For the Mussels

Ingredients

  • Mussels

Method

  1. Wash the mussels in cold water 3 times.
  2. Steam them at 100 degrees for 2.5 minutes. NOT 3 minutes, not 2 minutes, but 2.5 min exactly.
  3. Cover the cooked mussels with non-sticky foil until needed, so they don’t dry out.

For the Clams

Ingredients

  • Clams

Method

  1. Wash the clams in cold water, 3 times.
  2. Steam the clams at 100 degrees for 3 minutes.
  3. Cover the cooked mussels with non-sticky foil until needed, so they don’t dry out.

For the Razorclams:

Ingredients

  • razorclams
  • rosemary
  • thyme
  • garlic
  • pepper
  • white wine

Method

1. Wash the razorclams in cold water, 3 times.
2. In a large cooking pot place some corn oil, then add a clove of garlic, a branch of rosemary and a branch of thyme and season with pepper.
3. Add the razorclams to the pot, quench with white wine, cover with a wet towel and allow to cook until they open.
4. Place the cooked razorclams into a gastronorm and cover them with non-sticky foil until needed so they don’t dry out.

For the Boemboe Nasi Goreng

Ingredients

  • 47 pieces lemongrass
  • 950g ginger
  • 10 pieces red pepper
  • 50g lime leaves
  • 200g garlic
  • 9 pots shrimp paste
  • 8000g sambal maison
  • 3,2L Ketjap manis (sweet soy sauce)
  • 2L soy sauce
  • 1L chicken stock
  • 9 limes, zested and juiced

Method

  1. Crush the lemongrass and chop the ginger, red pepper and garlic.
  2. Add the lemongrass, ginger, garlic, red pepper and lime leaves to a pot with corn oil and fry for +/- 10 minutes.
  3. Add the shrimp paste and cook for 2 minutes.
  4. Add all the other ingredients and leave to simmer until it reduces to a compote.

For the Seroendeng

Ingredients

  • 30 lime leaves
  • 5 red peppers
  • A piece of fresh ginger
  • 2 bundles lemongrass
  • 2 shallots
  • 5 tbs coriander seeds
  • 2kg peanut
  • 2kg grated coconut

Method

  1. Bake the peanuts & grated coconut separately in an oven at 165 degrees until they are golden brown.
  2. Place the shallots, lime leaves, lemongrass & coriander seeds in a food processor/thermoblender and blend to a paste.
  3. Cook the paste with some corn oil on a stove at medium heat for 10 min.
  4. Mix the paste with the peanuts & grated coconut.

For the Sambal Maison

Ingredients

  • 20 big onions
  • 35 red onions
  • 35g coriander seeds
  • 160g red peppers
  • 380g lemon grass
  • 20g lime leaves
  • 150g peeled ginger
  • 130g garlic
  • 1600g tomato purée
  • 100g trassi (shrimp paste)
  • 525g corn oil

Method

  1. Chop all the onions and mix with 150g of the corn oil in a big gastronorm, then cover with a plateau and cook in the oven at 160 degrees for 30 min.
  2. Blend the coriander seeds in a food processor/thermoblender, then add the red peppers, lemongrass, lime leaves, ginger and garlic, and blend until it becomes a paste.
  3. Heat the remaining 375g of corn oil in a pan, then add the paste and fry for 5 minutes.
  4. Then add the add tomato purée and fry for 10 min.
  5. Add the Trassi and fry again for 2 min.
  6. Finally, add the cooked onions and simmer for +/- 40 min until it reduces to a compote.

For the Basic Sambal Goreng Seasoning

Ingredients

  • 500g sambal
  • 2.5g salt
  • 35g fish sauce
  • 35g lime juice
  • zest of 2 limes
  • 4g siracha

Method

  1. Blend all ingredients in a thermomix until you obtain a fine paste.

For the Atjar Tjampoer

Ingredients

  • 9 red peppers
  • 170g ginger
  • 10 cloves garlic
  • 50g fresh turmeric
  • 300g sugar
  • 2000g water
  • 3000g vinegar

Method

  1. Chop the red peppers, ginger, garlic and turmeric.
  2. Add all ingredients to a pot, and bring to the boil.
  3. Once at boiling point, remove from the heat and leave to cool down and infuse.

For the Asian Shell Juice 

Ingredients

  • 500g sambal maison (from above)
  • 10 sticks lemongrass
  • 8 red peppers
  • 400g ginger
  • 5kg onion
  • 1kg leek
  • 1kg celery
  • 20g garlic
  • 2 pieces fennel
  • 1L Noilly Prat
  • 1L white wine
  • 1L white port
  • 1.5kg clam trimmings
  • 3 tbs salt
  • 20 lime leaves
  • 2L chicken stock
  • lime juice and zest

Method

  1. Add the sambal maison, smashed lemongrass, chopped red pepper, chopped ginger, chopped onion, chopped leek, chopped celery, chopped garlic and chopped fennel to a pan with some oil.
  2. Fry off the vegetables until they soften, then pour in the Noilly Prat, white wine & white port and allow to reduce.
  3. Add the clam trimmings, salt, lime leaves & chicken stock, then leave to simmer for 1.5 hours.
  4. Remove from heat and pass through a sieve.
  5. Place the liquid back on the stove in a pot and reduce again until it has developed a robust flavor.
  6. Season the liquid with the fish sauce, lime zest, lime juice and nasi base bumbu if needed.

To Serve

  1. Combine clams, razorclams and mussels with some sliced baby vegetables (baby corn, baby carrots, etc).
  2. On one half of a bowl, place the seafood and vegetables on top of prepared condiments from above.
  3. Pour some Asian Shell Juice into the other half of the bowl.

 

Recipe Courtesy of Syrco Bakker of 2 Michelin-starred Pure C in The Netherlands.
Syrco Bakker Chef Feature

 

Images © Pieter D’Hoop