Name : CHICKEN CAESAR SALAD

Portion : 1
Catagories : SALAD
No Ingredient QTY Unit REMARKS
1 ROMAINE LETTUCE 60 GR
2 GRILLED CHICKEN 120 GR BREAST
3 CAESAR DRESSING 45 GR
4 PARMESAN CHEESE 10 GR
5 BEEF BACON 25 GR
6 CROUTON 15 GR
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : SOM TUM

Portion : 1
Catagories : SALAD
No Ingredient QTY Unit REMARKS
1 YOUNG MANGGO 45 GR
2 YOUNG PAPAYA 45 GR
3 BABY LONG BEAN 15 GR
4 NAHM JIM JAWS 45 ML
5 SHALLOT 2 GR
6 GARLIC 1 GR
7 EBI 3 GR
8 CHIKEN MARINATED 75 GR CRISPY
9
10
11
12
13
14
15
16
17
PLATTING AN METHOD :

Name : ZUPPA DE VERDE

Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 ZUPPA BASE 180 ML
2 CREAM 30 ML
3 PARSLEY 1 GR
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : OXTAIL SOUP
Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 OXTAIL 150 GR
2 SOUP BASE 180 ML
3 RICE 100 GR
4 CARROT 30 GR
5 POTATO 30 GR
6 MELIJO CRACKER 15 GR
7 ACAR 10 GR
8 JERUK PURUT 3 GR
9
10
11
12
13
14
15
16
17
PLATTING :

Name : GRILLED OXTAIL SOUP

Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 OXTAIL 150 GR
2 SOUP BASE 180 ML
3 RICE 100 GR
4 CARROT 30 GR
5 POTATO 30 GR
 6 MELIJO CRACKER 15 GR
7 ACAR 10 GR
8 JERUK PURUT 3 GR
9 OXTAIL SAUCE 35 ML
10
11
12
13
14
15
16
17
PLATTING :

Name : garden salad mix berrie

Portion : 1
Catagories :
No Ingredient QTY Unit REMARKS
1 LOBAK ORANGE 20 GR
2 RASBERRY FILLING 0.2 GR
3 BERRY MAYO 30 GR
4 tomato cherry 10 GR
5 oakleaf green 15 GR
6 ice berg 15 GR
7 wataer cress 15 GR
8 romaine 15 GR
9 endibve 15 GR
10
11
12
13
14
15
16
17
PLATTING :
Name :
Portion : 1
Catagories :
No Ingredient QTY Unit REMARKS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
D Name : HONJE CHICKEN SALAD
Portion : 1
Catagories : SALAD
No Ingredient QTY Unit REMARKS
1 FRESH HONJE FLOWER 2 GR SLICED AND SOAK
2 CARROT PICKLE 15 GR
3 RED CABBAGE 5 GR
4 ONION 10 GR
5 HONJE LEMON DRESSING 35 GR
6 BREADED CHICKEN BREAST 120 GR
7 LOLOROSA 15 GR
8 ICE BERG 15 GR
9 WATER CRESS 10 GR
10 GREEN OAKLEAF 15 GR
11
12
13
14
15
16
17
PLATTING :

Name : MUSHROOM SOUP

Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 MUSHROOM SP BASE 180 ML
2 CREAM 30 ML
3 DEHYDRATE SMOKE BEEF 5 GR
4 COUNTRY BREAD 15 GR
5 PARSLEY 1 GR
6
7
8
9
10
 11
12
13
14
15
16
17
PLATTING :

Name : CORN SOUP

Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 CORN SOUP BASE 180 ML
2 CREAM 30 ML
3 LEMONGRASS 10 GR
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : FRIED OXTAIL SOUP
Portion : 1
Catagories : SOUP
No Ingredient QTY Unit REMARKS
1 OXTAIL 150 GR
2 SOUP BASE 180 ML
3 RICE 100 GR
4 CARROT 30 GR
5 POTATO 30 GR
6 MELIJO CRACKER 15 GR
7 ACAR 10 GR
8 JERUK PURUT 3 GR
9 OXTAIL SAUCE 35 ML
10
11
12
13
14
15
16
17
PLATTING :

Name : PHO BHO

Portion : 1
Catagories :
No Ingredient QTY Unit REMARKS
1 KWETIAW 150
2 BEEF SLICED 75
3 ONION 30
4 BEANSPROUT 50
5 PHO BHO STOCK 225
 6 CORRIANDER LEAF 1
7 LIGHT SOYA 10 CONDIMENT
8 CHILLI FLAKES 10 CONDIMENT
9 SUGAR 10 CONDIMENT
10 LIME WEDGES 10 CONDIMENT
11
12
13
14
15
16
17
PLATTING :

e Name : Tempura eggplant salad

Portion : 1
Catagories :
No Ingredient QTY Unit REMARKS
1 WATER CRESS 5 GR
2 GRILL CORN 20 GR
3 RED OAKLEAF 5 GR
4 TOMATO CERRY 10 GR
5 FRIED KALE 5 GR
6 TEMPURA EGGPLANT 2 PCS
7 COCONUT LIME DRESSING 50 ML
8
9
10
11
12
13
14
15
16
17
PLATTING :
SALAD

SOUP
P
SOUP
nt salad
Name : PRAWN CIGAR
Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit REMARKS
1 PRAWN SIZE 45 - 60 120 GR 5 PCS
2 BASIL 3 GR
3 CARAMEL ONION 25 GR
4 SPRING ROLL SHEET 3 SHEET SMALL PIECE
5 THAI CHILLI SAUCE 30 ML
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : POTATO CROUQUETES AIOILY

Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit REMARKS
1 POTATO CROUQUETES 5 pcs
2 SPICY AIOLY 30 ML
3
4
5
6
7
 8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : Chicken & Cheese Lollypop

Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit REMARKS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name :
Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit REMARKS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name :
Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit REMARKS
1
 2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : CHEESE AND CHIPS
Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit
1 POTATO CHIPS 100 GR
2 CHILLI CON CARNE 60 GR
3 CHEESE SAUCE 30 GR
4 SPRING ONION 5 GR
5 CURLY RED CHILLI 10 GR
6 FRIED SHALLOT 5 GR
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CREAMY FOCACIA DIP

Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit
1 MINI CIABATTA 5 PCS
2 CREAMY CHIX MUSHROOM DIP 60 GR
3
4
5
6
7
8
 9
10
11
12
13
14
15
16
17
PLATTING :

Name : GADO GADO

Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name :
Portion : 1
Catagories : Light Meal
No Ingredient QTY Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
 CHEESE AND CHIPS
1
Light Meal
REMARKS

CREAMY FOCACIA DIP

1
Light Meal
REMARKS
GADO GADO
1
Light Meal
REMARKS
 1
Light Meal
REMARKS
Name : Aglio olio Beef Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 SPAGETHI 120 GR 1
2 PAPRIKA MERAH 20 GR 2
3 PAPRIKA KUNING 20 GR 3
4 PAPRIKA HIJAU 20 GR 4
5 CHAMPIGNON 20 GR 5
6 GARLIC 5 GR 6
7 BUMBU JIMAT 4 GR 7
8 MAGGIE SEASONING 3 GR 8
9 BUTTER 10 GR 9
10 SALAD OIL 15 GR 10
11 TENDERLOIN 100 GR 11
12 FRIED GARLIC 2 GR 12
13 PARSLEY 1 GR 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : PRAWN aglio olio Name

Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 SPAGETHI 120 GR 1
2 PAPRIKA MERAH 20 GR 2
3 PAPRIKA KUNING 20 GR 3
4 PAPRIKA HIJAU 20 GR 4
5 CHAMPIGNON 20 GR 5
6 GARLIC 5 GR 6
7 BUMBU JIMAT 4 GR 7
8 MAGGIE SEASONING 3 GR 8
9 BUTTER 10 GR 9
10 SALAD OIL 15 GR 10
11 PRAWN 100 GR 11
12 FRIED GARLIC 2 GR 12
13 PARSLEY 1 GR 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : PASTA SINGAPOREAN LAKSA Name

Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 SPAGETTHI 120 GR 1
2 PRAWN 75 GR 2
3 BEAN SPROUT 30 GR 3
4 SEAFOOD BEAN CURD 2 PCS 4
5 KUCAI 5 GR 5
6 CHILLI OIL 1 ML 6
7 LAKSA BROTH 120 ML 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : LASAGNA Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 LASAGNA 1 PRT PRE-COOK 1
2 CREAMY CHEESE SAUCE 60 ML 2
3 MOZARELLA CHEESE 50 GR 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Pasta n Noodle Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Chicken Aglio Olio
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS
SPAGETHI 120 GR
PAPRIKA MERAH 20 GR
PAPRIKA KUNING 20 GR
PAPRIKA HIJAU 20 GR
CHAMPIGNON 20 GR
GARLIC 5 GR
BUMBU JIMAT 4 GR
MAGGIE SEASONING 3 GR
BUTTER 10 GR
SALAD OIL 15 GR
RILLED CHICKEN 100 GR
FRIED GARLIC 2 GR
PARSLEY 1 GR

PLATTING :

Name : CARBONARA PASTA

Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS
 PLATTING :

Name : CREAMY RAVIOLI TRUFFLE MUSHROOM

Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS
RAVIOLI 100 GR
CHAMPIGNON 7 GR
CREAMY TRUFFLE SAUCE 60 ML
FRIED LEEK 2 GR

PLATTING :
Name :
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS

PLATTING :

Name :
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS
 PLATTING :

Name :
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS

PLATTING :
Name :
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS

PLATTING :

Name :
Portion : 1
Catagories : Pasta n Noodle
Ingredient QTY Unit REMARKS
PLATTING :
Name : BBQ Chicken Name
Portion : 1 Portion
Catagories : poultry Catagories
No Ingredient QTY Unit REMARKS No
1 CHICKEN BREAST 150 GR 1
2 BBQ SAUCE 60 GR 2
3 MASHED PPOTATO 100 GR 3
4 LOLOROSA 5 GR 4
5 ENDIVE 3 GR 5
6 ICE BEERG 5 GR 6
7 GREEN OAKLEAF 5 GR 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : ROASTED SPICES CHICKEN Name

Portion : 1 Portion
Catagories : poultry Catagories
No Ingredient QTY Unit REMARKS No
1 TANDOORI CHICKEN 150 GR LEG AND BREAST FILLET 1
2 PINEAPPLE GRILL 45 GR 2
3
4 WATERCRESS 15 GR 4
5 CORRIANDER 5 GR 5
6 RAITA 30 GR 6
7 BABY POTATO masala 120 GR 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : FRIED CHCIKEN MATAH Name

Portion : 1 Portion
Catagories : rice bowl Catagories
No Ingredient QTY Unit REMARKS No
1 FRIED CHICKEN 80 GR 1
2 SAMBAL MATAH 30 GR 2
3 BUTTER RICE 100 GR 3
4 CHIEVE STICK 1 GR 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Hibachi rice bowl Name
Portion : 1 Portion
Catagories : rice bowl Catagories
No Ingredient QTY Unit REMARKS No
1 Marinated beef bulgogi 80 GR 1
2 BUTTER RICE 100 GR 2
3 SAMBAL MATAH 30 GR 3
4 CHIEVE STICK 1 GR 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Grilled salmon aioli Name

Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 salmon 150 g 1
2 baby romaine 0.5 pcs busting w/ butter 2
3 creamy aioli 60 gr 3
4 mAShed potato 1 pcs 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : HERB CHICKEN PARMESAN
Portion : 1
Catagories : poultry
Ingredient QTY Unit REMARKS
CHICKEN LEG 150 GR
BREAD CRUMB 50 GR BREADED
FLOUR 10 GR BREADED
EGG 10 GR BREADED
PARMESAN 30 GR
WATERCRESS 15 GR
DEVIL SAUCE 30 ML
COCONUT LIME DRESSING

PLATTING :

Name : SLOW COOKED PAN SEARED CHICKEN

Portion : 1
Catagories : poultry
Ingredient QTY Unit REMARKS
MARINATED CHICKEN CUT 150 GR LEG OR BREAST
SAUCE ?
POTATO ?
LOLOROSA 5 GR
ENDIVE 3 GR
ICE BEERG 5 GR
GREEN OAKLEAF 5 GR
 PLATTING :

Name : FRIED CHICKEN LEMONGRASS

Portion : 1
Catagories : rice bowl
Ingredient QTY Unit REMARKS
LEMON GRASS CHICKEN 80
FRIED LEMONGRASS 15
BUTTER RICE 100
NAHM JIM JAW 30 OTS

PLATTING :
Name : WHITE TRUFFLED BEEF
Portion : 1
Catagories : BEEF
Ingredient QTY Unit REMARKS
MARINATED SIRLOIN 200 GR
ROASTED VEGETABLE 100 GR
TRUFFLE creamy SAUCE 50 ML
LOLOROSA 5 GR
ENDIVE 3 GR
ICE BEERG 5 GR
GREEN OAKLEAF 5 GR
huslebaked 1 pcs

PLATTING :

Name : fillet mignon creamy pappercorn

Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
tenderloin 200
baby romaine 0.5 pcs busting w/ butter
huslebaked potato 1 pcs
 PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :
Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :
Name : MEX. CHICKEN AND EGG
Portion : 1
Catagories : B'FAST
No Ingredient QTY Unit REMARKS
1 BABY POTATO 150 GR FRIED
2 MEX CHICKEN SAUCE 90 GR
3 POUCHED EGG 1 PCS
4 DEHYDRATED SMOKED BEEF 10 GR
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : PAD SEW Name
Portion : 1 Portion
Catagories : NOODLE Catagories
No Ingredient QTY Unit REMARKS No
1 KWETIAW 150 GR 1
2 SLICED BEEF 75 GR TENDERLOIN 2
3 BEAN SPROUT 30 GR 3
4 CAISIM 15 GR 4
5 ONION 10 GR 5
6 RED CURLI CHILLI 5 GR 6
7 SHITAKE 15 GR 7
8 MASTER SAUCE 50 GR 8
9 SWEET SOYA 10 GR BANGO 9
10 DARK SOYA 5 GR 10
11 FISH SAUCE 1 ML TO TASTE 11
12 FRIED GARLIC 3 GR 12
13 EGG 1 BTR 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : PAD THAI
Portion : 1
Catagories : NOODLE
Ingredient QTY Unit REMARKS
KWETIAW KAF 150 GR
SMALL PRAWN 70 GR
BEAN SPROUT 50 GR
SHALLOT 10 GR
WHITE TOFU 15 GR
REBON 5 GR
TONG CAI MANIS 7 GR
GARLIC CHIEVE 5 GR
PAD THAI SAUCE 60 GR
MASTER SC 15 GR
FISH SAUCE 2 GR
LOCAL CUCUMBER 25 GR GARNISH
CORRIANDER 1 GR GARNISH
GROUND PEANUT 3 GR GARNISH

PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
 PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :
Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
 PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :
Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS

PLATTING :

Name :
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
PLATTING :
Name : FORT BURGER Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 BURGER BUN 1 60gr 1
2 BEEF PATTY 150 GR 2
3 CHIMICURY 50 3
4 LOLOROSA 5 4
5 ENDIVE 3 5
6 ICE BEERG 5 6
7 GREEN OAKLEAF 5 7
8 WATER CRESS 5 8
9 potato chips 100 9
10 HONEY MUSTARD SAUCE 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : fritata BURGER Name

Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 BURGER BUN 1 1
2 BEEF PATTY 150 2
3 cheese sauce 50 3
4 LOLOROSA 5 4
5 ENDIVE 3 5
6 ICE BEERG 5 6
7 GREEN OAKLEAF 5 7
8 WATER CRESS 5 8
9 potato chips 100 9
10 WHITE EGG FRITATA 60 ML 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : BULGOGI SANDWITCH Name

Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 FOCCACIA 1 1
2 BULGOGI BEEF 75 2
3 SPRING ONION 5 3
4 SESAME SEED WHITE 1 4
5 LOLOROSA 5 5
6 ENDIVE 3 6
7 ICE BEERG 5 7
8 GREEN OAKLEAF 5 8
9 WATER CRESS 5 9
10 potato chips 100 10
11 HONEY MUSTARD SAUCE 15 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : DON JUAN PIZZA Name
Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 PIZZA DOUGH 150 1
2 BBQ SAUCE 60 2
3 BOLOGNESE SAUCE 45 3
4 ONION 15 4
5 PAPRIKA HIJAU 15 5
6 PAPRIKA MERAH 15 6
7 PAPRIKA KUNING 15 7
8 SMOKE BEEF 20 8
9 MOZARELLA 100 9
10 PARMESAN 15 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING

Name : ASIAN CHICKEN PIZZA Name

Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 PIZZA DOUGH 150 GR 1
2 MOZZARELLA 100 GR 2
3 PARMESSAN 5 GR 3
4 AYAM BUMBU KUNING 80 GR 4
5 PAPRIKA MERAH 20 GR 5
5 PAPRIKA HIJAU 20 GR
5 WIJEN MIX 0.1 GR 6
 5 ONION RING 10 GR 7
5 TOMATO CERRY 20 GR 8
5 9
5 10
5 11
5 12
5 13
5 14
5 15
5 16
5 17
PLATTING : PLATTING

Name : GREEN CHILLI BEEF Name

Portion : 1 Portion
Catagories : Catagories
No Ingredient QTY Unit REMARKS No
1 PIZZA DOUGH 150 GR 1
2 SAMBAL HIJAU PASTE 100 GR 2
3 MOZZARELLA 100 GR 3
4 PARMESSAN 5 GR 4
5 ZUCCINI SLICE 30 GR 5
6 SLICE BEEF 80 GR 6
7 FRIED SHALLOT CHOP 2 GR 7
8 GARAM MASALLA 0.1 GR 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
PLATTING : PLATTING
Name : AROMATIC BEEF burger
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
focaccia bread 1 60gr
AROMATIC BEEF PATTY 150 mini devide 2
COMPRESSED KIURY 15
CARROT PICKLED 15
potato chips 100
LOLOROSA 5
ENDIVE 3
ICE BEERG 5
GREEN OAKLEAF 5
WATER CRESS 5
HONEY MUSTARD SAUCE

PLATTING :

Name : BBQ CHICKEN SANDWITCH

Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
BAQUETE BREAD 1
PULLED BBQ SAUCE 75
PINEAPPLE APPLE RELIESE 10
LOLOROSA 5
ENDIVE 3
ICE BEERG 5
GREEN OAKLEAF 5
WATER CRESS 5
potato chips 100
HONEY MUSTARD SAUCE 15
 PLATTING :

Name : CHARSIEW SANDWITCH

Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
FOCCACIA
CHASIEW CHICKEN
SESAME SEED WHITE 1
LOLOROSA 5
ENDIVE 3
ICE BEERG 5
GREEN OAKLEAF 5
WATER CRESS 5
potato chips 100
HONEY MUSTARD SAUCE 15

PLATTING :
Name : TRUFFLE CREAMY MUSHROOM
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
PIZZA DOUGH 150 GR
CREAMY PIZZA SC 75 GR
SHIMEJI MUSHROOM 20 GR
ENOKI MUSHROOM 20 GR
CHAMPIGNON MUSHROOM 30 GR
TRUFFLE OIL 5 ML
MOZARELLA 100 GR
PARMESAN 15 GR

PLATTING :

Name : PRIMAFERA
Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
PIZZA DOUGH 150 GR
CONCASE 100 GR
ONION RING 10 GR
MOZZARELLA 100 GR
PARMESSAN 5 GR
ZUCCINI 30 GR
EGGPLANT 20 GR
 TOMATO SLICE 20 GR
PAPRIKA JULIENT 20 GR
MUSHROOM CHAMPIGNON 20 GR
PARSLY CHOP 0.3 GR

PLATTING :

Name : SEA BREEZE

Portion : 1
Catagories :
Ingredient QTY Unit REMARKS
PIZZA DOUGH 150 GR
SALMON DICE 80 GR
BECHAMEL 100 GR
BOIL EGG SLICE 1 GR
DILL 0.5 GR
ONION RING 30 GR
MOZZARELLA 100 GR
PARMESSAN 5 GR

PLATTING :
Name : STIR BEEF MARINATION
Portion : 1
Catagories :
No Ingredient QTY Unit
1 SIRLOIN 200 GR
2 SALT 1 GR
3 BLACK PEPPER 1 GR
4 SALAD OIL 10 ML
5 TENDERLAIZER PAYA 2 GR
7
8
9
10
11
12

Name : WHITE TRUFFLE SAUCE

Portion : 1
Catagories : sauce
No Ingredient QTY Unit
1 COOCKING CREAM 600 ML
2 ONION 20 GR
3 TRUFFLE OIL 1 ML
4 PARSLY 1 sdt
5 CHICKEN POWDER 1 GR
6 SALT 1 GR

Name : MUSHROOM SOUP

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CHAMPIGNON 250 GR
2 BASIL 10 GR
3 FLOUR 90 GR
4 BUTTER 60 GR
5 CREAM
6 WATER 1 LTR
7 GARLIC 5 GR
8
9
10
11
12
13
14
Name : SAMBAL MBE
Portion : 1
Catagories :
No Ingredient QTY Unit
1 LEMON GRASS 20 GR
2 SHALLOT 20 GR
3 GARLIC 20 GR
4 WHITE LEEK 20 GR
5 GINGER 10 GR
6 RED CHILI BIRD 50 GR
7 SUGAR 15 GR
8 SALT 2 GR
9 CHICKEN POWDER 5 GR
10
11

Name : PAD THAI SC

Portion : 1
Catagories :
No Ingredient QTY Unit
1 TAMARIN JC 1250 GR
2 DRY CHILI 100 GR
3 BROWN SUGAR (yellow) 1800 GR
4 FISH SC 600 GR
5
6
7
8
9
10

Name : CHARSIEW MARINATED

Portion : 500 gr chicken
Catagories :
No Ingredient QTY Unit
1 SOY SC 15 GR
2 ANGKAK PASTE 40 GR
3 STARANIS 1 GR
4 CINNAMON 1 GR
5 CORRIANDER 1 GR
6 HONEY 50 GR
7 CHICKEN POW 10 GR
9 OYSTER 10 GR
10 BROWN SUGAR 10 GR
 11 GARLIC (HOROSI) 10 GR
12 SESSAME OIL 10 GR
13 GINGER (HOROSI) 10 GR
14 HOISIN SC 20 GR

Name : THAI SC
Portion : 230 ml
Catagories :
No Ingredient QTY Unit
1 THAI SC BOTOLAN 100 ML
2 LEMON JC 15 ML
3 SUGAR 15 GR
4 WATER 90 ML
5 RED CHILI ( Brunoise) 10 GR
6 CORRIANDER STEM ( Chopped) 5 GR
7 GARLIC ( Fine Chopped ) 5 GR
8 CORIANDER LEAF ( slice ) 5 GR
9
10
11
12
13
14
15
16
17
PLATTING :

Name : BULGOGI MARINATION

Portion : 1
Catagories :
No Ingredient QTY Unit
1 SOY SC 30 GR
2 WHITE LEEK 10 GR
3 GARLIC 5 GR
4 ONION 5 GR
5 SHALLOT 5 GR
 6 GINGER 10 GR
7 SUGAR 80 GR
8 PAPRIKA POW 5 GR
9 BROWN SUGAR 10 GR
10
11
12
13
14
15
16
17
PLATTING :

Name : Creme Verde

Portion : 1
Catagories :
No Ingredient QTY Unit
1 BROCCOLY 150 GR
2 GREEN PEAS 200 GR
3 POTATO 200 GR
4 ONION 30 GR
5 CELERY 20 GR
6 WATER 1300 ML
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : PEANUT CHILI OIL
Portion : 1
Catagories :
No Ingredient QTY Unit
1 SALAD OIL 100 ML
2 DRY CHILI 15 GR
3 PEANUT 15 GR
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CREAM SC PIZZA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 BUTTER 140 GR
2 FLOUR 140 GR
 3 COOKING CREAM 500 ML
4 SALT 2 GR
5 SUGAR 5 GR
6 FRESH MILK 50 GR
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

NAME : CARROT PICKLE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CARROT 250 GR
2 SUGAR 40 GR
3 SALT 3 GR
4 CUKA 8 GR
5
6
7
8
9
10
11
12
13
14
15
16
 17
PLATTING :

Name : COCONUT LIME

Portion : 1
Catagories :
No Ingredient QTY Unit
1 COCONUT MILK 25 GR
2 LIME JC 5 GR
3 CORRIANDER 3 GR
4 HONEY / SKM 5 GR
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : BROWN SIMPLE SYRUP

Portion : 1
Catagories :
 No Ingredient QTY Unit
1 AIR KELAPA 450 ML
2 AIR 150 ML
3 YELLOW BROWN SUGAR 1000 ML
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CHIMICURI
Portion : 1
Catagories :
No Ingredient QTY Unit
1 SHALLOT 10 GR
2 GARLC 5 GR
3 SALAD OIL 200 ML
4 SALT 1 GR
5 PEPPER 1 GR
6 PAPRIKA POW 2 GR
7 RED CHILI BIRD 5 GR
8 SIMPLE SYRUP 40 ML
9 CUMIN POW 2 ML
10 OREGANO 2 GR
11 PARSLY LEAF 30 GR
12 CORRIANDER LEAF 40 GR
13 CHICKEN POW 5 GR
 14 LEMON JC 40 GR
15
16
17
PLATTING :

Name : BASE CARBONARA PASTA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 COOKING CREAM 600 ML
2 PARMESAN CHEESE 50 GR
3 EGG YOLK 1 PCS
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : CORN SOUP
Portion : 1
Catagories :
No Ingredient QTY Unit
1 CORN 540 GR
2 CARROT 90 GR
3 CHICKE BREAST 100 GR
4 CELERY STICK 10 GR
5 LEMON GRASS 10 GR
6 AIR 1200 ML
7 CHICKEN POW 20 GR
8 SALT 5 GR
9 WHITE PEPPER 1 GR
10
11
12
13
14
15
16
17
PLATTING :

Name : CRISPY CHIX ROASTED SESAME

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CHIX LEG 200 GR
2 ROASTED SESAME DRESSING 1 SDT
3 SALT 1\2 GR
4 BLACK PEPPER POW 1\2 GR
5 CHIX POWDER 2 GR
6 SESAME OIL 1\2 SDT
7
8
9
10
 11
12
13
14
15
16
17
PLATTING :

Name : ROATED SESAME SAUCE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 COOKING CREAM 300 ML
2 ROASTED KWIEPIE DRESSING 50 ML
3 GARLIC CHOP 5 GR
4 SALAD OIL 10 ML
5 CHIX POW 3 ML
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : BBQ(WESTERN)
Portion : 1
Catagories :
No Ingredient QTY Unit
1 ONION 20 GR
2 GARLIC 5 GR
3 BBQ SC (KNORR) 20 GR
4 BAY LEAF 0.5 GR
5 GINGER 1 GR
6 CHILLI SAUCE 10 GR
7 TOMATO SAUCE 130 GR
8 HP SAUCE 10 GR
9 WATER 120 ML
10 HONEY 20 GR
11 L&P 1 GR
12
13
14
15
16
17
PLATTING :

Name : CHICKEN TIKA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CHICKEN LESS LEG 1 PCS
2 GARLIC 10 GR
3 GINGER 10 GR
4 CORRIANDER POWDER 5 GR
5 CUMIN POWDER 5 GR
6 GARAM MASALA 3 GR
7 PAPPIKA POWDER 5 GR
 8 HONEY 5 GR
9 TUMERIC POWDER 5 GR
10 CHICKEN POWDER 3 GR
11 YOGURT 100 GR
12 SALT 2 GR
13 RED ORANGES COLOUR 2 TETES
14
15
16
17
PLATTING :

Name : CREAM FOR PIZZA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 BUTTER 138 GR
2 FLOUR 138 GR
3 COOKING CREAM 500 ML
4 SALT 2 GR
5 SUGAR 5 GR
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : RAITA SC
Portion : 1
Catagories :
No Ingredient QTY Unit
1 YOUGURT PLAIN 50 GR
2 CHIMICURI 10 GR
3 SHALLOT 2 GR
4 RED CHILI BIRD 0.25 GR
5 SIMPLE SYRUP 5 GR
6 CUMIN 0.25 GR
7 PAPRIKA POW 0.1 GR
8 CHICKEN POW 1 GR
9
10
11
12
13
14
15
16
17
PLATTING :

Name : PIZZA SAMBAL HIJAU

Portion : 1
Catagories :
No Ingredient QTY Unit
1 SAMBAL HIJAU PASTE 100 GR
2 MOZZARELLA 100 GR
3 PARMESSAN 5 GR
4 ZUCCINI SLICE 30 GR
 5 SLICE BEEF \ CINCANG 80 GR
6 FRIED SHALLOT CHOP 2 GR
7 GARAM MASALLA 0.1 GR
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : SEABREEZE PIZZA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 SALMON DICE 80 GR
2 BECHAMEL 100 GR
3 BOIL EGG SLICE 1 BTR
4 DILL 0.5 GR
5 ONION RING 30 GR
6 MOZZARELLA 100 GR
7 PARMESSAN 5 GR
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : EGGPLAN TEMPURA SALAD W/ COCONUT LIME
Portion : 1
Catagories :
No Ingredient QTY Unit
1 WATER CRESS 5 GR
2 GRILL CORN 20 GR
3 RED OAKLEAF 5 GR
4 TOMATO CERRY 10 GR
5 FRIED KALE 5 GR
6 TEMPURA EGGPLANT 2 PCS
7 COCONUT LIME DRESSING 50 ML
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CHILI CINCANG PADANG SANDWICH

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CROINSSANT 1 PCS
 2 BOLOGNAISE 70 GR
3 SAMBAL HIJAU 30 GR
4 BECHAMEL 50 GR
5 MOZZARELLA 10 GR
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : LEMON LIME JUICE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 LEMON 1 KG
2 LIME 700 GR
3
4
5
6
7
8
9
10
11
12
13
14
15
 16
17
PLATTING :

Name : LOBAK INFUSED ORANGE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 LOBAK 150 GR
2 ORANGE SANQUICK 100 ML
3 WATER 600 ML
4 SIMPLE SYRUP 10 ML
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : BOLOGNAISE
Portion : 1
Catagories :
No Ingredient QTY Unit
1 GROUND BEEF 100 GR
2 ONION CHOP 5 GR
3 CARROT 100 GR
4 CELERY STICK 20 GR
5 GARLIC 10 GR
6 DEMI GLACE 250 GR
7 TOMATO PASTE 30 GR
8 ORIGANO DRY 1 GR
9 BAY LEAF 2 SHEET
10 BEEF POW 5 GR
11 L&P 5 GR
12
13
14
15
16
17
PLATTING :

Name : HOISSIN BASE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 HOISSIN PASTE 100 GR
2 CONCASE 50 GR
3 SESSAME OIL 15 GR
4 OYSTER 25 GR
5 MAGGIE SEASONING 5 GR
6 GO HIONG 2 GR
7
8
9
10
11
12
 13
14
15
16
17
PLATTING :

Name : ORANGE DREASSING

Portion : 1
Catagories :
No Ingredient QTY Unit
1 MAYONAISE 600 GR
2 ORANGE SANQUICK 340 GR
3 LEMON LIME JC 100 GR
4 SALT 5 GR
5 WATER 100 GR
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : DEMIGLACE
Portion : 1
Catagories :
No Ingredient QTY Unit
1 BEEF BONE 500 GR
2 CHICKEN BONE 100 GR
3 ONION 150 GR
4 CARROT 180 GR
5 CELERY STICK 60 GR
6 LEEK 60 GR
7 FLOUR 80 GR
8 TOMATO PASTE 60 GR
9 DEMIGLACE POW 90 GR
10 WATER 4500 ML
11 SALAD OIL 8 ML
12
13
14
15
16
17
PLATTING :

Name : HONEY mustard DREASSING

Portion : 1
Catagories :
No Ingredient QTY Unit
1 NEGRO MUSTARD 50 GR
2 GARLIC 10 GR
3 GERKIN 20 GR
4 HONEY 50 GR
5 MAYONAISE 25 GR
6 LEMON JUICE 35 GR
7 SALT 1 GR
8
9
 10
11
12
13
14
15
16
17
PLATTING :

Name : CREAMY MUSTARD SAUCE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 YELLOW MUSTARD 16 GR
2 COOKING CREAM 150 ML
3 GARLIC CHOP 2 GR
4 BUTTER 3 GR
5 SALT 1.25 GR
6 SUGA 2 GR
7 CHIX POW 2.5 GR
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name : HASLE POTATO
Portion : 1
Catagories : 10 MENIT 180 - 200
No Ingredient QTY Unit
1 POTATO 1 KG
2 WATER 1.2 LTR
3 ROSEMARY FRESH 3 GR
4 GARLIC 8 GR
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : PEANUT CHILI OIL

Portion : 1
Catagories :
No Ingredient QTY Unit
1 DRY CHILI 15 GR
2 PEANUT 15 GR
3 SALAD OIL 100 GR
4
5
6
 7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : LAKSA BROTH

Portion : 1
Catagories :
No Ingredient QTY Unit
1 LAKSA PASTE 350 GR
2 PROWN STOCK 500 ML
3 FN MILK (EVAPORET MILK) 350 ML
4 FRESH MILK 650 ML
5 COCONUT MILK 150 ML
6 SUGAR 3 GR
7 CHICKEN POW 10 GR
8 FISH SAUCE 2 TBS
9
10
11
12
13
14
15
16
17
PLATTING :
Name : CREAMY BROWN PEPPER CORN SC
Portion : 1
Catagories :
No Ingredient QTY Unit
1 SHALLOT CHOP 20 GR
2 BLACKPEPPER CRASH 10 GR
3 BUTTER UNSALTED 20 GR
4 CREAM COOKING 250 ML
5 SUGAR 10 GR
6 SALT 5 GR
7 CHIX POW 7 GR
8 DEMIGLACE POW 100 GR
9
10
11
12
13
14
15
16
17
PLATTING :

Name : MARINATED CHICKEN PARMESAN

Portion : 1
Catagories :
No Ingredient QTY Unit
1 LEMON ZEST 1.25 ML
2 CHAJUN SEASONING 2.5 ML
3 GARLIC CHOP 10 GR
 4 SANQUICK ORANGE 10 GR
5 MIX SEASONING 3 GR
6 OIL 5 GR
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CREAM CHICKEN MUSHROOM (DIPPING)

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CHAMPIGNON DICE 100 GR
2 CHICKEN LEG DICE 100 GR
3 ONION CHOP 40 GR
4 GARLIC CHOP 20 GR
5 ROSEMARRY FRESH 1 GR
6 BUTTER 20 GR
7 TOMATO PASTE 15 GR
8 COOKING CREAM 250 GR
9 SALT 3 GR
10 CHICKEN POW 8 GR
11 BLACKPEPPER 1.5 GR
12 L&P 2 GR
13
14
15
16
17
 PLATTING :

Name : CHAJUN SEASONING

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CUMIN POW 2 TBS
2 CORIANDER 2 TBS
3 PAPRIKA POW 2 TBS
4 SALT 1.5 TBS
5 BLACKPEPPER 1.5 TBS
6 CAYENE PEPPER 0.5 TBS
7 ORIGANO 1 TBS
8 GARLIC POW 2 TBS
9
10
11
12
13
14
15
16
17
PLATTING :

Name : COMPRESS CUCUMBER

Portion : 1
Catagories :
No Ingredient QTY Unit
 1 KYURI 2 BH
2 S&W VENEGAR 30 GR
3 RICE VENEGAR 80 GR
4 APPLE CIDAR 20 GR
5 WATER 100 GR
6 GARLIC 15 GR
7 SHALLOT 15 GR
8 GINGER 15 GR
9 GULA 150 GR
10
11
12
13
14
15
16
17
PLATTING :

Name : BUTTER RICE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 NASI 300 GR
2 MARGARINE 30 GR
3 SALAD OIL 10 ML
4 GARLIC CHOP 5 GR
5 CHICKEN POWDER 5 GR
6 WHITE PEPPER 0.5 GR
7 SESSAME SEED 0.2 GR
8 SPRING ONION 0.5 GR
9
10
11
12
13
14
 15
16
17
PLATTING :

Name : CREAMY MUSHROOM PIZZA

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CREAMY BASE
2 MOZZARELA
3 PARMESAN
4 INOKI MUSHROOM
5 SIMEJI MUSHROOM
6 CHAMPIGNON MUSHROOM
7 TRUFFLE OIL
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : GADO GADO

Portion : 1
Catagories :
No Ingredient QTY Unit
1 RICE PAPER 4 SHEET
2 PEANUT SAUCE 200 ML
3 RED CABBAGE 150 GR
4 TEMPE JARDINIER 80 GR
5 TAHU JARDINIER 80 GR
6 TAUGE 50 GR
7 KENTANG JARDINIER 80 GR
8 HARD BOILED EGG 1 PCS
9
10
11
12
13
14
15
16
17
PLATTING :

Name : PHOBO STOCK

Portion : 1
Catagories :
No Ingredient QTY Unit
1 WATER 5 LTR
2 CORRIANDER STEM TO ROOTS 250 GR
3 GARLIC 200 GR
4 SHALLOT 100 GR
5 WHITE PEPPER WHOLE 100 GR
6 BLACK CARDAMON 10 GR
7
8
9
10
11
 12
13
14
15
16
17
PLATTING :

Name : LEMONGRASS PASTE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 SHALLOT 150 GR
2 GARLIC 150 GR
3 LEMONGRASS 200 GR
4 TURMERIC 50 GR
5 RED CHILI BIRD 100 GR
6 FISH SC 5 ML
7 SALT 1 GR
8 CHICKEN POW 10 GR
9
10
11
12
13
14
15
16
17
PLATTING :
Name : PRAWN CIGAR MARINATION
Portion : 1
Catagories :
No Ingredient QTY Unit
1 PRAWN 45 - 50 500 GR
2 SALT 2 GR
3 CHICKEN POW 5 GR
4 LEMON JC 5 ML
5 WHITE PEPPER 1 GR
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : CHEESE SAUCE

Portion : 1
Catagories :
No Ingredient QTY Unit
1 SUSU 100 GR
2 CHEESE 150 GR
3 COOKING CREAM 50 GR
4 BUTTER 15 GR
5
6
7
8
 9
10
11
12
13
14
15
16
17
PLATTING :

Name : CROQUET
Portion : 1
Catagories :
No Ingredient QTY Unit
1 PREMIX MASHED POTATO 100 GR
2 FRESH MILK 300 GR
3 BUTTER 60 GR
4 PALA 0.2 GR
5 MERICA 0.1 GR
6 CHIICKEN POW 27 GR
7 EGG YOLK 3 BTR
8 GARAM 0.2 GR
9 CHEESE FILLING 50 GR
10
11
12
13
14
15
16
17
PLATTING :
Name : TRADITIONAL BASE SOUP (LONTONG SAYUR)
Portion : 1
Catagories :
No Ingredient QTY Unit
1 BUMBU KUNING BASE 100 GR
2 BUMBU MERAH BASE 100 GR
3 COCONUT MILK 200 ML
4 CHICKEN STOCK 250 ML
5 GALNGAL 10 GR
6 DAUN JERUK 2 GR
7 SEREH 5 GR
8 DAUN SALAM 2 GR
9 CHICKEN POW 30 GR
10 SALT 5 GR
11 WHITE SUGAR 10 GR
12
13
14
15
16
17
PLATTING :

Name : CHILI GARLIC AIOLI

Portion : 1
Catagories :
No Ingredient QTY Unit
1 CONFIT GARLIC 20 GR
2 OIL 10 GR
3 GARLIC OIL CHOP 30 GR
4 DRY CHILI 0.5 GR
5 CHICKEN POW 7 GR
 6 SALT 5 GR
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name : MUSTARD NEGO

Portion : 1
Catagories :
No Ingredient QTY Unit
1 FRENCH MUSTARD MAESTRO 150 GR
2 LEMON JC 10 GR
3 HONEY 50 GR
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
Name :
Portion : 1
Catagories :
No Ingredient QTY Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name :
Portion : 1
Catagories :
No Ingredient QTY Unit
1
2
 3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :

Name :
Portion : 1
Catagories :
No Ingredient QTY Unit
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING :
STIR BEEF MARINATION Name
Portion
Catagories
Method No
1. Seasoning beef with salt and papper 1
2. glaze with oil and add tenderizer 2
3. Rest the beef for an hour 3
4
5
7
8
9
10
11
12

WHITE TRUFFLE SAUCE Name

Portion
Catagories
METHODs No
1. Cut onion to Brunoise 1
2. Sauted onion till fragrance 2
3. cooldown heat and add cream 3
4. seasoned and mix well 4
5. add truffle oil and parsley to finish 5
6

MUSHROOM SOUP Name

Portion
Catagories
METHODs No
1, Slice mushroom and basil 1
2, Sauted Mushroom 2
3. Add Basil and garlic 3
4. Add Roux ( Butter and Flour ) 4
5. add water and bring to boil 5
6. Cold down the temperature and blend 6
7. keep portioning on the freezer 7
8. for ala carte pre heat the soup and add cream
INFUSED OIL
1
2
3
4
5
SAMBAL MBE Name
Portion
Catagories
METHODs No
1. Sliced all fresh ingredient and keep saperated 1
2. fried the ingredient item by item 2
3. then cook and mix togather with low heat 3
4. keep stir all the time and add all seasoning 4
5
6
7
8
9
10
11

PAD THAI SC Name

Portion
Catagories
METHODs No
1. Soaking and boil dry chilli until soft then drained 1
2 Put Tamarin jc, Brown sugar, and boiled dry chilli 2
on sauce pot 3
3. cook it with simmer ( low heat 130' - 140'C ) 4
4. after all ingredient melted take out from the stove 5
5. Blend all ingredient finely and strain 6
6. cook and simmer for the second time and add fish sauce 7
7. take out the sauce when it get 10% reduction 8
9
10

CHARSIEW MARINATED Name

500 gr chicken Portion
Catagories
METHODs No
1
2
3
4
5
6
Mix all ingredient 7
9
10
 Mix all ingredient

11
12
13
14

THAI SC Name
230 ml Portion
Catagories
METHODs No
1. Put all Ingredient on the sauce pan without corriander 1
2. cook with simmer 2
3. for finishing add corriander 3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

BULGOGI MARINATION Name

Portion
Catagories
METHODs No
1
2
3
4
5
 6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

Creme Verde Name

Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
PEANUT CHILI OIL Name
Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CREAM SC PIZZA Name

Portion
Catagories
METHODs No
1
2
 3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CARROT PICKLE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
 17
PLATTING

COCONUT LIME Name

Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

BROWN SIMPLE SYRUP Name

1 Portion
Catagories
 METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CHIMICURI Name
Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
 14
15
16
17
PLATTING

BASE CARBONARA PASTA Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
CORN SOUP Name
Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CRISPY CHIX ROASTED SESAME Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
 11
12
13
14
15
16
17
PLATTING

ROATED SESAME SAUCE Name

Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
 BBQ(WESTERN) Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CHICKEN TIKA Name

Portion
Catagories
METHODs No
1
2
3
4
5
6
7
 8
9
10
11
12
13
14
15
16
17
PLATTING

CREAM FOR PIZZA Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
RAITA SC Name
Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

PIZZA SAMBAL HIJAU Name

1 Portion
Catagories
METHODs No
1
2
3
4
 5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

SEABREEZE PIZZA Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
EGGPLAN TEMPURA SALAD W/ COCONUT LIME Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CHILI CINCANG PADANG SANDWICH Name

1 Portion
Catagories
METHODs No
1
 2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

LEMON LIME JUICE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
 16
17
PLATTING

LOBAK INFUSED ORANGE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

BOLOGNAISE Name
1 Portion
 Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

HOISSIN BASE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
 13
14
15
16
17
PLATTING

ORANGE DREASSING Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
 DEMIGLACE Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

HONEY mustard DREASSING Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
 10
11
12
13
14
15
16
17
PLATTING

CREAMY MUSTARD SAUCE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
 HASLE POTATO Name
1 Portion
10 MENIT 180 - 200 Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

PEANUT CHILI OIL Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
 7
8
9
10
11
12
13
14
15
16
17
PLATTING

LAKSA BROTH Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
CREAMY BROWN PEPPER CORN SC Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

MARINATED CHICKEN PARMESAN Name

1 Portion
Catagories
METHODs No
1
2
3
 4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CREAM CHICKEN MUSHROOM (DIPPING) Name

1 Portion
Catagories
METHODs No
1
BOIL 2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
 PLATTING

CHAJUN SEASONING Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
TO TASTE 6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

COMPRESS CUCUMBER Name

1 Portion
Catagories
METHODs No
 1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

BUTTER RICE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
 15
16
17
PLATTING

CREAMY MUSHROOM PIZZA Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

GADO GADO Name

 1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

PHOBO STOCK Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
 12
13
14
15
16
17
PLATTING

LEMONGRASS PASTE Name

1 Portion
Catagories
METHODs No
1
2
10CM FROM ROOTS 3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
PRAWN CIGAR MARINATION Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CHEESE SAUCE Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
 9
10
11
12
13
14
15
16
17
PLATTING

CROQUET Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
KURANG LEBIH 6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
TRADITIONAL BASE SOUP (LONTONG SAYUR) Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

CHILI GARLIC AIOLI Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
 6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

MUSTARD NEGO Name

1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING
 Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

Name
1 Portion
Catagories
METHODs No
1
2
 3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
PLATTING

Name
1 Portion
Catagories
METHODs No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
 17
PLATTING
 : ROASTED VEGETABLE
: 1
Catagories : Condiment
Ingredient QTY Unit
MUSHROOM CHAMPIGNON 25 GR
GARLIC 5 GR
ONION 30 GR
ZUCCINI 35 GR
EGGPLANT 16 GR
OREGANO 1 GR
BLACK PEPPER 1 GR
CHICKEN POWDER 3 GR
SUGAR 1 GR
SALT 1 GR
Olive Oil 20 ml

: MIX SALAD
: 1
Catagories : side dishes
Ingredient QTY Unit
LOLOROSA 5 GR
ENDIVE 3 GR
ICE BEERG 5 GR
GREEN OAKLEAF 5 GR
TOMATO CERY 20 GR
HONEY MUSTARD 20 ML

: COMBRANG DRESSNG
: 150 ML
Catagories : DRESSING
Ingredient QTY Unit
INFUSED OIL 5O GR
MAYONAISE KEWPIE 5 GR
MUSTARD NEGRO 50 GR
SALT 2 GR
LEMON JC 15 GR
APPLE CIDAR 5 GR
HONEY 35 GR

INFUSED OIL
KECOMBRANG 15 GR
CORIANDER ROOT 15 GR
SALAD OIL 200 GR
SHALLOT 20 GR
GARLIC 15 GR
 :
: 1
Catagories :
Ingredient QTY Unit

: PENEAPPLE APPE RILIES

: 1
Catagories :
Ingredient QTY Unit
PINEAPPLE 150 GR
APPLE GREW 100 GR
LEMON JC 30 ML
CORIANDER LEAF 10 GR
RED CHILI 10 GR
GARLIC 5 GR
SALT 2 GR
SUGAR 2 GR

: Pulled BBQ CHICKEN

: 1
Catagories :
Ingredient QTY Unit
CHICKEN BREAST 500 GR
BBQ SC del monte 80 GR
TOMATO SC 50 GR
MAGGIE SEASONING 10 GR
Palm swiker 30 GR
SALT 2 GR
WHITE PEPPER 2 GR
 : TUNA FILLING
: 200 gr
Catagories : filling
Ingredient QTY Unit
TUNA 1 CAN
ONION (dice) 100 GR
GARLIC ( chooped) 20 GR
BUMBU KUNING 15 GR
PAPRIKA POW 3 GR
FIVE SPICE ( ngo hiong ) 2 GR

: ASIAN STIR BEEF

: 1
Catagories :
Ingredient QTY Unit
MINCED BEEF 500 GR
SESSAME OIL 3 ML
GINGER 10 GR
CELERY STICK 10 GR
ONION 20 GR
 SOY SC 5 GR
GALIC 10 GR
MUSHROOM 30 GR
OYSTER SC 20 GR
MAGGIE SEOSANING 15 GR
SUGAR 10 GR
SALT 1 GR
CHICKEN POW 20 GR
DAUN SALAM
DAUN SEREH

: PESTO
: 1
Catagories :
Ingredient QTY Unit
BASIL 15 GR
GARLIC 2 GR
PARMESAN 10 GR
KACANG MEDE 5 GR

:
 : PRaWN STOCK
: 1
Catagories :
Ingredient QTY Unit
GALANGAL 150 GR
PROWN SKIN 200 GR
CORIANDER ROOT 50 GR
GARLIC 50 GR
SHALLOT 50 GR
EBI 100 GR
WATER 1000 ML

: NAHM JIN JAW

: 1
Catagories :
Ingredient QTY Unit
TAMARIN 300 ML
BROWN SIMPLE SYRUP 450 GR
 FISH SC 40 GR
LEMON JC 10 GR
CHILI FLAKE 5 GR

: GARAM MASALLA
: 1
Catagories :
Ingredient QTY Unit
NUTMEG 7 GR
GREEN CARDAMON 5 GR
BLACKPEPPER 12 GR
MACE (BUNGA PALA ) 5 GR
STARANIS 1 GR
CINAMMON 15 GR
BLACK CARDAMON 10 GR
CLOVES 10 GR
CORRIANDER SEED 50 GR
CUMIN SEED 32 GR
FENNEL 14 GR
BAYLEAF 1 GR
 :

: MASTER SC
: 1
Catagories :
Ingredient QTY Unit
OYSTER SC 1100 GR
MAGGIE SEASONING 400 GR
SOY SC 60 GR
SIMPLE SYRUP 400 GR
FISH SC 9 GR

: CARBONARA SC
: 1
Catagories :
 Ingredient QTY Unit
CREAM COOKING 300 ML
EGG YOLK 15 BTR
ONION 30 GR
GARLIC 30 GR
SMOKED BEEF 50 GR
MUSHROOM 60 GR

: SAMBAL MATAH
: 1
Catagories :
Ingredient QTY Unit
SALAD OIL 80 ML
BAWANG MERAH 100 GR
CENGEK DOMBA 30 GR
kecombrang 15 GR
LIME LEAF 2 GR
SALT 2 GR
CHICKEN POW 4 GR
JERUK LIMO 1 PCS
Tempe 15 gr
Pete 5
penyedap rasa 4
 :

: CARBONARA PASTA
: 1
Catagories :
Ingredient QTY Unit
PASTA SPAGETTI 150 GR
BASE CARBONARA 120 ML
SMOKED BEEF 15 GR
MUSHROOM 25 GR
MIX SEASONING 1 TSP

:
 : RAITA SAUCE
: 1
Catagories :
Ingredient QTY Unit
YOGURT PLAIN 50 GR
CHIMICURI 10 GR
SHALLOT 2 GR
RED CHILI BIRD 0.25 GR
SIMPLE SYRUP 5 GR
CUMIN 0.25 GR
PAPRIKA POWDER 0.1 GR
CHICKEN POWDER 1 GR

: BREADING
: 1
Catagories :
Ingredient QTY Unit
BREAD CRUM/PANCO 30 GR
TELUR 1 PCS
TEPUNG SEGITIGA 20 GR
 :

: BBQ(ASIATIC)
: 1
Catagories :
Ingredient QTY Unit
BBQ SC(KNORR) 100 GR
TOMATO KETCHUP 30 GR
HONEY 30 GR
CARAMEL ONION 30 GR
SUGAR 30 GR
SALT 2 GR
MAGGIE 20 GR
HP 20 GR
WATER 100 ML

:
 : PATTY BASE
: 1
Catagories :
Ingredient QTY Unit
MINCE BEEF 875 GR
FAT 375 GR
SOY SAUCE 15 GR
PALM SUIKER 150 GR
MAGGIE SEASONING 15 GR
BLACK PEPPER 10 GR
L&P 25 GR
GARLIC POWDER 100 SDT
KECAP INGGRIS 20 GR
BEEF POWDER 50 GR
ONION(CARAMELIZED) s GR

: RECIPE PASTA
: 1
Catagories :
Ingredient QTY Unit
TEPUNG 500 GR
TELUR 5 PCS
VIRGIN OIL 30 ML
SALT 3 GR
 :

: CONCASE
: 1
Catagories :
Ingredient QTY Unit
TOMATO FRESH 312.5 GR
TOMATO PRONTO 375 GR
ONION 19 GR
WHITE LEEK 12.5 GR
GARLIC 7 GR
BLACK PEPPER 8 GR
TOMATO PASTE 125 GR
BAY LEAF 1 GR
WATER 17 GR
SALT 3.5 GR
CHICKEN POWDER 7 GR
PALM SUIKER 4 GR

:
 : PRIMAVER PIZZA
: 1
Catagories :
Ingredient QTY Unit
CONCASE 100 GR
ONION RING 10 GR
MOZZARELLA 100 GR
PARMESSAN 5 GR
ZUCCINI 30 GR
EGGPLANT 20 GR
TOMATO SLICE 20 GR
PAPRIKA JULIENT 20 GR
MUSHROOM CHAMPIGNON 20 GR
PARSLY CHOP 0.3 GR

: CABE HIJAU PASTE

: 1
Catagories :
Ingredient QTY Unit
RAWIT HIJAU 5 GR
CABE HIJAU 250 GR
TOMAT HIJAU 250 GR
GARLIC 50 GR
 SHALLOT 125 GR
OIL 200 ML
SALT 15 GR
CHICKEN POW 15 GR
MSG 1 GR
SUGAR 20 GR
LEMON LIME JC 1.25 GR

: BECHAMEL
: 1
Catagories :
Ingredient QTY Unit
BUTTER 175 GR
FLOUR 200 GR
MILK 2 LTR
COOKING CREAM 500 ML
PARMESSAN 50 GR
NUTMEG 2 GR
SALT 2 GR
PEPPER WHITE 1 GR
CHICKEN POW 10 GR
SUGAR 3 GR

:
 : BITTER EGGPLANT TEMPURA
: 1
Catagories :
Ingredient QTY Unit
TEPUNG SEGITIGA 50 GR
TEPUNG BERAS 30 GR
MIX SEASONING 5 GR
CORIANDER DRY 1 GR

: BARRY MAYONAISE
: 1
Catagories :
Ingredient QTY Unit
BARRY COMPOTE 20 GR
 MAYONAISE (BEAST FOOD) 100 GR
LEMON LIME JUICE 15 GR
SIMPLE SYRUP 5 GR

: RASBERRY FILLING (COMPOTE)

: 1
Catagories :
Ingredient QTY Unit
RASBERRY FILLING 40 GR
WATER 20 ML
LIME LEMON JC 30 ML
 :

: BERRY GARDEN SALAD

: 1
Catagories :
Ingredient QTY Unit
MIX SALAD 40 GR
LOBAK ORANGE 20 GR
RASBERRY FILLING 0.2 GR
BERRY MAYO 30 GR

: ASIAN CHICKEN PIZZA

: 1
Catagories :
Ingredient QTY Unit
HOISSIN BASE 150 GR
MOZZARELLA 100 GR
PARMESSAN 5 GR
AYAM BUMBU KUNING 80 GR
PAPRIKA JULIENT 20 GR
WIJEN MIX 0.1 GR
ONION RING 10 GR
TOMATO CERRY 20 GR

: LASAGNA
: 1
Catagories :
Ingredient QTY Unit
LASAGNA SHEET 18 X 10 6SHEET
BOLOGNAISE 125 GR
BECHAMEL 100 GR
MOZZARELLA 100 GR
 :

: MONGOLIAN SC
: 1
Catagories :
Ingredient QTY Unit
GARLIC 15 GR
GINGER 1.25 ML
SOY SAUCE 80 GR
WATER 220 GR
BROWN SUGAR 70 GR
MAIZENA 2 TSP
DRY CHILI 15 GR

:
 : TARTAR DREASISING
: 1
Catagories :
Ingredient QTY Unit
MYONAISE 800 GR
CEPERS 25 GR
GERKIN 50 GR
ONION 50 GR
GARLIC 25 GR
MILK UHT 50 ML
SKM 15 GR
CHOPPED EGG 30 GR
LEMON 15 ML
BLACPEPPER

: AROMATIC PATTY
: 1
Catagories :
Ingredient QTY Unit
MINCED BEEF 150 GR
TUMERIC MARINATION 60 GR
 :

: INFUSED OIL
: 1
Catagories :
Ingredient QTY Unit
SALAD OIL 200 ML
SHALLOT 20 GR
GARLIC 15 GR
CORRIANDER ROOT 15 GR
KECOMBRANG FLOWER 15 GR

:
 : BASE FOR HASLE POTATO
: 1
Catagories :
Ingredient QTY Unit
BUTTER 50 GR
ROSEMARY FRESH 2 GR
MIX SEASONING 5 GR

: PASTE LAKSA
: 1
Catagories :
Ingredient QTY Unit
GALANGAL 65 GR
SHALLOT 70 GR
GARLIC 10 GR
DRY CHILI 10 GR
EBI 50 GR
GINGER 50 GR
 FRESH RED CHILI 60 GR
TUMERIC POW 5 GR
LEMON GRASS 5 GR
CORRIANDER POW 5 GR
KEMIRI 25 GR
TERASI 10 GR

: CREAMY PEPPER CORN SC

: 1
Catagories :
Ingredient QTY Unit
SHALLOT CHOP 20 GR
BLACKPEPPER CRASH 10 GR
BUTTER UNSALTED 20 GR
CREAM COOKING 250 ML
SUGAR 10 GR
SALT 5 GR
CHIX POW 7 GR

:
 CREAMY
: GARLIC AIOLI
: 1
Catagories :
Ingredient QTY Unit
CONFIT GARLIC 20 GR
OIL 10 GR
GARLIC OIL CHOP 30 GR
CREAM COOKING 250 ML
CARNATION (SKM) 10 GR
SALT 5 GR
CHICKEN POW 7 GR
PARSLY 3 GR

: DEVIL SAUCE
: 1
Catagories :
Ingredient QTY Unit
BLACKPEPPER SAUCE 300 ML
BBQ SAUCE 300 ML
 :

: BLACKPEPPER SAUCE
: 1
Catagories :
Ingredient QTY Unit
ONION CHOP 10 GR
GARLIC CHOP 2 GR
BLACKPEPPER CRUSH 6 GR
SHALLOT 5 GR
BAY LEAF 1LMBR
DEMIGLACE 150 GR
SUGAR 3 GR
SALT 1 GR
CHICKEN POW 7 GR
 :

: TIKA MARINATION
: 1
Catagories :
Ingredient QTY Unit
GARLIC 10 GR
GINGER 10 GR
CORIANDER POW 5 GR
CUMIN POW 3 GR
GARAM MASALLA 3 GR
PAPRIKA POW 5 GR
HONEY 5 GR
TUMERIC POW 3 GR
CHICKEN POW 5 GR
YOGURT 100 GR
SALT 2 GR
ORANGE COLOR (PEWARNA) 2 TTS

: RAVIOLI FILLING
: 1
Catagories :
Ingredient QTY Unit
 MUSHROOM CHAMPIGNON 500 GR
ONION 50 GR
GARLIC 30 GR
CHICKEN BREAST 200 GR
CHICKEN POW 5 GR
SALT 1 GR
SUGAR 1 GR
PEPPER WHITE 1.25 ML

: MARINATION BEEF HIBACHI

: 1
Catagories :
Ingredient QTY Unit
BULGOGI MARINATION 60 ML
BEEF DICE 100 GR
 :

: DON JUAN PIZZA

: 1
Catagories :
Ingredient QTY Unit
BBQ SAUCE BASE
PARMESSAN
MOZZARELA
BOLOGNAISE
PAPRIKA RED
PAPRIKA YELLOW
PAPRIKA GREEN
MUSHROOM SLICE
SMOKED BEEF SLICE

: POTATO MASALA
 : 1
Catagories :
Ingredient QTY Unit
BABY POTATO 100 GR
RED BEAN 70 GR
SHALLOT CHOP 10 GR
GARLIC CHOP 10 GR
SALT 3 GR
SUGAR 5 GR
CHICKEN POWDER 7 GR
GARAM MASALLA 5 GR
BUTTER UNSALT 10 GR

: PREMIX PEANUT SAUCE

: 1
Catagories :
Ingredient QTY Unit
PREMIX PEANUT SC 100 GR
HOT WATER 250 ML
 :

: LEMONGRASS BETTER
: 1
Catagories :
Ingredient QTY Unit
RICE FLOUR 500 GR
TAPIOKA 500 GR
TEPUNG KUNCI 250 GR
AIR KAPUR SIRIH 600 ML
FISH SC 2 GR
SALT 1 GR
LEMONGRASS PASTE 280 GR

:
 : PROWN CIGAR
: 1
Catagories :
Ingredient QTY Unit
PRAWN 5 PCS
SPRINGROLL SHEET 5SHEET
BASIL SLICE 0.1 GR
FLOUR 50 GR
WATER 100 ML
CARAMELIZE ONION 100 GR

: CHILI CORN CARNE

: 1
Catagories :
Ingredient QTY Unit
BOLOGNAISE SC 500 GR
RED BEAN 250 GR
 :

: MASHED POTATOES
: 1
Catagories :
Ingredient QTY Unit
PREMIX MASHED POTATO 100 GR
FRESH MILK 300 GR
COOKING CREAM 175 GR
BUTTER 60 GR
GARAM 0.2 GR
MERICA 0.1 GR
PALA 0.2 GR
CHICKEN POW 27 GR
PARMESAN 1 GR

:
 TRADITIONAL
: DIPPING
: 1
Catagories :
Ingredient QTY Unit
TRADITIONAL BASE SOUP 150 ML
FACCACIA 1 PCS
CHICKEN PULLED 40 GR
BOILED EGG 1 PCS

: TURMARIC MARINATION
: 1
Catagories :
Ingredient QTY Unit
CORRIANDER ROOT 30 GR
TUMERIC FRESH 80 GR
GARLIC CLOVE 50 GR
HONEY 170 GR
MAGGIE SEASONING 50 GR
 SANTAN 100 GR
CHICKEN POWDER 15 GR
GARLIC CLOVE 50 GR

:
: 1
Catagories :
Ingredient QTY Unit

:
 :
: 1
Catagories :
Ingredient QTY Unit

:
: 1
Catagories :
Ingredient QTY Unit
 :

:
: 1
Catagories :
Ingredient QTY Unit
:
 ROASTED VEGETABLE

Condiment
Method
1. Cut mushroom cube
2. Slice Zuccini and Eggplant about 3-4mm
3. Cut Onion cube 1x1 cm
4. Add Seasoning , Oregano, chopped garlic
5. glaze with olive oil, mix well
6. Bring to oven 250 c about 5 to 8 minute
7. Serve

MIX SALAD

side dishes
METHODs
1. Rips lolorosa, ice berg, green oak leaf
2. pick endive and keep all as preparation
3. cut tomato cherry into 2
4. arrange all lettuce nicely on the plate
5. add honey mustard as a dressing

COMBRANG DRESSNG
150 ML
DRESSING
METHODs
1. Mix mustard with infused oil gentlely till emultion
2. Add Mayoneise,salt, and honey mix well
3. for finishing add apple cidar and lemon juice
4. keep on the chiller about 3-4 C
 METHODs

PENEAPPLE APPE RILIES

METHODs

Pulled BBQ CHICKEN

METHODs
1. Boil chicken breast with bouquet garnish,garlic and ginger
( bouquet garnish = leek,celery,carrot,onion)put some salt on it
2. Mix togather BBQ, tomato sc, and maggie seasoning
3. pull boiled chicken
4. put mixture and pulled chicken on pan and cook
5. add palm swiker then season
TUNA FILLING
200 gr
filling
METHODs
1. Open and Strain canned tuna from the can
2. put ngo hiong and paprika pow and mix well
3. sauted garlic and onion till fragarance
4. Put mixed tuna stir well
5. Put bumbu kuning and season
6. bring to low heat and simmer till all ingredient mixed well
7. if to dry you can add some water

ASIAN STIR BEEF

METHODs
 ?
?

PESTO

METHODs
PRaWN STOCK

METHODs

NAHM JIN JAW

METHODs
GARAM MASALLA

METHODs
MASTER SC

METHODs

CARBONARA SC
 METHODs

SAMBAL MATAH

METHODs
CARBONARA PASTA

METHODs
RAITA SAUCE

METHODs

BREADING

METHODs
BBQ(ASIATIC)

METHODs
PATTY BASE

METHODs

RECIPE PASTA

METHODs
CONCASE

METHODs
PRIMAVER PIZZA

METHODs

CABE HIJAU PASTE

METHODs
BECHAMEL

METHODs
BITTER EGGPLANT TEMPURA

METHODs

BARRY MAYONAISE

METHODs
RASBERRY FILLING (COMPOTE)

METHODs
BERRY GARDEN SALAD

METHODs

ASIAN CHICKEN PIZZA

 METHODs

LASAGNA

METHODs
SHEET
MONGOLIAN SC

METHODs
TARTAR DREASISING

METHODs

AROMATIC PATTY

METHODs
INFUSED OIL

METHODs
BASE FOR HASLE POTATO

PASTE LAKSA

METHODs
CREAMY PEPPER CORN SC

METHODs
EAMY GARLIC AIOLI

METHODs

DEVIL SAUCE

METHODs
BLACKPEPPER SAUCE

METHODs

LMBR
TIKA MARINATION

METHODs

RAVIOLI FILLING

METHODs
MARINATION BEEF HIBACHI

METHODs
DON JUAN PIZZA

METHODs

2 CM

POTATO MASALA
 METHODs

PREMIX PEANUT SAUCE

METHODs
LEMONGRASS BETTER

METHODs

( N/A)
PROWN CIGAR

METHODs

SHEET

PEREKAT
PEREKAT

CHILI CORN CARNE

METHODs
MASHED POTATOES

METHODs

KURANG LEBIH
ADITIONAL DIPPING

METHODs

TURMARIC MARINATION

METHODs

SKIN ON
SKIN OFF

METHODs
METHODs

METHODs
METHODs