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Sunday 5 February 2017

AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce



AYAM BETUTU ALA GILIMANUK Braised spring chicken in chili and ginger torch sauce

Ingredients:
4 ea spring chicken, cleaned and quartered
200 g shallot
50 g garlic
50 g hot chili
50 g red chili
10 g shrimp paste, roasted
75 g  “bongkot“ (ginger torch), thinly sliced
30 g salt
10 g black peppercorn
4 L chicken stock

Method:
Combine shallots, garlic, chili, shrimp paste, “bongkot”, salt and peppercorn in a food processor and blend to paste.
Remove from processor and mix with chicken stock.
Place chicken in sauce pot and pour mixture over.
Place on stove, bring to boil and reduce to simmer. 
Cover and slowly braised for 1 ½ hours or until desired doneness.
Remove chicken from pot and arrange on deep serving platter.
Pour sauce over chicken and serve.
note:  if ginger torch / bongkot is not available you may substitute with lemon grass.

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Thursday 2 February 2017

PESAN BE, baked snapper in banana leaf Balinese Style


PEPES IKAN BALI STYLE

Ingredients:
1 kg Snapper
Salt and pepper to taste
16 sheets Lemon basil Leaves
4 sheets Salam Leaf
4 sheets Kaffir lime leaf
2 sheets Kaffir lime juice
2 pcs Tomato, sliced
Banana leaves enough to hold 1 kg snapper (quickly steam them to make it easy to fold)
                Bamboo pick

Spices:
200 g Shallot, chopped
100 g Garlic, chopped
150 g Red Chili, chopped
25 g Hot Chili, chopped
30 g  Ginger, chopped
30 g Turmeric, chopped
30 g Galangal, chopped
100 g Candlenut, chopped
100 g Tomato, chopped
4 stalks Lemon grass, bruised
Salt and pepper to taste
Oil for frying

Spices:   
Heat oil if frying pan and cook all the ingredients over medium heat until fragrant. 
Approximately around 30 minutes. 
Stirring the spices occasionally to prevent them from sticking on the bottom. 
When is done, take out the lemon grass and let it become cool. 
Blend or pound the spices into a paste, season with salt and pepper to taste.
Method:
Marinade the fish with spices for 1 hour.
Lay banana leaf on work surface, Salam leaf and lime leaf in the center and place fish on the top of it then put the sliced tomato and lemon basil leaf.
Roll the banana leaf to cover the fish and sealed the side with bamboo sticks.
Grill over the charcoal for 15 minutes on each side or until the fish is cooked.

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