Kaiseki at Sugiyama New York City

Delimilli had a kaiseki adventure in New York City at Sugiyama.

Waiting in anticipation.

First Course: A cold plate consisting of cooked shrimp, a slice of sweet omelette, crispy whole baby crab, a delicate slice of fishcake, jellied plum, preserved plum, dried and crispy anchovies and edamame.

Second Course: Sashimi platter along with a succulent oyster.

Third course: Light broth with soy sheet and a sakura shaped fish cake.

Fourth course: Grilled seafood over hot stone.

Fifth course: Braised seafood tofu.

Final course: Japanese seafood sticky rice with a side of delicious clam miso.

Hari Raya 2013

Delimilli had a Hari Raya party recently and cooked up a storm in the kitchen! Hari Raya staples include Sayur Lodeh, Rendang and Lontong, using recipes from James Oseland's fantastic cookbook: Cradle of Flavors and supplemented with Ros' mom's family secrets. (Photo Credit: Regina K)

Sayur Lodeh

Rendang

Lontong

Josephine's Mushroom Flan

Josephine's Mushroom Flan

Soak the dried mushrooms.

Panfrying sliced ginger.

Break eggs and add sauces.

Ready for the steamer.

Cover before steaming.

Beef Rendang ('Rendang Daging')

Beef Rendang is one of the most exquisite of Indonesian dishes. The ingredients used boast the best that South East Asia has to offer... Ginger, turmeric, galangal, lemongrass, coconut. Below are the pictures we took in preparation of this special dish.

Ingredients: Shallots, ginger, fresh chillies, tumeric, lemon grass.

All chopped up for blending in the food processor.

A lovely puree.

Toasting shredded coconut.

Toasted until golden brown then blended in the food processor.

Preparing olive oil on the pan.

Lemongrass gets pounded a little, friend in hot oil to give fragrance. The spice puree is then added, releasing a lovely aroma of spices.

Sliced beef (chuck) is added.

Add the coconut milk in, and left to cook for 1-2 hrs. in James Oseland's words, an amazing transformation begins. I was fascinated.

The liquids start to reduce. Add kaffir lime leaves.

A delicious reward at the end of the process.