30/06/2018 by Chef Eelke Plasmeijer and chef Ray Ardiansyah 0 Comments
Into The Sawah
100 gram High grade rice (from Tegelalang)
25 gram Onion, finely diced
50 ml Brem (rice wine)
15 gram Vegetable oil
0.5 liter Snail stock
50 ml Whipping cream (with until soft peaks) 10 gram Dehydrated sea grapes
10 gram Dehydrated fern tips
50 pieces Rice field snails
10 pieces Wild chili flowers (they grow next to the rice fields)
25 gram Abon (floss) made from frogs (whichswims in the rice fields)
4 pieces Duck egg
25 ml Brown butter infused with garlic
- Warm the peanut oil in a medium pan until it is medium hot.
- Add the finely diced onion and cook them over medium heat until they are soft but not colored.
- Add the grains and cook for another minute over medium heat until the grains are translucent.
- Poor in the wine and let it reduce completely.
- Add the snail stock and cook the rice ‘risotto’ style until it is 80% cooked.
- Transfer to a little tray and let it cool down completely, reserve in the chiller.
- Prepare a water bath on 64 degrees Celsius.
- Add the duck eggs and cook them for an hour.
- Transfer them to an ice bath and when they are completely cold reserve in the chiller.
- Blanch the snail and take them out of the houses.
- Clean the snails and transfer them to a pressure cooker, add vegetable stock with plenty of garlic, thyme and parsley.
- Close the lid and pressure-cook for 45 minutes until the snails are tender.
- Reserve the snails in the stock and keep the rest of the stock to make the rice porridge.
- Reheat the duck eggs in the same water bath 5 minutes.
- In the meantime finish the rice porridge with a little more snail stock.
- Season with the dehydrated sea grapes and fern tips.
- Spoon the rice porridge in a little brown bowl (or any other bowl you like really).
- Crack the egg and very carefully separate the yolk from the white.
- Use a spoon the place the yolk on top of the rice.
- Divide the snails around the egg yolk and place the chili flowers in between the snail.
- Sprinkle some more of the fern tip powder over the snails.
- Same story for the frog abon (floss).
- Serve straight away!