Mango beef salad
Green mango salad with beef and tamarind dressing
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Green mango pc 1.0
2 Sliced beef Gram 150.0
3 Coriander Stalk 5.0
4 Tamarind Dressing Portion 4.0
5 Chinese coriander Leaf 4.0
6 Shisho Pc 2.0
7 Rau ngo Stalk 5.0
8 Sweet basil Stalk 3.0
9 Ginger
10 Peanut/ deep fried shallot Gram 10.0
11 Sesame seed Gram 10.0
12 Carrot Pc 1.0
13 Lemongrass Stalk 1.0
14 Cucumber pc 1.0
15 Cooking oil
16 Sugar to taste
17 Lime juice to taste
18 Salt and pepper to taste
Serving 6
Noodle the carrot, cucumber, mango (after making the net for décor on the mandoline: 11:00 o'clock and 1:00 o'clock)
Chop coriander, sweet basil, chinese coriander, rau ngo
Chopped lemongrass to marinate the beef
In a mixing bowl: all noodles in and marinate with tamarind dressing for about 10 minutes and salt, sugar, lime juice then squeeze out all juices and water
now add chopped fresh herbs in, peanut crust, sesame seed, tamarind dressing mixe well
In a frying pan: oil in with low heat, saute the beef, seasoning with salt and pepper for 30 seconds take the beef out. Keep on heating the pan then beef's back. Do it for few times.
take the beef out, let it cool down a bit then mix in the salad. Serve this salad to room temperature
Tamarind dressing
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Sugar Tbsp 2.00
2 Chopped ginger Tbsp 2.00
3 Water Tbsp 2.00
4 S & P To taste
5 Tamarind paste Tbsp 2.00
Chicken Coconut Soup
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Sliced Chicken Gram 60.00
2 Coconut cream ml 60.00
3 Chicken stock Cup 1.00
4 Sugar to taste
5 Lemongrass Stalk 1.00
6 Lime to taste
7 Chili flake a pinch
8 Coriander Stalk 1.00
9 S & P to taste
10 spring onion Stalk 1.0
Serving 1
marinate the chicken with chopped lemongrass, salt, pepper
in pot, add chicken stock in, chili flake, lime leaf, lemongrass (the green part) then bring the stock temperature to 60-70 degree. Turn off the fire
let the broth marinated about 15 minutes. Now take the lime leaf, lemongrass out. Back to the fire add coconut cream in when not at the boiling stage, skim off the fat on top
seasoning with salt, sugar. Bring to a boil, make sure you not over-boil the soup. Turn off the fire and add the sliced chicken in, cook the chicken without heat. Add the lime juice in by tempered the juice to prevent the coconut milk seperated as well as the juice turn bitter
Smoked Duck Spring Rolls (the vegetable rolls is applied the same ingredients and technique but no meat and served with garlic chili fish sauce)
Green tea smoked duck rolls
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Duck meat Gram 100.0
2 Lettuce Leaf 8.0
3 Rice noodle gram 20.0
4 Cumcumber pc 0.5
5 Carrot pc 0.5
6 Strawberry dressing Portion 1.0
7 Chinese coriander Leaf 4.0
8 Mint Pc 4.0
9 Sweet basil Pc 4.0
10 Jicama Noodle
11 Rice paper Sheet 8.0
12 Salt and pepper to taste
Serving 6
Rice paper (wet towel then put the paper on top, flip it over to get the paper moise)
Lettuce then all the noodles, fresh herbs, rice noodle then the duck in then roll
let the rolls rest for 6 minutes before cut to bit size pieces
Strawberry dressing
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Fresh strawberry Cup 0.25
2 Sugar Cup 0.25
3 Balsamic vineger Cup 0.25
4 Olive oil Cup 0.25
5 Salt and Pepper to taste
Serving 6
Smoke Kit
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Sugar Tbsp 2.00
2 Rice Tbsp 2.00
3 Green tea Tbsp 2.00
foil then sugar, rice to cover the sugar. When the sugar start to burn then green tea on top of the burning spot.
Duck in and smoke for another 12-15 minutesfor rare to medium rare, 18 minutes for medium and 25-30 minutes for welldone stage then turn the heat off.
Blackened Sea Bass
Pan seared blackened sea bass on long bean salad, balsamic turmeric dressing
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Sea bass filet Gram 150.0
2 Long bean Gram 70.0
3 Chopped coconut Gram 10.0
4 Turmeric oil
5 Balsamic reduction
6 Blackened spice Portion 1.0
7 Cooking oil
8 Salt and pepper to taste
9 Sugar and lime juice to taste
Serving 1
Blanch the long bean and let cool down to room temperature, cut 1cm long. Put in a mixing bowl, add chopped coconut, sugar, lime juice, s & p to taste
Balsamic vinegar in a frying pan, reduce to syrup stage with very low heat.
Chopped fresh turmeric in a frying pan, add veg oil. Cook with low heat about 8 minutes then turn fire off
Pan roast the fish: Coated spice in one side of the filet. In a pan add oil in when you see smoke comes up then put the fish in. cook hight heat for about 5 minutes then flip it over. Reduce heat and cook for another 5 minutes or until you see the top of the filet moise take out of the pan and put on top the long bean salad with balsamic reduction and turmeric oil.
Blackened Spice
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Chili flake Tbsp 1.00
2 Salt Tbsp 1.00
3 Mustard seed Tbsp 1.00
4 Coriander seed Tbsp 1.00
5 Pepper corn Tbsp 1.00
6 Fennel seed Tbsp 1.00
Serving 3
Roast coriander seed, fennel seed till you see smoke come up then add mustard seed. Then chili flake, s & p in
in a spice grinder blend the mixture (not too fine)
Mango Crème Brulee
SN INGREDIENTS UNIT OF QUANTITY
MEASURE
1 Egg yolk pc 5.00
2 Whipping cream Cup 1.00
3 Coconut cream Cup 0.25
4 Sugar Cup 0.25
5 Vanilla assence Tsp 0.25
6 Malibu Ml 32.00
7 Mango puree Tbsp 2.00
Serving 5
in a mixing bowl, egg yolk, sugar mix well
another bowl add cream, coconut milk, vanilla, malibu
mix the two bowl together mix well then pour in to cream brulee cup. Remember to tap to break all the boulble.
put the cream brulee in a half pan, pour in water till half way of the cups, cover with tin foil, banmarie in the oven at 150 degree for 40 minutes (after 20 minutes make some hole on the foil to release the wet steam)
Do not hesitate to contact me at anytime for further assistance
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