Ka­masu Sakano No Hi­mono

Epicure (Indonesia) - - ENTERTAINING -

stems saved for another use)

120ml mirin

120ml usukuchi shoyu (avail­able from MEIDI-YA Su­per­mar­ket)

180g dashi

10ml sesame oil

» Add pan­dan leaf and chicken stock to pu­lut hi­tam rice. Bring mix­ture to a boil. » Add pu­lut hi­tam rice, then boil cov­ered for 15 min­utes on medium-high heat.

» Open the lid and stir, cook­ing un­til the liq­uid is all gone and the rice is sticky.

» Boil 1 litre of wa­ter, then add salt.

» Blanch spinach for 30 sec­onds, then re­move and shock in ice wa­ter.

» Com­bine mirin, usukuchi shoyu and dashi, then use to mar­i­nate blanched spinach for 1 hour at room tem­per­a­ture, then re­move and gen­tly squeeze dry leaves.

» Coat a half-sphere mould with sesame oil and care­fully lay leaves into mould.

» Fill mould with cooked pu­lut hi­tam rice and fold leaves to cover the top.

» Re­move spinach balls from mould.

cau­li­flower achar

300g honey or Sarawak pineap­ple, cut into small chunks

15g salt

30g fresh turmeric, peeled

5g ginger, peeled

2 cloves of garlic, peeled

60ml po­mace olive oil

1g salt

10g brown sugar

1 pinch of fine black pep­per

80g peanuts, toasted and crushed

1g spicy pa­prika

100g car­rot

20g re­hy­drated and strained as­sam

3ml Sriracha

60ml white wine vine­gar

60ml mizkan rice vine­gar

26ml mirin

25ml fish sauce

300g cau­li­flower, chopped into flo­rets 40g white sesame seed, toasted

» Salt-cure pineap­ple in salt for 1 hour. Re­serve the ac­cu­mu­lated liq­uid.

» Mince turmeric, ginger and garlic in a spice grinder un­til a paste is formed.

» Make rem­pah: add po­mace olive oil in a pot on medium heat, add spice paste and cook un­til colour deep­ens.

» Add salt, brown sugar, fine black pep­per, crushed peanuts and pa­prika, then fry un­til fra­grant.

» Add as­sam, Sriracha, white wine vine­gar, mizkan rice vine­gar, mirin and fish sauce. » Add cau­li­flower and carrots cook for another 15 min­utes, then turn off heat. » Add salt-cured pineap­ple and liq­uid, sprin­kled white sesame seeds, then trans­fer mix­ture into a con­tainer. Cover the top of the con­tainer with parch­ment pa­per, then al­low to cool and leave at room tem­per­a­ture overnight.

pick­led daikon

150ml mizkan rice vine­gar

150ml wa­ter

5g white sugar

5ml yuzu juice

1g salt

1g fen­nel seeds

100g daikon, peeled with man­dolin and cubed

» Mix all in­gre­di­ents ex­cept fen­nel seeds and daikon to make pick­ling liq­uid.

» Toast fen­nel seeds and put into a sa­chet. » Cook pick­ling liq­uid with fen­nel sa­chet on medium heat for 15 min­utes, then pour hot liq­uid over daikon and al­low to pickle for another 15 min­utes.

» Re­move and dab dry daikon.

pu­lut hi­tam cracker

120g pu­lut hi­tam rice, rinsed un­til wa­ter runs clear

500ml wa­ter

56g tapi­oca flour 2 litres veg­etable oil 1g salt

» Cook pu­lut hi­tam rice with wa­ter in a pot un­til you achieve a por­ridge con­sis­tency. » Sieve in tapi­oca flour, then keep stir­ring un­til a sticky paste forms.

» Thinly spread paste on a Sil­pat sil­i­cone bak­ing sheet. De­hy­drate at 70°C overnight. » Re­move dried sheets from de­hy­dra­tor. » Heat veg­etable oil un­til 180°C. Fry dried sheets and push them down with chop­sticks so that the crack­ers curl.

» Leave crack­ers to dry on oil ab­sorbent pa­per, then sea­son with salt.

ume chilli sam­bal

3 long red chill­ies

4 chilli padi

80ml canola oil

10g bela­can

1 clove garlic, minced

15g shal­lots

8 ume­boshi, de­seeded

3g salt

5g brown sugar

30ml mizkan rice vine­gar 8g cincalok (shrimp and liq­uid) 80ml wa­ter juice of 6 cala­man­sis

» Cut chill­ies length­wise and re­move seeds, then cut into smaller strips.

» Heat oil in a deep pan, add bela­can and fry un­til fra­grant.

» Add all chill­ies, garlic and shal­lots. Fry un­til soft­ened and aro­matic.

» Add re­main­ing in­gre­di­ents ex­cept wa­ter and cala­mansi juice. Fry un­til colour deep­ens. Add wa­ter if it is too dry.

» Add cala­mansi juice and ume­boshi. Fry for another 10 min­utes, then re­move from the pan and al­low to cool.


» As­sem­ble ac­cord­ing to photos or as de­sired.

Vista Ale­gre INK Col­lec­tion Travessa oval plate, Field­crest.

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