
Pimienta negra
Entera 0.015 Kg
0.015 Kg
9
Turmerio 0.015 Kg

Notas
Clase
40
Ingredientes
Procedimiento
Cocina Oriental
Código
Kaha Bath Basmatic Rice
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.
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
9

Notas
Clase
41
Ingredientes
Procedimiento
Cocina Oriental
Código
Fried Egg Noodles With Chicken And Bambo
1. Bring a pan of water to a boil. Dip noodles in to water.
2. If using fresh noodles, leave in until cooked throug. If
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
and cook for a minute or two.
10. Add the sping onion, stir and turn on to the noodles.
Ajo entero 0.030 Kg
Retoño de bamboo0.240 Kg
Salsa de soya negra0.015 Lt
Azucar bca 0.015 Kg
Pimienta bca en polvo
0.005 Kg
Harina de trigo 0.015 Kg
Agua Purificada 0.030 Lt
Cebolla Cambray 0.050 Kg
11

Notas
Clase
42
Ingredientes
Procedimiento
Cocina Oriental
Código
Fried Vermicello With Pork
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.
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
11

Notas
Clase
43
Ingredientes
Procedimiento
Cocina Oriental
Código
Green Chilli Paste
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.
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
Pasta de camaron 0.030 Kg
Galangal 0.500 Kg
11

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

Notas
Clase
45
Ingredientes
Procedimiento
Cocina Oriental
Código
Thai Fried Noodles
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.
Ajo entero 0.030 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
11
Limon verde sin semilla
0.050 Kg

Notas
Clase
46
Ingredientes
Procedimiento
Cocina Oriental
Código
Squid with Vegetables in Oyster Sauce
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.
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
12

Notas
Clase
47
Ingredientes
Procedimiento
Cocina Oriental
Código
Prawn Chilli
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.
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
12

Notas
Clase
48
Ingredientes
Procedimiento
Cocina Oriental
Código
Steamed Musseli In Basil
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.
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
12

Notas
Clase
49
Ingredientes
Procedimiento
Cocina Oriental
Código
Sauteed Crab Claws
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.
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
12

Notas
Clase
50
Ingredientes
Procedimiento
Cocina Oriental
Código
Sour Prawn Soup
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.
Salsa tom yam 0.015 Lt
Limon verde
Chile serrano verde
0.050 Kg
Azucar bca 0.075 Kg
12

Notas
Clase
51
Ingredientes
Procedimiento
Cocina Oriental
Código
Fried Beef With Basil
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.
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
12

Notas
Clase
52
Ingredientes
Procedimiento
Cocina Oriental
Código
Green Beef Chilli
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.
Crema de coco 0.200Lta
Ajo entero 0.030 Kg
Curry verde en pasta
0.015 Kg
Azucar bca 0.015 Kg
Fondo de res 0.300 Kg
Te de limon 0.250pza
Berenjena bebe 0.080 Kg
13

Notas
Clase
53
Ingredientes
Procedimiento
Cocina Oriental
Código
Muslim Chilli
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.
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
0.060 Kg
Azucar bca 0.015 Kg
Papa blanca 0.200 Kg
Cacahuate crudo limpio
0.030 Kg
Cebolla blanca 0.050 Kg
13

Notas
Clase
54
Ingredientes
Procedimiento
Cocina Oriental
Código
Beef With Lime
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.
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
13

Notas
Clase
55
Ingredientes
Procedimiento
Cocina Oriental
Código
Hot And Sour Bamboo Salad
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.
Ajo entero 0.050 Kg
Chile jalapeño 0.020 Kg
Azucar bca 0.075 Kg
Cayena molida 0.075 Kg
Ejotes tiernos 0.050 Kg
Pimienta bca en polvo
0.075 Kg
13

Notas
Clase
56
Ingredientes
Procedimiento
Cocina Oriental
Código
Braised Spicy Pork
1. Cut pork in cubes and roast it.
2. Add all the ingredients and steam it until meat is tender.
Pierna de cerdo
Sin hueso 0.500 Kg
Ajo entero 0.400 Kg
Jengibre 0.015 Kg
Pimienta negra
En polvo 0.015 Kg
14

Notas
Clase
57
Ingredientes
Procedimiento
Cocina Oriental
Código
Fresh Seafood Salad
1. Cut pork in cubes and roast it.
2. Add all the ingredients and steam it until meat is tender.
Pierna de cerdo sin hueso
0.500 Kg
Ajo entero 0.400 Kg
Jengibre 0.015 Kg
0.015 Kg
14

Notas
Clase
58
Ingredientes
Procedimiento
Cocina Oriental
Código
Spiced Seafood In Soup
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.
Huachinango entero
3.000 Kg
Tamarindo fresco 0.030 Kg
Lechuga romana 0.500 Kg
Chile serrano verde 0.100 Kg
0.030 Kg
14

Notas
Clase
59
Ingredientes
Procedimiento
Cocina Oriental
Código
Veal and potatoes stew
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.
Huachinango entero3.000 Kg
Tamarindo fresco 0.030 Kg
Lechuga romana 0.500 Kg
Chile serrano verde 0.100 Kg
0.030 Kg
7

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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