food 12

LAMB TONGSENG

Royco Bumbu Dasar Ayam Kuning 600g    50 g

Goat Thigh          1 kg

Cooking lamb tongseng

Bango Kecap Manis 1.6kg             20 g

Green chilli, sliced            20 g

Cabbage, sliced  100 g

Tomatoes            100 g

Cumin    1 g

Water    750 ml

Coconut Milk      250 ml

Shallots, sliced   20 g

Royco Bumbu Pelezat Rasa Ayam 460g     5 g

Smear the lamb with Royco Bumbu Ayam Kuning, and leave it for a while.

Cooking lamb tongseng

Sauté shallot until it smells well and adds the lamb. Sauté them until halfly cooked

Pour the water and coconut milk and boil them in medium fire

Next, add green chili, cabbage and cumin. Mix them well.

Add Royco Rasa Ayam and Kecap Bango.

Finally, serve it.

WAGYU STEAK

Wagyu steaks

Salt and pepper

Cooking oil

Preheat oven to 450 degrees F. Put a small amount of oil in a skillet. Rub both sides of your steak with salt and pepper. Preheat the skillet over a high flame until it starts to smoke. Using tongs gently place the steak in the pan. Allow steak to cook for about 3 minutes per side and then place the pan into the oven for an additional couple of minutes. Remove from the oven, put on cutting board or plate and let the steak rest for a couple of minutes.

WAGYU BEEF BURGER

Fig and Caramelized Onion Jam:

4 medium yellow onions, thinly sliced

1 pint fresh figs, halved

2 cups Twomey Pinot Noir

Yukon Gold French Fries:

2 quarts canola oil

6 Yukon Gold potatoes, each cut into 6 to 8 wedges

Fine sea salt and freshly ground black pepper

Wagyu Beef Burgers:

3 pounds ground Wagyu beef, 85/15

2 teaspoons fine sea salt

½ teaspoon freshly ground black pepper

6 slices white cheddar cheese, optional

6 burger buns, split

Make the jam:

Heat a large saucepan over high heat. Add the onions, stirring vigorously. As soon as the onions begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes of so.

Add the figs and the Pinot Noir and simmer over medium heat until all of the wine is absorbed and the fig and onions have cooked into a thick, yummy jam.

Make the fries:

In a soup pot, heat the oil to 300˚F. In batches, add the potatoes and cook for 5 minutes. Remove from the oil and strain on a rack. (Return the oil to 300°F before adding the next batch.)

Increase the heat of the oil to 350˚F. In batches, add the potatoes to the oil and fry until they reach a deep golden brown color. Remove from the oil, let drain for 10 seconds, and immediately season with salt and pepper. Repeat with the remaining potatoes.

Make the burgers:

Prepare the grill for direct cooking over medium-high heat. Shape the burgers into 6 equal portions, making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.

Grill the patties, turning once, until cooked to desired doneness. During the last minute of grilling place a slice of cheese (if using) on each patty and toast the rolls, cut-side down. Place the burgers on the buns and top with 2 to 3 tablespoons jam. Serve immediately with the fries.