Pineapple rendang

Name: Pineapple rendang
Ingredients: 300 ml Orange; 80 g Powdered sugar; 25 g Flour; 50 g Sesame seeds; 2 g Sambal badjak; 50 g Soft butter; 250 g Strawberry puree; 1 Pineapple; 500 ml Whipped cream; 1 pink peppercorns; 0.5 Lemon juice; 250 ml Water; 4 units.centimeter Ginger root; 3 Star anise; 3 Coconut oil; 2 units.items Lemongrass; 1 Vanilla pod; 6 long peppercorns; 3 Shallots; 6 red rawit chilies; 60 g Javanese palm sugar; 4 red lomboks; 3 Garlic cloves; 3 units.centimeter Ginger root; 3 units.centimeter galangal; 1 Pineapple; 1 Coconut oil; 1.5 units.centimeter Turmeric; 2 Coriander seed; 1 Cumin seed

Pineapple rendang with grilled pineapple, strawberry ice cream, and a tuile of orange juice and sambal.

From the book Hete Pepers by Pascal Jalhay.
Recipe for four people.

Ingredients

300mlOrange

80gPowdered sugar

25gFlour

50gSesame seeds

2gSambal badjak

50gSoft butter

250gStrawberry puree

500mlWhipped cream

1pink peppercorns

0.5Lemon juice

250mlWater

1Pineapple

4units.centimeterGinger root

3Star anise

3Coconut oil

2units.itemsLemongrass

1Vanilla pod

6long peppercorns

60gJavanese palm sugar

3Shallots

6red rawit chilies

4red lomboks

3Garlic cloves

3units.centimeterGinger root

3units.centimetergalangal

1.5units.centimeterTurmeric

2Coriander seed

1Cumin seed

5Cloves

1Pineapple

1Coconut oil

0.5Pineapple

0.5red lombok chili

1Lime

Borage cress

24dried chili threads

Bay leaf

Preparation

Step 1

For the tuiles, bring the orange juice to a boil in a small pan. Reduce to 40 ml and let cool.
Stir all the ingredients for the tuiles in a mixing bowl until you have a smooth batter. Place the bowl in the refrigerator for at least 3 hours so the batter firms up and you can form balls from it later.
Meanwhile, for the ice cream, mix the strawberry purée with the water, cream, and lemon juice in a bowl. Pour the strawberry mixture into an ice cream maker and churn until frozen. Store in the freezer until serving. If you don't have an ice cream maker, you can put the strawberry mixture in a shallow container in the freezer until frozen. Stir it loose with a fork about every 15 minutes to prevent ice crystals from forming.
Preheat the oven to 170°C for the tuiles. Roll small balls of the batter (⌀1½ cm) and place them on a baking tray lined with parchment paper. Slide the tray into the oven and bake for about 5 minutes until golden brown and cooked through. Remove the tray from the oven and let the tuiles cool.
For the grilled pineapple, set the oven temperature to 180°C. Clean the pineapple and cut it lengthwise into quarters. Remove the hard core. Heat the coconut oil in a roasting pan. Add the pineapple quarters and brown them on all sides. Place the pineapple in an oven dish. Slice the ginger root thinly. Bruise the lemongrass and star anise and halve the vanilla pod lengthwise. Distribute these ingredients with the poivre long peppers over the pineapple and grate the gula djawa on top. Place the dish in the oven and grill the pineapple for about 30 minutes.
Meanwhile, for the boemboe, peel the shallots and garlic. Remove the stems from the chilies and peel the ginger root, turmeric, and galangal. Cut all these ingredients into equal pieces and preferably purée them in a meat grinder with a medium-fine plate

Featured products in this recipe

More featured products

Related recipes and techniques

Cylinder tuille

For this recipe, our FoodXperience chef Garry used patisserie scrapers (55531990). The serrated version is ideal for creating clean lines in a batter.