SATE SAMPI & SATE UDANG (Beef Satay & Shrimp Satay) - The Food Of Bali - Recipe

OVERVIEW:
Balinese satays are always a little charred on the outside, which give them a particularly delicious flavor. Once the meat is marinated, it can be kept fresh for at least 4 days in a refrigerator.

INGREDIENTS:
600 gr beef topside, cut in 1 cm cubes
3 – 5 bird's-eye chilies, chopped
2 tbsp brown sugar
½ cup beef spice paste
¼ tbsp salt
Satay skewers

PREPARATION:
Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor.

source : http://www.baliguide.com

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

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

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

SOTO BABAT (Clear Tripe Soup) - The Food of Bali - Recipe

OVERVIEW:
This is usually served with sambel tomat as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup.

INGREDIENTS:
600 gr beef tripe, cleaned and washed well
3 liter water
1 liter beef stock
1 cup beef spice paste
5 cm sugar can stem, split lengthwise
(optional)
2,5 cm ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tbsp distilled white vinegar
200 gr giant white radish, peeled and diced in 1 cm cubes
5 sprigs celery leaf chipped
1 tbsp fried shallots

PREPARATION:
Rinse tripe well under running water until very clean. Bring water to boil in a large pan, add tripe and simmer until soft approx 1 hour.

Strain water and cool tripe in ice water. Cut in pieces approx 2,5 cm x 1cm. Bring beef, beef spice paste, sugar cane, ginger, garlic and vinegar to boil. Add tripe and radish. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Helpful hints:
Any type of summer squash or Chinese winter melon can be used instead of giant white radish (Japanese daikon). This soup reheats well.sing 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/soto_babat.html

BAWANG GORENG (Fried Shallots) - The Food Of Bali

OVERVIEW:
Peel and thinly sliced 10-15 shallots. Dry on a paper towel. Heat about ¼ cup oil until moderately hot. Add shallots and fry until golden brown.

Remove and drain thoroughly before storing in airtight jar.

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

SAMBAL MATAH (Raw Shallot & Lemongrass Sambal) - The Food Of Bali

INGREDIENTS:
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

PREPARATION:
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.

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

Fried Bird's Eye Chilies (SAMBEL SERE TABIA ) - The Food Of Bali

INGREDIENTS:
25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

PREPARATION:
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

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

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

Minced Duck Satay

INGREDIENTS:
600 gr duck or chicken meat, minced
2 cups freshly grated coconut
5 kaffir lime leaves, very finely shredded
1 tsp black peppercorns, crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp chopped palm sugar
lemon grass or satay skewers

SPICE PASTE:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
3 red chilies, sliced
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander
½ tsp black peppercorn
3 candlenuts
1 tsp dried shrimp paste
pinch of freshly grated nutmeg
2 cloves
2 tbsp oil

PREPARATION:
Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.

source : http://www.baliguide.com

SAMBAL TOMAT (Tomato Sambal Hot) - The Food Of Bali

Tomato Sambal Hot

INGREDIENTS:
750 gr large chili, seeded and chopped
750 gr bird's eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft. Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice. PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

source :www.baliguide.com