Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar

Ingredients
How to Cook Chicken Roll with Shrimp
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Rooster Chicken (700-800 g), filleted, with the skin 1.0 pc
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Chicken Leg, skinless, minced 1.0 pc
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Jerbung Shrimp, cleaned and roughly chopped 200.0 g
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Carrot, washed, peeled, diced small and boiled medium rare 100.0 g
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Peas, boiled until ¼ cooked, set aside 50.0 g
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Spring Onion, thinly sliced 50.0 g
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Whole Chicken Egg 1.0 pc
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Shallots, peeled and finely sliced 50.0 g
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Vegetable Oil 150.0 ml
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Fresh Unsalted Butter 50.0 g
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Salt
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White Pepper
How to Make Rendang Sauce
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Shallots, grounded 100.0 g
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Red Chilli, grounded 100.0 g
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Fresh Turmeric Leaf 1.0 pc
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Liquid Coconut Milk 200.0 ml
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Thickened Coconut Milk 200.0 ml
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Fatty Meat (if available) 150.0 g
How to Make Mouselline Potato
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Boiled Water 500.0 ml
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Fresh Unsalted Butter 100.0 g
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Full Cream Milk 550.0 ml
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Salt, to taste