Main Course

Asian Food Channel famous chef : Bruce Lim  and  Pierre of The fruit Garden

Seared Prawn salad, by Chef Bruce Lim

                                                                                                                                   

Seared prawn salad on mixed greens tossed in mango Durian jam vinaigrette

ingredients : 100gr prawns, 50gr mangoes, 200gr mixed greens

dressing : 50gr mango durian jam, 50 ml distilled white vinegar, 75 ml canola oil, salt and pepper

Mix dressing and ingredients in bowl and whisk until incorporated. Place in chiller until you are ready to use. Toss greens in 40ml of dressing then place in bowl. Garnish with mangoes and top with prawns.

Guyabano Pork belly by Chef Bruce Lim

Ingredients : 250gr pork belly (cut in half), 5gr ginger (sliced) 50gr mango and guyabano jam, 100 gr of snow peas, 5gr garlic, 10gr butter, salt and pepper

Marinate the pork belly in jam for 5 hours, place slices of ginger on pork belly, then wrap in plastic. Be sure to wrap it 3 times so the juice does not escape during the cooling process. Bring a pot of water to boil, then place the belly inside. Bring the water back up to a boil and once boiling turn down to a simmer, and simmer for 2 hours. Sautee peas in garlic and butter then set aside. To plate up remove the plastic from belly and let drain on a plate. Lay snow peas on one side of a plate then lay pork belly. Serve straight away

Banana leaf prawns by Chef Bruce Lim

Ingredients : 1 banana leaf, 200gr of prawns, 50 gr mango langka jam, 100gr of onion leeks (shredded)

Marinate the prawns in jam for 2 hours. Burn leaf until it turns shiny. Cut into 12 inch segments. Place 20gr of onion leeks on each segment then top with 2 prawns and wrap so it resembles a bag. Bake in 350 degrees preheated oven for 10 minutes. Open right before serving