(Business Lounge Journal – Culture)
Chef Raka Wiradhika from Branché Bristro at Senopati talks about the influence of French cuisine along with an endless possibilities of French-Indonesian fusion recipes.
Western cuisine, according to Raka, is highly influenced by French method of cooking. According to the chef who’s been in the business for almost fourteen years, his passion for French cuisine grows, in what he described as something ‘elegant’, beside ‘highly-influential’. Not just Western cuisine. According to him, some Asian cuisine that we know today is also influenced by the French way.
“French cuisine, rich in butter and cream, could be quite a challenge at first. But the final product is always somewhat…elegant. And satisfying.”. As he told Business Lounge Journal on a fine Friday noon. Our first impression about him, is that he’s a very relaxed person with a friendly demeanor.
“Especially the sauce !” is the word that we heard repeatedly, while talking to the chef. Raka always stressed for more than once, about the importance of having a proper sauce in French cuisine. He described about the importance of achieving a ‘balance’ sauce.
“You simply cannot make a proper foie gras without a balance sauce. You just can’t.” He said. Switching to a more serious stance while stating so.
When asked about the difference about Indonesia and French cuisine, the chef did not wish to make a big complication out of it.
“The basic is always, and always will be the main ingredients. Poultry, beef, seafood. It’s the method that counts”. He says, switching back to a relaxed position.
The spices, according to him, is what makes every cuisine different.
“Indonesian cuisine used a lot of spices. French doesn’t. That’s the short version.” He said, jokingly.
The possibilities for fusion recipe, however is endless. Although, when asked about the palpable differences between the two cuisine (Indonesia and French), he said that although some recipe needs to be “fine-tuned” according to the local preferences, other, should remain authentic, lest it will lose its uniqueness.
He mentioned about his past experience, back in Waldorf Astoria group in Maldives, he creates a French-Indonesia fusion recipe that gain praises from the hotel’s guests.
“A crepe suzette with a durian fillings. I could say it really brings the best of both worlds back then”.
Durian Crepe Suzette
Ingredients:
- Sugar
- Egg
- Milk
- Vanilla essence
- Flour
- Butter
- Salt
- Durian (without the seed)
- Cream
Cooking method:
A . Mix ingredients 1 – 7 (A) all together.
B . Mix ingredients 8 – 9 (B) all together.
C. After ingredients A well mixed, pour into a non- sticky fry pan and set the fire over a low – medium heat. And cook until becomes a deep amber-coloured caramel.
D. Put ingredients B into mixer gradually beat in just enough remaining cream to make frosting smooth and spreadable.
E. And spread the sauce in the crepe and then fold.
F. Serve and garnish your Durian Crepe Suzette.
Michael Judah Sumbayak adalah pengajar di Vibiz LearningCenter (VbLC) untuk entrepreneurship dan branding. Seorang penggemar jas dan kopi hitam. Follow instagram nya di @michaeljudahsumbek