Name

Yield
Portion Size
Description

:
:
:
:

No

Ingredients

1
2
3
4
5
6

Romaine lettuce
Iceberg lettuce
Hardboiled egg, quartered
Black olives, slices
Chicken breast boneless, marinated, grilled, diced
Croutons

1
2
3
4
5
6

Cesar's Dressing
Mayonnaise
Grated parmesan cheese
Anchovy, chopped
Worchester shire sauce
Salt
Pepper

Method
1.
2.
3.

:
Clean all lettuces, then cut into sections as needed, then soak in cold salt water. Then drained off the
Place all the lettuces in a large mixing bowl, then mix slowly with Cesar's dressing slightly. Seasoned
cheese, salt and pepper.
Arrange on the serving plate (appetizer / salad plate) nicely, garnished with black olives and diced gr
breast on top. Add chopped parsley to garnish and croutons.

Grilled Chicken Cesar's Salad

10 portion
80-90 grams each
Romaine lettuce tossed with Cesar's dressing topped with grilled
chicken breast and parmesan cheese
Ingredients

g, quartered
lices
boneless, marinated, grilled, diced

Unit

Qty

gram
gram
pcs
gram
gram
gram

800
300
10
30
300
200

ml
gram
gram
tsp
tsp
tsp

1,000
10
20
2
1/2
1/4

ng

es, then cut into sections as needed, then soak in cold salt water. Then drained off the water.
ttuces in a large mixing bowl, then mix slowly with Cesar's dressing slightly. Seasoned with parmesan

serving plate (appetizer / salad plate) nicely, garnished with black olives and diced grilled chicken
Add chopped parsley to garnish and croutons.

Name
Yield
Portion Size
Description

:
:
:
:

No

Ingredients

1
2
3
4
5

Avocado, cleaned and diced

Shrimp, cleaned, blanched, tail-on
Iceberg lettuce, thinly sliced
Green stuffed olives, sliced
Tomato, cleaned, brunnoised

1
2
3
4
5
6

Cocktail Dressing
Mayonnaise
Tomato ketchup
Brandy / cognac
Lemon, squeezed
Salt
Pepper

Method
1.
2.
3.
4.
5.

:
Clean and peel avocado gently, then cut into dice, squeezed lemon into it, then rest in refrigerator. Th
carefully until cooked about 2 minutes from boiling water. Then soak into cold iced water to keep the
Arrange thinly sliced iceberg lettuce in cocktail glass / appetizer plate, then top with diced avocado a
Garnish with sliced green stuffed olives and brunnoised tomatoes, then drizzle the cocktail dressing o
Add chopped parsley to add more colour as garnish on top.
Place the cocktail salad in the refrigerator, pull out just before service time.

Avocado Shrimp Cocktail Salad

10 portions
80-90 grams each

Ingredients

ned and diced

d, blanched, tail-on
, thinly sliced
olives, sliced
d, brunnoised

Unit
gram
gram
gram
gram
gram

sing

p
c
ed

avocado gently, then cut into dice, squeezed lemon into it, then rest in refrigerator. Then blanch shrimp
cooked about 2 minutes from boiling water. Then soak into cold iced water to keep the freshness's.
sliced iceberg lettuce in cocktail glass / appetizer plate, then top with diced avocado and boiled shrimp.
liced green stuffed olives and brunnoised tomatoes, then drizzle the cocktail dressing on top.
parsley to add more colour as garnish on top.
ail salad in the refrigerator, pull out just before service time.

ml
ml
tbsp
tbsp
tsp
tsp

Qty
300
600
300
30
50

1,000
200
3
1
1/4
1/8

Name
Yield
Portion Size
Description

:
:
:
:

No

Ingredients

1
2
3
4
5
6
7
8
9
10

Snapper fish fillet, fingers cut / jardiniere cuts

Cheddar cheese, jardiniere cuts
White cabbage, thinly sliced / thinly shredded
Red cabbage, thinly sliced / thinly shredded
Carrot, fine julienne / grated
Turnips, fine julienne / grated
Mayonnaise
Sugar
Salt
Pepper

1
2
3
4
5

Frying Batter
Flour / hard flour
Egg whites, beated until pluffy
Cold water
Baking powder
Paprika powder

Method
1.
2.
3.
4.
5.

:
Make a good frying batter, then set aside in the refrigerator.
Make coleslaw, by combining cabbages, carrot, turnip and mayonnaise, then seasoned with sugar, sa
Then deep fry snapper and cheddar cheese one by one until golden brown. And after arrange nicely o
On the plate, arrange lettuce as an underline, then fried cheese and snapper fingers, accompanied wit
Garnish with chopped parsley and quartered lemon.

Fish and Cheese Fritters with Tartar Sc, Coleslaw and Thousand Island Sc
10 portion
80-90 gram
Fried Fish fingers and cheese served with Tartar Sc, Coleslaw and
Thousand Island Sc
Ingredients
Unit

Qty

llet, fingers cut / jardiniere cuts

e, jardiniere cuts
, thinly sliced / thinly shredded
hinly sliced / thinly shredded
ienne / grated
ulienne / grated

gram
gram
gram
gram
gram
gram
ml
tbsp
tsp
tsp

1,000
1,000
200
200
50
100
100
6
1
1/4

ur
ated until pluffy

gram
pcs
ml
tsp
tsp

1,000
6
500
1
1/2

r
r

rying batter, then set aside in the refrigerator.

, by combining cabbages, carrot, turnip and mayonnaise, then seasoned with sugar, salt and pepper.
snapper and cheddar cheese one by one until golden brown. And after arrange nicely on the plate.
rrange lettuce as an underline, then fried cheese and snapper fingers, accompanied with coleslaw.
hopped parsley and quartered lemon.

Name
Yield
Portion Size
Description

:
:
:
:

Cream of Mushroom Soup

20 portion
80-90 ml each

No
1
2
3
4
5
6
7
8
9
10

Method
1.
3.
4.

Ingredients
Champignon mushrooms, sliced
Shitake mushrooms, sliced
Garlic, chopped
Onion, finely chopped
Shallot, finely chopped
Chicken stock
Water
Roux
Cooking cream
Croutons

:
Clean all mushrooms and slice it. Then saute in a deep saute pan or medium sauce pan. Saute using b
with garlic, onion and shallot. Saute until fragrant out, add herbs.
Saute mushrooms until cooked and tender, then add chicken stock. Thicken with roux as needed.
After boiling, turn off the heat and then blend / mashed mushroom with blender until smooth. Bring
and finished with cooking cream, seasoned to taste. Serve it hot with croutons.

Unit

Qty

gram
gram
cloves
pc
cloves
ml
ml

100
100
5
1/2
5
2,000
1,000
as needed
300
as needed

ml

sauce pan. Saute using butter,

with roux as needed.

der until smooth. Bring back to stock pot,

Name
Yield
Portion Size
Description

:
:
:
:

Clear Vegetable Soup and Beef Sausages

20 portion
80-90 ml each

No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

Method
1.
2.
3.
4.

Ingredients
Chicken stock
Water
Potato, peel, diced
Carrot, peel, diced
Celery stick, finely brunnoised
String beans, jardiniere
Beef sausages, sliced
Croutons
Parmesan cheese, grated
Parsley, chopped
Onion, finely chopped
Garlic, finely chopped
Shallot, finely chopped
Salt
Pepper

:
Saute garlic, onion and shallot with butter in a medium stock pot, add water and chicken stock.
Seasoned with salt and pepper.
Blanch vegetables separately, then put in cups. Just pour in hot stock before serving time.
Garnish with parsley, croutons and parmesan cheese.

Unit

Qty

ml
ml
gram
gram
gram
gram
gram

3,000
2,000
300
200
80
100
200
as needed
as needed
as needed
80
40
20
1
1/2

gram
gram
gram
tsp
tsp

ter and chicken stock.

re serving time.

Name
Yield
Portion Size
Description

:
:
:
:

No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Method
1.
2.
3.
4.

Ingredients
Onion, finely chopped
Shallot, finely chopped
Garlic, finely chopped
Fennel, thinly sliced
Carrot, fine julienned
Turmeric, finely chopped
Snapper fillet, diced
Mussels, cleaned
Shrimps, cleaned, peeled
Chicken stock
Water
Salt
Pepper
Thyme
Oregano
Basil
Bayleaves
Croutons

:
Saute onion, shallot, garlic and fennel with butter in a stock pot, then add chicken stock and water.
Blanch fish, mussels and shrimps separately, then put in cups.
Prepare stock, then seasoned with salt, peppers and herbs. Just pour in the stock before serving time.
Add croutons before serving, could be add chopped parsley for garnish.

hopped
chopped
hopped
sliced
ienned
y chopped
diced
ed
ed, peeled

Bouillabaisse Soup
20 portion
80-90 ml each

Ingredients

Unit

Qty

gram
gram
gram
gram
gram
gram
gram
gram
gram
ml
ml
tsp
tsp
tsp
tsp
tsp
pcs

100
50
50
100
300
10
300
200
200
1,000
3,000
2
1/2
1/4
1/4
1/4
6
as needed

hallot, garlic and fennel with butter in a stock pot, then add chicken stock and water.
ussels and shrimps separately, then put in cups.
then seasoned with salt, peppers and herbs. Just pour in the stock before serving time.
before serving, could be add chopped parsley for garnish.

Name
Yield
Portion Size
Description

:
:
:
:

No

Ingredients

1
2
3
4
5
6
7
8

Whole chicken, cleaned, cut into 6 pieces

Thyme
Basil
Oregano
Rosemary
Tomato ketchup
Salt
Pepper

1
2
3

Gravy
Brown stock
Water
Roux

Method
1.
2.
3.
4.
5.

:
Clean and cut whole chicken evenly, according to the order.
Rub all the herbs, salt, pepper and tomato ketchup all around the part of the chicken then set aside fo
Place in the baking sheet then roast in the kitchen oven for 1 hour at 120C.
Make a good gravy by combining brown stock, and thicken with roux. Bring to boil, strain to excess
Serve chicken with gravy.

Roasted Chicken with Gravy, Sauteed Jardiniere Vegetables and Mashed Potato
8 portion
1 medium part of chicken

Ingredients

, cleaned, cut into 6 pieces

Unit
pc
tsp
tsp
tsp
tsp
tbsp
tsp
tsp

ml
ml

Qty
2
1/2
1/2
1/2
1/2
4
1/2
1/4

500
200
as needed

whole chicken evenly, according to the order.

bs, salt, pepper and tomato ketchup all around the part of the chicken then set aside for 30 minutes.
king sheet then roast in the kitchen oven for 1 hour at 120C.
ravy by combining brown stock, and thicken with roux. Bring to boil, strain to excess fat off.
with gravy.

Name
Yield
Portion Size
Description

:
:
:
:

No
1
2
3
4
5
6
7
8
9
10
11
12

Method
1.
2.
3.
4.

Ingredients
Turnips, cleaned, jardiniered
String beans, cleaned, jardiniered
Carrots, cleaned, jardiniered
Butter, for sauteing
Thyme
Oregano
Bayleaves
Basil
Salt
Pepper
Onion, finely chopped
Garlic, finely chopped

:
Clean and cut all vegetables according to the order.
Blanch all the vegetables well, not overcooked.
Saute all the vegetables with garlic, onion, herbs and butter.
Seasoned with salt and pepper.

Sauteed Jardiniere Vegetables

10 portion
80 gram each

Ingredients

ed, jardiniered
leaned, jardiniered
d, jardiniered
eing

hopped
hopped

all vegetables according to the order.

vegetables well, not overcooked.
egetables with garlic, onion, herbs and butter.
salt and pepper.

Unit

Qty

gram
gram
gram

300
200
300

tsp
tsp
pcs
tsp
tsp
tsp
gram
gram

1/2
1/4
3
1/4
1
1/4
100
50

Name
Yield
Portion Size
Description

:
:
:
:

No
1
2
3
4
5
6
7

Method
1.
2.
3.
4.

Mashed Potato
10 portion
60-70 gram each

Ingredients
Potato, cleaned
Garlic, finely chopped
Onion, finely chopped
Milk
Nutmeg powder
Salt
Pepper

Unit
gram
gram
gram
ml
tsp
tsp
tsp

:
Clean and wash all the potatoes with water. And boil it until cooked and tender. Then peel off the ski
Mash all the potatoes in a large bowl until smooth.
In a medium deep sauce pan, saute onion and garlic with butter, then add mashed potato.
Seasoned with salt, pepper and nutmeg powder. Stir it well until smooth.

Qty
800
40
100
300
1/2
1
1/2

r. Then peel off the skin.

hed potato.

Name
Yield
Portion Size
Description

:
:
:
:

No

Ingredients

1
2
3
4
5
6
7

Beef sirloin, cleaned, trimmed off the fat, cut into 10 slices
Salad oil
Thyme
Basil
Oregano
Salt
Pepper

1
2
3
4
5
6
7
8
9

Mushrooms Sc
Brown stock
Onion, finely chopped
Shallot, finely chopped
Garlic, finely chopped
Red wine
Champignon mushrooms, sliced
Shitake mushrooms, sliced
Thyme
Salt and pepper, to taste

Method
1.
2.
3.
4.

:
Clean and trimm all the excess fat in beef sirloin, then cut and slice into 90-100 gram each. Marinade
salad oil and herbs. Set aside for 1 hour. Then grilled into perfection.
Saute onion, garlic and shallot in a medium sauce pan, add mushrooms and red wine. Saute until mu
Pour in brown stock, and seasoned with thyme, salt and pepper.
Thicken with roux as needed.

Grilled Beef Sirloin with Mushrooms Sc, Cheesy Cauliflower and French Fried Potato
10 portion
80-90 gram each

Ingredients

eaned, trimmed off the fat, cut into 10 slices

Unit
gram
ml
tsp
tsp
tsp
tsp
tsp

hopped
chopped
hopped

mushrooms, sliced
ooms, sliced

ml
gram
gram
gram
ml
gram
gram
tsp

r, to taste

m all the excess fat in beef sirloin, then cut and slice into 90-100 gram each. Marinade with salt, pepper,
erbs. Set aside for 1 hour. Then grilled into perfection.
arlic and shallot in a medium sauce pan, add mushrooms and red wine. Saute until mushrooms are tender.
stock, and seasoned with thyme, salt and pepper.
oux as needed.

Qty
1,000
200
1/2
1/2
1/2
1
1/2

1,000
80
80
50
200
100
80
1

Name
Yield
Portion Size
Description
No
1
2
3
4
5
6
7
8
9
10
11

Method
1.
2.
3.
4.

:
:
:
:

Cheesy Cauliflower
10 portion
60-70 gram each

Ingredients
Cauliflowers, cut into florets, blanched
Onion, thinly sliced
Garlic, finely chopped
Cheddar cheese, grated
Mozzarella cheese, grated
Thyme
Oregano
Basil
Bayleaves
Salt
Pepper

:
Saute onion and garlic in a medium saute pan, then add blanched cauliflowers. Cooked into perfectio
with salt, pepper and herbs. Then set in a medium baking tray.
Cover all the top of cauliflower with grated cheese.
Bake in the oven until brown and all the cheese is melt.
Serve as the accompaniments for steaks.

Unit
gram
gram
gram
gram
gram
tsp
tsp
tsp
pcs
tsp
tsp

Qty
1,000
100
60
200
200
1/2
1/2
1/2
5
1
1/2

wers. Cooked into perfection, seasoned

Name
Yield
Portion Size
Description
No
1
2
3

Method
1.
2.

:
:
:
:

French Fried Potato

10 portion

Ingredients
Potato, peel and cut into jardiniere
Salt
Pepper

Unit
gram
tsp
tsp

:
Clean and cut potato into jardiniere shape, then steam until cooked. Please be careful, do not steam t
overcooked. Then set aside on the fridge.
Deep fry the potato just before serving time, springkled with salt and pepper.

Qty
1,000
1
1/2

e careful, do not steam the potato

Name
Yield
Portion Size
Description

:
:
:
:

No
1
2
3
4
5
6
7
8

Method
1.
2.
3.

Ingredients
Snapper fillet @80-90 gram each
Thyme
Basil
Oregano
Salad oil
Lemon, squeezed
Salt
Pepper

:
Clean and cut snapper into fillets.
Marinade with salt, pepper, basil, oregano, salad oil and lemon. Set aside for 30 minutes.
Pan fry into perfection in a saute pan, until cooked and keep the moisture inside.

Panfried Snapper with Teriyaki Sc, Sauteed Spaghetti & Julienne Vegetables
10 portion
80-90 gram each

Ingredients

@80-90 gram each

ed

snapper into fillets.

salt, pepper, basil, oregano, salad oil and lemon. Set aside for 30 minutes.
rfection in a saute pan, until cooked and keep the moisture inside.

Unit
pcs
tsp
tsp
tsp
ml
pc
tsp
tsp

Qty
10
1
1
1/2
200
1
1
1/2

Name
Yield
Portion Size
Description

:
:
:
:

Sauteed Spaghetti and Julienne Vegetables

10 portion
60-70 gram each

No
1
2
3
4
5
6
7
8

Method
1.
2.
3.

Ingredients
Spaghetti, blanched, cooked
Onion, finely chopped
Garlic, finely chopped
Carrots, fine julienned
Baby pakchoy, halved
Butter for sauteing
Salt
Pepper

:
Blanch spaghetti carefully until aldente, 3/4 cooked. Set aside.
Saute onion and garlic in a medium saute pan with butter, then add cooked spaghetti, carrots and pak
Seasoned with salt and pepper.

Unit
gram
gram
gram
gram
gram
tsp
tsp

aghetti, carrots and pakchoy.

Qty
700
100
60
300
200
1
1/2

Name
Yield
Portion Size
Description

:
:
:
:

No
1
2
3
4
5
6
7
8
9

Method
1.
2.
3.

Ingredients
Chicken stock
Kikkoman soy sauce
Sake for cooking
Onion, finely chopped
Garlic, chopped
Cornstarch, for thickening as needed
Sugar
Salt
Pepper

:
Saute garlic and onion with butter, then pour in chicken stock and kikkoman soy sauce.
Thicken with cornstarch and seasoned with sugar, salt and pepper.
Strain just before serving.

Teriyaki Sauce
1 liter

Ingredients

sauce
ng
hopped
d
thickening as needed

d onion with butter, then pour in chicken stock and kikkoman soy sauce.
ornstarch and seasoned with sugar, salt and pepper.
ore serving.

Unit

Qty

ml
ml
ml
gram
gram

1,000
500
100
100
60

gram
tsp
tsp

200
1
1/2