We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
About the recipe:
This is another creative marriage between the wonderful ingredients of Bali and those of the West. Since tempeh – long considered a poor man’s food in Indonesia – is a favourite of mine, I saw it as a personal challenge to elevate its status and give it prestige. Just as Joël Robuchon brought the common lentil to his plate by marrying it with foie gras, we did the same with tempeh and truffles. Fried tempeh has a wonderful nutty flavour that goes beautifully with the earthy taste of truffles; in addition, it also adds a lovely crispy texture to the dish.
Ingredients:
Sweetbread
250 g sweetbread, cleaned
3 tbsp plain flour
3 tbsp salad oil
1 tsp celery, finely diced
1 tbsp carrots, finely diced
1 tbsp shallots, finely diced
1⁄2 clove garlic, crushed
1 pinch salt
1 sprig thyme
1 salam leaf (or bay leaf)
250 ml chicken stock, see Techniques (page 140)
salt and white pepper, to taste
Linguini (makes 10 servings)
250 g wheat flour
15 g fresh black truffles
1 pinch salt
5 egg yolks
1 whole egg
2 tbsp black truffle oil
1 tbsp cold water
Truffle Foam
250 ml fish stock
1 sprig flat leaf parsley
1 sprig thyme
1 sprig lemon balm (or a herb of your choice)
2 tsp puréed onion (boil onion until soft, blend
to a purée, then strain excess liquid)
2 tsp puréed fennel (boil fennel until soft, blend
to a purée, then strain excess liquid)
1 tsp garlic, puréed (roast garlic and blend
to a purée)
50 ml cream
2 tbsp fresh black truffles, chopped
3 tbsp truffle oil
salt and white pepper, to taste
Artichoke Purée
150 g Jerusalem artichoke, peeled
100 ml milk
100 ml water
1 salam leaf
1 sprig thyme
1 pinch salt
white pepper, to taste
Crumble
2 tbsp tempeh, fried and chopped
1 tsp black truffles, chopped
1 pinch lemon zest, finely grated
1 pinch marjoram, finely chopped
1 tsp flat leaf parsley, finely chopped
1 tsp truffle oil
salt and black pepper, to taste
Garnish
4 fresh herb sprigs of your choice
METHOD
To prepare the sweetbread, dust it with flour, then sear it in 1 tbsp of oil over high heat until golden-
brown. Remove from the pan and discard the oil. Turn the heat down to low, and add another tbsp of oil. Add the vegetables and salt, and cook until translucent. Add the sweetbread, thyme, salam leaf and
chicken stock. Cover the pan with parchment paper and simmer gently for 20–30 minutes, or until the
sweetbreads are done. Remove the sweetbreads from the cooking liquid, strain and refrigerate.
To make the truffle linguini, mix the flour, truffles and salt in a food processor on high speed until the
truffles are incorporated. Combine the egg yolks, egg, water and 1 tbsp of the truffle oil in a mixing
bowl and whisk lightly. Set the speed of the food processor to low, and gradually add the egg mixture
until you get a smooth ball of dough. Wrap the dough with cling film and refrigerate for a minimum of
1 hour. When ready to use, roll out the dough and feed it into a pasta machine fitted with a linguini
attachment. Place the linguini strands on a plate and cover with a damp towel. Set aside.
To prepare the sauce for the truffle foam, bring the fish stock to the boil and add the herbs. Remove
from the heat, cover and allow the mixture to infuse for 10 minutes. Strain. Add the remaining
ingredients and bring to the boil again. Remove from the heat, cool and process in a blender until
smooth. Set aside.
For the purée, combine all the ingredients in a pan. Bring to the boil and simmer until the artichokes
are soft. Strain (reserving the cooking liquid), then blend the mixture in a processor until it’s smooth.
Strain again then season to taste with salt and white pepper. Adjust the consistency of the purée with
a little of the cooking liquid; the purée should be nice and smooth, yet thick enough to form a circular
shape in the bowl. Set aside.
To make the crumble, mix all the ingredients together and season to taste with salt and black pepper.
To fry the sweetbread, dry them with paper towels and them into 12 equal pieces. Season with salt and
white pepper and coat them lightly with flour. Shake any excess flour off. Heat the last tbsp of oil in a
pan, and sear the sweetbread slices until they are crispy and golden-brown.
Meanwhile, bring a pot of water to the boil and add a little salt and oil. Cook the linguini until al dente,
then strain it and season it with the remaining truffle oil and a pinch of salt.
Divide the warm purée between the pre-warmed bowls. Place some truffle linguini in the centre, and
arrange the sweetbread around the pasta. Emulsify the truffle liquid with a hand blender (the liquid
should be between 50–60°C in order to to create a strong foam), and spoon the foam over the
sweetbread and pasta. Top with the crumble. Garnish with a fresh herb sprig and serve immediately.
T I P S
Always opt for fresh tempeh if possible, and freeze it yourself. Pre-frozen tempeh won’t taste as good.
Sweetbread is not easy to cook, but practice makes perfect. Be careful not to undercook or overcook it,
or it will be soft and mushy. Test for doneness by pressing it with your fingers – the sweetbread should
be slightly resistant to the touch.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
