Marinate the lamb with AJI-SHIO®, chili flakes dan olive oil.

Grill the lamb until done.

Saute chopped garlic and shiitake mushroom with butter.

Dissolve the brown stock powder with water and pour into the pan.

Add AJI-SHIO® and stir well until the sauce thickens.

Preheat oven to 250°C.

Scrub potatoes under running water, dry and rub the skin with Rasa Sifu® and olive oil. Pierce the skin in 5 or 6 places with a fork.

Place the potatoes in the oven, roast for 45 minutes or until cooked.

Remove the potatoes from the oven, slice them open down the middle.

Apply butter, garnish with chopped parsley. Serve immediately.

Combine lemon juice, olive oil, honey and shallot in a bowl.

Add on all the salad together, mix well. Ready to serve.

Place pumpkin, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.

Transfer soup to a blender or food processor, blend until smooth.

Return soup to the pan, stir in coconut milk. Ready to serve.