RECIPES
ubud restaurant
 
ROASTED TOMATO, GOAT
CHEESE AND BASIL TERRINE.
GINGER GELEE.
GRILLED GINDARA FISH,
YOUNG JACKFRUIT & BELL
PEPPER BASQUAISE
AROMATIC SPONGE
CAKE & WARM CHOCOLATE
GANACHE
 

 

 

 

 

 

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.