Tag Archives: Archive

Recipe Archive // Kitchen Stage: Modern Manadonese with Petty Elliott


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Lets take a trip down memory lane, all the way to UFF17 with Petty Elliott. Food writer and self-taught chef, Petty Elliott proved her talent for transforming traditional Indonesian dishes into modern masterpieces by returning to her Manadonese roots at this Kitchen Stage session. With a tantalizing creation of Manadonese Risotto, see and taste for yourself why Petty is hailed as a culinary hero.

Manadonese Risotto (Tinutuan, Bubur Manado)

Ingredients:
300 gr round grain white rice, preferably risotto rice
200 gr pumpkin, peeled, deseeded and fiber removed (Cut into large chunks)
200 gr sweet potatoes, peeled and cut into large chunks
2 fresh cobs of corn, kernels sliced off the cob or 200 gr canned sweet corn
200 gr water spinach or regular spinach
1 litre hot water
2 stalks lemon grass, crushed
A handful of basil or kemangi
4 garlic cloves, crushed
10 shallots, thinly sliced
4 tbsp cooking oil
Salt and pepper to taste

Methods:
1. Pre-heat the oven to 180°C
2. Place pumpkin and sweet potatoes in an ovenproof dish. Season with salt, black pepper and 2 tablespoons of oil. Cook until soft and set aside.
3. Heat oil in a large frying pan. Add shallots and garlic, sauté for 3 minutes.
4. Add rice, turn off the heat and stir until the rice is totally coated.
5. Turn the heat back on, add lemon grass and 3 ladlefuls of hot water (or just enough to cover the rice). Simmer, and stir until the rice has absorbed nearly all the liquid. Continue to add stock, while the existing stock is absorbed. After about 17 minutes the rice is nearly cooked.
6. Add the cooked pumpkin, sweet potatoes and corn. Mix well and cook for 5 minutes. Add more stock if necessary, make sure the rice has creamy consistency.
7. Add spinach and basil or kemangi, cook for 2 minutes.
8. Season with salt and black pepper and serve while it’s warm.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Recipe Archive // Teater Kuliner: ExploreResep Kecap ABC


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

One of UFF19’s favorite sessions is Teater Kuliner ExploreResep Kecap ABC featuring YouTube sensation, Gerry Girianza and the communities in Ubud and surrounding areas. Guided by Gerry Girianza, the husbands in the Ubud community cooked Semarang’s specialty, Babat Gongso, for their wives.

Babat Gongso

Ingredients:
500 gr tripe, washed clean
5 glass of water
2 salam leaves
2 cm galangal, smashed
2 cm ginger, smashed
2 cm turmeric, smashed
6 garlic cloves
8 shallots cloves
6 curly red chili
4 candlenuts
3-4 tbsp Kecap ABC (sweet soy sauce)
Lime juice

Methods:
1. Put garlic, shallots, red chilies and candlenuts into a food processor and process until the ingredients become a thick paste.
2. In a large deep pan, boil the tripe together with ginger, galangal, turmeric, and salam leaves for 2 hours until the tripe is done and soft. Take the tripe out and let it cool.
3. Slice the cooled tripe into bite size squares and deep fry until the outside become crispy.
4. In a frying pan, heat oil and add the spice paste. Cook until fragrant. Next, add the fried tripe along with lime juice and Kecap ABC. Mix well and cook for 5 minutes until the spice sinks in.
5. Serve while its hot with white rice and sambal.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Recipe Archive // Teater Kuliner: Little-known Balinese Ingredients with Nusantara


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Take a journey down memory lane with Nusantara by Locavore’s remarkable array of traditional dishes from across the archipelago, often feature rare or little-known ingredients. In this Teater Kuliner, Nusantara’s Chef de Cuisine, I Putu Dodik Sumarjana, got creative with Balinese beloved dish, tum, by using banana root as the main ingredient.

Tum Bongkol Biyu

Ingredients:
500 gr banana root
250 gr grated coconut
100 gr mung beans, cooked
3 pcs kaffir lime leaves, sliced
10 pcs salam leaves
15 gr shallots
10 gr garlic
5 gr turmeric
3 gr small green chili
3 gr red curly chili
2 gr coriander seeds, roasted
salt
pepper
coconut oil
banana leaves

Methods:
1. Cut the banana root into big chunks and soak overnight in room temperature water to get rid of the excess starch.
2. Cook the banana root in salt water for about 2 minutes, drain and cut into small strips.
3. Grind shallots, garlic, turmeric, small red chili, red curly chili and coriander seeds in an ulekan (mortar and pestle) until the texture turns into a smooth paste and transfer into a mixing bowl. Add the banana roots, grated coconut, mung beans, sliced kaffir lime leaves and coconut oil. Season with salt and pepper to taste and mix well.
4. Prepare the banana leaves and put the salam leaves on top, add the mixture and wrap into a small parcel. Grill the ‘tum’ on charcoal for about 3-5 minutes.
5. Serve straight away.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Recipe Archive // Kitchen Stage: The Poster Girl of Peranakan Cuisine


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Today, we are bringing you back to Debbie Teoh’s stage at UFF19, The Poster Girl of Peranakan Cuisine. A true Nyonya – her father is a Baba from Malacca and her mother is a Nyonya from Penang – she has published seven renowned cookbooks. At this Kitchen Stage she cooked multiple Nyonya dishes, with one of them being Kerabu Jantung Pisang.

Kerabu Jantung Pisang

Ingredients:
1 banana flower
150 g medium prawns, shelled
2 big onions, sliced
100 ml thick coconut milk
5 Tbsp calamansi limejuice
3 heaped sambal belachan
Bunga kantan, sliced for garnishing

Methods:

  1. Cut banana flower into half, lengthwise.
  2. Cook with sufficient water for 20 minutes until cooked.
  3. Discard the outer layers to reveal the tender pink core.
  4. Slice about 1cm thick pieces.
  5. In a small pan boil coconut milk with prawns.
  6. Remove, then add in sambal belachan, sugar & salt to taste.
  7. Mix the banana flower & garnish with bunga kantan.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Kitchen Stage: My Ceremony’s Bigger than Your Ceremony!


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Today, we are taking you all the way back to UFF16 at Jon Priyadi’s Kitchen Stage. Jon told the story behind Indonesia’s complex ceremonial dishes in this mythical Kitchen Stage demonstration. Drawing from the Sumatran Forests of his homeland, chef Jon Priadi cooked up few dishes from the ceremonies there, one of them being dendeng batokok or smoked beef.

Dendeng Batokok with Kenari

Ingredients:
800 gr Australian Beef Sirloin
50 gr Kaffir lime leaf
150 gr Long red chili
2 garlic cloves
5 pcs limes
500 ml fresh coconut water
1 bunch coriander leaves
1 bunch chives
200 gr kenari nuts or almonds
1 tsp smoked dried paprika
Canola Oil
Coconut Oil

Methods:
1. Prepare the BBQ with coconut charcoal and husks.
3. Blend together coriander leaves and chives until it forms a paste consistency.
2. Slice the beef (around 1.5cm thick) and marinate with coconut water, lime juice, kaffir leaves, 3 tsp of the coriander and chives paste, set aside for an hour. After one hour, pound the beef and continue marinate with the spice blends below.
3. Blend together the kenari nuts, chilies, 1 tsp coriander and chives paste, garlic cloves, smoked paprika, 3 table spoons canola oil and some water for a smooth consistency.
4. Place the marinated beef on BBQ and brush with coconut oil and turn over a couple of time until the meat is cooked.
5. Serve the dendeng batokok alongside hot rice.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Recipe Archive // Kitchen Stage: Showstopping Ceviche with Daniel Chavez


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Let’s look back to the 2018’s Kitchen Stage with chef Daniel Chavez, where he whipped up ceviche al aji amarillo. The Peruvian dish ceviche is now a staple on seafood menus around the world, made up of raw fish, citrus, herbs and spices. Daniel Chavez, however, has a unique take in this recipe. He included mashed sweet potatoes for a plethora of playful texture.

Ceviche Al Aji Amarillo

Ingredients:
80 gr fresh fish diced
20 gr red onion sliced and washed in iced water
1/2 a piece of chopped chili padi
1/2 a clove of garlic
1 tsp diced red chili
1 tbsp diced yellow chili
3 ice cubes
1/2 tsp salt
4 limes, squeezed
6 coriander leaves
1 tsp evaporated milk
2 baby romaine lettuce leaves, washed
1 sweet potato
3 oranges
80 gr refined sugar
1 pc cinnamon
1 pc star annise
2 pcs cloves

Methods:
1. Squeeze all oranges into a pot, add in sugar, cinnamon, clove and star anise.
2. Peel the sweet potato and put in the same pot, cover with water and cook until soft. Let it cool and mash.
3. In a bowl, add the diced fish, red onions, garlic, chili padi, yellow chili and ice. Pour in the lime juice. Mix to rectify seasoning. Add evaporated milk while constantly mixing. Chop the coriander, then mix it in.
4. Serve the ceviche with the mashed sweet potatoes and baby romaine lettuce leaves.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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