Friday, 24 March 2017

GRILLED KING PRAWN – Carrot and Ginger Emulsion



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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AYAM PELALAH BALINESE STYLE Shredded Chicken Salad Balinese Style


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


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.

RUJAK PETIS

RUJAK PETIS Makanan Jawa Timuran ini pada dasarnya adalah sama dengan rujak cingur. Menggunakan sayur dan bumbu yang sama. Bedanya h...