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Episode 10

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Episode 10

  1. 1. EPISODE 10 CHEF ROSSHAM RUSLI STARTER CROISSANT SUNQUICK BLACKCURRANT Description Qty Unit Remarks Croissant plain 12 pcs pan seared Sunquick mixed berries 100 ml Double cream 1000 ml Fresh milk 1000 ml Eggs 10 nos Castor sugar 250 gm Butter 125 gm Cinnamon powder 5 gm Essence vanilla 5 gm Sunquick Lemon Sauce Double cream 250 ml Sunquick lemon 150 ml Essence vanilla 5 ml Garnish Strawberry 50 gm Mixed berries 50 gm Direction First arrange croissant plain in to puddin g mould Prepare pudding sauce than pour in to croissant Baked in the oven for 180'C for 30 minutes Prepare sauce in low heat temperature Garnish with fruits
  2. 2. EPISODE 10 CHEF ROSSHAM RUSLI 1ST COOKING CONFIT CHICKEN BREAST SPRING SUNQUICK ORANGE Description Qty Unit Remarks Chicken breast 1 no Olive oil 100 ml Corn oil 200 ml Sunquick lemon 50 ml Cinnamon stick 1 no Fresh thyme 1 stk Salt and pepper springkle Dressing Sunquick orange 50 ml Sesame 15 gm toasted Sesame oil 0.5 tsp Dijon Mustard 5 gm Corn oil 50 ml Garnish Orange zest 2 gm Mix mesclun 100 gm Cashew nuts 20 gm toasted and crushed Direction First make a confit Add in duck breast and cook for 15 minutes Prepare sunquick orange dressing Arrange mix mesclun on plate, sliced duck breast confit, dizzled with dressing Garnish with orange zest and cashew nut
  3. 3. EPISODE 10 CHEF ROSSHAM RUSLI 2ND COOKING CHICKEN BREAST SPRING SUNQUICK ORANGE Description Qty Unit Remarks Chicken breast, skinless 2 pcs Salt and pepper springkle to taste Rosemary herbs 5 gm Tarragon herbs 5 gm Sunquick orange 30 ml Corn oil 30 ml Caramelized apples Apple green 2 no skin and slice Butter 50 gm Sunquick lemon 40 ml Sugar 5 gm Accompaniments Carrot with stem, peel & trim 80 gm Asparagus 60 gm Butter 50 gm Parsley,chopped 5 gm Salt and pepper springkle to taste Grape Sunquick Mixed Berries Sauce Beef stock 250 ml Grape, peeled 100 gm Sunquick mixed berries 60 ml Salt and pepper springkle to taste Direction First marinate and roast the chicken in ov en for 175' C 12 minu tes Prepare caramelise apple Blanch the vegetable Lastly prepare sauce and arrange all on plate Garnish with fresh rosemary
  4. 4. EPISODE 10 CHEF KIM LUND DRINK RECIPE SUNQUICK PINK QUAVA STRAWBERRY LASSI 20ml SUNQUICK PINK QUAVA & STRAWBERRY 200ml YOGHURT NON FLAVOURED 50ml CREAM 1 TBSP SUGAR 1 PINCH GROUNDED GINGER ICE CUBES NO METHOD CELEBRITY ARTISTE SARI YANTI DRINK RECIPE PASSION FRUIT SMOOTHIES SUNQUICK MIX MANGO ½ BANANA ½ PEAR 1 TSP GROUNDED GINGER 20ml SUNQUICK PASSION FRUIT 100ml WATER 100ml ICE CUBES STRAW (FOR DECORATION)

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