Tuesday, 7 March 2017

Frankfurt Book Fair 2015

Frankfurt Book Fair 2015

Frankfurt Book Fair adalah pameran buku kelas dunia yang bergengsi dan diselenggarakan tiap tahun di Frankfurt, Jerman.  
FBF tahun 2015 kemarin adalah yang paling penting karena Indonesia menjadi salah satu pengisi acara yang besar.  Kita di assigned untuk mengisi beberapa booth yang lebih banyak dari tahun2 sebelumnya, kemudian memajang berbagai buku karya dalam negeri, lalu juga menyajikan masakan Indonesia di beberapa restaurant yang terkemuka dll.
Pada kesempatan itu saya bersama team diberikan kepercayaan untuk menghidangkan masakan Indonesia.  Ada banyak sekali pilihan menu untuk disajikan, yang rasanya bisa diterima dengan baik oleh kebanyakan pengunjung dan disesuaikan dengan ketersediaan ingredients di Jerman.
Di bawah ini saya salinkan beberapa resep.

ASEM ASEM SEAFOOD  
6 orang
 
Bahan-bahan:
500 g mix seafood, bersihkan
2 sdm makan minyak
6 siung bawang merah, iris halus
2 siung bawang putih, iris halus
5 bh cabai hijau, iris serong
6 bh belimbing sayur, potong serong
2 cm lengkuas, memarkan
2 lbr daun salam
1  bh sereh, memarkan
1 sdm kecap asin
Garam dan merica secukupnya
 
Cara pembuatan:
Rebus mix seafood hingga setengah matang, 
Panaskan minyak, lalu masukkan bawang merah dan bawang putih, 
tumis hingga harum. Masukkan cabai hijau, belimbing sayur, lengkuas, daun salam, 
dan sere, aduk rata, lalu masak hingga layu. Angkat.
Masukkan ke dalam mix seafood, aduk rata, lalu tambahkan, kecap asin, garam, merica bubuk, 
dan ikan, aduk rata, masak hingga matang dan kuah agak mengental.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

SATE LILIT BALI 
Balinese Chicken Satay
6 servings or 40 pieces

Ingredients:
1 kg Chicken, minced
50 ml Oil
36 sticks Satay skewer, made out of lemongrass or bamboo
2 sheets Lime leaves, finely shredded
50 g Grated coconut

Spices:
100 g Shallots, finely chopped
40 g Garlic, finely chopped
4 pcs red chili, thinly sliced
20 g Ginger, finely chopped
20 g Galangal, finely chopped
10 g Lesser galangal, finely chopped
10 g Turmeric, finely chopped
1 tsp Black pepper, ground
2 pcs Cloves, ground
1 tsp Nutmeg
5 g Coriander, ground
3 g White sesame seed, ground
Salt and pepper

Method:
Using low heat, sauté spice pasted using until aromatic.  
 Remove from flame, let it rest a while. 
Blend using mortar for the best result. 
Mix the spice paste with minced chicken. 
Add lime leaf and coconut. Seasons with salt and pepper. 
Take 2 tbsp of mixture and work around the satay skewers, do the same with the rest. 
Grill until cook.


LOBSTER SPRING ROLLS lumpia udang barong
Ingredients:  
3 tbsp Oil for Frying 
300 gr Lobster meat, cut cubes  
100 gr White Cabbage, strips  
100 gr Carrot, strips  
50 gr Celery, strips
20 gr Red Chili Julienne
2 tbsp Garlic, chopped
1 tbsp Oyster Sauce
4 pcs Salt and Pepper to taste
Spring Roll Sheet
1 pc Egg yolk

Condiment:
50 ml Sweet and Sour Sauce 
50 ml Mango Coulis
Sesame seed (garnish)
Chive slice (garnish)
Fried Parsnip (garnish)

Method:

Filling: cooked Lobster meat with 1 tbsp garlic and oyster sauce for 2-3 minutes only.  Set aside. Cooked the vegetables with another 1 tbsp of garlic, season with salt and pepper. Combine the lobster and the vegetables together.  Squeezed a bit to make the filling drier. Let them rest before wrapped it with spring roll skin.

Lay 2 sheets of the spring roll skin side by side, put the filling in the middle, and divide the lobster evenly. Roll it and wrap tightly with egg yolk at the final closing edge. Do the rest until finish. Deep fry until golden brown and drain from any excess oil.
Cut the spring roll into three parts and arrange nicely in the middle of the plate. Drizzle with sweet and sour sauce and mango coulis. Garnish with sesame seed, chives around and top with fried parsnip.

SATE AYAM MADURA
Chicken satay Madura style
15 skewers
Ingredients:
600 g chicken thigh and breast fillet, cut by 1½ x 2 cm
150 g chicken fat, cut into 12-15 pieces (optional, you may change with chicken meat)
8 tbsp sweet soy sauce
7-8 tbsp cooking oil
Sate skewers

PEANUT SAUCE, grind all together:
300 g peanuts, lightly toasted, ground
5 pcs red chilies
2 tbsp palm sugar, thinly sliced
8 -10 tbsp sweet soy sauce
6 1-1½ tsp salt
400 - 450 cc boiled water

Method:
Skewed 4 pieces of dice chicken into each skewer, including 1 piece of fat or skin in the middle. Mix one part of the peanut sauce with sweet soy sauce and cooking oil.  Brush on sate, set aside. Grill them over coconut charcoal, turning often until all sides are browned and cooked through. Serve with the rest of the peanut sauce along with the mixture of tomatoes, shallots, bird’s eye chilies and sweet soy sauce. Add kaffir lime juice and rice cake.


IGA BUMBU RUJAK 
Grilled rack of lamb with turmeric rice and tamarind chili sauce
Serves 1

Ingredients:
400 g rack of lamb, cleaned

TAMARIND CHILI SAUCE
30 cc oil for frying
25 g candlenut, roasted, ground
60 g shallots, roughly chopped
50 g shrimp paste, roasted, ground
15 g garlic, roughly chopped
2 sheets Salam leaves
75 g red chili, seedless, roughly chopped
10 cc tamarind juice
10 g galangal, roughly chopped
40 g palm sugar
15 g lemongrass, white part only, finely chopped
500 cc thick coconut milk
Stock to make sauce thinner
Salt and pepper to season

Method:

Tamarind chili sauce:  In a saucepan, sauté shallots, garlic, red chili, galangal and lemongrass until aromatic.   
Add candlenut and shrimp paste. Let it rest a while and then transfer to food processor.  
 Puree the mixture until smooth. Transfer back to saucepan and add the remaining ingredients. Cook for 10 minutes.  Season to taste. Take out from flame.
Marinate the lamb in tamarind chili sauce and season with salt and pepper.   
Grill on both sides then place in a pan, and cook for 10-15 minutes in a medium oven for medium doneness (or to own preference).

Other method:  some people make this dish by cooking lamb rack into tamarind chili sauce and grill to make grilling mark.  But I prefer grill first and then continue cooking in the oven to keep it moist and we could choose what kind of doneness suit us.



BUBUR INJIN 
Black rice porridge

Ingredients:
250 g white glutinous rice
250 g Injin /black glutinous rice
1 L water
200 g granulated sugar
100 g palm sugar
2 sheets pandan leaves, knotted
20 g salt
Thick coconut milk, boiled add salt a bit

Method:
Boil white and black glutinous rice, water and pandan leaves until soft and cook.  Keep stirring until the bottom to avoid burning and sticking (suggested to use pot with thick bottom).  Add more water to make it softer if necessary.   
Add granulated sugar and palm sugar and continue stirring.  Take out from flame.   
Take pandan leaf out before serving.  Serve with coconut milk.

Note:  you may serve with coconut milk and palm sugar syrup on the side. If so take out palm sugar and granulated sugar out from the ingredients. 

To make palm sugar syrup:  simply boil palm sugar with water and bit of salt.  Take out from flame after first boiling.  You may add jack fruit slice to bring the fragrant out or just knotted of pandan leaf.















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