- Ayam Tangkap
- Balinese Chocolate Cake
- Braised Lamb Shank
Ayam Tangkap with Green Chilli Curry Leaf and Pandan Leaf
1 spring chicken, cut into 10 pieces
1 cup curry leaves
1 cup pandan leaf, sliced
3 red curly chilli, sliced
1 cup bumbu tangkap (see pantry)
1 teaspoon salt
2 tablespoons bumbu tangkap
1 ½ tablespoons lime juice
Marinate the spring chicken with bumbu tangkap and lime juice. Keep to one side for 10 minutes. Heat enough cooking oil in the wok, then fry the chicken until golden brown. Remove from the heat, lift and keep to one side.
In a new clean wok, heat 2 cups of cooking oil, add 1 cup bumbu tangkap and saute until golden and fragrant. Keep to one side.
In a clean pan, heat some cooking oil to shallow fry the curry leaf, sliced pandan leaf and sliced red curly chilli until fragrant. Keep to one side.
Transfer crispy fried chicken, sauted bumbu tangkap and fried curry leaf, pandan leaf and red curly chilli in a new clean wok, mix all together and sprinkle with salt and chicken powder to taste. Ready to serve.
10 red curly chilli
10 large green chilli
10 small green chilli
20 cloves garlic, peeled
6 medium shallot, peeled
1 knob ginger, approximately 3 cm, peeled
1 tablespoon coriander seeds
Place all ingredients in a mortar and pestle, roughly pound.
Balinese Chocolate Cake
400 grams dark bitter chocolate, melted
280 grams butter, melted
450 grams white sugar
600 grams / 12 eggs
100 grams wheat flour
White Chocolate Ganache
340 grams white chocolate, melted
600 ml / 2 ½ cup whipped cream, part 2
180 ml / ¾ cup whipped cream, part 1
2 pieces gelatin
100 ml white rum Bacardi
First soak the gelatin in cold water till soft.
Prepare a medium sized pot half filled with water and bring the water till boil.
Find a medium sized bowl that nicely fits on top of the pot so that you can create a waterbath.
In this medium bowl add your white chocolate and place the bowl over waterbath till the chocolate is melted, then put to the side.
While your chocolate is melting in another bowl whisk the cream till stiff peaks are formed, put aside in the chiller so to keep the cream from falling and losing air.
Separate your eggs placing the yolks in another medium bowl and reserving your whites for another use, combine your sugar with the egg yolks.
Whisk your egg yolk and sugar mix over the waterbath until the mixture is thickened and ‘ ribbons’ when poured onto itself careful not to overcook and ‘scramble’ the egg mixture.
Remove the thickened egg mixture from the waterbath.
Squeeze out any excess water from your soaked and softened gelatin and add the gelatin to the egg mixture , whisking through until dissolved.
Then add the myers rum to the egg yolk mixture whisking it through
Now add the melted white chocolate whisking thoroughly through mixture
Last gently fold the whipped cream through the mixture till incorporated
Pour mixture into a flat tray and refrigerate till set
1 teaspoon icing sugar
3 slices chocolate bar
A sprig mint leaf
40 grams crumble
1 scoop cashew nut ice cream
1 kg / 4 cup flour
6 tablespoons / 200 grams butter
3 tablespoons / 150 grams margarine
1 cup / 300 grams brown sugar
1 teaspoon / 20 grams salt
1 ¾ cup / 400 grams sugar
Mix all ingredients with your hand evenly. Cook the mixture in the oven with 180 degree Celcius for 20 minutes. While it cooked in the oven, mix it up every 5 minutes.
To make the cake:
Add white sugar to a deep mixing bowl and add the egg white, whisk until creamy and then slowly fold in the plain flour.
Prepare a medium sized pan and bring water to boil.
Break up the chocolate into small pieces and place in small bowl that will sit over the pan.
When the water is boiling place the bowl over the pan and stir with a wooden spoon until glossy, take care not to over heat.
Now repeat the same with the butter.
Add the melted chocolate to the cake mix and fold in, then add the butter. With a spatula fold gently until the mixture has an even distribution of butter and chocolate.
Preheat oven to 280 degrees.
Prepare a small cake pan and brush with melted butter.
Pour in the cake mixture until ¾ way up the sides.
Bake for 14 minutes only and remove. Set aside to cool.
Once cool remove from pan.
To serve place the cake to one side of the serving plate and the white chocolate to the other, garnish with vanilla bean and mint leaf and place a chocolate bar onto the ganache.
Serve with Cashew Nut ice cream rested on a small mound of crumble topping
Braised Lamb Shank
BRAISED LAMB SHANK
1 lamb shank (approx 500 grams)
1 cup chana dhal
5 kitchen spoons oil
2 indian bay leaves
2 red onions, peeled and blended
1 teaspoon cumin seeds
1/2 tablespoon cumin powder
2 pieces black cardamom
2 tablespoons ginger garlicpaste (see pantry)
1 tablespoon tomato paste
1 tablespoon green chillies, chopped
3 tomatoes, chopped
500ml water (to cover the shank)
2 tablespoons dry chilli powder
1/2 tablespoon kashmirichilli powder
1/2 tablespoon turmeric powder
1 1/2 tablespoons coriander powder
1/2 cup fresh coriander, chopped
1/2 cup natural yoghurt
Ginger Garlic Paste
50 grams ginger, peeled
50 grams garlic, peeled
Blend all the ingredients together. Best used immediately.
Pre-soak the chana dhal in 500ml of water for an hour.Fry the bay leaves, black cardamom, cumin seeds and cloves off in a saucepanover a low heat to release their fragrance, then add in the onion paste. Cook foranother five minutes before adding in the ginger garlic paste. Increase the heatuntil the paste starts to sweat. Add in the chopped tomatoes and the green chillies.Continue to fry on a high heat for ten minutes, then add in the tomato paste.Stir to combine, then add in the lamb shank and cook for a further 10 minutes.Finally add in the dhal, with the water, making sure that the lamb is covered.
Combine all the remaining spice powders together and then add the spicemix to the braise. Reduce the heat to a low simmer and cook for 1 ½ hours until the lamb is falling from the bone. Halfway through the cookingprocess add in the yoghurt, reserving a tablespoon for garnish.
When ready to serve, stir in the chopped coriander and check theseasoning. Place the lamb shank in a bowl and spoon over the dhal sauce.Finish with a tablespoon of natural yoghurt and a sprig of coriander.
To speed up the cooking process you can use diced lamb leg, beef or chicken.