Course Outline
1. Basic stock recipes & method of preparation
- Fish stock
- Chicken stock
- Beef stock
- Vegetable stock
2. Starters and method of preparation
- Sweet corn soup
- Onion soup
- Carrot soup
3. Main Course
- Chicken curry with coconut rice & braised vegetable
- Indonesian fried rice & teriyaki beef kebab
- Vegetable HongKong with egg noddles and Szechuan chicken
- Kung pao corn with fish & turmeric scented rice
- Chinese sizzler with jumbo prawns and stir fry vegetable
- Sweet & sour beef steak with vegetable and steamed potatoes.
4.Dessert
- Assorted fruit fritters
- Pumpkin quicle
- Fluffy pancake
