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Friends & Foe di Sawah

Organic red rice bubur, kukul, duck prosciutto, glazed eel, tea smoked quail egg, frog leg “croakettes”,
rice paddy herbs, leek confit, fermented garlic

To Assemble


  • Heavy bottom pot
  • Cheese cloth
  • Flat Sheet Pan with baking paper
  • Small pot
  • Small Bowl
  • Storage container with lid
  • Sous Vide Machine, with vacuum seal bags
  • Tongs
  • Spoon and Tweezers for plating


  • Organic Red Rice, local
  • Organic White Rice, local
  • Leeks
  • Duck Fat
  • Garlic, minced
  • Fermented Garlic
  • Spring Onions
  • Soy Sauce
  • Cabe Rawit Hijau
  • Sesame Seeds
  • Japanese Bread Crumbs
  • Flour/ Egg Wash
  • Duck
  • Duck fat, rendered
  • Charcoal, activated
  • Fish Bones
  • Frog Legs
  • Quail Eggs
  • Earl Grey Tea
  • Java Green Tea Leafs, organic
  • Escargot/ kakul
  • Eel
  • Sweet Soy Sauce
  • Palm Sugar
  • Ginger
  • Spring Onions
  • Borage Blossoms/ Edible Flowers
  • And a lot of time and planning!

Fish Stock:

Yields 1 liters
Prep Time 20 minutes
Cook Time 1 hour


Fish bones, white 1 kg
Onions, white, chopped 300 grams
Garlic, cloves 40. Grams
Celery, hearts 90 grams
Cabe, hijau, Lombok 40 grams
Daun Salam 3ea
Lemongrass 80 grams
Coriander stems, crushed 2 bunches
Water 2 liters
  • Rinse the fish bones under cold running water. Place in a heavy bottom pot.
  • Cover with 3 liters of water, bring up to a simmer.
  • Skim the scum and add the vegetables and herbs.
  • Lower heat to slow simmer and cook for 45 minutes to an hour
  • Remove from heat. Strain, Ice and store covered until ready to use.

Bubur Base:

Yields 6
Prep time 2 hours
Cook Time 1 hour


Heritage Red Rice 300 grams
Organic White Rice 100 grams
Soaking Water 500 ml
Cooking Water 750ml + 1 cup for adjusting consistency
Fish Stock 1 liter
Lemongrass Stalk 1 ea.
Salt/ White Pepper To Taste
  • Combine the rice in a bowl and run under cold water washing slightly; just to remove any debris.
  • Strain and cover with the 500 ml of soaking water. Let soak at room temperature for two hours.
  • Meanwhile in a heavy bottom pot bring the fish stock and 750ml of water to a simmer with lemongrass.
  • Turn off heat and let steep
  • Once the rice has soaked, strain the rice and add to the pot of hot water/fish stock.
  • Bring the pot up to a rolling simmer stirring with a wire whisk.
  • Reduce the heat to a slow simmer, constantly whisking the rice to break it up.
  • Once the liquid has been absorbed by the rice. A proper congee/bubur consistency should be achieved.
  • Adjust the seasoning and consistency to your liking with salt, white pepper and the additional cup of water.
  • Remove the pot from the heat. Cover until ready to use.

Red Rice Sesame Crackers:

Yields 6
Prep time 10 minutes
Dry time 24 hours
Cook time 3-5 minutes

*Note, the best bubur to use for this recipe is from the day before. Otherwise a small batch will need to be made one day prior to executing this dish for serving.


Red Rice Bubur 500ml
Black Sesame Seeds 10 grams
White Sesame Seeds 10 grams
Coarse Sea Salt sprinkle
Duck Fat 200ml
Fry Oil 200ml
  • Line a flat baking sheet with either parchment paper or a silpat baking mat.
  • In a blender puree the red rice bubur until smooth.
  • Spread out on the lined sheet tray into a thin layer as possible. Using an offset spatula is helpful.
  • Evenly sprinkle the sesame seeds across the top of the rice puree.
  • Sprinkle the rock salt across the sesame sesame seeds.
  • Place the baking pan in a dry warm area over night to dehydrate. You can also use a dehydrator and follow the manufacturers suggestions for this step,
  • Once the rice has dried out (approximately 24 hour) remove from the baking pan and break into large triangles.
  • Meanwhile combine the duck fat and Fry oil into one pot. Bring up to heat of 200 degrees celcius.
  • One by one place the crackers into the hot oil/fat until they begin to curl and crisp up.
  • Remove from the heat and season with sea salt if need be for more flavour.
  • Let cool to room temperature.
  • Place in an air tight container and reserve until needed.

Duck Prosciutto:

Yields 12 portions
Prep Time 10 minutes
Dry Time 1 week +/- a day or so.


Duck Breasts, trimmed 2 ea.
Sea Salt/Kosher/Pink 450 grams
Charcoal, Activated 2 grams
Coriander stem 5 grams
Ginger, micro planned 10 grams
Garlic, micro planned 10 grams
Cabe Hijau, Lombok 10 grams
Lemongrass, minced 10 grams
Kaffir Lime Leaf, brunoise 2ea.
Cheese Cloth, Butchers String
  • Ensure the duck breasts are trimmed, no excess fat, skin scored, no silver skin on the flesh side.
  • Rinse under cold, filtered water. Pat the breasts dry on both sides.
  • Important: Weigh the breasts and write it down so you don’t forget the starting weight.
  • Rub the breasts flesh side only with the activated charcoal. Evenly spread the remaining spices onto the flesh part of the breasts.
  • In a non-reactive pan just large enough to hold the breast without too much extra space. Evenly spread out half of the salt.
  • Place the breasts flesh side down and cover with the remaining salt so that the breasts are completely submerged in salt.
  • Cover the container with plastic wrap and place in fridge 24 hours or until the meat begins to firm up from moisture lost.
  • Remove the duck breasts from the salt. Scrape the lemongrass, kaffir lime etc. from the breasts.
  • Rinse under cool filtered water and pat dry.
  • Roll the breast into two individual logs from front to back and tie with butchers string.
  • Place the breasts next to each other front to back and wrap in cheese cloth tieing tightly into a log.
  • Hang in an air drying cabinet within temperatures of 10-15 degrees cecius with humidity set 65-80% for one week.
  • Remember the original weight of the duck breasts? Weigh the dried breasts again and once it has lost 30% of its original weight, it is safe to slice thin and enjoy!

Glazed Eel:

Eel Glaze:

Yields 10
Prep Time 1 minute
Cook Time 25 minutes
Mirin 710 ml
Sake 90 ml
Sugar 150
Soy Sauce 710 ml
  • In a sauce pan bring the mirin, sake and sugar up to a boil.
  • Add the soy sauce and turn to low-medium heat. Cook for 20 minutes until bubbles form
  • Turn off heat and transfer to a container to cool.
  • The sauce will thicken once its cool.


  • Season both sides of the eel with oil, salt and white pepper. Place on the grill and glaze with sauce

Tea Smoked Quail Egg:

Yields 6
Prep Time 15-20 minutes
Marinate Time 2-3 days


Quail Eggs 6
Earl Grey Tea 2 sachets
Hot Water 100 ml
Ice cubes 100 grams
Rice, raw 50 grams
Green Java Tea Leaf 10 grams
Kayu Manis 10 grams
Star Anise 2ea
Cloves 3ea.
Aluminium Foil small piece
  • In a small bowl place hot water with tea bags and soak to make a strong brew tea.
  • Once the tea is strong enough to your liking add the ice cubes to cool.
  • In a heavy bottom pot place the quail eggs add just enough water to cover.
  • Place on medium high heat and bring to a boil for two minutes.
  • With a wooden spoon remove the quail eggs and place in the iced tea shock water.
  • Once the eggs have completely cooled remove them from the shock water.
  • With the back of a spoon gently crack the quail eggs all aover to spider the shell.
  • Place the quail eggs back into the iced tea shock water and soak overnight- two days.
  • Gently pull back a portion of one of the shells to see if a “spider wed” of tea stains has appeared.
  • Once the desired stain has taken effect remove the quail eggs from the tea. Reserve the tea for the final step.
  • Line a heavy bottom pot which fits a bamboo steamer with aluminium foil.
  • Add the rice, tea and spices. Place on medium heat to begin to burn/ smoke.
  • Place the quail eggs inside of a bamboo steamer and place on top of the pot snug.
  • Turn off the heat and cold smoke for 8-10 minutes.
  • Remove the quail eggs from the steamer and shock again in the iced tea.
  • Once cooled, removed from the tea and reserve in a container with lid until ready to use.

Frog Leg “Croakettes:”

Yields 25
Prep time 1 hour
Cook time 10 hours


Frog Legs 500 grams
Chicken breast 100 grams
Lemongrass, chopped 30 grams
Kaffir Lime leaves, julienne 8ea
Shallots, sliced 60 grams
Garlic, sliced 40 grams
Kayu Manis 5 grams
Star Anise 3ea.
Kemangi, leaves 5 grams
Coriander Stem, chopped 8 grams
Sea Salt 10 grams
Sugar 10 grams
Duck Fat, cold 150 grams


Flour 50 grams
Eggs, whipped 6ea.
Japanese Breadcrumbs 100 grams
Salt/ White Pepper/ Togarashi To taste
  • In a bowl combine all of the ingredients except the duck fat.
  • Mix well and transfer to a sous vide bag.
  • Add the duck fat and seal to manufacturers. Place in fridge for 24 hours.
  • Next day set the sous vide machine to 70 degrees. Place sous vide bag in water for 10 hours.
  • Remove from hot water bath and shock in ice water.
  • Open the bag and separate the meat from fat, and other ingredients.
  • Gently shred the chicken meat and from the bones of the frog legs reserving the leg bones.
  • Place meat in a bowl, mix to combine well.
  • Adjust seasoning to taste with salt, white pepper, togarashi to taste. Roll into 10 gram balls.
  • To prepare the breading use standard breading procedure off flour/ whipped eggs/ Japanese bread crumbs.
  • Roll each ball in to the flour first, then the eggs, then the bread crumbs.
  • Place each ball onto a parchment lined sheet pan, covered and in the freezer to set.
  • Separate the frob leg bones leaving only the shin bone attached to the foot. Dry out on a sheet pan in a warm place or in a dehydrator to manufacturers specifications.
  • On the pick- up place two frog leg croquettes into the fryer at 177 degrees Celsius until golden brown.
  • Remove from the fryer and stick the end of a leg bone inside for garnish.

Leek Confit:

Yields: 6
Prep Time 3 minutes
Cook Time 5-8 minutes.
Leeks, medium dice 80 grams
Duck fat 10 grams
Salt/ White Pepper
  • Small dice the white part of the leeks only and soak in water to clean.
  • Strain the leeks.
  • Meanwhile in a heavy bottom pot over low heat melt the duck fat.
  • Add the leeks and cook until soft approximately 5-8 minutes.
  • Season to taste with salt and white pepper.
  • Transfer to a parchment lined baking sheet to cool.
  • Reserve in a covered container until ready to use.

To Assemble:

  • In a heavy bottom pot warm the duck fat with minced garlic, green chilies, kakul and leek confit.
  • Add the fermented garlic and bubur base. Adjust consistency with fish stock.
  • Season to taste and hold.
  • Meanwhile drop the frog leg croakettes in the fryer until golden brown.
  • Place the eel on the grill and brush with the eel glaze.
  • Assemble accordingly as in picture with all of the components and garnish with spring onions, radish and flowers.


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