Indonesian pecel is mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.
- Candle nut
- Palm sugar
- French green bean
- Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
- Ground all the sauce ingredients and add boiling water until slightly watery
- Coat sliced shallots with flour, fry until golden brown
- Fry kerupuk until well-expanded
- Serve with a dash of sweet soy sauce (kecap)
I don’t do my grocery this week to buy Russ & Daughter’s Paddlefish caviar. It is my first caviar and I did researches to find the best way to enjoy it. I tried it plain – salty, funky, gelly, tangy, savory, rich – I like it. I tried it David Chang’s way to, using a fried chicken – I don’t like it because both are rich though in different layers. Finally, I tried it with a bowl of white rice and fried shallots…. Don’t hate me. How could I come to this combination? I don’t know, it just came across my mind. BUT IT’S PERFECT. It’s like yin and yang. The salty and sharp caviar presents itself on top of the humble white rice. The combination of texture is also amazing: the gelly caviar slides around in your mouth while the white rice becomes a smooth base on your tongue – sometimes you get some little pops. The fried shallots (use it only a litle bit, like a piece per spoon) add a crispy texture with a light accent of its flavor, making layers of crispy-smooth-gelly texture with each’s flavors.
Indonesian fried rice (nasi goreng kambing) is a simple but kicking dish, commonly found in late night hawkers. It is identical with the strong essence of lamb meat combined with Indonesian spices and an accent of Indian spices. We can see a mixture of different cultures from the spices, meats, and way of cooking.
On the other hand, sous vide is a relatively new method of cooking meat under low temperature for certain amount of time. The idea is to cook the meat without tensing the meat fibers and locking the meat juice inside as much as possible.
I combined both tradition and new technique in today’s dish, making a very nice understanding of lamb flavor. You get the rice nicely flavored with the lamb meat and fat, while having the intense one from the sous vide lamb chop. You can detect the Indonesian taste from the rice perfectly combined with the juicy pink meat seared outside.
Ingredients: Lamb chops, butter, bay leaf, garlic, turmeric, chili pepper, shallots, cinnamon stick, rice, kecap manis (sweet soy sauce), salt.