Never ever eat some usual dish for breakfast while you're in Bali. Chef Will Meyrick is on a hunt to find the best Nasi Campur Bali among Mengwi region in Bali, and for his breakfast, he found one of the best in Warung Buk Ketut.
A plate "full of joy" was served, it contains egg, eggplant, Babi Genyol (pork), Ayam Sisit (shredded chicken), tofu, and noodle as well. The taste is wonderful, with a little bit of sweet taste and a bit of chili. The pork called “genyol” because the texture of the pork fat is wobbly. After having a nice breakfast in Warung Buk Ketut, he tried to make one of the highlights of the dish, which is Ayam Sisit/spicy shredded chicken.
45 mns - 2 portions
------------------------------------
Main ingredients
------------------------------------
* 1 piece chicken breast, boiled and shredded
* 1 tablespoon coriander powder
* Salt to taste
* ½ cup water
* 1 teaspoon palm sugar, grated
* 1 piece ginger flower stem, sliced
* Oil for frying
* Sambal bongkot, on the side (see pantry)
* White rice, to be served with
Paste ingredients
* 2 cloves garlic
* 5 pieces big red chilli
* 4 pieces candlenut
* 1 teaspoon coriander seeds
------------------------------------
Garnish
------------------------------------
* 1 tablespoon fried shallot
------------------------------------
Method
------------------------------------
* Make paste by combining all ingredients together in a blender and blend not too fine.
* Heat some oil in a pan and fry off the paste until fragrant, then season with coriander powder and salt.
* Add in water and grated palm sugar.
* Bring to a simmer.
* Add in shredded chicken breast, mix all through.
* Add in ginger flower stem slices at the end.
* Served with white rice and sambal bongkot.
------------------------------------
SAMBAL BONGKOT
------------------------------------
Ingredients
* 8 pieces shallots
* 2 stalks lemongrass
* 1 piece ginger flower stem
* 3 pieces red birds eye chilli, seeds intact
* ½ teaspoon dried shrimp paste
* 3 pieces Balinese lime, juiced
* 2 tablespoons coconut oil
Method
* Finely chop shallots, lemongrass, ginger flower stem and chillies.
* Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
* Use your fingertips to lightly mix together with the oil.
* Serve immediately.
————————————————————————————————————————————
Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.
With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.
But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.
————————————————————————————————————————————
Will Meyrick's website:
[ Ссылка ]
Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
[ Ссылка ]
————————————————————————————————————————————
Will Meyrick Restaurants:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
————————————————————————————————————————————
