Balinese spices
So, while we were there, we found that there were a few restaurants that offered Balinese cooking classes. With an extra morning to spare, we booked one of these classes. For this month's Foodbuzz 24 x 24, I wanted to remake some of the recipes we made at our cooking class at Sate Bali (jln. laksmana 22A, kerobokan, bali).
gado gado : assorted vegetables with peanut sauce
ingredients- 200 gr green beans, blanched
- 200 gr bean sprouts, blanched
- 200 gr white cabbage, shredded
- 200 gr spinach, blanched
- 200 gr bumbu kacang, recipe to follow
- mix all ingredients and season to taste
ingredients
- 35 gr garlic
- 25 gr cardamon
- 10 gr red chili
- 120 gr palm sugar
- 15 gr fried shallots
- 500 gr fried peanuts
- lime juice from 1 lime
- 1.5 liter water
- grind all ingredients except water in a food processor
- place mixture in a heavy saucepan, add water and reduce to thick consistency over low heat
- let cool and ready to use
sambal tomat: tomato sambal
ingredients- 4 tbsp oil
- 15 shallots, peeled and sliced
- 10 cloves garlic, peeled and sliced
- 4 large red chilies, sliced
- 2 medium sized tomatoes, cut into 6 wedges
- 2 tsp roasted dried shrimp paste
- 2 tsp fresh kaffir lime juice
- heat oil in a pan. add shallots and garlic, saute for 5 minutes over low heat. add chilies and saute for 5 more minutes, then add tomatoes and shrimp paste and simmer for 10 more minutes.
- add kaffir lime juice. put all the ingredients in a food processor and pure coarsely. season to taste with salt.
- cool before using.
be celeng base manis: pork in sweet soya sauce
ingredients- 2 tbsp oil
- 3 shallots, peeled and sliced
- 5 cloves garlic, peeled and sliced
- 1-1/2 lb boneless pork should, cut into 3/4 inch cubes
- 3 inch ginger, peeled and sliced
- 4 tbsp sweet soya sauce
- 2 tbsp soy sauce
- 1 tbsp black peppercorn, crushed
- 2 cup chicken stock
- 6-10 bird's eye chilies, left whole
- heat oil in a saucepan, add shallots and garlic, saute for 2 minutes over medium heat. add pork and ginger and continue to saute for 2 more minutes over high heat. add broth lots of soya sauce and black pepper, and continue to saute for 1 minute.
- pour in chicken stock and simmer over medium heat for approximately 1 hour. when cooked, there should be very little sauce left and the meat should be shiny and dark brown, if the meat becomes too dry when cooking, simply add a little more chicken stock.
pepes ikan: steam marinated fish
ingredients- 1-1/2 lb tilapia, skin removed and cut into 1 inch cubes
- 1/3 cup basic seafood marinade
- 1 tbsp tamarind juice
- 1 tsp black peppercorns, crushed
- 1-1/2 tsp salt
- 5 salam leaves
- 3 tbsp oil
- in a deep bowl combine fish, basic marinade, tamarind juice, black pepper, leaves, salt, and oil, mix very well to coat fish evenly. cover and marinate for 2 hours or overnight.
- place fish and marinade on foil and fold over to make a poach.
- bake in a 350 degree F oven until done, about 30 minutes.
base be pasih: basic seafood marinade
ingredients
- 5 red chilis
- 3 cloves of garlic
- 3 shallots, peeled and sliced
- 4 inch ginger, peeled and sliced
- 1 tsp turmeric
- 1 medium sized tomato, diced
- 1 tbsp coriander seeds
- 10 candlenuts or macadamia nuts
- 1 tsp dried shrimp paste
- 4 tbsp oil
- 2 salam leaves
- 2 lemon grass, bruised
- 2 tbsp tamarind pulp
- process all the ingredients except oil, tamarind pulp, salam leaf and lemongrass until coarsely ground.
- heat oil, add ingredients except tamarind. stir frequently over moderate heat for about 5 minutes until fragrant and golden color.
- finish with tamarind pulp and let cool.
nasi gorend: fried rice
ingredients- 300 gr steamed rice
- oil
- 50 gr chicken, chopped
- 50 gr shrimp, peeled
- 1 egg
- 60 gr cabbage, shredded
- 15 gr leek, shredded
- 20 gr sambel ulek
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp sweet soya sauce
- saute chicken and shrimp.
- add garlic and egg. add cabbage and leek, cook until withered.
- add steamed rice and other ingredients.
- taste then serve on plate and garnish with fried shallot on top.
- taste the serve on the plate and garnish with fried shallot on top, fried egg, and chicken sate.
- ready to serve with condiments in a separate bowl.
This post is part of Foodbuzz’s 24×24 for the month of June which features 24 meals in 24 hours in 24 blog posts. |
What an interesting cuisine. Can you identify the spices in the top picture?
ReplyDeleteThis comment has been removed by the author.
ReplyDeletetop going clockwise: dried shrimp paste, galangal, ginger, shallots, garlic, kencur, and turmeric. in the center: red & green chilis, lemongrass
ReplyDeletethe gado gado looks like a great summer evening dish.. all to myself.. i probably wouldn't share it with adam ;)
ReplyDeletethu, you're so right, its perfect for summer! you would LOVE it!
ReplyDelete