The Chef’s Table Experience at Hilton Bandung

Bandung sets its own pace when it comes about food. Due to the ‘isolation’ from foreign influences for so many years (until the direct toll road from Jakarta was inaugurated in 2005), the citizens of this town prefer to have their traditional approach when it comes to food.

For years, five-star hotels in Bandung have been struggling to introduce their modernist approach in culinary appreciation but most met their dismay. However, as somebody who has been exposed to Jakartans creative ideas to enhance such appreciation – from food festivals, pop-up parties, and even Michelin-starred dinners; finally for the first time, Bandung has the chance to be exposed to one of the most interesting initiatives.

Hilton Bandung - Chef's Table 2

Hilton Bandung, for instance, gracefully prepared me and my fellow food bloggers a royal treat that came from the chef’s table concept. Instead of experiencing to the usual cozy cushions, jazzy tunes, and tuxedoed waiters; in chef’s table you are witnessing lively scenes from the clangings of woks, line cooks coordinating with each other, the sound of chopping and peeling, the chefs carefully plating the dishes, and the opportunity to be served directly by chefs of high echelons while also corresponding with them regarding what they’re serving.

Yes, it all happened in Bandung and inside the Hilton Bandung’s kitchen.

Hilton Bandung - Chef's Table 3

For gourmet people like my fellow bloggers, it’s an honor to be served this way and even if we were in Bandung, which I deem as a city which is less exposed to culinary aesthetics rather than Jakarta or Bali, having the chef’s table session brought joy upon myself specifically because I was simply witnessing progress in Bandung.

 

The four course lunch was highly enjoyable from start to finish. The chefs were more than delighted to converse with us about the lifestyle updates from Jakarta, while we’re also learning a lot about the ideas the behind the dishes served that day.

Poached salmon, tuna tataki, honey lemon vinaigrette and chili
Poached salmon, tuna tataki, honey lemon vinaigrette and chili

We started with a poached salmon and the tuna tataki for the appetizer that went well with refreshing accompaniment of lettuces, honey lemon vinaigrette and chili. An intermezzo was created in-between with a lemon sorbet to clean our palates, because of course, we are about to enter the world of beef and chicken soon!

Pindang iga
Pindang iga

Yes, here comes the best part of the day that rules my mind until this very day. What else would you ask rather than having a really, really good pindang iga for lunch. Not only that it was served with rice – which we Indonesians can never reject; the ribs itself was tender, sweet, and majestically blends in with the herb-ish, spicy and sour kuah pindang. The burst of flavors and the spiciness made me sweat a bit but I enjoyed it thoroughly!

Homemade papardelle with breaded chicken
Homemade papardelle with breaded chicken

The homemade papardelle with breaded chicken fillet came next and was also of nice quality. I was intrigued with the use of celery as the garnish upon the pasta but it did give the whole flavor an additional dimension that you won’t expect from the usual Italian creamy pasta dishes.

Chocolate Fondant
Chocolate Fondant

Ultimately, the chocolate fondant sealed all the deals with its freshness, its chocolate-y adventure, and all complemented with vanilla ice cream. That’s an epilogue that I was looking for to wrap the whole story into one, sweet finish.

What a fine experience it was and to think that it happened in Bandung was more than just a dream for me. Thank you for the great food and hospitality, benevolent chefs of Hilton. For the next post of my short journey to Bandung, we’re heading for Lembang!

To eat again, of course!

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HILTON BANDUNG
Jalan HOS Cokroaminoto no. 41-43, Bandung – Indonesia

Website: http://www3.hilton.com/en/hotels/indonesia/hilton-bandung-BDOHIHI/index.html

Facebook: Hilton Bandung

Twitter: @HiltonBandung

Cover Feature: Chef Fany’s Market Visit (The Foodie Magazine, Mar 2014)

It was a fun culinary field trip as we joined Chef Fany Hermawan while he shopped at a local market. The bigger treat was when we took him home with us and he whipped up a fantastic beef dish on the fly!

It seems to me, a trip to a traditional market is an experience that some people would rather avoid for the sake of comfort. Nowadays, supermarkets are everywhere and it is easier to just fling yourself inside on of these modern, air-conditioned and well-lit establishments, in lieu of the dirt and odors from the local markets.

Chef Fany Hermawan
Chef Fany Hermawan

That’s not the case for Chef Fany Hermawan. Fany tells us that he loves going through local markets, a chore that he has been enjoying since his days in culinary school some 20 years ago. “When it comes to food markets, every town has its own characteristics, from seafood to meat and vegetables and poultry. For me it’s a never-ending journey of my imagination, to explore the world of our nature’s bounty,” said the chef poetically.

The talented Fany came out victorious after many challenging years studying and working in Australia. His initial career started with local restaurants in Perth and he moved up along the way to become chef de partie at Tetsuya’s in Sydney until he settled in Melbourne. There, Fany proved his mettle as head chef in several prominent restaurants and hotels.

In 2007, he returned back to Indonesia and with the immense experience he had gathered abroad, mastermind behind success of Rustique and Immigrant.

The Foodie Magazine - Fany Hermawan 1

For this issue, Chef Fany Hermawan took us to his favorite local market in Bintaro, negotiated and bargained his way through the vendors and successfully transformed ingredients he bought into a sophisticated dish back in our kitchen. His wonderful idea for this recipe was to incorporate the jus made from black tea as the sauce alongside the rich carrot puree with fresh champignon and horenso.

“I hope the recipe will motivate you on taking it to another level. Good luck and enjoy the dish!”, Fany said encouraging for The Foodie Magazine’s readers to try it out.

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The Foodie Magazine - Fany Hermawan 2

Beef Chuck-Eye Roll
w/ garlic sauteed spinach, mushrooms, carrot puree, & black tea au jus
Serves: 4 portions

  • Ingredients:

General ingredients
1000gr           Chuck-eye / rib-eye – take only the loin side after trimming, cling wrap it and roll it tightly, then chill for 3 hours
280ml             Black tea au jus (see recipe)
1500ml          Vegetable stock (see recipe)
200gr              Carrots puree (see recipe)
280gr              Spinach – leaf only
160gr              Button mushrooms/champignon – cut into 4 each
2 cloves          Garlic – crushed.

Vegetable stock
150gr              Carrots – cut length ways
200gr              Brown onion – cut diagonally, leave skin on
100gr              Celery stick – cut length ways
50gr                 Leeks – keep whole
60gr                 Mushrooms
80gr                 Garlic – whole
4                         Bay leaves
10gr                 Black peppercorn – whole
2500ml          Water
6gr                    Salt
15gr                 Sugar

Carrot puree
250gr              Carrots – peeled, cut into large cubes
100gr              Potato – peeled, cut into the same size of the carrots
50gr                 Turmeric – peeled
40gr                 Parmesan – grated
6                         Shallots – large, peeled
2                         Garlic – peeled, crushed
2                         Bay leaves
900ml             Vegetable stock
80ml                Cooking cream
10ml                Vegetable oil
10gr                 Unsalted butter
to adjust        Salt, white pepper, and sugar

Black tea au jus
1600ml          Vegetable stock
100ml             Balsamic vinegar
100ml             Worcestershire sauce
80ml                Chinese cooking wine
70gr                 Ginger – skin on, grilled
80gr                 Lemongrass – grilled
80gr                 Local black tea
50gr                 Garlic
10gr                 Coriander seed – toasted
6                         Kaffir lime leaves
110gr              Brown sugar/cane sugar/palm sugar
7gr                    Salt
1gr                    White pepper ground
20gr                 Corn flour (thickening agent)
15gr                 Unsalted butter – cubes and chilled

  • Method:

For vegetable stock:

  1. Char-grilled carrots, leeks, brown onion, celery until slightly charred, then place them in a medium size aluminum stockpot.
  2. Place everything in it, and then cook on high heat for 20 minutes.
  3. Once it’s boiled, simmer on a gentle heat for a good 45-minute.
  4. Then leave it to cool, for at least an hour. Strain it and leave it aside.

For carrot puree:

  1. Sauté the carrots, garlic and turmeric with the vegetable oil, then add in the vegetable stock, potatoes and bay leaves.
  2. Cook over a gentle heat for at least 40 minutes.
  3. Then take out the bay leaves, transfer it to a food blender.
  4. Add in the parmesan, butter and cream, blend it fine until fluffy.
  5. Add in the seasoning to be adjusted.

For black tea au jus:

  1. Once all the grilled vegetables are done, place them in a saucepot then add in all the ingredients, except the tea and seasonings. Leave that to the finishing part and the thickening agent also, never at the beginning!
  2. Cook on a gentle heat for a good 50-60 minutes, then add in the tea.
  3. Take it out of the heat and leave it for 10 minutes, then strain all of the remaining.
  4. Transfer it into another saucepot, bring it back to heat then add in the thickening agent.
  5. Season it well and balance it with the cold unsalted butter. Then sieve it to make sure the texture is smooth enough to have the consistency of a demiglace.
  6. Balance the seasoning as you go.

Constructing the dish:

  1. Once the beef is chilled properly in the chiller, take it out and take off the plastic wrap.
  2. Get a non-stick pan, oil it lightly and sear on the sides of the loin on a gentle heat for a good 8 minutes. Then leave it to rest for at least 4 minutes.
  3. Sauté the mushrooms with chopped garlic and season it well, then sauté the spinach with garlic also and season it well.
  4. Get your warm plates and construct your dish the way you like it before you serve your beef.

Make sure that you slice 2cm thick into a medallion; serve each plate with 3 slices. It should be enough for 4 portions and at the end, add some seasonings of freshly cracked black pepper and sea salt.

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Featured in THE FOODIE MAGAZINE March 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Tried and Tested: Dream (Gravy)Boat & The Sidekicks (The Foodie Magazine, Mar 2014)

Cooking steak is not just all about the meat. Dedicating extra time in the kitchen to cook intriguing gravy and sides for the steak means a magnified experience when savoring the beef. Here, the young and talented Chef Yuda Bustara shares his recipes to give you the complete beef experience.

It all began with his fascination with cooking shows and their stars back in the 1990s. The likes Sisca Soewitomo and Rudi Choirudin got the young Yuda Bustara hooked onto cooking. Looking back, he really wanted to become a scientist. “Being a chef feels like being a scientist, we put our ideas into something and assemble every ingredient to create great dishes!” said Yuda.

Being thankful is probably what Yuda feels every single day since his family supported him from the beginning. His mother in particularly, took notice of his talents and decided to send him to culinary school in Malaysia. After four years of study and training, he moved to Melbourne to work at Crown Casino Hotel.

Chef Yuda Bustara
Chef Yuda Bustara

Learning to cook for 15,000 guests at a time at Crown on regular basis was a rewarding experience for Yuda but he decided to go back to Indonesia and shift careers slightly as writer, food stylist and a photographer. Until one day, he joined a casting opportunity for KompasTV’s cooking show and became a host of his own show, like those whom he adored back then. He now also works very closely with Arimbi Nimpuno and Putri Miranti to run a private dining venture in Jakarta.

In this issue, Yuda shares with us great pairings for steak meals that are very easy to cook and savor at home. The two gravies and three sides he shared are both simple and flavorful, which demonstrates Chef Yuda’s personal definition of comfort food, which also has to be healthy and hearty.

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The Foodie Magazine - Yuda Bustara 1

GRAVY RECIPES

Beef Gravy
Serves: 2 cups

  • Ingredients:

¼ cup             Butter
¼ cup             Flour
2 cups            Beef broth
¼ tsp              Salt
¼ tsp              Pepper
1 tsp               Kitchen bouquet (any herbs that you like)

  • Method:
  1. Melt the butter in a saucepan over medium heat. Add flour and whisk together. Make sure to get all lumps visible.
  2. Add salt and pepper.
  3. Cook for 5 minutes or until the mixture starts to turn light brown. Be sure to stir constantly.
  4. Turn to low heat and slowly add the beef broth and still stir it constantly. Be careful that it will spit & bubbles.
  5. Add the kitchen bouquet.
  6. Turn the heat back to medium.
  7. Continue stirring until the gravy boils and thickens. Serve.

Mushroom Gravy
Serves: 2 cups

  • Ingredients:

4 cups             Vegetable stock
900gr              Mixed mushrooms (Portobello, shiitake, and cremini) – thinly sliced
2 pcs               Shallot – finely chopped
6 tbsp             Unsalted butter
1 tbsp             Dry white wine
3 tbsp             Flour
1 tsp                Thyme leaves

  • Method:
  1. Remove stems from mushrooms. Place stems and stock in a saucepan over medium heat and bring to a boil.
  2. Reduce heat to low, simmer for 30 minutes. Strain, set aside.
  3. Place 3 tablespoons butter in a large skillet over medium heat, add shallots and cook until translucent for 3 to 5 minutes.
  4. Add mushrooms, and cook until mushrooms are soft, browned, and all liquid has evaporated.
  5. Add wine, if using and cook, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat, set aside.
  6. Combine remaining 3 tablespoons butter and flour in a medium saucepan over medium heat; cook, stirring until incorporated and browned, 2 to 3 minutes.
  7. Slowly whisk in stock; bring to a boil, whisking until thickened.
  8. Stir in reserved mushroom mixture and thyme. Serve.

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SIDES RECIPES

Mixed mushrooms with eggs
Serves: 4 portions

  • Ingredients:

900gr              Mixed mushrooms (champignon, cremini, shiitake, and oyster) – trimmed and thinly sliced
4 pcs               Large eggs
2 cloves         Garlic – sliced
¼ cup              Dry white wine
3 tbsp             Extra-virgin olive oil
2 tbsp             Thyme leaves
to taste          Salt
to taste          Red-pepper flakes

  • Method:
  1. Preheat oven to 220C.
  2. Heat oil and garlic in a large ovenproof skillet over medium heat. Stir, until garlic is fragrant but not browned, about 1 minute.
  3. Increase heat to medium high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes.
  4. Season with salt and red-pepper flakes.
  5. Add wine, scraping up browned bits. Stir in thyme, remove from heat.
  6. Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes.
  7. Season eggs with salt and red-pepper flakes. Serve.

Three kinds of mashed potato
Serves: 2 portions each

  • Ingredients:

8 pcs               Russet potatoes (can be substituted with sweet potato or purple potato)
15 cloves       Garlic – peeled
1 ½ cups        Milk
½ cup              Butter – cut 1 stick to small pieces
to taste          Salt

  • Method:
  1. Peel potatoes and cut into small dices.
  2. In a big stock pot, put garlic and potatoes in and fill the pot with water. Add 1 tablespoon salt into the pot.
  3. Bring to a boil, reduce heat and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
  4. Drain, return garlic and potatoes to pan.
  5. Stir over medium high heat until dry, 1 to 2 minutes. Remove from heat.
  6. In a small saucepan, bring milk to a boil and pour over potatoes. Add butter and 1 teaspoon of salt.
  7. Mash until smooth and creamy. Serve.

Grilled corn with cheesy mayo
Serves: 4 portions

  • Ingredients:

4 pcs               Corn
1 pc                  Lime – cut into wedges for serving
1/3 cup          Parmesan – grated
1 tbsp             Butter – melted
2 tbsp             Mayonnaise
¼ tsp               Chili powder
to taste          Salt
to taste          Pepper

  • Method:
  1. Heat grill to high. Place cheese on a plate or in a shallow bowl, set aside.
  2. Brush corn with butter and season with salt and pepper.
  3. Grill, turning every 2 to 3 minutes, until tender and slightly charred for 10 to 12 minutes. Let cool for 2 to 3 minutes.

Brush corn with mayonnaise and roll in cheese to coat. Sprinkle with chili powder and serve with lime wedges.

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Featured in THE FOODIE MAGAZINE March 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Foodie Flicks: Glasses (Megane) (2007)

Nobody beats movie director Naoko Ogigami when it comes to a lethal combination between a stylish directing, awkward characters, eclectic story, Zen tranquility found in the scenes, a touch of comedy and plenty of irresistible food!

Her previous movie of Kamome Shokudou was also unmatched when it comes to the art of direction, the food, and the comedy, but it was more like a city life back there. Just around a year later, Megane came up and upon seeing it, the film brought me back to the time when everything felt so peaceful in the past.

Megane 1

Well, the theme was certainly not historical, but it was more like a vacation movie but with a slow pace that only Japanese movies enthusiasts can only appreciate and it takes us to how simple an island life can be.

Taeko (Satomi Kobayashi) was at first reluctant to delve in deeper with the slow island life of characters that she met earlier but in turn she decides to enjoy life before her return back to mainland Japan as a busy bee again.

Here, people are fond of taking their time cooking breakfast – which I think becomes a rare thing to do now in city life; funny morning exercises, and enjoying the remainder of the day by relaxing on the beach, fishing, or having shaved ice dessert.

The philosophical thing found here is how to appreciate the time more and the film feels like asking people to enjoy life better, taking some time away from all the hustle and bustle even just for a while, and away from the cell phones. Mind you because at that island, you cannot use cell phone at all said one of the characters.

Again, Naoko Ogigami dazzled me so much with another of her fantastic direction and I heard there are other flicks she made already to impress her fans. It’s time to look for them then!

Fun Trivia: Can you tell why did the director title the movie “Megane” or Glasses in English? 😀

Trailer: 

Megane 3

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GLASSES (Megane) (2007)

Drool Level*** (looks yum!)

Director: Naoko Ogigami

Producer: Shuichi Komuro, Enma Maekawa, Hanako Kasumisawa, Seiji Okuda, Kumi Kobata

Screenwriter: Naoko Ogigami

Starring: Satomi KobayashiMikako IchikawaRyo KaseKen MitsuishiMasako MotaiHiroko Yakushimaru

Music: Takahiro Kaneko

Cinematography: Minebobu Tani

Genre: Drama, Comedy

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Pictures taken from various sources.
Apologize for the redundant images of them having morning exercise. I hope you don’t mind. 😀

[Infographic] Twenty Breakfasts From Around The World (by Lemonly)

Breakfast should be everybody’s favorite part of the day, especially during weekends where you can spend more time cooking it or even looking for something you really like aside from what the hawkers on the side of your offices offer during weekdays.

By the way, I’d like to share an infographic about what people from other countries have for their breakfast. Ever had one of those before? 😉

Lemonly - 20 Breakfasts From Around The World

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Infographic by Lemonly