Ep. 26 | Ultimate Loaded Global Fusion Fries

Ultimate Loaded Global Fusion Fries

Ingredients

For the Ultimate Crispy French Fries:

• 2 pounds russet potatoes
• 2 liters of sunflower oil, for frying
• Kosher salt, to taste

For the Authentic Beef Rendang:

• 300g beef chuck, diced into 1-inch cubes
• 200ml coconut milk
• 50g grated coconut, toasted and ground into a paste (kerisik)
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves, torn
• 2 tsp tamarind paste
• 2 tsp palm sugar
• 1-2 cardamom pods
• 1 star anise
• 1 small cinnamon stick
• Spice blend: 9 dried Thai bird's eye chilies, 3 shallots, 3 garlic cloves, 1-inch galangal, 1-inch ginger, 1-inch turmeric root

For the Avocado-Tahini-Coconut Lime Crema:

• 1 ripe avocado
• 2 tbsp tahini
• Juice of 1 lime
• 3 tbsp coconut cream
• Salt, to taste

For Pickled Cherry Radishes with Lemongrass:

• 1 cup cherry radishes, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp kosher salt
• 1 stalk lemongrass, bruised
• 1 bay leaf

Toppings & Garnish:

• 100g fontina cheese, shredded
• 1 red chili, thinly sliced

Cooking Instructions

For the Ultimate Crispy French Fries:

1. Cut the potatoes into even fry shapes and soak them in cold water for at least 30 minutes to remove excess starch.
2. Drain and dry the potato sticks thoroughly.
3. Heat the sunflower oil to 300°F (150°C) in a deep fryer or a deep pot.
4. Fry the potato sticks in batches for about 5 minutes each, until soft but not browned. Drain and let them cool to room temperature.
5. Increase the oil temperature to 375°F (190°C).
6. Fry the potato sticks again in batches until crispy and golden. Drain on paper towels and salt immediately.

For the Authentic Beef Rendang:

1. Blend all ingredients for the spice blend along with the turmeric root to form a paste.
2. Heat a wok or deep pan and sauté the paste until fragrant.
3. Add the beef and stir until it changes color.
4. Add coconut milk, lemongrass, kaffir lime leaves, cardamom, star anise, and cinnamon stick.
5. Simmer on low heat until the beef is tender, adding tamarind paste and palm sugar.
6. Finally, stir in the kerisik and cook until the liquid has mostly evaporated and the beef is browned.

For the Avocado-Tahini-Coconut Lime Crema:

1. Blend ripe avocado, tahini, lime juice, coconut cream, and salt in a blender until smooth.

For Pickled Cherry Radishes with Lemongrass:

1. Combine vinegar, water, sugar, and salt in a saucepan. Heat until sugar dissolves.
2. Add lemongrass and bay leaf. Pour over sliced radishes.
3. Let it sit for at least 30 minutes before using.

Assembly:

1. Layer the crispy fries on a heat-proof serving dish.
2. Sprinkle shredded fontina cheese over the fries.
3. Distribute beef rendang on top of the cheese.
4. Place the dish under a broiler for 2-3 minutes until the cheese melts.
5. Drizzle Avocado-Tahini-Coconut Lime Crema.
6. Scatter the pickled cherry radishes.
7. Finish with sliced red chili and orange.