Pan Fried Baramundi:

• 250 gram Baramundi fillet
• Salt pepper
• 1 tbs olive oil

For Baramundi:

• Sprinkle the Baramundi with salt and pepper
• In non stick pan heat the oil seared the Baramundi about 8 minute until the skin are crispy
• Keep warm

Turmeric Herb Sauce:

• 100 gram shallot
• 5 pieces garlic clove
• 100 gram turmeric fresh
• 80 gram red chili
• 2 tbs coconut milk
• 2 pcs turmeric leaf
• 2 stalk lemon gras
• 2 liter fish stock

For Turmeric Herb Sauce:

• In medium sauce pan sautéed slice shallot, garlic, fresh turmeric, red chili and turmeric leaf, lemon grass, sautéed until cook.  Pour fish stock, reduce by half
• Transfer into food processor; remove the lemon grass and turmeric leaf.  Blend until smooth and pass it through in a fine sieve.
• Season to taste

Cry Fish:

• 100 gram Spanish lobster
• 2 tbs turmeric herb paste
• Salt and pepper

For Cry Fish:

• Sprinkle the lobster with salt and pepper and turmeric herb paste
• In small non stick pan, seared the langustine for about 5 minutes.  Keep warm

Vegetable:

• 80 gram green bean
• 80 gram yellow bean
• 10 gram pandan leaf
• 10 gram leek white port only
• 10 gram turmeric leaf

For Vegetable:

• In hot boiling water boil the green and yellow bean and put in ice water
• Sautéed the mix bean and season to taste
• Heat the oil in non stick pan, sautéed the slice pandan leaf
• Leek and turmeric leaf.  Season with salt and pepper

Dabu-dabu Relish:

• 100 gram dice tomato
• 60 gram brunoise shallot
• 40 gram red chili brunoise
• 40 gram green chili padi
• 1 tbs chopped kaffir leaf
• 1 tbs lemon juice
• Salt and pepper

For Dabu-dabu Reslish:

• In a bowl mix all the ingredients
• Season to taste and keep in chiller

Vegetable Urap:

• 100 gram greated coconut
• 20 gram shallot
• 20 gram garlic
• 10 gram candle nut
• 40 gram fresh turmeric
• 20 gram red chili
• 20 gram kencur
• 20 gram lemon gras
• 20 gram salam leaf
• 3 tbs vegetable oil
• Salt and pepper
• 30 gram bean long
• 30 gram bean sprout clean
• 30 gram spinach leaf
• 100 gram white cabbage
• 30 gram carrots

For Vegetable Urap:

• Prepare a paste by blending all spices in a food processor
• Heat a non stick pan over medium: high heat.  Sautéed the yellow paste until fragrant
• Add lemon grass, lemon leaf, salam leaf.  Add gritted coconut sautéed about 10 minutes and season to taste with salt and pepper
• In a medium sauce pan, bring a water to boil the vegetable
• In a medium bowl, misk the coconut spices and vegetable. Season to taste and wrapped with white cabbage

Wagyu Beef Tenderloin:

• 300 gram wagyu beef tenderloin
• 50 gram rendang paste
• Salt and pepper

For Wagyu Beef Tenderloin:

• Sprinkle salt and pepper in to the beef
• Heat the iron pan, seared the beef
• Pre heat the oven to 175°, coating the beef with rendang paste
• Put the beef in to oven and baked about 7 minutes

Kidney Been Puree:

• 200 gram dry red kidney bean
• 480 ml chicken stock
• 1 tbs olive oil
• 20 gram chopped onion
• 1 tbs chopped garlic
• 1 tbs chopped coriander
• 40 gram brunoise vegetable

For Kidney Been Puree:

• Rinse the bean well and soak overnight in clean water.  Drain, transfer to a large sauce pan and cover with cold water
• Bring to a boil, reduce heat and shimmer until they are just soft, drain set a side
• Sautéed the onion and garlic.  Add the bean pour chicken stock reduce again
• Add rendang paste and bruinoise vegetable, season to taste

Short Rib Agnolotti:

• 100 gram cook rendang short rib
• 40 gram brunoise vegetable
• 6 sheets pasta dough
• 1 egg yolk

For  Short Rib Agnolotti:

• Cut the rendang short rib it to small dice, size mix with brunoise vegetable and chopped coriander
• Wrapped the rendang short rib with pasta sheet, coating with egg yolk and boil in salted water, keep warm

Rendang Sauce:

• 200 ml demi glace
• 100 ml red wine
• 100 gram rendang paste
• 2 tbs butter
• Salt and pepper

For Rendang Sauce:

• In small sauce pan reduce red wine until evaporated
• Pour demi glace reduce by half
• Add rendang paste, season to tasate
• Add butter before serve