We’re back this Friday the 9th of December with an Indonesian banquet. The Basa Gede paste we make for the opor ayam chicken dish is more complex and has more spices than any other spice paste we make!
Prawn Crackers
Balinese Sticky Pork (Babi kecap) with crisp fried onions
A small portion of slow cooked pork shoulder pieces cooked in a sweet and salty soy and kecap manis based sauce with chilli, tamarind and ginger, garnished with crisp fried onions.
Balinese Dipping Sauce
White vinegar with finely diced cucumber, shallot, ginger, carrot and chilli sweetened with a little sugar and seasoned with fish sauce.
Gado Gado
An assembly of cold vegetables and salad including local organic belana potatoes and bean sprouts. Traditionally served with peanut sauce.
Peanut Sauce (Bumbu kacang)
Finely chopped peanuts in a coconut and tomato based sauce with chilli, lime juice, kecap manis, a hint of fish sauce and palm sugar. Often poured on to the Gado Gado as a dressing but great as a general condiment to the whole banquet.
Opor Ayam Chicken
Boneless and skinless chicken thighs marinaded in our Basa Gede paste of pepper, nutmeg, ground peanuts, ginger, galangal, turmeric and lemongrass then braised in coconut milk.
Nasi Kuning
Fragrant Coconut Rice with Kaffir Lime Leaves
* Veg options. Replace the Chicken or pork (or add to the banquet for an additional £8) - Balinese sticky glazed Roasted Pumpkin in a sweet and salty soy and kecap manis based reduced sauce with chilli, tamarind and ginger garnished with crisp fried onions.
£32 for a banquet for two.
Optional Dessert: Vanilla ice-cream swirled with salted caramel topped with peanut brittle £3.50 per pot per serve.
Bookings taken by private Facebook message or a text message to 07875 010270. Early bookings advised. We shall reply to all booking confirmations by Tuesday morning. Team Curryx
Balinese Sticky Pork (Babi kecap) with crisp fried onions
A small portion of slow cooked pork shoulder pieces cooked in a sweet and salty soy and kecap manis based sauce with chilli, tamarind and ginger, garnished with crisp fried onions.
Balinese Dipping Sauce
White vinegar with finely diced cucumber, shallot, ginger, carrot and chilli sweetened with a little sugar and seasoned with fish sauce.
Gado Gado
An assembly of cold vegetables and salad including local organic belana potatoes and bean sprouts. Traditionally served with peanut sauce.
Peanut Sauce (Bumbu kacang)
Finely chopped peanuts in a coconut and tomato based sauce with chilli, lime juice, kecap manis, a hint of fish sauce and palm sugar. Often poured on to the Gado Gado as a dressing but great as a general condiment to the whole banquet.
Opor Ayam Chicken
Boneless and skinless chicken thighs marinaded in our Basa Gede paste of pepper, nutmeg, ground peanuts, ginger, galangal, turmeric and lemongrass then braised in coconut milk.
Nasi Kuning
Fragrant Coconut Rice with Kaffir Lime Leaves
* Veg options. Replace the Chicken or pork (or add to the banquet for an additional £8) - Balinese sticky glazed Roasted Pumpkin in a sweet and salty soy and kecap manis based reduced sauce with chilli, tamarind and ginger garnished with crisp fried onions.
£32 for a banquet for two.
Optional Dessert: Vanilla ice-cream swirled with salted caramel topped with peanut brittle £3.50 per pot per serve.
Bookings taken by private Facebook message or a text message to 07875 010270. Early bookings advised. We shall reply to all booking confirmations by Tuesday morning. Team Curryx