Asian Cuisine

Recipe Title Pork Toast

Category Amuse Bouche

Yield 4 portions

Quantity Ingredients Remarks

5 pcs White Toast remove crust, cut into 4

1 tbsp Cooking Oil

10 gr Coriander chopped

10 gr Garlic sliced

as needed Salt

pinch White Pepper Powder

180 gr Minced Pork

2 tsp Soy Sauce

pinch Sugar beaten

30 gr Egg toasted

1 tbsp White and Black Sesame Seed

Garnish:

10 gr Coriander

10 gr Red Chili

Method:

1. Preheat the oven to 160°C.

2.Brush one side of the bread lightly with the oil. Place the pieces on a baking sheet, oiled side down.

3. Make the pork mixture: In a mortar and pestle, pound together ccoriander, garlic, salt and white pepper
into a fine paste. Add the pork, soy sauce, sugar and the egg and mix well.

4. Spread about 1 teaspoon of the pork mixture on each piece of toast (on the unoiled side) into a circular
shape.

5. Brush the top of each toast lightly with oil.

6. Sprinkle toasted white sesame seeds on top and pat them down with your fingers to secure them onto the
pork.

7. Bake for 8-10 minutes until the pork is fully cooked.

8. Put the toast under salamander to have a nice brown color on the top.

9. Let cool slightly and garnish with coriander and chili.

Asian Cuisine

Recipe Title Tom Yum

Category Appetizer

Yield 4 portions

Quantity Ingredients Remarks

Recipe Tom Yum Paste See recipe

4 pcs Lemongrass bruised, 2 for skewer

2 pc Lime Leaf

2 pc Coriander Root

600 ml Prawn Stock

300 gr Prawn (2 skewered with lemongrass) peeled, deveined

80 gr Oyster Mushroom

40 gr Straw Mushroom

2 pc Tomato wedges

6 pc Lime wedges, juice

3 tsp Fish Sauce

as needed Coriander Leaf garnish

Method:

1. In a pot, heat the paste, lime leaf, lemongrass, and coriander root.

2. Add the stock and let the soup boils. Add the prawn (together with the skewered prawns) and let the prawn
cooked. Remove the prawn once they are cooked.

3. Add mushrooms and tomato to the soup. Finish with lime juice and fish sauce to taste. Return the prawn
back to the pot

4. Pour into a bowl and garnish with lime wedge and coriander leaf.
Asian Cuisine

Recipe Title Tom Yum Paste

Category Appetizer

Yield 4 portions

Quantity Ingredients Remarks

Tom Yum Paste :

35 gr Shallot slice

20 gr Onion slice

5 gr Garlic slice

3 gr Dry Red Chili slice, soak overnight, drain

25 gr Big Red Chili slice

15 gr Galangal slice

5 gr Dried Shrimp soak overnight, drain

5 gr Coriander Root slice

10 ml Cooking Oil

3 gr Lime Leaves

25 gr Tomato roughly chop

1 tsp Salt

200 gr Water

Method:

1. Toast in a pan all the Tom Yum Paste ingredients until light brown and fragrant.

2. Add the salad oil and cook for about 5 minutes. Stir tomato and lime leaves. Cook for another 5 minutes.

3. Pour in water and let boil for about 7 minutes.

4. Blend into paste and cool down on ice bath for further storage usage.
Asian Cuisine

Recipe Title Thai Green Curry

Category Main Course

Yield 4 portions

Quantity Ingredients Remarks

as needed Cooking Oil

Recipe Green Curry Paste see recipe

500 ml Coconut Milk

500 gr Chicken Leg Fillet cubed

4 pcs Lime Leaves

200 gr Thai Eggplant

30 gr Pea Eggplant

30 gr Thai Basil

30 gr Big Red Chili seeded, sliced

40gr Big Green Chili seeded, sliced

50 ml Fish Sauce

50 gr Palm sugar shaved

Method:

1. In a saucepan, saute the green curry paste lightly, add 100 ml coconut milk. Stir until well blended and a
thin coat of oil appears on the surface.

2. Add the chicken and lime leaf, continue cooking over medium heat for 5 minutes, stirring constantly.

3. Stir in remaining coconut milk and both eggplant. Cook until the eggplants are tender, but not overly
cooked.

4. Stir in basil and chilies, adjust seasoning with fish sauce and palm sugar to your taste. Serve hot with
steamed rice.
Asian Cuisine
Recipe Title Green Curry Paste

Category Main Course

Yield 4 portions

Quantity Ingredients Remarks

Blended Green Paste:

1 tbsp Cooking Oil

50 gr Green Chili sliced

15 gr Coriander Leaf sliced

1 pc Lime Leaf

1 gr Lime Zest

pinch Salt

pinch Pepper

Green Paste:

50 gr Shallot

30 gr Garlic

4 gr Ginger

5 gr Galangal

1 pc Lemongrass

6 gr Coriander Root

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

as needed Cooking Oil

Method:

Blended Green Paste:

1. Blend all ingredients using a blender and keep in the chiller to make sure the color remain green.

Green Paste:

1. Heat oil and saute all ingredients until fragrant.

2. Process ingredients in the blender to form a smooth fine paste.

3. Transfer the paste back to the pan and cook with the blended green paste and stir occasionally.
Asian Cuisine

Recipe Title Steamed Rice

Category Main Course

Yield 4 portions

Quantity Ingredients Remarks

500 gr Jasmine Rice

600 ml Water

Method:

1. Preheat steamer to 100 degree Celcius.

2. Wash the rice under running water. Drain completely.

3. Put the rice into a GN Pan along with the water.

4. Cover with foil and steamed for 30 minutes.

Asian Cuisine

Recipe Title Mango Sticky Rice

Category Dessert

Yield 4 portions

Quantity Ingredients Remarks

225 ml Coconut Cream

135 ml Water

pinch Salt

300 gr White Sticky Rice Soaked overnight

50 gr Sugar

Toppings:

200 ml Coconut Milk

pinch Salt

2 pc Mango Peeled, sliced

50 gr Peeled Mung Beans Toasted

Method:

1. Place the rice in a bowl and put under running water to wash until the starch are removed.

2. Soak the rice in clean water for at least 6 hours; steam rice and water for 20 minutes and transfer to a mixing
bowl and set aside.

3. In a saucepan, bring the 160gr coconut cream, salt, and sugar to boil.

4. Gradually pour the coconut cream into the rice while stirring; cover and steam again for another 20 min-
utes or until the rice are cooked.

5. Topping: In a saucepan, bring the coconut cream and salt to simmer; turn off the heat and set aside.
you can add waxl it the sauce is too thick

6. Serve the sticky rice on the plate, top it with the mango and mung beans, and serve with the coconut milk
on the side.