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Soya and coriander
marinated beef skewers Purwakarta style
About 20 skewers
Sate Marrangi:
900 g Ribs meat/ finger
5 tbsp sweet
soy sauce to marinade the meat
150 g palm
sugar, shaved
8 – 10 tsp sweet
soy sauce to complement the tomato pickles
25 pcs skewers
Ground spices:
10 – 12 pcs garlic
cloves
15 – 18 pcs shallots
2 tbsp coriander,
lightly toasted
1 ½ - 2 tsp salt
2 ½ - 3 tbsp thick
tamarind juice
Method:
Cut the meat into dices by the size of 1 ½ - 2 cm. Mix with palm sugar, sweet soy sauce and
ground spices. Stir well to
combine. Marinade between 30 – 60
minutes (it will be better to let the meat marinade in the refrigerator
overnight).
Threat 4 – 5 pcs of meat onto the skewers. Grill the sate over charcoal, turning and
basting often until all sides are browned and cooked though. The meat should be well cooked, but not too
dry.
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Tuesday 30 May 2017
SATE MARRANGI PURWAKARTA
ROASTED CHICKEN BREAST WITH MUSHROOM PIE AND SHALLOT JUS
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Ingredients:
1 ea Chicken breast boneless with wing bone.
1 ea garlic, whole, smashed
1 tbsp herb oil
1 ea rosemary leaf
60 g grilled vegetable
40 g pappardelle vegetable (carrot and daikon)
1 ea garlic chives
Mushroom
Pie
1ea basic pie
dough recipes, rolled out and lining in a 8x8 baking dish
2 tbsp butter
250 g sliced
mushrooms
1ea clove
garlic, minced
150 ml cream
100 ml milk
50 g sour cream
2 eggs, lightly beaten
A dash of ground nutmeg
1 tbsp chopped fresh parsley
1 cup grated cheddar or gruyere cheese
Shallot
Jus
1 tbsp olive oil
6 ea shallots, whole, peeled
60 g mire poix (carrot, onion and celery stick cut cubes)
2 ea thyme
1 tsp peppercorn whole
100 ml red wine
200 ml beef brown stock
Method:
To make the Mushroom pie:
Preheat oven to 180-200 Celsius.
Line the inside of a pie shell with heavy aluminum foil, pressing it against
the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust
with the tines of a fork to create air vents. Return crust to oven, bake for an
additional 4 minutes, or until the crust just begins to brown. Remove from oven
and let cool.
In a large sauté pan
melt butter on medium heat. Add mushrooms, stir to coat with the butter.
Increase the heat to high, stirring constantly until the moisture the mushrooms
has released and evaporated, a few minutes. Lower heat to medium, add minced
garlic, stir with the mushrooms for 30 seconds then remove from heat.
Beat together the eggs, sour cream, milk, and cream. Add freshly
ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the
grated cheese and chopped parsley.
Spread the sautéed mushrooms along the bottom of the
pre-baked pie crust. Pour the cheese and cream mixture over the top of the
mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife
inserted in the center comes out clean. Remove from oven and let cool for 10
minutes before serving. Cut to triangle.
To make Roasted Chicken breast;
Marinade with garlic and
herb oil, salt and pepper. Add garlic whole and rosemary on the bottom of the
tray. Baked in pre heat oven 180 Celsius for 10-12 minutes until chicken done.
Sliced after resting for 5 minutes.
To
do Shallot jus: In a sauce pot, heat up oil in a pot, cook shallot until soft,
add mire poix and continue cooking until vegetable are caramelized and soft.
Add thyme, peppercorn whole and wine. Bring to a boil and cook until the wine
almost evaporates all. Add the brown stock, let boil again and simmer in slow
fire for about 20-30 minutes. Strain and pick the shallot for garnish. Season
the sauce or Jus and keep warm.
Served
the chicken on top of the grilled vegetable and pappardelle vegetable, served
with mushroom pie and shallot jus. Garnish the top with garlic chive.
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