Singapore Drinks And Desserts Catalogue

DRINKS & DESSERT C ATA LO G U E Ayam Brand Coconut Ayam Brand Sago Osteberg Fruit Crush Osteberg syrup Osteberg Popping Balls Osteberg Topping and Filling Alce Nero Drinks Alce Nero Honey Squeeze Alce Nero Apple Cider

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Ayam Brand Coconut Range Coconut Milk Super Light (5% fat) 330ml 12 x 330ml

Coconut Cream 1L (tetra) 12 x 1litre

Coconut Milk (20% fat) 330ml 12 x 330ml

Coconut Milk Trim 1L (tetra) 12 x 1litre

Coconut Milk 1L (tetra) 12 x 1litre

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Recipe Straw my Coco

Coconut super light - 60ml Handful of mint leaves Strawberry Puree - 30ml Topped up with Sprite Lemon Juice - 20ml Built drink Crushed ice in Highball glass

Directions to make straw my coco

1. Take handful of mint leaves (preferably without its stem) 2. Clap the mint leaves and throw it in the highball glass 3. Splash 30ml of strawberry puree 4. Pour 20ml of lemon juice and 60ml of coconut super light milk 5. Throw crushed ice in the glass 6. Then use your mixing spoon to vigorously move the drink around. This technique is called Churning 7. Top up drink with sprite and more crushed ice.

8. Garnish with mint sprigs

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Ayam Brand Sago Range

Sago pearls in coconut syrup 12 x 500g

Sago pearls in sugar syrup 12 x 500g

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Recipe Tapioca Sago

500g tapioca 200g gula malacca (separate into 150g and 50g) 10 stalks of Pandan leaves (washed) 500 ml water 50g sago 500ml water for cooking the sago 150ml coconut milk Pinch of salt

Method

1. Remove the skin of tapioca, halved it. Remove the fibre in the centre, wash and cut it into 2 inches in length.

2. Dissolve 150g of gula malacca with 250ml water (from 500ml water) when the gula malacca has dissolved, sieved the liquid out.

3. In a pot, pour in 250ml water, add in the gula malacca water, place the tapioca in the pot, follow by Pandan leaves.

4. Turn on the flame and bring the mixture in to pot to boil.

5. When water is boiling, reduce the heat and simmer the tapioca for about 30 minutes or until it turned soft.

6. Switch off the flame and let the tapioca simmer in pot for another 20 minutes.

7. Preparing the sago - in a small pot, bring 500 ml of water to boil. When water is boiling, pour in sago, stir it well and let it boil for 10 minutes. If you see the sago turned transparent, its cooked. Pour it into a sieve and rinse it under a runny water. Use spoon to gently stir it to make sure the sago rinse through with water. Place it in a bowl and soak with room temperature water.

For drizzling

1. Cook the coconut milk on low flame, place in a pinch of salt and stir it well. Keep stirring the milk till the tiny bubbles appear. Turn off flame.

2. Place 50g of gula malacca in a bowl, dissolve it with 3 tbsp of boiling water.

To serve

1. Place some tapioca in a bowl, scope some sago, and gula malacca soup, drizzle with some coconut milk and thick gula malacca, serve it hot.

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Osterberg Osterberg Fruit Crush

Apricot 12 x 1litre

Banana Strawberry 12 x 1litre

Blueberry 12 x 1litre

Nata de coco /Mixed fruits 12 x 1litre

Cherry 12 x 1litre

Kiwi 12 x 1litre

Mixed berrry 12 x 1litre

Passion fruit 12 x 1litre

Pineapple 12 x 1litre

Peach 12 x 1litre

Raspberry 12 x 1litre

Mango 12 x 1litre

Strawberry 12 x 1litre

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Recipe Passion Fruit Soda Ingredients

Osterberg Passion Fruit Crush - 35ml Sugar Syrup - 10ml Lime Juice - 5ml Soda Water - 70ml Ice Cubes - Full Glass

Method

Place Osterberg Fruit Crush, Sugar Syrup, Lime Juice in a glass Fill the glass with ice, then fill up with soda water Garnish with fresh herbs or fruits before serving. *Glass: Highball/Collins

Strawberry Milkshake Ingredients

Osterberg Strawberry Fruit Crush - 50ml Vanilla Ice cream - 2 Scoops Milk - 100ml

Method

Place all ingredients in the blender and blend until smooth.

Garnish with fresh fruits before serving. *Glass: Hurricane

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Osterberg Osterberg Syrup

Almond 6 x 750ml

Banana 6 x 750ml

Blueberry 6 x 750ml

Blue curacao 6 x 750ml

Caramel 6 x 750ml

Cinnamon 6 x 750ml

Coconut 6 x 750ml

Green mint 6 x 750ml

Hazelnut 6 x 750ml

Lemon 6 x 750ml

Lemon ice tea 6 x 750ml

Lemon mint 6 x 750ml

Mixed berries 6 x 750ml

Osterberg 6 x 750ml

Peach 6 x 750ml

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Osterberg

Pomegranate 6 x 750ml

Power fruit 6 x 750ml

Tiramisu 6 x 750ml

Vanilla 6 x 750ml

Raspberry 6 x 750ml

Red cherry 6 x 750ml

Strawberry 6 x 750ml

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Recipe Black Rose Secret Ingredients

Osterberg Blueberry Syrup - 15ml Rose Tea - 80ml Lime Juice - 25ml Soda Water - 70ml

Method

Brew the tea in simmering water for 3 minutes, let it cool completely.

Add the ingredients to a shaker filled with ice and shake.

Strain into a chilled glass Fill up with Soda Water. *Glass: Scirocco Rock / Highball

Royal Tea Time Ingredients

Osterberg Vanilla Syrup - 15ml Honey - 5ml Lime Juice - 10ml Gin - 15ml Rum - 10ml chamomile - 40ml

Method

Add the ingredients to a shaker filled with ice and shake.

Strain into a chilled cocktail glass.

Rim the glass with chamomile before serving (optional) *Glass: Coupe / Cocktail Martini

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Osterberg Osterberg Popping Balls

Blueberry 6 x 1kg bucket

Passion fruit 6 x 1kg bucket

Lychee 6 x 1kg bucket

Peach 6 x 1kg bucket

Strawberry 6 x 1kg bucket

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Recipe Mango Shaken Ice Tea Ingredients

Osterberg Passion Fruit Crush - 30ml Osterberg Passion Fruit Popping Juice Balls - 50g Sugar Syrup - 10ml Lime Juice - 5ml Black Tea / Jasmine tea - 80-100ml Ice - Full Glass.

Method

Prepare the tea infusion.

Place Osterberg Fruit Crush, Sugar Syrup, Lime Juice and tea infusion in a shaker.

Add the ice and shake vigorously for 20 seconds.

Pour the shaken ice tea into the glass and garnish with Osterberg Popping Juice Balls before serving. *Glass: Highball / Collins

Passion Fruit Shaken Ice Tea Ingredients

Osterberg Passion Fruit Crush - 30ml Osterberg Passion Fruit Popping Juice Balls - 50g Sugar Syrup - 10ml Lime Juice - 5ml Black Tea/ Jasmine Tea - 80-100ml Ice - Full Glass

Method

Prepare the tea infusion Place Osterberg Fruit Crush, Sugar Syrup, Lime Juice and the tea infusion in a shaker.

Add the ice and shake vigorously for 20 seconds Pour the shaken ice tea into the glass and garnish with Osterberg Popping Juice Balls before serving. *Glass: Highball / Collins

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Osterberg Osterberg Topping and Filling

Blueberry fruit 6 x 3.3kg

Strawberry fruit 6 x 3.3kg

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Alce Nero Alce Nero Drinks

Avena Riso Soia Oat Drink with Calcium Rice Drink with Calcium Oat Drink with Calcium 12 x 500ml 12 x 500ml 12 x 500ml

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Alce Nero Alce Nero Apple Cider

Apple cider vinegar (filtered) 6 x 500ml

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