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.
