CHLOROPHYLL CARNAROLI RICE

In­spired by the gar­dens from Por­tu­gal, this creamy rice dish has a vi­brant green hue due to the use of spinach. It is then en­hanced with pan­dan aioli and sea­sonal vegeta­bles, in­clud­ing wing beans tossed with sam­bal sauce.

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Serves 1 Prep time 30 min­utes + overnight soak­ing Cook time 50 min­utes

PAN­DAN AIOLI

1 pan­dan leaf, chopped 50ml corn oil

1 egg yolk

1 clove of gar­lic, chopped salt to taste

» Blend chopped pan­dan leaf with corn oil in a food pro­ces­sor for 3 min­utes. » Strain the pan­dan-in­fused oil.

» In a Ther­momix, com­bine egg yolk and gar­lic. Slowly add pan­dan-in­fused oil to emul­sify for a minute. Add salt to taste. » Pass mix­ture through a fine tamis and store in a pip­ing bag. Set aside.

SPINACH BUT­TER

65g raw spinach

100g un­salted but­ter, frozen

» Re­move stem of spinach. Blanch spinach leaves in hot wa­ter for 5 sec­onds, fol­lowed by ice wa­ter for 30 sec­onds. » Strain the wa­ter from spinach and then freeze the spinach.

» Com­bine frozen spinach and frozen but­ter and blend.

» Af­ter blend­ing, keep frozen un­til use.

SAM­BAL

20g hy­drated dried chilli 1 tbsp vine­gar

40ml wa­ter

20ml as­sam juice 2 pieces of shal­lots

1 clove of gar­lic

20ml veg­etable oil

10g bela­can (shrimp paste) 5g gula Me­laka (palm sugar)

» In a Vi­ta­mix, blend hy­drated chilli with vine­gar and 30ml of wa­ter. Drain out wa­ter from the chilli mix.

» Stir in 10ml of wa­ter into the as­sam juice. » Slice shal­lots and gar­lic thinly and pound it in a mor­tar us­ing a pes­tle.

» Sauté shal­lots and gar­lic in a pan at low heat. Once soft, add veg­etable oil and chilli paste, and cook for an­other 10 min­utes at low heat un­til the paste turns bright red. Add bela­can, as­sam juice and gula Me­laka to re­duce.

VEG­ETABLE STOCK

50g chick­peas

2 litres wa­ter

½ stalk leek, chopped 1kg cel­ery, chopped 1 car­rot, chopped

50g daikon, chopped 1 whole onion, chopped

» Soak chick­peas overnight in a bowl with 2 litres wa­ter.

» In a pot, boil all all vegeta­bles and sim­mer for an hour.

» Strain veg­etable stock with a strainer and keep in chiller un­til ready to use.

ASSEM­BLY

50g carnaroli rice

10g mus­tard greens, cubed 2g co­rian­der seeds 1 star anise

½ clove gar­lic

200g vine­gar

10g sugar

1g bit­ter gourd, juli­enned

5g winged bean, sliced

5g car­rots

5g broc­coli

5g white turnips

30ml tomato re­dux (or tomato paste) 2g light soy sauce

1g black truf­fle, chopped salt to taste edi­ble flow­ers mi­cro herbs

» Cook carnaroli rice ac­cord­ing to in­struc­tions on pack­ag­ing.

» Cut mus­tard greens into smaller pieces and blanch for 1 minute. Pickle co­rian­der seeds, star anise and gar­lic in a mix­ture of vine­gar and sugar.

» Blanch bit­ter gourd for 10 sec­onds. » Sauté winged bean in sam­bal bela­can. » Sauté car­rots, broc­coli and white turnip on the fry­ing pan, add 2 la­dles of veg­etable stock and tomato re­dux.

» Con­tinue on high heat, add 2 ta­ble­spoons of cooked rice and light soy sauce.

» When the rice mix­ture is fried un­til dry, add spinach but­ter and black truf­fle.

» Add salt to taste be­fore set­ting aside to let rice rest for 5 min­utes.

» Mean­while, as­sem­ble bit­ter gourd and sam­bal wing bean on a small tray and flash heat it in the oven at 180°C.

» Quenelle rice onto the plate, plate vegeta­bles put three dots of pan­dan aioli. Gar­nish with flow­ers and mi­cro herbs.

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