AMKC ATELIER PLAZA INDONESIA - JAKARTA

AMKC is now officially opened for public, and guess who’s very excited about it? ME! Came here earlier today with my dear friend, Yenny from YennyMakanMulu to have lunch.

AMKC is the brainchild of Adhika Maxi and Karen Carlotta, if you’ve heard about them before, they are the husband and wife couple aka masterminds of the very successful UNION, or should I say the pioneer of all these fancy restaurants and cafes you see growing in town. Back in 2009, before UNION was even established, the couple started AMKC which catered a private dining experience, fast forward a few years later, along with passion as strong as ever and a good place for a deal, this brand new place located in Plaza Indonesia is a fresh hot baby, but instead of being fed, they feed our hunger and quench the thirst for good French inspired cuisine.

AMKC is precisely located across Socieaty or what used to be Bakerzin’s outlet. There was not much happening with the design, it was just neat and clean with a lot of white, along with the classy ambiance to it.

The current menus are pretty limited, that because they’re now developing more ideas to put on the menu, I didn’t order anything and as Adhika Maxi was there being friendly and attentive, I went with whatever he recommended for me, but quick scan of their menu, I found the pricing reasonable and affordable enough, and I can assure you they have good variety of cakes displayed gracefully upon the restaurant’s entrance (keep reading for more of the cakes).

More of the restaurant on my Snapchat: STANISLAUSHANS

Basil Bread – IDR 35k
Bread is always a good idea to pre-start your meal and warm up your palate, and I found their basil bread perfectly baked, fragrant, crispy and flaky on the outside all the way moist to the center.

Black Truffle Choux – IDR 65k

First of all, simple yet beautiful presentation. Light choux pastry with generous black truffle cream filling, one that’s very rich in flavor and perfume! Let it burst in your mouth and dance on your palate. YUM!

New England Clam Chowder – IDR 80k
I found the clam chowder to be have spot-on creamy texture, savory-clam flavor with a hint of sweet! The condiments were chunky and generously given, I was fond of how the croutons gave that extra texture.

Hokkaido Scallops – IDR 230k
Nothing I didn’t like about the scallops, perfectly pan-seared on each sides, moist without being over-chewy, light base seasoning with dried scallops on top giving extra texture, the Lemon XO Vinaigrette dressing was also spot on and complement the whole elements of this dish well (including the simple kale).

Fillet Mignon with Kale and Heritage Sauce – IDR 280k

A kale back to back, but being an avid kale fan, I was glad that they occupy it on their dishes. Anyway this dish was inspired by Adhika’s grandmother homemade bistik and translated his way, I totally agreed when they told us how the bistik’s always overcooked and very tough, but still a memorable and good one, well you got what you paid for the ingredient I guess. Generally had nothing to complaint about this dish, the Fillet Mignon was a perfect medium-rare, tender & juicy as how I requested it , the seasoning was beautiful (only a tad salty on the surface of the fillet), the mashed potato was smooth and creamy, simply gorgeous. The chips was unnecessary, but a good texture addition.

As ones can’t resist the good looking cakes so we tried 5 of their cakes! They also have freaking Martabak Cake and Es Teler Cake, talk about pioneer! Their cakes ranges from IDR 45k-55k.

Martabak Cake
When I first heard they have Martabak Cake, I know this is something I shouldn’t miss. Strangely the cake indeed smelled like martabak (if you’re familiar with the smell of chocolate, peanut and cheese martabak), and boy it tasted like one. Well not exactly 100% alike considering it’s a totally different base, but I highly appreciate the effort. I think this is a simple yet tasty cake, it was not too sweet, you got the sweetness from the chocolate, a little crunch from the peanut and a hint of salty from the cheese.

Es Teler Cake
This was very impressive! Soft and flavorful pandan chiffon cake with all the characteristic of common es teler, majority rich in jackfruit flavor, not overly sweet and indeed addicting!

Choco Banana Rum
I was hoping to have made their Martabak Cake or Es Teler Cake my most favorite, but I guess I am a classic chocolate and banana guy and yes this one got me! The cake was uber moist, creamy and gooey with rich chocolate and banana flavor.

Pavlova
The pavlova was something worth trying. First of all, apperance wise, it was very eye-catching as it was like the only different looking pastry there. It had that beautiful crunch and flaky texture on the outside as you try to break it with the fork, and fast enough to this creamy white egg. Again, I love how it’s not too sweet!

Red Velvet Cake

This was unfortunately my least favorite, sure enough it’s because I was already sold by their signature red velvet cake and this one seemed to lose the characteristics that I like about their signature RV cake: the moist sponge cake and that gorgeous peanut dressing on the side. No I don’t think this is a bad cake and they did explain beforehand that this was the lighter version of their signature RV cake with red velvet chiffon cake and crumbs.

AMKC Atelier
Plaza Indonesia GF (between Chandara and Bistro Baron)
Jl. M.H. Thamrin No. 28-30
Jakarta Pusat 10350
Opening Hours: 10 AM - 10 PM (mall opening hours)
Average spending for two: IDR 600k

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Hibiscus Flowers (Zobo) & Lemon Flavored Water

Adding fruits, vegetables, spices or herbs to water to make it taste delicious has been a popular practice in the UK for a number of years.

There are a number of companies that create these flavored drinks with the key selling points that the added flavor makes the water taste better, and is a really stylish way to drink water since in the UK, water is hard and not a lot of people drink it, but they prefer other drinks instead. It came a point that doctors began to prescribe/recommend water to their patients in order to address some ailments!

The harsh reality is that of the 1.5 -2 litres of water recommended for daily consumption, most of us struggle with drinking 2-3 classes per day.

Water is Life....it is so important to all the different processes that go on in our bodies. Not drinking enough water can lead to dehydration in the body, and that itself leads to a host of other malaise to our health.

So while these popular flavored waters may be delicious to drink, there is a growing concern about the content of the water. Research has found out that some of these drinks contain unhealthy amounts of sugar/sweeteners, as well as other substances often added to colour or stabilize the drinks.

Hibiscus flavored water with no artificial sweeteners, colour or additives

Adding certain fruits, vegetables or spices to water are quite beneficial. Lime, lemon oranges, cucumbers, cinnamon etc have been added to water with added nutritional benefits for the drinker. In this vein, I have decided to add some hibiscus flowers to my water, and based on the really impressive nutritional profile of this plant, it is hit....

Drinking flavoured water can be really beneficial depending on what you add; it can act as an energizer, cleanser, beauty enhancer....etc. The only advice is that you should flavor your own water because that way you are certain of its content...... Its easy....

What you need

• Hibiscus flower (zobo leaves)
• Oranges/lemon
• Spring water
• Ice

What to do

1. Wash a couple of hibiscus (zobo)leaves, drain and store in a jar in the fridge for later use.
2. Wash your lemons/oranges before peeling, then slice thinly using a mandolin slicer. 
3. Drop a couple of hibiscus leaves into a glass, add some lemon or orange slices, some ice cubes then fill with fresh spring water. Also good with sparkling water.

Hibiscus (zobo) flavored water with no artificial sweeteners, colour or additives

Maize & Beans Stir Fry

Our fore mothers, though majority of them with no formal education, understood the concept of balanced diet...Combining (corn) maize with beans is one of the simplest, nutritionally balanced dishes eaten in virtually every Nigerian household.

Aside from combining them simply as maize and beans, these two food ingredients are a match made in foodie heaven, and often times even when they undergo individual processes to transform them into other foods, they still come together as a winning combo......examples:

Moin moin & Eko
Ogi & Akara
Ewa Alagbado

My Maize & Beans stir fry brings together these two friends again, in combination with a few other ingredients, to create a balanced and delicious food idea that can be served for breakfast, lunch or dinner.

What you need

• Pre-cooked maize on the cob (you can use canned sweetcorn as an alternative)
• Pre cooked oloyin beans
• Pre cooked tete (amaranth greens) (you can also use fresh ones or other vegetables like spinach as a substitute)
• Handful of chopped onions
• Pre made red pepper sauce
• Fresh cayenne chilli pepper(optional)
• Coconut oil 
• Salt to taste

What to do

1. Prep the maize: boil the maize in some salted water until soft, then with a sharp knife shave off the kernels from the cob and set aside until needed. Alternatively you can use sweetcorn kernels directly from the can/tin.
2. Prep beans: remove all chaff and debris from the beans then cook in some salted water, preferably using a pressure cooker. When cooked, cool and set aside until needed
3. Heat some oil in a wok or large frying pan. Add the onions and chopped chilli pepper if using. Allow the onions to brown slightly then add the maize kernels. Continue stirring all ingredients around to avoid burning. 
4. Add a couple serving spoons of some pre cooked red pepper sauce. Keep stirring and if required add some sprinkling of water to avoid drying out. 
5. Then add some cooked beans and lastly some blanched tete. Turn heat down and taste for salt. Adjust as required. Allow all ingredients to simmer and heat through for a further 2-3 minutes. Serve hot.

Plantain & Eggs

Plantain and Eggs combo is a popular one in Nigerian cuisine and it quite nutritionally balanced. Its a quick meal to fix and very appropriate to have for breakfast, lunch or dinner.

Often fried into dodo, the plantains can also be boiled or grilled before servicing with eggs which are usually made into omelettes or scrambled.

I revisit the popular plantain and egg dish, and have incorporated a lot of vegetables to make dish, all the more wholesome...

Try some for breakfast, lunch or dinner.

What you need

• Ripe plantains
• Eggs
• Fresh milk
• Sweet green and red peppers (slice thinly)
• Fresh chilli (optional) (slice thinly)
• Pre-blanched,minced tete (Amaranth greens) (or any other preferred green leafy vegetables)
• Onions (slice thinly)
• Coconut oil for frying
• Salt and black pepper to taste

What to do

1. Thinly slice the plantains and fry in some hot coconut oil, until golden brown, drain and set aside. Alternatively, you can boil the plantains instead. If boiling, boil the plantains in their skin, in some salted water first. Once boiled, peel the skin and thinly slice. Set aside until needed. 
2. In a bowl, crack the eggs and whisk with added milk, salt and black pepper. Then heat a little oil in large frying pan and pour the whisked eggs. 
3. Allow the eggs to cook on both sides but do not overcook. In a separate pan, saute the tete, sliced onions, and sweet peppers until they soften. 
4. Add some sprinkling of salt to taste. Then turn the heat on the eggs down and add the sauteed tete,
5. peppers/onions and the fried (or boiled) plantain slices such that the egg acts like a pizza base. Allow all to heat through. Slice and serve, Excellent eaten hot or cold.

Food Profile - Tete (Amaranth Greens)

Tete, (amaranth greens), is on of the most commonly found green leafy vegetables in Nigeria. Usually eaten by adding to soups and serving with a carbohydrate rich side dish like pounded yam or gari....

The plant genius Amaranthus is so large, there is a number of different species that fall under it, and each specie also has a huge number of varieties within it... Amaranth comes in all sizes, shapes and shades of green and red colours. And all over Asia (India and China specifically) the leaves are used in all types of cooking and for treating ailments. Africa, and particularly, Nigeria has its own varieties some of which are known locally as tete funfun, tete pupa, tete abalaye, alagogoro, olowo njeja (in the Yoruba dialect) or simply greens in general.

Efo Tete (pic from Flickr.com)

Scientific studies reveal amaranth greens to be nutritionally more superior to other vegetables such as spinach; for instance they are believed to:

• Contain 3 times more calcium and 3 times more vitamin B3 than spinach leaves
• Contain 20 times more calcium and 7 times more iron than lettuce...!
• Contain 3 times more calcium than milk
• Contain 4 times ore iron than broccoli
• Contain 18 times more vitamin A than lettuce
• Contain 3 times more potassium than bananas

Nutritional Data (based on 100g of plucked leaves/shoots/tender stem - blanched)
Calories - 21kcal
Protein - 2g
Carbohydrates - 4g
Fat - 0.2g
Vitamins: A, C, B6, K
Minerals: Calcium, Iron, Sodium, Potassium, Phosphorous, Magnesium

So these leaves are really very healthy to eat,,,, some key benefits include

1. They contain high levels of minerals, vitamins and anti-oxidants that can help eliminate/reduce the effects of free radicals in the body
2. Eating amaranth leaves regularly can have great impact for those on a weight management plan
3. As with some other super foods, amaranth leaves contain some key enzymes like lysine, which are excellent for inhibiting the growth of cancer cells. Regular consumption is advised.
4. Can help to prevent arthritis, gout or other inflammations in the body....but note....those already suffering from any of these conditions must avoid eating amaranth greens..
5. Help in bone development and strengthen bones. Recommended during pregnancy, to eliminate risks of birth defects. 
6. The leave are easy to digest and due to high levels of dietary fibre they support a healthy digestive system. 
7. Other benefits attributed to an increased consumption of amaranth leaves...prevention of anemia, easing of skin problems and lowering of  calcium deficiency.

Blanched and Minced Amaranth Greens

Prepping Tete (Amaranth Greens)
Tete leaves can be plucked cleaned and added directly to your cooking. They are also first blanched before adding to cooking. The blanching process is perfect for prepping the leaves for further storage in the freeze. Blanching also helps to retain the leaves' vibrant green colour when added to stews, soups or stir fries.

What to do

1. Get some amaranth leaves (known locally as tete). Pluck the leaves off the stem, and plucking the tender shoots as well. During this process, include the part of the stem which is still quite tender and not tough or woody. 
2. Check this out by bending the stem until it snaps. If it does not snap, then it means that part is too tough and woody.Get all the plucked leaves into a large bowl and rinse several times to remove all traces of sand or other debris
3. In a large stock pot, add some water and some chicken or vegetable stock powder. Allow this to heat up and dissolve the stock powder. Then add the leaves, stem, shoots, everything...Allow all to boil a little, but take care not to overcook the leaves. The heating should be enough just to wilt the leaves. 
4. Once all leaves appear wilted, plunge leaves into a bowl of cold water to immediately stop further cooking or softening of the vegetables. When cool, carefully pick the leaves and hold them in a bunch. Place on the chopping board and slice thinly. 
5. Once all leaves are sliced, squeeze water out of them, and place in an air tight back ready for storage and later use. Suitable for freezing.

How to use

• The tender leaves can be eaten raw in salads
• The tender leaves can also be added to smoothies
• Plucked leaves and shoots can be liquefied/blended and frozen for later use. Added to soups or stews
• The washed plucked leaves can be added directly to cooking such as in soups and stews, pottage etc
• The blanched leaves can be added to stir fries, soups, stews, pottage, etc
• The leaves can be used to garnish food

Complaining? How's that Working for You...

We all complain from time to time and that's called life, but what about when it interferes with our fitness?  What good does it do to constantly complain, be unhappy and bring on a full "Debbie or Dave Downer" attitude without being willing to change the situation?  It's like a leaky faucet we watch drip all over the place, complain about it but refuse to fix the darn thing.  Too many people are complaining and not doing, and seriously, how's that working for you?

Complaints only go so far and then the radio gets turned off.  Who wants to continually listen to a self-bashing session when the outcome is always the same. Getting fit and maintaining a healthy body starts by stopping the complaints and getting to work on fixing the problem.  The extra fat on the gut or butt isn't going to disappear on it's own no matter how much complaining comes out of your mouth.   What will help is putting the negative energy (complaints) into positive action.

Start by ditching the complaints, accepting who you are right now and apply strategies to make you feel better about yourself.  Get serious about your fitness by keeping a food and exercise journal.  Use it to chart your feelings as well and if you have a complaint, write it in the journal and move on.  Stop dwelling on the "wah wah" and steer your attention toward eating healthier.  Instead of sitting on the couch downing beers after work, go for a walk for example.  You will be amazed how small changes will eventually provide big results.

Stop complaining about not having the time.  Really?  We are all busy and there is someone busier than you working out or prepping healthy food right now. What's in your pantry?  Is it filled with processed boxed foods and sugar cereal? What's going on in the refrigerator?  Is it filled with salami, beer and cheez whiz?  You get my point and I'm stressing to please clean-up the food because a large percentage of your fitness success is determined by what you put in your face consistently.  When is the last time you exercised?  Time to dust the fitness shoes off and get moving.  You will burn some extra calories and feel great for accomplishing a great workout.  Exercise is also linked to stress relief and increased self-esteem.  Be willing to do what it takes, stop complaining and you know that old saying "sh*t or get off the pot" well it truly applies here.  Straight talk but all in fitness love.  Be well and Stay Healthy!

Head on over and read my new articles "When BCAAs Help the Most" and "Are Energy Drinks a Safe Pre-Workout Choice?".  Take some time to look around my page and find articles specific to what you like.  It is important to feel motivated and informed!

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Darla Leal, Fit-over-50
Stay Healthy Fitness

       

Civil Law versus Common Law

Groundhog Day as an Analogy

This week, I taught my Qatari students the difference between Common Law and Civil Law systems.  As I heard myself explain the major differences, I found myself wondering which system might be "better."

In doing the research for the class, I learned that the civil law system has the widest application worldwide.  About 150 countries have adopted it.  Born in Europe and derived from Roman law, it found its most famous expression in the Napoleonic Code of France. 

The idea behind it is simple.  The code organizes the law in a small book, easily accessible by the common man, who then knows with much greater clarity his or her legal rights and the procedures required to enforce those rights.  That citizen does not need to review -- at least in theory -- any case that has applied a particular section of the code.  Instead, the code serves as the primary authority and judges applying it are not bound by legal precedent created in earlier cases.  The text says what it says and that is enough.

The civil code legal system is like the film Groundhog Day, especially when Bill Murray's character, Phil Connors, wakes to the same day and fails to learn any new lessons of life.  At the same time, while faced with the same set of daily events or "facts," he is free to create whatever day he deems appropriate. 

One website describes the plot of the movie this way:

A weather man is reluctantly sent to cover a story about a weather forecasting "rat" (as he calls it). This is his fourth year on the story, and he makes no effort to hide his frustration. On awaking the "following" day he discovers that it's Groundhog Day again, and again, and again. First, he uses this to his advantage, then comes the realization that he is doomed to spend the rest of eternity in the same place, seeing the same people do the same thing EVERY day.

Another website further explains:

Murray plays Phil Connors, an arrogant Pittsburgh TV weatherman who, during an assignment covering the annual Groundhog Day event in Punxsutawney, Pennsylvania, finds himself in a time loop, repeating the same day again and again. After indulging in hedonism and committing suicide numerous times, he begins to re-examine his life and priorities.

In other words, a judge working in a civil law system handles each new case as if he has never seen a case like it before.  It is a whole new "Groundhog Day." 


Common law systems, in contrast, build on history.  Judges in these systems make rulings by applying the applicable law to the facts of the case.  They look to prior cases or precedent for analogies to the pending case, they distinguish similar cases, and they create new caselaw where none controls the particular situation pending before them. 

Using the Groundhog Day analogy, the common law system reflects Phil Connor's growth later in the movie, when he begins to learn from his experiences and tries to become a better man worthy of the love he seeks.  Each day he builds on the knowledge gained the "day" before even though he lives the same day over and over.

I know.  It is not a perfect analogy.  But, I do hope it captures some of the differences for my students.

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Yam Patties with Tete & Grilled Fish

I love to create dishes that my guests marvel at, when served. I am particularly really thrilled when they ask me....is this Nigerian food...?

There so many food ingredients of Nigerian origin that can be used in so many ways to create great tasting and great looking dishes, similar to those, perhaps even better than those, found in other parts of the world.

Yam Patties with Tete & Fried Fish

In my journey to keep searching out these new creations with Nigerian food ingredients, I present yam patties...

I offer a private dining service and this particular dish is one of the popular ones for my private diners....

Yam Patties with Tete & Fried Fish

All you need: yam, a balanced combination of spices and condiments, fish, tete (amaranth leaves) and some red/green peppers.

To really experience this: funke @ contemporarynigeriancuisine.com

Rice Balls

Rice features greatly at any Nigerian party or event; jollof, fried or plain boiled rice. They are straight forward to make and are popular. Nobody would turn down a rice dish. 

The fact that rice is always served at parties often means that party food becomes predictable and monotonous….I imagine that people would secretly hope that there would be something new on the menu….

With this recipe, I demonstrate how to create a delicious alternative rice dish that can be served as party canapes using ingredients similar to those used to make those popular rice dishes. Excite your guests by leaving a little meaty surprise in the middle of each ball.

Rice Balls

What you need

• Rice (preferably short grain variety) 
• Onions (finely chopped) 
• Green pepper (finely chopped)
• Red pepper (finely chopped)
• Locust beans (finely chopped. To reduce the pungent smell, rinse in some cider vinegar.)
• Pre-made ata dindin sauce
• Chicken stock
• Thyme
• Curry powder
• Seasoning salt
• Coconut oil
• Finely shredded ugu leaves for garnish
• *Small pieces of cooked chicken or prawns to hide in the middle of each rice ball (optional)

What to do

1. Wash the rice and cook in some chicken stock until soft. In a separate pan, stir fry the onions, peppers and locust beans in some coconut oil. Add seasoning salt, thyme and curry powder. 
2. Stir all ingredients around to avoid burning, also you can sprinkle some stock or water as well. 
3. Once the onions have soften, add some pre-made ata diddin or any other chilli sauce of your choice. 
4. Then add all into the cooked rice and stir in to distribute all ingredients evenly. This process will help to mash the rice a little which is desired to enable the rice to mould and hold as balls. 
5. Once all ingredients are evenly mixed into the rice, use an ice-cream scoop to make balls or mould by hand. 
6. If using, remember to place a piece of chicken or prawn in the centre of each ball. Serve with some ata dindin.

Rice balls

Rice Balls