Sunday, November 12, 2006
at
10:51 PM
|
 BALINESE SEAFOOD SATAY
Satay Lilit Ikan
This is probably the most delicious satay you’ll ever encounter. The delicate flavours of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers. And if you can cook them overafire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standart charcoal grill. This is one of those dishes that guaranteed to impress your friends. You can also use this mixture for Thai-style fish patties.
Serves : 4-8
300 gms (10 oz) Tuna, mackerel or sword fish
300 gms (10 oz) raw shrimp, peeled
4 Kaffir lime leaves, shredded
¼ cup of coconut milk
3 tbspn palm sugar
Sea salt to taste
Lemongrass stalks or bamboo skewers
3 tbspn fried shallots
4-5 tbspn Base Genep
Slice the fish and the shrimp into chunks, place in container of the food processor and blend until ground like sausages mince, or chop finely with a cleaver in large bowl. Mix the ground fish with the base genep, lime leaves, coconut milk, palm sugar and salt thoroughly until it forms a strong dough.
Take a tablespoon of the mixture and wrap onto a stalk of lemongrass. The end should be slightly thicker, like a drumstick.
Grill under a pre-heated griller of barbeque over hot coals. Rotate the stick as it cooks so that it browns evenly. Brush the satay with coconut milk if they are getting brown too quickly.
Garnish with fried shallots and serve with steamed rice.
Posted by
Adinda
Labels:
Recipe
Tuesday, November 07, 2006
at
7:22 PM
|
Fried Banana
Fried bananas are popular throughout Bali. the slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying
Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.
Posted by
Adinda
Labels:
Recipe
Fruit in Coconut Milk
The alluring fragrance of cinnamon simmering in the pot makes this dish as much a pleasure to cok as it is to eat.
Kolak can be made from a variety of ingredients, suc as banana, ripe jackfruit, sweet potato, and tapioca. It is equally suitable for the cool winter months or balmy summer nights. It can be made several hours before serving and then reheated and served warm or even chilled.
Serves 4
250 gms. palm sugar or brown sugar 3 cups water
3 pandan leaves or ½ tsp. essence 1 tsp. vanilla essence
cinnamon stick (optl) 6 bananas
100 gms. sweet potato 100 gms. pineapple
1 cup coconut milk 1 tsp. sea salt
3 tsp. tapioca flour or corn flour
To make palm sugar syrup: boil the sugar in the water with the pandan leaves until the sugar has dissolved and reduced a little. If using pandan essence, add with the vanilla essence.
Strain the sugar water and return to the pot.
Slice the sweet potato, pineapple and banana into chunks.
Boil the sugar-water with the optional cinnamon stick and sweet potato first. Simmer for ten minutes or until the sweet potato is cooked. Add the banana and the pineapple and simmer until the fruit has softened. Mix the flour with a tablespoon or more of cold water. Stir until it has dissolved and is smooth. Add to the fruit.
Stir in the coconut milk, salt and vanilla. Bring to the boil, and stir for a minute until the has heated up and thickened slightly. Check for sweetness and serve.
Note: you can add a dash of rum at the end for extra flavour. Try fresh mango instead of sweet potato.
Serve: with vanilla or coconut ice-cream.
Posted by
Adinda
Labels:
Recipe
Fragrant Yellow Rice
This a favourite rice dish where much of its magic relies on the combination of fragrant gingers and aromatic leaves. Flecked with fried onion. Lemon basil, heavenly torch ginger and chilli, the clean, fresh, flavours of this golden-yellow rice is food for the Gods.
Ingredients :
For soaking with the rice :
1 ½ cups white rice 1 heaped tbs turmeric, grated
½ cup water
For steaming with the rice :
5 salam leaves 3 lime leaves
2 lemongrass
For extra colour and flavour : 1 pandan leaf
Suna-Cekoh :
See page 20
To mix with the steamed rice :
2 tbsp. suna cekoh
3 tsp. sambal goreng 3 tbspn fried shallots
7 lime leaves, shredded 3 kaffir lime
2 tbsp. lemon basil, basil, shredded
2 tbsp. torch ginger petals, sliced
¼ tsp. salt
Blend fresh turmeric with the ½ cup of water and strain.
Mix the turmeric juice with the rice and add water to cover. Soak for 15 minute or until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. Otherwise, use a rice cooker and add a little less water than normal.
Grind or blend the suna-cekoh ingredients into a paste. Using a wok, heat the cooking oil over a medium flame. Fry the spices, adding water if the mixture is too dry. Keep moving the mixture back and forth so it doesn’t burn. Cook until it appears separated, for around 3 minutes. Set aside. Mix the steamed rice with the final seasonings: sambal goreng, kaffir lime, fried shallot, suna-cekoh, lemon basil, torch ginger and salt.
· Check seasonings
· Garnish with extra fried shallots.
Note: if fresh kencur is not available for the suna-cekoh, replace with fresh galangal.
Posted by
Adinda
Labels:
Recipe
Sweet Corn Patties
Makes approximately 12….
420 gms./14 oz sweet corn kernels (ca nned or fresh), strained
5 shallots ½ tsp. ginger, grated
2-3 cloves garlic 1 ½ tsp. galangal
1-2 small chillies ½ large chilli
1 tsp. turmeric ½ tsp shrimp paste
2 cups vegetables oil 2 eggs
3 tbsp. flour ½ tbsp. rice flour (optl)
1 tbsp. fried shallot 3 lime leaves, shredded
1 tspn. kencur
These eternal favourites are equally delicious served with any Balinese or Western meal. They are also perfect as a cocktail food.
In a food processor, blend the shallots, garlic, ginger, galangal, kencur, and large red chilli, to make a fine paste. Add the corn, making sure not too over blend it. Transfer the mixture to a large bowl and fold in the eggs, the flours and the fried shallots. Check seasonings. Over a medium flame, heat the oil. Pour in a dessert spoon of the mixture at a time. After a minute or two, flip patty over and fry the other side until golden brown. Repeat with the remaining mixture. To serve: as a starter, serve with tomato sambal or a relish of your choice. Serve with any Balinese meal or as a replacement for potatoes with any Western meal. “As an alternative to kencur, galangal and ginger, try adding nutmeg and cumin.
Posted by
Adinda
Labels:
Recipe
Fern Lawar
Serves 6-8…
500 gm. fern 2 lime leaves, shredded
1 - ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng
Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!
To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.
Posted by
Adinda
Labels:
Recipe
Garlic and Aromatic Ginger Paste
Grind the garlic, aromatic ginger, candlenuts and turmeric in a mortar and pestle. Alteratively, blend in a food processor with ¼ cup water.
4 cloves garlic 2 candlenuts
3 tspn. aromatic ginger/kencur 2 tbs. turmeric
3 tbsp. oil for frying
Posted by
Adinda
Labels:
Recipe
Bumbu Kacang
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
Make sure the skin is left on the peanut, too.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roasted
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
Posted by
Adinda
Labels:
Recipe
Chicken Satay
Makes 15 sticks:
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.
Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.
Posted by
Adinda
Labels:
Recipe
Serves 5
500 g. (1 lb) beef top round, or lean beef
Sea salt to taste
8 cloves garlic
2 tspn coriander seeds
1 tbsp palm sugar
2 large red chillies, seeds, removed
2 tbspn galangal, chopped
1 tspn shrimp paste
½ tspn black pepper corns
2 tbspn of oil
2 tspn lime juice
Boil the meat (beef) in salted water for about one hour or until the meat is very tender. The meat must be so tender that its fibers separate very easily. Pound the meat until flat and shred by hand or fork into fine fibers.
Blend all the spices in the container of a food processor until paste-like, or grind all the spices in a mortal and pestle until become a paste. Heat the oil in a wok over a medium flame. Add the spices and sauté for about 2 minutes until fragrant and shiny. Add the shredded beef, mix well and fry until dry. Season with lime juice.
Remove from heat and set a side to cool.
Serve with steamed rice.
Posted by
Adinda
Labels:
Recipe
Light and aromatic, this dish is often served with seafood meals, especially by the coast, in east Bali for a lighter broth, try adding extra water instead of the coconut milk with extra tamarind.
Serves 4-8:
400 gms fresh mackerel, in chunks 3 cm x 3 cm
Salt to taste 2-3 tbspn cooking oil
1 lemongrass, bruised and tied in a knot 3 salam leaves
1 torch ginger shoot, bruised 3 lime leaves
½ cup coconut milk 1 ½ cup water
Spices :
6 garlic 3 shallots
½ tsp shrimp paste 1 tomato
3 large red chilli, seeds removed 3 small chilli
1 tbspn turmeric 2 tbsp galangal
2 tsp ginger ½ tbsp kencur
1 tsp corriander 3 candlenut
1 tsp tamarind 2 tsp palm sugar
¼ tspn black pepper stalk of torch ginger
2 stalk of lemongrass pinch of nutmeg
Grind the spices and tomato in a mortar and pestle, or a place in the container of a food processor and blend until it forms a paste. Add a little oil to the spices if they won’t blend in the food processor. Heat the oil in a wok over a medium flame. Fry the blended spices with the salam leaves, lemongrass, torch ginger and lime leaves in the oil for at least thirty seconds or until fragrant and glossy, stiring constantly. Add the fish to the wok and toss around until it changes colour, for about a minute. Add 1-½ cups of water and simmer until the fish is cooked. This will depend on the type of fish you are using. Add the coconut milk, bring to the boil and simmer for a further minute or two. Check seasonings.
Note :
For a thicker curry, add less water and coconut cream instead of coconut milk.
Posted by
Adinda
Labels:
Recipe
1 cup (160 g) rig flour
2/3 cup (150 ml) water
¼ tea spoon salt
8 banana, 1 pandan leaf
6 cups of water for boilingBoiled Bananas
Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt.
Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour)
Feel the bananas and cut in half lengthwise. Dip into batter, coat bananas generously. Bring 6 cups (1 ½ liters) very lightly salted water to boil with a pandan leaf. Add bananas and boil over very low heat for approximately 10 minute.
Drain on clean kitchen towel. Coat evenly with freshly grated coconut.
Add a pinch of salt to the grated coconut to help it remain fresh.
Posted by
Adinda
Labels:
Recipe
Creamy Rice Porridge with Palm Sugar
150 gms rice flour 2 cups water
2 heaped teaspoons grated coconut 2 pandan leaves, tied in knot
½ tspn sea salt ½ cup coconut milk
½ tspn vanila essena 1 cup palm sugar syrup
2 tspn white sugar
Bubur sum-sum is like a rice-porridge crème caramel. The success of this dish will depend as much on the quality of your palm sugar as it will on the freshness of the rice flour. It’s even more delicious topped with banana, simmered in coconut milk.
Mix the rice flour, grated coconut, salt, vanilla essence and white sugar in small jug.
In saucepan boil the 2 cups of water with pandan leaves over medium flame. Pour the rice-flour mixture into the boiling water in slow stream, stirring robustly with a wooden spoon until all the mixture has been incorporated. Lower the heat and keep stirring until the mixture forms a solid mass. Add the coconut milk. If you would like a creamier texture, add even more coconut milk. Set aside.
Spoon the porridge into a bowl and pour some palm sugar syrup over the top.
Posted by
Adinda
Labels:
Recipe
Fried Chilli Seasoning
INGREDIENTS :
10 shallots, finely sliced 1 tspn. shrimp paste
8 garlic cloves, finely sliced 3 red large chilli
8-10 small chillies finely sliced 1 tspn. sea salt
¼ cup oil
Sambal is an essential part of every Balinese meal. Loaded with chilli and bursting with flavour, it serves the same purpose as salt in a western meal. This is a sambal that can be served alongside any Asian-style meal. Many of favourite dishes are also created around this powerful seasoning.
Mix the shrimp paste with sea salt for easier cooking.
Heat the oil slowly in a wok, over a medium flame.
Add the shallots and garlic. Fry, moving the ingredients back and forth continually until pale golden brown in colour. This should take about a minute. Add the chilli and shrimp paste mixed with salt.
Fry about 20 seconds or until the chilli is cooked and seems bright and glossy. Strain. Transfer to a small bowl, and reserve the oil for further use.
· Sambal is a seasoning to be eaten in small quantities only.
Note : 2-3 tbspns. of crunchy, fried onion can be added to the sambal as an alternative to frying the onion.
Posted by
Adinda
Labels:
Recipe
Bean and Coconut Salad
serves 6-8 …
300 gm./1 lb. green beans 2 lime leaves, shredded
1-1/2 cup coconut, grilled & shredded 1 cup coconut milk
3 tbsp. fried shallots 2 salam leaves
Sea salt to taste
1 lemongrass, bruised & tied in a knot
2 lime leaves
Suna-Cekoh 4 candlenuts
5 cloves garlic 1 tbs. turmeric
3 tspn. kencur
5 tspn. oil
Sambal Goreng 2 tsp
There area number of steps involved in creating this dish, but it well worth the effort. Use any other green or legume, such as kidney beans, as a substitute for the beans. It even tastes great with grilled, shredded chicken.
Prepare the sambal first by following the recipe on page 15.
Grind the spices for suna-cekoh to a paste. Heat the oil over a medium flame fry the suna-cekoh spices in hot oil making sure they don’t stick to the base of the wok. Add a splash of water if necessary. Fry for at least two minutes or until the earthy flavour of the turmeric has dissipated. Now add coconut milk, with the knotted lemongrass, salam, leaves and lime leaves and slowly stir until the milk thickens like a light custard. Set aside.
Boil the green beans in salted water for three minute or until al dente. Set aside to cool a little and the chop finely in 0.5 cm widths. Roast the fresh coconut over a flame until charred.
Clean the skin by scraping with a knife as you would for burnt toast. Otherwise, dry roast packaged shredded coconut that is available in supermarkets and health food stores. Once all the separate ingredients and seasonings are prepared, you can now assemble the salad. Mix the chopped beans, with the suna-cekoh, roasted coconut, sambal goreng, fried shallots, shredded lime leaves and sea salt.
Check for a balance of sweet, sour, salty and spicy.
11substitute : use fresh galangal if kencur is not available. Use ground almonds in palace of candlenut.
Posted by
Adinda
Labels:
Recipe
Tofu Fritters
Even if you don’t like tofu, I’m sure you’ll love these sunny little morsels. Delicately seasoned and deliciously fragrant, serve them for brunch with your favourite relish or with a Nasi Campur.
Makes approximately 15 …
2 garlic cloves. 2 tsp. kencur
3 tsps. galangal 2 tsp. turmeric
¼ tsp. shrimp paste 1 large red chilli
1 egg 2 lime leaves, shredded
25 gms. Firm tofu ½ tsp. sea salt
3 tsp. palm sugar 1 tbs. fried shallots
½ cup vegetable oil
Blend the spices in a food processor first and then add the tofu.
Stir in the egg, fried shallots and sea salt.
Heat a wok with the oil over a medium flame. Fry the fritter, a tablespoon at a time, until golden brown.
Serve.
Posted by
Adinda
Labels:
Recipe
Roasted Eggplant Sambal
INGREDIENTS:
2 small white or black eggplant. Fried onion for garnish
2 large red chilli 2 tomatoes
3 small red chilli 5 cloves of garlic
2 kaffir lime leaves, shredded 2 musk lime or kaffir lime
½ tsp. grated palm sugar or 1-2 tsp. kecap manis
Sea salt to tasteIn this almost Mediterranean dish, roasted eggplant is combined with tomato, sweet chilli an a sunny burst of fragrant lime leaves, resulting in a luscious, smoky flavour and velvety texture.
Slice the eggplant in half, lengthwise, halve the tomatoes, de-seed the large chilli and chop into smaller pieces and peel the garlic. Drizzle with oil and roast all there ingredients, with the shrimp paste in a roasting pan in a moderate oven for 30 minutes or until soft.
Alternatively, you can grill, sauté or barbecue these ingredients.
Set aside to cool. Grind the chilli, tomatoes, garlic, and palm sugar gently. It doesn’t need to be too fine.
Skin the eggplant and pull into strips. Mix the eggplant with the spices, shredded kaffir lime leaves, musk lime and kecap manis, if necessary. Top with fried onion.
Posted by
Adinda
Labels:
Recipe
Fried Noodles
Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.
Serves 4
250 gm. egg noodles 1 bunch choi sum
¼ small cabbage 1 medium carrot
3 tbs. oil 3-4 tbs. stock or water
60 gms. Any meat 5 shallots
7 garlic cloves 1-2 large red chilli
½ a small leek 1 tsp. soy sauce
2 tsp. kecap manis 1 tsp. tomato paste (optl)
1 tsp. fish sauce ½ tsp. maggi sauce (Raja Rasa)
½ tsp. Black pepper sea salt to taste
Boil the noodles as instructed on the packet. Drain or leave overnight in the fridge. Slice the meat into 1 cm. chunks.
Slice the garlic, shallots, leek and large red chilli very finely.
12Slice the cabbage into ½ cm. strips and julienne the carrot. Chop the choi sum into chunks. Heat the oil a wok over a medium heat. You can use a higher heat if you’re a confident Chinese-style cook. Fry the meat until cooked. If there is no excess water from the chicken, add the shallot and garlic and cook for twenty seconds together. Otherwise, set the meat aside, remove the oil and wipe the wok with a paper towel. Fry the onion and garlic in 3 tbsp. of fresh oil. Add chilli and leek, stirring and mixing constantly for twenty seconds. Add all the vegetables. Mix and stir for 2 minutes. If necessary add some of the water or the stock. Bring to the boil. Add the noodles with the sauces. At this point you may need to turn off the heat to mix them thoroughly. Turn the heat on and toss for another minute or two. Tongs might be handy at this point. Check seasonings. Serve topped with fried onion.
Posted by
Adinda
Labels:
Recipe
Ikan Mepanggang
Serve 4 – 6 …
600 g. tuna fish or any firm fish
2 lime leaves, shredded
3-4 tbspn oil for frying
1 tspn lime juice (optl)
For The Sambal
8 clove garlic
9 large red chillies, seeds removed
2 small chillies
3 medium tomato
½ tspn shrimp paste
Sea salt to taste
Cut the fish into large chunks or 150 g each.
Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.
Strain and set a side. Alternatively, you can grill, sauté, or barbecue these ingredients. Grind the cooked chillies, tomatoes, garlic and shrimp paste in mortal and paste. Alternatively, place the ingredients in the bowl of a food processor and blend to a paste. Add sea salt, lime juice and shredded lime leaves, set a side. Marinated the fish with a half of the spices or the sambal at least 5-10 minute. Grilled the fish until cooked and set a side. Serve with the others half of the sambal and steamed rice.
Posted by
Adinda
Labels:
Recipe
Serve 4 – 8 …
500 g (1 lb) lean beef or beef top round, cut in 1 – in (2 1/2 cm) cubes
2 tbspn oil
1 cup (250 ml) base genep
2 steaks lemongrass, bruised
2 salam leaves
2 kaffir lime milk
1-2 cups coconut milk
2 cups of water
Sea salt to taste
Fried shallots
Heat the oil in a wok over medium flame. Throw in the base genep, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 second until fragrant and shiny making sure they don’t burn on the base of the wok.
Add the beef and toss around until sealed or half cooked, this will take at least two minutes.
Add two cups of water and boil until the meat is cooked. Now add the final layer of coconut milk. Bring to the boil, simmer for a minute and then turn off.
Check seasoning and serve topped with fried shallots. Add sea salt to taste.
Serve with steamed rice
Posted by
Adinda
Labels:
Recipe
Chicken Satay with Grated Coconut
This is delicious and aromatic combination of ground meat, spices, and coconut. It is always prepared for religious ceremonies, with the number of sticks varying for each occasion. The fragrant, golden raw meat mixture is artfully spiraled around bamboo stick and grilled over glowing coconut husks.
The task of making Sate Lembat is always performed by men, as it is a phallic symbol as well as a symbol for war weapons.
Ingredients : Makes 15
300 gms/10 oz. chickens mince 3 tbspn. fried shallots
4-5 tbspn. base genep 1 tbspn. palm sugar
5 lime leaves, shredded ½ tspn. sea salt
½ - ¾ cup grated coconut ½ tsp. shrimp paste
Chopsticks, soaked in water
Mix with the grated coconut, Base Genep, palm sugar, fried onion, salt and lime leaves. In Bali, the mixing is done by hand so that the spices blend thoroughly.
Mix in the chicken and knead the flavour together. The mixture should be fragrant, deep yellow in colour and slightly sticky. If it is not too dry, you can add water or a little coconut milk. Take a dessert spoon of this mixture and shape into a pear.
Place the meat on the end of the chopstick and spiral it firmly around the stick until it reaches halfway, resembling a drumstick.
Grill until golden brown. To serve : as a main course with Lawar. Satay Lembat is also ideal served as part of a buffet or with cocktails.
Posted by
Adinda
Labels:
Recipe
The Complete Spices
Base genep is a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste, and colour. This lively, multi -flavoured paste in the essence of many traditional dishes such as Balinese satay smoked duck, and Suckling Pig. It is simple to make and can be stored in the refrigerator up to one week.
Makes approximately 1/3 cup :
1 tsp whole black pepper 2-3 candlenut
3 cloves garlic 1 tsp corriander seeds
½ medium onion or 5 shallots 2 tbsp. fresh turmeric
1-2 red large chilli (seeds removed) 5 tbsps. galangal
½ tsp sesame seeds 3 tsp kencur
¼ tsp freshly ground nutmeg 1 ½ tbsp ginger
½ tsp shrimp paste (optl) ¼ cup water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. Alternatively : grind the whole seeds and nuts in a coffee grinder or mortar and pestle first. In a food processor, blend all the ingredients together, adding water if necessary. The Base Genep should be fragrant. Deep golden-yellow and of a thick paste like consistency. To store cover with a thin film of oil and plastic wrap and store in refrigerator.
Posted by
Adinda
Labels:
Recipe
Black Rice Pudding
Serves 4-6
½ cup black rice 2 tbsp. sticky white rice
200 g. brown or palm sugar 1 pandan leaf or essence
1 vanilla bean or vanilla essence 2 cinnamon stick (optl)
sea salt
Coconut Milk :
2-3 cups coconut milk pinch of sea saltHighly nutritious, the famous pudding is mainly eaten by the Balinese as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.
FOR THE PUDDING:
Soak the black rice in water to cover for at least 8 hours. Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been soaking in.
Transfer to a large saucepan and add extra water so that it covers the rice by 10 cm or one thumb. (a rice Coker is not suitable). Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might need to add water while it boils. Only when it is soft enough to eat, stir in the palm sugar and a pinch Pof sea salt. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the sweetness.
To serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.
COCONUT MILK:
Pour the water over the grated coconut. Mix and squeeze the coconut several times to get a thick, creamy “white milk. Add a pinch of salt. Set aside.
Posted by
Adinda
Labels:
Recipe
Green Pancakes with Coconut
One of my favourite desserts, green coconut pancakes are as delicate as crepes and can be used with sweet and savoury fillings.
BATTER :
1 cup flour 1 egg, lightly beaten
¼ tspn. Salt 1 ½ tbspn. sugar
½ tspn. Vanilla 1 cup coconut milk
1 cup water 1 tbspn. lemon juice (optl)
FILLET :
1 cup grated coconut 4 tbsp. palm sugar
1 pandan leaf or essence pinch of salt
vanilla essence
Blend all the pancake ingredients together. Is should be smooth and limp free. Set aside for a few minutes and make the filling. Mix all the fillet ingredients together thoroughly and cook over a low flame in a saucepan for 3 minutes, until the coconut is soft. Heat a fry pan or saucepan over a low flame. Add a smear of oil and then 1-2 tbspn. Of the pancake mixture, tilting the pant so that the mixture reaches the edges. The pancake should be very thin. When bubbles appear flip the pancake over and cook for a few seconds on the other side. Add a smear of butter to the pan when necessary (I like to use a pastry bush) and continue until the mixture is finished. Fill each pancake with 2-3 tbsps. Of coconut and fold like an envelope. Makes 8.
Note : to make the pancakes green add pandan essence to the batter.
Posted by
Adinda
Labels:
Recipe
Carrot and Cucumber Salad
This refreshing and colourful salad is a great one to serve with a spicy Balinese buffet/banquet and can be stored in refrigerator for a week or more and is, in infact more delicious when chilled.
Service 4-6:
2 cucumber 2 tbspn. white or raw sugar
1 carrot 1 cup water
½ pineapple sea salt
1/3 cup white vinegar 2 shallots, slices finely
Peel The carrot,cucumber and pineapple.Slice into julienne sticks or any other shape you prefer. Mix the sugar and salt into the vegetables, crushing and bruising to release the flavour. Add the red shallots. Add vinegar and water, check seasoning, making sure the sweet and sour is in balance.
Store in the refrigerator.
Posted by
Adinda
Labels:
Recipe
Raw Chilli Seasoning
INGREDIENTS:
5 shallots
1 large red chilli, seeds removed 8 tbspn. oil
5 small chillies 1 tspn. grated ginger
1 lemongrass stalk 5 kaffir lime leaves,shredded
1 tsp. torch ginger bud, chopped
½ tsp. shrimp paste, roasted Sea salt to taste
½ tsp. torch ginger shoot, chopped
This is one of most popular sambals eaten in Bali and is usually served at the warungs selling fresh grilled fish that have sprung up a long Bali’s coastline. Its clean, crisp flavour goes perfectly with seafood and it’s also a wonderful accompaniment to summer salads, grilles chicken and chunks of avocado.
Slice the shallots finely, mix with a teaspoon of salt to extract any bitterness. Wash and set aside, chop the ginger, lemongrass, lime leaves and chilli finely.
Mix all the ingredients thoroughly making sure the shrimp paste is blendes in.. Add sea salt to taste.
Note : wash hands thoroughly after handling these ingredients. If chilli burns your skin, rub oil on the spot. Coconut oil is the preferred oil for this sambal.
Posted by
Adinda
Labels:
Recipe
Fried Rice
Perhaps Indonesia’s most famous dish, Nasi Goreng can be found in just about every restaurant in Indonesia. It varies from island in terms of flavour, ingredients and colour. In Bali, Nasi Goreng is tossed with a vivid, almost iridescent red sauce. It’s a nourishing way of using up yesterday’s rice and even the kids love it!
For one serve :
100 gms. chicken, finely chopped 2-3 tsp. Kecap manis
2-3 tbsp. oil ½ tsp. Fish sauce
2 tbsp. chopped garlic 1 tsp. Maggi sauce
1 large red chilli, chopped sea salt and black pepper to
taste
¼ leek, finely chopped 1 tbsp. fried shallots
½ cup of choi sum or choi chopped
½ cup steamed rice
1 tbs. Tomato sauce mixed with ½ tsp vinegar
Heat the oil in a wok over a medium flame.
Fry the chicken in the oil until it shrinks or for about two minute. If there is too much water from the chicken, remove the chicken, wash the wok and add the same amount of oil again. Reheat, add the chicken and then the remaining ingredients. Add the finely chopped onion and garlic. Toss around for twenty seconds. Add the leek and chilli. Mix thoroughly, keeping it moving to prevent it sticking to the wok. Add the rice with the vegetable, followed by the sauces. Mix and toss. Keep tossing until the vegetables are wilted. Check seasonings. Serves: garnished with fried shallots or chopped spring onion.
Posted by
Adinda
Labels:
Recipe
Vegetables in Peanut Sauce
Allow 200 grams of vegetables per person …
Bean sprouts, spinach, beans, potato, broccoli, cauliflower
Cabbage, carrot, snow peas, cucumber, tomato wedges
Fried tempe or tofu, hard-boiled egg
Peanut sauce
Quartered or finely sliced krupuk udang (prawn crackers) or krupuk emping
Another Indonesian dish that varies from island to island. In Bali, Gado-gado or jukut mesantok, as it is known in Bali, consist of spinach, bean sprouts, snack beans, tofu and rice cake. It is served in small warungs or sold by street vendors, who mix the sauce to order using a large mortar and pestle. It is then tossed with the vegetables and served in a banana leaf. In Java, Gado-gado is served with a wider variety of vegetables, often including potato and cabbage. Therefore, the choice is yours.
Prepare the vegetables by boilling, steaming, and so forth.
Slice into bite-sizes pieces or any manner you prefer and arrange on a platter, either in layers or mixed.
Top with fried tempe, tofu and hard-boiled egg,and pour penaut sauce over all. Garnish with shrimp crackers or fried shallot, wedges of tomato and cucumber.
To Serve : Gado-Gado may be served warm or chilled.
Posted by
Adinda
Labels:
Recipe
Bumbu Kacang
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds
removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roastedMake sure the skin is left on the peanut, too.
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
Posted by
Adinda
Labels:
Recipe
Spinach with Tomato Sambal
The Balinese have a great fondness for kangkung, or water spinach. Part of the secret of this dish, is to mix cooked spinach robustly by hand, with the tomato chilli sauce, adding kaffir lime, fried onions and a dash of kecap for the final layer of flavouring, the subtle, squeaky leaves of the kangkung are a perfect match to the luscious sauce and the kaffir lime lifts the whole dish into another realm.
Serves 4-8:
200 gms washed water spinach
2-3 shredded lime leaves
1 tsp kecap manis or palm sugar
2-3 tbs oil
2-3 tbs fried shallots
Tomato Sambal :
3 large red chilli, seeds removed 5 shallots
2-3 small chilli 8 garlic cloves
3 large red chilli, seeds removed 1 tsp shrimp paste
3 tomatoes, medium 3 candlenut
sea salt to taste
Slice the stalk of the water spinach in half. Boil in water to cover with a teaspoon of sea salt for 3-4 minutes or until the stem is soft. Grind or blend all the spices in the container of a food processor until a fine paste. Heat the oil in a wok over a medium flame. Fry the blended spices until it reduces by nearly half and the oil rises to the surface. This will take at least five minutes remove from the heat and cool. Mix with the cooked spinach, tomato sambal, fried shallots and kecap manis. Check seasonings.
Top with fried shallots serve with slice of lime. Alternatively = fry the spice paste and then add the in cooked spinach and remaining ingredients. Use English spinach if Asian water spinach is not available.
Posted by
Adinda
Labels:
Recipe
Chicken Curry
Probably the most wonderful aspect of making a curry, is the heavenly aromas that drift through the house when food is being prepared. Balinese chicken curry is lighter than its Indian counterpart. You can also replace the chicken with any other meat, fish or vegetable.
Served 3-4 :
700 g. chicken pieces 1-2 cups coconut milk
5tbs. oil for frying 1 lemongrass
3 salam leaves 4 lime leaves
Sea salt 2 tsp. tamarind
Spices :
5 small red shallots 7 small cloves garlic
3 large red chilli 2-3 bird’s-eye chillies
1 tbs. ginger 3 tbs. minced galangal
3 candlenut 1 tbsp. fresh turmeric
½ tomato 2 stalks of lemongrass
¼ tsp. shrimp paste
¼ tspn. cumin (optl)
1 tbsp. palm sugar
For maximum flavour, I always use chicken thigh or leg for a curry. However, you can use chicken breast if you prefer. Try and use fresh galangal and turmeric for this dish as the flavour, aroma and texture will be far to the powdered varieties.
Blend all the spices in the container of a food processor until paste-like. Add a little water if necessary. Bruise the extra lemon grass and tie into a loose knot.
Heat the oil in a wok over a medium flame. Throw in the spices, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 seconds until fragrant and shiny, making sure they don’t burn on the base of the wok. Add the chicken and toss around until sealed or half-cooked. This will take at least two minutes. Add two cups of water and boil about fifteen minutes or until the meat is cooked. Now add the final layer of coconut milk.
Bring to the boil, simmer for a minute and then turn off.
Check seasonings and serve topped with shallots. Add sea salt to taste
Posted by
Adinda
Labels:
Recipe
Grilled Fish in Banana Leaves
What would the Balinese have done without banana leaves? Pliable and porous, they are perfect for grilling and steaming as they retain natural flavours while imparting their own subtle aroma.
Served : 4-8
600 gms. (18 oz) fish banana leaves
4 shredded lime leaves salam leaves for each parcel
Spices :
6 Garlic 3 shallots
2 tomatoes 1 tsp. sea salt
3 candlenut 2 stalks of lemongrass
¼ tspn. shrimp paste ½ tsp. black pepper
1 tspn. tamarind 3 large red chilli
2-4 small chilli 1 ½ tbspn. fresh galangal
1 tspn. fresh turmeric 2 tsp. ginger
2 tspn. palm sugar 1 tsp. coriander seeds
3 tbs. oil Fragrant ginger, chilli and fresh fish are wrapped together and grilled over hot, coconut coals. The result is a deliciously golden and healthy meal. Try parchment paper if banana leaves are not available and barbeque your fish or grill in the oven in the absence of hot coconut coals.
Grind the spices with the oil in a mortar and pestle or blend in the container of a food processor until you have a fragrant, golden yellow paste, flecked with chilli and tomato skin. Chop the into fat chunks, rooughly 4 cm x 4 cm or leave whole if you prefer. Shred the lime leaves. Mix thoroughly with the spice paste. Oil and fish. Cut the banana leaves into rectangles roughly the size of a standard envolope. Wrap the fish in one or two layers of banana leaves, with a salam leaf underneath. Roll over and secure the ends with a toothpick or tie with string.
Grill, steam or barbecue the fish for five minutes or until cooked.
Serve with steamed rice and Kangkung pelecing.
Posted by
Adinda
Labels:
Recipe
Balinese Sweet Beef Satay
Soak the satay stick in water to cover for 30 minutes to prevent charring during cooking. Chop the beef in to satay-sized chunks approximately 2 cm (3/4 in) square. Grind the spice paste ingredients in a mortal and pestle or place in the bowl of a food processor and grind to a paste. Mix the chopped beef with the spice paste, kecap manis and oil. Marinate for 15 minute. Thread 4 or 5 pieces onto each satay stick. Grill or barbecue until golden brown.
Serve with peanut sauce, or sambal kecap and steamed rice. Garnish with fried shallots.
Serves 4-6
500 g (1 lb) lean beef
1 tbspn kecap manis
1 tbspn oil
15 satay sticks
Spice Paste
3 tspn roasted coriander seeds 3 large red chillies
1/3 tspn roasted ground cumin ¼ tspn sea salt
1 tspn black pepper 2 tspn lemon juice
4 garlic cloves 2 tspn palm sugar
Note : you can also use pork in this recipe.
Posted by
Adinda
Labels:
Recipe
 Hibiscus, also known as Red Tea, China Rose, Red Sorrell, Roselle, Jamaica Tea, and Sudanese Tea, is not just another pretty flower. Hibiscus grows in tropical areas throughout the world, and has been used not just as an ornament, but also medicinally for centuries. The part of this plant used medicinally is the flower. It was used by the Chinese to treat dandruff and stimulate hair growth. Hibiscus has also been used to treat hemorrhoids and wounds.
The Hibiscus flower is made into a tea in numerous cultures throughout the world. Hibiscus has a mild flavor and has many culinary uses. Recent research has shown that Hibiscus may have antibacterial properties. It is a mild laxative and it contains Vitamin C and malic acid. Hibiscus has also been shown to relax the uterus and reduce blood pressure. Hibiscus has also been used for indigestion and loss of appetite, as well as for colds, respiratory problems, and circulation disorders.
Take one red Hibiscus Flower, break off the stamen and discard. Pop it into a cup or small teapot and pour boiling water over it. Stir! The water will turn a blackish-purple. Add one tablespoon of white or raw sugar, stir to dissolve. Finish off by adding two tablespoons of lemon or lime juice. And watch the colour return red.
Posted by
Adinda
Labels:
Miscellaneous
HERB AND LEAVES
ASIAN LEMON BASIL : KEMANGI
Officially known as hoary basil, this sweet and delicate herb adds the finishing touch to fragrant yellow rice and completes the arrangement of accompaniments for smoked duck feast on the day after Saraswati Day. Also makes a very refreshing herbal tea.
Substitute : Lemon balm or lemon basil.
PANDAN LEAF : DAUN PANDAN HARUM
The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavour dessert and cakes. Pandan is cooling ingredient that assists in the treatment of internal inflammations, urinary infection, bleeding gums and skin disease.
Substitute : Pandan essence.
SALAM LEAF : DAUM SALAM
This forest, scented, subtly flavoured leaf is a favourite in Indonesian cooking. It has distinctive essence and aroma and generally used in dried form. It is available at Asian grocers. Do not use bay leaves as a substitute because they are to strong in flavour.
Posted by
Adinda
Labels:
Ingredients
This popular snack, an intriguing mixture of sweet, sour, spicy and salty flavours; is prepared at countless warung throughout Bali. Use rujak as a salad dressing, as a dip for spring rolls or as a marinade.
Please note : Fish sauce can be added instead of roasted shrimp paste. Kecap manis can be used instead palm sugar.
2 small chilli 3 tbs, tamarind
1 tsp, shrimp paste, roasted 4 tbs palm sugar syrup
sea salt to taste
Grind there ingredients together in mortar and pestle starting with the chilli and salt. It should be chunky. Mix with, apple, pineapple, cucumber, mango, Japanese pear or jicama.
Posted by
Adinda
Labels:
Recipe
GARLIC : BAWANG PUTIH
The type of garlic used in Bali is smaller and sweeter than its western counterpart. They are usually smashed and chopped up with a cleaver or ground in to a paste with other spices. Garlic is also sometimes deep-fried and added along with deep-fried coconut, or other cooked seasonings, for extra flavour.
RED SHALLOT : BAWANG MERAH
The Balinese use loads of onions in their cooking. Small and burnt red in colour, the Balinese onion is similar to a shallot, but stronger-tasting and smaller. They are peeled and finally sliced or pounded with other ingredients delicious, adding a delicious flavours. It is used in traditional medicines where applied topically, it cools the body and helps heal skin irritations and infections.
FRIED SHALLOTS : BAWANG GORENG
These golden, crispy slivers of onion are added for their distinct flavour and are used almost like salt in western cuisine. They are sold in Asian food stores in sealed bag.
Posted by
Adinda
Labels:
Ingredients
OIL : MINYAK
Coconut oil is the favoured cooking oil in Bali and is often made at home by boiling down coconut milk. It is an unrefined oil that adds a sweet coconut flavour and fragrance to Balinese food. Coconut oil can also be heated to very high temperatures without burning or breaking down. And the hot oil sears the food quickly without penetrating the ingredients. For this sort of cooking, oil with a high smoking poin is necessarry. Olive oil is not suitable as it has a low smoking point. Coconut oil is also used for making soaps, candles, protective skin lotions and cosmetics
Substitute : Canola, sunflower, safflower, vegetable oil (not olive oil)
Posted by
Adinda
Labels:
Ingredients
COCONUT : KELAPA
Coconut are widely used in Bali, for making sugar, alcohol, housing, temple offerings and charcoal, the grated flesh of the coconut is frequently added to food. It contains potassium, and natural lecithin and is a good source of fibre. A distinctive Balinese flavour is obtained by roasting chunks of fresh coconut in a charcoal fire until blackened on cell sides. In choosing a fresh coconut, make sure it is heavy with juice and that no cracks are apparent.
Substitute : Desiccated or shredded coconut steamed for 10 minute.
COCONUT MILK
The milk is obtained from the grated flesh of the coconut that is mixed with warm water, squeeze and then strained. Fresh pressed coconut milk has a fragrant, delicately sweet and slightly nutty flavour that is far superior to packaged coconut milks. Generally in Balinese cooking, a light standard coconut milk is used, as opposed to the coconut cream used in Thai cooking.
Substitute : Canned coconut milk, instant coconut milk powder.
Posted by
Adinda
Labels:
Ingredients
CHILLI : CABE
The chilli has an overall liveliness and harmony that forms the basis of Asian food. The ripe red chillies are rich in beta-carotene and vitamin A, and both the fresh red and green varieties are rich in vitamin C. Chilli also contains a natural chemical known as capsaicin, which is responsible for releasing endorphins in the brain - our body’s natural pain killers - and is the basis for claims that the chilli addictive. Eating a spicy meal gives you a natural high, which in turn relaxes the body and reduce stress levels. Chilli is also a powerful anti-oxidant, stimulating the palate and appetite. It thins the blood, therefore enhancing blood circulation, and aids digestion. Capsaicin is also used for sinus treatment.
Three types or chilli are eaten in Bali.
Lombok : larger, milder chilli are used in all these recipes.
Cabe is a medium sized chilli with wonderful flavour and moderate heat.
Cabe rawit or tabia krinyi is the Balinese favourite, is smallest and most powerful. The small chilli does not require seeding, and the red ones are generally the hottest and sweetest.
Always wash your hands thoroughly after use and avoid touching your face and eyes. If you happen to get a chilli sting, rub oil onto the inflamed area.
Substitute : Dried chillies, chilli sauce
Posted by
Adinda
Labels:
Ingredients
SHRIMP PASTE : TERASI / BELACAN
A pungent seasoning essential to Southeast Asian cooking and made up mainly of fermented crustaceans. Shrimp paste blends miraculously with all the other local spices and has a richer, mellower flavour than fish sauce. In Bali shrimp paste is either fried or roasted. Store it wrapped in foil in a glass jar and leave it’s in the refrigerator and don’t forget to open the windows while cooking. Shrimp paste is rich in calcium, protein.
Substitute : Fish sauce.
SEA SALT : GARAM
Undeniably the world’s first seasoning, sea salt is the only salt used in Balinese cooking. White, flaky and tasting like the ocean, it is produced in coastal areas around Bali. Sea salt is prized not only for its natural, almost sweet flavour but also for the minerals it provides. It is said that fresh sea salt contains up to eighty four mineral, all of which the body requires. A dash of sea salt is always added to sweet and savoury dishes to enhance flavours and even coconut milk is bland without it.
SOY SAUCE : KECAP ASIN/KECAP MANIS
Soy sauce was introduced to Indonesia by the Chinese and there are two types used in Balinese cooking to give added life to famous dishes, such as nasi goreng, mie goreng and a whole host of sauteed vegetable dishes. Kecap asin – asin meaning salty is a dark soy sauce. Kecap manis – manis meaning sweet is a dark rich sweet soy sauce with a distinctive molasses -. like flavour and thick pouring consistency. It is perhaps more popular than kecap asin and is certainly delicious in marinades, stir fried vegetable and sambals. It’s was call the balsamic vinegar of Indonesian cuisine.
Substitute : For kecap manis, mix soy sauce with brown sugar.
PALM SUGAR : GULA MERAH OR GULA BALI
This delicious caramel-flavoured natural sugar. It is made by extracting the nectar from the flower bud of aren palm tree. It has some of the B vitamin, iron, minerals, and calcium. Palm sugar is lower in calories than white sugar and not as sweet.
Substitute : Brown sugar, golden syrup, maple syrup.
PALM SUGAR SYRUP :
500 g brown palm sugar
2 cups of water
1 pandan leaf or 1 vanilla bean
Put the palm sugar, pandan leaf tied in a knot or vanilla bean and water in saucepan. Bring to the boil and simmer for approximately 15 minute, without stirring, until the liquid has reduced by nearly half. The syrup is ready when large bubbles appear on the surface, as when making toffee. While warm, strain into a jug and leave to cool. It will thicken up at this point. The flavour of your syrup will depend on the quality of your palm sugar, store in the refrigerator.
Makes 1½ cups.
Posted by
Adinda
Labels:
Ingredients
KAFFIR LIME : JERUK PURUT/LEMU
Kaffir lime leaves, knows as daun jeruk purut or daun lemu, are dark green and glossy and are added whole like bay leaves to soup and curries, to give the same distinctive refreshing flavour as the fruit. In sambal, salads and satay, the leaves are finely shredded to evenly disperse their wonderful flavour. The Balinese also use a type of lime called Calamondin or Kalamansi, as it is knows in the Philippines, and this is smaller, juicer and more fragrant than its Thai counterpart.
Substitute : Frozen or dried kaffir time leaves.
TAMARIND : LUNAK/ASAM
Tamarind is the soft brown pulp extracted from the pods of the tamarind tree and sold in blocks. Known as the, “date of the east” its aroma is not unlike that of a date but the flavour is like a tangy apricot. High in iron, fibre, and vitamin C, it usually soaked in water, then strained, with only the juice being used. Also used in herbal tonics.
Substitute : Cooked rhubarb, stalks, dried apricots, or lemon juice.
Posted by
Adinda
Labels:
Ingredients
TORCH GINGER : BONGKOT
Torch ginger is an especially tall wild ginger with long green leaves and glorious rosy pink flower that look similar to waratahs when in bloom. Both the young shoot and bud are used in cooking. The juicy young shoot can be easily ground in to a paste, or bruised and added whole like lemongrass. The bud is eaten raw like a herb in certain sambals or fragrant rice, or added as an aromatic to curries and soups. It has an intriguing flavour which is redolent of rose petals and shallots combined,and is particularly delicious with seafood.
LEMONGRASS : SEREH
Lemongrass is a tropical grass with a bulbous root and thin blade like leaves. It has a distinctive lemon flavour that blends magically with all the other spices, especially when added to soups, curies, and sambals. The white part or stalk is mainly used, up to 10 centimetres (4 inches) from the base, it can be ground, chopped or tied into a knot.
Posted by
Adinda
Labels:
Ingredients
GALANGAL : ISEN / LAOS
A member of the ginger family and native to Java, this aromatic rose coloured roots has a sweet, woody & fragrance and is used mainly to disguise fishy odors.
Substitute : Frozen, dried or powdered galangal
GINGER : JAHE
Possibly originating in china, ginger is one of the world’s most wonderful spices. Its clean spicy lemon flavour adds a refreshing pungency to just about all Asian cuisines. Praised for its medicinal properties, ginger aids digestion and alleviates stomach disorders and sore throats. Its warming soothing calmative qualities help ease nausea caused by morning sickness and motion sickness. Available almost everywhere. Buy in small quantities and store in a cool place.
Substitute : Ginger powder.
AROMATIC GINGER / LESSER GALANGAL : KENCUR
A highly fragrant plant root or rhizome which is smaller then galangal. It’s responsible for the distinctive taste of Balinese food and when combined with garlic, turmeric, and candlenut, makes a delicious seasoning known as suna cekoh. Also used in herbal remedies and poultices. Known as pro hom in Thai cooking.
Substitute : Frozen, dried or powdered kencur.
TURMERIC : KUNYIT
A bright yellow root spice obtained from rhizome of plant from the lily family. Native to South East Asia, it’s a mild warm, attractive spice that gives a characteristic colour to curries. The flavour is earthy with a clean aroma like ginger. It is used in medicine for skin disorders and cosmetic, and has a preserving quality. It is also used in herbal remedies. Buy small quantities only.
Substitute : Frozen or dried turmeric.
Posted by
Adinda
Labels:
Ingredients
BASE WANGEN : the FRANGRANT SEEDS and NUTS
This combination of fragrant seeds and nuts is used in all ceremonial foods and many other everyday dishes. This combination is unique to Bali and varies slightly from region to region.
Base mean spice paste, wangen mean fragrant.
CANDLENUT : KEMIRI
Obtained from the candleberry tree, this creamy coloured nut is related to the macadamia and similar in appearance. Used as a thickening agent to hold spices together, it is soft, oily and easy to work in to paste. It is one of the few nuts that should not be eaten raw, as its high oil content renders it a natural laxative. Candlenut is rich in proteins, calories and fats and has a pleasant mild flavour
Substitute : macadamias, almond, cashews or Brazil nuts.
CLOVE : CENGKEH
These beautiful slim trees have bright green and pink leaves studded with clusters of clove buds, which are dried out for further use. Cloves are not used frequently in Balinese cooking, in fact, their intense camphor like fragrance and powerful flavour is more prized in the Indonesian cigarettes known as kretek.
CORIANDER SEEDS : KETUMBAR
Related to parsley, the refreshing orange flavour of coriander is a main ingredient in curries and may be used as substitute for pepper. The whole sleds, freshly ground are far superior to the powdered variety and should be bought only in small quantities. Coriander is one of the ingredient use in boreh, a Balinese herbal paste that warms the body and helps alleviate congestion. Coriander cools the body and settles the stomach.
Coriander leaves are not use in Balinese cooking.
NUTMEG : PALA
A native of Indonesia, nutmeg has a powerful bitter sweet flavour that cools the tongue, aids digestion and liver function, prevents discoloration of the skin and scar formation. Nutmeg is also said to be highly poisonous because it contains myristicin and elemicin, both toxic narcotic substances. When taken in large quantities, nutmeg is powerful hallucinogenic, when taken in small quantities, it helps you sleep, and in ayurvedic medicine is prescribed for insomnia. In Bali fresh nutmeg is available at the market, either loose or still in its shell. It’s mainly used with beef and pork and in curries.
Substitute : Dried nutmeg
PEPPER : MERICA
Pepper was one of the first spices ever used in cooking, it was an important article of trade in early times, it enhances any food, stimulate the appetite, and cures digestive ailments. Black is more aromatic, white is hotter. Best freshly ground.
LONG PEPPER : TABIABUN
This is another type of pepper available in Bali. Its hotter and sweeter than black pepper and is shaped almost like a chilli.
SESAME SEEDS “ LENGE, WIJEN
Sesame is a native to Indonesia, India and tropical Africa and is one of the world’s oldest seeds. When ground, it works as a thickening agent while adding that subtle sweet sesame flavour. It’s a key ingredient in base wangen and seldom used on its own. For Balinese cooking, the organic unhulled seeds are preferred.
Sesame is high in calcium
Substitute : Tahini paste
BASE WANGEN :
1 tsp. whole black pepper, ½ tsp. whole pepper 3 ground candlenut, 3 long pepper, 1 tsp. coriander seeds, ¼ tsp. freshly ground nutmeg, 1 tsp. sesame seeds, 2 cloves
Posted by
Adinda
Labels:
Ingredients
Lawar
Traditionally cooked by men, who chop up strips of turtle or mango or coconut, add various spices and mix it with uncooked blood, so that it is red.
Babi Guling
Roast suckling pig is a great favourite amongst the Balinese, although the pigs are usually too old to be suckling - from three to six months old, they are stuffed with spices, impaled on a wooden pole and turned over a fire of coconut husks and wood for one or two hours.
Bebek Betutu
Duck stuffed with spices and vegetables, wrapped in a banana leaf, and cooked for three or four hours, this dish is eaten on special occasions.
Rujak
Refreshing sweet and sour salad containing unripe fruit such as mango or papaya, mixed with sugar, chill and salt.
Posted by
Adinda
Labels:
About
Real Balinese food is not readily available to tourists unless a Balinese family invites the tourist to a meal or he goes to a temple. Restaurants catering for tourists do not serve authentic Balinese dishes, nor do hotels. The reason is that there is too much preparation, large quantities have to be prepared and it has to be eaten when it is fresh. It is often spicy and very tasty. The Balinese traditionally used banana leaves as plates.
There are a number of rules concerning food, drink and behavior. Cake is always served with coffee or tea, nuts and krupuk with rice wine, and tea, water or tuak with the meal. The host does not usually eat with guestsThe Balinese eat with their right hand, as the left is impure, a common belief throughout Indonesia. The Balinese do not hand or receive things with their left hand and would not waive at anyone with their left hand.
Bali is one of those tropical island paradises that American so love to visit. Few tourists, however, get to sample authentic Balinese specialities. Most of the food available in the local hotels and restaurants is either European or Indonesian.
Balinese themselves seem to have an ambivalent attitude towards food. Every day fare is simple and eaten quickly, it consists of rice and vegetables, small amounts of fish or meat and condiments. It's cooked early in the morning and eaten when people are hungry, not necessarily at a family table. Festival fare, on the other hand, is impressive. Flavors and colors compete for attention, some dishes are specially made by set members of society and people eat together at communal tables. The results can be magical.
Posted by
Adinda
Labels:
About
|
|
BALINESE SEAFOOD SATAY
