The following is an episode list from the second series of the Indonesian cooking show that based on the Japanese show, Iron Chef, known as Iron Chef Indonesia. The series began on 22 April 2017 and aired every Saturday and Sunday but started on 14 May 2017, this series was only aired every Sunday.[1][2][3]
Adhika Maxi: (1) Purple Sweet Potato Mont Blanc Pie (2) Purple Sweet Potato Ravioli with Purple Sweet Potato Truffle Cream and Crab Caviar (3) Purple Sweet Potato Mille Fuille Gateux and Purple Sweet Potato Chantily with White Chocolate
Hans Christian: (1) Tuna Tartare with Purple Sweet Potato Jamu (2) Wagyu Beef Striploin and Purple Sweet Potato Cooked in Three Ways[N. 1] with Miso-Mustard Emultion (3) Flavours of Kolak
Chris Salans: (1) Smoked Salmon Carpaccio with Cumin Leaves and Lime Juice (2) Tuna Tataki with Tabia Bun and Basil Sauce (3) Sesame Crusted Tuna with Exotic Fruit Salad and Sambal Matah-Kecombrang (4) Salmon Confit with Lemon, Turmeric and Kesum Leaves Dressing
Marjon Olguera: (1) Tuna Tartare with Wasabi Caviar, Ruby Grahpy Furitmiso Mayo, Fine Herbs and Lotus Chips (2) Tuna Tataki, Prawn Tempura, Green Papaya and Mango Salad with Spicy Broth (3) Tea Smoked Salmon, Chilled Herb Coddled Eggs on Toast with Oyster Sauce Broth (4) Roasted Salmon, Poached Yabbies, Asparagus and Shimaji Mushrooms with Vanilla Dressing
Hamish Lindsay: (1) Baked Prawn with Nori Creme Fraiche, Wasabi-Onion Confit and Toasted Nori (2) Grilled Prawns with Sam Tum Salad, Nam Jihm Dressing and Dragon Fruit Caviar (3) Potato Gnocchi with Butter Sauteed Prawns and Asparagus, Burro Nocciola and Bisque Sauce
Adhika Maxi: (1) Indonesian Aglio e Oglio (using Angel Hair Pasta) with Butter Sauteed Lobster (2) Cannelloni Pasta with Scallop Mousse and Indonesian Curry Sauce (3) Black Forest Raviolo Pasta
Takashie Tomie: (1) Three Kind of Pasta Temaki (filled with Wasabi Paste, Tuna and Scallop) (2) Uni-Ikura with Sauteed Red Chillies and King Mushrooms, Salad Pasta, Yuzu Dressing and Roasted Red Snapper with Miso-White Sauce (3) Roasted Wagyu Beef and Kuro Goma Pasta with Uni Sauce
Adhika Maxi: (1) Grilled Duck Wrapped in Betel Leaves (2) Foie Gras Noodles with Duck Broth Soup and Scorpion Chili Sauce (3) Crispy Skin Grilled Duck with Foie Gras Grilled Rice and Duck Fat Sambal
Putri Mumpuni: (1) Grilled Duck Wrapped in Pohpohan Leaves with Pineapple Pacri and Sambal Lado Mudo (2) Duck Wonton in Arsik Style Broth with Poached Daikon, Asparagus and Kecombrang Foam (3) Klungkung Smoked Duck with Fried Sambal, Duck Fat-Turmeric Confit and Sauteed Cassava Leaves
Sezai Zorlu: (1) Ezmeli Balik[N. 2] (2) Bademli Balik (3) Karidesli Balik Baligi
Gloria Susindra: (1) Sate Lilit with Sambal Matah and Fish Roe (2) Basa Fish Tempura with Gulai Dashi (3) Spicy Blackened Basa Fish with Onion Soubise, Salsa Succotash and Squid Ink Foam
Chris Salans: (1) Seared Rabbit Loin with Sauteed Medjool Dates and Preserved Lemon Puree (2) Smoked Rabbit Leg (stuffed with Rabbit Kidney and Rabbit Ribs) with Suna Sekuh Grilled Corn (3) Rabbit Murtabak with Apicius Sauce and Acar
Heri Purnama: (1) Rabbit Woku with Pumpkin Sauce and Ebatan Samosa (2) Taliwang Grilled Rabbit (3) Saddle of Rabbit (stuffed with Foie Gras, Spinach and Mushroom) with Lemon Grass and Ginger Foam
Patrese Vito: (1) Tomato and Burrata Salad (2) Parmesan Risotto with Grilled Rock Lobster, Sauteed Broccoli and Parmesan Foam (3) Gorgonzola Crusted Sirloin with Sweet Potato Puree and Sauteed Mushroom
Chris Salans: (1) Quail Tataki Carpaccio with Coffee-Cinnamon Dressing (2) Smoked and Roasted Quail with Foie Gras and Three Kinds of Nutmeg Fruit[N. 4] (3) Quail Rawon with Sambal Keluwak
Eko Juniarto: (1) Steamed Quail with Passion Fruit Sauce and Kecombrang Salad (2) Smoked and Roasted Quail with Apple-Peach Compote and Truffle Oil (3) Diamond Peking-Style Quail with Pomegranate Dressing, Sauteed Mushroom and Pearl Vegetables
Jacob Burrell: (1) Crispy Soft Shell Crab with Sliced Coconut mixed with Yoghurt, Sliced Honeydew Melon and Dill (2) Sauteed and Smoked King Crab with Grilled Seaweed Rolls (stuffed with Chinese Cabbage), Dijon Mustard-Rice Vinegar Dressing and Oyster Emultion Sauce[N. 5] (3) Broth[N. 6] of Crab (using Dungeness Crab) with Shredded Chicken Thighs and Kulat Pelawan Mushroom
Chris Salans: (1) Pumpkin Gnocchi[N. 7] with Grated Parmesan Cheese and Pumpkin Sauce (2) Grilled Kabocha Pumpkin with Pumpkin Puree, Steamed Turbot Fish and Crumbled Tempe (3) Deconstructed Kolak
Christopher Herlambang: (1) Roasted Scallop with Pumpkin Puree, Roasted Pumpkin, Roasted Aparagus and Avruga Caviar (2) Pumpkin Risotto with Black Truffle and Edamame (3) Seared Wagyu Sirloin with Roasted Pumpkin, Pickled Pumpkin, Eggplant Puree and Port Reduction Sauce
Theodorus Immanuel: (1) Cemani Chicken Croquette with Sambal Matah, Pickled Ribbon Cucumber and Carrot and Garlic-Chilli Crumble (2) Steamed and Baked Honey Glazed Cemani Chicken with Tamarind Sauce (3) Cemani Chicken and Wild Mushroom Dumpling with Kalio Sauce and Sauteed Spinach with Orange Sauce
Desi Trisnawati: (1) Misty Clam (Horse Mussel Ceviche with Pohpohan Leaves, Colo-Colo Sambal and Caviar) (2) Blue Ocean (Steamed Green Mussel and Scallop with Telang Flower Broth and Kecombrang Foam) (3) Atlantis (Grilled Green Mussel Rolls[N. 11] with Corn Micro Sponge and Deconstructed Sambal Dabu-Dabu and Sambal Korek) (4) Extra Dish: Underwater Volcano (Baked Alaska Style Klappertaart with Rum Sauce and Cinnamon Powder)[N. 12]
Sezai Zorlu: (1) Greek Style Grilled Octopus with Grilled Baby Carrot, Grilled Watermelon and Grilled Baby Potato (2) Saffron and Brown Lentils Soup with Grilled Octopus and Grilled Pumpkin (3) Octopus Couscous
Edi Pancamala: (1) Mediterranean Octopus Salad with Grilled Japanese Eggplant and Pomegranate Sauce (2) Grilled Octopus with Squid Ink Congee, Grilled Scallop, Sauteed Green Peas and Red Pepper Emultion Sauce (3) Grilled Octopus with Grilled Sea Bass, Eggplant Puree and Brown Butter Sauce
Chris Salans: (1) Floating Egg (Soft Boiled Egg with Whipped Cream, Crumbled Tempe and Ossetra Caviar) (2) Deconstructed Omelette (3) Coconut Milk, Pandan and Mango Puree Spherefication[N. 13] with French Toast
Zulkarnain Dahlan: (1) Deconstructed Rujak Aceh with Freeze Scrambled Eggs and Kecombrang Foam (2) Mie Aceh with Fried Enoki, Kobe Beef Steak and Hollandaise Sauce (3) Revisited Fried Banana[N. 14]
Chris Salans: (1) Escolar Carpaccio with Vanilla Dressing, Andaliman Pepper and Caviar (2) Cauliflower Panna Cotta with Oyster Jelly and Caviar (3) Salmon Confit with Kaffir Lime-Honey Dressing, Caviar and Kaffir Lime Salad
Nazario Orlando: (1) Marinated Langoustine with Caviar, Buratta Cream, Quail Boiled Egg and Cafetiere Consomme (2) Arborio Risotto with Smoked Salmon, Chopped Asparagus and Caviar[N. 15] (3) White Chocolate Mascarpone Mousse with Caviar and Amaretto Crumble
Sezai Zorlu: (1) Lemon Grilled Sole Fish with Grilled Potato, Grilled Zucchini and Toasted Pistachio (2) Butter Grilled Sole Fish with Grilled Asparagus, Grilled Purple Broccoli, Grilled Tomato and Aparagus-Purple Broccoli Sauce (3) Baked Sole Fish in Salt with Steamed Spinach, Grilled Pumpkin, Toasted Pine Nut and Duo Sauce[N. 16]
Dody Jie: (1) Gado-Gado with Sole Fish Sate Lilit (2) Butter Grilled Sole Fish with Tomato Rice, Apple Salsa and Lime-Pistachio Sauce (3) Fried Sole Fish Cheese Tart with Sliced Strawberry, Raspberry, Mango Sauce, Almond Crumble and Almond Flax
Chris Salans: (1) Sauteed Langoustine with Mushroom Carpaccio and Exotic Fruits Dressing and Fruit Salad with Rujak Dressing (2) Asinan Bogor ala Chris Salans (3) Durian and Chocolate Filo Pastry with Sliced Jackfruit, Tape Ketan Hitam Sauce and Coconut-Pandan Leaves Emulsion
Nazario Orlando: (1) Crab Salmoriglio with Fruit Salad[N. 17], Mango Zabaione and Slow Cooked Ricotta[N. 18] (2) Fruitti Surf and Turf (Wagyu Tenderloin Steak with Grilled Lobster, Grilled Pineapple, Fruit Salad[N. 19] and Foie Gras) (3) Chocolate Macarons with Banana-Chocolate Cremeux, Cold Meringue, Chopped Jackfruit and Crumble
