Heat sesame oil, sauté garlic and ginger
Add tom yum paste and roast lightly
Deglaze with white wine and reduce by half
Add soy sauce, honey, oyster sauce and vegetable stock and bring to the boil
Thicken with corn starch to the required consistency and season to taste
Divide prawns and vegetables evenly into steamer trays, place in the steamer for 5-6 minutes
Place prawn-vegetable mix in a large bowl add the sauce, mixing it thoroughly
Place into serving trays and garnish with chopped spring onions
Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.5% calories from fat); 2g
Protein; 20g Carbohydrate; 2g
Dietary Fiber; trace Cholesterol; 1130mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates
16 kilograms prawn meat
250 millilitres sesame oil
400 grams garlic crushed
300 grams ginger crushed
500 grams tom yum paste
2litres white wine
1litre soy sauce
1kilogram honey
2litres oyster sauce
4 litres vegetable stock
100 grams corn flour
3 kilograms onions, peeled and cut into thick strips
3 kilograms capsicum red, cut into strips 1cmx6cm
3 kilograms capsicum green, cut into strips 1cmx6cm
3 kilograms carrots, cut in angle
100 grams spring onions, chopped
Wash off pork strips and place into a steamer tray to drain. Place soy sesame oil in a hot brat pan
Saute pork, ginger and garlic until slightly browned. Add honey, soy sauce, oyster sauce and chicken stock and bring to the boil .Simmer until meat is soft, thicken with corn flour.Divide into containers and place in hot holding unit
Mix all vegetables and divide into steamer trays. Just before needed steam vegetables for 3 minutes so they are still slightly crunchy
Place steamed vegetables into a large bowl and add the pork-sauce base, weight ratio about 1:1.Toss thoroughly, place into a serving tray and garnish
Per Serving (excluding unknown items): 357 Calories; 22g Fat (57.2% calories from fat); 21g
Protein; 17g Carbohydrate; 2g
Dietary Fiber; 80mg Cholesterol;
1580mg Sodium. Exchanges: 0
Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates.
15 kilograms pork shoulder, stir fry
200 millilitres sesame oil
200 grams ginger crushed
200 grams chilli crushed
1 kilogram honey
1 litre soy sauce
1 litre oyster sauce
8 litres chicken stock 200 grams corn flour
3 kilograms onion, sliced thickly
3 kilograms carrot, cut in angle
3 kilograms capsicum green, cut
1cmx6cm
3 kilograms capsicum red, cut
1cmx6cm
100 grams spring onion, sliced
Heat vegetable oil, sauté onions, garlic for 2-3 minutes
Add diced beef and brown lightly
Deglaze with red wine and reduce by half
Add demi glace, bring to the boil
Simmer until meat is almost tender
Add roasted bacon, pearl onions and mushrooms
Simmer until all ingredients are tender
Thicken if required and season to taste
Garnish with chopped spring onions and golden-brown bread croutons before serving
Per Serving (excluding unknown items): 621 Calories; 42g Fat (68.8% calories from fat); 32g
Protein; 11g Carbohydrate; 1g
Dietary Fiber; 113mg Cholesterol; 1128mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 5 1/2 Fat.
15 kilograms beef blade, diced
250 millilitres vegetable oil
1-kilogram onions, peeled and chopped
300 grams garlic crushed, peeled and chopped
4 litres red wine
8 litres demi glace
3 kilograms bacon, diced 3x3cm, roasted lightly
3kilograms pearl onions
3kilograms mushrooms, halved
3grams salt and pepper
60 grams spring onions, chopped
700 grams bread cubes, fried golden
Heat oil, sauté onions, garlic and ginger until soft
Add korma paste, roast off until oil begins to separate
Add diced beef and stir until covered evenly by the paste
Add a little of the beef stock, just enough to cover the beef, once reduced top up again
Once beef is almost tender add the vegetables
Simmer until all ingredients are tender
Thicken if required, season to taste
Garnish with chopped coriander
Per Serving (excluding unknown items): 407 Calories; 27g Fat (60.8% calories from fat); 23g
Protein; 16g Carbohydrate; 3g
Dietary Fiber; 87mg Cholesterol;
1015mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
15 kilograms beef blade, diced 250 millilitres vegetable oil
3 kilograms onion, peeled and chopped
200 grams garlic crushed
400 grams ginger crushed
2 kilograms korma paste
10 litres beef stock
5 kilograms potato, peeled and cut
3x3cm
5 kilograms carrots, cut 3x3cm
5 grams salt and pepper
40 grams coriander, chopped
Heat oil, sauté onions, garlic and ginger until soft
Add rendang paste, roast off until oil begins to separate
Add diced beef and stir until covered evenly by the paste
Add a little of the beef stock, just enough to cover the beef, once reduced top up again
Once beef is almost tender add the potato and carrot
Add coconut milk
Simmer until all ingredients are tender
Thicken if required season to taste
Garnish with chopped coriander
Per Serving (excluding unknown items): 477 Calories; 34g Fat (65.0% calories from fat); 24g
Protein; 18g Carbohydrate; 3g
Dietary Fiber; 87mg Cholesterol; 1019mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat.
15 kilograms beef blade, diced 250 millilitres vegetable oil
3 kilograms onion, peeled and chopped
200 grams garlic crushed
400 grams ginger crushed
2 kilograms rendang paste
10 litres beef stock
5 kilograms potato, peeled and cut
3x3cm
5 kilograms carrot, cut 3x3cm
3 litres coconut milk
5 grams salt and pepper
40 grams coriander, chopped