1/2/2020

DUCK CONFIT

Ingredients:
Duck 1 lag
Thyme 1 tbsp
Garlic 1 pcs ( di gepengkan )
Bay leaf 2 pcs
Salt Optional
Pepper Optional
Olive Oil Optional

Method of cooking
1. Marinate the duck using herbs (all ingredients)
Lumuri bebek menggunakan bumbu (semua ingredient)
2. Closed using wrapping / aluminum poil, let stand for 1 day.
Tutup menggunakan wrapping/aluminium poil, diamkan selama 1
hari.
3. Closed using wrapping / aluminum poil, let stand for 1 day.
Tuangkan minyak ke bebek yang sudah dibumbui sampai terendam.
4. Then in the oven for 2 hours at 1200C.
Kemudian di oven selama 2 jam dengan suhu 1200C.
1/2/2020

PORK RIBS

Ingredients:
Brown Sugar 1 ½ Cup/360gr
Smoked Paprika ¾ Cup
Mustard Powder 2 tbsp / 12gr
Cumin 6 gr
Salt 2 tbsp
Chilli Powder 4 gr/ 1 tsp
Black Pepper 4 gr / 1 tsp

BBQ Sauce
Ingredients:
Onion ¼ Cup
Garlic 3 pcs
Brown Sugar 1/3 Cup
Apple Cider 1 tbsp
Lea perrins 1 tbsp
Ketchup 2 Cup
Olive Oil
Water 2 tbsp
1/2/2020

FALAFEL

Ingredient:
Garbanzos (leave it with boiling water and 5 mg
salt = 4-5 jam)
Onion 1 pc
Daun Cilantro 1 batang
Garlic 2 siung
Lime Juice 3 tbsp
Salt 2tsp
Cumin Powder 2 tsp
Pinch Pimenton Picante

Method of Cooking:
1. Put (rendam) Gasbanzos in boiling water + salt. 4-5 hours
2. Put all the ingrdients in thermomix Vel 6/60 second.
3. Bentuk / mould with round spoon for portion. 17 gr/pc

Sauce for Falafel

Ingredient
2 tbsp Yogurt
Pinch Salt
Curry Powder
Garam Masala
Pimenton Picante
1/2/2020

TAPENADE

Ingredient:
Black olive 1 jar / 235 gram
Basil leaf 6 lembar
Garlic 2 siung
Salt a pinch
Olive Oil Extra Virgin 150 gram

Method of Cooking:
1. Mix all the ingredient + 100 gram
Put / add little by little the oil until the enough.
2. Try the taste, if the garlic, basil.
1/2/2020

TORRIJAS
(French Toast)

Ingredient:
Brioche Bread 1 pcs / 500gr (cut for
10 pcs)
Milk 1 Liter
Sugar 4 tbsp
Cinammon Powder 1 tbsp
Lemon Zest 2 pcs
Egg
Olive Oil
Cinamon Stick

Method of Cooking:
1. Mix sugar, cinnamon powder
2. Add milk, lemon zest
3. Heat all together small fire 5 minutes, stirred them leave it for 10
minutes to cold
4. Infused the Brioche Bread for 1 hour
5. Heat olive oil + cinnamon stick
6. Beat 2 eggs, dip the bread completely into the eggs
7. Fry them into high temperature olive oil.
1/2/2020

TOMATO AKUA BASIC

Ingredient:
Tomato Red (Cut Cube) 3kg
Onion (Cut Slices) 3 pcs
Garlic (Cut Slice) 6 siung
Salt 3 tsp
Sugar 3 tsp
Olive oil 150 ml

Methof of Cooking:
1. Heat the pan on fire with olive oil.
2. Add onion + garlic until soft ± 15 minutes low fire.
3. Add tomato until blend ± 2 hours, slow cook low fire.
4. Blender the tomato.
1/2/2020

PISTO AKUA
Ingredient
Onion (Cut in Brunoisse) 2 pcs
Red Pepper (Cut ini Brunoisse) 1 pcs
Green Pepper (Cut ini Brunoisse) 1 pc
Egg Plant (Cut ini Brunoisse) 1 pc
Zuchinni 1 pc
Garlic 2 siung
Olive Oil 100 ml
Tomato Akua 3 tbsp

Method of Cooking
1. Heat the oil, add onion & garlic low fire, slow cook for 15 minutes
until soft, add salt.
2. Add red & green pepper, egg plant for 10-12 minutes, add salt, olive
oil a bit.
3. Add zuchinni, olive oil & salt a bit.
4. Add Tomato Akua Basic (3 tbsp)
5. Store it in container.
1/2/2020

BASE ONION (for Almejas)

Ingredient:
Onion (Cut in Brunoisse) 6pc
Garlic (Cut ini Brunoisse) 6 siung
Olive Oil 100 ml
A pinch Black Pepper
A pinch Salt
White Wine 50 ml

Method of Cooking:
1. Heat the oil, add onion & garluc cook low fire 15 minutes
2. Add the white wine 3 minutes
3. Add salt & pepper
4. Store/keep in container
1/2/2020

ALMEJAS A LA MARINERA

Ingredient:
Clams
1 Tumbuk garlic & Parsley
Fumet Almejas 70ml
Flour (Tepung Terigu) 1 tsp
Olive Oil 2 tbsp
Pinch Pimenton Picante Optional
Base de onion 2 tbsp
Dry chilli slices 2 pcs

Method of Cooking:
1. Heat the olive oil, add garlic & parsley tumbuk for 1 minute, add dry
chilli.
2. Add Base de Onion, add pimento picante.
3. Add flour for 1 minute.
4. Add fumet Almejas, cook for 2 minutes until the sauce is thick
enough.
5. Add Almejas for 30 second
6. Ready to served add parsley fresh.
1/2/2020

CHIPIRONES EN SUTINTA
Ingredient:
2 kg (gross) or 1 kg Squid (Clean Netto) 20 pcs

SALSA
Onion (cut slices thin style) 2 pcs
Garlic 2 pcs
Green Paprika (cut brunoisse style) 1 pc
Tomato Basic Akua 2 tbsp
Flour 1 tsp
White Wine 50 ml
Black Ink 3 sobre
Fummet Almejas 2 pcs
Salt Optional

STUFFED
Onion (Chop Brunoisse) 2 pcs
Garlic 4 pcs
Oil Optional
Salt Optional

Heads and wings calamari