- 1 nos portobello
- 10 leaves arugula
- 1 clove garlic, finely cut
- 20 g onion, chopped
- 20 g Malaysian palm oil
- 1 dash balsamic vinegar
- 1 dash Malaysian red palm oil
- 2 nos truss cherry tomato
- Heat Malaysian palm oil. Sauté garlic and onion.
- Add sliced portobello mushroom.
- Season with salt and pepper.
- Dash with Malaysian red palm oil.
- Place on arugula layered plate.
- Sprinkle with balsamic vinegar.
- Garnish with sweet truss cherry tomato.