TURKEY BELADO WITH CILANTRO LIME RICE AND CUCUMBER RELISH

Serves 2

INGREDIENTS

Turkey Belado
1 USA turkey thigh, bone removed
1 tsp turmeric powder
1 tsp salt
10 fresh red chilies
5 fresh green chilies
5 red bird’s eye chilies
7 garlic
1 inch ginger
1 medium-sized red onion, diced
5 tbsp vegetable oil
1 stalk lemongrass (white portion)
5 kaffir lime leaves
Juice of 1 lime
Salt to taste

Method

1. Prepare turkey by cleaning and patting it dry. Add salt and turmeric powder and rub it all over the turkey thigh.
2. Place turkey in a vacuum sealed bag and sous vide for
   2 hours at 65°C.
3. When done, transfer the turkey to a baking tray lined with aluminum foil and place into a preheated oven at 200°C grill setting for 20-30 mins, until the turkey skin is brown and crispy.
4. Remove from the oven and let it cool before slicing.
5. Prepare the sambal belado by blending the garlic and ginger into a fine paste.
6. Add the chilies into a food processor and chop coarsely (not to blend into a purée).
7. Heat a pan with vegetable oil and sauté the ginger garlic paste (from step 5) for about 5 mins on medium low heat until fragrant.
8. Add in the lemongrass and kaffir lime leaves and continue to sauté for 2 mins.
9. Add in the diced red onions and sauté until the onions are soft and translucent.
10. Add in the chopped chilies and continue to sauté the sambal for at least 10 mins on medium low heat, making sure the chilies are cooked.
11. Add in lime juice and salt to taste. Add sugar if desired.
12. Spread the sambal over the turkey and serve.

Cilantro rice

1 cup basmati rice, washed, drained and soaked for 30 mins
2 cups water
2 stalks lemongrass (white portion)
Juice of 1 lime
Coriander leaves (for garnishing)

1. Add rice, water, lemongrass and lime juice into a pot.
2. Bring the rice to a rapid boil, then lower the heat to let the rice simmer for 30 mins until all the water is absorbed.
3. Turn off the heat and let the rice rest for another 15 mins before gently stirring the rice.
4. Plate the rice and garnish with coriander leaves.

Cucumber relish

1 Japanese cucumber, sliced thinly
½ onion, sliced thinly
A bunch of mint leaves
A bunch of coriander leaves
1 tbsp olive oil
1 tbsp water or lime juice
Salt and pepper
1 tsp honey

1. In a bowl, combine oil, water, honey, salt and pepper. Stir to mix well.
2. Combine cucumbers, onion, mint leaves and coriander leaves in a bowl and add the dressing as desired.