Serves 2
 
Ingredients:
2 bowls steamed rice
1/2 onion (chopped finely)
2 tbsp diced Chinese spring onion
1/4 tomato (diced)
2 eggs

Sauce:
50ml chicken stock
50ml whipping cream
150g minced beef
1/2 onion (chopped finely)
3 white mushrooms (sliced)
1 tsp minced garlic
1 tbsp butter

Seasonings:
1 tsp Mida Curry Paste
1 tsp turmeric powder
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper

Procedures:
1. Heat up a little pure olive oil. Stir-fry chopped onion and diced spring onion till fragrant. Add plain rice and diced tomato. Stir-fry well.
2. Heat up a little pure olive oil. Pan-fry egg skin over low heat. Place fried rice in egg skin and wrap up.
3. Heat up a little pure olive oil. Stir-fry minced garlic and chopped onion. Add minced beef and  white mushrooms. Stir-fry well over low heat. Add seasonings and stir-fry till fragrant. Add chicken stock, whipping cream and butter. Cook for 1 minute over low heat. Done.
4. Pour curry meat sauce over fried rice wrapped in egg skin. Ready to serve.

Tips:
Pour curry meat sauce over baked potato makes an equally delicious brunch.

Serves 4

Ingredients:
2 pieces Gold Reef Peach Halves (1 piece for decoration, 1 piece to be sliced)
2 tbsp Gold Reef Fruit Cocktail
200g white chocolate
3 egg yolks (beaten)
3 egg whites
250ml whipping cream
1 1/2 tsp sugar
1 1/2 tsp gelatin powder

Procedures:
1. Blend Gold Reef Peach Halves to puree in blender.
2. Dissolve gelatin powder with 4 tsp hot water. Whisk whipping cream with egg whisk till stiff. Set aside.
3. Melt white chocolate in bain marie. Add gelatin solution, egg yolks and Gold Reef Peach puree. Mix well. Add whipping cream. Mix well. Set aside.
4. Add sugar into egg white little by little. Whisk with egg whisk till stiff. Add in (3). Combine well to form mousse.
5. Pour mousse into bowl. Chill in fridge for 4-5 hours.
6. Decorate with 2 slices of peach on mousse. Serve with Gold Reef Fruit Cocktail.

Tips
When whisking egg white in step (4), egg whisk must be completely dry. Otherwise it will be difficult to whisk egg white till stiff.

Serves 6

Pancake ingredients:
115g flour
1 egg
300ml fresh milk
1 tbsp butter

Cream sauce:
6 pieces Gold Reef Pear Halves (cut into wedges)
500ml sweet cream (whisk till stiff with egg whisk)
1 tbsp crushed almond
1 tbsp icing sugar
3 tbsp lemon juice

Other ingredients:
1 scoop strawberry ice cream

Procedures:
1. Mix pancake ingredients well with egg whisk. Set aside.
2. Grease frying pan with a little butter. Add 1 1/2 tbsp pancake mix. Pan-fry till both sides are golden brown. Dish up. Separate each pancake with kitchen paper. Make 12 pieces.
3. Soak Gold Reef Pear wedges in lemon juice for 30 minutes. Dish up and set aside.
4. Mix whipped sweet cream with crushed almond and Gold Reef Peach wedges. Wrap up pancake.
5. Sprinkle icing sugar. Serve with strawberry ice cream.

Tips:
Pancake mix must well whisk to make soft and smooth pancakes.

Serves 2

Ingredients:
4 pieces mutton
1 potato (cubed)
1/2 onion (cut into wedges)
4 white mushrooms
1 tbsp dessicated coconut
500ml chicken stock

Marinade:
1 tsp salt
1/2 tsp pepper
1 tsp ginger juice

Curry ingredients A:   
500ml coconut milk
500ml chicken stock
a little pure olive oil

Curry ingredients B:
1 onion
5 cloves garlic
5 cloves shallot

Curry ingredients C:
1 tbsp Mida Curry Paste
1/2 tbsp Mida Curry Powder
2 bay leaves
1 tsp ground clove
1/2 tsp cinnamon powder
1/2 tsp ground fennel
1 tsp turmeric powder
1 tsp chopped red chili

Procedures:
1. Marinade mutton for 10 minutes. Blend curry ingredients (B) into puree. Heat up pure olive oil. Add curry ingredients (B) and stir-fry till fragrant. Add curry ingredients (C). Stir-fry for 2 minutes. Add curry ingredients (A). Set aside.
2. Stir-fry cubed potato till half done. Add onion, white mushrooms and mutton. Stir-fry till 70% done. Pour into curry. Braise over low heat for 20 minutes.
3. While braising, add chicken stock to maintain the right level of thickness. When done, sprinkle dessicated coconut. Ready to serve.

Tips
Mutton has a strong smell. Marinade with ginger juice to help lessen its odour.

Serves 4

Ingredients:
6 pieces Mida Pappadum Plain
350g pork fillet (sliced)

Seasonings:
150g flour
1 egg (beaten)
150g Tempura flour

Sauce:
1 Fuji apple (diced)
1/2 onion (chopped finely)
1/4 carrot (diced)
1 small stalk celery (diced)
2 bay leaves
1 tbsp Mida Curry Paste
1 tbsp Mida Sweet Mango Chutney
200ml chicken stock
200ml whipping cream

Marinade:
1 tsp salt
1/2 tsp pepper
1 tsp white wine

Procedures:
1. Blend diced Fuji apple and chopped onion in blender to puree. Add diced carrot, diced celery, bay leaf, Mida Curry Paste and Mida Sweet Mango Chutney. Mix well. Heat up a little pure olive oil. Add the ingredients above and stir-fry over low heat till fragrant. Add chicken stock and whipping cream to make apple curry sauce. Set aside.
2. Pound pork fillet with a rolling pin till tender. Marinade for 10 minutes. Coat pork fillet with pre-mixed flour, beaten egg and tempura flour. Deep fry till golden brown. Transfer to plate. Pour apple curry sauce over. Serve with Mida's Pappadum Plain.

Tips:
Peach is another good choice to prepare a deliciously sweet curry.

Serves 4

Ingredients:
2 pieces chicken steak (500g) (chopped into pieces)
250ml plain yogurt
1/2 lime (juiced)
2 tbsp tomato paste
4 cloves garlic
1 onion (cut into wedges)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
5 chestnuts
1 tbsp minced ginger
1 tbsp pure olive oil

Seasonings:
2 tbsp Mida Curry Paste
2 tsp Mida Curry Powder
1 stalk lemon grass
1 bird eye chili
1 tsp dried chili
1 tbsp paprika powder
2 tbsp pure olive oil

Marinade:
1 tsp salt
1/2 tsp pepper

Procedures:
1. Marinade chicken pieces for 10 mintues. Set aisde. Crack chestnut shells and cook till done. Remove membrane. Set aside.
2. Heat up 1 tbsp pure olive oil. Stir-fry onion, garlic, lemon grass, bird eye chili, dried chili, Mida Curry Paste and Mida Curry Powder over low heat till fragrant. Add diced green bell pepper, diced red bell pepper, chestnuts and chicken pieces.
3. Add tomato paste. Stir-fry till even. Add minced ginger, paprika powder and lime juice. Stir-fry till done.
4. Add plain yogurt. Cook till sauce thickened. Dish up. Remove lemon grass. Ready to serve.

Tips:
Mida Curry Powder further enhance the taste to the red curry.

Serves 4

Ingredients:
1 piece Gold Reef Apricot Halves (diced)
2 pieces Sole fillet (cut into strips)
150g flour
200g breadcrumbs
1 egg (beaten)
200ml pure olive oil

Sauce:
200g Golden Glory Apricot Jam
20ml hot water

Marinade:
1/2 tsp salt
1/2 tsp chicken powder
1/2 tsp sugar
Pinch of pepper ground

Procedures:
1. Wash fish strips. Pat dry. Marinade for 30 minutes. Coat on flour, beaten egg and breadcrumbs.
2. Heat up pure olive oil. Deep fry fish strips till golden brown. Dish up. Pat dry excess oil. Set aside.
3. Mix well sauce ingredients and diced Gold Reef Apricot Halves. Serve with fish fingers.

Tips:
The Golden Glory Apricot Jam has a refreshing sweetness that can be enjoyed hot or cold.

Serves 2

Ingredients:
450g shrimps (medium size)
3 pieces Gold Reef Pear Halves (cut into wedges)
1/2 green bell pepper (cut into wedges)
1/2 red bell pepper (cut into wedges)
1/2 tsp minced garlic
1 tbsp pure olive oil

Marinade:
1/3 tsp salt
1/4 tsp pepper ground
1/4 tsp corn flour

Thickening:
2 tbsp pear juice from can
1/4 tsp salt
3/4 tsp corn flour

Procedures:
1. Remove shell and intestines of shrimps. Wash and drain. Marinade briefly. Add shrimps into hot oil and dish up immediately. Set aside.
2. Heat up pure olive oil. Stir-fry minced garlic, green and red bell pepper and Gold Reef Pear wedges. Add shrimps and stir-fry over medium heat till 80% done. Add thickening. Cook till slightly sticky. Ready to serve.

Tips
Pear wedges come apart easily under high heat. Use wooden spatula instead of metal spatula for stir-frying.

Serves 4

Ingredients:
1 chicken (about 800g)
3 new potatoes
3 white mushrooms
2 slices bacon
1/2 onion (shredded)
1/2 carrot (shredded)
Mida Mixed Pickle Relish desired

Marinade:
1 tbsp Mida's Curry Paste
3 tbsp Mida's Tandoori Curry Paste

Seasonings:
1 tsp salt
1/2 tsp pepper

Procedures:
1. Marinade chicken with Mida's Tandoori Curry Paste and Mida Curry Paste for 1 hour.
2. Preheat oven to 200°C.
3. Mix well new potatoes, white mushrooms, bacon slices, onion shreds and carrot shreds. Season with salt and pepper. Stuff into chicken cavity. Tie up legs with cotton string.
4. Place chicken in oven. Bake at the same temperature for 30 minutes. Done. Stuffing can be used as garnish.  It is more savory when served with Mida Mixed Pickle Relish.

Tips:
A few drops of lemon juice can be added to the baked chicken to further enhance the flavor.

Serves 2

Ingredients:
4 pieces Gold Reef Peach Halves (cut into small cubes)
4 pieces thick pork chop
1 egg (beaten)
200g flour
300g breadcrumbs
Salad vegetables desired
800ml pure olive oil

Marinade:
1/3 tsp salt
1/2 tsp chicken powder
1 clove shallot (diced)
Pinch of pepper cracked

Seasonings:
1/2 piece Gold Reef Peach Halves (cut into small cubes)
125ml peach juice from can
1 tsp tomato ketchup
1 tsp sugar
1/3 tsp salt
1 1/2 tsp corn flour
100ml water

Procedures:
1. Wash pork chop. Pat dry. Cut a slit at the side to form a pocket. Pound meat with back of knife to tenderize meat texture. Marinade for 1 hour.
2. Stuff cubes of Gold Reef Peach Halves into pork chop. Coat pork chop with flour, egg and breadcrumbs.
3. Heat up pure olive oil. Deep-fry pork chop over medium heat till both sides turn golden brown and done. Transfer to plate.
4. Bring to boil seasonings in wok. Turn off heat. Pour sauce over fried pork chop. Serve with salad vegetables.

Tips
Slit pork chops with care.  Should neither be too wide or too deep to avoid bursting while deep-frying.

Serves 2

Ingredients:
2 tbsp Gold Reef Fruit Cocktail
400g chicken steak
1/2 onion (cut into wedges)
1/2 green bell pepper (cut into wedges)
4 cherry tomatoes (halved)
2 stalks spring onion (diced)
1 tsp minced garlic
1 tbsp pure olive oil

Marinade:
1/3 tsp salt
1 1/2 tsp chicken powder
1/3 tsp sugar
1/3 tsp corn flour

Seasonings:
1 packet Tomato Garlic Prawns Sauce
1/2 tsp chicken powder
1/3 tsp salt
Corn flour sauce
1/4 tsp corn flour
50ml water

Procedures:
1. Wash chicken steak. Cut into big cubes. Marinade for 20 minutes.
2. Heat up pure olive oil. Stir-fry onion, green bell pepper, minced garlic and half of the diced spring onion till fragrant. Add chicken and stir-fry till done. Add premixed seasonings. Add a little sugar. Stir-fry.
3. Add premixed corn flour sauce. Bring to boil. Add cherry tomatoes and Gold Reef Fruit Cocktail. Dish up. Sprinkle the remaining diced spring onion on top. Ready to serve.

Tips
Fruit Cocktail is quite sweet. For those who do not have a sweet tooth, rinse fruit cocktail before cooking.

Serves 4

Ingredients:
200g minced pork
1 onion (chopped finely)
150g Mediterranean chick-peas
120ml coconut milk
80ml chicken stock
5 white mushrooms (chopped finely)
3 pieces Mida's Pappadums Plain
3 pieces Mida's Pappadums
Black Pepper
500ml pure olive oil

Seasonings:
1 tbsp Mida Curry Paste
1 tbsp turmeric powder
1 tsp chili powder
1 bay leaf
2 tsp garlic powder
1 tsp dry basil leaves (chopped finely)
1/2 tsp salt
1/2 tsp pepper

Procedures:
1. Heat up 2 tbsp pure olive oil. Stir-fry chopped onion over low heat till fragrant. Add chopped white mushrooms and Mediterranean chick-peas. Season with dried basil leaves, bay leaf, turmeric powder, chili powder, garlic powder and Mida掇 Curry Paste. Stir-fry till fragrant. Add minced pork. Stir-fry till done. Slowly pour in chicken stock and coconut milk. Cook till sauce     thickened. Season with salt and pepper. Set aside.
2. Heat up a wok of hot pure olive oil. Cut Mida's Pappadums Plain and Mida's Pappadums Black Pepper into triangles. Deep-fry in hot oil till crispy.  Makes a mouth-watering snack when served with curry minced pork as dip.

Tips:
When coconut milk is replaced by evaporated milk or cream, the dish is equally delicious despite the lack of coconut fragrance.

Serves 4

Ingredients:
1/4 honeydew (remove skin and slice thinly)
4 pieces Gold Reef Peach
Halves (diced)
400g frozen crab meat
1/8 onion (diced)
Young pea sprouts desired

Seasonings:
1/4 tsp black pepper cracked
1/4 tsp salt
10ml lemon juice
3 tbsp salad dressing

Tool:
1 round cake mould (without base) (6cm diameter)

Procedures:
1. Wash crab meat. Bring water to boil. Cook crab meat for 1 minute. Dish up and drain. Mix well with seasonings. Chill in fridge. Set aside.
2. Place honeydew slices at bottom of cake mould. Arrange 1 tsp crab meat in the middle, top with diced Gold Reef Peach Halves.
3. Gently remove cake mould. Garnish with young pea sprouts. Ready to serve.

Tips:
Both crab meat and honeydew tend to become soggy after a while. This salad should be eaten immediately once ready.

Serves 4

Ingredients:
10 new potatoes
4 slices bacon (shredded)
3 tbsp mayonnaise
1/4 onion (diced)
3 pieces Mida's Pappadum
Black Pepper
500ml pure olive oil

Seasonings
1 tsp Mida Curry Powder
1 tsp salt
1/2 tsp pepper

Procedures
1. Poach new potatoes in boiling water till done. Cut into pieces. Set aside.
2. Heat up 1 tbsp pure olive oil. Pan fry bacon shreds till crispy. Dish up and set aside.
3. Combine diced onion, mayonnaise and seasonings. Add new potatoes. Mix well.
4. Cut Mida's Pappadum Black Pepper into strips. Deep fry in hot pure olive oil till crispy. Dish up. Serve with new potato curry salad.

Tips

Using American baked potatoes for this dish provides a similar texture to that of mashed potatoes. Wonderful flavor.

Serves 2

Ingredients:
4 pieces Gold Reef Apricot Halves (cut into long wedges)
3 slices Gold Reef Pineapple Sliced (cut into big cubes)
6 cherry tomatoes (halved)
Salad vegetables desired

Salad dressing:
55ml white vinegar
50g onion (shredded)
8g garlic
15g sugar
10g salt
1 1/2 tsp yellow mustard powder
25ml Japanese soya sauce
210ml extra virgin olive oil

Procedures:
1. Preparing salad dressing. Blend onion shreds, garlic, white vinegar, sugar, salt and yellow mustard powder in blender till fine and white in color. Add olive oil and blend to milky white. Add Japanese soya sauce and blend to light brown paste. Pour into bottle and chill in fridge for 30 minutes.
2. Place salad vegetables on plate. Arrange slices of Gold Reef Apricot Halves and Gold Reef Pineapple Sliced and cherry tomatoes on vegetables.
3. Shake the chilled salad dressing briefly. Pour over salad. Ready to serve.

Tips
The refreshing sweet Gold Reef Apricot Halves taste great with Japanese style salad dressing.

1. Pan fry curry paste in slight oil, add in all ingredients (except egg and rice noodle); fry well
2. When all ingredients were cooked, add in rice vermicelli and stir fry fastly. (Add water if the noodle are too dry);
3. •  Add egg, sugar, salt and leek sprouts. Fry well;
4. Ready to serve.

Remark:

This dish is very popular in Asian hotels; also available in HK, China restaurants.

1. Pan fry curry paste in slight oil, add in all ingredients (except egg and Ho Fan).
2. When all ingredients were cooked, add in Ho Fan and stir fry fastly.
3. Fry well for half minute, add egg; season with sugar and salt.
4. Ready to serve.

Remark:

This dish is very popular in South Asia; also available in most hotels and food hawkers.

1. Roast the Saffron in a small saucepan using medium fire for around 1 minute. Crushed and add into the milk;
2. Boil 13 cups of water, add salt;
3. Wash the rice repeatedly, at least 3 ¡V 4 times. Add into the boiling water. Stir well until the water boiled again;
4. Boil for another 5 minutes, the centre of rice will be still hard. Drain the water, add in caraway seed and cardamon seed ground, mix well; turn to a casserole (oven proof);
5. Sprinkle the saffron milk onto the rice then add in butter. Cover with aluminum foil and lid;
6. Put to bake in an preheated oven 300¢XC for 40 to 50 minutes;
7. Read to serve.

1. Wash the cauliflower and cut into small size;
2. Heat the oil in frying pan, fry onion and curry paste;
3. Fry the potato and add chicken broth, bring to boil for around 20 minutes;
4. Add in cauliflower and boil for another 10 minutes;
5. Ready to serve

Chef's choice: Mida's Curry Paste.

1. Heat the oil and fry curry powder . Add in beef tenderloin, onion, green pepper and potato. Fry well
2. Boil the chicken broth in a casserole and add (1) to stew for 8 to 10 minutes till the beef tenderloin absorbed the curry sauce;
3. Add in sugar, salt, pepper and coconut milk. Stir well;
4. Ready to serve.

Remark:

Serve good with rice and bread.

1. Heat the vegetable oil and fry the onion until golden brown;
2. Add in mutton and pan fry around 5 minutes in medium fire;
3. Stir in curry paste and fry for another 5 minutes;
4. Pour in chicken broth and tomato, cover with lid and cook till mutton become tender (around 8 to 10 minutes);
5. Ready to serve

1. Clean and cut the crab to bit size, coated with corn starch. Deep fry the crab for around 1 minute;
2. Heat the frying pan, add olive oil. Pan fry curry paste , dried chives, onion and scallion stalk until golden brown then add in cooked crab and cooking wine. Stir well;
3. Add in Chicken broth, cover with lid and boil for 7 minutes in medium fire ;
4. Season with salt, sugar and evaporated milk;
5. Ready to serve

Remarks:

It is more tasty to have more sauce on rice.

Chef choice: Mida's Curry paste and Costa d'Oro Pure Olive Oil.

1. Heat the frying pan with vegetable oil; fry the prawn until golden brown. Add the chicken broth and chopped tomato, bring to boil for around 2 minutes;
2. Blend 1/2-cup water with curry powder and add into the pan. Stir well and boil the curry sauce to further 3 minutes in medium fire;
3. Let boil the sauce until thick, season with salt;
4. Ready to serve.

Remarks:

Serve with rice, Indian bread (Naan) or pappadum, a bit of mango chutney can enhance the taste.

Chef choice: Mida's Curry Powder and Mida's Mango Chutney.

1. Wash and drain all ingredients. Cut the chicken breast/drumstick to bit size. Season the seafood with salt and pepper.
2. Marinate all ingredients with tandoori paste, yoghurt and vegetable oil separately for 2 hours;
3. Put to bake in a preheated oven till cooked; around 35 minutes for Chicken breast/drumstick, 15 minutes for seafood, 10 minutes for lamb chop;

Remarks:

Chief choice: Mida's Tandoori Paste, India

Method:

1. Heat 1/2 litre oil in frying pan to 190¢XC;
2. Deep fat fry pappadum for 5-6 seconds (it will swell a bit and ¡§sze sze¡¨ sound), remove from oil.
3. Top pappadum with chopped t omato, onion and lemon juice ;
4. Ready to serve

Chef choice: Mida's Pappadum, India

Method:

1. Heat 3 tbsp oil in the frying pan. A dd ginger and garlic, fry till golden brown;
2. Add onion, curry paste and lemon juice;
3. Fry a few minutes more, add in mashed potato; mix well and leave cool;
4. Wrap samosa with filling and spring roll sheet .
5. Deep fat fry until golden brown.

Chef choice: Mida's Curry Paste

Ingredients:
 
White Elderflower Fruit Syrup - 6 tbsp
Dry White Elderflower - 2 tbsp
Gelatine powder - 2 tbsp
Water - 350 ml
Sugar - 3 tbsp
 
How to do it:
 
1. Dissolve the gelatine powder in 100ml water where bowl place on a pot of hot water.
2. Boil up remain 250ml water, add sugar, and stir to dissolve.
3. Remove from heat, add in (1)
4. Add in dry white elderflower, stir well, cover with lid and leave for 5 minutes.
5. Add in White Elderflower Fruit Syrup, stir well.
6. Turn to a jello mould, cool in room temperature.
7. Put in refrigerator, chill to set.
8. When serve, cut into pieces and decorate with dry white Elderflower.
 

Chef's Choice:

Darbo White Elderflower Fruit Syrup, Berryland Farm Edible Gelatine in Powder

Ingredients:

Black olive 3 nos (diced)
Stuff olive 3 nos.
Ambient Flour Tortillas 2 pcs
Clam 2 tbsp
Salmon 2 tbsp
DAK ham 3 tbsp (sliced)
Crab meat 2 tbsp
Red beet 2 tbsp (diced)
Thousand Island Salad dressing 3 tbsp
Grated Cheese 2 tsp
Dried basil 2 tsp
Black pepper pitch
Garlic 2 cloves (crushed)

How to do it:

•  Heat the frying pan and add in olive oil. Fry garlic, clam, salmon, crab meat, red beet, add basil and black pepper. Mixed well.

•  Place the Ambient Flour Tortillas into toaster and bake for 1 minute till crispy. Spread salad dressing onto the tortillas then place seafood, ham and olive, topped with grated cheese.

Chef's Choice:

Podium Pitted Black Olive, Podium Stuffed Olive, Casa F. Ambient Flour Tortillas, Sunnyland Baby Clams, Sea Alaska Fancy Pink Salmon, DAK Chopped Ham, Rex Lump Crab Meat, Del Monte Sliced Beets, Kuhne Thousand Island Dressing, Grated Parmital Cheese, Wiberg Air Dried Basil Leaves.

Ingredients:

Shrimps 100gm
Curry paste 3 tbsp
Clam 12nos
Pumpkin 1 no (small)
Cuttlefish 1 no (cut into circles)
Mussel 4 nos
Onion half no (dice)
Tomato 1 no (dice)
Corn flour 1tsp
Water 2 tbsp

How to do it:

•  Cut pumpkin into portion 1/4 and 3/4. Bring to steam for 10minutes until tender, spoon away the seeds inside.

•  Heat the frying pan then add in olive oil. Pan fry tomato, onion and seafood till golden brown. Arrange neatly the seafood inside the pumpkin.

•  Boil the salty water inside the canned clam with curry paste; add in the corn flour and water to form a stiff consistency. Fill in the pumpkin with curry sauce.

•  Ready to serve.

Chef's Choice:

Ingredients:

Rotelle 320gm
Tomato 1 no
Whole Red Pimentos 1 tin
Crab ovum 30gm
Tuna flake 120gm
Garlic 50gm (crushed)
Mint leave 2gm
Water 4 liter
Pure Olive Oil 60ml
Salt a pitch
Parsley (for garnish)

•  Cook Rotelle in boiling water, add salt; allow 5-8 minutes for Rotelle to get soft. Drain to dry.

•  Dice the Red Pimentos, mint leaves and tomato.

•  Pan fry Red pepper and garlic till golden brown

•  Remove from heat. Add in 3/4 tomato and 3/4 Crab ovum. Add in tuna flakes and mint leaves, stir well.

•  Mix all ingredients well and topped with parsley, remaining tomato and Crab ovum.

Tips:

Rotelle can keep in hot water for further 1 more minute before drain for better taste.

Chef's Choice:

1. Drain peach and dice into cubes.

2. Add peaches into the diced sponge cake and blend in custard cream.

3. Divide filling to 12 equal portions.

4. Place filling onto fillo pastry, roll up and seal with melted butter.

5. Place strudel into preheated oven 190C for 10minutes until golden brown but not burnt.

6. Remove from oven, cool for a while and cut into approx. 1 inch thick slice. Top with chocolate sauce.