Indonesian Recipes (Bali, Java) - Poussin in Pineapple and Coconut Sauce (Kleting Kuning) Recipe

Ingredients

• 2 pousslns

• Chinese chives or small leeks for garnish 

For the sauce:

• 2 macadamia nuts

• 2 shallots

• 1 stem lemon grass

• 2 doves garlic

• 1 tablespoon macadamia nut oil

• 2 slices fresh pineapple

• 5 tablespoons coconut cream

• pinch of turmeric or saffron

• 1/2 vanilla pod

• honey to taste  

For the marinade:

• 1/2 teaspoon turmeric (for the color)

• 1 tablespoon coconut milk

• 1/2 cup water

• juice of 1/2- 1 lime

• salt

Serves 4

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Method:

1. Mix all the ingredients for the marinade, stir well and rub all over the poussins. Leave them to stand for 15 to 20 minutes.

2. Then steam the quails for about 15 to 20 minutes, in a bamboo steamer if possible. While the poussins are cooking prepare the sauce as follows.

3. Grind the nuts finely and cut the shallots into small cubes. Cut nine thin slices from the middle section of a stalk of lemon grass. Peel the two cloves of garlic and chop finely. Sweat all these ingredients in the oil until transparent; the oil should not be preheated.

4. Peel and puree the pineapple. Add this to the sauce just prepared, stir well and then add the coconut cream, turmeric or saffron. Simmer for about 5 minutes.

5. Stir in the vanilla. Cut the poussins in half, place them in the sauce and simmer for another 5 minutes.

6. Garnish the poussin halves with leeks cut into diamond shapes or finely chopped Chinese chives. This dish is delicious served with steamed sticky rice with grated coconut.