Tossed Lobster Pasta
Ingredients
7gr Tomato Paste
13gr Lobster Base
20ml Olive Oil
10gr Mince Garlic
200gr Cooked Pasta
100gr Blanched Seafood
Instructions
1. Mix Lobster Base with tomato paste.
2. On a frying pan,heat up olive oil and add in mince garlic.
3. Add in the paste mixture, follow by the cooked pasta.
4. Serve with seafood.
Grilled Fish in Creamy Mushroom Sauce
Ingredients
500gr Water
15gr Mushroom Base
50gr Cream Soup Mix
50ml Cooking Oil
500gr Fish Fillet
Instructions
1. Bring water to boil.
2. Add in Mushroom Base and Cream Soup Mix.
3. Whisk evenly till fully dissolve.
4. On a frying pan,heat up olive oil and grill fish till cooked.
5. Pour creamy mushroom sauce over fish and serve.
Creamy Mushroom Pasta
Ingredients
1L Water
30gr Mushroom Base
100gr Cream Soup Mix
20ml Olive Oil
10gr Garlic Minced
150gr Pasta Cooked
50gr Mushroom Saute
Instructions
1. Bring water to boil.
2. Add in Mushroom Base and Cream Soup Mix.
3. Whisk evenly till fully dissolve.
4. On a frying pan,heat up olive oil and saute minced garlic.
5. Add in the cooked pasta and creamy mushroom sauce.
6. Allow pasta to simmer slightly.
7. Serve with saute mushroom.
Seafood Porridge
Ingredients
100gr Rice
500ml Water
10gr Clam Base
80gr Prawn
50gr Fish Slice
50gr Clam
Instructions
1. Dissolve Clam Base in water, pour it over washed rice and cook porridge.
2. Add in the prawn, fish, and clam 10 minutes before the porridge is cooked.
Traditional Beef Stew
Ingredients
400ml Water
55gr Demi-Glace Base
400gr Beef Cube
150gr Carrot
150gr Onion
150gr Bell Pepper (mix color)
Instructions
1. Dissolve Demi-Glace Base in water.
2. Rough cut carrot, onion, and bell pepper.
3. Add in beef cube and all vegetable.
4. Simmer over low heat for 1 hour uncovered.
Garlic Infused Mash Potato
Ingredients
100ml Water
400gr Mash Potato Powder
10gr Garlic Base
100ml Water
16gr Demi-Glace Base
Instructions
1. Dissolve Mash Potato Powder in 100ml of hot water.
2. Add in the Garlic Base and whisk evenly.
3. Dissolve Demi-Glace Base in 100ml of water.
4. Plate and serve.
Seasoned Butter Rice
Ingredients
60gr Butter Unsalted
60gr Onion
500gr Rice
750gr Water
30gr Chicken Base
Instructions
1. Melt butter over low heat and sweat diced onion slightly.
2. Add in the washed and drained rice and sweat slightly.
3. Transfer the rice and onion into the rice cooker.
4. Dissolve Chicken Base in water.
5. Transfer the solution into the rice cooker.
6. Steam rice to perfection.
Cream of Garlic
Ingredients
1L Water
30gr Garlic Base
100gr Cream Soup Mix
Instructions
1. Bring water to boil.
2. Add in Garlic Base and Cream Soup Mix.
3. Whisk evenly till fully dissolve.
4. Plate, garnish, and serve.
Cheesy Mushroom Baked Rice
Ingredients
50gr Rice
75ml Water
200ml Water
6gr Mushroom Base
20gr Cream Soup Mix
50gr Cheese
20gr Sliced Mushroom
Instructions
1. Cook rice with 75ml water.
2. Bring 200ml water to boil.
3. Add in Mushroom Base and Cream Soup Mix.
4. Whisk evenly till fully dissolve.
5. Lay cooked rice in a baking dish.
6. Pour a layer of mushroom sauce over rice.
7. Sprinkle slice mushroom over sauce.
8. Sprinkle cheese on top.
9. Bake till cheese melted.
Marinated Meatball with Classic Demi Glace Sauce
Ingredients
300gr Minced Beef
30gr Onion
30gr Breadcrumb
3gr Parsley
30gr Au Jus Base
30ml Water
100ml Water
15gr Demi Glace Base
10ml Cream (for color)
Instructions
1. Dissolve Au Jus Base with 30ml water.
2. Mix au jus solution with minced beef, diced onion, chopped parsley, and breadcrumb evenly. Marinate for 2 hour (or longer).
3. Roll into shape of ball.
4. Baked to perfection.
5. Dissolve Demi Glace Base with 100ml water.
6. Bring to boil and adjust color with cream.
7. Plate, pour sauce over, garnish, and serve.
Garlic Baked Chicken with Traditional Chicken Rice
Ingredients
1kg Chicken Wing
30gr Garlic Base
30gr Water
500gr Rice
75gr Chicken Rice Base
750ml Water
Instructions
1. Dissolve Garlic Base with 30ml of water.
2. Rub solution evenly over chicken wing.
3. Allow chicken wing to marinate for 2 hours (or longer).
4. Wash rice and transfer it into the rice cooker.
5. Dissolve Chicken Rice Base with 750ml of water.
6. Transfer solution into the rice cooker.
7. Steam rice to perfection.
8. Bake chicken wing to perfection.
9. Plate, garnish, and serve.
