Larder Recioes

8/3/2019 Larder Recioes

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Recipe SheetName of recipe WANTON AND CHICKEN IN SOUP

No. of pax 2 PORTION

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingChicken meat(slide) 200g 1. Mix chicken with marinade.

American sliced ginseng 10g 2. Bring the chicken stock to the boil. Add chicken,

Stoned red dates 10nos American ginseng, red dates and ginger. Simmer for 15

Ginger 2 slices Minutes.

Shanghai cabbage or green

vegetable

150g 3. Add shanghai cabbage, wanton and cook for about 3

minutes or until wantons are done. Season to taste andFrozen wantons 10 pic Serve hot.

Salt and pepper To taste

M arinade

Premium soy sauce 1 tsp

Sugar 1/2tsp

Salt 1/2tsp

Sesame oil 1tsp

Corn starch 1tsp

Chicken stock

Chicken bouillon powder 4tsp

Hot water 1ltr


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Recipe SheetName of recipe Mirepoix

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingMirepox

Onion 125 gm

Carrot 100 gm

Celery 100 gm

Leek 100 gm

REMARKS:


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Recipe SheetName of recipe Onion Cloute

No. of pax

Cooking time

Temperature

IngredientUnit /gram Method of cooking

Onion(small) 1 no

Cloves 2 no

Bay Leaf 1 pcs

REMARKS:


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REMARKS:

Recipe SheetName of recipe Bechamel Sauce

No. of pax 1 lit

Cooking time

Temperature

Ingredient

Unit /

gram Method of cooking

Fresh milk 1.2 lit Make the Roux:

Onion 1 nos 1. Heat the butter in a heavy saucepan over low

Bay leaf 1 pcs heat. Add the flour and make a white roux. Cool

Clove 3-4 nos Cool the roux slightly.

Nutmeg powder 1 tsp 2. In another saucepan, scald the milk. Gradually add

Salt and pepper To taste It to the roux, beating constantly.

3. Bring the sauce to the boil, stirring constantly.

Reduce the heat to simmer

White Roux 4. Make the Onion Cloute and add to the sauce.

Butter 150 gm Simmer at least 15 mins. , or if possible for 30 mins

Flour 150 gm or more depend on the quantity. Stir occasionally

while cooking.


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5. Season very lightly with salt, nutmeg and white

pepper. Spice flavour should not dominate.

6. Strain the sauce through a china cap lined with

cheesecloth. Cover or spread melted butter on

surface to prevent skin formation. Keep hot in

Bain marie, or cool in cold water bath for later use.

REMARKS:


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Recipe SheetName of recipe Basic Brown Stock (Veal or Beef)

No. of pax 5 portions

Cooking time

Temperature

Ingredient

Unit /


Beef bones 2 kg 1. Chop the bones and brown well on all sides in

Cold water 3 lit the roasting pan in the oven or in the frying pan

2. If roasting place the bones on the roasting pan in

Mirepoix hot oven (2000C ) and brown them well

Onion 120 gm 3. Remove them from pan and place in a stock pot.

Carrot 100 gm Cover with water and bring to a simmer

Celery 100 gm 4. Drain and reserve the fat in the roasting pan,

Leek 100 gm deglaze the pan with water and add to the stock

pot

Bouquet Garni 5. Toss the mirepoix with some of the reserved fat and

Parsley Stem 1 no brown well in the oven

Thyme (dry)

Thyme (fresh)

1 pinch

2 stlks

6. Add the brown mirepoix, tomato paste, flour and

the bouquet garni to the stock potBay Leaf 1 pcs 7. Continue to simmer for a total cooking time 3 hours

Celery stalk 1 no for 5-7 hours for big amout

White pepper corn 3 nos 8. Skim the surface as necessary, add water as needed

To keep bones covered

Tomato paste 25 gm 9. Cool the stock, vented, in a cold water bath and

Flour 60 gm refrigerate.


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REMARKS:

Recipe SheetName of recipe Basic White Stock (Chicken, Veal, Beef)


Cooking time

Temperature

Ingredient

Unit /


Chicken bones 600 gm 1. Cut the bones of chicke/Veal/Beef into 3-5 cm

Cold water 1.5 lit pcs, clean and remove any fat. Rinse in cold water

2. Place them in the stock pot and cover with cold

Mirepoix water. Bring to a boil, reduce heat to simmer and

Onion 120 gm skim the scum carefully

Carrot 100 gm 3. Add the mirepoix and sachet/ bouquet garni .

Celery 100 gm 4. Simmer for the required length of time, skimming

Leek 100 gm Surface as often as necessary.

Beef and Veal = 5-7 hours

Bouquet Garni Chicken = 3-4 hours

Parsley Stem 1 no Add water if necessary to keep bines covered

Thyme (dry)

Thyme (fresh)

1 pinch

2 stlks

5. Strain through a china cap or chinoise with several

layers of cheesecloth

Bay Leaf 1 pcs 6. Cool the stock, vented in a water bath and

Celery stalk 1 no refrigerate

White pepper corn 3 nos


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REMARKS:


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Recipe SheetName of recipe Fish Stock or Fumet (White Stock)


Cooking time

Temperature

Ingredient

Unit /


Fish bones 600 7. Butter the bottom of a heavy stockpot or sauce pot.

Cold water 1.5 lit place the mirepoix in the bottom of the pot and the

bones over the top of it. Cover the pot loosely or

Mirepoix with parchment paper

Onion 120 gm 8. Set the pot over low heat and cook slowly for about

Carrot 100 gm 5 mins, until the bones are opaque and begin to

Celery 100 gm exude some juices

Leek 100 gm 9. Add the wine(optional), bring to the simmer, then

Mushroom trimmings(optional)

Add the water to cover, and the sachet.

10. Bring to the simmer again, skim and let simmer for

Bouquet Garni 30-45 minutes

Parsley Stem 1 no 11. Strain through a china cap lined with several layersof cheesecloth.

Thyme (dry)

Thyme (fresh)

1 pinch

2 stlks

12. Cool, vented, in a cold water bath and refrigerate

Bay Leaf 1 pcs

Celery stalk 1 no

White pepper corn 3 nos

Whole clove 1

Dry white wine (optional) 21/2 dl


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REMARKS:


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Recipe SheetName of recipe Veloute Sauce ( Veal, Chicken or Fish)

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingRoux

Butter 6 Tbsp 1. Melt butter in a heavy saucepan over moderate heat

Flour 6 Tbsp 2. Blend in flour, gradually stir in broth/stock, and

Heat, stirring constantly, until thickened and

White Stock of

Chicken/Veal/Fish

2 cups smooth

3. Add seasonings, mushrooms, if you like.

Salt and pepper To taste 4. Reduce heat, and simmer uncovered hour,

Stirring often and skimming light scum from side

Coarsely chopped 2-3 Tbsp of pans as it collects.

Mushrooms (optional) 5. Turn heat to lowest point, cover and simmer hr

Stirring now and then

6. Strain sauce over a fine sieve and serve hot.

When uncovering sauce. Do not let moisture on lid

drop into sauce.


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REMARKS:


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Recipe SheetName of recipe Leading Sauce from Veloute - Egg Sauce

No. of pax 2 cupsCooking time

Temperature

Ingredient

Unit /


Prepare veloute with fish stock

Egg (hard boiled- minced/ 2 nos Mix chopped and parsely into the veloute sauce.

chopped Serve with white fish

Parsely (minced) 1 tsp


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REMARKS:

Recipe SheetName of recipe Leading Sauce for Veloute- Mushroom Sauce

No. of pax 4 pax

Cooking timeTemperature

Ingredient

Unit /

gram Method of cookingMushroom(Sliced) 30-40g 1. Saut the mushroom with a bit of oil, then add into

Cream 10g the Veloute sauce. Season to taste. Lastly add in

Lemon Juice To taste cream and lemon juice

Veloute 200ml


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REMARKS:

Recipe SheetName of recipe Leading Sauce for Veloute- Herb Sauce

No. of pax 4 pax


Ingredient

Unit /


Fresh Herb 20g 1. Add fresh herb into the veloute sauce. Adjust

-Thyme optional seasoning.

-Rosemary optional

-Tarragon optional

-Parsley optional

Veloute 200ml


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REMARKS:

Recipe SheetName of recipe Leading Sauce from Veloute- Supreme Sauce

No. of pax

Cooking time

Temperature


Cream 35ml 1. Prepared the veloute sauce. Then add in lemon juice

Lemon Juice 2tsp and cream.


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Veloute 150ml

REMARKS:


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Recipe SheetName of recipe Leading Sauce from Brown Sauce Espagnole

Sauce

No. of pax 2 2/3 cups

Cooking time

Temperature

Ingredient

Unit /


Bacon (optional) 4 slices 1. Stir fried bacon over moderate heat 3-4 mins until

Yellow onion (dice or

chopped)

1 med-sz Crisp. Drain on paper towelling.

Carrot (dice or chopped) 1 med-sz 2. Saut onion, carrot and celery in drippings 8-10

Celery (dice or chopped) 1 med-sz Mins until golden. Drain on paper toweling

3. Melt butter in a saucepan over moderate heat,

Brown Roux Blend in flour then cook and stir 1-2 mins until

butter 6 Tbsp rouxis browned.

flour 6 Tbsp 4. Gradually stir in broth or brown stock and tomato

puree stirring constantly until the mixture

comes to the boil and slightly thicken

Beef stock or fish stock 5 cups 5. Add sauted vegetables, and sachet of herbs

6. Reduce heat and simmer hr until the sauce isHerbs (sachet) reduced. Skim as often as necessary

Fresh thyme 1 pcs 7. Strain sauce through a fine sieve or chinoise with

Dried thyme gm Layers of cheesecloth. Press the mirepoix gently

Bayleaf pcs to extract their juices.

Parsely stem 3-4 pcs 8. May add the fried bacon (optional)

9. Cover or spread melted butter on surface to

Tomato puree cup prevent skin formation. Keep hot in a bain marie

or cool in a cold water bath for later use


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REMARKS:

Serve with boil meats, poultry or fish or use as a base for variations that follow

Recipe SheetName of recipe Leading Sauce from Bchamel

No. of pax

Cooking time

Temperature


Mustard Sauce 1. Add in the mustard into bchamel sauce. Season

Bchamel 150ml to taste

Dijon Mustard 2tsp

Milk Optional

Cream Sauce 1. Add in cream into prepared bchamel sauce and

Bchamel sauce 150ml adjust seasoning.

Cream 50ml

Cheese Sauce 1. Add in the cheese into prepared bchamel sauce

Bchamel sauce 150ml if too thick adjust with milk & cream. Season to

Gruyee/ parmesan cheese 30-40g taste

Milk Optional

cream Optional


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REMARKS:

Recipe Sheet

Name of recipe MayonnaiseNo. of pax 5 portions

Cooking time

Temperature

Ingredient

Unit /


Egg yolk 2 nos 1. Place egg yolk, vinegar, mustard and seasoning

English mustard tsp In the bowl and whisk well until turn pale & white.

Corn oil or Olive oil 200 ml 2. Gradually pour in the oil very slowly, whiskingWhite vinegar 2 tsp continuously.

Water (warm) Approx. 3. Add the water whisking well

Salt and pepper To taste 4. Correct seasoning

Mayonnaise can be curdle for several reasons:

a) Oil add too quickly

b) The oil too cold

c) The sauce insufficiently whisked

d) The yolk is not fresh


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REMARKS:


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Recipe SheetName of recipe Leading Sauce from brown sauce

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingRobert Sauce

Brown Sauce 150ml 1. Add chopped onion, mustard, vinegar, and sugar

Chopped onion 40g into brown sauce. Season to taste. Add in butter to

Vinegar 1tsp prevent the sauce form dryness.

Mustard 1tspButter 10g

Sugar To taste

Mushroom Sauce

Mushroom Slice 40g 1. Saut shallot and mushroom until fragrant then add

Chopped Shallot 1-2 no in the brown sauce, bring to boil and season to taste.

Brown sauce 150ml

Black Pepper Sauce

Garlic 3 nos 1. Saut the garlic until fragrant then add in the black

Black pepper 1 tbsp pepper, brown sauce and bring to boil. Adjust

Cream 1tsp seasoning and lastly add in cream

Brown Sauce 200ml

Salt & pepper To taste

Demi -Glace

Brown stock 200ml 1. Bring the brown stock and brown sauce to boil and

Brown Sauce 200ml then simmer until reduce by half. Season to taste.


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REMARKS:


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Recipe SheetName of recipe Hollandaise Sauce (2)

No. of pax 4 pax

Cooking time

Temperature

Ingredient

Unit /


Unsalted butter 200 ml 1. Clarify the butter and weigh 200 ml clarify butter

2. Combine the peppercorns, salt and vinegar in a

Black peppercorn - crushed 6 nos saucepan and reduce until nearly dry. Remove from

White vinegar or wine heat and add the cold water.

vinegar 100 ml 3. To make it easier to beat with a wire whip, it is best

now to transfer this diluted, cooled reduction to a

Egg yolk 3 nos Stainless steel bowl. Use a clean rubber spatula to

Lemon juice 30-60 ml to make sure you transfer all the flavouring

material to the bowl.

4. Add the egg yolk to the bowl and beat well

5. Hold the bowl over a hot water bath and continue to

Beat the yolks until they are thickened and creamy

Egg Yolk 2-3 no 6. Remove the bowl from the heat. Using a ladle,Slowly and gradually beat in the warm clarified

Salt To taste butter. Add the butter drop by drop at first. If the

sauce becomes too thick to beat before all the

butter is added, beat in a little of the lemon juice.

7. When all the butter has been added, beat in lemon

Juice to taste and adjust seasoning with salt and

cayenne. If necessary, thin the sauce with a few

drops of warm water

8. Strain through cheesecloth and keep warm(not hot)

for service. Hold no longer than 11/2 hours.


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REMARKS:


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Recipe SheetName of recipe Leading Sauce from Hollandaise Sauce

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingMousseline Sauce 1. Fold in the whipped cream to the prepared

Hollandaise 150ml hollandaise sauce. Season to taste.

Whipped cream 50ml

Barnaise Sauce

Tarragon 5 leaf 1. Mix the tarragon, chopped shallot, vinegar andChopped shallot 2 nos peppercorn and bring to boil and reduce by half.

Vinegar 5 tbsp 2. Whish the egg yolk under the bain marie with the

Peppercorn 6 no tarragon reduction until ribbon stage. Then add in

Yolk 2-3 no clarified butter slowly until emulsion

Clarified Butter 200ml 3. Add in chopped herbs and adjust seasoning.

Tarragon chopped 5g

Chervil, chopped 5g

Parsley Chopped 5g

Salt & pepper to taste To taste


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REMARKS:


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Recipe SheetName of recipe Tomato sauce

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingMirepoix 200ml 1. Saut the mirepoix and garlic until fragrant, the add

Garlic, chopped 3 clove in the tomato paste, saut until oil come out then add in

Oil 20-30ml the flour, saut until mix well. Then add in the

Tomato paste 2.5 tbsp chopped tomato and water, bring to boil and add in the

Flour 2 tbsp other ingredients. Season to taste.Tomato, chopped 4 no

Thyme A pinch

Bay leaf 1-2 no

Chicken stock or water 750ml



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REMARKS:


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Recipe SheetName of recipe Leading sauce from Tomato Sauce

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingTomato Cream Sauce

Tomato sauce 150ml 1. Add cream to the tomato sauce and adjust the

cream 30ml Seasoning.

Spanish Sauce 1. Saut the onion, garlic, bell pepper and mushroom

Chopped onion 20 until fragrant, then add in the tomato sauce, and adjustChopped Garlic 2 no seasoning.

Green bell pepper, chopped 20g

Mushroom , Chopped 4 nos

Tomato Sauce 150ml

Tomato Herbs Sauce 1. Add chopped herb into tomato sauce until mix well

Chopped Herbs 1 tbsp , adjust seasoning

Tomato sauce 150ml

Portuguese Sauce 1. Mix the onion, parsley and tomato conccasse

Chopped onion 30g Into tomato sauce and season to taste.

Chopped Parsley 5g

Tomato Concasse 40g

Tomato Sauce 150ml


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REMARKS:


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Recipe SheetName of recipe Cocktail Sauce


Cooking time

Temperature

Ingredient

Unit /


Mayonnaise 200 gm 1. Combine all the ingredients, stir gently.

Chilli sauce 200 gm 2. Adjust seasoning

Tomato sauce 200 gm

Aromat powder OR To taste

salt and pepper

Powder Cocktail:

Prawn 41/50 500 gm

Lettuce iceburg 200 gm

Fruit cocktail 1 tin

Lemon 1 nos


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REMARKS:

Recipe SheetName of recipe Thousand Island Sauce



Ingredient

Unit /


Mayonnaise 200 gm 1. Combine all the ingredients

Chilli sauce 1 tbsp 2. Adjust seasoning

Tomato sauce 1 tbsp

Orange juice 1 tbsp

Lemon juice 1 tbsp(A)

Gherkin - chopped 10 gm or

2 nos

Olive - chopped 10 gm

Parsley - chopped 5 gm

Shallots or onion yellow 20 gm

- chopped

Egg boil and chopped 1 nos

Aromat powder OR


May use blender for finer texture


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REMARKS:

Recipe Sheet

Name of recipe Hollandaise Sauce (1)No. of pax

Cooking time

Temperature

Ingredient

Unit /


Clarified butter 1 cup Butter should be warm not hot

Egg yolk 3 nos

Lemon juice 2 tbsp From 1 small lemonCold water 1 tbsp

Salt To taste

Cayenne pepper or dash Method:

of Tabasco sauce To taste 1.Combine egg yolks and cold water

2.Whisk the egg yolks and water until light and foamy

3.Set the bowl over the simmering water


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4. Whisk the Yolks Until Slightly Thickened

5.Remove From Heat and Begin Slowly Adding Butter

6.The Sauce Will Thicken As The Butter Is Added

7.Whisk In Lemon Juice and Season To Taste

8.Serve Hollandaise Sauce Right Away

Recipe SheetName of recipe Barnaise Sauce

No. of pax

Cooking time

Temperature


Shallots - chopped 3 nos )

Spring of terragon 4 pcs ) boil together until it reduced (reduction)

Blackpepper corn 5 nos )

White vinegar 100 ml )


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Egg yolk 6 nos

Clarified butter 600 gm 1. Cool down the reduction and to egg yolk

Lemon juice beat the mixture to a thick cream consistency in a

Salt and pepper To taste water bath.

2. Add melted butter slowly, beat constantly

3. Add seasoning and lemon juice

4. Garnish with chopped tarragon leaves

Ideal to eat with SIRLOIN STEAK BERNAISE

150 gm sirloin steak grilled

REMARKS:

Recipe SheetName of recipe Mushroom Sauce

No. of pax

Cooking time

Temperature


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Ingredient

Unit /


Chicken stock lit )

Butter 55 gm ) chicken veloute

Flour 75 gm )

Lemon juice 1/2Button mushroom-sliced 100 gm

Shallots - chopped 50 gm

Garlic - chopped 25 gm


Ideal to eat with CHICKEN CHOP CHAMPIGNON

1 boneless cut chicken

1 egg beaten

Breadcrumbs (for coating)

Salt and pepper

REMARKS:


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Recipe SheetName of recipe Watercress Sauce

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Watercress puree 100 gm 1. Blend water cress and make a puree

Fish veloute lit 2. Saute shallots with butter and add in fish

Shallots - chopped 2 nos veloute

butter 30 gm 3. Add in the puree. Add seasoning

Salt & pepper To taste 4. When serving cover the fillet with the sauce.5. Serve with rice and lemon wedge

Ideal to eat with FRIED RED SNAPPER

1 fillet red snapper

Salt and pepper to taste

flour

L& P sauce & lemon juice

Season the fillet and roll it over with flour. Pan fried

Until it is well cooked


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REMARKS:

Recipe SheetName of recipe Barbeque Sauce



Ingredient

Unit /


Green bell pepper 2 nos 1. Cut vegetables in brunoise

Red bell pepper 1 nos 2. Saute the vegetables and pour the sauce and let it

Cucumber 200 gm Simmer over a low heat

Pineapple 200 gm

Chilli sauce 500 gmTomato sauce 500 gm

Garlic 100 gm

Onion 100 gm

Honey 2 tbsp

Lea & Perrins


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REMARKS:

Recipe SheetName of recipe Onion Sauce


Cooking time

Temperature

Ingredient

Unit /


Unsalted butter 50 gm 1. Slice the onion. melt the butter in pot and add

Onion - roasted 4 nos Add the onion and the breadcrumbs followed by

breadcrumbs 50 gm the capers

Lemon juice 2. Discard the bay leaf and the clove

White vinegar 2 tbsp 3. Sieve the remainder through the strainer or blend it.

Broth/stock A ladle 4. Ready to serve hioy or cold

Bay leaf to be removed 1 pcs

Clove to be removed 1 pcs

Capers 1 tbsp


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REMARKS:

Recipe SheetName of recipe Nicoise Salad

No. of pax 4

Cooking time

Temperature

Ingredient

Unit /


Tomato, slice/dice as base 120 gm 1. Peel tomato, de-seed and cut into neat segments

French beans - cooked 200 gm 2. Dress the beans, tomato and potato neatly

Diced potato - cooked 120 gm 3. Seasons with salt, pepper. Add the vinaigrette

Salt and pepper To taste 4. Decorate with Anchovy, Tuna, Capers and Olive

5. Dress the salads with Lemon Garlic Dressing

Vinaigrette 1 tbsp

Anchovy fillet 10 gm

Capers 1 tsp


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Olive black/stuffed olive 10 gm

Chopped garlic 2 cloves

Tuna in oil 1-2 tbsp

*Letuce as base

Garnish with:

- Basil leaf shredded- Hard boiled egg

Lemon Garlic Dressing

Olive oil 100 ml

Lemon juice 50 ml

Garlic - crushed 1-2 clove

Sugar 1 tsp

REMARKS:

Nicoise Salad (originityally from Provencal City of Nice) always includes thats speak of the sun-

kisses region of France ; Tomato, capers, olive and garlic. A typical recipe also includes tuna,

anchovy, egg and raw vegetables.

Recipe SheetName of recipe Waldorf Salad

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Celery - dice into bite size 80 gm 1. Core and dice the unpeeled apples (green andGreen apple dice into bite 2 nos Red). Combine apple into a small bowl with

bite size lemon juice.

Red Fuji Apple dice into 1 nos 2. Coarsely dice the celery.

bite size 3. Combine apple, celery and walnuts in a bowl with

Walnut toasted, peel and 15 gm mayonnaise

crush 4. Serve salad in lettuce



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Mayonnaise enough to bind 3 tbsp

Lemon juice To taste

*Lettuce as base

Iceberg or romance

REMARKS:

A signature dish from the United States, Waldorf Salad was created at the beginning of the 20th

century by Chef at New Yorks world famous Waldorf-Astoria Hotel and proved so popular thatit rapidly became a staple in kitchen throughout American.

Recipe SheetName of recipe Potato Salad

No. of pax 3-4 pax

Cooking time

Temperature

Ingredient

Unit /


Potato cooked and dice 400 gm 1. Mix the potato with the tartar sauce

Mayonnaise 100 gm 2. Season to taste, use lettuce as base

Gherkin - chopped 1 pcs


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Parsley - chopped 2 stalks

Onion - chopped 60 gm

Salt & black pepper

*Lettuce iceberg as base

Iceberg or Romance or

Coral lettuce

Garnish with:

Black olive, capers, pepper,

Tomato and etc

REMARKS:

Recipe SheetName of recipe Mushroom Salad

No. of pax 6-8 pax

Cooking time

Temperature


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Ingredient

Unit /


Button Mushroom cut half 1 can Saute garlic with olive oil until fragrant then add all the

Fresh Mushroom cut half 1 pkt Mushroom, saute for few minutes more. Season with

Black Mushroom cut half 150 gm Salt & pepper and aromat.

Straw Mushroom cut half 1 canOlive oil 300 ml

Oregano To taste

Aromat powder To taste

Salt and black pepper To taste


Abalone Mushroom 2 pkt

REMARKS:


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Recipe SheetName of recipe Roasted Chicken Salad with Pasta

No. of pax 3-4 pax

Cooking time

Temperature


Macaroni - cooked 80 gm 1. Season the chicken breast with Cajun spices

Capsicum Red grilled and dice nos for an hour. Place in the oven and roast for

Capsicum Green grilled & dice nos 30-35 minutes.

2. Grill the capsicum on the char-boiled griller

Roasted chicken shredded until the skin is black. Then remove the skin,

- Chicken Breast slice and set aside. Ready to use.

- Cajun Spice 3. Mix all the vegetables together, add inVinaigrette, toss well.

Vinaigrette 3 tbsp

Salt & Pepper To taste

Lettuce base

Cucumber - slice

Tomato - slice


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REMARKS:

Recipe SheetName of recipe Caesar Salad

No. of pax 1-2 pax


Ingredient

Unit /


White bread 4 slice 1. Cut bread into 1 cm cubes. Heat the oil into a pan

Olive oil 2 tbsp fry the bread until brown and crisp. Drain croutons

Parmesan Cheese 60 gm on absorbent paper.

Romance Lettuce 150 gm 2. Combine torn lettuce leaf with half of the croutons

Anchovy Fillet 2 pcs and half of the dressing. Mix well. Sprinkleremaining croutons, anchovy and cheese over

Salad, drizzle with remaining dressing.

Caesar Dressing:

Egg yolk 1 nos 1. Blend egg, garlic, lemon juice, mustard and

Garlic - crushed 1 clove anchovy until smooth, with food processor. Add in

Lemon juice 2 tbsp Olive oil and process until dressing thicken

Dijon Mustard tspAnchovy Fillet can

Olive oil 180 ml


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REMARKS:

Recipe SheetName of recipe Greek Salad

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Tomatoes - cube 250 gm 1. Mix all the ingredients together and season with

Cucumber - cube nos olive oil and lemon juice

Green Capsicum- cube 200 gm

Red Onion - cube 200 gm

Black Olive - cube 100 gm

Greek Fetta Cheese - cube 150 gm

Olive Oil 125 ml

Lemon Juice 65 ml

Fresh Oregano Herbs To taste


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REMARKS:

This salad is ideal with BBQ seafood and good with lamb skewers.

Recipe Sheet

Name of recipe Vietnamese Chicken SaladNo. of pax

Cooking time

Temperature

Ingredient

Unit /


Oil for deep frying 1. Heat oil in pan, deep fry crackers until puffed

Prawn Cracker 20 gm 2. Combine chicken, onion, mint, and carrot in a bowl

Chicken Breast cooked drizzle with Chilli Lime Dressing, mix well.shredded 300 gm 3. Sprinkle coriander leaves over salad and serve with

White cabbage - julienne 250 gm prawn crackers.

Red Onion 1-2 nos

Carrot julienne 200 gm

Mint leaf 50 gm

Coriander leaf 2 tbsp


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Chilly Lime Dressing

Garlic crushed 3 cloves 1. Combine all ingredients together and mix well.

Red chilli chopped finely 1-2 nos 2. Season to taste

Rice Vinegar 1 tbsp

Lime juice 100 ml

Fish sauce 2 tbsp

Sugar 3 tsp

Local lettuce as base 200 gm

REMARKS:

Recipe SheetName of recipe Asian Tuna Salad

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Red Onion - sliced 1-2 nos 1. Break the tuna into pieces

Carrot julienne 200 gm 2. Combine all ingredients and dress with the dressing

Cabbage shredded 250 gm

Tuna in oil 2 can


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Dressing:

(mix all together)

Red Chilli chopped Combine all ingredients together and mix well.

finely 1-2 nos Season to taste.

Rice Vinegar 1 tbsp

Sugar 1 tsp

Local lettuce as base

REMARKS:

Recipe SheetName of recipe Coleslaw

No. of pax 4

Cooking time

Temperature

Ingredient

Unit /



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White or Chinese cabbage 200 gm 1. Trim off the outside leaves of the cabbage.

Carrot 50 gm 2. Cut into quarters. Remove the centre stalk

Onion (optional) 25 gm 3. Wash the cabbage, shred finely and drain well.

Mayonnaise, natural yoghurt 4. Mix with a fine Julienne of raw carrot and

or fromage frais 125 ml shredded raw onion.

5. To lessen the harshness of the raw onion blanch

and refresh.

REMARKS:


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REMARKS:

.

Recipe SheetName of recipe Egg in Cocotte

No. of pax 4

Cooking time

Temperature

Ingredient

Unit /


Egg 4 nos 1. Butter the appropriate number of egg cocottes

Butter 25 gm 2. Break an egg carefully into each and season.

Salt and pepper To taste 3. Place the cocottes in a saute pan containing 1 cm

Water.

4. Cover a tight-fitting lid, place on a fierce heat so

That the water boils rapidly.

5. Cook for 2-3 mins until the eggs are lightly set,

Then serve.

Variations include:

1.Half a minute before the cooking is completed, add 1

tsp of cream to each egg and complete the cooking.

2.When cooked add 1dsp of jus-lie to each egg.

3.Place diced cooked chicken mixed with cream in the

Bottom of the cocottes, break the eggs on top of the

chicken and cook

4.As above, using tomato concassee in place of chicken


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Egg cooked individually in cream or butter in a small

Ramekin.

REMARKS:

.

Recipe SheetName of recipe Egg Benedict

No. of pax 4

Cooking time

Temperature

Ingredient

Unit /


Sandwich loaf - toasted 4 pcs 1. Same as American breakfast, poached egg with

Spinach saute with butter 300 gm water and vinegar

Poached egg 4 nos 2. Saute the spinach leaf with butter, set aside ready to

Ham 4 pcs use.

3. To prepare the egg Benedict, you need to toast the

bread, then top the egg with spinach or ham and

then place the poached on top. Finally top with

Hollandaise sauce.

Hollandaise Sauce 4. Bake in oven until the sauce turn golden brown

Egg yolk

Clarified butter

Mustard


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Seasoning

Lemon Juice/vunegar

REMARKS:

Recipe SheetName of recipe Egg Massala

No. of pax 4 pax

Cooking time

Temperature

Ingredient

Unit /


Hard boiled egg - shelled 4 nos 1. Combine all ingredients except eggsMinced chicken 380 gm 2. Refer methods to Scotch Eggs

Garlic - chopped 5 cloves

Ginger - chopped pcs

Green chillies - chopped 1-2 nos

Meat curry powder To taste


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Salt To taste

Flour Coating

Beaten egg 2 nos

Bread crumbs 200 gm

-

-

REMARKS:

Change the chicken to Quail egg (15 nos)

Recipe SheetName of recipe Scotch Egg

No. of paxCooking time

Temperature

Ingredient

Unit /



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Hard boiled eggs - shelled 4 nos 1. Combine all ingredients except eggs

Minced chicken 380 gm 2. Completely cover the eggs with meat mixture, then

Garlic - chopped 5 cloves pass through flour, egg and breadcrumbs.

Mixed herbs 1-2 tsp 3. Deep fry eggs to a golden brown and cooked

L & P Sauce To taste through. Drain and cut into halves.

Salt To taste 4. Serve hot or cold

Flour Coating

Beaten egg 1-2 nos

Bread crumbs 200 gm

-

-

REMARKS:

.

Recipe SheetName of recipe Stuffed Egg

No. of pax


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Cooking time

Temperature

Ingredient

Unit /


Hard boiled egg - shelled 4 nos 1. Cut egg lengthwise and scoop out the yolk. PassSoft butter 30 nos The yolk through a sieve. Rinse the white in water.

Mayonnaise 2 tsp 2. Add the butter, mayonnaise and seasoning to taste,

Salt & pepper To taste Stir to a smooth mixture.

3. Fill the mixture into piping bag fitted with a star

Nozzle. Pipe rosettes into egg white.

4. Serve chilled on a bed of shredded lettuce and

Garnish with stuffed olive or black olive.


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REMARKS:

Recipe SheetName of recipe American Breakfast

No. of pax 1Cooking time

Temperature

Ingredient

Unit /


Toasted White Bread 1 pcs

Sausage 2 pcs

Turkey Breakfast 1 pcs

Egg* 1 noTomato 1 no

Baked beans 2 tbsp

*Sunny side up

Omellete

Scrambled egg

Poached egg


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REMARKS:

.

Recipe SheetName of recipe Boiled Eggs

No. of pax 2

Cooking time

Temperature

Ingredient

Unit /


Eggs 1-2 Method 1

1. Place the eggs in cold water and bring to the boil.

2. Simmer for 2-2 mins, then remove from the

Water.

3. Serve at once in an egg cup.

Method 2

1. Plunge the eggs in boiling water, then reboil.

2. Simmer for 4-5 minutes.


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Note: boiled eggs are always served in the shell

REMARKS:

Recipe SheetName of recipe Plain Omelette

No. of pax 3

Cooking time

Temperature

Ingredient

Unit /


Eggs 6 nos 1. Break the egg in a bowl and season with salt and

Salt & pepper To taste pepper

Unsalted butter 2. Beat well with a whisk until the egg yolk and white

Are thoroughly mixed.


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3. Heat the pan and add a dash of butter

4. Pour in the egg mixture and cook quickly moving

The mixture until lightly set.

5. Neaten the shape if necessary.

-

-

REMARKS:

.

Recipe SheetName of recipe Scramble Egg

No. of pax 3

Cooking time


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Temperature

Ingredient

Unit /


Eggs 6 nos 1. Break the eggs in a bowl.

Fresh Milk 3 tbsp 2. Add milk, season and whisk well

Unsalted butter 50 gm 3. Melt 25 gm butter in the pan, add the egg mixture

Salt & pepper To taste and cook over a moderate heat.

4. Cook and stirring continuously until the eggs are

lightly cooked

5. Add seasoning

-

-

REMARKS:

.


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Recipe SheetName of recipe Fried Egg

No. of pax 3


Ingredient

Unit /


Eggs 6 nos 1. Heat oil/butter in frying pan

Oil/butter 3 tbsp 2. Carefully break the egg one by one

3. Cook gently until lightly set

-

-


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REMARKS:

.

Recipe Sheet

Name of recipe Poached EggNo. of pax 3

Cooking time

Temperature

Ingredient

Unit /


Eggs 6 nos 1. Heat water with vinegar. Boil and simmer in

White vinegar 1 tbsp shallow pan. Carefully break the egg one by one.

Water 1 lit 2. Simmer until lightly set approx 2 -3 minToast 3 slices 3. Remove carefully with a perforated spoon into a

bowl of cold water.

4. Remove carefully with perforated spoon and

Arrange on the toast.

-


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-

REMARKS:

.

Recipe SheetName of recipe Oxtail Soup

No. of pax 5Cooking time

Temperature

Ingredient

Unit /


Oxtail 1 kg 1. Cut the oxtail into pieces

Onion 100 gm 2. Quickly fry in the oil until lightly brown

Garlic - chopped 50 gm 3. Add the dice onion, chopped garlic, carrot and

Carrot 50 gm celery and brown well

Celery 50 gm 4. Mix in the flour and cook to a brown rough over

Flour 50 gm gentle heat

Tomato Paste 20 gm 5. Cool slightly and mix in the tomato paste

Brown Stock 1.5 lit 6. Add in the brown stock, stir until boil and skim the

Dice Potatoes 100 gm scum

Bouquet Garni 7. add in the bouquet garni and season.


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-

-

REMARKS:

.

Recipe SheetName of recipe Cream of Mushroom Soup

No. of pax 1 lit

Cooking time

Temperature

Ingredient

Unit /


Butter 100 gm 1. Melt the butter then add in the onion, saute until

Onion chopped fine 80 gm Fragrant, then add in the chopped mushroom.

Mushroom - chopped 200 gm 2. Continue to saute until mushroom turn soft, at this

Flour 80 gm time you can add in 1-2 pinch oregano herbs and

Hot Milk 50 ml Black pepper to taste and then add in the flour and


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Cream 50 gm mix well.

Parsley chopped (garnish) 3. Add in water, bring to boil, then simmer.

Water 1 lit 4. Season to taste; lastly add in cream or milk.

Garnish with chopped parsley or cream

-

-

REMARKS:

.

Recipe SheetName of recipe Chicken ConsommeNo. of pax 2.5 lit

Cooking time

TemperatureUnit /


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Ingredient gram Method of cooking

Minced Chicken 600 gm 1. Mix the minced chicken with chopped mirepoix,

then add in the egg white, mix well

Mirepoix 2. Put the chicken mixture in the stock pot, then add

Onion chopped 150 gm in water or chicken stock, then bring to boil.

Carrot chopped 75 gm 3. To get color you can cut an onion into horizontal

Celery chopped 75 gm then burn the onion in the pan. Put the onion into

Leek Optional the soup.

4. Simmer for 1 hours, then sieve through a chinois

Bouquet Garni 5. Season to taste

Thyme To taste

Bay Leaf 2 nos

Parsley stalk 3 stalks

Celery stalk 2 stalks

Peppercorns 6 nos

Egg White 200 gm

Chicken Stock 2.5 lit

REMARKS:

.


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Recipe SheetName of recipe Onion Soup

No. of pax

Cooking time

Temperature


Onion yellow, sliced 500 gm 1. Saute onion in clarified butter over moderate heat.

Butter - clarified 50 gm Stir until golden brown, about 20-25 mins.

Chicken stock/beef stock 1.5 lit 2. add in stock and bouquet or sachet of spice.

3. Simmer the soup until cooked, about 20-25 mins

Bouquet garni 4. Adjust seasoning to taste. Serve hot

Parsley stem 3 stem

Bay leaf 1 noBlack peppercorn - crushed tsp *Onion Soup Gratinee

Dry thyme tsp Garnish with croutons, sprinkle with grated cheese,

Marjoram tsp And brown under salamander or boiler or bake in

Oregano tsp Moderate oven until lightly brown.



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REMARKS:

.

Recipe SheetName of recipe Minestroni Soup

No. of pax


Ingredient

Unit /


Turkey ham 20 gm 1. Prepare all the ingredients. Heat the pot, melt the

Olive oil/corn oil 15 gm Butter and saute the onion until fragrant. Add in

Onion paysanne 100 gm the tomato paste until the paste is light brown.

Celery paysanne 60 gm 2. Then add in the stock or water followed by other

Carrot paysanne 60 gm Ingredients, except the cooked macaroni.Green pepper paysanne 60 gm 3. Bring to boil and simmer, season to taste.

Cabbage paysanne 60 gm 4. Before serving add in the cooked macaroni.

Garlic minced 2 cloves 5. Garnish with grated parmesan cheese

Tomato Concasse 120 gm

Chicken Stock 1 lit


Chickenpeas (optional) 30 gm

Kidney bean 30 gmCooked macaroni 30 gm

Tomato paste 50 gm

Garnish:

Grated parmesan cheese


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REMARKS:

.

Recipe SheetName of recipe Corn and Crab Chowder

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Vegetable Oil 20 gm 1. Heat the oil in a heavy soup pot over a moderate

Onion yellow medium diced 70 gm Heat

Garlic - chopped 3 cloves 2. Add in the onion and garlic. Cook until tender

Flour 30 gm 3. Add in the flout to make a roux. Cook the roux

Fish/ Chicken stock 1 lit slowly for 5 min. slowly whisk the stock and

Potato medium diced 200 gm bring to boil

Bay leaf 2 nos 4. Make sure the liquid is smooth. Add in the wine

Basil leaf 100 gm (opt)

Corn kernel 150 gm 5. Add potato and bay leaf and simmer the potato

Crab meat/stick 150 gm until cooked.

Milk - hot 100 gm 6. Add in the corn kernel and shred basil. Return the

Cream - hot 80 gm Soup to simmer.

Salt & pepper To taste 7. Add the crab meat. Stir in hot milk and cream.

8. Season to tasteWine (opt)


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REMARKS:

.

Recipe SheetName of recipe Cream of Potato Soup

No. of pax 1 lit

Cooking time

Temperature

Ingredient

Unit /


Butter 50 gm 1.. Heat soup pot. Sweat onion and leak

Onion - chunk 80 gm 2. Saute also the potato.

Leek - chunk 60 gm 3. Puree the above ingredients

Potato - chunk 400 gm 4. Cook with the stock

Milk/Cream 100 gm

Chicken stock/Water 800 ml

Garnish :

Crouton

Bread 1 sliceButter


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REMARKS:

.

Recipe SheetName of recipe Cream of Broccoli Soup


Temperature

Ingredient

Unit /


Broccoli 400 gm 1. Remove stem of broccoli, peel and cut into dice.

Butter/ vegetable oil 45 gm Reserve 80 of flowers for garnish.

2. Heat pot with butter/vegetable oil and saute (A)

Onion chopped ) 60 gm until fragrant about 5 minsCelery chopped) (A) 30 gm 3. Add in the flour and stir well until combined.

Leek chopped ) 30 gm stir flour till become blonde roux about 10 mins.

4. Add the stock whisking to work out any lump.

Chicken Stock 1 lit 5. Bring the soup to full boil, then reduce the heat.

6. Simmer the soup until smooth and thickened.

Flour 35 gm 7. Puree the soup in the blender, then strain the soup


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Heavy cream - hot 120 gm Using the chinoise.

8. Return the soup to a simmer, add the cream as

Salt & pepper To taster necessary for the correct flavour. Season with salt

and pepper.

*Cream of Asparagus replace the broccoli with anequal weight of asparagus, garnish with blanched

asparagus tip,

*Cream of Celery replace the broccoli with an equal

weight of celery. Garnish with blanched celery dice

*Cream of Pumpkin replace the broccoli with an

equal amount of pumpkin. Garnish with blanched

Pumpkin diced

*Cream of Carrot replace the broccoli with an equal

amount carrot. Garnish with blanched carrot diced.

*Cream of Potato replace broccoli with an equal

amount of potato. Garnish with blanched potato

diced

Recipe SheetName of recipe Puree of Green Pea Soup

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Ham diced (3 cs) 100 gm 1. Sweat the mirepoix in the oil until tender.

2. Add the ham and green pea. Bring to full boil.

Mirepoix: then simmer about 15-20 mins. Remove from

Onion 200 gm heat and discard the bouquet garni.

Carrot 100 gm 3. Puree the soup. Cool rapidly and refrigerate. the


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Celery 100 gm soup is ready to serve.

4. Serve soup with extra cook ham or bacon.

Green pea 150 gm

Bouquet Garni


Stock/water 1 lit

Ham diced & cooked 100 gm

REMARKS:

.

Recipe Sheet

Name of recipe Tomato SoupNo. of pax

Cooking time

Temperature

Ingredient

Unit /



80/116

Fresh tomato 150 gm 1. Melt the butter and saute onion, carrot, celery, leek,

Celery - sliced 50 gm tomato paste, fresh tomato till soft.

Leek - sliced 50 gm 2. Add in the flour and make roux. Add the stock.

Carrot - diced 50 gm 3. Simmer the soup and stir gently. Let cool.

Onion - diced 100 gm 4. Blend the soup and adjust seasoning

Tomato paste 100 gm 5. Garnish with a drop of cream and croutons.

Bouquet garni

Stock veggie / Chicken 1.5 lit

Flour 50 gm

Butter 50 gm

GarnishBread Crouton 1 slice Cut the bread into 1 cm cube and fried in butter

REMARKS:

.

Recipe SheetName of recipe Cream of Mushroom Soup (2)



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Cooking time

Temperature

Ingredient

Unit /


Oyster Mushroom 250 gm 1. Heat butter in pan, sweat the sliced onion, leek andButton Mushroom 150 gm Celery. Then add the potatoes

Dry Mushroom 50 gm 2. Gently heat till softened

Celery 50 gm 3. Remove from heat and let cool slightly

Onion 50 gm 4. Gradually mix in the hot stock, stir to boil

Leek 50 gm 5. Add the well washed, chopped mushroom, bouquet

Potatoes 100 gm Garni and season.

6. Remove the bouquet garni and blend

Bouquet Garni 7. Reboil, correct the seasoning and consistency.

8. Finally add the cream

Chicken stock 1 litButter 50 gm

Cream 200 ml

REMARKS:

.


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83/116

REMARKS:

.

Recipe SheetName of recipe Cream of Vegetable Soup



Ingredient

Unit /


Cauliflower 60 gm 1. Peel, wash and cut all the vegetable and cook with

Carrot 60 gm butter

Leek 60 gm

Celery 60 gm

Potatoes 100 gm

Chicken stock 1 lit

Butter 50 gm

Cream 60 gm

Bouquet garni


Garnish:

Slice bread croutons


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REMARKS:

.

Recipe SheetName of recipe Fresh Egg Pasta Dough (1)

No. of pax

Cooking time

Temperature

Ingredient

Unit / gram

Method of cooking

Strong Flour 400 gm 1. Sieve the flour and salt, shape into a well. Pour

Egg - beaten 4 medium The beaten eggs into the well.

Olive oil as required 1 tbsp approx. 2. Gradually incorporate the flour and only add

Oil to adjust to required consistency. The

Amount of oil will vary according to the type

Of flour and the size of the eggs used.

3. Pull and knead the dough until it is of a smooth

Elastic consistency.

4. Cover the dough with a dampened cloth and

Allow to rest in a cool place for 30 mins.

5. Roll the dough on a well-floured surface to a

Thickness of mm, or use a pasta rolling


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Machine.

6. Trim the sides and cut the dough as required

A large knife.

Note:

If using a pasta rolling machine, divide the dough

into three or four pieces. Pass each section by

hand through the machine, turning the rollers by

the other hand. Repeat this five or six times,

adjusting the rollers each time to make the pasta

thinner.

REMARKS:Fresh egg pasta requires less cooking time than dried pasta. When cooking fresh pasta, the

addition of few drops of olive oil in the water will help prevent the pasta pieces from sticking

together. Fresh egg pasta not for immediate use must be stored in a cool, dry place. If fresh eggpasta is to be stored, it should be allowed to dry, then kept in clean, dry container or bowl in a

cool dry store.

Recipe SheetName of recipe Pasta A la Carbonara Basic Sauce for Pasta

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Spaghetti As desired 1. Heat oil/butter in a sauce pan, add in the ham

Saute for 3-4 min suntil the ham is crispy. add

Basic Bechamel 1 recipe The cooked spaghetti and saute until the

Spaghetti is very hot.

2. Scoop prepared cream sauce & pour over the


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The pasta. Add salt and pepper to taste.

Butter / oil 3. Serve the spaghetti immediately on heated

Bacon / Ham 200 gm Plates, sprinkle with chopped parsley and

Salt / Pepper To taste additional parmesan as desired.

Chopped Parsley As desired

Parmesan Cheese 30 gm

Smoked Chicken- cube/sliced pkt (if you wish to add filling for paste, you can sautesaute the ingredients until cooked before adding

In the blanched pasta)

REMARKS:

.

Recipe SheetName of recipe Tomato Coulis Basic Sauce for Pasta

No. of pax

Cooking time

Temperature

Ingredient

Unit /



87/116

Olive oil 25 gm 1. Heat up the oil, saute onion, garlic until fragrant.

Minced Onion 80 gm 2. Add the tomato puree and cook until lightly brown

Minced Garlic 10 gm 3. Add the tomato concasse, chicken stock, basil, bay

Tomato Puree 80 gm leaf and thyme and SIMMER for 20 mins.

Tomato Concasse 400 gm 4. Remove and discard the herbs and season with

Chicken Stock 350 ml salt and pepper.Basil fresh 1 spig

Thyme fresh spig

Bay leaf 1 pc


REMARKS:

.


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Recipe SheetName of recipe Chicken Bolognaise Basic Sauce for Paste

No. of pax

Cooking time

Temperature


Oil 100 ml 1. Heat up the pan with oil, saute mirepoix until

Onion chopped 200 ml fragrant, then add in the tomato paste. Saute for a

Celery chopped 200 ml few seconds, next add the herbs, then the flour.

Carrot chopped 200 ml 2. Add the minced chicken, saute until the chicken is

Garlic chopped 50 gm Cooked, then add in the tomato pronto and water.

Tomato paste 100 gm 3. SIMMER for 35 mins and adjust seasoning.

Tomato pronto 600 gm

Tomato chopped 600 gm( to prepare beef bolognaise, change minced chicken to

Herbs: minced beef)

Oregano A pinch

Basil A pinch

Bay leaf 1 pc

Flour 100 gm

Water 1 lit

Minced chicken 600 gm

REMARKS:

.


89/116

Recipe SheetName of recipe Salsa Fresca Basic Sauce of Pasta


Temperature

Ingredient

Unit /


Tomato seeded & diced 150 gm 1. Combine all the ingredients. Adjust seasoning with

Onion minced 40 gm Salt & pepper.

Green pepper diced 40 gm 2. Use immediately or hold under refrigerator

Garlic minced 5 gmCilantro/Coriander 5 gm

Origano fresh, chopped 3 gm

Lime juice 20 ml

Jalapeno seeded, chopped 3 gm

Olive oil 10 gm



90/116

REMARKS:

Salsas are made from uncooked fruits and vegetables. They often include an acid, such as citrus

Juice, vinegar or wine, to add shape flavour. Spices, chilli and herbs are sometimes add to givethe sauce extra flavour.

Recipe SheetName of recipe Lasagna

No. of pax


Ingredient

Unit /


Lasagne Sheets 1 pkt 1. Boil lasagne sheet in boiling water

Bechamel Sauce 1 port 2. Drain off the water when it is soft.

Bolognaise Sauce 1 port 3. Line in the tray, then top with the bolognaise

Parmesan Cheese 200 gm sauce for a layer, then follow by the bchamel

Mozzarella Cheese 300 gm sauce. Then top up with the lasagne sheet again.4. Continue to make 3 layers.

5. Finally bake for 20 mins at 4000F

Bechamel Sauce:

Milk Bring the milk to the boil with the onion cloute.Onion cloute Discard the onion cloute add in the roux. Season to

Nutmeg powder taste.

Salt & pepper

Roux (Butter +Flour 100 gm

each)


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REMARKS:

.

Recipe SheetName of recipe Fresh Egg Pasta Dough (2)

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Pasta flour 700 gm 1. Place all the ingredients in a food processor and

Whole eggs 4 nos Mix quickly until a wet crumb mix appears, this

Egg yolks 12 nos Should take no more than 30-45 secs.

2. Tip the mix out on a clean surface, this is where the

working of the pasta begins.

3. The pasta dough may feel wet at this stage,

However the working of the gluten will take the

Moisture back in to the dry mass, leaving a velvety

Smooth finish that is malleable and easy to work,

Most of this process should be carried out using a

Pasta machine.

4. Rest the dough for 30 mins and then it is ready to


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use.

REMARKS:

.

Recipe SheetName of recipe Egg Pasta Variations

No. of pax

Cooking time

Temperature

Ingredient

Unit /


Spinach Pasta Add 75-100 gm cooked, finely pureed, ,squeezed dry incheese cloth. Adjust the dough with additional flour as

required

Tomato Pasta Saute 85 gm tomato puree until reduce and dry. Cool &

Add about 2 Tbsp to the dough. Adjust consistency.


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Whole wheat Pasta Use half whole wheat and half white flour

Herbs Pasta Add 60-85 gm chopped fresh herbs to the dough, adjust

consistency

Red pepper Pasta Saute 170 gm puree roasted red pepper until reduced &

Dry. Cool and add to the dough. Adjust consistency

Pumpkin, Carrot & Beetroot Saute 170 gm pureed pumpkin, Carrot and Beetroot

Pasta Until reduced and dry. Cool and add to the dough.

Adjust consistency.

Other flavours:

Saffron and Black Ink from

Squid.

REMARKS:

.

Recipe SheetName of recipe Ravioli with Tomato Coulis and Salsa Fresca

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingTurkey Bacon /ham 50 gm 1. To make filling, combine all filling and blend

Cooked Rice (optional) 30 gm Until a smooth, blend well. Remove filling from the


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Mince Jalapeno pepper 1 tsp Food processor and chill.

Mince Garlic 1 tsp 2. Roll pasta into thin sheet and cut the sheets into

Mince Oregano 1 tsp Circles or square

Cider Vinegar 5 ml 3. Brush the pasta circle lightly with water. Place 1 tsp

Chilly Powder To taste Filling on the pasta circle or square. Fold the circle

Cayenne Pepper To taste In half and press the edges with the folk to seal.

Minced Chicken 150 gm 4. Bring a large pot of salted water to boil, put in the

ravioli to boil. Simmer for about 5 mins. Remove

the ravioli with spider or slotted spoon and drain to

remove excess water

5. Pool coulis on heated plate. Place the ravioli on the

Coulis and garnish with salsa & serve.

Chicken Filling

Minced chicken 100 gm 1. Saute chicken, smoked chicken onion, garlic and

Smoked chicken 100 gm Nutmeg powder. Then leave to cool.

Onion 60 gm 2. After it is cool, add in the egg, mixed herbs, cream

Garlic 2 cloves cheese until combine

Parmesan cheese 50 gm

Nutmeg powder 1 pinch

Egg 1 no

Mix herb tsp

Cream cheese 100 gm

REMARKS:

.

Recipe SheetName of recipe Tomato Napolitana Sauce (Seafood)

No. of pax

Cooking time

TemperatureUnit /


95/116

Ingredient gram Method of cookingOil 100 gm 1. Heat up the pan saute onion & garlic until

Onion - chopped 200 gm Fragrant

Celery cube 200 gm 2. Then add in the celery and carrot for 5 mins

Carrot - cube 200 gm 3. Later put in tomato paste and flour. Saute for a

Garlic - chopped 50 gm While to reduce the acidity of tomato paste.

Tomato paste 200 gm 4. Then add in the pronto and chopped tomato, follow

Tomato pronto 600 gm By the water.

Tomato - chopped 600 gm 5. Season it with oregano, basil & bay leaf

Oregano To taste 6. Add the cream and stir.

Basil 1 nos 7. Cook for 30 mins until the sauce is slightly

Bay leaf 1 nos thickened and season to taste.

Flour 100 gm

Water 1.5 lit

Condiments:

Prawn 40/50 1 kg

Squid - clean 600 gm

Dory fish 1 kg

Filament stick 1 pkt

Half shell mussel pkt

Cream 200 ml (to make it taste hot and spicy may add chilli flakes,

Tabasco To taste Chilli powder, Tabasco or fresh red chilly)

Chilly flake (optional)

REMARKS:

.

Recipe SheetName of recipe Linguine Marinara

No. of pax

Cooking time

TemperatureUnit /


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Ingredient gram Method of cookingOlve oil 8 tbsp

Lemon rind- grated 2

Parsley leaf A bunch

Garlic 2 cloves

Red onion - chopped 1

Carrots 2

Celery stick - chopped

Fish stock 600 ml

Tinned chopped tomato 1 tin

Mussels - cleaned

Peeled prawn

Squid

Dried liguine 400 gm

REMARKS:

.


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Recipe SheetName of recipe Onion Ring

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingBig Yellow Onion (400gm) 4 nos 1. Peel and wash onion

Milk 300 ml 2. Cut in 2mm thick, slice against the grain. separate

Flour 300 gm Into ring.

Salt & pepper To taste 3. Pass through milk and seasons flour

Baking bowder tsp 4. Deep fried in hot oil. Drain well season to taste


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REMARKS:

.

Recipe SheetName of recipe Ratatouille (Stewed Vegetables served with Pan

Cake & Cheese Sauce

No. of pax 4 paxCooking time

Temperature

Ingredient

Unit /

gram Method of cookingAubergine - cubed 200 gm 1. Heat up the pan over medium heat, add onion &

Tomato deseed, diced 150 ml Saute until fragrant.

Oil 50 ml 2. Add garlic then add the tomato paste and cook over

Onion - sliced 50 gm Medium heat until it turns deeper in color and give

Garlic - chopped 1 clove Sweet aromat about 1 min.Red pepper - triangle 100 gm 3. Add the rest of the vegetables and cook until they

Green pepper - triangle 100 gm turn soft.

Yellow capsicum - triangle 50 gm 4. Add small amount of stock or water to stew the

Zucchini green - diced 200 gm Vegetables. They should be moist but not soupy

Parsley - chopped 1 tsp 5. Adjust seasoning and add herbs


Chicken stock/Water Some

Tomato paste: 1 tbsp

Pan Cake Batter:

Plain flour 134 gm

Salt 3 to taste

Sugar 36 gm

Sodium bicarbonate tsp

Baking Powder tsp

Fresh milk 100 gm

Egg 1 nos


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Butter melted 1 tbsp

Corn Oil 1 tbsp

Cheese Sauce:

Milk 350 ml

Roux (butter 30g, flour 50g) 100 gm

Onion stuffed with clove 1 nos

Parmesan cheese 30 gm

Egg yolk 1 no


Recipe Sheet

Name of recipe Stuffed Tomato with DuxeleNo. of pax 6

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingTomato whole medium-size 6 nos 1. Cut the top of tomatoes & remove the seed,

(500 gm) set aside ready to use.

Shallots - chopped 80 gm 2. In a saute pan, saute the shallots until fragrant then

Button mushroom- chopped 1 can Add in the mushroom, season to taste.

Butter 1 tbsp 3. Scope the mushroom mixture into the tomatoes

Salt & pepper To taste Sprinkle with parmesan cheese and chopped

Parsley - chopped 50 gm Parsley.& grated mozzarella cheese.

Parmesan cheese 50 gm 4. Place under the broiler and broil until browned and

Mozzarella cheese - grated 30 gm Tomatoes are tender

Fresh mushroom 300 gm


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REMARKS:

.

Recipe SheetName of recipe Glazed Carrot

No. of pax 4 pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingButter 35 gm 1. Melt the butter in a saute pan and add the carrot

Carrot oblique cut 400 gm 2. Cover the carrot and lightly sweat the carrot about

Sugar To taste 2-3 mins

White pepper powder To taste 3. Add the sugar, salt & pepper, then add the stock

Chicken/Vegetable stick 150 ml 4. Cover the pan and cook over low heat until the

Carrot almost done about 5 mins

5. Remove the cover and continue to simmer until the

Cooking liquid reduce to a glaze, about 2-3 mins


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REMARKS:

.

Recipe SheetName of recipe Mediterranean Vegetables served with pan fried

Fish Fillet

No. of pax

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingBrinjal sliced 2mm (350g) 2 nos Vegetables

Tomatoes seed removed 5 nos 1. Brush hot skillet with butter, pan grill tomato and

Mozaarella cheese - grated 150 gm Egg plant until cooked. Set aside ready to use. Toss

Coriander leaf 80 gm Cheese, black olive & egg plant

Olive sliced


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Vinaigrette:

Olive oil 100 ml Whisk vinegar, honey and oil together to make an

Balsamic vinegar 35 ml Emulsion. Season with salt & pepper. Toss with

Honey 2 tbsp Mediterranean vegetables.


Butter 1 pc

Dory fish 2 kg Marinate fish with salt & pepper. Coat with flour and

Salt &n pepper To taste Pan fry till lightly brown.

Flour for coating 100 gm

REMARKS:

.

Recipe SheetName of recipe Buttered Zucchini

No. of pax 4


Ingredient

Unit /

gram Method of cookingZucchini green (300g) 2 nos 1. Slice the zucchini 10mm slice

Vegetable oil 20 ml 2. Heat oil in pan over medium heat


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Salt & pepper To taste 3. Season the zucchini with salt &n pepper and dip

Batter (see recipe) Them into the batter to coat both sides evenly.

Carefully lay the zucchini on the hot pan. Pan fried

Until lightly browned. Turn and complete the

Second side.

Batter (1)

Flour 140 gm 1. Whisk the flour and baking powder, add the egg

Baking powder 20 gm yolk and milk all at once, and whisk until combined

Egg 1 nos Batter should resembled pan cake mixture, smooth

Milk 100 ml And fluffy. Keep chilled until ready to use.

Corn flour 40 gm 2. Simultaneously, whip the reserved egg white to soft

peak. Fold the white into the batter and use at once.

Batter (2)Hup long flour 150 gm

Water 100 ml

Egg 1 no

REMARKS:

.

Recipe SheetName of recipe Corn Fritters


Cooking time

Temperature


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Ingredient

Unit /

gram Method of cookingCorn kernel 350 gm 1. Blend flour, sugar, salt & pepper in a mixing

Flour 120 gm bowl and make a well in the centre. Blend the corn,

Sugar 30 gm egg and cheese separately and add them to the

Salt & pepper To taste flour mixture all at once. Stir until smooth batter

Grated cheddar Cheese 30 gm forms.Cooking oil 2. Heat up the pan with oil and pan fried until both

Turn golden brown. Season to taste, serve hot.

REMARKS:

.


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Recipe SheetName of recipe Crispy Kang Kong/Spinach


Cooking time

Temperature


Flour 200 gm 1. Clean & wash the kang kong and dry with the

Egg 1 no cheese cloth. Plug up the leaves as only the leaves

Aji To taste are required.

Water Some 2. Mix the flour with aji, egg and water to form a

Batter. Coat kang kong with batter.

Kang kong 600 gm 3. Heat up the oil in a pan, deep fry the kang kong till

Cooking oil Crispy.

4. Serve hot with Thai Chilli Sauce


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REMARKS:

.

Recipe SheetName of recipe Cauliflower Au Gratin or Cauliflower Mornay

No. of pax 4


Ingredient

Unit /

gram Method of cookingCauliflower 500 gm 1. Cut the cauliflower into flower, then blanch in hot

Water until cook.

2. Place cooked vegetables into greased tray or bowl,

Then coat vegetables with mornay sauce.

3. Sprinkle with parmesan cheese.4. Brown under the salamander and serve.

Mornay sauce/Cheese sauce Bchamel saucem Mornay sauce

Bechamel Boil the milk with onion clove, season with nutmeg

Milk 400 ml Powder, salt & pepper. Lastly add in some cheese.

Onion cloute 1 pc Ready to use.

Nutmeg powder To taste

Parmesan cheese 3 tbsp



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REMARKS:

.

Recipe SheetName of recipe Kerabu Manggo

No. of pax 6

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingGreen mango - julienne 5 nos Mix all the ingredients and season with the seasoning.

Onion red julienne 2 nos

Chilli padi sliced 10 gm

Peanut toasted & ground 2 tbsp

Dry prawn toasted/ground 50 gm

Fish sauce 1.5 tbsp

Aji 1 tsp

Sugar 4 tsp

(All the above ingredientsSeason to taste)


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REMARKS:

.

Recipe Sheet

Name of recipe Braised Sour Red CabbageNo. of pax 6

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingOnion yellow julienne 2 nos Saute onion with oil until fragrant, add in red cabbage,

Red cabbage julienne 500 gm Stir until soft then add in green apple. Season with

Green apple peeled/grated 4 nos Vinegar and honey.

Vinegar To taste

Honey To taste


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REMARKS:

.

Recipe SheetName of recipe Confic Onion/Garlic

No. of pax 24

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingOlive oil 300 ml 1. Place all ingredients in a medium size saucepan

Button onion/Shallots 200 gm Heat gently to approx 650C and cook for 45 mins or


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Fresh bay leaf Some Until onion tender.

Garlic cloves split Some 2. Do not allow oil to reach high temperature as onion

Fresh thyme Some will deep fry.

REMARKS:

.


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Recipe SheetName of recipe Cauliflower & Lentil Curry

No. of pax 4

Cooking time

Temperature


Lentil (dhal) 125 gm 1. Boil dhal/lentil with water until cooked or tender.

Onion red chopped 200 gm Drain.

Butter/Ghee 60 gm 2. Saute onion until fragrant with butter/ghee until

Chilli powder 20 gm Soft. Add spices & coconut & cook gently, stirring

Tumeric 20 gm For 3 mins

Curry powder 20 gm 3. Add the cauliflower, salt lentil/dhal, and some

Coconut milk 60 gm Water, cook them until soft or tender. Stir in lemon

Cauliflower flower cut 500 gm Juice. Season to taste.

Salt To taste 4. Served as a main course with rice or poppadomsLeon juice 1 no


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REMARKS:

.

Recipe SheetName of recipe Chinese Style Stir Fry Vegetables

No. of pax 4


Ingredient

Unit /

gram Method of cookingButton Mushroom 1 can 1. Clean wash and cut all the vegetables. Blanch all

Carrot batonate 150 gm ` the green vegetables and refresh in cold water.

Celery batonate 150 gm 2. Heat the oil in wok or frying pan, then saute the

Cauliflower flowers 200 gm garlic & ginger until fragrant then add in all the

Brocolli flowers 200 gm vegetables.

French beans baton 100 gm 3. Fry and stir continuously until all the vegetables

Red pepper sliced 100 gm are tender and cooked. Adjust seasoning and serve

Green pepper sliced 100 gm immediately.

Baby corn half 1 pkt

Ginger grated 10 gm

Soy sauce To taste


Oyster sauced To taste



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REMARKS:

.

Recipe SheetName of recipe Grilled Vegetables / Roasted Vegetables

No. of pax 4

Cooking time

Temperature

Ingredient

Unit /

gram Method of cookingAubergine 200 gm 1. Cut the zucchini and aubergine into 5mm round

Zucchini Green 300 gm Cut each pepper in half, deseeded and cut into 2.

Zucchini Yellow 300 gm 2. Skin the tomato and cut into half, and deseeded.Red pepper Green 200 gm 3. Marinate the vegetables with prepared marinate,

Red Pepper Yellow 200 gm Then cover and leave for at least 30 mins or over

Tomato (300g) 2 nos Night.

Seasoning 4. Grill zucchini and aubergine for 2 mins and pepper

Balsamic Vinegar 2 tbsp For 4 mins.

5. Season lightly, and place on suitable serving dishes

6. Sprinkle with balsamic vinegar.

Marinate:

Olive oil 2 tbsp Roasted Vegetables:

Garlic chopped 20 gm 1. Place all the vegetables into a suitable roasting dish

Fresh thyme 1 tsp Sprinkle with olive oil and balsamic vinegar.

Fresh Basil 1 tsp 2. Season lightly with sea salt & pepper.

Fresh Rosemary 1 tsp 3. Sprinkle with rosemary and basil.

4. Place in a pre-heated oven at 1800C for 15 mins.

5. Serve immediately


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REMARKS:

.* Other vegetables that can be included are celery, fennel, asparagus. It is advisable to blanch in

boiling water for 30-60 seconds, refresh, drain before marinating and grilled.

Recipe SheetName of recipe

No. of pax

Cooking time

Temperature

Ingredient

Unit /



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REMARKS:

.

Recipe SheetName of recipe

No. of pax

Cooking time

Temperature

Ingredient

Unit /



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Larder Recioes

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