SALAD & DRESSING

MAYONISE

THE INGREDIENT

• 2  nos Egg yolk                      
• 250  ml corn oil                                  
• pinch salt                                
• pinch white pepper powder  
• 1 tbsp lemon juice    

 HOW TO COOK

1. Firstly, put egg yolk and beat until the egg yolk fluffy.
2. After that, put the corn oil little by little and at the same time beat the egg yolk until the egg yolk change the color.
3. Lastly, put salt, white pepper powder and lemon juice. beat until all will be combine.
4. Keep in the chiller for a well and mayonise ready to use.

EQUIPMENT & UTENSIL

• Mix bowl
• Stove
• Chopping board
• Wire whisk
• Spoon
• Plastic wrap

CHEF TIPS

• Make sure beat the egg until fluffy for make a nice texture.
• Lemon juice for make mayonise whiteness because in lemon has acid extract.

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POTATO SALAD

THE INGREDIENTS

• 2      nos     Boiled potato (cubed)  
• 125  ml       Mayonnaise                  
• 1      nos     Cubes celery                  
• 2      pcs     Chopped beef bacon      
• 1/2   nos     Chopped onion              

HOW TO COOK

1. Firstly, mix all cubed potato, chopped celery, beef bacon and chopped celery in a bowl. Mix all the ingredient until combine together.
2. After that, gently stir mayonnaise until it well combine.
3. Lastly, add seasoning to give the taste before salad ready to served.

EQUIPMENT& UTENSIL

• Mix bowl
• Stove
• Chopping board
• Wire whisk
• Spoon
• Plastic wrap

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MANGO SALSA SALAD

INGREDIENT

• 1/4 cups Lime juice                  
• 2 tsp Fish sauce 
• 1/2 tbsp Sugar 
• 1 pcs Mango Dice
• 1 pcs Tomato Dice
• cups Fresh coriander leaves   Chopped
• 1 pcs Fresh red chili chopped

HOW TO COOK

1. Put all the mango and tomato that ready dice into the pot

2. Then put all fresh red chili and coriander leaves and stir it until it combine together

3. Then squeeze the lime and sugar with salt to taste

 

EQUIPMENT / UTENSIL:

• Pot
• Wire Whisk
• Stove
• Saute Pan
• Chef Knife
• Wooden Spoon

Chef Tips

• For freshness, shred the green shortly before serving

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 NICOISE SALAD

INGREDIENTS

•      4-5 pcs Blanch French bean 
•      2-3 pcs Chiffonade iceberg lettuce
•     100 gm tuna chunks  
•      50 gm Anchovy fillet                
•      5 nos Black olive   
•      2 nos Wedges boiled egg     
•      2 nos Wedged tomato cherry      
•     50 gm Chopped parsley       
•      pinch salt       
•      pinch white pepper powder          

HOW TO COOK

1. Firstly, cut the blanch french bean into slant.
2. After that, at other bowl mix anchovy fillet, tuna chuck, chopped parsley, wedges tomato cherry, white pepper powder and salt beat all the ingredient until combine.
3. Lastly, add vinaigrette dressing and mix until combine.
4. Salad ready to plating with wedges boiled egg.

EQUIPMENT / UTENSIL

• Pot
• Stove
• Chef Knife
• Wooden Spoon
• Spoon
• Chopping Board

CHEF TIPS

• Keep on fridge and served cool to get more tasty

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VINAIGRETTE DRESSING

INGREDIENTS

• 375    ml    Olive oil                         
• 125    ml    Vinegar                        
• pinch salt                              
• pinch white pepper powder  

HOW TO COOK

1. Firstly, add slowly oil in vinegar and beat the oil until combine with vinegar.
2. After that, whisk briskly to foam and emulsion.
3. Lastly, add the seasoning for the taste.
4. Dressing ready to use with salad.

EQUIPMENT / UTENSIL

• Mix bowl
• Wooden spoon
• spoon

CHEF TIPS

• Ingredient must be balance with the taste