Saturday, July 25, 2015

Roasted Turkey Breast with Rawon Sauce, Candlenuts and Curry Spice Rice Cakes







     Roast Turkey Indonesian Kluwak Nut and Kamiri Nut Sauce!
     Fusion cuisine does not have to be petite portions and it does not only have to focus on only a few specific soy or citrus flavor combinations.  Asia is a big place and there are many traditional food choices that have flavors that naturally meld with western food items.

     Kluwak Nut trees and Candlenut trees grow in Indonesia.  Fresh Kluwak Nuts are a deadly toxin if they are consumed without being prepared properly.  One Fresh Kluwak Nut contains enough cyanide to kill several people.
     Native Indonesians employ a unique method of detoxifying Kluwak Nuts.  Fresh greenish gray Kluwak Nuts are spread on layers of banana leaves in a pit and the pit is sealed with dirt.  The tropical rain and humidity helps to wilt the banana leaves and yeast starts to bloom.  After several days, the Kluwak Nuts ferment and the cyanide leaches out.
     Fermented Kluwak Nuts are a jet black color and the black color signifies that the nuts are safe to eat.  Fermented black Kluwak Nuts have a unique flavor of their own that is rich tasting and savory.
     Fermented Kluwak Nuts are usually puréed with Candlenuts to make Rawon.  Candlenuts taste like a strong Macadamia Nut and the flavor naturally goes well with Kluwak Nuts.  The Indonesian word "rawon" basically refers to any food preparation that is made with Kluwak Nuts.  Rawon most often refers to a soup made with the black nut puree.

     Roast Turkey has a flavor that many Asians are not familiar with, because chicken is so popular in that part of the world.  Roast Turkey naturally tastes good with chestnuts, pecans or walnuts, so adapting Rawon sauce to a Roasted Turkey Breast entrée is actually not too difficult to imagine.  Kluwak Nut Rawon accents and compliments the flavor of Roast Turkey

     Indian curry spice mix is popular worldwide.  Chefs in tropical regions often use curry spices to flavor entrées and vegetable accompaniments, because the flavor is so well known.  Curry Spice Rice Cakes are a nice accompaniment for today's Roast Turkey and Rawon Sauce entrée.
     In the South Pacific and southeast Asia, restaurant food presentations tend to have a colorful tropical theme.  The food is arranged on the plate with the goal of creating maximum eye appeal.

     Kluwak Nut Preparation:
     Fermented Black Kluwak Nuts can be found in Asian food markets and internet shopping sites, like Amazon.
     Dried fermented kluwak nuts are rock hard and they must be soaked in water till they become tender.
     Place 3 to 5 fermented black kluwak nuts in a small container.  (About 2 1/2 ounces is enough for about 2 servings of sauce.)
     Cover the nuts with 1 cup of water.
     Soak the nuts for 24 hours in a refrigerator.
     Scoop the nuts out of the liquid and set them aside.  Save the soaking liquid for later in this recipe.  The soaking liquid is full of flavor.
 
     Rawon Preparation:
     This recipe yields enough sauce for 2 servings!
     The spices and nuts can be ground together.  
     Candlenuts are available in Asian food markets and at the Amazon website. 
     Step 1:  Place the prepared fermented kluwak nuts in a food processor.
     Add 1 1/4 ounces of candle nuts.  
     Add 1/2 teaspoon of mild Indonesian sambal.  (Indonesian and Malaysian red chile pepper sambal is as dense as a paste.  Sambal is marked mild or spicy hot.)  
     Add 1 tablespoon of minced onion.
     Add 2 garlic cloves. 
     Add 1/2 teaspoon of ginger paste.
     Add 1/4 teaspoon of ground dried galangal.
     Add 1 pinch of turmeric.
     Add 2 pinches of cumin.
     Add 2 pinches of coriander.
     Add 1 teaspoon of vegetable oil.
     Step 2:  Pulse the food processor till the mixture turns into a fine ground paste.
     Step 3:  Add the kluwak nut soaking liquid.
     Puree the mixture.
     Chill the puree till it is needed.

     Roast Turkey Breast:
     One boneless whole turkey breast is enough for several meals.  Either a whole boneless turkey breast or half of a turkey breast is plenty for today's recipe.  Any leftover roasted turkey can be used for other recipes or for making sandwiches.  
     Turkey becomes very dry when it it roasted for too much time.  The center temperature should be a minimum of 165ºF to eliminate pathogen threats.  
     The rice cakes, vegetable garnish, roasted candlenuts and rawon sauce can be prepared while the turkey roasts. 
     Step 1:  Filet a turkey breast and save the bones for making broth.  Leave the skin on the turkey breast.
     Remove the long turkey "tenderloin" strip and save it for another recipe.
     Cut the turkey breast in half or leave it whole.  If only a half breast is needed, then roast the thickest half.  
     Step 2:  Brush the turkey breast with vegetable oil.
     Season with sea salt and black pepper.
     Sprinkle 2 pinches of thyme over the turkey.
     Sprinkle 2 to 3 pinches of rosemary over the turkey.
     Step 3:  Place the turkey breast on a wire screen roasting rack on a roasting pan.
     Place the pan in a 300ºF oven.
     Roast the turkey till it is fully cooked and the skin is golden brown.
     Allow the roast turkey to rest for 2 minutes before slicing. 

     Curry Spice Rice Cakes:
     This recipe yields 2 small rice cakes!
     Step 1:  Place 1/2 cup of water in a sauce pot.
     Add 3/4 cup of vegetable broth.
     Add 1/2 teaspoon of garam masala.
     Add 2 pinches of turmeric.
     Add sea salt.
     Add 1 tablespoon of minced onion.
     Add 1 minced garlic clove.
     Add 1 pinch of Chinese chile powder.
     Add 1 teaspoon of lemon juice.
     Add 1/2 tablespoon of unsalted butter.
     Step 2:  Bring the liquid to a boil over high heat.
     Add 1/2 cup of long grain white rice.
     Return the liquid to a boil.
     Step 3:  Reduce the temperature to low heat.
     Cover the pot with a lid.
     Simmer and steam, till the rice becomes tender.
     Step 4:  Let the rice mixture cool to room temperature.
     Select a 2 1/2" to 3" ring mold.
     Use a spoon to press the curry rice into the ring mold to form a rice cake that is about 1/2" thick.  Make 2 small rice cakes per serving.
     Step 5:  *Wait to cook the rice cakes, till 5 minutes before the entrée is ready to be served. 
     Heat a seasoned or non-stick sauté pan over medium/medium low heat.
     Add 1 tablespoon of coconut oil.
     Use a spatula to place the rice cakes in the pan.
     Pan fry undisturbed, till the bottom of the rice cake becomes crispy golden brown.  
     Carefully flip the rice cake and cook the other side.
     Keep the rice cakes warm on a stove top. 
     
     Rawon Sauce:
     This recipe yields 2 portions.
     Step 1:  Place the prepared rawon puree in a sauce pot over medium heat.
     Add 2 cups of chicken or turkey broth. 
     Bring the liquid to a gentle boil.
     Step 2:  Reduce the temperature to low heat.
     Simmer and reduce, till the sauce is a medium thin consistency.
     Season with sea salt and white pepper.
     Add 1/2 teaspoon of lime juice.
     Keep the sauce warm over very low heat.   

     Roasted Candlenuts:
     2 to 3 roasted candlenuts is all that is needed to garnish 1 portion of rawon sauce.  Candlenuts are very oily and they actually can be used as candles.  Care must be taken when roasting or these nuts will literally burn up!
     Place 2 to 3 shelled candlenuts in a small roasting pan.
     Place the pan in a 300ºF oven.
     Roast the nuts till they become aromatic and golden highlights appear.
     Set the roasted candlenuts aside.

     Green Bean and Carrot Garnish:
     Trim 7 green beans. 
     Cut 6 carrot strips that are and 1/4" thick and the same length as the green beans.
     Blanch the vegetables in boiling salted water.
     Cool the vegetables under cold running water.
     Place the vegetables in a small saute pan with 1/2 tablespoon of unsalted butter.
     Season with sea salt and white pepper.
     Reheat the vegetables over medium low heat, when the entrée is ready to be served.  

     Roasted Turkey Breast with Rawon Sauce, Candlenuts and Curry Spice Rice Cakes:
     Step 1:  Cut 3 to 4 slices of warm roast turkey breast that are about 1/4" thick.  (A 6 to 8 ounce portion.)
     Place the two Curry Spice Rice Cakes on the center of a plate.
     Overlap the thin end of the roasted turkey breast slices on the center of the rice cakes, so they fan out on the front half of the plate.
     Step 2:  Arrange the carrot strips and green beans on the plate, so the colors alternate and they fan out from the center on the back half of the plate.
     Step 3:  Spoon the Rawon Sauce on the plate around the turkey.
     Garnish the sauce with the roasted candlenuts.
     Garnish the rice cakes with curly leaf parsley sprigs.

     Viola!  A different kind of fusion entrée and a classic portion size.  The combination of flavors is nice.  

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