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Welcome to Vietnam Air Caterers |
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|  NEWS
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September 1, 2007
Vietnam
Air Caterers was named the Golden Award winner 2006 at All
Nippon Airways (ANA) own Catering Supplier Evaluation Program.
Once again Vietnam Air Caterers expelled itself as an excellent
regional supply base.
May 3, 2007
May
3rd 2007 Vietnam Air Caterers Team Members are extremely exited
to be awarded With Cathay Pacific Airways “Best Caterer
2006 – Diamond Award”
An Award Presentation will be held in Ho Chi Minh City, Vietnam
in due Course.
April 26, 2007
UNI
Air will commence flying effective 1st of May 07, daily from
Kaohsiung to Ho Chi Minh City.
Vietnam Air Caterers is proud to provide Catering Services
for this flight’s.
Press
Release Archive |
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SOME
VIETNAMESE DISHES
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SPRING
ROLL WITH PRAWN - Appetizer
Quantity
: 01 pcs
Ingredient
* Rice paper, soft : 2psc
* Lettuce, butter : 12gm
* Mint leave : 4gm
* Prawn 31/40 PTD : 60gm
* Vermicelli, rice, fresh : 80gm
Preparation
method
* Arrange rice papers on sushi mat, add one on one,
overlapping each other.
* Add lettuce, herb, vermicelli and prawns.
* Fold the rice paper and roll tightly.
* Cut it into individual pieces. |
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ROASTED
CHICKEN WITH SEA COCONUT SAUCE - Main course
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Quantity
: 6 ptn
Ingredient
* Spring hence, fresh : 1.4kg
* Coconut water, (fresh or young coconut)
: 300gm
* Sea coconut meat : 150gm
* Cane syrup or golden syrup : 20gm
* Vinegar, Chinese : 10gm
* Shallot, sliced : 40gm
* Spring onion, stick : 20gm
* Salt : 8gm
* Pepper, black, crushed : 2gm
* Oil, vegetable : 0.5lt
* Onion, white, sliced : 200gm
* Chicken powder : 5gm |
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Cooking
method
* Prepare the chicken and marinate with salt and pepper.
* Stuff the chicken with spring onion, shallot, salt
pepper.
* Tie up with bamboo skewer. Dip in boiled water and
set aside.
* Bring syrup and vinegar to boil. * Brush the chicken
with this mixture every 20 minutes, repeat 3 times.
* Heat the oil and fry until chicken skin become golden
brown.
* Arrange chicken in deep large pan, add fresh coconut
juice, cover the pan and bring to boil.
* Reduce heat and stew until chicken is well cooked
and tender. * Remove chicken and drain. Set aside.
* Saute sliced onion until golden brown, pour the stock
and cook until stock thicken.
* Remove onion. Add sea coconut meat into stock and
cook until coconut meat is tender.
* Check seasoning.
* Portion the chicken and arrange on a platter. Pour
the sauce over the chicken.
* Serve with momordica fruit sticky rice. |
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PHU
SHI CAKE - Dessert
Quantity
: 6 pax
Ingredient
Sponge Cake, Steamed
* Egg, whole : 2ea
* Icing sugar : 70gm
* Flour, cake : 70gm
* Vanilla, powder : as needed
Phu shi Filling
* Coconut cream tin : 300gm
* Pandan juice : 70gm
* Sugar, crystallized : 80gm
* Tapioca, powder : 40gm
* Rice powder : 40gm
* Butter, unsalted : 15gm
Garnish
* Coconut , grated fresh : 70gm |
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Preparation
method for pandan juice
* Wash 80 gm pandan leave and blend with 80 water
in a food processor.
* Filter through a sieve, to collect the juice and
set aside.
Cooking
method
Prepare sponge dough
* Line out the mould with cling film.
* Pour dough into bowl and steam until sponge is ready
for around 40 minutes.
* Cool down and slice it into three layers, horizontally.
Prepare the Phu shi filling
* Mix tapioca, rice powder, sugar, coconut cream and
pandan juice.
* Bring to a boil, stir mixture frequently until completed
cooked. Add butter and blend well.
Make Phu shi cake
* Line mould out with cling film. Pour Phu shi mixture
into mould.
* Place a layer of steamed sponge on top of it and
press slightly.
* Repeat this action until three layers of steamed
sponge and Phu shi mixture has been arranged in to
a bowl.
* Transfer to a chiller to cool down until mixtures
has completely set.
* Turn up side down and remove the bowl and cling
film.
* Sprinkle with grated coconut flakes and cut into
6 portions.
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