Sakano No Himono
stems saved for another use) 120ml mirin
120ml usukuchi shoyu (available from MEIDI-YA Supermarket)
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.
300g honey or Sarawak pineapple, cut into small chunks
30g fresh turmeric, peeled
5g ginger, peeled
2 cloves of garlic, peeled
60ml pomace olive oil
10g brown sugar
1 pinch of fine black pepper
80g peanuts, toasted and crushed
1g spicy paprika
20g rehydrated and strained assam 3ml Sriracha
60ml white wine vinegar
60ml mizkan rice vinegar
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.
150ml mizkan rice vinegar 150ml water
5g white sugar
5ml yuzu juice
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
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
1 clove garlic, minced 15g shallots
8 umeboshi, deseeded
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.