PALATEZ

Meal Type: Dinner

  • Rawon (East Javanese Black Beef Soup)

    Rawon (East Javanese Black Beef Soup)

    1. Prepare Keluak: Drain soaked keluak nuts. Crack shells, extract black flesh. Blend with 1/4 cup water until smooth paste.

    2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts until smooth.

    3. Brown Beef: Heat 2 tbsp oil in large pot. Sear beef cubes in batches until browned on all sides. Remove and set aside.

    4. Cook Spices: In same pot, add spice paste. Cook over medium heat 5 minutes until fragrant. Add keluak paste, cook 3 minutes, stirring constantly.

    5. Simmer: Return beef to pot. Add enough water to cover (about 8 cups). Add lemongrass, kaffir lime leaves. Bring to boil, reduce heat, cover and simmer 1.5-2 hours until beef is tender.

    6. Season: Add tamarind, palm sugar, salt. Simmer uncovered 15 minutes to blend flavors. Adjust seasoning.

    7. Prepare Accompaniments: Blanch bean sprouts 30 seconds, drain. Arrange salted egg slices.

    8. Serve: In each bowl, place rice, bean sprouts, beef and broth. Top with fried shallots. Serve with lime wedges, sambal, and salted egg on the side.

  • Larb Gai (Minced Chicken Salad)

    1. **Make toasted rice powder:** In a dry skillet over medium heat, toast 1/4 cup uncooked sticky rice, stirring constantly, until deep golden brown (about 8-10 minutes). Let cool completely, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.2. **Cook chicken:** Heat 1 tablespoon oil in a skillet over medium-high heat. Add ground chicken and cook, breaking up with a spoon, until fully cooked and no longer pink (5-7 minutes). If the mixture seems dry, add 2 tablespoons chicken stock or water.3. **Cool chicken:** Transfer cooked chicken to a large mixing bowl and let cool for 5 minutes (it should be warm, not hot).4. **Add aromatics:** To the warm chicken, add sliced shallots, chopped chilies, mint leaves, cilantro, and spring onions. Toss gently to combine.5. **Make dressing:** In a small bowl, whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.6. **Combine:** Pour dressing over the chicken mixture. Toss thoroughly to ensure everything is well coated.7. **Add rice powder:** Add about 3/4 of the toasted rice powder (reserve some for garnish). Toss again.8. **Taste and adjust:** Taste and adjust seasoning if needed – it should be bright, salty, sour, and herbal.9. **Serve:** Arrange lettuce or cabbage leaves on a platter. Spoon the larb into the leaves. Sprinkle with remaining rice powder. Serve immediately while warm or at room temperature.

  • Sayur Lodeh (Vegetable Coconut Curry)

    Sayur Lodeh (Vegetable Coconut Curry)

    1. Prep Vegetables: Cut cabbage into chunks, carrots into rounds, long beans into 2-inch pieces, eggplant into cubes. If using jackfruit, cut into bite-sized pieces.

    2. Fry Tofu/Tempeh: Lightly fry tofu and tempeh cubes until golden, set aside.

    3. Make Spice Paste: Blend shallots, garlic, chilies, candlenuts, coriander, and galangal powder until smooth.

    4. Cook Paste: Heat 2 tbsp oil in pot. Sauté spice paste 3-4 minutes until fragrant. Add bay leaves and kaffir lime leaves.

    5. Add Vegetables: Add carrots and jackfruit first, cook 2 minutes. Then add long beans and eggplant, cook 2 more minutes.

    6. Add Liquid: Pour in coconut milk and water. Bring to simmer.

    7. Cook Vegetables: Add cabbage, tofu, tempeh. Simmer 10-12 minutes until vegetables are tender but not mushy.

    8. Season: Add salt, sugar, tamarind paste. Adjust to taste.

    9. Serve: Ladle into bowls. Serve hot with rice.

  • Panang Curry (Gaeng Phanaeng)

    1. **Prepare ingredients:** Slice meat thinly against the grain for tenderness. Slice vegetables uniformly. Have all ingredients measured and ready by the stove.2. **Fry curry paste:** Heat vegetable oil in a large wok or deep skillet over medium heat. Add Panang curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring frequently, for 3-4 minutes until the mixture becomes aromatic and thickens slightly.4. **Cook meat:** Increase heat to medium-high. Add sliced meat and stir-fry for 3-4 minutes until the meat is mostly cooked through and coated with the curry paste.5. **Add liquids and vegetables:** Pour in the remaining coconut milk and stock. Add sliced onion and bell pepper. Bring to a gentle simmer.6. **Add seasonings:** Stir in fish sauce, palm sugar, and peanut butter. The peanut butter will thicken the sauce and add richness. Mix until fully incorporated.7. **Simmer:** Reduce heat to medium-low and simmer uncovered for 8-10 minutes until vegetables are tender but still crisp and the meat is fully cooked.8. **Add final aromatics:** Add torn kaffir lime leaves and Thai basil leaves. Stir gently and cook for 1 more minute to wilt the herbs. If using extra chilies, add them now.9. **Finish:** Remove from heat. The curry should be thick and creamy. If too thick, add a splash of stock; if too thin, simmer a few more minutes.10. **Serve:** Ladle into bowls. Garnish with crushed roasted peanuts. Serve hot with jasmine rice.

  • Opor Ayam (White Coconut Chicken Curry)

    Opor Ayam (White Coconut Chicken Curry)

    1. Brown Chicken: Heat 2 tbsp oil, brown chicken pieces 3-4 minutes each side. Remove, set aside.

    2. Make Spice Paste: Blend shallots, garlic, candlenuts, coriander, cumin, pepper until smooth.

    3. Cook Paste: In same pot, add 2 tbsp oil. Cook spice paste 5-6 minutes until fragrant and oil separates.

    4. Add Aromatics: Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 1 minute.

    5. Simmer Chicken: Return chicken to pot. Add coconut milk and water. Bring to gentle simmer (do not boil).

    6. Cook: Cover, simmer 30-35 minutes until chicken is tender.

    7. Season: Add salt, palm sugar, tamarind. Simmer 5 more minutes.

    8. Thicken: If desired, cook uncovered 5 minutes to thicken sauce.

    9. Serve: Garnish with fried shallots. Serve with rice and emping crackers.

  • Drunken Noodles (Pad Kee Mao)

    1. **Prepare noodles:** If using fresh noodles, separate them and set aside. If using dried, soak in hot water for 15-20 minutes until pliable, then drain.2. **Make sauce:** In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, palm sugar, Thai seasoning sauce (if using), and water. Stir until sugar dissolves.3. **Prep ingredients:** Have all ingredients ready by the stove. Slice chicken, vegetables, and chilies. Mince garlic. Beat eggs lightly in a small bowl.4. **Stir-fry aromatics:** Heat oil in a large wok or skillet over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant but not burnt.5. **Cook chicken:** Add sliced chicken. Stir-fry for 3-4 minutes until cooked through and slightly browned.6. **Cook eggs:** Push chicken to one side. Pour beaten eggs into the empty space and scramble until just set (about 30 seconds).7. **Add vegetables:** Add onion and bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened but still crisp.8. **Add noodles and sauce:** Add noodles and pour the sauce over everything. Toss and stir-fry vigorously for 2-3 minutes until noodles are heated through and evenly coated with sauce.9. **Add basil:** Add holy basil leaves and toss for another 30 seconds until wilted. The dish should be quite dry, not saucy.10. **Serve immediately:** Transfer to serving plates. Serve hot with extra chilies on the side for those who want more heat.

  • Karedok (Raw Sundanese Vegetable Salad)

    Karedok (Raw Sundanese Vegetable Salad)

    1. Prepare Vegetables: Wash all vegetables thoroughly. Julienne cucumber, thinly slice long beans and cabbage. Leave bean sprouts whole.

    2. Make Peanut Sauce: Blend peanuts, chilies, garlic, shrimp paste with 1/4 cup water until smooth.

    3. Cook Sauce: Transfer to bowl, add palm sugar, tamarind, salt, remaining water. Mix until smooth sauce forms (no cooking needed).

    4. Combine: In large bowl, toss all vegetables together.

    5. Dress: Pour peanut sauce over vegetables just before serving. Toss gently to coat.

    6. Serve: Garnish with fried shallots. Serve immediately with emping crackers on side.

  • Yellow Curry (Gaeng Kari)

    1. **Prepare vegetables:** Cut potatoes into 1-inch cubes. Slice carrot into rounds. Quarter onion. Have all ingredients ready.2. **Fry curry paste:** Heat oil in a large pot over medium heat. Add yellow curry paste and turmeric powder. Fry for 2 minutes, stirring constantly.3. **Cook chicken:** Add chicken pieces and stir to coat with curry paste. Cook for 5 minutes until chicken is mostly white on the outside.4. **Add coconut milk:** Pour in coconut milk and stir well. Bring to a gentle simmer.5. **Add hard vegetables:** Add potatoes, carrot, and onion. If using curry leaves, add them now. Simmer uncovered for 15-20 minutes until vegetables are tender.6. **Season:** Stir in fish sauce, palm sugar, and tamarind paste. Adjust seasoning to taste.7. **Add peas:** Add frozen peas and cook for 2-3 minutes until heated through.8. **Finish:** Remove from heat. The curry should be creamy with tender vegetables. If too thick, add a splash of water.9. **Serve:** Garnish with fresh cilantro. Serve hot with jasmine rice or roti.

  • Plant-Based Garden Veggie Burgers

    Plant-Based Garden Veggie Burgers

    1. Precise Timing & Temperatures: Bake at 375°F (190°C) for 22-25 minutes per side until firm. Sauté vegetables 8-10 minutes over medium heat. Chill mixture 1 hour before forming patties. 2. Chef’s Techniques & Critical Steps: Mash beans leaving some whole. Sauté mushrooms until all moisture evaporates. Mix psyllium with 6 tbsp water, let gel 5 minutes as binder. Form patties firmly, chill thoroughly before baking. 3. Ingredient Preparation Details: Cook beans from dry. Process oats into flour. Have wheat bran and flaxseed ready. Chop mushrooms and onion finely. Use whole psyllium husk. 4. Serving & Storage Instructions: Serve on whole grain buns with avocado. Freeze uncooked patties between parchment up to 3 months. Cook from frozen: add 8-10 minutes to baking time.

  • Mie Goreng Jawa (Javanese Fried Noodles)

    Mie Goreng Jawa (Javanese Fried Noodles)

    1. Cook Noodles: Boil noodles according to package (usually 3-4 minutes). Drain, rinse with cold water, toss with 1 tbsp oil to prevent sticking.

    2. Prep Ingredients: Slice chicken and vegetables uniformly.

    3. Stir-fry Aromatics: Heat 3 tbsp oil in wok. Sauté shallots, garlic, chilies 2 minutes until fragrant.

    4. Cook Proteins: Add chicken, cook 3 minutes until white. Add shrimp, cook 2 minutes until pink.

    5. Add Vegetables: Add carrots and cabbage, stir-fry 2 minutes until slightly softened.

    6. Add Noodles: Add cooked noodles, toss to combine.

    7. Season: Add all sauce ingredients, toss continuously 3-4 minutes until noodles are evenly coated.

    8. Finish: Add spring onions, toss 1 more minute.

    9. Serve: Garnish with fried shallots. Serve with lime wedges and acar.