TASTE07 Newsletter

JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER| FREE MARCH - APRIL 2009

STYLISHPERANAKAN

CHINOISERIE

DEAN AT DAVA

Take Home CHEF

RAWNATURE

Asian PastryCup Update

KAKUNI AT RIN

MOLECULAR MIXOLOGY

16

26

8

5. President’sMessage

6. ShortOrder

8. DeanatDava 11. AsianPastryCup

12. TakeHomeChef,Andreas Krampl

14. Technique:Kakuni

16. PerfumeDinner

18. Changeiscoming

22. ComingsandGoings

26. MolecularMixology Memorable cakes from Ixora

28. Dr.Rocket 30. TapasTrio:Mozaic

32. ThoroughlyModern: Chinoiserie

38. Chef’sDayOut

contentsTASTEteamTASTE

editorialconsultant Sarah Dougherty

contributors Kathryn, Kora, Marco Rucola, Katrina

Valkenberg, Es Dee, Kayti

coordinator&marketing Miranti Amandya

photographers Dewandra, Sarah, Mia, Setiavan Purwanto

graphicdesigners DeKa

distribution Putu Suardika, Gede Sudiartawan,

Arif Junaidi

coverphotograph Pork Belly Kakuni by Dewandra Djenlantik

office BCP Secretariat (attn. Kathryn) Travel Works Communication International Jl. Kesari no. 60a, Sanur 80223, Bali,

Indonesia Tel: 62 – 361 – 284095 Fax: 62 – 361 – 270189 E-mail: [email protected] Website: www.balichefs.com

prepress&printingby PT. Dian Rakyat

TASTE Newsletter can be downloaded at www.balichefs.com

Dear Members and Friends,

March and April are a highlight for

the entire culinary community as

we prepare for Indonesia’s largest

culinary event, Salon Culinaire

2009. Training for the many levels

of competition is vital to success

and many of our teams have been

planning and practicing for months already. We wish them

all good luck as they head for competition against chefs from

all over Indonesia. The culinary competition will be held in

conjunction with Food and Hotel Indonesia 2009 in Jakarta.

This competition will also include the Asian Pastry Cup

national selection, with the winning team then qualifying to

represent Indonesia in Singapore 2010.

Salon Culinaire 2009 will also feature the 2nd Bocuse D’Or

Asia Selection Jakarta in preparation of national selection

in Bali 2010. The Bocuse D’Or is the world famous salmon

cooking competition. Last year Indonesia was represented, for

the first time, by a team from Bulgari Bali.

This is also a very challenging time for our Young Chefs, as

in addition to the first Junior Asian Chef compitetion held

each year at Salon Culinaire, the stakes have been raised by

WACS (World Association of Chefs) who are offering valuable

scholarship programs in addition to the existing prizes. Thank

you all for your support and great work and good luck to those

who are competing.

Made Putra

BCP President,

Executive Chef Laguna Resort and Spa.

presidents’ message

Dear Colleagues,

It is an honour for us, the Association of Culinary Professionals Indonesia to work together with PT Pamerindo to create the 7th Annual Salon Culinaire 2009. The event will feature many levels of competition including the B’ocuse D’Or Jakarta selection, the

Indonesian Asian Pastry Cup competition and the first Junior Asian Chef Challenge.

Held at the same time is the Food and Hotel Exhibition Indonesia. All events will be held at the Jakarta International Expo Kemayoran from April 15th to 18th. As members of the World Association of Chefs Societies (WACS) it is a great pleasure for us to host a number of qualified international WACS judges to the event and to host our sister organization from Bali (BCP).

A major focus for our organizations at this time is fostering new talent and this year’s first Junior Asian Chef Challenge will see our young chefs competing against Junior chefs from neighbouring countries in a hot cooking competition. As they represent the future of our industry, this will be a great opportunity for them to compete in a wider arena and develop their skills.

We are looking forward to seeing some creative and skilful cooking at this event and also welcoming major suppliers to the industry who will exhibit their goods. It is a very exciting and stimulating time for our members and guest and we look forward to welcoming many of you,

Culinary Greetings,Vindex Valentino Tengker,President ACP,Committee member of Salon Culinaire 2009.

Cover photo of Pork Belly “Kakuni”By Richard Millar at Rin restaurant of ConradPhoto by Dewandra

This edition of Taste comes at an exciting time for Indonesia’s Hospitality industry as many of our members and colleagues are preparing for the Food and Hotel Expo in Jakarta this April. With competition fever inspiring many of our local chefs to sharpen their skills, hoping to impress, there is a sense of anticipation and team work as more experienced chefs mentor the younger ones.

As this year’s expo promises to be the biggest and the best yet, Taste will be travelling to Jakarta in April to bring back all the news and catch up on the latest equipment, food producers and innovations on exhibit.And of course, catch up with the winners in all the levels of competition.

Taste Magazine

4 TASTE|March-April2009 5March-April2009|TASTE

short orders short orders

According to St Regis’ Pastry Chef, Vincent Stopin, working with chocolate in France is as revered as the art of wine-making. The deli at St Regis is a dream come true for lovers of fine chocolate as Vincent creates a selection of hand made treasures for every occasion. To delight your loved ones this Easter, Vincent will be creating a selection of Easter treats from the very best Valhrona chocolate. Whether it be bunnies and eggs or a beautifully presented box of truffles, these chocolates come in almost every flavour and shape you can imagine. To order ahead phone St Regis on (0361) 8478111, and ask for the deli.

In what promises to be the biggest Food and Hotel Indonesia Expo to date, the 10th annual event brings together a total of 767 companies from 34 countries showcasing a range of products and services for the hospitality industry.

Suppliers, manufacturers and producers are optimistic that despite the economic downturn the food and beverage industry will remain strong says one of the organisers.

The event, organised by PT Pamerindo Buana Abadi, will be held at the Jakarta International Expo Kemayoran from April 13th to the 18th.

Easter orders

Becoming an established event, now in its eighth year, The S. Pellegrino World’s 50th Best Restaurants Award 2009 will be announced in London on April 20. The awards are decided based on over 4,000 votes by more than 800 restaurant experts – all well travelled commentators, chefs and restaurateurs. Also announced on the night are the award for a Lifetime Achievement – which last year went to legendary Italian chef, Gualtiero Marchesi, and other prestigious awards for the highest ranking restaurants in Europe, Asia, America. Australia, Middle East and Africa.

Austrade has announced a group of Victorian producers will be hosting food and wine tastings in both Bali and Jakarta in the first week of April. Some of the Australian state’s finest producers of meat, seafood, fruit and dairy products will be inviting professionals to sample the best of the best of Victoria and meet with the producers themselves. In conjunction with Lotus the venues will be announced in March and offer a great opportunity to forge relationships with the producers. Undoubtedly Victorian wine will get a fair sampling as well. Dates to be announced.

Tea is still the world’s favourite beverage. Early tea tasters, when visiting illustrious tea gardens, used small samples of cotton to carry their tea samples, later infusing them to select the best harvests. In a nod to these traditions of early tea traders, venerable tea

makers TWG, established in Singapore in 1837, package their tea bags in hand made cotton bags, allowing the flavour to slowly develop as it brews. With a collection of teas from around the world, encompassing both Asian and European tastes, TWG comes in

traditional flavours but also beautiful blends like Grand Wedding. Green tea, black tea and red teas are available in single origin as well as blends which include fruits, flowers and spices. Available from PT Bahana Genta Viktory, (0361) 411792-3.

Meet the Victorians

Tea Please

Held in conjunction with the Food and Hotel Exhibition, this year’s Salon Culinaire event will feature a number of inaugural competitions as well as showcasing the skill and creativity of Indonesia’s culinary professionals in many existing competition events.

Ice carving, fruit, butter and vegetable carving, sushi making, practical cooking (hot and cold) and cake decoration are among the competitions held. International judges are on hand to select the best from a large number of competitors as well as judging the major competitions; The First Junior Asian Chef Competition and the first Indonesian Barista competition will feature as will The Asian pastry Cup (Indonesia) and the Bocuse D’Or salmon competition (Jakarta heat). This is an exciting event on many levels and is the largest show of this type in Indonesia. Organised by PT Pamerindo Buana Abadi, the event brings together the very best of the culinary industry.

Salon Culinaire 2009

Are You On The List?

Food and HotelIndonesia 2009

Last year’s winner in Butter from Nusa Dua Beach Hotel


Mud crab, salmon roe,coconut, passionfruit,avocado (serves 4)

Ingredient240gm Mud crab meat1 Red chilli, julienne10gm Micro sprouts10gm Coriander sprigs4tsp Salmon roe4tsp Soy pearls (see sub recipe) Coconut bubbles Passionfruit seeds Passion

fruit agar agar Avocado puree Coriander salt Cucumber sorbet

Preparation1. Arrange all ingredients nicely on the

plate, serve immediately

Passion fruit agar agarIngredient200ml Passion fruit juiceTo taste Sugar2gm Agar agar6 Lime leaf, torn6 Lemongrass sticks, bruised10gm Ginger S & P

Preparation1. Place juice, lime leaf and ginger in a pot,

bring to the boil, remove from heat and allow to seep for 30mins. Strain.

2. Bring juice to the boil with agar agar, then pour in to a tray to set.

Avocado pureeIngredient1 Avocado flesh10ml Grape seed oil5gm Glucose20ml Lime juice Salt

Preparation: 1. Add all ingredients to a blender and blitz

on high, pass and put in squeeze bottle.

Coconut bubblesIngredient200ml Young coconut juiceTo taste Lime juice1gm Lecite S & P

Preparation1. Mix all ingredients together, blen with a

stick blender.

Passion fruit seedsIngredient1tsp Passion fruit seeds

Preparation 1. Place seeds from fruit on to silicon

paper and dry slowly over 2 days. Every few hour stir seeds so they do not stick together.

Coriander saltIngredient10gm Kosher salt10gm Coriander seeds

PreparationRoast seeds for 5mins or until fragrantGrind in a spice grinder & pass through a sieve. Mix with salt

Soy pearlsIngrendient10gm Bijik100ml Soy100ml Mirin

Preparation1. Boil Bijik till translucent, refresh2. Bring soy and mirin to the boil, pour

over bijik and cool over ice, stirring frequently

3. Leave for 2 days before using

Rye bread croutonsIngredient8 slices Rye bread (sliced super thin)10ml Sesame oil S & P

Preparation1. Brush a tray with the oil, place bread on

tray and then brush with oil again2. Season and leave to dry slowly

Pickled cucumber sorbetIngrendient2 cups Pickled cucumbers10ml Sugar syrup (to taste) S & P

Preparation1. Juice the cucumbers in a vegetable juicer

add sugar to taste and freeze in an ice cream machine.

Dean at DavaThe fate of Dean Keddell at Ritz Carlton’s signature restaurant Dava is still uncertain but the BCP lunch he hosted was the perfect opportunity to show off his talent in the kitchen and bid a fitting farewell to the brand they have helped to establish in Bali.

A beautifully designed menu was difficult to fault. The reception showcased bartending skills as well, and Dean was able to incorporate the needs of sponsors Anchor Cream and Boiron fruit puree products skilfully.

The setting at Dava is spectacular and one wonders what the new management will transform it into? The BCP members and guests however, were content to sit back and enjoy the talented and edgy young chef’s creations.

Here we feature the appetizer and dessert, the start and finish of a wonderfully creative,

diverse and modern lunch menu. We would have featured his wagyu recipe as well, it was so good, but for now, he is keeping it to himself.

This talented chef is the second to lead Dava and he has established himself as creative, capable with a style of his own. Characteristically these plates featured include a combination of flavours and preparations. The simplest of dishes like the crisped pork belly and the melt-in-your-mouth wagyu were stand-outs as were, equally, the more intricate dishes.

The dessert featured is one that won the Ritz Carlton team their place in the regional finals of The Asian Pastry Cup last year representing Indonesia. A nice touch, especially as this team is now split up professionally but will still stand together in the competition this year.

As this was a farewell lunch for Executive Chef, Andreas Krampl, and the last time many of the guests will visit Ritz Carlton before the change over at the end of March, it was a fitting tribute to the standard of excellence achieved at this resort.

Crisp-skinned pork belly Dean and Andreas Darren, Kora, and Made

Henny, Josef, and Darren

Leony Wagyu and seafood Attila and Juergen

Ray (Samaya) and John (Padma) Aroma’s Pak Adrianto

9March-April2009|TASTE

CompetitionBuddies

Asian Pastry Cup 2009

The World Pastry Cup held in Lyon is likened to the world cup of the pastry world. Competitors have been known to head for France months in advance and devote themselves completely to study and training in the Mecca of patisserie.

Last year’s Indonesian finalists in The Asian Pastry Cup, Wayan Laspina, now at St Regis, and I Made Sutisna of Ritz Carlton, have three years experience competing, increasingly getting closer to France. Last year they came fourth in the Singapore regional competition. This year however France has come to them in the form of their mentor, St Regis pastry chef Vincent Stopin.

Arriving at St Regis with a Styrofoam cut out of their proposed sugar sculpture, Vincent and team leader Stefan Mueller of Nikko Resort, began to dissect the elements of their entry. The four levels of entry must be in line with current trends, show creativity and skill and a wow factor.

“ It can be quite subjective as well. Not all the

judges will agree, it sometimes come down to personal taste,” says Stefan who has been a judge before. Bali will enter two teams in this year’s competition, while Jakarta will enter three. The finals, held in Jakarta, as part of the Salon Culinaire this April will decide who goes to the next level in Singapore in 2010.

“The competition is quite intense,” explains Stefan, “there are a number of elements. A chocolate cake must be created, as Valhrona is one of the sponsors. They must also create a plated dessert made using Ravifruit, the other sponsor, a producer of fruit purees, a chocolate showpiece and a sugar sculpture.”

As the Ravifruit product is not available in Indonesia, Boiron is the proposed alternative, a French puree product distributed in Indonesia

by Sukanda Djaya. The criteria are strict and exact, and many competitors fail in the final moments. In particular in the case of the ornate sugar displays, created using isomalt, which is better suited to the tropics, as they are prone to break or collapse.

The teams consist of a local pastry chef and an assistant. Having known each other and worked together for over ten years, the two team mates have a healthy respect for each other and have already identified the tasks each will take on.

“Wayan first came to work with me at Ritz Carlton, Bali, as a trainee,” explains Made who is still employed at Ritz Carlton, soon to be re-launched as Ayana.

Having made assistant he then travelled to Dubai where he spent two years before heading back to Bali and eventually gaining another position in pastry at Ritz.

Vincent is now his boss and he has risen to the position of sous pastry chef at St Regis, however the two have decided to remain a team and compete together. As Wayan’s boss, Vincent is one of very few ex-pat pastry chefs working here.

“The competition is very intense. Everything must be completed in front of the judges in eight hours. Your hygiene, the cleanliness of your workstation, team work, as well as the results, are all considered by the judges.”

Top points are given for taste however, which remains a challenge for local chefs who have not grown up with pastry as part of their culinary experience. With countries like Japan entering as many as ten teams, and many other teams having the added benefit of healthy sponsorship, allowing them time to travel and study and focus completely on their entries, this is a serious level of competition.

One in which Indonesia is still finding its legs, but each year with more experience and greater knowledge, the natural creativity of our chefs is gaining more attention.

Lemon grass yoghurt sorbetIngredient5gm Stabiliser150gm Sugar100gm Liquid glucose400gm Lemon grass50ml Lemon, juiced200gm Yoghurt900ml Water

Preparation 1. Bring to the boil lemongrass, lemon

juice, sugar and glucose2. Allow to cool to 450C and add stabiliser,

strain and completly cool3. Add yoghurt and churn in ice cream

machine

Crispy black riceIngredient100gm Black rice100ml Icing sugar1000mls Vegetable oil

Preparation: 1. Boil rice till soft, strain and allow to

steam dry2. Deep fry rice until crispy. cool and dust

with icing sugar

Coconut lumpia, lemon grass yoghurt sorbet, mango, crispy black rice

Black rice bubblesIngredient 100gm Black rice cooking liquid75gm Icing sugar80gm Sour cream2gm Lecite

Preparation1. Use the liquid from boiling black rice,

mix with sour cream, icing sugar and lecite

2. Froth with hand blender before using

Mango jellyIngredient25ml Water25gm Sugar1gm Agar agar50gm Mango puree1pc Leaf gelatine, soaked

Preparation1. Mix agar agar, sugar and water, bring to

the boil2. Add mango, heat then add gelatine3. Pour in to flat tray4. When set, cut in to squares and roll

around coconut mouse

Glazed mango IngredientMango, cut in to cubes 2cm x 2 cmSugar

Preparation 1. Dust mango with sugar and glaze with

a blow tourch

Coconut MousseIngredient250gms Coconut cream50ml Thickened cream, semi whipped60gms Egg white10gm Gelatine leaves, soaked60gm Sugar

Preparation1. Place egg whites in a blender. Heat sugar

to soft ball and pour over the egg whites beating on high speed.

2. Add gelatine and add in coconut in stages.

3. Fill plastic moulds (cylinder shape) and set in refridgerator

4. When set unmould and wrap in mango jelly


Taking a five star Executive Chef home to prepare a private dinner for a small number of friends is one of life’s great indulgences.

Take Home ChefDinner with Andreas

When six of Bali’s top chefs donated their time in an auction to raise funds for the BCP’s Young Chef ’s Scholarship Fund at last year’s Gala Dinner, the bidding was enthusiastic and fierce.

Writer and Wine consultant, Katrina Valkenberg was elated when she successfully bid for the services of Ritz Carlton’s Executive Chef, Andreas Krampl, and the scene was set for an outstanding and intimate event.

As Andreas was planning to leave for Dubai in January, the timing for the dinner was crucial and the date was set just days prior to his departure.

Katrina’s experience as a wine consultant, and sommelier to the Chaine des Rotisseurs, added another layer to the dinner as the

planning involved matching available wines to the best ingredients on offer at Lotus and Gourmet Garage, the agreed supplier for the event.

The day began with a meeting at Lotus where a discussion with Bill Bush provided an outline of what he recommended from among his current stock. Katrina and Andreas slowly picked through the freshest and best quality ingredients to create a menu fit for the feast.

Bill was also able to confirm the list of current wines and the careful matching of dishes and accompanying wines began to shape the menu.

The shopping complete, the small group then made their way to Katrina’s riverside home near to Canggu where the chef was

pleasantly surprised to find a kitchen that surpassed his own and had almost every appliance and condiment he required for the execution.

Watching an experienced chef at work is like watching an artist at create. Firstly the mise-en-place is prepared, the menu is written, the wine is chilled, the table is laid and by the time the guests arrive at 7.30, it is clear that the night will be a memorable one. The guests were also happy knowing that the dinner served to help foster young talent in this country.

As we have come to expect, Andreas created a menu for this evening that showed skill, flair and a mastering of technique. The wine was a near perfect match, with only one showing signs of stress…and the rest is culinary history.

Andreas finishes his Foie Gras Brullee

Jackie Echo Beach& Louise Villa Coco

Roasted O.P. Wagyu Ribwith root vegetables and natural gravy

Sarah, a UK visitor Ron with Katrina


technique

Richard MillarKakuniKakuni is a Japanese braised pork dish, which literally means “square simmered”.

Understanding a technique, knowing its origins and the authentic flavours lends a chef to adaptation. The dish must still retain its authenticity to be truly successful but with knowledge and experience a centuries-old traditional dish can be transposed in a modern kitchen.

When Richard Millar went to Japan to work for Sheraton Grande Ocean Resort at Seagaia in Miyazaki, the Southeastern part of Kyushu. He fell in love; with the country, the culture, the people, and with its cuisine. The

meibutsu (famous regional product) of the area is a type of Japanese cuisine that isn’t often seen outside of Japan, one that Richard has translated to a fine dining concept.

“There are many excellent Japanese Restaurants in Bali and when we were developing the concept for Rin at Conrad, I wanted to design a menu that was able to draw on my knowledge of western and Japanese cuisine but offer something fresh and creative. So I started with dishes that I love to eat and blended ingredients that I felt would give it a modern and personal touch. I just needed to make sure that the traditional structure and flavour of the dish remained and then carefully put it all together in a modern way,” he explains. This is where fusion cuisine, in the wrong hands can go wrong, as flavours get lost and it can become confusing to the palate.

The menu at Rin is based on Kaiseki, a multi course meal that in Japan will be adorned with items from nature that reflect the seasons. Richard enlisted the help of the Tokyo Conrad Chef from Kazahana when constructing the recipes for Rin and together they carefully achieved authentic flavours ; 90% of the ingredients used are sourced from Japan to ensure the integrity of each dish.

A style of cooking that won us over at a recent BCP lunch is very typical of the food of Kyushu. Kakuni, is thought to be originally Chinese but has been prepared in

this part of Japan for hundreds of years. It is essentially a way of braising pork and while Richard’s recipe is based on the original it has been given his personal stamp with the use of rice porridge to retain the meat’s moisture while cooking.

Richard has selected the belly from Kurobuta pigs to use in his kakuni, it is the Japanese word for black pig which comes from the Berkshire breed of pork and is considered to be the wagyu of pigs. The method for preparing kakuni is to first fry the belly in a pan, then blanche it in water to remove the excess fat and then to immerse in a rice porridge and steam together for eight hours. The belly is then taken out of the porridge and slowly simmered in a stock of dashi, konbu, sake, shoyu, ginger and mirin

for another 3 hours to absorb the flavour into the meat.

For Richard the greatest challenge was to create a Japanese Restaurant that was modern but still traditional in its execution and delivery, so as to offer a comfortable, quality dining experience for The Conrad’s many Japanese, Asian and western guests.

“So far I am very happy with what I have achieved at Rin, as this was my first attempt to successfully create such a challenging new concept in such detail. Now I am excited about evolving our menu and working on a series of sake dinners and other promotional ideas to build the brand and develop Rin’s reputation for quality dining.”

Step 1: Pork belly in Rice porridgeStep 2: Stock is added

15March-April2009|TASTE

What do the chef and the perfume maker have in common? They both work with aromatics, albeit more often than not, different ones.

Perfume Dinner

Where the chef relies on his herbs for added flavour, the perfumer looks to flowers as well as plants for his inspiration.

In a most unusual union, St Regis recently hosted a Master Perfumer, Nicholas de Barry from France as part of their Aficionado program. Together with Executive Chef, Oscar Perez, the two determined to finish the perfume workshop with a tasting event and a gala dinner combining the skills of each.

“It really took us months to get this together, it was a lot of trial and error and often we were both surprised by what we discovered,” explains Oscar.

“The trick I found was to start with a fairly neutral base and to go very slowly with the essential oils as though they may have a strong aroma, the taste may be very mild, too much will make it bitter. It is really a matter of removing the usual aromatics and then finding flavours that replace them but somehow work in harmony with the dish,” he explains.

They also found that the volume depends

on the richness of the preparation. For a concentrated sauce that is used sparingly you may use 30 drops whereas for the soup we have featured here, just three drops were enough to have an impact.

“This soup, which is a recipe I have used for years, it has to be finished just before serving, and was to my taste the most successful pairing in the menu. The jasmine was not a predictable addition but it really worked well,” continues Oscar.

The dinner was an intimate affair for just thirty guests and the response from diners was enthusiastic.

“Many of the raw ingredients for the essential oils are ones the chef also uses; thyme, lemongrass, vanilla. Nevertheless I learned a lot about aromatics and food through this exercise, it really was a learning curve. I believe it was for both of us,” he says.

“When all the flavours and smells start to get overwhelming, Nicholas advised me to stop for a cigarette. Surprising advice, but it worked.”

AROMA orPERFUME? Pacific Oyster

Bisque

INGREDIENTS6 pieces Pacific oysters 0.25 liter Rich chicken stock0.25 liter Fresh cream10 grams Fresh parsley20 grams Fresh spinach leaves10 grams Micro greens50 grams Cold butter1 piece Lime (for juice)1 gram Pepper1 gram Sea salt10 grams Salmon roe (optional)1 drop Jasmine essential oil

PREPARATIONRinse and shuck the oysters, keep in their juice in a bowl and set aside.

Bring the chicken stock and cream in a soup pot to a boil. Place in a blender and start to blend at high speed. Add carefully the parsley and spinach leaves and continue to blend until you reach a smooth texture and a bright leafy green color. Add 4 fresh oysters and their juice and continue to blend. Strain the bisque through a fine strainer and bring the soup back gently to simmering point. Adjust the soup with 1 drop of Jasmine essential oil, lime juice and season with salt and pepper

In a soup plate/bowl place one (1) oyster in the center and gently pour the cream soup and garnish with micro greens and fresh salmon roe (optional). The raw oyster will be perfectly poached in the bisque and will give a sensational experience.

16 TASTE|March-April2009

Contact:RATIONAL International AGMillie ChanSales Director International partner BusinessIndonesian Mobile: + 62 815 5892 5618Philippines Mobile: + 63 927 3683 348

PT Gastro Gizi SaranaCommercial Kitchen, Catering, Laundry, Refrigerationand Stainless Steel Fabrication.

Bali Office and Showroom :Sunset Road (Next to Carrefour Kuta)Denpasar – BaliP : (0361) 8477 330F : (0361) 8477 234E : [email protected]

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By Susan

Sounds more like something you do to cars than something in the kitchen. But, from the looks of what our good government is doing at the moment, the 3 concepts above will play a major part in how well we eat in the coming months. Always optimistic, we hope that those who are working desperately hard to convince the relevant powers that Bali should have some status as an ‘exception’ considering the amount Bali contributes to the national coffers – are successful. Bad sentence – good hope.

But in the meantime, look back for a change instead of forward?

So, peeled tomatoes are not as available as they used to be? What local market doesn’t have tons? Just because you can’t get the can doesn’t mean you can’t have the goods. Cut tomatoes into small pieces and oven roast with a sprinkle of oil and whatever spice/herb you like. Or simmer them long with lots of seasoning for pasta.

Dry spices hard to find? Check out the organic market every Friday near Waroeng Made for a variety of fresh spices to spice up your tomato sauce.

And to dry for later use as well. Make a spice garden in your yard….somewhat shady with a little sun should do nicely.

Citrus Peel? If you can get lemons, and this is a big IF sometimes, peel and slice. Remove white bits and boil 3 separate times starting

with cold water to get rid of the bitter taste. Then cook with water AND sugar. Cool and cut into small pieces and it’s not bad. Better than not having any for sure.

Nuts for stir fry beans? When you can’t find sliced almonds, try KEMIRI. Most Indonesian cooks use Kemiri for a thickening agent, but in fact, you can substitute them in a variety of ways. Toast and slice for a stir fry; chop to put in cakes or cookies where the taste is not an essential factor. Use in a pesto where the basil can make up for the lack of taste. Local cashews also work for this. Your oven tomatoes cooked longer than usual will work nicely for red pesto.

Topping for ice cream or pudding? Use local tamarillos and just slice in two. Boil in a rather small amount of water, stirring all the time. Eventually, the skins come off and with cooking chopsticks you remove them. Remove all skins, make sure that the pulp is not still in big bits and then add sugar to taste. You could also add vanilla or cloves – but try a little first. Cool and use over vanilla ice cream, chilled fruit or pudding.Out of lentils? Try kacang hijau. Full of vitamins and minerals, they are high in

protein and really versatile. With Indian spices they become a local dhal. In soup they are a pea soup copy and there are even some easy to make ‘cakes’ from them in combination with coconut and dark Javanese sugar. Soy beans too are easy to use in soups and dhal type dishes. Just soak overnight and cook til tender before adding whatever veggies and spices you choose. Use in Indian dishes when you can’t get other types of beans.

Want an easy cheese spread ? Buy a large quantity of plain yoghurt ( or make your own), drain though a piece of fine cotton or a well washed (!!) nylon stocking for a couple of hours, add seasoning, chopped goodies and spread. This is one from the really old days of 76 and the hardship post cookbook.

As we all get more creative, others will as well, and we are already seeing bakers and salsa makers coming out of the woodwork to take advantage of our temporary lack. That’s fine - we don’t want to live in a vacuum and welcoming change is WAY healthier than resisting it.

Replacements?Substitutions?Change?


design update

The newest creations from Hospitality Essentials include stunning inlays of shell and coconut. This combination of natural materials creates a striking, modern design, which is suitable for corporate or resort properties. As with all Hospitality Essentials accessories, all of the designs can be modified to suit the needs of the hospitality industry, ensuring they will complement your specific interior design concept perfectly.

In celebration of 33 years of Jenggala history, three Jenggala designers created their own interpretation of the Jenggala Mug. Each designer set off in a different direction to find shapes and form that capture the feel of Jenggala. Their only cohesive thread was incorporating the Jenggala logo, a tribute to the Balinese goddess of prosperity, Dewi Sri.

Coming & Going

IslandInspirations

FAREWELL TO JOSEFFor many in Bali, saying farewell to Josef Zopf will be emotional. Having spent ten years running the kitchens of Aerowisata Catering, he is a familiar face, an active member of BCP’s committee and a good friend to many. His wife Jo, often by his side, will also be sorely missed.

Josef says, “I have had a wonderful ten years in Bali. I have really enjoyed working with both the local and the expat chefs who have contributed so much to the excellent hospitality industry we now have here. I have also really enjoyed the team spirit and mateship that has developed in Bali’s Culinary Community and especially in BCP. For me, it has been a tremendous privilege to have been part of the growth and success of the BCP. I would like to thank everyone for their valued

friendship and wish you all continued success. Auf Wiedesehen.” Back at you Josef, you will be missed.

NEW MEMBERSPhilip MimbimiNutmegs new Chef de Cuisine, Philip Mimbimi might have a tricky name but the experience he brings to this position is nonetheless impressive, and indeed he is already known to quite a few in the BCP community having worked at Ritz Carlton Jakarta and Four Seasons Singapore among other international postings.

Born in Cameroon, he immigrated to America at a young age. He attended the Culinary Institute in New York (another graduate is

Agung from Chandi Restaurant) and spent a semester studying wine in the Napa Valley during his early training.

He has also worked for Sheraton in Phuket. As Chef de Cuisine at Hu’u he has introduced a modern Asian and Global menu with great success. Nutmegs is located at Hu’u Bar Bali in Jl Petitenget.

Alexander Elrich.Our newest member of BCP, Alexander Elrich has ten years F&B experience in Indonesia, including Sheraton Lampung and Keraton, Jimbaran. He is currently Executive Chef at Aston Kuta Hotel and Residence. Welcome.

Jenggala MugCollection

[email protected]

Robert Kelso is the long serving General Manager at Dynasty Resort in Tuban. The resort has been undergoing a major facelift and is adding a beach club, a new live Asian cooking restaurant, has established a street-front Indian restaurant run by Queen’s Tandoor group and continues to run promotions through the very successful Golden Lotus Chinese Restaurant.

For over ten years, on and off, the Dynasty has been running a promotion that benefits the East Bali Poverty project, Eat Out For A Child. Running over three months, they have raised in total over Rp2 billion by giving 5% of their food and beverage revenue to the charity. They promote to their guests and found last year that their revenue was raised by an average of 26%

each month over the previous year when the promotion did not run.

“We wanted to raise funds for people who don’t benefit from tourism, and our guests have responded really well. Many of our repeat guests are aware of the work we do in those small communities and they really want to help. They feel good about it and it is good for our business and the perception people have about us,” explains Robert Kelso.

At the tip of the luxury iceberg, at Bulgari Resort, Robert Lagerway is a GM who is also about changing perception. In his case he wants to alter the perception his guests and potential clients have about the culinary scene in Bali. He is using his extensive wine cellar and knowledge of the industry to

create a program of wine dinners aimed at the luxury market.

Robert has done almost every job there is in F&B from trainee in the kitchen to working the floor and he has a great appreciation of the value of a good F&B team. His recent wine dinner promotions are aimed at adding value to his guest’s experience as well as supporting his fine dining program.

“Sometimes you have to spend money to make money. Bulgari is a luxury brand, long associated with jewels. People have a perception of Bulgari that is long standing and the resort is looked upon as another jewel in the brand. Our guests have an expectation of the kind of experience they will have here and we need to support that.”

Bulgari’s wine dinners often feature some of the world’s most expensive, quality wines. “Influential wine makers come to meet our guests, often in very intimate events. We can draw on our own cellars at a time like this when supplies are challenging and we also have wine connoisseurs here in Bali who can come to discuss styles and vintages at the events.”

This year Robert Lagerway promises to redefine the concept of his wine dinners, although he is reluctant to spell out how. “ There are two very different approaches to wine dinners,” he explains, “one camp believes that the food should play second fiddle to the wine in these events, the other believes, as I do, that the food can be challenging and by doing that, can create a more exciting event.”

While operating in two different markets, both Robert Kelso and Robert Lagerway believe that supporting their chefs and creating a team that works together to meet their market demands, is key to the success of their resorts. Whether raising revenue or raising guest expectations is the agenda, these two resorts have proved that F&B plays a key role in successful resort management.

Fred atthe Tugu Lombokon training

Currently juggling a couple of projects since returning, one of which will be Sardine, a new concept in seafood dining on the border of Pettitenget and Banjar Semer, Fred is currently in residence at the Hotel Tugu, Sire Beach, Lombok where he is undertaking the training of the chefs to deliver an expanded menu to guests.

Well known for their authentic Indonesian cuisine the Tugu Sire beach is looking to expand its menu. In recognition that the external dining choices in the area are limited, and with guests opting to stay for longer periods, it was felt that an increase in alternatives would provide a stimulating and satisfying experience for not just the guests but for the staff who cook at the Tugu, Sire Beach.

Fred has been delighted by the enthusiastic response to his innovations and while lamenting that Indonesian cuisine is not as well known or appreciated as it deserves to be in the rest of the world he has nothing but praise for his ten strong team of male and female chefs.

They are already versed in culinary terms and have responded to his ideas with enthusiasm. He says he has learnt as much as he has taught by being able to work with people knowledgeable about local produce that he can then incorporate into a broader based cuisine.

The need is not so much to teach ‘western cooking’ which Fred says most Indonesian chefs understand as pastas with sauces or

steaks and bechamels, but to introduce cooking methods, to bring new dimensions to local ingredients and increase the variety offered while maintaining the use of local and healthy produce.

The key to good training, according to Fred, is not to show someone how to do something and have them copy or follow your instructions. It is to impart the knowledge of how and why things work as they do, to explain the alchemical reactions, the effects of steaming that produces a different result to frying. This makes it more interesting to learn, to find out the why and how not just what to do. This is something that Fred himself learned, after years of being shown what to do he was faced with the challenge of trying to understand why.

He feels that you not only do better when you understand you can actually use that knowledge to make informed decisions in creating other recipes and applying that knowledge to other aspects of cooking that lead to an ownership of creativity rather than a simple ability to follow blindly.

This naturally leads to the creation of more innovative local chefs, and is something we can all look forward to….

DrivingF&B

Two different general managers, two very different properties, yet both have chosen to add value for their guests through food and beverage promotions.

Taste Magazine recently had the pleasure of catching up with chef Fred who has returned to Bali, after leaving Gado Gado for a stint in Cairo.

Wasabi-crusted snapper


Molecular gastronomy is a scientific approach to cooking. By studying the physical and chemical processes behind the transformation of ingredients whilst being cooked, chefs can determine such things as why a soufflé rises.

by Kathrina

The term started to be used to in the late1990s to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums and hydrocolloids produced by the commercial food processing industry, including the world-renowned chef Ferran Adrià from El Bulli Restaurant in Spain.

Adrià has won the adulation of food critics and cooks by whipping up startling combinations of texture, temperature and taste: bite-size cuttlefish ravioli that explode in a burst of coconut and ginger, soft-boiled quail egg with a crispy caramel crust, a polenta of frozen powdered Parmesan cheese, almond ice cream on a swirl of garlic oil and balsamic vinegar.

The Molecular Gastronomy lesson now over we can move on to the point of this story - Molecular Mixology.

You probably know about foams, which are sauces that have been turned into froth using a whipped cream canister and sometimes a little lecithin as a stabilizer. They were invented at El Bulli, along with similar “airs” made with an immersion blender. But

caviar? We are not talking Beluga or Sevruga here but tiny spheres made to accompany cocktails.

Caviar in the cocktail world is actually Spherification, a spectacular cooking technique, which enables you to prepare recipes that no one had ever before imagined. It consists of the controlled gelification of a liquid, which when submerged in a bath, forms spheres. This technique can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli... You can introduce solid elements into the spheres, which will remain in suspension in the liquid, so that you can achieve two or more flavours in a single preparation.

How about a pretty little pink drink consisting of Campari, Absolut Mandarin, pink grapefruit and cranberry juice with a side of Campari Caviar and a twist of lime?

There are oodles of things you can do to lift your cocktails out of the ordinary using these spheres. The only limitation is your imagination. If you want to know more about the process involved or seek a little inspiration, go to www.texturaselbulli.com for demonstrations on using these Texturas.

of BubblesAll Sort

Bloody Mary at Dava

INGREDIENTS3 large eggs1/4 cup organic fresh fine herbs, finely chopped1/3 cup (packed) grated GruyËre cheese 1/2 teaspoon salt1/4 teaspoon white pepper2 tablespoons butter

DIRECTIONS1. Heat an 8-inch, non-stick sautè pan over medium-high heat. In a mixing bowl, combine the eggs, fines herbs, salt and pepper. Whisk briskly to incorporate well all the ingredients.

2. Add the butter to the sautè pan and quickly pour the eggs into the pan. Cook

until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.

3. Sprinkle half of omelet with the Gruyere cheese. Using a spatula, fold other half of omelet over cheese; loosen the omelette by shaking the pan and slide it out onto plate.

ByDr.Marco“RUCOLA”deLeonardis

NewsfromDoctorRocket’sOrganicFarm

Raw

Omelette With Gruyere and Fines Herbes

In my first article of 2009, I would like to talk to you of a blend of herbs which is a staple in French cuisine, “Les Fines Herbes”.

The ingredients of fines herbes are fresh Parsley, Chives, Chervil and Tarragon. These “fine herbs” are not the pungent and resinous herbs that appear in a “Bouquet Garni”, which, unlike fines herbes, release their flavour in long cooking.

Because of their “refined” and delicate texture, we can add them to the dishes at the end of the cooking, preserving their important health nutrients.

Parsley (Petroselinum crispum) contains two types of unusual components that provide unique health benefits. The first type is volatile oil components, most notably myristicin and the second type is flavonoids, most notably Luteolin.

Myristicin have been shown to inhibit tumor formation in the lungs. The activity of parsley’s volatile oils qualifies it as a “che moprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).

Luteolin have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells.

In addition to its volatile oils and flavonoids, parsley is an excellent source of two vital

nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (in the form of the pro-vitamin A carotenoid, beta-carotene).

The fresh flavour and crisp texture of parsley makes it an ideal accompaniment to most foods. With its stronger flavour, it is more frequently used in cooking, particularly since it stands up well to heat. Persillade and gremolada are two well known sauces which have parsley as one of the main ingredients.Persillade, a French sauce, is a sauteed mixture of finely chopped parsley and garlic. It is added just before serving to broiled meats, particularly lamb and beef, as well as chicken or vegetables.

Gremolada is a Milanese condiment made of sauteed parsley, garlic, lemon and orange zest. This mixture is traditionally spread over osso bucco just before serving, although it enhances any braised meats.

Chives (Allium schoenoprasum) are the smallest species of the onion family. Containing numerous organisulfide compounds such as allyl sulfides and alkyl sulfoxide, chives have a beneficial effect on the circulatory system, acting upon it by lowering the blood pressure. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal

and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids. As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following over-consumption.

Chopped fresh and sprinkled, just before serving, they are a great improvement to salads, in particular to cucumber salad, and on sliced tomatoes or on mashed potatoes they work both as a garnish and flavouring. Chives are widely used in stews and soups, especially potato and asparagus soups and are often added to sour cream as a well as many dips and spread recipes to give a more complex taste.

Chervil (Anthriscus cerefolium) is a delicate annual herb related to Parsley spread by the Romans through most of Europe, where it is now naturalised. Chervil had various traditional uses. Pregnant women bathe in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier. That subtle, tender flavor-part anise, part parsley-that you’ve been trying to identify in the fish sauce, will almost certainly turn out to be Chervil, one of the staples of classic French cooking.

Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and

is a tasty addition to herb butters. Chervil is what gives Bernaise sauce its distinctive taste. Being a spring time herb, Chervil has a natural affinity for other spring time foods: salmon, trout, young asparagus, new potatoes, baby green beans and carrots, salads of spring greens.

French Tarragon (Artemisia dracunculus) is a perennial herb related to Wormwood. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India.

Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, Eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable.

Tarragon is called the “King of Herbs” by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, being a component of the herbes de Provence, of the fines herbes and of French bouquet garni. Like Chervil it is a fundamental ingredient for the Bernaise sauce. In French cuisine, tarragon is preferred as a fresh herb whenever possible.

To be able to have the tarragon flavour throughout the year, it is frequently preserved in vinegar, which captures tarragon’s essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine. Tarragon vinegar is the only correct flavouring for Sauce Tartare, but must never be put into soups, as the taste is too strong and pungent.

French cooks usually mix their mustard with Tarragon vinegar.

The mix of equal parts of the four herbs described above gives us the “Fines Herbes”. These, unlike most of the other herbs, lose the potency of their flavour when dried.The fresh “fines herbes “ blend should be minced very fine just before needed, and added at the end of the dish’s cooking time, as heat tends to decrease its flavor. The Fines Herbes are frequently suggested for subtly-flavoured cold and warm dishes, e.g., salads, scrambled eggs, fish and poultry.

My recipe for this month is for a mouthwatering omelette that will help you start your day with a smile.

NatureItalian Parsley Chives Chervil


tapas

Always stylish and incredibly creative, Chris Salans and his team at Mozaic have introduced a new tapas menu which draws on the main menu and the restaurant’s distinctive style for inspiration.

CHOCOLATE GANACHE• Valrhona chocolate 72% 100gm• Raspberry vinegar 1tbs• Walnut oil 1tbs• Olive oil 1tbs• Pinch of salt HORSERADISH JELLY• Fresh milk 200ml• Milk powder 20gm• Agar Agar 4.5gm• Horseradish freshly grated 30gm• White vinegar 10ml• Salt –pinchHORSERADISH FOAM• Milk 200ml• Horseradish fresh 30gm• Lemon Thyme 5gm• seasoning

• New Zealand squab sous vide to 53 degrees

• Then basted in butter, thyme and roasted garlic

Trio atMozaic

A

Tapas has come to mean much more than the simple Spanish dishes designed to accompany drinks and Mozaic may well win the award for the most innovative tapas menu this side of Madrid.

Available in trios, each with a theme, the tapas will be served in the lounge bar and will provide a taste of Mozaic in all its stylish ramifications.

“I wanted the tapas menu to reflect what we do in the dining room. It is designed for people who want to sit in the lounge and don’t need a large dinner. Also for those coming in late to enjoy the music or a late night snack and for those who haven’t made a reservation on a busy night,” explains Chris.

The lounge regularly features live music on Friday and Saturday nights and draws a dedicated crowd. These are often the busiest nights for the restaurant as well.

The tapas will feature scaled down versions inspired by Mozaic’s innovative cuisine. “I wanted the tapas to reflect what we do. It comes from the same kitchen, using the same mise-en-place and will be inspired by what we are putting on that evening’s menu,” he continues.

Which means there will be a degree of flexibility and change in the menu.

“ An example of what we will feature on our trio plates will include a fish trio, a shellfish trio, a white meat trio, a red meat one, probably a foie gras inspiration, a cheese trio, sorbet and a chocolate one,” says the ever passionate Chef.The menu will evolve and change according to the seasons, the best available produce and will always rely on the classical techniques that are the backbone of everything produced at Mozaic.

“I am very exacting about technique. A good percentage of my menu is prepared using the sous vide technique. Our kitchens feature the latest Rational ovens, which make my life so much easier as it is no longer necessary to constantly monitor the cooking process. The oven will do that for you.” Chris has used Rational for many years and is a great supporter of the technology.

From tapas to degustation: the option to graze or really indulge, now offers the same promise – the food will be creative, exciting and wonderful, wherever you decide to sit.

METHODFor the chocolate ganache melt the chocolate over a bain marie. once the chocolate is melted incorporate all the other ingredients.

For the horseradish jelly bring the milk, milk powder and agar agar to a boil. Incorporate the horseradish, vinegar and seasoning. Refrigerate.

For the foam, put all the items in a pan and bring to a first boil. Remove from heat, cover and allow to infuse for 20 minutes. Using a hand blender emulsify to get the foam.

Assemble according to desired presentation.

Roasted Squabwith chocolate ganache, horseradish and beetroot

Salmon Confit

Chocolate tapas

The “feathers” triowith roasted squab (centre)

Sorbet trio

A trio of foie gras


Billed as the only authentic Singaporean restaurant in Bali, Chinoiserie has evolved the traditional dishes of Singapore and its many neighbours into a light, modern cuisine. The flavours however are pure Peranakan.

The cuisine of Singapore reflects its ethnic diversity. The cuisine known as Peranakan (meaning descendants and referring to those known as Straits Chinese), is possibly the most famous, and successful, of all fusion food, combining a number of influences including Chinese, Malay, Indian, Thai, Portugese (Macau), Indonesian and even Western influences. The cuisines and flavours have played on one another for over a century. Chefs of Chinese ethnic background are influenced by Indian culture and might experiment with condiments and ingredients such as tamarind, turmeric, ghee and five spices, while an Indian chef might serve food prepared using plenty of coconut-based products.

The major difference between traditional Chinese dishes and those prepared in Singapore is that the sauces are generally much lighter and rely on slow cooked master stocks for their flavour. Chinoiserie’s veteran chef and partner, Fui, was born in Malaysia and spent twenty years cooking in Singapore. Together with Bernard Foo, they now have four restaurants including one in East Timor, called Erily Sun. Fui has gone back to the roots of Peranakan cuisine, seeking out forgotten recipes and

reviving them by giving them a contemporary look and feel. A modern presentation, fresh ingredients, flavourful stocks, no flavour enhancers and limited use of thickeners, results in a Chinese-influenced menu that is lighter, relies on fresh ingredients and is full of surprises.

The restaurant is a beautiful open space; wine and cocktails figure heavily on the drinks menu, creating a package that feels luxurious and sets it apart from many Asian-style restaurants.

While Fui, his partner Bernard and young Chef de Cuisine, Alung are very matter of fact when discussing their restaurant, the façade slips however when Dewandra, our photographer, mentions the famous No Signboard Restaurant in Singapore. According to these guys Fui is the king of Chili Crab “Although here in Bali the crab is no good for this dish, too soft, we use lobster, or flipper, very good,” they all rave.

Chinoiserie appears to have successfully created a cuisine that is a little bit Nyonya, a little bit Chinese, with plenty of Singaporean street cred and very 2009. In March, Chinoiserie will launch a live seafood.

Chinoiserie is located on The Sunset Road, near Carrefour.

Chinoiserie introducesthe modern face ofSingapore’s cuisine


Prawn 300gCurry Powder 1tspGarlic (chopped) 1tspOnion (chopped) 1tspCurry Leaves 5pcsMilk 3tbspCoconut Milk 2tbspSalt 1/2tspChicken Powder 1tspChicken Soup 3/4 cupVegetable Oil 2tsp

Cut open the back of each Prawn. Heat up a wok, add 1tsp Vegetable Oil and Prawn, then stir fry for a few minutes. Remove and keep aside.

Heat up a pan with 1tsp Vegetable Oil, stir-fry Garlic, Onion, fresh Curry Leaves till fragrant. Add Curry Powder, Chicken Soup (master stock), Chicken Powder, and Salt, then stir fry until fragrant.

Return prawns to the pan, add Milk and Coconut Milk and boil for a minute. Heat a hot pot and transfer the prawn curry to the pot when hot to serve.

To create a more modern dish, Chinoisserie uses fish fillets instead of the more traditional whole fish.Fish Fillet 250gBlack Beans 30gGarlic (shredded) 30gRed Onion (sliced) 30gGinger (shredded) 20gRed Chili (shredded) 1pcSpring Onion (chopped) 1tbsp

(Sauce)Soya Sauce 3tspChinese Wine 1tspChicken Powder 1tspSugar 1tspSesame Oil 1tspCoriander 1tbsp

Heat up a wok, stir fry garlic, red onion, ginger, red chili until brown, then add black beans and stir for 1min. Remove from the pan and keep aside.

Hot Pot Curry Prawn

Chinese delicacy soup

Steamed Fish Fillet with Black Bean Sauce

This soup is a time-honoured traditional Chinese/Malay recipe and like most master stocks it can be adjusted as it slowly simmers. The texture from the bones gives it a wonderful texture. The restaurant will usually use up to 30 kg of fish and bones and cook the stock slowly over one and a half days.

Pork Knuckle 1kgChicken 1kgWater 2ltDried Squid 50gWhite Pepper 50g Whole Fish 5kgSquid 300gShrimp 200gMushroom 30gWhite Fungi 80g (Sauce)Vegetable Oil 2tspOyster Sauce 2tspChinese Wine 1tspSoy Sauce 1tspChicken Powder 1/2tspSalt 1/2tspSugar 1/2tsp

Use the same pan, combine all sauce ingredients together and boil for 2min.

Place fish fillet in a plate. Heat up a steamer,

Put soup ingredients to a pot (increase quantities of fish according to amount required. Water levels need to be adjusted during cooking time.) Simmer for at least one hour, the longer, the richer and thicker the stock will become.

Before serving, heat up another pan with vegetable oil; add oyster sauce and Chinese

wine. Add a bowl of prepared stock and the rest of the sauce ingredients. Boil for 5min.

Optional: Add additional fish, squid, shrimp, mushroom, white fungi, to the soup and boil until cooked, approximately 5min. Place in the bowl and pour soup over to serve.

steam fish fillet for 15min. Drain the water, pour the sauce and black beans on the top. Sprinkle with spring onions.

Spare Rib 1kgGinger Juice 50gPlain Flour 50gPotato Flour 80gBaking Powder 1tspWater 300g

Coffee PorkRibs

(Sauce)Coffee Powder 50gHP Sauce 100gWorcestershire Sauce 50gTomato Sauce 4tspOrange Jam 3tspBlack Vinegar 2tspSugar 80gWater 300g

For PorkWash Spare Rib with water and Dry. Mix with Ginger, Plane Flour, Potato Flour, Baking Powder, Salt, and Water. Marinate for 30min.Deep fry into hot oil for a while until golden browned.

For SauceHeat up a pan, boil all sauce ingredients together, and then bring down to a simmer for 20mins. Use a strainer to clear the sauce.

Place the deep fried spare ribs in the sauce for a few minutes over low heat before serving.


BCP Membership 2009

Next BCP LunchMarch

Venue : The LegianAddress : Jl. Laksamana Seminyak Beach, BaliDay/date : Saturday, 28 March 2009Time : 12.30

Simon Yap Asri Indonesia, PTDienly Wong Asri Indonesia, PTWinyoto Asri Indonesia, PTJosef Zopf Aerowisata Catering ServiceDavid Smith Alam bogaReina Triastuty Alam bogaVynna Indra Alam bogaVera Lukito AnantaraOlaf Aistleitner Arena Sport CaféNi Wayan Santo Asih Aromaduta Rasa Prima, PTAdrianto Mulia Aromaduta Rasa Prima, PTHaryanto Mulia Aromaduta Rasa Prima, PTAlexander Erich Aston KutaKetut Sukamara Ayodya ResortAttila Koermoeczi Ayodya ResortAyung Ko Jung Lien Bali BakeryIvan Prakarsa Bali BakerySutedjo Bali BakeryMario Caramella Bali HyattPeter Rieger Balivillas.comIsabella Lin Balivillas.comEndris Yuliawati Balivillas.comSugihanto Sachid Bapak BakeryMichael Heriyono Buana Agung LestariNyoman Sudiarna Buana Agung Lestari I Wayan Budiarsa Buana Agung Lestari Andrew Skinner BulgariHeinz Von Holzen Bumbu BaliI Made Darsana Canggu ClubDennis Langlois CarrefourI Gde Rastarama Classic Fine FoodsDhany Parwanto Classic Fine FoodsBayu Lagimin Classic Fine FoodsJoanes Cantius Tjoeng Delta Satria Dewata, PTKib Roby Dharma teasBetty Subekty Dineta JayaInneke Hoo Dineta JayaEka Saputra Dineta JayaMade Sebastian Suanda Discovery Kartika PlazaDjoko Sebastian Discovery Kartika PlazaHermann Feigl Discovery Kartika PlazaAA Rai Gunawan Discovery Kartika PlazaI Nyoman Candra Discovery Kartika PlazaI Nyoman Wirata Discovery Kartika PlazaTerry Deweer DP KitchenJohan Meyers DP KitchenAgung Pradnya Dewa DwijayaAyu DwijayaSarawoot Lerdmaleewong EcolabHerlina Manurung EcolabEko Putranto EcolabWayan Sumerta ex DiscoveryKlaus Kalweit Four Seasons ResortNyoman Maleachi Four Seasons ResortI Nyoman Warta Four Seasons ResortI Wayan Gelgel Four Seasons ResortSwee Leong (Bobby) Wong Four Seasons ResortMade Widana Four Seasons ResortI Gusti Ketut Oka Four Seasons ResortSaptono Grand Hyatt BaliWayan Widiana Grand Hyatt BaliErnst Jaeck Grand Hyatt BaliSang Ketut Jiwa Griya Santrian HotelIda Ayu Sutamaya Hocatsu Bali,PTDavid Tan Hocatsu Bali,PTAnik Purwati Hocatsu Bali,PTLeony Rossalia Hartono Holidai InnPhilip Parfait Ekoto Mimbima Hu’u BaliRositha Wardhani Ikan Segar BaliArie Sumartini Ikan Segar BaliBill Marinelli Ikan Segar BaliHelmut Walter Schafer Illy CoffeePramudya Bevan Illy CoffeeSarita Sanowi Indoguna BaliI Nyoman Parwata Indoguna BaliAyu Catur Wati Indoguna BaliJohn Reese IntercontinentalRene Oskam IntercontinentalNiniek TS Inti KulitEdward Kwon Jumeirah Burj Al ArabGian Luigi Gerosa Jumeirah Burj Al ArabFelix Schmid Jumeirah Burj Al ArabDale Schnell Jumeirah Burj Al ArabLaurent Varachaud Jumeirah Burj Al ArabI Ketut Sudana Kayu Manis Nusa DuaWayan Merta Astawa Kayu Manis Nusa Dua

I Made Budartha Kayu Manis Nusa DuaWendy Jane Thomas Kevala CeramicsI Gusti Nyoman Jaya Kori RestaurantRalf Schmidt Kori RestaurantKomang Gede Subawa Kori RestaurantRoland Zauner Kupu BarongMarkus Reichl Legian Beach HotelHenny Santoso Lotus DistributionBill Busch Lotus DistributionAyu Suharyani Lotus DistributionPatrick Marty Ma JolyTorsten Schubert MaldivesJeff Matthews Mandara SpaYannis van Heckerer Mannekepis BistroJayadi Masuya Graha Trikencana, PTHidayat Megah Food TradingChristian Beaulieu Melia BaliAlejandro Jimenez Real Melia BaliKetut Sumatra Melia BenoaAgustien Kantiana MICChristopher J Salans MozaicRobert Otillie Nemo WetsuitStefan Mueller Nikko Bali Resort & SpaI Made Sumariana Nikko Bali Resort & SpaI Gusti Susrama Mekel Nikko Bali Resort & SpaI Made Sudana Nikko Bali Resort & SpaSang Ketut Sumi Adnyana Nikko Bali Resort & SpaKatarina Sari Nikko Bali Resort & SpaJuergen Domani Nikko Bali Resort & SpaNi Ayu Winarmi Nusa Dua Beach Hotel & SpaReto Victor Torriani Nusa Dua Beach Hotel & SpaI Gusti Agung Alit Subawa Nusa Dua Beach Hotel & SpaI Ketut Mudana Nusa Dua Beach Hotel & SpaDarren Lauder Nusa Dua Beach Hotel & SpaJeremy Cooper Nusa Dua Beach Hotel & SpaJohn Taylor Padma BaliWayan Nurisa Padma BaliKetut Pong Atmajaya Padma BaliIan Roberts PamerindoKadek Widiantara Papa’s CaféChung Chung Papaya Fresh GalleryJahn Roger Pepito CaféCarlos Vinas Barmona Pica TapasDewi Rusmala Pica TapasJimmy Julianto Pica TapasNeeta Malhotra Queens tandoorIng Gerold Eichinger Raja Bamboo, CVSven Hollinger Satria Pangan SejatiRick Bolt Smart EnergyEnny Kudung SoejaschTutik Yantini SoejaschMr Robert Jansen SoejaschOscar Perez St Regis BaliEdi Sidarta St Regis BaliRusli C.J. Lokman Sukanda Djaya, PTI Gusti Ngurah Arya Wibawa Sukanda Djaya, PTI Made Manahara Sukanda Djaya, PTSally Suli Harta, UDMade Adi Wibawa Suli Harta, UDHelmin Dequelyu Suli Harta, UDI Wayan Sudiana The Bali KhamaNigel Ames The Beach HouseJacky Ames The Beach HouseI Made Putra The LagunaI Made Linggi The LagunaNyoman Wijana The LagunaRidwan The LagunaAprin Sukarno Putra The LagunaIda Bagus Partama The LagunaAndreas Krampl The Ritz-CarltonDean Keddel The Ritz-CarltonRon Pietruszka The Ritz-Carlton OsakaI Made Lugra The SamayaMichael Shaheen The SamayaRay Clark The SamayaI Wayan Semudra The SamayaMarkus Krickelberg The WestinShirkandi (lulu) Tirta Sakti MandiriNi Made Kariani Tirta Sakti MandiriBudhi Setiawan Tedja Tirta Sakti MandiriPuri Danandari Prodjo Unilever Food SolutionsKristini Sutirta Unilever Food SolutionsAndi Ayu Purnama Unilever Food SolutionsClaire Quinn Villa Coco Kevin Sinclair Watergarden HotelMade Witha Witha Bakery

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BCP wishes to recognise all its major sponsors for 2008 events and gratefully acknowledge their tremendous support.


chefs day-out

Ever worried that your team isn’t working together as well as it could? The latest team-building destination is certain to correct this situation, and it is also a lot of fun.

Jimbaran Hills Activity Centre has been designed by an ex British paratrooper who takes his fun very seriously. Here he has designed a series of team building programs that can last a few hours, a night or a weekend, depending on the numbers and the needs.

The first surprise is the brilliant arsenal that this man brings to the table, Mr 4429, he likes to be called for various reasons we won’t explore here. You can tell this guy is serious despite the boyish pleasure he takes in his games.

“I have designed the course so that teams can go through military-style exercises based on my experiences. It is a great way to get people working together and to test them in circumstances quite different to what they probably encounter in their working lives,” he explains.

This can be everything from war games to survival courses, target practice, abseiling, unarmed combat and water games.

“It is surprising how different people react when they are given a task and a team and pitted against others. The leaders soon emerge and there is a great sense of pulling together to accomplish goals in this survival scenario,” explains Mr. 4429.

Of course, aside from team building this is also a great day out for families, groups of adults or kids. Barbecue facilities are available and camping is an option for those who want to take part in night manoeuvres or just experience something different.

The paintball and air soft course is situated in a stone quarry and set up like a war zone with bunkers and strategically located hiding spots. There are already some regular teams that have formed and come to play the war games, pitted against each other. The competition among the experienced players can be fierce, but naturally, there are rules.

And watch out for Mr 4429 if you break them. You have been warned!


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