Containing all the varieties picked up from Indian, Chinese, Thai, Portugese and Spanish styles over centuries, the Indonesian infusion of ‘Umami’ (together with sweetness, sourness, bitterness and saltiness) makes the final cuisine quite different from the others. Refrigerate it until its ready to serve.Starting with traditional and aesthetic Indonesia-themed dances, the Indonesian food fest ‘Take a bite out of Indonesia’ is on at the Chap Chay restaurant of The Raintree hotel, St.Sate padang kambing (Lamb satay from the land of padang)ingredients:Lamb (1 inch cube) 500gmsRice flour 50 gmsLime leaf 5pcsTurmeric leaf 1pcLemongrass 65gmsSpring onion 50gmsChicken powder 150gmsRed chili (blended) 150gmsSalt a pinchGule powder 50gmsRed chili powder (blended) 50gmsShallots 100gmsGarlic 100gmsTurmeric 30gmsGalangal (crushed) 1pcGinger 30gmsSalt & pepper as per requirementCoriander powder 20gmsCumin powder 15gmsFried onion (for garnishing)Method:Blend the onion, garlic, turmeric, ginger, coriander powder, cumin powder, salt and pepper well in the blender, until smooth paste. Mary’s Road for lunch and dinner till April 10 and covering the people’s food habits from about 6,000 islands.Add the rice flour little by little and mix well.Serve the colenak with the Chantilly cream, grated coconut and gula aren.Add the lambto it and cook it well, until the meat is tenderand set aside. Add water, kaffir lime leaf, turmeric leaf, and lemongrass.Apart from the application of usual spices and herbs like galangal, lemon grasses, tape cassava or Indonesian round-shaped cardamoms procured from their place of origin makes the flavour of the traditional ‘Gule’ power.Serve the fish with the sauce and garnish with fried onions, chillipady. Chef Sukarno brought some typical area specific taste from his own place like Soto Padang, a variety of rending, and the unique ‘Petis’, shrimp paste (used in Sambal and many dishes). Sakarno emphasises on the spicy, tangy taste of Indonesia.
Add some water, asam kandis and coconut cream and adjust the seasoning. Chef Martadinata’s expertise seemed to lie in seafood.Ikan Kakap Gule (Pan seared red snapper in spicy gule sauce)ingredients:Fillet Red snapper 5slicesTurmeric leaf 6pcsAsam kandis 3pcsLemongrass 2pcsSugar 50gmsChicken powder, salt & pepper as per requirementCoconut creamFor the paste:Red chili 50gmsRed shallot 80gmsGarlic 30gmsCoriander powder 10gmsTurmeric 20 gmsGinger 20gmsGalangal 10gmsMethod:Blend the garlic, turmeric, ginger, coriander powder, red shallots, galangal, salt and pepper well in the blender, until smooth paste.Mix the heavy cream and sugar well until it whipped with the high speed.Make the skewer with the lamb cubes, grill the skewers and prepare for the sauce.Colenak Kelapa Parut (Gula Aren and Chantilly Coco Pandan)ingredients:Tape cassava 500 gmsRice flour 10 powerful stainless steel citrus juicer for sale gmsBrown sugar 100 gmsGrated coconut 50 gmsTempered dark chocolate com pound/couverture 50 mlIngredients for Chantilly coco Pandan:Granulated sugar 100 gmsHeavy whipped cream 150 mlPandan essence + coconut cream 1tspGelatine (steam) 10 gmsMethod:Discard the steam of the fermented cassava (tape singsong). Add the gule powder.Chef Sukarno Wibowo from Bandung city of Indonesia’s West Java province brings a taste of its western parts. The difference lies in the way of their cooking, and Indonesian style of cooking respects the secret of marinades.Further, sauté the marinade.Marinate the fish in the blended herbs. The rock star of the fest, chef Faisal Martadinata from Surabaya city, brings the flavours of East Java.Sauté the mixture until the flavor comes out.Indonesia boasts of a vibrant and colourful cuisine amongst pan-Asian cuisines.Serve hot. Chefs Sukarno and chef Martadinata share an array of exclusive recipes from their authentic Indonesian cuisine with DC. (A little bit of tempered dark chocolate as well).Make a round shape with the above mixture and grill it on top of the pan.Pan seared until it gets crispy and cooked well.There’s a saying that the best way of knowing a country is to know its cuisine.Add the gelatine that already melted and also add the essence, mix well and give a shape.Stain the stock above and cook well, add the rice flour, and let it thicken like sauce consistency.
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