April 15th, 2014. I got the invitation to savour the delicacies of Scusa Signature dishes. It was so exciting because this was the first time I went to Scusa at Intercontinental Jakarta Midplaza Hotel.
When I came in, I was stunned by their ambiance. The lighting was set for a romantic mood. I could imagine a girl that got proposed by her boyfriend there. Wow, what a lovely moment right? I wish my hubby proposed me at a romantic place like this. Huft.. Ok, stop with my grumble hahahahaha..
with Tomatoes, rocket leaves and black pepper
The appearance of this dish was stunning. The golden crispy thing that glittering was a slice thin bread which covered by balsamic sauce. The buffallo mozzarella was very moist and softly rubbery. It has salty and milky flavour. First I thought it was an egg. Proven wrong hahahaha.. For those who adore cheese, should try this one. 😀
Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo. The term mozzarella derives from the procedure called mozzatura which means “cutting by hand”, separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called “the queen of the Mediterranean cuisine”, “white gold” or “the pearl of the table”, in compliance with the finest food quality and taste of the product.
Mozzarella (English /ˌmɒtsəˈrɛlə/; Italian: [mottsaˈrɛlla]) is a cheese, originally from southern Italy, traditionally made from Italian buffalo by the pasta filata method. If cow’s milk is used the name is “Fior di latte” . The term is wrongly used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut” also “to cut off”). It is the only one to be called, rightly, “Mozzarella”; made from domesticated Italian buffalo’s milk in Italy and from other types of buffalo’s milk in many nations.
Scusa signature potato and wild mushroom soup with truffle
Soup is always my saviour. Saviour from what? From hunger!!! So, every time I was hungry and I couldn’t find any rice dish, I would order some soup for my tummy. Sometimes the soup was too plain, sometimes too salty. But this potato and wild mushroom soup with truffle was quite good. The truffle was very full-flavored. Recommended!
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as a food. French gourmand Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Because of their high price and their pungent taste, truffles are used sparingly. Supplies can be found commercially as unadulterated fresh produce or preserved, typically in a light brine.
White truffles are generally served raw, and shaved over steaming buttered pasta or salads or fried eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some speciality cheeses contain truffles, as well.
The flavor of black truffles is far less pungent and more refined than that of white truffles. Its strong flavor is often described as syrupy sweet. Black truffles also are used for producing truffle salt and truffle honey.
Cappellini con astice
Home made angel hair pasta with Sulawesi lobster, fresh chilli, tomato, extra virgin oil and chopped parsley
The texture of this angel hair pasta was very cute. A little bit gooey, but that’s what I like about pasta. It’s just that I didn’t like too much tomato. I like tomato, but not too much. The lobster was not big, but had a lot of meat hihihi.. Tasted delizioso. Another good thing was that it’s not spicy. Yaaaay..
Capellini (Italian pronunciation: [kapelˈliːni], literally “thin hair”) with its diameter between 0.85 mm and 0.92 mm is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands.
Scusa signature spit-roasted chicken
Marinated with Italian herbs, garlic, balsamic vinegar and grain mustard, green asparagus and mashed potatoes
I was very full after the pasta, so I just ate a little bit of this dish. The chicken was juicy, succulent, tender and moist. But too bad I didn’t like the mashed potatoes. Too bland and too plain for me. And I spared my tummy for dessert. Hohohoho..
Rotisserie cooking, or spit roasting, is one of the most popular ways to cook meat on a barbecue grill. Rotisserie is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in afireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such aspigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting. In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household.
Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.
Savor a moment with tiramisu. This is a very sexy dessert from Italy. Irresistible. How to describe tiramisu? First, you need to think a mocha pudding. Lighter than mocha pudding. Think as a mousse or whipped cream. Next, add a richer texture. Then, imagine this lighter-than-mousse-with-richer-texture in a coffee. Bite it. And you will get explosion in your mouth! Sexy, right?
Tiramisu (from Italian, spelled tiramisù, [tiɾamiˈsu], meaning “pick me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. It is made ofladyfingers (Italian: Savoiardi, [savoˈjardi]) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.
Red Virgin Sangria Mocktail
I was very happy when they served us this mocktail. Yaaaay.. I love cold drinks hehehe.. Next thing I knew, the glass was empty. *sigh* It tasted so refreshing with beautiful colour.
A non-alcoholic beverage are non-alcoholic versions of some alcoholic beverages, such as non-alcoholic mixed drink (“virgin drink”), non-alcoholic beer (“near beer”) and cocktails (“mocktails”), are widely available where alcoholic beverages are sold.
Sangria is a typical beverage from Spain and Portugal. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. A sweetener such as honey, sugar, syrup, or orange juice is added.
Thank you so much Scusa for inviting us. See you in the next event.