Langoustine prepared with Kombucha and with Joselito Lardo

Jonnie Boer

Langoustine prepared with Kombucha and with Joselito Lardo

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For Bumboo base:


Laos 350G

 

Ginger 300G

 

Carrots 200G

 

Terasi 75G

 

Lemongrass 8 pieces.

 

Red onion 6 pieces. 

 

Garlic 6 cloves

 

Sambal 50G

 

Chicken Bouillon 60ML

 

Coriander 1 Brunch

 

Coconut milk 60ML

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For Bumbu Cream: 


Egg whites 20ML

 

Sunflower Oil 80ML

 

Bumbu Base 200G

 

Ponzu Pepper 2 pieces 

 

Sambal 1TBSP

 

Lemon juice 2 pieces. 

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For Kombucha base:


Water 20L. Black 

 

Tea 60G Green

 

Tea 60G Cane

 

Sugar 1KG. 

 

Honey 500G

 

Glucose 500G

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For French bean juice:


Frenchbeans

 

Salt

 

Cayenne pepper

 

Xantana

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For Sweet-and-Sour sauce:


Vinegar 10L 

 

Water 6,6L

 

Sugar 3,3KG

 

Pepercorns

 

Bayleaf

For Langoustine:


1. Remove the langoustines from their shells and De-Vein.

2. Sprinkle lightly with salt and let stand for 6 hours.

3. Marinate cold in the kombucha for 3 hours. 

4. Dry off and char on the underside with a Chef's torch. 

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For Joselito Lardo:


1. Chop into small cubes and warm briefly. 

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For Celery:


1. Chop celery and vacuum pack with sweet-and-sour sauce

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For Nashi Pears: 


1. Chop with slicer to 3. 

2. Marinate with lemon base. 

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For Bumboo base:


1. Chop all ingredients finely and put it all on the stove except for the chiken bouillon, coriander and coconut milk. 

2. Once the mixture is cooked, add the chicken bouillon and coconut milk. 

3. Add the chopped coriander and reduce. 

4. Puree until smooth in a thermal blender and strain through a fine sieve. 

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For Bumbu Cream:


1. Mix all the ingredients except the oil in the blender until smooth. 

2. Slowly add the oil until it is nice and thick. 

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For Kombucha Base:


1. Heat the water the cane sugar, honey and glucose and let the tea steep in the mixture.

2. Strain, and pour over the mushroom at room temperature.

3. Store at 35ºC until it reaches a PH of 3.

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For French Bean Juice:


1. Blanch the french beans and cool in ice water.

2. Put the french beans through the juice extractor.

3. Season the juice to taste with salt and cayenne.

4. Thicken juice with Xantana.

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For Sweet-and-Sour Sauce:


1. Heat all ingredients in a saucepan and let steep. 

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