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MENU ENTREPRENEUR
APPETIZERS
A. SAMOSA
Ingredients:
 200 gram kentang

 100 gram wortel
 50 gram kacang polong (optional)
 2 batang daun bawang
 1 buah bawang bombay
 kulit lumpia secukupnya
 3 siung bawang putih
 1 sdm bumbu kari instan
 1 sdt garam
 1/2 sdt bubuk cabai
 1/2 sdt merica bubuk
 1/2 sdt kaldu bubuk
 1/4 sdt kunyit bubuk
 Air secukup nya
Cara memasak:
- Potong kecil kecil kentang & wortel hingga berbentuk dadu, lalu potong daun bawang
dan bawang bombai hingga berukuran kecil.
- Setelah itu, tumis daun bawang dan bawang bombai hingga wangi.
- Masukkan kentang & wortel di iringi dengan air secukupnya
- Setelah itu, masukin bumbu bumbu penyedap, dan aduk hingga merata
- Tunggu hingga matang dan isian dari samosa sudah jadi.
- Setelah itu masukkan isian dari samosa kedalam kulit lumpia hingga berbentuk segitiga.
Lalu samosa siap untuk di goreng dan di makan
MAIN COURSE
A. BEEF WELLINGTON
Ingredients:
 2 x 400g beef fillets
 Olive oil, for frying
 500g mixture of wild mushrooms, cleaned
 1 thyme sprig, leaves only
 500g puff pastry
 8 slices of Parma ham
 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
 Sea salt and freshly ground black pepper
CARA MEMASAK:
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill
overnight.
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil
for 30-60 seconds until browned all over and rare in the middle. Remove from the pan
and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves
and some seasoning. When the mushrooms begin to release their juices, continue to cook
over a high heat for about 10 minutes until all the excess moisture has evaporated and
you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the
pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a
rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the
middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over
the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the
cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice,
evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30
minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the
pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg
wash. Cover with cling film and chill for at least 30 minutes.
8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush
with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry
is golden brown and cooked. Rest for 10 minutes before carving.
DESSERT
A. Crème Brûlée
Crème Brûlée Ingredients:

 5 egg yolks
 3/4 cup granulated sugar
 3 cups heavy cream
 1/4 tsp salt
 1.5 tsp vanilla bean paste (or extract)
Cara memasak:
 Pisahkan kuning telur dari putih telur, lalu tambahkan 5 sdm gula. Lalu kocok hingga
merata, setelah itu tambahkan vanila bean paste dan aduk hingga merata.
 Siapkan panci dan heavy cream, lalu masukkan heavy cream ke dalam panci.
Panaskan heavy cream hingga suhu yang di inginkan
 Lalu campur heavy cream dengan larutan kuning telur secaraa perlahan. Setelah
tercampur dengan rata, masukin pada cetakan Crème Brûlée tersebut.
 Masukkan adonan ke dalam oven dan setel oven di suhu 165 derajat dalam kurun
waktu 45 menit.
 Lalu Crème Brûlée siap dihidangkan.
DRINKS
A. LYCHEE TEA
Ingredients:
 3 kantong teh celup
 1 kaleng leci instan
 Gula cair
 Es batu
cara membuat:
 Seduh kantung teh kedalam air panas dan diamkan hingga dingin
 Setelah itu, masukkan teh ¼ dari ukuran gelas, lalu tambahkan leci dan larutan air leci
hingga takarannya setengah dari gelas
 Lalu tambahkan es batu secukupnya, dan gula cair.
 Es lychee tea siap dihidangkan

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 200 gram kentang

Crème Brûlée Ingredients:

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