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Bami bites with wild rice, tom kha kai foam and gado gado foam

A contemporary composition of crispy bami snacks, creamy gado gado gel, fried wild rice, and aromatic tom kha kai foam.

Ingredients

1gWild rice

10gGinger
5gRed chili pepper
2Lemongrass
700mlChicken broth
25gPro espuma Calent
200mlCoconut cream 24%
3Lime leaves (Djeruk perut)

Agar agar
500mlWater
500gBoemboe gado gado

Chili oil
Bami snacks
Cassava chips natural
Ghoa cress

Preparation

  1. Fry the rice for 10 seconds at 220°C.
  2. Drain on kitchen paper and season with salt.

  1. Put all ingredients except the coconut cream in a pan and reduce until 400 ml remains.
  2. Now add the coconut cream.
  3. Mix with 25 grams of pro espuma.
  4. Fill the siphon and charge with 1 cartridge.

  1. Mix 500 grams of Boemboe Gado gado with 500 ml of water.
  2. Briefly bring to a boil and strain.
  3. Weigh the mixture and add 1 gram of agar agar per 100ml.
  4. Briefly bring to a boil again, blend, and let set in the refrigerator.
  5. Once set, blend until smooth and transfer to a piping bag.

  1. Fry the bamihapjes for 5 minutes at 180°C.
  2. Plate the dish and finish with the chili oil and Ghoa cress.