Roasted Lamb Stuffed Baguette with Pecak Relish Paired with Asinan Betawi Seasoned Waffle Fries

Inspired by the vibrant and lively cuisines of Jakarta city, this dish captures the essence of the chilli sauce Pecak & the flavourful Asinan Betawi. Tender lamb meat cooked with pecak chili sauce, served in a baguette, topped with melted mozzarella cheese; paired with seasoned waffle fries enhanced Asinan Betawi.

Seasoned Waffle Fries was used as a substitute for noodle crackers for the potato-ey flavour and extra crispiness.


A. Roasted Lamb Stuffed Baguette 



Boneless lamb leg 250
Salt As per req
Pepper powder As per req
Unsalted butter 15
Rosemary leaves
Garlic 20
Onion 50
Fresh tomato 50
Green cayenne 35
Red cayenne 10
Grilled shrimp paste 5
Sugar 2
Salt 3



B. Sauce



Roasted peanuts (With skin peeled off) 160
Palm sugar 40
Curly red chilies 35
Tamarind water 35
Sugar 20
Red big chili 15
Dried shrimp 5
Salt 2
Vinegar To taste
Total 312


C. Vegetable



White tofu 60
Bean sprout 40
Cabbage 40
Zucchini 40
Salt 40
Curly lettuce 40
Carrot 30
Radish 15
Seasoned Waffle Fries 60
Total 365
Preparation Procedure

Meat Preparation:

  1. Marinate the meat with pepper and salt, for 10 minutes.
  2. Grill the meat with unsalted butter, rosemary, and garlic in a pan over high heat.
  3. Once cooked, coarsely chop the meat and set it aside.


Pecak Chili Sauce:

  1. Coarsely mash red and green cayenne peppers and tomatoes, add salt and sugar to taste, stir well.
  2. Sauté the onions until caramelised, then use the oil to pour in the crushed chilies and tomatoes.



  1. Combine the meat and pecak chili sauce, stir well.
  2. Prepare the baguette by splitting it into two halves, empty the middle of the bread then fill with a mixture of meat and pecak sauce.
  3. Top with Foodcraft Professional® Mozzarella Cheese.
  4. Preheat the oven to 180°C then bake it for 15 minutes.



  1. Grind the peanuts, chilies, onions, and shrimp into puree. Then boil with water.
  2. Add the tamarind juice and Javanese sugar and cook until it boils.
  3. Add vinegar, stir well then turn off the heat. Set aside to cool.
  4. Arrange the vegetables on a plate, and drizzle with peanut sauce.


Seasoned Waffle Fries:

  1. Heat the oil to 180°C – 190°C.
  2. Add the frozen Waffle Fries and deep fry them for 4-6 minutes.
  3. Remove the Waffle Fries from the oil and allow them to drain.
  4. Ready to serve.

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