Category Archives: The Art of Cooking

Chocolate Fountain is Back!

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The Great of Chocolate

We learned from the last post that chocolate is good for your health according to the different food studies. Not only does it contain much more antioxidants than fruits and vegetables, but it also helps enhance blood flow, promote healthy cholesterol levels and reduce blood pressure. Chocolate Fountain IndulgenceWhen we think of how chocolate tastes and melts in your mouth, we can imagine the indulgence of a flowing fine chocolate feast, where you can dip your favourite food into a cascade of warm Swiss’ Lindt chocolate. A chocolate fountain is all you need, especially in this coming holiday season and event celebration.

What is Chocolate Fountain?

Chocolate fountain is one of modern equipments that serve a melted chocolate. It gives people an amazing experience and creates an elegant extravaganza focal point to your party and event. It looks like a tabletop unit with several tiers. Chocolate fountain can be made of plastic or stainless steel which has a motor to heat the chocolate in the heating tray and flow the heated chocolate up through a pipe or tube. When melted chocolate reaches the top of the tube, it will flow down over multiple tiers until it arrives back at the base of the tray and flow over again. Your party guests can dip various sweets and snacks, such as: marshmallow, cakes, poffertjes and fruits (strawberries, kiwis, blueberries, bananas, etc) into the chocolate stream by holding them under the chocolate melted flow.

Different Types of Chocolate Fountain

Several kinds of chocolate fountain include:Chocolate Fountain 4 Tiers

  1. A mini chocolate fountain that holds 3 to 4 tiers and can be used for a small party at home with around 15 up to 25 guests, or
  2. A bigger one with more tiers for bigger events such as wedding, corporate catering, annual executive general meeting, sweet seventeen or happy 21st birthday parties

Chocolate Fountain Specialist

Looking to buy or need assistance with Chocolate Fountain? PT Dinamika Agra Alam is here to assist with your requirements, whether you have a big wedding event coming up or a small catering or food on display needs, we try to be flexible for you. Talk to us now, it’s free!

Introducing Chefer JUMBO iPan (33 cm)

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Chefer JUMBO iPan (33 cm)

5 in 1: Memasak, Menggoreng, Memanggang, Merebus, Meng-oven

Chefer JUMBO iPan 33 cmPANCI SERBA GUNA pilihan utama semua ibu rumah tangga dan keluarga. Chefer iPan memiliki 2 sisi permukaan dengan kegunaan sebagai berikut: Memasak 2 kali lebih cepat dengan adanya Gagang Pengunci Magnet SUPER lekat yg menghasilkan panci bertekanan tinggi. Membuat makanan non-kolesterol dan anti kanker, karena dapat menggoreng tanpa minyak dengan bahan yang terbuat dari 7 Lapis Nano Silver Crystal Primer dan Marbel Coating. Memanggang 1 ekor ayam utuh hanya cukup membolak-balik iPan. Merebus makanan tanpa perlu kuatir bocor ataupun tumpah karena dilengkapi dgn seal silikon. Dapur anda menjadi lebih bersih dan bebas percikan minyak, asap dan bau menyengat dgn adanya lubang uap dan tempat penampungan minyak. Hati-hati barang tiruan!
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Hubungi Chefer Customer Service Call Centre (021) 36 819 819 dan 99 819 819.
SMS Centre 0811 933557. Website http://iPan.chefer.co.id/
Dicari agen untuk seluruh Indonesia. Harga promosi untuk 1000 pembeli pertama.

Japanese Chicken Katsudon

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For 1 serving
Length of cooking: 30 – 40 minutes

IngredientsCoating Chicken Breast

  • 1 boneless chicken of about 200 grams in weight
  • 3 raw eggs
  • ½ cup bread crumbs
  • 1 tablespoon fresh milk
  • ¼ cup flour
  • ¼ sliced onion
  • Salt and pepper for seasoning
  • Sliced of ginger for optional
  • Oil for deep frying

Soup baseJapanese Chicken Katsudon

  • 2 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of water
  • ½ teaspoon of bonito soup stock
  • ¼ teaspoon of sugar

How to cook

  1. Cut the fat of chicken on both sides slightly
  2. Flatten both sides of chicken by using a meat tenderising mallet or the blunt edge of a knife
  3. Pour some salt and pepper on both sides of the meat for seasoning
  4. Whisk one egg with fresh milk
  5. Coat the meat in flour entirely
  6. Dip the chicken in the mixture of beaten egg
  7. Pat the coated meat in bread crumbs until it is completely covered
  8. Preheat oil in Ellane Electric Fryer to approximately 170°C
  9. Put the meat into preheated hot oil and fry the coated chicken until it becomes golden brown
  10. Remove the chicken from the fryer and drain it for about 10 minutes
  11. Mix soy sauce, mirin, water, and sugar on Chefer iPan and simmer it
  12. Add some sliced of onion into the sauce until the sauce boils
  13. When the chicken cools down, slice the meat to two-finger-width pieces. Then put those pieces of chicken onto Chefer iPan containing boiling sauce and simmer it for few minutes
  14. Beat the remaining two eggs in a bowl
  15. Spill out the beaten egg over the chicken and sauce it
  16. Serve steam rice in a bowl and place the simmered chicken on the top of steam rice
  17. Put some ginger on the side of the plate if desired

Dirty Duck in Ubud Bali (Bebek Bengil)

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Bebek Bengil Restaurant

Wonder what “Dirty Duck” in Ubud Bali is? For tourists who are visiting the beautiful island of Indonesia, Bali, should not miss to eat “Dirty Duck”. “Dirty Duck” (famously known as “Bebek Bengil”) is actually a restaurant name in Ubud, Bali. It is very well-known for its crispy fried duck served with Indonesian vegetables and delicate sambal (chili). How does “Bebek Bengil” taste? Tasty, yummy, crispy, delicious and mouth-watering! Well at least that’s the comments from our people who recently visited Bali and tried the food.

Many said “Bebek Bengil” actually came from a secret family recipe, but they eventually shared it. The mystery behind the crispiness of the ducks is that they are marinated for 36 long hours in Indonesian herbs and spices including bay leaves, lime, ginger, galangal, coriander. Why take such long 36 hours? Well, that’s part of the secrets. Bebek BengilOnce marinated, they are steamed and then deep-fried in palm oil to get the crispy touch, then voila! The famous Bebek Bengil crispy duck is born.

Bebek Bengil restaurant offers the option to dine on balai-balai, which is the raised wooden sitting platforms available around the restaurant. Sitting and eating on one of these raised floor platforms is often called “lesehan” style. If you want to do this, you probably should reserve one of these platforms beforehand. Eating in one of these platforms/gazebos, surrounded by rice fields and a marvelous garden, will indeed elevate your appetite.

Lesehan At Dirty Duck

With shoes and sandals off, sitting on the platform lesehan style with pillows, just shooting the evening breeze while staring at the verdant rice paddies, the ambience and atmosphere are certainly hard to beat. Our plate of crispy fried duck and rice finally came, to be eaten with our fingers. Under the deliciously crispy duck skin was lean, but tender and full of flavours duck meat. This was served with some nice flavoured urap made with green beans. Perfect! When it comes to price, we have sort of expected it would be heftily priced by the Indonesian standards, but then again it is Bali and one always pays for the great food and ambience.

Bebek Bengil (Dirty Duck Diner)
Padang Tegal Road
Ubud 80571
Bali, Indonesia

Now is your turn to tell us about your Bali or “Bebek Bengil” experience? Please feel free to share and tell us your opinion and experience.

Fast Breaking (Buka Puasa) at Hotel, Why Not?

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Hotel Restaurant Buffet 2Maghrib azan reverberates. Buffet tables filled with guest visitors look lively, both from local and abroad. The smell of spicy cooking pushes into the room. Fast breaking or ‘buka puasa’ at five-star hotel restaurant with buffet offerings can be a fun alternative. Various restaurants in star hotels in Jakarta race privilege to present special dishes during the month of Ramadan. If necessary, hotels “import” the chef from overseas. Sailendra Restaurant in JW Marriott Hotel is one example.

During the month of Ramadan, Sailendra Restaurant presents a variety of dishes from Jordan. Jordan-like dishes in the Middle East generally, are often preceded by appetizers called meze. Usually a dish of pita bread accompanied with various option spreads or ‘cocolan’, such as houmous, tabouleh, baba ganoush, mutabbal, and fattoush. Of all kinds of spreads, hummus is a popular one worldwide.Hotel Restaurant Buffet 1

Hummus is made from cooked chickpeas (Cicer arietinum) which are finely mashed and blended with tahini (sesame paste), olive oil, lemon juice, salt, and garlic.

Ramadan buffet dish can also be tasted at Cafe Gran Via at Grand Melia Hotel which presents a variety of traditional foods from the Indonesian archipelago. And, each time Grand Melia Hotel promotes Indonesian cuisine, visitors will flood with excitement craving for the food.

Other menu, among others, is bakwan malang, mie kocok, soto ambengan Surabaya, rawon, and gudeg. Small cakes and pastries assortment such as kue cucur, sarang semut, carabikang, jentik manis, apem and so on are also available.

Many star hotel restaurants provide menu with a sense of home kitchen that makes visitors wanting to regularly come back for more. Their chefs often call or sms the guests and customers to tell the menu. Imagine the taste of scrumptiously delicious Indonesian cuisine, you definitely miss it!Korean Beef Bulgogi

Korean Barbeque is also introduced during this month of Ramadan. Sliced beef dishes complement Korean BBQ dish. Indian dishes, such as chickens, goats, and buttered naan bread, also become one of the options for fast breaking. Throughout this month, star hotel restaurants are always filled with visitors to fast break.

Today’s Dinner Menu: Roast Chicken? Yummy!

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Roast chicken is one of delicious simple meals to cook. A perfectly cooked chicken has superbly crisp, juicy skin and succulent, tender meat. Roast Chicken DoneFor some people, a whole chicken can become puzzlement as they do not know what they should cook with the whole chicken in order to produce a delicious meal for lunch or dinner.

Today we will learn some techniques for creating a tasty and mouth-watering meal from a whole chicken. One way is to cook it as a yummy crispy roast chicken.

  1. Butterflying
    Flatten a whole chicken by cutting the chicken along the backbone, and then press the breastbone tightly to make it flat. Chicken ButterflyThis method is named spatchcocking, which allows us to give flavours on both inside and outside of the chicken easily. By flatting the whole chicken, it will reduce the cooking time.
  2. Speedy Solution
    Cut the butterfly whole chicken breasts lengthwise carefully by utilising a sharp knife; however do not cut it all the way through. After that, fold the butterfly chicken breast out. The shape of the butterfly chicken breast will look like a heart, which is great to be pan-fried, grilled and barbecued. This way will reduce your food preparation time.
  3. Stuffing
    Wash a whole chicken before stuffing it (preferably fresh chicken rather than frozen chicken). Then slap the chicken with absorbent paper to dry it. When the chicken has dried, spoon your choice of stuffing loosely over the cavity of the chicken. Do not pack it too tight as it will not heat all the way through. To keep the shape of the chicken and prevent the stuffing to come out from the cavity while it is roasting, tie the legs of the chicken together by using cotton string until both legs almost touch one another.
  4. Roasting Times
    Firstly, put the chicken on a ‘Chefer’ jumbo double pressure pan. Sweep the chicken with minimal oil and coat it with salt. Chefer Jumbo Double Pressure PanSpill out chicken stock to the base of the pan, and then bake it at 190°C (375°F) for about 1 hour until the chicken is tenderly cooked and roasted nicely with brown crisp colour. With ‘Chefer’ jumbo double pressure pan, you get a lot of benefits. Firstly, you do not need to turn back the chicken, just turn back the pan to the other side with the pan still closed. Hot oil will not splash or spill out of the pan – you are protected from getting oil burn.
  5. Roasting Tips
    To check whether the chicken is cooked or not, we can skew the flesh at the thickest point of chicken which is under the leg or part of the thigh for about 8 cm. The chicken is cooked when the juice looks clear, not red or pink. The other tip is to check whether the stuffing of the chicken is heated properly or not. We can test it by inserting a metal skewer into the stuffing area and hold it for 6 seconds. If the part of skewer in touch with the stuffing area is hot then the yummy chicken is ready to be consumed. However, if it is still warm, cook it for longer.

So, what are you waiting for? Let’s try roasting a scrumptious whole chicken!