Chef On The Run

Meeting Package January 2010

2010-01-04T16:49:00.003+08:00

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Asian Fusion!

2008-10-23T12:26:00.007+08:00

DUO COMBINATION OF ASIAN HERBS SPRING CHICKEN AND CHICKEN ALA TANDOORI SERVE WITH TRIO POTATO QUENELLE, CAPSICUM SALSA, SAUTED VEGETABLES AND MINT CUCUMBER CHUTNEY

INGREDIENTS

Asian Herbs Spring Chicken

2nos Chicken Quarter (thigh and drumstick)
20gm Fresh Turmeric (Blend)

1tsp Turmeric Powder
40gm Bird Eye Chilli (Blend)

1stalk Lemongrass (Blend)

1nos Kaffir Lime Leave

40gm Oyster Mushroom

2tbsp Vegetable Oil

TT Salt

TT Sugar

Method

1. Blend Turmeric, Bird Eye Chilli and Lemongrass.

2. In a bowl, place Chicken, Turmeric Powder, Vegetable Oil, Kaffir Lime Leave and Blended Ingredients. Season to taste.

3. Marinade for 30 minutes.

4. Place marinated Chicken on a tray and stuff chicken thigh with Oyster Mushroom.

5. Bake in oven at 160C for 25 minutes.

Chicken Ala Tandoori

2nos Chicken Quarter (wing and breast)

Recipe From Malay Kitchen

2008-10-22T21:20:00.003+08:00

CHICKEN IN TURMERIC GRAVY

INGREDIENTS

1 nos Chicken (1kg)
20 gm Fresh Turmeric
1 tsp Turmeric Powder
3 Stalk Lemongrass
50 gm Bird Eye Chili
6 nos Potato (Cut to wedges)
50 ml Concentrated Coconut Milk
1 nos Kaffir Lime Leave
TT Salt
TT Sugar

Method

1. Cut chicken to 12 pieces. Put aside.
2. Blend Turmeric and Bird Eye Chilli. Then crush Lemongrass stalk coarsely.
3. Heat the ingredient prepared without oil in a medium pot until fragrant.
4. Add Chicken, Potato and 1 cup of water. Let it simmer until the chicken half cooked.
5. Pour in Coconut Milk and 1 cup of water. Add Turmeric Powder.
6. Let it boil until the chicken fully cooked.
7. Finally, add Kaffir Lime Leave and season To Taste.

Chef Recommendation:- This Dishes is perfect for lunch. Serve with hot Basmathi Rice, Sambal Belachan, Fresh Cucumber ( Ulam ), and Fried Salted Fish.

Asian Fusion!

2008-10-21T19:13:00.004+08:00

Cashew Chicken

Ingredients
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Method
1.Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray.

2.Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

3.Mix soy sauce, cornstarch, sugar, and salt.

4. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve.

5.Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.

6.Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.

7.Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Recommendation from chef:- Served with one cup of hot Basmathi Rice and some Stir Fry Mix Vegetables. Perfect for quick lunch.

Food Of The Month! - October Edition

2008-10-21T04:17:00.009+08:00

GRILLED TALAPIA WRAP IN BANANA LEAVE SERVED WITH COCONUT SAMBAL AND MINI SALAD BOUQUET

Grilled Talapia

Ingredient

Talapia fish 2 nos ( can be subtitute with other type of river fish )
Turmeric 15 gm (crushed)
Turmeric powder 1 tbsp
Banana leave (wrap)
Salt TT
Oil

Coconut Sambal

Ingredient

Dry chilli 80 gm (blend)
Lemon grass 3 nos (blend)
Shallot 30 gm (blend)
Garlic 3 cloves (blend)
Pandan leave 1 nos
Tamarind juice 2 tbsp
Ginger 10 gm (blend)
Salt TT
Sugar TT
Grated coconut 30 gm
Oil

MINI SALAD BOUQUET
Ingredient

Mix Salad 1 box
French Vinaigrette 3 tbsp

Method

1. First, mix all ingredient marinating for fish ingredient.
2. Then, marinate fish with the mixture.
3. After that, wrap the fish in banana leave.
4. Then, grilled the fish until cooked.
5. Next, sauté all sambal ingredient until fragrant.
6. Then, add water and coconut.
7. Garnish with mini Salad Bouquet and simple vinaigrette.

This Recipe is perfect for those who is Health Concious. Try out this recipe and be amaze by its unique Asian Taste. The fragrant of turmeric will sure ignite your tastebud and the combination of spicy coconut sambal will sure blown you out of this world! Suitable for Appetizer.

Get To Know Us

2008-10-20T18:42:00.002+08:00

...Chef On The Run is a company of food enthusiast. We Cater food for any function at no minimal number of pax. Imagine having your own private chef at home!!! Your romantic dinner with your love ones will be a great memory with us around. We know having a career in your life will make you to busy and got no time to cook. Don't worry about mess in the kitchen and what to eat for dinner. Let us do the cook and be amazed with our cooking skills. Try out new flavours we have created for you or the conventional yet delicious succulent meals from us... CHEF ON THE RUN are the right choice to call to fulfill your appetite...