Will Meyrick Recipe: Asian Spice and All Things Nice
Published 01 December 2008
You know, Will Meyrick loves Bali and finally he’s made his make on it. Sarong opened earlier this year and has proceeded to take the island by storm. With a twist on the theme and an inventive concept in the kitchen Meyrick & Sarong serve one of the most nouveau Asian cuisines in South East Asia. Try these recipes at home or enjoy them at Sarong.
Jack Fruit Crumble
FILLING
Jackfruit 560gr
Sugar 120gr
Corn flour 2tbsp
Lemon dice 1pc
Clove 8pc
Star anise 6pc
Cinnamon 4 (3cm pc)
Pine apple 450g
Ginger 50gr
METHOD
Combine all together and slowly cook for 20 minutes until the fruit is soft but still holding their shape. Chill the fruit for 20 mins before you put into a ceramic dish.
CRUMBLE
Plain flour 300g
White sugar 150gr
Brown sugar 30g
Unsalted butter 200gr
Salt pinch
Rub the butter and flour together and then slowly add the sugar. You don’t want it to be too fine as the lumps will give it texture. Bake for 30 mins on a medium heat. Take the ceramic dish out of the fridge and place crumble on top, sprinkle a little more sugar and place in the oven for 15min on a high heat until golden and caramelized. Serve with ice cream.
Salt and Pepper Squid
INGREDIENTS
Squid tentacles 150gr
Rice flour 100gr
Tapioca flour 100gr
Schuan pepper 10gr
Maldon salt 5gr
Chopped chili 5gr
Chopped green shallot 5gr
Soya sauce 10ml
Oil 1lt
METHOD
Clean the tentacles by removing the mouth. Pound the Sichuan pepper and salt and put through fine strainer. Mix the flour together and roll tentacle until flour coats all and shake to knock off any excess. Heat the oil until hot (you can tell when it’s right by dropping a leaf in and you can hear it crackle not burn). Add the floured tentacles to the oil and fry for around 1-2minute. Be careful not to overcook but make sure they are crispy. Drain the squid on a paper towel and season with the sichuan pepper and salt. Place the squid on a plate and sprinkle with sliced green shallots, chopped chilli and coriander. Serve with soya sauce and chopped chili as well.
Tuna Tartar with Ginger Avocado and Black Bean and Sesame Oil Dressing
INGREDIENTS
Sashimi grade tuna 100gr
Tomato diced 60gr
Avocado 40gr
Fresh coriander 5gr
Chopped chili 1pc
Sesame oil 10ml
Lime juice 5ml
Black sesame seeds 2gr
Maldon salt to taste
Pepper to taste
Fresh crème 5gr
Ginger juice 5gr
Green shallots 5gr
DRESSING
Salted black beans 5gr
Chili oil 5ml
Sesame oil 5ml
Lime juice 5ml
Chopped green shallot 2gr
Chopped small chili 1pc
Chopped ginger 2gr
Hosin sauce 5gr
METHOD
Dice the tuna tomato and avocado all the same size. Finely chop ginger and small chilies. Combine all ingredients together for salad and place in stainless steel ring. Take two teaspoons and cornel the ginger and crème fresh. Place on the top with a sprig of coriander and sesame seed.
DRESSING
Rinse the salted black beans in some water and pat dry. Roughly chop the black beans and combine all the ingredients together. Drizzle the dressing around the tuna and serve.
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