BUMBU MARANGGI

Ingredients

Ketumbar 6 sdt
Bawang Merah 15 buah
Bawang Putih 15 buah
Jahe 5 cm
Kunyit 5 jari
Gula Merah 5 sdm

Peparation Method:

1. Semua ingredients dikupas, cuci dan diblender ( dihaluskan).
2. Setelah itu dioseng perlahan di panci yang telah berisi minyak yang panas (3 sdm).
3. Aduk sampai harum dan rasanya menyatu. Setelah itu diamkan sampai suhu mendingin seperti suhu ruangan

BUMBU BALI
Ingredients

Bawang Merah 8 buah
Bawang Putih 3 buah
Sereh, slice tipis 1 batang
Daun Salam 1 lembar
Kemiri 10 butir
Jahe 2 cm
Kunyit 2 cm
Kencur 2 cm
Cabe Merah Besar 10 buah
Ketumbar 1 sdt
Terasi, Bakar 5 gr
Lada Putih Secukupnya
Garam Secukupnya
Gula Secukupnya

Peparation Method:

1. Kupas, cuci dan bersihkan semua bahan-bahan.
2. Bakar terasi hingga kering.
3. Kemiri dan Ketumbar di sangrai hingga harum, lalu panaskan minyak di wok (Panci), goreng bawang dan cabe merah.
4. Setelah itu masukan ke blender beserta kemiri dan ketumbar yang telah diblender, begitu juga dengan jahe, kunyit dan kencur lalu blender semua bahan sambil mecoba rasanya.Tambahkan garam, gula dan lada secukupnya lalu blender sampai halus, diamkan hingga suhu ruangan.

Ingredients

100 gr Steam rice
50 gr Australian lamb leg boneless dice
50 gr Black angus beef slice
2 pcs Organic whole egg
20 gr Long bean
20 gr Bumbu Kesuna Cekuh (see attach)
1pcs Chicken leg
150 ml Salad oil
1pcs Lamb satay
1pcs Angus beef satay
10gr Oyster sauce
10gr Raja rasa
5gr Fried shallot
5gr Slice leek

Peparation Method:

1. Washed rice and cook, take out from the oven keep outside to get rice little bit cold
2. Sautéed the meat item’s till is cook
3. Sautéed garlic add organic egg scramble it and pouring the rice and vegetable mix well use spatula or Chinese work to cooking fried rice to get better taste.
4. Seasoning with oyster sauce, bumbu kesuna cekuh, raja rasa
5. Wok fried until the rice is crunch

Ingredients :

Bawang Merah 75 gr
Bawang Putih 50gr
Kunyit 5 gr ( dibakar terlebih dahulu )
Kemiri 10 gr ( di sangria terlebih dahulu )
Jahe 5 gr
Lengkuas 5 gr
Ketumbar 4 gr
Sereh 2 pcs
Daun Jeruk 4 lbr
Daun Salam 2 lbr
Minyak Sayur / Minyak Kelapa secukupnya
Kaldu Ayam 500 ml

Condiment :

Dada Ayam
Kol Putih
Perkedel Kentang
So’un
Sambal Rebus
Bubuk Koya
Jeruk Nipis
Kerupuk Udang
Daun Bawang
Daun Seledri
Bawang Goreng
Telor Rebus

For Cooking:

2 Kg Bone-In Beef Shortribs
2 L Fresh Pressed Coconut Milk
4 pcs Kaffir Lime Leaf
2 cm Asam Kandis
2 pcs Turmeric Leaves
2 pcs Lemongrass Stalks

For the Paste:

6 pcs Garlic Cloves
15 pcs Shallot
100g Red Chili (Seeded)
100g Curly Red Chili
5 pcs Candlenut
2cm Ginger
2cm Turmeric
1/2 tsp Grated Nutmeg
2 tsp Cumin Seed (Toasted)
1/2 Tbsp Coriander Seed
2cm Galangal
2tsp Sea Salt
2L Intense Beef Stock

Creamy Peanut Sauce

Skippy Chunky Peanut Butter 100gr
Cashew Nuts (fried) 100gr
Garlic (roasted) 10gr
Palm Sugar 50gr
Shrimp Paste 4gr
Tamarind 20gr
Water 150ml
Bird eye chilli 2pcs
Lime Leaves (chopped) 3pcs
Sweet Soy Sauce 20ml
Leprous Lime or normal Lime 20ml

Method:
1. Combine and mix water with tamarind until the tamarind is dilute with the water.
2. Put the rest of the ingredients into a blender with thetamarind mixture until smooth.
3. Seasoned with salt by taste.
4. The blend should have a smooth texture with a combination of savoury, tangy, and sweet flavor with a hint of lime

Key Lime Kalamansi Curd Ingredients:

50 gr  Egg yolks
40 ml  Fresh Lime, zest and juice
3 pcs  Kalamansi, zest and juice

60 gr  Sugar
1 gr Gelatin
85 gr  Butter, cut into cube

Method:

1.  Soak the gelatine in cold water until bloom.
2.  Put the lime and kalamansi zest and juice , sugar and  butter into a heatproof bowl.
3.  Sit the bowl over a pan of gently simmering water.
4.  Stir the mixture until all of the batter has melted.  Add the gelatin.
5.  Lightly whisk the egg yolk and stir into the lime  mixture. Whisk until all of the ingredients are well  combined, then leave to cook for 5 minutes, stirring  until the mixture is creamy and thick enough to coat  the back of a spoon.
6.  Remove the lime curd from the heat, add the butter  and stir until well combine and pour into the mold.  Put it into the refrigerator.
7.  When it cool, remove from the mold then coating  with gel. 

Green Tea Panna Cotta Ingredients

60 ml  Milk
120 ml Cream
45 gr Sugar
6 gr Gelatin
4 gr Green Tea Powder

Method:
1. Soak the gelatine in ice water until bloom then squeeze.
2. Heat the milk and sugar until sugar dissolve, then add cream and gelatin.
3. Pour into the square mold.
4.Keep in the chiller.

Kalamansi Chocolate Mousse Ingredient:

80g Egg
200g Egg yolk
150g Sugar
100g Kalamansi puree
10g Gelatine
800g Milk Couverture
750g Whipped cream

Preparation:
• Soak the gelatine in cold water.
• Warm up the egg, egg yolks and sugar on a bain marie and beat them up in a kitchen maschine afterwards.
• Melt the couverture.
• Use the puree to melt the gelatine in it and stir this then into the beaten egg.
• Stir in a part of the egg foam into the molten couverture.
• Then fold in the rest of the egg foam and the whipped cream.

Kalamansi Manggo Jelly Ingredient:

25g Pectin
7 Gelatine Sheets
280g Sugar
300g Manggo puree
400g Kalamansi puree

Preparation:
• Soak gelatine in cold water.
• Mix sugar and pectin in a bowl.
• Boil up the two purees and stir in the sugar mixture.
• Let it boil for two minutes then add the gelatine.
• Fill the jelly in a flat container/moulds.

Dressing:

1/4 cup of boiled gabanzo been
1 clove of roasted garlic
1/2 tsp of roasted cumin
1 tbs of tahini paste
1/2 lime squised the juiceSalt
1/2 cup water

All ingredients blend till smooth in a food processor

There are so many ingredients one can combine at Fedwell. From the base, the proteins, the toppings, the dressing, and up until that one crunch to make all the textures and flavors more enticing.

The best-selling dish would be The Don. It’s a mixture of quinoa brown rice, rib eye steak, edamame, horenso, charred corn, onsen egg, with peanut sesame sauce and furikake. Want something lighter? Then choose The Trophy Wife. It’s got the greens, salmon gravlax, roasted pumpkins and tomatoes, kale, mushrooms, lemon sauce, and seeds.

RECIPE: Roasted pumpkin, palm sugar Ingredient

120gm Roast butternut pumpkin, served warm
60gm Baby beans, tops removed, blanched and refreshed
30gm Young coconut flesh, julienne
30ml Lemon & soy dressing
50ml Peanut sauce
1pc Tempeh chips
3pc Sweet potato chips
2gm Kemangi
2gm Coriander
3 Red chilli rings

To serve:

1. Place peanut sauce on the bottom of a serving bowl and place pumpkin on top
2. In a separate bowl mix beans, coconut, kemangi, coriander & lemon & soy dressing and place on top of pumpkin
3. Top with chips more herbs and chilli rings

NAME OF SUB RECIPE: Roasted pumpkin, palm sugar

Ingredient

150gm Butternut pumpkin
20gm Palm sugar
20ml Ketchup Asin
30ml Vegetable oil
         Salt
        Pepper

Preparation:

1. Cut pumpkin in to 3 wedges, leaving the skin on
2. Rub with oil and salt and pepper, top with palm sugar, soy and roast in a hot oven, turning every 10 minutes till soft and golden

Ingredients

400gr Lamb Rack
50gr Onion
50gr Cooking Oil
20ml Chinese Shao Shin Wine
100ml Chicken Stock
10gr Chicken Powder
5gr Sugar
5gr Salt
20gr Oyster Sauce
30ml Light Soy Sauce
30ml Dark Soy Sauce
20gr Potato Starch
30gr Guiling Chili Sauce
100gr Turnip Cake
1gr Black Pepper Corn
20gr XO Sauce
120gr Pok Choi

Ingredients

For the tiramisu

500 gr mascarpone cheese
100 gr egg yolk
150 gr sugar
50 gr warmed cream
5 pcs gelatin leaf
500 gr semi whip cream
1 tsp vanilla extract
45 ml myers rum
70 ml expresso coffee

For the sponge finger biscuit

4 pcs eggs, separated
150 gr caster sugar
125 gr plain flour
1/2 tsp corn starch

For the pistachio ice cream

500 ml cream
500 ml fresh milk
150 gr sugar
50 gr glucose
10 gr pistachi paste
50 gr pistachio nut chopped

Bahan- bahan:

Kakul 500 gram
Cabe merah besar 200 gram
Cabe rawit kecil 100 gram
Terasi 50 gram
Jeruk lemo 1buah
Garam secukupnya
Daun salam 4lembar.

Serve:

PrepTime : 30 Minutes
Cook Time : 6 Hours(Include Roasting)

Morrocan Spiced Lamb Shanks
1,5 kg (2 pcs) Marlee South Australian Lamb Shanks
150 gr Red Capsicum, chopped
120gr Onion, chopped
150 gr Carrot, sliced
70 gr Garlic, chopped
250 gr Fresh tomato, peeled and diced
1 piece Lemon, zest grated and squished
30 gr Coriander Leaf, chopped
2 pinches of Cumin powder
2 pinches of Paprika Powder
a pinch of Chilli Powder
60 ml Olive Oil
10gr Unsalted Butter
10gr Cracked blackpepper
15 gr Tejakula Salt

Steamed Vegetables
30 gr carrots
30 gr baby beans
20 gr green peas

Mashed Sweet Potatoes
500gr Sweet potato, boiled and mashed
100ml Cooking cream
30gr Unsalted butter, melted
a pinch of Tejakula Salt
a pinch Cracked black pepper

Tzaziki Sauce
5 tbsp Plain Set Yoghurt
70gr Japanese Cucumber, Chopped
10gr Garlic, finely chopped
10gr Fresh Mint Leaf, finely chopped
1 tbs of Lemon juice
a pinch of Tejakula salt
a pinch of cracked black pepper

Black forest

• Basic chocolate sponge 20gr
• Whipping cream 70% 10gr
• Dark Cherry Compote 10gr

Ingredients

1 cup Tapioca Flour
3/4 cup Coconut Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 1/4 cups Coconut milk
1/2 cup Coconut cream
1 tablespoon Apple cider vinegar
1/2 cup Aquafaba
3/4 cups Coconut sugar
2 teaspoons Freshlygrated lemon zest
8 tablespoons Pacao butter, softened to room temperature
2 teaspoons Pure lemon extract
2 teaspoons Pure vanilla extract

Pandan Pannacotta

500 gr Whipping cream
100 gr Caster sugar
3 pc Gelatin leave
1/2 pack Agar - agar 

Pandan essence as need

Oreo cake base:

Oreo biscuit 100g
Anchor unsalted butter 40g

Cara membuat:

Cairkan butter, tambahkan oreo crumb campur sampai rata , masukan kedalam2 buah cake ring ukuran O 14cm yang sudah di alasi alumunium foil lalu dinginkan dalam frezer.

Recipe Roasted ayamkecombrang :

Bahan bahan :

2 pcs dada ayam

Bumbu halus :

Bawang merah
Bawang putih
Kemiri
Lada putih
Garam

Ingredients:

baramundi………....160 gr
king prawn………...40 gr
angel hair………… 80 gr
sauce………………2 spon

Ingredients :

100 gram High grade rice (from Tegelalang)
25 gram Onion, finely diced
50 ml Brem (rice wine)
15 gram Vegetable oil
0.5 liter Snail stock
50 ml Whipping cream (with until soft peaks) 10 gram Dehydrated sea grapes
10 gram Dehydrated fern tips
50 pieces Rice field snails
10 pieces Wild chili flowers (they grow next to the rice fields)
25 gram Abon (floss) made from frogs (whichswims in the rice fields)
4 pieces Duck egg
25 ml Brown butter infused with garlic

Ingredients :

160 gr Black Angus Tenderloin 1/2 Oyster Mushroom
50gr Bedugul Pumpkin
30gr Potato Leek
25 ml Cooking Cream 20 gr Unsalted Butter
Salt And Pepper to taste
1 pinch Coriander seed ground 50 ml Olive oil
1 pcs garlic

Method : 

1. Seasoned Tenderloin with salt, pepper and coriander seed ground. Set a side for 5 minute before seared.
2. Heat pan for searing the meat, add olive oil, seared the tenderloin for 3 min every meat surface, add butter and garlic into the pan.
3. Basting the meat. Resting for 5 minute and put in the oven 200c for 5 min for medium. Cut into 2 pcs, set a side.
4. Boil potato and pumpkin until soft, strain and mashed it, add butter and cooking cream, seasoned with salt and pepper, set a side
5. Seasoned Oyster Mushroom with salt and pepper, add a bit olive oil, and seared in pan until cook, set a side

Pandan Sponge

2000gr Tegral Sponge
400gr Water
400gr Sugar
30pcs Eggs
2tsp Pandan Essence

Method :  

1.  Place all the ingredient in the mixing bowl
2. Mix for 3 minutes in medium speed
3. Pour the batter into prepared greased baking pan
4. Bake in deck oven for 45 minuteson 180°C, Check with wooden pick, ensure the pick is come out clean.
5. Remove from the oven and put on perforated tray for cooling down

Ingredients:

Fragrant steamed rice
300 gr beef tripe, boiled until tender
50 ml coconut milk
50 gr shredded coconut
2 tbs cooking oil
50 ml water
2 tbs black sesame, sautéed, grounded
3 tbs black sesame, sautéed
3 tbs fried shallot
3 pcs kaffir lime leaves, sliced thinly

Garnish:

Greentomato
Redtomato
Long bean, blanched
Ruku-ruku / kemangi leaves
3 pcs kaffir lime leaves, sliced thinly

Sambal Gecok:

3 pcs garlic - roasted
9 pcs shallot - roasted
4 pcs candlenut - roasted
3 cm galangal – sliced thinly
2 cm shrimp paste
7 pcs cabai rawit merah, sliced
1 pc lemongrass, take the white part, sliced thinly
1 tsp lime juice
1 tbs cooking oil
Salt

Nasi Gurih :

3 cups rice
3 pcs salam leaves
2 pcs lemongrass
1 tsp salt
50 ml coconutmilk
Water
Fried shallots

Ebatan 

50 g Kangkung - blanched
50 g Kemangi leaves – fresh
30 g Cassava leaves – boiled until cooked
50 g Young jackfruit – boiled until cooked
10 g Long bean – blanched, diced
20 g Banana blossom - boiled
10 g Black soybean - boiled
30 g Pisang raja – boiled, diced.
10 g Beansprout – blanched
50 g Carrot – cut into Juliane - boiled
20 g fried shallot
20 g serundeng

Ebatan sauce:

10 g shrimp paste
50 g red chilli – seedless
50 g shallot
30 g garlic
15 g candlenut
5 g zedoary
100 ml cooking oil
5 g salt
Lime
20 g palm sugar

Bahan:

• Espresso 40 gr
• Susu + Krim 120 gr
• Gula Aren 30 gr
• Es batu 90 gr

Cold Brew dibuat menggunakan kopi yang diseduh dengan air suhu ruang selama 14 jam, cara menyeduh nya cukup kopi dan air diwadahkan menjadi satu ditaruh di suhu ruang selama 14 jam, setelah itu disaring dan siap dinikmati.

Ingredients :

• Cold brew
• Ginger
• liquid
• Lemon
• Honey
• Ice cube/ice ball

Salah satu ciri orang Padang adalah membuat minuman dengan menggunakan telur, dari kopi, teh, hingga yang ekstrem buat saya yaitu bir hitam dan minuman effervescent, buat orang Padang sih biasa saja. Orang Padang biasa menggunakan jeruk nipis untuk acidity, namun karena menggunakan double ristretto, sepertinya acidity dari kopi sudah cukup. 

Mengapa menggunakan telur? Demi protein. Salah satu kendala minuman ini adalah aroma amis telur, oleh sebab itu saya hanya menggunakan putih telur. Selain itu, saya juga menggunakan vodka yang mampu memotong bau amis di bagian belakang, aroma amis di depan akan dihapus oleh kopi.

Jujur saja, ide Kopi Talua ini tidaklah orisinil, namun saya sengaja membuat satu minuman kopi yang memiliki cerita historis, mudah dibuat dan bahannya mudah didapat. Saya membayangkan minuman dikonsumsi setelah makan malam, sesuatu yang manis, refreshing, saya rasa ini akan menjadi dessert cocktail yang menarik.

MIE BIKSU

++ minyak
kacang

100 gr kimchi, peras, lalu potong-potong

1 sdm bawang
putih cincang

2 sdt jahe
cincang

2 sdm arak
cina (shaoxing)

2 sdm tobanjiang

1 sdm selai
wijen / tahini

1 sdm kecap
asin (dark)

1 sdm gula
pasir

450 ml kaldu ayam



++ somen, rebus sampai matang

++ kimchi

served with Different Type of Tomatoes

• Burrata cheese 500rm
• Cherry tomatoes 100grm
• Plum tomatoes 200grm
• Green tomatoes 100grm
• Heirloom tomatoes 100grm
• Basil leaves 50grm
• Balsamic vinegar 30ml
• Sugar 100grm
• Orange zest from 1 orange
• Olive oil 100ml
• Sea salt 20grm

INGREDIENTS: 

- Half free range chicken (around 200 gr). Cut chicken into 3 parts: chicken suprême, thigh with feet still attached, and head.
- 5 pandanus leaves, cleansed, pat dry with kitchen paper, cut into long julienne, deep fried, creating the “grass”
- 2 twigs curry leaves, dried using dehydrator. If use microwave, seal a bowl with cling wrap, put the twigs of curry leaves on top of the sealed bowl, thinly rub curry leaves with vegetable oil, heat for 4 - 5 minutes. Voilà the “tree”
- 1 lemongrass, cut in round shapes
- 3 shallots, pickled
- 3 chilli padi, pickled
- Vegetable oil for frying

(Raspberry jelly & Earl grey tea Pannacota , Milk chocolate cremeux with Almond Dacquoise,Crunchy rice crispy)

Bahan Almond Dacquoise :
150 g Almond powder
50 g Terigu protein rendah
420 g Putih telur
300 g Gula pasir
50 g Unsalted butter
5 g Cream of tar-tar

Cara Membuat:

1. Kocok putih telur, gula pasir dan cream of tar-tar hingga kaku campurkan semua bahan kering dan tambahkan juga kedalamnya unsalted butter yang telah dilelehkan
2. Ratakan dalam Loyang ukuran 60x40 cm yang telah dialasi dengan silpat atau kertas silicon, panggang 200ºC, selama 15 menit

Bahan Crunchy Rice Crispy :
200 g TULIP Easimelt Aura 65%
50 g TULIP Cocoa Butter
250 g Kellogs Rice Crispy

Cara membuat :
1.Lelehkan TULIP Easimelt Aura 65%&TULIP Cocoa Butter, campurkanKellogs Rice Crispy kedalamnya
2. Cetak crunchy base, sesuaikan dengan bentuk cetakan

[Pistachio cremeux, Cherry chocolate insertion and Pistachio tart]

Pistachio tart :
260 g Butter unsalted
150 g Gula halus
150 g Pistachio powder
50 g Pistachio paste
1 Btr Telur

1 Btr Kuning telur
400 g Tergu protein rendah

Cara membuat :
1. Kocok unsalted butter, gula halus pistachio powder, pistachio paste.
2. Tambahkan telur.
3. Masukan kedalamnya terigu protein rendah, lalu dinginkan.
4. Giling dg ketebalan 1 cm , potong dengan cookie cutter lalu panggang dengan suhu 180 C selama 15 menit.

Pistachio cremeux :
90 g Susu UHT
225 g Whipping Cream
2 g Vanilla pods
25 g Pistachio paste
90 g Kuning Telur
75 g Gula pasir
11 g Gelatine bubuk [rendam dalam air dingin]

Cara membuat :
Masak hingga mendidih , Vanilla pod , Pistachio paste,Krim kental Whipping cream dan Susu UHT hingga mendidih , kocok lepas kuning telur dan gula pasir tuangkan rebuasan diatas kedalam kuning telur , masak kembali hingga suhu 80 C , Tambahkan gelatine kedalamnya , Tuangkan dalam cetakan silicone lalu bekukan .

Bahan-bahan dasar

500 grm Daging sapi hash dalam
500 ml Air kelapa
1 sdm Jahe (dihaluskan)
1 sdm Ketumbar (dihaluskan)

Bahan-Bahan untuk bumbu halus
1 sdm Ketumbar
½ sdm Jintan
½ sdm Merica
1 sdm Lengkuas
1 sdm Jahe
1 sdm Serai
5 siung Bawang Putih
6 siung Bawang Merah
2 sdm Air larutan dari asam kandis
2 sdm Sangrai kelapa
Garam dan gula secukupnya
2 sdm Minyak Kelapa untuk sangrai/goreng bumbu

Bahan-bahan untuk sambal hijau
2 kemiri (sangrai)
5 buah Cabe hijau keriting
7 buah Cabe hijau besar
3 siung Bawang Merah
5 siung Bawah Putih
1 sdk teh Ketumbar (halus)
½ sdk teh Lada
Garam & gula secukupnya
Minyak kelapa (untuk sangrai/goreng sambal)

Bahan-bahan Spices Kenari Puree
50 grm Kenari (disangrai)
2 buah Bawang putih
2 cabe besar (tanpa Biji)
1 cabe keriting
2 sdm kelapa
½ sdk the Lada hitam
½ gelas air bersih
garam secukup nya

Lime leaf, beetroot cured, salmon caviar and warm “Tuturuga“ sauce

For 4 portions

Ingredients:
160 gr salmon fillet, skin off
150 gr yellowfin tuna, fillet
Optional caviar and tobiko

For Salmon:
1 pcs fresh beetroot, peeled, put in juice extractor and make jus, strained
200 gr white sugar
75 gr salt
10 gr lime leaf, finely chopped
20 gr fresh ginger, sliced
2 pcs lemongrass

Ingredients

220 grams 200+ days grain fed stockyard Angus tenderloin
20 grams spring onion potatoes
5 grams crispy dried beef “Dendeng”
2 grams baby carrot
2 grams asparagus
1 teaspoon black rice crunchy for garnish

For Rendang Paste
100 ml thick coconut milk
2 kaffir lime leaves
1 bay leaf (Salam leave)
2 lemon grass, crushed
1 inch galangal, peeled and crushed
1 pcs ‘asam kandis’

Ingrediets:

Thick brioche 1 slice
Poach egg 2 pcs
Prosciutto (thin slice) 35 gr
Micro greens for garnish
Black pepper for garnish

Hollandaise sauce
clarified butter 200 ml
egg yolk 60 gr (3 pcs)
lemon juice 20 gr
salt and pepper to taste

Dough: 

250g flour
125g butter
100g sugar
50ml water
2pcs egg yolks
5g salt

Custard:
100ml lemon juice
50ml passion fruit puree
4 eggs
250g sugar
1 lemon zest
200g butter

Red paste

Ingredients :

60 gr shallot
20 gr garlic
10 gr ginger
10 gr candlenut
100 gr curly red chilly
50 gr oil

Method :
Blend into fine paste

Ingredients

Saury fish (SANAM) 1 pce/280 gr
Shiso leaf 1 pce
Ume Japanese plum 1 pce
Flour As Needed
Carrot 15 grm x 3 pcs
Pumpkin 15 grm x 2 pcs
Lutos root 2 gr x 2pcs
Sweet corn 60 gr
Fresh ginkgo nuts 3 pcs
Chestnut Japan:
   Grilled 3 pcs
   Deep fry 2 pcs

Red paste

Ingredients :
60 gr shallot
20 gr garlic
10 gr ginger
10 gr candlenut
100 gr curly red chilly
50 gr oil

Method :
Blend into fine paste

Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ] by Chef Fararine

Coconut Sponge:
2 ea Telur
150 g Gula pasir
122 g kelapa parut kering

Cara membuat:
1. Kocok telur dan gula pasir menggunakan balloon whisk, dan dihangatkan dengan bain marie hingga hangat.
2. Kocok dengan menggunakan mixer sampai mengembang 2x volume.
3. Campurkan dengan kelapa parut kering.
4. Ratakan kedalam 2 buah loyang 10 x 30 cm .
5. Panggang dengan suhu 180oC selama ±15 menit.

Caramel Barb Wire by Chef Irwan

Pain de gene:

60 g Almond powder
29 g Gula halus
32 g Terigu protein rendah
50 g Gula pasir
3 ea Putih telur
57 g Unsalted Butter

Cara Membuat:
1. Panaskan Unsalted butter hingga berwarna kecoklatan, biarkan dingin.
2. Campurkan dan saring bersama – sama Almond powder, gula halus, dan terigu protein rendah.
3. Tambahkan gula pasir dan putih telur, aduk rata.
4. Masukkan unsalted butter yang telah dipanaskan, aduk rata.
5. Tuangkan kedalam loyang ukuran 10 x 30 cm, dan panggang dengan suhu 180oC selama 20-25 menit.

Dark Almond Crunchy Base:
200 g Tulip Easimelt AURA
50 g Tulip Cocoa Butter
250 g Roasted Almond Slice

Cara membuat :
1. Lelehkan TULIP Easimelt AURA dan TULIP Cocoa Butter, campurkan dengan roasted almond slice yang telah dihancurkan.
2. lalu tuangkan diantara 2 lembar kertas roti, lalu giling hingga tipis, dinginkan dan potong sesuai ukuran cake.

Bahan - bahan :

- chocolate sponge
- Mango mousse
- mango jelly

Recipe SERENE (Chocolat Mmileux, and Pistache Cremeux insertion ,, Coconut Sable, Kale Microwave Sponge, Airy Chocolate, Coconut umter fluid gel)

Chocolat Moelleux :

250 g Fresh Milk

25 gSugar

40 g Egg Yolk

250 g TULIP Easimelt Aura

9 g Gelatine ( soak with 30ml cold water)

350 g Whipping Cream

Method :

1. Mix egg yolk with sugar.
2. Bring the Fresh Milk to boil

3. Pour in the boiled milk, into the egg mixture , cook to 80o C, untill slightly thickened.
4. Pour in the soaked gelatin, mix well.
5. Pour into TULIP Easimelt Aura, mix until all chocolate melts, let cool to room temperature.
6. Fold in whipped cream which has been whipped to 60 % develop.

Recipe Nuance (Almond tart and Chestnut glazed, chocolate cremeux with apple insertion)

Sugar Dough :
200 g Vivo PL 240 L or unsalted butter

100 g Refined Sugar

3 g Vanilla Extract
1 g Egg
300 g Low protein flour

Method :
1. Whisk PL 240 L, refined sugar, and vanilla extract to creamy and pale.
2. Mix the egg until blended.

3. Mix low protein flour with low speed until blended

4. Wrap the dough with plastic wrap and refrigerate for 1 hour

Almond Cream :

100 g Icing Sugar

100 g Butter

100 g Almmond Powder

100 g  Eggs

25 g Low protein Flour

75 g Pastry Cream

Method:

1. Whisk butter, almond powder, and refined sugar until blended.
2. Put vanilla extract and low protein flour and mix until blended.
3. Refrigerate in the refrigerator.
4. Grind and make pie skin as usual.

Chesnut Glazed :

250 g Sugar

500 g Water

1 ea Vanila Bean

100 g Chestnut whole frozen

Method:

1. Cook the water and sugar and vanilla bean together until dissolved
2. Put the chestnut in cook untill tender , strain and reserved

Finishing :
1. Roll the sugar dough up to 2mm thickness and put in into 10x30 cm pie pan.
2. Putthe almond cream arrange the chesnut glazed.
3. Bake at 180"C for 25-30 minutes or until cooked.
4. Keep it in room temperature

Mascarpone Mousse
Mascarpone 500gr
Cream 500gr
Sugar 200gr
Yolk 5 pcs
Gelatine 8 pcs (melted)

Method
Whipped cream until stiff peak, and set aside
Add Sabayon Sugar, Yolk and Gelatin
Add Mascarpone
Fold into two

When challenged to create a modern Indonesian take on dessert, Chef Woro was not hesitated when she chose Southern Sulawesi’s pride and joy - es pisang hijau. Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuts - crushed and spread all over the plate.

1. Coconut Pandan Sable

Ingredients:
Flour 3550 gr
Coconut grated 350 gr
Salt 7 gr
Sugar 1250 gr
Butter 2350 gr
Vanilla Essence 10 gr
Yolk 200 gr
Pandan essence q.b gr

To assemble/finisch:
- Mix all of ingredients.

Chocolate marquise, fudge brownies, spiced chocolate cremeux, chocolate mousse, ice cream

Ingredients:

Chocolate Marquise:
100 gr 70% Tabanan Bali Chocolate Pipiltin
80 gr Unsalted Butter, Melted
34 gr Eggs Whole
17 gr Eggs Whole
100 gr Whole Wheat Biscuit
25 gr Almond Slice, Baked
25 gr East Bali Cashew Nut, Baked

Cashew Nut Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
65 gr Cocoa Butter, Melted
25 gr East Bali Cashew Nut, Baked and Chopped

Spiced Chocolate Cremeux:
125 gr Heavy Cream 35%, Anchor
10 gr Anchor Milk
25 gr Granulated Sugar
88 gr Dark Chocolate Couverture 64%
2 pcs Star Anise
2 gr Sechuan Pepper
1 gr Vanilla Stick
25 gr Egg Yolk
13 gr Granulated Sugar
2 gr Gelatin

Chocolate Mousse:
54 gr Sugar Syrup B40
40 gr Egg Yolks
40 gr Whole Egg
134 gr 70% Tabanan Bali Chocolate Pilpitin
234 gr Heavy Cream 35%, Soft Whipped
6 gr Gelatin Leave

Chocolate Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin
65 gr Cocoa Butter, Melted

Fudge Brownies:
40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
18 gr Unsalted Butter
25 gr Egg Whole
26 gr Brown Sugar
23 gr Pastry Flour
3 gr Baking Powder
8 gr Cocoa Powder
26 gr 70% Tabanan Bali Chocolate Pilpitin

Chocolate Cinnamon Ice Cream:
375 gr Fresh Milk Full Cream
125 gr Heavy Cream 35%
125 gr 70% Tabanan Bali Chocolate Pilpitin
125 gr Castor Sugar
25 gr Glucose Syrup
100 gr Egg Yolks
10 gr Cinnamon Stick

Vanilla, Tabanan 70%, Cherry, Brownie

Ingredients:

White Chocolate Bavarois:
420 gr Heavy Cream 35%
420 gr UHT Milk
2 pc Vanilla Stick
205 gr Egg Yolk
24 gr Gelatin Sheet
840 gr Heavy Cream 35%
147 gr Refine Sugar

Bitter Chocolate Cremeux:
250 gr Heavy Cream 35%
20 gr UHT Milk
50 gr Refine Sugar
176 gr Dark Chocolate 70%
2 pc Vanilla Stick
50 gr Egg Yolk
26 gr Refine Sugar
3 gr Gelatin

Compressed Amarena Cherry:
75 gr H2O
95 gr Amarena Syrup
25 Pcs Amarena Cherry
25 Pcs Morelo Cherry
1 pc Vanilla Stick
5 pc Anise Star
1 pc Cinnamon Stick
1 pc Rose Marry
3 gr Salt

Pistachio Butter Sponge:
275 gr Unsalted Butter
50 gr Pistachio Paste
300 gr Icing Sugar
300 gr Whole Egg
190 gr Cake Flour
20 gr Pistachio Chopped
2 gr Salt
4 gr Baking Powder