RECIPES

• Clarified white consome

3 litres stock
750 gr lean beef
Chop and trimmed, 100 gr carrot, 100 gr leeks and 2 white eggs.
Methode
Clean the vegetables cut into small dice. Put them into a pan with the chopped
beef and the eggs whites, add the stock cold, bring to the boil stirring constantly,
then reduce the heat and simmer slowly for 1 ½ hours. Remove surplus fat and
strain the consommé trough a damp cloth.
• White stock (including Chicken Stock) ingredients:
Bones 2.5 – 3 Kg
Mirpoix 500 g
Water 5–6 L
Procedure for preparing white stock
1. cut the bones into pieces, 8 to 10 cm long. A meat saw is used to cut heavy
veal and beef bones. Fish and chicken bones don’t need to cut , but whole
carcasses should be chop for more convenient handling.
2. rinse the bones into cold water ( if desired, chicken, veal or beef bones may
be blanced).
3. place bone in a stockpot or steam jacketed kettle and add cold water to cover.
4. bring water to boil, then reduce to simmer. Skim the scum that come to the
surface.
5. add chopped mirpoix and herb and spices
6. do not let the stock boil. Keep it at low simmer.
7. skim the surface as often as necessary during cooking
8. keep the water level above the bones. Add more water if he stock reduces
below the level.
9. simmer for recommend length of time
Beef and veal bone 6-8 hours
Chicken bones 3-4 hours
Fish bones 30-45 minutes
10. skim the surface and strain off the stock through a china cup lined with several
layers of cheesecloth.
11. cool the stock as quickly as possible.
12. when cool, refrigerate the stock in covered containers. Stock will keep 2 to 3
days if properly refrigerated.
• ROTI JALA
Bahan :
250 gram tepung terigu
2 butir telur
¼ sendok the garam
500 ml air
Cara Membuat :
Aduk telur, garam, dan air
Tuang ke dalam tepung terigu, aduk rata.
Masukan adonan ke dalam plastic segitiga, semprotkan ke atas wajan anti lengket.
Masak sampai matang, lipat lalu sajikan dengan kare kambing.
Untuk 20 potong

• CHICKEN SHAWARMA
 1 ½ lbs boneless, skinless chicken thighs or breasts ( thnly cut)
 1 cup plain yogurt
FOR THE SAUCE : FOR THE FILLINGS :
 ¼ cup vinegar  1 cup tahini  8 loaves of pita bread
 2 cloves garlic, or 4 large
 2 cloves garlic, crushed
crushed  Thinly slice
 1 teaspoon pepper  ¼ cup lemon juice cucumbers
 2 tablespoons yogurt  Thinly slice onions
 ½ teaspoon salt  ½ teaspoon sumac
 2 cardamom pods  Thinly slice tomatoes
 ½ cup fresh parsley,
 1 teaspoon all spice finely chopped
 Juice from 1 lemon  Pickles slices

Combine all ingredients except for chicken, fillings, and sauce ingredients
to make marinade. If it seems a litte dry, add a little olive oil ( a table spoon at a
time).
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
In stockpot or large saucepan, cook chicken over medium heat for 45
minutes or until done. Be sure not to over cook! If chicken becomes a little dry,
add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients
and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkles with sumac. Add
other filling ingredients in large bowl and combine well.
When the chicken is done, you can shed it, slice it, or leave into large
pieces. As long as it thinly cut, there is not much difference.
• ARABIAN RICE
 Serve as main course, non-vegetarian dish.
 1 ½ cup long grain rice
 ½ cup thin vermicelli, broken into small pieces
 200 gr lean lamb mince or beef
 4 tablespoons oil
Method
 3 tablespoons butter Place rice in a bowl with cold water
and leave to soak for 20 minutes.
 1 onion, chopped Meanwhile, heat the butter in large
 2 teaspoons cinnamon heavy saucepan, add the chopped onion
and minced meat and fry until golden
 1 teaspoon white pepper powder brown and breaking down any lumps
in the mince. Add the broken vermicelli
 2 teaspoons ground allspice and fry for another 5-10 minutes till
 Salt, to taste slightly brown. Drain and wash the rice
till water runs clean. Add the rice into
 600 ml chicken stock the pan and give it a good stir ( but be
careful as to not break the rice in the
 50 gr pine nuts, lightly roasted.
process). Add in all the spices and mix
it in well. Add in the boiling hot stosk
and give it all one good stir. Cover the
pan and simmer over low heat for about
15-20 minutes. Serves: 6

• HUMMUS
Ingredients:
 116 oz can of chickpeas or garbanzo beans.
 ¼ cup liquid from can of chickpeas.
 3-5 tablespoons lemon juice ( depending on taste )
 1 ½ tablespoon tahini
 2 cloves garlic, crushed
 ½ teaspoons salt
 2 tablespoons olives oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining
ingredients in blender or food processor. Add ¼ cup of liquid from chickpeas.
Blend 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the
hummus.
Add a small amount ( 1-2 tablespoons ) of olive oil in a shallow well.
Garnish with parsley
Serve immediately with fresh, warm or toasted pita bread, or cover and
refrigerate.
• ARABIC RICE
 2 Cups basmati rice
 1 Cup Vermicelli ( broken into 1 – inch pieces )
 3 ½ cups hot chicken broth or hot water
 1 teaspoon salt
 ¼ cup vegetable oil

• Methode
Sauté vermicelli (thins noodles broken into 1’’ pieces) in oil on low heat, stirring
constantly until brown. Add rice, mix, add hot chicken broth or hot water, stir
once, bring to boil. Cover and simmer for 20 minutes or until rice is tender and
broth is absorbed. Ready to serve. Excellent with any stew recipe.
• Pizza Dough
Other recipe 15 g crumble fresh baker’s yeast into
1 kg tepung
3 table spoon warm water containing little sugar
5 g yeast and leave until frothy(about 15 minutes).
Alternatively, sprinkle 2 tbspn into the same
30 g madu
amount of water and sugar, stir until dissolved, and
100 g olive oil leave in a warm place until frothy. Sieve 350 g
flour, make well in the center, and pour in 3 dl (1
25 g air dingin
¼ cups) warm water and 4 table spoon olive oil.
400 ml cold water Add the yeast and 1 teaspoon salt. Work the dough
with the fingers than knead on a floured board
until the dough becomes smooth and elastic (about
10 minutes). Roll it into a ball, dust with flour, and
leave in covered bowl in warm place away from
draughts until it has doubled in volume (about 1 ½
hours).
tainless Steel
Bain Marie, 8.25 qt, Stainless Steel
Item: 3201

Bain Marie, A container that allows you

to cook using the French technique of
placing food in a container that is then
put in a water bath of warm water to
cook or to stabilize the heat reaching the
food. The method was originally
designed to gently cook custards, sauces
and mousses without breaking or
curdling them, however, the use of a
Bain Marie in commercial kitchens more
often is to keep food warm. This Bain
Marie is polished stainless steel. 8 1/4
quart.

Price: $16.95