HERE ARE THE FULL RECIPES FOR EACH DISH SHOWN IN THE IMAGE :

Recipe by: chef ssentongo

Recipe 1 (Top Left)
Grilled Pork Skewers with Veggie Rice Stack

Ingredients:

• 400g pork belly, cut into cubes
• 2 cups cooked rice
• 1/2 cup mixed vegetables (peas, carrots, green onions)
• 2 tbsp soy sauce
• 1 tbsp balsamic glaze
• Microgreens for garnish
• Wooden skewers

1. Marinade: Mix 1 tbsp soy sauce, 1 tbsp balsamic glaze, and a pinch of pepper. Marinate pork cubes for 30 mins.
2. Skewering: Thread pork onto skewers.
3. Grill: Cook skewers on medium heat 8–10 mins, turning until caramelized.
4. Rice mix: Toss cooked rice with mixed veggies, remaining soy sauce, and a splash of cream for texture.
5. Plate: Stack rice mixture on a plate, place skewer on top, drizzle balsamic glaze, and garnish with microgreens.

Recipe 2 (Top Right)
Braised Pork Belly with Fried Rice & Peanut Sauce

1. Ingredients:
   • 400g pork belly, cubed
   • 2 cups fried rice (with carrots & peas)
   • 1/4 cup peanuts, crushed
   • 2 tbsp soy sauce
   • 1 tbsp sesame oil
   • Cilantro & red chili for garnish
2. Braising: Simmer pork belly in soy sauce, sesame oil, and water for 1 hour until tender.
3. Glaze: Reduce braising liquid to a thick sauce.
4. Fried rice: Cook rice with veggies, soy sauce, and sesame oil.
5. Assemble: Place rice mound, top with braised pork, drizzle peanut sauce (mix crushed peanuts with reduced glaze), and garnish with cilantro, red chili, and sesame seeds.

Recipe 3 (Bottom Left)
Coconut Curry Rice with Pork & Egg

1. Ingredients:
   • 400g pork, cubed
   • 2 cups coconut milk curry sauce
   • 2 cups cooked white rice
   • 2 boiled eggs, halved
   • Red chili & cilantro for garnish
2. Curry: Simmer pork in coconut milk, curry paste, and spices for 40 mins.
3. Rice: Cook rice fluffy.
4. Plate: Mold rice into a stack, surround with curry pork and yellow sauce.
5. Finish: Top with boiled egg halves, sliced red chili, and cilantro.

Recipe 4 (Bottom Right)
Grilled Pork Skewers with Avocado Veggie Stack

1. Ingredients:
   • 400g pork belly, cubed
   • 1 cup avocado, diced
   • 1/2 cup mixed veggies (mango, onion, cucumber)
   • Creamy dressing (yogurt or mayo base)
   • Red chili & cilantro for garnish
2. Marinate: Season pork with soy sauce & spices (30 mins).
3. Skewer & grill: Cook skewers 8–10 mins until crisp.
4. Veggie mix: Toss avocado, veggies, and dressing.
5. Plate: Stack veggie mix, place skewer on top, drizzle white sauce (cream base), and garnish with chili & herbs.

Do you want me to give you variations of any of these recipes or tips for plating?

* – AVOCADO SHRIMP & EGG TOAST RECIPE

Servings: 2 toasts (served with iced coffee)

Ingredients:

1. Toast:
   • 2 slices of thick bread (sourdough or whole grain)
   • 2 tbsp butter or olive oil (for toasting)
2. Avocado Shrimp Toast:
   • 1 ripe avocado, sliced
   • 6 cooked shrimp, peeled & deveined
   • 2 tbsp mayonnaise or mustard (yellow spread)
   • Seasoning: chili flakes, black pepper, salt
3. Avocado Egg Toast:
   • 1 ripe avocado, mashed
   • 2 boiled eggs, sliced in halves
   • 2 slices of tomato or bacon (optional base)
   • Seasoning: dried herbs (e.g., oregano), salt, pepper
4. Iced Coffee:
   • 1 cup brewed coffee, cooled
   • 1/2 cup milk or creamer
   • Ice cubes
   • Optional sweetener (sugar or syrup)

Instructions:

1. Prepare the bread:
   • Toast the bread slices with butter/oil until golden brown. Set aside.
2. Avocado Shrimp Toast:
   • Spread a thin layer of mayonnaise/mustard on one toast slice.
   • Layer avocado slices on top, then add shrimp.
   • Sprinkle chili flakes, pepper, and salt.
3. Avocado Egg Toast:
   • Spread mashed avocado on the second toast slice. Add tomato/bacon if using.
   • Arrange boiled egg slices on top.
   • Season with herbs, salt, and pepper.
4. Iced Coffee:
   • Mix cooled coffee with milk and sweetener (if using).
   • Pour over ice in a glass with a cute face design (optional).
5. Serve:
   • Plate both toasts with the iced coffee. Enjoy your brunch!

You want me to tweak any part of the recipe or give tips for plating? 🍞🥑🦐☕️

* – CRISPY WONTON TARTLET WITH MANGO SALSA & MICROGREENS

Servings: 4 | Prep time: 15 min | Cook time: 8 min

Ingredients

• 8 wonton wrappers (or filo cups)
• 1 ripe mango, diced small
• 1 tsp lime juice
• 2 tbsp red pepper, finely chopped (optional for heat)
• 2 tbsp microgreens (e.g., pea shoots)
• 1 tsp black sesame seeds
• 2 tbsp olive oil or flavored oil for drizzle
• Coarse sea salt, to taste
• Cooking spray or butter for baking

Method

1. Prepare the wonton cups: Preheat oven to 190 °C (375 °F). Lightly spray or butter the wonton wrappers, press each into a small ramekin or muffin tin to form a cup shape. Bake 6‑8 min until golden and crisp. Let cool.
2. Make the mango salsa: In a bowl combine mango, lime juice, red pepper, and a pinch of salt. Toss gently.
3. Assemble: Spoon the mango salsa into each wonton cup. Sprinkle black sesame seeds over the top. Add a handful of microgreens.
4. Finish: Drizzle a thin line of olive oil around the plate and sprinkle a few sea salt crystals. Serve immediately.

Tips & Variations

• Swap mango for peach or papaya for a different twist.
• Add a dash of chili oil for extra kick.
• Use pre‑made tartlet shells if you want to skip baking.

You want me to tweak any part of the recipe or give plating suggestions? 🍴✨

* – PAN ‑SEARED DUCK BREAST WITH BEET REDUCTION & CRUNCHY HAZELNUT GARNISH

Ingredients (serves 2)

• 2 duck breasts (about 180–200 g each)
• Salt & freshly cracked black pepper
• 2 tbsp vegetable oil (for searing)
• 1 cup beetroot juice (or pureed cooked beet)
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• ½ cup hazelnuts, toasted & roughly chopped
• 1 small cucumber, thinly sliced into ribbons
• 2 baby carrots, sliced into thin rounds
• 2 pearl onions, blanched & halved
• Fresh parsley or dill for garnish
• Optional: a dollop of creamy white sauce (e.g., yogurt or beurre blanc)

Method

1. Prepare the beet reduction:
   • In a saucepan combine beet juice, red wine vinegar, and honey.
   • Simmer over medium heat until reduced by half (about 10 min).
   • Add thyme, season with a pinch of salt, and set aside warm.
2. Toast the hazelnuts:
   • Toss hazelnuts in a dry skillet over medium heat for 3–4 min until golden.
   • Crush lightly with the back of a spoon or pulse briefly in a food processor for texture.
3. Cook the duck:
   • Score the skin of each duck breast in a cross‑hatch pattern (don’t cut into the meat).
   • Season both sides with salt & pepper.
   • Heat oil in a cold skillet, place breasts skin‑side down, then turn heat to medium‑high.
   • Sear 5–6 min until skin is crisp, then flip and cook 3–4 min for medium‑rare (internal temp ~58 °C/136 °F).
   • Rest 5 min, then slice on a bias into ½‑inch medallions.
4. Assemble the plate:
   • Spread a smooth line of beet reduction on the plate.
   • Arrange duck slices on the reduction.
   • Sprinkle toasted hazelnuts over the meat and around the plate.
   • Place cucumber ribbons, carrot slices, and pearl onion halves artistically around the duck.
   • Add a brush of white sauce if using, and finish with fresh herb sprigs.
5. Serve:
   • Serve immediately while the duck is warm and the sauce is glossy.

Want me to tweak any part of the recipe (e.g., swap the beet reduction for another sauce or suggest wine pairings)?

* – PAN ‑SEARED BEEF FILLET WITH ROASTED CARROTS & MICROGREENS

Ingredients (serves 2)

• 2 beef fillet steaks (about 200 g each)
• 4 medium carrots, cut into wedges
• 2 tbsp olive oil (divided)
• 1 tbsp butter
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt & freshly cracked black pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp balsamic glaze or reduced balsamic vinegar
• Fresh microgreens (e.g., watercress or pea shoots) for garnish

Method

1. Prep the carrots: Toss carrot wedges with 1 tbsp olive oil, thyme, garlic powder, smoked paprika, salt & pepper. Spread on a baking sheet and roast in a preheated oven (200 °C / 400 °F) for 20‑25 min, turning once, until caramelized.
2. Season the steaks: Pat fillets dry, then rub with remaining olive oil, salt & pepper on both sides.
3. Sear the beef: Heat a heavy skillet (cast iron works great) over high heat. Add butter, then place steaks in the pan. Sear 3‑4 min per side for medium‑rare (adjust time for thickness). Baste with melted butter while cooking.
4. Rest: Remove steaks, let rest 5 min (tent with foil).
5. Finish sauce: Deglaze the skillet with balsamic glaze, scraping up browned bits. Simmer 1‑2 min to thicken slightly.
6. Plate: Arrange roasted carrots on each plate, place a steak on top, drizzle with balsamic reduction, and crown with fresh microgreens.

Tips

• Use a meat thermometer: 130 °F (54 °C) for medium‑rare.
• Swap carrots for parsnips or baby potatoes for variety.

You want me to tweak any part of the recipe or give serving suggestions? 🍽️

* – RECIPE FOR CRISPY BREADED CHICKEN LOLLIPOP WITH BLACK BEAN BASE

1. Ingredients
   • 4 chicken drumsticks (skinless)
   • 1 cup breadcrumbs (panko works great)
   • 1/2 cup flour
   • 2 eggs (beaten)
   • Salt, pepper, paprika (to taste)
   • Vegetable oil (for frying)
   • 1 cup cooked black beans
   • 1 orange bell pepper (cut into thin strips for the “cup”)
   • Fresh greens (e.g., watercress or microgreens) for garnish
   • Micro sprouts for decoration
2. Preparation
   • Trim excess meat from the drumstick bone and push it to one end to form a lollipop shape. Season with salt, pepper, and paprika.
   • Coat each drumstick in flour, dip in beaten egg, then roll in breadcrumbs to cover fully.
   • Heat oil in a deep fryer or pan to 350°F (180°C). Fry the chicken lollipops until golden brown and cooked through (about 8–10 minutes). Drain on paper towels.
3. Black bean base
   • Season cooked black beans with a pinch of salt and pepper. Spread them in a thin layer on the plate.
4. Assembly
   • Form a small cup with the orange pepper strip and place it on the black beans.
   • Put the fried chicken lollipop in the pepper cup.
   • Arrange fresh greens around the base and add micro sprouts for decoration, mimicking the plating in the image.
5. Serve
   • Serve hot as an elegant appetizer or main dish.

Would you like tips on adjusting the seasoning or a variation of the breading for extra crunch?

* – GRILLED EGGPLANT & TOMATO STACK WITH FETA (Milanesa de Berenjena) RECIPE

1. Ingredients
   • 2 large eggplants, sliced into ½-inch rounds
   • 4 ripe tomatoes, sliced thick
   • 200 g feta cheese, crumbled
   • 2 tbsp olive oil (plus extra for drizzling)
   • 1 tsp dried oregano
   • ½ tsp black pepper
   • Salt to taste
   • Fresh microgreens or sprouts for garnish
   • Balsamic glaze or extra olive oil for finishing
2. Preparation
   • Preheat grill or grill pan to medium‑high heat.
   • Brush eggplant slices with olive oil, season with salt, pepper & oregano.
   • Grill eggplant 3–4 min per side, until charred and tender. Set aside.
3. Assembly
   • On a serving plate, stack layers: grilled eggplant → tomato slice → feta spread → repeat until you have 4–5 layers.
   • Top with a tomato slice, a sprinkle of feta, and microgreens.
4. Finish
   • Drizzle olive oil (or balsamic glaze) around the stack and over the greens.
   • Sprinkle a pinch of oregano and cracked pepper on top.
5. Serve
   • Serve immediately as a fresh appetizer or light main.

Want me to tweak the recipe for a specific dietary need or give you plating tips? 🍽️

* – STIR ‑FRIED VEGGIES WITH SAVORY SAUCE (Broccoli, Carrots & Mushrooms)

Ingredients

• 2 cups broccoli florets
• 1 cup carrots, sliced into thin rounds
• 1 cup mushrooms, sliced
• 2 tbsp vegetable oil (for stir‑frying)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame seeds
• 1 tbsp chopped fresh parsley (or cilantro)
• Salt & pepper, to taste

Method

1. Prep the sauce: Mix soy sauce, oyster sauce (if using), sesame oil, and a pinch of pepper in a small bowl. Set aside.
2. Heat the wok: Add vegetable oil in a large wok or skillet over medium‑high heat.
3. Stir‑fry aromatics: Toss in garlic & ginger; fry 30 seconds until fragrant.
4. Cook the veggies: Add carrots first; stir‑fry 2 min. Then add mushrooms & broccoli; keep stirring for another 3‑4 min until just tender.
5. Add sauce: Pour the sauce over the veggies, mix well, and let it simmer 2 min so the flavors coat everything.
6. Finish: Sprinkle sesame seeds & chopped parsley on top; give it a quick toss.
7. Serve: Serve hot, optionally over rice or noodles.

You want the exact measurements adjusted for a specific number of servings or need tips for making it extra flavorful?

* – GRILLED MEAT SKEWERS WITH FRESH SALAD (Sate Madura Style)

Ingredients
For the skewers:

• 500g beef or chicken, cut into 2-inch cubes
• 3 tbsp soy sauce
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp garlic, minced
• 1 tsp ginger, grated
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1 tbsp palm sugar or brown sugar
• 2 tbsp oil
• Skewers (wooden or metal)

For the vegetable garnish:

• Fresh parsley
• Tomato slices
• Lime or lemon slices

For the side salad:

• 1 cucumber, diced
• 1 carrot, diced
• 1/2 red onion, diced
• Fresh chili, sliced (optional)
• Mixed bell peppers (yellow & red), diced
• Dressing: lime juice, salt, and a pinch of sugar

Instructions

1. Marinate the meat: Mix soy sauce, sweet soy sauce, garlic, ginger, coriander, pepper, sugar, and oil. Add the meat cubes, coat well, and marinate for at least 2 hours (overnight for deeper flavor).
2. Skewer the meat: Thread the marinated meat onto skewers.
3. Grill: Preheat grill or pan to medium-high heat. Cook skewers 3–4 minutes per side until charred and cooked through. Brush with leftover marinade while grilling.
4. Prepare the salad: Toss cucumber, carrot, onion, chili, and bell peppers with lime juice, salt, and sugar.
5. Plate: Arrange skewers on a black serving plate with parsley, tomato, and lime slices. Serve with the fresh salad in bowls on the side.

Tips

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Serve with peanut sauce for extra flavor (optional).

You want the full cooking steps with measurements in metric units, or do you need a simplified version for a quick meal?

*– PINEAPPLE COCONUT DRINK (served in fresh pineapple cups)

1. Prepare the pineapples
   • Cut the tops off 4 fresh pineapples (leave the base intact).
   • Scoop out the flesh, leaving about 1/2-inch of fruit on the skin to form cups.
   • Blend the pineapple flesh and strain to get juice.
2. Make the drink mixture
   • 2 cups pineapple juice (from step 1)
   • 1 cup coconut milk
   • 1/2 cup sweetened condensed milk (optional, for extra sweetness)
   • 2 tbsp rum or non-alcoholic vanilla syrup (optional)
   • Ice cubes
3. Mix
   • Combine pineapple juice, coconut milk, condensed milk, and rum (if using) in a pitcher.
   • Stir well and chill or serve over ice.
4. Assemble
   • Fill each pineapple cup with the drink mixture.
   • Garnish with a chocolate sail (melt chocolate, spread on parchment, shape into sails, let set).
   • Insert a paper straw with pineapple print.
   • Top the straw with a decorative yellow pineapple pick.
5. Serve
   • Serve immediately on a tray with extra ice if needed.

Want me to tweak the recipe (e.g., make it non-alcoholic or adjust sweetness)?