Recipes

Recipe & photo courtesy of Chef Eric Teo Serves 3 Ingredients Salsa 50g yellow pear, diced 10g red onion, diced 1 pinch natural sea salt 1 pinch pepper 3g chopped coriander 10g orange segments 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp pure honey Braised Duck 45g...

Recipe & photo courtesy of Chef Eric Teo Serves 2-3 Ingredients:   2 pcs of U.S. Chicken thigh, boneless, skinless (diced) 1 tbsp of Plum Sauce 1 tbsp of unsalted Butter 1 pc of medium size Mango (diced) 2 tbsp of Orange juice ½ tsp of Pink Pepper Corn 1...

Recipe & photo courtesy of Chef Eric Teo INGREDIENTS: 4 kg           U.S. turkey (cut into 32 pieces) 380 ml       Thick santan (coconut milk) 6 tbsp        Sugar 1 no.          Coconut (fried & ground) salt to taste Ground (A): 300 gm      Small onions 150 gm      Garlic 3 nos.        Candlenuts 1 piece      ...

Recipe & photo courtesy of Chef Eric Teo INGREDIENTS: 4 kg           U.S. turkey (cut into 32 pcs) 40 gm        Curry powder 400 gm      Red onion (grind to paste) 10 gm        Cumin powder 100 gm      Blue ginger (grind to paste) 5 gm          Coriander powder 50 gm        Ginger (grind to paste)...

Recipe & photo courtesy of Chef Eric Teo Serves 3-5 Ingredients: ½  no. of U.S. Turkey 30 g of Jasmine Tea Leaves 50 g of Yellow Sugar Slabs (grind into powder) 3 tbsp of Oil Ingredients for Marinade Sauce:   250 g of Seasoned Soy Sauce for Seafood 20 g...

Recipe & photo courtesy of Chef Eric Teo Serves 2-3 Ingredients:   1 pc of U.S. Turkey Leg Fillet (deboned Turkey Leg) 10 pcs of fresh Strawberries 1 pc of Tomato 2 tbsp of Corn flour (to coat the U.S. Turkey Leg Fillet) 1 tbsp of Soya Bean Oil Ingredients...

Recipe & photo courtesy of Chef Eric Teo Serves 3-5 Ingredients: 2 pcs of U.S. Duck Breast Fillet 3 tbsp of Corn Flour to coat U.S. Duck Breast Fillet 2 tbsp of Oil Ingredients for Marinade: 2 tsp of Oyster Sauce 2 stalks of Spring Onion (mashed) 3 slices...

Recipe & photo courtesy of Chef Eric Teo U.S. CHICKEN LEG (1.6 kg) PREPARATION METHOD: 1.  Boil water with whole ginger, salt, garlic, pandan leaves, spring onion, shallot and chicken legs. 2.  Soak the chicken legs 5 times during the cooking period to make sure the chicken legs cook...

Recipe & photo courtesy of Chef Eric Teo SATAY MARINATION INGREDIENTS: 2 kg     U.S. chicken thighs To Grind: 60 gm        Coriander powder 40 gm        Shallots 30 gm        Cumin powder 5 gm          Ginger 30 gm        Fennel powder 5 gm          Lengkuas 5 gm          Tumeric powder 50 gm        Garlic 175 gm      Sugar...

Recipe & photo courtesy of Chef Eric Teo Serves 2-3 Ingredients:   200 g of U.S. Turkey Breast, boneless and skinless (diced) 1 pc of Green Bell Pepper (diced) 1 pc of Red Bell Pepper (diced) 1 pc of Yellow Bell Pepper (diced) 1 pc of Banana (diced) ½ tbsp...