The food on the boat was beyond. Everything was super fresh, with the fish and produce usually picked up from an island the same day or sold to the boat directly from sellers on the water.
The produce pantry.
You better like your sous chef in a kitchen this small.
Croissants baked fresh every morning.
Chicken satay, tempe, egg, tofu, rice steamed in palm leaf and steamed veggies covered in satay sauce.
Chef Yudha was kind enough to write a few of the recipes out. Hand illustrations included. See typed recipes below.
Pepes Ikan (Fish in Banana Leaf)
- 1 lb Spanish mackerel fillet
- 6 medium shallots, peeled
- 2 medium garlic cloves, peeled
- 2 red chilis, seeded
- 5 candlenuts (tropical nut used often in Indonesian cuisine - Macadamia nuts are a fine substitute)
- 2 tomatoes (for the spice paste)
- 1 1/2 tbsps tamarind paste, soaked in warm water
- sliced tomato (to top the fish)
- kaffir lime leaves
- banana leaf, for wrapping
Grind ingredients 2-7 into a smooth paste. (We think this works best in a food processor.)
Cut fish fillet into desired size (the chef recommends the size being the width of 2-3 fingers). Marinate with the spice paste, season with salt and marinate for at least two hours.
Place the fillet in banana leaf and top with tomato slices and lime leaves. Wrap up the fillet with the banana leaf.
Cook over a grill or pan with low fire until fish is cooked through (around 5 minutes).
Tempe Manis (Sweet Tempe)
- 2 packs of tempe (fermented soy bean)
- 6 small shallots, thin sliced
- 8 garlic cloves, thin sliced
- 2 red chilis, thin sliced
- 1 piece galangal (a root from the ginger family), sliced & bruised (smash the pieces with the flat part of a knife to release the flavor)
- 5 kaffir lime leaves
- 1 lemongrass stalk, smashed
- 2/3 cup palm sugar, crushed
- 3 tbsps sweet soy sauce (regular works fine also)
- 1 tsp salt
- ½ cup water
- vegetable oil, for frying
Place vegetable oil in large pot over high heat. (The oil is ready when the tempe sizzles when dropped in.) Cut tempe into fine strips and deep fry until crispy. Set aside.
Heat about 2 tablespoons of the frying oil in a stir fry pan or large frying pan over medium high heat. Stir fry shallot, garlic, chili, galangal, lime leaves and lemongrass until fragrant.
Add water, sugar and soy sauce to the pan and heat until almost caramelized.
Season with salt and mix in the tempe. Stir well.
Sambal Colo Colo (Spicy Salsa)
- 3 tomatoes, diced
- 4 shallots, diced
- 1 red chili, diced
- 1 bird's eye chili, diced
- juice of 1 lime
- 1 tbsp lemon basil, chopped
- salt & sugar to taste
- 1 tbsp vegetable oil
Mix all ingredients. Stir well. Adjust seasoning to your liking.