sauces especially
Good for
kangaroo

serves 6

Fillets of kangaroo for 6 prepared and cooked as described here

for the sauce
100g of unsalted butter
100g peanut or vegetable oil
100g
ginger:garlic paste

3 Thai chillies, very finely sliced [this is medium heat]

250g shallots, peeled and finely chopped

180g dried salted black beans soaked in cold water overnight
100g Chinese cooking wine or dry sherry

100g Ketyap Manis

500g veal, meat or poultry stock

1 bunch of coriander, washed, leafed and roots very finely chopped

Much care has to be taken with washing off the black beans, and I usually soak them overnight to remove the salt. It is not something that can be rushed, and not washing them off properly will absolutely ruin your sauce.

If you are using canned black beans, drain them and then soak them in cold water, draining them and changing to water a couple of times. With the dried black beans simply soak in cold water again changing the water a couple of times.

Sauté the shallots and ginger:garlic with the oil and butter and cook until golden. Drain the black beans. Finely slice the chillies, and add both the chillies and black beans to the pan. Fry for a couple of minutes stir through the coriander roots, then add the sherry, soya and stock, and reduce rapidly until you have sauce consistency. Remember that the sauce will always thicken as it cool, so do not reduce it too much. If you need to thin the sauce when serving, add water in a couple of teaspoons at a time until you get the right consistency again.

to serve
Slice the kangaroo against the grain, mop any blood with paper towel and place on warmed serving plates. Spoon some of the sauce over and around the meat and garnish with the coriander leaves.

accompaniment
Serve with the vinegared lime rice click here