In Event Review

“Cooking For Love” ala Chef Nik dan Sarah Bareng Asian Food Channel

Menyajikan makanan penuh cinta dan menggugah selera itu sebuah karya tersendiri. Seperti dihadirkan oleh Asian Food Channel dengan demo masak di musim ketiga atau terbarunya dari Cooking for Love. Demo masak yang digelar di Almond Zucchini Cooking Studio Jakarta itu menghadirkan Celebrity Chef asal Malaysia Nik Michael Imran dan pembawa acara AFC TV Sarah Benjamin. Kedua chef yang piawai memasak ini menampilkan kreasi masakan yang ekonomis, proses cepat, dan rasa lezat dengan sentuhan modern. Ide-ide memasaknya memberi inspirasi bahwa makanan bergaya restoran bisa dihadirkan di rumah dengan ide-ide dan kreasi masakannya.

Hi #madYanger Minggu lalu aku sempat ikutan demo masak sekaligus menyaksikan langsung acara Cooking for Love yang special banget. Bukan hanya melihat bagaimana masakan diolah namun memberikan wawasan baru soal  tips dan tricks masakan yang memperkaya ide dan kreasi masakan. 

Itu yang aku peroleh saat acara Cooking for Love di Almond Zucchini Cooking Studio Jakarta. Dan pastinya berkesempatan mencicipi racikan duo chef ternama itu. Lezatoz!

Adalah Celebrity Chef yang ganteng  asal Malaysia Nik Michael Imran, yang didampingi wanita cantik asal Singapura pembawa acara AFC TV Sarah Benjamin yang terbang langsung ke Jakarta khusus untuk acara Cooking for Love. Wanita yang saat itu lengan kirinya sedang cedera itu, tak menyurutkan untuk berbagi kreasi masakan bersama Nik.

Cooking for love. (Foto BozzmadYang)

Rasa penasaran terhadap aksi mereka tersalurkan saat acara Cooking for Love dimulai. Sebuah area ‘dapur’ memasak sudah siap. Sudah ada beberapa bahan yang disiapkan. Lengkap dengan peralatan memasak. Dapur yang cantik, bersih dan modern. Semarak demo masak dihadirkan oleh karakter keduanya yang ramah, riang dan jenaka. Maka acara memasak mengalir dengan renyahnya.

“Hari ini saya akan memasak beberapa resep dari musim terbaru Cooking for Love, saya juga akan berbagi tip dan trik rahasia dapur untuk menciptakan hidangan lezat untuk orang terkasih,”
kata Nik sesaat sebelum memulai acara memasaknya.

Sarah dan Nik demo masak. (Foto BozzmadYang)

Nah Nik dan Sarah memperkenalkan dan memperagakan demo masak dengan menu kreasinya masing-masing. Nik, pria yang demen nasi goreng racikan ala Indonesia itu menampilkan masakan menu Lumpia Udang ala Vietnam,  Crab Pasta dan Pavlova Platter. Sementara Sarah memasak hidangan lezat dengan sentuhan modern, Red Curry Beef on Crispy Rice Cakes dan Coffee Cheesecake. 

Vietnamese Prawn Spring Roll, Crab Pasta dan Pavlova Platter ala Nik

Vietnamese Prawn Spring Roll  atau Lumpia Udang ala Vietnam resep asli milik Chef ganteng Nik. Ini adalah masakan tradisional memiliki cita rasa yang segar dari beragam sayuran yang digunakan dan dicelupkan ke dalam saus Vietnam yang menggugah selera. Sesuai namanya, cita rasanya ala Vietnam yang memang berciri segar, bahan-bahan segar.

“Udangnya jangan terlalu matang, namun agak kecokelatan saja,” kata Nik dalam bahasa Inggris bercampur Melayu. 

Menurutnya dengan warna kecokelatan yang muncul, udang di dalamnya masih terasa empuk, cukup di suhu sekitar 50-58 derajat Celcius.

Vietnamese Prawn Spring Roll. (Foto BozzmadYang)
Itu pula yang kurasakan saat mencicipinya. Udangnya empuk dan lembut.  Gulungan sayuran itu segar dan berasa kalau dicelup Saus Vietnam yang berbahan air  jeruk nipis, gula pasir,  kecap ikan, bawang putih dan cabe merah.  Memasaknya siih sebentar, persiapannya yang lumayan waktunya. Oiya, untuk yang vegetarian,  udang bisa diganti dengan jamur. Kecap ikan bisa dihilangkan. 

Crab Pasta. Ini olahan kepiting! Wah favorit banget ini mah. Karya Nik ini adalah hidangan Crab Pasta dengan daging kepiting segar yang tempatkan di antara susunan pasta dengan sejumput ikura dan selada air sebagai sentuhan akhir.  Sempat icip-icip ini beneran khas rasa kepitingnya berasa. Lezat. 

Crab Pasta. (Foto BozzmadYang)
Saat Nik demo masak Crab Pasta ini, termasuk sebentar, tak perlu waktu lama, sekitar 15an menit saja. Caranya juga cukup mudah. Untuk vegetarian ikura dan daging kepiting bisa diganti dengan jamur  shimeiji.

Pavlova Platter karya Nik ini sebagai hidangan penutup.  Racikan kombinasi sempurna dari whipped cream dengan stroberi segar. Tampilannya menyegarkan sesuai dengan rasa segar dan manisnya pas  menurutku.  Dessert ini cocok untuk dinikmati saat makan malam biasa, pesta atau pun sekadar suguhan manis yang biasa dihidangkan untuk kawan maupun pasangan. So sweet deh! 

Pavlova Platter. (Foto BozzmadYang)

Red Curry Beef on Crispy Rice Cakes and Coffee Cheesecake ala Sarah Benjamin

Red Curry Beef on Crispy Rice Cakes, ini menu karya Sarah yang juga Food Blogger asal Singapore. Dia sharing resep yang mudah namun cita rasa kombinasi yang unik. Bahannya kaya rempah rempah, olahan  dari nasi dan daging sapi pilihan. Tentu saja bersaus kari yang khas. 

Red Curry Beef on Crispy Rice Cakes (Foto BozzmadYang)
Untuk resep dessert,  Sarah menyiapkan Coffee Cheesecake dengan kombinasi cita rasa kopi dan cheesecake tradisional yang dimasak tanpa menggunakan oven. Jadi menghemat waktu. Komposisinya ada sandwich vanili coklat, bubuk kopi instan dan whipping cream. 

Untuk racikan ini aku demen, soalnya penggila kopi dan coklat. Kombinasi keduanya ala Coffee Cheesecake menghadirkan nuansa kelezatan tersendiri. God job!
Coffee Cheesecake. (foto BozzmadYang)
Cooking For Love Setiap Rabu pukul 9 Malam di AFC 

Nah sharing 5 menu dari Nik dan Sarah itu dalam demo masak Cooking for Love itu adalah promosi ketiga, terbaru dari  Cooking for Love yang ditayangkan di AFC/ Asian Food Channel yang merupakan saluran televisi terdepan yang berfokus pada makanan dan menyajikan keunikan kuliner Asia dengan rasa global. AFC adalah bagian dari Scripps Networks Interactive, salah satu produsen konten gaya hidup terkemuka di dunia.

Tayangan AFC dapat disaksikan di lebih dari 10 negara di Asia Pasifik. Untuk informasi lebih lanjut, kepoin saja situsnya di www.asianfoodchannel.com atau di Facebook www.facebook.com/asianfoodchannel.  

Oiyaaa, jika #madyanger penasaran dengan resep-resep racikan chef Nik dan Sarah juga resep lainnya sejak episode penayangan perdana, klik dan unduh dimare yess www.asianfoodchannel.com/en/lovetocook/cooking-for-love. 

Dan kalau mau lihat tayangan episode baru Cooking For Love musim ketiga, tongkrongin saja setiap hari Rabu pukul 9 malam di AFC.

Atau mau tau kelima resep yang diperagain di acara demo masak Cooking For Love minggu lalu? Neh kukutipin di bawah ini. Lengkap dari chef Nik dan Sarah. Cekidot!

Vietnamese Prawn Spring Roll

Vegetarian option: Vietnamese Vegetable Spring Roll
Recipe courtesy of Nik Michael Imran
Yield: 10 pax
Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty Level: Average
For Vegetarians: Replace prawns with mushrooms and omit fish sauce.

INGREDIENTS:
Spring Roll Ingredients:
• 3 cups rice vinegar
• 3 tbsp sugar
• 2 carrot, cut into batons
• 2 cucumbers, cut into batons
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 can of Del Monte prune juice
• 1tbsp fish sauce
• 1 tbsp paprika powder
• 20 prawns, deshelled and deveined
• 10 rice spring roll wrappers
• 1 packet rice vermicelli, cooked
• 1 head lettuce
• 1 bunch fresh mint, roughly chopped
• 1 bunch fresh cilantro, roughly chopped

Dipping Sauce Ingredients:
• 3 tbsp lime juice
• 2 tbsp sugar
• ½ cup water
• 2 ½ tbsp fish sauce
• 1 clove garlic, finely minced
• 1 red chilli, finely chopped

METHOD:
1. In a small bowl, prepare the filling for the spring roll, whisk sugar and rice vinegar
together until sugar is fully dissolved. Add and submerge carrots and cucumber.
Leave them to pickle for an hour in the fridge.
2. Prepare the dipping sauce by combining lime juice, sugar, water, fish sauce garlic and
chilli, ensure that it’s a light golden colour. Stir well to dissolve the sugar.
3. In a pot, melt some butter and add the minced garlic. Saute until translucent then
add prune juice, fish sauce and paprika powder and bring to a boil.
4. Then, reduce to a simmer. Skewer prawns with a bamboo stick and then, poach in
thesimmering liquid for 2 to 4 minutes. When cooked, remove prawns off the
skewers and set aside.
5. In a small bowl, soak the rice spring roll wrapper for a few seconds to soften.
6. Place the spring roll wrapper flat on working surface, fill closer to bottom lip of the
wrapper with rice vermicelli, a piece of lettuce, mint, cilantro, and pickled
vegetables.
7. Fold wrapper from bottom up, just to cover filling, then add prawns above the first
fold.
8. Fold the left and right sides of wrapper over the edge of the filling, make sure
everything is nice and tight then fold bottom up all the way to the top.
9. Repeat with the rest of the ingredients.
10. Serve with dipping sauce.

Crab Pasta

Recipe courtesy of Nik Michael Imran
Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty Level: Easy
For Vegetarians: Remove ikura and crab meat. Replace 500g of crabmeat with shimeiji
mushrooms to make a Truffled Mushroom Aglio Olio.

INGREDIENTS:
• 40g garlic, minced
• 40g red chilli, sliced lengthwise, julienned and minced
• 200g watercress leaves
• 300g spaghetti
• Sea salt
• 1 cup olive oil
• 2 tbsp truffle oil
• 200g fresh crab meat, blanched
• 2 tbsp Ikura

METHOD:
1. Mince the garlic. Slice red chili lengthwise, remove the seeds and pith, then finely
julienne before mincing.Pluck medium sized branches from the watercress, including
some leaves.
2. In a pot of boiling water, add pasta and salt, leave it to cook until al dente.
3. In a small pan, lightly sauté the minced red chili and garlic until translucent on a
medium to medium low heat. Turn off the heat and transfer the red chili and garlic
mix into a mixing bowl.
4. In the bowl, add the blanced crab meat, sea salt and watercress. Toss evenly to mix.
Once spaghetti is cooked, immediately add to mixing bowl with a little pasta water.
5. Add truffle oil and and combine evenly wth the pasta. Season with more salt. For
garnishing use Ikura and watercress leaves. Serve.

Pavlova Platter

Recipe courtesy of Nik Michael Imran
Yield: 6 – 8 pax
Prep Time: 20 minutes (heat the oven)
Cook Time: 1 hour 15 minutes
Difficulty Level: Intermediate

INGREDIENTS:
• 4 cold egg whites
• 1 cup sugar
• 2 tsp vinegar
• 4 tsp corn-starch
• 1 tsp vanilla extract
• 750ml whipped cream
• 200g strawberries, cut into quarters
• 3 passionfruit
• Pinch of salt

METHOD:
1. Preheat oven to 120°C (do not exceed 140°C).
2. Using a handmixer, whisk the cold eggs and salt until foamy then add the vinegar
and continue whisking until soft peaks form.
3. Add sugar bit by bit until meringue is shiny and stiff peaks have formed.
4. Toss in vanilla extract and fold gently to combine. Sift the corn-starch into the same
bowl and continue to fold gently until everything is combined.
5. Line a baking pan with parchment paper. To hold the paper in place, you can use
some of the meringue mixture to stick the paper on to tray.
6. Form little bowls of pavlovas, about 2-3inches wide, using a spatula. Leave some
space between bowls to leave room for expansion.
7. Bake te pavlovas for 75 minutes or until the Pavlova is dry then turn off the oven and
crack open the oven door slightly to allow the oven to cool down gradually for
another 30 minutes.
8. While you wait for the pavlovas to cool, in a cold metal bowl, use a hand mixer to
whip the cream until soft peaks form.
9. Slice strawberries and scoop out passionfruit flesh into separate bowls and set aside
for topping.
10. To assemble, place a generous dollop of whipped cream in the hollowed middle of
the pavlova, then top with strawberries and passionfruit. Serve immediately.

Red Curry Beef on Crispy Rice Cakes

Recipe courtesy of Sarah Benjamin
Yield: 6 pax
Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty Level: Intermediate

INGREDIENTS:
Spice paste:
• 5 large dried chilies, soaked in water and deseeded
• 1 tsp salt
• 1 shallot, peeled and roughly
chopped
• 5 cloves garlic, peeled
• 1 5-cm piece of galangal, peeled
• 2 stalks of lemongrass, outer layer and hard ends removed, chopped
• 1 tbsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground black pepper
• 1 tsp shrimp paste
• Zest of 2 kaffir limes or regular limes
• 2-4 bird’s eye chilies, stalks removed (or add more if you really like spicy food)

Curry sauce:
• 1 ½ tbsp brown sugar
• 1 tbsp fish sauce
• 3 tbsp vegetable oil
• 1 cup coconut milk
• 3 kaffir lime leaves, finely shredded
• Thai basil leaves, julienned, to garnish
• 3 lime wedges, to serve
• Salt, to season
Rice:
• 2 tbsp + 1 tbs caster sugar
• 1 tsp salt
• 2 tbsp japanese rice vinegar
• 2 cups japanese short-grain rice, cooked
• 2 cups water
• 2 tbsp soy sauce
• ½ tbsp fish sauce
• 2 large rib-eye or sirloin steaks

METHOD:
1. First, make the spice paste by blending all the ingredients together in a food
processor until smooth. Add some oil to help it along. Set aside.
2. In a heavy pot, heat up oil over a medium heat, and fry the spice paste until fragrant,
and oil is coming to the surface. Toss in brown sugar and fish sauce. Stir well.
3. Add the coconut milk and salt, bring the curry to a boil.
4. Turn the heat down, cover the pot, and simmer for 15 to 20 minutes, until the sauce
is thickened. Season to taste with additional sugar, if necessary. Stir in most of the
finely shredded kaffir lime leaves, and set aside to cool.
5. While the curry is cooking, make your rice cakes. Stir 2 tablespoons of caster sugar,
salt and rice vinegar together until everything is dissolved. Fold this mixture into the
freshly cooked rice evenly.
6. Wet your hands a little, and scoop out small handfuls of the rice. Press together to
form a compact rectangle, like the rice in sushi. Try to get the sides as even as
possible. Repeat with all the rice.
7. Heat a frying pan up over a medium-high heat and add one tablespoon of oil to the
pan. Fry the rice cakes for 1 minute on each side, until lightly crisp. Remove to a
plate.
8. Stir the fish sauce, 1 tablespoon sugar and soy sauce together until the sugar has
dissolved. Brush this mixture onto all sides of the rice cakes, then return to the pan
and cook on a medium heat to caramelize on all sides.
9. Next, sear your steak. Pat the outside of the steak dry with kitchen paper. Heat a
tablespoon of oil in a heavy frying pan over a high heat. Fry the steak for 4-5
minutes, flipping every 20 seconds, until you have a nice golden crust on the outside,
and the steak is cooked to your desired doneness. If you have a digital thermometer,
the steak should be 54-55C for medium rare. Remove the steaks to a plate, pour
over any pan juices, and let them rest for 5-10 minutes. Slice the steak into 1-cm
thick slices.
10. To serve, lay the rice cakes out on a platter, and top with a slice of steak. Spoon
some red curry sauce over, and garnish with julienned Thai basil leaves. Serve
alongside lime wedges.

Coffee Cheesecake Pots

Recipe courtesy of Sarah Benjamin
Yield: 8 pots
Prep Time: 20 minutes
Cook Time: nil
Difficulty Level: Easy

INGREDIENTS:
Mocha Cookie Crumb
• 150g chocolate vanilla sandwich cookies
• 1tsp instant coffee powder
Coffee cheesecake mousse:
• 300 ml whipping cream
• 1 block cream cheese (about 225g)
• 2 tbs instant coffee powder, dissolved in 1 tablespoon hot water
• 200g icing sugar, sifted
• 1 tsp vanilla extract
Sponge Layer
• ½ packet ladyfinger sponge biscuits
• 250ml brewed coffee, sweetend with 2 teaspoons sugar

METHOD:
1. To make the mocha cookie crumbs, grind the chocolate biscuits together with the
coffee powder using your hands.
2. Using a hand blender, prepare the mousse by beating whipped cream to stiff peaks.
Next, in a separate bowl, whisk the cream cheese with the shot of coffee, icing sugar
and vanilla extract until fluffy.
3. Add one third of the whipped cream into the cream cheese mixture and fold it in
gently. Then, fold in the remainder of the whipped cream.
4. Now, get ready to assemble the pots. Fill the base of each jar with a layer of the
mocha cookie crumbs. Top with a layer of cheesecake mousse. Dip the sponge
biscuits into coffee, and place on top. Top with some more of the cheesecake
mousse mixture, then a final layer of the mocha crumbs.
5. Coffee cheesecake pots can be served immediately, or chilled in the fridge until
ready to eat. 

@bozzmadyang

Related Articles

1 comments:

Ratu Kupret said...

aku pernah nonton nih acaranya... lucu, seru. tapi emang dasar gak hobi masak, hobinya cuma makan ya ga nyantol cuma enak aja liat orang masak hahahha 😒😟😔

Post a Comment

Featured Post

Saat Tau Makanannya Gak Enak, Food Blogger Mesti Motret, Gimana Ya?

SEBAGAI Food Blogger kecuali sering icip-icip makanan dan minuman beraneka rupa, dalam   menuliskannya tentu sangat butuh foto-foto...

Google+ Followers

Viva LOG