Babi guling

INGREDIENTS:

BABI GULING
Babi Guling, cooked

PLECING KANGKUNG
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

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.

PLATING STEPS:
1. Kangkung
2. Pork
3. Lemon, wedges
4. Sambal Matah
5. Garnish
6. Chili oils