Babi Guling with Lawar in ubud
Babi Guling with Lawar
Babi Guling or Babi Guling (in Bali it is called Babi Guling ) is a type of food made from female or male piglets whose stomachs are filled with spices and vegetables such as cassava leaves and then baked while being rolled around (rolled) until cooked with a mark. with a change in skin color to brown and crispy. Initially suckling pig was used for serving at traditional ceremoniesas well as religious ceremonies, but currently suckling pig has been sold as a dish both in stalls , restaurants , even certain hotels in Bali and other areas. The origin of suckling pig originally came from a group of Kei people who inhabited the islands of Kei Besar and Kei Kecil. The kei people are the best at processing pork.
Ingredients
Meat Ingredients
1 kgSamcan pork
enoughCoarse salt
enough Aluminium foil
enoughMeat binding strap
Ground spices
120 grred onion
100 grgarlic
16 grgalangal
16 grturmeric
16 grginger
16 graromatic ginger
16 grgrilled shrimp paste
4 piecesbig red chili
15 piecescurly red chilies
12 grainsroasted hazelnut
2 tspcoriander powder
8 sheetsBay leaf
10 sheetslime leaves
4 stickslemongrass
enoughOil
enoughWater
enoughSalt and pepper
Spread Material
enoughCoconut water and soy sauce
Law Material
500 grlong beans
1/2 fruitold coconut, crush with a food processor
1Chicken breast fillet, boiled then shredded
enoughFried onions
How to make
Step 1
MEAT MARINADE : Wash the meat and dry it with kitchen tissue until completely dry. Wrap the meat in aluminum foil and sprinkle coarse salt on the skin (NOTE: Don't get the salt on the meat). Place in the refrigerator for at least 24 hours in an open container.
Step 2
Ground spices: Heat the oil, sauté the ground spices until fragrant. Add water until slightly wet. Cook until done. Remove, set aside, and divide into 4 portions (1/4 for grilled meat, 1/4 for lawar, 2/4 for sauce on cooked meat).
Step 3
MEAT: Spread 1/4 of the seasoning on the meat only (skin is not necessary) evenly. Then cover with aluminum foil to prevent the spices from escaping. Then tie it using a special rope to tie the meat.
Step 4
Place the meat in the airfryer skin side up. Bake at 165°C for 20 minutes while seeing if the skin is browned or not. If not, continue baking again for a while.
Step 5
When it's browned, rub it with coconut water and soy sauce on the skin. Continue baking again at 170°C for 30 minutes. Every 10 minutes, brush again with coconut water and soy sauce. If the meat is cooked, remove, let stand for a while, then cut into pieces.
Step 6
Lawar : Sauté the coconut until brown, remove and set aside. Meanwhile, boil the long beans in salted boiling water for 2-3 minutes. Remove and then cut into small pieces.
Step 7
Mix coconut, long beans, chicken breast fillet, and fried onions with 1/4 of the ground spices. Stir well.
Step 8
METHOD OF SERVING : Serve suckling pig with spices on top, complete with lawar and warm white rice.
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