OFFSHORE FAVORITES

OSM
OFFSHORE FAVORITES
COOKBOOK
1
OSM CATERING ACADEMY
At OSM, we understand the importance of maintaining the spirits of offshore personnel while they are working offshore.
Offshore Catering plays a vital role in that. We are committed to providing crew with nourishing and delicious meals to give them
something to look forward to onboard. Our cadets are trained to the highest standard of culinary excellence through superior
hands-on training provided in-house by our culinary experts.
WE TAKE IT ONE STEP FURTHER
There are so many reasons for eating and enjoying food. There are meals that make us feel safe and warm like homemade chicken
soup, meals that are authentic to our surroundings that create bonds with our environments, and food that sparks our interest and
excitement. We want to give our team members working offshore, the chance to still experience these
sensations while onboard.
GO AHEAD, TAKE A TASTE
We are so grateful for the chance to share our passion of fresh ingredients and wholesome recipes. Go ahead and flip through the
pages of the OSM Offshore Favorites Cookbook to see the delights we offer onboard.
Table of Contents
Gravlax with Potato Pancakes
1
Flamande Tart
29
Boller I Karry (Danish Curry Meatballs)
3
Mango Sago
31
Bouillabaisse
5
Mascarpone Dolce With Berries
33
California Maki
7
Mocha Pannacota
35
Chicken Biryani
9
Raisin Scones
37
Frikadeller (Danish Meatballs)
11
Spanish Paella
39
Panzanella Salad
13
Sweet and Sour Pork
41
Pork Adobo
15
Tabbouleh Salad
43
Quiche Lorraine
17
Thai Pomelo Salad
45
Almond Bars
19
Tinolang Manok
47
Apple Torte
21
Tom Yum Goong
49
Asian Pork Bbq Ribs
23
Tuna Kilawin
51
Banana Muffins
25
Hainanese Chicken with Chicken Rice
53
Dulce De Leche Flan
27
Roast Leg Of Lamb with Potatoes
55
GRAVLAX with
POTATO PANCAKES
INGREDIENTS:
GRAVLAX
500 grams Salmon Fillet
(with skin)
100 grams Sugar
30 grams Salt
5 grams Ground White Pepper
50 grams Fresh Dill
POTATO PANCAKES
500 grams Potato cubed
200 ml Milk
2 pc Egg
125 grams All Purpose Flour
1 pinch Nutmeg Ground
100 ml Cooking Oil
Salt and Pepper
65 MINS
PREPARATION:
GRAVLAX
First clean, debone and trim the salmon fillet. Wipe dry with paper towel.
In a separate bowl, mix sugar, salt and pepper and cover the salmon with the mixture evenly. Coarsely chop
the dill and press on top of salmon. Wrap in saran or plastic wrap and place in a plastic bag to ensure your
dish does not drip on your refrigerator shelf. Leave to cure in refrigerator for at least 3 days.
POTATO PANCAKES
In a sauce pan bring water to a boil and season generously with salt. Add the potatoes and boil until soft.
Strain and dry the potatoes for 10 minutes in a warm oven. Remove the potatoes from the oven and press
the potatoes through a food mill or mash with a whisk in a medium sized bowl.
Add all other ingredients and whisk into a smooth well blended batter. Heat a nonstick sauté pan over
medium heat. Lightly oil the pan and pour about 2 tablespoons mounts of the batter into the pan. Sauté the
pancakes until golden brown on both sides. Move the pancakes onto a paper lined plate and keep warm.
ASSEMBLY
Unwrap the salmon and slice into thin strips.
Mount each strip on top of a potato pancake and garnish with a dot of sour cream or cream cheese.
2
BOLLER I KARRY
(DANISH CURRY MEATBALLS)
INGREDIENTS:
MEATBALLS
450 grams Ground Pork
450 grams Ground Turkey
30 grams Shallots,
finely chopped
3 pcs Eggs
250 ml Milk
150 grams All-Purpose Flour
60 grams Celery stalks or leaves
Salt & Black Pepper
CURRY SAUCE
45 grams Butter
140 grams Shallots,
finely chopped
25 grams Curry powder
3 pcs Apple, peeled and
shredded
90 grams All-Porpose Flour
1400 ml Stock
Salt and Pepper
60 MINS
PREPARATION:
MEATBALLS
Mix the meats with the scallions, eggs, milk and flour, season to taste. Mold into 20 evenly sized balls and
let them rest for about 30 minutes in the fridge. Bring water to a boil in a large pot and season with salt.
Add celery for flavor. Add the meatballs to the pot and simmer until they feel hard when pressed with a finger, approximately
8-10 minutes. Once hard, remove the meatballs from the water and keep warm. Strain the stock used for
cooking the meatballs and reserve for the sauce.
CURRY SAUCE
At medium heat, melt the butter in a sauce pan, add shallots and sauté until translucent for about 1 minute. Reduce heat and add curry and shredded apples. Stir for 1 min and add the flour until completely
combined. Stir in the stock bit by bit depending on how thick you want your sauce. (If you run out of stock,
just add chicken broth.) Add salt and pepper to taste if necessary and let the sauce simmer for 5 minutes. Add the meatballs to the
sauce 5 minutes before serving and let them warm in the sauce. Serve with steamed rice or boiled potatoes.
4
BOUILLABAISSE
90 MINS
INGREDIENTS:
FISH STOCK
3 kg Fish Bones
120 grams White Onions
30 grams Garlic
75 grams Celery
3 grams Peppercorns
4 liters Water
BOUILLABAISSE
40 ml Olive Oil
3 liters Fish Stock
50 grams White Onion, diced
15 grams Garlic Cloves, minced
150 grams Leeks
200 grams Fennel
200 grams Plum Tomatoes, diced
350 grams Shrimp
500 grams Clams
500 grams Mussels
250 grams Calamari Rings
500 grams Fish Fillet
(Halibut/Sole/Snapper)
25 grams Fresh Dill
25 grams Fresh Thyme
pinch Saffron
PREPARATION:
FISH STOCK
In a large stock pot, heat the olive oil. Next, add the onions, garlic and celery and sauté for 3 minutes. Add
the fish bones, wine, water and peppercorn. Bring the liquid to a boil and simmer for 30 minutes while
skimming regularly. Remove from the heat and strain.
BOUILLABAISSE
In a stock pot heat up the olive oil. Add the onions, garlic, leeks, fennel and tomatoes and sauté for 3
minutes. Add the mussels and clams and fill up with fish stock. Bring the soup to boil and simmer for 5 minutes. Season with saffron salt and pepper and add the
remaining seafood. Turn off the heat and poach the seafood until cooked through. Add freshly chopped
dill and thyme. To assemble: remove the seafood from the pan and place on a large platter. Pour the stock into a serving
bowl. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Served with fresh french bread and rich garlic mayonnaise on the side.
6
CALIFORNIA MAKI
70 MINS
INGREDIENTS:
SEASONED VINEGAR
120 ml Rice Wine Vinegar
60 grams Sugar White
25 grams Sea Salt
SUSHI RICE
300 grams Japanese Rice
300 ml Water
40 ml Seasoned Vinegar
SUSHI
500 grams Sushi Rice
4 sheets Nori Sheet
10 pcs Crabsticks
150 grams Mango Sliced (Ripe)
150 grams Cucumber Sticks
50 grams Tobiko (Flying Fish Roe)
20 grams Wasabi
100 ml Soy Sauce
20 grams Pickled Ginger
PREPARATION:
Combine ingredients in a small sauce pan over med low heat until sugar and salt are dissolved. Allow to
cool and store in the refrigerator. Rinse the rice in a large bowl until the water is clear. Next, drain the rice, add it to the rice cooker/pot,
and cover with a lid. Add the water and bring to a boil. Once the rice is simmering, cover and reduce the
heat to medium low. Cook for 10 minutes with lid on. Turn the heat down to low and cook for another 10
minutes. Let rice sit for 15 minutes. Place rice in bowl, add seasoned vinegar and mix. Next, cover the rice
with a damp towel and allow to cool until it is at room temperature. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent the rice from sticking to
the mat and to allow for an easy clean up between rolls. Next, take a nori sheet and break it in half. Place
one half on the mat, with the shiny side facing down. Grab a handful of sushi rice, and spread it gently
over the nori - about 1 cm high. There is no need to press the rice down onto the nori, only spread it so
that it covers the sheet.
Sprinkle a spoonful of tobiko evenly over the top half of the rice and flip the nori so that the rice is now
facing down. Line up the crab sticks along the close end of the nori. Then line up 1-2 thick slices of mango
and cucumbers next to the crab sticks and roll the nori sheet inside out.
Cut into 8 maki rolls and present on a platter. Garnish with wasabi paste and pickled ginger. Serve with
soy sauce on the side.
8
CHICKEN BIRYANI
40 MINS
INGREDIENTS:
800 grams Biryani Rice
60 grams Butter
2 pcs Bay Leaf
9 pcs Cardamom Pods
2 pcs Cinnamon Sticks
15 grams Turmeric Powder
2.5 kg Chicken (2 pieces)
30 grams Curry Powder
120 grams Raisins
120 grams White Onion
17 grams Salt
10 grams Black Pepper
1.2 liters Chicken Stock
Fresh Coriander
PREPARATION:
Soak the rice in warm water, then wash in cold water until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for about 10
mins. Add in the turmeric, then add chicken and curry and cook until aromatic. Next, stir the rice into the
pan with the raisins and pour over the stock into the pot. Place a tight-fitting lid on the pan and bring to a hard boil. Then lower the heat to a minimum and cook
the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the
coriander. To serve, scatter the rest of the coriander over the dish.
10
FRIKADELLER
(DANISH MEATBALLS)
INGREDIENTS:
800 grams Lean Ground Beef
400 grams Ground Pork
2 pcs Egg
150 grams Breadcrumbs
100 grams All-Purpose Flour
100 grams White Onion
finely diced
150 ml Milk
Salt & Black Pepper
65 MINS
PREPARATION:
In a big bowl mix together all the ingredients. To get the right consistency it is important that all
ingredients get mixed well until a soft meat mousse like texture is achieved. Form into meatballs
according to the size you prefer. In Denmark, meatballs used for dinner are the size of the palm of your
hand, and lunch meat balls are about half of that. Heat a non-stick pan to medium heat and place the meatballs in the pan. If they stick to the pan, you can
add a bit of butter to the pan. Turn the meatballs with a fork once they have started to brown. Keep
turning them every 4 min or so being careful that they do not over brown. Cook for approximately 15-20
min or until cooked through. Serve with gravy and either potato salad or mashed potatoes and braised red cabbage.
12
PANZANELLA SALAD
30 MINS
INGREDIENTS:
200 grams Bread Cubes
600 grams Ripe Tomatoes
35 grams Capers
100 grams Red Onions
(thinly sliced)
2 grams Roasted Capsicum (sliced)
300 grams Romaine Lettuce
chopped
6 pcs Anchovies
30 ml Red Wine Vinegar
90 ml Olive Oil
30 grams Fresh Basil
PREPARATION:
Tear the bread cubes into rough 2cm pieces and place on a tray. Leave these aside in a warm place for
around 30 minutes – this helps to dry it out. Next cut the tomatoes into 2cm cubes and place in a bowl, seasoning them with salt and pepper. Rinse
the capers, squeezing out any excess liquid and add these to the bowl, along with the onion, capsicum,
bread cubes and anchovies, toss the mixture together.
Stir in the vinegar and oil and toss with romaine and basil leaves. Season to taste and serve immediately.
14
PORK ADOBO
60 MINS
INGREDIENTS:
2 kg Pork Shoulder
100 ml Vinegar
300 ml Soy Sauce
60 grams Garlic minced
5 pcs Bay Leaf
10 grams Pepper
50 grams Sugar
200 grams Water
50 ml Cooking Oil
Salt
PREPARATION:
Combine all of the ingredients, except for the cooking oil, into a pot and let marinade in the refrigerator
for at least 30 minutes. Bring the entire mixture to a simmer, cover and stew at low temperature for 1 hour
or until meat is tender. Drain and reserve the sauce.
Next, heat up the cooking oil in a skillet and sauté the meat until browned on all sides. Transfer to a
serving dish and pour off all remaining oil from the skillet. Add reserved sauce to the skillet and bring to a
boil while scraping off all browned bits that stick to pan. Pour the sauce over the meat and serve.
Serve with gravy, potato salad, mashed potatoes or braised red cabbage.
16
QUICHE LORRAINE
80 MINS
INGREDIENTS:
3 pcs Puff Pastry Sheet
25 grams Butter
200 grams Bacon
700 ml Heavy Cream
3 pcs Egg
1 pc Egg Yolk
Salt & Pepper to taste
5 grams Nutmeg
PREPARATION:
Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a quiche pan or 9-inch pie dish, and
cover the crust with a sheet of aluminum foil. Fill the crust with pie weights or dried beans. Bake the crust
in the preheated oven just until the edges begin to turn golden brown, about 15 minutes. Remove from
the oven, and take out the pie weights and aluminum foil. Melt the butter in a large skillet over medium heat, and cook the bacon until browned, stirring
frequently, take’s about 7 minutes. Transfer the bacon to paper towels to drain, then sprinkle the bacon
into the partially-baked crust. Whisk the cream, eggs, salt, black pepper, and nutmeg together in a bowl, and pour into the crust. Return
to oven, and bake until the filling is set in the middle and the quiche is puffy and golden brown, 30 to 35
minutes. Allow to cool until warm, about 1 hour, to serve.
18
ALMOND BARS
30 MINS
INGREDIENTS:
300 grams Butter
525 grams White Sugar
3 pcs Eggs
8 ml Almond Extract
575 grams All-Purpose Flour
25 grams Baking Powder
5 grams Salt
125 grams Sliced Almonds
75 ml Milk
ALMOND ICING
125 grams Confectioners’ Sugar
5 ml Almond Extract
60 ml Milk
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream butter and sugar. Add the egg
and almond extract. Mix together the flour, baking powder and salt. Fold in the butter sugar mixture and
mix well. Flatten the mixture in baking pan. Sprinkle with almonds. Bake in preheated oven 12 to 15 minutes or until
edges are slightly browned. Let it cool. ALMOND ICING
In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Cut the almond bar
into squares. Drizzle with almond icing before serving.
20
APPLE TORTE
45 MINS
INGREDIENTS:
320 grams Unsalted Butter
650 grams Sugar White
275 grams All-Purpose Flour
15 grams Baking Powder
5 grams Salt
5 pcs Eggs (whole)
5 Egg Yolks (only)
5 ml Vanilla Extract
10 grams Lemon Zest
1.5 kg Apple peeled, cored,
and sliced
20 grams Butter
Cinnamon Sugar
PREPARATION:
Preheat an oven to 170°C (388 degrees F) and grease the baking pan. Melt 20 grams of the butter and
sauté the apples, stirring occasionally until the apples are tender, take’s about 10 minutes. Remove the
apples from heat and spread on a food pan to cool. Cream butter and sugar until light and fluffy, then add in eggs one at a time, and additional egg yolks.
Add in the vanilla extract. Sift the flour, baking powder and salt and add to the egg butter mixture. Add in the lemon zest and fold
in the apples. Pour into the baking mold and bake in the oven for 20 minutes or until a toothpick can go
in and come out clean. Let it cool before slicing and sprinkle with sugar cinnamon mix as desired.
22
ASIAN PORK BBQ RIBS
60 MINS
INGREDIENTS:
3.4 kg Pork Back Ribs
BBQ SAUCE
300 ml Hoisin Sauce
195 ml Ketchup
150 ml Honey
130 ml Soy Sauce
35 ml Sesame Oil
25 grams Ginger (grated)
20 grams Garlic (finely chopped)
PREPARATION:
Cut ribs into 4 rib sections and place in a large saucepan. Add water with salt to cover the ribs and bring
to boil. Reduce heat, cover and simmer for 1 hour or until ribs are tender. Drain.
Heat oven to 180 c and combine all sauce ingredients in a small bowl and blend well. Line a baking pan
with aluminum foil and place a wire rack on top of the foil. Spray rack and foil with nonstick spray. Place
ribs on the rack and spoon the majority of the sauce over the ribs. Next, roast the ribs in the oven for 30
minutes or until they are glazed while constantly basting with sauce drippings. As an alternative, the ribs
can also be grilled and glazed on a charcoal or gas grill.
24
BANANA MUFFINS
45 MINS
INGREDIENTS:
1 kg All-Purpose Flour
20 grams Baking Soda
20 grams Baking Powder
835 grams White Sugar
1.5 kg Bananas peeled
985 ml Mayonnaise
360 grams Chocolate Chips
PREPARATION:
Preheat oven to 170 degrees C (340 degrees F) and fill muffin paper into muffin tray. Mash bananas or
puree in a food processor. Using a paddle attachment on the mixer, combine bananas, mayonnaise and
sugar.
Stir in the flour, baking soda and baking powder. Add chocolate chips and pour into muffin trays to
about 3/4 full. Bake in the preheated oven until golden and so that a toothpick comes out clean when
inserted.
26
DULCE DE LECHE FLAN
75 MINS
INGREDIENTS:
12 pcs Eggs
500 ml Milk
24 tspn Lemon Extract/
Vanilla Extract
4 can (390 g) Condensed Milk
500 kg Sugar
PREPARATION:
To make the dulce, place condensed milk over a double boiler for 3 hours. Condensed milk should reduce
and brown in color. When dulce is ready, let it cool down. Next, heat sugar in saucepan over medium-low
heat, stirring constantly, for 3-4 minutes or until it is dissolved into caramel. Quickly pour onto ramekins
and swirl the caramel around bottom to coat, then set aside. Mix eggs, milk, lemon extract/vanilla extract
and dulce.
Strain mixture before pouring into ramekins. Steam bake for 40 minutes to 1 hour until toothpick comes
out clean when inserted. Cool completely. To serve, run small spatula around edge of pan. Invert serving
plate over pan.
28
FLAMANDE TART
60 MINS
INGREDIENTS:
DOUGH
500 grams All-Purpose Flour
10 grams Active Dry Yeast
30 ml Olive Oil
3 grams Salt
5 grams Sugar
200 ml Warm Water
PREPARATION:
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Mix and knead the dough
mixture until it is smooth. Let the dough rest for 1 hour.
After the hour is up, spread out the dough thinly on a large rectangular pan. Puncture the dough with a
fork then spread the sour cream on the dough. Top with thin onion slices and chopped bacon. Bake at
375 degrees C (190 degrees C) for 10 to 15 minutes.
FILLING
350 grams Bacon
300 grams Onion, thin slices
100 ml Sour Cream
30
MANGO SAGO
80 MINS
INGREDIENTS:
6 pcs Mangoes Ripe
125 ml Cream
125 ml Condensed Milk
250 grams Tapioca Pearls Small
(sago)
PREPARATION:
Boil water in a pot until boiling, then add in the sago. Stir occasionally to prevent the sago from sticking to
the bottom of the pot. Once you see the sago turn slightly translucent on their outer edge (usually takes
about 30 minutes). The sago is done when it is soft to chew.
Chop the flesh of the 4 mangoes and crush using a blender. Chop the flesh of 2 mangoes into cubes and
set aside. Next, combine the cream, condensed milk, mango cubes and mango puree. Cover and
refrigerate.
Just before serving, transfer to an individual glass.
32
MASCARPONE DOLCE
BERRIES
INGREDIENTS:
250 grams Mascarpone Cheese
2 pcs Egg Yolk
150 grams White Sugar
50 ml Baileys
250 grams Cream
1/4 tspn Salt
WITH
25 MINS
PREPARATION:
Whip together the mascarpone, egg yolks and sugar until there are no lumps. Add in baileys and salt.
Whip the cream until fluffy and fold in the mascarpone mixture. Place in a cocktail glass or individual
glass. Chill in a refrigerator until set. Once set, place a spoon of compote on top of dolce. Serve
immediately.
COMPOTE
COMPOTE
Place mixed berries and sugar in a small saucepan and bring to medium heat. Once bubbling, reduce
heat slightly. Continue cooking over medium-low heat for 10-12 minutes. Remove from heat and transfer
to a clean jar or container to cool thoroughly.
200 grams Mixed Berries Frozen
200 grams White Sugar
34
MOCHA PANNACOTA
40 MINS
INGREDIENTS:
15 grams Gelatin Powder
1 liter Milk
150 grams Sugar
30 grams Coffee Powder
1 piece Vanilla pod
Chocolate shavings for garnish
PREPARATION:
Combine the gelatin powder, milk, sugar and coffee powder. Split the vanilla pods into two, and scrape
the vanilla bean and add to the mixture. Bring the mixture almost to a boil. Be sure that that the gelatin
powder has fully melted.
Portion the mixture to 15 ramekins filling 3/4 of the ramekin. Allow to cool and chill overnight. To serve,
dip the ramekin into hot water for a few seconds and run a small knife around the edges to release the
custard. Turn onto a plate and garnish with chocolate shavings.
36
RAISIN SCONES
40 MINS
INGREDIENTS:
1 kg All-Purpose Flour
200 grams Sugar
5 grams Salt
38 grams Baking Powder
350 grams Butter (Cold)
3 pcs Eggs
500 ml Milk
250 grams Raisins
Egg for egg wash
Powdered Sugar for Dusting
PREPARATION:
This recipe uses a biscuit method technique. Sift all dry ingredients in a bowl. Rub in the butter until a
cornmeal texture is achieved. Add in the milk and eggs ingredients to the flour mixture. Mix until the
ingredients are combined and soft dough is formed. Be careful not to over mix. Next, add in the raisins.
Total weight of the dough should be approximately 2.5 kg. Divide the dough into 5, so each dough
section weighs 500 grams. Form into a log. Chill the dough for 1 hour. Cut the dough into 1 inch sections
and place on a greased proof baking sheet. Egg wash the scones before baking.
Bake at 170 degrees c (338 degrees f) for about 15 minutes. Dust with powdered sugar before serving.
38
SPANISH PAELLA
70 MINS
INGREDIENTS:
1 kg Arborio Rice
3 liters Chicken Stock
35 ml Olive Oil
50 grams White Onion, diced
15 grams Garlic Cloves, minced
45 grams Bell Pepper, strips
300 grams Flat Green Beans
150 grams Canned Tomatoes, diced
60 grams Tomato Paste
350 grams Shrimp
350 grams Clams
250 grams Calamari
0.8 kg Chicken Thigh Fillet
250 grams Chorizo Sausages
30 grams Fresh Parsley
25 grams Fresh Thyme
12 grams Paprika
1 pinch Saffron Powder
2 pcs Lemon
PREPARATION:
Cut chicken into small slices, lightly salt. Slice the chorizo and peel the shrimp (leaving only the tail), salt
pieces. Coat the bottom of the paella pan with olive oil. Brown your chorizo over high heat for 1-2 minutes,
just until browned. Set aside. Brown the chicken for 2-3 minutes (do not fully cook). Set aside. Sautee
garlic, onion and bell pepper until softened, add tomatoes shortly before the mixture is finished.
Push vegetables to one side of the pan, and add half a can of tomato paste to the other half.
Caramelize the paste by flipping and spreading it until it begins to loosen (1-2 min over high heat). Mix all
the vegetables and meats together with the caramelized tomato paste, adding the paprika, parsley and
thyme. Add rice, mix together and stir until the rice browns (1.5 minutes) while mixing in saffron. Once
rice is slightly translucent, add enough chicken stock to cover the whole mixture. If it’s been kept warm, it
will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil. Stir the paella
a couple of times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After
this, let the paella simmer and cook for 10-20 minutes, adding broth bit by bit to keep the rice submerged
until the rice on the top is al dente.
Once you’ve stirred the paella for the last time, when you have about 8 minutes left to cook lay the
remaining seafood on top, turning over after 2-4 minutes to cook other side. When the rice on top is still
quite al dente, take paella off of heat and cover. Let sit for 15-20 minutes. Garnish with hardboiled eggs
and lemon wedges.
40
SWEET AND SOUR PORK
25 MINS
INGREDIENTS:
1.5 kg Pork Tenderloin
200 grams Green and Red Peppers
250 grams Pineapple Chunks
1 liter Cooking Oil
PORK MARINADE
4 grams Salt
25 ml Soy Sauce
25 ml Cold Water
2 pcs Egg Yolk
25 grams Cornstarch for coating
PREPARATION:
Cut pork into medallions, and pound flat with a mallet. After cut the pork into 1-inch squares. Mix with
marinade ingredients and marinate for at least 30 minutes.
Next, cut the green pepper into halves, remove seeds and membrane, and cut into 1”-inch squares. Cut
pineapple into the same size squares.
Heat up the oil to frying temperature in a cooking pan, while coating the pork pieces in cornstarch. When
oil is ready, fry pork until cooked and brown (about 2 minutes) and remove from oil. Reheat the oil and
then fry once more until crispy. Remove pork and keep warm, drain off oil from frying pan.
In the same pan, sauté the onion, garlic, bell pepper and pineapple, stirring constantly. Next, pour in the
vinegar, sugar and ketchup and thicken with water and cornstarch. Simmer till the taste is balanced. Turn
off the heat and mix in the fried pork, garnish with spring onions.
SAUCE
225 ml Vinegar
200 grams Sugar
160 ml Tomato Ketchup
120 grams Red Onion
40 grams Garlic
300 ml Water
50 grams Cornstarch
30 grams Spring Onions
Salt & Pepper
42
TABBOULEH SALAD
30 MINS
INGREDIENTS:
250 ml Chicken Broth
100 ml Water
50 ml Fresh Lemon Juice
30 ml Olive Oil
300 grams Couscous
150 grams Seedless Cucumber
150 grams Plum Tomatoes
70 grams Finely Chopped Scallion
30 grams Fresh Parsley Leaves,
minced
70 ml Fresh Mint Leaves, minced,
plus mint sprigs for garnish
PREPARATION:
In a saucepan combine the broth, water, 1/4 cup of lemon juice, and 2 tablespoons of oil, then bring the
mixture to a boil, and stir in the couscous. Cover the pan, remove it from heat, and let couscous stand for
5 minutes. Fluff couscous with a fork and let it cool in pan.
In a very large bowl stir together cucumber pieces, tomato dice, scallion, the remaining 1/3 cup oil, the
remaining 1/4 cup lemon juice, and salt to taste and let mixture stand for 15 minutes.
Add the couscous, the parsley, and the mint leaves. Stir the salad well, and let it chill covered for up to 1
hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished
with mint sprigs, cucumber and tomato slices.
44
THAI POMELO SALAD
40 MINS
INGREDIENTS:
110 ml Fish Sauce
110 ml Lime Juice
40 grams Brown Sugar
3 pcs Pomelo Fruit (or grapefruit)
75 grams Toasted Coconut Flakes
80 grams Dry Roasted Peanuts,
coarsly chopped
70 grams Shallots, chopped
300 grams Mint Leaves, chopped
3 pcs Red Chili, finely chopped
3 pcs Bibb or Iceberg Lettuce
Salt and Pepper
PREPARATION:
Mix together the fish sauce, lime juice, and sugar. Stir until sugar is fully dissolved and set aside.
Peel the pomelo and separate into segments. Be sure to remove any peel and place the fruit in a bowl.
Mix the coconut, peanuts, shallots, mint, and chili with the fruit. Pour the dressing over and mix well. Add
more lime, salt, or sugar to taste. Place the fruit mixture on top of lettuce and drizzle with its juice.
46
TINOLANG MANOK
50 MINS
INGREDIENTS:
2 kg Chicken
(cut into serving pieces)
30 grams Ginger, cut into strips
30 grams Cloves Garlic, minced
60 grams White Onion, sliced
400 grams Green Papaya
(cut into wedges)
80 grams Chili Leaves
30 ml Fish Sauce (patis)
2 liters Water
20 ml Cooking Oil
Salt and Pepper
PREPARATION:
In a saucepan, sauté the garlic, onion & ginger in cooking oil. Add the chicken and stew for 5 minutes
without adding color. Add the fish sauce and fill up with water and bring to a boil. Simmer until chicken is
well done about 30 minutes.
Add the green papaya slices and continue simmering until they are soft. Add chili leaves and season to
taste with salt and pepper. Serve with freshly steamed rice.
48
TOM YUM GOONG
40 MINS
INGREDIENTS:
2 liters Water
10 pcs Limes
4 stalks Lemongrass
150 grams Galangal
10 pcs Kaffir Lime Leaves
40 grams Thai Chilies
30 grams Garlic Cloves
1 kg Tiger Prawns
300 grams Straw Mushrooms
400 grams Tomato Chunks
75 grams White Onions,
coarsely sliced
20 grams Sugar
Thai Fish Sauce
Cilantro
Salt and Pepper
PREPARATION:
Bring the water to a boil. Slice the limes in half and press their juice into a small bowl.
For the lemongrass, first tear off the outermost leaf and pound. Slice diagonally into 1 inch strips to release its flavor. Next, take the galangal root and cut it into thin slices. Coarsely break about 10 kaffir lime
leaves, peel and thinly slice the garlic cloves. Then, cut off the stem from the chilies and slice them half.
Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. Put on the lid so it
starts to boil and release all the flavors quicker.
Add the mushrooms, tomatoes and onions and simmer until soft, takes about 10 minutes. Add the
prawns and turn down the heat to a simmer for about 10 minutes. Add the sugar and season the soup
with fish sauce and salt to taste. Turn of the heat and add the lime juice. Season into the perfect sour
salty taste. You might need to add more fish sauce, sugar, or lime juice. Lastly chop up a handful of fresh
cilantro and give your tom yum a final stir.
50
TUNA KILAWIN
20 MINS
INGREDIENTS:
700 grams Tuna Loin
(fresh or fresh frozen)
100 ml Vinegar
20 grams Red Chili, chopped
30 grams Garlic, chopped
30 grams Ginger, chopped
100 grams Shallots, thinly sliced
50 grams Spring Onions,
finely chopped
20 grams White Sugar
Salt and Black Pepper
PREPARATION:
Combine Vinegar, Salt, Garlic, Shallots, Ginger, and Sugar.
Cut the tuna into 1 inch cubes and place in a large bowl. Pour in the Vinegar mixture and gently toss until
all of the ingredients are well blended. Add the chopped chili, and salt and black pepper to taste. Gently
toss and let marinate for 15 minutes.
Place inside the fridge for at least 3 hours. Serve chilled on a banana leaf.
52
HAINANESE CHICKEN
CHICKEN RICE
INGREDIENTS:
RICE
1.5 kg Long Grain Rice
70 ml Chicken Fat, with skin
70 ml Water
60 grams Ginger, grated
30 grams Garlic Cloves, grated
8 grams Salt (to taste)
1.7 ml Chicken Stock
HAINANESE CHICKEN
3 whole Chicken
7 liters Water, enough for
boiling chicken
50 grams Ginger, smashed
45 grams Garlic Cloves,
peeled and smashed slightly
12 grams Salt
CHILI GARLIC SAUCE FOR DIPPING
WITH
120 MINS
PREPARATION:
Wash the rice, place it on to a tea towel or colander to dry. Next, prepare the chicken. Bring enough water
to boil in a large pot. Then add in the salt, ginger, garlic and chicken. Lower the heat and cook chicken for
20 - 25 minutes, uncovered (boil the chicken very slowly over low flame). Turn off flame and cover the pot.
Allow the chicken to steep inside for 20-25 minutes. Remove chicken and immerse it into a basin of cold
water for 5-6 minutes. Take chicken out and drain in a colander to drip dry before cutting it into serving
pieces.
Heat up a wok and add in chicken fat and water. Bring to a low simmering boil until oil is released from the
fat. Add in the ginger and garlic and fry well (do not burn garlic). Remove and discard the chicken fat and
skin. Add in the rice that has been dried, add salt and stir fry briskly for 1 - 2 minutes. Transfer rice into an
electric rice cooker or pot. Add chicken broth from the boiled chicken. If cooking in a pot, cook over low
flame stirring occasionally so as not to let the bottom of the rice burn. Boil until rice is cook.
CHILI GARLIC SAUCE
Add all ingredients into a blender/food processor until ingredients are well blended. Adjust the seasoning
with more salt or sugar to taste. The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
Preparation for ginger sauce is the same. Lastly combine all ingredients for the chicken sauce and pour it
over the cut up chicken. Feel free to add more soya sauce and chicken broth to the chicken. Adjust the taste
of the sauce with soya sauce and chicken broth.
25 pcs Fresh Red Chilies
15 grams Ginger
30 grams Garlic Cloves
3 grams Salt
15 ml Lime Juice
75 ml Chicken Stock
54
ROAST LEG OF LAMB
POTATOES
INGREDIENTS:
LEG OF LAMB
3 kg Leg of Lamb
2 bulb Garlic peeled into cloves
40 grams Fresh Rosemary
25 grams Lemon Zest
40 ml Olive Oil
Salt and Pepper
1.5 kg Potatoes
(washed and cut for roasting)
500 ml Chicken or Brown Stock
OPTIONAL
200 grams Mint Sauce
WITH
75 MINS
PREPARATION:
Preheat the oven to 200 degrees C (392 degrees F).
Next, season the potatoes with salt, pepper and olive oil and place them in a roasting dish on the bottom
of the oven. Make small incisions all around the leg of lamb and insert the garlic cloves. Mix chopped
rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade
into it. Place the leg of lamb on a spit or on top of the hot bars of the oven above the potato dish.
Roast the lamb for about 45 minutes constantly turning and basting with its own drippings. Also mix the
roasted potatoes from time to time. Take it out of the oven and cover with tinfoil and let the meat rest
for at least 15 minutes before carving. Remove the potatoes from the roasting dish and keep warm on
a serving platter. Deglaze the roasting dish with the stock and scrape off all sediments. Bring to a boil
and reduce the liquid by half creating a tasty roasting. Strain the sauce and slice the lamb on top of the
potatoes. Serve with mint sauce on the side.
56
BROUGHT TO YOU BY
OSM CATERING ACADEMY
At the OSM Catering Academy, we pride
ourselves on our commitment to culinary
excellence. We invite you to explore the
art of cooking through our OSM Offshore
Favorites Cookbook.