Lick n' Tell

As I strolled through the Yemen Pavilion at Dubai’s magnificent...

Mon, 20 May 2013 20:15:00 +0700

As I strolled through the Yemen Pavilion at Dubai’s magnificent Global Village, I couldnt resist the sight of this beautiful mountains of spices -each with its own combination and mixtures.

This particular one is a common mixed spice used in Yemeni cuisines, a good sight of dried chili, turmeric, saffron, star anise, cardamom, peppers, fennel seeds, cloves and small quills of cinnamon are present..

Although plenty of it were alien to me, i couldnt enquire more for the vendor’s limited English..

Nevertheless, one of the most aromatic sight i’ve ever seen..

#Dubai

An underwater themed Birthday Dinner called for a serious dish...

Mon, 20 May 2013 08:28:00 +0700

An underwater themed Birthday Dinner called for a serious dish to serve..

A Squid Marinara with Bread Chips.. A slow cooked squids in a classic concoction of tomato, peppers, chilli and some Italian herbs.. My key is to ensure that it is simmered in low heat for quite some time until the squid are tender and give that melts in your mouth consistency.. Why? As this is more like a canape dish..

As per Bread Chips, slices thinly drizzle with EVOlive Oil, sea salt and black pepper and just dunk it in oven of 160C for 8-10mins depends on the thickness.. It burns easily so watch out!

And easy appetizer or even snack.. ;)

I’m a sucker for these bastards! 40mins outside of Yogyakarta...

Thu, 16 May 2013 20:27:00 +0700

I’m a sucker for these bastards!

40mins outside of Yogyakarta comes a dark market with oil lamps, the infamous Sate Klathak..

Chunks of mutton meat skewered with a long metal sticks that were once a bicycle wheel, the heat transfer cooks the meat from the inside while being grilled on the outside.

This resulted to a perfectly cooked mutton, not overly charred and perfectly tender as it wasnt exposed for to long to the open fire.

Seasoned only with salt and pepper brings the true flavors out without the muttony smell.

The usage of egg yolk in this dish elevates its texture as well...

Tue, 14 May 2013 08:02:00 +0700

The usage of egg yolk in this dish elevates its texture as well as creates an additional creaminess into the flavor..

A “Nasi Tim” or steamed rice with seasoned meat, is a chinese-influenced dish (in my opinion, the lotus-wrapped Lo Mai Gai its the mother) that are close to heart of many Indonesian -especially during the flu season.. The washed rice were steamed a top of seasoned meat with boiled stock for a short period of time..

Where most places steamed it long enough for the dish to became cakey and mushy, this particular one withstand the rice texture while keeping the flavour intact to the whole presentation.. (at Nasi Tim Ayauw)

Shared an article with my 2 ROCKSTARS: Janice Wong of 2am:...

Thu, 09 May 2013 20:30:00 +0700

Shared an article with my 2 ROCKSTARS: Janice Wong of 2am: Dessert Bar and Will Goldfarb of Ku De Ta Bali..

*somebody PLEASE pinch me!!!

Our takes on deconstructed-style of desserts and also my recipe for a Deconstructed Strawberry Shortcake on Femina No.19 (May 2013)

Responsing to the latest #smoothies craze, i joined in the...

Thu, 02 May 2013 19:37:44 +0700

Responsing to the latest #smoothies craze, i joined in the crowd.. This was my favorite concoction based on Boost Juice’s Gym Junkie: 1cup #Banana, 1cup #Strawberries, 1cup Ice cube, 2tbsp #Yogurt, 1tbsp Rolled #oats.. Et voila!

Pil Karbon & Petualang Lidah

Tue, 30 Apr 2013 11:35:07 +0700

Berkali-kali saya mendapat kunjungan teman-teman dari luar negeri. Sekedar silaturahmi, beberapa dalam kunjungan bisnis dan tidak sedikit yang memang kesini untuk berlibur. Kebanyakan dari mereka berdomisili di negara tetangga Singapura atau negara kangguru yang notabene mempunyai standar yang cukup ketat terutama mengenai segala hal yang berkaitan dengan makanan. Untuk kebanyakan dari mereka, hal tersebut bukan penghalang untuk merasakan cita rasa asli masakan Indonesia.

Petualang lidah, itulah istilah yang sering saya gunakan bagi teman-teman saya ini. Mereka menolak sajian Indonesia di restoran mahal, apalagi yang tercatat di buku menu room service. Selain karena harga makanan yang di banderol terlalu mahal, para Petualang Lidah ini percaya dan sudah membuktikan sendiri kalau makanan dengan cita rasa yang sebenarnya ada di pinggir jalan. Ya, makanan kaki lima dengan segala kekurangannya terutama di sisi kebersihan.

Satu senjata andalan yang selalu siap siaga di koper para Petualang Lidah ini adalah Pil Karbon. Pil kecil berwarna hitam yang siap membawa lidah mereka berjalan-jalan tanpa perlu khawatir dengan persoalan lain yang menghadang nantinya. Dengan ini saya pun lebih leluasa membawa mereka ke tempat-tempat favorit saya dan membawa mereka masuk ke dalam kultur kaki lima di Indonesia.

Tentang Berbagi Kultur

Dengan fitur wajah kaukasia, para Petualang Lidah ini selalu mencolok ketika duduk dan menantikan makanan di kaki lima. Postur tubuh yang lebih tinggi dan rambut yang warnanya tidak hitam selalu menjadikan mereka pusat perhatian diantara orang-orang Indonesia disekitarnya. Di situ saya bercerita panjang tentang kultur kaki lima, mulai dari komponen dalam semangkuk Bubur Ayam dan bagaimana sajian tersebut berbeda dengan yang biasa mereka temukan di negeri singa. Sampai ke cerita dibalik sejarah sepiring Lontong Cap Go Meh.

Interaksi pun terjadi. Banyak diantara tamu lainnya yang tidak segan mengajak bicara para Petualang Lidah ini. Mencoba menjelaskan lebih jauh lagi tentang cerita dibalik Gudeg dan kultur orang Jawa yang suka mengawetkan makanan. Dan juga proses pematangan daging kambing di Sate Klathak dari induksi jeruji sepeda yang membuat teksturnya menjadi empuk.

Orang Indonesia bangga dengan makanannya dan mereka senang berbagi cerita tentangnya. Bukan menyombongkan atau menjadi sok tahu, tapi lebih tentang berbagi pengalaman dan informasi yang mereka ketahui tentang sebuah makanan, tentang sebuah kultur yang menjadikan Indonesia sangat unik. Tidak segan diantara mereka mengundang para Petualang Lidah ini untuk mencicipi tempat makanan yang menurut mereka menarik untuk dicicipi. Dari sini saya makin yakin soal perumpamaan yang mengatakan bahwa “Makanan merupakan sebuah bahasa universal”.

Dari Sabang Sampai Merauke

Negara kita ini terbentang begitu luasnya dari ujung Sabang sampai ke Merauke dengan lebih dari 300 kelompok etnis yang masing-masing memiliki warisan budaya yang berbeda-beda, Sambal adalah salah satunya.

Tidak banyak dari para Petualang Lidah yang familiar dengan rasa pedas seperti umumnya orang Indonesia, belum lagi persoalan perut yang sangat tidak nyaman dengan sensasi panas sesudahnya. Namun rasa penasaran mengalahkan semua kekhawatiran tersebut, mulai mencicipi sambal cabai hijau khas minangkabau yang disajikan dengan potongan daging itik dan juga sambal dadak dengan aroma terasi dari tanah Sunda. Dan mereka dibuat terpukau dengannya.

Pernyataan yang selalu mereka ucapkan adalah “I never knew that there are so much you can do with chilis” . Saya selalu menjawab dengan sedikit tawa dan penjelasan bahwa bukan hanya cara pengolahannya, namun citarasa cabai dari Indonesia bagian barat juga berbeda dengan hasil bumi di Indonesia Timur. Sambal Roa dengan rasa ikan yang kuat, sambal dabu-dabu khas manado yang –menurut mereka, menyerupai salsa, sampai ke sambal matah khas Bali & Nusa Tenggara yang sangat harum dengan tambahan kecombrang yang melimpah.

“You guys are the most diversed culture I’ve ever experienced!” puji salah satu dari Petualang Lidah ini. Dada saya dipenuhi rasa bangga setelahnya.

Sebuah Wajah Indonesia

Kaki lima untuk saya bukan hanya sekedar aktivitas ataupun dagangan belaka, Kaki Lima adalah sebuah kultur yang membuat Indonesia menjadi unik dengan sendirinya. Satu tempat dimana masyarakat berbaur menikmati sebuah rasa yang menyenangkan dan tempat untuk berbagi cerita –dan juga berbagi rejeki tentunya. Terbukti bahwa Kaki Lima di Indonesia bukan hanya tempat yang diminati oleh masyrakat menengah kebawah, tetapi tidak jarang mobil-mobil mewah berjejeran ikut menanti giliran untuk menikmati sepiring Nasi Goreng Kambing di daerah Kebon Sirih atau Bubur Ayam di Jalan Barito yang terkenal dengan taburan cheese stick nan gurih diatasnya.

Dan bukan hanya sekedar kultur di tanah Jawa saja, kultur kaki lima ini juga diaplikasikan di kota-kota lain di Indonesia. Di pesisir Pantai Losari dengan Sanggara Epe-nya, penjaja Nasi Kapau dengan menu yang dijamin membuat pembelinya kebingungan di tanah Minang sampai ke Mie Kepiting khas Pontianak yang sudah mulai merambah sampai ke Jakarta dan Bali.

Indonesia tanah yang kaya. Kaya akan kultur dan budaya. Kaya dengan hasil bumi yang beragam dan menarik. Indonesia juga negara yang ramah orangnya. Orang-orang Indonesia yang tidak segan untuk berbagi soal rasa, dan juga bercerita tentang budaya. Sama seperti street food di Indonesia yang kaya akan rasa, kultur dan budaya, namun disajikan dengan sepiring hangat penuh keramahan khas Indonesia.

Cita rasa tersebut yang membawa Petualang Lidah ini kembali ke Indonesia. Untuk berkelana soal rasa dan bertualang dengan indera perasanya, dengan berbekal sekotak Pil Karbon di kopernya.

Adithya Pratama

2nd Recipe made for Her World Magazine Indonesia...

Sun, 28 Apr 2013 22:46:05 +0700

2nd Recipe made for Her World Magazine Indonesia Valentine’s Day Issue on Raspberry - Chili Chocolate Pudding

Recipe spread for Her World Magazine Indonesia Valentine’s...

Sun, 28 Apr 2013 22:43:00 +0700

Recipe spread for Her World Magazine Indonesia Valentine’s Day Issue. A recipe on Salted Caramel Popcorn Creme Brulee.

As a sucker for a flower flavored thing i give it to this Rose...

Sun, 28 Apr 2013 22:40:03 +0700

As a sucker for a flower flavored thing i give it to this Rose petal Gelato.. Highly aromatic from the rose water used & tinge of sweetness from rose syrup.. The smooth texture also a highlight of this Balinese local brand that has succeeded in turning me into a fan!

A magazine in Indonesia contacted me for an interview in...

Sun, 28 Apr 2013 22:38:05 +0700

A magazine in Indonesia contacted me for an interview in regards to Deconstructed style of a dish.. So we did a short and fun photoshoot earlier today and i brought my version of Strawberry Shortcake consisting of Microwave-Baked Sable Biscuit, Strawberry Compote, Cheese & Vanilla soil, with Mascarpone Chantilly Cream

Chinese art of breadmaking involve lots of steaming process as...

Sun, 28 Apr 2013 22:35:23 +0700

Chinese art of breadmaking involve lots of steaming process as opposed to western’s baking.. The ever-so-popular bao is commonly registered as a breakfast product as well as yumcha or chinese tea time.. This Bakpao Anggrek is a version of jumbo sized bao, stuffed with savory stewed minced pork with herbs and spices with salted egg and also lapchiong or the chinese preserved sausage..

Another addiction of mine: Chu Toro.. Second grade cut of a Tuna...

Sun, 28 Apr 2013 22:32:50 +0700

Another addiction of mine: Chu Toro.. Second grade cut of a Tuna Belly that are pretty much amazing.. Here is a Chu Toro Don, slices of raw chutoro on top of sushi rice, sesame seeds and seaweeds.. The beautiful fat marbling pretty much describe how the beauty taste and feel in the tongue…

The best kind of Sambal ever!! This Balinese style condiments...

Sun, 28 Apr 2013 22:30:17 +0700

The best kind of Sambal ever!! This Balinese style condiments are alot like salsa, a mixture of shallots, chilis with hints of garlic and lime juice and of course the main ingredients of Ginger Flower or kecombrang that adds to its flavor complexity.. This Sambal Matah is absolutely great companion to almost any dish, especially seafood..

Tangy concoction of tropical fruits in palm sugar and tamarind...

Wed, 20 Feb 2013 10:55:29 +0700

Tangy concoction of tropical fruits in palm sugar and tamarind sauce topped with an icy coconut milk sorbet..
Yogyakarta’s Summer Treat at its finest!

(Rujak Es Krim - Yogyakarta, 2012)

XOCOLATA INDONESIA on Elle Decoration, December/January...

Wed, 20 Feb 2013 10:51:08 +0700

XOCOLATA INDONESIA on Elle Decoration, December/January 2012-2013 Issue

XOCOLATA INDONESIA feature on HerWorld Indonesia December...

Wed, 20 Feb 2013 10:46:00 +0700

XOCOLATA INDONESIA feature on HerWorld Indonesia December 2012

(White Chocolate Peppermint Bar - Xocolata, Desember 2012)

Thought via Path

Tue, 27 Nov 2012 14:30:10 +0700

It takes more than a mere recipe reading to produce a great cuisine.. Understanding your ingredients, masterizing your techniques and simply adding in Love into the equation then comes an outstanding results.. – Read on Path.

So I Found The Idols...

Tue, 06 Nov 2012 14:10:35 +0700

Well, nearby idols..

i mean i could have Johnny Iuzinni, Herme and many other big names here.. But these are the names that i heavily adored and idolized, and it’s pretty much makes a perfect sense if i would like to have a projects with any of them.

Andrian Ishak- Namaaz Dining Jakarta

I have mentioned that i despise self-learning people, but Andrian have made me change that thought. The success of Namaaz Dining as the first Indonesian-themed Molecular Gastronomy restaurant in Jakarta followed by his glory at 2012 Jakarta Culinary Festival puts him straight up into this list of people that i would like to work with. i better get the bookings started for his Season 2 at Namaaz Dining (PS: it’s east javanese feast!)

Will Goldfarb- Ku De Ta Bali

An offer came up to my inbox from him. from then on lots of twitter messages were exchanged. His witty works and crazy flavor combination just reminded me a lot of why am i in this industry and his Fairytale dinner with Janice Wong in Singapore was just simply insane. Finally get a chance to meet him at the 2012 Jakarta Culinary Festival, i’m looking forward to that chance of working with him.

Janice Wong- 2am: Dessert Bar Singapore

I was that lucky to be able to work for her at 2011 F1 Grand Prix for a function at Marina Bay Sands rooftop. With several chances of trying out her masterpieces, i hereby confirmed that YES, it was indeed an honor to work for her that one rare weekend. With her extensive works at 2am: Lab in Singapore, maybe one day, i will get a chance to share the kitchen with her.

And an Italian dessert to seal it with: Crema Fritta with Quick...

Sun, 16 Sep 2012 20:15:00 +0700

And an Italian dessert to seal it with: Crema Fritta with Quick Strawberry Compote.

A delicate creamy and warm crema pasticcera encased with crispy breadcrumb coating served with a tangy strawberry reduction.

seek out for its’ video tutorial at youtube.com/videoresep in the near time!