Buah Keluak Roast Chicken

There are few dishes more comforting than the classic roast chicken. Juicy, tender meat and crispy skin... we make ours with a generous dose of our Buah Keluak Sambal to give it a flavoursome and heady kick.

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Instructions:

Marinate overnight whole chicken legs with a tablespoon of salt per kilo of chicken.
Pre heat the oven to 180C. Rub 1 to 2 tablespoon of Buah Keluak sambal per chicken leg.
Roast skin side up for 10 minutes, flip and baste with the drippings.
Roast underside for 10 minutes.
Flip over carefully and roast skin side up for 10 to 15 minutes until crisp.
Serve with the pan drippings, freshly streamed rice and sauteed green vegetables.

Roti Prata with Classic Curry

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Ingredients

500g chicken parts (we love to use chicken leg pieces)
150g Batu Lesung Classic Curry Spice Paste (1 packet)
1 large potatoes, cut into 3cm pieces
125g coconut milk
250g water
1 teaspoon sea salt

 

For the Chicken Curry

Combine all the ingredients together.  Bring to a low simmer and cook for 45 minutes. Season with a little more salt if you need to.


Tip
Serve piping hot with stacks of your leftover/frozen prata. THE perfect breakfast for the whole family on a lazy Sunday.

Classic Curry Epok-Epok

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Classic Curry Epok-Epok
(makes 12 pieces)

Ingredients

Filling:
½ cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
3 boiled eggs (sliced into quarters)
1 large onion diced
75gm of Classic Curry Paste

Pastry:

500gm plain flour
150gm of margarine or shortening
3/4 cup water
1/2 teaspoon of salt
Vegetable Oil for deep frying

Instructions

Start with the filling. Heat oil and fry onion gently until golden brown. Add in the chicken, potatoes and eggs. Next, add in the Classic Curry paste. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes at room temperature. Cut the dough into circles 3 inches in diameter. Place a slice of egg within each circle of dough and put the filling over. Fold pastry over to make a semi-circle and crimp at edges. Deep fry in hot oil until golden.

Batu Lesung Grilled Seafood

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There are times in life where you find yourself in an awkward predicament.  It’s a good situation but with an impossible task at hand – last minute guests from out of town; or an invitation to a beach barbeque potluck.  But thankfully you’re very clever, so you always have a stash of Batu Lesung Spice Paste in your pantry for fortunate emergencies such as these. Toss together whatever fresh seafood or meat you can find with your favourite Batu Lesung Spice Paste; grill, season and garnish.  

Ingredients

300g prawns (without shells if you wish)
200g squid or chunks of fish fillets (why not mix it all up)
150g Batu Lesung Panggang BBQ Marinade
Salt for seasoning
Lime wedges for serving
Oil for basting

Seafood Skewers in Panggang Marinade

Preheat the grill or hotplate of your choice.

Toss the seafood with the spice paste and a little oil to ensure they don’t stick to the grill. Skewer them on sticks if you’re using an open flame grill. 

If not, just arrange them directly on the hot griddle or hot plate.  Cook on one side for 30 seconds, flip and continue cooking them on the other side for another 30 seconds.

Serve immediately with lime wedges and a very cold beverage.

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Roast Chicken in Curry Marinade

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We love a good roast chicken as much as the next person.  Just that once in a while, we love a good spicy kick as well.  Rather than just eating it with generic chili sauce, we up the ante with Batu Lesung’s spice paste creating a juicy, golden roast chicken redolent with spice and curry flavours.

Ingredients

500g chicken parts (we love to use chicken leg pieces)
150g Batu Lesung Classic Curry Spice Paste (1 packet)
2 teaspoons sea salt
1 tablespoon oil

Instructions

Toss everything in a bag and let it marinade overnight in the refrigerator.

The next day, take it out of the refrigerator and pre-heat your oven to 200C.  Arrange the chicken on a roasting tray skin-side up.  Roast for 10 minutes, and then turn to roast the other side for 10 minutes. 

Finally turn it skin side up again and spoon the remaining marinade on the chicken.  Roast for a final 10-15 minutes until the skin is golden brown and the juices run clear (the internal temperature should reach 74C).

Tip

You can roast parboiled carrots and potatoes (cooked briefly in boiling water for 10 minutes) along with the chicken.

You can also roast broccoli or cauliflower in the last 10 to 15 minutes of the cooking time.  Be sure to ensure that the pieces are no thicker than 1cm.

Chicken Curry

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There are fewer nights more comforting than a warm curry in your hands and a pretty head on your shoulder.  This curry is best eaten with your special someone; on the couch, legs under a blanket, watching a cheesy rom-com. 

Ingredients

500g chicken parts (we love to use chicken leg pieces)
150g Batu Lesung Classic Curry Spice Paste (1 packet)
1 large potatoes, cut into 3cm pieces
125g coconut milk
250g water
1 teaspoon sea salt

Instructions

Combine all the ingredients together.  Bring to a low simmer and cook for 45 minutes. Season with a little more salt if you need to.

Serve piping hot with steamed rice or toasted bread. 

 

 

 

Beef Rendang

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Rendang was voted the best food in the world according to an international survey of 35,000 votes. This addictive dish of spices and meltingly tender beef originated in Minang Indonesia and is a staple of any official celebration. Of course, there’s nothing stopping you from making every day a special one.


Ingredients
500g beef short rib, cut into 5cm pieces
150g Batu Lesung Rendang Rempah Spice Paste
220g coconut milk
220g water
1 tablespoon kicap manis (sweet soy sauce)
1 teaspoon salt

Instructions

Mix all the ingredients together in a small pot and bring to a low simmer.  

Continue cooking for another 2 hours (3 hours if you prefer your meat softer), stirring often to prevent the beef from burning. 
If the rendang is cooking too quickly, add a little more water.  The final dish should have a very thick gravy and should taste like happiness.

Tip
Toast some desiccated coconut in a small frying pan and serve it sprinkled all over the rendang and rice.

Grilled Rendang Steak

Batu Lesung Spice Pastes are perfect for using as a marinade or sauce for grilled meats and vegetables.  Little wonder too, as its birthplace in the exotic Southeast Asia is famous for open fire grilling using hardwood charcoal, coconut husks or even driftwood from the beach.  Let your imagination travel as you use the pastes in your own unique way.

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Ingredients

150g Batu Lesung Rendang spice paste (1 packet)
4 pieces ¾-inch thick steaks (sirloin, ribeye, flat iron, onglet)
1 teaspoon sea salt
1 tablespoon butter (optional)
1 tablespoon oil

Sauce Preparation

Rempah béarnaise – Mix 150g of your favorite Batu Lesung Spice Paste into 200g of mayonnaise and microwave for 1 minute.

Rempah Steak Sauce – Mix 150g of your favorite Batu Lesung Spice Paste into 200g of cream and bring to a low simmer in a small pan.  Continue stirring gently for 5 minutes until the sauce is thickened.  Season with salt and pepper to taste.

Steak Preparation

Mix the spice paste, steak and salt.  Marinate all the ingredients together for 6 to 12 hours refrigerated.

Pre-heat a large heavy bottom pan until almost smoking (you can barely hold your hand 5cm above the pan for two seconds).

Add the half of the butter and oil to the pan.  As soon as the butter starts to melt, add two steaks to the hot pan together with some of the marinate (the steaks will sizzle furiously and splatter so be careful). 

After 30 seconds, flip the steaks onto the empty part of the pan (it’s hotter there). Cook the flipped side for 30 seconds, and flip the steaks again and continue cooking for another 15 seconds on both sides.  Remove the steaks from the pan together with all the tasty yummy bits and let it rest covered loosely with foil.

Repeat the process with the other two steaks.

Slice the steaks into thin slices and arrange them on a warm serving plate.  Drizzle the tasty bits from the pan over the meat and serve immediately.  Watch your guests roll their eyes back and melt into their chair.