Rendang von Ananas

this gives the boemboe the most authentic texture and flavor. Of course, you can also use a mortar and pestle, but this is very labor-intensive. Toast the cloves, coriander seeds, and cumin seeds in a wok or frying pan until they become fragrant. Grind the spices finely in a mortar and pestle.

For the rendang, clean the pineapple and cut the flesh into half-centimeter cubes. Heat the coconut oil in a wok or frying pan and add all the ingredients for the boemboe. Let cook for about 8 minutes on low heat until the boemboe starts to color. Add the pineapple cubes and let cook for about 20 minutes longer.

Remove the dish with grilled pineapple from the oven and scrape the vanilla seeds over the pineapple with a spoon from the pods. Let the pineapple cool.

Before serving, remove the stem and seeds from the lombok. Finely chop its flesh and the bay leaf. Finely grate some of the lime zest.

Place a slice of pineapple on each plate. Place a round cooking ring (⌀7 cm) in the center and fill it with the pineapple rendang. Press down gently with a cocktail muddler and remove the rings. Cut the grilled pineapple lengthwise into thin slices. Carefully roll them up into four beautiful 'roses' (approx. ⌀5 cm) and place these on the rendang.

Take the ice cream out of the freezer. Crush the pink peppercorns in a mortar and mix the peppercorns into the ice cream. Using two spoons, make a nice quenelle (oval spoon shape) on each rose. Distribute the dried chili threads over the quenelles. Garnish the dish with the Borage Cress and the tuiles, and finally with the finely chopped lombok and bay leaf and grated lime zest by distributing them between your thumb and forefinger.