Wednesday, 31 May 2017

Sweet and sour wagyu short ribs


ASEM ASEM IGA WAGYU SAPI

6 portions


Ingredients:

750 g Wagyu short ribs, cut short

2 L water

3 sheets salam leaves

5 cloves garlic, sliced

10 pcs shallorts, sliced

5 pcs green chili, cut 1 cm long

3 pcs red chili, cut 1 cm long

4 cm galangal, bruised

10 pcs belimbing wuluh, cut 2 cm thick

2 pcs green tomato, sliced thick or wedges

20 g tamarind, dissolved into 20 ml of water

50 g palm sugar, shaved

3 tsp salt

2 tbsp granulated sugar

4 tbsp veg oil


Method:

Into stock pot, bring salam leaf and water to boil.   
Put in short ribs until tender.   
Take out from flame.

In hot pan, sauté garlic, shallots, green chili, red chili and galangal until aromatic.   
Add into stock pot. 
Bring stock pot on the flame. 
Add rest of spices. 
Check seasoning. 

Pour into the serving bowl and garnished with celery.


_____



Tuesday, 30 May 2017

BAKED GROUPER FILLET WITH WILD M USHROOMS AND TURMERIC CHILI BEUREU BLANC


Ingredients:

1 ea      Grouper fillet, 160 gr

50 g     wild mushrooms

1 ea      zucchini, sliced, boiled

4 ea     baby potato, peeled, boiled

5 g       parsley, chopped

10 g     pickled ginger, cut julienne

10 g     crispy leek

100 ml Turmeric chili beureu Blanc

2 ea     garlic chive

1 ea      mint leaf



Turmeric Chili Beureu Blanc:

15         ml        oil

2          ea        shallots

10        ea        white peppercorn

            Few     thyme sprigs

200      ml        white wine

1           ea        bay leaves

100      ml        cream

200      g          butter

60        g          curry paste


Method:

To make Turmeric chili beureu Blanc:

Chops shallots. Heat up oil in a pan, sweat shallots and peppercorn for 2 minutes. Add thyme and wine, reduce until almost dry. Then add cream, reduce by 1/3.  Take off from flame and add butter, a little bit at a time. Add Curry paste and whisk well and strain. Keep at room temperature.



To make Baked Grouper:

Marinade grouper with herb oil, salt and pepper. Fry the fish in frying pan for 2-3 minutes in each side. Baked in pre heat oven 180 celsius and cooked for 5-7 minutes or until done.

Prepare the vegetable; cooked baby potato with  chopped parsley, cooked wild mushrooms with herb oil.

Arrange zucchini on the bottom put Grouper on top, put baby potatoes, wild mushrooms and pour the sauce around.

Garnish with crispy leek and garlic chive.



_____

GRILLED RUMP FILLET WITH GOAT CHEESE POTATO CROQUETTE AND PORCINI MUSHROOM SAUCE


Ingredients:

180 g   Eye of Rump Fillet

50g      julliened vegetable

1 ea      Goat cheese potato croquette

1 ea      garlic chives                                                  

                                                           

Goat Cheese Potato Croquette:

400 g  Mashed Potato, plain

3 pcs   egg                                                     

½ tsp   nutmeg

2 tbs    Parsley, chopped

120 gr  Goat Cheese,crumbs

½ cup  Plain flour

½ cup  Bread crumbs



Porcini Mushroom sauce:

40 g    porcini mushroom diced

1 tsp    butter, unsalted

100 ml demi glaze

                       

Method:

To make Goat Cheese Potato Croquettes:

Combine mashed potato with one egg, parsley and seasons with salt and nutmeg. Dusted some flour if necessary to make the dough not to wet. Make 100 g ball of the potato dough. Flatten each potato dough and fill in with 30 gr of the goat cheese crumbs inside and cover it up again. Shaped the potato dough to cylinder shape. Breaded the goat cheese potato cylinder into flour and egg and bread crumbs separately. Then fried them in medium hot, deep frying oil and cooked them until golden color. Set aside.



To Cooked Rump Fillet:

Seasons the beef with mix peppercorn and herb oil, seasons with salt and black pepper. Grilled for about 10-15 minutes to a medium doneness.

To make the sauce, heat butter in frying pan, add porcine mushroom and cooked until aromatic, add the demi- glaze and season with salt and pepper.



To arrange:

put sauteed julliene vegetable in the middle of the plate, top with the grilled rump fillet. Pour the porcine mushroom sauce.

Served with Goat Cheese Potato Croquetes, garnish on top of the beef with a thyme.



 _____


RUJAK PETIS

RUJAK PETIS Makanan Jawa Timuran ini pada dasarnya adalah sama dengan rujak cingur. Menggunakan sayur dan bumbu yang sama. Bedanya h...