WAGYU BEEF RENDANG

SHORT RIBS

600g Tokusen Wagyu Beef short ribs 85g Rendang paste

Portion short ribs around 150g per piece and marinate with rendang paste overnight.

Put meat into vacuum bag and cook it sous vide at 54ºc for 48 hours.

For serving, sous vide meat at 70ºc. Rub meat with rendang sauce and finish on charcoal barbecue for 3 minutes.

RENDANG PASTE

100g shallot 40g garlic 20g galangal 15g turmeric 2pcs dried red chilli 20g lemongrass 10g cumin 10g candlenut 10g black pepper 20g coriander seeds 1pc star anise 1pc clove 10g cinnamon stick 10g nutmeg 100ml soya oil 200ml coconut milk 100g grated coconut

Blend all ingredients.

In sauce pan, heat oil and add blended ingredients.

Stir continuously to release aroma for about 20-30 minutes on low heat.

Add grated coconut and cook for another 5 minutes.

Remove pan and let it cool. Put it back into the blender, slowly adding coconut milk until it becomes a smooth paste. Strain paste.

RENDANG SAUCE

85g rendang paste 250ml beef jus

Add rendang paste into a pot. Stir for a while adding beef jus. Simmer and season to taste. Strain sauce.

COCONUT CREAM

400g coconut milk 10g agar powder 20g lemongrass 20g kaffir lime leaf

Mix coconut milk with lemongrass and kaffir lime leaf in a pot. Stir until it thickens into cream. Add agar powder into cream and bring it close to boil. Strain and put it into a squeeze bottle.

EGGPLANT

4pcs round green baby eggplant 1pc purple eggplant 20g chilli paste

Fry green baby eggplants until skin starts to peel off.

Remove from fryer, drain and slice open to take out the innards.

Dice purple eggplant into small cubes. Fry until it becomes tender, and mix it with chilli paste.

Stuff green baby eggplants with purple eggplant mixture.

Roast eggplants for about 3 minutes at 180ºc before serving.

CASSAVA ROOT

50g cassava root 10g corn flour 20g squid ink

Blanch cassava root until its centre softens. Let it cool.

Cut cassava root into 3cm thick and 4cm long sizes.

Mix corn flour, squid ink and cassava root together. Deep-fry at 160ºc. 10g cassava leaves 10g rendang sauce

Blanch leaves, strain and mix it with rendang sauce.

GARNISH

10g sambal ijo coulis 500g green chilli 30g red chilli 200g shallots 50g garlic 20g green tomato 25g kemangi basil leaf 1pc kefir lime leaf 50ml soya oil

Grill chillies and remove skins.

In a blender, put chillies, tomato, shallots, garlic and keffir lime together. Blend until smooth. Add kemangi basil leaf and emulsify with soya oil.

4PCS RENDANG CHIPS

500g jasmine rice 150g rendang paste 15g lemongrass

1pc keffir lime leaf 5g cumin powder 80g coconut milk 2l water

Salt and pepper to taste

Cook jasmine rice with all the ingredients.

When rice turns into a soft porridge, blend rice and spices together.

Spread puree on a tray with non-stick paper. Bake in oven for about 15 minutes at 170ºc. Break crackers into different shapes and sizes for garnish.

PLATING

Plate eggplant, cassava root and cassava leaves quenelles in the same line.

Add dollops of coconut cream and sambal ijo coulis around the cassava roots.

Place short ribs at centre of plate and garnish with a rendang chip.