Balinese Recipes
All recipes from Baligude: http://www.baliguide.com/balifood/
BAWANG GORENG (Fried Shallots)
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.
SATE LILIT (Minced Seafood Satay)
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.
1.32 lb (600 gr) skinned boneless snapper fillet [Shrimp too? See description above. Include in this quantity, or add?] (We used 1-1/3lb of catfish fillet and about 1/3lb of raw shrimp.)
1 cup freshly grated coconut or 1½ cups moistened desiccated coconut
½ cup seafood spice paste (recipe below)
5 fragrant lime leaves, chopped (got these frozen at the smaller Asian market in Boulder by King Soopers Sunrise, couldn’t find at Pacific Ocean)
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped [Savory has dried piquin, which is most similar. Check what my frozen red chilies are.] (Used the fresh tiny red and green Thai chiles I got at the Pacific Ocean market in Broomfield…most Asian markets have them. We only used 3 because the poblanos in the spice paste were so hot, we loved it, but it would definitely be too hot for others.)
2 tbsp palm sugar [Asian market?] (Found a softer kind in a jar (like peanut butter) at The International Market (Mid-east market) in Denver.)
Lemon grass or satay skewers (used whole lemongrass from larger Asian market in Boulder by Agave, cut in half and used internal moister parts.)
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. (I only had an electric grill and it was still delicious!)
Note: This recipe won't work with frozen fish.
BASE BE PASIH (Spice Paste For Seafood)
This makes TONS of spice paste…maybe 10 times more than you need. We froze it and I’ll be happy to make the fish over and over again!
0.99 lb (450 gr) large red chilies, seeded & chopped (used red and green poblanos from the Mexican market on the corner of Bluff, kitty corner from Rallysport. They were much hotter than I expected.)
1.76 oz (50 gr) cloves garlic, peeled & chopped
½ cup spice paste for seafood [I think this is in here in error]
0.49 lb (225 gr) shallots, peeled and chopped (some were moldy, so get extras)
0.38 lb (175 gr) fresh turmeric, peeled & chopped (Whole foods always has this, not as hard to peel as they looked…wear gloves and don’t’ drop on the floor!!!)
0.44 lb (200 gr) medium-sized tomato, halved and seeded
3.5 oz (100 gr) ginger, peeled and chopped
4.40 oz (125 gr) candlenuts (we used macadamias as I hate candlenuts)
2 tbsp coriander seeds, crushed
2½ tsp dried shrimp paste (terasi), roasted (we forgot to roast, no big deal)
0.63 cup (150 ml) coconut oil (I softened/melted in micro for ease of measuring, the liquid worked fine.)
2½ tbsp tamarind pulp (Got the seedy kind at Savory. I moistened with water – over a colander, and tried to work out the very hard seeds. You can’t get them all out…not even close. Keep an eye out for the seedless time for the future.)
0.21 cup (50 ml) water
¾ tbsp salt
3 salam leaves (we used curry leaves. Found dried at Savory, then found and used frozen at one of the Asian markets, can’t remember which one.)
2 stalks lemon grass, bruised (smashed with meat mallet)
PREPARATION:
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
KAMBING MEKUAH (Balinese Lamb Stew)
Goat is more likely to be used than lamb in Bali to make this curry – like dish.
1.32 lb (600 gr) boneless lamb leg or shoulder cut in 2cm(3/4 in) cubes [If I get to a mid-east market prior to this, I’ll buy goat] (We used goat from the International Market (mid-east). Could use more meat.
2 tbsp oil
1 cup basic spice paste [below]
1 tbsp coriander seeds, crushed
1 tbsp white vinegar
12 whole cardamom pods (kapulaga), braised and ground
1 stalk lemon grass, bruised
1½ cups chicken stock
2 cups coconut milk, light
[steamed rice, fried shallots, lemon sliced and sliced celery.]
1. Heat oil in heavy saucepan, add spice paste and coriander seeds and sauté for 2 minutes over medium heat. Add lamb, cardamom (kapulaga), lemon grass, 1½ cups chicken stocks and vinegar, bring to boil and simmer until ¾ cooked.
2. Add coconut milk, bring to boil and simmer until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
3. Serve with steamed rice of compressed rice cakes, fried shallots, lemon sliced and sliced celery.
BASE GEDE (Basic Spice Paste)
Made at least 10 times more than we needed.
0.66 lb (300 gr) large red chili halved, seeded and chopped
3.5 oz (100 gr) garlic, peeled and chopped
2.6 oz (75 gr) ginger, peeled and chopped
1.10 (500 gr) shallot, peeled and chopped
2.6 oz (75 gr) laos, peeled and chopped (galangal)
3.5 oz (100 gr) kencur root, peeled and chopped (lesser galangal, can use it or ginger)
6.17 oz (175 gr) fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
2.6 oz 75 gr candlenut (use macadamias)
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves (yes, real cloves…I found another recipe with them)
1.5 cup (150 ml) coconut oil
2.5 cup (250) water
¾ tbsp salt
Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.
RICE
Just make a simple Japanese or Jasmine in the rice cooker.
RUJAK (Vegetable & Fruits Salad With Palm Sugar Sauce)
This popular snack, in intriguing mixture of sweet, sour and spicy hot flavors, is prepared at countless warung throughout Bali.
We used about 1/3 the fruit…could have used more sauce.
1 small pineapple, peeled and sliced evenly
1 sour mango, peeled and sliced [I believe these are just unripe mangos…I think a bit underripe is enough]
1 pamelo or grapefruit, peeled and cut in segments
1 small cucumber, peeled, seeded and sliced
3 water apples (jambu), quartered (optional) [The flavor is a bit like a snow pear. The liquid to flesh ratio of the wax apple is comparable to a watermelon. It's remarkably refreshing and juicy. Unlike either apple or watermelon, the wax apple's flesh has a very loose weave. Maybe use pear.]
1 medium sized star fruit, sliced (we used Kiwi)
½ small papaya, peeled, cut in half, seeded and sliced in even segments
1 green apple, peeled and sliced
1-cup rujak sauce
Combine all ingredients in salad bowl and mix well. Serve at room temperature.
Helpful hint: although this is served as snack in Bali, you can serve it as part of Balinese meal or buffet.
RUJAK SAUCE
6 tbsp tamarind pulp
1-cup palm sugar syrup
1tsp dried shrimp paste, roasted
6 bird's eye chilies, left whole
½ tsp salt
½ cup water
Combine all ingredients in a heavy pan and bring slowly to the boil. Stir well and simmer for 10 minutes. When cool, squeeze to extract all the juice from the tamarind and strain through a sieve.