If you’ve ever heard of Martin Solveig, then you’ve probably heard of one of his popular mix Intoxicated. And that’s the origin of the title. I’d like to intoxicate my guests with Indonesian cuisine in dishes they’ve never seen before.
Indonesian cuisine is much more than Nasi Goreng, Chicken Satay and Beef Rendang. It is greatly varied by region and has many different influences. We’ve got influence from the Middle East, India and even China. I was born in Indonesia and I grew up in the capital city, and even I don’t know the whole picture of Indonesian cuisine.
Collaborating with KIN by US, owned by a couple (the Mrs., half-Indonesian), I tried to create a menu that is inspired by Indonesian flavour. It’s not necessarily traditional Indonesian dishes done with modern techniques, but some of it has totally different ingredients from the original recipe.
I’ll take you to a short journey around the menu.
It was a great Friday night up in Macquarie Park, Sydney, Australia. Weather was warming up as it was approaching summer. There was a long communal table in the middle of the cafe where 30 guests sat down for the first seating of the dinner service. There were two services in one night, both full with 30 hungry diners.
When you dine out in a Chinese restaurant in Indonesia, most of the places would give out pickled vegetables and peanut as an appetiser. Quite surprisingly it does fulfil it’s purpose to increase your appetite. So as an appetiser I’ve decided to put together Salmon Gravadlax with Edamame and Spiced Pumpkin Seed.
Beetroot cured salmon and the lemon vinaigrette dressing served as the tangy element of the dish. Spiced pumpkin seed was dotted around to add crunch. Along with avocado puree and edamame bean to balance everything with their neutral, creamy flavour.
When diners were busy enjoying their first dish, me and the team were plating our second course that is the Beef Rendang Croquette with Aioli and Rendang Spiced Jus.
I wanna give all the diners the feel of eating in a traditional Indonesian restaurant too. Usually what comes to be the table first is the rice dish. It’s usually steamed white rice, coconut rice or yellow rice (cooked with turmeric).
So as my “rice dish”, I served Turmeric Garlic Couscous with Sliced Almond, Roasted Carrot with Fried Shallots, Coriander and Chilli. I personally think that it’s great on it’s own (biased, lol), but this serves as a side to the main meat dishes.
Plating the pork belly was a lot of fun! Cutting through the big slab of crispy pork belly was surprisingly therapeutic. When you get to the crunchy bit and you here the crack, with juices running inside the meaty part you know everyone’s in for a treat. Vegan scroll waaay down!
Thick slabs of Crispy Pork Belly on Fresh Balinese Sambal Matah and Apple Puree to balance the dish.
Another dish I did was a take on Bebek Cabe Ijo (Green Chilli Duck), a dish originated from Bali. I put together Duck Confit with Indonesian fragrant Green Chilli with Grilled Spiced Pumpkin and Duck Crumb. Confit duck was falling-off-the-bone tender. The green chilli was amazing paired with the turmeric couscous. Definitely a dish you’ll want to eat with your hands.
Now a meal wouldn’t be complete without a salad. I’m pretty sure people who’ve had Indonesian food would have heard of Gado-gado. Traditionally, it’s steamed vegetables (usually green bean, potato, cabbage, beansprout, and the list goes on) with peanut dressing. My take on Gado-gado was this Roasted Red Cabbage, Green Bean, Charred Corn, Mashed Potato with Romesco Sauce.
It’s time to clean up the bench and prepare for the dessert! Have I mentioned that I collaborated with a good friend of mine? She’s a very talented pastry chef currently working with Gelato Messina whipping up amazing product for the stores. She is none other than Gabriela Harianto. She created all the dessert for this pop up dinner.
Her first dessert was Pandan Pannacotta, Sago Pearl, Mango Gel, Coconut Sponge and Coconut Crumb. To me this plate looks absolutely beautiful.
The last dish of the night was a board of Toasted Bread Gelato with Kaya Custard, Coffee Crunch and Dulce de Leche. We added some dry ice in the middle as an additional effect to notify the diners that they’re closing with something cold.
I mean who wouldn’t love ending their meal with a stick of delicious popsicle?
All in all it was a really good service and I enjoyed working together with Gaby and Shannelle. I just hope that all the guests were properly indo-xicated!