BOTOK UDANG (East Java)

Steamed Prawn stuffed with coconut sambal in banana leaf
Makes 4 Portions

Ingredients:
400 gr prawn medium/16/20 size
100 gr fish meat, minced
1 cup grated coconut
2 cm galangal, grated
2 pcs lime leaf, shredded
4 pcs salam leaf
Salt, pepper and sugar to taste
Banana leaf for wrapping

Spices Paste:
4 pcs red chili long, chopped
3 pcs hot chili, chopped
5 pcs garlic, chopped
2 pcs shallot, chopped

Method:
• Prepare spice paste by pounding or blending to make a paste.
• Blend together the fish mousse with the other ingredients. Mix well.
• Cut open the back of prawn tail and fill with the mousse and spices. Do the rest to all the prawns.
• Put the prawns in a container with banana leaf as underliner and salam leaf. Put the prawn on top and cover with the banana leaf.
• Cover and steam for 10-12 minutes or until prawn are cooked. Serve with pineaple sambal.

06.04.2011. 16:47

BEBEK PANGGANG BUMBU BALI

Roasted Duck leg Confit with long bean lawar and duck satay

2 pc Duck leg confit
4 pc Duck satay
80 g Lawar Kacang (R)
100 g sweet corn rice


Method:
• Pan fried duck leg confit with little oil until golden color.
• Arrange on the plate with satay, lawar Kacang and the sweet corn rice.

Duck Confit
2 ea duck leg, cleaned
400 g Balinese spiced mixed (R)
750 ml chicken stock

Method:
• Cook the duck leg with Balinese spices and stock for approximately 2 hrs or until the duck is cooked.

Duck Satay
100 g duck meat
30 g Balinese spices mixed
1 tsp grated coconut
½ tsp palm sugar
1 pcs kaffir lime leaf, shredded
4 pcs bamboo stick/lemongrass stick
Salt and pepper

Method:
• Mix all ingredients and slide on bamboo skewers. Grill until done.

Balinese Spice Mix
For 500 gr

125 g shallot, chopped
60 g garlic, chopped
20 g hot chili, chopped
40 g galangal, chopped
40 g ginger, chopped
40 g aromatic ginger, chopped
40 g fresh turmeric, chopped
60 g candlenut, toasted, chopped
10 g coriander ground
10 g shrimp paste, roasted
10 g black peppercorn
5 ea lemongrass, peeled, chopped
10 cc oil for frying
10 g Base wangen (Balinese aromatic mix)

Method:
• In a thick bottomed pan over medium heat, add the oil and sauté all the chopped spices until fragrant and soft.
• Then blend the spices in a food processor until smooth.
• Put the smooth spices into a clean pan and cook until aromatic.
• Season with salt and pepper and allow cooling.

29.03.2011. 02:33

GENGSAH (Jawa Timur)

Grilled marinated squid skewers
makes 6 portions

Ingredients:
500 gr squid, clean
2 pcs garlic, paste
3 pcs red chilis, paste
1 tbs coriander powder
½ tsp cumin powder
4 pcs candlenut
½ tsp shrimp paste, cooked
1 cm galangal, bruised
1 cm ginger, bruised
1 tbs tamarind paste
50 ml water/stock
2 tsp fried shalots
12 pcs skewers

Method :

• Fry garlic and chili paste until aromatic
• Add rest of ingredients and cook until aromatic
• Add the squid and braise for 10-15 minutes. Take out and skewer them before grilling.
• Brushed with paste during grilling. Cook until squid is cooked.

16.02.2011. 02:21