ROASTED TOMATO, GOAT CHEESE AND BASIL TERRINE. GINGER GELEE. ( 8 portion ) Ingredients : Tomato Whole 1000 gr Olive Oil 100 gr Basil Lemon 15 gr Ginger 10 gr Salam Leaf 10 gr Goat Cheese 320 GR Tomato Water 1000 ML Ginger Juice 1 TBS Basil Oil 9 TBS Salt 1 TSP Black Pepper 0.25 TSP Bread Black Rice 1 SLICE Jelly 1 PACK Method : Blanch Tomatoes in boiling water and refresh , peel skin away from tomatoes and cut in half, discard the seeds. Place tomatoes flat side down on baking tray together with the leaf and stems of lemon basil, sliced ginger skin and fresh bay leaf. Pour extra virgin olive oil over the top and season roast in oven at 300 degree fahrenheit for 20 mins, let cool build mould using 5 pieces of tomato, 2 pieces of goat cheese, 4 pieces of kemangi leaf and left over oil from tray layering the ingredients as you go. Mix tomato water & Ginger juice, and gelee in a pot and bring to boil, let cool, pour in terrin until they are full serve with a slice of black rice bread.

GINDARA BASQUAISE ( 1 portion ) Ingredients : Butterfish / Gindara 450 GR Zucchini 180 GR Salt 10 GR White Pepper 3 GR Salad Oil 45 ML Olive Oil 30 ML Shallot 60 GR Garlic Peeled 20 GR Shrimp Paste 1 GR Chili Lombok Red 80 GR Chili Bird Greed 2.50 GR Palm Sugar 10 GR Bell Pepper Red 125 GR Bell Pepper Green 125 GR Tomato Red 500 GR Bouquest Garnie 1 PCS Chicken Stock 350 ML Jackfruit Young 150 GR Balsamic Vinegar 5 ML Basil Fresh 1 GR Method : Wrap butterfish in sliced zucchini and season with salt and salad oil. Fry shallot, sliced garlic and shrimp paste . Add lombok and birds eye chili, palm sugar, and sliced peppers with seed removed. Then add chopped red tomato, Bouquest garnie, chicken stock and sliced young jackfruit. Cook out for approximately 1 hour on stove top or until basquaise has become slightly thick poach butterfish in basquaise until cooked. Place vegetable on bottom & plate with butterfish on top. Mix fresh chopped basil leaf with balsamic vinegar and make a circle around the fish and vegetable .

AROMATIC SPONGE CAKE & WARM CHOCOLATE GANACHE ( 8 portion ) Ingredients : Cake Flour 300 GR   Eggs 3 PPCS   Sugar White 100 GR   Baking Powder 25 GR   Salt 0.50 GR     Pandan Juice Pandan 30 GR   Water 300 ML     Ganache Chocolate 150 GR   Whipping cream 150 ML     Strawberry Coulis Strawberry 150 GR   Spiced Syrup 200 ML Method : Ganache Melt Chocolate Over Ban - Marie until melted, Add Cream, and stir well to combine Strawberry Coulis : Combine spiced sugar syrup and strawberries in a pot, bring to boil then puree in. Cake : Wisk eggs & sugar until creamy, combine flour, baking powder, and salt, combine coconut cream, pandan juice, fold in slowly half of dry ingredients to sugar & EGG, as well as coconut cream & Pandan juice, repeat the process until all dray and wet ingredients are all used. Place in moulds and bake in oven at 250 degree fahrenheit for 40 mins After mould is cool, put in freezer until frozen, cut a hole in the center of sponge cake using a sharp knife or cutter, fill ganache in the hole. Pour strawberry coulis over sponge cake combine pandan & coconut cream and make a ring on the plate around chocolate pandan sponge cake.

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