Name :

Yield :
Portion Size :
Description :

No Ingredients

1 Romaine lettuce
2 Iceberg lettuce
3 Hardboiled egg, quartered
4 Black olives, slices
5 Chicken breast boneless, marinated, grilled, diced
6 Croutons

Cesar's Dressing
1 Mayonnaise
2 Grated parmesan cheese
3 Anchovy, chopped
4 Worchester shire sauce
5 Salt
6 Pepper

Method :
1. Clean all lettuces, then cut into sections as needed, then soak in cold salt water. Then drained off the
2. Place all the lettuces in a large mixing bowl, then mix slowly with Cesar's dressing slightly. Seasoned
cheese, salt and pepper.
3. 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 Unit Qty

e gram 800
gram 300
g, quartered pcs 10
lices gram 30
boneless, marinated, grilled, diced gram 300
gram 200

ng
ml 1,000
gram 10
gram 20
tsp 2
tsp 1/2
tsp 1/4

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 Avocado, cleaned and diced

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

Cocktail Dressing
1 Mayonnaise
2 Tomato ketchup
3 Brandy / cognac
4 Lemon, squeezed
5 Salt
6 Pepper

Method :
1. 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
2. Arrange thinly sliced iceberg lettuce in cocktail glass / appetizer plate, then top with diced avocado a
3. Garnish with sliced green stuffed olives and brunnoised tomatoes, then drizzle the cocktail dressing o
4. Add chopped parsley to add more colour as garnish on top.
5. Place the cocktail salad in the refrigerator, pull out just before service time.
 Avocado Shrimp Cocktail Salad
10 portions
80-90 grams each

Ingredients Unit

ned and diced gram

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

sing
ml
p ml
c tbsp
ed tbsp
tsp
tsp

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.
Qty

300
600
300
30
50

1,000
200
3
1
1/4
1/8
Name :
Yield :
Portion Size :
Description :

No Ingredients

1 Snapper fish fillet, fingers cut / jardiniere cuts

2 Cheddar cheese, jardiniere cuts
3 White cabbage, thinly sliced / thinly shredded
4 Red cabbage, thinly sliced / thinly shredded
5 Carrot, fine julienne / grated
6 Turnips, fine julienne / grated
7 Mayonnaise
8 Sugar
9 Salt
10 Pepper

Frying Batter
1 Flour / hard flour
2 Egg whites, beated until pluffy
3 Cold water
4 Baking powder
5 Paprika powder

Method :
1. Make a good frying batter, then set aside in the refrigerator.
2. Make coleslaw, by combining cabbages, carrot, turnip and mayonnaise, then seasoned with sugar, sa
3. Then deep fry snapper and cheddar cheese one by one until golden brown. And after arrange nicely o
4. On the plate, arrange lettuce as an underline, then fried cheese and snapper fingers, accompanied wit
5. 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 gram 1,000

e, jardiniere cuts gram 1,000
, thinly sliced / thinly shredded gram 200
hinly sliced / thinly shredded gram 200
ienne / grated gram 50
ulienne / grated gram 100
ml 100
tbsp 6
tsp 1
tsp 1/4

ur gram 1,000
ated until pluffy pcs 6
ml 500
r tsp 1
r tsp 1/2

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 : Cream of Mushroom Soup
Yield : 20 portion
Portion Size : 80-90 ml each
Description :

No Ingredients

1 Champignon mushrooms, sliced

2 Shitake mushrooms, sliced
3 Garlic, chopped
4 Onion, finely chopped
5 Shallot, finely chopped
6 Chicken stock
7 Water
8 Roux
9 Cooking cream
10 Croutons

Method :
1. 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.
3. Saute mushrooms until cooked and tender, then add chicken stock. Thicken with roux as needed.
4. 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 100
gram 100
cloves 5
pc 1/2
cloves 5
ml 2,000
ml 1,000
as needed
ml 300
as needed

sauce pan. Saute using butter,

with roux as needed.

der until smooth. Bring back to stock pot,
Name : Clear Vegetable Soup and Beef Sausages
Yield : 20 portion
Portion Size : 80-90 ml each
Description :

No Ingredients

1 Chicken stock
2 Water
3 Potato, peel, diced
4 Carrot, peel, diced
5 Celery stick, finely brunnoised
6 String beans, jardiniere
7 Beef sausages, sliced
8 Croutons
9 Parmesan cheese, grated
10 Parsley, chopped
11 Onion, finely chopped
12 Garlic, finely chopped
13 Shallot, finely chopped
14 Salt
15 Pepper

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

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

ter and chicken stock.

re serving time.
Name :
Yield :
Portion Size :
Description :

No Ingredients

1 Onion, finely chopped

2 Shallot, finely chopped
3 Garlic, finely chopped
4 Fennel, thinly sliced
5 Carrot, fine julienned
6 Turmeric, finely chopped
7 Snapper fillet, diced
8 Mussels, cleaned
9 Shrimps, cleaned, peeled
10 Chicken stock
11 Water
12 Salt
13 Pepper
14 Thyme
15 Oregano
16 Basil
17 Bayleaves
18 Croutons

Method :
1. Saute onion, shallot, garlic and fennel with butter in a stock pot, then add chicken stock and water.
2. Blanch fish, mussels and shrimps separately, then put in cups.
3. Prepare stock, then seasoned with salt, peppers and herbs. Just pour in the stock before serving time.
4. Add croutons before serving, could be add chopped parsley for garnish.
 Bouillabaisse Soup
20 portion
80-90 ml each

Ingredients Unit Qty

hopped gram 100

chopped gram 50
hopped gram 50
sliced gram 100
ienned gram 300
y chopped gram 10
diced gram 300
ed gram 200
ed, peeled gram 200
ml 1,000
ml 3,000
tsp 2
tsp 1/2
tsp 1/4
tsp 1/4
tsp 1/4
pcs 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 Whole chicken, cleaned, cut into 6 pieces

2 Thyme
3 Basil
4 Oregano
5 Rosemary
6 Tomato ketchup
7 Salt
8 Pepper

Gravy
1 Brown stock
2 Water
3 Roux

Method :
1. Clean and cut whole chicken evenly, according to the order.
2. Rub all the herbs, salt, pepper and tomato ketchup all around the part of the chicken then set aside fo
3. Place in the baking sheet then roast in the kitchen oven for 1 hour at 120C.
4. Make a good gravy by combining brown stock, and thicken with roux. Bring to boil, strain to excess
5. Serve chicken with gravy.
 Roasted Chicken with Gravy, Sauteed Jardiniere Vegetables and Mashed Potato
8 portion
1 medium part of chicken

Ingredients Unit Qty

, cleaned, cut into 6 pieces pc 2

tsp 1/2
tsp 1/2
tsp 1/2
tsp 1/2
p tbsp 4
tsp 1/2
tsp 1/4

ml 500
ml 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 Ingredients

1 Turnips, cleaned, jardiniered

2 String beans, cleaned, jardiniered
3 Carrots, cleaned, jardiniered
4 Butter, for sauteing
5 Thyme
6 Oregano
7 Bayleaves
8 Basil
9 Salt
10 Pepper
11 Onion, finely chopped
12 Garlic, finely chopped

Method :
1. Clean and cut all vegetables according to the order.
2. Blanch all the vegetables well, not overcooked.
3. Saute all the vegetables with garlic, onion, herbs and butter.
4. Seasoned with salt and pepper.
 Sauteed Jardiniere Vegetables
10 portion
80 gram each

Ingredients Unit Qty

ed, jardiniered gram 300

leaned, jardiniered gram 200
d, jardiniered gram 300
eing
tsp 1/2
tsp 1/4
pcs 3
tsp 1/4
tsp 1
tsp 1/4
hopped gram 100
hopped gram 50

all vegetables according to the order.

vegetables well, not overcooked.
egetables with garlic, onion, herbs and butter.
salt and pepper.
Name : Mashed Potato
Yield : 10 portion
Portion Size : 60-70 gram each
Description :

No Ingredients Unit

1 Potato, cleaned gram

2 Garlic, finely chopped gram
3 Onion, finely chopped gram
4 Milk ml
5 Nutmeg powder tsp
6 Salt tsp
7 Pepper tsp

Method :
1. Clean and wash all the potatoes with water. And boil it until cooked and tender. Then peel off the ski
2. Mash all the potatoes in a large bowl until smooth.
3. In a medium deep sauce pan, saute onion and garlic with butter, then add mashed potato.
4. 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 Beef sirloin, cleaned, trimmed off the fat, cut into 10 slices
2 Salad oil
3 Thyme
4 Basil
5 Oregano
6 Salt
7 Pepper

Mushrooms Sc
1 Brown stock
2 Onion, finely chopped
3 Shallot, finely chopped
4 Garlic, finely chopped
5 Red wine
6 Champignon mushrooms, sliced
7 Shitake mushrooms, sliced
8 Thyme
9 Salt and pepper, to taste

Method :
1. 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.
2. Saute onion, garlic and shallot in a medium sauce pan, add mushrooms and red wine. Saute until mu
3. Pour in brown stock, and seasoned with thyme, salt and pepper.
4. Thicken with roux as needed.
 Grilled Beef Sirloin with Mushrooms Sc, Cheesy Cauliflower and French Fried Potato
10 portion
80-90 gram each

Ingredients Unit

eaned, trimmed off the fat, cut into 10 slices gram

ml
tsp
tsp
tsp
tsp
tsp

c
ml
hopped gram
chopped gram
hopped gram
ml
mushrooms, sliced gram
ooms, sliced 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 : Cheesy Cauliflower
Yield : 10 portion
Portion Size : 60-70 gram each
Description :

No Ingredients

1 Cauliflowers, cut into florets, blanched

2 Onion, thinly sliced
3 Garlic, finely chopped
4 Cheddar cheese, grated
5 Mozzarella cheese, grated
6 Thyme
7 Oregano
8 Basil
9 Bayleaves
10 Salt
11 Pepper

Method :
1. 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.
2. Cover all the top of cauliflower with grated cheese.
3. Bake in the oven until brown and all the cheese is melt.
4. Serve as the accompaniments for steaks.
 Unit Qty

gram 1,000
gram 100
gram 60
gram 200
gram 200
tsp 1/2
tsp 1/2
tsp 1/2
pcs 5
tsp 1
tsp 1/2

wers. Cooked into perfection, seasoned

Name : French Fried Potato
Yield : 10 portion
Portion Size :
Description :

No Ingredients Unit

1 Potato, peel and cut into jardiniere gram

2 Salt tsp
3 Pepper tsp

Method :
1. 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.
2. 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 Ingredients

1 Snapper fillet @80-90 gram each

2 Thyme
3 Basil
4 Oregano
5 Salad oil
6 Lemon, squeezed
7 Salt
8 Pepper

Method :
1. Clean and cut snapper into fillets.
2. Marinade with salt, pepper, basil, oregano, salad oil and lemon. Set aside for 30 minutes.
3. 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 Qty

pcs 10
tsp 1
tsp 1
tsp 1/2
ml 200
pc 1
tsp 1
tsp 1/2
Name : Sauteed Spaghetti and Julienne Vegetables
Yield : 10 portion
Portion Size : 60-70 gram each
Description :

No Ingredients

1 Spaghetti, blanched, cooked

2 Onion, finely chopped
3 Garlic, finely chopped
4 Carrots, fine julienned
5 Baby pakchoy, halved
6 Butter for sauteing
7 Salt
8 Pepper

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

gram 700
gram 100
gram 60
gram 300
gram 200

tsp 1
tsp 1/2

aghetti, carrots and pakchoy.

Name :
Yield :
Portion Size :
Description :

No Ingredients

1 Chicken stock
2 Kikkoman soy sauce
3 Sake for cooking
4 Onion, finely chopped
5 Garlic, chopped
6 Cornstarch, for thickening as needed
7 Sugar
8 Salt
9 Pepper

Method :
1. Saute garlic and onion with butter, then pour in chicken stock and kikkoman soy sauce.
2. Thicken with cornstarch and seasoned with sugar, salt and pepper.
3. Strain just before serving.
 Teriyaki Sauce
1 liter

Ingredients Unit Qty

ml 1,000
sauce ml 500
ng ml 100
hopped gram 100
d gram 60
thickening as needed
gram 200
tsp 1
tsp 1/2

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