Page 2
Asian Style Orange Roughy
Small orange roughy
Salt
Pepper
Flour
Oil
Slices of peeled lemon
Chervil leaves
2 lbs ripe tomatoes
Garlic clove
Pinch sugar
Pinch saffron
Fennel stalk
Sprig thyme
Crushed ½ bay leaf
Few grains coriander
Pinch chopped parsley
Method:
Prepare a tomato fondue. Skin and seed ripe tomatoes, and keep the juice. Cut tomatoes into coarse pieces. Heat a small amount of oil in a frying pan and add the tomatoes. Season with salt and pepper. Add a crushed garlic clove and a pinch of sugar. Cook slowly until the liquid in the pot is reduced by three-quarters. Add the saffron, fennel stalk, thyme, bay leaf, coriander, and parsley. Season orange roughy with salt and pepper. Roll them in flour and brown them rapidly in a frying pan with a little bit of oil. Place the fish in an oven-proof dish, and pour the tomato fondue over them. Bring the roughy and fondue to a boil on a stove top, then place in a preheated 325 degree oven, for 8-10 minutes. Cool and garnish to taste with thin slices of peeled lemon. Place a chervil leaf in the center of each lemon slice. Serve the orange roughy at room temperature or slightly chilled.
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Babi Guling -
If there is just one dish people remember after a visit to Bali,it's this famous delicacy.
Ingredients:
1 suckling pig, weighing about 6-8 kg (13-17 lb)
1 1/2 tablespoon salt
10 shallots, peeled and sliced
6 cloves garlic, peeled and chopped
5 cm (2 in) ginger, peeled and chopped
15 candlenuts, chopped
10 cm (4 in) fresh turmeric, peeled and chopped
2 tablespoons coriander seeds, crushed
5 cm (2 in) laosfinely chopped
25-30 bird's-eye chillies
10 stalks lemon grass, sliced
1 tablespoon black peppercorns, crushed
1 teaspoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salamleaves
2 1/2 tablespoons oil
4 tablespoons turmeric water
Ensure the inside of the suckling pig is completely cleaned out. Season inside and outside with salt.
Combine all other ingredients, except turmeric water, and mix thoroughly. Fill the inside of the suckling pig with this mixture, close the belly with string or thin satay skewers. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Place the suckling pig on a roasting rack and roast in hot oven (220°C/425°F) for approximately one hour. Rest for 10 minutes in warm place before serving.
When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.
Helpful hint:If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour. Selamat makan!
