Recipe Archive // Kitchen Stage: Trendy Manadonese with Petty Elliott

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Since Ubud Meals Competition first launched in 2015, we’ve had numerous of cooks and culinary figures becoming a member of us on our cooking demo levels, Kitchen Stage and Teater Kuliner. To refresh your reminiscence on the enjoyable and endearing Competition expertise, we wish to share a number of the greatest recipes from these levels that you may attempt at residence.

Lets make a journey down reminiscence lane, all the best way to UFF17 with Petty Elliott. Meals author and self-taught chef, Petty Elliott proved her expertise for remodeling conventional Indonesian dishes into trendy masterpieces by returning to her Manadonese roots at this Kitchen Stage session. With a tantalizing creation of Manadonese Risotto, see and style for your self why Petty is hailed as a culinary hero.

Manadonese Risotto (Tinutuan, Bubur Manado)

Substances:
300 gr spherical grain white rice, ideally risotto rice
200 gr pumpkin, peeled, deseeded and fiber eliminated (Lower into massive chunks)
200 gr candy potatoes, peeled and reduce into massive chunks
2 recent cobs of corn, kernels sliced off the cob or 200 gr canned candy corn
200 gr water spinach or common spinach
1 litre scorching water
2 stalks lemon grass, crushed
A handful of basil or kemangi
4 garlic cloves, crushed
10 shallots, thinly sliced
4 tbsp cooking oil
Salt and pepper to style

Strategies:
1. Pre-heat the oven to 180°C
2. Place pumpkin and candy potatoes in an ovenproof dish. Season with salt, black pepper and a pair of tablespoons of oil. Prepare dinner till smooth and put aside.
3. Warmth oil in a big frying pan. Add shallots and garlic, sauté for 3 minutes.
4. Add rice, flip off the warmth and stir till the rice is completely coated.
5. Flip the warmth again on, add lemon grass and three ladlefuls of scorching water (or simply sufficient to cowl the rice). Simmer, and stir till the rice has absorbed almost all of the liquid. Proceed so as to add inventory, whereas the present inventory is absorbed. After about 17 minutes the rice is sort of cooked.
6. Add the cooked pumpkin, candy potatoes and corn. Combine effectively and cook dinner for five minutes. Add extra inventory if needed, be certain that the rice has creamy consistency.
7. Add spinach and basil or kemangi, cook dinner for two minutes.
8. Season with salt and black pepper and serve whereas it’s heat.

In case you are making this recipe at residence, don’t neglect to share on social media and tag @ubudfoodfest to get it reposted.



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