eqUATION

SCHEDULE
COMPLIMENTARY CLASSES 1030-1130 AM @ CONVeqTION MARTINI POOL BAR

INDONESIAN
MONDAYS

1st & 3rd week of month
CHICKEN NASI GORENG
PANDAN CREPES

2nd & 4th week of month
CHICKEN MIE GORENG
FRIED WONTONS

BALINESE
WEDNESDAYS

1st & 3rd week of month
FISH SATAY LILIT
CHICKEN LAWAR

2nd & 4th week of month
PEPES FISH
CLASSIC SATAY

HEALTHY
FRIDAYS

1st & 3rd week of month
BEET ORANGE SALAD
CORN PERGEDEL

2nd & 4th week of month
VIETNAMESE SPRING ROLL
THAI BEEF SALAD

NASI GORENG WITH CHICKEN

rice WHITE RICE	150 gr
meat CHICKEN BREAST EGG	50g 2 pcs
vegetables GARLIC PAKCOY LEEK BEAN SPROUT CARROT RED CHILLI	20g 30g 30g 30g 20g 10g
seasoning SWEET SOYA SAUCE SOYA SAUCE OYSTER SAUCE SESAME OIL SALT PEPPER COOKING OIL	20 ml 10 ml 20 ml 10 ml 5 gr 5 gr 20 ml
pickles ( acar ) CUCUMBER SHALLOT VINEGAR SIMPLE SYRUP CARROT RED CHILLI SAMBAL ULEK PARSLEY	10 gr 10 gr 5 ml 20 ml 10 gr 5 gr 10 gr 5 gr

01	COOK RICE \| start by cooking rice until slightly al dente
02	PREPARE VEG \| cut all vegetables to the same size, apart from pakchoy, which can be in bigger slices. finely chop garlic.
03	PREPARE SEASONING \| prepare seasoning in a small bowl. mix well. set aside.
04	PICKLES \| slice cucumber, carrot and shallots into cubes. mix in bowl with vinegar, simple syrup, pepper & salt. keep cool in refrigerator.
04	START COOKING \| heat saucepan, add oil, add chopped chicken breast. when half cooked, add chopped garlic and beaten eggs. stir in saucepan.
04	ADD VEG, SEASONING & RICE \| add prepared vegetables and seasoning and rice. stir well. finall add bean sprout and pakchoy.
04	GARNISH & SERVE \| serve on a plate with your style of presentation, and garnish with pickles.

PANDAN CREPES

crepes FLOUR EGG PANDAN LEAF SALT SUGAR COCONUT MILK	50g 5 1 leaf 10g 20g 30g
filling PALM SUGAR GRATED COCONUT SUGAR PANDAN LEAF	30g 30g 10g 1 leaf
garnish COCONUT ICE CREAM STRAWBERRY MINT LEAF	1 scoop 1 slice 10g

01	CREPE BATTER \| combine flour & salt in bowl. make a "hole" in the center of flour mix. add crepes ingredients. whisk until batter is no longer lumpy. cover and refrigerate for 2 hours
02	CREPE \| preheat pan over medium high heat. grease with butter. pour 1/4 of batter. swirl to cover base. cook until crepe starts to pull away from pan. transfer to plate and repeat
03	FILLING \| heat palm sugar & coconut milk in a non-stick pan on medium low hear until they dissolve. add rest of ingredients. press down grated coconut to soak up suar mixture. cook until coconut dries up
04	GARNISH \| finishing touches with coconut ice cream ( or vanilla ), a strawberry & a mint leaf

MIE GORENG WITH CHICKEN

noodles YELLOW NOODLES	150g
meat CHICKEN BREAST EGG	50g 1 egg
vegetables GARLIC POKCOY LEEK BEAN SPROUT CARROT RED CHILLI	20g 30g 30g 30g 30g 20g
seasoning SWEET SOYA SOYA SAUCE OYSTER SAUCE SESAME OIL SALT PEPPER COOKING OIL	20g 10g 10g 10g 10g 10g 20g
garnish & pickles CUCUMBER SHALLOTS VINEGAR SIMPLE SYRUP CARROT RED CHILLI SAMBAL ULEK PARSLEY	10g 10g 10g 20g 10g 10g 20g 10g

01	PICKLES \| cut cucumber, carrot, shallots cutting into small cubes. mix in bowl mixed with vinegar, simple syrup, salt & pepper. keep cool in refrigerator.
02	PREP VEG \| julienne leek, carrot, red chilli. cut pak choy into big cube. mix in bowl with mince garlic
03	PREP SEASONING \| mix sweet soya sauce, soya sauce, oyster sauce, sesame oil, salt, pepper in bowl. suit to taste.
04	COOK NOODLES \| cook the noodles al dente, do not over cook
05	STIR FRY \| stir fry mince garlic with cooking oil on high heat on frying pan. sauté till slightly brown. on low heat, add chicken breast and sauté till half cooked. add beaten egg mix and stir. finally add vegetables, seasoning, and al dente noodles. add pak choy and bean sprouts last.
06	SERVE \| garnish with pickles. serve with sambal, shrimp crackers and fried shallots.

FRIED CHICKEN & PRAWN WONTONS

filling CHICKEN BREAST GARLIC LEEK SPRING ONION EGG	60g 10g 10g 20g 1 egg
seasoning SALT PEPPER VEGETABLE OIL SESAME OIL SOYA SAUCE	10g 10g 20g 10ml 10ml
others SPRING ROLL SKIN PRAWN SWEET CHILLI SAUCE	20 pcs 20g 30g

01	PREP \| cool spring roll skin to room temperature. mix filling and seasoning in bowl and mix.
02	STIR FRY FILLING \| heat saucepan with some oil and add chopped garlic, stir till light brown. add filling ingredients and seasoning.
03	COOL FILLING \| allow filling to cool till room temperature
04	WRAP & DEEP FRY \| wrap the filling with spring roll skin and place a whole prawn in the centre. deep fry in hot oil.
05	SERVE \| serve with sweet chilli sauce

FISH LILIT SATAY

meat MARLIN EGG	100g 1 egg
herbs & spices GALANGAL TURMERIC GINGER SHALLOT GARLIC LEMON GRASS SHRIMP PASTE LIME KAFFIR LEAF LIME KAFFIR BLACK PEPPER CORIANDER SEED PALM SUGAR GRATED COCONUT SALT COCONUT OIL	50g 30g 30g 20g 20g 2 pcs 5g 10g 10g 10g 10g 20g 50g 10g 20g
spicy sambal TOMATO HOT CHILLI RED CHILLI GARLIC SHRIMPS PASTE LIME KAFFIR COCONUT OIL	30g 10g 20g 20g 10g 10g 20g

01	PREP FISH \| finely chop the fish and set aside (or use a food processor)
02	PREP HERBS & SPICES \| puree kaffir lime leaves, lemongrass, bay leaves, chilli and tamarind
03	COOK SPICES \| in a non-stick pan over medium heat, add cooking oil, stir in pureed spices, add water, cook until fragrant. add salt, black paper coarse and brown sugar to taste. add the grated coconut, and stir until well combined. keep stirring for 1-2 minutes more. remove from heat.
04	ADD FISH \| combine all the spices with the fish and prawn, mix well.
05	SATAY \| place 1-2 table spoons of satay meat in the palm of your hand, place the lemongrass in the centre, wrap gently with your hand. set aside.
06	GRILL \| prepare a non stick grilling pan, add some oil, place the satay stick on the pan and grill on each side with a medium low heat until golden brown on each side. serve and enjoy.

CHICKEN LAWAR

meat CHICKEN BREAST	100g
vegetables YOUNG PAPAYA LONG BEAN RED CHILLI	80g 50g 20g
herbs & spices GALANGAL TURMERIC GINGER SHALLOT GARLIC LEMON GRASS SHRIMP PASTE COCONUT OIL KAFFIR LIME BLACK PEPPER CORIANDER SEED PALM SUGAR COCONUT SALT FRIED SHALLOT FRIED GARLIC FRIED RED CHILLI	50g 30g 30g 20g 20g 2 sticks 5g 10g 10g 10g 10g 20g 50g 10g 10g 10g 10g
garnish EMPING MELINJO ( CRACKERS )	20g

01	PREP COCONUT \| break open coconut and remove white flesh. cut into chunks and toast it on a grill. when it is cool, shave it and store in an airtight container until ready to use.
02	PREP HERBS & SPICES \| chop all spices very finely and combine in a mortar and pestle. pound into paste. fry paste in 2 table spoons of oil for about 3 minutes. add 2 finely chopped dry bay leaves, mix well and set aside.
03	CHICKEN \| boil water in a saucepan, add 1 tea spoon of salt. Place chicken into the water and cook for about 5–8 minutes. break any lumps of meat so that it is cooked thoroughly. when cooked, remove chicken, shred and place in bowl.
04	VEGETABLES \| using the chicken stock from the meat, bring to boil again and put in the chopped long beans. blanch for about 2 minutes. (do not overcook, beans should be crunchy.) drain the beans and add to chicken.
05	COMBINE \| add the paste to the beans and chicken. mix thoroughly with your hands. add half a cup of shaved coconut, add half lime juice over the mixture, sprinkle with dried onion flakes and serve.

PEPES FISH

meat CHICKEN BREAST	100g
vegetables YOUNG PAPAYA LONG BEAN RED CHILLI	80g 50g 20g
herbs & spices GALANGAL TURMERIC GINGER SHALLOT GARLIC LEMON GRASS SHRIMP PASTE COCONUT OIL KAFFIR LIME BLACK PEPPER CORIANDER SEED PALM SUGAR COCONUT SALT FRIED SHALLOT FRIED GARLIC FRIED RED CHILLI	50g 30g 30g 20g 20g 2 sticks 5g 10g 10g 10g 10g 20g 50g 10g 10g 10g 10g
garnish EMPING MELINJO ( CRACKERS )	20g

01	PREP COCONUT \| break open coconut and remove white flesh. cut into chunks and toast it on a grill. when it is cool, shave it and store in an airtight container until ready to use.
02	PREP HERBS & SPICES \| chop all spices very finely and combine in a mortar and pestle. pound into paste. fry paste in 2 table spoons of oil for about 3 minutes. add 2 finely chopped dry bay leaves, mix well and set aside.
03	CHICKEN \| boil water in a saucepan, add 1 tea spoon of salt. Place chicken into the water and cook for about 5–8 minutes. break any lumps of meat so that it is cooked thoroughly. when cooked, remove chicken, shred and place in bowl.
04	VEGETABLES \| using the chicken stock from the meat, bring to boil again and put in the chopped long beans. blanch for about 2 minutes. (do not overcook, beans should be crunchy.) drain the beans and add to chicken.
05	COMBINE \| add the paste to the beans and chicken. mix thoroughly with your hands. add half a cup of shaved coconut, add half lime juice over the mixture, sprinkle with dried onion flakes and serve.