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Roast Duck in Banana Leaf
The rich flavour of duck is greatly enhanced by a host of pungent roots, herbs and seasonings in this dish which is invariably a great favorite for everybody.
Our readers have great admiration for the duck and consider it to be a
particularly strong animal as it is, like the turtle, one of very few able to
survive on land as well as on water.
Ingredients:
1 whole duck, about 2 kg (4 1/2 lb)
18 shallots, peeled, cut in half and sliced
6 cloves garlic, peeled, halved, and sliced
3 stalks lemon grass, finely sliced
5 fragrant lime leaves, finely sliced
6 candlenuts, chopped
5 cm (2 in) ginger, peeled and chopped
8 cm (3 in) fresh turmeric, peeled and chopped
8 cm (3 in) kencur root, peeled and
chopped
1 teaspoon black peppercorns, crushed
5 bird's-eye chillies, sliced
1 teaspoon coriander seeds, crushed
2 teaspoons dried shrimp paste, roasted and coarsely crushed
1 1/2 tablespoons salt
3 tablespoons oil banana leaves, grease proof paper or aluminium
foil for wrapping.
Wipe
the duck dry and set aside. Combine all the remaining ingredients except the
banana leaves in a bowl and mix well. Rub the duck outside with this mixture and
fill the inside of the duck with the remainder. Close the openings of the bird
with satay skewer, and wrap the duck in several layers of banana leaves, grease
proof paper or foil and steam for 50 minutes. Transfer the duck to a moderate
oven and bake at 180°C (350°F) for 30 minutes.
Remove banana leaves, cut the duck meat up in small pieces and serve with
stuffing. When cooked, the meat should be so tender that it falls off the bones.
Helpful hints:
The flavour of this delicious dish will be even better if the final roasting is
done over a slow charcoal fire rather than in the oven. Be sure to turn the duck
several times if cooking over charcoal.
Minced Seafood Satay
The delicate flavours of the prawn and fish are greatly improved if you can find
spears of fresh lemon grass to use as skewers, and if you can cook them over a
fire of coconut husks rather than charcoal.
Neverthless, even when using wooden skewers and a normal charcoal grill you'll
have people coming back for more.
Ingredients:
300 g (10 oz) skinned boneless snapper fillet
300 g (10 oz) raw prawns, peeled
2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened
1/2 cup spice paste for seafood
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3-5 green bird's-eye chillies, very finely chopped
2 tablespoons brown sugar
lemon grass, cut in 15 cm (6 in) length, or satay skewers
Combine
snapper fillet (or other firm white fish) with prawns and mince very finely in a
food processor or with a chopper. Add all other ingredients and mix well.
Mould a heaped tablespoon of this mixture around over trimmed stalks of lemon
grass or around a wooden skewer and grill over charcoal until golden brown.
Helpful hints:
It is important to use fresh prawns and fish for this dish as thawed frozen
seafood exudes too much moisture. The brown sugar not only adds a touch of
sweetness but helps give the slightly charred exterior typical of
a special cuisine.
Marinated Grilled Fish
The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible.
Ingredients:
1 kg (2 lb) whole snapper, cleaned
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1 teaspoon powdered white pepper
1 cup spice paste for seafood oil to brush on fish.
With
a sharp knife cut 4 slits about 2 cm (3/4 in) deep on both sides of the fish.
This allows the seasoning to penetrate better and the fish to cook more evenly.
Season outside with lime juice, salt and pepper. Fill the inside of the fish
with seafood spice paste. If possible leave the fish to marinate for several
hours to improve the flavour.
Brush with a little oil, place on charcoal grill, and cook over medium heat.
Serve with Sambal Tomat, Sambal Matah, and white rice.
Helpful hints:
As fish tends to stick very easily, be sure to oil both the fish and the grill
liberally before cooking. If you use a hinged wire grilling rack that holds the
fish firmly, it makes the cooking much easier and ensures the fish doesn't break
up. Snapper can be replaced by any other whole white-fleshed fish suitable for
grilling such as perch or sea bass.
Regional Restaurant Reviews:
Restaurants in Italy
Filippino Restaurant:
Filippino
restaurant is situated on the tiny island of Lipari, off of the northern coast
of Sicily. Nature smiles a big, broad grin here, with sea and sky forming a blue
blanket around this little place that is made fragrant by the perfume of wild
herbs. Opened in 1910, the restaurant has had its own fishermen bringing in the
riches of local waters since 1950. Everything is cooked with delicacy and care,
but do not miss the ravioli di cernia (ravioli filled with grouper) and the
tagliolini (a thin-strand pasta) with swordfish and mint. If either fresh tuna
or swordfish is on the menu, make it your main course. As in most country
restaurants in Italy, the quality of the food and the ambience will be exceeded
only by the warmth with which you are received.
APPETIZERS
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DESSERTS
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- 100 Seats in the Restaurant
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- 20 Seats in the seperate room
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- 80 Seats in the garden
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- 70 Seats in the breakfast room
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- 100 Plätze im Restaurant
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- 20 im Nebenraum
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- 80 Plätze im Biergraten
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- 70 Plätze im Frühstücksraum
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Herzlich
Willkommen
Wir freuen uns, daß
wir Sie in unserem schönen Haus, das 1987 nach umfangreichen An- und Umbauten
wiedereröffnet wurde, von Herzen verwöhnen dürfen. Schon um 1300 wurde das
Haus als Glockengießer- und Münzwerkstatt urkundlich erwähnt und ist seit
1545 Gast- und Brauhaus.
Sie finden bei uns Erhohlung, Entspannung und herrliche Genüsse aus Küche und
Keller, sowie den Komfort eines Hotels gehobener Kategorie.
Wer Bamberg "erobert" haben, können Sie von hier aus zu allen
Jahreszeiten interesannte Exkursionen vornehmen.
City Search( a special feature)
Ro-Ro Chinese Restaurant, Abu Dhabi
A variety of dishes: Chuan Dish (Sichuan Dish) Fried shrimps with chrysanthemum, Fish in ginger sauce with pepper, Crispy beef with eggs.
Contact-Telephone: 00971-2-6663936 Fax: 00971-2-6660411
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