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10 Porsi
Ukuran Bahan
250 gr Mixed Lettuces: Picked Iceberg,
Endive Curly,Romaine,Lolo Rosso
500 gr Grilled Chicken Breast Slices
150 gr Green Pepper Slices
100 gr Cucumber Slices
100 gr Green Bean Cuts, boiled
20 gr Anchovies
30 gr Croutons
40 dl Thousand Island Dressing or other Dressing
50 gr Parmesan Cheese
Tomato Slices or Tomato Cherry for Garnishing
Pick Parsley for Garnishing
Method:
01. Toss Ingredients in a bowl.
02. Arrange neatly accompanied with Grilled Chicken.
03. Put Crounton with Anchovies on top of it.
04. Serve with Thousand Island Dressing separately.
APPETIZERS OR STARTERS RECIPES
HOTEL SANTIKA INDONESIA
10 Porsi
Ukuran Bahan
250 gr Romaine (cost) Lettuce
(piccked,whole, must be dry.
300 gr Grilled Chicken Breasts
20 gr Anchovies
30 gr Croutons
40 dl Caesar Dressing
50 gr Parmesan Cheese
(Shived), Fried Cashewnuts
Method:
01. Campur Romaine Lettuce dalam wadah dengan
Caesar Dressing
02. Tata rapi di atasnya Ayam Panggang iris.
03. Disertai Crouton dan Anchovies di atasnya.
Membuat Caesar Dressing
Method : Making Caesar Dressing
1 can Anchovies fillet
01. Put all Ingredients in Robocoupe, except Oil
6 pcs Very Cold Egg Yolks 02. Blend the Ingredients with speed ' 2 '.
tbs 03. Pour in Extra Virgin Olive Oil gradually
2 p Dijon Mustard (very slowly) into the Robocoupe ( speed "2)
400 ml Red Wine Vinegar 04. Season with Black Pepper.
125 gr Shallots, peeled, and clean 05. Continue with Salad Oil poured into the liquid
very slowly.
Lea and Pearins (Worcestershire
06. Colding the Dressing (with putting Robocoupe
75 gr Sauce)
Robocoupe container in other container
85 gr Garlic, cleaned contained Ice Cubes).
30 gr Capers 07. Keep the Dressing in covered container, chill in
1 tsp Black Pepper, crushed in refregerator for further use.
Lemon Juice (from 6 pcs. Yellow
50 ml Lemon)
750 ml Olive Oil
1 ltr Salad Oil
APPETIZERS OR STARTERS RECIPES
HOTEL SANTIKA INDONESIA
10 Porsi
Ukuran Bahan
750 ml Susu Segar (Milk Fresh 'Diamond')
100
0 gr Calamaries Flour
250 ml Thousand Island Dressing
Garnish
150
0 gr Cumi-Cumi segar, bersih
Cara Membuat
1. Cuci bersih cumi, lalu potong-potong.
2. Rendam dengan Susu segar.
3. Lumuri dengan Tepung Calamaries (terlampir).
4. Goreng dengan Minyak panas.
5. Hidangkan dengan Saus Spicy Mayonnaise.
6. Piring yang digunakan saat penyajian :
- Untuk Café pakai desert plate warna putih
- Untuk Room Service pakai desert plate old dsign
Nicoise Salad
Selada Ikan Tuna dengan Sayuran
10 Porsi
Ukuran Bahan
10 gr Iceberg Lettuce, picked and must be dry
2 gr Radiccio, picked and must be dry
2 gr Lollo Rosso, picked and must be dry
2 gr Romaine, picked and must be dry
10 gr Boiled Red Skin Potatoes, Wedges (3)
4 gr Boiled French Beans (6)
10 gr Tomato, wedges (3)
30 gr Boiled Quail Eggs (4)
10 gr Black Olives, Calamata (4) Making Red Wine Herb Vinaigrette Dressing
15 gr Tuna Chunk (0,5 can)
2 gr Red Onion Rings
250 ml Red Wine Vinegar ("Bertolli")
Method:
01. Put and mix following ingredients in a whisking bowl:
Red Wine Vinegar, Dijon Mustard, Chopped Shallots, Salt,
APPETIZERS OR STARTERS RECIPES
HOTEL SANTIKA INDONESIA
10 Porsi
Ukuran Bahan
pc Kulit Lumpia ukuran besar
30 s MEMBUAT ISI LUMPIA
1200 gr Isi Lumpia 350 gr Ayam Cincang
200 ml Saus Lumpia 250 gr Wortel, iris tipis/julienne
250 gr Minyak Goreng 250 gr Lobak, iris tipis/julienne
10 pc Putih Telor 350 gr Rebung, Iris tipis /julienne
250 gr Kol, iris julienne
250 gr Tepung Kentang
250 gr Jamur Kuping, iris julienne
Cara Membuat : 150 gr Daun Bawang, iris julienne
1. Urai Kulit Lumpia satu persatu. 350 gr Tauge bersih
2. Isi dgn Filling Spring Rolls, 40 gr, lalu gulung 9 gr Garam
direkatkan dg Putih Telor yg dicampur Tp. Kentang. 9 gr Chicken Powder
3. Goreng dengan Minyak. 3 gr Merica
12 gr Gula
4. Hidangakan dengan Saus Lumpia.
6 ml Sesame Oil
9 gr Oyster
3 ml Arak Masak
20 gr Bawang Putih cincang
25 ml Minyak Goreng
20 gr Tepung Kentang
Cara Membuat
1. Didihkan Air, rebus sebentar Lobak, beri Garam sedikit.
Angkat, dinginkan, dan diperas.
2. Panaskan Minyak Goreng sedikit,tumislah Ayam,
Masukan Bawang Putih &bahan lainnya termasuk Lobak.
3. Bumbui dengan Garam, Chicken Powder, Sesame Oil,
Oyster, Gula, Merica, dan Arak Masak.
4. Kentalkan sedikit dengan Tepung Kentang.
5. Angkat dan tiriskan.
APPETIZERS OR STARTERS RECIPES
HOTEL SANTIKA INDONESIA
10 Porsi
Ukuran Bahan
1500 gr Filling Seafood Mayonaise
400 gr Mayonaise
Pc
40 sRice Pepper
500 gr Telor Kocok
1000 gr Tepung Roti
2500 ml oil
Cara Membuat:
1.Siapkan Bowl masukkan Filling Seafood Mayonaise tambahkan 20gr Mayonnaise,aduk rata.
2.Siapkan Rice Papper tata diatas meja satu per satu tuangkan ‘Bahan Diatas’ di atasnya Rice
Papper satu Per satu.
3.Gulung Seafood Mayonaise satu per satu seperti Spring Roll tapi sedikit lebih gepeng.
4.Siapkan Tepung Roti dan Telor Cocok, masukkan Point 3 ke dalam Telor Kocok lalu ke Tepung
Roti tadi bolak-balik hingga rata.
5.Siapkan Minyak Bersih didalam Wok lalu panaskan jangan terlalu panas goreng point 4
sampai matang. Angkat sajikan di Piring Saji dengan Sauce Mayonnaise.
Cara Membuat Filling Seafood Mayinaise
Carrot, potong dadu kecil-kecil
Sesame Oil
Flour Terigu
Cara Membuat
1. Cari wadah, campurlah semua sayuran yang telah ditentukan diatas.
Racik dengan Garam, Lada Hitam, serta Cocktail Sauce.
2. Ayam diracik, Garam, Merica, bakar sampai matang.
3. Tata pada Bowl, kemudian hias dengan Cheddar Cheese dan parmesan.
4. Hias dengan Daun Kemangi.
Ukuran Bahan
100 gr Kacang Panjang
Saus Gado-Gado
Ukuran Bahan
500 gr Kacang Tanah Goreng
100 gr Cabe Merah
25 gr Bawang Putih
100 gr Tauge
100 gr Buncis
100 gr Kol
100 gr Tahu
100 gr Tempe
100 gr Kentang
300 gr Telor Rebus
1000 gr Lontong
100 gr Timun
100 gr Tomat
100 gr Daun Selada
20 gr Emping goreng.
300 gr Saus Gado-Gado
20 gr Bawang Goreng
Cara Membuat :
Cara Membuat :