KUAH SIAP (Chicken Stock) - The Food Of Bali

INGREDIENTS:
5 kg chicken bones, chopped in 2.5 cm (1 in) pieces
1½ cups chicken spice paste
1 stalk lemon grass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 tbsp crushed coriander seeds
1 tsp black peppercorns, coarsely crushed
2 large red chili whole
1 tsp salt

PREPARATION:
Rinse bones until water is clear, place in large saucepan with cold water to cover and bring to boil over high heat. Drain and discard water, wash bones again under running water. Return bones to the stockpot, cover with fresh water and return to the boil. Reduce heat and remove scum with a ladle. Add all ingredients and simmer stock gentle for 4 – 5 hours, removing scum as it accumulates. It is important not to cover the stockpot during cooking, as it will make the stock cloudy. Strain stock, cool and store in small containers in the deep freezer.

To make beef, duck and pork stock, follow the same amounts but reduce simmering time for pork to 2 hours. This recipe makes about 3 liters of stock.

source : http://www.baliguide.com/balifood/kuah_siap.html

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source:www.dogfood-coupon.com/page/purina.com

JUKUT KAKUL (Snail Soup) - The Food of Bali - Recipe

JUKUT KAKUL (Snail Soup)

OVERVIEW:
The French are not the only ones to have a liking for snails. The Balinese gather snails in the rice fields. But you can use the canned variety. Cucumber, zucchini or any other summer squash can be used instead of green papaya.

INGREDIENTS:
200 gr unripe green papaya
1 liter chicken stock
½ cup spice paste for seafood
1 stalk lemon grass bruised
2 salam leaves
1 tbsp oil
48 canned snails, washed and drained
1 tsp salt
Freshly ground black pepper
Fried shallots to garnish

PREPARATION:
Peel the papaya, cut in half lengthwise and remove the seeds, then cut it lengthwise in 4 or 6 slices. Cut crosswise into slices about 0.5 cm thick.

Combine stock, spice paste, lemon grass, salam leaves and oil in a large pot. Bring to boil, and then simmer for 5 minutes. Add papayas and simmer until almost tender. Add the snails and continue cooking until the papaya softens.

Season with salt and pepper to taste and garnish with fried shallots.

Helpful hint: If you do not care for snails. You can substitute 12 dried black Chinese mushroom. Washed and soaked I warm water for 20minutes. Add them together with the papaya to ensure they will be tender by the time the papaya is cooked.

source : http://www.baliguide.com/balifood/jukut_kakul.html

SAUR (Fried Shredded Coconut) - The Food Of Bali

INGREDIENTS:
1 cup finely grated fresh coconut, or
desiccated coconut, moistened with warm water
2 tbsp spice paste for chicken
1½ tbsp oil
1 tbsp chopped palm sugar
Pinch of salt

PREPARATION:
Combine coconut with spice paste. Heat oil in a wok or heavy sauce pan, add coconut mixture and palm sugar and sauté over low heat until the coconut turns golden brown. Allow to cool before adding salt.

Stored in an airtight container it will keep fresh for several days.

source : http://www.baliguide.com/balifood/saur.html

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FOOD NETWORK is a unique lifestyle network and Web site that strives to be way more than cooking. The network is committed to exploring new and different ways to approach food - through pop culture, competition, adventure, and travel - while also expanding its repertoire of technique-based information.

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With uncertainty in the air, it is a concept that's time has come home once again, and that concept is to the basics have taken priority over the fluff and many more of the fluffs are being made from scratch in the home. With the uncertainty in the job market many have cut back on dinning out along with other items from the family grocery budget. There is no doubt, eating habits in America have changed in some degree.

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History seems to repeat its self often, especially when the lessons taught from the past are not heeded. With food prices rising dramatically from last year and with the massive influx of paper currency being thrown into the economy we could very well soon see the rapid rise in the price of food.

SATE LILIT (Minced Seafood Satay) - The Food Of Bali - Recipe

OVERVIEW:
This probably the most delicious satay you will ever encounter. The delicate flavors 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 over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers

PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

source : http://www.baliguide.com

GEDANG MEKUAH (Green Papaya Soup with Seafood) - The Food of Bali Recipe

OVERVIEW:
Unripe papayas are often used as a vegetable in Bali. If these are not available, you can use summer squash or Chinese winter melon.

INGREDIENTS:
1 unripe papaya, weighing roughly 750 gr (1½ lb)
1 cup spice paste for seafood
1 liter chicken stock
¼ liter coconut milk
2 salam leaves
1 stalk lemon grass, bruised
¼ tsp powdered black pepper
100 gr shrimps, clams, and mussels
100 gr diced firm fish
1 tsp salt
Fried shallots to garnish

PREPARATION:
1. Heat stock, add seafood, marinade and bring to boil. Simmer 2 minutes
2. Add salam leaves, lemongrass and papaya, simmer gently until the papaya is 95% tender. Add coconut milk and seafood and continue to simmer (do not boil) until papaya and seafood is tender.
3. If the stock reduces too much, add more stock
4. Season to taste with pepper and salt and garnish with fried shallots.

Note: If you wish to prepare a lighter version of this soup then leave coconut milk and seafood out.

source : http://www.baliguide.com

TABIA LALAH MANIS (Chili In Soy Sauce) - The Food Of Bali

INGREDIENTS :
15 bird's chilies eye
¼ cup sweet soy sauce (kecap manis)
¼ cup thin soy sauce (kecap asin)

PREPARATION :
Slice bird's chilies eyes and mix with the sweet and thin soy sauce.
Do not store for any length of time, as this sauce tends to turn soft and sour.

source : http://www.baliguide.com/balifood/tabia_lalah_manis.html

ACAR (Pickled Vegetables) - The Food Of Bali

INGREDIENTS:
1 cup water
1 cup white sugar
1 cup white vinegar
1 medium cucumber, cut in matchsticks
1 medium-sized carrot, cut in matchsticks
10-15 bird's-eye chilies
10 shallots, peeled and quartered Pinch of Salt

PREPARATION:
Combine water, sugar, vinegar and salt in a sauce pan, bring to a boil, simmer 1 minute and then allow to cool. Mix vegetables with the dressing. Refrigerate for at least 24 hours before serving at room temperature.

source : http://www.baliguide.com/balifood/acar.html

JUKUT ARES (Chicken Soup with Banana Stems) - The Food of Bali - Recipe

OVERVIEW:
The tender center of young banana palms is used for this dish in Bali, these can be replaced by round cabbage, although this needs to be salted for only 10 minutes.

INGREDIENTS:
600 gr (1¼ lb) young banana palm stem
6 tbsp salt
½ cup basic spice paste
1.5 lt (6 cups) duck stock
2 salam leaves
1 stalk lemongrass, bruised salt to taste
½ tbsp black peppercorn, crushed fried shallots to garnish

PREPARATION:
Peel off hard outside layers of the banana stem, cut in half lengthwise and place flat side on carving board. With a sharp knife cut in thin slices. Sprinkle a flat tray with salt, place sliced banana stem on it and sprinkle generously with salt again. Marinade for 45 minutes. Place slices on top of each and press by hand to extract the juice. Repeat process until stems are very dry and soft. Rinse stems thoroughly under running water. Strain and dry well. Combine duck stock and spice paste and bring to boil. Add salam leaves and lemongrass. Simmer for 5 minutes then add shredded banana stem and bring back to boil. Simmer for one hour until stems are soft, but still crunchy. If using cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

source : http://www.baliguide.com/balifood

CRAM CAM (Clear Chicken Soup With Shallots) - The Food of Bali - Recipe

OVERVIEW:
This dish is traditionally prepared after a cockfight, when the winner receives the loosing chicken as a reward.

INGREDIENTS:
1 tsp coconut oil
½ cup chicken spice paste
400 gr boneless chicken, skin removed and minced
1 liter chicken stock
1 salam leaf
1 stalk lemon grass, bruised
1 tsp crushed black pepper salt to tast
2 tbsp fried shallots

PREPARATION:
Heat oil in heavy soup pot. Add spice paste and saute until fragrant. Add minced chicken and continue to sauté until meat is evenly colored. Add stock and all remaining ingredients and simmer for five minutes.

source : http://www.baliguide.com