Ingredients
Chicken Terrine
- 100 g minced chicken
- 10 g shallots, chopped
- 50 g whipping cream
- 10 g dried prunes
- 1 egg white
- A pinch of salt and pepper
- 10 g green capsicum, diced
- 10 g red capsicum, diced
- 3 g thyme, chopped
Papaya Salad
- 30 g young papaya, cubed
- 10 g celery, sliced
- 10 g onions, sliced
- 10 g tomatoes, cubed
- 6 ml lemon juice
- 8 ml Malaysian red palm oil
- A pinch of salt and pepper
Honey Passion Fruit Sauce
- 1 passion fruit paste
- 20 g honey
- 10 ml Malaysian red palm oil
- A pinch of salt and pepper
Directions
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For the chicken terrine, place all ingredients, except the capsicums and thyme, in a food processor.
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Blend until smooth. Mix in the capsicums and thyme with a ladle.
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Spread the mixture into a baking mold, and steam the mixture for 35 minutes. Then chill completely before slicing.
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For the papaya salad, place all ingredients in a bowl. Use a wooden spoon to mix them all together. Season to taste.
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For the sauce, combine all ingredients in a bowl. Whisk mixture until well mixed. Season to taste.