Recipes

Ingredients: Pork belly – 1000g Dancing Chef Red Curry Paste – 1 packet Dancing Chef Yellow Curry Paste – 80g Pineapple – 200g Palm sugar – 30g Tamarind juice – 40g Roasted peanuts – 30g Ginger (julienne) – 40g Garlic (fresh or pickle) – 15pcs Dark soy sauce – 1 tablespoon Water – 1.5 litres Method: 1. Cut pork belly …

Ingredients: Cooked rice – 200g Minced prawn – 150g Mushroom cut to small (boil or steam) – 100g Dancing Chef Tom Yam Paste – 1 packet Kaffir Lime Leave – 5g Coriander – 5g Ground Roasted Rice – 15g Eggs – 2 Breadcrumb – 1 cup Cooking oil – 3 cup Method: 1. Mix ingredients no. 1-7 together. 2. Scoop …

Ingredients: Minced pork or Chicken – 200g Pork ribs or Chicken Wings – 200g Tomato – 200g Dancing Chef Red Curry Paste – 2 packets Water or Soup stock – 1.5 litres Dancing Chef Soybean Paste – 1/2 packet Salt To taste Home-made noodle – 300g Fried shallots and spring onions for garnishing Ingredients for Vegetable Noodles: Plain Flour – …

Ingredients: Whole Fish – 500g Dancing Chef Thai Seafood Sauce – 1 packet Coconut milk – 100g Water – 150g Kaffir lime leaves (finely shredded) – 2 Red chili (Sliced) – 1 Methods: 1. Descale the fish and clean the fish. Rinse it thoroughly and pat dry with paper towels. Take a sharp knife and cut three shallow slits along …

Ingredients Butter – 200g Ghee – 80g Egg yolks – 2 Egg white – 1 Milk powder – 3 tbsp Soya okra (very fine) – 70g Caster sugar – 50g Vanilla extracts – 1 tsp Iced water – 3 tbsp Plain flour – 160g Self-raising flour – 180g Some apple green color and pink coloring (for horns) Ready Pineapple Jam …

Ingredients Chicken thigh meat, deboned (cut into slices) – 1 kg Prepare 20 pieces greaseproof paper (18cm square) Chicken Marinade Kratiem (garlic), minced – 5 cloves Minced coriander roots – 3 tbsp Prik thai (black pepper) – 1 tbsp Honey – 4 tbsp (to taste) Pandan Coconut oil – 3 tbsp Dancing Chef Thai Seafood sauce – 1 packet Dancing …

Ingredients Dancing Chef Hainanese Chicken Rice Paste – 1 packet Long grain rice, pre-soak for 10 mins – 2 rice cups Brown rice, pre-soak in warm water 25 mins – 3 rice cups (Season rice with DC Hainanese Chicken Rice Paste) Large lotus leaves (for parcel wrap) – 6 Dried mushroom, soaked & diced – 5 Hot chicken broth – …

Ingredients Spare ribs (cut into 1 ½ inch length) – 800g Baking soda – 1 ½ tsp White vinegar – 2 tbsp Maltose – 2 tbsp Hot water – 1.5 litre Sugar (for caramel use) – 2 tbsp Red chili (coarsely chopped) – 1 Crushed black peppercorn – 1 tsp Spare ribs Marinade Coca cola – 1 can Rock sugar …

Ingredients： Medium crepes – 8 pieces Spanish onions diced – 2 Olive oil – 2 tablespoons Smoked duck breast, thinly sliced – 250g Coeur de Lion Brie cheese – 250g Large eggs, lightly beaten (for coating) – 2 Fine dry bread crumbs (for coating) – 1 cup Cooking oil for frying Black pepper to taste Garnishing: Choice of salad greens …

Ingredients: Skinless, boneless chicken breast, halves – 2 Freshly ground pepper – To taste Coeur de Lion Camembert cheese (rind trimmed) – 250g Parma ham – 4 slices Brie Cheese Topping: Coeur de Lion Brie cheese (rind trimmed & cream) – 4 pieces Diced mango cubes for garnishing – 1 cup Method: 1. Preheat in Turbo Incanto Multifunction Oven to …