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Demi Glace Master Sauce

  • Water 1800 ml
  • Ginger Paste 80 g
  • Garlic Paste 150 g
  • Shallot paste 200 g
  • Spice Bag 45 g
  • Corn Oil 150 g

Marination

  • Minced Meat 250 g
  • Spice Bag 2 g
  • Corn Oil 5 g

Assembly

  • Cherry Tomato 50 g
  • Shallots 50 g
  1. Demi Glace Master Sauce

    • Heat corn oil, then sautéed shallot paste, garlic paste, and ginger paste till fragrant.
    • Lower down the heat. Add water and Knorr Demi Glace Brown Sauce Mix, and bring to boil.
    • Let it simmer for 5 minutes
  2. Marination

    • Marinade protein with marination.
    • Portion into mini-sized meatballs and chill for 45mins.
  3. Assembly

    • Skewer meatballs with vegetables.
  4. Serve It

    • Heat Broiler, grill till medium doneness.
    • Serve with Demi Glace Master Sauce
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