Sublime Indulgence: Chef Abu Goh from Hu’u
Published 03 April 2007
Chef Abu Goh from Hu’u Bar and Restaurant has been pushing the limits and raising the bar since arriving at the helm of Hu’u’s culinary operation. This month he launches a new menu with some highlights that you can enjoy making yourself at home or try for yourself in the indulgent and luxurious atmosphere of one of Bali’s best restaurants. Hu’u.
Starter: Confit of Hainanese Chicken with oriental salad and chili vinaigrette in its own oil
Chicken breast skin on 2pcs
Candla oil 1 Liter
Ginger 5 Cm
Pandan Leaf 1 Bundle
Lemon grass 2 Stalk
Star anise 2pcs
Cinamon stick 2pcs
Cadamon pods 2pcs
Put all ingredients together and bake at 100°C for 45 mins. Conserve oil and leave chicken too cool.
Celery stalk 1 Stalk
Spring onion 1 Bundle
Coriander leaf 1 Bundle
Red capsicums 1pcs
Julienne all the vegetables and refresh in ice water, strain and set aside
Chilli big 6pcs
Vinager 1 tbsp
Oil from the chicken
confit 6 tbsp
Blend all ingredients and set aside
Cut chicken into stripes. Toss all ingredients and serve
Main: Slow cooked Teriyaki Salmon with brandade of crab, ratatouille and capsicum coulis.
Saute ginger with sesame oil till fragrant. Add all ingredient and reduce a thick constancy.
Brandade of crab:
Crab meat 100gr
Potato mash 100gr
Shallot oil 50gr
Chop chive 1 tbsp
Lemon juice dash
Cook crab meat with shallot oil. Add potato mash season with salt and pepper. Lastly fold in chop chive and lemon juice.
Red capsicum 1pcs
Yellow zucchini dice 1pcs
Green zucchini dice 1pcs
Eggplant dice 1pcs
Olive kalamata dice 12pcs
Tomato Juice 100ml
Saute the vegetable in a hot pan till brown, add tomato juice and olive. Cook till vegetable is tender.
Red capsicum 2nos
Gril capsicum till skin is burn evenly, peel off skin and blend till smooth. Set aside to cool.
Marinade salmon with teriyaki sauce and bake in the oven at 100°c for 15 mins.
Serve salmon with brandade of crab, ratatouille and capsicum
Dessert: Strawberry Mousse Cake
Strawberry puree 300ml
Cream whipped 250ml
Eggs yolk 4pcs
Lay cake ring 5cm(7-in) with baking paper, follow by joconde and set aside.
Meanwhile soak gelatine in water, when soft drain and add 2tbsp of water and boil till melt, set aside
Whipped yolks and sugar in a bowl over a pot of simmering water till pale, add in strawberry puree and fold in whip cream followed by the gelatine
Pour mixture into cake ring, set in the fridge till ready to serve