Ginger Fruit

Ingredients:-                                             Servings:- 12 pax

Seasonal Fruits (diced)                   8 cups
Ginger ale                                      1-1/2 cups
Lemon juice                                   3 tbsp
Vanilla Ice cream                           1 cup

Garnish:
Almond Flakes
Fresh Mint leaves (shredded)

Methods:-
- Pour the ginger ale and lemon juice on a large bowl and mix it properly.
- Place diced fruits in a large serving bowl. Pour the syrup of ginger ale and lemon juice over fruit or pour fruit over the syrup. Toss gently to coat all fruit with syrup.Cover and chill.
- While serving, place a layer of vanilla ice cream on a bowl and then syrup coated fruits over the ice cream.   - Make two to three layers of ice cream and fruits and garnish with the almond flakes and fresh shredded mint leaves on the top.

Nasi Goreng

Ingredients:-                                           Serves: 4 pax


Oil                                  6/8 tbsp
Onion sliced                   1 no.
Garlic clove                    2 no.
(Crushed)

Fresh Chilli                     2 no.
(Deseeded and shredded)

Cooked rice                   225g
Pork fillet and chicken(chopped)    175g
Shrimp (Fried)              100g
Eggs (shredded)           1 no.
Light soy sauce/ Fish Sauce   as needed
Salt/Pepper                 to taste

Garnish: Spring onion/ prawn crackers/ roasted peanuts

Methods:-
- Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate.
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a  omelette. Do not let omelette to get brown color. Set aside and cut it into shredded style.
- Deep fry the shrimp and prawn crackers and set aside.
- Heat remaining oil in wok over high heat. Add sliced onion, garlic, fresh chilli. Stir-fry for 1 minute or until aromatic. Add pork and chicken. Stir-fry for 1 to 2 minutes or until sealed. Add rice, light soy sauce, fish sauce , green onions. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through shredded omelette.
- While plating mix the shrimp with the rice mixture and serve.
- Serve nasi goreng onto serving plates top with diamond cut spring onion and roasted grounded peanuts and accompanied by prawn crackers and tomato ketchup.

Gado Gado (cooked salad with Peanut sauce)

Ingredients:-                                                      Serves: 4 pax

Salad:

Chinese Cabbage (Shredded, blanched)       250g
Carrots (Matchstick cut, blanched)         4 no.s
Beansprouts                                225g
Cucumber (Matchstick cut, blanched)        1/2 no.
Celery stick (Matchstick cut, blanched)    4 no.s


Peanut Sauce:
Oil
Onion, Ginger/Galangal, Garlic (Fine Chopped)
Cumin powder
Chilli powder
Salted peanuts grounded
Peanut butter
Coconut Milk
Brown sugar
Salt

Garnish:
Fried Onion/Salted Peanut/ Sliced fresh chilli

Methods:-
- To make peanut sauce, In a wok or frying pan over high heat. Stir–fry peanuts over the salt until light golden brown, pound or process peanuts until finely ground, about 4 minutes.
- Process garlic, salted and grounded peanuts, peanut butter, a half part of coconut milk, chilli powder, brown sugar in a food processor or blender. Blend it properly.
- In a sauce pot, heat the oil; fry the onion and ginger and combine processed mixture with the rest of coconut milk, adjust the cumin powder and salt on the pot, stir and turn the heat at low-medium. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat. Try the sauce before remove from the heat, so you can add salt or sugar to match your taste buds.
- For salad, cut the cabbage, carrot, cucumber, celery sticks and blanch it. Set aside for cooling.
-While serving, place the cabbage, carrot, cucumber, celery sticks and beansprouts on the edge of the plate and peanut sauce in the middle and garnish the Gado Gado salad with fried onion/salted peanut/sliced fresh chilli.

Sticky Rice with Mango

Ingredients:-                                                 Serves: 4 pax

Sticky rice              115 gm
Coconut milk             175 ml
Sugar                      4 tbsp
Salt                     a pinch
Mango (ripe)             2 no.s

Garnish: lime rind

Methods:-
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil and stir over low heat until dissolved. Set aside.
- When the rice is done cool it for sometime and bring the mixture of coconut milk to the medium heat. Add the cooled sticky rice in it. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Place the sticky rice on a serving dish. Arrange the mangoes and garnish rice with lime rind. 

Pad Thai (mixed)

Ingredients:-                                                    Serves 6 pax


Oil                                                  1/4 cup
Shallots/Onion (sliced)                     3
Radish (Julienned)                           1 large
Tofu (diced)                                    150 gm
Rice stick noddle                             1 pack/12 ounce
Water                                              a little
Pad thai stir-fry sauce                      2 tbsp
Eggs (scrambled)                            4 no.s
Bakti fish (sliced)                            1 pound
Chives/Spring Onion                       2
Beans sprouts                                 2 cups
Salt                                                 tt

Garnish:
Fresh chives
Fresh Lime
Fresh bean sprouts
Roasted peanuts

Methods:-
- On boiling water pour the rice stick noddle and boil it for about 3/4 minutes or until soft. Pass it through the cold running water and soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Prepare the scramble eggs and fry the tofu and bakti fish separately. Drain the oil and set aside.
- Heat a large wok over high heat until very hot, to the point of smoky.
- Add the oil, fry the shallots/onions until light brown, then add radish, tofu; cook for another minute until the tofu is crisp and slightly brown at the edges.
- Add the noddle, bakti fish and scrambled eggs. Combine them properly and pour the pad thai stir-fry sauce. Mix it properly.
- Add the chives/spring onion and little water to avoid stickiness.
- Adjust seasonings/salt to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes and you are done with the pad thai.
- Portion the pad thai at a plate and garnish with fresh chives, fresh lime, fresh bean sprouts and raosted peanuts and serve.

Cabbage Salad

Ingredients:-                                                   Serves 6 pax

For Dressing:
Thai Fish Sauce                  30 ml/2 tbsp
Lime/Lemon rind                  1 no./3 no.s
Fresh Lime/ Lemon juice          30 ml
Coconut milk                     120 ml

For Salad:
Sunflower Oil                    15ml
Fresh red chilli                 2 no.
(seeded and thinly strips)
Garlic cloves                    6 no.
Cabbage (small shredded)         1 no.
Shallots/ bulb of 5 onion        6 no.

Garnish: Roasted peanuts (chopped)

Methods:-
- Prepare the dressing for the salad by pouring the coconut milk on a bowl and adding thai fish sauce, lime/lemon rind, fresh lime/lemon juice over it. Combine it properly and set aside.
- On a hot salt water blanch the cabbage for 4/5 minutes and put it through the cold running water. Bring it to the dressing and toss it into the dressing.
- Take a frying pan heat it, add sunflower oil and gradually add fresh red chilli, garlic cloves and shallots respectively. Stir fry it and set aside.
- Now combine the stir-fried items with cabbage and dressings, toss/combine it properly. Refrigerate it.
- While serving on plates garnish cabbage salad with chopped roasted peanuts on top.

Thai Candied Bananas

Ingredients:-

Banana (nearly riped)               6
Lemon squash/lime paste          2 tbsp
Sugar                                       3 cups
Water                                      2 cups
Coconut Cream                       1/2 cup
Salt                                         1/2 tsp

Methods:-
- Peel the bananas and soak the bananas in lemon squash for 30 minutes. Rinse in cool water, drain and set aside.
- Mix sugar and water in a brass wok over medium heat until sugar dissolves and until the syrup becomes thick enough to coat a wooden spoon. Put the bananas in, flip over while cooking.
- For the topping: in a small saucepan, dissolve 1/2 cup coconut cream with salt. Remove from heat just as it gets hot.
- Serve in individual bowls or plates with topping.

Green Chicken Curry (with coconut rice)

Ingredients:                                                     Servings: 4 pax

Spring Onion (chopped)          4 no.s
Fresh Green Chilies             1-2
(seeded an coarsely chopped)
Ginger                          2
Garlic cloves                   2 no.s
Thai Fish Sauce                 1 tsp
Fresh Coriander                1 bunch
Lemon grass (chopped)           1
Water                           2/3 tbsp
Sunflower oil                   1 tbsp
Chicken breast (diced)          4 pcs
Capsicum (seeded and thinly
sliced)/ Green bell pepper      1 no.
Coconut milk                    600 ml
Salt + black pepper              tt
Thai green curry paste           as required

Methods:
- Prepare green curry paste by mixing and putting spring onion, fresh green chilies, ginger, garlic cloves, thai fish sauce, fresh coriander, lemon grass, water and capsicum on a food processor. Pour the paste on a bowl and set aside.
- Heat the oil in a large skillet over medium high heat. Place chicken and capsicum in the skillet, cook and stir chicken and capsicum until browned, about 5 minutes. Remove chicken and capsicum.
- Heat sunflower oil in a wok or deep frypan over high heat. Add thai green curry paste to the wok and stir briefly. Return chicken and capsicum to the skillet, stirring to coat with the curry mixture.
- Add or stir the coconut milk into the chicken-curry mixture. Adjust the seasonings with salt and black pepper also with the paste as required.
- Allow to simmer over medium heat until the chicken is tender.
- For coconut rice, it as same as steamed rice, only the difference you add the coconut and coconut juice on the rice while adjusting water on the rice and cook.
- Serve green chicken curry garnish with fresh coriander with coconut rice or steamed rice.

Tom Yum Kung

Ingredients:                                                      Serving: 4 packs

Prawn                  450gm
Water                  1 ltr
Lemon Grass            2 stem
Salt                   1 tsp
Lime Leaves            3 no.
Fresh Red Chilli       3 no.
Thai Fish Sauce        1 tsp
Lemon                  2 pcs
Tom Yam Paste          tt

For Garnish:
Red chilli cut into rings
Shredded lime leaves

Methods:
- On a large pot prepare the prawn stock over high heat using water, prawn (white or fat parts of the shrimp is used other parts are cleaned by peeling off the backs and snapping off the top part of the heads), lemon grass, salt, lime leaves and fresh red chilli. Heat the stock until it boils or for 15 minutes.
- Strain the stock; set aside the boiled prawn as it will be used later or you can use fresh prawns.
- Bring the stock on medium heat for boiling then add the prawns with a pinch of salt.
- Add the Thai Fish Sauce, Lemon and Tom Yam Paste according to taste.
- After boiling 4-5 minutes; season the soup and taste it then remove it from the heat.
- Garnish Tom Yum Kung soup with shredded lime leaves and red chilli cut into rings shape and serve.

Pineapple Fritters

Ingredients:                                          Serves 10 pax
For fritter:
Pineapple rings              several

Apricot jam

Fritter batter:
Flour                            500g
Eggs                             2-3 no.s
Water/Milk                   625 ml
Oil                              5 tbsp
Salt                              a pinch

Methods:
- On a bowl mix together flour and salt. Make a well in the centre and break in the egg. Add half the liquid i.e. water/milk and beat the mixture until smooth. Gradually add the rest of the liquid and beat until well mixed.
- Pour oil into a large frying pan over a medium heat, mean while cut the pineapple into ring shape and size.
Dip the pineapple rings into the fritter batter.
- Cook fritters in hot oil in batches for 5 - 6 minutes or until golden in colour. Drain the oil from the pineapple rings.
- Garnish with apricot jam; serve straight away.

Chinese Chop Suey

Ingredients:                                                             Servings: 6-8 packs


Egg Noodle - Flour                       800g
             Somolina                          200g
             Eggs                                6-8 no.s
Oil               for frying

For Sauce:
Chicken (shredded , marinated)                2 cup
Carrot, beans, cauliflower, capsicum        14.5 ounce
Babycorn, bamboo shoots, mushroom      12 ounce
Onion, Ginger, Garlic                               1/8 tsp each
Chicken stock                                          1/2 cup
Soy sauce (light)                                       1 tbsp
Salt,Pepper,MSG                                     as needed
Cornflour solution                                     3 tbsp/ as thickened
Vegetable oil                                           2 tbsp

Garnish:
Sunny side egg fried
Spring onion on diamond shape

Methods:
- Prepare the egg noddle by making dough using flour, somolina and eggs. Put it through the pasta machine and make it into noodle shape
- Put it into the boiling water until the noodles are softened. Pour it and drain it. Apply some oil over it and fry it for some time on hot oil until brown in colour. Set aside.
- Marinate the chicken in the rice wine, oyster sauce, corn starch and white pepper for at least 1 hour. After that shallow fry the marinated chicken until it turns white.
- Blanch the carrot, beans, cauliflower and capsicum until half cooked.
- Heat a wok or non-stick skillet over high heat until hot then add vegetable oil/ sunflower oil fry the onion, ginger, garlic and gradually adding the babycorn, bamboo shoots, mushroom, carrot, beans, cauliflower and capsicum.
- Add the fried chicken and fry until cooked. Add the soy sauce and chicken stock. Bring to a boil and allow the sauce to thicken by adding cornflour solution.
- Season with salt, pepper and MSG according to taste and serve with fried sunny side egg over the fried noddles and garnish with spring onion.

Vegetable Spring Rolls

Ingredients:                                                 Servings 4


For Fillings - Veg Chowmein
Noddle                                              3 ounce
Cabbage                                            1/3 cup sliced
Carrot                                                2 julienned
Beans                                                1/3 cup
Capsicum                                          3
Onion                                                1 large chopped
Ginger                                               1 chopped
Garlic                                                1 cloves chopped
Salt/Pepper/MSG                              as needed
Oil                                                    4-5 cups / as needed
Soy sauce                                         2 tbsp


For wrapper
-Flour
-Cornflour
-Egg whites

Methods:
To make the spring rolls fillings:
- Place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain it and apply some oil over it.
- Heat the 2 tablespoon oil on a frying pan; stir fry the onion, ginger and garlic until light brown and add the vegetable cabbage, carrot, beans, capsicum. Stir it.
- Add the noddle on the pan with the vegetables also with the soy sauce and stir fry it. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.

To make spring roll wrapper:
- Prepare a batter with the mixture of flour, cornflour and egg whites. Add the water/ milk according to need. Remember batter should not be lumpy.
- Pour 1/4 cup batter onto hot griddle or small pan over medium heat for each wrapper.
- Turn when wrapper begins to rise and edges are golden brown. Remove from the pan and chop or cut it into diamond shape.

To make the vegetable spring rolls:
- Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
- Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper.
- When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
- Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
- Remove and drain the oil. Serve with tomato ketchup as an accompaniment and garnish with julienned cabbage.