Castle UA Cookbook v8

Penang Curry (VE)

YIELD

INGREDIENTS

QUANTITY NOTES

Penang Curry Coconut Rice

10 Each 10 Each

10 Portions

Diced Frozen Mango

300 g 100 g

Baby Spinach Micro Coriander

3 g

EQUIPMENT

Pickled Red Onions

300 g

Cucumber

1 Each

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the rice, mango and penang curry. • Slice the cucumber into ribbons using the mandolin. • Please complete training short 4.32 Japanese mandolin before using this piece of equipment. • Prepare the pickled onions as per basic.

Recipe.1126506

Penang Curry (VE)

Penang Curry Coconut Rice INGREDIENTS

NOTES QUANTITY

1 Each 1 Each

Diced Frozen Mango

30 g 10 g 0.3 g 30 g

Baby Spinach Micro Coriander

Pickled Red Onions

Cucumber

0.1 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Heat the penang curry in the microwave for approx 3 minutes. • Heat the rice in the microwave for approx 1 minute. • In a bowl, mix the cucumber, spinach, mango and onions together. • Serve as illustrated with micro coriander to garnish.

Recipe.1126506