WanderlustSavorSecret Garden Party with Chef Didi Sarwono

Secret Garden Party with Chef Didi Sarwono

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In the garden of Kampung Layung Villa, Dewi challenged Chef DidiSarwono to serve a feast for her friends.

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Eating is not just about answering the calling of the hungry tummy; it is way more than a daily need. For me, it is about having a good experience for all the senses. I always believe that somehow food can be a fine art. Sometimes we think that fancy food can only be created in an ultra modern kitchen with elaborate kitchen equipment and wonder. Is it true? 

I challenged Chef Didi Sarwono to prove it he can create his beautiful food in a simple kitchen. I was intrigued to try his dazzling cuisine with an avantgarde touch. I am more than delighted that he say yes to the challenge, I invited him and some friend to stay at KampungLayung Villa so he can present his cuisine and also share his secret recipe to Inclover readers.

Chef Didi Sarwono is a Jakarta born chef. Calling himself, “A rascal in Chef Jacket”, he started his career as a dishwasher and jumped to kitchen, and finally found that cooking is his ultimate passion. He has worked in four different continents, expanding his knowledge and skills at several International 5 stars hotel both local and abroad. He expressed his passion and turns food into edible art. 

Finally the party begun! Hidden in the garden of Kampung Layung Villa, surrounded by the greenery, fresh and clean air, a rarity for Jakarta. Bonfire was lit to keep everyone warm, and creating a more dramatic ambience.

For the first course, we were presented with potato cream infused with saffron and garden salad; the potato cream soup was so delicate. Combining the soup with edible flower as the garden salad was just a different sensation, with each spoonful bringing in a different flower and different flavour. The Seafood Trilogy brought me to the different heights; first by combining the tanginess of mango salad and the perfectly cooked tiger prawns; sweet, soft and juicy with a hint of spicy at the endnote. The Zesty maltaise sauce enhances the richness of the scallop, and an adventurous taste comes with the salmon confit and vanilla jam. The main course was Tenderloin with coffee jus and Basil mashed potatoes. With the beef cooked to perfection, every bite practically melted in my mouth. The coffee jus was perfectly balanced, making the dish not just another grilled tenderloin, but perfection. The closing was Pannacota with pineapple relish and coconut lemongrass cloud, adding a molecular gastronomy touch to the usually plain Pannacota and turned it into something extravagant.

Perhaps you are interested in trying this dishes at home? With the provided recipes, it really is not as complicated as it may sound. It just requires a little bit of hassle but it will make a good experience and will definitely impress your guests! 


Potato Cream Soup Infused Saffron with Garden Salad

½ teaspoon saffron threads
600 ml vegetables stock
1 medium onion, diced
3 medium potatoes, peeled and diced
1 Tablespoon butter
1 CupMesclun Salad
150 ml cooking cream
Salt and white pepper to taste

1. Simmer saffron threads in 1/4 cup of hot water for 30 minutes.
2. Meanwhile, melt butter in a large stockpot over low heat. Add onion and 2 tablespoons of water. Stir to coat. Cover and gently sweat the onions, stirring occasionally, until soft and transparent. Do not brown.
3. Add potato and chicken stock to the onions. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until potatoes are tender. Remove half of the potatoes and onions, with liquid. Puree in a blender until smooth and return to the pot.
4. Stir cream and saffron water (threads removed) into the soup. Bring soup back to a simmer and remove from heat. Season with salt and pepper. 

Seafood Trilogy

Grilled Tiger Prawn on Bed Thai Mango Salad:

2 pcs tiger prawn
2 tbsp dried shirmp, finely chopped
5 pcs thaichilis, seedless and julienned
3 cloves of garlic, chopped
3 pcs big shallor, sliced
2 small, green unripe mangoes, peeled and julienned
1 cup chopped coriander leaves
1 grape tomatoes, halved
3 tbsp. fish sauce
2 tbsp. fresh lime juice
4 tsp. palm sugar or brown sugar
2 tbsp. roasted unsalted peanuts, chopped

Pan-seared Sea Scallop with Maltaise Sauce:
2 pcs Sea Scallop
2 Large egg yolk
150 ml Clarified Butter
30 ml Tarragon Vinegar
1 Large Lemon Yellow
Salt & pepper for Seasoning

Salmon Confit with Citrus Vanilla Jam:
100 gr Salmon Fillet
2 Large Lemon Yellow, sliced
2 Orange Sunkist, sliced
2 Large Green Lime, sliced
100 ml Lemon Juice
100 ml Orange Juice
1 Vanilla Pod
150 ml Olive Oil
1 Dry Bay leaves
2 Spring Fresh Thyme
20 gr Sea Salt
1.3 gr Lechitine
250 gr Mineral Water 

Grilled Tiger Prawn on Bed Thai Mango Salad:
1. Mix fish sauce, lime juice and sugar into bowl and stir well together, seasoning for taste.
2. Transfer to bowl with mango mixture. Toss to combine. And garnish with crushed dried shrimp and Peanuts.

Pan-seared Sea Scallop with Maltaise Sauce:
1. Before making the sabayon, melt the clarified butter and keep it between 55-60 degrees Celsius. In a stainless-steel bowl, whisk the egg yolks and tarragon Vinegar together until they triple in volume.
2. Transfer the bowl over a bainmarie that contains barely simmering water. Cook the sabayon, about 1 to 3 minutes, until it doubles in volume and you reach the ribbon stage. Once cooked, remove the sabayon from the heat and whisk for about 20 seconds to prevent the eggs from overcooking.
3. Discard the simmering water from the bainmarie and place a damp cloth over the pot. Place the bowl with the sabayon over top. Make sure the butter is between 55-60 degrees Celsius. While constantly whisking, add the butter to the sabayon in a steady stream. Add enough butter until you achieve a somewhat thick consistency. 

Salmon Confit with Citrus Vanilla Jam:
1.Place the Combined oil, bay leaves, thyme and salt in a Stainless Container Add the salmon. Cover and place in the fridge for 2 hours to marinate. Set aside for 30 minutes or until the oil mixture is at room temperature.
2. Preheat oven to 90C. Bake the salmon for 12 minutes for medium-rare or until cooked to your liking. Set aside for 20 minutes to cool to room temperature
3. Remove the salmon from the oil and place on a plate lined with paper towel. Use a fillet knife to remove the skin of salmon.

Citrus Jam :
1. Fill a large pot with about 1 gallon of water. Bring the water to boiling, add sliced orange, lemon and lime, blanch to for 15 minutes to remove bitter taste from citrus skin.
2. Bring to boil orange and lemon juice add sugar and blanched citrus, simmer for 30 minutes.

Grilled Beef Tenderloin with Basil Mashed, Glazed Vegetables and Coffee Jus

120 gr Beef Tenderloin
60 gr Basil
2 Medium Potato
2 Baby Carrot
2 TbsTruffel Oil
5 gr  CornMaltoDextrine
1 Large Green Zucchini
3 Green Asparagus
2 Medium Carrot
100 ml Cooking Cream
50 gr Coffee Bean
150 ml Demiglaze Sauce 

Grilled Beef Tenderloin:
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.

Basil Mashed Potato:
1. Put basil in boiling water for 2 minutes, and put in to ice bath water to keep their green color.
2. Peel and cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with an electric mixer on low speed. Add blanched basil, and salt. Gradually beat in enough cooking cream to make the mixture fluffy. 

Coffee Jus:
1. Soak coffee bean in demiglazed sauce in refrigerator overnight.
2. Heat demiglazed and simmer about 30 minutes, and strain.

Pannacotta with Sweet Mango Relish and Coconut Lemongrass Cloud

1 lt coconut cream
500ml milk
200g sugar
5x 5g sheets gelatin (or 20g powdered gelatin)

Pineapple Salsa:
1 large ripe pineapple
2 kaffir lime leaves (or grated zest of 2 fresh limes if you prefer)
Juice of 1 lime

Coconut and Lemongrass Cloud:
1 gr Lechitin
1 Stalk Lemongrass
100 gr Coconut milk
100 gr Mineral Water


Heat together coconut, milk and sugar (no need to boil). Soak gelatin and add to warm liquid. Stir until dissolved and then strain out any lumps. Cool over ice until mixture starts to set and ladle into glasses and leave overnight to set in fridge.

Mango and Lime Salsa:
Peel and dice mango into large chunks. Gently stir in finely sliced lime leaves or zest. Squeeze over lime juice.

Photo caption:
From left to right: Peter and Lily Striewski – Entrepreneur , Anastasia Dewi – Managing Director of Inclover Magazine, Wim van Roojien – Principal of Fashion Pasta , Kei Yanti – Owner & Founder of Kei Yanti Scarf

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Kampung Layung Villa, Dusun Bambu