Epicure (Indonesia) - - CONTENTS -

Fus­ing flavours from Ja­pan, Korea, China, In­done­sia, and more

Judg­ing by the pro­lif­er­a­tion of Korean, Ja­pa­nese, Chi­nese and even In­done­sian in­flu­ences in fine din­ing fare all over the world, plus the grow­ing list of Asian chef-fronted restau­rants in the spot­light, there’s no doubt that the re­gional cuisines of the con­ti­nent are hav­ing a mo­ment. Here’s how you too can weave their spices and dis­tinc­tive flavours into your dishes.

Nasi Goreng Is­timewa

A sunny-side-up and nasi goreng is­timewa in a play­ful, Ja­pa­nese guise. Spinach-wrapped pu­lut hi­tam rice parcels and kabocha pump­kin ‘yolk’ con­trib­ute earthy flavours, while the lat­ter perches atop an ume-flecked egg white that mim­ics chye poh egg. Serves 4 Prep time 2 hours + 1 hour mould­ing + 1 hour mar­i­na­tion + overnight mar­i­na­tion and de­hy­dra­tion

Cook time 1 hour

egg white

4 egg whites

1g salt

5g po­mace olive oil (avail­able from ma­jor su­per­mar­kets)

10g chopped aka koume ume (avail­able from MEIDI-YA Su­per­mar­ket)

12 mizuna leaves (avail­able from MEIDI-YA Su­per­mar­ket)

» Beat egg whites with salt.

» In a non-stick egg pan, driz­zle olive oil and bring to high heat, then turn to low heat and cook ¼ of egg mix­ture at a time. » Once each por­tion of egg mix­ture firms up, quickly add chopped ume and care­fully place mizuna leaves.

» Re­move from heat and al­low to cool.

‘egg yolk’

300g kabocha squash (halved, avail­able from MEIDI-YA Su­per­mar­ket)

300g Vi­ta­soy soy milk

3.2g iota pow­der (avail­able from Phoon Huat)

1.6g kappa pow­der (avail­able from Phoon Huat)

10g mirin

5g mizkan rice vine­gar (avail­able from MEIDI-YA Su­per­mar­ket) 5g di­a­mond kosher salt (al­ter­na­tively, use ½ amount of Mor­ton kosher salt)

» Re­move seeds and skin from kabocha squash. Cut into large dice and steam for 30 min­utes un­til soft.

» Blend kabocha un­til a smooth purée is achieved, then pass through a sieve. Al­low purée to cool to room tem­per­a­ture » Com­bine kabocha with all other in­gre­di­ents and blend on high in a Ther­momix to dis­perse (which means to blend pow­ders into liq­uids).

» In­crease tem­per­a­ture to 80°C and blend on speed 6 for another 15 min­utes, then pass mix­ture through a sieve.

» Spray a sil­i­cone half-sphere mould with non-stick spray. Pour purée into the mould and al­low to cool to room tem­per­a­ture. » Un­mould af­ter 1 hour.

spinach pu­lut hi­tam oni­giri

1 pan­dan leaf

600ml chicken stock

100g pu­lut hi­tam rice, rinsed un­til wa­ter runs clear

1 litre wa­ter

10g di­a­mond kosher salt

200g puay leng/spinach (leaves trimmed,

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