Pasta
SALTED EGG PASTA WITH TIGER PRAWN
This a quick and easy recipe. using a creamy texture works wonder for the recipe. A wonderful alternative for pasta
Read MorePASTA BAWANG PUTIH DENGAN AYAM REMPAH
PORCINI CREAM MUSHROOM RAVIOLI (Indonesian)
Ini adalah Adonan ravioli dasar yang diisi dengan jamur porcini dan keju Parmesan, lalu ditumis dengan saus jamur liar dan minyak truffle berbahan dasar krim. Dekaden dan lezat. Pasta gaya restoran super menakjubkan seperti salah satu yang terbaik dari yang terbaik. Saya menyukainya , sangat lembut, sangat menyenangkan, sangat lezat dan maksud saya serius Anda…
Read MorePORCINI CREAM MUSHROOM RAVIOLI
This is A basic ravioli dough is filled with porcini mushrooms and Parmesan cheese, then sauteed in a cream-based wild mushroom and truffle oil sauce. Decadent and delicious. The super amazing restaurant style pasta is like one of the best of the best. I love it , it is very creamy, it is very delightful,…
Read MoreBAYAM DAN RICOTTA RAVIOLI DALAM SAUS TOMAT ULTIMATE (Indonesia)
CLASSIC LASAGNA (Indonesian)
Pada tahun 1994, sekembalinya dari London, saya bergabung dengan Hilton Hotel di Jakarta, Pada waktu itu The Hotel berada di puncaknya, itu adalah tempat di mana orang-orang Jakarta berkumpul, Di Hilton tempat yang paling dicari untuk dikunjungi adalah Pizza RIA, Italia terbuka pertama restoran di Jakarta, jadi untuk merasakan momen itu klasik. Sejak itu saya…
Read MorePERFECT CREAM MUSHROOM PENNE
This simple recipe is a winner, its restaurant standard recipe that will make your family happy, perfect dish for small parties. simple note Use a high-quality pasta! – there’s nothing worse than glue-y or overly starchy pasta when you’re trying to pull off a creamy and delicious restaurant-quality pasta dish. Barilla always holds up well…
Read MoreSAUSAGE WITH SUNDRIED DRIED TOMATO CREAM SAUCE PASTA
Super duper easy pasta with the most amazing , creamiest homemade sun-dried tomato, its mouthwatering
Read MoreMISO BUTTERED CHICKEN PASTA
POSITANO SEAFOOD PASTA
This recipe was created for a client of mine, many years ago and it become in instant hit, but due to many reason the restaurant have to close its doors, in honouring to that I am sharing this recipe to everyone. Its one of my proud inventions.
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