ITSUMO TART – Tea-Based Dessert Cafe

Menu Overview

Tea-Based Cheese Tarts (43,000-49,000 IDR / S$3.40-3.80)

• London Fog (Earl Grey & Cheese) ⭐ Best-seller
• Hokkaido Milk Tea
• Matcha Red Bean
• Three additional seasonal flavors

Soft Serve Ice Cream (43,000-48,000 IDR)

• TWG Earl Grey
• White Rice Miso (homemade miso from Japanese supplier in Bali)
• Limited selection: 2 flavors Mon-Thu, 4 flavors Fri-Sun

Signature Dish Analysis: London Fog Tart

Flavor Profile:

• Floral Earl Grey tea notes (bergamot-forward)
• Creamy cheese filling with subtle sweetness
• Shortbread crust (noted as chunky, could be refined)

Recipe: London Fog Cheese Tart

Shortbread Crust:

• 200g all-purpose flour
• 100g butter, cold and cubed
• 50g powdered sugar
• 1 egg yolk
• Pinch of salt
• 1-2 tbsp cold water

Earl Grey Cheese Filling:

• 250g cream cheese, softened
• 100ml heavy cream
• 80g sugar
• 3 egg yolks
• 2 tbsp Earl Grey tea leaves (finely ground)
• 60ml brewed Earl Grey tea (strong concentration)
• 1 tsp vanilla extract
• 15g cornstarch

Cooking Instructions:

Crust Preparation:

1. Preheat oven to 175°C (350°F)
2. Combine flour, sugar, and salt in food processor
3. Add cold butter cubes, pulse until mixture resembles breadcrumbs
4. Add egg yolk and water, pulse until dough just comes together
5. Press dough into tart molds (avoid overworking to prevent tough crust)
6. Refrigerate for 30 minutes
7. Blind bake with pie weights for 15 minutes
8. Remove weights, bake additional 8-10 minutes until lightly golden

Filling Preparation:

1. Beat cream cheese until smooth and fluffy (3-4 minutes)
2. Brew strong Earl Grey tea, let cool to room temperature
3. Grind Earl Grey tea leaves finely in spice grinder
4. Add sugar to cream cheese, beat until combined
5. Mix in egg yolks one at a time
6. Add heavy cream, brewed tea, ground tea leaves, and vanilla
7. Sift in cornstarch, fold gently until smooth
8. Strain mixture through fine mesh to remove lumps

Assembly & Baking:

1. Pour filling into pre-baked tart shells (fill to 80% capacity)
2. Bake at 160°C (320°F) for 20-25 minutes
3. Filling should jiggle slightly in center when done
4. Cool at room temperature for 1 hour
5. Refrigerate minimum 4 hours before serving
6. Serve chilled for best texture

White Rice Miso Soft Serve Analysis:

This innovative flavor combines:

• Fermented white rice miso (subtle umami)
• Dairy base (lightness emphasized in review)
• Complex flavor development from fermentation

Simplified White Rice Miso Ice Cream Recipe:

• 500ml whole milk
• 250ml heavy cream
• 150g sugar
• 5 egg yolks
• 60g white miso paste
• 1 tsp vanilla extract

Instructions:

1. Heat milk and cream to 75°C
2. Whisk egg yolks with sugar until pale
3. Temper eggs with warm milk mixture
4. Return to heat, cook to 82°C (custard consistency)
5. Remove from heat, whisk in miso paste until dissolved
6. Strain, cool completely
7. Churn in ice cream maker according to manufacturer instructions

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MR CREAM PUFF – Choux Pastry Specialists

Menu

Kurakka Choux Pastries (18,000 IDR / S$1.40 each)

• Cappuccino ⭐ Less-sweet recommendation
• Tiramisu ⭐ Less-sweet recommendation
• Durian
• Green Tea (Matcha)
• Sweet Taro
• Original Cream

Signature Dish Analysis: Cappuccino Choux

Characteristics:

• Generously filled (mentioned multiple times)
• Travel-friendly for souvenirs
• Balanced sweetness level
• Coffee-forward flavor

Recipe: Cappuccino Cream Puff

Choux Pastry (Pâte à Choux):

• 125ml water
• 125ml whole milk
• 100g butter
• 1 tsp sugar
• 1/2 tsp salt
• 150g all-purpose flour
• 4-5 large eggs

Cappuccino Pastry Cream:

• 500ml whole milk
• 30g instant coffee powder (or 60ml espresso)
• 100g sugar
• 40g cornstarch
• 4 egg yolks
• 30g butter
• 1 tsp vanilla extract
• Pinch of salt

Cooking Instructions:

Choux Pastry:

1. Preheat oven to 200°C (400°F)
2. Combine water, milk, butter, sugar, salt in saucepan
3. Bring to rolling boil
4. Remove from heat, add flour all at once
5. Stir vigorously until mixture forms smooth ball (1-2 minutes)
6. Return to medium heat, cook 2 minutes while stirring (dries out dough)
7. Transfer to mixing bowl, cool 5 minutes
8. Beat in eggs one at a time (dough should be glossy, hold soft peaks)
9. Pipe 2-inch rounds on lined baking sheet
10. Bake 200°C for 15 minutes, then reduce to 180°C for 20-25 minutes
11. Do not open oven during baking (prevents collapse)
12. Turn off oven, crack door, let cool 10 minutes inside

Cappuccino Cream:

1. Heat milk with coffee powder until steaming
2. Whisk egg yolks with sugar and cornstarch
3. Temper eggs with hot coffee-milk
4. Return to saucepan, cook on medium heat while whisking
5. When mixture thickens and bubbles, cook 1 minute more
6. Remove from heat, whisk in butter and vanilla
7. Strain through fine mesh
8. Press plastic wrap directly on surface, refrigerate until cold

Assembly:

1. Cut cooled choux puffs in half horizontally
2. Fill pastry bag with cappuccino cream
3. Pipe generous amount into bottom half (key characteristic)
4. Replace top
5. Optional: dust with cocoa powder
6. Best consumed within 24 hours

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KOPAK JAYA 007 KELONG SEAFOOD BATAM

Menu Analysis

Live Seafood (Market price)

• Red Snapper ⭐ Highlight dish
• Sea Bass ⭐ Highlight dish
• Tiger Prawns
• Squid (salt-and-pepper preparation noted as chewy/middling)
• Crabs
• Clams

Cooking Methods Available:

• Steamed with soy sauce
• Fried with garlic
• Sweet and sour
• Salted egg yolk
• Chilli sauce (various styles)

Price Point: Approximately S$70 for 5 dishes including drinks for group dining

Signature Dish Analysis: Whole Steamed Red Snapper

Key Characteristics:

• Caught from pen minutes before cooking
• Tender flesh texture
• Natural sweetness emphasized
• Medium-sized (approximately 600-800g)

Recipe: Teochew-Style Steamed Red Snapper

Ingredients:

• 1 whole red snapper (700g), cleaned and scaled
• 4 slices ginger
• 2 stalks spring onion
• 3 preserved plums (optional, for sourness)
• 2 tomatoes, sliced
• 1 red chili, sliced

Sauce:

• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Chinese cooking wine
• 1 tsp sesame oil
• 1 tsp sugar
• 100ml water

Finishing:

• 3 tbsp vegetable oil
• Julienned ginger and spring onions

Cooking Instructions:

1. Fish Preparation:
   • Score fish diagonally 3 times on each side (ensures even cooking)
   • Salt fish lightly inside and out
   • Let rest 10 minutes
   • Pat dry with paper towels
2. Steaming Setup:
   • Place ginger slices and spring onion on steaming plate
   • Lay fish on top
   • Arrange tomatoes around fish
   • Add preserved plums on top if using
3. Steaming Process:
   • Bring water in steamer to rolling boil
   • Place fish in steamer
   • Cover and steam 10-12 minutes for 700g fish (8 minutes per 500g as guideline)
   • Fish is done when flesh flakes easily and eyes turn white
   • Do not overcook (results in tough texture)
4. Sauce Preparation:
   • While fish steams, combine all sauce ingredients
   • Heat until sugar dissolves
   • Keep warm
5. Finishing:
   • Remove fish from steamer, discard ginger and spring onion
   • Pour hot sauce over fish
   • Heat 3 tbsp oil until smoking
   • Scatter fresh ginger and spring onion julienne over fish
   • Pour hot oil over to sizzle (releases aromatics)
   • Garnish with red chili slices

Critical Success Factors:

• Absolute freshness of fish (key to sweetness)
• Precise steaming time (overcooking = rubber texture)
• Hot oil finish (awakens aromatics)

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SUP IKAN 96 – Coffee Shop Seafood

Menu Highlights

Fried Fish (Price varies by size and type)

• Snapper Fillets ⭐ “Shatteringly crunchy”
• Batang Slices (in soup)
• Whole Fried Fish options

Shellfish:

• Medium Tiger Prawns (6 pieces mentioned in meal)
• Deep-fried with shells on

Vegetables:

• Bittergourd Egg
• Stir-fried vegetables

Price Point: S$32 for meal serving four people

Signature Dish Analysis: Crispy Fried Snapper Fillet

Texture Profile:

• “Shatteringly crunchy” coating
• No sogginess
• Shell-on prawns maintain tenderness despite frying

Recipe: Indonesian Crispy Fish (Ikan Goreng Tepung)

Ingredients:

• 600g snapper fillets, cut into portions
• Oil for deep frying

Marinade:

• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp lime juice

Crispy Coating:

• 100g tapioca flour
• 50g rice flour
• 30g cornstarch
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp baking powder
• 200ml ice-cold water (key for crispiness)

Cooking Instructions:

1. Marination:
   • Combine marinade ingredients
   • Rub into fish fillets thoroughly
   • Refrigerate 30 minutes minimum
2. Coating Preparation:
   • Mix all dry coating ingredients
   • Divide into two bowls
   • Add ice water to one bowl to make batter
   • Keep other bowl dry for dredging
3. Double Coating Method:
   • Pat fish dry
   • Dredge in dry flour mixture
   • Dip in wet batter
   • Dredge again in dry flour (creates extra crispy texture)
   • Let rest 5 minutes
4. Frying Process:
   • Heat oil to 180°C (350°F) in deep pot
   • Oil should be at least 2 inches deep
   • Test with small batter drop (should sizzle immediately)
   • Fry fish 4-5 minutes without moving (crust formation)
   • Flip and fry 3-4 minutes more
   • Fish should be golden brown and float
   • Drain on wire rack, NOT paper towels (prevents sogginess)
5. Serving:
   • Serve immediately while hot
   • Accompany with lime wedges and sambal

Shell-On Fried Prawns:

Preparation:

• Leave shells on, remove only whiskers
• Butterfly by cutting along back
• Season with salt and white pepper

Frying:

• Use same coating method as fish
• Fry at 170°C for 3-4 minutes
• Shells should turn bright orange-red
• Meat stays tender due to shell protection

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NOE NOESANTARA – Traditional Indonesian Restaurant

Menu (Prices: 42,000-180,000 IDR)

Signature Dishes:

• Nasi Bakar Cumi (Grilled Rice with Baby Squid) ⭐ Most memorable
• Ayam Bakar (Grilled Chicken) – half bird portion
• Ikan Goreng (Whole Fried Sea Bass)
• Chicken Satay
• Urap (Coconut Vegetable Salad)

Signature Dish Analysis: Nasi Bakar Cumi

Unique Characteristics:

• Wrapped in banana leaves
• Cooked in bamboo tube (traditional method)
• Laced with kemangi (lemon basil)
• Studded with chili and squid pieces
• Modest appearance but outstanding taste

Recipe: Nasi Bakar Cumi (Grilled Rice with Baby Squid)

Ingredients:

• 600g cooked jasmine rice (day-old preferred)
• 250g baby squid, cleaned and chopped
• 30g kemangi leaves (lemon basil), chopped
• 4 shallots, minced
• 4 cloves garlic, minced
• 3 red chilies, sliced
• 2 bird’s eye chilies, chopped
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp soy sauce
• 1 tsp shrimp paste (terasi)
• 1 tsp palm sugar
• Salt to taste
• 3 tbsp cooking oil
• Banana leaves for wrapping
• Bamboo tubes (or aluminum foil as substitute)

Cooking Instructions:

1. Banana Leaf Preparation:
   • Cut banana leaves into 12-inch squares
   • Pass quickly over flame to soften (prevents tearing)
   • Wipe clean with damp cloth
2. Squid Preparation:
   • Clean baby squid thoroughly
   • Chop into small pieces (rings and tentacles)
   • Season lightly with salt
3. Base Paste:
   • Grind shrimp paste with palm sugar in mortar
   • Add minced shallots and garlic
   • Mash into coarse paste
4. Stir-Fry Process:
   • Heat oil in wok over high heat
   • Fry paste until fragrant (2 minutes)
   • Add squid pieces, stir-fry 3-4 minutes
   • Add chilies, cook 1 minute
   • Add soy sauces, mix well
   • Add rice, break up lumps
   • Stir-fry until rice is evenly coated (5 minutes)
   • Fold in chopped kemangi leaves last minute
   • Taste and adjust seasoning
5. Wrapping Technique:
   • Place banana leaf on work surface
   • Spoon rice mixture onto center (about 150g)
   • Fold leaf into packet (like burrito)
   • Secure with toothpicks or bamboo skewers
   • If using bamboo tubes, pack rice mixture tightly inside
6. Grilling:
   • Grill over medium charcoal heat
   • Turn every 3-4 minutes
   • Total cooking time: 15-20 minutes
   • Banana leaves should be charred and fragrant
   • Alternative: Bake at 180°C for 20 minutes
7. Serving:
   • Serve in banana leaf wrapping
   • Open at table for aromatic experience
   • The charred banana leaf imparts smoky flavor

Ayam Bakar with Urap:

Ayam Bakar Marinade:

• 1/2 chicken, cleaned
• 5 shallots
• 4 cloves garlic
• 3 candlenuts
• 2 tsp coriander seeds
• 1 tsp turmeric powder
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 tbsp sweet soy sauce
• 1 tbsp tamarind water
• Salt and sugar to taste
• 200ml coconut milk

Instructions:

1. Grind shallots, garlic, candlenuts, coriander into paste
2. Combine with turmeric, lemongrass, lime leaves
3. Add coconut milk, soy sauce, tamarind, salt, sugar
4. Marinate chicken minimum 4 hours, preferably overnight
5. Grill over charcoal, basting with marinade
6. Cook 30-40 minutes, turning frequently
7. Finish over high heat for charred exterior

Urap (Spiced Coconut Salad):

• 200g long beans, cut 2-inch pieces
• 200g cabbage, shredded
• 100g bean sprouts
• 150g grated coconut (fresh or frozen)
• 4 shallots, minced
• 2 cloves garlic, minced
• 2 red chilies
• 1 tsp shrimp paste
• 2 kaffir lime leaves, very finely sliced
• 1 tbsp palm sugar
• Salt to taste

1. Blanch vegetables separately until just tender
2. Toast grated coconut in dry pan until light golden
3. Grind shallots, garlic, chilies, shrimp paste, sugar
4. Mix paste with toasted coconut
5. Add lime leaves
6. Toss with cooled vegetables
7. Serve at room temperature

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WARUNG GULING PAK MADE – Balinese Roast Pork

Menu

Nasi Samcan Guling Komplit (58,000 IDR / S$4.50) ⭐ Signature

• Steamed rice
• Chicken satay
• Daun ubi (cassava leaves)
• Pork crackling
• Roast pork meat
• Roast pork skin (single precious square)

Noodle Version (58,000 IDR)

• Same toppings
• Noodles instead of rice

Sambal Selection:

• Sambal Matah ⭐ (raw chilli salsa with lime leaves and lemongrass)
• Sambal Tomat
• Sambal Terasi

Signature Dish Analysis: Nasi Samcan Guling Komplit

Components Breakdown:

1. Roast Pork Skin – “perfectly crisp,” the crown jewel
2. Roast Pork Meat – tender, spiced
3. Pork Crackling – crunchy texture contrast
4. Cassava Leaves – earthy, slightly bitter
5. Chicken Satay – sweet glaze
6. Sambal Matah – bright, sharp heat

Recipe: Babi Guling (Balinese Roast Pork)

Note: This is a simplified home version. Traditional babi guling requires whole pig and specialized equipment.

Pork Belly for Roasting (1.5kg):

• Score skin deeply in crosshatch pattern
• Leave skin on for crackling

Spice Paste (Base Gede):

• 10 shallots
• 8 cloves garlic
• 5 red chilies
• 4 candlenuts
• 3 cm galangal
• 3 cm ginger
• 3 cm turmeric (fresh)
• 2 stalks lemongrass
• 4 kaffir lime leaves
• 2 tsp coriander seeds, toasted
• 1 tsp black peppercorns
• 1 tsp shrimp paste
• 6 cloves
• 1 tsp nutmeg
• 2 tbsp palm sugar
• Salt to taste

Cooking Instructions:

1. Spice Paste Preparation:
   • Grind all spice paste ingredients in food processor
   • Should form thick, aromatic paste
   • Fry paste in 3 tbsp oil until very fragrant (10 minutes)
   • Let cool completely
2. Pork Preparation:
   • Cut pocket in pork belly (don’t cut through)
   • Rub spice paste inside pocket and all over meat side
   • Avoid getting paste on skin (prevents crisping)
   • Marinate refrigerated overnight
3. Skin Preparation:
   • Pat skin completely dry with paper towels
   • Rub with white vinegar
   • Let air-dry uncovered in refrigerator 4-6 hours
   • Rub generously with coarse salt before cooking
4. Slow Roasting:
   • Preheat oven to 140°C (285°F)
   • Place pork skin-side up on wire rack over roasting pan
   • Add water to pan (keeps meat moist, doesn’t touch pork)
   • Roast 2.5-3 hours until meat is very tender
   • Baste meat side occasionally (not skin)
5. Crackling Formation:
   • Increase oven to 240°C (465°F)
   • Roast 20-30 minutes until skin blisters and crisps
   • Watch carefully to prevent burning
   • Listen for crackling sounds
   • Remove when skin is golden and crispy
6. Resting:
   • Let rest 15 minutes
   • Cut into portions
   • Each serving should have skin, fat, and meat

Sambal Matah Recipe:

Ingredients:

• 10 shallots, thinly sliced
• 5 red chilies, sliced
• 3 bird’s eye chilies, sliced
• 4 kaffir lime leaves, very finely sliced
• 2 stalks lemongrass (white part only), thinly sliced
• 1 lime, juiced
• 3 tbsp coconut oil or vegetable oil
• 1 tsp shrimp paste, toasted
• 1 tsp palm sugar
• Salt to taste

Instructions:

1. Combine all sliced ingredients in bowl
2. Heat oil until smoking
3. Pour hot oil over ingredients (partially cooks them)
4. Add lime juice, shrimp paste, sugar, salt
5. Mix well and let sit 15 minutes
6. Best used within 2 hours while still fresh

Daun Ubi (Cassava Leaves):

• 500g cassava leaves, stems removed
• Boil in salted water 30 minutes (removes bitterness)
• Drain and chop
• Sauté with shallots, garlic, chilies
• Season with salt and a touch of coconut milk

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KUEH LAPIS COMPARISON

Three Premium Brands Analysis

LAMOIST

• Characteristics: Most buttery texture
• Richest mouthfeel
• Higher fat content evident
• Best for traditional kueh lapis lovers

LITTLE BOX PREMIUM

• Characteristics: Drier, less sweet
• Pandan flavor highlighted as excellent
• Natural-tasting flavors
• Best for health-conscious buyers

LAPIS NO. 1

• Characteristics: Drier, less sweet
• Rempah (spice) flavor with cinnamon notes
• More complex than original
• Best for those seeking unique flavors

Price Point: Starting 320,000 IDR (approximately S$25) per kilogram

Kueh Lapis Recipe (Traditional Method)

Note: Authentic kueh lapis requires exceptional patience – each layer must be grilled separately.

Ingredients:

• 20 egg yolks
• 200g sugar
• 200g butter, melted
• 100ml condensed milk
• 100g all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

For Pandan Version:

• 100ml pandan juice from 10 pandan leaves

For Spice Version:

• 2 tsp cinnamon powder
• 1 tsp nutmeg
• 1/2 tsp clove powder

Cooking Instructions:

1. Batter Preparation:
   • Beat egg yolks with sugar until pale and thick (10 minutes)
   • Slowly incorporate melted butter
   • Add condensed milk and vanilla
   • Sift in flour, fold gently
   • Divide batter if making multiple flavors
2. Pan Setup:
   • Use 8-inch square pan
   • Line with parchment paper
   • Preheat overhead grill/broiler
3. Layer-by-Layer Process:
   • Pour thin layer of batter (about 3 tbsp)
   • Spread evenly with back of spoon
   • Grill 2-3 minutes until set and lightly golden
   • Prick any air bubbles with toothpick
   • Let cool 1 minute
   • Repeat process for 15-20 layers
   • Alternate colors if making two-tone version
4. Critical Tips:
   • Each layer must be fully set before adding next
   • Consistent thickness essential for even layers
   • Watch closely to prevent burning
   • Total process takes 2-3 hours
5. Cooling and Cutting:
   • Let cake cool completely (4 hours or overnight)
   • Use sharp knife, wipe between cuts
   • Cut into small squares or rectangles
   • Layers should be distinct and not separate

Pandan Variation:

• Blend 10 pandan leaves with 150ml water
• Strain through fine cloth
• Use juice in batter
• May alternate plain and pandan layers

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PRACTICAL COOKING NOTES

Essential Indonesian Ingredients

Kemangi (Lemon Basil):

• Substitute: Thai basil or regular basil + lemon zest

Terasi (Shrimp Paste):

• Toast before using for better flavor
• No substitute; essential for authentic taste

Palm Sugar:

• Substitute: Dark brown sugar (less complex)

Kecap Manis (Sweet Soy Sauce):

• Substitute: Regular soy sauce + molasses or honey

Equipment Recommendations

For Indonesian Cooking:

• Heavy mortar and pestle (for spice pastes)
• Wok with high heat capability
• Banana leaves (Asian grocery stores)
• Bamboo steamer

For Kueh Lapis:

• Overhead broiler/grill
• 8-inch square pan
• Lots of patience!

Storage Guidelines

• Choux pastries: 1 day at room temperature, 3 days refrigerated
• Cheese tarts: 3-5 days refrigerated
• Fried fish: Best eaten immediately, 1 day maximum
• Nasi bakar: 2 days refrigerated, reheat by steaming
• Babi guling: 3 days refrigerated, crackling best fresh
• Kueh lapis: 1 week room temperature, 1 month refrigerated, 3 months frozen

This comprehensive guide provides detailed recipes and techniques for recreating Batam’s signature dishes at home.