Beef Yakiniku Sushi Ric

Portions :10 Portions :

No Ingredient Quantity unit No

1 Mirin 400 ml 1
2 shoyu 400 ml 2
3 sake 400 ml 3
4 sugar 300 g 4
5 Green Apple 20 g
6 garlic 50 g
7 onion 50 g
8 carrot 50 g
9 pinapple 50 g

10 beef sliced 1000 g

11 carrot 100 g
12 capsicum 100 g
13 shimeji 100 g
14 cabbage 100 g
15 onion 100 g

Cooking Procedure :
1. SAUCE : mix mirin , shoyu,sake,sugar and boiled
2. blend green apple, garlic, onion, carrot, and pinapple
3. mix number 1 and 2 and boiled
4. pan fried beef with yakiniku sauce, and add some sauted vegetables

Chawan Mushi Uramaki Su

Portions :10 Portions :

No Ingredient Quantity unit No

 1 egg 6 pcs 1
2 shoyu 25 ml 2
3 mirin 25 ml 3
4 water 1200 ml 4
5 kasibushi 6 gr 5
6

Cooking Procedure :
1.stir egg well
2. boil shoyu, mirin, water than add kasibushi
3. mix no. 1 & 2, stir well , than strain
4. pour to sup cup, than steam

Beef curry

Portions :10

No Ingredient Quantity unit

1 beef tenderloin 1000 g
2 bread crumb 250 g
3 egg 1 pcs
4 flour 250 g
5 potato 500 g
6 carrot 500 g
7 japan curry block 500 g
8 onion 50 g
9 water 1000 ml
 10 beef fat 100 g

Cooking Procedure :
1. coating beef with bread crumb, fried till golden brown
2. cut potato and carrot into cube, boil till cooked
3. sauted onion withbeef fat, pour water and curry block, cook till boiled

Beef Udon

Portions :10

No Ingredient Quantity unit

1 Beef slice 1000 g
2 Leek 200 g
3 Udon 800 g
4 Shoyu 300 ml
5 Mirin 300 ml
6 Water 1800 ml
7 Katsubushi 100 g
Cooking Procedure :
1. put udon in hot water 3 min, than strain
2. boil Shoyu, mirin, water and add katsubushi
3. cooke beef with that sauce
 Sushi Rice

10

Ingredient Quantity unit

Japanese Rice 1000 g
Japanese Vinegar 180 ml
Sugar 150 g
Salt 45 g

Cooking Procedure :
1. rinse Japanese Rice
2. boil japanese Vinegar, sugar, and salt
3. cook Japanese Rice , than mix with no. 2

Uramaki Sushi

10

Ingredient Quantity unit

Sushi Rice 1000 g
Nori 20 pcs
Kyuri 2 pcs
Kani 20 pcs
Mayonaise 200 g
Tobiko 400 g

Cooking Procedure :
1. letakan nasi diatas nori
2. balik nori dan isi no. 3-6
3. lalu di roll
4. potong menjadi 6 bagian
 AYAM GORENG LENGKUAS

Portions :

No Ingredient Quantity unit

1 Chop Garlic 35 g
2 Chop Onion 100 g
3 Chop Cumin 3 g
4 Chop Parsley 2 g
5 Chop Cilantro 4 g
6 Bread Crumb 100 g
7 Praprika powder 20 g
8 Coriander 3 g
9 Chilli paste 2 g
10 Minced Lamb leg 600 g
11 skewer 20 g
12 cucumber 200 g
13 curly lecttuce 50 g
14 salt 15 g
15 paper 10 g

Cooking Procedure :
1. sauted onion and garlic
2. put on mixing bowl no. 3-9, and add sauted onion and garlic
3. stick on skewer
4. grill until cooked well, serve with cucumber and curly lecttuce

Krengsengan daging kambing

Portions :10

No Ingredient Quantity unit

1 Garlic
2 Shallot
3 Candlenut
4 Big Red Chilli
5 Ginger
6 Coriander
7 Kaffir
8 Lemon Grass
9 Prawn Paste
10 sweet soya sauce
11 salt
12 lean lamb meat
13 big green chilli

Cooking Procedure :
1. sauted no. 1-5 + 8, than blend it into paste
2. simmer lean lamb meat till tender, and set that juice for make sauce
3. put that paste on stock pot, add liquid mix well
4. add no. 7,9,10,11 simmer and than add slice meat, cooked well and seasoning
 Chilli Con queso

Portions : 10

No Ingredient Quantity unit

1 Onion (dice) 100 g
2 Tomato (dice) 100 g
3 Celery (dice) 100 g
4 lemon juice 15 ml
5 Cilantro (chopped) 20 g
6 Green big Chilli 5 pcs
7 Flour 200 g
8 cooking Cream 200 ml
9 fresh milk 400 ml
10 butter 75 g
11 mozarella cheese 250 g
12 permasan cheese 100 g
13 corn tortila (10inc) 10 pcs
14 salt 5 g
15 blackpaper 5 g

Cooking Procedure :
1. mix no. 1-4 , than seasoning with salt and blackpaper
2. grill green chilli till cooked well
3. sauted no. 1-4 add crush blackpaper, than make roux ,
Pour fresh milk and cooking cream, stir well in medium
heat
4. fried corn tortillla , serve with con queso sauce

pate en terrin

Portions : 10
No Ingredient Quantity unit
1 Minced Chicken 1000 g
2 Chicken Heart 250 g
3 Chopped Onion 100 g
4 chopped garlic 30 g
5 Chopped Leek 60 g
6 Chopped Champignon 200 g
7 ginger powder 15 g
8 onion powder 20 g
9 nutmeg powder 5 g
10 red wine (port wine) 60 ml
11 cooking cream 200 ml
12 egg 1 pcs
13 salt 15 g
14 blackpaper 10 g
15 paprika powder 30 g

Cooking Procedure :
1. sauted no. 3-6, add ginger powder, onion powder,
nutmeg powder ,paprika powder, than pour red wine last
seasoning with salt and blackpaper (named "pate")
2. mix ground chicken with pate, blend with cooking cream, egg, salt, blackpaper
3. put that pate into terrine mould , layered with chiken heart
4. steam bake in 165'c for 45 min
 Duxcell Sauce

Portions :10

No Ingredient Quantity unit

1 champignon Mushroom 200 g
2 Shimeji Mushroom 200 g
3 Demiglace 600 ml
4 Blackpaper 15 g
5 Salt 30 g
6 cooking cream 100 ml
7 red wine 30 ml
8 chopped onion 100 g
9 butter 50 g

Cooking Procedure :
1. boil all mushroom till cooked,

2. strain the mushroom, than separate the liquid and mushroom

3. chopped that mushroom, seasoning s&p

4. sauted onion and chopped mushroom with butter.
5. add red wine, than pour demiglace and cooking cream
6. seasoning

Mustard Sauce

Portions :10
No Ingredient Quantity unit
1 Gerkins 200 g
2 Cappers 200 g
3 Onion 200 g
4 Demiclace 500 ml
5 Butter 50 g
6 mustard 30 g
7 salt 15 g
8 Blackpaper 10 g

Cooking Procedure :

1. sauted chopped onion till cooked

2. add chopped gerkins, chopped cappers and mustard

3. add demiglace, than simmer
4. seasoning with salt and blackpaper