SAINT
NICHOLAS' DAY
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Serves 8
AMUSE-BOUCHE
Lumpia Mangkok and Es Kelapa Muda
RICE
DISHES
Nasi Kuning, Nasi Pandan
MAIN
DISHES
Rendang Daging, Kari Kambing, Bebek Betutu
Ayam Tuturaga, Sambal Goreng Udang, Ikan Bakar
SATAYS
Sate Lilit Bali,
Sate Lilit Kepiting, Sate Salmon, Sate Kerang Kipas
VEGETABLE
and TOFU DISHES
Gulai Nangka Padang, Petjel Terong, Plecing
Kangkung, Buncis Tumis Ebi
Tumis Jamur Grigit, Perkedel Kentang, Tahu Isi, Terik
Tempeh
SALADS
Gado-Gado, Cumi Bakar, Urap
Sayur, Teri Kacang
RELISHES
Acar Sayuran, Acar Kuning
SOUPS
Soto Betawi, Sayur
Asem
DESSERTS
Pisang Bakar, Kolak Singkong Kurma
PETIT
FOUR
Kue Selai Kalamansi and Wedang Jahe
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Rijsttafel
"Rijsttafel"
is a
Dutch word that literally translates to "rice table". This Dutch
colonial feast was created to provide a festive and official type of banquet
that would represent the multi-ethnic nature of the Indonesian archipelago. The
grand meal is a display of the richness of the spices that grew in Indonesia as
well as the culinary arts of the indigenous people, as seen from the many
different flavors which were all brought together to make the one elaborate feast.
Today
rijsttafel is rarely
found in Indonesia, probably due to the sentiment left after Indonesia's
Independence. However it is popular in Indonesian restaurants around the world,
especially in
the Netherlands.
The
composition of rijsttafel menu consists of dozens of flavors and presentations,
and traditionally each dish is served by a waiter. Customarily there are 2, 12,
22, 32, or even more waiters with dishes. The
first to be served would be cone-shaped pile of rice, followed with small bowls
of meat and vegetable dishes as well as condiments. The maître d'hôtel explains
miscellaneous menu to the host of the party who is usually seated at the end of
the table.
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Rijsttafel
The
menu here consists of 32 dishes, they are presented in groups. Two presently prepared
mixed drinks and other beverages are also imparted.
Served
in the parlour, an hors-d'oeuvre and a mixed drink open the banquet as amuse-bouche.
As
the party is introduced into the dining room, two rice dishes, six main dishes,
four satays, eight vegetable and tofu dishes, four salads, and two relishes
form the primary presentation. The main dishes are served on a warming plate.
Warming
Plate
Two
soups follow subsequently.
After
the dining table is refreshed, two desserts are attended.
Finally
the party is led back to the parlour, a cake and a mixed drink bring the grand
feast to a closure.
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Lumpia Mangkok
Crispy
Pastry Cups
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120
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grams raw shrimps, shelled, diced
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aa
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peanut oil
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80
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grams cooked bamboo shoots, diced
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40
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grams baby green peas, blanched
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aa
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soy sauce
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8
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lumpia wrappers
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aa
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frying oil
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aa
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chopped cashews, toasted
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aa
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Sambal Tauco
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Sauté
shrimps in oil until barely cooked. Stir in bamboo shoots and green peas;
season with soy sauce. Wrap with lumpia wrappers. Fry in 180°C oil until golden
brown; drain well. Cut each in half; arrange on platter, cut-side up. Garnish
with chopped cashews; serve with Sambal Tauco as guests arrive.
Sambal Tauco
Sambal
with Fermented Soy
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60
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grams bumbu paste (chili, shallot, lemongrass,
galangal, salam leaves, tamarind liquid, palm sugar)
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20
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ml peanut oil
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60
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grams tauco (fermented soy)
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60
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grams green tomato purée
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Sauté
bumbu paste in oil until fragrant. Stir in tauco and tomato
purée; cook until bubbly. Press through a sieve; let cool.
32x32-cm
platter w/ condiment dish
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Lumpia
Mangkok
Es Kelapa Muda
Young
Coconut Ice
Coconut
sugar is a sugar produced from the sap of cut flower buds of the
coconut palm.
For each serving:
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aa
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cracked ice
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40
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ml Coconut Blossom Syrup
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120
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ml coconut water, chilled
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40
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grams shredded fresh coconut flesh
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1
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straw
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Fill
a Collins glass with cracked ice. Add Coconut Blossom Syrup; top with coconut
water. Garnish with young coconut flesh and a straw; serve as guests arrive.
Coconut Blossom Syrup
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200
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grams coconut sugar
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200
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ml water
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Bring
coconut sugar and water to a boil; simmer until dissolved. Let cool.
8 @
Collins glasses
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Es
Kelapa Muda
Nasi Kuning
Yellow
Rice
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120
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grams basmati rice, rinsed, drained
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80
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ml coconut milk
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½
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lemongrass, bruised and knotted
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1
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salam leaf
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1
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kaffir lime leaf
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2
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grams ground turmeric
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1
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gram sea salt
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1
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gram granulated sugar
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aa
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Telur Dadar Gulung
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In
a rice cooker inner cooking pan combine first eight ingredients and 200 ml
water. Cook, following manufacturer's instructions, until done. Fluff cooked
rice; remove and discard herb pieces. Close lid; let stand for 10 minutes.
Transfer
to a serving bowl; garnish with Telur Dadar Gulung. Arrange on the table.
Telur Dadar Gulung
Egg
Crêpe
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1
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egg, beaten
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aa
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sea salt
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aa
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peanut oil
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Season
egg with sea salt. Tip into a lightly oiled hot 24-cm Ø skillet, tilting to
spread into a crêpe. Turn out; cut into strips.
24-cm
boat serving bowl
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Nasi
Kuning
Nasi Pandan
Pandan
Rice
Suji
(Dracaena angustifolia) leaves are
usually used together with pandan leaves to give a particular green color.
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120
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grams basmati rice, rinsed, drained
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80
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ml coconut milk
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1
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pandan leaf, knotted
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1
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suji leaf, knotted
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½
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shallot, cut into quarters
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3
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slices gingerroot
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1
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ml pandan extract
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1
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gram sea salt
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1
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gram granulated sugar
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aa
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kacang mete goring (fried cashews)
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In
a rice cooker inner cooking pan combine first nine ingredients and 200 ml
water. Cook, following manufacturer's instructions, until done. Fluff cooked
rice; remove and discard herb pieces. Close lid; let stand for 10 minutes.
Transfer
to a serving bowl; garnish with kacang mete goreng. Arrange on the table.
24-cm
boat serving bowl
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Nasi
Pandan
Rendang Daging
Aromatic
Spicy Caramelized Beef
The
word "asam" in Indonesian means sour. Asam kandis (Garcinia xanthochymus) tastes sour with
a tint of bitterness, and this very popular rendang depends on asam
kandis for its signature dark color.
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1
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beef digital muscle, 500 g, cut into 8 cubes, blanched
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400
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grams coconut milk
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2
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lemongrass, bruised and knotted
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3
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cm galangal, peeled and bruised
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1
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asam kandis
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3
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turmeric leaves
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3
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salam leaves
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aa
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bumbu paste (15 shallots, 5 cloves garlic, 50 g red chilies, 5 candlenuts, 3 cm gingerroot, 3 cm fresh turmeric, 5 g black peppercorns, 9 g sea salt, 5 g palm sugar)
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Bring
all ingredients and 750 ml water to a boil; simmer until beef is tender, about
100 minutes, turning occasionally. Raise heat; boil until liquid is mostly
evaporated and beef is in a dark brown color. Remove and discard herb pieces; transfer
to a serving bowl. Arrange on the warming plate.
24-cm
boat serving bowl
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Rendang
Daging
Kari Kambing
Lamb
Curry
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500
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grams boneless lamb shoulder, cut into 8 cubes, blanched
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400
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grams coconut milk
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1
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lemongrass, bruised and knotted
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3
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cm galangal, peeled and bruised
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1
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kaffir lime leaf
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1
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salam leaf
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4
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cm cassia quill
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1
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cardamom pods
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2
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whole cloves
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aa
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bumbu paste (5 shallots, 2 cloves garlic, 20 g red chilies, 2 candlenuts, 1 cm gingerroot, 1 cm fresh turmeric, 10 g coriander seeds, 2 g cumin seeds, 2 g white peppercorns, 9 g sea salt, 5 g palm sugar)
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Bring
all ingredients and 750 ml water to a boil; simmer until lamb is tender, about
80 minutes, turning occasionally. Raise heat; boil until liquid is reduced and
thickened. Remove and discard herb pieces; transfer to a serving bowl. Arrange
on the warming plate.
24-cm
boat serving bowl
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Kari
Kambing
Bebek Betutu
Duck
Roasted in Banana Leaf
A
barbecue grill with hood, such as a Weber grill, is ideal for cooking this
dish.
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1
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duck breast, bone-in, skin-on, 800 g
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aa
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bumbu paste (5 shallots, 5 cloves garlic, 10 g red chilies, 2 candlenuts, 1 lemongrass, 1 cm galangal, 1 cm gingerroot, 1 cm fresh turmeric, 5 g coriander seeds, 5 g black peppercorns, 2 kaffir lime leaves, 1 salam leaf, 5 g toasted shrimp paste, 9 g sea salt, 5 g palm sugar)
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1
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cassia quill, broken
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1
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banana leaf
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Pat
dry duck breast; rub with bumbu paste. Mound cassia on banana leaf; place duck
breast, skin-side up, over spice. Wrap up banana leaf; overwrap with foil.
Place in a preheated barbecue grill; cook for 4 hours.
Drain
drippings into a saucepan; reduce slightly. Slice duck meat with skin off
breast bone; place in a serving bowl. Drizzle with reduced drippings; arrange
on the warming plate.
24-cm
boat serving bowl
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Ayam Tuturaga
Chicken
in Spicy Basil Coconut Sauce
Lemon
basil is
the only basil used to a large extent in Indonesian cuisine, where it is called
kemangi.
|
|
aa
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bumbu paste (6 red bird's eye chilies, 3 red cayenne chilies, 8 shallots, 4 candlenuts, 2 cm galangal, 2 cm gingerroot, 2 cm fresh turmeric)
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3
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lemongrass, bruised and knotted
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2
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pandan leaves, knotted
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6
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kaffir lime leaves
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15
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ml peanut oil
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400
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grams coconut milk
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6
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grams sea salt
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500
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grams skinless boneless chicken breast, sliced
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50
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。
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Sauté
bumbu paste, lemongrass, pandan leaves, and kaffir lime leaves in oil until
fragrant. Tip in coconut milk and sea salt; bring to a boil. Add chicken
slices; cook until almost done. Remove and discard herb pieces; toss in
two-thirds lemon basil. Transfer to a serving bowl; garnish with remaining
lemon basil. Arrange on the warming plate.
24-cm boat serving bowl |
|
Ayam Tuturaga
http://dailycookingquest.com/by-cuisine/indonesian/ayam-tuturaga-chicken-in-spicy-basil-coconut-sauce
Sambal Goreng Udang
Prawns
in Chili Sauce
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|
aa
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bumbu paste (10 shallots, 4 cloves garlic, 50 g red chilies, 2 candlenuts, 2 cm galangal, 2 cm gingerroot, 6 g sea salt, 15 g palm sugar)
|
15
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ml peanut oil
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2
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red tomatoes, blanched and cut up
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100
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grams coconut milk
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10
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red bird's eye chilies, sliced
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16
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prawns, shelled w/ tails intact, 30 g each, deveined
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Sauté
bumbu paste in oil until fragrant. Add tomatoes; stir to coat. Tip in coconut
milk and 400 ml water; bring to a boil. Simmer until tomatoes
have fully disintegrated and incorporated into a thickened sauce, about 15
minutes. Add bird's eye chilies; cook for 3 minutes. Stir in prawns; cook until
barely done, about 1 minute. Transfer to a platter, placing prawns tail-up.
Arrange on the warming plate.
28x20-cm
platter
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Sambal
Goreng Udang
Ikan Bakar
Grilled
Fish
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1
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red snapper, dressed, 800 g
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2
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jeruk limau (Citrus
amblycarpa)
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aa
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bumbu paste (4 red bird's eye chilies, 2 red cayenne chilies, 4 shallots, 3 cloves garlic, 3 candlenuts, 6 g sea salt, 6 g palm sugar, 15 ml oil)
|
aa
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banana leaves
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40
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ml kecap manis (sweet soy sauce)
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aa
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Sambal Kecap
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aa
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sambal terasi (re: Sate Lilit Bali)
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Make
five slanted slits on each side of red snapper; drizzle with juice of jeruk
limau. Marinate with bumbu paste for 1 hour. Grill over hot coal, lined with
banana leaf, until charred on both sides. Brush with kecap manis; grill 2 more
minutes on each side. Transfer to a platter; serve with Sambal
Kecap and sambal
terasi. Arrange on the warming plate.
Sambal Kecap
Sweet
Soy Dipping Sauce
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1
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red cayenne chili, seeded, chopped
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2
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shallots, chopped
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60
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ml kecap manis (sweet soy sauce)
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aa
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juice of 2 jeruk limau
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Stir
together all ingredients.
28x20-cm
platter
2 @
condiment dishes
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Ikan
Bakar
Satays (first
2 of 4)
Base Mixture
|
|
aa
|
bumbu paste (8 shallots, 2 cloves garlic, 3 salam leaves, 3 kaffir lime leaves, 2 cm galangal, 2 cm lesser galangal, 1 cm fresh turmeric, 2 g coriander seeds, 30 g palm sugar)
|
30
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ml peanut oil
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500
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grams firm white fish fillet, such as catfish, ground
|
100
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grams dessicated coconut
|
100
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grams coconut milk
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Sauté
bumbu paste in oil until fragrant; let cool. Combine with remaining ingredients;
divide in two.
Sate Lilit Bali
Minced
Seafood Satay
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1
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portion of Base Mixture
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250
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grams ground shrimp
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8
|
lemongrass stalks, trimmed
|
Mix
Base Mixture with ground shrimp; divide in 8. Wrap each portion around the base
of a lemongrass stalk; press to form drumsticks. Grill until charred; transfer
to a platter. Arrange on the table.
Sate Lilit Kepiting
Minced
Seafood Satay with Crabmeat
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|
1
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portion of Base Mixture
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250
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grams crabmeat
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8
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lemongrass stalks, trimmed
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Mix
Base Mixture with crabmeat; divide in 8. Wrap each portion around the base of a
lemongrass stalk; press to form drumsticks. Grill until charred; transfer to a
platter. Arrange on the table.
Serve Sate
Lilit Bali and Sate
Lilit Kepiting with Sambal Matah and Sambal Terasi.
Sambal Matah
Raw
Balinese Sambal
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6
|
red bird's eye chilies, seeded, finely chopped
|
6
|
shallots, finely chopped
|
2
|
cloves garlic, finely chopped
|
2
|
kaffir lime leaves, thinly sliced
|
3
|
grams toasted shrimp paste, finely crushed
|
15
|
ml key lime juice
|
15
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ml peanut oil
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
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Combine
all ingredients.
Sambal Terasi
Sambal
with Shrimp Paste
|
|
aa
|
bumbu paste (6 red bird's eye chilies, 5 candlenuts, 3 shallots, 2 cloves garlic, 2 cm fresh turmeric, 2 cm gingerroot, 10 g toasted shrimp paste, 50 ml tamarind liquid, 30 ml key lime juice, 30 g palm sugar)
|
30
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ml peanut oil
|
Sauté
bumbu paste in oil until fragrant. Let cool.
2 @
28x20-cm platters
2 @
condiment dishes
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|
Sate
Lilit Bali
http://www.hotelseminyakbali.com/the-royal-beach-seminyak-bali/
Sate Salmon
http://inquiringchef.com/2013/07/16/salmon-satay-with-peanut-sauce/
Gulai
Nangka Padang
http://www.batikculinary.com/indonesia-vegetables/gulai-nangka-padang-the-delicious-vegetables-padang-curry
Petjel Terong
http://www.olivesfordinner.com/2013/03/nut-butter-universe-by-robin-robertson.html
Plecing Kangkung
http://cookingtackle.blogspot.tw/2011/04/plecing-kangkung-slight-boiled-watr.html
Buncis Tumis Ebi
http://www.123rf.com/photo_11775486_green-beans-with-caramelized-red-onion-and-orange-zest-in-white-boat-shaped-serving-dish-on-blue-tex.html
Tumis Jamur Grigit
https://dentistvschef.wordpress.com/tag/jamur-grigit-schizophyllum-commune/
Perkedel Kentang
http://www.delimarestaurant.com.au/menu.php?category=2
Tahu Isi
http://resep-memasak-java.blogspot.tw/2013/07/resep-tahu-goreng-isi.html
Terik Tempeh
http://dailycookingquest.com/by-category/side-dish/terik-tahu-dan-tempeh-tofu-and-tempeh-stew-in-coconut-milk
Gado-Gado
http://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-gado-gado/#Zmk7HFvMo67sILzh.97
Cumi Bakar
http://indonesiaeats.com/indonesian-grilled-squids-sweet-soy-sauce-recipe-cumi-bakar-kecap/
Urap Sayur
https://linggardhewie.wordpress.com/2013/05/23/resep-urap-sayur-makanan-favorit-q-yuuuummmmiiiiiii/
Teri Kacang
http://www.indochinekitchen.com/recipes/sambal-teri-kacang-spicy-anchovies-and-nuts/
Acar Sayuran
http://www.menshealth.co.id/nutrisi/resep.kiat.sedap/acar.sayuran/003/001/75
Acar Kuning
http://blog.lemonpi.net/2008/02/24/1450/
Soto Betawi
http://dailycookingquest.com/by-cuisine/indonesian/soto-betawi
Sayur Asem
http://dailycookingquest.com/by-cuisine/indonesian/sayur-asem
http://www.hotelseminyakbali.com/the-royal-beach-seminyak-bali/
Satays (second
2 of 4)
These
two satay recipes are moderately westernized.
Marinade
|
|
1
|
lemongrass, light part only
|
3
|
cm fresh turmeric, peeled
|
1
|
cm galangal, peeled
|
1
|
cm gingerroot, peeled
|
1
|
lime, zest and juice
|
1
|
gram ground coriander
|
1
|
gram ground cumin
|
5
|
grams palm sugar, grated
|
50
|
grams coconut milk
|
15
|
ml fish sauce
|
Using
a fine grater, such as Microplane, finely grate lemongrass, turmeric, galangal,
and ginger. Combine with remaining ingredients; divide in two.
Sate Salmon
Salmon
Satay
|
|
320
|
grams salmon, cut into 16 pieces
|
1
|
portion Marinade
|
1
|
lime, thinly sliced
|
8
|
bamboo skewers, well soaked
|
Marinate
salmon in Marinade for 1 hour. Spear one lime slice between two pieces of
salmon on each skewer; grill until charred. Transfer to a platter; arrange on
the table.
Sate Kerang Kipas
Scallop
Satay
|
|
16
|
sea scallops, 20 g each
|
1
|
portion Marinade
|
1
|
lemon, thinly sliced
|
8
|
bamboo skewers, well soaked
|
Marinate
scallops in Marinade for 1 hour. Spear one lemon slice between two scallops on
each skewer; grill until charred. Transfer to a platter; arrange on the table.
Serve
Sate Salmon and Sate Kerang with Bumbu Kacang and Mango-Pineapple Salsa.
Bumbu Kacang
Peanut
Dipping Sauce
|
|
200
|
grams coconut milk
|
100
|
grams crunchy peanut butter
|
15
|
grams palm sugar, grated
|
15
|
ml fish sauce
|
5
|
grams sambal ulek (raw chili paste)
|
Combine
all ingredients.
Mango-Pineapple Salsa
|
|
150
|
grams finely diced mango
|
150
|
grams finely diced pineapple
|
50
|
grams finely diced red onion
|
1
|
green bird's eye chili, seeded and finely chopped
|
aa
|
chopped cilantro leaves
|
1
|
lime, zest and juice
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
Combine
all ingredients; keep chilled.
2 @
28x20-cm platters
2 @
condiment dishes
|
|
Sate Salmon
http://inquiringchef.com/2013/07/16/salmon-satay-with-peanut-sauce/
Gulai Nangka Padang
Padang
Young Jackfruit Stew
|
|
aa
|
bumbu paste (5 red cayenne chilies, 2 red bird's eye chilies, 3 shallots, 2 cloves garlic, 2 candlenuts, 2 cm fresh turmeric, 1 cm gingerroot, 1 cm galangal, 6 g sea salt)
|
15
|
ml peanut oil
|
1
|
lemongrass, bruised and knotted
|
2
|
turmeric leaves
|
2
|
kaffir lime leaves
|
300
|
ml beef stock
|
200
|
grams coconut milk
|
300
|
grams young jackfruit, cubed
|
100
|
grams yardlong beans, cut into 4-cm sections
|
Sauté
bumbu paste in oil until fragrant. Stir in lemongrass, turmeric leaves, and
kaffir lime leaves; tip in beef stock and coconut milk. Bring to a boil; add jackfruit
and yardlong beans. Return to a boil; cook until vegetables are tender.
Remove
and discard herb pieces; transfer
to a serving bowl. Arrange on the table.
24-cm
boat serving bowl
|
|
http://www.batikculinary.com/indonesia-vegetables/gulai-nangka-padang-the-delicious-vegetables-padang-curry
Petjel Terong
Eggplant
with Peanut Sauce
This
is a westernized "Indonesian" recipe.
|
|
1
|
eggplant, 500 g
|
aa
|
peanut oil
|
aa
|
sea salt
|
200
|
grams coconut milk
|
60
|
grams peanut butter
|
1
|
clove garlic, minced
|
1
|
cm gingerroot, minced
|
15
|
grams palm sugar
|
15
|
ml key lime juice
|
15
|
ml kecap manis (sweet soy sauce)
|
1
|
ml sambal ulek (raw chili paste)
|
aa
|
red chili slices
|
aa
|
cilantro leaves
|
Halve
eggplant lengthwise; slice into 0.6-cm slices. Brush with oil; sprinkle with
sea salt. Broil in a 220°C oven until both sides are browned, about 15 minutes.
Bring
next eight ingredients to a boil. Simmer, stirring, until slightly thickened,
about 5 minutes.
In
a serving bowl, arrange eggplant slices according to the original shape,
drizzling with peanut sauce between layers. Garnish with red chili slices and
cilantro leaves; arrange on the table.
24-cm
boat serving bowl
|
|
Petjel Terong
http://www.olivesfordinner.com/2013/03/nut-butter-universe-by-robin-robertson.html
Plecing Kangkung
Lombok
Spicy Water Spinach
|
|
5
|
red bird's eye chilies
|
5
|
grams shrimp paste, toasted
|
10
|
grams palm sugar, grated
|
½
|
red tomato, blanched, cut up
|
2
|
jeruk limau (Citrus
amblycarpa), halved
|
300
|
grams water spinach, trimmed
|
aa
|
sea salt
|
Using
a mortar and pestle, grind together chilies, shrimp paste, and palm sugar. Add
tomato; continue grinding into a paste. Remove seeds from 3 halves jeruk limau;
squeeze juice into sambal. Add skins to mortar; mash gently with pestle. Remove
and discard skins.
Blanch
water spinach in boiling salted water; refresh in cold water. Drain; squeeze
out excessive liquid. Cut into 4-cm sections; place in a serving bowl. Top with
sambal; garnish with the remaining half jeruk limau. Arrange on the table.
24-cm
boat serving bowl
|
|
Plecing Kangkung
http://cookingtackle.blogspot.tw/2011/04/plecing-kangkung-slight-boiled-watr.html
Buncis Tumis Ebi
Green
Beans and Dried Shrimps Stir Fry
This
Indonesian recipe has westernized garnitures.
|
|
3
|
cm galangal, finely julienned
|
30
|
grams dried shrimps, soaked, drained, and shelled
|
15
|
ml peanut oil
|
300
|
grams green beans, cut into 6-cm sections
|
aa
|
sea salt
|
aa
|
caramelized red onion strips
|
aa
|
orange zest curls
|
Stir-fry
galangal and dried shrimps in oil until fragrant. Add green beans; season with
sea salt. Stir-fry until green beans are crisp-tender. Remove from heat; toss
in half of caramelized red onion strips and orange zest curls. Transfer to a
serving bowl; garnish with remaining caramelized red onion strips and orange
zest curls. Arrange on the table.
24-cm
boat serving bowl
|
|
Buncis Tumis Ebi
http://www.123rf.com/photo_11775486_green-beans-with-caramelized-red-onion-and-orange-zest-in-white-boat-shaped-serving-dish-on-blue-tex.html
Tumis Jamur Grigit
Sautéed
Split Gill Mushrooms
Jamur
Grigit (Schizophyllum commune, split gill)
is a small edible wild mushroom.
|
|
3
|
shallots, finely chopped
|
4
|
cloves garlic, finely chopped
|
15
|
ml peanut oil
|
3
|
red cayenne chilies, seeded, chopped
|
15
|
grams dried shrimps, soaked, drained, shelled, and chopped
|
300
|
grams split grill mushrooms
|
60
|
ml chicken stock
|
15
|
ml oyster sauce
|
aa
|
sea salt
|
10
|
grams lemon basil leaves, roughly chopped
|
Sauté
shallot and garlic in oil until fragrant. Tip in chilies and dried shrimps; stir
to coat. Add mushrooms; sauté 3 minutes. Tip in chicken stock; bring to a boil.
Cook, covered, for 5 minutes. Stir in oyster sauce; season with sea salt and
black pepper. Remove from heat; stir in lemon basil. Transfer
to a serving bowl; arrange on the table.
24-cm
boat serving bowl
|
|
Tumis Jamur Grigit
https://dentistvschef.wordpress.com/tag/jamur-grigit-schizophyllum-commune/
Perkedel Kentang
Potato
Fritters
|
|
300
|
grams Yukon Gold potatoes, cooked and smashed
|
½
|
egg, lightly beaten
|
15
|
grams Chinese celery, finely chopped
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
aa
|
freshly grated nutmeg
|
aa
|
frying oil
|
aa
|
Chinese celery leaves
|
Combine
potatoes, egg, and celery; season with sea salt, black pepper, and nutmeg.
Divide in eight; form each into a patty. Fry in 170°C oil until golden; drain
well.
Transfer
to a platter; garnish with celery leaves. Arrange on the table.
28x20-cm
platter
|
|
Perkedel Kentang
http://www.delimarestaurant.com.au/menu.php?category=2
Tahu Isi
Deep
Fried Filled Tofu
|
|
2
|
cloves garlic, minced
|
1
|
cm gingerroot, minced
|
15
|
ml peanut oil
|
60
|
grams bean sprouts
|
60
|
grams shredded carrot
|
60
|
grams shredded bok choy
|
15
|
ml soy sauce
|
1
|
egg, lightly beaten
|
60
|
grams all-purpose flour
|
60
|
grams cassava starch
|
aa
|
sea salt
|
8
|
tahu kulit (fried tofu puffs)
|
aa
|
frying oil
|
aa
|
lettuce leaves
|
Sauté
garlic and ginger in oil until fragrant. Add bean sprouts, carrot, and bok choy;
season with soy sauce; sauté until crisp-tender. Remove from heat.
Whisk
together egg, flour, cassava starch, a pinch of sea salt, and 240 ml chilled
water.
Cut
one side of tahu kulit open; carefully scoop out center. Pat dry; stuff with
filling. Dip in batter; fry in 180°C oil until golden brown. Drain well.
Transfer
to a lettuce-lined platter; arrange on the table.
28x20-cm
platter
|
|
Tahu Isi
http://resep-memasak-java.blogspot.tw/2013/07/resep-tahu-goreng-isi.html
Terik Tempeh
Tempeh
Stew in Coconut Milk
Tempeh
is a traditional Indonesian soy product made by a natural culturing and
controlled fermentation process.
|
|
300
|
grams tempeh
|
aa
|
bumbu paste (3 shallots, 4 cloves garlic, 5 candlenuts, 2 cm galangal, 5 g coriander seeds, 6 g sea salt, 5 g palm sugar)
|
2
|
lemongrass, light part only, cut up, bruised
|
2
|
salam leaves
|
2
|
kaffir lime leaves
|
300
|
grams coconut milk
|
Cut
tempeh into 8 pieces; grill until lightly charred on all sides.
Sauté
bumbu paste in oil until fragrant. Add lemongrass, salam leaves, and kaffir
lime leaves; stir to coat. Tip in coconut milk, grilled tempeh, and 200 ml
water; bring to a boil. Simmer until sauce has thickened and clings to tempeh. Transfer
to a serving bowl; arrange on the table.
24-cm
boat serving bowl
|
|
Terik Tempeh
http://dailycookingquest.com/by-category/side-dish/terik-tahu-dan-tempeh-tofu-and-tempeh-stew-in-coconut-milk
Gado-Gado
Salad
Medley with Peanut Dressing
This
recipe has an international touch to the famous Indonesian salad.
|
|
aa
|
Peanut Dressing
|
2
|
new potatoes, boiled, sliced
|
½
|
bok choy, blanched, cut into sections
|
4
|
quail eggs, boiled, peeled, halved
|
2
|
abura-age, 10 g each, blanched, squeezed, cut into strips
|
4
|
cherry tomatoes, halved
|
2
|
radishes, quartered
|
1
|
Japanese cucumber, cut into bite-size pieces
|
8
|
krupuk udang (prawn crackers)
|
1
|
calamondin skin from Peanut Sauce
|
Tip
Peanut Dressing into a serving bowl. Artfully place in the next seven
ingredients; garnish with krupuk udang and calamondin skin. Arrange on the
table.
Peanut Dressing
Using
a mortar and pestle, grind together 1 clove garlic, 2 red cayenne chilies, and
50 g palm sugar. Add 100 g crunchy peanut butter; grind into a paste. Stir in
juice of 2 calamondins, 15 ml tamarind liquid, 15 ml kecap manis (sweet soy
sauce), and 10 ml fish sauce.
24-cm
boat serving bowl
|
|
Gado-Gado
http://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-gado-gado/#Zmk7HFvMo67sILzh.97
Cumi Bakar
Grilled
Squids
|
|
2
|
jeruk limau (Citrus
amblycarpa), halved
|
8
|
squids, dressed, 40 g each
|
aa
|
bumbu paste (2 cloves garlic, 2 candlenuts, 1 cm fresh turmeric, 2 g white peppercorns, 2 g coriander seeds, 3 g sea salt, 15 ml oil)
|
aa
|
banana leaves
|
20
|
ml kecap manis (sweet soy sauce)
|
Remove
seeds from 3 halves jeruk limau; squeeze juice over squids. Marinate with bumbu
paste for 1 hour. Grill over hot coal, lined with banana leaf, until charred on
both sides. Brush with kecap manis; grill 1 more minute on each side. Transfer
to a serving bowl lines with banana leaf; garnish with the remaining half jeruk
limau. Arrange on the table.
24-cm
boat serving bowl
|
|
Cumi Bakar
http://indonesiaeats.com/indonesian-grilled-squids-sweet-soy-sauce-recipe-cumi-bakar-kecap/
Urap Sayur
Mixed
Vegetables and Coconut Toss
|
|
200
|
grams grated coconut
|
aa
|
bumbu paste ( 2 red cayenne chilies, 2 red bird's eye chilies, 3 cloves garlic, 4 kaffir lime leaves, 30 ml tamarind liquid, 6 g sea salt, 50 g palm sugar)
|
50
|
grams bean sprouts
|
50
|
grams kenikir (Cosmos caudatus)
|
50
|
grams cassava leaves
|
50
|
grams papaya leaves
|
50
|
grams yardlong beans, cut into 4-cm sections
|
aa
|
sea salt
|
50
|
grams lemon basil leaves
|
Sauté
grated coconut and bumbu paste in a dry skillet until fragrant. Let cool.
Blanch
next five ingredients, separately, in boiling salted water; refresh in cold
water. Drain; squeeze out excessive liquid. Cut leaf vegetables into 4-cm
sections.
Toss
together coconut mixture, blanched vegetables, and lemon basil leaves. Transfer
to a serving bowl; arrange on the table.
24-cm
boat serving bowl
|
|
Urap Sayur
https://linggardhewie.wordpress.com/2013/05/23/resep-urap-sayur-makanan-favorit-q-yuuuummmmiiiiiii/
Teri Kacang
Spicy
Anchovies and Peanuts
|
|
100
|
grams peanuts
|
200
|
grams dried anchovies
|
aa
|
frying oil
|
aa
|
bumbu paste (10 red cayenne chilies, 4 cloves garlic, 10 ml tamarind liquid, 3 g sea salt, 30 g palm sugar)
|
Fry
peanuts and anchovies separately in 180°C oil until crispy and golden brown;
drain well.
Heat
bumbu paste in a dry skillet until fragrant. Remove from heat; let stand for 3
minutes. Toss with fried peanuts and anchovies. Transfer to a serving bowl;
arrange on the table.
24-cm
boat serving bowl
|
|
Teri Kacang
http://www.indochinekitchen.com/recipes/sambal-teri-kacang-spicy-anchovies-and-nuts/
Acar Sayuran
Mixed
Vegetable Pickles
This
is a modernized recipe.
|
|
150
|
grams red onions, halved, sliced
|
150
|
grams Japanese cucumbers, halved lengthwise, sliced
|
150
|
grams carrots, peeled, halved lengthwise, sliced
|
150
|
grams radishes, quartered
|
4
|
cloves garlic, smashed
|
4
|
red cayenne chilies, seeded, thinly sliced
|
250
|
ml white rice vinegar
|
25
|
grams sea salt
|
25
|
grams granulated sugar
|
aa
|
baby beet greens
|
Place
first six ingredients in a sterilized 1500-ml glass jar. Bring vinegar, sea
salt, sugar, and 250 ml water to a boil; pour over vegetables. Cover; let cool.
Chill and store for at least 2 days before serving.
Place
part of the pickles in a serving bowl; garnish with baby beet greens. Arrange
on the table.
24-cm
boat serving bowl
|
|
Acar Sayuran
http://www.menshealth.co.id/nutrisi/resep.kiat.sedap/acar.sayuran/003/001/75
Acar Kuning
Yellow
Pickles
|
|
aa
|
bumbu paste (2 cm fresh turmeric, 2 cm gingerroot, 2 cloves garlic, 4 candlenuts)
|
1
|
yellow onion, halved, sliced
|
15
|
ml peanut oil
|
1
|
lemongrass, bruised and knotted
|
2
|
red cayenne chilies, seeded, cut into 4-cm sections
|
4
|
red bird's eye chilies, seeded
|
50
|
ml white rice vinegar
|
9
|
grams sea salt
|
15
|
grams granulated sugar
|
150
|
grams yardlong beans, cut into 4-cm sections
|
150
|
grams carrots, peeled, cut into 4x0.6x0.6-cm batonnets
|
150
|
grams daikon, peeled, cut into 4x0.6x0.6-cm batonnets
|
150
|
grams cauliflower florets
|
Sauté
bumbu paste and onion in oil until fragrant. Add next six ingredients and 250
ml water; bring to a boil. Tip in four kinds of vegetables; sauté for 2
minutes. Remove from heat; let cool.
Place
part of the pickles in a serving bowl; arrange on the table.
24-cm
boat serving bowl
|
|
Acar Kuning
http://blog.lemonpi.net/2008/02/24/1450/
Soto Betawi
Jakarta
Beef Soup
|
|
500
|
grams beef brisket
|
2
|
lemongrass, bruised and knotted
|
1
|
kaffir lime leaf
|
1
|
salam leaf
|
300
|
ml milk
|
200
|
grams coconut milk
|
aa
|
bumbu paste (2 shallots, 2 cloves garlic, 2 candlenuts, 2 cm galangal, 1 cm gingerroot, 9 g sea salt)
|
1
|
red tomato, cubes
|
1
|
Yukon Gold potato, cubed and fried
|
aa
|
sliced scallion
|
aa
|
shallot flakes
|
aa
|
emping (melinjo crackers)
|
2
|
jeruk limau (Citrus
amblycarpa), quartered
|
aa
|
kecap manis (sweet soy sauce)
|
Bring
beef, lemongrass, kaffir lime leaf, salam leaf, and 500 ml water to a boil.
Simmer, covered, until beef is tender, about 2 hours. Lift and reserve beef;
strain broth. Cut beef into bite-size pieces; return to pot. Add strained
broth, milk, coconut milk, and bumbu paste; bring to a boil. Simmer for 20
minutes; remove from heat.
Ladle
soup into bowls; garnish with tomato and fried potato. Top with sliced scallion,
shallot flakes, and emping. Serve with jeruk limau wedges and kecap manis.
8
sets @ 240-ml bowl w/ condiment dishes
|
|
Soto Betawi
http://dailycookingquest.com/by-cuisine/indonesian/soto-betawi
Sayur Asem
Vegetables
in Tamarind Soup
|
|
aa
|
bumbu paste (5 red cayenne chilies, 3 shallots, 2 cloves garlic, 3 candlenuts, 1 cm gingerroot, 1 cm fresh turmeric, 5 g toasted shrimp paste, 9 g sea salt, 30 g palm sugar)
|
1
|
lemongrass, bruised and knotted
|
3
|
cm galangal, peeled and bruised
|
4
|
salam leaves
|
10
|
ml tamarind liquid
|
80
|
grams melinjo nuts
|
80
|
grams meinjo leaves
|
250
|
grams cabbage, cut into bite-size pieces
|
250
|
grams chayote, peeled, cored, cut into bite-size pieces
|
50
|
grams yardlong beans, cut into 4-cm sections
|
1
|
sweet corn, cut into 8 pieces
|
1
|
red tomato, cut into 8 pieces
|
Bring
750 ml water to a boil. Add bumbu paste, lemongrass, galangal, salam leaves, and
tamarind liquid; cook until fragrant, about 5 minutes. Add melinjo nuts and
melinjo leaves; cook for 10 minutes. Add the remaining five ingredients; cook
until vegetables are tender, about 20 minutes. Remove and discard herb pieces;
ladle into bowls. Serve.
8 @
240-ml bowls
|
|
Sayur Asem
http://dailycookingquest.com/by-cuisine/indonesian/sayur-asem
Pisang Bakar
Grilled
Plantain
In
Europe and North America, "Plantains" are bananas more suitable for
cooking than eating raw.
|
|
2
|
plantains, peeled, 180 g each
|
aa
|
butter, melted
|
60
|
grams chocolate syrup
|
60
|
grams chocolate sprinkles
|
120
|
grams mild white cheddar, shredded
|
60
|
grams sweetened condensed milk
|
8
|
mint twigs
|
Halve
each plantain crosswise; split each half lengthwise. Brush with butter; grill
until lightly charred.
Arrange
each piece on a plate; cut-side up. Drizzle with chocolate syrup; cover with
chocolate sprinkles. Top with shredded cheese; drizzle with condensed milk.
Garnish with mint twigs; serve.
8 @
24x16-cm plates
|
|
Pisang Bakar
http://indonesianfoodonly.tumblr.com/post/386163872/pisang-bakar
Kolak Singkong Kurma
Cassava
and Dates Kolak
Kolak
is an Indonesian dessert made with palm sugar or coconut sugar and coconut
milk, with pandan leaf for added aroma.
|
|
500
|
grams cassava, peeled and cubed
|
1
|
lemongrass, bruised and knotted
|
2
|
pandan leaves, knotted
|
8
|
dates, seeded, halved lengthwise
|
200
|
grams palm sugar, grated
|
300
|
grams coconut milk
|
8
|
miniature lemongrass knots
|
Bring
cassava, lemongrass, pandan leaves, and 1000 ml water to a boil; simmer until
cassava is cooked. Add dates and palm sugar; cook until sugar has dissolved.
Tip in coconut milk; heat through.
Remove
and discard herb pieces; ladle soup into bowls. Garnish with lemongrass knots;
serve.
8 @
240-ml bowls
|
|
http://www.sajiansedap.com/recipe/detail/4964/kolak-singkong-kurma#.VVwdck0w-Uk
Kue Selai Kalamansi
Calamondin
Marmalade Shortbread
This
is a western shortbread made with Indonesian calamondin marmalade.
|
|
120
|
grams all-purpose flour
|
5
|
grams baking powder
|
1
|
gram sea salt
|
240
|
grams butter, at room temperature
|
2
|
egg yolks
|
100
|
grams granulated sugar
|
120
|
grams calamondin marmalade
|
1
|
doily
|
Stir
together flour, baking powder, and sea salt. Whisk butter and egg yolks until
fluffy; mix in sugar. Tip in flour mixture; mix until just incorporated. Divide
in two, one slightly larger than the other. Freeze, wrapped, for at least 2
hours.
Grate
the larger frozen dough into the bottom of a parchment-lined 20x20x5-cm baking
pan; spread out evenly. Spread marmalade evenly over the base layer. Grate the
remaining frozen dough evenly over marmalade layer. Bake in a 175°C oven until
golden brown, about 40 minutes.
Cool
completely. Cut into 16 bars. Arrange on a doily-lined platter; serve.
32x32-cm
platter
|
|
Kue Selai Kalamansi
http://alpineberry.blogspot.tw/2006/09/apricot-jam-and-my-pantry.html
Wedang Jahe
Ginger
Tea
|
|
100
|
grams gingerroot, peeled and sliced
|
2
|
lemongrass, bruised and knotted
|
2
|
pandan leaves
|
200
|
grams palm sugar, grated
|
Bring
ginger, lemongrass, pandan leaves, and 2000 ml water to a boil. Remove from
heat; let stand, covered, for 2 hours. Bring back to a boil; add palm sugar;
simmer until dissolved. Strain.
Ladle
hot beverage into cups; serve.
8
sets @ tea cup w/ saucer
|
|
Wedang
Jahe
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