THE FOODIE MAGAZINE JUNE 2014 by Bold Prints

TRIED AND TESTED

THE CHICKEN & EGG ISSUE INSIDE

The Chicken F actory F ast Fried Chicken WillGoz: The Rebel Foodie Bob Sadino â&#x20AC;&#x201C; The Chicken and Egg Mogul

JUN 14 | volume 1, Issue 06

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TRIED AND TESTED

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TRIED AND TESTED

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P U B L I S H E R ’ S N OT E

“AYAM” A Foodie First off, let me just say that it has been a blast. The last six issues of The Foodie magazine has been such a great experience. Thank you to all of our readers who have followed us through our social media feeds. It makes our proverbial heart swell and grow two sizes knowing that there are like-minded people out there who share our ideals, which make it such a joy to continue on with The Foodie Magazine. Chickens and eggs are universal ingredients for protein, it is ironic however that the chicken or the egg are also the universal signs for some insults. “Being a chicken” is understood as being spineless or afraid, even the first joke I ever learned is “Why did the chicken cross the road?” In tennis, the term “love” meant zero, which the French would say “ouefs” which is “egg” in French. which looks like the number zero. On a serious note, I think the reason why chickens (or eggs) have such an appeal (except to vegans and vegetarians) is that it is probably the only animal that is accepted by all religions. In fact, we ate it so much as a species, I think the “bird flu” epidemic some years ago is God’s way of telling us to slow down. The great thing about chicken for me is that no part is wasted, this depends, of course, on what culture you belong to, most likely if your are Asian, like most of our readers, you have eaten most parts of the chicken one time or another, personally for me the only thing I have not completely devoured was the head (along with the crown or Mohawk). I think I will always have an “egg phase” in my curiosity as a home cook, I will always look for different ways to cook an egg and so far I have about 30 egg recipes in my collection but I have only mastered about 8 or them, heck I still have a hard time cracking a perfect egg with one hand. Well, all this talk of food is making me hungry, one thing for sure, I know what I am going to be having for breakfast tomorrow. As always I hope you enjoy this issue as much as we enjoyed putting them together.

THE CHICKEN & EGG ISSUE INSIDE

The Chicken F actory F ast Fried Chicken WillGoz: The Rebel Foodie Bob Sadino – The Chicken and Egg Mogul

JUN 14 | volume 1, Issue 06

Photograph by RADU DUMITRESCU

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Publisher Richmond Blando Editor-at-Large Jed V. Doble Art Director

Juke Bachtiar

Editor

Rafael Reyes

Photographer

Dennie Benedict

Contributors

Rian Farisa Ellyna Tjohnardi

Administration

Boedy Astuti

Distribution

Mukti Pelupessy

Good food… good life.

PT. NUSA BINTANG LESTARI Jl. Gunawarman no. 16 • Kebayoran Baru South Jakarta • Indonesia Tel: +62 21 2905 3959

RICHMOND BLANDO

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E D I TO R â&#x20AC;&#x2122; S N OT E

Chicken and Egg You cannot discount the fact that chicken is a global protein. It is used in most cuisines around the world and is generally enjoyed by everyone. Me included! I just love fried chicken. How can you go wrong with something which is marinated, battered and friend golden brown, while still being juicy and tender inside. Thank you Colonel Sanders. When I was a kid, Kentucky Fried Chicken, was a treat. It carried the same value as going out to one of the bigger restaurants in town. Since then, I have been hooked. In Indonesia, chicken is found in many of the dishes. Satay ayam, bubur ayam, ayam goreng, ayam bakar, sosis ayam, mie ayam, ayam penyet, the list and the options are endless. Eggs on the other hand, are not as popular in Indonesia outside Jakarta and the bigger cities of Surabaya and Bali. Egg dishes are mostly Western in origin, I suppose. We usually eat eggs at breakfast, but now you can eat them at any time of the day. Well, this issue is dedicated to chicken and egg. The highlight of this issue for me was our visit to a chicken slaughter house. We take for granted where all these chickens we eat come from. PT Sierad Produce invited us to their modern slaughter house in the outskirts of Bogor. It was amazing to see how the slaughterhouse processed the chickens, it was clean, humane and healthy, plus following strict halal standards. Other interesting cover stories include Chef Hengky Efendy of The Belly Clan, shares with us four quick and easy chicken recipes which you can do at home. Our publisher, Richmond Blando cooks side by side Chef Heri Purnama of the Pullman Jakarta Thamrin and learns how to cook breakfast eggs, which our resident writer and popular blogger, Rian Farisa joins Chef Maya Aldy in cooking my all time favorite, Southern-style fried chicken. Chef Lamberto Valdez of the Keraton at The Plaza shares with us traditional Mexican chicken and egg dishes. And lastly, Megs DeMeulenaere of Potato Head Brasserie ingeniously pairs chicken dishes with egg cocktails. There are lots more chicken and egg dishes out there. Too bad we donâ&#x20AC;&#x2122;t have enough space. I hope you enjoy our Chicken and Egg articles and hopefully, you can even try some of the recipes we have at home. Happy eating and happy cooking! JED V. DOBLE Editor at Large

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C O N T R I B U TO R S

THE GUEST LIST

RIAN FARISA Writer

Once a foodie, always a foodie. Rian started his popular food blog gastronomy-aficionado. com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife. 8 | www.thefoodiemag.com

ELLYNA TJOHNARDI Writer

Ellyna is knee-deep in a love- hate relationship with food (like most girls are), she started my food blog culinarybonanza.com more than 2 years ago. As an acute sweet tooth, she has no difficulty eating dessert as the main course. Despite being Asian, she believes that she was born with a Westerner’s palate because of inexplicable affinity for bread, wheat and cheese instead of rice and noodles.

TA B L E O F C O N T E N T S

The Foodie magazine volume 1, Issue 06

Things That Make You Go Yum 12 Chicken & Egg Issue

The Foodie’s List 14 16 18 20 22

Marco Padang Grill Akira Back Immigrant Dining Room L’avenue At The Hermitage Hotel A Taste Of Royalty

Cover Feature: Chicken & Egg Issue 24 30 36 42 44

Chicken by Hengky The Chicken Factory Gourmet Egg Recipes Fast Chicken Looks Like An Egg, But Is It?

Iconic 48 Ayam Goreng Suharti

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Tried And Tipsied 50 Chicken Sets

The Finer Things 54 DB Bistro Moderne

Taking It To The Streets 58 60 62

Mie Ayam Bakso Yunus Tahu Campur Ojo Lali Arek Kalasan Ayam Lengkuas

A Foodie’s Life 64 A Rebel Foodie

Confessions Of A Foodie 66 Zainal “Jay” Abidin

Went There Ate That 68 The Roosters of Pasar Legi

Maya’s Musings 70 Maya’s Fried Chicken and Pancake

Tried And Tested 74 Mexican Flair

Stuff Of Legends 78 Bob Sadino – The Chicken and Egg Mogul

Pantry 101 82 Cute Little Biggie Eggs!

What Chef Eats 84 Philip Walasary

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T H I N G S T H AT M A K E Y O U G O Y U M

Things That Make You Go Yum is monthly column featuring our choices of the best

by RIAN FARISA

food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@kinejohans1

@lucyoliviaharper

@365days2play @minzi _ mongue

@rezaeats

@antzl33

@ab _ chef

@gozgozgoz @ikuze _ jfb

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@slicedchicken

@elbernard

@jodyarsenault

T H I N G S T H AT M A K E Y O U G O Y U M What really came first? The chicken or the egg? Well, whatever the answer, we are sure that there are so many yummy dishes out there with chicken and egg. Check out our favorites from Instagram!

@reicapture

@my _ fit _ size

@kokiungu @rezaeats

@drawingdubu @romeonelove82

@kecilmamil

@rezaeats

@kecilmamil

@rezaeats

@farihapriyanka

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F O O DI E L I S T S

Marco Padang Grill by RIAN FARISA photographs by DENNIE BENEDICT

The recently renamed Marco Padang Grill serves more than just titular West Sumatran delicacies that we often find in restaurant chains around big cities of Indonesia. Finally, we got a chance to see how Minangkabau dishes can be transformed with a modernist twist but still preserving the honorable old values that have always been of the biggest part of its greatness.

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F O O DI E L I S T S

hile cooking is something that is passed on through generation to generation in West Sumatra, it is also a fact that the men are the ones who mostly do the cooking there. That’s the case for Marco Padang Grill’s owner, Chef Marco Lim. This native of the city of Padang has seen a lot since he began to cook when he was little. Born in a family that naturally loves to eat and cook, Chef Marco also began to roam around the countryside in search for old recipes that he could learn and tweak to perfection in his own aesthetic way. He would stay at certain rural areas in West Sumatra for weeks to learn directly how to cook dishes from the locals. Now as we can see from Marco Padang, not only that Padang restaurant has reached a whole new dimension in terms of

appearance, but the food served there is an eloquent yet beautiful adaptation of homestyle recipes with modern presentation with a touch of elegance. To add the important element of authenticity, Chef Marco decided to import most of the ingredients from West Sumatra itself from the notable spices including the chilies and the vegetables. Further taking it to the next level, the chef also uses native rice, coffee, and even the crackers. That we believe also as something that you cannot trade with other ingredients even though bountifully found - especially in terms of how it tastes, the texture, and how the scent should feel when cooked. At Marco Padang, usually it all starts with a plate of nasi sayo or the steamed rice with curry, sambal, vegetables, and crackers. From here, you can move on to

MARCO PADANG GRILL | Setiabudi One, 1st fl, Jalan HR Rasuna Said Kav. 62, Jakarta | +62 21 520 3221 Lotte Shopping Avenue, 3rd fl, Jalan Prof. Dr. Satrio, Jakarta | +62 21 522 5858 | www.restomarco.com

his signature proteins such as the delicate, moist, smoky, and highly recommended grilled barramundi with lemongrass marinade. Aside from his glorious take on Bukittinggi-style black rendang, Chef Marco also serves fish head curry, thinly sliced and deep-fried stinky beans or pete, eel with lado mudo, and of course – the one and only dendeng batokok. It will be a never ending journey if you happen to fall in love with this restaurant as Chef Marco himself is a man of who adheres on perfection and the importance of exploration. His last word when we met last time was, “Watch out for my new dishes coming up soon!”. Yes, that’s the result of his research done at a remote mountainous region of the eastern part of West Sumatra quite recently. We can’t wait!

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F O O DI E L I S T S

Akira Back by ELLYNA TJOHNARDI photographs by DENNIE BENEDICT AND ELLYNA TJOHNARDI

Famed US chef, Akira Back, has chosen Jakarta as the location of his second overseas outpost following New Delhi. Chef Akira Backâ&#x20AC;&#x2122;s eponymous restaurant is reflective of his many experiences, including being a former professional snowboarer.

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F O O DI E L I S T S

orn in Korea but raised in Colorado, Chef Akira Back brings boundless creativity and an exciting outlook to every dish he creates. Before starting his culinary career, Chef Akira spent most of his early years as a professional snowboarder in Colorado. During the summer months, Chef Akira would supplement his income by working at local restaurants. He later realized that he was getting the same thrill working in the kitchen as when we was hurtling himself down snow slopes. Chef Akira went on to take a culinary degree at the International Culinary School in Colorado. After his studies, he began working at Kenichi in Aspen as sushi prep cook. He later on moved to Kenichi in Austin and then to Kenichi in Kona, Hawaii, where he worked as the opening chef. Combining his passions for adventure, travel and culinary exploration, Chef Akira toured extensively throughout Japan and Europe, learning under top chefs, including Masaharu Morimoto and Brian Nagao. It was during this period that Chef Akira learned the value of using rare and exotic ingredients. In 2003, he returned to Aspen to lead the kitchen as Executive Chef of Nobu. Inspired by his many travels and learning from his various mentors, Chef Akira and partners set up Kumi Japanese Restaurant + Bar at Mandalay Bay and the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas. Both venues have solidified Chef Akira’s position as one of the most sought-after

chefs in the US. His menu embodies classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world’s top purveyors. Chef Akira started his overseas expansion by opening his own namesake restaurant in New Delhi last year and now in Jakarta. Helming the Jakarta restaurant is corporate chef Andri Dionysius. Chef Andri met Chef Akira at Nobu Aspen then later joined when Chef Akira opened his first Las Vegas restaurant. Chef Andri tells us that competition in Las Vegas was very fierce, “you have to be on your toes all the time!” As sort of a homecoming, Chef Andri is happy to be serving his fellow Indonesians. The Jakarta menu itself is a display of Chef Akira’s adventurous creativity, which are still rooted in traditional Japanese and Korean flavors and techniques as well as a slew of other countries. Some of the noteworthy dishes are the: 48-Hour Wagyu Short Ribs served with baby root veggies & quail egg and the Miso-glazed Black Cod. The Chunky Monkey Rolls, a sushi roll with unagi, cucumber and banana brulee and Crispy Galbi Rolls, Korean braised short rib and coleslaw. Other signature dishes include, Akira’s Tacos, crispy mini tacos with juicy minced wagyu galbi, topped with tomato ponzu sauce; and the famous Tuna Pizza, thin crispy topped with light ponzu mayo, a layer of tuna sashimi and drizzled with truffle oil. Foodies will definitely enjoy the exciting and creative dishes at Akira Back. This is definitely worth a visit.

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F O O DI E L I S T S

IMMIGRANT DINING ROOM by RIAN FARISA photographs by DENNIE BENEDICT

Immigrant, the fast paced club, restaurant and bar, which opened five years ago at Plaza Indonesia has been undergoing a serious make-over. The first part to reopen is now called The Immigrant Dining Room.

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F O O DI E L I S T S

s a way to rekindle the Immigrant venue, The Dining room showcases a no-nonsense appearance that redefines the glamorous and sophisticated era of the Roaring 20s to the homey feel of a retro diner, all amplified with the use of marble, leather and wood for the interior. It’s not just all about dining in or relaxing, but as its motto says, it’s a place “Where deals get signed and the rumors begin”. Everyone will feel welcome in this semi-private atmosphere, with its 140 seat capacity, The Dining Room is a perfect place to mingle and jingle right at the heart of capital, especially with the great offer that comes from the tried-and-tested dishes and drinks. Helmed by the highly experienced Chef Fany Hermawan (See our March Beef Issue), the menu features modern touchs of Western cuisine and all is richly textured and complex in taste. However, we also enjoyed the straightforward taste of Immigrant’s steak frites, using wagyu sirloin which was part of their business lunch set, priced at only IDR 99,000. The rest was a grand adventure from start to finish. The starter was a plate of Portobello mushrooms that really looks like pizza and tastes like it but with the character of the mushrooms blanketed by

mozzarella, smoked beef chorizo, cream, and thyme. The perfectly seared foie gras with beef bacon soil made adventurous with calvados apple, orange sphere, and wild berry gastrique came next. Then, we had the oven baked escargot in garlic and herb butter, complemented with the toast, was a really good intermezzo before sailing through our sirloin wagyu. The closure was a very adult one as Chef Fany presented us with Trio Fondants of XO and dark Valrhona, orange and coffee, hazelnut and amaretto; all with the accompaniments of scoops of coffee liquor and cognac ice cream. The drinks are not short of excitement as well as described from the details that came in with Frozen Green Apple Daiquiri that features apple, vodka, spinach, and lime; or from the beautiful Burn & Breakfast that consists of gin, marmalade, grapefruit, lemon, with aperol and vanilla; and finally the straight Negroni of gin, vermouth, campari, with orange zest. Well, what can I further say? There are plenty of excitements indeed found in the menu and a new sensation to try for Jakartans restaurant hoppers, but I bet this one will always find a way within the minds of fabulous people as a one-stop place to dine, drink, and party.

IMMIGRANT DINING ROOM | Plaza Indonesia - 6th fl, Jalan MH Thamrin Kav. 28-30, Jakarta | +62 21 2992 4125 www.immigrant-jakarta.com | Facebook: IMMIGRANT-jakarta

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F O O DI E L I S T S

L’Avenue at the Hermitage Hotel by JED DOBLE photographs by DENNIE BENEDICT

The newly-opened Hermitage Hotel is a beautiful colonial building which was transformed into a stunning property showcasing a superb blend of precious cultural heritage with a modern design aesthetic. It’s signature restaurant, L’Avenue is helmed by the talented executive chef Guillermo Varela Mata.

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F O O DI E L I S T S

he minute that you walk into the new Hermitage Hotel, you are transported to the bygone days of the Dutch colonial past. It is a grand structure, formerly the Telefoongebouw – the Dutch telecommunications building built in 1923. It is a grand and elegant structure, painstakingly conserved and given a modern feel yet retaining the charm of the era. Veer to the right as you enter the hotel’s foyer, you will see L’Avenue, the hotel’s signature restaurant. Clad in Carrera marble and displaying colonial-era artwork and rich veneers, it is a wonderful venue to enjoy any meal. They call themselves a chic ethno-brasserie, probably because Chef Guillermo’s style of cooking melds traditional French cooking techniques, exotic and local ingredients with some molecular gastronomy methods. We have already featured some of Guillermo’s dishes in last issue’s article on pairing seafood with wine. Notable was the Langouste Grillée, a grilled lobster with black risotto and coconut-lemongrass foam. The lobster tail was grilled to perfection and was aptly complimented

by the flavorful squid ink risotto. The coconut-lemongrass foam gives the dish a fragrant counterbalance which also gives it an Asian touch. Also during our visit Guillermo prepared for us a quail dish with polenta. Succulent and tasty, the quail was cooked perfectly and the tangy sauces balanced seamlessly. The restaurant’s iridescent taupe walls, high ceiling and antique marble floors create a warm and luminous setting at daytime and an elegant and intimate atmosphere in the evening for its fine-dining menu. L’Avenue is open daily for breakfast, lunch and dinner. Featured everyday are a boutique-style breakfast and lunch buffet offering in addition to a delicious à la carte menu. The restaurant features three dining areas and a mercury-glass adorned private dining room that can accommodate up to 12 persons. The Hermitage and L’Avenue are impeccable additions to the hospitality and dining scene of bustling Jakarta. We look forward to tasting more of Chef Guillermo’s outstanding food.

L’AVENUE | The Hermitage Hotel, Jalan Cilacap No. 1, Menteng, Jakarta | +62 21 3192 6888 www.jakarta.hermitage.co.id | Twitter: @TheHermitageJKT | Instagram: @TheHermitageJKT

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F O O DI E L I S T S

A Taste of Royalty by JED DOBLE photographs by THE RITZ-CARLTON JAKARTA MEGA KUNINGAN

Lobo at The Ritz-Carlton Jakarta Mega Kuningan transforms its luxurious Sunday brunch format into a feast fit for Royalty with the introduction of their Royale Brunch.

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F O O DI E L I S T S

have been a regular guest at the Lobo Sunday Martini Brunch for many years now. Truth be told, I have had many a drunken afternoon at Lobo. I have many fond memories at the place. With the launch of the revamped Sunday Brunch concept, I was a bit apprehensive at first but had to try it out for myself to see if it was an improvement. Chef de Cuisine, Jordi Bernus, restyled the brunch concept and recently launched The Royale Brunch. Designed to represent his career through Europe’s finest restaurants, the brunch is an exclusively crafted gastronomical journey intended to arouse the palate and all the senses. Bringing together the finest farm-to- table ingredients accompanied by imported delicacies redefines the luxury of Sunday Brunch. As we arrive, we are handed glasses of Moët & Chandon champagne, a good sign. I’m told that the bubbly is free flow throughout brunch, better news. But then again, I digress. We begin to indulge in the six-course set menu meticulously prepared by Chef Jordi. Interspersed through the courses are a selection of pass-around dishes that are carefully crafted with the premium freshness of ingredients for a tantalizing dining experience. Our courses kicked off with Prawn Carpaccio, followed by Porcini Truffle Foam with slow cooked egg and Oscietra caviar.

The porcini foam was my favorite dish of the meal. It was rich and flavorful and truly decadent. Next was the table side Panfried duck liver with mango relish ant onion tatin. As for the main courses, guest can select from the Japanese Seabass (Suzuki), Iberico Pork (pluma) or US Prime Striploin with gratin potato and tomato provencals, served with a choice of Lobo’s signature sauces. The pass around dishes included Alaskan crab with avocado cannelloni, Asian style Crispy Pork Belly, European Black Mussels, Jamon Iberico Pata Negra with cantaloupe and Bomba fried potato balls. To end the meal, there was the Cheese platter with three kinds of duck liver terrines. And for dessert, there was a choice of either the Melted chocolate cake with table side nitro-vanilla ice cream or the Creme de Catalana foam, passion fruit and tempura chocolate. Throughout the meal, aside from the Moët & Chandon champagne, there is also a selection of premium wines and beverages to accompany the various courses. I have to say, the Royale Brunch did live up to its name. We were all very happy and impressed with the meal. Kudos to Chef Jordi, the dishes were all very luxurious and extremely creative. I can safely say, that for an afternoon, I did feel pampered and treated very well, like royalty indeed.

LOBO, THE RITZ-CARLTON JAKARTA, MEGA KUNINGAN | Jalan Lingkar Mega Kuningan Kav. E.1.1 NO.1, WJakarta +62 21 25518888 | www.ritzcarlton.com/en/Properties/Jakarta

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CHICKEN BY HENGKY by RIAN FARISA photographs by DENNIE BENEDICT

Chef Hengky Efendy of The Belly Clan displays his mastery of Pan-Asian flavors as he shares with us fanciful ways to cook chicken.

C O V E R F E AT U R E

ince 2012, the young and gifted Chef Hengky Efendy has been at the helm of The Belly Clan’s kitchen and has adapted really well with the restaurant’s forte. Known for assimilating the best from cuisines from around the globe into its dishes. Yes, it’s the genre of cooking which many call fusion, but let us be clear, this is not “fusion-confusion” which other restaurants often make huge mistakes with.

Fusion was never easy, which is precisely why Chef Hengky was brought in at the first place. As a graduate of NHI Bandung, the chef has been around the world for more than a decade to work at many restaurants and hotels. Achievers from this hospitality school are known as those who have gone through so many countries and the chef is definitely one of these people. We may call Chef Hengky’s travels

THE BELLY CLAN | Intiland Tower, Jalan Jend. Sudirman Kav. 32, Jakarta | T: +62 21 5790 6000 www.thebellyclan.com

a fruitful adventure, since he has worked in various countries including Japan, the Maldives, and Switzerland; but his biggest break was when he joined the ranks of Gordon Ramsay’s team and worked at three different restaurants in three different countries. Hengky has been to Savoy Grill in London with Chef Marcus Wareing and he continued his journey and moved to Gordon Ramsay at The London in New York. And finally, he was taken under the wing of Chef Josh Emett as a sous chef at Maze in Melbourne. Naturally born with instincts as a family guy, Chef Hengky decided to return back to Indonesia and marry the girl of his dreams whom he met when he was still in Japan. Upon returning to Indonesia, it only took him on a while to land himself a job as the head chef of The Belly Clan. Among his creations at the restaurant are the Singaporean chili crab presented with fettuccine, beef ribs with green chili sambal, soba noodle with Carbonara sauce, barramundi with sambal matah, and pannacotta in black sesame sauce. I personally tried these and they cling onto my mind until this day as memorable dishes combining techniques and flavors from both the East and West. Chef Hengky backs us up in this issue with his chicken recipes that you can cook at home or you can swing by The Belly Clan if you are like me, lazy to cook! For a good brunch, the chicken club sandwich was all you could ask for and it came with a thick fillet of sauteed chicken breast with beef bacon, mayo, kyuri, egg, and fries. If you fancy soup for a starter, Chef Hengky has the Asian-style chicken soup with the heady flavor of lemongrass, together with ginger, red chili, and coconut milk. However, my favorites are his two great chicken dishes, the chili pesto chicken and the roasted Cajun chicken, both winning on their own merits. His immaculate pesto recipe that brings out its true flavor and fragrance went well with the chicken and the fusion element he brought along with it was the potato balado. Ultimately the roast Cajun chicken was not short of flavor as well and the chicken reminded me brought me to the imaginary world of the bygone eras reminiscent of the scenes from the movie, The Help. Chef Hengky’s expertise honed from working all over the world, brings forth dishes which are mature, flavorful and hearty, blending together inspirations from the locales he has worked at, all coming together to honor our featured ingredient this month, chicken.

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C O V E R F E AT U R E

CHICKEN CLUB SANDWICH Serves 1 portion

INGREDIENTS: 160gr 45gr 80gr 25ml 5gr 20gr 15gr 20gr 55gr 30gr 30gr 150gr 3gr

White Toast Beef Bacon Chicken breast Soy sauce Butter Mixed lettuce Tomato ketchup Mayonnaise Egg Tomato Kyuri French Fries Salt & pepper

STEPS

• Toast the bread until golden brown and crispy. • Marinate the chicken breast with soy sauce and season it with salt and pepper, alongside the beef bacon as well. Sautee them. • On other pan, cook the egg with sunny side up method. Then fry the fries until golden brown. • In a mixing bowl, mix tomato ketchup and mayonnaise together and stir well. • Assemble the toast by spread it with mixed tomato ketchup and mayonnaise, lettuce, beef bacon, egg, sliced kyuri and tomato. Stack it also with chicken breast, cut half, and serve it with fries.

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C O V E R F E AT U R E

ROASTED CAJUN CHICKEN Serves 1 portion

INGREDIENTS: 200gr 5gr 5gr 5gr 5gr 1gr 20ml 60gr 20gr 3gr 12gr 30gr 2gr 20gr 20gr 20gr 20gr 70gr 10gr 1pc

Chicken (thigh) Cajun powder Coriander powder Paprika powder Black pepper Salt Cooking oil Tomato Onion Garlic Tomato paste Tomato concasse Bay leaves Yellow paprika Green paprika Red paprika Eggplant Potato Leek Egg

STEPS

• Marinate the chicken for 24 hours with Cajun powder, coriander powder, paprika powder and black pepper. • After that, sautee the chicken with the skin down first and let the skin become nice and crispy. When done, roast the chicken in the oven until cooked. • For the ratatouille: in a medium hot pan, sautee the onion, then add garlic, bell peppers, and eggplant.

• Stir well and add tomato paste, tomato concasse, bay leaves, and adjust the seasoning. • For the potato cake: fry the potato until golden brown and cooked. Mashed the potato until smooth and then add egg, leek, seasoning and make it into a round shape. Dip it in an egg mixture and fry until golden brown. • Serve.

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C O V E R F E AT U R E

CHILI PESTO CHICKEN Serves 1 portion

INGREDIENTS: 200gr 30ml 2gr 30gr 60gr 2gr 60gr 30gr 25gr 25gr 25gr

Chicken breast Cooking oil Salt & pepper Thai Chili Potato (diced) Garlic Red Chili Tomato Broccoli Carrots Coriander leaves

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For Pesto 0.1gr 30gr 2gr 20gr 30gr

STEPS

Basil leaves Bread crumbs Garlic Cashew nuts Salad oil

• Season the chicken with salt and pepper and cook on both sides until golden brown. • For pesto: mix all the ingredients until nice and smooth. Season it with salt and pepper.

• For potato balado: fry diced potato until golden brown and meanwhile blend the garlic, red chili, and tomato. When both ready, mix it altogether. • Blanch the broccoli and carrots and sautee them with garlic, seasoned with salt and pepper. • Put the potato balado, chicken with mixed pesto, carrots, and broccoli on a plate. • Garnish with coriander and serve immediately.

C O V E R F E AT U R E

LEMONGRASS CHICKEN SOUP Serves 1 portion

INGREDIENTS: 30ml 50gr 3gr 50gr 10gr 15gr 100gr 50gr 30gr 60ml 2gr Coriander Lime

Cooking oil Onion Garlic Lemon grass Ginger Red chili Chicken breast Bean sprout Tomato Coconut milk Salt & pepper

STEPS

• In a sauce pan, heat the cooking oil and sautee the onion and garlic. • Add ginger, lemon grass, red chili, chicken breast (diced), sautee and mixed well. • Add water and season with salt and pepper. Pour the coconut milk and stir well. • When almost ready, add tomato, lime and bean sprouts then transfer on a serving bowl. • Garnish with coriander and serve while hot.

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THE CHICKEN FACTORY by RIAN FARISA photographs by RIAN FARISA AND PT SIERAD PRODUCE TBKâ&#x20AC;&#x2122;S COLLECTIONS

One fine morning, we embarked on a journey to find out exactly how the modern chicken slaughterhouse works and truth be told, I was personally curious about how the bountiful supply of chicken nowadays and the efficient way to keep up with the demands. PT Sierad Produce Tbk has an answer to that.

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rom Jakarta, we reached the outskirts of Bogor as we ventured through the long and tedious Jalan Raya Parung, which connects Jakarta with Bogor via surface, non-toll roads, and we arrived at the slaughterhouse of PT. Sierad Produce Tbk â&#x20AC;&#x201C; one of the key players in the Indonesian chicken market. Visitors can observe the basic process of chicken slaughtering from the moment they are delivered fresh and healthy from the farms and up until the cleaning process from behind the glass up on the observatory deck. However that day, we had a privilege of coming down right to see the action. After delivery, the chickens are allowed to rest for 30 minutes, this ensures that their muscles are not tense after being transferred from the farm. This gives time for the staff to examine again the readiness of each chicken in terms of health and weight. To comply with the international, modern industry and halal standards, Sierad Produce practices halal methods in the slaughtering and efficient technologic application from start to finish, all to ensure that the factory can achieve as many as 60,000 chickens per day to supply the market needs. The slaughtering stage starts from the stunning process, halal slaughtering and up to scalding and defeathering through a clean, effective, and speedy process. Next the chicken carcasses are hanged and they go through the evisceration by using different knives for specific purposes and water spraying process â&#x20AC;&#x201C; using around 12 litres of water per chicken, again all of this is done to ensure the utmost hygiene. Next, the chickens will go through the most interesting part of all and experience different treatment according to special requests from the clients or for shipping to as far as Papua. Off we went and armed ourselves with the special attire and went through a biosecurity measure to make sure that we were clean and hygienic before entering the processing plant. Inside the processing sections, the temperature goes down and the rooms are cooled to keep the chicken fresh. Thus the workers have to work in very cold temperatures, sometimes all the way to below 18 degrees Celsius. How exciting it was for us to see the whole cutting and packaging process, not to mention that it was also challenging for us to record the whole thing with our cameras as they got fogged up every time we went through the fluctuating temperatures of different rooms. I found out that the most interesting

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C O V E R F E AT U R E part was when the crew were cutting and deboning the chicken through manual techniques and simple cutting machinery, then weighing and packing the chicken parts from fillets, wings, thighs, breasts, gizzards, liver, and others. There are also certain stations allocated for special requests from clients like fast food chains, who requested that the chicken should be divided into certain cuts. Before heading out, we also witnessed how careful all the packaging process was especially for special delivery to Timika in Papua where the chickens are put into a blast freezer to increase the shelf life and guarantee that it is good for transport. The temporary cold storage inside Sierad Produce was designed to achieve until around -15C and thus keeping the chickens ready until duty calls them for delivery. For local deliveries to Belmart around Jabodetabek, they will be kept within -5C to ensure the freshness and to keep the bacteria at bay. It is important for us to see everything can be so humane and hygienic as the chickens go through a series of halal and highly efficient processes. What also feels good about it is that Sierad Produce maintains a manual and trained workforce instead for a fully mechanized process for the slaughterhouse. Above all also, our little factory visit further enlightens us to really know what we are eating, where it came from, and what steps have the food gone through before reaching us. Bottomline is, Sierad Produce and Belmart emphasizes the need for proper hygiene â&#x20AC;&#x201C; from the all the efficient processes, to ensure that what we eat is clean, healthy, safe, and nutritious.

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BELMART | Jalan Radio Dalam Raya No.9 | +62 21 720 4733

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Gourmet Egg Recipes

Which was eaten first, the chicken or the egg? The egg of course, since breakfast is the first meal of the day.

by RICHMOND BLANDO photographs by DENNIE BENEDICT

think it is safe to say, that egg is the staple breakfast ingredient around the world. The versatility of its texture has paved the way for the creativity of great dishes. To us normal folks, the breakfast egg has been limited to 4 -5 types: the hard or soft-boiled, scrambled, fried and poached, they are the easiest forms and probably the first recipe you would actually learn. But as I have learned in my encounters with chefs and in my travels, there is so much more to this magnificent ingredient than meets the eye. I met chef Heri Purnama of the Pullman Hotel in Thamrin and asked him if he would take some time to teach me the intricacies of cooking gourmet eggs, he was more than willing to accommodate me.

Before we get started there are a few things i recently learned: Which eggs to buy, brown or white? White eggs are laid by chickens with white feathers, and brown eggs are laid by chicken with brown or red feathers. The perception of brown eggs being more natural is a fallacy. For truly natural eggs, you’ll have to go organic. Pasteurized eggs are flash-heated to destroy salmonella bacteria. They are a good choice for those with compromised immune systems.

EGGS IN POTS (OEUF EN COCOTTE)

bottom of a ramekin, followed by a little ratatouille forming a crater for the egg. • Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins. • Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. • Bake for 15 minutes or until the egg yolks are set to your liking. • If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.

Serves 4

INGREDIENTS:

150g/5 1/2oz Crème Fraîche to taste Salt and freshly ground black pepper A pinch nutmeg 4 free-range eggs Garnish Ratatouille Small sprigs of dill Roasted ratatouille (can be prepared in advance) 3 pcs coriander seeds or a pinch of ground coriander 1 pc small onion 2 pcs Zucchinis 1 pc small Eggplant 1 1/2 pc red paprika peppers 4 tbsp olive oil 1 tbsp dried mixed herbs Freshly ground black pepper 400g tin chopped tomatoes

STEPS:

• Preheat the oven to 180°C Gas 4. • Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg. • Place a tablespoon of crème fraîche in the

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Best way to break an egg? Practice. Enough Said. But I find that slowly cracking around the egg with the blunt side of the knife is the fool-proof way for me.

Roasted ratatouille (made in advance) • Set the oven to: 180°C • Peel the onion and cut it into six chunks. • Length of each zucchinis to make zebra stripes. (Peel a strip, miss one, peel one, until you have gone all the way round.) Cut it into 2cm slices. • Roughly chop the eggplant into bite-sized pieces. • Cut the single pepper in half, remove the seeds and chop this pepper and the remaining half pepper into bite-sized chunks. • Put the tray in the oven and bake for 15 minutes or until the vegetables are just soft. Carefully take the tray out of the oven and add the tomatoes. Stir well, cover with foil and return to the oven for 20 minutes.

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SANA SINI RESTAURANT | Pullman Jakarta Indonesia, Jalan M.H. Thamrin 59, Jakarta | +62 21 3192 1111 www.pullmanjakartaindonesia.com | Twitter: @SanaSiniPullman

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EGGS BENEDICT Serves 4 halves

INGREDIENTS:

3 tbsp white wine vinegar 4 pcs large free range eggs 2 pcs toasting muffins 1 batch hot hollandaise sauce 4 slices Parma ham or Smoked Salmon Garnish (blanched green asparagus tips) Basic Hollandaise Sauce (prepared over the pot when the eggs are poached) 500 ml white wine vinegar 1 tbsp peppercorn Pinch Tarragon (optional) 3 pcs large free-range egg yolks 200ml melted and skimmed unsalted butter 1 squeeze lemon juice

STEPS:

• Bring a deep saucepan of water to the boil and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates. • Swirl the vinegar water briskly to form a vortex and slide in an egg (a fool-proof way is to wrap the egg in some cling wrap before you drop in the water). It will curl round and set to a neat round shape. Cook for 2-3 mins, and then remove with a slotted spoon. • Repeat with the other eggs, Spread some sauce on each muffin; scrunch a slice of ham on top, and then top with an egg. Spoon over the remaining hollandaise and serve at once. Basic Hollandaise Sauce • Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve • Boil a large pan of water, and then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan. • Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot to prevent the sauce being lumpy. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted. • Whisk in a small ladle of the warmed butter, a little at a time, and then return the bowl over a gentle heat to cook a little more. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

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HEARTY SCRAMBLED EGGS Serves 2

INGREDIENTS:

3 pcs Eggs 1 Tbsp unsalted butter 2 pcs Sausages (optional and can be replaced by another side dish) 1 pc Toasted wheat bread (or any other bread to your liking) Pinch of Dried Parsley (optional)

STEPS:

• Crack 3 eggs in a small saucepan with 1 tablespoon of unsalted butter • Place the saucepan on the fire and use a rubber spatula to stir the eggs while the butter is melting. • Control the temperature by removing the saucepan away from the fire to avoid overcooking the egg. • Once the eggs in between the texture of runny and clumpy remove the saucepan from the fire but continue stirring. • After 10 seconds serve the eggs on a toasted wheat bread and season with salt and pepper. • Garnish with parsley (optional) Other garnishes: Roasted tomatoes Fried Potato Wedges Beef Sausages

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FAST CHICKEN by RIAN FARISA photographs by DENNIE BENEDICT

Kentucky Fried Chicken

Well, you know what they say, “KFC is THE undisputed king of fried chicken.” Because of KFC lording it over, other fast food franchises popularized the American-style fried chicken and even burger joints have had to put this on their menus. Moreover, the fried chicken fever seems endless because home businesses are also springing up and are offering their own interpretation of KFC fried chicken. When talking about their chicken, you will agree that Colonel Sander’s wizardry that combines dozen of spices with chicken decades ago was THE thing that made us all curious until this day. KFC’s O.R. chicken is what you should aim if you want that sharper umami flavor and taste the original stuff while not necessarily crispy outside. However you can never ignore their crispy chicken as well because we all naturally love the crunchiness while it is also packed with enticing flavors. www.kfcku.com | @KFCINDONESIA

Burger King Living up to its name, BK has all what the fast food burger fans need – rich lineup, wholesomeness, and especially the buy-1-get-1 promo for specific hours every week. Apart from their Tendercrisp Chicken, which I really love, everybody has grown fond of their fried chicken as well. The fried chicken’s exterior skin and breading is somewhat thinner but rich with savory flavor, while the flesh consistency lies somewhere between moist and dry – which is perfectly right for me personally. On top of that, Burger King also provides the spicy version to complement the usual flavor you find in most fried chicken. Yes, it’s a tad spicier but I bet BK fans are more than willing to try this every time they come here. www.bk.com | @BurgerKing_ID

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BonChon Chicken Just as the K-Pop fever started to hit the teenagers here, BonChon arrived as well and gave a shout to all of us that thereâ&#x20AC;&#x2122;s more than just the American-style fried chicken after all. Yes, the Korean-style fried chicken boasts of using specifically chicken wings and drumsticks with a whole different touch. Even though they may be smaller in size, they do pack some serious flavors. BonChon famously challenged the supremacy of KyoChon as the second largest fried chicken joint in Korea itself and in the US, the very nation where it got glorified first before hitting the globe. Instead of marinating the chicken, the Korean-style prefers to suck the fat dry, smear the skin with the unique spicy yet fruity sauce, and fry it twice to get a really crispy consistency even with thin skin. BonChon Indonesia, from my POV, may be a bit struggling in holding the flavor standard but it is nevertheless the KFC of my Korean fried chicken. www.bonchonid.com | @BonChon_ID

4 Fingers Crispy Chicken While they may be adapting the Korean way of cooking the fried chicken, 4 Fingers actually started in Singapore. Originally, these four young Singaporeans decided to travel abroad to seek the inspiration for their food business plans. Once they reached the US, they got awestruck by how Korean-style fried chicken got so famous in New York. On top of that, they all loved how it tasted. Since then, 4 Fingers made its way to rule Singapore, The Philippines, and Indonesia with their boldly flavored fried chicken. Consistency is what I really like most from 4 Fingers. They may not come cheaply like other fried chicken, even for its genuine Korean counterparts. I strongly recommend you all to try evenly between the soy garlic flavor and the spicy chicken. Top it with the spiced rice and make it a good lunch! www.gimme4fingers.com | @4FCCIndonesia

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Looks Like An Egg, But Is It? by JED DOBLE photographs by DENNIE BENEDICT

As pastry chef of The Ritz-Carlton Jakarta Mega Kuningan, Hendri Chang is tasked to create desserts, cakes and pastries for use throughout the hotel. This month, he shares with us his interpretation of an egg dessert, to fulfill our Chicken and Egg theme. But is it really an egg?

hef Hendri joined The Ritz-Carlton Jakarta, Mega Kuningan last year and he has been slowly impressing a lot of the regular guests of the hotel with his creative desserts. I remember last year, during Christmas, there was a superb dessert display celebrating the lighting of their Christmas tree and all desserts were masterminded by Chef Hendri. Being a sweet tooth, I took a mental note. Hendri studied pastry at the Bali Tourism Institute, then did his apprenticeship at a number of five-star hotels in Bali and Singapore. In 2000, he joined a US-based luxury cruise line. Working for them for nine years, Hendri learned a lot being exposed to a multicultural environment, lively scene and various cuisines. He wanted to have his legs planted on firm ground again, so he took a job at the Grand Hyatt

Bali, where he was also pastry chef. His passion for pastry as well as the service industry is truly alive and well. “I have always been genuinely passionate about pastry,” expressed chef Hendri. “I believe my passion and creativity in pastry will satisfied guest and create a memorable sweet indulgence experience for them.” Hendri continues. When I reached out and said that our theme for this issue was Chicken and Egg, I wasn’t ready for the surprise dessert which Chef Hendri prepared. For our photo shoot, he prepared a Mango Sphere together with a Vanilla Milk Gelée which looked like a sunny side up egg! The egg looked real from a distance, of course once you come closer, you will know that its not at egg. The flavor of the mango as the ‘yolk’ and the vanilla as the ‘whites’ went very well

ASIA CAKE SHOP, THE RITZ-CARLTON JAKARTA, MEGA KUNINGAN | Jalan Lingkar Mega Kuningan Kav. E.1.1 NO.1, Jakarta +62 21 25518888 | www.ritzcarlton.com/en/Properties/Jakarta

too. He paired this with an eggnog drink, which was rich and flavorful, with the hint of nutmeg punching up the drink. Plus Chef Hendri made for us an almond ring, which is like a baked donut using almond floor and egg whites. It’s texture and almondy flavor complimented the eggnog as well as the mango and vanilla. In all, it the dessert plate was ironic, since there was no real egg in the ‘egg’ but the drink and donut contained egg. Quite ingenious! Recently, Hendri also launched his cookie shots, which have been attracting some attention from hotel guests. These cute shot glass shaped cookies can be filled with milk or crème brulee. Yum! Head over to The Ritz-Carlton Jakarta Mega Kuningan and sample some of chef Hendri’s numerous sweetly innovative desserts and cakes. Enjoy!

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C O V E R F E AT U R E

6ea 168gr 5gr 2gr

Egg yolk Sugar Cinnamon Nutmeg powder

STEPS

Mango Filling • Mix mango puree with xanthan gum and calcium lactate, keep aside for 15 minutes. • Meanwhile, make alginate bath by mixing water and sodium alginate. This alginate bath can use for several time for different spherification process. • Drop a spoon of mango puree at a tie into alginate bath. Take 2 until 3 minutes before take it out from the bath. • This process need practice, the better to have a thinner yet firm skin. Vanilla Milk Gelée • Boil milk, sugar, and vanilla pod. • Remove from the heat and mix with methyl cellulose powder and gelatin. • Chill the milk mixture until it set. • Beat the set milk mixture vibrantly until fluffy, and spread into greased baking paper. • Cut into round sunny-side up egg shape and set aside. Almond Ring • Preheat oven to 200C. • Blend almond ground, sugar and egg whites into dough forms. • Wrap the dough with cling wrap and refrigerate for at least 30 minutes. • When chilled, knead the dough to make cylinder tube form with approx. 1,25cm diameter size. • Cut 15cm in length and put together one end to another to make ring shape. • Place on grease and floured baking paper (the shape will be perfect by using mini savarin mould). • Bake for between 7 minutes until it formed to doughnut shape. • Let it rest and set aside.

ALMOND RING WITH CHOCOLATE EGG NOG, MANGO SPHERE AND MILK VANILLA GELÉE Serves 1

INGREDIENTS:

Mango Filling 200gr Mango puree 1gr Xanthan gum 2gr Calcium Lactate Alginate Bath 1500ml Water 7.5gr Sodium alginate

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Vanilla Milk Gelée 500ml 50gr 2ea 3gr 2ea

Milk Sugar Vanilla pod Methyl Cellulose Gelatin

Almond Ring 300gr 300gr 45gr

Icing sugar Almond ground Egg whites

Egg Nog 450ml 450ml 1ea

Milk Cream Vanilla pods

Egg Nog • Combine milk, vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes to avoid the milk splits. Slowly bring the milk mixture to a boil. • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy and pale. • Whisk hot milk mixture slowly into the whisked eggs • Pour mixture into saucepan. • Cook over medium heat, stirring constantly for 3 minutes, or until thick. • Do not allow mixture to boil as it will split. • Strain to remove the remaining spice. • Pour in cream and nutmeg. • Refrigerate overnight before serving.

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I CO N I C

AYAM GORENG SUHARTI by RIAN FARISA photographs by DENNIE BENEDICT

Selling door-to-door has been a useful technique for many businesses. One lady who used this very effective technique to sell her, now famous fried chicken, is Ibu Suharti.

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I CO N I C

n the 1960s, being a relative of Mbok Berek – famed for her fried chicken recipe, Ibu Suharti began her own fried chicken business and started selling around the neighborhoods of Yogyakarta alongside her husband. Business was never easy but yet the couple managed to save up enough money to set up their own restaurant in 1969. The original restaurant on Jalan Adi Sucipto no. 208, Yogyakarta still stands, representing the five decade journey and how it has spread its wings to big cities around Indonesia. At first the restaurant was actually named as “Ayam Goreng Mbok Berek Baru”, but in the 1970s it was renamed as “Ayam Goreng Ny. Suharti”. Unfortunately for inexplicable differences, the couple had to split in the 1990s and that is why there are two restaurants which carry the similar name. Ibu Suharti decided to go without the Nyonya or “Ny.” and put her own photo on the signage of her restaurants, while the ex-husband uses the logo of two chicken face-to-face with each other with an “S” initial in-between. From the beginning, Ibu Suharti used only ayam kampung and despite it being smaller in size compared with the broilers, the chicken packs a really intense flavor that cannot be compared with any other fried chicken thanks to her particular recipe.

The chicken comes whole or half portions and is golden color, signifying the perfection of the frying technique and the marination process. The chicken is also accompanied with the crispy kremes or flour and spices remnants used for the chicken. That certainly brings the chicken into a more complex umami flavor that no one would even dare to skip. Additionally, Ayam Goreng Suharti also serves other delicacies such as buntil, gudeg, and the gurame complemented with her signature kremes or perhaps you may want to try the grilled chicken instead. For family dinners out, the usual Chinese-style stirfries are always there to please everyone and would make a fine addition to the fried chicken with extra kremes and sambal. We can safely say that Ayam Goreng Suharti has won the hearts of many Indonesians, I remembered a conversation with an ex-colleague of mine some time ago. “When our family was poor, having Suharti’s fried chicken was like a royal treat. I remembered that we ate it little by little so we could enjoy it longer”, he said reminiscing his younger days many many years ago. Indeed, whenever we see Ayam Goreng Suharti, I also consider it as a timeless delicacy that will never be forgotten and suitable for special occasions only. How about you?

AYAM GORENG SUHARTI | Jalan Adi Sucipto no. 208, Yogyakarta and opens also in Jakarta, Tangerang, Bandung, and Pekanbaru Opens everyday from 9am – 9.15pm

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T R I E D A N D TI P SI E D

Chicken Sets by JED DOBLE photographs by DENNIE BENEDICT

Megs DeMeulenaere is the ubiquitous head mixologist at Potato Head Brasserie at Pacific Place. Not only is she a master of the tipple, she is also easy on the eyes! When I asked Megs to help us out with this month’s Tried and Tipsied cocktails, she was immediately up for it. I noticed her take a mental note and instantly understood the task at hand. Come the day of our visit, she was ready. “I was thinking, we would pair some of chef’s chicken dishes with egg cocktails,” Megs said. I was quick to agree at the ingenious interpretation of our Chicken and Egg theme this month. And so, I sat for one of my favorite parts of my job, a cocktail and food tasting!

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T R I E D A N D TI P SI E D

MEGS MARGARITA WITH SPICY CHICKEN BURGER Serves 1 Crispy fried chicken with an Asian herb salad, cucumber and a spicy sauce. Megs’ twist on the classic margarita. The varying citrus flavors in the cocktail compliment the fresh herbs and spicy flavors of the burger.

INGREDIENTS:

40ml 100% Agave Reposado Tequila

20ml 25ml 5ml 2dashes 1pc

Cointreau Fresh Lemon Simple Syrup Orange Bitters Egg white

STEPS:

• Dry shake all ingredients (this means to shake with no ice, to emulsify the egg white) • Add ice, and shake again. • Double strain into chilled Coupette glass.

midst salmonella scares and watching the Rocky movies wherein Sylvester Stallone downs them in the morning, the raw egg does not have much of a good rep. But in the cocktail world, eggs are commonly used and is loaded with possibilities. Eggs give cocktails richness, silky texture, fancy foamy appearance and, in cocktails using the yolks, a delicious creamy flavor. Megs wanting to teach us cocktails using egg was indeed brilliant. Okay, I have to admit, Megs is gorgeous. Her pretty face and winsome smile can easily distract you at the bar. But don’t be deceived, Megs has been tending bar for around nine years now and can make a mean cocktail. Having assumed the lead role at the bar of Potato Head Brasserie six months ago, Megs’ signature style of innovative and whimsical cocktails are now making people take notice. I have taken notice and have been quite impressed. The first cocktail Megs made for us was a flip, a category of cocktails that contain a whole raw egg. “The addition of the raw egg may surprise most people but it gives the cocktail a velvety creaminess.” Another thing that makes this Classic Coffee Cocktail unique is that contrary to it’s name, it does not contain and coffee or caffeine. The creaminess of the cocktail pairs well with the crispiness and sweetness of the chicken. The second cocktail, the Shoreditch Sweet, Megs borrows from Potato Head resident mixologist, Jimmy Wahyu. The gin and wine is both sweet and dry and is a good contrast to the layers of flavor in the salad, especially the crispy chicken skin! And last, but definitely not the least, is Megs’ take on the classic margarita. The different citrus flavors in the drink give a great counter point to the crispy chicken and spiciness of the chicken burger. Having sat for this tasting obviously reinforces one thing, that Megs is a master mixologist. She has a fantastic grasp of flavors and her groundbreaking and innovative cocktails are definitely world class. Swing by Potato Head and try them out for yourself.

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T R I E D A N D TI P SI E D

‘SHOREDITCH SWEET’ PAIRED WITH GARLIC CHICKEN SALAD Serves 1 Chicken and mixed leaves with crispy chicken skin and orange segments. (Drink & recipe credited to Potato Head Brasserie Resident Mixologist Jimmy Wahyu) A layered gin and wine cocktail that is sweet and dry to pair with the many fresh layers and textures of this salad.

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INGREDIENTS: 30ml 10ml 15ml 1pc 15ml

STEPS:

London Dry Gin Sweet Vermouth Citric Acid Syrup Egg White Shiraz (float)

• Dry shake all ingredients (except for the Shiraz) • Add ice and shake again. • Double strain into chilled Coupette glass. • Using the end of a barspoon or the back of any spoon. Carefully layer the Shiraz under the egg white to create the ‘layered’ effect.

T R I E D A N D TI P SI E D

A CLASSIC ‘COFFEE COCKTAIL’ PAIRED WITH GRILLED CRISPY SKINNED CHICKEN Serves 1 Served ‘a la diable’, drizzled with Dijon mustard and a chicken jus A ‘flip’ style drink that is reminiscent of a creamy coffee to pair with the crispiness and sweetness of the chicken.

INGREDIENTS: 35ml 35ml 5ml 1pc

Cognac Ruby Port Simple Syrup Whole Egg

STEPS:

• Dry shake all ingredients (really good!) • Add ice and shake again (make sure not to over shake this drink, very important not to over dilute) • Double strain into a chilled wine glass or port glass • Garnish with freshly grated nutmeg.

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DB Bistro Moderne by RICHMOND BLANDO photographs by DB BISTRO MODERNE’S COLLECTION

There are experiences pass us by and there are those that linger in our memories for quite a while. The food from DB Bisto Moderne made me remember a line from the TV show, F.R.I.E.N.D.S ...”It’s hard to believe that just a little while ago this was nothing but ingredients” - Lisa Kudrow

FI N E R T H I N G S

as most people know stands for “Daniel Boulud”, a very recognizable name in the culinary circle, he’s practically an institution. You see him in the food channels, hosting, cooking or judging some competition here and there, so as the day approached to finally get to taste his food I wanted to make sure I got the full experience. I had requested the audience of executive Chef Jonathan Kinsella before I had my meal, which he readily obliged along with Chef Benjamin Siwek, which is the executive Pastry Chef or, as Jonathan would describe him, “his partner in crime.”

BS: Yes, the even grumpier version of a French, haha.

Rich Blando (RB): How long have you been with Chef Daniel Boloud?

JK: I feel like a soldier. There is a great deal of pride in working for him. I owe much of my career to him, at the same time I grew so much cooking next to him as he would guide me through all these years. From a cooking perspective, I think he can be considered as one of the best in the planet because you feel his creativity and passion even if you speak, stand and cook with him.

Jonathan Kinsella (JK): I have been with him for 4 years now. I have always wanted to be in Asia so when the opportunity to open the restaurant came, I was the first on the list. RB: Chef Benjamin, which part of France are you from? Benjamin Siwek (BS): I am from Paris… JK: … so he is not really French, he is Parisian, they are different people.

JK: (with a smirk then a loud laugh) So obviously, they wanted the very best looking guys here in Singapore. BS: Kidding aside, I love Asia, well, Singapore in general, since I have never been anywhere else, and I feel like this a great place for the culinary industry plus people speak English here and that makes it very accommodating. RB: How do you describe your relationship with Chef Daniel?

BS: He is the kind of chef where you will feel his presence even if he is not here, and even though he has transformed himself as a businessman, deep down when you talk to him, his core is that will always be a chef. RB: How “local” is your kitchen? How do you pick your staff?

JK: We are the only white boys in the kitchen. Haha. I pick people primarily based on who I feel like I can hang out at the end of the day with. I can teach a person to cook, but I can’t teach anyone how to be a nice person or how to have a great work ethic. That’s why Benjamin is next to me right now, because we get accolades together and not individually. RB: Do you find Asian customers avoid fine dining restaurants like DB? JK: Daniel is a 3 Michelin star chef, but what’s great about DB bistro is that it is not just a representation of his food, but an acceptable representation of his food. We are not exactly a fine dining restaurant per se, but more of “Upscale Casual” which means we are very versatile like we can do things off menu, or whip something up to suit a dietary restriction. Our menu also follows the seasons so we change it four times in a year. Most of our produce and proteins like steaks are imported from France, Australia, NZ and the US, but we try as much to be local, like one of our signature dishes is the Herb Roasted Chicken, it’s a very classic French dish. We stuff brioche under the skin and roast it with herbs and butter, but it is a beautiful, organic, Malaysian chicken.

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FI N E R T H I N G S After a few more minutes of hearing and watching the two chefs pick on and make fun of each other, they excused themselves as the dinnertime was approaching. As we parted ways, my host boasted of the DB bistro signature dish, the DB burger but also mentioned that more and more people come back for the herb-roasted chicken. When the two stars of the dinner came out, the DB burger and the herb roasted chicken and I must say, they were both visually stunning. Slowly, the reasons behind the reputation became obvious, each dish had it’s own unique complexity and yet there was restraint. Asians often complain that French food either lacks flavor or is too buttery as compared to the Pho’s, the Rendangs and the Tom Yums, but I did not get that impression at all in the dishes that I experienced at DB. From my personal experiences of eating my share of gourmet burgers i have growbn weary when burgers are made huge for no reason and as well as the word “wagyu” thrown loosely as if that gives people a reason to overcharge, well, actually it does, but that’s beside the point. Looking at the DB burger and seeing the complex layers of the slow cooked short ribs, black truffle and foie gras incorporated perfectly inside the layer of six different kinds of ground beef… it was beautiful. The herb-roasted chicken on the other hand was a whole different animal, literally. A golden brown succulent and juicy dish as I tasted the different flavors given off by the herbs. I’ve had my share of chicken dishes, but this was such a hearty dish and I am just talking about the breast, which is the least of my favorite, but the light spice rub enhanced the flavor of the bird to no end, add this to the stuffing of vegetables and roasted tomatoes. As a perfect close to a perfect meal, Benjamin served us his signature Apple Napoleon and Lychee & Blueberry Vacherin. This is not an exaggeration, every bite of that Apple Napoleon made me have goose bumps, maybe it was the sourness of the granny smiths hidden so well, that my taste buds could not distinguish but my brain still knew it, it was a memorable dessert for me, as well as the Vacherin was a unique dessert because of the texture, part merengue, part ice-cream, part marshmallow all fitted for a very unique texture and flavor with every bite.

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FI N E R T H I N G S

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TA K I N G I T TO T H E S T R E E T S

MIE AYAM BAKSO YUNUS by RIAN FARISA photographs by DENNIE BENEDICT

he commanding presence of Pasar Tebet becomes a magnet for many street vendors, hawkers and even restaurants. This one particular part within the vast Tebet residential neighborhood has become the business district that draws the attention of so many Jakartans and at times you will find difficulty even just to park your car. Some prosper and some may not, although the businesses are still within the proximity of influence that this market possess, however I’d like to think that this specific eatery is what makes the market becomes popular as well. It all started many decades ago from just a mere pushcart, but in time Pak Yunus was finally able to seize the opportunity to set his business permanently just nearby the market and his mie ayam bakso business flourished. During our visit, I was impressed by the big capacity his place has and the swiftness of the service. Well, we were lucky that we came early before dinner but I bet with so many staff that he has, it will be no problem at all even during lunch rush – the very time Mie Ayam Bakso Yunus said to receive the largest flock of hungry customers. Mie ayam has actually become a staple dish that Indonesian people consider as the equal substitution from rice. It’s easy to be found anywhere, cheap, and also fulfilling. On the streets, you may find that the taste of the marinated chicken may be different

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It’s hard to ignore mie ayam if we’re discussing about Chicken and Egg in this issue. That’s why The Foodie Magazine brings you to a legendary eatery down in Tebet to enjoy one of the most celebrated street foods.

than Pak Yunus’, but for me, it’s a good change once in a while. You can opt to add bakso (meatballs) onto the mie ayam, preferably the bakso urat (mixed with tendons) to kick in some crunchier texture. Or if you love bakso that much and wanted to put the noodles out of the picture because of diet or something, you can always choose to have their bakso ayam or the soupy meatballs with marinated chicken. Mie ayam is after all a controversial issue because people will always think of their best version they ever had somewhere and I do have mine as well for that.

However, to think that there’s always room to explore for this well-loved dish means that everybody deserves a chance, even for random pushcart you’ll find by the street side anywhere. Mie Ayam Bakso Yunus is clearly a great example of how business can survive with sheer willpower and good management, but from a foodie point-of-view, it does also serve great mie ayam with a distinct taste of marination found on the chicken, al dente noodles, and decent bakso. Give it a good try and see whether Mie Ayam Bakso Yunus, after all this time, is what you have been looking for to challenge your status quo.

TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Everyday, 9 am – 9 pm SPEND: IDR 15,000 – IDR 25,000 / person

MIE AYAM BAKSO YUNUS | Jalan Tebet Barat Dalam VIIID no. 1, Jakarta | T: +62 21 7094 5363

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TA K I N G I T TO T H E S T R E E T S

TAHU CAMPUR OJO LALI AREK KALASAN by RIAN FARISA photographs by DENNIE BENEDICT

eacefully coexisting alongside other hawkers upon one corner of Jalan Supomo in Tebet, Ojo Lali has been there for some years now faithfully selling the best of East Javanese staple dishes. For me especially, it’s a rare thing to see that a whole different dimension, specifically came from East Java, is being offered from just a single hawker other than mainstream choices found in typical night hawkers that sell nasi goreng, pecel ayam, or even if compared with your regular seafood shacks. Speaking out of topic, not stopping here would be like when I missed my one and only opportunity to taste laksa from a pushcart I saw months ago at Menteng Pal Batu. That’s a rare stuff, by the way! Well, that might be some kind of exaggeration but Ojo Lali is stationed almost permanently here in Tebet and you won’t and should not miss it anyway. There are plenty of options under this one, humble tent that sells its merchandise only at night. East Javanese dishes like tahu campur, tahu telur, rawon, soto Lamongan, and even rujak cingur are the things that will make you return here for everyday within a week to try something new. So, as we all know, egg is definitely one of the most frequently used ingredients in many Indonesian dishes but to star so shiningly as a dish might be something rather

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A fun dinner feast is what you will experience at Ojo Lali Arek Kalasan in Tebet with its rich and affordable selection of Eastern Javanese cuisine. What matters more that night for us was that we finally found the one thing that we’ve been looking for - tahu telur!

unheard of. Of course we know its use for soto, telur balado, rendang telur, martabak and even nasi goreng itself, but I decided to pay my homage for one of the best from Surabaya available at Ojo Lali, and that goes for its tahu telur. Ojo Lali’s version of tahu telur feels simpler, still mouthful, and it is wellequipped with rich and silky peanut sauce. Not too many textures found here except from the crunchiness of bean sprouts and kerupuk, but it was highly enjoyable

especially when added with rice cakes or a plate full of warm rice instead. Without me knowing, we finished the whole portion of it in an instant! Also, it would also be a great idea to have share dinner with your companions here. Let’s say, a plate or two of tahu telur, soto, and rawon. Afterwards, head for the “desserts” found in rujak cingur - a delectable cow’s nose and lips mixed with vegetables and petis sauce. Like I said before, it’s a feast that’s not only fun but also affordable!

TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Everyday, 6pm - midnight SPEND: IDR 15,000 – IDR 25,000 / person

TAHU CAMPUR OJO LALI AREK KALASAN | Jalan Supomo (50 m after McDonald’s), Tebet, Jakarta - Indonesia

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TA K I N G I T TO T H E S T R E E T S

AYAM LENGKUAS by RIAN FARISA photographs by DENNIE BENEDICT

s we all know, Setia Budi has ample choices for good street foods. Back then I had my own favorite warteg for my regular intake of rice with omelette and stir-fried veggies, or there was also this seafood shack that had really good grilled cuttlefish and fried tahu with sambal. I could even indulge my weekend morning at a warkop (street side coffee shop) for coffee, toast, or instant noodles; and of course, there’s also this affordable Chinese restaurant that I usually frequented but outrageously I never tried Ayam Lengkuas at all. Years later, I finally got my chance to make redemption and arrived there just before dinner time. Much to my surprise, they already ran out of the breast cut for the grilled chicken and I had to opt for the thigh. While many people often select this latter cut, I am proud to say that I always love the former because of the meat volume and it is less fatty (although I don’t really care about that fact - as a foodie!). Anyway, the grilled chicken came with rice, lalapan (raw vegetables), a really spicy sambal, and additional fried tahu and bawan jagung (corn fritter) by request. But wait a minute! That sounds too normal right? Well, that’s because lengkuas (galangal) in Ayam Lengkuas means that all the serving has to be equipped with this ingredient! The proprietress of Ayam Lengkuas decided long ago to differentiate themselves with other fried chicken joints by adding shredded galangal instead of the usual coconut. You can still sense the umami richness from either of these but the taste character is of course different. At any rate, it suits a lot with both fried chicken and the grilled chicken that I specifically ordered. The coolest thing about this place is that you can always ask for more lengkuas and the owner will provide you generously. Additionally Ayam Lengkuas also has other stuff like fish, soups, sayur asem, and different kinds of rice from the usual white, uduk, or yellow. Plenty of option for just a simple fried chicken hawker, right? As much as I regret those days when I can still come here anytime I want, but it’s all paid off by only one visit. It’s not going to be my last but for those of you who haven’t, do make it your first - like me.

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I don’t know what I was thinking back then when people were saying good things about Ayam Lengkuas, a fried chicken hawker stand in Setia Budi neighborhood many years ago. All I did was to try other stuff aside from this one! Finally, I decided to have my virgin flight there.

TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Everyday, 10 am – 11 pm SPEND: IDR 15,000 – IDR 25,000 / person

AYAM LENGKUAS | Jalan Setia Budi Tengah (across Apotik Setia Budi), Bandung | T: +62 21 9723 3247

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A F O O DI E ’ S L I F E

A Rebel Foodie by ELLYNA TJOHNARDI photographs by ELLYNA TJOHNARDI

William Gozali is a bit of a rebel. The season 3 champ of MasterChef Indonesia is an avid photographer, Instagram fanatic and of course, a great cook.

William Gozali, born 23 years ago in Jakarta, is the tattooed chef who takes razor-sharp photos and shares them regularly on his Instagram feed @willgoz. One glance at his gallery, and people can already tell that this guy has a keen eye for photography. Will’s Instagram feed is certainly out of the ordinary, beautiful and thought-provoking. Despite the minimum captions or text, each frame conveys a message worth more than a thousand words to the viewers. As the crowned winner of MasterChef Indonesia season 3, William Gozali, or better known to his cult of followers as ‘WillGoz’, is not one to quit what he had started. The last time he quit on something, it was his college education, a few years ago. His life-changing decision, naturally, was met with strong objection from his parents, particularly his father. The disagreement between them continued, as Will chose to enroll in a program at one of the cooking schools in Jakarta after dropping out. It only got worse when he got himself inked for the first time, right before his first day in the cooking school. Actually Will did not do it to purposely infuriate his father, but it was his personal reminder to himself, not quit

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again. The relationship between the two did not get better, at least not until he reached Top 5 in MasterChef Indonesia. One of the tattoos, on his inner right arm, read “stand tall” and above it, is a four-legged wolf-like creature with elongated, tree-like, legs. That tattoo is again a self-reminder, during the MasterChef period, to stand tall despite the immense pressure from the competition. “Truth be told, I had never been a rebellious child”, confessed Will. However, anyone who had watched his journey on MasterChef, or have seen the 9 tattoos inked on his body or his unconventional, thought provoking, yet beautiful Instagram feed, would most likely be inclined to think otherwise. Like many people, Will used to not take MasterChef seriously because of all the drama on the show. All that prejudice was shattered, once Will himself experienced what it was like to be in the program. He then realized that everything that the audience saw on TV, were brutally real and the drama was not orchestrated. The contestants, after being quarantined together and saw each other every single day for an extended period of time, actually became friends in real life. “So, when one of the contestants was sent home, the tears you see on TV are genuine and not just an

act”, said Will. After MasterChef was over, Will found himself with plenty of time to kill. So he restarted his photography passion and found coffee as one of his favourite photography subjects. Eventually, from just being a photogenic photography subject, Will had the desire to learn and understand better about coffee. That desire led him to land a month-long internship as a barista at One Fifteenth Coffee, during which he received much knowledge from the passionate fellow baristas and generosity of the owners who let him ‘waste’ their precious coffee and other ingredients for practice. Will realized that the MasterChef title is not the end nor the zenith of his path in the culinary world. In fact, it was just the beginning of who know what awaits him in the future. With the title in tow, a dash of determination and a pinch of luck, Will is departing for Sydney soon to study in Le Cordon Bleu, the world famous culinary arts institute, which has graduated numerous top chefs around the world. “Practice makes perfect” is the mantra that Will keeps repeating to himself for everything he does, whether it’s cooking or photography. Let us all bid him a temporary farewell and wish him the best of luck in the next chapter of his life.

A F O O DI E â&#x20AC;&#x2122; S L I F E

Instagram: @willgoz

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CO N F E S S IO N S O F A F O O DI E

ZAINAL “JAY” ABIDIN by RIAN FARISA photographs by DENNIE BENEDICT AND ZAINAL ABIDIN’S COLLECTIONS

A gentleman waited for us patiently at the corner of a coffee shop in Tebet while playing with his gadgets and sipping a cup of coffee. Occasionally he would update his Twitter timeline, maintaining the communication with his 110,000 followers there, and giving them words of advice and motivational sayings about entrepreneurship. Jakarta’s traffic brought us late to meet the gentleman and not long he noticed our presence as we were walking towards him. He then welcomed us warmly. “Hello, I am Zainal Abidin”.

ay, as people usually call him, is a well-known businessman, teacher, and motivational speaker. The precision molding factory he started in 2005 has now grown steadily and he has been working with huge automotive, tire, and manufacturing companies since then. “It all started only from molding bolts and nuts, but now we’re also molding industrial-grade engine structures.” When asked about how it all started, he remembered his first encounter with Bob Sadino whom he sees as the inspiring character that affected his life. He said about it, “I stopped being an employee in 1998 and met (Om) Bob Sadino during a seminar. I said to Om Bob that I have thousands of chicken and ready to follow his success with Kem Chicks. So I asked him his opinion about it in front of the audience.” Being an eccentric and one-of-a-kind businessman, Om Bob replied saying with “Goblok!” or “stupid”. The millionaire then told Jay that running a business without

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knowing how to maintain huge collateral like that is just the same as gambling. “You better sell off your chicken and go to Las Vegas to gamble instead, he said”, reminisced Jay. He then realized that the risk was indeed too great and he got caught in great difficulty in maintaining all the chicken after all. “Even Om Bob himself doesn’t own a chicken at all now. He maintains a really good relationship with the farmers because he educates and pays them well. In return, he gets the best quality without even maintaining a single chicken to build Kem Chicks this big”, Jay continues. Instead of being disappointed, Jay decided to text Bob thanking him for the advice he got at the seminar. “What amazed me was that he called me rather than texting me in return,” said Jay. They then continued to keep in touch but separated for several years because of Jay’s study in Australia. Upon his return, they’re reunited again and became good friends until now. “As for me being a teacher, that’s

actually quite accidental,” answered Jay when asked about his other job. “Initially I was asked by a foundation to teach people about entrepreneurship but as time went by, the Ministry of Education asked me also to motivate technical school graduates to start opening their own businesses instead of becoming employees,” continued Jay. Since then, Jay has traveled around Indonesia to teach and to motivate aspiring students with entrepreneurship and he does this occasionally with Om Bob himself. Of course we could not let Jay get away without telling us what he loves to eat. “I usually look for the best food from any city I travel to. But nothing can beat my love for the homemade stewed ox tongue and chicken feet,” said Jay smiling. “Recently, my friends and I opened up a 24 hour diner. It’s 10am to 10pm for satay and 10pm until 10am for an authentic gudeg basah made by a native Yogyakartan cook. So I welcome you all for a good late night supper there!” invited Jay.

Twitter: @jayteroris SATE PEJOMPONGAN | Jalan KH Abdullah Syafei no. 1, Jakarta

CO N F E S S IO N S O F A F O O DI E

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W E N T T H E R E AT E T H AT

THE ROOSTERS OF PASAR LEGI photographs by WILLIAM WONGSO

uite recently, the prolific master of Indonesian cuisine, William Wongso, took some time off to visit the Pasar Legi in Kotagede, Yogyakarta. There, he encountered merchants who were selling humongous roosters â&#x20AC;&#x201C; allegedly used by the buyers for traditional cockfighting, much to his amazement. For these merchants, growing up fighting cocks is probably the biggest investment of their lives as they have to really maintain a good diet and proper training for them. It is said that they may be neglecting the needs of their family for the sake of these animals. Whether it is right or wrong, here are some pictures taken by Om William during his stop there. 68 | www.thefoodiemag.com

W E N T T H E R E AT E T H AT

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M AYA ’ S M U S I N G

ome of you may know that the classic fried chicken we all know today is inspired by the style of fried chicken that originates in the Southern United States. Recipes were popularized throughout the United States by African-Americans many decades ago, and then KFC’s Colonel Sanders took it a step further and popularized it around the world. Of course you will instantly remember how wonderful fried chicken’s taste is – flavorfully marinated, moist on the inside, and golden and crispy on the outside. My favorite version of fried chicken needs to be marinated for a minimum of 24 hours and then paired with a fluffy homemade pancake. Rian was a perfect guinea pig! Funny that he is a big foodie and is involved in food writing but rarely cooks at home. This recipe will surely encourage him to try cooking for himself at home and I do hope that you guys get inspired to cook too. Just remember to marinate the chicken properly in the fridge. You can marinate it longer provided that your fridge is good enough to ensure that the chicken won’t go bad. The longer you marinate the chicken, the more flavorful and tasty. I even sometimes marinate it for up to 48 hours. Next, after the deep-frying, I finish it off in the oven so that it gets cooked thoroughly. Lastly, when making your pancakes, make sure to whip the eggs vigorously so that they become fluffy. You can also use the pancake recipe to make waffles, if you desire. Once done, assemble your fried chicken on top of the pancake and drench it all with the brown sauce. Nice! Now it’s time to dig in! Be sure to try this at home and enjoy the cooking! Much love,

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MAYA’S FRIED CHICKEN AND PANCAKE by MAYA ALDY photographs by DENNIE BENEDICT

It’s quite an irony that our Foodie writer, Rian Farisa is not well versed in the kitchen. Chef Maya drags her into her kitchen and teaches him a fun and easy way of cooking Southern fried chicken and pancakes.

M AYA â&#x20AC;&#x2122; S M U S I N G

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M AYA ’ S M U S I N G

FRIED CHICKEN AND PANCAKE Serves 1-2 portion

INGREDIENTS: Pancake 1 1/2 cup 3 1/2 tsp 1 tsp 1 tsp 1 1/3 cup 1 pc 3 tsp

All purpose flour Baking powder Salt Sugar Milk Egg Butter, melted

Chicken marinade 1 cup 1/2 cup 1 tbsp to taste to taste to taste 1 pc

Milk Cream Yogurt Salt and pepper Fresh thyme Dry chili Whole chicken (portioned into 8 pieces)

STEPS:

• Put all the marinade ingredients into a bowl, mix it well, and then add the chicken pieces. Bathe the chicken well with the mix, cover and wrap the bowlwith cling wrap, and then refrigerate for at least 24 hours. • After 24 hours, prepare the pancake. Put all the pancake ingredients into a different bowl and whip it vigorously until there’s no more lumps. Remember to whip up the egg before adding it to the dry ingredients, this will make the pancake fluffier. • Prepare the chicken. Bread it well in flour then egg yolks and then flour again. Meanwhile, fire the skillet and ready the cooking oil for deep-frying. • Deep-fry the chicken until golden and cook it a bit longer or alternatively, you can finish it for a few minutes in the oven to ensure the chicken is cooked thoroughly. I like to put extra black pepper when the chicken is still swirling inside the hot oil. • While you are at it, you can also prepare the pancake on a different skillet. Oil it a little and rotate the pan at different angles so the oil will spread equally. Ready the pancake batter. • Pour the batter evenly across the bottom of the round skillet and cook it. • After you’re done with both, plate the pancake first and stack it with the fried chicken. You can choose your own sauce for this one, and even a ready to use gravy is a good choice. • Lastly, I finish off the fried chicken with chopped scallions and bread crumbs for an Asian touch. Feel free to put your signature touch into it. Enjoy!

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TRIED AND TESTED

Mexican Flair by JED DOBLE photographs by DENNIE BENEDICT

Lamberto Valdez, the debonair culinary director of the Keraton at The Plaza, whips up some chicken and egg dishes, Mexican style.

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BANGAWAN | Keraton at The Plaza, a Luxury Collection Hotel, Jalan M.H. Thamrin No.15, Jakarta | +62 21 5068 0000 www.thetranshotel.com | Twitter: @KeratonJakarta

s culinary director, Chef Lamberto handles all things food at the Keraton at The Plaza, a Luxury Collection hotel in central Jakarta. Hailing from Ixtapa-Zihuatanejo, in Guerrero state of Mexico, Lamberto tells us that he has always wanted to be a chef. His home town is around 180 kilometers from the famous beaches of Acapulco. He started his culinary studies in Acapulco and later started work at one of the fine hotels in the touristy beach town. Having worked in many five star hotels since, he found himself in Jakarta at the Keraton. This issue, Lamberto teaches us two classic and traditional Mexican dishes. Huevos Rancheros and Chicken Mole. An egg dish and a chicken dish, which are a perfect fit for our theme. Huevos Rancheros, as the name implies, comes from eggs and male ranchers. It is a very rural dish, but is known worldwide. It has been around for so long and Lamberto says that is has been in existence since he could remember. “Huevos

Rancheros are always made using corn tortillas. The tortillas are made with corn dough and refried beans are always used too,” Lamberto says. Chorizo is added as well as salsa and pico de gallo. “In Mexico, we always use pork chorizo, but here, we make our own beef chorizo. We marinade the beef for up to 6 days, our chorizos are very tasty,” Lamberto adds. He says this egg dish is a perfect hangover cure, I tease him and ask if this is from personal experience, to which he acclaims: “Of course!” The second dish is another traditional Mexican dish, Chicken Mole. Mole is a classic and is famous in Mexico and all over the world. Competitions are held all over Mexico towns to find the best mole. Then these state winners come together and compete annually for the best mole in Mexico. Everyone says that their mole is the best, and Lamberto is no exception. He says that the mole from his home state of Guerrero is the best! For this dish, chicken breast is stuffed with a plantain puree, then

seared and baked to cook it through. This is paired with rice and the mole sauce. The mole sauce is a combination of up to 30 different ingredients. It is dark brown and is made with chocolate, nuts and chilies. It has a rich, very sweet, spicy and nutty flavor. Lamberto’s version uses walnuts, cashews and hazelnuts. Three kinds of chilies: Guajillo, Chile Ancho (dried Poblano peppers) and Chipotle (smoked, dried jalapeño peppers), and dark chocolate. Since most of the guests cannot handle the amount of spice which the dish usually uses, Lamberto has toned down the spiciness by incorporating white wine and cream to his mole, to make it more friendly to his guests. I am very happy and feel fortunate that now, there is an authentic Mexican chef who is preparing delicious and traditional Mexican dishes in the city. I personally love Mexican cuisine and am pleased that we can pop over to Bangawan Restaurant at the Keraton at The Plaza for Chef Lamberto’s food!

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TRIED AND TESTED

HUEVOS RANCHEROS Serves 4

1/2 cup Queso fresco or feta cheeses, crumbled 1/4 cup Chopped fresh cilantro

INGREDIENTS:

STEPS

4pcs Small tomatoes, small diced, can use the pulp as well 1pc Small onion, small diced 1pc Medium jalapeno pepper, chopped 2pcs Garlic cloves; 1 chopped, 1 smashed 1/2 tsp Hot sauce 80 grams Chorizo 1 pc Imported yellow lemon, juice squeezed 60 grams Shredded iceberg lettuce 1 tsp Ground cumin Kosher salt and pepper 3 tbs + 3 tsp Olive oil 2 cans 15.5-ounce black beans, drained and rinsed 4pcs Large eggs 4pcs 6-inch corn tortillas, warmed

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• Prepare the salsa: the tomatoes and onion in a bowl. Add the jalapenos, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. • Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. • Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. • Place 1 warm tortilla on each plate. Divide the beans among them, then top with the lettuce a fried egg, add the choriso on top of the eggs, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

TRIED AND TESTED

CHICKEN MOLE WITH JALAPEÑO, CORIANDER RICE Serves 4

INGREDIENTS:

4pcs Ancho chillies (see tip, below) 4 tbsp Sunflower oil 8pcs Boneless chicken breast 3pcs Onions, chopped 3tsp Ground cumin 2 1/2tsp Cinnamon 6pcs Garlic cloves, roughly chopped 80grams Raisins 4tbsp Smooth peanut butter 1/2 liter Chicken stock 2tbsp Chipotle paste 700grams Tomatoes, chopped 65grams Dark chocolate (70%) 1pc Lime, juiced 1pc Lime, cut into wedges for garnish For the coriander rice 600grams Long grain rice 1bunch Coriander, finely chopped 1pc Jalapeño

2pcs 1pc

Limes, zested Lemon, juiced

STEPS

• Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don’t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic. • Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). add the chicken stock and check for the right consistency Cook the rice following. Meanwhile, put the red onion in a small bowl. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges

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STUFF OF LEGENDS

BOB SADINO – The Chicken and Egg Mogul by RIAN FARISA photographs by BOB SADINO’S COLLECTION

His contribution to Indonesia’s livestock industry is simply unparalleled and will always be remembered. All of that came from decades of labor, ingenuity, and his unorthodox way of life. Let us meet the master, Bob Sadino.

STUFF OF LEGENDS

ardships are what test our mettle whether we are in for this game of life or not. That’s pretty much what happened during the turbulent years in the life of Bob Sadino in the early 1970s. Despite being the sole inheritor of his father’s fortune, he decided to spend it all for several years traveling the world and working in Europe. He then returned to Indonesia to start his family life. However, needs required him to sell one of two cars in order to buy a property in Kemang and to make use of the other one to survive. These struggling years forced him to make ends meet through several odd jobs. He went from renting out his own car and being an illegal driver for it, but soon the car broke down and he had no money for the repairs. True to his survival instincts, he continued the struggle with a hundred rupiahs a day job as a construction worker. During those times, he noticed a rare opportunity that no one had ever thought of back then. He discovered that both the eggs and chicken that people consumed everyday were way smaller than what he had seen back in Europe. Suddenly he came up with an idea to contact his relative abroad and asked to be sent several layer DOCs (day old chicks) so that he could start his own chicken farm here. Focusing on this newly started business, initially he collected as many as two or three kilograms of eggs everyday and sold them fresh around the neighborhood knocking from door-to-door like a salesman. Of course it wasn’t easy but he managed to build a good network customers who trusted him. His Spartan and frugal lifestyle helped propel him to success. While he was keeping his consumptive way of life at bay, he instead put the extra money he was making

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to further expand his business and increase his capital. Thus his business became bigger and bigger. People started to ask him to provide other produce like chicken, meat, vegetables and also rice. With his forte in livestock and farming, Bob Sadino successfully fulfilled these demands and set up a permanent place. That’s when the legendary Kem Chicks was born and stands still after so many years. Bob was a university dropout, so textbooks had never been his favorite read and he prefers to instead face the up-todate situation. He specifically said that books are just like moldy bread because the research materials might came from years ago and compiled altogether until it’s too late. Instead, he prefers to read imported magazines and latest journals about the products of his business. Because of that, he pioneered the introduction of foreign variety of fruits and vegetables to Indonesian soil and thanks to his intensive care for the farmers’ welfare and farming knowledge, he also led the initiative to export the local produce abroad. That’s also how he started Kem Foods and Kem Farms as well. Now, if we’re talking about Bob Sadino, that means we should never forget about his antics especially in regard of his unorthodox approach on many aspects of his life. And of course, what article on Bob would not mention his really short jean shorts that he wears everywhere. We mean, literally everywhere! One time he was rejected to enter the People’s Representative Council for a meeting because of his carefree attire, which he didn’t even bother to protest and he left abruptly. However after that, he received an unexpected VIP guest coming to his farm. The guest was none other than that time’s Indonesian president, Soeharto.

Bob Sadino took the president, the first lady, and the official entourage for a tour around his farm in his usual jean shorts. The president was specifically interested about his adaptation of hydroponic farming method, which was something new to Indonesia back then. On another occasion, he even had meetings with other high-ranking officials such as Megawati and Susilo Bambang Yudhoyono, all with his signature attire. Nowadays, the 81-year-old mogul chooses to be near his faithful wife wherever he goes and to relax after all the hard work he has done for so many years. He said specifically about that, “The most enjoyable time for me is to be able to dine together with my wife”. Apart from enjoying breakfast and lunch at Kem Chicks Kemang alongside the family or friends, Bob also shares his time to teach entrepreneurship for aspiring students or attending meetings and seminars. What we found out also about this spirited magnate is the fact that he’s a foodie after all, proven by his special fondness with anything related to noodles. He frequents some of his favorite restaurants and hawkers around Kebayoran or has his usual fix of Chinese-style noodles delivered straight to his home. In the end, money was never his priority but the effort that Bob put into the business, plus the learning he acquired are what in the end mattered most.. During his many speeches, Bob Sadino always tells everyone that being goblok or stupid is the key to success. By bravely opening the business without thinking too much and putting the maximum effort into it, in turn out that the not so wise people who started the business will just end up employing the clever people. Well, if it worked for Bob, maybe we should try it out.

STUFF OF LEGENDS

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CUTE LITTLE BIGGIE EGGS!

“There are at least two sides to every issue, and I like my issues sunny side up. I also like bacon and toast on the side. Are you eating what I’m saying?” - Jarod Kintz

by RIAN FARISA

QUAIL EGGS Undisputedly, this egg is the smallest yet also a hugely popular and is consumed in large quantities all over the world. Take for instance the quail’s egg satay often found in many chicken porridge pushcarts every morning here in Indonesia or even in soups and Chinese cuisine. Out there, the quail egg is simply an honorable ingredient that so many countries use in their notable dishes. For example, we can easily find it on top of steak tartare from France, in tapas dishes from Spain, marinated with soy sauce in Korea, and many suggest the use of it for croque madame as well.

CHICKEN EGGS Clearly, the chicken egg is the most familiar choice to cook with, any household around the globe would cook it every day. The efficiency of the poultry industry – or in this case, chicken, is signified as well by the wide array of choices for the eggs. Starting from whether you want it brown or white from the eggshell color or bringing it up to the level where you also consider whether the eggs came organically, from free-range chicken, or cage-free. Choosing chicken eggs has never been this personal before! With the size of around 2 ounces, chicken egg packs around 78 calories and is one of the most versatile ingredients in the entire universe. Fry it, scramble it, poach it, or anything that you like.

DUCK EGGS With the size of almost twice that of chicken eggs, the size of the yolk from duck egg is also way bigger. With its higher fat content and creamier texture, the duck egg becomes the favorite of bakers and pastry chefs alike. Name anything you want from crème brulee, sponge cake, flan, or anything with custard-y texture. In the East, the duck egg becomes a delicacy, especially in The Philippines with the balut or the salted duck egg in China and also Indonesia. Again, we’d like to remind you that the calorie level of duck egg is twice of what the chicken egg has and three times the cholesterol. Tread carefully.

TURKEY EGGS Unlike chicken, quail, or duck eggs, the turkey eggs are not commonly found in markets because of the high demand of whole turkey itself and with lower output of the eggs when compared with other fowls. With the size roughly the same with duck egg, it actually possesses a bit more calories but 3.5 times of cholesterol found in chicken egg! With its creamier texture but similarity with chicken egg, it is also suitable to treat it like a fancy chicken egg but still made into the classics like poaching, scrambling, and frying.

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As one of the world’s most important ingredients used in so many dishes from breakfast to dinner, choosing eggs turn out to be a matter of complexity and that’s because so many options to choose from. Around the world, not only do we cook with chicken eggs, there are other, more exotic eggs too!

GOOSE EGGS The goose egg is particularly high in calories, cholesterol, and goes with twice the size of duck egg. It has a richer, more pronounced flavor than a chicken egg. In some parts of the world, despite the price tag of around $3-per-egg, it sells out really quick. It is also a bit rare to find it in local markets because in some countries, you will have to travel to farmers’ markets or splurge at high-end gourmet shops for this egg. Some suggestions on how to deal with this egg are to hardboil it, fry it, or make it into an omelette.

OSTRICH EGGS Here’s the fun fact – each giant ostrich egg equals to 24 chicken eggs! Of course the shell is harder as well and you might need extra strength to crack it open, but some people also prefer to drill and drain it instead. The egg’s availability is also limited to certain farmers’ markets that usually sell it at around $30-per-egg! Some suggests to just scramble it with anything you have on the fridge but a chef recently tried to put it as an ingredient for making fresh pasta. Well, at around 2,000 calories per egg, you really want to be careful eating it. But even before that, you have to splurge the 30 bucks first though!

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W H AT C H E F E AT S

PHILIP WALASARY by RIAN FARISA photographs by DENNIE BENEDICT

After the tahu and tempe on our previous issues, it’s time for this chef to introduce us to an infamously good treat that he and millions of other Indonesians love.

espite being exposed on a daily basis to the finest of ingredients, the most complex of recipes, the latest information on global culinary trends, and even teaming up with star chefs throughout their careers, some chefs apparently still indulge in no-fuss meals at the end of the day. They don’t even cook anything fancy back home but some prefer to make something simple like this one and some other prefer to have it at their favorite spots. Let us meet Chef Philip Walasary, the Mandarin Oriental Jakarta’s Banquet Chef de Cuisine, who has in the last decade, been working around the globe in many exciting kitchens. “Working at five-star hotels have always given color to my career, but additionally I had a great time working for several interesting clients”, he said. Yes, Philip used to work as the head chef for the US ambassador for Indonesia when he was still 23 and not just that, several years later he traveled around Europe as a private chef accompanying an important client. I asked him the real highlight among all of the experience he got aside from this and he admitted that it was actually an incidental thing that happened

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when he was still working with The Mulia. “After a VIP wedding party, I decided to stay longer back at the kitchen to sort things out. Much to my surprise, three unexpected guests arrived and asked me personally to serve them a quick fix of dinner. They were David Foster alongside Ruben and Nicole!” said Philip. Being a flexible chef, he decided to serve them with nasi goreng kampong with sambal terasi and they loved. “Even Nicole was asking for her second!” said Philip laughing wholeheartedly. Speaking of which, the place where we met to interview was actually at the Indonesian traditional coffee shop or the one where people would ask for not just the coffee, but also the grilled banana, toast, and also the instant noodles. The latter, apparently, has always been the chef’s favorite and he often comes here after work for this treat. “Usually I have two packs of soto-flavored instant noodles all at once and top it with two soft-boiled eggs and corned beef!” exclaimed the chef honestly. “After all the hard work, I consider this my special treat to end the day”, he continues while sipping the soup and digging in with the noodles.

TRIED AND TESTED

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