The freshness of cherry tomato and shredded lettuce, grilled eggplant balsamic vinegar and Beef patties combine with the rich of demi-glace sauce and the reduction of balsamic vinegar. This dish were chosen as big 6 among the many participant around Indonesia for the Unilever Signature Dish Program session 2 in October 2012, it will print on Jakarta Java Kini, Selera, And Let's Magazine in October 2012 .
Beef Patties and Eggplant Balsamic is actually a simple dish to make but the taste is really wonderful. Here is some tips to make a good patties. Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.
However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.
Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked. While eggplant is well known for its vitamin and other good value. So any dishes using the ingredient will be very healthful for those who eat it. The simple dish can be found in SATA Restaurant.
It offer a vibrant, interactive dining experience with diverse culinary offerings from the Indonesian region and beyond. The Sata restaurant also features a Coffee shop, lounge and bar Where the guests can enjoy the cocktails, spirit, wine and is open for breakfast, lunch, dinner and supper.
At SATA Restaurant only the best quality ingredients reach our kitchen and we have created a selection criteria of uncompromising standards for our suppliers. Absolute freshness is our mantra and we do all that we can to ensure that the path from nature to our tables is as short and as carefully managed as possible. Our chefs are internationally trained and well versed in the creation of both Western and Asian cuisine.
Two figures of Ubud Palace, namely (late) Tjokorda Gde Sukawati and (late) Tjokorda Gde Agung…