"Kalkun" is the Indonesian equivalent of turkey and the main ingredient of this twist on the Balinese recipe for Ayam Pelalah - a delicious and spicy way to dispose of any excess turkey lingering in your refrigerator after the holidays.
Bali's masterful chef Heinz von Holzen taught us the original recipe and provided the illustrative photo featured on balidiscovery.com.
Base de Siap - The Turkey Spice Paste
Ingredients: • 14 shallots, peeled • 26 gloves of garlic, peeled • 2.5 cm (1 inch) of Kencur, peeled and chopped. (Lesser galangal, a ginger-like root Kaemferia galangga). • 4 cm (1.5 inches) of laos or galangal peeled and chopped. • 10 candlenuts • 12 cm (5 inches) of fresh Kunyit or turmeric, peeled and chopped. • 4 tablespoons of palm sugar, chopped. • 4 tablespoons of vegetable oil. • 2 stalks of sereh or lemon grass, bruised. • 2 salam leaves – this is NOT the same as bay leaves. Omit completely if you don't have the real thing. • 10 bird's eye chilies, finely sliced.
Put the shallots, garlic kencur, laos, candlenuts, turmeric and palm sugar into a food processor and grind coarsely. Heat the oil and fry all the ingredients, stirring frequently, until a rich golden color of the sauce is achieved, Set aside to cool.
Sambel Tomat - Tomato Sambal
Ingredients: • 4 tablespoons of oil. • 15 shallots, peeled and sliced. • 10 cloves of garlic, peeled and slice. • 14 large red chilies, seeds removed and sliced. • 2 medium-sized tomatoes cut into wedges. • 2 teaspoons of dried shrimp paste. • 2 teaspoons of freshly squeezed lime juice.
Heat the oil in a saucepan or wok. Sauté the garlic and shallots over low heat for 5 minutes. Add chilies and sauté for another 5 minutes, and then add tomatoes and shrimp paste simmering all for another 10 minutes. Finally, add lime juice before putting all the ingredients in a food processor to achieve a coarse consistency. Add salt to taste.
Putting it All Together
Take approximately 1.2 kilograms (2.5 pounds) of left-over turkey meat (not the skin) and hand shred into fine strips.
Combine 1 cup of the Turkey Spice Paste in a skillet with the turkey, stirring over a low heat until the meat is well coated. Add one-half cup of Sambel Tomat and season with salt and lime juice to taste, stirring continuously until well coated.
Hint: Unused Sauce can be stored in freezer or refrigerator for future use.
This is a delicious variation on an old Balinese recipe and the perfect way to cure Post Holiday turkey fatigue.
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