Meat Preparation:

1. Marinate the meat with pepper and salt, for 10 minutes.
2. Grill the meat with unsalted butter, rosemary, and garlic in a pan over high heat.
3. Once cooked, coarsely chop the meat and set it aside.

Pecak Chili Sauce:

1. Coarsely mash red and green cayenne peppers and tomatoes, add salt and sugar to taste, stir well.
2. Sauté the onions until caramelised, then use the oil to pour in the crushed chilies and tomatoes.

Presentation:

1. Combine the meat and pecak chili sauce, stir well.
2. Prepare the baguette by splitting it into two halves, empty the middle of the bread then fill with a mixture of meat and pecak sauce.
3. Top with Foodcraft Professional® Mozzarella Cheese.
4. Preheat the oven to 180°C then bake it for 15 minutes.

Sauce:

1. Grind the peanuts, chilies, onions, and shrimp into puree. Then boil with water.
2. Add the tamarind juice and Javanese sugar and cook until it boils.
3. Add vinegar, stir well then turn off the heat. Set aside to cool.
4. Arrange the vegetables on a plate, and drizzle with peanut sauce.

Seasoned Waffle Fries:

1. Heat the oil to 180°C – 190°C.
2. Add the frozen Waffle Fries and deep fry them for 4-6 minutes.
3. Remove the Waffle Fries from the oil and allow them to drain.
4. Ready to serve.