Recipe Sheet

Name of recipe No. of pax Cooking time Temperature

Ingredient
Chicken meat(slide) American sliced ginseng Stoned red dates Ginger Shanghai cabbage or green vegetable Frozen wantons Salt and pepper Marinade Premium soy sauce Sugar Salt Sesame oil Corn starch Chicken stock Chicken bouillon powder Hot water

WANTON AND CHICKEN IN SOUP 2 PORTION

Unit / gram
200g 10g 10nos 2 slices 150g 10 pic To taste

Method of cooking
1. Mix chicken with marinade. 2. Bring the chicken stock to the boil. Add chicken, American ginseng, red dates and ginger. Simmer for 15 Minutes. 3. Add shanghai cabbage, wanton and cook for about 3 minutes or until wantons are done. Season to taste and Serve hot.

1 tsp 1/2tsp 1/2tsp 1tsp 1tsp

4tsp 1ltr

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mirepox Onion Carrot Celery Leek

Mirepoix

Unit / gram
125 gm 100 gm 100 gm 100 gm

Method of cooking

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Onion(small) Cloves Bay Leaf

Onion Cloute

Unit / gram
1 no 2 no 1 pcs

Method of cooking

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Fresh milk Onion Bay leaf Clove Nutmeg powder Salt and pepper

Bechamel Sauce 1 lit

Unit / gram
1.2 lit 1 nos 1 pcs 3-4 nos 1 tsp To taste

Method of cooking
Make the Roux: 1. Heat the butter in a heavy saucepan over low heat. Add the flour and make a white roux. Cool Cool the roux slightly. 2. In another saucepan, scald the milk. Gradually add It to the roux, beating constantly. 3. Bring the sauce to the boil, stirring constantly. Reduce the heat to simmer 4. Make the Onion Cloute and add to the sauce. Simmer at least 15 mins. , or if possible for 30 mins or more depend on the quantity. Stir occasionally while cooking.

White Roux Butter Flour

150 gm 150 gm

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:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Beef bones Cold water Mirepoix Onion Carrot Celery Leek Bouquet Garni Parsley Stem Thyme (dry) Thyme (fresh) Bay Leaf Celery stalk White pepper corn Tomato paste Flour

Basic Brown Stock (Veal or Beef) 5 portions

Unit / gram
2 kg 3 lit

Method of cooking
1. Chop the bones and brown well on all sides in the roasting pan in the oven or in the frying pan 2. If roasting place the bones on the roasting pan in hot oven (2000C ) and brown them well 3. Remove them from pan and place in a stock pot. Cover with water and bring to a simmer 4. Drain and reserve the fat in the roasting pan, deglaze the pan with water and add to the stock pot 5. Toss the mirepoix with some of the reserved fat and brown well in the oven 6. Add the brown mirepoix, tomato paste, flour and the bouquet garni to the stock pot 7. Continue to simmer for a total cooking time 3 hours for 5-7 hours for big amout 8. Skim the surface as necessary, add water as needed To keep bones covered 9. Cool the stock, vented, in a cold water bath and refrigerate.

120 gm 100 gm 100 gm 100 gm

1 no 1 pinch 2 stlks 1 pcs 1 no 3 nos 25 gm 60 gm

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Chicken bones Cold water Mirepoix Onion Carrot Celery Leek Bouquet Garni Parsley Stem Thyme (dry) Thyme (fresh) Bay Leaf Celery stalk White pepper corn

Basic White Stock (Chicken, Veal, Beef) 5 portions

Unit / gram
600 gm 1.5 lit

Method of cooking
1. Cut the bones of chicke/Veal/Beef into 3-5 cm pcs, clean and remove any fat. Rinse in cold water 2. Place them in the stock pot and cover with cold water. Bring to a boil, reduce heat to simmer and skim the scum carefully 3. Add the mirepoix and sachet/ bouquet garni . 4. Simmer for the required length of time, skimming Surface as often as necessary. Beef and Veal = 5-7 hours Chicken = 3-4 hours Add water if necessary to keep bines covered 5. Strain through a china cap or chinoise with several layers of cheesecloth 6. Cool the stock, vented in a water bath and refrigerate

120 gm 100 gm 100 gm 100 gm

1 no 1 pinch 2 stlks 1 pcs 1 no 3 nos

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Fish bones Cold water Mirepoix Onion Carrot Celery Leek Mushroom trimmings (optional) Bouquet Garni Parsley Stem Thyme (dry) Thyme (fresh) Bay Leaf Celery stalk White pepper corn Whole clove

Fish Stock or Fumet (White Stock) 5 portions

Unit / gram
600 1.5 lit

Method of cooking
7. Butter the bottom of a heavy stockpot or sauce pot. place the mirepoix in the bottom of the pot and the bones over the top of it. Cover the pot loosely or with parchment paper 8. Set the pot over low heat and cook slowly for about 5 mins, until the bones are opaque and begin to exude some juices 9. Add the wine(optional), bring to the simmer, then Add the water to cover, and the sachet. 10. Bring to the simmer again, skim and let simmer for

120 gm 100 gm 100 gm 100 gm

1 no 1 pinch 2 stlks 1 pcs 1 no 3 nos 1

30-45 minutes 11. Strain through a china cap lined with several layers of cheesecloth. 12. Cool, vented, in a cold water bath and refrigerate

Dry white wine (optional)

21/2 dl

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Roux Butter Flour White Stock of Chicken/Veal/Fish Salt and pepper Coarsely chopped Mushrooms (optional)

Veloute Sauce ( Veal, Chicken or Fish)

Unit / gram
6 Tbsp 6 Tbsp 2 cups

Method of cooking
1. Melt butter in a heavy saucepan over moderate heat 2. Blend in flour, gradually stir in broth/stock, and Heat, stirring constantly, until thickened and smooth 3. Add seasonings, mushrooms, if you like. Reduce heat, and simmer uncovered hour, Stirring often and skimming light scum from side

To taste 2-3 Tbsp

4.

of pans as it collects. 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.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient

Leading Sauce from Veloute - Egg Sauce 2 cups

Unit / gram

Method of cooking
Prepare veloute with fish stock

Egg (hard boiled- minced/ chopped Parsely (minced)

2 nos 1 tsp

Mix chopped and parsely into the veloute sauce. Serve with white fish

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mushroom(Sliced) Cream Lemon Juice Veloute

Leading Sauce for Veloute- Mushroom Sauce 4 pax

Unit / gram
30-40g 10g To taste 200ml

Method of cooking
1. Saut the mushroom with a bit of oil, then add into the Veloute sauce. Season to taste. Lastly add in cream and lemon juice

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Fresh Herb -Thyme -Rosemary -Tarragon -Parsley Veloute

Leading Sauce for Veloute- Herb Sauce 4 pax

Unit / gram
20g optional optional optional optional 200ml

Method of cooking
1. Add fresh herb into the veloute sauce. Adjust seasoning.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Cream Lemon Juice

Leading Sauce from Veloute- Supreme Sauce

Unit / gram
35ml 2tsp

Method of cooking
1. Prepared the veloute sauce. Then add in lemon juice and cream.

Veloute

150ml

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Bacon (optional) Yellow onion (dice or chopped) Carrot (dice or chopped) Celery (dice or chopped) Brown Roux butter flour

Leading Sauce from Brown Sauce Espagnole Sauce 2 2/3 cups

Unit / gram
4 slices 1 med-sz 1 med-sz 1 med-sz

Method of cooking
1. Stir fried bacon over moderate heat 3-4 mins until Crisp. Drain on paper towelling. 2. Saut onion, carrot and celery in drippings 8-10 Mins until golden. Drain on paper toweling 3. Melt butter in a saucepan over moderate heat, Blend in flour then cook and stir 1-2 mins until roux is browned. 4. Gradually stir in broth or brown stock and tomato puree stirring constantly until the mixture comes to the boil and slightly thicken 5. Add sauted vegetables, and sachet of herbs 6. Reduce heat and simmer hr until the sauce is reduced. Skim as often as necessary 7. Strain sauce through a fine sieve or chinoise with Layers of cheesecloth. Press the mirepoix gently to extract their juices. 8. May add the fried bacon (optional) 9. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a bain marie or cool in a cold water bath for later use

6 Tbsp 6 Tbsp

Beef stock or fish stock Herbs (sachet) Fresh thyme Dried thyme Bayleaf Parsely stem Tomato puree

5 cups

1 pcs gm pcs 3-4 pcs cup

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

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mustard Sauce Bchamel Dijon Mustard Milk

Leading Sauce from Bchamel

Unit / gram
150ml 2tsp Optional

Method of cooking
1. Add in the mustard into bchamel sauce. Season to taste

Cream Sauce Bchamel sauce Cream Cheese Sauce Bchamel sauce Gruyee/ parmesan cheese Milk cream

150ml 50ml

1. Add in cream into prepared bchamel sauce and adjust seasoning.

150ml 30-40g Optional Optional

1. Add in the cheese into prepared bchamel sauce if too thick adjust with milk & cream. Season to taste

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Egg yolk English mustard Corn oil or Olive oil White vinegar Water (warm) Salt and pepper

Mayonnaise 5 portions
Unit / gram
2 nos tsp 200 ml 2 tsp Approx. To taste

Method of cooking
1. Place egg yolk, vinegar, mustard and seasoning In the bowl and whisk well until turn pale & white. 2. Gradually pour in the oil very slowly, whisking continuously. 3. Add the water whisking well 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

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Robert Sauce Brown Sauce Chopped onion Vinegar Mustard Butter Sugar Mushroom Sauce Mushroom Slice Chopped Shallot Brown sauce Black Pepper Sauce Garlic Black pepper Cream Brown Sauce Salt & pepper Demi -Glace Brown stock Brown Sauce

Leading Sauce from brown sauce

Unit / gram
150ml 40g 1tsp 1tsp 10g To taste

Method of cooking
1. Add chopped onion, mustard, vinegar, and sugar into brown sauce. Season to taste. Add in butter to prevent the sauce form dryness.

40g 1-2 no 150ml

1. Saut shallot and mushroom until fragrant then add in the brown sauce, bring to boil and season to taste.

3 nos 1 tbsp 1tsp 200ml To taste

1. Saut the garlic until fragrant then add in the black pepper, brown sauce and bring to boil. Adjust seasoning and lastly add in cream

200ml 200ml

1. Bring the brown stock and brown sauce to boil and then simmer until reduce by half. Season to taste.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Unsalted butter Black peppercorn - crushed White vinegar or wine vinegar Egg yolk Lemon juice

Hollandaise Sauce (2) 4 pax

Unit / gram
200 ml 6 nos 100 ml 3 nos 30-60 ml

Method of cooking
1. Clarify the butter and weigh 200 ml clarify butter 2. Combine the peppercorns, salt and vinegar in a saucepan and reduce until nearly dry. Remove from heat and add the cold water. 3. To make it easier to beat with a wire whip, it is best now to transfer this diluted, cooled reduction to a Stainless steel bowl. Use a clean rubber spatula to 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 Salt

2-3 no To taste

6. Remove the bowl from the heat. Using a ladle, Slowly and gradually beat in the warm clarified 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.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mousseline Sauce Hollandaise Whipped cream Barnaise Sauce Tarragon Chopped shallot Vinegar Peppercorn Yolk Clarified Butter Tarragon chopped Chervil, chopped Parsley Chopped Salt & pepper to taste

Leading Sauce from Hollandaise Sauce

Unit / gram
150ml 50ml

Method of cooking
1. Fold in the whipped cream to the prepared hollandaise sauce. Season to taste.

5 leaf 2 nos 5 tbsp 6 no 2-3 no 200ml 5g 5g 5g To taste

1. Mix the tarragon, chopped shallot, vinegar and peppercorn and bring to boil and reduce by half. 2. Whish the egg yolk under the bain marie with the tarragon reduction until ribbon stage. Then add in clarified butter slowly until emulsion 3. Add in chopped herbs and adjust seasoning.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mirepoix Garlic, chopped Oil Tomato paste Flour Tomato, chopped Thyme Bay leaf Chicken stock or water Salt & pepper

Tomato sauce

Unit / gram
200ml 3 clove 20-30ml 2.5 tbsp 2 tbsp 4 no A pinch 1-2 no 750ml To taste

Method of cooking
1. Saut the mirepoix and garlic until fragrant, the add in the tomato paste, saut until oil come out then add in the flour, saut until mix well. Then add in the chopped tomato and water, bring to boil and add in the other ingredients. Season to taste.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Tomato Cream Sauce Tomato sauce cream Spanish Sauce Chopped onion Chopped Garlic Green bell pepper, chopped Mushroom , Chopped Tomato Sauce Tomato Herbs Sauce Chopped Herbs Tomato sauce Portuguese Sauce Chopped onion Chopped Parsley Tomato Concasse Tomato Sauce

Leading sauce from Tomato Sauce

Unit / gram
150ml 30ml

Method of cooking
1. Add cream to the tomato sauce and adjust the Seasoning. 1. Saut the onion, garlic, bell pepper and mushroom until fragrant, then add in the tomato sauce, and adjust seasoning.

20 2 no 20g 4 nos 150ml

1 tbsp 150ml

1. Add chopped herb into tomato sauce until mix well , adjust seasoning

30g 5g 40g 150ml

1. Mix the onion, parsley and tomato conccasse Into tomato sauce and season to taste.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mayonnaise Chilli sauce Tomato sauce Aromat powder OR salt and pepper

Cocktail Sauce 5 portions

Unit / gram
200 gm 200 gm 200 gm To taste

Method of cooking
1. Combine all the ingredients, stir gently. 2. Adjust seasoning

Powder Cocktail: Prawn 41/50 Lettuce iceburg Fruit cocktail Lemon

500 gm 200 gm 1 tin 1 nos

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mayonnaise Chilli sauce Tomato sauce Orange juice Lemon juice (A) Gherkin - chopped Olive - chopped Parsley - chopped Shallots or onion yellow - chopped Egg boil and chopped Aromat powder OR Salt and pepper

Thousand Island Sauce 5 portions

Unit / gram
200 gm 1 tbsp 1 tbsp 1 tbsp 1 tbsp 10 gm or 2 nos 10 gm 5 gm 20 gm 1 nos

Method of cooking
1. Combine all the ingredients 2. Adjust seasoning

To taste

May use blender for finer texture

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Mayonnaise Capers - chopped Stuffed olive - chopped Gherkins - chopped Parsley - chopped Aromat yellow OR salt & pepper

Tartar Sauce 5 portions

Unit / gram
200 gm 1 tbsp 6 nos 1 tbsp 1 tbsp

Method of cooking
1. combine all the ingredients 2. adjust seasoning

May use blender for finer texture

To taste

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Clarified butter Egg yolk Lemon juice Cold water Salt Cayenne pepper or dash of Tabasco sauce

Hollandaise Sauce (1)

Unit / gram
1 cup 3 nos 2 tbsp 1 tbsp To taste To taste

Method of cooking
Butter should be warm not hot From 1 small lemon Method: 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

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 Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Shallots - chopped Spring of terragon Blackpepper corn White vinegar

Barnaise Sauce

Unit / gram
3 nos 4 pcs 5 nos 100 ml

Method of cooking
) ) boil together until it reduced (reduction) ) )

Egg yolk Clarified butter Lemon juice Salt and pepper

6 nos 600 gm To taste

1. Cool down the reduction and to egg yolk beat the mixture to a thick cream consistency in a 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 Sheet
Name of recipe No. of pax Cooking time Temperature Mushroom Sauce

Ingredient
Chicken stock Butter Flour Lemon juice Button mushroom-sliced Shallots - chopped Garlic - chopped Salt and pepper

Unit / gram
lit 55 gm 75 gm 1/2 100 gm 50 gm 25 gm To taste

Method of cooking
) ) chicken veloute )

Ideal to eat with CHICKEN CHOP CHAMPIGNON 1 boneless cut chicken 1 egg beaten Breadcrumbs (for coating) Salt and pepper

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Watercress puree Fish veloute Shallots - chopped butter Salt & pepper

Watercress Sauce

Unit / gram
100 gm lit 2 nos 30 gm To taste

Method of cooking
1. Blend water cress and make a puree 2. Saute shallots with butter and add in fish veloute 3. Add in the puree. Add seasoning 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

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Green bell pepper Red bell pepper Cucumber Pineapple Chilli sauce Tomato sauce Garlic Onion Honey Lea & Perrins

Barbeque Sauce 5 portions

Unit / gram
2 nos 1 nos 200 gm 200 gm 500 gm 500 gm 100 gm 100 gm 2 tbsp

Method of cooking
1. Cut vegetables in brunoise 2. Saute the vegetables and pour the sauce and let it Simmer over a low heat

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Unsalted butter Onion - roasted breadcrumbs Lemon juice White vinegar Broth/stock Bay leaf to be removed Clove to be removed Capers

Onion Sauce 5 portions

Unit / gram
50 4 50 gm nos gm

Method of cooking

1. Slice the onion. melt the butter in pot and add Add the onion and the breadcrumbs followed by the capers 2. Discard the bay leaf and the clove 2 tbsp 3. Sieve the remainder through the strainer or blend it. A ladle 4. Ready to serve hioy or cold 1 pcs 1 pcs 1 tbsp

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Tomato, slice/dice as base French beans - cooked Diced potato - cooked Salt and pepper Vinaigrette Anchovy fillet Capers

Nicoise Salad 4
Unit / gram
120 gm 200 gm 120 gm To taste 1 tbsp 10 gm 1 tsp

Method of cooking
1. 2. 3. 4. 5. Peel tomato, de-seed and cut into neat segments Dress the beans, tomato and potato neatly Seasons with salt, pepper. Add the vinaigrette Decorate with Anchovy, Tuna, Capers and Olive Dress the salads with Lemon Garlic Dressing

Olive black/stuffed olive Chopped garlic Tuna in oil *Letuce as base Garnish with: - Basil leaf shredded - Hard boiled egg Lemon Garlic Dressing Olive oil Lemon juice Garlic - crushed Sugar REMARKS:

10 gm 2 cloves 1-2 tbsp

100 ml 50 ml 1-2 clove 1 tsp

Nicoise Salad (originityally from Provencal City of Nice) always includes thats speak of the sunkisses region of France ; Tomato, capers, olive and garlic. A typical recipe also includes tuna, anchovy, egg and raw vegetables.

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Celery - dice into bite size Green apple dice into bite bite size Red Fuji Apple dice into bite size Walnut toasted, peel and crush Salt and pepper

Waldorf Salad

Unit / gram
80 2 1 15 gm nos nos gm

Method of cooking
1. Core and dice the unpeeled apples (green and Red). Combine apple into a small bowl with lemon juice. 2. Coarsely dice the celery. 3. Combine apple, celery and walnuts in a bowl with mayonnaise 4. Serve salad in lettuce

To taste

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 that it rapidly became a staple in kitchen throughout American.

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Potato cooked and dice Mayonnaise Gherkin - chopped

Potato Salad 3-4 pax

Unit / gram
400 gm 100 gm 1 pcs

Method of cooking
1. Mix the potato with the tartar sauce 2. Season to taste, use lettuce as base

Parsley - chopped Onion - chopped Salt & black pepper *Lettuce iceberg as base Iceberg or Romance or Coral lettuce Garnish with: Black olive, capers, pepper, Tomato and etc

2 stalks 60 gm

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature Mushroom Salad 6-8 pax

Ingredient
Button Mushroom cut half Fresh Mushroom cut half Black Mushroom cut half Straw Mushroom cut half Olive oil Oregano Aromat powder Salt and black pepper Garlic - chopped Abalone Mushroom

Unit / gram
1 can 1 pkt 150 gm 1 can 300 ml To taste To taste To taste 50 gm 2 pkt

Method of cooking
Saute garlic with olive oil until fragrant then add all the Mushroom, saute for few minutes more. Season with Salt & pepper and aromat.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Macaroni - cooked Capsicum Red grilled and dice Capsicum Green grilled & dice Roasted chicken shredded - Chicken Breast - Cajun Spice

Roasted Chicken Salad with Pasta 3-4 pax

Unit / gram
80

Method of cooking

gm 1. Season the chicken breast with Cajun spices nos for an hour. Place in the oven and roast for nos 30-35 minutes. 2. Grill the capsicum on the char-boiled griller until the skin is black. Then remove the skin, slice and set aside. Ready to use. 3. Mix all the vegetables together, add in Vinaigrette, toss well.

Vinaigrette Salt & Pepper Lettuce base Cucumber - slice Tomato - slice

3 tbsp To taste

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
White bread Olive oil Parmesan Cheese Romance Lettuce Anchovy Fillet

Caesar Salad 1-2 pax

Unit / gram
4 slice 2 tbsp 60 gm 150 gm 2 pcs

Method of cooking
1. Cut bread into 1 cm cubes. Heat the oil into a pan fry the bread until brown and crisp. Drain croutons on absorbent paper. 2. Combine torn lettuce leaf with half of the croutons and half of the dressing. Mix well. Sprinkle remaining croutons, anchovy and cheese over Salad, drizzle with remaining dressing.

Caesar Dressing: Egg yolk Garlic - crushed Lemon juice Dijon Mustard Anchovy Fillet Olive oil

1 nos 1. Blend egg, garlic, lemon juice, mustard and 1 clove anchovy until smooth, with food processor. Add in 2 tbsp Olive oil and process until dressing thicken tsp can 180 ml

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Tomatoes - cube Cucumber - cube Green Capsicum- cube Red Onion - cube Black Olive - cube Greek Fetta Cheese - cube Olive Oil Lemon Juice Fresh Oregano Herbs

Greek Salad

Unit / gram
250 gm nos 200 gm 200 gm 100 gm 150 gm 125 ml 65 ml To taste

Method of cooking
1. Mix all the ingredients together and season with olive oil and lemon juice

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

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Oil for deep frying Prawn Cracker Chicken Breast cooked shredded White cabbage - julienne Red Onion Carrot julienne Mint leaf Coriander leaf

Vietnamese Chicken Salad

Unit / gram

Method of cooking
1. Heat oil in pan, deep fry crackers until puffed 2. Combine chicken, onion, mint, and carrot in a bowl drizzle with Chilli Lime Dressing, mix well. 3. Sprinkle coriander leaves over salad and serve with prawn crackers.

20 300 250 1-2 200 50 2

gm gm gm nos gm gm tbsp

Chilly Lime Dressing Garlic crushed Red chilli chopped finely Rice Vinegar Lime juice Fish sauce Sugar Local lettuce as base

3 cloves 1. Combine all ingredients together and mix well. 1-2 nos 2. Season to taste 1 tbsp 100 ml 2 tbsp 3 tsp 200 gm

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Red Onion - sliced Carrot julienne Cabbage shredded Tuna in oil

Asian Tuna Salad

Unit / gram
1-2 200 250 2 nos gm gm can

Method of cooking
1. Break the tuna into pieces 2. Combine all ingredients and dress with the dressing

Dressing: (mix all together) Red Chilli chopped finely Rice Vinegar Sugar Local lettuce as base

Combine all ingredients together and mix well. 1-2 nos Season to taste. 1 tbsp 1 tsp

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient

Coleslaw 4
Unit / gram

Method of cooking

White or Chinese cabbage Carrot Onion (optional) Mayonnaise, natural yoghurt or fromage frais

200 gm 50 gm 25 gm 125 ml

1. 2. 3. 4.

Trim off the outside leaves of the cabbage. Cut into quarters. Remove the centre stalk Wash the cabbage, shred finely and drain well. Mix with a fine Julienne of raw carrot and shredded raw onion. 5. To lessen the harshness of the raw onion blanch and refresh.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Olive oil according to taste French mustard Vinegar Salt and pepper

Vinaugrette 4-6 portions

Unit / gram
3-6 tbsp 1 tsp 1 tbsp To taste

Method of cooking

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Egg Butter Salt and pepper

Egg in Cocotte 4
Unit / gram
4 nos 25 gm To taste

Method of cooking
1. Butter the appropriate number of egg cocottes 2. Break an egg carefully into each and season. 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

Egg cooked individually in cream or butter in a small Ramekin. REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Sandwich loaf - toasted Spinach saute with butter Poached egg Ham

Egg Benedict 4
Unit / gram
4 300 4 4 pcs gm nos pcs

Method of cooking
1. Same as American breakfast, poached egg with water and vinegar 2. Saute the spinach leaf with butter, set aside ready to 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 Egg yolk Clarified butter Mustard

4. Bake in oven until the sauce turn golden brown

Seasoning Lemon Juice/vunegar

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Hard boiled egg - shelled Minced chicken Garlic - chopped Ginger - chopped Green chillies - chopped Meat curry powder

Egg Massala 4 pax

Unit / gram
4 nos 380 gm 5 cloves pcs 1-2 nos To taste

Method of cooking
1. Combine all ingredients except eggs 2. Refer methods to Scotch Eggs

Salt

To taste

Flour Beaten egg Bread crumbs

Coating 2 nos 200 gm

REMARKS: Change the chicken to Quail egg (15 nos)

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient

Scotch Egg

Unit / gram

Method of cooking

Hard boiled eggs - shelled Minced chicken Garlic - chopped Mixed herbs L & P Sauce Salt

4 nos 380 gm 5 cloves 1-2 tsp To taste To taste

1. Combine all ingredients except eggs 2. Completely cover the eggs with meat mixture, then pass through flour, egg and breadcrumbs. 3. Deep fry eggs to a golden brown and cooked through. Drain and cut into halves. 4. Serve hot or cold

Flour Beaten egg Bread crumbs

Coating 1-2 nos 200 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Stuffed Egg

Cooking time Temperature

Ingredient
Hard boiled egg - shelled Soft butter Mayonnaise Salt & pepper

Unit / gram
4 nos 30 nos 2 tsp To taste

Method of cooking
1. Cut egg lengthwise and scoop out the yolk. Pass The yolk through a sieve. Rinse the white in water. 2. Add the butter, mayonnaise and seasoning 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.

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Toasted White Bread Sausage Turkey Breakfast Egg* Tomato Baked beans

American Breakfast 1
Unit / gram
1 2 1 1 1 2 pcs pcs pcs no no tbsp

Method of cooking

*Sunny side up Omellete Scrambled egg Poached egg

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Eggs

Boiled Eggs 2
Unit / gram
1-2

Method of cooking
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.

Note: boiled eggs are always served in the shell

REMARKS:

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Eggs Salt & pepper Unsalted butter

Plain Omelette 3
Unit / gram
6 nos To taste

Method of cooking
1. Break the egg in a bowl and season with salt and pepper 2. Beat well with a whisk until the egg yolk and white Are thoroughly mixed.

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 Sheet
Name of recipe No. of pax Cooking time Scramble Egg 3

Temperature
Ingredient
Eggs Fresh Milk Unsalted butter Salt & pepper

Unit / gram
6 nos 3 tbsp 50 gm To taste

Method of cooking
1. Break the eggs in a bowl. 2. Add milk, season and whisk well 3. Melt 25 gm butter in the pan, add the egg mixture and cook over a moderate heat. 4. Cook and stirring continuously until the eggs are lightly cooked 5. Add seasoning

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Eggs Oil/butter

Fried Egg 3
Unit / gram
6 3

Method of cooking

nos 1. Heat oil/butter in frying pan tbsp 2. Carefully break the egg one by one 3. Cook gently until lightly set

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Eggs White vinegar Water Toast

Poached Egg 3
Unit / gram
6 1 1 3

Method of cooking

nos 1. Heat water with vinegar. Boil and simmer in tbsp shallow pan. Carefully break the egg one by one. lit 2. Simmer until lightly set approx 2 -3 min 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.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Oxtail Onion Garlic - chopped Carrot Celery Flour Tomato Paste Brown Stock Dice Potatoes Bouquet Garni

Oxtail Soup 5
Unit / gram
1 100 50 50 50 50 20 1.5 100 kg gm gm gm gm gm gm lit gm

Method of cooking
1. Cut the oxtail into pieces 2. Quickly fry in the oil until lightly brown 3. Add the dice onion, chopped garlic, carrot and celery and brown well 4. Mix in the flour and cook to a brown rough over gentle heat 5. Cool slightly and mix in the tomato paste 6. Add in the brown stock, stir until boil and skim the scum 7. add in the bouquet garni and season.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Butter Onion chopped fine Mushroom - chopped Flour Hot Milk

Cream of Mushroom Soup 1 lit

Unit / gram
100 80 200 80 50 gm gm gm gm ml

Method of cooking
1. Melt the butter then add in the onion, saute until Fragrant, then add in the chopped mushroom. 2. Continue to saute until mushroom turn soft, at this time you can add in 1-2 pinch oregano herbs and Black pepper to taste and then add in the flour and

Cream Parsley chopped (garnish) Water

50 1

gm lit

mix well. 3. Add in water, bring to boil, then simmer. 4. Season to taste; lastly add in cream or milk. Garnish with chopped parsley or cream

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature Chicken Consomme 2.5 lit
Unit /

Ingredient
Minced Chicken Mirepoix Onion chopped Carrot chopped Celery chopped Leek Bouquet Garni Thyme Bay Leaf Parsley stalk Celery stalk Peppercorns Egg White Chicken Stock

gram
600 gm

Method of cooking
1. Mix the minced chicken with chopped mirepoix, then add in the egg white, mix well 2. Put the chicken mixture in the stock pot, then add in water or chicken stock, then bring to boil. 3. To get color you can cut an onion into horizontal then burn the onion in the pan. Put the onion into the soup. 4. Simmer for 1 hours, then sieve through a chinois 5. Season to taste

150 gm 75 gm 75 gm Optional

To taste 2 nos 3 stalks 2 stalks 6 nos 200 gm 2.5 lit

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Onion yellow, sliced Butter - clarified Chicken stock/beef stock Bouquet garni Parsley stem Bay leaf Black peppercorn - crushed Dry thyme Marjoram Oregano Salt & pepper

Onion Soup

Unit / gram
500 gm 50 gm 1.5 lit

Method of cooking
1. Saute onion in clarified butter over moderate heat. Stir until golden brown, about 20-25 mins. 2. add in stock and bouquet or sachet of spice. 3. Simmer the soup until cooked, about 20-25 mins 4. Adjust seasoning to taste. Serve hot

3 stem 1 no tsp tsp tsp tsp To taste

*Onion Soup Gratinee Garnish with croutons, sprinkle with grated cheese, And brown under salamander or boiler or bake in Moderate oven until lightly brown.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Turkey ham Olive oil/corn oil Onion paysanne Celery paysanne Carrot paysanne Green pepper paysanne Cabbage paysanne Garlic minced Tomato Concasse Chicken Stock Salt & pepper Chickenpeas (optional) Kidney bean Cooked macaroni Tomato paste Garnish: Grated parmesan cheese

Minestroni Soup

Unit / gram
20 gm 15 gm 100 gm 60 gm 60 gm 60 gm 60 gm 2 cloves 120 gm 1 lit To taste 30 30 30 50 gm gm gm gm

Method of cooking
1. Prepare all the ingredients. Heat the pot, melt the Butter and saute the onion until fragrant. Add in the tomato paste until the paste is light brown. 2. Then add in the stock or water followed by other Ingredients, except the cooked macaroni. 3. Bring to boil and simmer, season to taste. 4. Before serving add in the cooked macaroni. 5. Garnish with grated parmesan cheese

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Vegetable Oil Onion yellow medium diced Garlic - chopped Flour Fish/ Chicken stock Potato medium diced Bay leaf Basil leaf Corn kernel Crab meat/stick Milk - hot Cream - hot Salt & pepper Wine (opt)

Corn and Crab Chowder

Unit / gram
20 gm 70 gm 3 cloves 30 gm 1 lit 200 gm 2 nos 100 gm 150 gm 150 gm 100 gm 80 gm To taste

Method of cooking
1. Heat the oil in a heavy soup pot over a moderate Heat 2. Add in the onion and garlic. Cook until tender 3. Add in the flout to make a roux. Cook the roux slowly for 5 min. slowly whisk the stock and bring to boil 4. Make sure the liquid is smooth. Add in the wine (opt) 5. Add potato and bay leaf and simmer the potato until cooked. 6. Add in the corn kernel and shred basil. Return the Soup to simmer. 7. Add the crab meat. Stir in hot milk and cream. 8. Season to taste

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Butter Onion - chunk Leek - chunk Potato - chunk Milk/Cream Chicken stock/Water Garnish : Crouton Bread Butter

Cream of Potato Soup 1 lit

Unit / gram
50 80 60 400 100 800 gm gm gm gm gm ml

Method of cooking
1.. 2. 3. 4. Heat soup pot. Sweat onion and leak Saute also the potato. Puree the above ingredients Cook with the stock

1 slice

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Broccoli Butter/ vegetable oil Onion chopped ) Celery chopped) (A) Leek chopped ) Chicken Stock Flour

Cream of Broccoli Soup

Unit / gram
400 gm 45 gm 60 30 30 1 35 gm gm gm lit gm

Method of cooking
1. Remove stem of broccoli, peel and cut into dice. Reserve 80 of flowers for garnish. 2. Heat pot with butter/vegetable oil and saute (A) until fragrant about 5 mins 3. Add in the flour and stir well until combined. stir flour till become blonde roux about 10 mins. 4. Add the stock whisking to work out any lump. 5. Bring the soup to full boil, then reduce the heat. 6. Simmer the soup until smooth and thickened. 7. Puree the soup in the blender, then strain the soup

Heavy cream - hot Salt & pepper

120 gm To taster

Using the chinoise. 8. Return the soup to a simmer, add the cream as necessary for the correct flavour. Season with salt and pepper. *Cream of Asparagus replace the broccoli with an equal 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 Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Ham diced (3 cs) Mirepoix: Onion Carrot

Puree of Green Pea Soup

Unit / gram
100 gm

Method of cooking
1. Sweat the mirepoix in the oil until tender. 2. Add the ham and green pea. Bring to full boil. then simmer about 15-20 mins. Remove from heat and discard the bouquet garni. 3. Puree the soup. Cool rapidly and refrigerate. the

200 gm 100 gm

Celery Green pea Bouquet Garni Salt & pepper Stock/water Ham diced & cooked

100 gm 150 gm

soup is ready to serve. 4. Serve soup with extra cook ham or bacon.

To taste 1 lit 100 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient

Tomato Soup

Unit / gram

Method of cooking

Fresh tomato Celery - sliced Leek - sliced Carrot - diced Onion - diced Tomato paste Bouquet garni Stock veggie / Chicken Flour Butter Garnish Bread Crouton

150 50 50 50 100 100

gm gm gm gm gm gm

1. Melt the butter and saute onion, carrot, celery, leek, tomato paste, fresh tomato till soft. 2. Add in the flour and make roux. Add the stock. 3. Simmer the soup and stir gently. Let cool. 4. Blend the soup and adjust seasoning 5. Garnish with a drop of cream and croutons.

1.5 50 50

lit gm gm

slice

Cut the bread into 1 cm cube and fried in butter

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cream of Mushroom Soup (2) 5 portions

Cooking time Temperature

Ingredient
Oyster Mushroom Button Mushroom Dry Mushroom Celery Onion Leek Potatoes Bouquet Garni Chicken stock Butter Cream 1 lit 50 gm 200 ml

Unit / gram
250 150 50 50 50 50 100 gm gm gm gm gm gm gm

Method of cooking
1. Heat butter in pan, sweat the sliced onion, leek and Celery. Then add the potatoes 2. Gently heat till softened 3. Remove from heat and let cool slightly 4. Gradually mix in the hot stock, stir to boil 5. Add the well washed, chopped mushroom, bouquet Garni and season. 6. Remove the bouquet garni and blend 7. Reboil, correct the seasoning and consistency. 8. Finally add the cream

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Green Asparagus Mirepoix Onion sliced Celery Leek Bay leaf Oregano Double cream Butter Salt & pepper Chicken stock

Cream of Asparagus Soup 5 portions

Unit / gram
500 gm

Method of cooking
1. Cut the asparagus in the chunk cut. Cut tip put aside 2. Sweat the onion, celery and leek 3. Add bay leaf, oregano and chicken stock. simmer 30 min. 4. Blend the asparagus, strain and reboil again 5. Blanch the asparagus tip (for garnish)

20 20 20 1 1

gm gm gm

pc 6. Put cream on top of the soup. pinch

100 ml 50 gm To taste 1 lit

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Cauliflower Carrot Leek Celery Potatoes Chicken stock Butter Cream Bouquet garni Salt & pepper Garnish: Slice bread croutons To taste

Cream of Vegetable Soup 5 portions

Unit / gram
60 60 60 60 100 1 50 60 gm gm gm gm gm lit gm gm

Method of cooking
1. Peel, wash and cut all the vegetable and cook with butter

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Strong Flour Egg - beaten Olive oil as required

Fresh Egg Pasta Dough (1)

Unit / gram Method of cooking

400 gm 1. Sieve the flour and salt, shape into a well. Pour 4 medium The beaten eggs into the well. 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

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 egg pasta is to be stored, it should be allowed to dry, then kept in clean, dry container or bowl in a cool dry store.

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Spaghetti Basic Bechamel

Pasta A la Carbonara Basic Sauce for Pasta

Unit / gram
As desired 1 recipe

Method of cooking
1. Heat oil/butter in a sauce pan, add in the ham Saute for 3-4 min suntil the ham is crispy. add The cooked spaghetti and saute until the Spaghetti is very hot. 2. Scoop prepared cream sauce & pour over the

The pasta. Add salt and pepper to taste. Butter / oil Bacon / Ham Salt / Pepper Chopped Parsley Parmesan Cheese Smoked Chicken- cube/sliced 200 gm To taste As desired 30 gm pkt 3. Serve the spaghetti immediately on heated Plates, sprinkle with chopped parsley and additional parmesan as desired. (if you wish to add filling for paste, you can saute saute the ingredients until cooked before adding In the blanched pasta)

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient

Tomato Coulis Basic Sauce for Pasta

Unit / gram

Method of cooking

Olive oil Minced Onion Minced Garlic Tomato Puree Tomato Concasse Chicken Stock Basil fresh Thyme fresh Bay leaf Salt & pepper

25 gm 80 gm 10 gm 80 gm 400 gm 350 ml 1 spig spig 1 pc To taste

1. Heat up the oil, saute onion, garlic until fragrant. 2. Add the tomato puree and cook until lightly brown 3. Add the tomato concasse, chicken stock, basil, bay leaf and thyme and SIMMER for 20 mins. 4. Remove and discard the herbs and season with salt and pepper.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Oil Onion chopped Celery chopped Carrot chopped Garlic chopped Tomato paste Tomato pronto Tomato chopped Herbs: Oregano Basil Bay leaf Flour Water Minced chicken

Chicken Bolognaise Basic Sauce for Paste

Unit / gram
100 200 200 200 50 100 600 600 ml ml ml ml gm gm gm gm

Method of cooking
1. Heat up the pan with oil, saute mirepoix until fragrant, then add in the tomato paste. Saute for a few seconds, next add the herbs, then the flour. 2. Add the minced chicken, saute until the chicken is Cooked, then add in the tomato pronto and water. 3. SIMMER for 35 mins and adjust seasoning. ( to prepare beef bolognaise, change minced chicken to minced beef)

A pinch A pinch 1 pc 100 gm 1 lit 600 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Tomato seeded & diced Onion minced Green pepper diced Garlic minced Cilantro/Coriander Origano fresh, chopped Lime juice Jalapeno seeded, chopped Olive oil Salt & pepper

Salsa Fresca Basic Sauce of Pasta

Unit / gram
150 gm 40 gm 40 gm 5 gm 5 gm 3 gm 20 ml 3 gm 10 gm To taste

Method of cooking
1. Combine all the ingredients. Adjust seasoning with Salt & pepper. 2. Use immediately or hold under refrigerator

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 give the sauce extra flavour.

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Lasagne Sheets Bechamel Sauce Bolognaise Sauce Parmesan Cheese Mozzarella Cheese

Lasagna

Unit / gram
1 1 1 200 300 pkt port port gm gm

Method of cooking
1. Boil lasagne sheet in boiling water 2. Drain off the water when it is soft. 3. Line in the tray, then top with the bolognaise sauce for a layer, then follow by the bchamel 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 Onion cloute Nutmeg powder Salt & pepper Roux (Butter +Flour 100 gm each)

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

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Pasta flour Whole eggs Egg yolks

Fresh Egg Pasta Dough (2)

Unit / gram
700 gm 4 nos 12 nos

Method of cooking
1. Place all the ingredients in a food processor and Mix quickly until a wet crumb mix appears, this 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

use.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Spinach Pasta

Egg Pasta Variations

Unit / gram

Method of cooking
Add 75-100 gm cooked, finely pureed, ,squeezed dry in cheese 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.

Whole wheat Pasta Herbs Pasta

Use half whole wheat and half white flour Add 60-85 gm chopped fresh herbs to the dough, adjust consistency Saute 170 gm puree roasted red pepper until reduced & Dry. Cool and add to the dough. Adjust consistency Saute 170 gm pureed pumpkin, Carrot and Beetroot Until reduced and dry. Cool and add to the dough. Adjust consistency.

Red pepper Pasta

Pumpkin, Carrot & Beetroot Pasta

Other flavours: Saffron and Black Ink from Squid. REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Turkey Bacon /ham Cooked Rice (optional)

Ravioli with Tomato Coulis and Salsa Fresca

Unit / gram
50 30 gm gm

Method of cooking
1. To make filling, combine all filling and blend Until a smooth, blend well. Remove filling from the

Mince Jalapeno pepper Mince Garlic Mince Oregano Cider Vinegar Chilly Powder Cayenne Pepper Minced Chicken

1 tsp 1 tsp 1 tsp 5 ml To taste To taste 150 gm

Food processor and chill. 2. Roll pasta into thin sheet and cut the sheets into Circles or square 3. Brush the pasta circle lightly with water. Place 1 tsp Filling on the pasta circle or square. Fold the circle In half and press the edges with the folk to seal. 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 Smoked chicken Onion Garlic Parmesan cheese Nutmeg powder Egg Mix herb Cream cheese REMARKS: .

100 gm 1. Saute chicken, smoked chicken onion, garlic and 100 gm Nutmeg powder. Then leave to cool. 60 gm 2. After it is cool, add in the egg, mixed herbs, cream 2 cloves cheese until combine 50 gm 1 pinch 1 no tsp 100 gm

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature Tomato Napolitana Sauce (Seafood)

Unit /

Ingredient
Oil Onion - chopped Celery cube Carrot - cube Garlic - chopped Tomato paste Tomato pronto Tomato - chopped Oregano Basil Bay leaf Flour Water Condiments: Prawn 40/50 Squid - clean Dory fish Filament stick Half shell mussel Cream Tabasco Chilly flake (optional)

gram
100 gm 200 gm 200 gm 200 gm 50 gm 200 gm 600 gm 600 gm To taste 1 nos 1 nos 100 gm 1.5 lit

Method of cooking
1. Heat up the pan saute onion & garlic until Fragrant 2. Then add in the celery and carrot for 5 mins 3. Later put in tomato paste and flour. Saute for a While to reduce the acidity of tomato paste. 4. Then add in the pronto and chopped tomato, follow By the water. 5. Season it with oregano, basil & bay leaf 6. Add the cream and stir. 7. Cook for 30 mins until the sauce is slightly thickened and season to taste.

1 600 1 1

kg gm kg pkt pkt (to make it taste hot and spicy may add chilli flakes, Chilli powder, Tabasco or fresh red chilly)

200 ml To taste

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature Linguine Marinara

Unit /

Ingredient
Olve oil Lemon rind- grated Parsley leaf Garlic Red onion - chopped Carrots Celery stick - chopped Fish stock Tinned chopped tomato Mussels - cleaned Peeled prawn Squid Dried liguine

gram
8 tbsp 2 A bunch 2 cloves 1 2 600 ml 1 tin

Method of cooking

400 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Big Yellow Onion (400gm) Milk Flour Salt & pepper Baking bowder

Onion Ring

Unit / gram
4 nos 300 ml 300 gm To taste tsp

Method of cooking
1. Peel and wash onion 2. Cut in 2mm thick, slice against the grain. separate Into ring. 3. Pass through milk and seasons flour 4. Deep fried in hot oil. Drain well season to taste

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Aubergine - cubed Tomato deseed, diced Oil Onion - sliced Garlic - chopped Red pepper - triangle Green pepper - triangle Yellow capsicum - triangle Zucchini green - diced Parsley - chopped Salt & pepper Chicken stock/Water Tomato paste: Pan Cake Batter: Plain flour Salt Sugar Sodium bicarbonate Baking Powder Fresh milk Egg

Ratatouille (Stewed Vegetables served with Pan Cake & Cheese Sauce 4 pax
Unit / gram
200 gm 150 ml 50 ml 50 gm 1 clove 100 gm 100 gm 50 gm 200 gm 1 tsp To taste Some 1 tbsp

Method of cooking
1. Heat up the pan over medium heat, add onion & Saute until fragrant. 2. Add garlic then add the tomato paste and cook over Medium heat until it turns deeper in color and give Sweet aromat about 1 min. 3. Add the rest of the vegetables and cook until they turn soft. 4. Add small amount of stock or water to stew the Vegetables. They should be moist but not soupy 5. Adjust seasoning and add herbs

134 gm 3 to taste 36 gm tsp tsp 100 gm 1 nos

Butter melted Corn Oil Cheese Sauce: Milk Roux (butter 30g, flour 50g) Onion stuffed with clove Parmesan cheese Egg yolk Salt & pepper

1 1

tbsp tbsp

350 ml 100 gm 1 nos 30 gm 1 no To taste

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Tomato whole medium-size Shallots - chopped Button mushroom- chopped Butter Salt & pepper Parsley - chopped Parmesan cheese Mozzarella cheese - grated

Stuffed Tomato with Duxele 6

Unit / gram

Method of cooking

6 nos 1. Cut the top of tomatoes & remove the seed, (500 gm) set aside ready to use. 80 gm 2. In a saute pan, saute the shallots until fragrant then 1 can Add in the mushroom, season to taste. 1 tbsp 3. Scope the mushroom mixture into the tomatoes To taste Sprinkle with parmesan cheese and chopped 50 gm Parsley.& grated mozzarella cheese. 50 gm 4. Place under the broiler and broil until browned and 30 gm Tomatoes are tender

Fresh mushroom

300 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Butter Carrot oblique cut Sugar White pepper powder Chicken/Vegetable stick

Glazed Carrot 4 pax

Unit / gram
35 gm 400 gm To taste To taste 150 ml

Method of cooking
1. Melt the butter in a saute pan and add the carrot 2. Cover the carrot and lightly sweat the carrot about 2-3 mins 3. Add the sugar, salt & pepper, then add the stock 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

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Brinjal sliced 2mm (350g) Tomatoes seed removed Mozaarella cheese - grated Coriander leaf Olive sliced

Mediterranean Vegetables served with pan fried Fish Fillet

Unit / gram
2 nos 5 nos 150 gm 80 gm

Method of cooking
Vegetables 1. Brush hot skillet with butter, pan grill tomato and Egg plant until cooked. Set aside ready to use. Toss Cheese, black olive & egg plant

Vinaigrette: Olive oil Balsamic vinegar Honey Salt & pepper Butter Dory fish Salt &n pepper Flour for coating

100 ml Whisk vinegar, honey and oil together to make an 35 ml Emulsion. Season with salt & pepper. Toss with 2 tbsp Mediterranean vegetables. To taste 1 pc Marinate fish with salt & pepper. Coat with flour and Pan fry till lightly brown.

2 kg To taste 100 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Zucchini green (300g) Vegetable oil

Buttered Zucchini 4
Unit / gram
2 nos 20 ml

Method of cooking
1. Slice the zucchini 10mm slice 2. Heat oil in pan over medium heat

Salt & pepper Batter (see recipe)

To taste

3. Season the zucchini with salt &n pepper and dip 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 Baking powder Egg Milk Corn flour

140 20 1 100 40

gm gm nos ml gm

1. Whisk the flour and baking powder, add the egg yolk and milk all at once, and whisk until combined Batter should resembled pan cake mixture, smooth And fluffy. Keep chilled until ready to use. 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 Water Egg

150 gm 100 ml 1 no

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature Corn Fritters 6 portions

Ingredient
Corn kernel Flour Sugar Salt & pepper Grated cheddar Cheese Cooking oil

Unit / gram
350 gm 120 gm 30 gm To taste 30 gm

Method of cooking
1. Blend flour, sugar, salt & pepper in a mixing bowl and make a well in the centre. Blend the corn, egg and cheese separately and add them to the flour mixture all at once. Stir until smooth batter forms. 2. Heat up the pan with oil and pan fried until both Turn golden brown. Season to taste, serve hot.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Flour Egg Aji Water Kang kong Cooking oil

Crispy Kang Kong/Spinach 4 portions

Unit / gram
200 gm 1 no To taste Some 600 gm

Method of cooking
1. Clean & wash the kang kong and dry with the cheese cloth. Plug up the leaves as only the leaves are required. 2. Mix the flour with aji, egg and water to form a Batter. Coat kang kong with batter. 3. Heat up the oil in a pan, deep fry the kang kong till Crispy. 4. Serve hot with Thai Chilli Sauce

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Cauliflower

Cauliflower Au Gratin or Cauliflower Mornay 4

Unit / gram

Method of cooking

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 Bechamel Milk Onion cloute Nutmeg powder Parmesan cheese Salt & pepper

Bchamel saucem Mornay sauce Boil the milk with onion clove, season with nutmeg 400 ml Powder, salt & pepper. Lastly add in some cheese. 1 pc Ready to use. To taste 3 tbsp To taste

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Green mango - julienne Onion red julienne Chilli padi sliced Peanut toasted & ground Dry prawn toasted/ground Fish sauce Aji Sugar (All the above ingredients Season to taste)

Kerabu Manggo 6
Unit / gram
5 2 10 2 50

Method of cooking

nos Mix all the ingredients and season with the seasoning. nos gm tbsp gm

1.5 tbsp 1 tsp 4 tsp

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Onion yellow julienne Red cabbage julienne Green apple peeled/grated Vinegar Honey

Braised Sour Red Cabbage 6

Unit / gram
2 nos 500 gm 4 nos To taste To taste

Method of cooking
Saute onion with oil until fragrant, add in red cabbage, Stir until soft then add in green apple. Season with Vinegar and honey.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Olive oil Button onion/Shallots

Confic Onion/Garlic 24
Unit / gram
300 ml 200 gm

Method of cooking
1. Place all ingredients in a medium size saucepan Heat gently to approx 650C and cook for 45 mins or

Fresh bay leaf Garlic cloves split Fresh thyme

Some Some Some

Until onion tender. 2. Do not allow oil to reach high temperature as onion will deep fry.

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Lentil (dhal) Onion red chopped Butter/Ghee Chilli powder Tumeric Curry powder Coconut milk Cauliflower flower cut Salt Leon juice

Cauliflower & Lentil Curry 4

Unit / gram
125 gm 200 gm 60 gm 20 gm 20 gm 20 gm 60 gm 500 gm To taste 1 no

Method of cooking
1. Boil dhal/lentil with water until cooked or tender. Drain. 2. Saute onion until fragrant with butter/ghee until Soft. Add spices & coconut & cook gently, stirring For 3 mins 3. Add the cauliflower, salt lentil/dhal, and some Water, cook them until soft or tender. Stir in lemon Juice. Season to taste. 4. Served as a main course with rice or poppadoms

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Button Mushroom Carrot batonate Celery batonate Cauliflower flowers Brocolli flowers French beans baton Red pepper sliced Green pepper sliced Baby corn half Ginger grated Soy sauce Salt & pepper Oyster sauced Garlic - chopped

Chinese Style Stir Fry Vegetables 4

Unit / gram
1 150 150 200 200 100 100 100 1 10 can gm gm gm gm gm gm gm pkt gm

Method of cooking
1. Clean wash and cut all the vegetables. Blanch all ` the green vegetables and refresh in cold water. 2. Heat the oil in wok or frying pan, then saute the garlic & ginger until fragrant then add in all the vegetables. 3. Fry and stir continuously until all the vegetables are tender and cooked. Adjust seasoning and serve immediately.

To taste To taste To taste 50 gm

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient
Aubergine Zucchini Green Zucchini Yellow Red pepper Green Red Pepper Yellow Tomato (300g) Seasoning Balsamic Vinegar

Grilled Vegetables / Roasted Vegetables 4

Unit / gram
200 300 300 200 200 2 2 gm gm gm gm gm nos

Method of cooking

1. Cut the zucchini and aubergine into 5mm round Cut each pepper in half, deseeded and cut into 2. 2. Skin the tomato and cut into half, and deseeded. 3. Marinate the vegetables with prepared marinate, Then cover and leave for at least 30 mins or over Night. 4. Grill zucchini and aubergine for 2 mins and pepper tbsp For 4 mins. 5. Season lightly, and place on suitable serving dishes 6. Sprinkle with balsamic vinegar.

Marinate: Olive oil Garlic chopped Fresh thyme Fresh Basil Fresh Rosemary

2 20 1 1 1

tbsp gm tsp tsp tsp

Roasted Vegetables: 1. Place all the vegetables into a suitable roasting dish Sprinkle with olive oil and balsamic vinegar. 2. Season lightly with sea salt & pepper. 3. Sprinkle with rosemary and basil. 4. Place in a pre-heated oven at 1800C for 15 mins. 5. Serve immediately

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 Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient Unit / gram Method of cooking

REMARKS: .

Recipe Sheet
Name of recipe No. of pax Cooking time Temperature
Ingredient Unit / gram Method of cooking

REMARKS: .