Recipe

  • 06/05/2019 - Jovita Rainy Pranata 0 Comments
    Es Teler Pandan Gelato

    ingredients : 


    Susu 700 gram

    Cream 100 gram

    Skim milk powder 45 gram

    Gula pasir 120 gram

    Glucose syrup 40 gram

    Kara santan 250 gram

    Stabilizer 5 gram

    Pandan extract 30 gram

    Vanilla 0,5 teaspoon

    Nangka matang 50 gram

    Alpukat matang 100 gram

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  • 06/05/2019 - Gupta Sitorus and Primo Rizky 0 Comments
    Putu Ice Cream

    INGREDIENTS For ice cream 


    Milk 16 oz and 2 tbsp

    Heavy cream 10 oz

    Sugar 100 g

    Pandan juice 1/4 cup 

    Salt a pinch

    Tapioca starch 1/2 tsp

    Make 1/4 cup of pandan juice by blending 6-8 pcs of pandanus and suji leaves with 1/4 cup of water.

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  • 06/05/2019 - Chef Febri and Chef Sena 0 Comments
    Dark Chocolate Gelato

    Ingredients:


    Fresh milk 1285 gr

    Fresh cream 85 gr

    Stabiliser 70gr

    Sugar caster 150 gr

    Chocolate sauce base using Dark Chocolate 68% Berau

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  • 06/05/2019 - Ronald Prasanto 0 Comments
    Sababay Wine Sorbet

    Bahan-bahan:


    2 pcs lemon juice

    1 botol Sababay Lambrusco

    4 pcs gelatine leaf

    50 gr gula pasir

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  • 11/03/2019 - Nana Jamil 0 Comments
    Kokkay

    CHOCOLATE SPONGE


    Eggs Yolk 10ons

    Sugar 1200gr

    Cocoa Powder 360gr

    Flour 300gr

    Corn Strach 300gr

    Butter 960gr

    Egg White 1920gr


    FIRST METHOD:


    1. Melted the butter and let it cool

    2. Beat the egg white until stiffed

    3. Combines all the dry ingredients and sieve

    4. Beat the egg yolks and sugar untul creamy and stiffed


    SECOND METHOD:


    1. Add the dry ingredients to the creamy egg yolk

    2. Add the stiffed egg white into the first mixture and folded

    3. Do not strain too much to avoid the egg white fall and watery

    4. Last adding melted butter and mixed well

    5. Spread into baking try 40cm x 60cm

    6. Bake at 200oC for 8-10 minutes


    KAYA CUSTARD


    Coconut Cream 500gr

    Fresh Cream 35% Fat 500gr

    Egg Yolks 360gr

    Brown Sugar 120gr

    Salt 2gr

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  • 11/03/2019 - Charins Chang 0 Comments
    EARL GREY CRUNCHY BAR

    Yield: 16 bars

    INGREDIENTS

    Earl Grey ganache

    Elle & Vire whipping cream (1)* 200g

    Earl Grey tea leaves 10g

    Honey 10g

    Cacao Berry Alunga chocolate 330g

    Cocoa butter 20g

    Elle & Vire whipping cream (2)* 500g


    Marie Regal crunchy base

    Marie Regal cookies 82g

    All-purpose flour 78g

    Salt 1g

    Coarse sugar 63g

    Elle & Vire unsalted butter 77g

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  • 20/01/2019 - Chef Fernando Sindu 0 Comments
    Sate Nusantara

    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.


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  • 20/01/2019 - Chef I Wayan Eka Sunarya 0 Comments
    Nasi Goreng Sawah


    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

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  • 17/01/2019 - Chef Akwila Rizky Dilla Sibarani 0 Comments
    Soto Ayam

    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

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  • 17/01/2019 - Chef Aditya Muskita 0 Comments
    Rendang Shortribs

    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

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  • 17/01/2019 - Chef Oka Diputra 0 Comments
    Gado-Gado Jakarta

    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

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  • 26/12/2018 - Chef Aan Nurhasanah 0 Comments
    5 Paradigms

    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.

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  • 21/12/2018 - Lara Frenzel 0 Comments
    Kalamansi Chocolate Cake

    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.


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  • 21/12/2018 - Chef Elisabeth 0 Comments
    Quinoa Salad

    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

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  • 20/12/2018 0 Comments
    Kareyca’s Bowl at Fedwell

    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.



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  • 26/11/2018 - Chef Dean Keddell 0 Comments
    PUMPKIN SALAD Salad of roast pumpkin, baby beans, peanut sauce, kemangi with tempeh & sweet potato chips

    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

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  • 26/11/2018 - Chef Daniel Foong 0 Comments
    Baked Lamb Rack with Fermented Black Bean Sauce

    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

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  • 26/11/2018 - Chef I Made Kona 0 Comments
    Gayo Coffee Tiramisu Served with pistachio ice cream and Tia Maria anglaise truffle

    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

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  • 13/09/2018 - Chef Adi Juniarto 0 Comments
    SATE KAKUL SERE TABIA

    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.



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  • 13/09/2018 - Chef Arbie Hastomo 0 Comments
    SLOW ROASTED LAMB SHANK

    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

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  • 10/08/2018 - Chef Adi Juniarto 0 Comments
    Black Forest Truffle Cake with Chocolate Aerobar

    Black forest


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

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  • 07/08/2018 - Chef Arielle Chenara 0 Comments
    Lemon Cake

    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

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  • 05/07/2018 - Chef Mimin Mintarsih 0 Comments
    Cendol Pannacota

    Pandan Pannacotta


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

    Pandan essence as need

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  • 05/07/2018 - Chef Yus Andriana 0 Comments
    Chocolate Cheese Cake

    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.

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  • 05/07/2018 - Chef Deni Surgiarto 0 Comments
    Roasted rolled chicken breast sambal kecombrang

    Recipe Roasted ayamkecombrang :


    Bahan bahan :

    2 pcs dada ayam


    Bumbu halus :

    Bawang merah
    Bawang putih
    Kemiri
    Lada putih
    Garam

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  • 05/07/2018 - Chef Djoko Sarwono 0 Comments
    pan seared baramudi bumbu kuning

    Ingredients:


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

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  • 30/06/2018 - Chef Eelke Plasmeijer and chef Ray Ardiansyah 0 Comments
    Into The Sawah

    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

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  • 28/06/2018 - Theodorus Immanuel Setyo 0 Comments
    Tenderloin “Semur” Sauce

    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
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  • 28/06/2018 - Chef Hendri Dharmawan 0 Comments
    CENDOL CAKE

    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
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  • 26/06/2018 - Chef Heri Purnama 0 Comments
    NASI GECOK, EBATAN AND LIMO LIME

    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


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  • 18/05/2018 - Adanu Prasetyo 0 Comments
    Es Kopi Susu Tetangga

    Bahan:

    • Espresso 40 gr
    • Susu + Krim 120 gr
    • Gula Aren 30 gr
    • Es batu 90 gr
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  • 18/05/2018 - Mirza Luqman Effendy 0 Comments
    Vanilla Sweet Cream Cold Brew

    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.

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  • 18/05/2018 - Doddy Samsura 0 Comments
    Cold Brew Seruni

    Ingredients :

    • Cold brew
    • Ginger
    • liquid
    • Lemon
    • Honey
    • Ice cube/ice ball
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  • recipe kopi talua
    17/05/2018 - Adi taroepratjeka 0 Comments
    Kopi Talua

    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.

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  • 05/05/2018 0 Comments
    Mie Biksu

    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


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  • 31/01/2018 - Chef Mathias 0 Comments
    Burrata Cheese

    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


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  • 31/01/2018 0 Comments
    Ayam Tangkap Recipe

    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


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  • 11/01/2018 - Chef of Tulip 0 Comments
    Hibiscus

    (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



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  • 11/01/2018 0 Comments
    Whirling Pistachio

    [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 .


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  • 11/01/2018 - Jon Priadi 0 Comments
    DENDENG BATOKOK KERINCI

    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


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  • 11/01/2018 - Emmanuel Julio 0 Comments
    ​Norwegian Salmon and Yellowfin Tuna

    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


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  • 11/01/2018 - Chef The Laguna 0 Comments
    Angus Tenderloin “Rendang”

    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’


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  • 24/11/2017 0 Comments
    Cheuf benedict Prosscioutto

    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


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  • 24/11/2017 0 Comments
    Passion Lemon Tart

    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


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  • 28/10/2017 - Chef Budi Lee 0 Comments
    Soto Tauto

    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


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  • 28/10/2017 0 Comments
    Deep Fried Pacific Saury Fish Autumn Style

    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


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  • 06/10/2017 0 Comments
    Soto Tauto

    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

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  • 27/09/2017 0 Comments
    Wave [Coconut Sponge – Basil Mango Jelly – Dark Chocolate Cremeux ]

    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.


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  • 25/09/2017 0 Comments
    Caramel Barb Wire by Chef Irwan

    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.


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  • 12/09/2017 0 Comments
    MANGO MOUSSE CAKE

    Bahan - bahan :

    - chocolate sponge
    - Mango mousse
    - mango jelly

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  • 29/07/2017 0 Comments
    SERENE

    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.


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  • 28/07/2017 0 Comments
    Nuance

    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


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  • 06/07/2017 0 Comments
    ​Duo Valhrona with Beetroot

    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

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  • Recipe Passion Magazine
    16/06/2017 0 Comments
    Es Pisang Hijau

    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.


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  • Recipe Passion Media
    14/06/2017 0 Comments
    Indonesian Stone

    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.

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  • Recipe Passion Media
    03/03/2017 0 Comments
    ​70% Tabanan Bali Chocolate

    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

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  • Recipe Passion Media
    03/03/2017 0 Comments
    Walk In the Forest

    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

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