‘Cendol’: meets its Italian match

28 January, 2016 | Source: The Jakarta Post

Indonesia’s beloved dessert cendol, the silky green rice flour jelly served with coconut milk and palm sugar, has been given an Italian touch. The result is the mouth-watering Cendol Tiramisu

The sweet treat is a curious creation by one of the 11 chefs at La Moda restaurant in Jakarta.

The restaurant’s executive has joined forces with 10 Indonesian celebrity chefs to create an eclectic brunch experience every weekend in November and December.

Chef Sandra Djohan, Yuda Bustara and other guest chefs took turns to collaborate with Lopez, who has experience working with Michelin star chefs, such as Alain Ducasse in France and Oscar Calleja in Spain.

Together, they come up with a new menu every weekend, offering Asian, European and African cuisines and fusion dishes, blending elements of the different regions’ flavors.

The proceedings from the weekend brunches go to the Indonesian Heart Foundation, which runs preventive, rehabilitative and educational programs on heart disease.

“We made the menu in collaboration, talking about what most satisfies the people here because we have customers coming from different countries,” Lopez said.

“We want to please everybody by doing something casual and local though also bringing in different flavors.”

Lopez collaborated with Reenee Tandjung, better known as Chef in Red, for the Nov. 21 brunch.

Clad in her signature red chef uniform, Chef in Red prepared a handful of interesting meals for diners, including African Grilled Chicken and the flavorful Balinese Mixed Rice.

“The rice is served with sambal matah (mixed vegetables covered in grated coconut and anchovies), fish cakes, spicy smoked chicken and skin crackers,” said Chef in Red, who runs cooking classes and of course the restaurant that bears her name in Sudirman Central Business District (SCBD) in Jakarta.

Lopez took walking along the California beachfront with his . The fried Dori is topped with finely shredded carrot, blue and white cabbage, slices of avocado and cilantro. A combination of fish sauce, soy sauce, spicy mayo and cipotle pepper give a savory kick and spicy flavor to the taco.

He showed his Mexican roots with a Salsa Roja Chilaquiles with chicken, chorizo, cilantro and a sunny-side-up egg.

“It’s basically like a hangover dish, you know, when you want something spicy and flavorful and something crispy but soft at the same time,” Lopez said.

Lopez gave an Asian twist to the American Chicken and Waffle by marinating the chicken in oyster sauce and ginger and serving pickled chilies and honey as a side dish.

The duo also presented the sumptuous Mediterranean Baked Eggs with fava beans, tomato, Greek yoghurt and flat bread as well as European classics such as Black Truffle Angel Hair Pasta and Salmon Benedict.

Chef in Red also re-interpreted a local beloved dessert with her Cendol Tiramisu. The silky green rice-flour jelly harmonizes surprisingly well with mascarpone cream and coffee.

While inviting customers to try inventive new desserts like Cendol Tiramisu the chefs also provide a handful of comfort desserts to satisfy those with a sweet tooth.

They prepared Baked Alaska, ice cream topped with torched meringue, and Snickers Bread and Butter Pudding with vanilla ice cream.

The event concluded on Dec. 6 with a Christmas brunch, where Lopez worked in the kitchen alongside chefs Arimbi Nimpuno, Fernando Sindu, Putri Miranti and Yuda Bustara.

Their menu included Spaghetti Rendang with grilled salmon, Turkey-Meatball Udon Noodle Soup and Floating Island Bailey’s Soup dessert.

 

 

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