Victoria's serves up fish and fowl dishes
JAKARTA (JP): Some food masters place quality and taste as the main course, with thoughts of preparation as a mere side dish.
But Victoria's Char-grill Steakhouse and Cafe knows that sophistication comes with the right attitude toward food and its preparation.
Fish and poultry dishes are likely to be bland without suitable enlivening accompaniments.
Chef Syefrudin Juhri of Victoria's Char-grill Steakhouse and Cafe at the Victoria Center, South Jakarta, gives special attention to side dishes -- rice, vegetables, oils and sauce -- in two recipes from his kitchen.
Hainan Chicken Rice -- 1 serving
Ingredients:
Seasoning: Mire poix (French for mixed salad of onions, leeks, celery and carrots).
Salt 3 grams
Pepper 4 grams
Sesame oil 120 cc
Chili sauce 2 teaspoons
Shoyu sauce 1 teaspoon
Soup:
Tong cay 2 grams
Coriander leaves 2
Leeks 1 gram
Garlic 5 grams
Ginger 10 grams
Preparation:
Cook all soup ingredients, including a little bit of sesame oil and chicken broth, in 100 cc of water. Set aside in a bowl.
Cook rice with salt, pepper, ginger, garlic and sesame oil. Set aside.
Boil chicken with salt, pepper and sesame oil.
Slice chicken. Arrange lettuce leaves on plate, and place chicken on top.
Serve with soup, salad and rice, with shoyu sauce in a separate bowl.
Grilled Gindara Fish -- 1 serving
Ingredients:
Gindara fish, boneless 170 grams
Seasoning:
Salt 3 grams
Pepper 3 grams
Lime, sliced 2 pieces
Lea & Perrins sauce 1 teaspoon
Potatoes, boiled 100 grams
Vegetables:
Carrots 20 grams
Broccoli 20 grams
Cauliflower 20 grams
Sauce:
Garlic, chopped 100 grams
Salad oil 200 ml
Lea & Perrins sauce 4 teaspoons
Salt 2 grams
Pepper 3 grams
Lime, sliced 2 pieces
Butter 200 grams
Preparation:
Prepare sauce by blending all ingredients, and set aside.
Season fish with salt, pepper, Lea and Perrins sauce and lime. Marinate for 30 minutes to two hours.
Grill.
Mix chopped garlic, onion, salt and pepper in boiling water. Add pre-boiled vegetables and let stand for a minute.
Top fish with sauce, and serve with vegetables and boiled potatoes. (02)