~Secret Recipe part 1~

Di secret recipe...ini bakal ngebahas tentang menu makanan dimulai dari appetizer,soup dan main course...Yukkk..intip resepnya...

APPETIZERR....

*STUFFED EGG WITH RUSSIAN SALAD

Ingredients:

1.300 gr Potatoes

2.200 gr Carrot

3.100 gr green peas

4.150 gr string beans

5.100 gr celery stalks

6.200 ml mayonnaise

7.2 drops worcestershire sauce

Procedure/method:

1.Cut the vegetable into 1 cm cubes.Blanch separetly in water and add a little salt and prepare ice cubes or cold water to stop cooking process to prevent or maintain the good green color in vegetable

2.Green peas are not necessary to blanch and mix well the blanched mayonnaise in a mixing bowl and give a seasoning with salt,pepper and worcestershire sauce

3.Use a wooden spatula to mix the mixture and serve on the salad bowl plate with fresh lettuce as the underliner

4.The vegetable should be well cooked and the mayonnaise should bind the vegetables

How to make stuffed egg????

Ingredients:

1.10 pcs eggs

2.100 gr butter

3.3 pcs stuffed olives

4.2 drops worchestershire sauce

5.Salt and pepper to taste

Procedure/method:

1.Clean and boil into hard bolied and meanwhile soften the butter in the room temperature

2.Cut the hard boiled egg length wise and take out the egg yolk and cut a little in the bottom to make egg firmly

3.Rub and ress the egg yolk and butter and also trimming of white egg through a fine sieve

4.Mix them well and give salt and pepper for the taste and give a worchestershire sauce and mixture in the pipping bag with a star tube

5.Pipe back into the white egg neatly in a rossete form and garnish with sliced stuffed olive on top

6.stuffed egg should be form and well rosette and creamy white and serve stuffed egg with russian salad

*NICOISE SALAD

Ingredients:

1.500 gr string beans

2.500 gr potatoes

3.200 gr tomatoes

4.300 gr tuna chunk

5.20 pcs eggs

6.20 pcs black olives

7.50 gr anchovies fillet

8.10 gr cappers

9.500 gr lettuce

10.50 gr parsley

11.50 ml salad oil

12.20 ml apple chider vinegar

Procedure/method:

1.Cut the string beans into jardienere and blanch the string beans until cooked.Wash and blanch potatoes until cooked but not too soft and pill the skin off and then dice the potatoes about 1 cm

2.Cut the tomatoes wedges and boiled egg until cooked well and cut into quarter 

3.Wash the lettuce in the sink and put the lettuce in the mixing bowl and pour the water and salt in the mixing bowl.Spin it or dry the lettuce when you want to arrange in the plate

4.Mix all the blanch vegetable and tuna chunk in the plate and arrange nicely and the position of arrange salad and lettuce as underliner

5.Garnish with black olives cut slices and anchovies fillet,cappers and boiled eggs and also chopped parsley,the vegetable should be cooked 

6.Nicoise salad already to serve

*SHRIMP COCKTAIL

Ingredients:

1.900 g shrimp cut with a tail

2.500 ml cocktail sauce

3.2 pieces eggs

4.4 pcs stuffed green olives

5.300 gr lettuce

6.2 pcs limes

7.1 tsp brandy

8.2 tsp worcestershire sauce

9.Thousand island mayonnaise

10.Maestro white salad

Procedure/method:

1.Wash the shrimps and cut the shrimp bouillon which have a tail in the shrips and blanch the shrimps about 3 minutes.

2.After 3 minutes,marinate the shrimps with salt,pepper,brandy 1 tsp,worcestershire sauce and cocktail sauce and mix them well

3.Cut the lettuce chiffonade and prepare of the cocktail glass and dress chiffonade lettuce in the cocktail dress and mix the lettuce with thousand island,maestro salad and put shrimp over

4.Garnish with tomato wedges and give sliced lime and sliced hard boiled egg without egg yolk but white egg and give the green olives 

5.Remove and serve,serve it cold,for a delicious taste 
*MIXED GREEN SALAD WITH  RAVIGOTE  DRESSING

Ingredients:

1.300 gr Lettuce,iceberg
2.300 gr cucumber
3.200 gr green peppers
4.1/4 bunch parsley
5.300 ml ravigote dressing

Procedure/method:

1.Wash and select the fresh greens leaves of lettuce,peel and wash cucumber into slices approx 3 cm
2.Split the green peppers into two pieces and take out the seeds,then wash carefully
3.Cut the green peppers into haf around 2 cm thick.Neatly arrange these vegetables in a salad bowl or plate
4.Serve with ravigote dressing and garnish with parsley sprigs

*RUSSIAN SALAD

Ingredients:

1.300 gr potatoes
2.200 gr carrots
3.100 gr green peas
4.150 gr string beans
5.100 gr celery stalks
6.200 ml mayonnaise
7.2 drops worcestershire sauce

Procedure/method:

1.Cut the vegetables into 1 cm cubes.Blanch separetly in water and add a little salt.Blanch separetly in water,
add a little salt.Prepare ice cubes or cold water to stop cooking process to prevenr or maintain the good green color in the vegetables
2.Green peas are not necessary to blanch.Mix well the blanched vegetables,green peas and thick mayonnaise in a mixing bowl.Adjust seasoning with salt,pepper and worchestershire sauce
3.Use wooden spatula to mix the mixture.Serve on the salad bowl or plate with fresh lettuce as the underliner
4.The vegetables should be well cooked and the mayonnaise should bind the vegetables

*AVOCADO VINAIGRETTE

Ingredients:

1.10 pcs avocado
2.300 gr lettuce
3.500 ml salad oil
4.100 ml wine vinegar
5.100 gr onion
6.50 gr gherkin
7.5 pcs stuffed olives
8.salt and pepper to taste

Procedure/method:

1.Prepare vinaigrette salad dressing.Chop finely the onion and gherkin separetly.Place vinegar,salt and pepper in a mixing bowl and mix it well
2.Meanwhile clean and wash avocado,cut avocado pear in half lengthways and remove the seed,choose the perfect shape for the salad based.And then clean and peel the rest of the avocado cut into cubes
3.Dress the halved avocado on shredded lettuce;fill in the cavity of avocado with diced ones.Pour and sprinkle vinaigrette dressing over
4.Garnish with sliced stuffed olives.Avocado should be well ripe
*AVOCADO SHRIMPS COCKTAIL

Ingredients:

1.5 pcs avocado
2.600 gr shrimps
3.500 ml cocktail sauce
4.2 pcs eggs
5.3 pcs stuffed olives
6.500 gr lettuce
7.3 pcs lime
8.2 drops worcestershire sauce 

Procedure/method:

1.Boil shrimps in court bouillon,peel and wash it well.Cut the lettuce into chiffonade
2.Boil egg.And meanwhile cut the avocado length wise into half
3.Marinate the boiled shrimps with worcestershire sauce,salt and pepper.Add cocktail sauce and mix it well.Adjust seasoning with salt and pepper
4.Dress the chiffonade lettuce on a dessert plate or salad bowl as the underliner for halved avocado.Heap shrimps cocktail mixture on top
5.Garnish with thinly sliced lime,sliced hard boiled egg and stuffed olives on top
6.The avocado should well ripe and the cocktail sauce should bind the shrimps well

How to make cocktail sauce??

Ingredients:

1.500 ml mayonnaise
2.100 ml tomato ketchup
3.1 tbsp cognac/brandy
4.1 tbsp worcestershire sauce

Procedure/method:

1.Place mayonnaise in a mixing bowl;add tomato ketchup,cognac,and worcestershire sauce
2.Mix it well;adjust seasoning with salt and pepper
3.The color should be pinkish red and thde consistency shoul be semi liquid

*GREEK SALAD

Ingredients:

1.3 tbsp olive oil
2.2 tbsp lemon juice
3.5 gr garlic
4.1 tsp oregano
5.3 pcs tomato,wedged
6.1 pcs red onion,thinly sliced
7.1/2 pcs cucumber,cut into thick half moon
8.1/2 pc green bell pepper,julienne
9.100 gr feta cheese,small diced
10.6 pcs black olives,halves

Procedure/method:

1.Mix olive oil,lemon juice,chopped garlic and oregano in a medium mixing bowl.Stir it well and season with salt and pepper slighltly
2.Clean the vegetables and then cut according explanation above.Arrange nicely on the dessert plate or salad bowl if any
3.Cover slightly with the dressing and then place diced feta cheese on top.It can be garnish with diced chives.place in the refrigerator and pull over just before serving time

*THAI BEEF SALAD

Ingredients:

1.1/2 whole beef tenderloin
2.100 ml soya sauce
3.2 tsp chinese five spices
4.30 gr red chili,finely chopped
5.100 ml salted soya sauce
6.2 tbsp sesame oil
7.salt and pepper to taste
8.4 bunch iceberg lettuce
9.2 pcs green bell pepper,julienne
10.sesame seed for garnish
11.coriander leaves for garnish
12.carrot,fine julienne for garnish

Procedure/method:

1.Clean and trim beef tenderloin correctly.Marinate with sweet soya sauce,salted soya sauce,chinese five spices,sesame oil,finely chopped red chili,salt and pepper and marinate until all sides of the beef tenderloin getting dark about 1 hour
2.Meanwhile prepare oven at 180 degree Celcius and then roast the beef tenderloin until 3/4 cooked or medium
3.Then cut the beef tenderloin into fine jardiniere shapes then the greamin liquid from marination place in the saucepan.Bring to simmer and thicken with cornstarch.Set as the dressing of the salad
4.Saute the sesane seed in the frying pan without oil at all.Meanwhile clean and pick the leaves of lettuce as the underliner
5.Place the lettuce on the salad bowl or dessert plate;arrane nicely blanched fine julienne carrot,julienne beef and julienne green bell peppers
6.Pour the dressing over the salad
7.The ingredients it could be added with fresh watercress
8.Garnish with sesame seed and coriander leaves 

*PAPAYA WITH SMOKED BEEF

Ingredients:

1.1 kg papaya
2.500 gr smoked beef
3.10 pcs red cherry
4.parsley for garnish
5.aspic jell/apricot jell for glazing

Procedure/method:

1.Peel papaya and cut into square about 80-90 gr each.And then slice smoked beef thinly approx 2 mm
2.Dress slices of smoked beef on the dessert plate and put sliced papaya on top or arrange nicely
3.Glaze with aspic jell or apricot jell and garnish with parsley sprig and red cherry
4.Serve it cold

*CHICKEN CURRY AND PASTA SALAD

Ingredients:

1.30 gr pasta spirals
2.40 gr chicken breast boneless,diced
3.4 tbsp curry powder
4.1 tsp cumin powder
5.10 gr garlic,finely chopped
6.10 gr shallot,finely chopped
7.butter for saute
8.parsley chopped  for garnish
9.30 gr carrot,diced,blanched
10.100 ml mayonnaise
11.10 gr celery stalks,brunoise
12.salt and pepper to taste
13.iceberg lettuce for garnish

Procedure/method:

1.Blanch pasta spirals until well cooked but not overcook.Set aside and mix it well with salad oil.Cut chicken breast into fine diced and then saute with butter,garlic,cumin,and curry powder.Saute until well cooked.Set aside to chill it down
2.Prepare a mixing bowl add sauteed chicken and pasta spirals,diced carrot,brunoise celery stalks and mayonnaise.Mix it well and season with salt and pepper
3.Place and arrange nicely on the salad bowl or dessert plate.And use freshly picked iceberg lettuce as the underliner
4.Garnish with chopped parsley

*FISH AND CHEESE FRITTERS

Ingredients:

1.1 kg snapper fillet
2.200 gr cheddar cheese
3.200 gr mozarella cheese
4.bread crumbs
5.egg,beaten
6.flour
7.tartar sauce
8.lemon,lime for sauce
9.Parsley for garnish

Procedure/method:

1.Clean and cut snapper fillet into jardiniere shape about 20 pcs and also cut the both cheese into jardiniere shape.Prepare for a portion consist of  3 pcs snapper and 2 pcs cheddar cheese and 2 pcs mozarella cheese
2.Meanwhile,prepare mayonnaise and make a good tartar sauce and prepare to supply 15 portion
3.Set deep fryer at 200 degree Celcius hot and roll the jardiniere snapper fillet on the flour and dip into beaten egg and last roll again on the bread crumbs.Fry until golden brown and well cooked
4.Do the same ways for the cheese and fry until golden brown and set on dessert plate,arrange nicely the fried fish and cheese fritters,tartar sauce and thinly sliced lemon for garnish