Pelatihan Pengolahan Pangan Lokal dan Produksi yang Bertanggungjawab untuk UKM

Recipes

• Tuna Sambel Matah by Chef Henry Bloem
• Sweet-Pea Canape by Bambang Sapto Utomo
• Steamed Tahu Terinne Chayote & Spinach with Tomato Lime Chili Salsa by Chef Chandra Yudasswara
• Sampeu Kuah Cipati by Chef Ricky Sulaiman
• Red Snapper & Boiled Egg Canape by Chef Sukarno Wibowo
• Receuh Kulit Sampe by Chef Ricky Sulaiman
• Pan Fried Snapper with Kecombrang Dressing by Chef Syafrudin Banjer
• Menul Cheesecakenya Jogja by Herning Widyastuti
• Kencono Ungu Canape with Mayonaise Sukun by Chef Nur Wahyuni (Yuyun)
• Karedok by Chef Ricky Sulaiman
• Daging Ayam Maranggi Canape by Chef Susanto
• Comro by Chef Nyonya Swan
• Chicken & Mushroom Canape by Chef Rusna Purnama
• Cepotatoes Rosted Chicken by Muhammad Tsaqib
• Cassava Cutlet with Tempe Balado & Pickles Vegetables by Chef Handry W. Sumanto
• Broccoli Tofu with Salt & Spicy Baby Potato by Chef Fahrur Rosidi
• Beetroot Carpaccio By Chef Henry Alexie Bloem
• Ball of Cassava Tape with Sesame Sprinkles by Chef Erwan Sakti
• Bacem Tahu by Chef Yanto Budidarma
• Ayam Kampung Ungkep Blondo by Fera Indrayani