鸡肉沙爹卷

材料
去皮无骨鸡腿肉800克(搅碎)
新鲜椰丝1杯
香料酱½杯(见肉类用香料酱食谱)
疯柑叶5片(切碎)
黑胡椒粒1大匙(磨碎)
盐1大匙
鸟眼辣椒3-5个(切细碎)
椰糖1大匙
作沙爹竹签用的香茅适量

做法

  1. 把除香茅以外的所有材料混合均匀。
  2. 取足量混合物包裹在光滑的香茅上,以炭火烧烤至金黄色。
  3. 搭配番茄叁峇酱(见番茄叁峇酱食谱)即可。

 

Minced Chicken Sate (Sate Lilit Ayam)

Ingredients
800g skinless chicken leg meat (finely minced)
1 cup freshly grated coconut
½ cup spice paste (refers to Spice Paste for Meats recipe)
5 kaffir lime leaves (chopped)
1 tsp black peppercorns (finely crushed)
1 tsp salt
3-5 bird’s eye chilies (finely chopped)
2 tbsp palm sugar
lemon grass as sate skewers

Method

  1. Combine all ingredients except lemon grass. Mix well.
  2. Mould a heaped tablespoon full of mixture over trimmed stalks of lemon grass. Grill over charcoal until golden brown.
  3. Serve with Sambal Tomato (refers to Sambal Tomato recipe)

 

肉类用香料酱食谱

材料A
大型红辣椒300克(切半,去籽后切片)
蒜头100克(去皮切片)
生姜75克(去皮切片)
红葱头500克(去皮切片)
蓝姜75克(去皮切片)
沙姜100克(洗净切片)
黄姜175克(去皮切皮)
峇拉煎2大匙(烤香)
芫荽籽2大匙(磨碎)
蜡豆75克(磨碎)
黑胡椒粒1大匙(磨碎)
肉豆蔻¼小匙(磨碎)
丁香8个(磨碎)
盐¾小匙
材料B
香茅2根(拍扁)
月桂叶2片
菜油150毫升
水250毫升

做法

  1. 混合材料A,用搅拌机或石臼磨碎。
  2. 把磨碎的材料加入炖锅,加入材料B,用中火炖煮60分钟至汤汁收干成金黄色。

Spice Paste for Meats

Ingredients A
300g large red chili (cut into half, deseed and slice)
100g garlic (peel and slice)
75g ginger (peel and slice)
500g shallot (peel and slice)
75g galangal (peel and slice)
100g kencur (rinse and slice)
175g turmeric (peel and slice)
2 tbsp belacan (roasted)
2 tbsp coriander seed (crushed)
75g candlenuts (crushed)
1 tbsp black pepper corn (crushed)
¼ tsp fresh nutmeg (grated)
8 cloves (crushed)
¾ tbsp salt

Ingredients B
2 stalks lemongrass (bruised)
2 salam leaves
150 ml vegetable oil
250 ml water

Method

  1. Combine all Ingredients A. Blend coarsely in food processor or stone mortar.
  2. Add mixture into a saucepan. Add Ingredients B and cook over medium heat for approximately 60mins till dry and golden in colour.


 特别鸣谢:MELT ~ The World Café
地址:5 Raffles Avenue, Marina Square, Mandarin Oriental level 4
电话:6885 3500
食谱提供及示范:
Chef Heinz von Holzen
Guess Chef, Owner of Bumbu Bali
东方文华酒店客座厨师,峇厘岛餐馆Bumbu Bali主厨兼业主

 

更多详情刊载于492期(2015年5月10日出版)