SOUP

OXTAIL SOUP

NO. OF PAX	4
QUANTITY	INGREDIENT
500 gm	Oxtail
2 liter	Water
500 gm	Mirepoix
3 gm	Fennel
3 gm	Cumin
5 gm	Coriander
1 nos	“Sup Bunjut”
2 pcs	Kaffir lime leaf
5 nos	Lime (just for juice)
3 nos	Garlic – crush
2 cm	Ginger – crush
7 nos	Lemongrass – crush
10 gm	“Cili padi” – crush
2 nos	Onion – slice
1 nos	Celery - slice
2 nos	Tomatoes – cut wedges
As needed	Fried shallot
As needed	Spring onion

METHOD: Put a water, oxtail, mirepoix, fennel, cumin, coriander, and “sup bunjut” bring to boil. After boil, slow the temperature and simmer until the oxtail become tender. After that, strain the stock. Just take it the oxtail and stock. Put the stock and oxtail in the same pot, bring to simmer again for a few minutes. Add kaffir lime leaf, lime juice, garlic, ginger, lemongrass, cili padi and onion, simmer for 10 minutes. Put celery and tomatoes. Season and ready to serve. Garnish with slices of spring onion and fried shallot.

EQUIPMENT/UTENSILS: Stock pot Skimmer Laddle Measuring jug Chopping board Knife

TOM YAM

INGREDIENT

Chicken Breast                        350g

Prawn                                 5nos         

Squid                                 5nos

Lemongrass( crushed )                 3nos

Ginger                                5cm

Onion(wedges)                         2nos

Tomatoes(wedges)                      2nos

Coriander leaf(slice)                 30gm

Kaffir lime leaf                      10gm

“Cili Api”(crushed)                   10nos

Cauliflower(floret)                   30gm

Carrot(Vichy)                         1 nos

Tom yam paste                         200gm

Water                                 3 liter

Lime juice                            300ml

Celery                                2nos

Salt                                  As needed

Sugar                                 As needed

Cooking oil                           As needed

METHOD

1.       Heat the oil, sauté onion and garlic for a few minutes. Put it lemongrass, kaffir lime leaf, “cili api”, and ginger. Fry it for a few minutes.

2.       Add on chicken breast, squid, and prawn. Cook it till medium well.

3.       Then, add on tom yam paste and stir it.

4.       Put in water and bring to boil.

5.       After boil, bring it simmer then add carrot, onion and celery, cauliflower, and tomatoes. Stir it for a few minutes.

6.       Put in lime juice, add some sugar and salt to taste

7.       Ready to serve.

EQUIPMENT/UTENSILS:

Stock pot   Skimmer    Laddle   Measuring Jug   Chopping board   Knife   Wooden spoon   Spoon

CREAM OF MUSHROOM

INGREDIENT

Button Mushroom(sliced)                   75gm

Butter                                    20gm

Onions(diced)                             35gm

Leek, white part only(sliced)             35gm

Flour                                     25gm

White Stock                               1 litre

Fresh Milk                                20ml

Roux                                      As needed

Salt                                      As needed

Pepper                                    As needed

METHOD

1.      Gently cook the onions and the leek in the butter

2.      Add in the mushroom and stir well

3.      Add in white stock and bring it to boil

4.      Add in roux slowly until soup slightly thicken

5.      Add in milk and season the soup then blended all together to make it cream

6.      Serves soup with crouton

EQUIPMENT/UTENSIL

Stock pot   Skimmer   Laddle   Measuring Jug   Chopping board  Knife   Wooden Spoon   Spoon