SULAWESI LINE-CAUGHT TUNA SAMBAL MATAH

400g tuna loin, sashimi grade

COCONUT CAVIAR

1pc whole coconut 400g coconut milk 10g agar powder 20g lemongrass 20g kaffir lime leaf

Burn whole coconut until outside husk is thoroughly charred.

Open coconut, store water and meat separately.

Blend meat, water and coconut milk together until it becomes smooth.

Heat up mixture in a pan. Add lemongrass and kaffir lime leaf.

Add agar powder into mixture, turning it into cream. Bring it close to boil and remove from fire.

Strain cream and put it into a squeeze bottle.

Pour coconut oil into mixing bowl. Place plenty of ice under bowl to ensure oil stays cold.

Start squeezing drops of coconut cream into the oil to form coconut caviar.

Keep caviar in coconut oil until ready to serve.

SAMBAL MATAH EMULSION

35g fish stock 10g shallot, brunoise 5g big red chilli, brunoise 10g lemongrass, finely chopped 10g lime leaf, thinly sliced 50ml coconut oil 4g lemon zest 2g shrimp paste 8g lemon juice 4g agar powder

Heat fish stock and add agar powder. Boil, put it aside and let it cool down until set.

Combine all remaining ingredients and blend until smooth.

Add fish stock into blender and blend together.

Strain mixture and adjust seasoning. Store in squeeze bottle for plating.

AVOCADO CREAM

250g ripe avocado 25g lemon juice

50g coconut oil Bamboo roasted sea salt, to taste

Dice peeled avocado. Mix with lemon juice, coconut oil and seasoning. Blend mixture to purée. Strain mixture and store in squeeze bottle.

GARNISH

10g begonia edible flower 5g sea salt 40g ginger torch baby petal 10g kemangi basil petal 10g ice plant 20g sambal matah emulsion 5g black pepper

30g Kaviari Kristal Caviar

Cut tuna into rectangle shape, 10cmx10cm, 2cm thick. Wrap tuna and store in chiller.

Remove tuna from chiller. Torch tuna evenly on both sides and thinly slice it to 10cm long and 2mm thick portions.

Place plastic film on table and line the sliced tuna, overlapping each other by 1cm.

Place kemangi basil and ginger torch baby petal on top of thinly sliced tuna. Season to taste. Roll tuna to form a crown.

PLATING

Spread avocado purée on plate. Place crown of tuna on top.

Add coconut caviar and edible flowers in between the tuna crown’s layers.

Add dollops of sambal matah emulsion and caviar.

“Responsible sourcing, organic produce and traceability have always been part of Rumari’s identity since day one. Only two ingredients on this recipe are imported – the agar powder and caviar. The rest are local.”

PUMPKIN

250g butternut pumpkin 80g red chilli paste 10ml stingless honey 10g arenga organic palm sugar 5g bamboo roasted sea salt 5g black pepper 20g cumin powder

RED CHILLI PASTE

40pcs dried red chillies 2tbsp white wine vinegar 4tbsp vegetable oil Water, as needed

CASHEW CREAM PICKLED PUMPKIN RED CABBAGE SAUERKRAUT

50g cashew nuts 500ml water 200g sugar 200g white wine vinegar 10g long pepper 1pc bay leaf 2pcs cloves

20g Kusamba sea salt 100g pumpkin, sliced 50g red cabbage, shredded 20g cumin powder 10g chilli 10g long pepper 1pc bay leaf

VINAIGRETTE

2pc cloves

20g Kusamba sea salt 10ml stingless honey 10g lemon juice 20g extra virgin olive oil

GARNISH

Pumpkin seeds Edible flower petals

For pickled pumpkin and red cabbage sauerkraut, mix all ingredients and store in jar. The pickling process must be done overnight or even a few days beforehand.

For red chilli paste, put dried red chillies in a bowl. Pour in hot water and set it aside to soak for 30 minutes. Then add chillies, vinegar and two tablespoons of water from the soaked chillies into a blender.

Heat oil in a pan, pour hot oil over chilli paste and mix well. Transfer into a clean, air tight jar and refrigerate.

For pumpkin, peel butternut pumpkin. Cut with cylinder, 10cm diameter and 5cm thick. Mix red chilli paste, stingless honey, palm sugar, sea salt, black pepper and cumin powder and rub onto pumpkin. Roast pumpkin in oven at 170ºc for 30 minutes.

Place pumpkin seeds on top of roasted pumpkin, scale-like.

For cashew cream, roast cashews in oven at 170ºc until golden brown. Then soak them overnight in water. Blend cashews until it turns into a smooth paste.

For vinaigrette, mix all ingredients in a bowl and emulsify with hand blender. Season to taste.

PLATING

Form a cashew cream circle.

Roll pickled pumpkin into flower. Garnish centre with red cabbage and place in the corner of the cashew cream circle.

Place roasted pumpkin onto plate. Garnish with edible flowers.

Pour vinaigrette into cashew cream circle upon serving.

“We work with Made Cuplis, an organic stingless bee farmer from Bali, for our honey. Sunria Organic Farm supplies us with a myriad of artisanal produce from Java such as arenga organic palm sugar and bamboo roasted sea salt which contributes to the unique flavour of this dish. All of its ingredients are Indonesian.”