Demi Glaze , Black Pepper Sauce ,

Demi Glaze

Ingredients :

40 g Butter
1 kg Beef Bones
150 g Red Mirepoix
50 g Plain Flour
1 piece Bay Leaf
40 g Tomato Paste
2 litre Brown Stock

Preparation :

1. Melt the butter and sauté the beef bones and red mirepoix .
2. Add in the plain flour into the cooking .
3. Put in the tomato paste .
4. Pour in the brown stock and put in a bay leaf .
5. Let it cook until boil and the sauce thicken .
6. Strain the sauce to separate the beef bones , red mirepoix and bay leaf from the sauce .
7. The sauce is now ready .

Black Pepper Sauce

Ingredients :

5 g Garlic
10 g Onion
30 g Peppercorn
750 ml Demi Glaze
2 tbsp Butter/Oil
2 tsp Heavy Cream
Salt / Pepper

Preparation :

1. Finely chopped the garlic and onion .
2. Saute it with the butter or cooking oil and peppercorn .
3. Pour in Demi glaze and let it boil .
4. After it is boil , let it boil for 3 minutes and then add in the seasoning .
5. Lower the fire to reduce the heat , add in heavy cream , a pinch of salt and pepper .

Hollandaise

Ingredients :

6 nos Crushed Peppercorn
15 ml Vinegar
300 ml Water

Sauce :

250 ml Clarified Butter
2-3 nos Egg yolks
Salt (Optional)

Preparation :

1. Mix the crushed peppercorn , water and vinegar and let it boil to make reduction .
2. Put the clarified butter in a mixing bowl and put it on top of a boiling water in a cooking pot until the butter is melt .
3. Mix the egg yolk and the step 1 ingredient (after reduction) together and beat it with Whisk .
4. While beating the ingredients , pour in a the melted clarified butter slowly with spoon and avoid pouring in the fat(solid) after the melting .
5. Continue beating it until it become creamy .

Supreme sauce

Ingredients :

1.25 Litre Chicken Stock
60 ml Heavy Cream
50 g Butter
½ no. Lemon
Salt and Pepper

Preparation :

1. Pour in the chicken stock into a cooking pot .
2. Put in the butter .
3. Pour in the lemon juice .
4. Add in a pinch of salt and pepper and stir it until it is thicken .
5. Turn down the fire to let it simmer , pour in the heavy cream and stir it .
   

Danish Pastry , Croissane and Pizza

Danish Pastry

Ingredients :

510 g Bread Flour
10 g Salt
100 g Sugar
10 g Instant Yeast
25 g Butter
270 g Water
125 g Roll in Fat

Prepartion :

1. Mix bread flour ,salt,sugar,instant yeast and butter together .
2. Put it in the spiral mixture and add in water until it become dough .
3. Roll the roll in fat .
4. Put the dough in the chiller for 30 minutes .
5. Roll the dough after 30 minutes ,book fold it and put it back to the chiller for 30 minutes .
6. Repeat step 4 and 5 for 2 more times with roll in fat put in the middle of the dough . .
7. After that ,shaped it to wind mill ,diamond ,cockscombs and fold over .
8. Put in the bread proofer for 30 minutes .
9. Egg wash the Danish pastry and put it in the oven for 25 minutes under 180° C .

Croissane

Ingredients :

500g Bread Flour
10 g Salt
40 g Sugar
1½ tsp Instant Yeast
10 g Butter
275 g Iced Water
225 g Roll in Fat (Croissane Butter)

Preparation :

1. Mix bread flour ,salt ,sugar ,Instant yeast and butter together .
2. Put in the spiral mixture and add in water while it spin until it become dough .
3. Roll the roll in fat into square shape .
4. Roll the dough and put it in the freezer for 30 minutes .
5. Repeat step 4 for another 2 times with the roll in fat covered inside the dough .
6. Cut the shape of the dough into triangle shape with the lower part sliced .
7. Pull the head of the triangle to make it longer .
8. Roll the triangle dough .
9. Eggwash the dough .
10. Put into oven for 25 minutes under 180°C .

Pizza

A. Dough

Ingredients :

500 g Bread Flour
72 g Sugar
6 g Salt
8 g Instant Yeast
250 ml Iced Water
50 g Margerine

Preparation :

1. Mix bread flour ,sugar ,salt and instant yeast .
2. Put it in the spiral mixture and add in iced water as it spin .
3. Put in margarine after the ingredients in step 1 are well mixed .
4. Mix the margarine into the dough .
5. Cut the dough into 5 pieces .
6. Roll the dough into dumpling shape .
7. Cover it with a wet clothe .

B. Filling

Ingredients :

250 g Chicken Meat
100 g Minced beef
5 pieces Hotdogs
100 g Button Mushroom

Preparation :

1. Pour cooking oil into a frying pan .
2. Put in onion into the frying pan .
3. Put in button mushroom .
4. Put in minced beef ,hotdogs and chicken meat .
5. Add in salt ,pepper and chicken stock into the cooking .

C. Pizza Sauce

Ingredients :

1 tbsp Olive Oil
1 no Onion ,finely chopped
2 cloves ,garlic(crushed)
425 g Peeled Tomatoes
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Sugar

Preparation :

1. Pour in cooking oil into a cooking pot . Start the fire .
2. Add in a finely chopped onion .
3. Put in 2 cloves and crushed garlic .
4. Add in peeled tomatos ,tomato puree and tomato sauce .
5. Add in dried basil ,oregano and sugar .
6. Stir it well .
   

Pizza Preparation :

1. Roll the pizza dough into a circle shape .
2. Pour little bit of pizza sauce on top of it .
3. Put the pizza filling on top of the sauce .
4. Cover the pizza filling with pizza sauce .
5. Put the pizza in the oven for 15 minutes under 180°C .

White Stock , Fish Stock , Beef Stock , Vegetable Stock

Chicken Stock (White Stock)

Ingredients :

1.5 kg Chicken Bone
250g White mirepoix
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the chicken bone into medium size .
2. Put the chicken bone in a cooking pot together with 250g White Mirepoix ,sachet and 3 litre of water .
3. Start the fire and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 3-4 hours.
5. Skim off the scum .

Fish Stock

Ingredients :

1-2 kg Fish Bones
125 g White Mirepoix
2 litre Water
1 no. Sachet

Preparation :

1. Cut the fish bones into medium size .
2. Put the fish bone in a cooking pot together with 125 g white mirepoix ,2 litre of water and sachet .
3. Turn the heat and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 20-45 minutes .
5. Skim off the scum .

Beef Stock (Brown Stock)

Ingredients :

2 kg Beef Bones
250 g Red Mirepoix
125 g Tomato paste
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the Beef bones into small pieces .
2. Add in red mirepoix and tomato paste to the beef bone .
3. Roast the beef bones til it turn brown .
4. After it is brown ,put the beef bones together with the other ingredient into a cooking pot with 3 litre of water .
5. Deglaze the tray used for roasting the beef bone .
6. Put in sachet into the coking pot and start the fire until the water is boiling .
7. After it is boiling ,let it simmer for

Vegetable Stock

Ingredients :

250 g Red mirepoix
3 litre Water
150 g Mushroom
100 g Tomato

Preparation :

1. Put in mirepoix ,mushroom and tomato into the cooking pot with 3 litre of water .
2. Start the fire and let it boil .
3. When it is boiling ,turn down the heat and let it simmer for 1 hour .
4. Remove the scum .

Basic Sweet Dough and French Loaf

Basic Sweet Dough

Ingredients :

750 g Strong Flour
100 g Sugar
4 g Salt
60 g Egg
60 g Condense Milk
340 g Iced Water
45 g Shortering
38 g Margerine
10 g Instant Yeast

Preparation :

1. Mix 750 g Strong flour , 100 g sugar 4 g,salt , 60 g Condese Milk , 45 g Shortering , 38 g Margerine and 10 g Instant yeast .
2. Blend them in the Spiral mixture .
3. Pour in egg and iced water when the ingredients are in the spiral mixture .
4. Roll the dough to 0.5cm thick .
5. Form the dough into ;
   

• Bun Kosong 30g x 10 pieces
• Doughnut 5 pieces
• Tuna 5 pieces
• Red Bean 5 pieces
• Hotdog 5 pieces
• Cheese 5 pieces

6. Put into Bread Proofer for 35 minutes .
7. After that, put it into the oven for 45 minutes under 200°C .
8. Fried the doughnut .

French Loaf

Ingredients :

500 g Strong Flour
10 g Improver
8 g Instant Yeast
5 g Salt
280 ml Iced Water

Preparation :

1. Mix Strong flour ,Improver ,Instant Yeast and salt together .
2. Put the mixture into Spiral Mixture .
3. Add iced water into the spiral mixture slowly.
4. After it become dough ,roll it into 5 bun shape .
5. Cover the bun with a wet clothe .
6. When the bun grow bigger , make it flat with rolling pin .
7. Fold the bun into a long thin shape .
8. Put it in the Bread Proofer for 35 minutes .
9. Cut holes between the dough .
10. Put in the oven for 45 minutes under 200°C .

Bechamel Sauce , Bolognaise Sauce ,Lasagna and Spaghetti

Bechamel Sauce

Ingredients :

100 g Butter
100 g Flour
1 litre Fresh Milk
1 no. Onion
200g Cheddar Chesese (for lasagna)

Preparation :

1. Put 1 Onion piquet into a pot .
2. Pour in 1 litre of milk .
3. Heat the milk until it is simmer .
4. Put in roix (100g flour : 100g butter) into the pot .
5. Put in a pinch of salt and pepper .

Lasagna

Ingredients :

1 Box Lasagna Sheet
200 g Bolognaise Sauce
200 g Bechamel sauce

Preparation :

1. Mix flour , eggs and water til it become dough .
2. Blend a red mirepoix .
3. Roll the dough from 15 cm into 0.5 cm thick .
4. Cut it into pieces (size of the cake tin).
5. Put the pieces into boiling water .
6. After removing the pieces from the boiling water , put iit n a tray and pour cooking oil on it . Place the 1^st piece in a tray ,put the red sauce on top of it, cover it with the 2^nd piece .
7. The last layer should contain the Bechamel sauce .
8. Put in oven for 15-20 minutes for 160°C – 180°C .
9. Let it cool down , place it in the chiller .
10. Cut into pieces and reheat it before it is served .

Spaghetti Bolognaise

05.02 Conduct Balancing

Ingredients :

100 g Spaghetti
25 g Butter
50 g Onion
1 chove Garlic
100 g Minced Beef
125 ml Water/demi glaze
1 tsbp Tomato Puree
1 pinch Mixed Herb
100g Button Mushroom
1 pinch Seasoning

Preparation :

Bolognaise Sauce Preparation :

1. Pour cooking oil into a pot .
2. Put in red mirepoix into the pot .
3. Put in 100 g of minced beef into the pot .
4. Pour in 1 tablespoon of tomato puree .
5. Put in beef stock .
6. Add in flour and water .

Spaghetti Preparation :

1. Heat a pot of water until it is boiling .
2. Pour in cooking oil into the pot .
3. Put in 100 g of Spaghetti .
4. Let the spaghetti in the boiling water until it is soft .
5. Remove spaghetti from the pot and put it on a plate .
6. Serve it with bolognaise sauce .

Puff Pastry , Meat Puff and Vol au Vent

Puff Pastry

Ingredients :

500 g Bread Flour
½ tsp Cream of Tartar
1 tsp Salt
260 ml Iced water
75 g Shortering
275 g Roll in fat (pastry Margerine)

Preparation :

1. Mix 500 g bread of flour,1/2 tsp cream of tartar ,1 tsp of salt and 75 g shortering into a bowl .
2. Add in water and beat it until it become a dough .
3. Wrap in and place the mixture in the chiller for 30 minutes .
4. After 30 minutes ,roll the dough and fold it into square shape .Put it in chiller for 30minutes again after wrapping it .
5. Repeat step 4 after 30 minutes .
6. After 30 minutes ,roll the dough wide .
7. Cut the wide dough into desired sizes .
8. Place it in the oven for 25 minutes under 200°C .

Meat Puff

Ingredients :

Puff dough
300 g Beef
30 g Plain Flour
2 tbsp Oil
80 g Button Mushroom
1 piece Bay Leaf
1 tbsp Worcestershine sauce (Lea and Permins)
250 ml Beef stock/water
1 tbsp Tomato paste
Salt and pepper (for taste)

Preparation :

1. Heat 2 tbsp of oil with a frying pan .
2. Add in 300 g of beef and 1 tbsp of tomato paste into the frying pan .
3. Add in 80 g Button Mushroom into the frying pan .
4. Add in 30 g Plain flour ,1 piece of bay leaf ,250 ml Beef stock ,1 tbsp of Worcestershine sauce ,a pinch of salt and pepper .
5. Keep stirring the mixture until it is cooked .
6. Put the cooked beef into the puff pastry .
7. Place it in the oven for 25 minutes under 200°C

Vol au Vent

Ingredients :

30 g Butter
40 g Flour (key/plain)
500 ml Milk
1 piece Bay leaf
250 g Prawn
100 g Button Mushroom
2 tsp Parsley
Salt and pepper (for taste)

Preparation :

1. Melt 30 g butter with a frying pan .
2. Add in 40 g flour into the melted butter and stir it .
3. Pour in milk into the mixture and stir it .
4. Add in 1 piece of bay leaf .
5. Put in 250 g prawn and 100 g Button Mushroom when everything are mixed .
6. Put in 2 tsp of Parsley and add in a pinch of salt/chicken stock and pepper .
7. When its done ,pour the cream into the cutted puff pastry .
8. Place it in the oven for 25 minutes under 200°C .

Vegetable Cutting

Under Construction

Short Crust , Sugar Paste , Coconut Filling , Apple Filling , Egg Custard , and Quiche Lorraine

Short Crust

Ingredients :

250g Plain Flour
5g Salt
125g Butter
1 no. Egg Yolk
50ml Iced Water

Preparation :

1. Mix 250g Plain flour ,5 g salt and 125 g of butter .
2. Beat the mixture until it is sandy .
3. Make a space in the middle of the mixture and put in the egg yolk and 50 ml of Iced water .
4. Blend the mixture until in become a dough .Put it in a plastic bag and place it in the chiller for 30 minutes .

Sugar Paste

Ingredients :

250g Butter
150g Icing Sugar
1 no. Whole egg
1 no. Egg Yolk
450g Plain Flour

Preparation :

1. Mix 450 g Plain Flour , butter and icing sugar .
2. Beat it until it is well blended .
3. Add in 1 whole egg and 1 egg yolk .
4. Beat it again until it become a dough .
5. Put in plastic bag and place it in the chiller for 30 minutes .

Coconut Filling

Ingredients :

20g Melted Butter
40ml Water
45g Desiccated Coconut
80g Caster Sugar
1 no. Egg (Beaten)
½ Tsp Baking Powders
½ tbsp Plain flour
Few drops Vanilla Essence
60ml Evaporated Milk
Few drops Yellow Colouring

Preparation :

1. Mix 40 ml water and 20 g butter .
2. Add in all the ingredients into the mixture .
3. Stir them until it is well mix .
4. Put sugar paste into the molding cup .
5. Put the mixture into the molding cup .

Apple Filling

Ingredients :

5 nos. Green Apple
60g Brown Sugar
1 tbsp Raisin
1 pinch of Cinnamon Powder
1 pinch of Corn Starch

Preparation :

1. Peel of the skin of the apples .
2. Cut the apple into 16 parts .
3. Mix the apples with 60g of brown sugar ,1 pinch of Cinnamon Powder and 1 tablespoon of Raisin.
4. Cook the mixture until it is soft .
5. Put in Sugar paste onto the molding cup .
6. Place in the cooked apple mixture into the molding cup .
7. Cover the top of the molding cup with the cooked apple inside with a layer of sugar paste .
8. Place the molding cup into the oven for 30-40 minutes under 180˚C .

Egg Custard :

Ingredients :

250ml Milk
250ml Double Cream
2 nos. Whole eggs
2 nos. Egg Yolks

Preparation :

1. Pour in 250 ml milk ,250 ml double cream,2 whole eggs and 2 egg yolks into a bowl .
2. Beat the mixture until it is well-mixed .
3. Pour the mixture into a jar .

Quiche Lorraine

Ingredients :

1 Short Crust Recipe
4 nos. Smoked Bacon (beef)
20ml Oil
100g Cheddar cheese ,grated

Preparation :

1. Heat the oil with frying pan .
2. Place in onions and the smoked bacon into the frying pan .
3. Put in the short crust into the molding cup .
4. Place the smoked bacon into the molding cup with short crust .
5. Sprinkle the cheddar cheese on top of the smoked bacon .
6. Pour in the egg custard into the molding cup .
7. Place the molding cup into the oven for 30 minutes under 230˚C .

Mashed Potatoes , Croquette Potatoes , Gaufrettes Potatoes , Berny Potato , William Potatoes , Crispy Potatoes Wedges and Grain Pauphinos

Mashed Potatoes

Ingredients :

1 kg Potatoes
25g Butter per ½ kg Potatoes
30ml Milk per ½ kg Potatoes
Pinch of salt/chicken stock and pepper .

Preparation :

1. Peel off the skin of 1 kg potatoes .
2. Put the potatoes in a cooking pot with water and heat it until it is soft .
3. Cut the soft potatoes into small pieces .
4. Put the potatoes , 50 g butter and 60 ml milk into the food processor .
   
5. Start the food processor .
   
6. Put in a little bit of chicken stock and pepper .(salt if required)
7. When the ingredients are well mixed ,place it on a bowl .

Duchess Potatoes

Ingredients:

2 kg Potatoes
2 nos. Egg Yolk per 1kg
Pinch of salt , Chicken stock and pepper

Preparation :

1. Peel off the skin of 2kg potatoes .
2. Put the potatoes into a cooking pot with water and heat it until it become soft .
3. After the potatoes are soft ,mash it into small pieces .
4. Put the mashed potatoes in the food processor .
5. Start the food processor ,add in a little bit of chicken stock ,pepper , 4 Egg Yolk and a pinch of salt .
6. After the ingredients are well mixed and mashed ,put it in a bowl .

Croquette Potatoes

Ingredients :

Duchess Mixture moulded cylinder shape
Pass through flour ,eggwash and breadcrumb .

Preparation :

1. Shaped the Duchess potatoes into a cylinder shape with pastry bag .
2. Place it in the chiller for 30 minutes .
3. Using flour ,take the cylinder shaped Duchess potatoes and mix it with breadcrumb .
4. Fry the cylinder shaped duchess potatoes in a deep fryer .

Gaufrettes Potatoes

Ingredient :

1 no. Potato

Preparation :

1. Peel off the potato skin .
2. Slice the potato into pieces with grater .
3. Fry the pieces with a deep fryer .

Berny Potato

Ingredients :

Croquette base
Pass through flour, eggwash and almond nibbled

Preparation :

1. Put the Duchess Potatoes into a pastry bag with the tube .
2. Spread butter on a tray .
3. Make a flower shaped potato on the tray .
4. Put the tray in a salamander and heat it until it is a little bit brownish .

William Potatoes

Ingredients :

Croquette base
Pass through flour ,eggwash and breadcrumb

Preparation :

1. Shaped the duchess potatoes into a dumpling shape .
2. Place it in the chiller for 30 minutes .
3. Using flour , roll it again with hand .
4. Fry it with a deep fryer .

Crispy Potatoes Wedges

Ingredients :

4 nos. Potatoes
2 Tablespoon Cooking oil
¼ cup Breadcrumb
1 teaspoon Garlic Powder
1 teaspoon Chicken Stock powder
1 teaspoon Oregano
½ teaspoon Papriko

Preparation :

1. Cut 4 potatoes into 8pieces each .
2. Pour in 2 tablespoon of cooking oil , ¼ cup of breadcrumb ,1 teaspoon of garlic powder,1 teaspoon of chicken stock powder ,1 teaspoon of oregano and ½ teaspoon of Papriko into a plastic bag .
3. Put in the 32 pieces of sliced potatoes into the plastic bag .
4. Shake/spin the plastic bag to make sure the ingredients are well mixed .
5. Put the wedges into the deep fryer .
6. Serve once its fried .

Grain Pauphinos

Ingredients :

1.4kg Potatoes
Salt and pepper
Nugmet
250g Cheddar cheese
500ml Milk
250ml Cream
3 nos. Egg Yolk

Preparation :

1. Slice 1.4 kg of potatoes into thin pieces .Put it into the water .
2. Cut the cheddar cheese into tiny pieces with grater .
3. Spread butter on a tray .
4. Put the small pieces of cheddar cheese in the tray .
5. Put the Sliced potatoes in .
6. Sprinkle a little bit of pepper and salt .
7. Use a brush to brush the the top of the layer with egg yolk .
8. Pour in 250 ml cream into the tray .
9. Place it in the oven under 180°C for 45 minutes .

Chocolate Honey Muffins , Pancake Stack , Waffle ,Choux Paste

Chocolate Honey Muffins

Ingredients :

60 g Butter
100 g Honey
125 ml Milk
1 tsp Vanilla essence
1 no Egg ( Beaten)
130 g Plain Flour
1 tbsp Cocoa powder
1 tbsp Baking Powder
½ tbsp Bicarbonate of soda
¼ Salt
50 g Chocolate (chopped)
50 g White Chocolate (chopped)
40 g Walnut (chopped)
40 g Raisin

Preparation :

1. Mix 60 g butter and 100 g honey together and melt them .
2. Pour 125ml milk into the butter and honey mixture after it is cool.
3. Add in 1 teaspoon of Vanilla essence and a beaten egg into the mixture.
4. Mix 130 g Plain flour, 1 tablespoon of Cocoa powder, 1 tablespoon of baking powder and ½ tablesppon of Bicardonate of Soda in a different bowl.(Add in salt if require)
5. Chop 50 g Chocolate, 50g White chocolate and 40 g Walnut into small pieces.
6. Mix everything together and put in 40 g raisin and stir them.
7. After it is properly stirred , pour the mixture into muffin tin .Leave it for 1-2hours.
8. Put it in the oven for 20-25minute under 200°c.

Pancake Stack

Ingredients :

185 g Self-raising Flavour
1 tsp Baking powder
2 tsp Caster sugar
2 nos Eggs (lightly beaten)
250 ml Milk
60 g Melted butter

Preparation :

1. Mix 185 g Self-raising flavour,1 teaspoon of baking powder and 2 teaspoon of caster sugar.
2. Mix 60g melted butter ,250ml milk and 2 lightly beaten eggs in a different bowl.(Make sure the melted butter is cool)
3. Mix everything together and stir it .Leave it for 30minutes.
4. Pour the mixture into a fry pan for 1-2minutes each side.
   

Waffle

Ingredients :

250 g Low Protein Flour
1 tsp Bicarbonate of Soda
2 tsp Baking powder
1 tsp Salt
15-20 g Caster Sugar
75 g Melted Butter
3 nos. Eggs(beaten)
1¾ cups Milk

Preparation :

1. Mix 250 g low protein flour , 1 teaspoon of Bicarbonate of Soda, 2 teaspoon of baking powder and 1 teaspoon of salt.
2. Mix 15-20 g Caster sugar, 75 g melted butter, 3 beaten eggs and 1¾ cups of milk in a different bowl.
3. Mix everything together and stir it .
4. Leave the mixture for 1-2 hours after stir.
5. Pour the mixture into waffle maker.Ready to be served when its done.
   

Choux paste

Ingredients:

250 ml Water
1 tsp Salt
2 tsp Sugar
80 g Butter
125 g Low Protein Flour
4 nos. Eggs

Preparation :

1. Mix 250 ml water,1 teaspoon of salt(if unsalted butter is used) ,1 teaspoon of sugar and 80 g of butter together .Heat and stir them until the water is simmer.
2. Add in 125 g Low protein flour and stir them .(stir in 1 direction)
3. Leave the mixture until it cool down.
4. Break in 4 whole eggs into the mixture.
5. Pipe out the mixture with a pastry bag on a lightly oiled (butter) tray.

Eggs Cookery

Scrambled Eggs

Ingredients :

2 nos. Eggs
2 tbsp. Milk
Pepper
Salt
Cooking Oil

Preparation :

1. Beat 2 eggs ,milk,pepper and salt until its well mixed.
2. Pour cooking oil on frying pan and start the fire .
3. Pour the egg mixture into the frying pan .
4. Break the mixture into small pieces with the spatula .
5. Make sure the eggs is not fully cooked or turn green when it is removed from the frying pan .

Sunny Side Up

Ingredients :

1 no. Egg
Cooking oil

Preparation :

1. Heat the cooking oil with frying pan .
2. Break open an egg into the frying pan .
3. Reduce heat and cook slowly until the white are set and the yolks are thicken .

Over Easy

Ingredients :

1 no. Eggs
Cooking oil

Preparation:

1. Heat the cooking oil with frying pan .
2. Break open an egg into the frying pan .
3. Reduce heat and cook slowly until the white are set and the yolks are thicken.
4. Flip the egg over for 10 seconds .

French Toast

Ingredients :

2 pcs Bread
2 pcs Eggs
3 tbsp. Milk
Cooking oil/butter
Salt & Pepper

Preparation :

1. Beat 2 eggs together with 3 tablespoon of milk and little bit of salt and pepper .
2. Slice 2 pieces of bread into triangle shape .
3. Put the bread into the egg mixture .
4. Heat the cooking oil / butter .
5. Put the bread into the frying pan until it is cooked .

*Use cooking oil if salt is used .

Omelet

Ingredients :

2 nos. Eggs
Cooking oil / Butter
Salt & pepper
Mushroom/cheese (sliced)

Preparation :

1. Beat 2 eggs in an bowl ,add in salt and pepper .
2. Heat cooking oil in a frying pan .
3. Pour in the egg mixture .
4. Put in the mushroom and cheese in the middle of the egg .
5. Fold the eggs 2 or 3 times .

Poach Egg

Ingredients :

1 no. Egg
500ml Water
½ tbsp Vinegar

Preparation :

1. Break an egg into a bowl .
2. Heat 500 ml water until it is around 80°c ~ 90°c .
3. Carefully pour in the egg into the simmering water .
4. Leave the egg in the simmering water for 3-5 minutes .
5. Pour the simmering water together with the egg into a slotted spoon .
6. Serve the eggs .