Sr No	Ingredients	Unit	Quantity
1	Paneer (10 pcs- 15 gms)	gms	150
2	Refined flour	gms	20
3	Corn flour	gms	10
4	Refined oil	ml	40
5	Chopped Garlic	gms	15
6	Chopped Ginger	gms	10
7	Dry Red Chilli	gms	3
8	Dark soy sauce	ml	5
9	Capsicum Dice	gms	20
10	Onion Dice	gms	20
11	ENE Extra Hot Chilli Sauce	gms	10
12	Chilli Sauce	ml	80
13	Cooking Wine (Pagoda)	ml	15
14	Corn flour	ml	10
15	Sugar	gms	4
16	Aromatic Powder	gms	4
17	White Pepper Powder	gms	4
18	Salt	gms	2
19	Chopped Spring Onions	gms	20
20	Sesame Oil	ml	8

Procedure:-

1. Heat oil in a wok then add the finely chopped garlic, ginger, green chilli and onion.Add the dry red chilli and toss well. Dust the paneer pieces with refined flour and corn flour and deep fry. Drain excess oil through a strainer.
2. Now add the diced capsicum, onion, ENE EXTRA HOT CHILLI SAUCE and stir for 3-4 mins.
3. Add the fried paneer and toss well until dry.
4. Add a little bit of dark soy, pagoda wine, sesame oil and small amount of chilli sauce. Finish with potato starch to give glaze on top. 5. Serve hot with a garnish of chopped spring onions.

Sr No	Ingredients	Unit	Quantity
1	Beef slice (10 pcs- 18 gms)	gms	180
2	Garlic	gms	15
3	Celery	gms	15
4	Capsicum	gms	20
5	Onion	gms	20
6	Red chilli fresh	gms	5
7	ENE EXTRA HOT CHILLI SAUCE	gms	10
8	Oyster Sauce	ml	15
9	Dark Soy	ml	20
10	Cooking Wine (Pagoda)	ml	15
11	White Pepper Powder	gms	4
12	Sugar	gms	2
13	Refined Oil	ml	20

Procedure:-

1. Heat oil in a wok then add the finely chopped garlic, green chilli and onion. Add the dry red chilli and saute well.
2. Now add the diced capsicum, onion, ENE EXTRA HOT CHILLI SAUCE (you can increase or decrease according to the spicyness) and stir for 3-4minutes.
3. Add water(100ml), then the beef strips and toss well until dry & get Cooked properly (it would take around 8-10 mins).
4. Add a little bit of dark soy, pagoda wine and small amount of chilli sauce.
5. Adjust seasoning with sugar, salt and white pepper powder.
6. Serve hot with a garnish of chopped spring onions.

Beef Marination

Sr No	Ingredients	Unit	Quantity
1	Lemon Grass	gms	100
2	Basil	gms	10
3	Black Pepper Fresh	gms	30
4	Garlic	gms	100
5	LP Sauce	gms	30
6	Salt	gms	30
7	Sugar	gms	30
8	Aromatic Powder	gms	30
9	Oil	ml	200
10	Nutmeg	gm	1

Procedure:-

1. Combine all the ingredients and mix thoroughly.
2. Apply this marinade to beef and keep aside for 1 hour in room temperature.

Sl No	Ingredients	Unit	Quantity
1	Pork Ribs	kg	1
2	Selam Dry Red Chilli	gms	5
3	Star Anise	num	3
4	Cinnamon Stick	gms	3
5	Bay Leaf	num	2
6	ENE EXTRA HOT CHILLI SAUCE	gms	30
7	Oyster Sauce	ml	15
8	Dark Soya	ml	20
9	Salt	gms	2
10	Chicken Broth Powder	gms	3
11	White Pepper Powder	gms	4
12	Crushed Whole Onion	gms	50
13	Crushed Whole Garlic	gms	10
14	Crushed Celery	gms	6
15	Crushed Spring Onion	gms	4
16	Crushed Ginger	gms	6
17	Oil Sunflower	ml	50

Procedure:-

1. Heat oil in a handi, add the whole spices and saute well.
2. Add the onion, garlic and ginger. Add the chilli paste, dark soy and mix well.
3. Add the pork ribs and cook for 10 mins. Add the water and the seasoning. Boil together until well done(should be ready by 45mins).

Sr No	Ingredients	Unit	Quantity
1	Pot roasted pork ribs (3 pcs - 100gms)- (s/r)	gms	300
2	Barbecue sauce (s/r)	ml	60
3	Cherry tomato (3 pcs- 6 gms)	gms	18
4	Water	ml	45
5	Sesame Seeds	gms	4
	Portion size (350gms/3 pcs)	por	1

Sr No	Ingredients	Unit	Quantity
1	Steak Sauce	gms	300
2	Hoisin Sauce	gms	100
3	Sugar	gms	80
4	Dark Soya	ml	60
5	Water	ml	500

Procedure of Ene hot chilli barbeque sauce:

1. Disslove sugar in water keep in bowl.
2. Heat oil in wok ,add steak sauce ,ENE extra hot chilli sauce and simmer the sauce for 5mins.
3. Add the diluted sugar water , Hoisin sauce reduce the sauce.
4. Finish with dark soya sauce and cook.
5. Check the taste for seasoning.

Procedure for Pork Ribs:

1. Heat up the wok add some water boil it add the braised pork ribs.
2. Add cherry tomato, toss along with barbeque sauce and the ribs.
3. Garnish with sesame seeds.

Sr No	Ingredients	Unit	Quantity
1	Chicken leg b/less (10 pcs- 15 gms)	gms	150
2	Corn flour for Coating batter (s/r)	gms	30
3	Finely chopped garlic	gms	15
4	Finely chopped ginger	gms	10
5	Dry red chilli	gms	3
6	Dark soy sauce	ml	15
7	Capsicum Dice	gms	20
8	Onion Dice	gms	20
9	ENE Sweet Chilli Sauce	gms	20
10	Lemon Juice	ml	15
11	Corn flour mix with water	gms	10
12	Aromatic powder (Optional)	gms	4
13	White pepper powder	gms	4
14	Salt	gms	2
15	Spring Onion	gms	20
16	Sesame Oil	ml	8

Procedure:

1. Heat oil in a wok then add the finely chopped garlic, ginger, green chilli and onion. Add the dry red chilli and toss well. Dip the chicken pieces in coating batter and fry until golden brown. Drain excess oil through a strainer.
2. Now add the diced capsicum, onion & add ENE SWEET CHILLI SAUCE and stir for 2minutes.
3. Add the fried chicken and toss well until dry.
4. Add a little bit of dark soy, lemon juice, sesame oil and small amount of chill sauce.
5. Finish with cornflour slurry to give glaze on top.
6. Serve hot with a garnish of chopped spring onions.

Sr No	Ingredients	Unit	Quantity
1	paneer cut into cubes (10 pcs- 15 gms)	gms	150
2	Corn flour for Coating batter (s/r)	gms	30
3	Finely chopped garlic	gms	15
4	Finely chopped ginger	gms	10
5	Coriander Paste	gms	20
6	Dark soy sauce	ml	15
7	Capsicum Dice	gms	20
8	Onion Dice	gms	20
9	ENE Sweet Chilli Sauce	gms	20
10	Lemon Juice	ml	15
11	Corn flour mix with water	gms	10
12	Aromatic powder (Optional)	gms	4
13	White pepper powder	gms	4
14	Salt	gms	2
15	Spring Onion	gms	20
16	Sesame Oil	ml	8

Procedure:

1. Heat oil in a wok then add the finely chopped garlic, ginger, green chilli and onion. Add the dry red chilli and toss well. Dust the paneer pieces with refined flour and corn flour and deep fry. Drain excess oil through a strainer.
2. Now add the diced capsicum, onion, Add ENE SWEET chilli sauce & coriander sauce and stir for just 1 minute in high flame.
3. Add the fried paneer and toss well until dry.
4. Add a little bit of dark soy, lemon juice, sesame oil and small amount of chill sauce.
5. Finish with cornflour slurry to give glaze on top.
6. Serve hot with a garnish of chopped spring onions.

Sr No	Ingredients	Unit	Quantity
1	Brocolli	gms	30
2	Mushroom	gms	30
3	zucchini(green & yellow)	gms	20
4	Finely chopped ginger	gms	10
5	Capsicum Dice	gms	20
6	Onion Dice	gms	20
7	Boiled Maggie/Top Ramen Noodles	gms	140

For Sauce

Sr No	Ingredients	Unit	Quantity
1	Finely chopped ginger	gms	10
2	Dark soy sauce	gms	10
3	ENE sweet chilli sauce	gms	40
4	Siracha	gms	15
5	Corn flour	gms	5
5	Onion Dice	gms	20
6	Peanut butters	gms	15

Procedure:

1. Wash & Cut all the vegetables in small cubes.
2. Per boil the vegetables accodingly.
3. Boil the maggie/top ramen noodles & keep it aside.
4. To make the sauce, heat a pan, add oil & then put finely chopped ginger , saute it untill golden brown. Then put siracha,dark soy sauce Peanut butter & ENE SWEET CHILLI SAUCE.At the end put corn flour slurry & whisk it for 1 minute.Add little luke warm water to make the sauce. little runny.
5. In a pan heat it, add refined oil put diced onion & capsicum.Then put all the perboiled vegetables,then add noodles & pour the remaining sauce.
6. You can put fried garlic as a garnish if you wish so.

Sr No	Ingredients	Unit	Quantity
1	Water chestnut sliced (4 pcs- 5gms)	gms	20
2	Bamboo shoot sliced (4 pcs- 5 gms)	gms	20
3	Pok choy (4 leaves)	gms	20
4	Carrots sliced (4 pcs- 5 gms)	gms	20
5	Mushroom sliced (4 pcs- 8 gms)	gms	32
6	Asparagus sliced (2 pcs- 5gms)	gms	10
7	Salt	gms	3
8	Sugar	gms	2
9	Aromatic powder	gms	4
10	Dark Soy	ml	4
11	Rice Wine	ml	10
12	Fresh red chilli	gms	5
13	Minced garlic	gms	8
14	Sesame oil	ml	5
15	Vegetable stock (s/r)	100	ml
16	Slurry (s/r)	ml	100

Procedure:

1. Boil water with salt and sugar. Blanch carrots, asparagus, and strain excess water by a colander.
2. In a hot wok, add sesame oil, red chilli, chopped garlic and blanched carrots, asparagus, water chestnuts and bamboo shoots to it and toss.
3. Add stock to the vegetables and add the dark soy, oyster sauce and season it. Adjust the salt and add sesame oil to it.
4. Once it is cooked properly, serve hot.

Sr No	Ingredients	Unit	Quantity
1	Salt	gms	4
2	Fried tofu batons (s/r) (8 pcs- 15 gms)	gms	120
3	Water chestnut sliced (4 pcs- 5gms)	gms	32
4	Red chilli sauce (s/r)	ml	30
5	Tomato ketchup	gms	10
6	Chopped Ginger	gms	10
7	Sugar	gms	5
8	Sliced scallions	gms	8
9	Aromatic powder	gms	4
10	Rice Wine	ml	10
11	Chopped Garlic	gms	8
12	Vegetable Stock	gms	100
13	Slurry (s/r)	ml	10
14	Sesame oil	ml	5

Procedure:

1. Dredge the tofu in corn flour, Fry in the deep fat fryer. Keep aside on butter sheet to drain excess fat.
2. Heat oil in a wok, add chopped garlic, chopped fresh red chillies. Saute until the raw flavours have gone.
3. Add chilli sauce and tomato ketchup slightly simmer it. Add the tofu and toss it. Add fried water chestnut and saute (5mins appx)until it is cooked.
4. 8 pieces of tofu in one portion.
5. Check for the seasoning and garnish with spring onions.

Sr No	Ingredients	Unit	Quantity
1	Chicken leg B/less (10 pcs - 15gms each)	gms	150
2	Coating batter (s/r)	gms	30
3	Black pepper sauce(kung pao) (s/r)	ml	60
4	Dark Soy	ml	10
5	Dry red chilli	gms	4
6	Whole cashewnuts fried	gms	15
7	Chopped ginger	gms	2
8	Sugar	gms	8
9	Chopped garlic	gms	10
10	Sliced scallions	gms	8
11	Chicken broth powder	gms	4
12	Cooking wine (pagoda)	ml	10
13	Refined oil	ml	20
14	Chopped Onion	gms	15
15	Slurry (s/r)	ml	10

Procedure:

1. Heat up the wok add oil, dry red chilli,add ginger,garlic and chopped onion together, toss it.
2. Add the kung pao sauce and add water , check the seasoning.
3. Fry the chicken with coating batter and add it to the gravy then add dark soy sauce and stir it.
4. Make slurry with potato starch ,add to the gravy to thicken it.
5. Garnish with fried cashewnut and chopped spring onion.