Recipe for Caramelized Onion – Onion Jam

Recipe for Caramelized Onion – Onion Jam

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This is good for salad topping, burger filling or mix with other sauces.

Ingredients for Caramelized Onion – Onion Jam

3 tablespoons olive oil
3 large onions, finely sliced
1/2 cup red wine or “tuba” (coconut wine)
1/4 cup sugar
sea salt

water (optional)

Preparation and Procedure:

Heat olive oil in a large saucepan over high heat. Add onions stirring it frequently, until bottom of saucepan is glazed, add sugar, salt, red wine and mix gently with wooden spoon, add a little water if it gets too dry to prevent bottom pan burning, continue to cook, stirring frequently until caramelized,  Remove from saucepan rapidly to prevent burning.

 

Suggestions:

First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You could sell this in a sterilized food grade bottle like in the photo:

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Continue reading “Recipe for Caramelized Onion – Onion Jam”

Gourmet Chicken and Pork Adobo

(Gourmet Ulam in a Bottle) – (Bottled Gourmet Meal)

RECIPE FOR GOURMET PORK AND CHICKEN ADOBO

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(Gourmet Ulam in a Bottle) – (Bottled Gourmet Meal)

Ingredients for Pork and Chicken Adobo :

4 tablespoons cooking oil
1-pound pork belly, trimmed and cut into (1-inch) pieces
1/2 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1/2 cup pineapple juice
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (1-inch) pieces
1/4 cup cane vinegar or cooking sake
10 garlic cloves, crushed
1 bay leaf

1/2 teaspoon chili flakes (optional)

12 pieces. boiled quail eggs (optional)

1/2 cup pineapple chunks for garnishing (optional)

Preparation and Cooking Instructions Chicken and Pork Adobo :

Heat a large nonstick skillet over medium heat. Coat pan with cooking oil. Add pork pieces; cook 6 minutes, browning on all sides. Add soy sauce, pineapple juice, salt, water, peppercorns, chicken, vinegar, brown sugar, garlic and bay leaf; and if you want it a bit spicy add chili flakes (optional), bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Uncover and increase heat to medium-high; simmer for 20 minutes or until liquid is slightly syrupy and garnish it with boiled quail’s egg and pineapple chunks.

Now Kick start your business for “bottled gourmet ulam” (bottled gourmet meal)

Suggestions:

  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging. Pack meal into hot, sterilized jars, filling to within 1/4 inch of the top.
  • In the bottle you may garnish it with pineapple chunks and boiled quail’s egg to make it more appetizing for buyers.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.

dress-up-a-mason-jar1

Korean Style Fried Chicken – Boneless

Source: Korean Style Fried Chicken – Boneless

Recipe for Chicken – Korean crispy fried chicken in spicy, savoury and sweet sauce.

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Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 lb chicken breast chicken sliced in 2 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic

 

Dressing:

1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce

 

Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.

 

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Suggestions:

First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.

picsart_07-04-03-40-44

 

 

 

 

Korean Style Fried Chicken – Boneless

Recipe for Chicken – Korean crispy fried chicken in spicy, savory and sweet sauce.

picsart_07-04-03-20-30

 

Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 lb chicken breast chicken sliced in 2 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic

 

Dressing:

1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce

 

Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.

 

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Suggestions:

First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.

picsart_07-04-03-40-44

 

 

 

 

Recipe for Durian Cheese Tart

Recipe for Durian Cheese Tart

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 Ingredients for Tart Pastry 

100g cake flour

1/2 cup icing sugar

70g salted butter, cut into cubes, cold

2 egg yolks

1/8 cup cold fresh milk

1/8 teaspoon sea salt

Sift cake flour and icing sugar into a large bowl then add cold salted butter cubes, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs and add egg yolk to the mixture, then form the mixture into a dough. Add cold fresh milk to the dough to make it soft and pliable. Knead the dough gently into a ball. Place on a piece of food nonstick wrap and place in fridge to rest for about 1 hour.

After 1 hour, remove the dough from fridge. Dust a baking mat and rolling pin with flour, roll the dough thinly, about 3 mm thickness. Use circular cutter to stamp on the dough. Place the cut dough over a spring form tart tin and gently press it to cover the tin then use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10mins.

Ingredients for Durian Cheese Filling

150g cream cheese

50g mascarpone cheese

30g durian puree

30g salted butter

100g heavy cream

30g icing sugar

10g corn starch

1egg whole

1 egg yolk

1 tbsp lemon juice

1/4 tsp vanilla extract

1/4 tsp sea salt

1 egg yolk for brushing on top of custard

Prepare the durian cheese custard:

Add cream cheese, mascarpone cheese, durian puree, heavy cream and salted butter into a small pot. Place the pot into a large, shallow pan with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted . Once the mixture has melted, add sifted corn starch and icing sugar. Mix till mixture will thicken. Add 1 egg , 1 egg yolk, vanilla extract and lemon juice. Mix till the mixture thickens into custard, add some sea salt. Let the custard cool down completely.

After the cases are cooled gently remove them from the tins and let it cool completely before filling with custard. Preheat oven to 230C.F

Fill the cheese custard into a piping bag and pipe into the tart cases, brush custard evenly with the remaining egg yolk.

Bake the tarts at 230C, for 7 to 10 mins.

Once baked, remove from oven and place it on the wire rack to cool. Best eaten warm, freshly baked.

Dust icing sugar over the cheesecake just before serving.

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Now Kick start your business for Durian Cheesecake Tarts

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Suggestions for Food Packaging:

  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.
  • Pack tarts individually or by 6 pieces in a box.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.

Gourmet Chicken and Pork Adobo

Recipe for Gourmet Chicken and Pork Adobo

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(Gourmet Ulam in a Bottle) – (Bottled Gourmet Meal)

Ingredients for Pork and Chicken Adobo :

4 tablespoons cooking oil
1-pound pork belly, trimmed and cut into (1-inch) pieces
1/2 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1/2 cup pineapple juice
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (1-inch) pieces
1/4 cup cane vinegar or cooking sake
10 garlic cloves, crushed
1 bay leaf

1/2 teaspoon chili flakes (optional)

12 pieces. boiled quail eggs (optional)

1/2 cup pineapple chunks for garnishing (optional)

Preparation and Cooking Instructions Chicken and Pork Adobo :

Heat a large nonstick skillet over medium heat. Coat pan with cooking oil. Add pork pieces; cook 6 minutes, browning on all sides. Add soy sauce, pineapple juice, salt, water, peppercorns, chicken, vinegar, brown sugar, garlic and bay leaf; and if you want it a bit spicy add chili flakes (optional), bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Uncover and increase heat to medium-high; simmer for 20 minutes or until liquid is slightly syrupy and garnish it with boiled quail’s egg and pineapple chunks.

Now Kick start your business for “bottled gourmet ulam” (bottled gourmet meal)

Suggestions:

  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging. Pack meal into hot, sterilized jars, filling to within 1/4 inch of the top.
  • In the bottle you may garnish it with pineapple chunks and boiled quail’s egg to make it more appetizing for buyers.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.

dress-up-a-mason-jar1

Recipe for Jackfruit Cookies

Jackfruit Cookies

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Ingredients for Jackfruit Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup caster sugar
3/4 cup soft brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup candied jackfruit, broken into small pieces

Preparation and Procedures:

*How to make candied jackfruit*

1 cup Jackfruit sliced into small cubes
1/2 cup Caster sugar

Combine jackfruit and sugar into a pot and bring to boil into a low heat until reduced and syrupy, let it cool before mixing into the cookie dough.

 

Cookie Mixture :

1. In a large bowl combine the flour, baking soda and salt.

2. In a separate bowl, mix the butter, caster sugar, brown sugar and vanilla extract until smooth.

3. Add the eggs and the flour to the mixture and beat to combine.

4. Add the candied jackfruit and stir gently.

5. Drop well rounded spoonfuls of dough onto a greased cookie sheet.

6. Bake at 375F for 8-10 minutes.

7. Remove from the oven and place cookies on a wire rack to cool.

jackfruitcookielucelle

 

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