Strawberry Crepes Suzette With Chocolate Sauce, Beef Tenderion With Mushroom And Japanese Kaiso Seaweed Salad by Chef June Jone

Ingredients for Japanese Kaiso Seaweed Salad:

• White vinegar  30 ml
• Blend dry onion  30 g
• Kikkoman soya sauce  30 ml
• Sugar syrup  20 ml
• Iodized salt  5 g
• Black pepper  2 g

Ingredients for Beef Tenderion With Mushroom:

• Beef tenderloin  220 g
• Chopped ginger  20 g
• Chopped dry onion  40 g
• Black mushroom  80 g
• Julienne carrots  30 g
• Julienne green onion  20 g
• Cooking oil  30 ml
• Unsalted butter  20 g
• Kikkoman soya sauce  30 ml
• Coleslaw beetroot  120 g
• Iodized salt  10 g
• Black pepper  5 g

Ingredients for Strawberry Crepes Suzette With Chocolate Sauce:

• Plain flour  150 gm
• Eggs  4
• Oil  2 tsp
• Salted butter, melted  50 gm
• Milk  350 ml
• Sugar  50 g
• Vanilla essence  1 tsp
• Strawberry  1 cup
• Milk  200 ml
• Dark chocolate  75 g
• Coco powder  25 g