TUMIS KANGKUNG
Oils
Shrimp paste
Onions & Garlic
Sambal tomat
Kangkung
Lemon jc, wedges
SPH
CS
Fried shallots
UDANG MASAK PEDAS
Oils
Butter
Onion & Garlic
LLG
Prawns
White wine
Banana
Thai sweet chili
SPH
H sauce
Lemon jc, wedges
CS
Fried shallots
Coriander
GULAI IKAN SALEM
Oils
Onion & garlic
LLG
Pesmol paste, Iboe
Salmon, diced 8 pcs
Mussels, 3 pcs
Water
SPH
Fried Shallots
Coconut cream
Basil
Lemon jc. Wedges
Roasted Coconut
CS
AYAM MATAH
Oils. 1 tbs
Onion & garlic. 1x
LLG
Sambal tomat
Chicken, grilled, cut 4 pcs
SPH
Basil
Beansprouts
Tomato wedges
Fish sauce
Sambal matah
Basils
Fried shallot
Snowpeas
Roasted coconut
bD
Sydney MMXII
HADLOW'S KITCHEN CLASSICAL INDONESIAN COOKING THE MODERN WAY
Saturday, June 30, 2012
Friday, June 29, 2012
Wednesday, June 27, 2012
Ikan Panggang Bali
SEAFOOD
Fish, basa fillet
Prawns with tail
Mussels, green, 1/2 open
MARINATE
Seafood Paste
Lemon Juice
Salt, pepper, chicken stock
Oils
Fish, basa fillet
Prawns with tail
Mussels, green, 1/2 open
MARINATE
Seafood Paste
Lemon Juice
Salt, pepper, chicken stock
Oils
Kecap manis
KANGKUNG PLECING
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges
GARNISH
Chili oils
Fried shallots
Coriander
Sambal matah
KANGKUNG PLECING
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges
GARNISH
Chili oils
Fried shallots
Coriander
Sambal matah
PROCEDURE:
GRILLED SEAFOOD
1. Marinate all seafood with: seafood paste, salt, pepper, chicken stock, lemon juice and oils
2. Leave it for 10 minutes.
3. Grill on the char while basting it with kecap manis,
grill until its cooked.
4. For Basa fillet, grill for 1/2 cooked, basting with kecap manis, take out from grill. Finish it under the salamander.
Second level on low heat fire.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
GRILLED SEAFOOD
1. Marinate all seafood with: seafood paste, salt, pepper, chicken stock, lemon juice and oils
2. Leave it for 10 minutes.
3. Grill on the char while basting it with kecap manis,
grill until its cooked.
4. For Basa fillet, grill for 1/2 cooked, basting with kecap manis, take out from grill. Finish it under the salamander.
Second level on low heat fire.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
PLATTING STEPS
1. Kangkung
2. Fillet of Fish
3. Mussels
4. Prawns
5. Sambal Matah
6. Lemon wedges
7. Chili Oils
8. Coconut, Greated, Roasted
Served according to picture.
bD
Sydney MMXII
Babi guling
INGREDIENTS:
BABI GULING
Babi Guling, cooked
Babi Guling, cooked
PLECING KANGKUNG
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges, 1/2 only
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges, 1/2 only
GARNISH
Chili oils
Fried shallots
Coriander
Chili oils
Fried shallots
Coriander
PROCEDURES:
BABI GULING
1. Take the skin off from the meat, make sure the skin is crispy and soft.
2. Sliced the pork into 7 slices, about 1/2 cm thick each slice.
3. Arrange it on a tray and re-heat it under salamander. Second rack with low heat fire.
4. Heat up for 5 - 10 minutes or until hot.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
Served according to picture.
BABI GULING
1. Take the skin off from the meat, make sure the skin is crispy and soft.
2. Sliced the pork into 7 slices, about 1/2 cm thick each slice.
3. Arrange it on a tray and re-heat it under salamander. Second rack with low heat fire.
4. Heat up for 5 - 10 minutes or until hot.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
Served according to picture.
PLATING STEPS:
1. Kangkung
2. Pork
3. Lemon, wedges
4. Sambal Matah
5. Garnish
6. Chili oils
1. Kangkung
2. Pork
3. Lemon, wedges
4. Sambal Matah
5. Garnish
6. Chili oils
Betutu 12:06:27
INGREDIENTS
BETUTU
Chicken, betutu, cooked.
Chicken, betutu, cooked.
PLECING KANGKUNG
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges
GARNISH
Chili oils
Fried shallots
Coriander
Oils, frying
Onion
Garlic
Sambal tomat
Kangkung
Seasoning 1
Fish sauce
Chili & shallot sliced
Lemon wedges
GARNISH
Chili oils
Fried shallots
Coriander
PROCEDURES:
BETUTU
1. Take the chicken out of plastic container and place it into the steel container.
BETUTU
1. Take the chicken out of plastic container and place it into the steel container.
2. Heat it up in the steam oven 100-120oC for 10-15 minutes, until it is hot inside out.
If its frozen, leave it for 25 - 30 minutes in the steamer.
If its frozen, leave it for 25 - 30 minutes in the steamer.
3. Cut into 4 pieces.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
Served according to picture.
PLECING KANGKUNG
1. Heat oil on wok, add onion, garlic, sambal tomat.
2. Add kangkung, stired well. Seasoning while it stired.
3. Squish lemon wedges and throw chili and slice shallots before its taken out from fire.
4. Place it onto plate nicely.
PS: Make sure that kangkung have to be crisp, not shogy or overcooked.
Served according to picture.
RECONSTRUCTION STEPS:
1. Kangkung
2. Betutu
3. Sambal Matah
4. Fried Shallots
5. Coriander as garnish
Tuesday, June 12, 2012
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