Can i get you..?

Ingredients

Stage A---------------

• 450g Small chicken
• 15g Garlic
• 1/2 Shallals
• 1/4 Lemon grass
• 1/4 Chilli
• 10g Ginger
• 5g Coriander
• 5g Cumin seed
• 5g Turmeric
• 5g Salt
• Water (to paste)

Stage B----------------

• 15g Sesame seed
• 50g Coconut
• 1/2 Lime wedges

1. In a mixing bowl, marinade chiken in combined "Stage A"  ingredient  for a hour.

2. Cook chiken on the preheat grill plate with blush oil based. cooking first skin part.

3. Remove cooked chiken into saute pan based oil, marinade sause, coconut, sesame and cooked chiken with cover coconut and sesame mixture.

4. The pan Preheat oven by 220˚C for 1hour.

5. Check internal core of meat  temperature of at least 75˚C.

spatchcock :  chicken or game bird split down the back and grilled compare spitchcock.

 

Teaching Chef Lee

 

 

Ingredients

Lamp satay

• 300g Lamp
• 5g Ginger fine diced
• 2g Coriander seed
• 10g Lime juice
• 5g Chilli
• 2g Cumin seed roast
• 20g Kecap manis

1. In a mixing bowl, marinade lamb (cut large cube)   in combined ginger, coriander seed, chilli, cumin seed and kecap manis for 1 hours.

2. Thread diced lamb on wooden  skewers, reserving marinade to use as a baste. Cook kabobs on the frypen with oil based.

  

 

 

 

 

Peanut sauce

• 150g Peanut
• 100g Water
• 10g Kecap manis
• 10g Palm sugar
• 25g Peanut oil
• 20g Tamarind pulp(soaked water)

1. Peanut to dry roast By 200 C in a oven then break by food processor.

2. Put everything into a medium pot and bring to gentle boil over medium heat, whisking constantly.

3. Let the sauce cool down ,to break mixture Pour into food processor, add seasoning with Kecap manis then   and serve the sauce with satay .

Note : satay is piece s of meat cooked on thin sticks and served with a peanut sauce.

 

 

 

Rice pilaff

• 25g Butter
• 100g Long grain
• 1/2 Onion
• 200g Chicken stock
• 2g Salt

1. Butter and diced onions bring to a boil in the pot.

2. And add rice, fish stock and salt with cover paper and lid.

3. The pot oven by 200˚C 20 minute.

---------------------

• 2.5g Fresh coriander
• 1/4 Cucumber

  To prepare salad slice cucumber with coriander, salt and oil.

 

Teaching Chef lee

 

Poached peach, Tuile biscuit, Sauce anglaise

 

Ingredients

Poached Peaches------------------------------------------------

• 150g sugar

• 2 Star anise

• 1/2 Cinamon stick

• 500g Water to cove

• 2 Peaches (cut in 1/2)

 

1.  Place the sugar, star anise, cinamon and water in a large sausepan.

Stir over low heat until  the sugar dissolves, and bring to the boil.

 

2. Reduce heat to low and simmer. Add peaches covering with lid of paper until tender it.

 

3. Transfer peaches to plate and then roast surface of peaches to dramatic change.

 

4. The cooled syrup pour over peach

 

 

 

 

 

Tuile biscuit ------------

• 125g  Soft flour

• 125g  Icing sugar

• 90g Egg white

• 90g Melted butter

 

 

 

1. Mix all the ingredients together to form a smooth paste.

and then keep in the chiller room with plastic wrapping for half hour.

2. Spread the paste onto a piece of baking parchment.

3. Bake in the oven for 10 minutes(180˚C preheat oven) or until brown

4. While still warm, shape biscuits into desired shape

 

 

 

 

 

Sauce anglaise------------------------------------------------

• 400g Milk

• 1/2 Vanilla

• 4 Egg yolks

• 40g Sugar 

 

 1. Boil milk in the saucepot on the row heat.

 

2. Place egg and sugar with whisk in the bowl, add warm milk litle by little and continuously whisk.

Then remove into pot stir on the medium heat.

 

 

 

 

 

Teaching Chef Lee

 

Ingredients

Poached fish ----------------

• Fillet fish
• 1/2 Lemon
• Parslay stalk
• Pepper corn(8)
• Water

 

 

 

1. In a pot, combine all ingredients boil them with covering lid of paper for 20 minutes.

 

2. And then bring it to a simmer, gently add the fish to the liquid. The liquid should fully cover the fish. Cook for about five minutes or until the fish is just done without being overcooked.

 

3. Carefully remove the fish. If your sauce is already prepared, transfer fish to a plate, coat with sauce and serve. If you do not prepare whitewine sauce yet, keep the fish covered and warm while you do the next step.

 

 

 

Whitewine Sauce--------------

• 10g Butter
• 1 Shallots, macedoine(dice)
• 70g white wine
• 150g Fish stock
• 150g Cream
• Seasoning
• Parsley
• 1 Tomato sliced

 

1. Butter and shallot  into the saute pan over medium heat, then add the whitewine and fish stock stir with spatula then add cream.

 

2.Reduce the heat and the mixture will start to thicken quickly.

 Continue to stir and remove from the heat and add tomato and seasoning.

 

Teaching Chef Lee .

 Note : Poached fish is a simple and delicious dish that can be prepared quickly and easily. Poaching is a good technique for cooking lean fish like tilapia, cod, sole, haddock, snapper or halibut, as well as fatty fish like salmon or trout.

 

 

 

Ingredients

• 200g Redwine
• 1/2 Cinammon
• 1/2 Vinilla pod
• 1 Zest & juice of lemon
• 150g Brown sugar
• 2 Pears

 

 

1. In a pot wine, cinammon, vinilla pod, zest & juice of lemon and brown sugar  bring to aboil for 30 minutes.

2. Turn heat down to a simmer and add the peer pear for 30minutes  until they are tender and are easily poked through with a fork.

 

 

3. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half.

 

 

 

4. Pour sauce over pears and serve with either icecream and mint

 

Finishing

• Cream & mint
• Reduced syrup

 

 

 

 

Teaching Chef Lee

 

 

 

Ingredients & Method

Serve 2 people

 

Stage1 : White sauce(Bachamel)-----

• 500 Milk

• 1 Small onion

• Bay leaf / whole Cloves

• 40g Butter

• 40g Flour

1. Place Onion cover with bay leaf and pin both side by cloves in a pot.

Add milk then boil on the mediun heat.

 

2. In other pot, butter and flour stir continuously together on the medium -heat with silicon spatula.

 

3. No1 pour into No2 little by little with stiring until creamy sauce.

 

4. Season it with salt and pepper.

 

 

Stage2 : Spinach --------------------

• 4 Bunches

 

Remove stalk, Wash, Steam

 

Stage3 : Egg poach-------------------

• 2 TS Vinegar

• Pinch Salt

• cheese(parmesan) / Nutmeg

1. Water, vinegar and salt boil and stir to like whirlpool with tablespoon.

 

2. Draw egg into whirlpool.

 

 

 

Stage4 : Finishing---------------------

 

Cooked spinach, pepper, egg poach, white sauce and cheese are placed in order ceramic pie pot

Then bake in the preheat oven for 3 minutes (250 ˚C).

 

Teaching : Chef Lee

 

 

 

 

 

 

Ingredients

Stage1  Hollandaise-----------------

• 1 shallot chopped
• 100g White vinegar
• 100g White wine
• 1 Bay leaf
• 2g Peppercorns(8)

All  ingredients boil on the middle heat  in the pot until reduce.

Stage2 Hollandaise-----------------------

• 2 egg yolks
• 200g Melted butter
• 20g Reductions( Stage1 )

Whisk egg yolks in the bowl  then  place on the boiled water pot.

Add reductions broth( Stage1) into the yolk bowl with whisk.
Pour melted butter little by little into the yolk and reduction mixing bowl  with whisking Until creamy.

Stage3 -------------------------------------

• 1 Muffin
• 2 Bacon
• 2 eggs

Toast muffin and grill bacon, boil water with 2TS vinegar and pinch salt in the  pot for poached egg.

Serve ------------------------
place first muffin, bacon and poached egg with Hollandaise and  pepper

 

Ingredients

• 
  4 Spring roll pastry

Stage A -----------------------------

• 150g Ground pork (minced)
• 1/2 shallot (small onion), chopped
• 50g Carrot, chopped
• 1teaspoon fine diced garlic

Stage B : soak in water---------------

• 25g Glass noodles( in boiled water)
• 15g Dried mushroom(black tree ear, in warm water)

 

Stage C -----------------------------

• 25g fresh Shrimp
• Nuoc mam(fish sauce)
• Salt
• Sugar

 

Dipping Sauce: warm up all together in a pot ------

• 10g Rice wine vinegar
• 60g water
• 20gTeaspoon palm sugar or sugar
• 1/4 Red fresh chilli fine dice
• 1/2 teaspoon garlic fine dice
• 20g Fish sauce
• 1/2  Lime juice

Method
1. Stage A , stir-fry in a large pan until it is dry.

2. Add stage B into  Stage A,  then move to large bowl.

3. Mix all ingredient  and make taste with stage C.

4. Prepare spring paper pastry. It separate each other then cover with wet towel for protect dry it

5. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some cornflour with water or withe egg  and wetting the end, "pasting" it shut.


6. To fry spring rolls, place some oil (about 1 inch deep) in a deep fryer  or deep-sided frying pan over medium-high heat. the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

7.Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown . Place on paper towels to drain while you finish frying the rest.

8.Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce . ENJOY!

 Teaching Chef corrine

 

Ingredients

• 100g Pork bally, sliced
• Hand full Glass noodles(vermicelli)
• 1/4 Onion sliced
• 10g Peanut oil
• 5g Garlic fine dice
• 5g Ginger fine dice
• 1/2 Roof celery
• 4/1 Carrot julienne
• 1/4 Red capsicum
• Soy sauce
• Oyster sauce
• Mixed Water + cornflour

 
Method
1.Chop meat into bite size pieces then mix with garlic,ginger and soysauce, put in large bowl. stir-fry on high heat until the water is gone with oil.

2. While the meat is cooking, noodle put in large bowl of hot water to soak. Drain water to rinse them

3.Once meat is cooked, add oil, oinions and garlic. You want to brown this.

4. And then c pour soy sauce and oyster sauce until noodles are brown. Lower heat, add your vegetable, season  cover and simmer for about 5-10 minutes. (Enough to soften vegetable) 
 

Teaching Chef corrine

주말엔 chop suey를 도전해 보세요 간단하면서 맛은 한국 국수 볶음과 비슷한 맛을 냅니다.

Ingredients

• 2 piece Bacon
• 1 Sausage
• 1 Hash brown
• 1 Tomato with garlic and thyme(in half)
• 1 Black pudding slice
• 1 egg
  
  
  

Method
1. Roast bacon until crispy in the infrared grill. Add, Started on halved tomato, garlic and thyme roast in .  

2. In a frying pan,  sausage, black pudding, egg, hash brown cook  them separately.

3. Place it with all the cooked items onto a warmed plate.

Serve with orange juice and hot coffee.

 

Ingredients

     For 2 people
Beignet chou paste---------------

• 250g Water
• 100g Butter cubes
• 2g Salt
• 10g Sugar
• -----------------
• 130g Strong flour
• 200g Egg(4)

Flavauring------------------------

• 100g Cooked spinach
• 40g Grated cheese
• 40g Parmesan
• 2g Cayenne

Method
1. Cook butter, water, salt and sugar with pot

2. Stir it until combination, add flour and egg with stir Over medium heat.

3. Move it  into a large bowl to cool slightly.

4. Steam spinach without water just 2minutes, Squeeze and chopped pour into bowl with pamesan and cheese.

5. All ingredients Mix together  and deep fry, use tablespoon , 180˚C.

Teaching Chef Lee


시금치 치즈볼 완전 맛있어요. 와인안주 또는 아이들 간식으로도 좋아요.

Ingredient

Stage1 : Speed 5 / 5 minutes

• 
  400g Strong flour
• 12g Yeast
• 2g Salt
• 30g Sugar

--------------------

• 250g Warm milk
• 50g Egg
• 50g Butter

Stage 2 : Finishing ----------

• Cinnamon + Sugar
• Raspberry jam + Cream + Icing sugar

Method
1. Mix flour, yeast, salt and sugar in a planetary Mixer with high speed, add milk,egg and butter
Mix well. then Mix (Speed 5 / 5 minutes) by planetary Mixer.

2. Move the dough into a large bowl. Cover the dough with a plastic wrap and Keep until proven. To check whether the dough is fully developed by stretching a small piece of dough. if the dough can be stretched into a thin laer without tearing, it is ready.

3. Use hand to knead the bread dough untill it has a smoth surface. make shape of ball, put on the piece of paper with sprey on the paper.

4. Proof dough for about 30-40 minutes till doubled in size.

5. deepfry 180˚ C

6. Finish with cinnamon sugar or with cream

 

Teaching Chef Lee

안에다 구멍이 큰 주사위 튜브로 크림을 넣으면 동(?)킨 도넛이 되구요,  단팥을 넣으면 맛있는 단팥도너스가 됩니다.

Ingredients

For 2 people

• 1 Panini, cut about 1/2
• 100g Chickpeas(soaked weight with cold water)
• 25g egg
• 10g Parsley
• 10g Fresh coriander
• 2.5g Cumin seeds
• 10g Garlic fine dice
• 15g Tahini Paste
• 2.5g Seasoning
  
  Raita-----------------------
• 75g Thick Yoghurt 
• 5g Mint fine dice
• --------------------------
• 25g Lettuce shredded

Method

1. Grind Soaked Chickpeas in a blender. Pour the chickpeas into large bowl, Add egg, parsley, chopped coriander,cumin,garlic tahini and seasoning in the bowl. Blend until fairly smooth, then shape into patties with your hands.
 
2. Heat the oil in frying pan, then quickly fry for 3 minutes on each side until lightly golden.

3. Mix yogurt and chopped mint to prepare for Rita sauce.

4. Serve with toasted pittas, lettuce and raita.

Teaching Chef Lee


우리나라 녹두전과 약간 비슷한 맛이 나는 동그랑땡 버거에요.
Raita 는 요거트 소스인데 민트향을 좋아하시면 담백한 요거트와 민트의 박하맛이 입안을 깨끗하게 해주는 느낌인데
허브에 민감한 편이시면 입에 맞지 않을 수도 있답니다.

 

Ingredients

For 2 people

• 200g Strong flour
• 2g Salt
• 100g egg
• 20g oil
• 500g Milk
• 1/4 Fresh lemon

Method
1. Mix flour, salt, egg and milk in a bowl with oil then kepping  in the chiller room for 30 minutes

2. Fry it on the thin slice pan preheated .

3. Serve with maple syrup or cream.

Teaching Chef Lee

학교 다녀온 아이들의 오후 간식으로 간단하게 만들수 있는 간식입니다.
개인적으로 파인애플이나 베리, 플레인 요거트와 같이 드시면 더 맛있어요.

Ingredients

Yeast batter----------------------------------------------------------------------------

• 
  150g Medium flour
• 6g Yeast
• 2g Salt
• 250g warm water

1. Mix flour, Yeast and salt in a large bowl, add warm water into bowl then mix again.

2. Leave it out for half hour.

Fish & chips for deep fried---------------------------------------------------------------------------

• 250g agria potatoes
• 150g fish fillets jure

3. Potato cut to shape of stick and dry with paper towel.

Tartare sauce ----------------------------------------------------------------------------------------

• 2 Egg yolk
• 10g vinegar
• 1g Salt
• 1/2 tsp Mustard
• 200g ev olive oil
• 200g sunflower oil 
• 7.5g Capers
• 15g Gherkins
• 5g Parsley
• 25g Fresh lemon

4. Place the egg yolks, salt and vinegar in the bowl of a food processor(or egg whisk) and process for 30 seconds or until well combined. With the motor running, gradually add the oil in a thin steady stream until mixture is thick and pale. Transfer mayonnaise to a medium bowl.

5. Add chopped gherkin, capers, parsley and extra lemon juice to mayonnaise, and stir to combine. Taste and season with salt and pepper. Transfer to a serving bowl

Method
6. Coated fish fillets with yeast batter and deep fry in preheated oil
7. Slice of Potato deep fry
8. Serve fish and chip with Tartare sauce.

Teaching Chef Lee

피쉬앤 칩 이젠 집에서 만들어 먹어 봐요.
Tarte 소스는 한국에서 생선까스를 주문하시면 같이 나오는 하얀 드레싱 아시죠. 딱 그 소스랍니다.
새우튀김 또는 해산물 튀김과 잘 어울리는 소스랍니다.

Ingredients

Stage1-Mix together in a large bowl.

• 250g Milk
• 100g Egg
• Pinch salt

      ------------------------------------

• 200g French stick 1/3 ,sliced
• 10g Grapeseed oil
• 15g Unsalted butter

Stage2-Banana and bacon fry on the grill pan

• 100g Banana, sliced
• 90g Bacon

Stage3- finish

• 5g Icing sugar
• 50g Maple syrup

Method

1. Mix all ingredients (except beard) in a large mixing bowl.
   slice of bread into the bowl to soak for 1minutes.

2. Heat a large skillet with a table of butter and oil until melted. Wait 5 or so minutes or until first side is slightly brown flip and repeat.

3. Banana and bacon fry on the grill pan with oil 

4. Serve with mable suyrp, grilled bacon and banana.

Teaching Chef Lee
 
저는 아무래도 빵이 주식이 아닌 한국 사람이라 그런지 이런 요리를 보면 하루 이틀 냉장고에서 먹다 남아 묶은 빵을
이런식으로 처리하면 좋겠단 생각이 드네요.

빵을 팬에 부칠때 아주 약한 불에서 은근히 부쳐야 계란물이 스며든 빵 안쪽까지 익는답니다.
심심한 빵과 구운 바나나가 은근 궁합이 잘맞고 베이컨역시 심심한 맛과 어우려져 아침 식사로 짱이에욤.

Ingredients

Dough---------------------------

• 400g Flour (soft)
• 8g Yeast
• 20g Sugar
• 2g Salt

     In a bowl together------------

• 250g Warm water
• 20g Oil

Filling----------------------------

• 250g Pork meat (for 8 of buns)
• 10g Peanut oil
• 40g Ginger, fine dice
• 20g Garlic, fine dice
• 
  50g Spring onion
• 2g fire spice powder
• 50g Carrot, fine dice
• 50g Hoisin sauce
• 15g Rice wine
• 10g Palm sugar

Dipping sauce---------------------

• 40g Soya sauce
• 15g Rice wine
• 15g Onion, fine dice
• 5g Sugar
• 20g Green chilli
• 5g sesame seeds  

Method
1. Chopping pork meat. Mix  filling ingredients(oil,ginger,garlic,spring onion,spice powder, carrot, hoisin sauce, rice wine and palm sugar) in a large bowl.

2. Sift flour, yeast, sugar and salt  into a bowl. Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and  let rise in a warm place until doubled in volume.
     Prove 29 ˚C / 30 minute or double

3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, 
   Shape, and form into round balls. Then roll dough into round

4.Place a spoonful of pork mixture into centre of each round. Draw edges up to form buns. Pinch tops together.
  Apply oil on the surface of bun and steam for 15~20 minute. 

5. To serve with dipping sauce. 





중국 스타일 왕만두입니다.
만두속은 달콤한 맛이 나고 특별한 허브가 들어 가지 않기 때문에 향신료에 거부감이 있는 분들도 자유롭게 즐기실수 있는 맛입니다.
만두피를 만들었던 도우가 남으면 피자도우로 사용하셔도 유용합니다.

• Parsley fine dice

Method
1. In a medium pot, boil  the onion, garlic and whitewine until it begins to simmer. Add the mussels stir well and place the lid on. mussels take off from pot.

2. Add the cream into the pot, stir together, pour sauce through mesh strainer.

3. Place mussels and cream sauce into the large bowl and sprinkle over fresh parsley. 

It so nice with pasta.

스파케티 면을 삶아 같이 드시면 크림스파케티가 된답니다.

 

Ingredient
 
 

stage 1-----------------

• 150g butter
• 150g sugar
• Pinch salt

 stage 2-----------------

• 150g egg(3)

 stage 3-----------------

• 200g strong flour
• 40g cocoa powder
• 60g milk

 Chocolate ganache

• 150g cream
• 150g chocolate
  

Method

1. Mix the butter, sugar and salt in a bowl until combined. Gradually add the eggs, making sure they are well mixed in.Still stirring, gradually add the flour, cocoa powder and milk mixture.

3. Pour the mixture into muffin cup tin. Put into cake tin with water and then covering it with spread butter on foil.

4. Preheat the oven to 180C, place into oven and bake for 45 minutes, or until cooked through.

5. place cream and chocolate melt on the medium heat. To serve, pour over hot chocolate ganache sauce.



 

달지 않은 말랑한 초코렛 스팀 스폰지 컵케잌을 따뜻하고 달콤한 초코렛크림으로 토핑해서 먹습니다.

Ingredients

• 
  300g pork ribs

Pork BBQ sauce-----------------

• 100g kecap manis
• 80g sweet chilli
• 80g hoisin sauce
• 50g red wine vinegar
• 50g smoked bbqsauce
• 50g sunflower oil

Steamed boc choy---------------

• 100g boc choy

Steamed rice--------------------

• 
  125g jasmine rice
• 5g ginger
• 5g garlic
• 2g salt
• 5g sesame seed oil
• 1g pan dan leaf

Method
1. Pork ribs into the oven with covering foil, 1and half hour steam to tenderise meat, after oven it produces a knife to cut pieces of ribs.

2. pour the pork BBQ sauce into the pork tin, cook until sauce colour on bone in oven 200 degree C.

3. Rice, water, ginger and grlic fine dice and pandan leaf boil on the high heat then down row heat until water gone and rice soft.

3. To serve with cook rice and steam boc choy.

한국의 Vips에서 먹던 폭립바베큐와 같은 맛의 폭크BBQ입니다.
움푹한 오븐용 트레이에 폭립을 넣은후 쿠킹호일로 오븐트레이를 잘 감싼후 200˚C에서 1시간 30분간 오븐합니다.
오븐에서 꺼낸 돼지 갈비뼈 마디를 칼로 잘라 한조각씩 나눕니다.
준비된 양념을 오븐된 포크립에 잘 버무려 다시 커버없이 오븐에 굽습니다. 중간 중간 꺼내서 양념을 다시 한번 끼얹어 색과 양념이 잘배도록 1시간동안 오븐합니다.

자스민 쌀을 생강, 마늘, pan dan leaf, 물을 넣고 밥을 짓습니다.
스팀에 찐 복초이와  밥 BBQ를 접시에 담아 냅니다.

Ingredients
stage 1---------------

• 170g dates, chopped
• 5g bi card soda
• 300g hot water
  

stage 2---------------------

• 60g butter
• 150g brown sugar
• 1/2ts vanilla essence
• 170g self raising flour
• 2 egg

sauce-----------------------

1. 125g butter
   200g soft brown sugar
   125g cream

Method
1. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.

2. In a clean bowl, butter and sugar stir mixture, gradually add the eggs, making sure they are well mixed in.
   Still stirring, gradually add the flour, then add the date mixture.

3. Pour the mixture into muffin cup tin. covering it with foil . Put into cake tin with water.

4. Preheat the oven to 180C, place into oven and bake for 50 minutes, or until cooked through.

5. Butter and sugar  melt add cream on the medium heat. To serve, pour over the hot toffe sauce.

만드는 법은 다른 컵케잌과 다를 바가 없습니다.
다만 컵케잌틀을 쿠킹 호일로 감싸고 다시 사각케잌틀에 물을 넣고 그위에 놓아 스팀으로 오븐하는 방식이 다릅니다.
그렇게 하여 케잌의 수분을 더 유지하여 촉촉한 푸딩으로 만들어 냅니다.
빵 위에 따뜻한 버터소스를 부어 촉촉하게 먹습니다. 

Ingredients

for bread

1. 300g strong flour
2. 7.5g yeast
3. 5g salt
4. 175g warm water
5. 15g oil
6. 50g date (optional)

Method
 
1. Mix In a large bowl, stir together warm water, yeast, sugar, oil, salt, and flour.
        1 minute check
        5 minute/speed 5
2. Cover with a wrap, and let rise in a warm place until doubled in volume.
        Prove 29 ˚C / 30 minute or double
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces, 
        Same #2
4. Shape, and form into round balls.

5. Meanwhile, preheat oven to 220 degrees C. Bake for 18 to 20 minutes in the preheated oven, or until golden brown. Bake 220 ˚C

 

Ingredients

Mix all together for making patties

• 50g fresh breadcrumbs
• 20g garlic fine dice
• 50g onion chopped
• 25g milk
• 100g lamb mince
• 5g morocan spice
• 5g cumin seeds(toasted &ground)
• 2g fresh chilli
• 5g lemon pepper

-------------------------------------

Mix all together for making dressing

• 2g garlic fine dice
• 20g yoghurt
• 50g cucumber chopped
• 5g mint chopped

------------------------------------

• 20g lettuce or rocket
• 25g garlic hommus
• 50g carrots grated
• 1 piece wraps

Method
1. Mix lamb, breadcrumbs, cumin, garlic, onion, chilli, morocan and salt in bowl with hand until combined. Divide mixture into 3~4 and shape into 7cm sausage-shaped patties

2. Heat frying pan over medium heat for 3 minutes until hot. Spray with oil and cook kofta for 10 minutes, turning several times. Place hummus first, carrot, rocket between flat breads and top with kofta, with dressing. Wrap and serve.





양고기 반죽을 소세지 모양으로 3~4개로 만든 후 후라이팬에 뒤집어 가며 잘 튀긴후 토틸라 위에 hummus 를 가운데만 바른후 당근, 로켓 ,kofta 그리고 오이 드레싱으로 마무리 한후 김밥 말듯이 잘 말아 원하는 사이즈로 썹니다.

코프타는 양이나 닭고기를 이용해 만드는 인도 커리요리의 하나입니다.
오늘은 이 코프타를 토틸라 롤말이 한 kofta wrap를 만드는 것을 공부했답니다.
맛은 인도 특유의 향신료는 양고기 특유의 노린내를 없애 어린이가 먹기에도 부담이 적은 맛을 냅니다.
여기에 신선한 야채와  세콤달콤 오이드레싱이 느끼한 맛을 제거하여 상큼한 맛으로 마무리 됩니다.

 

Ingredient

• 
  6 piece sandwich bread
• 10g lettuce
• 20g ham sliced
• 20g tomato sliced
• 5g  rocket
• 15g piccalili

---------------------------------

     egg sauce

• 1 eggmashed
• 10g mayonaisse
• 5g parsley fine dice

It would not need explain, You just follow left side picture

말이 필요없죠.
그냥 순서대로 놓으면 되요.

 

Ingredients

• 2 piece sandwich bread white
• 1 slice ham
• 1 silce gruyere 3 very thin
•  butter
• dijon mustard

Method

1. Spread butter both side of one piece bread then spread butter and dijon mustard each side of another bread.
 
2. Place  gruyere first, ham and gruyere on a bread and cover the top of the bread.

3. Pen fry both side until cheese melt.


식빵을 두쪽 준비해서 한쪽은 양 쪽 면 모두에 버터를 바르고 다른 한쪽은 한면은 버터 다른 한면은 dijon겨자를 바릅니다.

한쪽면 위에 gruyere 치즈를 올리고, 햄, 치즈 그리고 양쪽에 버터를 바른 식빵으로 덮습니다.

달군 팬에 안쪽의 치즈가 살짝 녹을 때 까지 잘 구워 줍니다.
빵사이에 Gruyere 치즈가 쫀득하고 부드럽게 녹아 더욱 맛있습니다.

요즘은 샌드위치 배울때인지 매일 샌드위치네요. ^^

 

Ingredients

• 150g turkish bread quarter
• 150g scotch fillet
• 40g rocket
• 50g tomato, cut
• 2 piece garlic fine dice
• black pepper
• salt

Method
1. First , Wrap fillet, then tap until tender. Steak liberally with salt, oil, garlic and pepper on both sides, keeping 10 minute.
 Heat pan over high heat , cook the steak for about 10 minutes, Slice the steak into strips.

2. Spread onion jam on turkish bread. Place rocket first, tomato and stake on the bread and cover the sandwiches with the top half of the bread.


<스테이크 샌드위치>

쇠고기 샌드위치는 만들기 간편하면서 담백하여 점심 매뉴로 좋아요
카페에서 주문하면 $20달러 선합니다.

1.스테이크를 좀더 부드럽게 해서 샌드위치를 만들고 싶다면  랩으로 싼후 빈병등을 이용하여 부드러워질때까지 두드려 줍니다. 그런 후 소금,다진마늘, 후추, 오일을 넣고 밑간을 해서 10분정도 두었다가 팬에 구워낸후 굵게 잘라둡니다.

2. 그런후 터키쉬 빵에 버터를 바르고 양파잼을 바른후 로켓(샐러드 종류) 토마토, 스테이크를 올려 샌드위치를 만들면 끝 보기에 근사하고 맛이 정말 좋아요.

 

Ingredients

• 1 Panini, sliced about 1/2
• 80g Brie cheese, cut thick
• 40g cranberry
• 100g Smoked chicken bressts, sliced
• 50g bacon, grilled untill oil out and crunch
• 50g red capsicum roasted, sliced
• 25g rocket
• 1/4 red onion sliced
• butter

Method

1. Preheat your panini press to high.

2. Then slice the bread sideways in half, spread butter in one slice of bread and cranberry on another slice.

3. Place rocket first then bacon, Brie cheese, smoked chicken, red capsicum and red onins on the one side of bread.

4. Put two slices together. Place panini in  press and press lightly until cheese melt.
 
5. Remove from grill, slice and serve hot.

Ingredients

• 100g chicken tenderloin
• 20g mayonnaise
• 200g avocado cutted
• half red onion slice
• 50g red capsicum, half cut, roasted with olive oil, paper and fine dice.
• 20g rocket
• 20g cheese
• tortillas

Method 

Ingredients

egg sauce

• 50g egg(1) boiled, squashed
• 1Ts mayonnaise
• 5g chives chopped
  

-----------------------------------

• butter
• 6 piece white bread
• 15g lettuce
• 75g Tomato slice
• 100g ham
  
  Method

1. Slice tomato and ham.

2. Spread butter on bread

3. Top each of these slices of bread with lettuce, slice of tomato, bread, slices of ham, egg sauce and lettuce.    
         ★ BUT THE ORDER DOESN'T MATTER

4. Please Trim off bread border  and then cut the breads into triangular pieces.

소셜웹 반응글

접기▲

소셜웹 더보기▼

'Hospitality > Fat Duck' 카테고리의 다른 글

Smoked chicken Panini  (0)	2012/03/04
Grilled chicken wrap using avo  (1)	2012/03/04
Classic club sandwich  (0)	2012/03/03
Chicken stir fry  (0)	2012/03/03
Onion jam  (1)	2012/03/01
Rice paper rolls nam Jim dressing  (0)	2012/02/29

Ingredients

• 
  500g chicken breast- slice
• 75g   egg noodles-Drain out the water after boiled noodles
  

---------------------------------------     
vegetable

• 100g carrot-julienne
• 100g celery slice
• 150g broccoli florets
• 100g courgette Asian cut
• 100g red capsicum-julienne
• 20g ginger fine chop
• 20g garlic fine chop

---------------------------------------     
sauce

• 10g hoisin sauce
• 10g soya sauce
• 20g kecap manis
• 10g sweet chilli sauce

      finish

• 15g coriander chiffonade(optional)
• 15g thai basil chiffonade(optional)

Method

1. In a large skillet, heat the oils over medium-high heat.

2. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add vegetable from hard to soft (broccoli, carrots, pepper, capcicum and courgette), garlic and ginger stirring frequently. 

3. In a small bowl, combine a little water, hoisin sauce, soy sauce, kecap manis, and sweet chilli sauce. pour sauce into the chicken mixture and boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes.

4. Add cooked noodles and stired.