European Stars And Stripes (Newspaper) - April 11, 1987, Darmstadt, Hesse                                Sophisticated Buffet by Craig Clit borne with Pierre Franey new York timezone of the world s most celebrated and sophisticated bullets is called a re sofa be or Rice table and is of indonesian origin. The fact is says suppl Renggli. The distinguished chef of the four seasons restaurant in men Hallan the food you find on a typical fits Leafel la peasant food ii is astonishingly varied and tasty and he often serves the various components of a re St tall in his own Home. To my mind the food is actually the equivalent of a hash much of it prepared from leftovers roast pork perhaps or Chicken or cold ome lets Cut into  Rice is of course the local Point of the Buffel the dishes that surround it Are simply complements. What one must strive for Sappi explains is a diversity of flavors some spicy some mild with each dish a different texture Seppi indulges in More exotic asian spices than possibly any other european chef in the United states. He attributes much of his taste Lor such foods id his indonesian born wife Janey Rookmaaker. She joined him recently on a visit to my Kitchen where they prepared a Nijst Tafil. In addition to the Central plaster of indonesian Fried Rice with vegetables Long chinese Green Beans Bok Choy Snow peas and bean sprouls. Among oth Rathe Bullet included splendid roulade of Chicken with a shrimp tilling squid in a Tomato sauce Acar or pickles pickles Are an inevitable accompaniment Lor a proper Rijs Tafel deep Fried hard cooked eggs Over shrimp in sauce Krutuk Dang or Fried shrimp wafers and for dessert a melange of fresh tropical fruits papayas mangoes Star fruit and bananas in a syrup. Sitting Down to Dine we asked the Renggli which beverage goes Best with a Raj Sztafel. Champagne ideally Pink is excellent they said but Best of All is ice cold Beer. They had brought with them a thai Export Beer called Singha. And it matched that tabled Parade of food Well. When planning a Nijst Rafol study the recipes carefully in Advance. You May then determine which of the dishes can be prepared ahead of time the Chicken roulade Lor example and then cooked at the last minute. Assemble All the ingredients for the triad Rice and stir Fry this dish just before serving. Chicken roulade with shrimp the rout adat 4 to b skinless Boneless Chicken or Capon breast halve about 1 a Pound 7 Large shrimp about 114 pounds 25 fresh coriander leaves Salt to Tate if desired 4 thin slices lean Salt pork about 2 ounces 32 thin Julienne strips each of Carrot hot Green Pepper and so Allemis or Green onions each about 2 inches Long Oil for brushing the roulade tie Arauco i Teaspoon coriander seeds & Teaspoon Caraway seed 2 Teaspoons finely minced garlic 1 Tablespoon com Peanut or vegetable Oil a cup finely sliced shallots 14 cup Light soy sauce i cup Rich Chicken Broth i Teaspoon dark Brown sugar there Are several ways that those roulade May be cooked. They May be broiled charcoal grilled or cooked in a Skillet with a Little Oil. Preheat a broiler or charcoal Grill or have a Skillet ready. Place the breast halves on a Flat surface and Cut off enough of the end pieces to make five ounces. Put the and pieces into the Container of a food processor or electric blender and add the shrimp. Coriander leaves and Salt. Blend until it has the consistency of hamburger meat. Meanwhile put the bait pork slices in a Small Skillet and Cook turning the pieces often until they Are Wall browned and slightly Crisp. Remove the slices irom the Skillet and when they Are coot enough to handle Cut them Lengthwise into 32 thin Julienne strips. Put the Chicken breast halves on a hat surface and Cut them on the Diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp and Chicken mixture into the Center of each slice. Smear this filling evenly Over each place. Stack two pieces each of the Salt pork Carrot Green Pepper and Green onion Over the Center of the filling Roll each slice Over neatly and tightly like Small sausages to enclose the Lilling. Arrange four of the filed Chicken pieces close together and run to skewers parallel and crosswise through the centers to hold the enjoying indo Etlan Rollit tatty one at world i n groupings of tour together. Brush each grouping on All sides with a Little Oil. To prepare the sauce grind together the coriander seeds Caraway seeds and garlic preferably in a mortar and Pestle or in a Small spice Mill or grinder. Heat one Tablespoon of Oil in a Small Skillet and add the sliced shallots. Cook briefly stirring and add the ground spice mixture. Add the soy sauce. Chicken Broth and Brown sugar and bring to a boil let simmer about five minutes. Meanwhile Cook the skewered Chicken roulade As desired under the broiler on a Grill or in a of Skillet. Cook about four or five minutes or less on one Side. Turn the roulade end Cook about Lour or five minutes on the second Side. Spoon the sauce Over the roulade and serve. Yield eight Servings. Acar Cucumber a Lakhs 2vi cups water 14 cup White vinegar 5 Tablespoons sugar Salt to taste if desired 3 dried hot red peppers 2 Large whole cloves garlic peeled step by step by Pierre Franey getting Chicken in shape i Learned Early in my career that the secret to Good cooking is treating the simplest dish with the same care lavished on More elaborate preparations this con be most clearly seen in Homespun roast Chicken which to my Taslo is among the most succulent meals when done property proper trussing of a Chicken is Esso Lial to get the Best results irom roasting a Well trussed Chicken holds its shape in the oven and is More attractive when served it is also easier to carve. When a Chicken is trussed securely it Cooks openly and retains moisture Well this is especially critical Lor any slotted Bird Kitchen Iwine and a cussing Needle about loj inches Long should be used Lor a three to Lour Pound Chicken. The Basic technique is As illustrated. Place the Chicken on its Back and tuck the wings under the body. Insert the threaded Needle into one Side of the Tail Cecily and push in All the Way through the thigh Juirl of the opposite leg. Leave some Slack at the incision Point for tying the knot. Page 14 the stars and stripes