When culinary artistry meets premium ingredients, the result is a dish that transcends taste. Chef Edi Pancamala — Cluster Executive Chef of Mercure and Swissotel Pantai Indah Kapuk — presents his signature creation, Dendeng Bakar Bumbu Rujak, using premium Aussie Beef. Known for its halal certification, superior marbling, tenderness, and rich nutritional value, Australian beef from Aussie Beef & Lamb stands as a healthy and flavorful choice for any gourmet dish.
800 g Wagyu Top Side
1 tbsp coriander powder
1 tbsp tamarind juice
1 tbsp palm sugar
100 ml thick coconut milk
Bumbu Rujak (Spicy Seasoning):
5 dried red chilies
5 shallots
5 cloves of garlic
50 g palm sugar
2 stalks lemongrass, bruised
Salt and pepper to taste
Boil the beef with coriander powder, tamarind juice, and palm sugar until tender. Slice thinly.
Grill on a pan until crisp and slightly charred.
Blend the chilies, shallots, garlic, palm sugar, lemongrass, salt, and pepper into a fine paste.
Sauté the spice paste until fragrant. Add the coconut milk and cook until the oil separates.
Serve the grilled beef with the rich and spicy bumbu rujak for an authentic Indonesian flavor. 🌶️🥩✨
|
A Celebration of Taste and Health Beyond its rich taste and satisfying texture, Australian beef brings exceptional health benefits. It’s a natural source of high-quality protein, iron, zinc, and essential B vitamins that support muscle strength and overall well-being. The cattle are raised on clean, green pastures with strict animal welfare standards, ensuring purity and superior quality in every cut. Chef Edi Pancamala’s Dendeng Bakar Bumbu Rujak captures the soul of Indonesian cuisine — bold, spicy, and full of character — while celebrating the unmatched quality of Aussie Beef. It’s a reminder that when the finest ingredients meet skilled craftsmanship, dining becomes an experience of both pleasure and purpose. |