[VEGETABLE GRATIN] Ingredients: 300g Potato cut into round slices 300g Zucchini cut into slices 300g

Cauliflower, floweret 100g White onion slice 100g Mozzarella cheese grated 2 cups Bechamel sauce 50g Parmesan cheese 50g Butter 1 tsp. Salt 1 tsp White pepper Procedure: 1. Blanch all vegetables in salted boiling water. Set aside. 2. Have ready ceramic dish. Brush with softened butter. Bed with bchamel sauce. Put potato on first layer; zucchini, cauliflower and sauted onion on second layer. Cover top with bchamel, mozzarella cheese and parmesan cheese. 3. Bake in oven until golden brown or until done. SHRIMP COCKTAIL WITH MANGO SALSA Ingredients: 2 pcs. Tiger shrimp 1 tsp. Hot sauce 1 tsp. Mayonnaise pc. Ripe Mango 10 g Green bell pepper 10g red bell pepper 1 tsp US Lemon juice Pinch of salt Pinch of White pepper 1 tbsp. Olive oil
Procedure: Procedure: 1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside. 2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside. 3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then

spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce). 4. Arrange on white long platters together with another sampler. ROAST BEEF TENDERLOIN WITH ASPARAGUS Ingredients: 100g. Beef Tenderloin 2 pcs. Green Asparagus 2 tsp. Mustard 1 tsp. Salt 1 tsp. Crushed black peppercorn 1 tsp. Honey 1 tsp. Mayonnaise Procedure: 1. Season beef with salt, crushed black peppercorn and mustard. Place in roasting pan and roast on salamander just medium rare. Then cut into thin slices. 2. Fill with blanched green asparagus and roll. Place on Chinese ceramic spoon and pour on top with honey mayo mustard sauce.

LIVER MOUSSE WITH MELBA TOAST Ingredients: 500g Chicken Liver cup Red wine 1 tsp. Salt 1 tsp. Crushed black peppercorn 10g Butter 1 tbsp. All-purpose cream 1 pc. BayleafPinch of Rosemary Pinch of Thyme Procedure: 1. Marinate chicken liver in red wine, bay leaf, rosemary, thyme overnight .2. Transfer into roasting pan the marinated liver then oven roast for 30 minutes or until slightly dry, almost no more liquid. 3. Remove bay leaf, then place liver in food processor to puree. Season to taste and add butter and all-purpose cream. 4. Have ready melba toast, then pipe on top with liver mousse. [CHOCO-CHOCO PORK STEW]

Ingredients: 500g Pork tenderloin, big chunk cut 100g Potato parissiene (ball) blanched 100g Carrots parissiene (ball) blanch 50g Red bell pepper, cut into cubes 50g White onion bulb, small blanch 500g Chocolate bittersweet, melted 1 cup Red wine cup Cooking oil 300g All-purpose flour 1 tsp. Salt 1 tsp. Crushed black pepper
Procedure: 1. Season tenderloin with salt, crushed black peppercorn. Dredge into flour. Then pan grill for 2 minutes or until golden brown. Set aside. 2. Saut onion, bell pepper for 2 minutes. Add potato, carrots; and season to taste. 3. Simmer chocolate sauce and tenderloin in low heat until done then combine all ingredients and season to taste. 4. Boil red wine until caramelized, then mix into stew. Serve immediately