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

Lifull Produk Indonesia; Snack Lover Website Where You Can Get A Prize for Buzzing Around About Snacks

You want that snack send out in front of your door ? sure yo are, all you had to do is talking about snacks and get the prize from it!!! It’s so fun and excited right! Lifull produk Indonesia is a produck of Lifull Indonesia for a Indonesia snack lover; a prize website that give information about snacks and the member can get their prize from giving testimonial, reviewing and buzzing about it in the social media.

Lifull produk Indonesia encouranging Indonesian nitizen active giving their opinion directly to the products and discuss their favourite snacks. The essence of this website is making everybody happy while tasting the snacks. Social media made aa powerfull effect for the customers buying decisions, even more than 50% based on AC Nielsen research in 2012; hence Lifull produk Indonesia exist.

Everybody loves snack, you had your own favourite snacks for sure. There’s many many snacks sold in the store; local; Imported snacks with too many categories and niches. New snacks always created with different kind of flavour and prices; which one is yours ?

Choosing favourite snacks ain’t  that hard and confusing no more; www.lifull-produk.id give you a snacks database and any information you want to know about the snacks! with Lifull produk id you get the whole picture about the snack before you even taste it.

How to be a part of snack lover nitizen ? first you gotta sign up to the website; you can use your facebook account for that, don’t get hesitated because it’s gonna be fun for sure!

Right your account verified; you can had your Lifull experience and get the prized from it now!

click the

1. Click the  Hadiah Gratis in the front page of Lifull produk website.

2. Choose your snacks from selection as your gift.

3. Read carefully the product information to ensure that you wanted that snack then click the Apply Product.

4. There’s gonna be pop out windowa that contain the address of the product to be send; make sure you fullfilled it right in the first place when you registered as a member in the first place’ then click  Yes.

5.Another step you had to do is share about it in your Social Media!

You gotta know that not every single member that plly the prize get their product; it’s all about your luck because the product ammount is limited and GOOD LUCK with that!!! you can also choose another prize to be your prize and start the process all over.

Now you can be the part of lifull-produk.id, you can be more active and buzzing about any of your favourite snacks all over the lifull product website.

Few feature you can explore;

Ranking

On this tab you know the snacks got the higest ranking based on the ammount of product page view and review. The snacks for sure the most favourite and scrumptios so then many people lovin it, definitely inspired you to get it right away right ?

Semua Produk (All Product)

Semua Produk (All Product)got two niches; based on the merk or category; you can choose your preference snacks even easier now!

 Ulasan (Review)

This menu pretty much giving you the information about other member testimonial and review about the product; you can made your own review if you ever had your experience about that snack!.

Blog Produk (Product Blog)
This menu gives you the administrator blog and review about the unique snacks n beverages; make sure you read it a lot to get updated!

Pemenang (The Winner)
For those snack lover who apply the prize snacks; you can check this to know weather you won the snack or not, hopefully you are!!! Good luck!!

Lifull product had a member poin as the requirement to present campaign program thatt requires minimum point for applying; here’s the pint you gained from  buzzing around;

•  New member : 50 poin
•  Give Rating     : 4   poin (Some product had taste & looks rate so you can get 8 poin)
•  Give Review   :  2   poin

The more active you buzzing around the bigger point you’ve got and you got the better chance to winning the prize!

Indonesian Food Festival at Cerenti Restaurant Grand Zury BSD City Hotel Tangerang

Indonesian Food Festival at Cerenti Restaurant Grand Zury BSD City Hotel.

In saturday night (15/08) i had an invitation to join the Nusantara (Indonesian) Food Festival  in Grand Zury Hotel BSD City. Actually i was invited by the event coordinator Arie from Catatan si Goiq, after some weekend brunch at Signature Restaurant Kempinski Hotel Indonesia we rushed our cab to meet at FX Sudirman where the Luxury shuttle van picked us. Me and several food blogger then had a one our drive to BSD City.

Celebrating the 70th Indonesian Independence day on 17 Agust 2015, Cerenty restaurant bring the authentic Indonesian dishes into their buffet menu. The restaurant interior also decorated with red and white and many Indonesian Flag to remember the fallen heroes.

We are kindly welcomed byGrand Zury BSD Hotel Executive Chef Roby Mardeta. He is such a humble and warm person, expertised for years or experience in proffessional kitchen, he kindly explained all the Nusantara Food Festival Buffet menu to the starving and curious foodies attended at the event.

Lets begin to explore the Menu of Cerenti Restaurant Indonesian Food Festival!

The Appetizer

Chef Roby served Tahu Gimbal and Pecel as the appetizers. Tahu Gimbal is an Indonesian street food from Semarang, Central Java. Tahu gimbal is consist of shrinp fritter that cut down into bite pieces, tofu, beansprout and then drizzled with sweet savoury peanut sauce. Pecel is a mix of vegetables that dressed with the same peanut sauce just like Tahu Gimbal

The Main Course:

Chef Roby Had a Nasi Kuning Tumpeng. Tumpeng is a Cone shaped yellowish rice mountain that served with  vegetables and meat in the bottom. The rice is basically colored and flavoured with turmeric based seasoning and cooked with or without coconut cream.

The other rice dish is plain steamed rice and Nasi Goreng Kampung. A spicy kind of fried rice that resembles of Mother’s home cooking to let the Hotel’s guesses felt comfort & homey while staying and dinning at the hotel. The spices and the hotness of the kampung fried rice is quite kicking with generous ammount of chopped chilies, my Indonesian licking very lovin it!

This is Mie Goreng Yogya, a stir fry noodle with kecap manis or Indonesian sweet soy sauce. I recently had 2 Days 3 Night culinary adventure in Yogyakarta and i pretty sure this Mie Goreng Yogya is quite authentic; kids and those who can’t handle spicy food must be lovin. A little bit attention is the amount of oil using to stir fry the the noodle, it’s a little bit oily or greasy for my licking.

Beef Rendang Daging from the Sumatra Island, this is the highlight of the whole menu for me, the beef is cooked for 4 hours until the spices and the coconut milk caramelized until dark brown and rich rendang spices. I guess it’s worthed since Chef Roby invited the native rendang cook from the Minangkabau Land in West Sumatrab to get the authenticity of the rendang.  Check Dentist Chef Indonesian Beef Rendang for the authentic recipe.

 Terik Ayam  from Semarang, a yellowish kind of Opor or thick chicken curry. Terik Ayam is cooked in so rich spices and coconut broth and usually shredded into ieces over nasi uduk or coconut milk enriched steamed rice, but today the chicken cut into individual pieces.

Tahu Aci Tegal, a lovely side dich made of deep fried tofu stuffed with tapioca and fish paste batter. Lovin it hot and fresh from the deep fryer, never served it cold unless you had a hard and very chewy piece of tahu aci.

Tunis Genjer Oncom Pedas. Genjer (Limnocharis flava), yellow sawah lettuce  or yellow burr head lettuce is not a common veggies served in a Hotels restaurant bufffet so i appreciate the effort of Chef Roby and team to represent the Indonesian culinary treasure. The tumis genjer is cooked into perfection with nice charred shallots, garlic and green chilli flavour on it.

Ikan Bakar Woku Menado from the Sulawesi Island is a lovely rich spicy dish from Minahasa Descent Culinary.  The fish fillet mixed with rich and spicy seasoning with fragrance kemangi or lemon basil leaves on it. The spices for woku ikan in authentic menado or Minahasa cuisine  is used to be sauteed until a little bit undercooked with pungent raw chilies flavour (local called “langu”) but the Woku ikan by chef roby spices is tad overcooked or sauteed until well done, maybe he adjust the flavour to the common Indonesian licking that didn’t like “langu” flavour. Chef Roby using gindara fish or Pacific black cod fish fillet for this recipe, i wish he used our local fish instead to support our local firsherman. To get the authentic recipe; ypu can check Dentist Chef Ikan Woku Belanga Recipe.

Soto Betawi is the only soup dish we had tonight. Soto Betawi is  Jakarta’s treasure of mild spiced beef soup with fresh milk dressed broth. Authentic Soto Betawi using Minyak Samin or ghee butter for the soup but Chef Roby decided not because he want the soup healthier and taste lighter.

The Soto Betawi served inthe soup station with variety of condiment; cubed potato’ tomato, scallion, bawang goreng deep fried shallots, and kaffir limes wedges. You can choose the beef for the soup, either the lean topside or fatty brisket, i choose both for my soto betawi and i let the staff prepare the soup for me.

Cerenti Restaurant in Grand Zury Hotel also had outdoor dining area for the smokers. The restaurant barbeque and grill station also located in the outdoor area, you can choose your selection of fresh beef, chicken and fish  to cooked and the staffs gladly prepare it for you!

Sate Maranggi is the highligh of the barbeque station tonight. Sate Maranggi is skewered beef satay from Purwakarta, West Java. Sate Maranggi made of cubed beef of mutton meat marinated in kecap manis (sweet soy sauce) and cuka lahang or traditional rice vinegar that made it taste sweet and tangy. Sate Maranggi drizzled kecap manis, chopped green bird eye chili & red shallots.

The Sate Maranggi is well marinated and spiced with nice beefy flavour on it. Chef Roby using local breed cattle for this recipe so the  beef meat is quite chewy even the overall rate is still nice.

The chicken and the dory fish fillet is also grilled into perfection, nice, tender and not overcooked. The grilled chicken called ayam unglep bakar, the chicken is cooked priorly  with it’s natural juices and spices, so the grilling is basically to reheat it before ready to be served and eaten. The grilled dory fish fillet goes well with Sambal Colo-Colo.

Moving to the sambal station; Chef Roby present variety of Sambals from all over the Indonesian Archipelago. The sambal galore consist of Sambal Cabe Ijo (green chili) from West Sumatra, Sambal Terasi (Fermented shrimp) from West Java. Sambal Matah (Shallots & Chili) from Bali Island, Sambal Colo-Colo (Chopped Sambal with Kecap manis) from Molluccas Island,  and Acar (Pickled Cucumber with Green Bird Eye Chilies). They all taste really good!!!

The Sambal Cabe Ijo caught my attention because it’s using udang rebon or tiny little dry shrimp on it. It’s very lovely and unique because the sambal taste briney and had the natural sweetness of the sea.

This is my plate, a little bit of this and that ended with a lot !!! This damn delicious dishes is worthed the effort of one hell of 30 minutes cardio workout thou, lol

 The Dessert;

Chef Roby bring the Jajanan Pasar or selection of Indonesian sweet bites that used to be sold in the Traditional market, hence the jajan pasar or literrary translated as market snack name derived. Jajan pasar started from variety of pudding, cake and beyond.

This is Wedang, a Javanesehot and sweet beverage native to the Sundanese people of West Java, Indonesia. Wedang Bajigur made of coconut milk and Palm sugar  with a little bit hint of of ginger and pandan for flavouring and some a small pinch of salt to improved the taste. The wedang served with deep fried peanut and sliced kolang-kaling or arenga palm fruit.

Colenak, a traditional dessert made of tape or fermented cassava that grilled or pan fried until a little bit charred or had brown caramelized skin served with unti or palm sugar swetened dessicated coconut tat cooked slowly until a little bit caramelized too. The colenak is beautifully plated with dots of strawberry syrup.

This is

Cerenti Restaurant Grand Zury BSD City Hotel also served several kind or western and International sweet bites at the event, otherwise you can choose fresh tropical fruit to finished your damn delicious Cerenti Restaurant Grand Zury BSD Hotel buffet dinner!!!

Indonesian Food Festival Buffet IDR 150.000/nettCerenti Restaurant – Grand Zuri BSD City

Jl Pahlawan Seribu Kavling Ocean Walk

Blok CBD Lot.6 BSD City. Serpong

Tangerang Selatan 15322, Banten- Indonesia

Phone : +62 21 2940 4955

Dentist Chef 7 Days Sunpride Fruit Diary and Beyond, A Journal of Healthy Fruitarian Lifestyle for Better Living

Do  You Want to be Healthy ??? Become FRUITARIAN with SUNPRIDE !!! EATING FRUIT MORE and MORE

Eating Fruit Provides Health Benefits

The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease, stroke, type-2 diabetes and other cardiovascular diseases and any degenerative disease. Eating fruits may also reduce the risk of developing cancers, kidney stones and help to decrease bone loss as you age.To get the most benefit out of your five portions of fruits should include a variety of fruits. This is because different fruits contain different combinations of fibres, vitamins, minerals and other nutrients, so then you won’t be lack one of them.

Fruit is Nutritious and Damn Delicious!!!

Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function. Potasium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss. Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease. Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects. Phytonutrients – work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk.

SUNPRIDE INDONESIA, PT. Sewu Segar Nusantara a leading Indonesian fruit comapany as a member of the flagship investment group Gunung Sewu Kencana,  expertise in the fresh fruits and agribusiness sector. Sunpride brand is a very popular brand across the country, even spreading the wings throught out the world by promotingthe best Indonesianl local tropical fruit product. Current brands within the company’s portfolio include Zespri of New Zealand, Pink Lady of Australia and Conference Pear of Belgium.  The company focuses on the production, distribution and marketing of locally grown as well as imported fruit. Working alongside local farmers, Sewu Segar Nusantara has developed stringent quality control measures which are trusted and relied upon by over 1,000 retailers.

Indonesia’s distinct market segments are each covered through the brands of Sunpride, Sunfresh and Sweety which enjoy significant brand awareness as a result of SSN’s pioneering efforts in promoting fruit as part of a healthy diet using innovative marketing techniques. Each brand is recognised for consistency in quality, taste and freshness achieved through tireless research into storage and packaging methods.

Why your DENTIST ask you to EAT FRUIT More and More ?

An apple won’t replace your toothbrush, but biting and chewing an fruits stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Eating more fuits also stimulate the growth of teeth, jaw and any musculoskeletal tissues and prevent the teeth malposition and/0r third molar (wisdom teeth) impaction because eating less fiber food (soft food) deteriorate the growth the jaw and made the space of alveolar bone is insufficient for the third molar (wisdom teeth) to erupt.

WHY TRUSTING SUNPRIDE FRUITS ???

SUNPRIDE Giving the best from A to the Z to asure you’ve get the best fruit you’ve ever taste!!!

Do you think that the popular smooth and flawless Sunpride Banana is imported fruit ??? SO DO I, Well we all WRONG because Sunpride Banana is locally grown in Lampung, so it’s actually product of Indonesia!!!

How did they create the perfect piece of Sunpride Banana ??? One hell of a perfection and precisious job from selecting the best cavendish banana speciment to grown, growing the banana in the best farm land, handling the fruit carefully by covering each of the banana comb to prevent the banana fruits bruising, protecting from sunlight and any pests, this methods creating a perfect smooth banana skin.

The Sunpride banana harvest period is divided per block, 1 bunches of bananas that had been wrapped the cut, then hung on the rail, to be brought to the packing house, using rail prevent the banana bruised compare to the conventional method transporting the whole banana comb manually that requires staging the banana comb so then the bottom part of the banana supporting the weight the upper part of the banana and got bruised. The bruised banana skin may not effect the banana flesh inside, but it affect the color of the banana skin into dark black.

In the packing house,Sunpride banana cleaned, the paper that used to covering each comb relaced with padding foam. The banana then grading into sevral categories, grade A (7.5 inches lenght) for export (sold as several International brand like Victory Brand in China). The grade B banan sold in Indonesia as Sunpride banana.

SO, If SUNPRIDE take care our banana with PERFECTION, i think there’s no flaws to untrusting any SUNPRIDE fruits!!!

Journey of 7 Days Sunpride Fruit Diary:

My Sunpride  daily fruitarian is always starting with Sunpride Cavendish Banana, raw without any addtitional flavour and a single portion of  apple, pear or other fruits to replace breakfast. I also had brunch with fresh or cooked fruits appetizer as a snack. The luch i had is usually have about a 600 calories portion of carbs, protein and veggies, then ended with fresh or cooked fruit dessert. About 3-4.pm i had a single portion of fresh SUNPRIDE fruits then the dinner i dad got less than 500 calories of carbs, protein and veggies. I never had any dessert for dinner, only simple fresh or cooked SUNPRIDE fruits appetizer.

DAY 1

A. Banana (SUNPRIDE CAVENDISH BANANA)

Sunpride cavendish banana is the most popular products you may known, but Sunpride actually had several varieties of banana; local varieties of bananas and plantain available like Pisang mas, Pisang Tanduk, Pisang Ambon, Pisang Barangan, Pisang Kepok & Pisang Raja Bulu.

Why eating banana is important ???

Bananas are one of the most widely consumed fruits in the world for sure. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Banana also provide energy punch and sustain your blood sugar, Thats why i always starting a day with eating banana EVERYDAY. Banana protect against muscle cramps during workouts and nighttime leg cramps by eating a banana. .Counteract calcium loss during urination and build strong bones by supplementing with a banana

Sunpride even provide a SINGLE and AVAILABLE banana, which is sold in a minimarket or small store nearby everywhere, even in my clinick there’s three modern mini market and tey all provide a single pack of banana. So if you in a hurry and forgot to consume your banana, you can get is easily then.

Eversince my father diagnosed with type 2 diabetes, i got my wake up call because i got sll the predispotition factor to become a diabetic patient too because i’m 60 pounds overweight of healthy Body Mass Index (BMI). There’s nothing better way to reduce my weight and body fat ratio than excersising and follow a healthy dietary plants. Nowdays i  replace my snacking with fruits. I get more fibers with comsuming fruits to felt stuffed because i can’t skipping meals, so i eating a single banana 3 times a day, in the morning, on the brunch  and after dinner. Mostly plain and withoud any other additional ingredients.

Don’t worry, you can be creative with banana, you can made almost anything with it;either raw or cooked;

A. Raw Sunpride Cavendish Banana

Lovin Sunpride cavendish banana all the way, i used to eat it wat at least twice a day; early morning to starting a day and the night before i go to sleep. In the morning i used to be creative, serving the Sunpride cavendish banana with toasted bread & some choco hazelnut butter. A quiky damn delicious breakfast to starting a day!!!B. Cooked Sunpride Cavendish Banana

This is pisang karamel saus kopi luwak or caramerlized Sunpride cavendish banana with civet coffee caramel sauce. I made the pisang karamel with  selecting the medium ripe Sunpride banana, sliced it horizontally into three parts with the same thickness. I melted some butter and heated it in a non sticky fry pan then seared the banana for about 2 minutes until nice caramelized and gonden brown. I also wrapped some banana with puff pastry and baked it until the pastry nice browned and pluffy.

The pisang karamel or caramelized banana then drizzed with genuine Indonesian civet coffee caramel sauce and creamy vanilla bean fla. I arranged the caramelized banana in a serving plate to made it look fancy and add some dry raisin, dry cranberry, truffled cookies, tpasted almond and some candied mustard flower.

B. PINNEAPLE ( SUNPRIDE HONI PINNEAPLE or Nanas Honi)

Why Eating Pinneaple is Important ?

Many studies have suggested that increasing consumption of  pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  A higher intake of pinneaple has also been shown to decrease risk of and progression of age-related macular degeneration. Also of note, a high potassium intake from pinneaple is associated with a 20% decreased risk of dying from all causes.

Sunpride Honi Pinneaple DO NOT NEED SALT to washed it before eaten because it’s had LOW CALCIUM OXALAT. Calcium oxalate is a byproduct that majorly stored under thescally skin of the pinneaple. Calcium oxalate is low irritant to mucous membrane like mouth and throat. Calcium oxalate content made the common pinneaple need to be netralized and washed with salted water before eaten unless you gonna felt itchy and burned in your mouth and throat.

SUNPRIDE Honi Pinneaple is taste crisp, sweet, refreshingly a little bit tangy. The size is bigger than common pinneaple. The Honi pinneaple skin is regularly flat so then peeling off the skin is much more easier than common pinneaple. The hard brown spot is not puncturing too deep into the inneaple flesh so no need to remove too much good flesh when you peel SUNPRIDE Honi Pinneaple.

You felt that skinning pinneaple is quite an effort??? No need to worry no more.  SUNPRIDE Honi Pinneaple is very easy to cut open and served!!!

How to cut open and served SUNPRIDE Honi Pinneaple :

Place the pineapple on side down then use a cutting board or other cutting surface, cut the crown and the stem off. Stand the pineapple up on one end, using a sharp chef’s knife, cut the pinneaple in the middle.

Cut the half part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Remove the SUNPRIDE Honi Pinneaple stalk in the middle, you can use this part to flavouring stock or using the extract juice for tenderizer beef, chicken or any tough meat.

Cut the quarte part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Slice the skin off the sides of SUNPRIDE Honi Pinneaple , horizontallly cut as thinly as possible. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

Vertically cut SUNPRIDE Honi Pinneaple as thinly as possible or closer to the skin without remaining the brown spot attached. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

VOILA your SUNPRIDE Honi Pinneaple is ready to be served!!!

You can get the instruction how to open SUNPRIDE HONI Pinneaple in the labels too:

Any IDEAS using SUNPRIDE Honi Pinneaple ?

Grilled Pinneaple served over grilled haloumi cheese canape.  Greece hard cheese is best for grilling or barbequing, serving it with charred grilled pinneaple is one hell of damn delicious ideas. Salty, briney paired with sweet, caramelized and a little bit tangy SUNPRIDE Honi pinneaple, DAMN DELICIOUS!!

I’m Using blowtorch flames to caramelized the outer layer of the haloumi cheese and the SUNPRIDE Honi Pinneaple but you can using grill or pan for browning the outer layer. The pinneaple and the haloumi cheese is better be sprayed with avocado oil or olive oil for better caramelizing.

NEver throw the Middle stalk of the SUNPRIDE Honi Pinneaple, save it for later because you can use it many ways. This is Pindang Ikan Palembnag, a spicy, hot and a little bit sourish broth fish soup from Palembang, South Sumatra. You can use the pinneaple middle stalk to flavouring the spicy fish soup broth.

You can extract the pinneaple juice and using it to marinade, flavouring and also to tenderizing any hard or tough meat. Beef shank need to be soaked about 6 mours prior to cooked and steak cut need less than 30 minutes. Pinneaple contain Bromelain that can breakdown the tough collagen fibers in the meat to made it a tender steak you’ve ever taste.

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

Why Eating Guava is Important ?

Guava is also known as Asian apple.  Guavas are one of the richest sources of vitamin C, containing four times the vitamin C content present in oranges. A single, medium-sized guava offers two times the daily requirement of vitamin C, a vitamin that is closely associated with improved immunity and protecting you against common infections and pathogens.

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.The role of guavas in immunity is also attributed to its anti-inflammatory action and its ability to inhibit inflammatory molecules like prostaglandins released in autoimmune conditions like rheumatoid arthritis so guava is really good for elderly peop

Sunpride Crystal Guava is also sold as Sunfresh brand,  this guava is really honest because it’s really seedless. the flesh is crisp and tender in the same time. thaste very sweet, refreshing and juicy, totally scrumptious!!!

Any Idea using SUNPRIDE Crystal Guava ???

I like to using fresh crisp guava to serving my fish. I added it into chili sambal or chili salsa to give a nice crisp and refreshing texture. Today i served my grilled tilapia fish with Sunpride Crystal Guava chili salsa.

Just like the pinneaple, you also can using the Sunpride guava juice for marinating and flavouring tough cut of meat before barbequing or grilling it. Lovin it for my steak too.

DAY 3

D. Papaya

Sunpride provide two varieties of papaya; Hawaian and Californian. they all taste delicious sweet, crisp and juicy Sunpride Californian and Hawaian Papaya along  Cavendish Banana is my staple daily fruit, i really like enjoying papaya raw in the lunch, especially in the hot days.

Why Eating Papaya is Important ?

Papaya is considering the healthiest fruit on earth. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

Gohu, a pickled papaya from manado or Minahasa descent people (North Sulawesi), a briny and spicy pickled young and half ripen papaya similiar to asinan,  acar or another name for pickle in Indonesia or Som Tam from Thailand.

I DAMN LOVIN GOHU, especially on my brunch break in beetween patients in my clinic. The refreshing sweet, crisp Sunpride Californian Papaya that sliced thinly in a briney pickled broth that flavoured with chilies, spices, bakasang (fermented shrimp paste), cakalang fufu (smoked skipjack tuna) and some rice vinegar, DAMN DELICIOUS!!!

In addition, young and unripe papaya contains the digestive enzyme, papain, which is used like bromelain; enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies and you can using it as a tenderizer for steaks or any tought meats.

E. Melon.

Sunpride provide several kind of melon; Rock Melon, Honey Melon, Golden Melon. One cup of diced melon (about 156 grams) contains 53 calories, 0.3 grams of fat, 13 grams of total carbohydrate, 12 grams of sugar, 1.4 grams of fiber, 1.3 grams of protein, 106% the daily value for vitamin A, 95% vitamin C, 1% of calcium and 2% of iron needs. A one-cup serving also provides 5%, or more of the daily value needs for vitamin K, niacin, vitamin B-6, folate, magnesium and potassium.

Why Eating Melon is Important ?

Melon contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer. Melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.

Any Idea using Melon ???

I like using melon as a starter or appetizer, i’m using two kind of melon; the orange color the rock melon and green golden melon or golden melon. I’m using my dendeng danging kambing or dendeng domba (lamb or goat prosciutto) to wrapping the lamb and then secure it with toothpick, voila, your fancy Melon and Prosciutto appetizer done in a secon!!!

SUNPRIDE Rock and Honey melon taste delicious thats for sure, i really love the crisp, tender and bouchy texture when you chew it and the flesh oozing the fresh sweet juice, totally DAMN REFRESHING!!!

DAY 4

F. SUNPRIDE Watermelon (Semangka)

Why Eating Watermelon is Important ?

Sunpride Watermelon. One cup of diced watermelon (152 grams) contains only 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon contain citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions

Do you know watermelon s contain 92% water, so i guess it’s right to put “water” on watermelon. Lovin this in a very hot days as a snack, watermelon can refreshing my mind to get me back 100 percent afterlunch, lol

Any idea using watermelon ???

This is SUNPRIDE watermelon bruchetta with some savoury touch, Lovin the texture of crispy oven toasted baquette bread topped with crisp, sweet and refreshing brightly red watermelon.  I add some salted Beef Bresaola that crisp up priorly and some Hot Smoked Salmon as a topping.  To made the watermelon bruschetta fancy even more, i put some parmigiano reggiano cheese crisp over it and some fresh greeen sweet basil leaves to add color and flavour.

Day 5

G. Dragon Fruit

Sunpride dragon fruit is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

Why Eating Dragon Fruit It’s Important ?

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in dragon fruit like  phytoalbumins and flavonoids which are highly valued for their antioxidant properties.

Dragon fruit help to lower blood glucose levels in type 2 diabetes. Studies also suggest that the the glucose found in Dragon fruit aids in controlling the blood sugar level for diabetes patients. Dragon fruit helps in digestion. Because of the richness in fibers, Dragon fruit aids in the digestion of food, Studies also suggest that Dragon fruit promotes the growth of probiotics.

I like eating SUNPRIDE dragon fruit for it’s taste and texture. Lovin to made some fancy appetizer with dragon fruit. the tiny black seed on dragon fruit made it fancy for presentation. I served my dragon fruit finger food with some cold smoked scallops and gourmet popcorn shoots.

H. Kiwi

SUNPRIDE in collaboration with Zespri Kiwi provided green kiwi and golden yellow kiwi. Golden kiwi got more soft and sweeter flesh compare to the green kiwi, my grandma really lovin it because she cn enjoy it even without her denture,lol

Why Easting Kiwi is Important ?

Kiwi got with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Kiwi can protect DNA in the nucleus of human cells from oxygen-related damage. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.My father is a diabetic patients, kiwi is a very diabetic friendly fruits because kiwi is in the ‘low’  glycemic index, meaning it does not raise your blood sugar quickly. It has a glycemic load of 4 which means it is safe for diabetics.

Any Idea using Kiwi ?

I love eating kiwi directly, but i love to have some smoothies too if i got bad mood, lovin to blended golden kiwi with some yogurt and banana then staging it with some choco nutella or hazelnut butter banana smoothies. I add some slices of fresh kiwi and then finish it with some vanilla syrup infused basil seed.

I .Sunpride Apple

Sunpride provide local (Malang apple) and imported apple (Grannysmith etc). Sunpride apple always be packed the best way to ensure the customers got the best quality of apples.

Why Eating Apple is Important ?

Have you heard “An apple a day keeps the doctor away”, yes you may but what makes this fruit so special? What health benefits are associated with eating apples?

Eating apple could keep Alzheimer’s away and fight the effects of aging on the brain. Apples are good for neurological health. The fruit contains an antioxidant called “quercetin” which reduces cellular death caused by oxidation and inflammation of neurons. Apples also reduce your blood pressure, prevent galstone, detoxify the liver, boost the immume and also avert the hemorrhoid.

I like to eating apple raw or cooked, mostly on dessert, but if you like apple also contain quercetin  that can be used tp tenderize any tough meatjust like pinneaple or papaya.

Any Idea Using Apples ?

This is apple pie using caramel topping and tenpeh flour crust, I also added shredded julienned gouda cheese over the aplle pie.

DAY 6

J. SUNPRIDE  Pear ( Singo Pear)

Sunpride provide three kind of pear; Golden Pear, Singo Pear and Conference Pear Truval. Lovin the size of the pear, which is big and plumply, The texture is crisp with sweet and refreshing taste. The SUNPRIDE pear aslo packed and secured individually with foam net to prevent it frum bruiosing from transporting before handed to the customers, one of the reason that i told you before to trusting SUNPRIDE fruits.

Why Eating Pear is Important ???

One medium-sized pear contains 5.5 grams of fiber toward your daily goal of 21 to 38 grams. When you eat plenty of fiber, your digestive system works the way it’s supposed to. Fiber helps your body absorb the vitamins and minerals from your food. It also helps prevent and relieve constipation and can keep you from developing painful hemorrhoids as well.

For nutritional reasons, we’re often advised to consume the skins of fruits. However, it’s less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.

Any Idea Using Pear ?

 

This is Yukhoe or Korean Beef Tartare that served with Raw Julienned Singo Pear. The Beef tenderloin is raw but not that raw because it’s priorly “pausterized” in sous vide method using ziplock bag and rice cooker waterbath in controlled temperature.

This is the same Korean Yukhow or raw beef tenderloin tartare with diced korean singo pear,  gochujang chili sauce, sesame oil, pine nuts, and raw quail egg yolk. The spicy Korean beef tartare also dressed with chopped chili, black sesame seed, crispy garlic, garlic oil, and chives blossom.

This is wine poached Conference Pear Truval that served with Pan Fried Foie Gras or Goose Liver with balsamic vinegar glazed that ethically raised.

Day 7

K. Baby Pacitan Orange (Jeruk Baby)

This is Sunpride Baby Orang(Jeruk Baby) or Pacitan Orang, a local product fron Pacitan, East Java. The orange named after baby orange because Indonesian baby can handle this orang sweet taste.

Why eating orang is Important ???

Eating an orange a day is a good idea got thousand of reason why,  they are low in calories but full of nutrients, orange promote clear, healthy skin and can help to lower our risk for many diseases and conditions as part of an overall healthy and varied diet.An orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects. One orange provides 130 percent of your vitamin C needs for the day!

Oranges also contain thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, phosphorus, magnesium, manganese, selenium and copper. Because of their high vitamin C content (over twice the daily need) oranges are associated with boosting the immune system. Oranges also contain choline, zeaxanthin, and carotenoids. Choline is an important nutrient found in oranges that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Zeaxanthin and carotenoids have antioxidant effects and have been shown to have an inverse relationship with overall cancer rates and prostate cancer in particular.

Any Idea Using Orange???

Lovin to served orange pulp with seafood like seabass, salmon , scallops, lobster, prawn etc. The sweet and tangy refreshing orange can be bursting out like a caviar if you pairing it with savoury dish to create a next level of taste.

Lovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean Cured.  Beside using the orange in a sauce, you can use it as a marinade because the acid can be tenderized any tough meat too.

L. Grape

Grapes make a great snack and can also be used to make juices, desserts, salads and main dishes. These versatile fruits provide a number of essential nutrients and their phytochemicals may provide the health benefits of potentially lowering your risk for heart disease and cancer, although further research is needed to verify these positive effects, according to the American Cancer Society.

Why Eating Grape is Important ?

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The flavonoid quercetin in grape  is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Any Idea Using Grape

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

This is just the part of my 7 Days Fruit Diary with SUNPRIDE INDONESIA, So far, my fruitarian diary with SUNPRIDE is quite good, in the past 3 months i can constantly and slowly  reduced my weight without feeling starving because i had SUNPRIDE fruits everyday. I felt more energetic like never before, performing several teeth extraction surgery is not made me lose my breath no more.

I LOVE SUNPRIDE FRUITS!!!

Have your own fruitatarian journey with SUNPRIDE FRUITS INDONESIA

Ketan Srikaya W’dank Bajigur Lapis Pandan & W’dank Bajigur Vanilla Fla (Sticky Rice with Coconut Milk Custard)

Ketan Srikaya W’dank Bajigur Lapis Pandan &  Fla Vanilla W’dank Bajigur, a lovely Takjil W’dank Bajigur dessert from Palembang which derived from Srivijaya-Malay cuisine. Ketan means glutinous rice and srikaya or srikayo or sometimes also called sarikaya means coconut milk custard, so ketan srikaya is savoury glutinous rice pudding topped with sweet custard made of egg yolk and coconut milk. Srikaya is coconut custard usually flavoured with pandan leaves extract to give a nice green color & distinct pandan fragrance.

Ketan Srikaya W’dank Bajigur Lapis Pandan is participating in blogging competition #TakjilWDankBajigur held by W’dank Bajigur Nutrisari. Glutinous rice  that priorly cooked with salt and coconut milk topped with coconut cream custard is definitely suits for my Moslem friend to recharge the body energy after more than 12 Hours of fasting.

Ketan sarikaya usually served in festive occation like wedding ceremony and also as a takdjil or break fasting dessert in the Ramadhan or Moslem fasting month here in Palembang. Ketan srikaya even one of the hantaran or a staple gift that given by the groom’s family to the bride’s family before the traditional Palembangnese wedding ceremony held.

Ketan Srikaya Takjil W’dank Bajigur Lapis Pandan is my creation, instead using traditional pandan flavoured for ketan sarikaya, i also infused Wedang bajigur into the custard, so the custard had two different flavour; wedang  bajigur and pandan which is combined very well into upscale comforting duo. The fla also made from W’dank Bajigur that i’m infused with some genuine Indonesian vanilla bean.

My Ketan Srikaya W’dank Bajigur Lapis Pandan served with W’dank Bajigur Vanilla Fla. My srikaya Takjil W’dank Bajigur custard is had two different color, the green is consist pandan extract flavour and the brown one contain W’dank bajigur. I try to layered the pandan and bajigur custard for a presentation purpose, you can create your own invention; marbled, overlapping or what ever technique you want, even you can pour it all the way as you wish.

The glutinous rice or sticky rice for the base or coconut cream custard usually savoury. The sticky rice cooked in thin coconut milk or santan with addition some salt to improved the taste. So the glutinous rice base for ketan srikaya Takjil W’dank Bajigur  cooked into slighly cooked first before flatened and pressed into the steaming mold for making ketan srikaya.

Nutrisari W’dank Bajigur launched on may 2013 to promoting the Indonesia traditional hot baverages in a sachet, simply to let the customer easier to access and made it what ever and when ever they want.Nutrisari W’dank Bajigur  is the brand  of modern healthy instant wedang bajigur drink that achived Cultural Award from Ministry of Tourism of the Republic of Indonesia for preserving and promoting Indonesian Tradition and Cultures.What i really love the most about Nutrisari W’dank Bajigur, it’s LESS CALORIES then regular beverages, so don’t bother of it’s gonna ruined your perfect body image. Once pack of Nutrisari W’dank Bajigur contain only 80 kcal compare to the other junk beverages with tons of preservatives and other things you won’t known about which also contain double amount of calories then Nutrisari W’dank Bajigur.

This is the vanilla bean bajigur fla made of W’dank Bajigur. I made the bajigur vanilla fla using genuine Papua Island organic vanilla bean that i dissolved with water, W’dank bajigur and some maizena, simmer with a very gentle stove until slighly bubbly and thicken a little bit. The W’dank Bajigur vanilla sauce then ready to served with the Ketan srikaya once it chilled in the refrigerator.

Want to upgrade the ketan srikaya ??? i put caster sugar over the the coconut milk custard then blowtorched it until caramelized and turn into browned and slighly burnt caramel crust. This simple cream brulee method made the coconut custard fancy and delicious even more, the burnt caramel give extra crisp texture into the ketan srikaya.

This is coconut cream creme brule with pandan and bajigur flavour.  Crème brûlée also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. This torched caramel brulee coconut custard cream & glutinous rice puding is best served chilled.

I love savoury sweet on my dessert, so i also add some fine grain salt when i put the caster sgar before i blowtorch it until it caramelized. the interaction of salt and caramel is amazing, more than umami, salted caramel over ketan srikaya a.k.a coconut cream with pandan and bajigur flavoured custard is totally worth the effort!!!

The key to make this smooth and silky coconut custard is the temperature of the steaming, use gentle medium flames as the custard set and cooked slowly. Too high heat will made the coconut custrd expand and let the water contest expelled from the stable custard and turned ito spongy and bubbly custard which had not nice texture. Also do not forget some cloth to cover the steamer to prevent the water dripping ruining your cucunot custard.

SAVETY PRECAUTION!!!

You need to know about any food ingredients before you try to cooked it. W’dank bajigur contain Aspartam, aspartame is a low-calorie sweetener used in foods and beverages in more than 90 countries around the world, so Aspartam is TOTALY SAVETY for FOOD. The deal about aspartam is when you want to cooked it using heat, DO NOT COOK or HEATED ASPARTAM OVER 100ºC !!!

Dr. Roberts states in his book, Aspartame Is it Safe? said that exposing aspartam in prolonged high heat (MORE 100ºC) will  derived Diketopiperazine, a toxic metabolite that you don’t wanna know about, but the point this is bad for your health. beside, cooking aspartam too long resulting in a loss of sweetness, therefore, aspartame is not recommended for use in recipes requiring lengthy heating. It may, however, be added at the end of the cooking cycle in some recipes. SO you ONLY CAN WET COOKING ASPARTAM like Boiling, Steaming, Poaching,  and i’m NOT RECOMMENDED DRY COOKING ASPARTAM (conducted heat more than 100ºC) like baking, deep frying or grilling.

Recipe Ketan Srikaya Pandan W’dank Bajigur (Glutinous Rice with Coconut Milk Custard Recipe)

Ingredients :

A. Sticky Rice Layer

• 300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
• 1/2 tsp salt
• 150 ml coconut milk
• 1 pandan leaves, tide a knot

B. Pandan Srikaya Custard (Green Layer)

• 3 egg yolk
• 1/2 cup castor sugar
• 2 tbsp sweet condensed milk
• 1 tbsp all purpose flour
• 150 ml coconut milk
• salt to taste
• organic pandan leaves extract

C. W’dank Bajigur Srikaya Custard (Brown Layer)

• 2 Sachets W’dank Bajigur Nutrisari
• 3 egg yolk
• 1/2 cup castor sugar
• 1 tbsp all purpose flour
• 2 tbsp sweet condensed milk
• 150 ml coconut milk
• salt to taste

Directions :

A. How to Cooking Glutinous Rice

1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice sticky back on the steamer. Steam for 30 minutes unti nearly done and cooked.

B. Mixing Coconut Custard

1. In a separated bowl for the pandan and bajigur custard, mix all the coconut milk custard ingredients, you can processed it in the blender too to prevent any lump
2. Sieve the coconut in a siever, set aside

C. Making the Pandan & Bajigur Ketan Srikaya

1. Preheat the steamed in a medium heat, put some cloth to prefent the dripping water drop into the custard batch
2. Put the cooked glutinous rice in the bottom of heatproof ramekin bowl, condensed it then pierced with fork a little bit in the middle to make the custard sticking well over the glutinous rice.
3. Pour a quarter part of the pandan custard (A) then cover it to steam for about 3 minutes until the custard is set, then pour another quarter part of the W’dank Bajigur custard (B), let it steam for another 3 minutes and so on until all the custard set
4. Chill and refrigerate the Ketan Srikaya W’dank Bajigur Lapis Pandan, served with W’dank Bajigur Vanilla fla.

Recipe W’dank Bajigur Vanilla Fla:

Ingredients:

• 2 Sachets of W’dank Bajigur Nutrisari
• 300 ml water
• 1 tbsp corn flour
• 1 vanilla bean, scrapped

How to Make W’dank Bajigur Vanilla Fla:

1. Whisk W’dank Bajigur Nutrisari,vanilla bean,  water and cornflour in a mixing bown until smooth and no lump
2. Put the mixture into heavy bottom sauce pan, simmer down with very gentle heat, keep stirring
3. Once the fla mixture is slighly bubbly and thicken, turn off the heat and transfer the fla to refrigerator to chill
4. Swrved the W’dank BajigurVanilla Fla with Ketan Srikaya W’dank Bajigur Lapis Pandan