• 2 Pheasant Breasts
  • Garlic
  • Palm Sugar
  • Soy Sauce
  • Oyster Sauce
  • Black Pepper
  • Rice


Quick fry two pheasant breasts to add colour.  In a pestle and mortar grind together the garlic, palm sugar.  When you have formed a paste add in Oyster Sauce and Soy Sauce and mix, you can optionally add pepper. 

Pour the mixture over the pheasant breasts and cook through.

Slice the breasts finely across the grain and serve with rice.