Rp 100 Ribu Jadi 6 Piring Mewah! Resep Fine Dining Praktis: Murah Bukan Murahan!

These are fine dining-like dishes that are budget-friendly and easy to make at home without any special equipment. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll make a version of fine dining to welcome Valentine's Day. We'll make the appetizer, main course, and dessert. They're budget-friendly. You don't need any special tools. They're also easy to make at home. I come up with this idea as we can't go out these days. Or, maybe you want to cook to celebrate this occasion. It doesn't need to be complicated, but if your loved one see your effort, it'll create a special memory. So, I hope this content is useful for you. The other day, I went shopping and it was really cheap. With IDR 91k, you can get nearly all the ingredients. I bought the ingredients for two servings, like for you and your significant other. But, it turns out there are a lot of leftovers for another day. I'll let you know all the ingredients later. These three dishes aren't too esoteric. We use familiar ingredients, so you'll love the flavors. First, we'll make Egg Salad with Teriyaki Mayo. For the main course, it'll be a version of Mexican Chicken. Lastly, we'll make Banana Ice Cream Sandwich with Butterscotch Sauce for the dessert. I wanted to make Burnt Butter Sauce but the butter was so expensive so I bought margarine instead. But, I've never made Burnt Margarine Sauce before, so I made Butterscotch Sauce with margarine. Turns out, it tastes good, too! So, I went to the nearest supermarket the other day. Here's what I bought, starting from the most expensive. First, I bought chicken thighs. You can also use fish like salmon, etc. Then, bread and ice cream. Those are expensive. The ice cream alone was IDR 5,200 per cup, but it's okay since it'll be special. I also bought eggs, tomatoes, and vegetables for the soup. I bought garlic, red chili, shallots, bananas, and lime. I bought ready-made sauces, too, like Teriyaki Sauce, mayonnaise, and chili sauce. The total was IDR 91k, but I forgot a few things. First, palm sugar, but it's not very expensive. Also, coriander. There wasn't any at the supermarket, but I have it at home. If it's hard to find, just skip it. Next, green chili or green bird's eye chili and a bit of coconut milk. As for the rest of it, I bought them at the supermarket. Let's make the appetizer first. Here's what I do when I cook for people: slice all the ingredients. Start with the vegetables. Slicing the Vegetables (for the Appetizer - Salad & Garnish) Slicing the Vegetables (for the Main Course - Salsa & Potato Rosti) To cook a proper dish, how you cut the vegetables matters. At a Michelin restaurant, every piece must be symmetrical. The color and freshness of the vegetables must be considered, too. But since we're cooking at home, so it's okay as long as it tastes good. Pour some water to the vegetables so they stay fresh, the color vivid, and the texture crunchy. After the vegetables, I need the bread to fry and for the garnish, so let's prepare it first. Slicing the Bread (for the Appetizer - Fried Egg) As it happens, the chicken is cut so it needs no prep. Season with salt, pepper, paprika powder, and lime juice. Also, some stock powder of any flavor. First, let's make the sauce for the chicken. Toast the chili, garlic, and shallots in a pan with no oil. After they're fragrant and a bit burnt, blend them with mineral water since we won't cook it again. Making the Chili Lime Sauce (for the Main Course) Next, prepare the Kaffir lime. This isn't lime or key lime, but it's okay. Get the zest to add aroma. Don't forget to wash them first. Then, halve and juice them. Season with sugar, salt, and white pepper. Next, add some mayo and chili sauce. As we're cooking at home, it's okay add ready-made sauces as long as it tastes good. Stir, and it's done. Next, we'll make the Salsa. We've prepped the tomato, shallots, and chili. Season with salt and sugar. Making the Tomato Salsa (for the Main Course) You can skip the coriander. It'll still taste good, similar to Dabu-Dabu Sambal. Making the Tomato Salsa (for the Main Course) Massage the lime so you can juice it easily. Making the Tomato Salsa (for the Main Course) Okay, the Salsa is done. Give it a taste. It should be tart, sweet, savory, and balanced. Lastly, we'll make the Butterscotch Sauce. First, melt the margarine. Then, shave the palm sugar and once the margarine gets really hot, add the palm sugar and water in. Making the Butterscotch Sauce (for the Dessert) Don't add more salt as margarine is already salty. Lastly, add the coconut milk in. Butterscotch is usually made with cooking cream, but... ...since we used palm sugar and to be budget-friendly, I choose coconut milk that's widely available. Give it a taste. The texture looks good. Now, set it aside. Next, we need to prepare the potatoes. You can make mashed potato, french fries, etc. This is just a reference. After slicing the potatoes, soak them in water to prevent discoloration and to reduce the sticky starch. You'll get a lot out of a single potato. Let's start as this is quite time consuming. Add flour to the drained potato. Making the Potato Rosti (for the Main Course) Next, we'll fry them. Lower the heat. Add the potatoes in. Making the Potato Rosti (for the Main Course) Don't forget to pack them in so you'll get a thick piece that sticks together well. Add a bit of salt and pepper. Making the Potato Rosti (for the Main Course) Once the potatoes begin to cook and stick together, turn the heat up to crisp up the surface. Making the Potato Rosti (for the Main Course) I've boiled the eggs for 6.5 minutes. After the water boils, add them in and set the timer for 6.5 minutes. Then, rinse with cold water until the eggs cool down. They're half-boiled. They're still somewhat jiggly. We'll coat them and fry them for just a moment. So, we need the boiled eggs and fresh ones. I only bought 3 pcs of eggs. Whisk the egg and prepare the flour. Coat the half-boiled eggs with the flour. Dip it in the egg - flour - egg - bread. Once you're done, you can fry it. But, finish your preparation first. Aside from dicing the bread, we need to cut it into circles in the size of the ice cream cup used. Frying the Bread (for the Dessert) Next, heat the oil on low heat. Frying the Bread (for the Dessert) You can heat it up before serving instead of cooking it on the spot as it'll be a long wait. Set it aside. The eggs are ready to be fried and the sauces are all ready. There's the mayo and Teriyaki for the egg. The sauces for the chicken and the dessert are done, too. Like in restaurants, this is the level of prep you need to do. When you're about to serve, you can begin to cook. I'll cook the appetizer and the main course at once. I'll cook the chicken first. I'm using a bigger pan from Tefal's So Chef series. Pat the chicken dry first before pan-searing. It's important to have two cutting boards during prep. One is for cooked items, and one is for raw ingredients. Raw ingredients also shouldn't get mixed with one another. Pat the chicken dry so it's cooked evenly, especially the skin so it'll crisp up nicely. Pan-Searing the Chicken (for the Main Course) Once the pan is hot, pan-sear the chicken skin-side down. Hold the chicken down for a moment. If you're afraid it'll get hot, use a spatula. Pan-Searing the Chicken (for the Main Course) The technique is similar to making Crispy Skin Salmon Steak I've shared before. But here, we use lower heat as chicken thighs take longer to cook. Usually, we need to finish it in the oven. But this time, let's try it without an oven. Cook them skin-side down with low heat. As we wait, let's prepare the appetizer. Here's the egg we've prepared. Let's heat the oil. I'm tilting the pan so the egg can be submerged in oil. Add the egg in. Frying the Egg (for the Appetizer) Use high heat. We'll only fry it for a moment so the egg isn't overcooked as we want it half-boiled. Done! It was just a few seconds of frying. Now, we'll prepare the salad. I'm using vegetables for soup like cabbage and carrots. Add some green onions in to give it some color. Next, prepare a plate. I'm using a standard, plain plate. There's no right or wrong in plating. But this time, we'll arrange it proportionally at the center as it's easier. Contemporary plating really depends on your creativity, so it's a bit harder to replicate at home. This one is easy. The key to plating is fresh ingredients, especially vegetables, so you can create volume. Volume will make your plate looks elegant. A plate with just a steak and sauce is not elegant. But if we place the steak here with some veggies on top, then we add this and that, it'll be balanced and elegant. The top part looks cooked as we placed the lid on. The size has shrunk. Now, flip the chicken and look at that crispy skin. Then, cook them again without the lid. If you place the lid on, the skin will get soggy. I made too big a cut of the Teriyaki sauce sachet, so I'll transfer it to a piping bag. Make a small cut at the tip. Then, make a pattern on the plate. Next, place the mayo at the center. Usually mayo is good to go, but you can season it to taste. This looks like a bird's nest. If we can give volume to simple yet fresh veggies, it'll make the plate look attractive and elegant. Make a hole at the center for the egg. You can add more mayo, if you like. I'll slice the top of the egg. By giving it volume, the plate now looks attractive. The appetizer is ready. If you need more Teriyaki sauce, serve it on a separate saucer. During a meal service at a restaurant or a private event, we usually out the spoons here to keep things clean. This also keeps us from having to grab new spoons, which can be troublesome. Our plating concept is centered, which is the easiest to recreate at home. For the underliner, we'll plate the sauce at the center and let it spread on its own to a perfect circle. It needs to be wider. Here's the Rosti. So crisp. Awesome. Here's the Salsa. This is the main course. Lastly, we'll make the dessert. So things don't move around, add a bit of sauce. In the pastry kitchen, we can trim things with a grater. I forgot to cook the bananas. Let's do it now. I use plantains as other types are sold in bunches. I mean, I wouldn't know the exact cost that way. You can use any types of bananas, like Ambon Banana. Plantains are good, too, as long as it's sweet. I don't know how this one tastes yet. Cooking the Banana (for the Dessert) For the garnish, I've prepared a Coral Tuile. It's a coral-shaped chips, widely used as a garnish. It's very easy to make. Simply mix flour, water, oil, and food coloring. Here, I wanted it to be black so I used charcoal powder. You can use other colors, if you'd like. Heat the pan. Once it's hot, pour the batter in. One recipe can make two pieces of tuile. I didn't make a lot. Lower the heat a little bit and let it cook until it's crisp. The batter contains oil so it'll fry the tuile later on. These three dishes are quite impressive, as it turns out. I think I can't say it's as good as when I cook at a restaurant or at a private dining. For those events, I usually make the sauces myself to create complex, umami, and unique flavors. But here, we used ready-made sauces. They're budget-friendly and easy, but I think they'll be quite memorable for your loved ones. Let's discuss them one by one. First up, the salad. There's the egg, mayonnaise, teriyaki sauce, and salad. The appetizer is crunchy with melted yolk. There's the Japanese-style Teriyaki flavor, too. Next, I think the main course has the most complex flavor between these three dishes. It's the special dish thanks to the toasted aroma of the sauce that we get from the burnt chili. It's unique and refreshing. There's the savory flavor from the mayo, too. Also, the chicken has crispy skin and the seasoning gets absorbed very well. The chicken's cold by now, yet the skin stays crispy. For the dessert, the ice cream and bread are already good so there's no way you'd go wrong with this. I recommend using Vanilla ice cream for this so that the palm sugar doesn't clash with the chocolate. I thought plantains won't go well with this, but it turns out, it's the better option as everything's already sweet. The Palm Sugar Sauce is the best. We love palm sugar. There's coconut milk and aroma from margarine. Okay, then. Thank you for watching. Even though the sequence of this video is a bit different from my previous videos, I hope this is helpful for you. If anything's unclear, check out the description box. I've provided the complete recipe there. If you've recooked these dishes, don't forget to tag @devinahermawan and @devispantry at Instagram. Like, share, comment, subscribe, etc. Stay tuned and see you in the next video!