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1.Salad Udang Sunquick tropical 
Description Qty Unit Remarks 
Prawns medium, skin off 10 no pan seared 
Salt and pepper springkle 
Olive oil 15 gm 
Paprika 5 gm 
Honey 0.5 tsp 
Sunquick lemon 10 gm 
Dressing 
Corn oil 100 ml 
Sunquick tropical 50 ml 
Pomegranate seed 1 nos 
Garnish 
Rock melon, chilled 1/2 nos peeled, seedless 
Mesclun salad 80 gm 
Lemon wedges 1/4 no 
Balsamic 1 tsp 
Direction 
First marinate prawns and pan seared 
To make dressing combine all in together 
Cut thinly sliced the rock melon 
Arrange melon sliced and mesclun 
Add in prawns 
Lastly pour in dressing and balsamic
2.Ikan Salmon Sunquick Lemon 
Description Qty Unit Remarks 
Salmon fillet @130gm 2 pcs pan seared 
Salt and pepper springkle to taste 
Olive oil 50 ml 
Lemon grass sunquick lemon 
cream sauce 
Cooking cream 250 ml 
Lemon grass, julienne 2 stk 
Sunquick lemon 50 ml 
Chive, chopped 15 gm 
Salt and pepper springkle to taste 
Accompaniments 
Bok choy 
200 gm 
trim blanch and 
refresh 
Butter stock 350 ml 
Turned potato 100 gm 
Salt and pepper springkle to taste 
Butter 50 gm 
Garnish 
Fresh dill 10 gm 
Direction 
First season salmon and pan seared 
Prepare and cook sauce 
Blanch bok choy and potato 
Arrange item on plate 
Garnish with fresh dill
3.Sunquick Mixed Mango Coconut Panacota 
Description Qty Unit Remarks 
Instant Coconut Milk 250 ml 
UHT whipping Cream 900 ml 
Caster Sugar 50 gm 
Gelatine Powder 22 gm 
Water 56 gm 
Vanilla essence 10 drops 
Sunquick tropical 100 ml 
Garnish 
Mint leaf 10 gm 
Palm sugar 100 ml 
Direction 
Combine coconut milk, cream, vanilla essence and caster sugar in a sauce pan 
Heat and stir constantly at medium heat to below boiling point. Do not boil. 
Add water into gelatine powder and dissolve in water bath. 
Add gelatine into the coconut mixture. 
Strain and keep warm. 
Garnish with mint leaf and palm sugar syrup
4.Sunquick Mixed Mango Ice Tea 
Description Qty Unit Remarks 
Black Tea 200 ml 
Mineral Water 50 ml 
Sunquick Mixed Mango 20 gm 
Mango 1 Slide cutter 
Ice 
Limau 1 slide decoration 
Straw 100 ml decoration 
Direction 
Combine all ingredients put in glass 
Put on a straw and cut a slide of limau put on top of glass for decoration
5.Strawberry Diqiuiry Sunquick Pink Guava & Strawberry 
Description Qty Unit Remarks 
Strawberry 4 pcs 
Vanila 
Limau 1 pcs 
Ice 
Water 100 ml 
Sunquick Pink Guava & Strawberry 2 sdb 
Decoration 
Strawberry 1 pcs 
Direction 
Combine all ingredients put into blender. 
Prepare 1 strawberry for decoration.

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Recipe 5

  • 1. 1.Salad Udang Sunquick tropical Description Qty Unit Remarks Prawns medium, skin off 10 no pan seared Salt and pepper springkle Olive oil 15 gm Paprika 5 gm Honey 0.5 tsp Sunquick lemon 10 gm Dressing Corn oil 100 ml Sunquick tropical 50 ml Pomegranate seed 1 nos Garnish Rock melon, chilled 1/2 nos peeled, seedless Mesclun salad 80 gm Lemon wedges 1/4 no Balsamic 1 tsp Direction First marinate prawns and pan seared To make dressing combine all in together Cut thinly sliced the rock melon Arrange melon sliced and mesclun Add in prawns Lastly pour in dressing and balsamic
  • 2. 2.Ikan Salmon Sunquick Lemon Description Qty Unit Remarks Salmon fillet @130gm 2 pcs pan seared Salt and pepper springkle to taste Olive oil 50 ml Lemon grass sunquick lemon cream sauce Cooking cream 250 ml Lemon grass, julienne 2 stk Sunquick lemon 50 ml Chive, chopped 15 gm Salt and pepper springkle to taste Accompaniments Bok choy 200 gm trim blanch and refresh Butter stock 350 ml Turned potato 100 gm Salt and pepper springkle to taste Butter 50 gm Garnish Fresh dill 10 gm Direction First season salmon and pan seared Prepare and cook sauce Blanch bok choy and potato Arrange item on plate Garnish with fresh dill
  • 3. 3.Sunquick Mixed Mango Coconut Panacota Description Qty Unit Remarks Instant Coconut Milk 250 ml UHT whipping Cream 900 ml Caster Sugar 50 gm Gelatine Powder 22 gm Water 56 gm Vanilla essence 10 drops Sunquick tropical 100 ml Garnish Mint leaf 10 gm Palm sugar 100 ml Direction Combine coconut milk, cream, vanilla essence and caster sugar in a sauce pan Heat and stir constantly at medium heat to below boiling point. Do not boil. Add water into gelatine powder and dissolve in water bath. Add gelatine into the coconut mixture. Strain and keep warm. Garnish with mint leaf and palm sugar syrup
  • 4. 4.Sunquick Mixed Mango Ice Tea Description Qty Unit Remarks Black Tea 200 ml Mineral Water 50 ml Sunquick Mixed Mango 20 gm Mango 1 Slide cutter Ice Limau 1 slide decoration Straw 100 ml decoration Direction Combine all ingredients put in glass Put on a straw and cut a slide of limau put on top of glass for decoration
  • 5. 5.Strawberry Diqiuiry Sunquick Pink Guava & Strawberry Description Qty Unit Remarks Strawberry 4 pcs Vanila Limau 1 pcs Ice Water 100 ml Sunquick Pink Guava & Strawberry 2 sdb Decoration Strawberry 1 pcs Direction Combine all ingredients put into blender. Prepare 1 strawberry for decoration.