Tag Archives: Kitchen

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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Quarantine Kitchen // Bubur Bali


How’s your day been so far? We hope that you are doing well at home amidst social distancing and self-isolation. In a time where home cooking plays an important role in our daily lives, Ubud Food Festival Presented by ABC launched a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.

Bubur Bali or Balinese rice porridge is a favorite comfort food at Janet DeNeefe’s household. Gentle in spices and aromatics, bubur Bali is the perfect dish to revive and recharge. Take a look at how easy and simple it is to prepare this comfort food. You can also add other ingredients and enjoy this dish any time of the day.

Bubur Bali (Balinese Rice Porridge)

Ingredients:
1 cup white rice
1 stalk lemongrass, bruised and tied into a knot
1 large slice of turmeric
2 salam leaves (substitutes: curry or bay leaves)
5 cups water
1 tsp sea salt or to taste
1 cup kayu manis leaves or spinach, washed and chopped coarsely into bite-size lengths

Methods:
1. Put rice, lemongrass, turmeric, salam leaves, water and salt in a medium-sized saucepan and bring to a boil.
2. Lower the heat and simmer for about 10 minutes or until the rice is soft and creamy, stir occasionally.
3. Stir in the kayu manis leaves or spinach and turn off the heat after 30 seconds. Set aside for 1 minute and then serve.
4. Served while its hot.

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Quarantine Kitchen // Bitterballen – Ubud Food Festival


Apa kabar para Food Lovers hari ini? Apakah kamu semua yang masih terus berada di rumah untuk menjalani pembatasan sosial, telah mencoba resep-resep Quarantine Kitchen? Quarantine Kitchen adalah seri sosial media yang diluncurkan Ubud Food Festival Presented by ABC agar kamu semua semangat masak di rumah. Menampilkan tim Festival, kami harap seri ini dapat membuat dapurmu lebih berwarna.

Di hari ini, Marketing & Communications Manager Festival, Ayundari Gunansyach memasak bitterballen, camilan favorit di keluarganya. Bitterballen adalah hidangan yang berasal dari negara Belanda namun terakulturasi dalam kuliner Indonesia karena sejarah panjang penjajahan Belanda di Indonesia. Dengan tekstur yang renyah di luar namun lembut di dalam, bitterballen adalah camilan yang mudah disukai semua orang.

Bitterballen

Bahan-bahan:
150g bawang bombay, cincang
5 siung bawang putih, cincang
250g jamur kancing, cincang
5 sdm mentega
500ml susu cair putih
7 sdm tepung terigu
6 sdm seledri cincang
200g tepung roti
1 butir telur kocok
Garam
Merica
Minyak untuk menggoreng secukupnya
Sambal ABC Extra Pedas

Cara Memasak:
1. Panaskan mentega di atas wajan, lalu tumis bawang bombay dan bawang putih hingga harum dan lunak. Lalu masukan jamur, garam, merica, dan tumis hingga harum selama 2 menit.
2. Masukan 4 sdm tepung terigu ke tumisan bawang dan jamur lalu aduk hingga menggumpal. Tuang susu cair dan aduk terus hingga adonan padat dan mencapai konsistensi yang dapat dibentuk. Terakhir masukan seledri dan aduk sebentar selama beberapa detik. Angkat dan diamkan selama 30 menit hingga adonan dingin.
3. Siapkan sisa tepung terigu, telur kocok, dan tepung roti di dalam mangkuk yang berbeda-beda. Ambil adonan yang sudah dingin sebanyak 1 sdm dan bentuk bulat-bulat. Celupkan adonan yang sudah dibentuk bulat ke dalam tepung terigu, lalu celupkan ke telur kocok dan terakhir gulingkan di tepung roti.
4. Dalam wajan, panaskan minyak dan goreng bola-bola yang sudah dilapis tepung roti hingga berwarna cokelat keemasan.
5. Hidangkan selagi hangat ditemani Sambal ABC Extra Pedas.

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Quarantine Kitchen // Gyoza – Ubud Food Festival


Apa kabar para Food Lovers hari ini? Apakah kamu semua yang masih terus berada di rumah untuk menjalani pembatasan sosial, telah mencoba resep-resep Quarantine Kitchen? Quarantine Kitchen adalah seri sosial media yang diluncurkan Ubud Food Festival Presented by ABC agar kamu semua semangat masak di rumah. Menampilkan tim Festival, kami harap seri ini dapat membuat dapurmu lebih berwarna.

Di Quarantine Kitchen hari ini, UFF Assistant Program Manager, Harni Hapsari, menampilkan cara memasak gyoza, pangsit khas Jepang. Meskipun pangsit berasal dari Tiongkok, hidangan ini sudah banyak diadaptasi oleh negara-negara lainnya dan terakulturasi ke dalam budaya mereka. Gyoza sendiri juga memiliki banyak penggemar di Indonesia karena rasa yang mudah diterima di lidah orang Indonesia.

Gyoza

Bahan-bahan:
300g daging ayam cincang
100g daging udang cincang
1 labu siam ukuran kecil, parut kasar
2 siung bawang putih, parut halus
30g tepung tapioka
1 butir telur
Garam
Gula
Merica
Minyak wijen
Saus tiram
Kulit pangsit atau gyoza

Bahan saus pedas:
5 sdm Sambal ABC Extra Pedas
1 sdm cuka
3 sdm air putih matang

Cara Membuat:
1. Campur ayam cincang, udang cincang, labu siam, dan telur lalu aduk merata. Masukan garam, merica, gula, minyak wijen, dan saus tiram sesuai selera, lalu aduk kembali hingga merata. Terakhir, masukan tepung tapioka dan aduk perlahan.
2. Siapkan pembungkus pangsit atau gyoza, letakan satu sendok makan adonan isian di tengah pembungkus. Oles tipis pinggiran pembungkus dengan air lalu dilipat sesuai instruksi video.
3. Di wajan penggorengan, panaskan empat sendok makan minyak. Saat minyak sudah panas letakan gyoza dan goreng selama tiga menit atau hingga bagian bawah gyoza kecokelatan. Tuang 1/2 gelas air ke dalam wajan lalu tutup dan masak selama lima menit.
4. Untuk membuat saus pedas, campur semua bahan di dalam mangkuk kecil dan aduk rata.
5. Sajikan gyoza selagi hangat bersama saus pedas.

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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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Quarantine Kitchen // Mie Ayam


Mie ayam – In a time where home cooking  plays an important role in our daily lives, Ubud Food Festival Presented by ABC launched a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.

Almost all Indonesians know and love mie ayam, a bowl of hot dish brought by the Chinese descendants in Indonesia. In Ubud, Janet DeNeefe loves to cook mie ayam for her family and serve it during a cold night. The broth, laced with ginger, star anise and xiao xing wine, is so full of flavor that you would want to drench the mie ayam in it.

Mie Ayam

Ingredients:
200 gr egg noodles, boiled in hot water and strained
300 gr chicken thighs
500 ml water
3 stalks spring onion, sliced in chunks
5 cloves of garlic
50 gr ginger, smashed
3 pcs star anise
50 gr water spinach (or other leafy green vegetables), chopped roughly
3 tbsp xiao xing wine
Soy sauce
Sweet soy sauce
Sesame oil
Salt
Pepper
Spring onion, sliced thinly

Methods:
1. In a big pot, boil the water over medium heat and add spring onion, garlic, star anise and pepper. After 5 minutes, add the chicken thigh and boil for 10 minutes until cooked.
2. Cut the chicken into small cubes, then set aside. Meanwhile, keep the broth boiling.
3. Strain the spices off the stock, then add water spinach and salt into the broth and blanch for few minutes. Add the cooked noodle and boil for 2 minutes.
4. Put the noodle and vegetables into a bowl, then add the chicken on top of the noodle. Finish off with a sprinkle of spring onion.
5. Serve the broth separately in a smaller bowl or add it straight to the noodle. Best served while still hot.

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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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