epicure Indonesia – July 2019

epicureasia.com 31

The sambal treats

at 1945

• 250g large green chilli


• 50g green bird’s eye chilli


• 4 bulbs of shallot


• 2 bulbs of garlic


• 2 green tomatoes


• 3 tsp of oil


• ½ tsp of lime juice


• sugar


• salt

» Slice the green chilli, bird’s eye chilli,

shallot, garlic, and green tomatoes.

» Steam the sliced ingredients for 5 minutes.

» Smash the steamed ingredients with the

pestle and mortar, making sure that all the

ingredients are well mixed.

» Heat the oil in a pan and fry the mixture

until fragrant.

» Add sugar, lime juice and salt into the

frying pan.

1945 at Fairmont Jakarta

heritage. Each sambal creation is as unique as our
diverse terroir and culture,” says Mualimin, Plataran
Dharmawangsa’s head chef.
“I’d like to keep the authentic taste of sambal
so that the guest can explore the richness of our
cuisine,” says Adhitia Julisiandi who is known to
deconstruct Indonesian dishes with his molecular
gastronomy approach. Named after Indonesia’s year
of independence, 1945 is a dark-toned space. Muted
gray upholstery and a contrasting play of light and
shadows create a thoroughly different idea of what an
Indonesian restaurant should look like. The same can
be said about the food, reinterpreted familiar dishes
like Naniura 1945, Kelinci Masak Rica and Short Ribs
Marranggi. Julisiandi’s genius is in his ability to take
familiar ingredients, feature them in different form to
produce edgy flavours without sacrificing on comfort.
With 10 sambals, from the aromatic ginger
torch Sambal Kecombrang to Sambal Mangga made
of unripe mango, Julisiandi aims to transport one’s
palate to different regions in Indonesia. Here, he
shares one of his favourite sambal recipe, Lado Hijau
Padang from West Sumatra.

LADO HIJAU PADANG