Artisanal Pursuits

Photography Ira Rodrigues

Location & Recipes Rumari, Raffles Bali

SERVES 4

PREP TIME 45 mins + freezing

“Undoubtedly one of Indonesia’s most popular desserts, Rumari’s Ice Campur makes the most of the abundance of local fruits such as kalamansi, jackfruit, coconut and banana in one serving. We use different techniques to turn it into a delightful surprise at the end of the meal.”

ICE CAMPUR

CONDIMENTS

80g sugar palm fruit 50g grass jelly 50g fermented cassava 50g fresh young coconut meat 80g nata de coco 50g cendol or pandan jelly 50g jackfruit, diced

COCONUT MOUSSE 58g coconut milk 80g whipped cream 3g gelatine 74g Opalys chocolat

COCONUT FOAM

100g coconut milk 100g whipped cream 40g water 20g lemongrass

KALAMANSI COULIS

125g kalamansi puree 25g sugar 1g agar powder

GARNISH

Edible flower Banana chip Jackfruit chip

For coconut mousse, bloom gelatine. In sauce pan, heat coconut milk, then add gelatine and chocolate. Blend together to make the texture smoother. Fold in with whipped cream. Put final mixture in silicon mold (50g each) and let it set in the freezer. For coconut foam, heat coconut milk, whipped cream, water and lemongrass. Infuse and let it cool in chiller overnight. Pass mixture through a sieve and put it into a whipping siphon with two cream charges. Store in chiller.

For kalamansi coulis, cook puree with sugar and agar powder. Boil it to ensure agar is set. Remove mixture from pot and let it sit in chiller. Use hand blender to mix coulis until it becomes smooth. Keep it in a squeeze bottle.

PLATING

Place coconut mousse in centre of a shallow bowl.

Place all condiments around the mousse.

Add dollops of kalamansi coulis around the mousse.

Garnish with edible flowers.

Pour liquid nitrogen into a separate bowl. Extract foam from the siphon and add it into bowl for a quick freeze. As soon as it freezes, smash foam into tiny coconut snow. Place three spoonfuls of frozen coconut snow around the coconut mousse and on top of condiments.

SERVES 4

PREP TIME 1 hr

COOK TIME 48 hrs

WAGYU BEEF RENDANG

SHORT RIBS 600g Tokusen Wagyu Beef short ribs 85g Rendang paste

Portion short ribs around 150g per piece and marinate with rendang paste overnight. Put meat into vacuum bag and cook it sous vide at 54ºC for 48 hours.

For serving, sous vide meat at 70ºC. Rub meat with rendang sauce and finish on charcoal barbecue for 3 minutes.

“Indonesia-grown Tokusen Wagyu Beef is a premium product with fine marbling and tender texture. It is a delight to turn it into Rumari’s rendition of rendang, Indonesia’s beloved meat dish.”

RENDANG PASTE 100g shallot 40g garlic 20g galangal 15g turmeric 2pcs dried red chilli 20g lemongrass 10g cumin 10g candlenut 10g black pepper 20g coriander seeds 1pc star anise 1pc clove 10g cinnamon stick 10g nutmeg 100ml soya oil 200ml coconut milk 100g grated coconut

Blend all ingredients.

In sauce pan, heat oil and add blended ingredients.

Stir continuously to release aroma for about 20-30 minutes on low heat.

Add grated coconut and cook for another 5 minutes.

Remove pan and let it cool. Put it back into the blender, slowly adding coconut milk until it becomes a smooth paste. Strain paste.

RENDANG SAUCE 85g rendang paste 250ml beef jus

Add rendang paste into a pot. Stir for a while adding beef jus. Simmer and season to taste. Strain sauce.

COCONUT CREAM 400g coconut milk 10g agar powder 20g lemongrass 20g kaffir lime leaf

Mix coconut milk with lemongrass and kaffir lime leaf in a pot. Stir until it thickens into cream. Add agar powder into cream and bring it close to boil. Strain and put it into a squeeze bottle.

EGGPLANT 4pcs round green baby eggplant 1pc purple eggplant 20g chilli paste

Fry green baby eggplants until skin starts to peel off.

Remove from fryer, drain and slice open to take out the innards.

Dice purple eggplant into small cubes. Fry until it becomes tender, and mix it with chilli paste.

Stuff green baby eggplants with purple eggplant mixture. Roast eggplants for about 3 minutes at 180ºC before serving.

CASSAVA ROOT 50g cassava root 10g corn flour 20g squid ink

Blanch cassava root until its centre softens. Let it cool.

Cut cassava root into 3cm thick and 4cm long sizes.

Mix corn flour, squid ink and cassava root together. Deep-fry at 160ºC.

CASSAVA LEAVES 10g cassava leaves 10g rendang sauce

Blanch leaves, strain and mix it with rendang sauce.

GARNISH 10g sambal ijo coulis 500g green chilli 30g red chilli 200g shallots 50g garlic 20g green tomato 25g kemangi basil leaf 1pc kefir lime leaf 50ml soya oil

Grill chillies and remove skins.

In a blender, put chillies, tomato, shallots, garlic and keffir lime together. Blend until smooth. Add kemangi basil leaf and emulsify with soya oil.

4PCS RENDANG CHIPS 500g jasmine rice 150g rendang paste 15g lemongrass 1pc keffir lime leaf 5g cumin powder 80g coconut milk 2l water Salt and pepper to taste

Cook jasmine rice with all the ingredients.

When rice turns into a soft porridge, blend rice and spices together.

Spread puree on a tray with non-stick paper. Bake in oven for about 15 minutes at 170ºC. Break crackers into different shapes and sizes for garnish.

PLATING

Plate eggplant, cassava root and cassava leaves quenelles in the same line.

Add dollops of coconut cream and sambal ijo coulis around the cassava roots.

Place short ribs at centre of plate and garnish with a rendang chip.

SULAWESI LINE-CAUGHT TUNA SAMBAL MATAH

SERVES 4

PREP TIME 30 mins

COOK TIME

10 mins

400g tuna loin, sashimi grade

COCONUT CAVIAR 1pc whole coconut 400g coconut milk 10g agar powder 20g lemongrass 20g kaffir lime leaf

Burn whole coconut until outside husk is thoroughly charred.

Open coconut, store water and meat separately.

Blend meat, water and coconut milk together until it becomes smooth.

Heat up mixture in a pan. Add lemongrass and kaffir lime leaf.

Add agar powder into mixture, turning it into cream. Bring it close to boil and remove from fire.

Strain cream and put it into a squeeze bottle.

Pour coconut oil into mixing bowl. Place plenty of ice under bowl to ensure oil stays cold.

Start squeezing drops of coconut cream into the oil to form coconut caviar.

Keep caviar in coconut oil until ready to serve.

SAMBAL MATAH EMULSION 35g fish stock 10g shallot, brunoise 5g big red chilli, brunoise 10g lemongrass, finely chopped 10g lime leaf, thinly sliced 50ml coconut oil 4g lemon zest 2g shrimp paste 8g lemon juice 4g agar powder

Heat fish stock and add agar powder. Boil, put it aside and let it cool down until set.

Combine all remaining ingredients and blend until smooth.

Add fish stock into blender and blend together.

Strain mixture and adjust seasoning. Store in squeeze bottle for plating.

AVOCADO CREAM 250g ripe avocado 25g lemon juice 50g coconut oil Bamboo roasted sea salt, to taste

Dice peeled avocado. Mix with lemon juice, coconut oil and seasoning. Blend mixture to purée. Strain mixture and store in squeeze bottle.

GARNISH 10g begonia edible flower 5g sea salt 40g ginger torch baby petal 10g kemangi basil petal 10g ice plant 20g sambal matah emulsion 5g black pepper 30g Kaviari Kristal Caviar

Cut tuna into rectangle shape, 10cmx10cm, 2cm thick. Wrap tuna and store in chiller.

Remove tuna from chiller. Torch tuna evenly on both sides and thinly slice it to 10cm long and 2mm thick portions.

Place plastic film on table and line the sliced tuna, overlapping each other by 1cm.

Place kemangi basil and ginger torch baby petal on top of thinly sliced tuna. Season to taste. Roll tuna to form a crown.

PLATING

Spread avocado purée on plate. Place crown of tuna on top.

Add coconut caviar and edible flowers in between the tuna crown’s layers.

Add dollops of sambal matah emulsion and caviar.

“Responsible sourcing, organic produce and traceability have always been part of Rumari’s identity since day one. Only two ingredients on this recipe are imported – the agar powder and caviar. The rest are local.”

SERVES 4

PREP TIME 24 hrs

COOK TIME 30 mins

WALUH METAMBUS

PUMPKIN 250g butternut pumpkin 80g red chilli paste 10ml stingless honey 10g arenga organic palm sugar 5g bamboo roasted sea salt 5g black pepper 20g cumin powder

RED CHILLI PASTE 40pcs dried red chillies 2tbsp white wine vinegar 4tbsp vegetable oil Water, as needed

CASHEW CREAM 50g cashew nuts

PICKLED PUMPKIN 500ml water 200g sugar 200g white wine vinegar 10g long pepper 1pc bay leaf 2pcs cloves 20g Kusamba sea salt 100g pumpkin, sliced

RED CABBAGE SAUERKRAUT 50g red cabbage, shredded 20g cumin powder 10g chilli 10g long pepper 1pc bay leaf

“We work with Made Cuplis, an organic stingless bee farmer from Bali, for our honey. Sunria Organic Farm supplies us with a myriad of artisanal produce from Java such as arenga organic palm sugar and bamboo roasted sea salt which contributes to the unique flavour of this dish. All of its ingredients are Indonesian.”

2pc cloves 20g Kusamba sea salt

VINAIGRETTE 10ml stingless honey 10g lemon juice 20g extra virgin olive oil

GARNISH Pumpkin seeds Edible flower petals

For pickled pumpkin and red cabbage sauerkraut, mix all ingredients and store in jar. The pickling process must be done overnight or even a few days beforehand.

For red chilli paste, put dried red chillies in a bowl. Pour in hot water and set it aside to soak for 30 minutes. Then add chillies, vinegar and two tablespoons of water from the soaked chillies into a blender.

Heat oil in a pan, pour hot oil over chilli paste and mix well. Transfer into a clean, air tight jar and refrigerate.

For pumpkin, peel butternut pumpkin. Cut with cylinder, 10cm diameter and 5cm thick. Mix red chilli paste, stingless honey, palm sugar, sea salt, black pepper and cumin powder and rub onto pumpkin. Roast pumpkin in oven at 170ºC for 30 minutes.

Place pumpkin seeds on top of roasted pumpkin, scale-like.

For cashew cream, roast cashews in oven at 170ºC until golden brown. Then soak them overnight in water. Blend cashews until it turns into a smooth paste.

For vinaigrette, mix all ingredients in a bowl and emulsify with hand blender. Season to taste.

PLATING

Form a cashew cream circle.

Roll pickled pumpkin into flower. Garnish centre with red cabbage and place in the corner of the cashew cream circle.

Place roasted pumpkin onto plate. Garnish with edible flowers.

Pour vinaigrette into cashew cream circle upon serving.