This recipe is from Australian chef Will Meyrick’s new Bali restaurant, Tiger Palm.
Peel and grill the turmeric root until soft.
In a blender process shallot, garlic, turmeric, coriander seed, white sugar, white pepper powder and salt. Blend until you have a smooth fine paste.
Remove the paste from the blender and mix well with shredded coconut, set aside.
Prepare the meat by chopping the chicken leg into 2cm cubes. Add the pieces into the marinade. Set aside for 30 minutes in a freezer, to make the coconut stick onto the meat, otherwise the coconut will fall off.
Meanwhile, soak bamboo skewers in water -this prevents the skewers burning on the grill –
Skewer the meat until you have 10 centimeters of meat on the stick, then place the skewer meat in a freezer so the coconut sticks to the meat and doesn’t fall off when grilling.
Prepare your grill on a medium heat place the skewers on and grill until the meat is cooked and the coconut is caramelized then keep to one side. In the meantime, prepare the small serving plate, pour the sauce over the base and place your skewers on top of the peanut sauce, then place your pickled vegetables on the side, with a sprig lemon basil and a wedge of Balinese lime. Sprinkle with deep fried shallots.
Shredded coconut can be purchased from the market or using a grater, remove the black skin of a freshly husked coconut and grate.
Peanut Sauce: :
Into a medium sized pan over a medium heat add ½ cup oil, when it is hot, add in both chillies and fry until soft and slightly blistered, and discard the oil.
In a food processor blend the fried peanuts and chili until smooth, add the palm sugar, water, salt and sweet soya sauce - adjust flavor to taste, being sweet salty and hot.
Bring the sauce to boil in a medium sized pan for around 7 – 10 minutes.
Will Meyrick’s food will be served on Board Garuda Indonesia Business and First Class flights from February 15 to March 15, on all Melbourne to Bali and Sydney to Bali flights.
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