CRISPY BALINESE CRAB CAKE
SEAFOOD BASKET
PISANG KEJU


 

 

 

 

 

 
CRISPY BALINESE CRAB CAKE
Ingredients :
CRAB MEAT 500 GR
FRENCH BREAD 20 CM
EGG 4 PCS
SPRING ONION 10 GR
CELERY 10 GR
CHILI BALI GREEN 10 GR
SAMBAL MATAH 120 GR
SALT 10 GR
WHITE PEPPER 4 GR
SHALLOT 50 GR
BLACK BEAN YOUNG 45 GR
CORN KERNELL CAN 90 GR
TOMATO 90 GR
CELERY 10 GR
CILAN 10 GR
LEMON JUICE 100 ML
LEMO JUICE 40 ML
OLIVE OIL 60 ML
SALT 10 GR
WHITE PEPPER 0.4 GR
BALSAMIC VINEGAR 15 ML
SALT 2 GR
WHITE PEPPER 0.4 GR
KENIKIR LEAF 60 GR
Method :
CLEAN AND PREPARE SPRING ONION, CELERY, CHILI AND PREPARE SAMBAL MATAH. DRY BREAD OUT AND MAKE INTOBREAD CRUMBS. CLEAN CRAB MEAT OF ANY SHELL AND MIXABOVE SPICES, BREAD CRUMBS AND EGGS. ADD SALT AND PEPPER. MAKE 3 LITTLE PADDYS OUT OF THE CRAB MIX AND PAN FRY IN A LITTLE AMOUNT OF OIL UNTIL COOKED AND CRISPYDE-SEED TOMATOES AND CUT INTO STRIPS. ADD BLACK BEANS,CORN, SLICED SHALLOT, CELERY AND CILANTO. MIX WELL ANDMAKE A SALAD. ADD LEMO JUICE. TO MAKE DRESSING COMBINEBALSAMIC VINEGAR, OLIVE OIL, SALT, PEPPER, ANDSLICED KENIKIR.
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SEAFOOD BASKET


Ingredients :
TUNA 80 GR
PRAWN 100 GR
SQUID 50 GR
CRAB 125 GR
SAUCE 1 CHILI LOMBOK RED 30 GR
GARLIC PEELED 30 GR
TUMERIC 30 GR
GINGER 30 GR
BUTTER 100 GR
SAUCE 2 WHITE PEPPER 5 GR
SALT 5 GR
LEMON 15 GR
BUTTER 50 GR
GARLIC PEELED 30 GR
SOY SWEET SAUCE 60 ML
SAUCE 3 GARLIC PEELED 30 GR
BUTTER 30 GR
SALT 3 GR
LEMON 20 GR
Method
FILLET AND CLEAN TUNA AND MAKE SURE THERE ARE NOBLOOD STAINS IN THE FILLET. TAKE TWO PRAWNS AND PEELTHE SHELL MAKING SURE TO LEAVE THE HEAD AND TAILS ON.CLEAN SQUID IF REQUIRED AND PORTION INTO 40 GR PCS.CLEAN THE CRAB BY REMOVING THE SHELL AND REMOVE ALLGILLS AND STOMACH. CRACK THE CLAWS IF THEY ARE LARGE.COMBINE ALL INGREDIENTS FROM THE 3 SAUCES. SPREAD ALLSEA FOOD WITH SAUCE 1 AND PLACE ON GRILL AND COOK UNTILHALF WAY DONE, REMOVE FROM GRILL AND SPREAD WITHSAUCE 2 AND COMPLETE COOKING. MAKE SURE THE CRAB IS COOKED AS IT WILL TAKE LONGER THAN OTHER ITEMS.PLACE ALL SEAFOOD IN BASKET AND TOGETHER WITH DIPPING SAUCE, SERVE WITH HALF A LEMON ANDGARNISH WITH BASIL LEAF.
 
SAUCE 1:
BLEND ALL INGREDIENTS
 
SAUCE 2:
BLEND ALL INGREDIENTS
 
SAUCE 3:
SAUTED CHOPPED GARLIC WITH BUTTER TO MAKE DIPPING SAUCE
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PISANG KEJU
Ingredients :
  BANANA 1 PCS
CHEDDAR CHEESE 50 GR
SALT 3 GR
PHYLO PASTRY 10 ML
CINAMON POWDER 3 GR
SESAME SEED 5 GR
BUTTER 5 GR
EGG YOLK 1 PCS
CHOCOLATE SAUCE CHOCOLATE 250 GR
BUTTER 100 GR
WHIPPING CREAM 40 ML
Method :
USE RIPE BANANAS, PEEL AND CUT LONG WAYS AND IN HALFSO IT FITS THE PHYLO PASTRY. PLACE PHYLO PASTRY ON CLEANTABLE AND PLACE BANANA IN ONE CORNER AND COVER WITH CHEESE. ADD SALT AND CINAMON POWDER. ROLL UP LIKE SPRINGROLL AND USE A LITTLE EGG YOLK TO SEAL THE CORNERS.THEN COVER THE REST OF THE PASTRY WITH EGG YOLK AND SPRINKLE WITH SESAME SEEDS OVER IT. PAN FRY IN BUTTER UNTIL CRISP, BROWN AND THE CHEESE MELTING IN THE MIDDLE.SERVE WITH CHOCOLATE SAUCE.
CHOCOLATE SAUCE:
MELT BUTTER AND CHOCOLATE TOGETHER IN BAN-MARIE UNTIL BOTH ARE COMBINED. ADD THE CREAM AND WISK UNTIL ALLARE COMBINED. SERVE AS REQUIRED
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