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Ingredients

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Stocks

  • Yellow Onion, sliced 70.0 g
  • Beef neck bones (tender) 500.0 g
  • Filtered Water 1500.0 ml

Seasoning

Condiments

  • Tomato (Cube) 25.0 g
  • Carrot (small cube) 20.0 g
  • Celery 30.0 g

Garnish

  • Local Parsley 5.0 g
  • Fried Shallots 5.0 g

Preparation

  1. Stocks

    • Seasoned to taste.
  2. Seasoning

    • Seasoned to taste.
  3. Condiments

    • Add in condiments ingredients. Bring back to boil to soften the veggies.
  4. Garnish

    • Garnish accordingly before served.
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