Tuesday, December 05, 2006

mUsT oR mUsT nOT ~~~ T.R.Y???

Ahcuiiiiiiiiiii opppsss soli..bless me bless me =p
FLU...gosh I been attacked again hope after this post me no go "outstation" again...
CILAkA today just got my flu vaccine injected in my body and I GOT FLU..FUCK !!

**watching tv...kekkekekeke advertisment on CICAK-MAN..movie yg di nanti2 kan wahahha...been non stop laffing on this since the preview of this movie ...

Okay...stop talking craps....that's not the blog of today....'bout

This is it........

Okie...WAIT !!!! me not insulting anyone by this post.....anyone that reading it is by means on your own interest...no FORCE....wahahhahaa

One glace is just a normal roasted babi but if there's just one dish that can make anyone remember after their visit to Bali is this delicacy....~~BABI GULING aka GULING CELENG aka Suckling pig.

Of course me nv been to Bali yet, but my colleague cum neigbour cube mate cum housemate..=P recommeded to me this afternoon...said he is ichi-ban...(trust him or noe...up to u lar...after all he oso nv taste it when there hahahaha)...

So feeling regreted he borrowed the recipe book. So here u go lar...test it out on ur own if u never ever will get to Bali ...at least can DIY hahahha


1 suckling pig weight 6-8kg (13-17lb) ~~ gai the pig oso seems quite heavy
1 1/2 tablespoon salt
10 shallots, peeled & sliced
6 cloves garlic, peeled & chopped
5cm (2in) ginger, peeled & chopped ~~ err y need to be so accurate...me dunno dun ask
15 candlenuts, chopped
10cm (4 in) fresh turmeric, peeled & chopped
2 tablespoon coriander seeds, crushed
5 cm (2in) laos, finely chooped
25-30 bird's eye chillies, sliced
10 stalks lemon grass, sliced
1 tablespoon black peppercorns, crushed
1 teaspoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2 1/2 tablespoons oil
4 tablespoons turmeric water

Now the important parts --the steps to cook:

-Ensure the inside of the suckling pig is COMPLETELY cleaned out, season inside & out with salt
-Combine all the ingredients, except turmeric water & mix throughtly.
- Fill inside of suckling pig with the mixture, close belly with string or thin satay skewer.
- Rub the outside pig with turmeric water till skins is shiny yellow
- Place on roasting rack & roast in hot oven (220c/425F) for approx 1 hr
- Rest for 10 mins in warm place before serving.....


- When serve first remove the crisp skin with strong carving knive.
- Loosen meat from the bones and cut into even dice or slices
- Placed a heaped tablespoon of stuffing on each serving place, top with meat and skin
- Can be served with steam rice

If you have large BBQ with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour....