DestinAsian - - DINE ASIA - Jl. Petitenget, Seminyak, Bali, In­done­sia; 62-361/300-0106;

in­no­va­tive dishes such as crab ni­tro­gen–frozen pomelo. Here’s a Crab, Ji­cama, and Wild Fen­nel Blos­som IN­GRE­DI­ENTS (Serves 4) For the crab:

pep­per to taste For the lemon­grass essence: For the ji­cama:

Gar­nish: METHOD To make the lemon­grass essence, smash and shred the lemon­grass. Heat the oil in a large pan and sauté the lemon­grass un­til aro­matic, be­fore adding wa­ter and bring­ing to a boil. Re­duce to wa­ter left. Blend all in­gre­di­ents un­til a puree and hang overnight in a muslin cloth with a bowl un­der­neath to catch the essence. Set aside. Peel the ji­cama, then place the wa­ter, vine­gar, sugar, and fen­nel seeds in a pan and bring to heat and leave to chill. Once cold, di­vide the vine­gar in half. Add one half to the beet­root juice, and the other half to the turmeric juice. Cut discs from the ji­cama about one cen­time­ter in di­am­e­ter. Place and store re­main­ing discs in crab, care­fully com­bine all the in­gre­di­ents be­ing sure not to break the crab too much. Sea­son with salt and pep­per and set aside in the chiller. To serve, di­vide the crab among four plates, mak­ing sure not to press the crab meat too much, be­fore adding the two col­ors of pick­led ji­cama discs and fresh white ji­cama. Gar­nish with

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