Recipe Card - A la Carte - EN by STRHLT

CLASSIC DISHES

INGREDIENTS

Halved Large Onions

Halved 4-inch Ginger Piece

Beef Bones

Cinnamon Sticks

Star Anise

Cloves

Cardamom Pod

Coriander Seeds

Fennel Seeds

Cups of Water

Fish Sauce

Beef Pho

01

02

Char the onions and ginger. Place the onion halves and ginger halves on a baking sheet under the broiler until they are charred on all sides, about 10-15minutes.

Prepare the broth: In a large pot, add the beef bones and cover with cold water. Bring to a boil and let it boil vigorously for 10 minutes to remove any impurities. Discard the water and rinse the bones under cold water

03

Toast the spices: in a dry skillet, toast the cinnamon sticks, star anise, cloves, cardamom pod, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them

Make the broth: Add the toasted spices, charred onions, and ginger to the pot with the beef bones. Pour in enough water to cover the bones by a few inches (about 6-8 cups). Add the fish sauce, sugar, and salt. Bring to a simmer and let it cook uncovered for at least 4 hours, preferably 6-8 hours, skimming off any foam and fat that rises to the surface

Strain the broth: Once the broth is done simmering, strain it through a fine-mesh sieve or cheesecloth into another pot. Discard the solids

INGREDIENTS

Sugar

Salt to taste

Thinly Sliced Beef Sirloin

Dried Rice Noodles (Bahn Pho)

Beef Pho

Prepare the noodles: Cook the rice noodles according to the package instructions. Rinse them under cold water to stop the cooking process and prevent them sticking together

Assemble the soup: Divide the cooked noodles among serving bowls. Top with the thinly sliced beef sirloin. Ladle the hot broth over the noodles and beef, ensuring that the beef is submerged in the hot broth to cook it.

Serve: Serve the pho hot, accompanied by plates of garnish such as bean sprouts, Thai basil, cilantro, green onions, lime wedges, and sliced chili peppers. Let diners customize their bowls with their preferred garnishes

1 tbsp

Salt to taste QUANTITY

500g

GARNISH

Bean Sprouts

Thai Basil Cilantro Lime Wedges

Thinly Sliced Green Onions

Thinly Sliced Chilli Peppers

INGREDIENTS

Fresh Flat Rice Noodles

Peeled & Deveined Shrimp

Sliced Chinese Sausages

Lightly Beaten Eggs

Minced Garlic Cloves

Soy Sauce

Dark Soy Sauce

Fish Sauce

Oyster Sauce

Chilli Paste, Optional

Bean Sprouts

Chinese Chive / Green Onions

Vegetable Oil

Salt & Pepper to Taste

Char Kway Teow

Blanch the rice noodles in boiling water for about 1-2 minutes. Drain well and set aside

Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the wok

Add the beaten eggs and cook until set. Remove the eggs from the wok and set aside

Add another tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds

Add the shrimp and Chinese sausages. Stirfry until the shrimp turn pink and the sausages are heated through

Push the ingredients to the side of the wok and add a bit more oil if needed. Add the drained rice noodles to the wok

Add soy sauce, dark soy sauce, fish sauce, and oyster sauce. Toss everything together until well combined

Stir in the cooked eggs, bean sprouts, and Chinese chives. Toss everything together and stir-fry for another 2-3 minutes until the bean sprouts are tender but still crisp

Taste and adjust the seasoning with salt, pepper, and chili paste if using

Combined, transfer the Char Kway Teow to serving plates

INGREDIENTS

CONDIMENTS

Peanut Sauce

Chicken Satay

Preparation For Serving

Cut the chicken meat into small cubes

Blend all the marination ingredients in a food processor, add a little water as needed 02

Combine the chicken and marination for 6 hours in the chiller or best overnight 03

When ready, thread 3-4 pieces of meat on a bamboo skewers 04

Grill the satay skewers for 2 - 3 minutes on each side until the meat is fully cooked

Ensure that the surface is nicely charred on both sides

Baste and brush with some oil while grilling

Plate with peanut sauce, fresh cucumber pieces, onions and ketupat

Hainanese Chicken Rice

Preparation For Serving

To prepare the chicken, lightly rub salt on the outer part of the chicken

Rinse and pat dry with a paper towel, then pour soya sauce into the chicken and spread it evenly

Boil chicken in a pot with enough water to cover it, then add spring onions and radish

Once soup boils, turn the chicken over and cover the pot to let it simmer for 20 minutes

Remove chicken from pot and dip it into a bowl of iced water for 10 seconds, then leave aside

Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of the chicken, at the same time, continue to simmer the broth for at least another 40 minutes

To prepare the chicken rice, render some chicken fats for its oil at medium heat

Saute garlic, ginger and shallots until fragrant, then add soy sauce, sesame oil, pandan leaf and rice to the pot and mix well

Add broth that was used to cook chicken to the pot of rice, the ideal ratio of rice to water should be 2:1

Cook over high heat and once it boils, reduce heat to the minimum and simmer until rice is cooked, which should take about 20 minutes

To prepare the soy sauce, mix sugar, shaoxing wine, sesame oil and chicken broth together

To prepare chilli sauce, mix raw chilli sauce with a tablespoon of chicken broth

Portion the chicken, pour the soy sauce mixture over

Serve rice and chicken along with fresh slices of cucumber, accompanied with chilli sauce and a bowl of soup

Chilli Sauce

Soya Sauce

INGREDIENTS

Chicken Broth

Dried Red Chilli

Seedless Red Chilli

Turmeric

Lemongrass

Galangal

Candlenut

Soaked Dried Shrimps

Corn Oil

Laksa Leaves

Palm Sugar

Shallot

Fish Sauce

Coconut Milk Garlic

Shrimp Paste

GARNISH

Laksa

Add chicken broth in a big pot and bring it to boil 01

Soak dried shrimp in 1 cup of hot water for about 20 minutes 02

Fry prawn heads with some oil in a separate pot until dry and fragrant 03

Add some boiling broth to the fried prawn heads and use a potato masher to press the prawn heads to release more fragrance 04

Add prawn heads and stock to the rest of the boiling broth 05

Turn heat down to low or mediumlow and simmer the stock with lid for about 1 hour 06

Use a food processor or pestle and mortar to chop and pound the dried shrimp to fine pieces 07

Add water to soften the dried shrimps into stock and make it more fragrant 08

Blend shallots in a food processor to get some juice, do not remove from food processor yet 09

Sambal Balachan Freshly chopped laksa leaves

INGREDIENTS

Chicken Broth

Dried Red Chilli

Seedless Red Chilli

Turmeric

Lemongrass

Galangal

Candlenut

Soaked Dried Shrimps

Corn Oil

Laksa Leaves

Palm Sugar

Shallot

Fish Sauce

Coconut Milk

Garlic

Shrimp Paste

GARNISH

Laksa

Add garlic, red chilli, dried chilli, lemongrass, turmeric, candlenut, galangal into the food processor and blend till finely chopped up

Then, add water, grounded coriander powder and roasted belachan into the processor and blend them into a paste

Heat up the pan with some oil and fry the laksa paste till dark red, approximately 30 minutes

Add chopped dried shrimp and continue frying till they are mixed into the laksa paste

Remove the prawn heads from the stock and add laksa paste into the pot

Bring the stock to boil and add coconut milk as you stir

Turn the heat down to medium or medium-low and add bean curd puff

Bring the stock to boil and add some salt and sugar to season it

When ordered, heat up a portion of the noodles and ladle the hot broth over the noodles

Sambal Balachan

Freshly chopped laksa leaves

Rice Eggs

INGREDIENTS

Red Onion

Diced Carrots

AsparagusCubes

Ikan Bilis

Prawns

Chicken Cubes

Choy Sum

Chicken Powder

Sugar

Dark Soya Sauce

Sambal Belachan

Chicken Drumstick

Chicken Satay

Peanut Sauce

Achar

Prawn Crackers

GARNISH Fresh Coriander

Nasi Goreng

Preparation For Serving

Heat a large wok over high heat, then add a little oil and swirl around the wok

Add eggs one at a time and cook on both sides till golden brown and ensure yolk is still runny, then remove and set aside

Add a little more oil and stir fry prawns and chicken until golden brown, ensure that it is cooked through, then remove and set aside

Add remaining oil and stir fry with sambal belachan, garlic and onion for 2 minutes or until paste is fragrant

Add rice, pepper and stir fry until well combined, then stir in half of the onions, cooked prawns as well as chicken.

Topped with a sunny side up eggs and plate it with prawn crackers, achar, fried chicken, satay with peanut sauce

Garnish with coriander and chilli with sambal chilli serve on side 07

QUANTITY

INGREDIENTS

Dried Rice Noodles

Vegetable Oil

Minced Garlic Cloves

Finely Chopped Shallot

Cup of Protein (Tofu / Chicken / Shrimp)

Lightly Beaten Eggs

Cup of Bean Sprouts

Thinly Sliced Green Onions

Cups of Chopped Roasted Peanuts

Tamarind Paste

Fish Sauce

Soy Sauce

Brown Sugar

Chilli Paste

CONDIMENTS

Lime Wedges Chopped Cilantro

Pad Thai

Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for about 2030 minutes, or until they are soft but still slightly firm. Drain and set aside

In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, brown sugar, and chili paste until well combined. Adjust the seasoning to your taste

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped shallot, and cook until fragrant, about 1 minute

Add the protein (tofu, chicken, shrimp, etc) to the skillet and cook until fully cooked through. If using shrimp, cook until they turn pink and opaque

Push the protein to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked, then mix them with the protein

Add the soaked rice noodles and the prepared sauce to the skillet. Use tongs to toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes

Add the bean sprouts and sliced green onions to the skillet, and toss to combine

Transfer the Pad Thai to serving plates or bowls. Sprinkle with chopped roasted peanuts and garnish with lime wedges and chopped cilantro, if desired 08

ALA CARTE - INDIAN

INGREDIENTS

Chicken Tikka

Kashmiri Red Chilli Powder

Salt Ginger Garlic Paste

Onion Paste

Turmeric Powder

Garam Masala

Fenugreek Leaves

Oil

Ghee

Butter

Cinnamon

Green Cardamom

Clove

Green Chillies

Cashew Paste

Melon Seed Paste

Sugar

Water

Heavy Cream

Butter Chicken

Preparation For Serving

Add oil to a pan 01

Tempered with cinnamon stick, green cardamom, clove and dry red chilli 02

Add onion paste and ginger garlic paste, sauteed till it turns golden in colour 03

Add cashew paste and melon seed paste, cook well in slow heat 04

Add tomato puree and cook well 05

Season the gravy with salt, chilli powder, turmeric powder, fenugreek and garam masala 06

Add chicken tikka into the gravy, simmer for 10 minutes 07

Top it with heavy cream, ghee and butter 08

GARNISH Coriander leaves Cream Fenugreek Powder Butter

ALA CARTE - INDIAN

INGREDIENTS

Diced Chicken

Ginger Garlic Paste

Hung Curd

Lemon Juice

Deggi Chilli Powder

Mustard Oil

Chaat Masala

Diced Onions

Chicken Tikka

Preparation For Serving

Marinate the chicken with salt, lemon and ginger garlic paste, then rest for 6 hours

Mix deggi chilli powder in warm mustard oil, then mix it with chaat masala and hung curd.

Mix the marination with marinated chicken, bell pepper and onion, then rest for another 6 hours

Use a tandoori skewer and arrange the marinated chicken, bell pepper and onion

Cook in a tandoor for 12 - 15 minutes 05

After the chicken is cooked, marinate it with melted butter, cream, black salt, chilli powder, chaat masala and plate it

INGREDIENTS

Washed & Chopped fresh Spinach

Leaves

Cubed Paneer

Ghee

Finely Chopped Onion

Finely Chopped Tomatoes

Minced Garlic Clove

Minced Ginger (1-inch)

Finely Chopped Green Chilli

Cumin Seeds

GARNISH

Fresh Cilantro Leaves

Palak Paneer

Blanch the spinach: Bring a pot of water to boil. Add the chopped spinach leaves and blanch for 2-3 minutes until they wilt. Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. This helps retain the vibrant green color of the spinach. Drain the spinach again and set aside

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn translucent

Add minced garlic, ginger, and green chilli (if using). Sauté for another 2-3 minutes until the raw smell disappears

Add chopped tomatoes and cook until they become soft and mushy

Now, add turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes

Transfer the mixture to a blender or use an immersion blender to blend it into a smooth puree. If using a blender, let it cool slightly before blending

Return the pureed spinach mixture to the pan. Add garam masala and mix well. Adjust the consistency by adding water if needed

Add the cubed paneer to the spinach gravy. Stir gently to combine. Let it simmer for 5-7 minutes, allowing the flavors to meld together

If using, stir in heavy cream or yogurt to add richness to the dish

Garnish with fresh cilantro leaves and serve hot with naan, roti, or rice

Massala

Heavy Cream or Yoghurt

INGREDIENTS

Paneer

Whisked Curd Yoghurt

Ginger-Garlic Paste

Lemon Juice

Red Chilli Powder

Turmeric Powder

Coriander Powder

Cumin Powder

Garam Masala

Salt to taste

Oil

Assorted vegetables (Bell Pepper / Onions / Tomatoes)

Chopped Coriander Leaves

Paneer Tikka

In a large mixing bowl, combine whisked yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and oil

Mix well to form a smooth marinade

Add paneer cubes to the marinade and gently coat them with the mixture

Cover the bowl and let the paneer marinate for at least 30 minutes in the refrigerator. You can also marinate it overnight for better flavor

Soak wooden skewers in water for about 20-30 minutes to prevent them from burning during grilling

Thread marinated paneer cubes and assorted vegetables onto the skewers, alternating them as desired

Preheat the grill or oven to medium-high heat

Brush the grill grates with oil to prevent sticking

Place the skewers on the grill or on a baking sheet if using an oven

Grill the paneer tikka for about 10-15 minutes, turning occasionally, until they are evenly charred and cooked through

You can also baste the paneer tikka with oil or butter while grilling for extra flavor and moisture

Once cooked, remove the paneer tikka from the grill or oven

Sprinkle chopped coriander leaves (cilantro) on top

Serve hot with lemon wedges and optionally sprinkle some chaat masala on top for extra tanginess

ALA CARTE - JAPANESE

INGREDIENTS

Chicken Thigh

Soy Sauce

Sake

Ginger Juice

Minced Garlic

Katakuriko Potato Starch

Cooking Oil

CONDIMENTS

Lemon Wedge Mayonnaise

Chicken Karaage

Preparation For Serving

Cut the chicken thigh into bite size pieces 01

Put the chicken pieces, soy sauce, sake, garlic and ginger in a ziplock bag, then seal it 02

Rub them altogether and leave it for at least 20 minutes 03

Drain the marinated liquid of the chicken and dust it with Katakuriko potato starch

Heat the oil in deep frying pan to 180°C and cook it till golden brown 05

ALA CARTE - JAPANESE

INGREDIENTS

Water

Dashi Granules

Miso Paste

Diced Silken Tofu

GARNISH

Sliced Spring Onions

Miso Soup

Preparation For Serving

Soak the wakame and set aside 01

Combine water and dashi granules in a medium saucepan over high heat to bring to a boil 02

Reduce heat to medium and whisk in the miso paste 03

Add in the tofu and wakame 04

INGREDIENTS

Udon noodles

Dashi Stock

Soy Sauce

Mirin

Sake Sugar

GARNISH

Sliced Green Onions

Thinly sliced Kamaboko

Udon

Cook the Udon directly in the broth

In a pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer over medium heat

Once the broth is simmering add the cooked udon noodles to the pot. If you haven’t cooked the noodles yet, add them directly to the broth and let them cook for 8-10 minutes or until they’re tender

Once the noodles are cooked, taste the broth and adjust the seasoning if needed. You can add more soy sauce, mirin, or sugar accordingly

Ladle the udon noodles and broth into serving bowls 05

Add your desired toppings to the bowl. You can be creative with the toppings, adding as much or as little as you like

Serve the udon hot and enjoy!

Boiled Egg Sliced Mushrooms Nori Sesame Seeds

INGREDIENTS

Thinly Sliced Beef

Soy Sauce

Honey

Sesame Oil

Minced Garlic Gloves

Grated Small Onion

Chopped Green Onions

Rice Vinegar / Apple Cider

Ground Black Pepper

Vegetable Oil

Grated Pear

Sesame Seeds

Bulgogi

In a mixing bowl, combine soy sauce, brown sugar or honey, sesame oil, minced garlic, grated onion, chopped green onions, rice vinegar, sesame seeds (if using), ground black pepper, and grated pear (if using). Stir well until the sugar is dissolved

Add the thinly sliced beef to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Marinated the beef in the refrigerator for at least 1 hour, or ideally overnight, to allow the flavors to meld

Heat a skillet or grill pan over medium-high heat. Add the vegetable oil to the pan

Once the pan is hot, add the marinated beef in a single layer. Cook for 2-3 minutes on each side, or until the beef is cooked through and caramelized, and the edges are slightly crispy

Once cooked, transfer the bulgogi to a serving plate and garnish with additional chopped green onions and sesame seeds, if desired

Serve the bulgogi hot with steamed rice and side dishes, such as kimchi or pickled vegetables

ALA CARTE - KOREAN

INGREDIENTS

Short Grain Rice

Beef Sirloin (Optional)*

Garlic Cloves

Sugar

Sesame Oil

Sliced Carrots

Spinach

Bean Sprouts

Sliced Mushrooms

Sliced Zucchini

GochujangSauce

Eggs Vegetable Oil

Toasted Sesame Seeds

GARNISH

Sesame Seeds

Classic Bibimbap

Preparation For Serving

Mix beef, garlic, soy sauce, sugar and sesame oil in a mixing bowl, then leave it to marinate for at least 30 minutes

Heat a skillet over medium-high heat and add the marinated beef, then cook for 3 - 5 minutes until browned and cooked through, then set aside

In the same skillet, add 1 tbsp of vegetable oil and saute the carrots, spinach, bean sprouts, mushrooms and zucchini for 2 - 3 minutes until cooked through and still slightly crunchy, then set aside

Fry eggs as a sunny side up

Portion the rice and then top it with beef, vegetables and a fried egg, then drizzle with sesame seeds

Serve with gochujang sauce at the side 06

INGREDIENTS

Sweet Potato Noodles (Dangmyeon)

Beef

Thinly Sliced Small Onion

Julienned Carrot

Julienned Red Bell Pepper

Thinly Sliced Green Onions

Cloves of Minced Garlic

Soy Sauce

Sugar

Sesame Oil

Vegetable Oil

GARNISH

Toasted Sesame Seeds

Japchae

Preparation For Serving

Cook the sweet potato noodles, then drain and rinse in cold water

Cut the noodles into shorter lengths with Scissors

Cut the beef strips and season with salt and pepper

In a large wok, heat the vegetable oil over medium-high heat

Add the beef and cook until browned, then remove and set aside

In the same wok, add onion, carrot and bellpepper and cook till the vegetables are softened

Add in the garlic and green onions and cook for another minute

Add the cooked noodles and beef to the wok

Use a small bowl to mix soy sauce, sugar and sesame oil then pour the sauce over the noodles and vegetables

Stir until everything is evenly coated and cooked for another 2-3 minutes

Garnish with toasted sesame seeds

INGREDIENTS

Beef Patty Burger Bun

Cheddar Cheese Slices

Beef Burger

Preparation For Serving

Sprinkle salt, black pepper and a little olive oil onto the patty 01

Grill it till it turns golden on both side, then put it in the oven and cook well

Slice the bun into two and spread a little butter, bake it till it turn crisp

Spread the bun with honey mustard 04

Melt the cheese slices on top of the beef patty and grill the bacon until crisp

Put the lettuce, tomato, onion and beef patty onto the bun

Cover the bun with the top portion

Plate it with french fries and ketchup on the side

ALA CARTE - WESTERN

INGREDIENTS

Romaine Lettuce

Pork Bacon*

Grated Parmesan

Fresh Egg

Caesar Dressing

Croutons

Chicken Breast (Optional)

DRESSING

Caesar Dressing

Caesar Salad

Preparation For Serving

Wash the romaine lettuce and soak with ice water 01

Drain the lettuce and place in the food container with kitchen cloth to dry 02

Tear the lettuce and add the caesar dressing, toss lightly

Get a chilled salad bowl and built up the salad 04

Place the grilled chicken breast, bacon and egg on top of the lettuce 05

Shaved some parmesan cheese and sprinkle with croutons

INGREDIENTS

White

Mayonnaise

Lettuce

Tomato Slices

Chicken

French

DRESSING

Mayonnaise

Club Sandwich

Preparation For Serving

Toast the bread till it is golden on both sides 01

Spread mayonnaise on the toast 02

Shred lettuce mix and place it on the toast, followed by tomato slices and grilled bacon 03

Cover with a piece of toast and add roasted chicken breast, fried egg on the second layer 04

Cover with another piece of toast and cut off the hard edges of the toast 05

Cut the sandwich into 2 triangles 06

Plate it with french fries and tomato ketchup on the side

CONDIMENTS

ALA CARTE - WESTERN

INGREDIENTS

Sole/Cod Fish Fillet

Fish Batter

French Fries

Tartar Sauce

Salt Black Pepper

Lemon Wedge

Fresh Lemon Juice

Fish & Chips

Preparation For Serving

Marinate the fish fillet with salt, black pepper and lemon juice 01

Dip the fish fillet with flour and then into the batter, covering completely 02

Deep fry the fillets at 180degrees to make it golden and crispy 03

Leave it on oil filter paper then sprinkle with salt and season with black pepper 04

Plate the fried fish and chips onto a plate, add lemon wedge and tartar sauce at the side

INGREDIENTS

Mixed Salad

Grilled Bell Pepper

Grilled Zucchini

Grilled Eggplant

Cherry Tomatoes

Parmesan Cheese

Salt Black

Garden Salad

Put the mixed salad, cherry tomatoes in a salad bowl

Add appropriate amount of salt, black pepper and Italian dressing, mix well

Serve in a plate and add in the grilled vegetables

Sprinkle with parmesan cheese slices and a little extra virgin olive oil 04

INGREDIENTS

Slices of White Bread

Slices of Ham

Slices of Cheese

Ham & Cheese Sandwhich

Take two slices of bread and spread a thin layer of butter or margarine on one side of each slice. If desired, you can also spread mustard or mayonnaise on the other side of one slice

Place one slice of cheese on one of the bread slices, covering the buttered side

Add the slices of ham on top of the cheese

Place the second slice of cheese on top of the ham

If desired, add lettuce leaves and/or tomato slices on top of the cheese

Take the second slice of bread and place it on top of the sandwich, with the buttered side facing outwards.

Heat a skillet or frying pan over medium heat. Once hot, place the sandwich in the pan

Cook the sandwich for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.

Once cooked, remove the sandwich from the pan and let it cool for a minute before serving

Cut the sandwich in half diagonally if desired, and serve hot with a side of fries/or garden salad

INGREDIENTS

Peeled Potato Butter

Salt

Nutmeg

Mashed Potato

Boil the potatoes in water, remove and drain the water 01

Add salt and stir into mashed potatoes 02

In a pot, add mashed potatoes, butter, cream and nutmeg and bring to a boil 03

Stir till the mashed potatoes are smooth then add cheese powder, salt and pepper to taste 04

For smoother texture, filter the mashed potato again 05

INGREDIENTS

Diced White Onion

Diced Carrot

Diced Celery

Diced Potato

Diced Leek

Cabbage

Diced Pumpkin

Olive Oil

Vegetable Stock

Bay Leaves

Salt

Black Pepper

Peeled Tomatoes

Pesto Sauce

Parmesan Cheese

Garlic Bread

Minestrone Soup

Stir fry all the vegetable in hot olive oil until fragrance then add vegetable stock

Add in peeled tomatoes and cooked till it turns soft 02

At the same time, add water to boil the potatoes in another pot, boil till it is soft

Smash the potatoes and filter them with a grinder, then pour them into the vegetable soup and bring to boil, season as appropriate

Heat up as required for serving and plate with chopped spaghetti

Sprinkle with basil sauce and parmesan cheese, serve with a slice of garlic bread and drizzle with olive oil

To prepare the garlic bread, add garlic, parsley, salt and pepper to the softened butter, then stir well

Spread the garlic butter on the slice of the stick and bake it golden

ALA CARTE - WESTERN

INGREDIENTS

Mixed Button & Shiitake

Mushrooms

Olive Oil

Butter

White Onion

Garlic

Celery

Chicken Stock

Whipping Cream

Bay Leaf

Salt

Black Pepper

Crouton

Mushroom Soup

Preparation For Serving

Slice onions, celery, garlic and mushroom, then set aside 01

Heat butter and olive oil to fry the vegetables and mushrooms till it becomes tender and concentrated 02

Add chicken stock and bring it to a boil over high heat 03

Adjust to low heat for 30 minutes, then add light cream. 04

Stir and break the cream, then filter the soup 05

Deep fry the sliced mushrooms to crispy 06

Add the fried mushroom and croutons to the soup 07

Crispy Mushrooms QUANTITY

INGREDIENTS

Cooked pasta

Extra Virgin Olive Oil

Fresh Chilli

Sliced Garlic

Sliced Shallot

Cherry Tomatoes

Tomato Sauce

Vegetable stock

Basil leaf

Salt

Black Pepper

Spaghetti Arrabiatta Sauce

Heat the pan with Olive oil and stir fry garlic, shallot, chilli and cherry tomatoes

Then, add basil leaves, tomato sauce and some vegetable soup to bring to a boil

Heat the cooked pasta in hot water, drain it and add to the sauce to cook

Season with salt and black pepper appropriately and ensure that the pasta and sauce are well mixed

Plate it and drizzle with olive oil

INGREDIENTS

Cooked Pasta

Extra Virgin Olive Oil

Beef Bolognese

Cherry Tomatoes

Tomato Sauce

Vegetable Stock

Salt

Black Pepper

Butter

Parmesan Cheese

DRESSING

Bolognese Sauce

Spaghetti Bolognese

Preparation For Serving

Heat the pan with olive oil 01

Stir fry tomatoes and add bolognese sauce, a little vegetable stock 02

Let it boil 03

Heat the cooked pasta in hot water, drain the water and add it to the sauce 04

Add butter and continue to stir fry 05

Season with salt and pepper, cover the pasta with sauce 06

Add parmesan cheese to the pasta and a small amount of olive oil

INGREDIENTS

Cooked Pasta

Pancetta

Extra Virgin Olive Oil

Egg Yolks

Whipping Cream

Parmesan Cheese Powder

Salt Black Pepper

Chopped Parsley

Spaghetti Cabonara

Mix light cream, egg yolk, black pepper, salt and parmesan cheese, then set it aside

Stir fry the bacon with olive oil until it is golden, then add a little vegetable soup

Add the pasta to the pan, then add the carbonara sauce, stir fry quickly and mix well

Plate it and serve with parmesan cheese and black pepper

Truffle Fries

Preheat your oven according to the instructions on the frozen fries package 01

Spread the frozen fries in a single layer on a baking sheet lined with parchment paper or aluminum foil.

Drizzle the truffle oil evenly over the frozen fries

Season the fries with salt and pepper to taste. Sprinkle the grated Parmesan cheese over the fries

Bake the fries in the preheated oven according to the package instructions, usually around 15-20 minutes, or until they are crispy and golden brown

Once the fries are done, remove them from the oven and let them cool slightly

Garnish the truffle fries with chopped fresh parsley if desired

Serve the truffle fries hot with your favorite dipping sauce, such as aioli or ketchup