Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous KIKIL CELENG MEKUAH (Pork Knuckles in Spicy Sauce) with you. Have fun sizzling and selamat makan (bon appetit)!

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KIKIL CELENG MEKUAH (Pork Knuckles in Spicy Sauce)

No part of the pig is wasted in Bali, knuckles cooked this way make a tasty dish with a melting texture.

INGREDIENTS:
1.2kg (2½ lb) pork knuckles, cut in 2.5 cm (1in) slices
2 tbsp oil
8 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
2.5 cm (1in) ginger, peeled and chopped
2.5 cm (1in) fresh turmeric, peeled and chopped
10 candlenuts, chopped
¾ tsp coriander seeds, crushed
2.5 cm (1in) kencur, peeled and crushed
1 tsp dried shrimp paste
1 tsp black peppercorns, crushed
2 salam leaves
1 tsp salt
2 cups chicken stock
large red chilies, fried shallots and basil to garnish

PREPARATIONS:
Bring 3 liters (12 cups) of lightly salted water to boil in a stockpot. Add knuckles, reduce heat and simmer for approximately 45 minutes until meat is three quarter cooked.

Heat oil in heavy saucepan. Add all ingredients except chicken stock and sauté for about 2 minutes until spices change color. Pour chicken stock into saucepan, mix well and bring to the boil. Add cooked knuckles, mix well, bring back to the boil, reduce heat and simmer for 10 minutes or until knuckles are completely cooked.

Garnish with sliced red chilies, fried shallots, and sprigs of fresh sliced lemon basil.