Marinade: KOS Cumin Powder / KOS Five Spice Powder / KOS Paprika Ground/ soy sauce / garlic and chopped spring onion. Preparation: Cut the eggplant straight from the middle and use a knife to make a few slices on the eggplant then grill. Gently roast the flesh side and then roast the skin side, and […]
Marinade: KOS Mixed herbs / KOS Black Pepper / Butter / Cheese Slice / Salt Preparation: Wash the fresh prawns and remove the intestine. Mixed the sliced cheese with butter and a small amount of salt. Spread them evenly on fresh prawns, sprinkle with mixed herbs and black pepper, and bake until golden.
Marinade: KOS Black Pepper Ground / KOS Thyme Leaf / Yellow Mustard / Olive Oil / Salt Preparation: Cut the lamb rack along the bone, evenly spread black pepper, salt and a small amount of olive oil on lamb rack for a short while, then spread the thyme leaves and yellow mustard on each piece […]
Marinade: KOS rosemary leaf / basil leaf / salt / lemon (half) Preparation: Wash the big-eye fish then slice 5-6 cuts on both sides, evenly spread salt and KOS rosemary leaves on to fish, add 4-5 slices basil leaves, wrap the fish with cling wrap and put in the refrigerator (minimum 20 minute), then take […]
Marinade: KOS grined black pepper / 1 tbsp of tomato sauce / 2 tbsp of sugar / 2 tbsp of raw oil / 40ml of white wine / 2 tbsp of finely crushed garlic / half a teaspoon of salt / 1 tbsp of oyster sauce (This is for marinate 1 kg of sirloin ) […]
Ingredients: 175ml of coconut milk, 120ml of fresh milk, 4 pieces of egg white and 2 tablespoons of sugar. Preparation: Mix the egg white first then add other materials and mix it gently. Put it in the bowl with the plastic wrap on top. Steam over medium heat for 30 minutes.
Preparation: Smear the inside of the mold with a little vegetable oil, first pour in the Banlan powder and steam for 3-5 minutes, then pour in the coconut milk and steam for another 8-10 minutes. After cooling, remove from the mold and cut into pieces. Banlan Paste Preparation: Cut two pieces of fresh Banlan leaves […]
Ingredients: Coconut milk, sago, fine sugar and fish gelatin. Preparation: 1. Boil sago with clear water, then turn off the fire and cover it for 15 minutes. Rince the sago with cold water twice and pour sago into the ice water for about 15 minutes. 2. Add 175ML coconut milk and 30g fine sugar to […]