Di bulan Februari yang penuh dengan cinta ini, apa yang akan Anda lakukan? Sibuk mengurus acara romantis Anda di hari Valentine yang jatuh di hari Minggu 14 Februari? Atau anda masih bingung memilih restaurant untuk tempat dinner anda dengan si dia? Apapun yang anda rencanakan, inilah saat yang tepat untuk anda mencurahkan isi hati anda dengan si dia.

Sebetulnya rumah anda-pun dapat digunakan untuk acara dinner romantis valentine day’s anda, asalkan didukung dengan dekorasi dan suasana yang tepat seperti lilin dan musik – terutama bagi anda yang dalam kondisi money tight, ini tidak berarti anda berdua tidak dapat menikmati fun. Oleh karena itu, kami ingin memberikan anda “back to basic” recipe untuk memasak “fine dining style” Indonesian Beef Rendang:

INGREDIENTS

• 2 tbsp vegetable oil
• 1kg diced beef
• 1 onion finely chopped
• 50g sachet Rendang spice paste
• 400ml can coconut milk
• ½ cup beef stock
• ½ cup desiccated coconut
• 2 tsp brown sugar
• 1 tbsp kecap manis
• Tomato wedges, diced cucumber and sliced red chilli, to serves

METHOD

• Serves: 6
• Preparation: 15 mins
• Cooking: 2 hrs

PREPARATION

1. Heat the oil in a large, deep frying iPan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.
2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring occasionally.
3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan, until liquid is almost all reduced. It should be quite a dry curry.
4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.

This recipe is specially brought to you from MasterChef Australia.

INGREDIENTS FOR CONTENTS:

• 1 piece of chicken thigh (cut into small pieces) and boiled in 600 ml of water
• 25 g of carrots (cut into small cubes) and boiled
• 25 g of peas
• ½ piece of onion (chopped finely)
• 3 tablespoons of butter
• 3 tablespoons of flour
• 3 tablespoons of milk powder (dissolved in 300 ml chicken stock)
• ½ tablespoon of ground pepper
• 1 teaspoon of salt
• 1 teaspoon of ground nutmeg

INGREDIENTS FOR SKIN:

• 150 g of flour
• 275 ml of liquid milk
• 2 eggs
• 1 teaspoon of salt

INGREDIENTS FOR COATING:

• 100 g bread crumb
• 2 eggs

HOW TO MAKE RISOLES:

1. First, make the contents by stir-frying onions onto iPan until fragrant, followed by pouring the flour and stirring until lumps are formed. Pour in the liquid milk gradually and sauté until it becomes smooth.
2. Add chicken, carrots, peas, salt, pepper and ground nutmeg. Then stir until it boils. Take out and let it chill on a bowl.
3. To make risoles skin, mix the ingredients for the skin altogether and form risoles skin similar to pancakes one by one. Take one piece of risoles skin and place 1 full tablespoon of risoles contents from the bowl. Fold the skin to wrap the contents and form triangle-shaped or rectangle-shaped risoles.
4. Roll the risoles on egg then roll it on bread crumb, roll it again on egg then on bread crumb until it is fully coated.
5. Deep fry the risoles until they become yellowish brown over medium heat.

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.

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 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.