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Chef Ragil

Spice Lamb Rice

Lamb leg meat cut into cubed Pandan wangi Cianjur Rice, Cianjur Regency, Jawa Barat

Paste A

Shallot
Garlic
Red Chili
Candle nut toasted
Coriander seed pounded
Ginger
Tumeric
Coconut oil

Blend to Powder

Carawat seed (jinten)
Kas Kas
Tumeric powder
Star anise
Moloku kie raha clove, maluku
Siau Nutmeg, sulawesi utara
Koerintji Cinnamon, jambi
East luwu pepper white. sulawesi selatan, powdered
Amed salt, Amed, Karangasem, Bali
Muntok white pepper, Bangka Belitung
Cardamon (kapulaga)
Kari leaves
Pandan leaves
Salam leaves
Lemon grass pounded
Coconut water
Coconut milk fresh
Pineapple chunk
Toasted grated coconut

Method

1. Blended all the paste A
2. Mixed with diced lamb led
3. Sauteed the pastd lamb until change the colour
4. Add rice
5. Add the coconut water and coconut milk
6. Put in the rest seasoning
7. Let them cooked for 40 minutes or until the rice cook
8. When it is cooked, put on the plate
9. Add toasted grateed coconut
10. Ready to served

300 gr
500 gr

60 gr
30 gr
25 gr
10 gr
1 sdm
10 gr
6 gr
100 ml

0,5 sdm
0,5 sdm
2 gr
2 pcs
2 pcs
3 pcs
3 cm
1 gr

5 gr
3 gr
10 pcs
13 leaves
3 leaves
3 leaves
1 pcs
500 ml
200 ml
150 gr
3 sdm

Chili Honey Cheese Salad

Haloumi cheese cut into rectangular 3 x 5 cm

Chopped ingredients

Red chili chopped
Garlic chopped
Lime zest
Lime juice
Water
Sumbawa honey, Sumbawa Island, West Nusa Tenggara Amed Salt, Amed, Karangasem, Bali
Virgin Coconut oil
Baby spinach, romaine or iceberg lettuce washed and cleaned

Method

1. Put all chopped ingredients in a small pot
2. Add water, lime juice and salt
3. Boiled for 5 minutes or until disolved
4. Turn of the heat
5. Add honey, mixed well
6. Pan fried the cheese on both side until caramelized
7. Put a side
8. Arrange the lettuce on the plate
9. Add cheese on top
10. Pour the sauce on top of cheese and salad

250 gr

50 gr
10 gr
1 gr
50 ml
50 ml
80 ml

30 ml
100 gr

Spiced Grilled Chicken Satay

Chicken fillet cubed

Sauce

Moloku kie raha clove, maluku
Siau Nutmeg, sulawesi utara
Koerintji Cinnamon, jambi
Kulon progo coconut sugar
Amed salt, Amed, Karangasem, Bali
Garlic chopped
Red chilli chopped
Shrimp paste
Water

Method

1. Put all sauce ingredients in a small pot
2. Bring to boil then simmer for 5 minutes
3. Turn off the heat and let it cool
4. Make the chicken sate
5. Pour over the sauce on the chicken meat
6. Let them marinate for 30 minutes in room temperature
7. Grilled it
8. Then served with the sauce

200 gr

3 pcs
1 pcs
2 cm
150 gr
1 gr
30 gr
50 gr
10 gr
100 gr

Coffee Spices

Water
Ginger Pounded
Lemongrass Pounded
Minahasa cloves
Siau nutmeg
Gayo Arabica Coffee, Gayo Highland, Aceh
Kulon progo coconut sugar
Amed Salt, Amed, Karangasem, Bali
Coconut milk
Condensed milk

Method

1. Boiled the water
2. Add ginger, lemongrass, cloves and nutmeg
3. Cook on the low heat for 20 minutes
4. Pour in to coffee ground (siphon or V60 method)
5. Pour the coffee into the glass
6. Add coconut sugar
7. Add coconut milk and condensed milk
8. Stir well
9. Strain it with fine strainer
10. Serve hot in mug or let it cool and serve with rice

500 ml
100 gr
20 gr
5 cloves
5 gr
50 gr
150 gr
1 gr
50 ml
100 ml

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