RABU

Tomato and mozzarella salad with pesto sauce

For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Fresh red tomatoes 1.25 Kg Sliced
2 Fresh mozzarella cheese 600 g Sliced
3 Basil 14 g
4 Black peppercorns
Total Cost : Rp
Method;
1. Place the tomatoes and mozzarella slices alternately on plate and drizzle the pesto sauce over the top.
2. Season with salt. Garnish with the basil and pepper.
Italian pesto sc
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Basil / or local basil 300 g
2 Parmesan cheese 300 g Grated
3 Pine nut 300 g Toasted
4 Garlic 30 g mashed
5 Olive oil 500 ml
6 Salt 30 g
Total Cost : Rp
Method;
1. Rinse the basil leaves well, dry thoroughly, and coarsely chop. Transfer them to a food processor. Grind the basil, pine
nuts, garlic, and salt together, adding the oil gradually to form a thick paste.
2. Taste and adjust seasoning with salt and stir in the parmesan. The sauce is ready to use.
Italian Minestrone soup
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 White bean (haricot) 200 g
2 Zucchini 200 g Dice
3 Green beans 250 g Dice
4 Carrots 250 g Dice
5 Turnips 250 g Dice
6 Potatoes 250 g Dice
7 Cabbages 150 g
8 Water 3 L
9 Garlic 3 Cloves
10 Tomatoes 250 g
11 Olives oil 2 Tbspn
Total Cost : Rp
Methods:
Put the drain haricot beans into the pan, add 3 litter water, and bring slowly to boil. Add a large bouquet garni and 3 crushed cloves
of garlic. Boil the bean until they are 1/3 cooked. Blanch the cabbages leaves for 5 minutes in boiling water, cool, and drain. Add
the carrot to the haricot beans and after 10 minutes, add salt and pepper , 2 tbspn olives oil, and peas, turnip, potatoes, and
cabbages leaves. Bring back to the oil, then add 250 g tomatoes (cut into quarters) and handful chop basil leaves. Serve piping hot.

Beef with capsicum on polenta cakes

NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Beef 500 g Sliced thinly
2 Lemon juice 2 Tbspn
3 Ginger 1 Tspn Grated
4 Medium brown onion 150 g
5 Tomato paste 1 Tbspn
6 Soya sauce 1 Tbspn
7 Olives oil 1 Tbspn
8 Red capsicum 200 g Sliced thinly
9 brown onion extra 150 g
10 Corn flour 2 Tbspn
11 Chicken stock ½ Cup
12 Green onion 4 chopped
13
Total Cost : Rp

Polenta cakes
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Skim milk 625 ml
2 Polenta 210 ml
3 Parmesan cheese 210 g Grated
4 Fresh parsley 20 g Chopped
5
6
Total Cost : Rp
Methods;
1. Combine beef, juice, ginger, onion, paste and soy sauce in large bowl. Cover, refrigerate several hours or over night.
2. Heat oil in a wok or large pan, stir fry capsicum and extra onion, until onion is soft. Remove beef from marinate; reserve
marinate add beef to wok, stir fry until well brown all over.
3. Stir blended corn flour and stock and reserved marinate into wok. Stir over heat until mixture boils and thickens. Remove
from heat, stir in green onion. Serve beef and sauce over polenta cakes.
4. Polenta Cakes. Pour milk into medium pan; bring to boil. Gradually stir in polenta, reduce heat, simmer, covered, 5
minutes, stirring occasionally. Remove pan from heat, stir in cheese and parsley. Spread mixture evenly into prepared pan.
5. Bake in moderate oven about 10 minutes, or until polenta is firm. Cut 8 x 8 cm rounds from polenta.

KAMIS
CAESAR SALAD COUNTRY STYLE

NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/

UNIT PRICE DESCRIPT
1 Dada Ayam Fillet 4 Kg Cooked/Diced
2 Daun Salada, Lettuce 4 Kg Wash/Break
3 Roti Tawar 3 Loaf Sliced
4 Smoked Beef 1 Pack Grilled/Diced
5 Parmesan Chesse 2 Ons
Total Cost
Name Of Dishes
CAESAR DRESSING

NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/

UNIT PRICE DESCRIPT
1 Anchovy Fillet/Tuna 60 Pcs
2 Garlic 100 Gram
3 Eggs 2,5 Kg
4 Parmesan Cheese 250 g
5 Olive Oil 0,5 Liter
6 Lemon Juice 250 Gram
7 Tabasco 5 Tbsp
8 Black Pepper Secukupnya

Cooking Method For Caesar Dressing

1. Separate The Romaine lettuce into leaves.clean and dry them thoroughly.Tear or cut them into pieces if
necessary,refrigerate until ready to serve.
2. For each serving,mash about 10 gr garlic paste,anchovy fillet,salt and pepper into
paste.add 10ml of egg and lemon juice.Blend well add 0,5 olive oil whisking to
form thick dressing.Add the parmesan chesse and toss with the lettuce.
3. Serve with Croutons
Cream of Chicken Agnes Sorel Soup
For 60 portion
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Chicken veloute 4 L Or béchamel
2 Fresh milk 1 L
3 Fresh cream 1 L
4 Mushroom 250 g
5 Chicken 250 g
6 Salt and pepper
Gross total Cost :

Methods :
 1. Mix béchamel or chicken stock and fresh milk, bring to boil.
2. Add fresh milk, season and check the consistency.
3. garnish with julienne of chicken and mushroom.
Name Of Dishes
GRILLED TENDERLOIN WITH GARLIC DICED POTATOES IN MUSHROOM SAUCE
Served with jardinière of vegetables
for 74 portions
NO ITEM QTY UNIT PRICE/Kg, TOTAL PRICE METHOD/
UNIT DESCRIPT
1 Has Dalam 8 Kg
2 Kentang 10 Kg
3 Button mushroom 2 Kg
4 Mustard 3 245g/bottle
5 Paprika powder 5 25g/sachet
6 Bawang Merah
7 Carrot 6 Kg
8 Zucchini 6 Kg
9 Fresh milk 3 L
10 Salt & Pepper
Total Cost

Cooking Method Grilled Tenderloin : Mushroom Sauce:

Shaute chopped shallot, add crushed
1. Slice the beef properly and remove all the connective tissue or fat green pepper and black pepper, add white wine,
2. Marinated with mustard,paprika powder,and salt pepper with oil. reduce, add demiglace, reduce, add cream,
3. Keep it in a cool place for a while. season with salt pepper, finish with butter.
4. Grilled in the hot Grilled or black pan till the doneness.

JUM’AT
Green Papaya Salad ( som tum pbooh )
For 6 portions
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Palm sugar 100 g
2 Lime 2
3 Green papaya 1 Whole
4 Green bean 200 g
5 Garlic
6 Fish sauce 3 Tbspn
7 Dried shrimp 1½ Tbspn
8 Chili pepper 100 g
9 Peanut 100 g
10 Cherry tomatoes 400 g
Total Cost : Rp
Method;
Put the ingredients such as toasted peanut, garlic, chili pepper, palm sugar in mortar and mash them all, then combine the grated
papaya, cut cherry tomato in half, cut green bean and drizzle with lime juice also fish sauce.
LAKSA SOUP
Untuk 16 porsi
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Stalks of lemon grass 3 Minced
2 Red chilies 4 Pcs Seedless
3 Galangal 4 Pcs Sliced
4 Shrimp paste 1 Tbsp
5 Shallot 3
6 Garlic 3 Cloves
7 Peanut oil 4 Tbsp
8 Turmeric 1 Tbsp
9 Sugar 1 Tbsp
10 Tamarin paste ¼ Cup
11 Rice noodles 500 Gr
12 Chicken breast 250 Gr
13 Peanut oil
14 Chicken stock 1½ L
15 Cilantro leaves ½ Cup
16 Daun kemangi ½ Cup
17 Fish sauce ½ Cup
18 Coconut milk 750 ml

Method ;
First make the spice paste
Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquefy it into a
speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is colorful but uniform
paste. Scoop into a glass jar ( it will stain plastic ) and refrigerate until you’re ready to use.
Get the noodles and chicken ready :
½ pound noodles
4 cups cooked chicken
Cook the noodles according to package directions, rinse, and set aside. Cut the chicken in bite size juicy cube.
Make the gravy
2 tbspn peanut oil
Prepare spice paste (it’s about a cup)
4 cups chicken stock
¼ cup cilantro, chopped
¼ cup asian basil (laksa leaf), chopped
¼ fish sauce
1 can coconut milk (400 ml)
Heat the oil in large sauce pan over medium high heat, then stir in the paste and keep stirring until it is a little browned (don’t
burn), about 3 minutes. Pour in the chicken stock, bring to a boil, then reduce heat, stir in herbs and fish sauce, and simmer for 5
minutes. When you’re ready to begin assembly, stir in coconut milk and bring to simmer.
Garnish
Crisp bean sprouts
Asian basil
Sambal or garlic chilli hot sauce
Preserved carrots
Julienne cucumber.

Balinese-style lamb
For 4 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Red chillies 5 Seedless, chopped
2 Fish sauce 2 Tspn
3 Medium brown onion 2 Chopped
4 Garlic 3 Cloves
5 Ginger 50 g Chopped
6 Desiccated coconut 2 Tbspn Toasted
7 Peanut oil 1 Tbspn
8 Lamb fillet 700 g
9 Brown sugar 1 Tbspn
10 Kecap manis 1 Tbspn
11 Soya sauce 1 Tbspn
12 Lime juice 1 tbspn
13 Green peas garnish
14 Rice 200 g
Total Cost : Rp
Method ;
1. Blend or process chili, sauce, onion, garlic, ginger and coconut until mixture forms a paste.
2. Heat oil in wok, stir fry lamb, in batches, until browned all over. Add chili mixture to wok stir fry until fragrant.
3. Return lamb to wok with combined remaining ingredients; stir fry until heat through.
4. Serve with steamed jasmine rice and stir-fried snap peas, if desire.

SABTU
Eastern Mediterranean Bread Salad (Fatoush)
For 10 portion
NO ITEM QTY UNIT NO ITEM QTY UNIT
1 Pita bread 1.3 Kg 9 Salt, black pepper
2 Extra virgin olive oil 540 ml 10 Green onion 170 g
3 Lemon juice 150 ml 11 Parsley 71 g
4 Red wine 150 ml 12 Tomatoes 900 g
5 Minced garlic 9 g 13 Cucumber 900 g
6 Chopped thyme 14 g 14 Radish 250 g
7 Cayenne 1 tsp 15 Yellow pepper 170 g
8 Sugar 21 g

Methods:
1. Cut small pita bread into small wedges
 2. Toss the pita wedges with 90 ml of the oil, the salt, and pepper. Bake on a sheet pan in a 149oC oven for 15 minutes,
turning once halfway through the baking. They should be crisp, but not brittle.
3. Combine the lemon juice, vinegar and garlic, thyme, sugar and salt, pepper. Gradually whisk in the remaining oil.
4. Combine the dressing with the parsley and prepared vegetables, add pita toasted and gently toss. Adjust seasoning with
salt, pepper.

Meatball Soup ( Shourabat el qeema )

For 10 portions
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Ground lean meat 625 g
2 Beef stock 2 L
3 Shortening ½ Cup
4 Salt 1½ Tsp
5 Pepper ¼ Tsp
6 Cinnamon ¼ Tsp
7 Tomato paste 1 Tbsp
8 Cold water 1.25 L

Methods:
Mix the minced beef with salt, pepper. Shape into the ball the size of marbles and brown in hot fat, bring to boil the beef stock, add
meat balls, rice and tomato juice. Cook under pressure for 10 minutes. Add parsley and cinnamon just before serving.

Chicken Tagine
For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Chicken 1,13 kg Cut in 6 pcs
2 Salt 15 g 1 tbspn
3 Black pepper 3 g 1 ½ tsp
4 Olive oil 60 ml
5 Shallot 30 pcs
6 Ginger 1 Cm thinly slice
7 Garlic 5 cloves Thinly slice
8 Cumin seed 1 Tsp Toasted
9 Saffron 0,20 g
10 Chicken stock 300 ml
11 Picholine olive 50 Pcs
12 Chopped parsley 12 g 4 tbsp
Total Cost : Rp

Method ;
1. Season the chicken pieces with salt and pepper
2. Heat the oil over medium-high heat in tagine, rondeau, or brasier. Place the chicken pieces carefully in the oil and sauté
until they turn golden brown. Transfer the chicken to a hotel pan and reserve.
3. Add the onions to the pan and cook, stirring from time to time, until golden brown, 7 to 8 minutes, and the ginger and
garlic and toast until aromatic, 1 minute more. Add the cumin and saffron and cook until the mixture turns deeper color
and gives off a sweet aroma, about 1 minute.
4. Return the chicken to the pan and add the water or stock. Adjust seasoning with salt and pepper. Bring to a gentle simmer
over medium-low heat. Cover and braise for 30 to 40 minutes, or until the chicken is cooked through, maintaining only
small amount of water or stock so the braising liquid will become concentrated.
5. In the last 15 minute, add the olives, lemons, and parsley. Simmer the mixture until the olives are tender and the aroma of
the lemons is apparent.
6. Remove the lemons and serve the tagine immediately or hold it hot for service.

Arabic Rice
For 60 portions
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Rice 4 Kg 6.000,- 24.000,-
2 Rice noodle (vermicelli) 1,5 Kg 2650/100g 39.750,-
3 Lamb 2 Kg 50.000,- 100.000,-
4 Olive oil 4 Tbspn
5 Butter 3 Tbspn
6 Onion 1
7 Cinnamon powder 2 Tsp
8 White pepper 1 Tsp
9 Ground allspice 2 Tsp
10 Salt
11 Chicken stock 6 L
12 Roasted Pine nut 500 g 14.000,- 7.000,-

Methods:
place rice in bowl with cold water and leave to soak for 20 minutes. Meanwhile, heat the butter in large heavy saucepan, add
the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince. Add the broken
vermicelli and fry for another 5-10 minutes till slightly brown. Drain and wash the rice till water runs clean. Add the rice into
the pan and give it a good stir. Add in all spices and mix it well. Add in the boiling hot stock and give it all one good stir.
Cover the pan and simmer over low heat for about 15-20 minutes, take the pan off the heat, take the lid off and cover the pan
with a clean towel and leave to rest for 10 minutes. Gently fluff up the rice with a fork and serve with pine seeds sprinkle on
top.