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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.
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Wednesday, 31 May 2017
Sweet and sour wagyu short ribs
Tuesday, 30 May 2017
BAKED GROUPER FILLET WITH WILD M USHROOMS AND TURMERIC CHILI BEUREU BLANC
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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.
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GRILLED RUMP FILLET WITH GOAT CHEESE POTATO CROQUETTE AND PORCINI MUSHROOM SAUCE
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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.
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