Wet dishes

Recip Recipe Name: Korean Fried Chicken(KFC) - Yangnyeom Chikin

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 30 minutes
Cooking Time: 30 minutes
Yield: 6 serves
Quantity Ingredients
Qty Vegetable oil for deep-frying
2 kg Chicken pieces
CHILLI SAUCE
65 g Gochujang
40 ml Soy sauce
40 ml Rice vinegar
20 ml Honey
10 g Sesame oil
15 g Ginger grated
5g Garlic clove( chopped)
BATTER
115 g Plain flour
40 g Cornflour
1 Egg white beaten
qty Spring onion sliced to serve

Method
Preparation Steps
1. For chilli sauce, combine ingredients in a large bowl, season to taste
with freshly ground pepper and set aside.
2. For batter, whisk flours, eggwhite and 170ml cold water in bowl.
Season to taste and set aside.
3. 3. Cut chicken wings into 3 at the joints. Discard wing tips.
Cooking Steps
1. Preheat oil in a deep-sided saucepan to 140°C. Dip chicken pieces in
batter and deepfry in batches, turning occasionally until light golden
(5-6 minutes). Drain on absorbent paper until cooled slightly (10-15
minutes).
2. Deep-fry chicken again at 180°C., in batches, until crisp and deep
golden (6–8 minutes), drain on absorbent paper, then add to sauce,
toss to coat and serve hot topped with spring onion, with daikon
kimchi to the side.

Plating Steps
 Recip Recipe Name: Chinese Leaf Kimchi (Baechu)
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 20 minutes
Cooking Time: 24 hours
Yield:
Quantity Ingredients
2000 g Chinese cabbage, shredded
200 g Sea salt
KIMCHI PASTE
150 g Gochugaru, Korean chilli powder
300 g Finely chopped leek
30 g Minced garlic
8g Finely grated ginger
200 g Fresh daikon, shredded
20 ml Fish sauce
17-34 g Salt
13 g Granulated sugar

Method
Preparation Steps and Cooking Steps
1. Shred the Chinese leaf and place in a large bowl. Salt the Chinese leaf (not
too
meticulously).Pour over water so that the Chinese leaf is covered and place a
plate with
a weight on top, so that the vegetable is completely submerged - leave to
stand for 2
hours or until cabbage stalks have wilted.
2. Drain the water and taste a bit of the Chinese leaf, preferably somewhere
from the
middle. Rinse the kimchi multiple times in cold water and carefully squeeze
the liquid
out of the leaves.
3. Mix together all the ingredients for the kimchi paste.
4. Mix the Chinese leaf and kimchi paste thoroughly. Lift and pat some paste
in between
the leaves.
5. Stir paste through the Chinese leaf and place them together tightly in a
vacuum bag and
seal. Leave to stand at room temperature for 24 hours.
6. Transfer to the fridge. The kimchi is ready after 6−10 days and will last for at
least 2.

Recipe Name: Mutton Sukka

 Recip Key Ingredient: Equipment Needs:
Key Skills:
e/ Card Preparation
60 minutes
Time:
Cooking Time:

Yield:

Quantity Ingredients
MARINADE
25 g Garlic peel
15 g Ginger
3g Fennel seeds
100 g Peeled shallots
60 g Green chilli, sliced
125 ml Water
SUKKA
500 g Mutton
240 g Onion
60 g Tomato sliced
2g Cinnamon
6g Green cardamom
3g Chopped curry leaves
6g Coriander powder
3g Garam masala powder
2g Salt
1g Black pepper
750 ml Water
60 g Green chilli sliced
4 Clove
1 Star anise
5g Red chilli powder
3g Ground cumin
3g Ground turmeric
30 ml Sunflower oil
Method
Preparation Steps and cooking steps
1. Remove the fat from the mutton and dice into 2.5cm cubes.
Marinade
2. Soak the mutton chunks in some lukewarm water with a pinch of turmeric
and salt. Then drain the excess water. In the meantime, mix all the whole
spices and grind them together in a blender. Marinate the mutton pieces in
this for 1 to 1.5 hours.
Sukka
3. Put a pan on medium flame and add water, once the water starts boiling.
Add the marinated mutton pieces and boil until half-cooked. Add red chilli
powder, coriander
powder, cumin powder, garam masala powder and salt.
4. Cook till the mutton pieces are tender and water has almost evaporated.
Keep aside.
Heat oil in a different pan. Fry the dal until golden. Add cinnamon, cardamom,
cloves
and star anise. Fry for a minute or two.
5. Add the onions and green chillies. Fry until onions are golden brown. Add
 the tomatoes
and curry leaves. Cook for another 2 minutes and add the mutton pieces.
6. Now add pepper powder and increase flame to high. Cook until oil starts to
separate
and the mixture becomes dry. Transfer it to a serving dish and serve hot with
rice or roti.
Plating Steps

Recip Recipe Name: Basmati Rice

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
200 g Basmati rice
500 ml Water
30 g Butter
10 g salt

Method
Preparation Steps and cooking steps
1. Place the rice in a chinois place under running water. Using your hands,
gently swish the grains to release any excess starch. Continue until the water
runs almost clear. Carefully drain off the water.
2. In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the
pot with a tight fitting lid, then turn the heat down to a simmer and cook for
15-20 minutes, until all of the water is absorbed and the rice is tender. If the
 rice is still too firm, add a few more tablespoons of water and continue
cooking for a few minutes more. Remove the pan from the heat and allow it to
sit covered for 5 minutes. Fluff the rice with a fork and serve.
Plating Steps

Recip Recipe Name: Japchae

Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
40 ml Sesame oil
100 ml Vegetable oil
120 g Onion thinly sliced
10 g Ginger finely grated
10 g Garlic cloves finely grated
 600 g Chinese cabbage
100 g Black funji sliced
100 g Shiitake mushrooms sliced
500 g Deng myun
250 g Beef filet
125 ml Soy sauce
Method
Preparation Steps
1. Cook noodles in a large saucepan of boiling water until tender (2-4
minutes). Drain and set aside.
2. Heat 20ml oil in a wok over high heat, add onion and stir-fry until tender (2-
3 minutes), remove from wok and set aside. Add another 20ml oil to wok, add
ginger, garlic, cabbage and mushrooms and stir-fry until tender (2-3 minutes),
remove from wok and set aside. Heat 40ml oil in wok, add beef and stir-fry
until golden (2-3 minutes), then add soy sauce, Shaoxing wine, malt syrup,
sugar and sesame oil and stir-fry until reduced by half (3-5 minutes). Add
reserved ingredients back to wok, season to taste with freshly ground pepper
and keep warm.
3. Meanwhile, heat remaining oil in a frying pan over high heat. Season egg to
taste and add to pan, swirling to coat base, then cook until golden (1-2
minutes). Turn and cook for another minute, then transfer to a chopping
board. Roll up into a log and slice into thin ribbons. Scatter over hot noodles
and serve with sesame salt to the side.

Plating Steps
 Recip Recipe Name: Sundried tomato pesto
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time: 10 minutes
Cooking Time:
Yield:
Quantity Ingredients
80 g Sundried tomatoes
45 g Unsalted roasted peanuts
10 g Garlic cloves chopped
125 ml Olive oil
35 g Finely grated parmesan cheese

Method
Preparation Steps
1. Process tomato, peanuts and garlic, scraping down sides occasionally, until
almost smooth.
2. With motor running, add oil in a slow, steady stream. Process to combine.
3. Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to
combine.

Plating Steps
 Recip Recipe Name: Basil pesto
Key Ingredient: Equipment Needs:
e/ Card Key Skills:
Preparation
Time:
Cooking Time:
Yield:
Quantity Ingredients
30 g Basil leaves
25 g Parmesan, finely grated
40 g Toasted pine nuts
5g Garlic cloves chopped
60 ml Olive oil

Method
Preparation Steps
1. To make the basil pesto, process the basil, pine nuts and garlic in a food
processor until finely chopped.
2. With motor running, add oil in a slow, steady stream. Process to combine.
3. Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to
combine.

Plating Steps