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