GREEN CURRY

Part A - Spice Base 

• 150g Galangal  
• 150g Lemongrass  
• 150g Shallot  
• 150g Garlic  
• 150g Green Chilli  
• 10g Coriander  
• 30g Kaffir Lime Leafs  
• 50g Thai Basil  
• 5g Cumin Powder  
• 500ml Corn Oil  

Part B- Curries 

• 100g Spice Base 
• 300g Chicken Stock  
• 5g Sugar 
• 5g Salt 
• 0.5g Chilli Powder  
• 1g Black Pepper  
• 1g Cumin Powder  
• 30g Coconut Milk  
• 30g Basil Thai 
• 13g Lime Juice  

Chopped all the ingredients into manageable pieces. Crush the ingredient into paste with a pestle and mortar. 

Heat the Paste, Add all the rest of the ingredients and Seasoning.  

Cook for about 5 minutes and add in Fresh Thai Basil last. 

Blend and Sift through a fine sieve.  

PETIT POIS CUSTARD 

Part A- Juice 

• 200g Petit Pois 
• 200g Water 

Part B- Custard 

• 138g Petit Pois Liquid  
• 5g Rose Flour  
• 2g Salt  
• 40g Butter  
• 1pcs Gelatin  

Blend the Frozen Petit Pois with Water 

Sift it through a fine Sieve. 

Measure the Amount needed and add the flour and salt and heat until it thickens 

Once thicken, add cold butter to cool down the mixture followed by soaked Gelatine 

Sift through a fine sieve again and set in desired mould.  

Freeze the disc until ready to use. 

PEA CRISPS 



• 250 Soaked Sago (Ratio 1:1) 
• 200g Petit Pois Juice 
• 3g Salt  

1. Add these ingredients and microwave it for a minute until translucent. 

2. Spread it on a Silpat sheet and dry it in a low temperature oven or dehydrator 

3. Once dry introduce a little bit of water and fry the pea crisps in a fat fryer at 160 degrees celcius.