THOSE who are not too familiar with cooking complicated dishes can try Hilton Petaling Jaya executive chef Ridzuan Malek’s easy to prepare 15-minute dish.
He advised those keen to try the dish to prepare the prune sambal and percik sauce ahead of time and store them in the fridge.
“You can save time if the sauce is made in advance. However, even the sauces are easy to prepare.
“You can even prepare the sauces while making the roulade chicken,” he said.
He said the dish was suitable for breaking of fast and can be served to guests during the Hari Raya celebrations.
“The ingredients are healthy and the dish looks colourful,” he said.
- 400g skinless chicken breast fillets
- 50g dried chilies blend
- 2 pieces prunes
- 30g sliced onions
- 2 cloves
- 30g frise vegetable
- 10g trio of bell peppers
- 1 star anise
- 30g baby tomatoes
- 25ml olive oil
- 60ml cooking oil
- 60g Japanese cucumber
- 10g chopped garlic
- 30ml vinaigrette
- 10g brown sugar
- 1 stalk lemongrass
- 2g thyme
- 2 cardamom
- 1 pandan leaf
- 10g toasted sesame
- salt to taste
- Pepper to taste
- Ingredient A:
- 60g celery
- 60g carrot
- 40g spring onion
- 30g red capsicum
- Percik Sauce (to be blended):
- 10g lemongrass
- 10g ginger
- 10g galangal
- 10g onions
- 5g garlic
- 50g chilli paste
- 15g turmeric powder
- 10g cloves
- 10g cinnamon
- 10g star anise
- 10g cardamom
- 50g coconut milk
- 10g mashed peanuts
- salt to taste
- sugar to taste
- First prepare the percik sauce and prune sambal, separately.
- Percik Sauce: To make the percik sauce, saute items labelled ‘to blend’ until it turns golden in colour and releases an aromatic fragrance.
- Add the four spices as well as coconut milk and mashed peanuts. Season to taste.
- Prune Sambal: Saute onions, prunes, garlic, cloves, cardamom, pandan leaf, lemongrass, star anise and blended dried chillies.
- Season with brown sugar, salt and pepper to taste.
- Steps to prepare the dish:
- Flatten the chicken and roll with the vegetables labelled as “Ingredient A” to make a roulade.
- Wrap the roulade with a clear plastic food wrap.
- Next wrap it with an aluminium foil.
- Poach the roulade for 12 minutes.
- Remove it from the boiling water.
- Slice the roulade into pieces.
- Sear the roulade in a pan until it turns light brown.
- Presentation: Lay the prune sambal between the Japanese cucumber sticks.
- Place the sliced roulade on the prune sambal sauce.
- Decorate the dish with chopped bell peppers, frise vegetable and baby tomatoes tossed with vinaigrette.
- Drizzle with olive oil and percik sauce.
- Garnish it with toasted sesame and fresh thyme to finish.