PALATEZ

Meal Type: Lunch

  • Nasi Goreng Special (Indonesian Fried Rice)

    Nasi Goreng Special (Indonesian Fried Rice)

    1. Prep Ingredients: Ensure rice is cold and grains separated. Dice all proteins and vegetables uniformly.

    2. Scramble Eggs: Heat 1 tbsp oil in wok over high heat. Beat eggs with pinch of salt. Pour into wok, scramble until just set. Remove and set aside.

    3. Cook Aromatics: Add 2 tbsp oil to wok. Sauté shallots until translucent (2 min). Add garlic and chilies, cook 30 seconds until fragrant. Add shrimp paste, stir to dissolve (1 min).

    4. Cook Proteins: Add chicken, stir-fry 3 minutes until white. Add shrimp, cook 2 minutes until pink. Push to side of wok.

    5. Toast Rice: Add rice to center of wok. Press down with spatula, let sit 1 minute to crisp slightly. Break up clumps.

    6. Combine: Mix rice with protein mixture. Add carrots and cabbage, stir-fry 2 minutes.

    7. Season: Add both soy sauces, salt, pepper. Toss continuously for 3 minutes until rice is evenly colored.

    8. Final Touches: Return scrambled eggs to wok. Add spring onions. Toss 1 minute.

    9. Plate: Serve immediately garnished with fried shallots, cucumber, tomato, and kerupuk on the side.

  • Glass Noodle Salad (Yum Woon Sen)

    1. **Soak noodles:** Soak glass noodles in warm water for 15 minutes until pliable. Drain and cut into shorter lengths.2. **Cook noodles:** Blanch noodles in boiling water for 1 minute. Drain and rinse with cold water. Set aside.3. **Cook meat:** Boil ground pork and shrimp in water until cooked (3-4 minutes). Drain.4. **Make dressing:** Whisk lime juice, fish sauce, palm sugar, garlic, and chilies until sugar dissolves.5. **Combine:** In a large bowl, combine noodles, meat, shrimp, onion, tomato, cilantro, and green onion.6. **Add dressing:** Pour dressing over and toss well to combine.7. **Serve:** Arrange lettuce leaves on a plate. Top with noodle salad. Garnish with peanuts.

  • Quinoa & Lentil Power Salad

    Quinoa & Lentil Power Salad

    1. Precise Timing & Temperatures: Cook quinoa 15-20 minutes. Cook lentils 20-25 minutes until tender but firm. Roast broccoli and Brussels sprouts at 425°F (218°C) for 18-22 minutes. Toast pumpkin seeds at 350°F (177°C) for 5-7 minutes. 2. Chef’s Techniques & Critical Steps: Rinse quinoa and lentils separately. Roast vegetables in single layer for caramelization. Fluff quinoa with fork after cooking. Toss warm grains with dressing for better absorption. 3. Ingredient Preparation Details: Use tri-color quinoa. Sort and rinse lentils. Chop broccoli and Brussels sprouts uniformly. Use raw pumpkin seeds. Have hemp hearts ready. 4. Serving & Storage Instructions: Serve warm or at room temperature. Store components separately up to 5 days. Assemble just before serving or keep dressed salad up to 3 days.

  • Sate Ayam Madura (Chicken Satay)

    Sate Ayam Madura (Chicken Satay)

    1. Prepare Marinade: Blend shallots, garlic, coriander, cumin into smooth paste. Mix with palm sugar, tamarind, soy sauce, and lime juice.

    2. Marinate Chicken: Coat chicken cubes thoroughly with marinade. Cover and refrigerate minimum 2 hours (overnight preferred).

    3. Make Peanut Sauce: Blend peanuts, chilies, garlic, candlenuts with 1/2 cup water until coarse paste.

    4. Cook Sauce: Heat 1 tbsp oil in pan. Cook peanut paste 3 minutes until fragrant. Add coconut milk, remaining water, palm sugar, tamarind, salt. Simmer 10 minutes until thickened. Stir constantly.

    5. Skewer: Thread 4-5 chicken pieces onto each soaked skewer, leaving space at both ends.

    6. Grill: Preheat grill to medium-high (400°F/200°C). Grill skewers 4-5 minutes per side, basting with leftover marinade during first turn.

    7. Char: For authentic flavor, briefly hold skewers over direct flame for 30 seconds per side for slight charring.

    8. Serve: Arrange skewers on plate with lontong, peanut sauce, sliced shallots, and lime wedges. Drizzle sauce or serve separately.

  • Pumpkin Curry (Gaeng Fak Thong)

    1. **Prep vegetables:** Cut pumpkin into 1-inch cubes. Slice onion. Cube tofu.2. **Fry curry paste:** Heat oil in a pot over medium heat. Fry red curry paste for 2 minutes until fragrant.3. **Add pumpkin:** Add pumpkin cubes and onion. Stir to coat with curry paste.4. **Add liquids:** Pour in coconut milk and stock. Bring to a simmer.5. **Simmer:** Cook for 15-20 minutes until pumpkin is tender but not mushy.6. **Add tofu:** Gently add tofu cubes in the last 5 minutes of cooking.7. **Season:** Stir in fish sauce and palm sugar.8. **Finish:** Remove from heat. Stir in basil leaves.9. **Serve:** Garnish with extra basil. Serve with rice.

  • Vegan Three-Bean High-Fiber Chili

    Vegan Three-Bean High-Fiber Chili

    1. Precise Timing & Temperatures: Sauté vegetables 10-12 minutes over medium heat. Simmer chili 30-35 minutes at gentle simmer (180°F/82°C). Add wheat bran and flax last 10 minutes. 2. Chef’s Techniques & Critical Steps: Cook beans from dry for optimal texture. Toast spices with vegetables. Mash 1 cup beans for thickness. Add wheat bran gradually to prevent clumping. Stir frequently as fiber thickens. 3. Ingredient Preparation Details: Soak beans overnight. Dice vegetables uniformly (½-inch). Use fresh bell pepper. Measure spices. Have wheat bran and flax ready. 4. Serving & Storage Instructions: Serve hot with avocado. Refrigerate up to 5 days (flavor improves). Freeze up to 3 months. Reheat with additional broth as chili thickens when cold.

  • Gado-Gado (Indonesian Vegetable Salad)

    Gado-Gado (Indonesian Vegetable Salad)

    1. Blanch Vegetables: Bring large pot of salted water to boil. Prepare ice bath. Blanch each vegetable separately: cabbage (1 min), carrots (1.5 min), green beans (2 min), bean sprouts (30 sec). Immediately transfer to ice bath to stop cooking, then drain.

    2. Prepare Protein: Boil eggs 10 minutes, cool in cold water, peel, quarter. Pan-fry tofu and tempeh until golden, set aside.

    3. Make Dressing: Blend peanuts, garlic, chilies, shrimp paste with 1/2 cup water until smooth.

    4. Cook Dressing: Transfer paste to saucepan. Add remaining water, palm sugar, tamarind, salt. Cook over medium heat 8-10 minutes, stirring constantly until thickened to creamy consistency. Adjust seasoning.

    5. Assemble: On large platter, arrange blanched vegetables, potato slices, cucumber, tofu, tempeh, and egg quarters in separate sections.

    6. Serve: Pour warm peanut dressing over salad just before serving, or serve on the side. Top with fried shallots. Serve with emping crackers.

  • Papaya Salad with Crab (Som Tum Poo)

    1. **Prepare crab:** If using raw crab, clean thoroughly. Lightly pound in mortar.2. **Make dressing:** Pound garlic and chilies. Add tomatoes and beans, pound lightly.3. **Add crab:** Add crab and dried shrimp. Pound gently to combine.4. **Add seasonings:** Add fish sauce, lime juice, palm sugar, and tamarind. Mix well.5. **Add papaya:** Add shredded papaya and peanuts. Toss vigorously.6. **Taste and adjust:** Adjust seasoning if needed.7. **Serve:** Serve immediately with fresh vegetables.

  • Roasted Broccoli & Chickpea Grain Bowl

    Roasted Broccoli & Chickpea Grain Bowl

    1. Precise Timing & Temperatures: Roast broccoli at 425°F (218°C) for 20-25 minutes until charred. Roast chickpeas at 400°F (200°C) for 25-30 minutes until crispy. Cook quinoa 15-20 minutes. Toast seeds at 350°F (177°C) for 5-7 minutes. 2. Chef’s Techniques & Critical Steps: Pat chickpeas completely dry before roasting. Spread broccoli in single layer. Fluff quinoa with fork. Layer: quinoa, chickpeas, broccoli, avocado, seeds, nutritional yeast, flax, sauce. 3. Ingredient Preparation Details: Cut broccoli into uniform florets. Use cooked-from-dry chickpeas. Rinse quinoa thoroughly. Use raw sunflower seeds. Have nutritional yeast and flax ready. 4. Serving & Storage Instructions: Serve immediately. Store components separately: roasted vegetables 4 days, quinoa 5 days, dressing 7 days. Assemble just before eating.

  • Soto Ayam (Turmeric Chicken Soup)

    Soto Ayam (Turmeric Chicken Soup)

    1. Prepare Chicken: Place whole chicken in large pot with water, bring to boil. Skim off foam. Reduce heat, simmer 30 minutes until cooked. Remove chicken, reserve broth. Shred chicken meat, discard skin and bones.

    2. Make Spice Paste: Blend shallots, garlic, ginger, turmeric, candlenuts, coriander, and pepper with 1/2 cup water until smooth.

    3. Cook Spice Base: Heat 3 tbsp oil in separate pan. Sauté spice paste 5 minutes until fragrant. Add lemongrass, bay leaves, kaffir lime leaves, galangal. Cook 2 minutes.

    4. Combine Broth: Add cooked spice mixture to reserved chicken broth. Simmer uncovered 30 minutes to develop flavors. Season with salt to taste.

    5. Prepare Noodles: Soak rice vermicelli in hot water 5 minutes, drain. Blanch bean sprouts in boiling water 30 seconds, drain.

    6. Assemble Bowls: In each bowl, place portion of noodles, bean sprouts, shredded chicken, potato slices, and egg slices.

    7. Serve: Ladle hot broth over ingredients. Garnish with fried shallots, celery leaves. Serve with lime wedges and sambal on the side.