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Makes 2 portions
Ingredients:
4 pcs King Prawn,
peeled, head and tail on
2 tbsp Herb Oil
100 gr Vegetable
mixed, julienned
1 tbsp Olive oil
Carrot and Ginger Emulsion:
3 tbsp Vegetable oil
80 g Prawn shell
200 ml Fresh carrot
Juice
2 tbsp Oyster Sauce
1 pc Garlic, chopped
1 tsp Fresh ginger,
chopped
Salt and pepper to
taste
Method:
Season Prawn with
salt, pepper, and herb oil then grilled until done. Keep aside.
Saute vegetable with
garlic, salt and pepper. Keep aside.
To make sauce:
Heat oil, add prawn
shell, and cook for 2 minutes until the color change.
Add garlic and
ginger, continue cooking for another 2 minutes.
Pour in carrot juice
and reduce to half.
Add oyster sauce,
season with salt & pepper.
Take out from
flame. Strain.
Arrange sautéed
julienne vegetable and then put grilled prawn and pour the sauce around.
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Friday 24 March 2017
GRILLED KING PRAWN – Carrot and Ginger Emulsion
AYAM PELALAH BALINESE STYLE Shredded Chicken Salad Balinese Style
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For:
6 portions
Menu ini biasa saya sajikan untuk buffett, dengan menambahkan kacang panjang mentah iris dan tomat segar iris di atas piring saji sebagai alas untuk sajian ayam pelalah ini.
Bila disajikan sebagai ala carte, saya meletakkan 1 sdm ayam pelalah dan irisan kacang panjang diatas kerupuk emping. Kenapa kerupuk emping dan bukan kerupuk yang lain? karena kerupuk emping lebih tahan apabila terkena basah alias tidak gampang alot atau soggy. Ingredients:
1
ea Chicken (1.5 kg), cut in half
20
g Garlic, roughly chopped
60
g Vegetable oil
1
stalk Lemon grass, white part only, roughly chopped
15
ml Bali lime juice
50
g Lemon basil / Kemangi leaf
30
g Red chili, sliced
12
g Kaffir lime, shredded/fine sliced
Shrimp Paste Sambal, mix
all together:
5
pcs shallots, thinly sliced, fried
5
pcs red chilli, finely sliced, fried
1
pc tomatoes
1
teaspoon shrimp paste fried
1-2
pcs kaffir lime juice
Method:
In
a food processor, puree to a rough paste: garlic, oil and lemon grass.
Brush
the chicken inside out with the paste. Season with salt & pepper.
Cook in hot oven for approximately 30 – 45
minutes or until chicken is done.
And
then shred.
Mix with shrimp paste sambal, lime juice, kemangi leaf and kaffir
lime leaf.
Season with salt and pepper
to taste.
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IGA SAPI PANGGANG SAUS SEMUR Charred coriander marinated beef ribs and cinnamon soy sauce
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Makes 4 portions
Sajian modifikasi
dari semur iga sapi, yang biasanya
berkuah, kali ini saya sajikan sedikit berbeda. Iga sapi saya rebus dulu
menggunakan cengkih, kayu manis dan pala, lalu sebelum menyajikan saya panggang
sebentar untuk mendapatkan motif garis panggangan. Setelah itu baru disajikan
dengan sedikit saus semur.
Beef
Ribs:
4 pcs Beef Ribs
3 L water
2 pcs cloves
1 pc cinnamon stick
¼ pc nutmeg
Semur
Basic:
3 tbsp oil for frying
80 g shallots, chopped
30 g garlic, chopped
40 g red chili, chopped
250 ml chicken stock
10 g galangal, chopped
25 ml light soy sauce
10 g ginger, chopped
100 ml sweet soy sauce
5 g hot chili, chopped
3 g nutmeg, grated
5 g coriander powder
3 g cinnamon powder
4 pcs cloves
Method:
To
cooked Short Ribs:
Boil Short ribs with clove, cinnamon
and nutmeg for 3 – 4 hours until done. Marinade with some of semur sauce for min 1 hr and grill
before serve.
Top
make semur sauce:
Heat oil in a saucepan. Sauté
shallots, garlic, chili, galangal and ginger until aromatic. Pour half quantity of stock. Add coriander, clove, and cinnamon and bring it
to boil. Set aside and cool down. Blend until
smooth. Bring back to the saucepan. Add
the rest of ingredients. And simmer for
15 – 20 minutes or until desired thickness of consistency. Check seasoning.
To
serve: arrange short
ribs on the plate and pour extra semur sauce on top, garnish with celery leaf
and fried shallot on top.
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