Pan-fry Salmon & Seafood serve Fusion Style Sauce with Salmon Fried Rice& Grill Tomato with Sweet Bean

Golden Chef College Of Culinary Arts (GCCA)

by: Joniur Chef Yik Wei Chiek from GCCA

Ingredients for Pan Fry Salmon:
Oil/Butter 20g
Salmon (Fillet) 150g
Prawn 100g
Squid 100g
Squid 100g

Ingredients for Vegetable :
Tomato 2 pcs
Sweet Bean 5g
Redish (small) 1pc

Ingredients for Fried Rice:
Lime Leaf 2g
Garlic (chopped) 3 clove
Rice 100g
Green Onion 2 tbsp
Salmon 50g

Ingredients for Seasoning:
Salt and Paper ¼ tbsp
Lime Juice ½ tbsp
Fried Rice Powder 1 tbsp
White Papper 1 tbsp
“Camel Light Soy Sauce” 1 tbsp

Ingredients for Fusion Style Sauce :
“Camel Light Soy Sauce” 2 tbsp
Honey 2 tbsp
Rice vinegar 1 tbsp
Lime Juice ½ tbsp

Ingredients for Garnish:
Alfalfa or Thyme


  1. Prepare the Fusion Style Sauce by mixing all ingredient.
  2. Mix all the seasoning ingerdients with Salmon (Fillet).
  3. Marinate prawn and squid with parsley, soy sauce, honey , rice vinegar and lime juice.
  4. Pre heat the pan, put the garlic, melt 1 tbsp of the butter and oil 2 tbsp and put the Salmon (after mix with seaoning) pan fry until medium well.
  5. Use back the oil to fried the rice, sauteed garlic until fragrant then add in rice season with , Fried Rice Powder, white papper, lime leaf, Camel Brand Soy Sauce. After that, turn off the heat put Salmon and stir it.
  6. Marinate Tomato with Salt and Papper, preheat the pan, add garlic and sweet bean sauteed until fragrant, then take out and grill the tomato.
  7. Preheat the pan, put the oil then pan-fry prawn and squid.
  8. Serve garnished with Alfalfa or Thyme.

Chicken Roulade with Mustard Soy Sauce serve with Butter Fried Rice and Stir-Fry Bean Sprouts

by: Joniur Chef Loh Wei Sing from GCCA

Ingredients for Chicken Roulade:
Whole chicken Thigh (Debone) 1 Piece
Pepper For Marinate

Ingredients for Filling:
Onion 20g
Button Mushroom 20g
Salted Egg Yolk (Cooked) 10g

Ingredients for Mustard Soy Sauce:
Mustard 50g
Camel Brand Soy Sauce 100g
Sugar 50g


  1. Debone the chicken thigh and marinate with Salt, Pepper & Paprika.
  2. Saute the filling, heat up the pan and pour some cooking oil, onion and saute until fragant. Then put aside to let it cool down.
  3. Mixing all Ingredients for Mustard Soy Sauce and cook until the sugar melts.
  4. To make Chicken Roulade, use 2 piece of plastic foil and put in chicken thigh with filling ingredients and roll it up become a Roulade. Repeat for 2nd roll.
  5. Pre heat 70 0C a pot of water (can see small bubble) put in Chicken Roulade and poached about 15 to 20 minutes.
  6. Remove the plastic foil from Chicken Roulade and brush one layer of Mustard Soy Sauce on surface for flavor, its ready to serve with Stir Fry Bean Sprout and Butter Fried Rice.

Chicken Boxing with Sweet & Sour Lychees Sauce

By : Joniur Chef Lau Kia Huat from GCCA

Ingredients for Chicken boxing :
Chicken drum stick 4 pcs
Potato/ Corn Flour Enough to coat chicken
Camel Light Soy Sauce 1 tbsp
Salt & Pepper to seasoning

Ingredients for Lychees Sauce :
White Vinegar 1 tbsp
Sugar 5 tbsp
Chilli sauce 2 tbsp
Tomato Sauce 5 tbsp
Can Lychees (Small dice) 5-7 pieces
Camel Light Soy Sauce 1 tsp
Lychees sauce 2 tbsp

Ingredients for Rice Cracker:
Cooked Rice 10 tbsp
Egg White 1 tsp
Flour 2 tbsp
Salt & Pepper to seasoning
Pine Nut 4-5 tbsp
Nori 1 slice

Ingredients for Rainbow Vegetable :
Capsicum 50g
Onion 20g
Camel Light Soy Sauce 1 tsp
Salt & Pepper to seasoning


  1. Chicken Boxing - Marinate Chicken drumstick with Camel Light Soy Sauce, Salt & pepper about 10 minutes, then coat the flour and Fried until golden brown.
  2. Lychees Sauce - Mix all the ingredient (except lychees dice) and cook until tick then only put lychee dice and pour to Chicken Boxing.
  3. Rice Cracker – Mix all the ingredients and await it dry. Fried until crispy and.
  4. Rainbow Vegetable – Mix all the ingredients and fried.

*** Recormended for 2 pax