Recipe
Egg Drop, Tofu, Crab Meat Soup
By: Chef Sam and Chef Forest PORTION 4 persons INGREDIENTS Tofu (diced) ------- 0.8pcs Crab Meat ------- 80g Hon-shimeji mushroom ------- 80g Carrot (diced/poached) ------- 80g Green Pea (poached) -------...
Egg Drop, Tofu, Crab Meat Soup
By: Chef Sam and Chef Forest PORTION 4 persons INGREDIENTS Tofu (diced) ------- 0.8pcs Crab Meat ------- 80g Hon-shimeji mushroom ------- 80g Carrot (diced/poached) ------- 80g Green Pea (poached) -------...
Warmed coated sweet yam in young coconut
By: Chef Sam & Chef Forest SERVING SIZE 5 Pax INGREDIENTS: Yam , peeled, cut cube ------ 200g Young coconut juice mix with water ------ 500ml Coconut cream ------ 200ml...
Warmed coated sweet yam in young coconut
By: Chef Sam & Chef Forest SERVING SIZE 5 Pax INGREDIENTS: Yam , peeled, cut cube ------ 200g Young coconut juice mix with water ------ 500ml Coconut cream ------ 200ml...
Tomato Chicken Stew
By Chef Titus INGREDIENTS Boneless CHicken Thigh ------ 3pcs Chopped Onions ------ 1cup Garlic Chopped ------ 4 cloves Cream ------ 200ml Fresh Basil ------ 1 Sprig Canned Tomatoes ------ 400g...
Tomato Chicken Stew
By Chef Titus INGREDIENTS Boneless CHicken Thigh ------ 3pcs Chopped Onions ------ 1cup Garlic Chopped ------ 4 cloves Cream ------ 200ml Fresh Basil ------ 1 Sprig Canned Tomatoes ------ 400g...
WARM CHICKEN SALAD
DIRECTIONS Place the chicken on a Corelle plate and drizzle some salt, ginger juice and sesame oil on the chicken. Steam the chicken till soft and cook. Cut the chicken...
WARM CHICKEN SALAD
DIRECTIONS Place the chicken on a Corelle plate and drizzle some salt, ginger juice and sesame oil on the chicken. Steam the chicken till soft and cook. Cut the chicken...
TARO SAGO
DIRECTIONS Peel and cut the Taro into small pieces. Set aside condensed milk, coconut milk and rock sugar. Using World Kitchen Smart Pot with the “Slow Cook” mode, pour 1...
TARO SAGO
DIRECTIONS Peel and cut the Taro into small pieces. Set aside condensed milk, coconut milk and rock sugar. Using World Kitchen Smart Pot with the “Slow Cook” mode, pour 1...
SEAFOOD HOTPOT
DIRECTIONS Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards. Cut squids into rings. Heat oil in a 26cm Pyrex...
SEAFOOD HOTPOT
DIRECTIONS Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards. Cut squids into rings. Heat oil in a 26cm Pyrex...