V°L 04
feat Eiliyas from Blackcommunion and Mixtapemenage​

In the 4th edition of Ssuarrasa, featuring Eiliyas from Black Communion Berlin and Mixtape Menage, Ariel prepared a set of un-authentic Indonesian Nasi Kuning, a fragrant yellow rice cooked with turmeric and coconut milk, accompanied by an eclectic  side dishes including Ayam Geprek, a spicy smashed fried chicken; Sambal Goreng Okra Tahu, a stir-fry of okra and tofu in a spicy sambal sauce; and Kentang Mustofa, crispy fried potato matchsticks seasoned to perfection.

The conversation, which began with a discussion about fried chicken and Pulp Fiction, meandered through various intriguing topics such as the representation of Black people in American cultural products, Eiliyas’s personal artistic practice, and his latest project, Black Communion Berlin.

All tracks for this episode taken from Eiliyas´s album : https://eiliyas.bandcamp.com/album/crimson-and-the-indigo 

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​Nasi Kuning Recipe

Ingredients:

• 2 cups jasmine rice, rinsed
• 2 cups coconut milk
• 1 cup water
• 1 tablespoon turmeric powder
• 1 lemongrass stalk, bruised and knotted
• 3 kaffir lime leaves
• 2 bay leaves (Indonesian bay leaves if available)
• 1 teaspoon salt
• 1 pandan leaf (optional, for extra fragrance)
• Fried shallots for garnish

Instructions:

1. Prepare the Rice:
   • Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. Cook the Rice:
   • In a pot or rice cooker, combine the rinsed rice, coconut milk, water, turmeric powder, lemongrass stalk, kaffir lime leaves, bay leaves, salt, and pandan leaf if using.
   • Stir everything well to ensure the turmeric is evenly distributed.
3. Simmer:
   • If using a pot, bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the liquid is absorbed and the rice is cooked.
   • If using a rice cooker, simply turn it on and let it cook according to the manufacturer's instructions.
4. Rest the Rice:
   • Once the rice is cooked, let it sit covered for about 10 minutes to steam and finish cooking.
5. Fluff and Serve:
   • Fluff the rice with a fork to separate the grains.
   • Remove the lemongrass, kaffir lime leaves, bay leaves, and pandan leaf before serving.
6. Garnish:
   • Garnish with fried shallots for extra flavor and crunch.

​Ayam Geprek Recipe

Ingredients:

For the Chicken:

• 4 pieces of chicken (thighs or breasts)
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 eggs
• Salt and pepper to taste
• Oil for frying

For the Sambal:

• 10-15 red chili peppers (adjust to taste)
• 5 cloves garlic
• 5 shallots
• 2 lemmon grass
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt and pepper.
   • In one bowl, beat the eggs.
   • In another bowl, mix the flour and cornstarch.
   • Dip each piece of chicken into the egg, then coat with the flour mixture.
2. Fry the Chicken:
   • Heat oil in a deep pan or fryer over medium-high heat.
   • Fry the chicken until golden brown and cooked through, about 10-15 minutes.
   • Remove and drain on paper towels.
3. Make the Sambal:
   • In a mortar and pestle or a blender, grind the chili peppers, garlic, shallots, lemon grass, and shrimp paste into a coarse paste.
   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Sauté the chili paste for 3-5 minutes until fragrant.
   • Add sugar and salt to taste.
4. Combine the Chicken and Sambal:
   • Place the fried chicken on a cutting board and smash it gently with a pestle or the back of a knife.
   • Top the chicken with the sambal, pressing it into the chicken slightly.

Sambal Panggang Okra and Tofu Recipe

Ingredients:

For the Marinade:

• 1 tablespoons sweet soy sauce
• 1 tablespoons sweet soy ​
  
• 1 tablespoon olive oil
• 1 tablespoon tamarind paste (diluted in 2 tablespoons water)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sambal:

• 10-15 red chili peppers (adjust to taste)
• 5 cloves garlic
• 5 shallots
• 2 tomatoes
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons vegetable oil

For the Dish:

• 300 grams okra, washed and cut into 1-inch pieces
• 200 grams firm tofu, cut into cubes

Instructions:

1. Prepare the Marinade:
   • In a bowl, mix soy sauce, olive oil, tamarind paste, turmeric powder, coriander powder, salt, and black pepper.
2. Marinate the Okra and Tofu:
   • Add the okra pieces and tofu cubes to the marinade, ensuring they are well coated.
   • Let them marinate for at least 30 minutes to absorb the flavors.
3. Bake the Okra and Tofu:
   • Preheat your oven to 200°C (400°F).
   • Arrange the marinated okra and tofu in a single layer on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, turning halfway through, until they are golden brown and slightly crispy.
4. Prepare the Sambal:
   • In a mortar and pestle or blender, grind the chili peppers, garlic, shallots, tomatoes, and shrimp paste into a coarse paste.
   • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
   • Add the sambal paste and sauté for 3-5 minutes until fragrant and the oil starts to separate from the paste.
   • Add sugar and salt to taste. Remove from heat and set aside.
5. Combine and Cook:
   • Once the okra and tofu are baked, add them to the pan with the prepared sambal.
   • Toss well to ensure the okra and tofu are evenly coated with the sambal.
   • Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.

Kentang Mustofa Recipe

Ingredients:

​For the Potatoes:

• 500 grams potatoes
• 1 teaspoon salt
• Oil for deep frying

For the Sauce:

• 5-10 red chili peppers (adjust to taste)
• 5 cloves garlic
• 3 shallots
• 2 kaffir lime leaves
• 1 tablespoon tamarind paste (diluted in 2 tablespoons water)
• 2 tablespoons palm sugar (or brown sugar)
• 1 teaspoon salt
• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Potatoes:
   • Peel and wash the potatoes.
   • Cut the potatoes into thin matchsticks or use a mandolin slicer for even, thin strips.
   • Rinse the potato strips in cold water to remove excess starch, then drain well and pat dry with a kitchen towel.
2. Fry the Potatoes:
   • Heat oil in a deep pan or fryer over medium-high heat.
   • Fry the potato strips in batches until they are golden brown and crispy, about 3-5 minutes per batch.
   • Remove and drain on paper towels. Sprinkle with salt while still hot.
3. Prepare the Sauce:
   • In a mortar and pestle or blender, grind the red chili peppers, garlic, and shallots into a coarse paste.
   • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
   • Add the chili paste and sauté until fragrant, about 3-5 minutes.
   • Add the kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir well and cook for another 2-3 minutes until the sauce thickens slightly.
4. Combine the Potatoes and Sauce:
   • Add the crispy potato strips to the pan with the sauce.
   • Toss well to ensure all the potatoes are evenly coated with the sauce.
   • Continue to cook on low heat for another 2-3 minutes, stirring constantly to prevent sticking and ensure even coating.

​SSUARRASA
​SUA    👉🏼_TO MEET/TO ENCOUNTER 👨🏿‍🤝‍👨🏽
SUARA  👉🏼_SOUND/OPINION 🔉
RASA   👉🏼_TASTE, ESSENCE, FLAVOR, EMOTION 
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👉🏼 one dish at a time 🌮 ✅
👉🏼 one guest at a time 🙋🏻 ✅
👉🏼 one story at a time 🏝️✅
👉🏼 one mix at a time 🔉 ✅

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"Suarasa" is a new original (radio) series crafted by Ariel William Orah and presented by ASSOY Radio. Drawing inspiration from three Indonesian words - "sua" meaning to meet or encounter, "suara" representing sound or opinion, and "rasa" encompassing taste, essence, and emotion - the show blends elements of a cooking show, story telling, and mixtape curation. In each episode, the host collaborates with a guest to prepare a dish while engaging in conversation and selecting songs that complement the culinary experience. It is a celebration of fragility and antifragility of life– a testament to the role of food, sound, and storytelling that define us as a species. By inviting listeners to partake in this sensory feast, the show aims to foster empathy, understanding, and a deeper appreciation for the diverse flavors of life.
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