cook

Squid Ink Rice at Hujan Locale

It’s raining chefs in the lush hills of Ubud, Bali. Asia’s beloved Street Food Chef, Will Meyrick, has transported his “chef-in-crime” Palm Amatawet, together with Chef Tim Bartholomew, to the kitchen of Hujan Locale, his latest culinary baby in the centre of town.

Recipe: Portuguese squid ink rice with crispy calamari and gremolata aioli

Main ingredients:
2 cups Balinese rice
8 shallots, chopped
8 cloves of garlic, chopped
½ cup white cooking wine
2 bay leaves
1 sprig of thyme
3 tablespoons squid ink
1 litre chicken stock
2 tablespoons Tabasco sauce
¼ cup unsweetened condensed milk
1 small squid, cut into rings

Parsley mayonnaise
Ingredients:
½ bunch parsley
2 tablespoons Dijon mustard
8 cloves garlic, grated
1 tablespoon lemon juice
1 egg yolk
¼ cup olive oil
½ cup salad oil
2 tablespoons salt
1 tablespoon pepper

Gremolata
Ingredients:
Lemon zest, chopped*
Garlic, chopped*
Parsley, chopped*
(*equal parts)

Garnish:
Lemon wedges

Method:
To make the squid ink rice, sweat off the shallots and garlic until soft. Add in the rice and cook until translucent. Deglaze with white cooking wine, add thyme sprig and bay leaves and reduce. Add in chicken stock, squid ink and unsweetened condensed milk. Bring to a boil, cover with foil and steam until the rice is cooked. Stir-fry the black rice with extra garlic, shallots, Tabasco sauce and unsweetened condensed milk. Dust squid in flour seasoned with salt and pepper. Fry it until crispy.

To make the parsley mayonnaise, in a blender, blend egg yolk, mustard, grated garlic, lemon juice, salt and pepper until combined. Slowly pour in the oils until a thick mayonnaise is formed. Add chopped parsley and blend until combined into mayonnaise. It should be green in colour. Check seasoning and adjust to taste.

To assemble the dish, place squid ink rice in the bottom of the bowl and the crispy squid on the top. Garnish with gremolata, lemon wedges and dollops of parsley mayonnaise.

Hujan Locale
Jalan Sri Wedari 5, Ubud
Bali, Indonesia
T: (+62) 361 849 3092
E: reservations@hujanlocale.com
www.hujanlocale.com

Notes:
Read my gastronomic experience at Hujan Locale: Come Rain or Shine.
This article was first published in Asia Dreams, March-April 2015.
Photos courtesy of Will Meyrick & Hujan Locale.

This entry was posted in: cook

by

I’m a Bali-based freelance writer, editor, marketing and public relations consultant and a “closet photographer”. I specialize in lifestyle, travel, food and scuba diving. This is my personal story: a heartfelt collection of my travels, encounters and adventures.