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February’s Chef Recipe: Plaga Tomatoes & Japanese Tofu

Lemongrass macerated cherry tomatoes, kemangi, extra virgin olive oil, sauvignon blanc tomato gelee

Inspiration:
Vegan version of tomato-mozzarella salad, highlighting the bounty of Bedugul

To assemble:

Equipment:

Set of pastry circle cutters
Small offset palate knife

Recipe

Lemongrass macerated cherry tomatoes
Sauvignon Blanc tomato gelee
Japanese Tofu
Extra Virgin Olive Oil- Premium Quality
Kemangi Leaves, picked
Coarse Sea Salt
Black Pepper, freshly ground
Pea Sprouts-garnish
Radish, sliced- garnish
Edible Flowers- garnish

Lemongrass Simple Syrup

Yields: 200ml
Sugar: 100 grams
Water: 150 ml
Lemongrass : 60 grams
Kaffir Lime Leaves: 5 each

· Remove the woody part of the lemongrass and discard only using the tender bottom of the stalks.
· With the back of a knife smash the stalks and finely chop. Place in a heavy bottom pot.
· Tear the kaffir lime leaves and add to the pot.
· Add the sugar and water to the pot and place on medium heat.
· Cook for approximately 8 minutes until the sugar has dissolved.
· Remove the pot from the heat and let stand for 30 minutes.
· Strain through a fine sieve, reserving the lemongrass flavored simple syrup.
· Let cool to room temperature.
· Store in a squeeze bottle and place in the fridge until ready to use.

*Note, feel free to double, even triple this recipe. It is a great sweetener to add to your iced tea or any other beverage you would like to sweeten up with hints of South East Asia!

To prepare the Cherry Tomatoes

Yields: Five Portions
Plaga Red Cherry Tomatoes 150 grams
Sea Salt 5 grams
Boiling Water 1 liter
Ice Water 1 liter
Lemongrass Simple Syrup 50 ml
Kaffir Lime Leaves 3ea.
Cabe Rawit, merah ½ ea.
Sea Salt & White Pepper To Taste

First Step:

  • Peel the cherry tomatoes using shock method.
  • In a heavy bottom pot bring 1 liter of water to a boil with the sea salt.
  • While the pot of water is coming to a boil proceed to prepare the tomatoes.
  • Wash the cherry tomatoes in cold water.
  • With a sharp paring knife, gently cut an ‘x” into the opposite end of the stem side of each tomato.
  • Reserve Once the water has come to a rolling boil prepare your ice shock water 50% Ice: 50% cold water.
  • Reserve Drop the cherry tomatoes into the boiling water and cook for approximately 1 minute. You will see the skin start to separate from the tomato flesh.
  • Using a mesh strainer or colander, quickly remove the tomatoes from the boiling water and place directly into the ice water.
  • Once cool, remove from the ice water and gently peel the skin off using a pairing knife. Place in a bowl to reserve.
  • Finely chop the kaffir lime leaves and add to the peeled tomatoes.
  • Remove the seeds from the cabe rawit, finely chop adding to the tomatoes and lime leaves
  • Add the lemongrass simple syrup and season to taste with salt and white pepper
  • Reserve chilled until ready to assemble.

Sauvignon Blanc Tomato Gel

Yields: 5 Portions
Plaga Sauvignon Blanc Wine 250ml
Lemongrass Simple Syrup 75ml
Plaga Red Cherry Tomatoes 250 grams
Kaffir Lime Leaves 2 each
Sea Salt pinch
Kemangi Leaves 5 grams
Agar Agar 1 packet
Lime Juice, fresh 2 each.
  • Place the wine in a heavy bottom pot on the stove medium-high heat and reduce by ¼ to cook the alcohol out of the wine.
  • Meanwhile in a blender combine the simple syrup, cherry tomatoes and sea salt. Puree smooth- reserve.
  • Once the alcohol has cooked out of the wine add the tomato puree and reduce by an additional ¼.
  • Turn off the heat and add the kemangi. Steep for 15 minutes.
  • Add the agar agar and bring up to a boil for 2 minutes. Turn off the heat.
  • Strain through a fine sieve and add the lime juice.
  • Adjust the seasoning to taste and pour onto a flat baking pan. Place in the fridge to set. Approximately 30 minutes.
  • Once set, remove from the fridge and cut various sizes of tomato gelee circles. Be creative!

To assemble:

  • Slice 7mm slices of the Japanese tofu. Using the circle pastry cutters cut various size perfect circles from the slices of tofu. Reserve.
  • On a plate of your choice using the offset palate knife; creatively alternate slices of tomato gel with the Japanese tofu.
  • Top with the lemongrass macerated peeled cherry tomatoes
  • Add kemangi leaves, pea sprouts and radish slices.
  • Drizzle with extra virgin olive oil.
  • Season with coarse sea salt and freshly cracked black pepper.
  • Garnish with torn pieces of edible flower leaves

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