COOKING INSTRUCTIONS
Fresh Bread
Oxtail Soup
Manila Clams Udon
Roasted Spring Chicken
USDA Prime Hanger Steak
- Place in the centre of the pre-heated oven and bake for 2 minutes at 180°C
Oxtail Soup
- Pour the soup with the seasonal vegetables into a pot and heat it until boiling point
Manila Clams Udon
- Put the dried udon into boiled water for 5 minutes
- Add clams and uni miso sauce
- Steam until the clams open and cook for 1 more minute
Roasted Spring Chicken
- Seasoning with some salt and pepper
- Sear the spring chicken with meat side up until golden brown
- Sear the other side for 1 to 2 more minutes
- Put the ratatouille and green peppercorn sauce with the vacuum bag into boiled water for reheat
USDA Prime Hanger Steak
- Place the hanger steak with room temperature for 5 minutes
- Seasoning with some salt and pepper
- Pre-heat the frying pan and sear evenly on eash side until golden brown
- Remove from the heat for 2-3 minutes
- Sear on each side for 1 more minute for the best caramelised crust (time can be adjusted depending on your preference of rawness)
- Put the beef cheek & tongue stew with the vacuum bag into boiled water for reheat