" An Indonesian Feast " Recipes courtesy of Chef Kevin O'Toole from Chameleon Restaurant .

Here at last  is your Bonus Surprise , a couple of recipes courtesy of Chef Kevin O'Toole .
  So this weekend , if you are feeling dampened by a dull rainy day , wile away the afternoon blues and lift your spirits with a batch of these ..... If you can add an open fire ... Highbank Orchard Honeyed Cider....  a pretty shaggy dog , a super model or a handsome rugged man !!!! so much the better ...  This is immediate gratification on so many levels !!!!!!!!!!!!!!

Goreng Marinade                                                                                                                  serves 4

 The same  rub was used for both the Cumi Cumi Goreng ( crispy marinated Squid ) & Udang Goreng ( crispy fried whole black tiger prawns ).
You can use peeled Prawns but here Kevin prefers to keep them in their shells . If using Squid , first score the flesh in a  X crossed pattern.

Ingredients :

• 1 tbsp of shrimp paste
• 10 grms of fresh turmeric
• 30 grms of garlic
• 30 grms of ginger
• 10 red chillies ( de-seeded )

• 100grms of plain flour & 100 grms of rice flour  ( for dusting )

Roast the shrimp paste under a grill or in the oven at 150 for 20 -30 mins until dry . This will remove all moisture and any impurities . Alternatively , dry roast in a dry non stick pan on low heat for 10 -15 mins , stirring continuously to avoid sticking or burning . Set aside to cool .
Blitz in a food processor with the rest of the ingredients and strain the excess liquid . Chill until needed .

NB : This will keep in the fridge for up to two weeks in a sterilised jar .

Prepared the Prawns , cut down the spine with a sharp knife or kitchen scissors through the shells and a little of the flesh , Remove the grey vein . Rinse , pat dry and rub the exposed flesh with the marinade. Chill overnight or for a few hrs to allow the flavours to develop.
Dust each prawn with the flour mix . Deep fry until just cooked and they have turned pink . ( about 2-3 mins depending on size ) . Drain well , season with salt and serve with a slice of lime ....DELISH




Pangsit Goreng ( crispy fried pork wontons )                                                                    serves 4

Here Kevin uses Slow cooked pork belly as the filling , but you could use whatever leftover meat you have or experiment with cooked chicken or chopped raw prawns . If using pork chops , be sure to include some of the fat for extra flavour .

Ingredients :

•  300 grms of cooked meat of your choice , roughly chopped .
• 1 packet of frozen Wonton pastry ( defrosted )

For the paste :

• 3 scallions ,
• 2 shallots
• 20 grms of fresh ginger
• 3 cloves of garlic
• 2 tsp of cumin powder
• 1 tsp of fennel powder
• 10 de seeded green chillies

Blitz all the paste ingredients in a food processor until you get a paste . Heat a little oil over low heat and fry the paste without colouring for 10-15 mins . Drain off the excess liquid .

NB : This will also keep in the fridge for two weeks in a sterilised jar .
 Combine the paste with the cooked meat in a ratio of 2 parts meat to 1 part paste . Season to taste .
Assemble the wontons according to instruction on the  packet , moistening with a drop of water to seal the filling in while expelling as much air out as possible . Take care not  getting them too wet .
Deep fry at 180 for 2-3 mins  until golden . Drain on kitchen towel and serve immediately while still hot with a sweet & sour chilli sauce .

Otak otak pipeh. Indonesian crab cakes

• 70 grms of sweet mash potatoes
• 90 grms of white fish flesh
• 100 grms of crab meat
• 1x spring onions, chopped
• 1 garlic clove , finely chopped
• 1 pc of ginger, finely chopped
• 1 red chilli
• 2 tbsp of flat leaf parsley
• 3 tbsp of coriander leaves
• zest of 1 lime
• 1 tsp of salt
• 1 tsp of blk pepper
• 2 eggs, whisked
• flour
• panko bread crumbs

Place ginger, garlic,chilli in a blender and blitz. Add the fish and blitz again. Add the mash, crab meat, spring onion, lime zest,and seasoning. Mix by hand and roll into 6 balls. Roll each ball into the flour, then the beaten eggs and finally the panko .
Deep fry at 180 c for 6 - 8 mins.





Perkedel ( a delicious potato cake with chickpeas and curry leaves ) Perfect for Vegetarian

We Irish love our potatoes , Right ? This Indonesian style Potato cake has some lovely textures to it , which come from finely diced vegetables, lightly sautée and a crisp coating of Panko , toasted sesame seeds and Parmesan . The Curry leaves are wonderfully aromatic . I hope you enjoy it as much as I did .

Ingredients :                                                                                                                        makes 8

• 500 grms of potatoes ( left over potatoes are good as well as far as they are not mushy )
• 175 grms of chickpeas
• 1 med carrot , finely diced & blanched in boiling water, refresh immediately in cold water .
• 2 shallots , finely diced
• 11/2 stick of celery , finely diced
• 5 spring onions , finely sliced
• 3 sprig of curry leaves &11/2 pandang leaves finely chopped
• 1/2 nutmeg kernel , grated

For the Crispy coating:

• Panko ( Japanese crispy bread crumbs )
• 3 tbsp of toasted sesame seeds
• 3 tbsp of  finely grated Parmesan
• 4 -5 eggs ( for the egg wash )
• flour for coating
• salt & pepper

Crush the  cooked potatoes and Chickpeas with a fork until you have a coarse chunky mash .
In a little oil sweat the shallots , celery , spring onions , curry leaves , pandang leaves and nutmeg for 3 mins until softened and aromatic . Season to taste . Mix to the mash and shape into even sized balls & shape into nice patties .

Coat each cake in flour , shake off the excess , dip in the egg wash and finally in the panko , sesame seeds & Parmesan mixture .
Deep fry at 180 until golden brown . Drain on kitchen paper .
Serve with some of your favourite salad leaves ,a spicy relish and a piquant salad dressing . Try Broighter 's Gold infused rapeseed oil range .

Javanese Short-rib of beef

For the Curry paste :

• 2 tbsp of coriander seeds
• 2 tsp cumin seeds
• 6 cloves
• 1tsp nutmeg
• 1 tsp of turmeric
• 5 red chillies
• 4 green chillies
• 4 lemongrass stalks
• 35 grms of galangal
• 35 grms of ginger
• 5 whole almonds
• 8 garlic cloves
• 400 grms of shallots

Toast the coriander , cumin,cloves then grind into a pestle and mortar. Blitz all the ingredients in a blender.  Then gently fry the paste in a little oil in batches. Cook until the mixture is dark in colour. Allow to cool and blitz again until you get a fine paste.
For the Beef :

• 8 beef short ribs in 2 pieces of 4each
• 500 ml of beef stock
• 500 ml of red wine
• 600 ml of kecap manis
• 100 ml of ketchup
• 10 star anise
• 1 cinnamon stick
• 150 grms of the curry paste ( top recipe )

Rub the curry paste into the ribs. Drizzle with some of the kecap manis and all of the ketchup. Wrap tightly in cling film and repeat the wrapping once more as you want to keep all the flavours in. Wrap in tin foil and bake in oven at 120 c for 8 to 9 hrs.


To make the sauce, combine the beef stock, red wine, kecap manis, star anise , cinnamon and bring to the boil and reduce by 1/3.
Dip the cooked ribs into the sauce and bake for a further 12 - 16 mins in the oven. By this stage the meat should be falling off the bone.






 NB :All ingredients can be bought in any of the Asian Supermarkets

For the full Monty !!!! you will just have to visit the restaurant .

Chameleon Restaurant
1 , lower fownes street
Temple bar , Dublin 2 .
01-6710362

book@chameleonrestaurant.com
www.chameleonrestaurant.com

Photography : Mark Duggan




Tagged: restaurant recipe-kevin otoole-world cuisine-indonesia-prawns-squid- wantons-perkedel

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