海盈會會員女傭在港培訓課程現已接受報名!     按此觀看詳請/時間表
中國小菜
  蟹肉蘆筍湯
  什錦砂鍋
美味海鮮餐
  三蝦伴豆腐
  豆瓣鯉魚
  韭黃鱈魚球
  煙勳鱈魚
海盈訓練課程
  鮮魷蒸肉餅
  蜜糖芝麻雞球
  粟米魚肚羹
  欖菜肉鬆蜜糖豆
  葡國雞
  粉葛鯪魚湯
  十八羅漢齋
  崧子仁炒
  海鮮蒸蛋白
  香 酥 大 鴨
  COLD CUT SPICY SHIN OF BEEF
  TUNG PO PORK
  CHICKEN WITH SPIRNG ONIOIN SAUCE
  VEGETARIAN HOT POT WITH RED SAUCE
  SAUTE PRAWNS WITH SOYA SAUCE
  FISH FILLET WITH PINE NUTS
  SESAME FLAVORED CUCAMBER
健康小吃
  Sushi Roll (包包壽司卷)
  Sweet Corn Potato Patties(黃金薯餅)
賀年菜
  蠟味蘿蔔糕
  蔗汁汁馬蹄糕
  瑤柱肉蓉瓜甫
  鯊漁尾骨煲雞湯
  北菇鴨掌扒津白
  三絲炒年糕
  法海蒲團
  鮑菇海參扒菜膽
十八羅漢齋  
 
材料:
English (VEGETARIAN SUPREME WITH 18 TREASURES):
(Fresh vegetables – rinse and trim)
long cabbage 300 g
snow peas 100 g
choi sum 12 stalks
carrot 100 g
Canned vegetables – drain and trim)
young sweet corn kernel, bamboo shoot, straw mushrooms, buttoned mushrooms
Dried ingredients – soak , rinse and trim)
Chinese mushrooms 12
white fungus, cloud ear fungus
vermicelli 1 packet
black moss 20 g
dried lotus seeds, parboiled 20 g
dried oysters 12
( Other ingredients )
sweet soya sheet 12 pieces
gluten puffs, rinsed 1 packet
Indoensia:
(sayuran segar)
sawi panjang 300 gr
kacang kapri segar(holantau) 100 gr
choi sum sedikit
wortel 100 gr
(sayur kalengan)
jagung muda 100 gr
bambu muda
jamur bulat
Bahan kering(diremdam dan dicuci)
buah jamur kering 12
jamur putih(sutyi) dan jamur kuping(wanyi)
mi putih (sohun) 1 ikat
jamur rambut (fatchoi) sedikit
biji teratai(linchi) sedikit
kerang kering(hosi) 12 buah
調味料:
English:
2 pieces preserved red taro paste , mashed 9about 8 tbsp)
water ½ cups
easch of sugar, light and dark soya sauce 1 tbsp
oyster sauce 3 tbsp
cornstarch, mix with 2 tbsp water for thickening 1 tbsp
Indonesia:
Bahan lain
kulit tahu digoreng lalu direndam dalam air sampai lunak.
Bumbu
-sos bumbu terbuat dari tahu asin(namyu) dihancurkan sebanyak 8 potong ditambah 8 gelas air,gula,kecap asin,sos kerang ,1 sendok tepung masina ditambah air 1 sendok untuk pengental.
作法:
English:
1. 1.Rinse and trim vegetables accordingly, drain well.
2. 2.Bring ½ wok of water to a boil, blanch all vegetables, except vermicelli and sweet soya sheet.
3. 3. Heat 4 tbsp oil in the wok, fry sweet soya sheet and puffy, soak well.
4. 4.Heat 4 tbsp oil again, sauté preserved red taro paste, add all ingredients, fry for a while, add sauce, simmer for 10 minutes until well flavoured. Lastly add Choi sum and snow peas so as to preserve the colour. Stir in cornstarch mixture to thicken. Serve.
Indonesia:
1. kulit tahu digoreng lalu direndam dalam air sampai lunak
2. sos bumbu terbuat dari tahu asin(namyu) dihancurkan sebanyak 8 potong ditambah 8 gelas air,gula,kecap asin,sos kerang ,1 sendok tepung masina ditambah air 1 sendok untuk pengental.
3. Panasin minyak di dalom kuali dan masukkan potongn ayana sampai masak ddan kerrngkan.
4. Panasin 1 sendok minyak di kuali, tambahkan madu dan juice lemon, kemudian masukkan ayam ke kuali, diaduk dengan rata dan hamburkan dengan biji wijen yang di panggang.
5. Hiasi dengan selada/daun sla dun irisan lemon sebelum dihidangkan.
 
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