eqUATION
cooking class

"the only time you should eat diet food is while you are waiting for your steak to cook"
julia child


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

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INDONESIAN
MONDAYS

1st & 3rd week of month
CHICKEN NASI GORENG
PANDAN CREPES
2nd & 4th week of month
CHICKEN MIE GORENG
FRIED WONTONS
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BALINESE
WEDNESDAYS

1st & 3rd week of month
FISH SATAY LILIT
CHICKEN LAWAR
2nd & 4th week of month
PEPES FISH
CLASSIC SATAY
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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

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

PANDAN CREPES

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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
01CREPE 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
02CREPE | 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
03FILLING | 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
04GARNISH | finishing touches with coconut ice cream ( or vanilla ), a strawberry & a mint leaf

MIE GORENG WITH CHICKEN

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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
01PICKLES | cut cucumber, carrot, shallots cutting into small cubes. mix in bowl mixed with vinegar, simple syrup, salt & pepper. keep cool in refrigerator.
02PREP VEG | julienne leek, carrot, red chilli. cut pak choy into big cube. mix in bowl with mince garlic
03PREP SEASONING | mix sweet soya sauce, soya sauce, oyster sauce, sesame oil, salt, pepper in bowl. suit to taste.
04COOK NOODLES | cook the noodles al dente, do not over cook
05STIR 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.
06SERVE | garnish with pickles. serve with sambal, shrimp crackers and fried shallots.

FRIED CHICKEN & PRAWN WONTONS

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

FISH LILIT SATAY

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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
01PREP FISH | finely chop the fish and set aside (or use a food processor)
02PREP HERBS & SPICES | puree kaffir lime leaves, lemongrass, bay leaves, chilli and tamarind
03COOK 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.
04ADD FISH | combine all the spices with the fish and prawn, mix well.
05SATAY | 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.
06GRILL | 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

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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
01PREP 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.
02PREP 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.
03CHICKEN | 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.
04VEGETABLES | 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.
05COMBINE | 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

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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
01PREP 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.
02PREP 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.
03CHICKEN | 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.
04VEGETABLES | 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.
05COMBINE | 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.