Authentic Indonesian Cuisine Delicacy at Signatures Restaurant Kempinski Hotel Indonesia

Signatures Restaurant in Hotel Indonesia Kempinski Jakarta is presenting a selection of authentic Indonesian cuisines from five different regions of Indonesia archipelagoe over a five-week period for embracing Indonesia 70th  independence day, as well as the hotel’s 53rd birthday.

Signatures Restaurant Kempinski Hotel Indonesia is had a spacey dining room and outdoor smoking room

The famous Jfk and Soekarno photograph on Signatures Restaurant

• First Week . Sumatra Islands cuisines. 5-11 Agustus 2015 by Chef Marco Lim dan Chef Partogi Samosir.
• Second Week. Java islands cuisines. 12-18 Agustus 2015 by Chef Budiyana Ramelan
• Third Week. Bali-Lombok islands cuisines. 19-25 by  Chef Ketut Sumerata.
• Fourth Week. Borneo islands cuisines . 26 Agustus – 1 September 2015 by Chef Meliana Christanty.
• Fifth Week. Sulawesi & Muluccas islands cuisines. 2-8 September 2015 by Chef Petty Elliott

Mr.Dentist Chef with Chef Ketut Sumerata

Mr. Dentist Chef luckily can attend the Balinese-Lomboknese cuisine and here what i spot on; well this is actually not the first time i had Chef Ketut Sumerata’s dish, i’m pretty much known what i’m gonna had; a tasty Balinese meals!

The Appetizer

Balung Mekuah is Balinese  beef ribs soup similiar to pindang tulang from Palembang. Balung means ribs and mekuah means soup, so it’s literrary translated as rbs soup; despite it’s spicy looks, it’s actually very light and i guess this just perfect to tickling the taste buds as apptizer, slurrpingly delicious!!!

I really lovin it, hence i photogrpah it over and over; people used to served balung mekuah with rice but i felt comfort to digging it on it’s own.

 Serombotan, Balinese salad similiar to Urab with nice tangy kaffir lime dressing and some Balinese base genep or yellow basis seasoning made of turmeric and other spices.

 Serombotan is actually a compliment of Balinese Mix rice but feel free to enjoying it as appetizer.

The Carbs;

Nasi Goreng Bali, one Balinese delicacy fried rice with  mild spicy taste, it’s flavoursull and really comforting for my Indonesian licking.

Mie Kober Denpasar, a very hot and spicy stir fried noodle with bird eye chili sambal. This is the really spicy, i’m Indonesian and it’s embarrasing that i can’t barely stand it, but my lady partner really enjoying it.

Main Course :

Bebek Betutu is a Balinese dish of  roasted  duck on Balinese spices. What i really adore about Chef ketut Sumerata is how he used to use local duck instead of imported peking duck for this bebek betutu. Local breed duck gotta threat carefully to turn it into this delicacy and i really appreciate the effort he made this far.

The bebek betutu is definitely tender because it’s slowly roasted for several hours until the meat it’s fallen off the bone! All the spices penetratedd into the duck meat and made it lovely even more.

This is Mr. Dentist Chef Nasi Campur Bali !

Tum Ayam, a Spicy chicken with yellow-reddish spices, very tender and moist with nice light seasoning. You can served the steamed chicken in banana leaves with some sambal but i’m fine wothout the sambal.

Brengkes Ikan, a  spicy spanish mackerel fish fillet with yellowish turmerik and sand ginger spice, very nice!

Sate Ayam plecing, a bamboo skewered chicken breast dressed with spicy chili sambal. I really enjoy  the tangy sambal plecing with nice hint of of tiny local kaffir limes flavour on it.

Salmon mekuah, a spicy and sour salmon head soup. i really enjoying this because it’s similiar to Palembangnese pindang ikan, but the sour agent was bilimbi fruit instead of tamarind or cherry tomato.

 Kangkung plecing, plecing is Balinese translation of chili sambal and kangkung is actually water spinach or morning glory vegetables. I guess this is the most consumed veggies among indonesia, this plecing kangkung is just lovely; despite it’s vivid red color it’s actually not that hot and spicy thou.

Ayam pelalahAyam Pelalah, a shredded chicken salad made of steamed chicken breast with nice kicking red shallots dressin

Opor ayam is a white curry chicken , i thought opor was from Central Java and nver known that opor ayam is also a part of Balinese cuisine.

 

 For those who doesn’t like spicy food maybe this opor ayam is your sanctuary and comforting food, lol.

 

Ayam Taliwang, grilled ichicken with Spicy Lomboknese spices. I can’t stand the ammount of peper the chef using in this dish.

Ayam Mekalas, Shredded grilled chicken with curry like yellowish cucunut seasoning. Lovin the smokey flavour on it; it’s also moist because the chicken is cooked with the coconut seasoning right after it’s grilled and shredded.

Daging bumbu bali, a Balinese spicy stewed beef using generous amount of chili on it. The chef using beef shank for this daging bumbu bali, cooked slowly untl the sinew and tough connective tissue turn into transparant gelatine and tender, scrumptious dish!!!

The Dessert!

Pisang Rai, a muct have dessert on Balinese restaurant; nice and sweet plantain wrapped in rice flour and then rolled in dessicated coconut flesh and then steamed. lovely!!!

Bubur injin,  swetened black glutious rice porridge that served with savoury boiled coconut milk. the colaboration of sweet and goey black glutinous rice with salty and creamy coconut milk is definitely damn delicious!!!

Just when you think it’s already over; prepare yourself to indulging a next culinary journey. Signatures Restaurant Kempinski Hotel Indonesia got exquisite multi national buffet dining menu; so ypu can extend your tummy capacity and git it a try;

Seafood Station:

Awesome selection of seafood desplayed today; tiger prawn, shrimp, New Zealand Mussel, flower crab and mud crab. The seafood alse served with several kind of sauces to dip it too.

Boiled Kerang tahu or tofu cockle; i really lovin it!!!

Japanese Station

My partned had some udon noodle soup that prepared bt the staff as the custore asking for it; it’s nice!

Nice selection of sashimi; it’s so fresh and lovely. I had tuna tataki, salmon, tuna and seabass sashimi.

We even dicide to had our second plate of sashimi because it’s really that good!Plenty delicious japanese sushi on my plate

The Carving Station

Slow roasted beef ribeye, really lovely; tender, juicy, beefy and well seasoned. You can choose served it with sauteed vegetables and your preference sauce. I served my roasted ribeye with mushrooms sauce!

Roasted Leg of lamb; it’s cooked into perfection just like i liking it! the boneless leg of lamb well seasoned and cooked until pingkish medium done,

Asian Station:

Roasted peking duck and char siew chicken wing looks so tempting to try!

The Dessert!

 I’m not a dessert person, but this maccaron ice cream sandwich popsickle is really tempting me to give it a try!

This is preserved yuzu orange cheese cake in glass is really something to died for, lovin it’s creamy, cheesy and citrusy tangy flavour!

 Overall Signature Restaurant Kempinski Hotel Indonesia served an excellent dining experience; excellent service  with nice and authentic Bali-Lombok authentic cuisine with well known guess chef and i salute fot the dedication to represent and promote the Indonesian traditional cuisine. Thankyou Kempinski Hotel Indonesia!

Prices:
Weekday lunch: Rp. 265.000++/pax
Weekend brunch: Rp. 360.000++/pax
All week dinner: Rp. 285.000++/pax

Reservation: 021 2358 3898

Opening hours:
Lunch: 12.00 pm – 3.00 pm
Dinner: 6.00 pm – 10.00 pm

Location:
Signature Restaurant 
Hotel Indonesia Kempinski Jakarta
Jl. MH Thamrin No. 1
Jakarta 10310
Tel: 2358 3800

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Recipe Lobster Rendang Indonesian Spicy Curry

Lobster Rendang Curry Recipe. Spinny lobster or tropical rock lobster pan grilled with spicy rendang sauce. Rendang or mostly known as rendang daging or beef rendang is typically Indonesian spicy beef curry that cooked slowly with constant gentle stirring for several hours until the spices got dark brown color when it well caramelized. Dentist Chef had ever post the Ultimate Beef Rendang Step by Step Recipe  if you want to test the damn delicious CNN NO. 1 World’s 50 Most Delicious Foods’ list.

Lobster with the spicy rendang curry sauce, i want made it right so it simply means i need to made the spicy rendang sauce and the coconut cream caramelized and browned before the lobster tail meat overcooked and turned into unedible dried and tough.

Before we takling about rendang, i should acknowledge you that In Minangkabau culinary tradition, there are stages of Rendang spice doness. Rendang doness category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai — Kalio — Rendang. The  spices ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses more varieties of  spices.

When you making rendang and you stop to cooked it right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents.

The colors also indicate of rendang spices doness; rendang is dark brown while gulai have light yellow color and  kalio is brown, and  However, today there are two kinds of rendangs commonly found: dried and wet. Dentist Chef Beef Rendang  show the step by step pictorial of Indonesian rendang doness.

Making rendang lobster is kinda tricky; you need to USE THE HIGEST HEAT of your stove to fasten the caramelisation of the rendang curry sauce, USING NON STICKY SHALLOW & WIDE GRILLING PAN also made the evaporation of the liquid even better, using non sticky pan also help prevent the rendang spices sticked in the bottom and burned out because you using very high heat while cooking it. USING THICK COCONUT CREAM instead of thin coconut milk it’s a must if you want to make lobster rendang curry because too much liquid on the coconut milk made it boil instead of “fried” the spices and the spices need more time to caramelized, in the other hand the liquid vapour steam the lobster meat insde and made it tent to be overcooked even more. If you attemp to made prawn rendang, shrimp rendang or other seafood rendang this tips is also applied!

Now, let’s we begin to make LOBSTER RENDANG CURRY!!!

First  you need to cut the lobster into  two equal pieces and seasoned it with, lime juice, salt and white peppercorn.  Heat up some oli in the shallow & wide grilling pan then sear the meat side down until it slighly chareed in the outside. Hear the nice sizzling sound of it when you sear the lobster meat.

Turn the lobster meat side up and then sear the shell side down for another 1 minutes. You should need a sizzling sound  and you know you’re doing it right!

Pour the rendang curry spices, oven the lobster, basting the lobster with it then let the spices sauteed with the oil and completely evaporated with nice sizzling sound. Keep stirring the spices to let it cooked evenly.

Turn down the heat a little bit then pour the heavy coconut cream to the lobster and rendang spices. Keep stirred the rendang spices to let it distributed evenly and let the water evaporates even better. You will see the coconut cream made the rendang spices had whitish creamy color

The lobster rendang sauce color now slowly turned out darker when the coconut cream renderred into coconut oil and “fried” the spices once it evaporated. This process is the key of success of lobster rendang, when you see the cream rendered into oil, you need to turn the heat into medium unless you burned out the spices. Keep stirring and distributes the rendang sauce into the lobster meat and stop the cooking process once your lobster meat is perfectly cooked. Making lobster rendang is much more quickl only take about 15-20 minutes for medium size lobster (350-500grams) compare to beef rendang that takes 4 hours.

Lobster Rendang Recipe:

Ingredients:

• 1 Medium Size Lobster (350-500 grams)
  
• 1 medium size lemon or lime, squeezed out the juice
• 200 ml thick  coconut cream
• 2 tbsp vegetable oil (minyak sayur)

Indonesian Rendang Spice Paste  Recipe:

• 12 red shallots (bawang merah)
• 6 cloves garlic (bawang putih)
• 30 gr red chillies or cayenne pepper (cabe merah)
• 10 bird eye chilies
• 1/2 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bumbu rendang/ bubuk kari)
• 1 lemongrass (sereh), get the soft part in the middle
  
• 4 cm ginger (jahe)
• 3 cm galagal (laos)
• 2 cm turmeric (kunyit)
• 2 candlenuts (kemiri)
• 1/4 nutmeg
• 1 cm cinnamon
• 2 cloves (cengkeh)
• 1 green cardamon (kapol/kapulaga hijau india)
• 1/4 tsp white pepeprcorn
• salt to taste
• 20 ml water

Instruction :

How to Make Indonesian Beef Rendang:

• Put all the rendang spice paste in a food processor, then process it until smooth, set aside
• Kill the lobster, clean, cut it in the middle into two equual part, pat it dry
• Season the lobster all over, with lime or lemon juice, salt and peper, set aside
• Heat up the oil in a in the shallow & wide grilling with high heat, pan then sear the lobster meat side down until it slighly charred in the outside.
  
• Flip the lobster shell side down and sear the shell side.
• Pour the rendang spice paste, then saute the spice paste with high heat until the spices is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
• Keep stirring and basting the lobster with the rendang spice paste to let it evenly cooked
• Lower the heat into medium then pour the heavy coconut cream, stir it and  let it boil and slightly evaporated
• Continue stirring the rendang mixture until the oil is separated or driven off from the mixture
• Keep basting the lobster meat with the rendang curry spices and let it caramelized evenly
• Continue stirring the rendang sapices and flipping the lobster until you’ve got rendang  lobster with a nice caramelized dark brown color
• Keep doing this until the lobster meat is perfecty cooked, add more water if necessery to prevent the rendang spices burned out.
• Serve the lobster rendang with steaming hot rice

Opensnap, A Taste Through Eyes Restaurant-Dining Guide Application for Foodies

Opensnap Taste Through Eyes Dining Guide Application

Opensnap, a brand new open rice restaurant dining guide application! It’s a hitz newbie restaurant/dining guide. Wait a minute, when you think you ain’t down for it? Why should you installed it ? Simply because with Opensnap Restaurant Guide you can taste within your eyes! Opensnap Application it’s more like the “instagram” for foodies.

Opensnap on Dentist Chef’s Smart Phone

Opensnap Photo Dining Guide Application users  find the hits restaurant spots through food photographs, yeah that’s “the why”!!! Opensnap App provide a dinning guide through out Asia  covering with millions of damn delicious looking food photograps through China, Taiwan, Singapore, Malaysia, Thailand, Philippines and  Indonesia.

Mr. Dentist Chef’s Opensnap’s Account

Capture First Eat Later!

Opensnap Application for Foodie is just perfect for Mr.Dentist Chef, this is what i’m waiting for because i’m a food photography fanatics, i like to sharing damn delicious food photographs. This is what makes Opensnap and OpenRice different; Openrice is way more focun of food review and pardon me because i guess i’m not that good at it.

 Opensnap Hottest Nearby Promo!

Opensnap App provide the fastest way to find the dish you craving for without typing it. The dish rate is provided in Opensnap Ranking and you also can Personalized Bookmark, and Album of your favourite location, hot offers, and restaurant without writing because it’s syncronised  and organized without typing according to your date of visit and the name of the restaurants. You will never be missed all the offers from restaurants and credit cards provider nearby you when you using the apps.  Bored of the old restaurants? discover  a NEW RESTAURTANT everyday!

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Saturday’s Cozy Coffee Cafe Searching on Opensnap

It’s Saturday, so Mr.Dentist Chef want to hang out with bunch of collegues and friends, Palembang is a Hectic City, so finding a new palce to chill and hang out is quite challenging. Thanks God there’s Dentist Chef Opensnap account and i’m going to using it right away..

Saturday’s Cozy Coffee Cafe Searching on Opensnap

All Information You Need To Know About The Restaurant Provided by Opensnap

I lived in the suburban area of Palembang, so nearby restaurant is mostly family restaurant, hence i use the Opensnap SEARCH FEATURE for “coffee” and the Starbuck Coffee is the first recommended result.I need some cozy and comforting coffee cafe for talking for hours with bunch of my friends.

All Information You Need To Know About The Restaurant Provided by Opensnap

The Opensnap MAP VIEW feature linked with my GPS-Google Maps guide me through the hectic traffic and the result it is very pleasing using this app. Opensnap is worthed for hungry foodie like Mr.Dentist Chefs.

Opensnap EDITOR’S PICK Most Favourite Palembangnese Food in Palembang, Trusted!!!

Opensnap EDITORS PICK’S is one of the best reccomendation that litterraty save my day! I used to give this Opensnap Recomended Palembangnese Food Restaurantin Palembang to any other fellow blogger or colleguees who  had the chance to explore the Palembang Cuisine. There’s a myths that food blogger know every single best restaurant in town, the fact is WE DON”T, well i think we know better than common people. This stigma allow my  friend who lived in the USA  and come visit Palembang this week asking me weather i know about Tekwan Model Toshiba ? and without further thingking i grab my smart phones and search for it. The next weeknend i can takem my friend to dining in Tekwan Model Toshiba all thanks to Opensnap, thanks God my credibility as a Foodie is saved because it’s kinda embarasing because i’ve never known about it without Opensnap, lol

Opensnap Editor’s Pick Buffet All You Can Eat Reccomendation Leading Me to Satoo Restaurant Shangri-La Hotel Jakarta

When ever i visit Jakarta, i always use Opensnap to search the best restaurant in the town. I’m not the native of Jakarta so i need a guidance for it, eversince i’m really in the mood for some nice all you can eat butffer; hence i I’m using the Opensnap Editors Pick’s  The Best Buffet All You Can Eat in Jakarta that made me landing to Satoo restaurant Shangri-La Hotel. Gosh i really thankfull that i’m using opensnap because Satoo is definitely satisfiying for it’s category.

Mr.Destist Chef Trying Opensnap SELFIE

One feature that i really like is about this apps is Opensnap SELFIE i you can share your selfie or grupie photographs in the restaurant; and the photographs is in the selfie folder so you ain’t gonna pissed somebody with your face when he/she searching for the food photogaphs.

Mr.Dentist Chef Uploading Opensnap Restaurant DECOR

Opensnap also allow you to upload the RESTAURANT DECOR, so you can share the interior and the exterior of the restaurant within the  dining scene which is really helping other user choosing the right restaurant to visit before hands because different dining occation need different ambience.

Opensnap HOME COOKING

Opensnap HOME COOKING, this is what Mr. Dentist Chef really love about opensnap. You can share your amateur photoghaps throgh the application within your fellow foodies and your photographs will be syncronized automatically like a pesonal photo album.

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