KANCIL – bahasa Indonesia pronounced kan-chil. Kancil is a mouse deer.
On the small Indonesian island of Panebangan in the South China Sea we were moored along side a small fishing village. The friendly people at this village welcomed us with open arms, sunny smiles and big hearts. We were given a bunch of bananas and the kancil meat that Rudi shot the night we stayed there and the following morning we were even given breakfast on one of the fishing boats!
It was our first time eating kancil so I wanted to make a curry that wasn’t too overpowering. I made a paste with the following
In a mortar, with a pestle I blended;
kaffir lime leaves
I heated some oil in a pan and fried the paste for a few minutes, then I added a tin of coconut cream. I simmered if for about five minutes before adding the kancil and simmering uncovered for about 1 and 1/2 hours.
Verdict: It was very nice. The kancill was not too gamey and was in fact a delicious meat. I used about five candlenuts… because that is what fell out of the bag! It was too many. Next time I would use two candlenuts.
We are still working our way through the marlin and still trying out different ways to cook it. This particular day I thought I’d do a marlin filling to wrap in cabbage leaves and bake. While discussing this meal with Dwayne, he came up with the idea to do it with the same flavours the Fijians do their Palusumi (Palusumi is usually lamb mince or corned beef with taro leaves).
When we were in Fiji, after having a delicious meal of palusumi, I asked the cook what goes into the dish. I was told it was ginger, garlic, onion, coconut milk.
So this is what I did…
I finely chopped garlic, ginger, onion and sautéed it for a few minutes until ingredients softened . I put ¾ of the mix into a bowl with some finely chopped marlin (not blended). I added some finely chopped spinach (I had frozen spinach) and enough coconut milk to make a moist mix (not too sloppy).
I mixed the left over coconut milk with the other ¼ of the garlic, ginger and onion mix and set aside.I blanched the cabbage leaves for a minute or two and then wrapped a couple of spoonfuls of the marlin mixture up in the leaves.
I put the cabbage rolls in a baking dish and topped it with the reserved coconut milk mixed with the ginger, garlic and onion.
I baked it in the oven for about ½ hour. It was really yummy, Dwayne loved it… but he always does!