Stage 3_ACA_ Recipes_July_2020.pdf - STAGE 3 SITHCCC006...

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STAGE 3 SITHCCC006 Prepare appetisers and salads SITHCCC013 Prepare seafood dishes SITHCCC014 Prepare meat dishes SITHCCC018 Prepare food to meet special dietary requirements
Futura Training© Standard Recipe Card Name of dish: San choy bao*** Portion nos.: 2 Ref.source: Total Cost: $0.00 Portion size.: Portion Cost: $0.00 Sale Price at $0.00 30% ( Food Cost) Sales Price Food Cost % 0.0% Commodities Item Specificatio Weight kg/l/Unit Cost per kg/l/Unit Actual cost Pork/Chicken mince 0.300 kg $0.00 Shallots 0.030 kg $0.00 Ginger 0.010 kg $0.00 Garlic Cloves 2.000 ea $0.00 Spring onions 0.500 ea $0.00 Peanut oil 0.020 lt $0.00 Soy sauce Dark 0.020 lt $0.00 Oyster saue 0.025 lt $0.00 Sesame oil 0.005 lt $0.00 Red chilies 2.000 ea $0.00 Iceberg lettuce 0.250 ea $0.00 Coriander 4.000 sprig $0.00 Water chestnut Optional 0.050 kg $0.00 Peanuts Crushed 0.050 kg $0.00 Method: 1. Wash Iceberg lettuce, tear/cut into 6 equal size cups, Place in iced water to crisp up. 2. Finley slice shallots, grate ginger, peel and very finally chop garlic, chop spring onions, red chillies and water chestnuts. 3. In a moderatley hot heavy bottomed pan add peanut oil and shallots, ginger and garlic and fry for 1-2 minutes. Add mince cook for 5 mins on a high heat, until colour changes to brown. 4. Add oyster, soy sauce, red chillies and water chestnuts and continue to stir-fry for 2-3 minutes. 5. Transfer immediately to a bowl, add spring onions greens and coriander and toss gently. 6. Arrange lettuce cups on to a service platter. Spoon-in the prepared mixture into these lettuce cups. 7. Garnish with crushed peanuts and coriander leaf. *** There are number of variations available for this dish. Iceberg can be replaced with another crsip lettuce variety. Shitake mushroom, carrots and/or baby corn can be added to the mix while cooking and beanshoots for garnishing.