NYEGARA GUNUNG

Wagyu beef spare ribs, lobster tail tempura, seasonal vegetables and beef jus.

INGREDIENTS:

• 1kg wagyu beef spare ribs

• 2 bamboo lobster tails, each 250 grams

• 2 young leek, grilled

• 1 baby onion, roasted

• 2 baby carrots, blanched and sautéed

• 2 shitake mushrooms, grilled

• 2 slices lotus root

Brine:

• 2.5l water

• 250g sugar

• 100g salt

• 5g black pepper

METHOD:

1. Put all ingredients into a pan and bring to the boil.

2. Cool to about 5C.

3. Place wagyu spare ribs with brine in a sealed container, ensuring the ribs are fully submerged. Refrigerate for 24 hours. 4. Remove the ribs, place in a vacuum bag and remove air. Cook sous-vide for 24 hours at 62C.

5. Carefully open the vacuum bag and save the liquid, which is the beef stock for the next step.

6. Place a heavy weight on top of the meat to flatten it as it cools in the refrigerator. 7. Cut cooled meat into 140g rectangular

pieces.

Beef sauce:

• 10g sliced shallot

• 10g sliced garlic

• 2 whole star anise

• 5g sliced galangal

• 5g sliced ginger

• 3g coriander root

• Beef stock from the vacuum bag

• 50ml coconut milk

• 10g butter

METHOD:

1. Sautée shallots, garlic, galangal, ginger and coriander root until slightly brown and aromatic.

2. Add beef stock, star anise and a little water and simmer for 15 minutes.

3. Strain the liquid and save.

4. Add coconut milk, a little butter, salt and pepper to the liquid and blend.

PLATING:

1. Sous vide the meat for 20 minutes in a 62C water bath, then season with salt and black pepper crust. Pan sear.

2. Remove lobster tail shells, season with salt and pepper. Coat with tempura flour, dip in tempura batter. Deep fry.

3. Arrange everything in a deep plate. Pour on beef sauce at the last minute.