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



For Bumbu Cream: 

Egg whites 20ML


Sunflower Oil 80ML


Bumbu Base 200G


Ponzu Pepper 2 pieces 


Sambal 1TBSP


Lemon juice 2 pieces. 



For Kombucha base:

Water 20L. Black 


Tea 60G Green


Tea 60G Cane


Sugar 1KG. 


Honey 500G


Glucose 500G



For French bean juice:





Cayenne pepper





For Sweet-and-Sour sauce:

Vinegar 10L 


Water 6,6L


Sugar 3,3KG





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. 



For Joselito Lardo:

1. Chop into small cubes and warm briefly. 



For Celery:

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



For Nashi Pears: 

1. Chop with slicer to 3. 

2. Marinate with lemon base. 



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. 



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. 



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.



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.



For Sweet-and-Sour Sauce:

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