• Jukut Undis and Babi Genyol / Balinese Mixed Pork Rice
  • Jukut Undis and Babi Genyol / Balinese Mixed Pork Rice

    Main ingredients

    • 1 piece urutan (see pantry)  
    • 500 grams pork belly, precooked (see pantry)
    • ¼ cup bumbu gede (see pantry)
    • 1 piece lemongrass, bruised
    • 1 piece salam leaves
    • 1 piece small red chilli, bruised
    • ½ cup pork stock (see pantry)
    • 1 teaspoon black pepper (or to taste)
    • 1 teaspoon salt (or to taste)
    • Oil for frying
    • Pork skin crackers, on the side (you can purchase in in Asian food market)
    • Jukut undis, on the side (see pantry)
    • White rice, to be served with

    Method

    • Heat oil in a pan, add in bumbu gede, bruised small chilli, bruised lemongrass and salam leaf.
    • Stir through until fragrant.
    • Add in boiled pork belly and cook until the paste is coating the pork belly.
    • Season with black pepper and salt and cook on medium heat for 10 minutes while keep stirring.
    • Add in pork stock and simmer.

    PRECOOKED PORK BELLY

    Ingredients

    • 500 grams pork belly
    • 1 bulb garlic
    • 1 piece lemongrass
    • 2 pieces salam leaf
    • 500 ml water

    Method

    • Boil pork belly with garlic, lemongrass and salam leaf until half cooked.
    • Set to one side.

    PORK STOCK

    Ingredients

    • Pork knuckle
    • 8 cloves garlic, bruised
    • 5 pieces lemongrass, bruised
    • 3 pieces salam leaves
    • Water

    Method

    • Boil pork knuckle with garlic, lemongrass and salam leaves until soft for about 2 hours.

    BUMBU GEDE

    Ingredients

    • 1 cup galangal, peeled
    • ¼ cup turmeric, peeled
    • ¼ cup kencur, peeled
    • ¼ cup ginger, peeled
    • 3 pieces lemongrass
    • 12 pieces small red chilli
    • 1 cup shallot
    • ¾ cup garlic, peeled
    • 4 – 5 pieces candlenut
    • 1 tablespoon coriander seeds
    • 1 tablespoon black pepper
    • 1 tablespoon dried shrimp paste
    • ½ tablespoon long pepper
    • ½ teaspoon clove
    • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
    • 2 pieces salam leaves
    • Oil for frying

    Method                                             

    • Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.
    • Then fry out the paste with oil and salam leaves until fragrant.

    URUTAN

    Ingredients

    • 500 grams pork shoulder, chopped
    • 500 grams pork belly, finely chopped
    • 100 grams pork blood
    • 2 tablespoons wewangen
    • Salt

    Method

    • Sou vide at 70˚C for 40 minutes.

    JUKUT UNDIS

    Ingredients

    • ½ cup kacang undis
    • 500 ml pork stock
    • 2 cm knob galangal, bruised
    • 3 pieces salam leaves
    • Sugar
    • Salt
    • Shrimp paste, roasted
    • Oil for frying

    Bumbu Rajang Ingredients

    • 5 pieces shallot
    • 3 cloves garlic
    • 3 pieces small red chilli
    • 3 pieces lemongrass

    Method

    • Soak undis overnight.
    • Boil undis in a water with salt until soft for around 1 (one) hour.
    • In the meantime chop shallot, garlic, small red chilli and lemongrass.
    • Set to one side.
    • Heat oil in a deep pan and sauté chopped ingredients, add in shrimp paste, sugar and salt until fragrant.
    • Set to one side. 
    • Once undis is soft, discard the water and add in pork stock into the pan and bring to a boil again.
    • Then add in sautéed ingredients, bruised lemongrass and salam leaves.
    • Continue to cook and adjust seasoning before serving.  
  • Ayam Sisit
  • Ayam Sisit

    Main ingredients

    • 1 piece chicken breast, boiled and shredded
    • 1 tablespoon coriander powder
    • Salt to taste
    • ½ cup water
    • 1 teaspoon palm sugar, grated
    • 1 piece ginger flower stem, sliced
    • Oil for frying
    • Sambal bongkot, on the side (see pantry)
    • White rice, to be served with

    Paste ingredients

    • 2 cloves garlic
    • 5 pieces big red chilli
    • 4 pieces candlenut
    • 1 teaspoon coriander seeds

    Garnish

    • 1 tablespoon fried shallot

    Method

    • Make paste by combining all ingredients together in a blender and blend not too fine.
    • Heat some oil in a pan and fry off the paste until fragrant, then season with coriander powder and salt.
    • Add in water and grated palm sugar.
    • Bring to a simmer.
    • Add in shredded chicken breast, mix all through.
    • Add in ginger flower stem slices at the end.
    • Served with white rice and sambal bongkot.

    SAMBAL BONGKOT

    Ingredients  

    • 8 pieces shallots
    • 2 stalks lemongrass
    • 1 piece ginger flower stem
    • 3 pieces red birds eye chilli, seeds intact
    • ½ teaspoon dried shrimp paste
    • 3 pieces Balinese lime, juiced
    • 2 tablespoons coconut oil

    Method

    • Finely chop shallots, lemongrass, ginger flower stem and chillies.
    • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
    • Use your fingertips to lightly mix together with the oil.
    • Serve immediately.

     

  • Tum Bebek
  • Tum Bebek

    Main ingredients

    • 300 grams duck breast and duck leg boneless, skin off and chopped
    • 2 tablespoons fried shallot
    • 1 tablespoon fried garlic
    • 1 teaspoon salt
    • ½ teaspoon white pepper powder
    • ½ teaspoon white sugar
    • ½ cup coconut cream
    • 3 pieces small red chilli, sliced
    • 1 tablespoon oil for sautéing
    • Banana leaf for wrapping 
    • Fried shallot for garnish
    • Lemo (Balinese lime) for garnish
    • Lawar Kalasan (see pantry) 

    Tum Paste ingredients

    • 5 pieces shallot
    • 3 cloves garlic
    • 4 pieces big red chilli, deseeded
    • 1 cm galangal, peeled
    • 2 cm kencur, peeled
    • 2 cm turmeric, grilled
    • 2 pieces candlenut, dry roasted
    • 1 teaspoon shrimp paste, grilled
    • ½ teaspoon coriander seeds
    • ¼ teaspoon white pepper
    • ⅛ teaspoon nutmeg
    • 1 piece clove

    Method

    • Combine all tum paste ingredients into the blender and blend roughly.
    • Heat oil in a pan, sauté the rough paste until fragrant and set to one side.
    • In a bowl, combine duck meat, fried shallot, fried garlic, salt, sugar, white pepper powder, red small chilli slices, coconut cream and sautéed tum paste, mix all well.
    • Cut 20 x 20 cm of banana leaves into squares and make one other piece smaller.
    • Take 1 (one) bigger piece of banana leaf and put 1 (one) smaller piece on top of it.
    • Spoon 2 (two) tablespoons of tum mixture and put in the center of banana leaves, fold both sides of banana leaf until tum mixture is completely wrapped and secure it with a tooth pick.
    • Repeat the process until tum mixture finish.
    • Get your steamer ready and then steam for 10 minutes.
    • Keep one of the banana leaf parcels for the kalasan lawar. 
    • Mix tum and lawar together and serve with fried shallot and lemo on the side.
  • Quick Babi Guling
  • Quick Babi Guling

    Main ingredients

    • Pork belly, skin on and scored
    • Turmeric oil marinate (see pantry)
    • 2 pieces salam leaves
    • 1 piece lemongrass
    • 1 cup bumbu gede (see pantry)
    • 1 bunch cassava leaf, blanched in water with salt
    • Oil for sautéing 
    • Lemo
    • Sambal ulek green bean (see pantry)

    Pork belly brine ingredients

    • 1 litre water
    • 200 grams salt
    • 200 ml vinegar
    • 1 bulb garlic
    • 1 tablespoon whole black pepper

    Method

    • Cut 3 inches of the meat away from one side leaving just the skin so the pork belly is wrapped evenly.
    • Brine the pork belly for about 3 hours.
    • Heat some oil in a pan, sauté bumbu gede, lemongrass and salam leaves until fragrant.
    • Keep to one side.
    • Brush the scored pork belly skin with turmeric oil, leave it for a couple of minutes.
    • Meanwhile chop blanched cassava leaves and place it in a bowl then add in the sautéed bumbu gede.
    • Mix well and allow cooling.
    • Flip pork belly to the meat side, sprinkle salt evenly and put cassava leaves mixture on the center of pork belly meat, then roll it and tie string over the pork belly roll.
    • Place pork belly roll on the stainless tray and gradually cook in the oven for 20 minutes each temperature.
    • First cook at temperature of 170˚C then 190˚C and last at 220˚C.

    Turmeric Oil Marinate

    Ingredients

    • Turmeric, blended
    • Oil
    • Salt

    Method

    • Mix all ingredients together.

    Bumbu Gede

    Ingredients

    • 1 cup galangal, peeled
    • ¼ cup turmeric, peeled
    • ¼ cup kencur, peeled
    • ¼ cup ginger, peeled
    • 3 pieces lemongrass
    • 12 pieces small red chilli
    • 1 cup shallot
    • ¾ cup garlic, peeled
    • 4 – 5 pieces candlenut
    • 1 tablespoon coriander seeds
    • 1 tablespoon black pepper
    • 1 tablespoon dried shrimp paste
    • ½ tablespoon long pepper
    • ½ teaspoon clove
    • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
    • 2 pieces salam leaves
    • Oil for frying

    Method                                                

    • Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.
    • Then fry out the paste with oil and salam leaves until fragrant.

    Sambal Ulek Green Bean

    Ingredients

    • 1 cup green bean, blanched in water with salt 
    • 2 pieces big red chilli
    • 3 pieces small red chilli
    • 4 cloves garlic
    • 2 pieces shallot
    • Salt
    • Shrimp paste, roasted
    • Oil

    Method

    • Roughly chop big red chilli, small red chilli, garlic and shallot.
    • Heat some oil in a pan and sauté the chopped ingredients until cooked.
    • Leave to one side and allow to cool.
    • Once cooled down, blend it roughly and place in a bowl.
    • Take some oil from sambal ulek and place it in a new pan.
    • Heat it and once hot, add in 2 (two) tablespoons of sambal ulek and blanched green bean, stir through until well mixed.
  • Roroban Curry
  • Roroban Curry

    Main ingredients

    • 1 piece choko, cubed
    • 1 cup long bean
    • 3 pieces apple eggplant, cut into wedges
    • 1 piece lemongrass, bruised
    • 2 pieces salam leaves
    • 2 pieces lime leaves
    • 1 piece small red chilli
    • 1 kitchen spoon bumbu gede (see pantry)
    • 1 ½ cup coconut milk
    • ½ cup oil for frying
    • 1 tablespoon palm sugar, grated
    • 1 teaspoon salt
    • 1 tablespoon fried shallot as garnish

    Method

    • Heat oil in a pan, add in bruised lemongrass, salam leaves, lime leaves, small red chilli and bumbu gede.
    • Fry until fragrant and add in choko.
    • Pour coconut milk into the pan, bring up to the boil until the choko is half cooked.
    • Add in apple eggplant and long bean and season with grated palm sugar and salt.
    • Cook for another few minutes and turn off the heat.
    • Garnish with some fried shallot.

    Bumbu Gede

    Ingredients

    • 1 cup galangal, peeled
    • ¼ cup turmeric, peeled
    • ¼ cup kencur, peeled
    • ¼ cup ginger, peeled
    • 3 pieces lemongrass
    • 12 pieces small red chilli
    • 1 cup shallot
    • ¾ cup garlic, peeled
    • 4 – 5 pieces candlenut
    • 1 tablespoon coriander seeds
    • 1 tablespoon black pepper
    • 1 tablespoon dried shrimp paste
    • ½ tablespoon long pepper
    • ½ teaspoon clove
    • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
    • 2 pieces salam leaves
    • Oil for frying

    Method                                               

    • Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.
    • Then fry the paste with oil and salam leaves until fragrant.
  • Soto Babi Bali
  • Soto Babi Bali

    Main ingredients

    • 1 piece pork knuckle and pork hock, chop the bone as well and cut the meat into 5 cm cubes  
    • 2500 ml water
    • 7 cm sugarcane, peeled, cut into 4 and bruised
    • 2 knobs ginger, peeled and bruised
    • 3 pieces lemongrass, bruised
    • 3 cloves garlic, thin sliced
    • ¾ teaspoon vinegar
    • 250 grams daikon, jardiniere
    • 2 tablespoons salt
    • 2 stalks Asian celery, thin sliced
    • 5 tablespoons fried shallot
    • 1 piece lemo (Balinese lime), juiced
    • 2 tablespoons oil to sauté the paste

    Bumbu Bali Paste ingredients

    • 6 pieces shallots
    • 6 pieces big red chilli
    • 2 cloves garlic
    • 5 cm turmeric, peeled
    • 3 cm kencur
    • 2 teaspoons coriander seeds

    Method

    • Put the chopped pork knuckle and pork hock in a pot and add water to cover.
    • Bring up to the boil to take out the impurities.
    • Discard the water and refresh with cold water.
    • Add in sugarcane, bruised ginger and lemongrass, and bring to the boil.
    • Meanwhile roughly blend Bumbu Bali paste ingredients and set to one side.
    • Heat some oil in a pan and add in the paste then sauté until fragrant.
    • Transfer the fried paste into the stock.
    • After boiling add in sliced garlic and daikon and season with salt and vinegar.
    • Cook for another 1 – 1.5 hours until the paste has absorbed and the pork meat is soft.
    • Serve with lemo juice, sprinkles of Asian celery and fried shallot.
  • Tipat Tahu
  • Tipat Tahu

    Main ingredients

    • 1 rice cake (you can purchase in Asian food market)
    • 2 pieces tofu, fried, cut into triangle shape
    • 1 handful beansprout, blanched
    • 1 handful cabbage, shredded and blanched
    • 1 handful long bean, blanched
    • ½ cup peanut paste (see pantry)
    • 2 tablespoons palm sugar, grated
    • 1 tablespoon petis
    • ½ cup water
    • 1 tablespoon sweet soya sauce
    • Salt to taste
    • 1 piece lemo (Balinese lime), juiced

    Garnish

    • 1 tablespoon fried shallot
    • 1 piece lemo (Balinese lime), halved
    • Some fresh cabbage
    • Some fresh long bean
    • 2 pieces prawn crackers ((you can purchase in Asian food market)

    Peanut Paste ingredients

    • 1 cup peanut, fried
    • 12 cloves garlic, chopped and fried
    • 5 pieces small red chilli, fried

    Method

    • Make peanut paste by combining all ingredients together in a blender and blend until smooth.
    • In a mortar and pestle, put peanut paste, grated palm sugar, petis and water, pound all together.
    • Add in sweet soya sauce and mix through.
    • Cut rice cake into small bite size pieces, add into the sauce and also add in fried peanut, mix rice cake and fried peanut with the sauce.
    • Add in vegetables and lemo juice to taste.
    • Mix through and serve with sprinkles of fried shallot, fresh vegetables, lemo and prawn crackers on the side.
  • Sate Babi Bumbu Merah
  • Sate Babi Bumbu Merah

    Main ingredients

    • 1 cup pork neck, pork belly and pork belly fat, cubed
    • 3 tablespoons palm sugar, grated
    • 1 teaspoon salt
    • 3 tablespoons bumbu merah (see pantry)
    • ½ cup oil
    • Bamboo skewers
    • 1 tablespoon shallot, sliced (as desired)
    • 1piece small red chilli, sliced (as desired)
    • 1 piece kaffir lime, halved

    Bumbu Merah ingredients

    • 3 pieces small red chilli
    • 7 pieces big red chilli
    • 2 bulbs garlic, peeled
    • 2 pieces shallot
    • 2 tablespoons coriander seeds

    Method

    • For the Bumbu Merah ingredients, pound or blend until almost fine.
    • Grate the palm sugar, salt, bumbu merah and add in cubed pork meat and pork fat on a plate and mix all together.
    • Marinate for 5 hours in the fridge.
    • After that, take out the marinated pork from the fridge, drizzle with some oil and mix well. Take one piece of pork and another piece of fat and skew onto the bamboo skewer.
    • Repeat the process 4 (four) times per skewer until all marinated pork finish.
    • Get your barbeque/charcoal grill hot, then place the pork satay neatly on top of the hot embers, turn it frequently until the satay is cooked and slightly charred on the edge.
    • Take off the heat.
    • Serve with shallot slices, red bird eye chilli slices and kaffir lime on the side.
  • Ikan Goreng Nyat-Nyat
  • Ikan Goreng Nyat-Nyat

    Main ingredients

    • 1 medium tilapia
    • 3 tablespoons lime juice
    • 2 knobs turmeric, peeled
    • 2 pieces lime leaves
    • 3 pieces salam leaves 
    • 1 piece lemongrass, bruised
    • 1 tablespoon palm sugar, grated
    • 1 cup coconut milk
    • Salt to taste
    • Oil for frying

    Nyat-Nyat Paste ingredients

    • 2 cm galangal, peeled and sliced
    • 2 cm ginger, peeled and sliced
    • 1 cm turmeric, peeled and sliced
    • 1 cm kencur, peeled and sliced
    • 8 pieces shallot
    • 9 pieces garlic
    • 4 pieces big red chilli
    • 8 pieces small red chilli
    • 2 packages wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
    • 1 tablespoon shrimp paste, toasted

    Garnish

    • 1 tablespoon fried shallot
    • 1 lemo (Balinese lime), halved

    Method

    • Clean the fish by removing the scales and score on both sides.
    • Prepare the marinade by pounding turmeric finely and mix it with lime juice.
    • Apply evenly onto the fish. Set to one side for a couple of minutes.
    • For the Nyat-Nyat Paste ingredients, pound until almost fine.
    • Heat some oil in a pan until hot and then shallow fry the fish until crispy.
    • Set to one side and reserve some of the oil for frying the fish.
    • Heat up the oil and fry the Nyat-Nyat paste until fragrant.
    • Add in bruised lemongrass, salam leaves, lime leaves and season with grated palm sugar and salt.
    • Add in coconut milk and bring up to the boil.
    • Add in the crispy fish and simmer until the sauce has reduced and been absorbed into the fish.
    • Don’t worry that the fish has lost it’s crispiness as you are looking to rehydrate the fish with coconut milk.
    • Serve on banana leaf plate with fried shallots and lemo.
  • Peranakan Hot and Sour Fish Soup
  • Peranakan Hot and Sour Fish Soup

    Main Ingredients

    • 250 grams bandeng or milk fish   
    • 2 fresh limes, juiced
    • 1 teaspoon salt

    Aromatics

    • 2 cloves garlic
    • 3 pieces shallot, cut in halves
    • 2 pieces red big chillies, deseeded
    • 6 small red bird’s eye chillies, bruised
    • 2 stalks lemongrass, bruised
    • 2 slices turmeric, peeled and sliced
    • 2 slices galangal
    • 2 slices ginger
    • 1 whole red tomato, quartered
    • 5 pieces belimbing wuluh
    • ¼ cup sweet soya sauce
    • 1 tablespoon palm sugar
    • 1 teaspoon white pepper
    • 2 fresh salam leaves
    • 2 fresh lime leaves
    • 3 tablespoons fresh tamarind juice
    • 1 small bunch fresh coriander leaves (optional)
    • 1 ½ cups water

    Garnish

    • Fried shallots
    • Sprig fresh coriander
    • Pinch white pepper

    Method

    • Cut the fish into steak and marinate the fish in the lime juice, tamarind juice and salt for about 10 minutes.
    • While it’s marinating, dry roast the aromats in a medium sized pot for a few minutes until fragrant.
    • Pour the water into the pan with the dry roasted ingredients and then add in sweet soya, palm sugar, white pepper, salam leaves, lime leaves and belimbing wuluh.
    • Bring it to the boil and then turn the heat down to simmer before adding in the fish pieces.
    • Let it gently cook for about 10 minutes (depending on the thickness of the fish pieces) before adding in the quartered tomatoes.
    • Simmer for another 2 minutes and then check the seasoning to ensure it’s balanced: it should have all the right elements of sweet, salty, hot and fragrant.
    • Finish by adding in some freshly chopped coriander leaf. When plating, gently remove the fish from the pot using a large slotted spoon and place in the centre of the serving plate, before pouring the sauce over the top.
    • Garnish with a sprig of coriander and golden fried shallots. Eat immediately.
  • Bakso Malang Tugu Style
  • Bakso Malang Tugu Style

    Stock ingredients

    • 1 bone marrow
    • 1 liter water
    • 5 pieces shallot, fried
    • 3 cloves garlic, fried
    • 1 leek, fried

    Bakso ingredients

    • 1 cup beef roughly cut
    • 2 tablespoons tapioca flour
    • 1 teaspoon salt
    • ½ teaspoon white pepper powder
    • ½ cup ice

    Tofu with minced beef

    • 1 tofu, cut into triangle shape
    • Bakso mixture

    Siew Mai

    • Wonton wrapper
    • Bakso mixture

    Other ingredients

    • 1 bundle egg noodle
    • 2 pieces green shallot, sliced       
    • 1 stalk Asian celery, sliced
    • 1 teaspoon fried shallot      

    Method

    • Heat the water in a pan, add in the bone marrow and boil to take out all the impurity so the stock becomes clear.
    • Meanwhile roughly pound fried shallot, fried garlic and fried leek in a mortar and pestle and add into the pan.
    • Simmer the stock for 3 – 4 hours.
    • To make bakso, finely blend beef, tapioca flour, ice, salt and white pepper.
    • Transfer beef mixture into a bowl and prepare a pot with boiling water.
    • Take a spoon, spoon your beef mixture by squeezing it back through your hand and plung the bakso into the boiling water.
    • Set some beef mixture aside as tofu and siew mai filling.
    • Meanwhile while waiting for the bakso to cook, prepare your tofu by slicing the middle of the tofu and fill with beef mixture.
    • Also take a piece of wonton wrapper and put beef mixture in the center and wrap into siew mai shape.
    • Then steam tofu and siew mai for 10 minutes. 
    • Check your bakso, once it floats it’s ready.
    • Put bakso, minced beef tofu, siew mai and egg noodle in a bowl and pour the stock over, sprinkle with sliced green shallot, chopped Asian celery and fried shallot.
    • Served with chilli sambal.
  • Nasi Pecel Malang Style
  • Nasi Pecel Malang Style

    Main ingredients

    • 1 cup cooked rice
    • ½ cup beansprout, blanched
    • ½ cup spinach, blanched
    • ½ cup long bean, blanched
    • ½ cup cabbage, shredded and blanched
    • 4 small slices tempe, fried
    • 2 pieces tofu, fried
    • ¼ cup cucumber, sliced
    • 1 piece peyek cracker (you can buy in Asian grocery store)
    • 2 pieces banana leaves, 50 x 50 cm

    Peanut sauce ingredients

    • 2 large red chilli, fried
    • 2 pieces red bird eye chilli, fried
    • 3 cloves garlic, fried
    • 2 small knobs kencur, fried
    • 2 pieces lime leaves
    • 1 teaspoon salt
    • ½ cup peanut, fried and crushed
    • ½ tablespoon tamarind pulp
    • 1 tablespoon sugar
    • ½ cup hot water

    Garnish

    • Fresh lemon basil sprigs

    Method

    • To make peanut sauce, put your fried chillies, garlic, kencur and lime leaves in mortar and pestle and start to pound it with pinch of salt to break it down.
    • Then add in crushed peanut, tamarind pulp and sugar, continue to pound.
    • Add in hot water to make it a little watery.
    • Once pounded, transfer peanut sauce into a bowl and check the seasoning, you can add a little bit more salt to balance the taste.
    • Take your banana leaves, double it up and turn into a pyramid shape by turn one side into curve and bind with tooth pick.
    • Fill with cooked rice and arrange vegetables on the rice, drizzle with peanut sauce.
    • Arrange fried tempe and tofu, fresh lemon basil and cucumber slices on the side of the peanut sauce.
    • Serve with peyek.

    PEYEK

    • (for 50 pieces)

    Ingredients

    • 4 ½ cups rice flour
    • ½ cup dry roasted peanut, roughly pound
    • 1 duck egg
    • ¾ cups coconut milk
    • 1 ¼ cups water
    • ½ tablespoon coriander powder
    • ½ tablespoon salt
    • ¼ cup turmeric, peeled
    • ½ cup kencur
    • 9 cloves garlic, peeled
    • 5 pieces lime leaves, julienned
    • ½ tablespoon chicken powder

    Method

    • Blend turmeric, kencur and garlic into fine paste and add in julienned lime leaf into the paste.
    • Mix rice flour, paste, peanut chunk, egg, coconut milk, water and seasoning.
    • Take 1 small laddle of rice flour mixture and layer on the wok side, fry until crispy.
  • Cenil Ubi Ungu
  • Cenil Ubi Ungu

    Main ingredients

    • 1 medium purple sweet potato, boiled/steamed & mashed
    • 1 cup tapioca flour
    • 1 cup icing sugar
    • ¼ teaspoon salt
    • 2 tablespoons coconut cream
    • 2 pieces pandan leaves
    • Water to boil
    • 1 cup grated coconut
    • Palm sugar syrup

    Method

    • Combine mashed purple sweet potato, tapioca flour, icing sugar, salt and coconut cream in a bowl and then fold the dough until it becomes smooth.
    • Take a pinch of the dough and roll into a cylinder shape and the length is about the size of your palm.
    • Boil some water with pandan leaves in a pan, add in cendil dough and cook for 3-4 minutes until cendil rises and expands, this is when you know it is ready.
    • Remove from the pan and drain.
    • Mix grated coconut with a pinch of salt and roll the cooked cendil on it.
    • Serve on a plate drizzled with some palm sugar syrup.
  • Gule Kacang Hijau
  • Gule Kacang Hijau

    Main ingredients

    • 1 rack goat ribs, cut into big pieces  
    • 1 sprig curry leaves
    • 1 medium red tomato, chopped
    • ½ cup green beans, soaked overnight and boil until soft
    • 5 pieces lime leaves
    • 1 stalk lemongrass, white part only and bruised
    • 2 pieces cardamom
    • 4 pieces cloves
    • 1 cinnamon stick
    • ½ teaspoon nutmeg powder
    • 2 teaspoons coriander powder
    • ¼ teaspoon cumin powder
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon chilli powder
    • ½ teaspoon white pepper powder
    • Salt to taste
    • 4 cups water
    • Cooking oil for frying
    • 2 cups second pressed coconut milk
    • 1 cup first pressed coconut milk  

    Paste ingredients

    • 8 pieces shallots
    • 4 cloves garlic
    • 3 pieces big red chilli, deseeded
    • 8 pieces red curly chilli
    • 4 pieces candlenut, dry roast
    • 3 cm turmeric, grilled
    • 2 cm ginger

    Garnish

    • 1 tablespoon fried shallot
    • 1 sprig fresh coriander leaf

    Method

    • To make the stock, put goat ribs in a pan then cover with water, bring to the boil and once boiling, discard the water.
    • Then refresh the water and slowly bring it up to a simmer until the ribs are cooked and soft.
    • Remove from the heat.   
    • Heat some oil in pan, sauté the paste on a medium heat until aromatic, then add in cardamom, cloves, coriander powder, cumin powder, turmeric powder, chilli powder, white pepper powder, fresh curry leaves, nutmeg powder and salt.
    • Stir through.
    • Add in the cooked goat ribs, chopped tomato and stir through. Continue to add in the goat stock and cooked green bean and then cover the pan with the lid, stew for around 30-40 minutes.
    • Add in second pressed coconut milk, lime leaf, lemongrass and cover the pan with the lid, continue to cook for about 20 minutes.
    • Then add in the first pressed coconut milk and stir through for another few minutes.
    • Serve the goat gulai in a bowl with sprinkles of fried shallot and garnish with a sprig of coriander leaf.
  • Nasi Goreng Resek
  • Nasi Goreng Resek

    Main ingredients

    • ¼ cup chicken breast, cubed
    • ¼ cup prawns, take off the skin and head, roughly chopped
    • ½ tablespoon white pepper powder
    • ½ tablespoon chicken powder
    • 2 tablespoons oil to stir fry
    • 2 teaspoons soy sauce
    • 2 eggs
    • 2 cups cooked rice
    • ½ cup yellow noodle, blanched
    • ¼ cup shredded cabbage
    • ¼ cup spinach
    • 2 tablespoons chilli slices
    • 2 tablespoons chopped Asian celery
    • 2 tablespoons chopped green shallot
    • 2 tablespoons chopped leek

    Garnish

    • Fresh coriander sprigs
    • 1 tablespoon chopped green shallot
    • 1 tablespoon chopped Asian celery
    • Sambal bajak on the side

    Method

    • Heat oil in a pan and add in chicken first, stir fry until half cooked, then add in prawns, white pepper powder, chicken powder and soy sauce, continue to stir fry.
    • Add in whisked eggs and stir through, mix in the rice as the eggs are starting to cooked so the eggs can coat the rice as well.
    • Add in yellow noodle, cabbage, spinach, chilli slices, chopped Asian celery, chopped green shallot and leek.
    • Stir through for a while and place it on a plate.
    • Garnish with some fresh coriander, chopped green shallot and Asian celery.
    • Serve with sambal bajak on the side.

    SAMBAL BAJAK

    Ingredients

    • 2 pieces tomatoes
    • 24 pieces long red chilli, deseeded
    • 7 pieces small red chilli
    • 1 cup shallot
    • 15 cloves garlic, peeled
    • 2 tablespoons dried shrimp paste
    • A pinch salt
    • 3 tablespoons sugar
    • ¾ cup oil

    Method

    • Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.
    • Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.
    • Pound the ingredients to a smooth consistency, whilst still retaining some texture.
    • Season with dried shrimp paste, salt and sugar.           
  • Cwie Mie Malang
  • Cwie Mie Malang

    Main ingredients

    • 1 cup noodle
    • 1 teaspoon sesame oil
    • 1 teaspoon fried garlic
    • 1 teaspoon chopped green shallot

    Seasoning for noodle :

    • ½ teaspoon sesame oil
    • ½ teaspoon chicken oil
    • ½ teaspoon light soy sauce
    • ½ teaspoon oyster sauce
    • 3 pieces wonton (see pantry)
    • 3 pieces bakso (meatball)
    • 3 full tablespoons minced chicken (see pantry)
    • 1 full hand Iceberg lettuce slices
    • 2 pieces Romaine lettuce
    • 2 pieces crispy wonton skin
    • 1 tablespoon Acar (see pantry)

    Garnish

    • Fried shallot
    • Fried garlic
    • Chopped green shallot

    On the side

    • Chicken soup (see pantry)

    Assembling the dish

    • Heat a pan of water and bring to the boil. In a meantime place Iceberg lettuce into a bowl and arrange Romaine lettuce as well.
    • Cross one side of each bakso and put into a pan with boiling water together with the wonton.
    • Cook for 1 minute.
    • Remove from the pan and reserve the water. Arrange wonton and bakso on the bed of Iceberg lettuce.
    • Blanch noodle in your pot of boiling water and add some sesame oil to separate the noodle.
    • Meanwhile prepare the noodle seasoning by mixing through sesame oil, chicken oil, light soy sauce and oyster sauce in a bowl.
    • Once cooked, place noodles into the bowl with seasoning and mix through.
    • Last add in fried shallot, fried garlic and chopped green shallot, toss for few second.
    • Place the noodle in a bowl next to wonton and bakso.
    • Top with minced chicken and served with crispy wonton skin and acar.
    • Sprinkle with fried shallot, fried garlic and chopped green shallot. served with a small bowl of hot chicken soup.

    WONTON

     Ingredients

    • 1 full tablespoon minced chicken
    • 1 drop sesame oil
    • 1 pinch chicken powder
    • 1 pinch salt
    • 1 pinch grated ginger
    • 2 wonton skins

    Method

    • Combine chicken and seasoning together in a bowl.
    • Take a wonton skin, fill with half tablespoon of chicken mixture.
    • Wet the side of wonton skin, fold the skin into half circle shape and pinch the edges very closely.

    MINCED CHICKEN

    Ingredients

    • 1 cup minced chicken
    • 2 tablespoons chicken oil (cooking chicken fat in some amount of oil)
    • 1 tablespoon chopped ginger
    • 1 tablespoon chopped garlic
    • 1 tablespoon soya sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon salt

    Method

    • Heat oil in a pan, fry off chopped garlic and ginger and then add minced chicken into the pan, break up the meat while stirring.
    • Add in soya sauce, oyster sauce, salt and continue to stir through until it turns into small pieces.
    • Remove from the pan and set to one side.

    ACAR

    Ingredients

    • 1 medium cucumber / 100 grams, deseeded and cut into jardinière
    • 10 pieces small green chilli whole
    • 200 ml rice vinegar
    • 100 ml water
    • 3 tablespoons / 50 grams sugar
    • 1 teaspoon / 10 grams salt

    Method

    • In a pan, combine sugar, salt, vinegar and water, bring to the boil and stir well until sugar and salt has completely dissolved.
    • Turn off the heat and allow to cool down.
    • Once cool, transfer acar liquid into a jar and add in cucumber and chilli, put on the lid and soak cucumber and chilli at least for 2 hours before serving.
    • T Best to store it in the chiller.

    CHICKEN SOUP

    Ingredients

    • 1 cup chicken stock
    • 1 teaspoon chopped green shallot
    • 1 teaspoon fried shallot

    Method

    • Place chicken stock in a small bowl and sprinkle with chopped green shallot and fried shallot.
  • Nasi Rawon Malang Style
  • Nasi Rawon Malang Style

    Main ingredients

    • 5 pieces oxtail
    • 3 pieces short rib beef
    • Water
    • 1 onion
    • 1 head garlic
    • 1 tablespoon white pepper
    • Some sprigs Asian celery
    • 3 knobs ginger, peeled and bruised
    • 3 stalks lemongrass, white part and bruised
    • 2 knobs galangal, peeled and bruised
    • 2 pieces salam leaves
    • 3 pieces lime leaves, torn
    • 1 teaspoon white pepper powder  
    • 1 piece red bird eye chilli, bruised (optional)
    • 1 tablespoon leek, finely sliced
    • Cooking oil for frying

    Paste ingredients

    • 20 pieces shallot
    • 10 cloves garlic
    • 2 pieces kluwek
    • 3 small knobs turmeric, peeled
    • ½ cup kencur, peeled

    Condiment

    • 1 tablespoon mung bean
    • 1 tablespoon sliced green shallot
    • 1 tablespoon fried shallot
    • Half piece of salted duck egg
    • 1 tablespoon chilli sambal (see pantry)

    Garnish

    • Finely sliced leek
    • Coriander sprig
    • Red curly chilli

    Method

    • To make the stock, put beef pieces in a pan then cover with water, bring up to the boil and cook for about 20 minutes then discard the scum.
    • Then refresh with cold water, start to boil it again and add in onion, garlic, white pepper and Asian celery.
    • Slowly bring it up to a simmer for 4 – 5 hours until the meat is soft and falling off the bone.
    • Remove from the heat. Strain the liquor and discard vegetables, keep to one side.
    • Heat some oil in a pan, sauté the paste, bruised ginger, lemongrass, galangal, salam leaves, lime leaves and white pepper powder, stir through until aromatic.
    • Then add in the cooked oxtail and short rib beef, stir through then add in the stock.
    • Simmer for about 20 minutes.
    • Then add in red bird eye chilli and let it simmer a little bit longer.
    • Add in some leek slices at the end.
    • Served with white rice, mung bean, duck egg, chilli sambal and garnish with green shallot, fried shallot, coriander sprig and red curly chilli.   

    CHILLI SAMBAL

    Ingredients

    • 1 cup red bird eye chilli
    • 1 cup white vinegar
    • 1 ½ cup water

    Method

    • Boil all ingredients together, blend and strain.
    • Allow to chill.
  • Bikang Pandan
  • Bikang Pandan

    Main ingredients

    • 1 cup rice flour
    • 2 tablespoons tapioca flour
    • ½ cup white sugar
    • ¼ teaspoon salt 
    • 1 cup coconut milk
    • 1 tablespoon suji leaf juice
    • Vegetable oil to brush the mold

    Method

    • Heat the mold pan and also coconut milk in a pan on a medium heat.
    • Meanwhile in a mixing bowl, add in rice flour, tapioca flour, white sugar and salt and mix wells.
    • Add in hot coconut milk little by little, stir through with a whisk.
    • Set aside the rice flour batter.
    • To make the green colour batter, take 2 small ladles of the rice flour batter, put in a small bowl, add in suji leaf juice and mix well.
    • Brush the mold with vegetable oil, pour the rice flour batter into the mold and drizzle half teaspoon of green colour batter on it.
    • Cover the mold pan with the lid and cook for 5 – 6 minutes until firm.
    • Once cooked, take out bikang from the mold, a little bit at a time so you almost turning it inside out and when you are finish it should looks like a flower in bloom.
  • Orem-orem
  • Orem-orem

    Main ingredients

    • 1 piece rice cake (available in most Asian supermarket)
    • 1 cup tempe, small cubed
    • 2 cups fresh coconut milk
    • 1 cup beansprouts, blanched
    • Fried shallot as garnish

    Paste ingredients

    • 2 pieces candlenut
    • 1 clove garlic
    • 5 pieces shallot
    • 1 small knob turmeric, peeled (optional)
    • 1 knob kencur
    • 1 teaspoon shrimp paste, toasted
    • Cooking oil
    • 1 slice galangal, peeled
    • 1 stalk lemongrass, bruised
    • 1 piece red bird eye chilli
    • 1 piece salam leaf
    • 2 pieces lime leaves
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ½ teaspoon coriander powder
    • ½ teaspoon white pepper

    On the side

    • Sweet soya sauce
    • Chilli sambal

    Method

    • Dry roast candlenut and set to one side.
    • Fry garlic and shallot and set to one side.
    • Grill turmeric and set to one side as well.
    • To make the paste, pound dry roasted candlenut, fried garlic, fried shallot, toasted shrimp paste, grilled turmeric and kencur on a mortar and pestle, add a little bit of water to make it smooth.
    • Set to one side.
    • To make the orem-orem, heat some oil in a pan, sauté the paste, add in galangal, bruised lemongrass, red bird eye chilli, salam leaf and lime leaves, sauté until aromatic and then add in fresh coconut milk, stir through.
    • Add salt and sugar to taste.
    • Add in cubed tempe and continue to simmer for another 10 minutes.
    • Turn off the heat.
    • Cut rice cake into bite sizes pieces and put in a bowl.
    • Pour the orem-orem over the rice cake and top with blanched beansprouts and garnish with fried shallot.
    • Serve with sweet soy and chilli sambal on the side.

    CHILLI SAMBAL

    Ingredients

    • 1 cup red bird eye chilli
    • 1 cup white vinegar
    • 1 ½ cup water

    Method

    • Boil all ingredients together, blend and strain.
  • Gado-Gado
  • Gado-Gado

    Main ingredients

    • 1 piece lontong (rice cake), sliced (see pantry)
    • ¼ cup lettuce for garnish
    • 1 piece long bean, cut into 5 cm length, blanched
    • ¼ cup cabbage, blanched and shredded
    • ¼ cup cucumber, sliced
    • ¼ cup beansprout, blanched
    • 1 piece potato, steamed or boiled and cubed
    • 1 boiled egg
    • ¼ cup fried tofu, cubed
    • ¼ cup fried tempe, cubed
    • 1 tablespoon sambal (see pantry)
    • 1 lime cheek
    • 1 tablespoon fried shallot
    • 1 cup melinjo crackers
    • 1 piece prawn cracker

    Peanut sauce ingredients

    • 1 cup fried peanut
    • ½ cup fried shallot
    • ½ cup fried garlic
    • 4 pieces fried small chilli
    • 5 pieces fried large chilli
    • 1 tablespoon tamarind pulp
    • 1 tablespoon palm sugar syrup
    • Salt to taste
    • 350 ml second press coconut milk

    Method

    • Pound fried shallot, fried garlic, fried chilli and fried peanut in a mortar and pestle.
    • Once smooth, add in tamarind pulp, palm sugar syrup and salt, continue to mix through.
    • Transfer the paste into a pan, add in coconut milk and simmer until thick.
    • To assemble the dish, nicely arrange all vegetables, fried tempe, fried tofu, sliced lontong, boiled egg on a plate and drizzle peanut sauce on it, sprinkle fried shallot on top, put lime cheek and sambal on the side.

    LONTONG

    To make 4 pieces lontong

    Ingredients

    • 4 pieces square (25 x 30 cm) banana leaves, preferably not too old
    • 4 cups rice
    • 8 pieces tooth picks
    • 1 piece pandan leaf
    • Water (room temperature)
    • Hot water

    Method

    • Soak the rice for 1 hour.
    • Blanch the banana leaves in water and then turn into tubes with 4 cm diameter, bind one tip with tooth pick.
    • Add in the rice one third of the tube and bind another tip with tooth pick.
    • In the deep pan, put lontong and cover with water and add pandan leaf.
    • Cook on medium heat until it gets solidified and chewy texture.
    • You can add in hot water in the middle the cooking if the water is reduced down before the lontong is really cooked.

    CHILLI SAMBAL

    Ingredients

    • 1 cup red bird eye chilli
    • 1 cup white vinegar
    • 1 ½ cup water

    Method

    • Boil all ingredients together, blend and strain.
  • Lumpur Kelapa Muda
  • Lumpur Kelapa Muda

    Main ingredients

    • 1 cup potato, steamed and mashed
    • 3 tablespoons plain flour
    • 3 tablespoons sugar
    • ¼ teaspoon salt
    • 1 egg yolk
    • 1 tablespoon milk powder
    • 1 cup thick coconut milk
    • 1 tablespoon suji leaf juice
    • Half young coconut, sliced
    • Some young coconut, cut into small triangle shape
    • Some margarine to brush on the mold

    Method

    • Heat the mold pan first and then start to prepare the dough.
    • In a mixing bowl, add in mashed potato, plain flour, salt, sugar, egg yolk and milk powder and then whisk the ingredients together until well combined.
    • Add in thick coconut milk and suji leaf juice, mix through until the dough color is evenly green. Last add in sliced young coconut, mix well.
    • Set to one side.
    • Once the mold is hot, brush on some margarine to avoid the cake sticking onto the mold.
    • Then pour the lumpur cake mixture, until the mold is full.
    • Cover with the lid.
    • Cook for 4 minutes on a medium heat.
    • About one minute when it almost cooked, open the lid, put a triangle shape of coconut on top of the cake and put back the lid on the mold pan.
    • Continue to cook until set.
    • Lift the cake using a wooden spatula, serve on a plate.
  • Bakso Bakar
  • Bakso Bakar

    Main ingredients

    • Bakso
    • Bakso gravy
    • Marinate sauce
    • Bamboo satay skewer

    Condiment

    • 1 tablespoon sliced shallot
    • 1 lime cheek

    Gravy ingredients

    • 1 piece beef knuckle bone
    • 1 piece leek, sliced
    • 3 cloves garlic, sliced
    • 1 liter water
    • 1 pinch white pepper powder
    • 1 pinch salt
    • 2 sprigs Asian celery, chopped    
    • 1 sprig green shallot, sliced

    Bakso (meatball) ingredients

    • Beef
    • 1 cup starch flour
    • 2 tablespoons white pepper powder
    • 2 eggs
    • Some ice

    Marinate sauce ingredients

    • 2 tablespoons blended chilli
    • 2 tablespoons tomato sauce
    • 2 tablespoons sweet soya sauce
    • 1 tablespoon garlic, chopped
    • 1 tablespoon small red chilli, sliced
    • 1 teaspoon sugar or to taste
    • 1 teaspoon salt or to taste
    • 2 tablespoons cooking oil

    Other marinate ingredients

    • Sweet soya sauce
    • Cooking oil

    Peanut sauce ingredients

    • 1 cup fried peanut
    • 2 tablespoons fried chilli (mix of red big chilli and small red chilli)
    • 6 – 8 cloves fried garlic
    • 4 pieces fried shallot
    • 1 tablespoon sliced leek
    • 2 tablespoons sweet soya sauce
    • 1 pinch salt
    • 1 pinch white pepper powder

    Method

    • To make the stock, pour water into a pan, add in beef bone, leek and garlic, bring to the boil and then simmer for around 3 hours.
    • To make bakso, finely blend beef, starch, white pepper and egg together, adding in starch periodically.
    • Transfer beef mixture into a bowl and mix with some ice until you get the texture.
    • Prepare a pot with boiling water.
    • Take a spoon, spoon your beef mixture by squeezing it back through your hand and plung the bakso into the boiling water.
    • Once the bakso comes up then it is ready.
    • To make the marinate sauce, heat oil in a pan, sauté chopped garlic and sliced chilli until fragrant, add in blended chilli, tomato sauce, sweet soya sauce, salt and sugar to taste, stir through and cook for a while just to bring all the flavors together.
    • Set to one side.
    • To make peanut sauce, blend fried peanut, fried chilli, fried garlic and fried shallot into a fine paste.
    • Set to one side.
    • Skew three bakso for each satay skewer, marinate with sweet soya sauce first, followed by cooking oil and last rub with the marinate sauce.
    • Marinate around 15 minutes or longer to give a great flavor.
    • Prepare your grill, make sure it doesn’t have yellow flame, place bakso satay on it.  
    • Start grilling and use a fan to help it cooked evenly. 
    • Meanwhile, check your stock and start to add in seasoning, a pinch of white pepper, a pinch of salt, chopped Asian celery and green shallot.
    • Stir through.
    • When about to serve, put some sliced leek in a bowl, two tablespoons peanut sauce, sweet soya sauce, salt and white pepper powder to taste and mix through.
    • Place it into a plate and put some shallot slices and a lime cheek.
    • Pour the gravy into a bowl together with the beef knuckle.
    • Serve Bakso Bakar Malang on a peanut sauce and the gravy on the side.
  • Goat Satay
  • Goat Satay

    Main ingredients

    • Goat meat, cubed
    • Goat fat, cubed
    • Bamboo satay skewers
    • Sambal
    • Bumbu kacang
    • 2 tablespoons shallot, sliced
    • 3 lime cheeks

    Sambal ingredients

    • 4 pieces big red chilli
    • 10 pieces small red chilli
    • 5 pieces candlenut
    • Cooking oil to fry

    Bumbu Kacang ingredients

    • ½ cup peanuts, fried
    • 5 pieces candlenut, dry roasted
    • 4 pieces shallot, sliced
    • 4 cloves garlic, sliced
    • 1 piece big red chilli, sliced
    • 3 pieces small red chilli, sliced
    • 3 pieces lime leaves
    • Cooking oil
    • 3 tablespoons sweet soya sauce
    • Salt to taste
    • White pepper powder to taste
    • 1 piece lime
    • 1 teaspoon grated palm sugar or to taste

    Method

    • To make bumbu kacang, put oil into the pan, fry off garlic and shallot slices until fragrant, set to one side.
    • Then fry off big red chilli slices in the same pan, set to one side.
    • Dry roast candlenut and set to one side and then fry off peanut, set to one side.
    • Finely blend all those ingredients and set to one side.
    • In a bowl, mix through 3 tablespoons of peanut sauce, sweet soya sauce, a pinch of salt and white pepper powder, a dash of lime juice and 1 teaspoon grated palm sugar or to taste.
    • To make sambal, blend all ingredients finely and fry until cooked.
    • Set to one side.
    • Soak satay skewer in water for a while to avoid it get burned while grilling the satay.
    • Skew the cubed meat and cubed goat fat alternately, 5 cubes each skewer.
    • Drizzle some oil and sweet soya sauce on the satay and mix through.
    • Start grilling on a hot charcoal and use a fan to help it cooked evenly.
    • On a plate, put bumbu kacang and place satay on the bumbu kacang.
    • Serve with sambal, shallot slices and some lime cheeks.

     

  • Papaya Flower and Cassava Leaf Soup
  • Papaya Flower and Cassava Leaf Soup

    Main Ingredients

    • 1 bunch young cassava leaf
    • 1 bunch papaya flowers, picked
    • 10 cloves garlic, chopped
    • 8 medium shallot, chopped
    • 2 knobs ginger, peeled and chopped
    • 3 big red chillies, chopped
    • 3 bird eye chillies, bruised or as desired
    • 1 cup chicken breast, sliced
    • 2 cups fresh coconut milk
    • 3 sprigs lemon basil, picked
    • 2 tablespoons cooking oil
    • 1 pinch salt
    • Fried shallot for garnish

    Method

    • Salt the papaya flowers for about 10 minutes to take out the bitterness and wash it out.
    • Blanch it a couple of times or at least 3 times, 3 – 4 minutes each time.
    • Set it aside.
    • After that do the same process with the cassava leaf.
    • Then chop the blanched cassava leaf and mix with the blanched papaya flowers.
    • Heat cooking oil in a large pan, stir fry the chopped shallot, chopped garlic, chopped ginger and chopped big red chilli until fragrant.
    • Add in the sliced chicken breast and continue to cook.
    • Add in coconut milk, mix of blanched chopped cassava leaf and papaya flowers and bruised bird eye chillies.
    • Season with salt and add some lemon basil at the end.
    • Serve with a sprinkle of fried shallot.
  • Balinese Pork Sausage
  • Balinese Pork Sausage

    Main Ingredients

    • 1 cup / 150 grams bumbu gede (see pantry)
    • 1 long piece pork intestine, cut into 3 pieces
    • 200 grams pork belly
    • 100 grams pork fat
    • 1 tablespoon/ 10 grams salt

    Method

    • Clean the intestine, wash and turn it inside out, then pull out the excess skin.
    • Mince half of the pork belly amount and dice the other half amount.
    • Set to one side.
    • Also dice the pork fat and set to one side.
    • Diced meat and fat will make the sausage have a nice texture.   
    • Mix minced pork belly, diced pork belly, diced pork fat and bumbu gede together in a bowl and also add in salt to taste.
    • Tight one edge of the intestine and then fill the intestine with the pork mixture, once full, tight the other edge.
    • Put sausages in a pot filled with water, just enough to cover sausages.
    • Boil it for 5 – 10 minutes and then remove from the pot, drain.
    • Put the sausages in a wire mess and grill until cooked around 10 – 15 minutes.

    BUMBU GEDE

    Ingredients

    • 2 knobs galangal, peeled
    • ¼ cup turmeric, peeled
    • ¼ cup kencur, peeled
    • 1 knob ginger, peeled
    • ½ cup garlic, peeled
    • 1 cup shallot, peeled
    • 3 stalks lemongrass
    • 12 pieces red small chillies
    • 2 tablespoons wewangen (optional)
    • 2 tablespoons coriander seeds
    • 1 tablespoon black pepper
    • ½ tablespoon long pepper
    • ½ teaspoon cloves
    • 3 – 4 pieces candlenut
    • 1 tablespoons dried shrimp paste
    • 2 pieces salam leaves
    • ¼ cup cooking oil

    Method

    • Chop all ingredients except salam leaves finely or blend if not up to doing it traditional way.
    • Then put salam leaf into bumbu and mix through with oil.

     

  • Sumba Yellow Chicken Curry with Green Papaya
  • Sumba Yellow Chicken Curry with Green Papaya

    Main ingredients

    • 1 village chicken, cut into big pieces
    • 1 cup green papaya, sliced  
    • 1 tablespoon curry paste
    • 2 pieces lime leaf
    • Halved tomato, chopped  
    • 1 stalk lemongrass, bruised
    • Hot chilli, bruised (as desired)
    • ¼ cup / 50 grams cooking oil
    • 1 pinch salt
    • 1 pinch white pepper powder
    • 1 pinch sugar
    • Water
    • ½ cup coconut milk
    • Halved red big chilli, sliced
    • Fried shallot as garnish

    Curry paste ingredients

    • 2 pieces / 8 grams candlenut
    • 4 pieces / 25 grams shallot
    • 3 cloves / 18 grams garlic
    • 2 cm / 18 grams ginger, peeled
    • 3 cm / 25 grams galangal, peeled
    • 2 cm/ 18 grams turmeric, peeled
    • 2 stalks lemongrass
    • 1 piece / 22 grams red big chilli
    • 2 pieces / 6 grams hot chilli
    • 1 pinch / 2 grams white pepper
    • 1 teaspoon / 8 grams salt

    Method

    • Blend or pound the paste ingredients into a fine paste, set to one side.
    • Heat cooking oil in a pan, then add in the curry paste and torn lime leaf, stir through until fragrant.
    • Add in chopped tomato, stir through and add in chicken pieces, continue to stir through until the chicken is well coated with the paste.
    • Add in green papaya slices, bruised lemongrass, bruised hot chilli and some water to almost cover the chicken and then season with a pinch of salt, white pepper powder and sugar.
    • Stir through and cover the pan with the lid, simmer for 20 minutes.
    • After that, add in coconut milk and red big chilli slices, cook through for another few minutes.
    • Serve with some sprinkles of fried shallot.
  • Balinese Pork Ribs
  • Balinese Pork Ribs

    Main Ingredients

    • 300 grams pork ribs
    • Bumbu merah
    • Pork ribs marinate
    • 3 tablespoons cooking oil

    Marinate ingredients

    • 5 pieces lemongrass
    • 8 cloves garlic
    • 1 knob ginger, peeled
    • 2 knobs galangal, peeled
    • 1 teaspoon salt
    • 1 teaspoon black pepper

    Bumbu Merah ingredients

    • 2 pieces shallot
    • 2 cloves garlic
    • 2 pieces red big chilli
    • 1 piece red small chilli
    • 2 pieces candlenut
    • 1 teaspoon coriander powder
    • 1 tablespoon palm sugar
    • White pepper
    • Salt to taste
    • 1 piece lime or lemo

    Method

    • Pound all marinate ingredients and then marinate the pork ribs, place it into a plastic vacuum bag and rest it for a couple of hours.
    • After marinating, take out from the plastic vacuum bag and steam for 1 – 2 hours until the meat is tender.
    • Meanwhile, prepare your bumbu merah by blending or pounding all ingredients into a fine paste.
    • Heat oil in a pan, fry off the bumbu merah paste until cooked and squeeze the juice of lime or lemo at the end to balance the sugar taste.
    • Turn off the stove and set to one side.
    • Check your pork ribs, once the meat is cooked and tender, take out from the steamer, place it onto a plate, and then marinate with the cooked bumbu merah evenly.
    • Place it in a wire mess and grill for about 8 minutes on each side or until the paste is caramelized.
    • Take off from the wire mess and serve with lime cheek.
  • Batak Ceviche
  • Batak Ceviche

    Main Ingredients

    • 2 fillet tilapia, slice into sashimi style
    • 2 pieces lime
    • Salt to taste
    • 2 tablespoons andaliman paste
    • 2 tablespoons sambal matah (see pantry)

    Garnish

    • Crushed peanut
    • 2 sprigs fresh lemon basil
    • Ginger flower slices

    ANDALIMAN PASTE

    (for 5 portions)

    • 2 tablespoons andaliman pepper
    • 1 piece ginger flower
    • 4 stalks lemongrass
    • 2 ½ cups shallot, peeled
    • 1 ¼ cups garlic, peeled
    • 3 cups long red chilli
    • ⅓ cup red bird eye chilli
    • ½ cup peanut, fried
    • ½ cup fresh turmeric
    • ¼ cup ginger
    • 1 teaspoon coriander powder       

    Seasoning of paste

    • 2 teaspoons salt
    • 2 kaffir limes, juiced

    Method

    • Prepare the paste first by charring all the ingredients on a grill until soft, except andaliman and peanuts.
    • Then peel off outer layer and pound to a fine paste with the andaliman and peanuts.
    • Season the paste with salt and kaffir lime juice.
    • Set to one side.
    • You can also use a blender if you like.
    • Arrange sashimi fish on a plate and then squeeze the juice of one lime on the fish to cure it.
    • Squeeze the juice of half lime in a bowl, add in 2 tablespoons of the paste, mix through and add a pinch of salt to taste.
    • Put the paste evenly on the cured sashimi fish.
    • Top with sambal matah and sprinkle with crushed peanut.
    • Arrange some pickled fresh lemon basil on top and sprinkle some ginger flowers slices to finish.

    SAMBAL MATAH

    Ingredients  

    • 4 pieces shallots
    • 1 stalk lemongrass
    • 2 pieces red birds eye chilli, seeds intact
    • ½ teaspoon roasted shrimp paste
    • 2 pieces Balinese lime (lemo), juiced
    • 2 tablespoons coconut oil
    • Salt to taste

    Method

    • Finely slice shallots, lemongrass and chillies.
    • Combine with roasted shrimp paste and lemo juice.
    • Heat up coconut oil until smoking and then pour over the sambal.
    • Mix all ingredients and season with salt.
  • Tuna Tataki
  • Tuna Tataki

    Ingredients

    • 600 grams tuna loin
    • 2 tablespoons each fish sauce and mirin
    • 1 tablespoon each sesame oil and soy sauce
    • ½ Spanish onion, thinly sliced
    • 160 grams green papaya (about ½ small), cut into julienne on a mandolin
    • 200 grams red papaya (about ½ small), sliced
    • 1 cup each of mint and coriander
    • 1 long red chilli, thinly sliced

     Sesame dressing

    • 50 grams brown sugar
    • ¼  teaspoon cumin seeds
    • 4 coriander seeds
    • A pinch chilli flakes
    • 75 ml lime juice
    • 35 ml fish sauce
    • 25 ml sesame oil
    • 2 teaspoon soy sauce
    • 25 grams toasted sesame seeds

    Method

    • Place tuna in a small non-reactive dish.
    • Combine fish sauce, mirin, sesame oil and soy in a bowl, whisk to combine then pour over kingfish and refrigerate, turning occasionally, for flavours to develop (4-6 hours).
    • Meanwhile, for sesame dressing, pound sugar, cumin, coriander and chilli in a mortar and pestle until finely ground, whisk in remaining ingredients and set aside.
    • Preheat a char-grill over medium heat, remove kingfish from marinade, pat dry with absorbent paper and grill, turning once, until golden and cooked rare (1-2 minutes each side), thickly slice across the grain, set aside.
    • Combine remaining ingredients in a bowl, add dressing, toss and serve with kingfish.
  • NIHIWATU’s Wahoo Ceviche
  • NIHIWATU’s Wahoo Ceviche

    Ingredients

    • 1 kg Wahoo
    • ½ cup   Coconut cream
    • ½ cup coconut milk
    • 1 cup   Lime, juice
    • 4 tbsp fish sauce
    • 2 tbsp palm sugar, grated
    • 1 Shallot, finely diced
    • ½ cup shredded coconut
    • 1 Red capsicum, finely diced
    • 1 Yellow capsicum, finely diced
    • 1 Spring onion, finely diced
    • 1 cup   Kemangi, finely chopped
    • 1 cup Thai basil, finely chopped
    • 1 cup   coriander, finely chopped
    • 1 Long red chilli, finely sliced, seeds in.
    • Note – Add a splash of tabasco or sriracha for a nice little kick.

    Method

    • Cut the fish into small dice and put into a bowl.
    • Tip over the lemon juice and Cover and refrigerate for 30 minutes.
    • Return the fish to a clean bowl and add the coconut cream.
    • Stir through the onion, capsicum, chili and shallot while reserving a little of each to garnish.
    • Refrigerate before serving in small bowls.
    • Garnish, adding optional torn fresh coriander leaves, shredded coconut & fried shallots.

     

     

  • Balinese oxtail soup
  • Balinese oxtail soup

    Main Ingredients

    • 300 grams oxtail, cooked
    • 1 cup young banana trunk slices (ares)
    • 1 cup bumbu gede (see pantry)
    • 2 stalks lemongrass, bruised
    • 1 salam leaf
    • 1 pinch wewangen
    • 2 pinches coriander powder
    • 1 pinch black pepper, crushed
    • 1 pinch salt
    • 4 cups oxtail stock
    • ¼ cup cooking oil
    • Fried shallot for garnish

    Stock ingredients

    • 1 stalk lemongrass, bruised
    • 1 salam leaf
    • 1 lime leaf
    • 5 medium shallots, bruised
    • 5 cloves garlic, bruised
    • 2 small knobs ginger, peeled and bruised
    • 1 teaspoon black pepper whole
    • 1,5 liter water

    Method

    • In the pot, place the oxtail and cover with water, bring it to the boil and drain.
    • Refresh with new water and add all stock ingredients, bring to the boil then simmer for 3 hours until the oxtail meat becomes soft.
    • Meanwhile, slice the young banana trunk thinly and put in the bowl.
    • Mix with some salt to drain the moisture and rest for about 10 minutes.
    • Then squeeze to dry out water.
    • Heat cooking oil in the large pan, add in the bumbu gede, sauté until cooked.
    • Add in bruised lemongrasses, salam leaf, wewangen, coriander powder and crushed black pepper, continue to cook.
    • Then add in the cooked oxtail and mix through.
    • Add in the oxtail stock, bring it to the boil, add in ares, cover the pan with the lid and let it simmer for 15 – 20 minutes.
    • Seasoning with some salt at the end.
    • Serve with sprinkle of fried shallot.

    Bumbu Gede

    Ingredients

    • 3 knobs galangal, peeled
    • 1 knob turmeric, peeled
    • 4 small knobs kencur, peeled
    • 1 knob ginger, peeled
    • 10 pieces lemongrass
    • 2 pieces red chilli
    • 4 pieces shallot
    • ½ cup garlic
    • 3 pieces candlenut
    • 1 tablespoon coriander seeds
    • 1 tablespoon black pepper
    • 1 tablespoon dried shrimp paste
    • 4 pieces long pepper
    • 1 teaspoon cloves
    • 10 tablespoons wewangen
    • 2 pieces salam leaves

    Method

    • Roast the dry spices together and grind to a fine powder.
    • Roughly chop the rest of the fresh ingredients, dried shrimp paste and candlenut, except salam leaves.
    • Blend or pound in a mortar and pestle, until you have a medium fine paste.
    • Then fry out the paste with oil and salam leaves until fragrant.
  • Acehnese Fish Curry
  • Acehnese Fish Curry

    Main ingredients

    • 1 black grouper fillet (300 grams), big cubed
    • ½ cup curry paste (see pantry)
    • 1 cinnamon stick (5 cm)
    • 3 pieces white cardamom
    • 2 pieces pandan leaves, folded
    • 1 stalk lemongrass, bruised
    • 1 handful curry leaves
    • 1 potato, boiled and wedge
    • 2 pieces red curly chillies, sliced
    • ½ teaspoon coriander
    • ½ teaspoon cumin
    • 2 cups fresh coconut milk
    • 2 pinches salt or to taste
    • 2 pinches white sugar or to taste

    Method

    • Heat cooking oil in a large pan, add in the curry paste, cinnamon stick, white cardamom, pandan leaves, bruised lemongrass and curry leaves.
    • Stir all through until cooked, then add in coriander powder and cumin powder.
    • Add in the fish and coconut milk just enough to cover the fish as the curry should be a little bit thick.
    • Cook through not more than 5 minutes so the fish is not over cooked.
    • When about to cook, add in boiled potato and sliced red curly chillies.
    • Season with salt and white sugar to taste.

    Curry paste ingredients

    • 10 pieces shallot
    • 6 pieces garlic
    • 1 knob turmeric, grilled
    • 8 pieces red curly chillies

    Method

    • Blend all ingredients into a fine paste.

     

  • Acehnese Octopus Rendang
  • Acehnese Octopus Rendang

    Main ingredients

    • 300 grams octopus, boiled and large cut
    • 1 cup rendang paste
    • 1 salam leaf
    • 1 turmeric leaf, folded
    • 1 turmeric leaf, shredded
    • 2 stalks lemongrass, bruised
    • 1 lime leaf, torn
    • 1 lime leaf, julienned
    • 2 tablespoons cooking oil
    • 2 cups fresh coconut milk (first pressed)
    • 2 tablespoons salt
    • 1 tablespoon palm sugar, grated
    • 1 red curly chilli, sliced
    • Fried shallot for garnish

    Aromats for octopus

    • 3 stalks lemongrass, bruised
    • 1 knob galangal, bruised
    • 1 onion, quartered
    • 4 – 5 pieces lime leaves

    Rendang paste ingredients

    • 20 pieces shallot
    • 25 cloves garlic
    • 3 knobs galangal, peeled
    • 1 knob ginger, peeled
    • 15 pieces red curly chilli
    •  
    • Rendang spice
    •  
    • 1 piece star anise
    • 4 pieces white cardamom
    • 1 cinnamon stick (5 cm)
    • 1 tablespoon coriander powder
    • 1 tablespoon fennel powder
    • 1 teaspoon black pepper

    Method

    • Place octopus in a pan together with the aromats and leave for 2 hours, let the juice comes out from the octopus. Set aside and cut into large chunk.
    • Meanwhile grind rendang paste ingredients into a fine paste.
    • Heat up cooking oil, cook rendang paste and add in salam leaves, folded turmeric leaf, bruised lemongrass and torn lime leaf.
    • Continue to cook until fragrant and paste is cooked.
    • Then add coriander powder, fennel powder, star anise, cinnamon stick and white cardamom.
    • Stir well.
    • Add in boiled octopus, stir the paste through the octopus until it is nicely coated.
    • Then add in white cardamom, grated palm sugar, salt and fresh coconut milk.
    • Slowly cook for 45 minutes until reduced down and becomes thick.
    • After about 30 minutes add in a little bit more first pressed of coconut milk to get the richness of the rendang taste.
    • At the end, add in shredded turmeric leaf, red curly chilli slices, julienned lime leaf.
    • Continue to cook for another 10 minutes until the coconut milk becomes sediment and rich.
    • Served with sprinkle of fried shallot. 
  • Sumba Style Grilled Snapper
  • Sumba Style Grilled Snapper

    Main ingredients

    • 1 snapper
    • 1 cup raw marinade paste
    • 1 cup cooked marinade paste
    • 5 tablespoons cooking oil
    • 1 bunch lemon basil
    • Sambal Sumba on the side (see pantry)

    Raw marinade paste ingredients

    • 5 knob turmeric, peeled
    • 1 teaspoon salt
    • 1 fresh lime, juiced
    • Salt
    • White pepper powder

    Cooked marinade paste ingredients

    • 2 big knobs ginger, peeled
    • 1 big knob galangal, peeled
    • 10 big knob turmeric, peeled
    • 7 small knobs wild ginger (kencur)
    • 8 cloves garlic
    • 20 pieces shallot
    • 6 pieces bird eye chillies
    • 4 pieces red big chillies
    • 2 stalks lemongrass
    • 2 pieces tomatoes, chopped
    • 2 pieces candlenut
    • 1 tablespoon white pepper seeds
    • Salt to taste
    • 1 teaspoon shrimp paste

    Method

    • Prepare the cooked marinade paste first by pounding all ingredients except tomato in a mortar and pestle until to a smooth paste.
    • In the sauce pan, heat cooking oil, add in the paste and sauté until cooked.
    • Then add in chopped tomato and continue to cook for about 10 minutes.
    • Stir continuously so it doesn’t stick at the bottom of the pan and season with salt and pepper to taste. Set aside.  
    • Then prepare the raw marinade paste by pounding fresh turmeric, salt and fresh lime juice into a fine paste.
    • Apply the raw paste on the snapper skin and sprinkle some salt and white pepper powder.
    • Put some paste inside the snapper stomach as well to flavor the meat.
    • Prepare your charcoal grill and make sure it’s hot and there are no yellow flames.
    • Place your snapper in a wire mess and grill for 2 minutes on each side.
    • Then brush the cooked marinade paste and lightly spread onto the fish.
    • Put it back on the grill and cook for another 5 minutes, turn a couple of times.
    • Take it off the grill when it’s cooked.
    • Served with sambal Sumba.

    Sambal Sumba

    Ingredients

    • 6 pieces shallots
    • 1 small bunch green shallot
    • 20 pieces red bird eye chillies
    • 2 pieces tomatoes
    • 1 tablespoon shrimp paste
    • 1 piece fresh lime, juiced
    • ½ cup cooking oil

    Method

    • Pound shallot, green shallot, chillies, tomato and shrimp paste into a fine paste.
    • Then heat cooking oil in the sauce pan, stir fry the paste until cooked then mix with lime juice.
    • Ready to serve.
  • Rumpu Rampe
  • Rumpu Rampe

    Main ingredients

    • 1 cup papaya flower, picked
    • 1 cup banana blossom, blanched
    • 1 cup cassava leaves, blanched and chopped
    • ½ cup young papaya, jardinière
    • ¼ cup ikan asin (salted fish) or a pinch of shrimp paste
    • 4 pieces shallot, sliced
    • 3 cloves garlic, sliced
    • 2 pieces tomatoes, sliced
    • 1 piece red big chilli, sliced
    • 3 – 4 pieces red bird eye chillies, sliced
    • 2 tablespoons cooking oil
    • Salt to taste
    • 2 sprigs lemon basil

     

    Method

    • Salt the papaya flowers for about 10 minutes to take out the bitterness and wash it out.
    • Blanch it a couple of times or at least 3 times, 3 – 4 minutes each time.
    • Set it aside.
    • After that do the same process with the banana blossom and cassava leaf.
    • Then chop the blanched cassava leaf.
    • Set aside on separate bowl.
    • Heat cooking oil in a pan, add in sliced garlic and shallot, fry off until fragrant, then add in sliced tomato and chillies, fry until the tomato is soft, then add in salted fish, stir well.
    • Then add in young papaya, blanched banana blossom, papaya flowers and chopped blanched cassava leaves.
    • Stir fry the vegetables through.
    • Add in fresh lemon basil and salt to taste.
    • Serve with lemon basil as garnish.
  • Alila Manggis Prawn Salad
  • Alila Manggis Prawn Salad

    Ingredients

    • 1 Tablespoon Chili Emulsion
    • 15 grams youngmanggo (cut paysane)
    • 15 grams jicama pickle  (cut paysane)
    • 10 grams carrot (cut paysane)
    • 10 grams ripe papaya (cut paysane)
    • 10 grams raw papaya (cut paysane)
    • 10 grams sweet potato (cut paysane)
    • 2 pieces tiger prawn
    • 5 grams mungbean sprout
    • 5 grams roasted peanut
    • 5 grams coriander leaf for garnish
    • Olive oil
    • Salt and pepper

    Method

    • Poached the prawn, in mixing bowl mix all vegetable season with salt and pepper and dash of lime juice.
    • Plated as a picture above.

    Chili emulsion

    Ingredients

    • 500 grams red chili, (seed and middle part out)
    • 2 tablespoon grounded roasted peanut
    • 3 tablespoon vinegar
    • 2 tablespoon tamarind
    • 2 tablespoon white sugar
    • Salt
    • 1 teaspoon roasted shrimp paste

    Method

    • Blanch the red chili until just soft enough, then set aside, add the blanched chili into blender with all ingredient and blend it until really smooth, strain the mixture with tamy (fine strainer) to avoiding chilli skin.
    • Taste the seasoning.
  • Malaysian Fish Curry
  • Malaysian Fish Curry

    Main Ingredients

    • 1 whole snapper, cut into 2 parts
    • 2 full tablespoons curry paste (see pantry)
    • 50 ml cooking oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon fenugreek
    • 1 teaspoon mustard seeds
    • 10 pieces curry leaves, picked
    • 1 teaspoon turmeric powder
    • 1 teaspoon chilli powder 
    • 1 tablespoon fish curry powder (see pantry)
    • ½ liter fish stock or water
    • 1 ½ red tomatoes wedge
    • 5 pieces okra (lady fingers)
    • 1 teaspoon salt
    • 2 tablespoons tamarind juice
    • 2 tablespoons coconut milk
    • 1 handful fresh coriander leaves, chopped

    Method

    • Heat oil in a pan, fry cumin seeds, fenugreek, mustard seeds and curry leaves until fragrant and then add in curry paste, low the heat and sauté until the oil has split.
    • Add in turmeric powder, chilli powder and fish curry powder followed by fish stock or water.
    • Bring to boil.
    • Add in the fish, tomato wedge and okra, then simmer down and seasoning with salt and tamarind juice.
    • Continue to cook on medium heat and add in coconut milk and chopped coriander leaves at the end.
    • Serve with steamed rice.

    CURRY PASTE

    Ingredients

    • 800 grams shallots
    • 100 grams garlic
    • 100 grams fish curry powder
    • 25 grams dried shrimp paste (ebi), toasted
    • 50 grams chilli powder
    • 125 grams lemongrass
    • 140 grams galangal, peeled
    • 150 grams ginger, peeled

    Method

    • Blend all ingredients together into a fine paste.

    FISH CURRY POWDER

    Ingredients

    • 500 grams fenugreek
    • 600 grams mustard seeds
    • 300 grams cumin seeds
    • 500 grams fennel seeds
    • 100 grams dried red chilli powder
    • 300 grams coriander seeds
    • 100 grams turmeric powder

    Method

    • Blend all ingredients together into a fine powder.
  • Balinese Crispy Fried Duck
  • Balinese Crispy Fried Duck

    Main Ingredients

    • 1 whole duck, cut into 4 parts  
    • 4 tablespoons vegetable oil
    • 2 pieces salam leaves
    • 2 pieces lime leaves
    • 2 stalks lemongrass, bruised
    • Water to just covering the duck
    • Oil to fry

    Duck paste

    • 2 cm knob ginger, peeled
    • 2 cm kencur
    • 2 cm knob galangal, peeled
    • 8 cloves garlic
    • 1 teaspoon shrimp paste, fried
    • ½ teaspoon coriander seeds
    • 1 teaspoon pepper
    • 1 teaspoon sugar
    • 2 teaspoons salt

    Served with

    • Lawar (see pantry)
    • Sambal bajak (see pantry)
    • Sambal matah (see pantry)

    Garnish

    • Sprigs of fresh lemon basil
    • Fried shallot

    Method

    • Blend all duck paste ingredients into a fine paste.
    • Marinate the duck with the paste and set aside for several hours until the paste is absorbed into the duck meat.
    • Heat some oil in the sauce pan, put the marinated duck with the paste, salam leaves, lime leaves and bruised lemongrass.
    • Stir well and fry until the duck is coloured and golden brown.
    • Pour over some water just about to cover the duck, cover your sauce pan with the lid and cook over low heat until the duck meat is tender about 1 hour.
    • Remove the duck from the pan and allow to cool.  
    • In the new sauce pan, heat some oil over medium heat and then fry the boiled duck until dry and crispy.
    • Remove and drain.
    • Serve the fried crispy duck on the plate with lawar, sambal bajak and sambal matah.
    • Garnish with sprigs of lemon basil and fried shallot.

    LAWAR KALASAN

    Ingredients

    • 3 tablespoon kalasan dressing (see pantry)
    • 1 tablespoon fried shallot
    • 1 tablespoon fried garlic
    • 1 teaspoon fried bird’s eye chilli
    • 1 teaspoon cooked out shrimp paste in vegetable oil
    • A pinch of pepper (to taste)
    • A pinch of salt (to taste)
    • 2 pieces lime leaves, julienned 
    • 2 Balinese lime (any lime will do), juiced
    • ½ cup of young jackfruit, boil till half cooked for about 10 minutes & chopped
    • 1 cup of long bean, blanched and small sliced
    • 1/3 cup of hard coconut flesh, grilled, shave the skin and grated

    Assembling the lawar kalasan

    • In a mixing bowl, combine kalasan dressing with fried shallot, fried garlic, fried bird’s eye chilli, shrimp paste and seasoning with salt, pepper and fresh Balinese lime juice.
    • Add in all vegetables and grated grilled coconut flesh.
    • Adjust the seasoning before serving. 

    Kalasan dressing ingredients:

    • 2 pieces lime leaves
    • 1 stalk lemongrass
    • 1 piece salam leaf
    • 2 tablespoons bumbu gede Ubud paste (see pantry)
    • 1 cup coconut cream
    • Oil to cook

    Method:

    • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat.
    • Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduce by half.

    Bumbu gede Ubud paste ingredients:

    • 1 knob galangal, peeled
    • 1 knob ginger, peeled
    • ¼ cup turmeric, peeled
    • 2 stalks lemongrass, finely chopped
    • ¼ cup kencur
    • 12 pieces green small chillies
    • ½ cup garlic, peeled
    • 2 tablespoons wewangen (optional)
    • 2 tablespoons coriander seeds
    • 1 tablespoon black pepper

    Ingredients to fry:

    • 3 pieces salam leaves
    • 2 pieces lime leaves
    • 1 stalk lemongrass
    • Oil to cook

    Method

    • Chop all ingredients finely, except salam leaves, lemongrass and lime leaves, or blend if not up to doing it traditional way.
    • Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.
    • Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated.
    • Set to one side and allow to cool.

    SAMBAL BAJAK

    Ingredients

    • 80 grams garlic, peeled
    • 150 grams shallots
    • 15 grams small red chillies
    • 250 grams tomatoes
    • 500 grams large red chillies, deseeded
    • 40 grams dried shrimp paste
    • 40 grams sugar
    • 150 ml oil
    • 1 pinch salt

    Method

    • Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.
    • Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.
    • Pound the ingredients to a smooth consistency, whilst still retaining some texture.
    • Season with dried shrimp paste, salt and sugar.

    SAMBAL MATAH

    Ingredients 

    • 8 pieces shallots
    • 2 stalks lemongrass
    • 3 pieces red birds eye chilli, seeds intact
    • ½ teaspoon dried shrimp paste
    • 3 pieces Balinese lime, juiced
    • 2 tablespoons coconut oil

    Method

    • Finely chop shallots, lemongrass and chillies.
    • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
    • Use your fingertips to lightly mix together with the oil.
    • Serve immediately.

     

  • Alila Manggis Pickled Fruits and Vegetables
  • Alila Manggis Pickled Fruits and Vegetables

    Pickling Liquid

    Ingredients

    • 500 ml  White wine vinegar
    • 100 grams  sugar
    • 1 teaspoon each mustard seed, black peppercorns, coriander seed,
    • 2 pieces Star anis
    • 4 cm Cinnamon stick
    • 2 sprigs fresh thyme
    • 10 grams salt
    • 200 ml Water

    Method:

    • Combine all the ingredients with water and bring to a boil.
    • Reduce the heat and simmer for 20 minutes.
    • Cool it down.

    Asinan Pickling Liquid

    Ingredient:

    • 500 ml  White wine vinegar
    • 150 grams  sugar
    • 10 grams salt
    • 200 ml Water
    • 40 grams red chili chopped
    • 3 pieces bird eye chili
    • 2 clove garlic chopped

    Method:

    • Combine all the ingredients with water and bring to a boil for 5 minutes
    • Cool it down.
  • Salt Grilled Snapper
  • Salt Grilled Snapper

    Main Ingredients

    • 1 whole snapper
    • 2 cups salt
    • 1 bunch fresh lemon basil
    • 2 stalks lemongrass, bruised

    Sambal Matah ingredients  

    • 8 pieces shallots, sliced
    • 2 stalks lemongrass, sliced
    • 3 pieces red birds eye chilli, seeds intact and sliced
    • ½ teaspoon dried shrimp paste
    • 3 pieces lemo (Balinese lime) or any kind of lime, juiced
    • 1 tablespoon ginger flower, sliced
    • ½ red tomato, sliced
    • 2 tablespoons coconut oil
    • Salt to taste

    Garnish

    • 1 piece lemo (Balinese lime) or any kind of lime, halved or cheek
    • Sprigs of lemon basil

    Method

    • Clean the snapper stomach from the gills and add in the fresh lemon basil and bruised lemongrass inside the snapper stomach.
    • Then coat the whole snapper with salt evenly.
    • Make sure your BBQ grill is hot and there are no yellow flames.
    • Place your snapper in a wire mess and start to grill it on one side and flip it to grill on another side.
    • Meanwhile prepare your sambal matah.
    • Heat up coconut oil in the pan and combine the sliced lemongrass, dried shrimp paste, sliced chilli, sliced shallot and fresh lime juice.
    • Pour over the hot oil and use your fingertips to lightly mix it together.
    • Add in the sliced ginger flower, sliced tomato and salt to taste.
    • Mix through.
    • Check your grilled snapper, when it has firm hard crust then you know your fish is good to serve.
    • Lift it from the grill and take out from wire mess.
    • Place on the plate, open the skin on one side and nicely arrange sambal matah on it and garnish with sliced of lemo (or lime cheeks) and fresh lemon basil.
  • Crispy Squid
  • Crispy Squid

    Main Ingredients

    • ½ cup or 90 grams squids, cleaned and slice into stick size
    • 1 cup cooking oil to deep fry  

    Batter ingredients

    • ¼ cup tapioca flour
    • ¼ cup sticky rice flour
    • ¼ cup rice flour

    Aromats ingredients

    • 2 handfuls fresh Thai basil leaves, picked
    • 2 pieces long red curly chillies, sliced
    • 2 stalks lemongrass, julienned
    • 7 – 8 pieces lime leaves
    • 1/3 cup ginger flower, finely sliced

    Sauce ingredients

    • 2 tablespoons chilli jam (see pantry)
    • 2 tablespoons chicken stock
    • 1 tablespoon fish sauce
    • 1 tablespoon tamarind juice
    • 1 tablespoon palm sugar syrup
    • 1 piece ginger flower bud, crushed
    • 1 stalk lemongrass, crushed
    • 3 pieces lime leaves

    Seasonings

    • Salt
    • Chilli powder

    Garnish

    • Chilli powder
    • 1 piece lime cheek

    Method

    • Prepare your batter by mixing all flours in a bowl.
    • Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan.
    • When it’s hot add in lime leaves, crushed ginger flower and crushed lemongrass. Bring to the boil and cook further for 5 minutes while keep stirring it.
    • The sauce should be slightly thick. If you don’t have ginger flower, you can substitute it with galangal.
    • Heat some oil in the wok, then deep fry your aromats separately.
    • You can start with lime leaves, red bird's eye chillies, 1 handful of picked fresh Thai basil and julienned lemongrass.
    • For the lemongrass, lightly coat it with flours first before deep frying.
    • Set aside and pat dry on a paper towel.
    • Lightly coat your squid sticks in the flours and deep fry as well for about 1 minute.
    • Set aside and pat dry on a paper towel.
    • Before plating, combine the deep fried aromats with 1 handful of picked fresh Thai basil and julienned ginger flowers in a bowl and mix well.
    • In separate bowl, combine deep fried squid sticks with salt and chilli powders.
    • Then combine both aromats mix and deep fried squid mix nicely.
    • Drizzle some sauce on the serving plate and arrange squid mixture on it, sprinkle with some chilli powder and garnish with a lime cheek.

    PANTRY

    CHILLI JAM

    For 10 portions

    Ingredients

    • 3 ½ cups shallot, sliced and fried
    • 1 ½ cups garlic, chopped and fried
    • 1 cup ebi (small dried shrimp), fried
    • 2 tablespoons galangal, peeled and dried
    • 2 cups dry chilli, fried
    • ¼ cup fish sauce
    • ⅓ cup palm sugar
    • ⅓ cup tamarind pulp
    • Cooking oil to fry

    Method

    • Blend all fried ingredients together set to one side.
    • Warm half a cup of the used oil and add the palm sugar and fish sauce.
    • Add the paste to the oil and continue 
  • Balinese Fish Head Soup
  • Balinese Fish Head Soup

    Main Ingredients

    • 1 fish head
    • 1 cup bumbu gede (see pantry)
    • 2 tablespoons tamarind juice to marinade the fish head
    • 1 liter fish stock
    • 4 pieces red bird’s eye chillies, bruised
    • 1 medium green tomato, sliced
    • 1 medium red tomato, sliced
    • 2 stalks lemongrass, bruised
    • 2 pieces salam leaves
    • 2 pieces lime leaves

    Seasonings

    • Salt to taste
    • White pepper powder to taste
    • 1 lime, juiced
    • 1 tablespoon tamarind juice

    Finishing ingredients

    • 1 wedge green tomato, sliced
    • 1 wedge red tomato, sliced
    •  ½ long red chilli, sliced
    • 3 sprigs fresh Thai basil

    Garnish

    • Lime cheek
    • Sprig Thai basil

    Method

    • Marinade the fish head with half of the bumbu gede and tamarind juice for 20 minutes – 1 hour.
    • Meanwhile boil the fish stock in a sauce pan and then add in the marinated fish head and another half of the bumbu gede.
    • Then add in bruised red bird’s eye chillies, sliced green and red tomato, bruised lemongrass, salam leaves and lime leaves.
    • Cover the sauce pan with lid and continue to simmer for 20 minutes.
    • When the fish head is cooked around 20 minutes and to finish add in a little bit more of sliced green and red tomato, sliced long red chilli, fresh lemon basil and add seasonings, fresh lime juice, salt, white pepper and tamarind juice.
    • Stir for a while and ready for plating.
    • Garnish with a lime cheek and a sprigs of fresh Thai basil.

    PANTRY

    Bumbu Gede

    Ingredients

    • 3 knobs galangal, peeled
    • 1 knob turmeric, peeled
    • 4 small knobs kencur, peeled
    • 1 knob ginger, peeled
    • 10 pieces lemongrass
    • 2 pieces red chilli
    • 4 pieces shallot
    • ½ cup garlic
    • 3 pieces candlenut
    • 1 tablespoon coriander seeds
    • 1 tablespoon black pepper
    • 1 tablespoon dried shrimp paste
    • 4 pieces long pepper
    • 1 teaspoon cloves
    • 10 tablespoons wewangen
    • 2 pieces salam leaves

    Method

    • Roast the dry spices together and grind to a fine powder.
    • Roughly chop the rest of the fresh ingredients, dried shrimp paste and candlenut, except salam leaves.
    • Blend or pound in a mortar and pestle, until you have a medium fine paste.
    • Then fry out the paste with oil and salam leaves until fragrant.
  • Poached Egg with Eggplant Chutney
  • Poached Egg with Eggplant Chutney

    Ingredient:

    • 1 tablespoon Chili Emulsion
    • 15 grams young manggo (paysanne cut)
    • 15 grams jicama pickle  (paysanne cut)
    • 10 grams carrot (paysanne cut)
    • 10 gras ripe papaya (paysanne cut)
    • 10 grams raw papaya (paysanne cut)
    • 10 grams sweet potato (paysanne cut)
    • 2 pieces tiger prawn
    • 5 grams mungbean sprout
    • 5 grams roasted peanut
    • 5 grams coriander leaf for garnish
    • Olive oil
    • Salt and pepper

    Method:

    • Poached the prawn, in mixing bowl mix all vegetable season with salt and pepper and dash of lime juice.
    • Plated as a picture above.

    Chili emulsion

    Ingredient:

    • 500 grams red chili, (seed and middle part out)
    • 2 tablespoons grounded roasted peanut
    • 3 tablespoons vinegar
    • 2 tablesspoons tamarind
    • 2 tablespoons white sugar
    • Salt
    • 1 teaspoon roasted shrimp paste

    Method:

    • Blanch the red chili until just soft enough, then set aside, add the blanched chili into blender with all ingredient and blend it until really smooth, strain the mixture with tamy (fine strainer) to avoiding chilli skin.
    • Taste the seasoning.
  • Crispy Lemongrass Chicken
  • Crispy Lemongrass Chicken

    Main Ingredients

    • 2 pieces or 400 grams chicken thigh, boneless and skin on
    • Cooking oil to fry  

    Chicken marinade:

    • 2 pieces large red chillies
    • 10 cloves garlic
    • 4 pieces shallot
    • 4 stalks lemongrass
    • 1 inch fresh turmeric, peeled
    • A pinch of white pepper
    • A pinch of salt
    • 1 teaspoon sugar
    • 2 tablespoons fish sauce

    Chicken batter:

    • 2 cups plain flour
    • 1 cup tapioca flour
    • 1½ - 2 cups sparkling water
    • ¼ teaspoon chilli powder
    • ½ teaspoon turmeric powder
    • A pinch of salt

    Som tum:

    • 2 pieces small green chilli (or as desired)
    • 2 cloves garlic
    • A pinch of salt
    • Half of ripe tomato, sliced
    • 1 piece apple eggplant, sliced
    • 1 teaspoon fried dried shrimp
    • 2 tablespoons roasted peanut, crushed
    • 2 tablespoons palm sugar syrup
    • 1 tablespoon fish sauce
    • 1 tablespoon tamarind pulp
    • Fresh lime juice (from 1 piece lime)
    • 1 cup green papaya, julienned
    • 1 cup green mango, julienned

    Sweet chilli sauce:

    • 4 pieces large red chillies
    • 2 pieces red bird’s eye chillies
    • 2 cloves garlic
    • 100 ml rice wine vinegar
    • 100 ml Heinz vinegar
    • A pinch of salt
    • ½ cup sugar

    Garnish

    • 2 coriander leaves sprigs
    • 2 leaves Romaine lettuce
    • 2 leaves Radicchio lettuce
    • 2 cucumber sticks
    • 1 lime wedge
    • 1 teaspoon large red chilli, julienned
    • A pinch of fried garlic

    Method

    • Prepare your chicken marinade by pounding all of fresh ingredients into a paste and then add in the seasonings of white pepper, salt, sugar and fish sauce.
    • Marinate your boneless chicken thigh in it overnight or for couple of hours.
    • When the chicken is ready, prepare your batter by combining plain flour, tapioca flour and sparkling water and then seasoning with chilli powder, turmeric powder and salt.
    • The batter should be still in runny consistency.
    • Heat your oil in the wok, meanwhile dip in your marinated chicken in the batter.
    • When the oil is hot enough, fry the chicken on a low heat to let the inside part cooked first before the outside part of the chicken gets burned.
    • When the chicken is cooked, increase the heat at the end and continue to fry until crispy and golden brown.
    • Pat dry and rest for a while for the second frying.
    • While resting the chicken, prepare your som tum.
    • Get a mortar and pestle, pound your small green chilli together with garlic.
    • Add a pinch of salt to help you breaking down the chilli and garlic.
    • Add tomato slices and apple eggplant slices, roughly pound to let the juices comes out.
    • Add in your fried dried shrimp, crushed roasted peanut, palm sugar syrup, fish sauce, tamarind pulp and fresh lime juice.
    • Mix it through.
    • Add in julienned green papaya and green mango at the end and lightly pound and mix well.
    • Heat again your oil in the wok and fry your chicken one more time just before serving to keep it crispy.
    • To assemble the dish, plating your som tum on a plate with your herbs garnish and lime wedge.
    • Serve your crispy chicken on the side with garnish of a sprig of coriander leaf and sprinkles of julienned large red chilli and fried garlic.
    • Serve also with sweet chilli sauce on the side.
    • To make the sweet chilli sauce, roughly blend your large red chillies, red bird’s eye chillies and garlic.
    • Then combine it with the rest of the ingredients in the pan, bring to the boil and simmer until thickened approximately 15 – 20 minutes.
    • Then cool it down. 
  • Jimbaran Style Grilled Squid
  • Jimbaran Style Grilled Squid

    Main ingredients

    • 4 squids tubes cleaned and also keeping the tenticles
    • 2 sprigs lemon basil
    • 1 piece Balinese lime (any lime will do), halved
    • Sambal kecap manis

    Marinade I

    • 1 clove garlic
    • 1 knob turmeric
    • 1 knob ginger
    • 1 cup butter/margarine
    • 1 lime, juiced
    • Salt
    • Oil

    Marinade II (Sambal kecap manis)

    • 1 piece shallot, peeled and diced
    • ½ cup small green chillies, chopped
    • 1 cup sweet soy sauce
    • 1 lime, juiced

    Method

    • Place the squid on the table and pull the tenticles out with that it should also come the clear cartilage and ink sack,in the same area as the tenticles is also the beck of the squid,  the mouth should just pop out  if you squeeze the tenticles and set to one side.
    • Lightly slice the body of the squid into 4 but make sure you dont cut all the way through.
    • Blend your “marinade I” until smooth, by softening butter/margarine and blend garlic, turmeric, ginger to a fine paste.
    • Then rub the squid throughly as well as squeezing lime juice, salt and some oil.
    • Prepare the “marinade II” by simply combine the chopped chillies, soy sauce and lime juice together.
    • Make sure your BBQ is hot and there are no yellow flames.
    • Place your squid on the wire mess with the first marinade and grill for 3 minutes each side.
    • Then add the second marinade of sambal kecap manis and lightly spread onto the squid.
    • Put it back on the grill and cook for another 5 minutes, turn a couple of times.
    • Served with sambal kecap manis and fresh lemon basil. 
  • Green Curry Snapper
  • Green Curry Snapper

    Main Ingredients

    • 150 grams snapper fillet
    • 1 piece apple eggplant, quartered
    • ¼ cup pea eggplant
    • 3 pieces long bean, cut into 5 cm length
    • 3 pieces baby corn, sliced
    • 3 big slices of large green chillies
    • ¼ cup Thai basil, picked
    • 2 pieces oyster mushroom, torn
    • 2 pieces lime leaves
    • 2 tablespoons green curry paste (see pantry)
    • 1 tablespoon green chilli paste (see pantry)
    • 1 teaspoon krachai (wild ginger), chopped
    • 3 teaspoons coconut oil
    • 2 ½ tablespoons fish sauce
    • 1 ½ tablespoons palm sugar syrup
    • ½ cup fresh coconut milk
    • ⅔ cup chicken stock  
    • A pinch of white pepper powder
    • A pinch of coriander powder

    Garnish

    • Sprig fresh Thai basil
    • 1 teaspoon lime leaf, julienned

    Method

    • Heat coconut oil in the pan, saute lime leaf, chopped krachai, green chilli paste and green curry paste until fragrant, then add in chicken stock, fish sauce and palm sugar syrup and bring to the boil. 
    • Add seasoning of white pepper powder and coriander powder. 
    • Add in pea eggplant, apple eggplant and sliced large green chilli.
    • Meanwhile sear the snapper fillet and sprinkle with salt before searing. 
    • Heat a little oil in the pan, start to sear the snapper with the skin down first for about 3 minutes and flip then sear for another 3 minutes.
    • Add in fresh coconut milk in the curry, add in oyster mushroom and picked Thai basil at the end. 
    • Serve with julienned lime leaf and a sprig of fresh Thai basil.
    • Serve the curry on the plate and place the seared snapper on the top. 
    • Garnish with a sprig of fresh Thai basil and julienned lime leaf.

    GREEN CURRY PASTE

    For 5 portions

    Ingredients

    • 60 pieces small green chillies
    • 8 pieces shallot
    • 30 cloves garlic
    • 1 knob galangal, peeled approx. 3 cm
    • 4 stalks lemongrass
    • 1 piece kaffir lime, zest
    • 5 pieces coriander roots
    • 1 tablespoon coriander seeds
    • 1 tablespoon white pepper
    • ¾ tablespoon cumin seeds
    • ½ tablespoon shrimp paste

    Method

    • Blend all ingredients finely.

    GREEN CHILLI PASTE

    For 5 portions

    Ingredients  

    • 6 pieces large green chillies, deseeded
    • 1 knob turmeric, peeled approx. 3 cm
    • 5 pieces krachai (wild ginger), each approx. 10 cm
    • 1 pieces kaffir lime, zest
    • 6 cloves garlic

    Method

    • Blend all ingredients finely. 
  • Durian Panna Cotta
  • Durian Panna Cotta

    Main Ingredients

    • 80 grams durian panna cotta (see pantry)
    • 2 tablespoon coconut durian topping

    Garnish

    • A sprig fresh lime leaves

    Durian Panna Cotta

    Ingredients

    • 3 cups durian meat
    • 3 cups fresh milk
    • 1½ cup white sugar
    • 3 cups double cream
    • 6 sheets gelatin leaves

    Method

    • Blend durian meat and fresh milk together then strain.
    • In a separate bowl, soak the gelatin in water until softened strain the water and mix the gelatin with the durian mixture and cream.
    • Transfer the mixture in a sauce pan and cook in a low heat for around 20 minutes, be careful not to over boil.
    • Then strain, pour in a serving glass and let it set in a fridge for 5-6 hours.

    Coconut Durian Topping

    Ingredients

    • 100 grams durian meat
    • 1 cup coconut milk
    • ¼ cup water
    • Salt to taste
    • 2 sheets gelatin leaves

    Method

    • Blend durian meat, coconut milk and salt, and pour the durian mix into sauce pan.
    • Meanwhile soak gelatin in water until softened and the strain off the water and then add in the soaked gelatin to the sauce pan and simmer for and 8-10 minutes on a low heat.
    • Turn off the heat and allow to cool to room temperature.

    To assemble the dish

    • Take out the durian pannacotta out of the fridge when it’s set and top with the coconut durian.
    • Garnish with a sprig of mint leaves. 
  • Stir Fry Udang
  • Stir Fry Udang

    Main Ingredients

    • 5 prawns, remove the head, skin and tail on
    • 2 tablespoons sambal matah (see pantry)
    • 1 cup bumbu be pasih (see pantry)
    • ¼ cup coconut milk
    • ¼ cup chicken stock
    • 1 tablespoon salt
    • Oil to saute
    • 1 piece lime leaf
    • 1 stalk lemongrass
    • 1 piece salam leaf
    • 1 tomato, chopped

    Garnish

    • Lemon basil sprigs
    • Lemo (Balinese lime), halved

    Method

    • Heat oil in the pan, saute bumbu be pasih with lime leaf, salam leaf and lemongrass until fragrant and then add the prawns and chopped tomato.
    • Add chicken stock and coconut milk.
    • Cook on the low heat until prawns are cooked then remove them and put to one side. In the meantime, keep reducing the sauce and seasoning with salt.
    • Place on the serving plate with sambal matah on top and garnish with sprigs of lemon basil and halved lemo.

    BUMBU BE PASIH

    Paste Ingredients:

    • 8 pcs big red chilli
    • 6 cloves garlic, peeled
    • 1 cup shallot, peeled
    • ½ cup turmeric, peeled
    • 1 knob ginger, peeled
    • ¾ cup candlenut, dry roasted
    • 1 tablespoon coriander seeds
    • 1 tablespoon shrimp paste, toasted
    • 1 tomato, chopped

    Other Ingredients:

    • ½ cup vegetable oil
    • 1 tablespoon tamarind pulp (lime juice to substitute)
    • 5 pcs salam leaves
    • 4 stalks lemongrass, white part only and bruised
    • Salt to taste

    Method

    • Pound the coriander seeds to a fine powder in a mortar and pestle.
    • Keep the tomato, lemongrass and salam leaf to one side.
    • Pulse the rest of the ingredients in a blender until you have a smooth consistency for a paste.
    • Add the oil and fry out the paste with lemongrass, tomato and salam leaf.
    • Cook for 20-25 minutes in a saucepan on a low heat, stirring continuously to release all the natural fragrances and flavours.
    • The paste is ready when most of the natural moisture has been reduced and the consistency is of a dry paste with a film of oil on top.

    SAMBAL MATAH

    Ingredients  

    • 8 pieces shallots
    • 2 stalks lemongrass
    • 3 pieces red birds eye chilli, seeds intact
    • ½ teaspoon dried shrimp paste
    • 3 pieces Balinese lime, juiced
    • 2 tablespoons coconut oil

    Method

    • Finely chop shallots, lemongrass and chillies.
    • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
    • Use your fingertips to lightly mix together with the oil.
    • Serve immediately. 
  • Pistachio Dragon Fruit
  • Pistachio Dragon Fruit

    Main Ingredients

    • 1 tbsp frozen blueberry 
    • 1 tsp frozen raspberry
    • ½ red dragon fruit frozen
    • 5 pieces frozen bananas
    • 3 tbsp plain yoghurt
    • 2 tbsp cashew nut paste (see pantry) 

    Garnish

    • 4 tablespoons granola
    • 10 slices fresh banana, from 1 small banana
    • 10 slices fresh strawberries, from 2 fresh strawberries 
    • 2 tbsp pistachio nut, chopped 
    • 3 pieces mint leaves, picked 

    Method 

    • Place you’re fruit in a plastic bag and freeze over night.
    • Blend all the main ingredients until fine, then transfer into a serving bowl, the banana mixture must be thick similar to ice cream 
    • Arrange the sliced banana, sliced strawberries, granola, chopped pistachio nut and mint leaves nicely on top of the mix.


    CASHEW NUT PASTE 

    Ingredients

    • 250 grams raw cashew nut
    •  ½ liter water

    Method 

    • Boil cashew nut in ½ liter water. 
    • Strain and keep a side 50 ml the boiled water. 
    • Cool it down. 
    • Blend the boiled cashew nut with 50 ml water into fine paste. 
  • Pepes Tuna
  • Pepes Tuna

    Main Ingredients

    • 75 grams bumbu be pasih
    • 150 grams tuna Albacore/Benito, sliced
    • 1 birds eye chill
    • 1 piece / 50 grams tomato, slice into wedges
    • 2 pieces salam leaves
    • 1bunch of lemonbasil
    • 5 grams palm sugar, grated
    • Salt to taste
    • Banana leaves
    • 2 tooth picks

    BUMBU BE PASIH

    Paste ingredients:

    • 8 pcs big red chilli
    • 6 cloves garlic, peeled
    • 1 cup shallot, peeled
    • 1/2 cup turmeric, peeled
    • 1 knob ginger, peeled
    • ¾ cup candlenut, dry roasted
    • 1 tablespoon coriander seeds
    • 1 tablespoon shrimp paste, toasted

    Other ingredients:

    • ½ cup vegetable oil
    • 1 tablespoon tamarind pulp
    • 5 pcs salam leaves
    • 4 stalks lemongrass, white part only and bruised
    • Salt to taste
    • 2 tomatoes, roughly chopped

    Method for Bumbu Be Pasih

    • Pound the coriander seeds to a fine powder in a mortar and pestle.
    • Keep the tomato, lemongrass and salam leaf to one side.
    • Pulse the rest of the ingredients in a blender until you have a smooth consistency for a paste.
    • Add the oil and fry out the paste with lemongrass, tomato and salam leaf.
    • Cook for 20-25 minutes in a saucepan on a low heat, stirring continuously to release all the natural fragrances and flavours.
    • The paste is ready when most of the natural moisture has been reduced and the consistency is of a dry paste with a film of oil on top.

    Sambal Kecap Manis

    Ingredients


    • 5 pieces bird’s eye chillies, chopped
    • 3 pieces shallots, chopped
    • 1/2 cup sweet soy sauce

    • 1 lime, chopped
    • 1 Balinese lime, juiced
    • Salt to taste
    • Water

    Method

    • Simply combine the chopped chillies, shallots, soy sauce and lime together.
    • Add in a pinch of salt and stir.
    • Add a little bit of water just not to make the mixture too thick.

    Method to prepare Pepes Tuna

    • Mix tuna with bumbu be pasih, tomato, birds eye chilli lemon basil salam leaves, palm sugar and salt to taste.
    • Wrap it with banana leaves into long square form and fold each end like a envelope and skewer with a tooth pick
    • Grill for about 5 – 10 minutes. 
  • Granola Pineapple
  • Granola Pineapple

    Main Ingredients

    • ½ cup plain yoghurt
    • ¼ cup coconut cream
    • 4 tbsp quinoa, boil for 10 minutes until the hard skin cracked
    • 4 tsp basil seeds, boil for 5-7 minutes until translucent  

    Garnish

    • 2 slices dehydrated kiwi
    • 2 slices dehydrated mango,
    • 2 slices dehydrated red dragon fruit,
    • 2 sprigs mint leaves
    • 3 teaspoons blueberry jam
    • 4 tablespoons granola
    • ¼ fresh pineapple ,cut into small cubes

    Method

    • In a bowl, mix well coconut cream , plain yoghurt, boiled quinoa and boiled basil seeds, mix well with tablespoon.
    • Then transfer into a serving jar.
    • Garnish with granola, cubed pineapple, blueberry jam, mint leaves, dehydrated mango, dehydrated dragon fruit and dehydrated kiwi.

    Notes:

    • Takes 6 hours to dehydrate the fresh fruits in the machine. 
    • 1 fresh kiwi becomes 10 slices.
    • 1 fresh mango, skinned and cut to get 2 mango cheeks, removed the seed.
    • Slice the mango cheeks into a rectangular shape, becomes 30 slices.
    • 1 fresh red dragon fruit and slice into half circled shape.
    • If you are not able to dried the fruits your self I suggest getting them form your local health shop and you can mix up the fruits as you please.
  • Chocolate Mousse
  • Chocolate Mousse

    Ingredients

    • 300 gr cream (to boil)
    • 300 gr chocolate
    • 300 gr cream (to whisk)
    • 50 grams almond crumble (see pantry)
    • 1 scoop coconut ice cream

    Method:

    Take a heavy base pan and bring the cream to the boil, be careful not to over boil it, otherwise you will split it. While the cream is boiling, keep the chocolate in a warm place so it starts to soften.

    When the cream is hot, then pour over the chocolate and start to stir it until completely melted.

    Whisk the other amount of cream until peaks have formed, be careful not to over whisk.

    Fold the whisked cream through the chocolate step by step. When you are folding the cream through, add a little at a time, so you don't knock the air out of the cream.

    When the colours turn into milk chocolate colour then pour it into your molds.

    Finish with some coconut ice cream and almond crumble.

    PANTRY

    Almond Crumble

    Ingredients

    • ½ cup butter
    • ½ cup sugar
    • 1 cup almond meal
    • 1 cup flour

    Method

    Mix the butter and sugar together in a bowl until smooth. Add in the flour and almond meal. Once all combined and forms a dough, then take out. Take two pieces of baking paper and place the dough in the middle and roll out until flat (1 cm thick).

    Place the rolled out dough on a baking tray and bake at 170˚C for 10-15 minutes depending on how dark you want the crumble.

    Allow to cool and then break in large crumbs. Keep in an airtight container and place to one side.

  • Ceremony Chicken
  • Ceremony Chicken

    Main Ingredients

    • 1 whole spring chicken
    • 2 lime leaves

    Lawar Kalasan, on the side (see pantry)

    Garnish

    • 1 sprig lemon basil
    • 1 piece Balinese lime (any lime will do), halved
    • 3 small green chillies
    • Fried shallot

    Chicken Marinade

    • 1 clove garlic
    • 1 knob turmeric
    • 1 knob ginger
    • 1 lime, juiced
    • A pinch salt
    • 3 tablespoons oil 

    Method

    • Blend the garlic, turmeric and ginger together into a fine paste, then mix it with some oil.
    • Take the whole chicken and marinate with fresh lime juice then brush evenly with the marinating mixture, sprinkle with some salt.
    • Make sure your BBQ is hot and there are no yellow flames.
    • Place your marinated chicken in a wire mess with the skin side down first. Then turn a couple of times until the chicken is perfectly cooked.
    • Take out from the wire mess and serve with lawar kalasan, fresh lemon basil, halved Balinese lime, small green chillies and sprinkle with some fried shallots.

    PANTRY

    LAWAR KALASAN

    Ingredients

    • 3 tablespoon kalasan dressing (see pantry)
    • 1 tablespoon fried shallot
    • 1 tablespoon fried garlic
    • 1 teaspoon fried bird’s eye chilli
    • 1 teaspoon cooked out shrimp paste
    • A pinch of pepper (to taste)
    • A pinch of salt (to taste)
    • 2 pieces lime leaves, julienned  
    • 2 Balinese lime (any lime will do), juiced
    • ½ cup of young jackfruit, boil till half cooked for about 10 minutes & chopped
    • 1 cup of long bean, blanched and small sliced
    • ½ cup ferntip, blanched and chopped
    • 1/3 cup of hard coconut flesh, grilled, shave the skin and grated

    Assembling the Lawar Kalasan

    • In a mixing bowl, combine kalasan dressing with fried shallot, fried garlic, fried bird’s eye chilli, shrimp paste and seasoning with salt, pepper and fresh Balinese lime juice.
    • Add in all vegetables and grated grilled coconut flesh. Adjust the seasoning before serving.  

    PANTRY

    Kalasan Dressing Ingredients

    • 2 pieces lime leaves
    • 1 stalk lemongrass
    • 1 piece salam leaf
    • 2 tablespoons bumbu gede Ubud paste (see pantry)
    • 1 cup coconut cream
    • Oil to cook

    Method

    • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat.
    • Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduce by half.

    PANTRY

    Bumbu Gede Ubud Paste Ingredients

    • 1 knob galangal, peeled
    • 1 knob ginger, peeled
    • ¼ cup turmeric, peeled
    • 2 stalks lemongrass, finely chopped
    • ¼ cup kencur
    • 12 pieces green small chillies
    • ½ cup garlic, peeled
    • 2 tablespoons wewangen (optional)
    • 2 tablespoons coriander seeds
    • 1 tablespoon black pepper

    Ingredients to fry

    • 3 pieces salam leaves
    • 2 pieces lime leaves
    • 1 stalk lemongrass
    • Oil to cook

    Method

    • Chop all ingredients except salam leaves lemongrass lime  finely or blend if not up to doing it traditional way.
    • Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.
    • Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated.
    • Set to one side and allow to cool. 
  • Lamb Curry
  • Lamb Curry

    Spice powder to marinate the lamb

    • 1 tablespoon fennel
    • 1 tablespoons black pepper
    • 1 tablespoon cumin seeds
    • 1 tablespoon cloves
    • 1 teaspoon green cardamom
    • 1 tablespoon meat curry powder (Babas)
    • ½ cup chilli powder

    Main ingredients

    • 1 kg lamb shoulder, bone in and big cut
    • 2 pieces or 1 cup onion, slice and blend into a paste
    • 150 grams ginger garlic paste
    • 6 pieces big green chilli, seeds intact, sliced and fine chopped
    • 2 ½ cups onion, sliced
    • 6 sprigs curry leaves
    • 2 cups tomato puree blend
    • ½ cup tin tomato paste
    • ½ cup thick yoghurt
    • 1 cup milk
    • 3 cups chicken stock
    • ¼ cup vegetable oil
    • 1 tablespoon cinnamon

    Garnish

    • ¼ cup fried onion

    Ginger garlic paste

    • ½ cup garlic
    • 1 cup ginger with skin
    • ¾ cup water

    Method

    • Blend together into a paste.

    Tomato puree blend

    • 500 grams fresh, ripe tomatoes

    Method

    • Blend the tomatoes with a little water, strain and bring to the boil. Cook for 20 minutes until the liquid reduces to a thick paste consistency.

    Roti Jala Ingredients (Yield: 10 pieces)

    • 2 cups bread flour
    • 1 cup fresh coconut milk
    • 1 cup water
    • 1 cup turmeric powder
    • 2 tablespoons salt
    • 2 tablespoons sugar

    Method

    • Combine all ingredients in the bowl and mix well with your hand.
    • Transfer the dough in the bottle.
    • Brush the frying pan with a little oil, then dry fry the dough forming a net until cooked and turn into golden color and the texture is soft.

    Method of Lamb Curry

    • Take fennel, black pepper, cumin seeds, cloves, green cardamom and dry roast the spice in the pan until fragrant.
    • Pour the spices out and then grind together with chilli powder and meat curry powder.
    • Strain the spices through a fine strainer and marinate the lamb with the spice powder, then allow to marinate in the fridge for an hour.
    • Take a heavy base pan, pour in vegetable oil and heat the pan. When the oil is hot, add in the green chillies and saute until the colour changes. Then add in the onion paste.
    • When water has evaporated, add in ginger garlic paste. Stir through for 10 minutes.
    • Add in cinnamon stick and curry leaves. Once you hear the leaves crackles, then add in the marinated lamb.
    • Cook the lamb for a further 10 minutes before adding in tomato paste.
    • Make sure the paste is coating the meat and then add in the tomato puree.
    • Cook for a further 10 minutes making sure then sauce has gone into the meat.
    • Add in the yoghurt and evaporate milk then add in the chicken stock.
    • Bring to the boil, season with salt and turn down to a gentle simmer for around 1 ½ (one and a half) hours.
    • Serve with roti jala or steamed rice and garnish the curry with fried onion.
  • Sambal Jantung Pisang
  • Sambal Jantung Pisang

    INGREDIENTS

    • 2 pieces regular sized banana blossoms - steamed for 30 mins
    • (use the small banana + heart)                    
    • 1/4 cup cucumber cut to matchsticks
    • 1/4 cup sliced belimbing wuluh
    • 1/2 cup wing bean, blanched and sliced
    • 1 tablespoon torch ginger, julienned
    • 1 tablespoon lemongrass, sliced 
    • 1 teaspoon lime leaf, julienned
    • 1 large red chilli, julienned
    • 1 tablespoon shallot, sliced
    • 2 pieces kalamansi, juiced
    • 1 teaspoon ebi powder                  
    • 5 pieces of shrimp peeled, deveined and blanched
    • 1 teaspoon sambal belacan
    • 1 tablespoon coconut milk   
    • sugar for seasoning               
    • salt for seasoning                  
    • 5 leaves of lemon basil                            

    GARNISH                    

    • Banana blossom leaf              
    • A sprig of lemon basil                  
    • Shallot, fried                 

    SAMBAL BALACAN      

    Ingredients

    • 1/2 teaspoon large red chilli, deseeded        
    • 2 pieces red curly chilli, whole    
    • 1 tablespoon raw shrimp paste
    • 20ml of kalamansi juice, squeezed from approx five pieces of kalamasi
    • 1/2 teaspoon salt     
    • 1/2 teaspoon sugar  
    • Pound all the ingredients in a mortar and pestle                      

    METHOD                    

    • Pound all the ingredients in a mortar and pestle into a smooth paste and set to one side.
    • In a mixing bowl, mix kalamansi juice, ebi powder and poached prawns with the  sambal belacan, add in the coconut milk, salt and sugar for seasoning.
    • In another mixing bowl, mix all the vegetables gently and pour in the sambal belacan mixture.
    • Mix in the lemon basil at the last moment and place the salad neatly on your plate and garnish with fresh banana blossom and a sprig of lemon basil.             
  • Bebek Nyatnyat
  • Bebek Nyatnyat

    Ingredients

    • 2 peking duck legs
    • 1 piece lime
    • 1 knob turmeric
    • 2 liters coconut milk
    • 2 stalks lemongrass, bruised
    • 2 pieces salam leaves
    • 1 teaspoon black pepper
    • Fried onions for garnish
    • A sprig of lemon basil for garnish

    Paste Ingredients

    • 12 pieces shallots
    • 6 cloves garlic
    • 4 pieces red bird eye chilli
    • 3 slices galangal, peeled
    • 2,5 cm kencur
    • 5 cm fresh turmeric, peeled
    • 2 teaspoons coriander seeds
    • 3 pieces candlenuts
    • 1 teaspoon shrimp paste
    • ¼ teaspoon black pepper
    • ¼ teaspoon nutmeg
    • 2 pieces cloves

    Method

    • Take pestle and mortar, and pound the turmeric. Squeeze lime juice and mix together with pounded turmeric and then rub the mixture onto the two Peking duck legs. Set to one side.
    • Chop the paste ingredients finely or you can use a blender but it is not the traditional way.
    • Add oil to the wok and then add in the paste, bruised lemongrass, salam leaves and black pepper.
    • When the paste is fragrant, then add in duck leg and make sure the paste is covering all the duck.
    • Pour in the coconut milk and let it simmer for around an hour until the duck legs are tender and the meat is falling off the bone. Make sure the coconut milk has reduced until almost dry, then pour over the duck onto the plate and garnish with lemon basil.
  • Lawar Nyawan
  • Lawar Nyawan

    Main Ingredients

    • 1 piece beehive, 10 cm by 10 cm (optional: minced chicken)
    • 2 cups choko, sliced
    • ½ cup bumbu kele
    • ½ cup deep fried garlic
    • ½ cup deep fried shallot
    • 8 pieces red small chilli, fried
    • 8 pieces lime leaves
    • 1 piece Balinese lime (any lime will do), juiced
    • Salt to taste
    • 2 tablespoons bumbu kalasan

    BUMBU KELE

    Ingredients

    • 1 cup garlic, peeled
    • 1 knob ginger, peeled
    • 1 knob galangal, peeled
    • ½ cup kencur, peeled
    • 1 knob turmeric, peeled
    • ¾ cup candlenut
    • ¼ cup black pepper
    • 1 cup coconut flesh
    • 1 handful (12 pieces) jangu
    • 1 teaspoon clove
    • ½ nutmeg
    • 2 cups cooking oil

    Method for Bumbu Kele

    • Place all the ingredient onto a chopping board except the oil and start to chop until fine, then take the finely chopped ingredients and place in a pestle and mortar and pound until it becomes a paste.

    BUMBU KALASAN

    Ingredients

    • 1 piece lime leaf
    • 1 stalk lemongrass
    • 2 tablespoons bumbu lawar Ubud raw
    • 1 cup coconut cream
    • 1 piece salam leaf 

    Method for Bumbu Kalasan

    • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat. Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduced by half.

    BUMBU LAWAR UBUD

    Ingredients

    • 1 knob galangal, peeled
    • 1 knob ginger, peeled
    • ¼ cup turmeric, peeled
    • 2 stalks lemongrass, finely chopped
    • ¼ cup kencur, peeled
    • 2 tablespoons wewangen (optional)
    • 12 pcs green small chillies
    • ½ cup garlic, peeled
    • 2 tablespoons coriander seeds
    • 1 tablespoon black pepper

    Method for Bumbu Lawar Ubud

    • Chop all ingredients except salam leaves finely or blend if not up to doing it traditional way. 
    • Then fry out the paste with oil and salam leaves until fragrant.

    Method to prepare the salad

    • Start to follow all the recipes for the dressing and pastes and have them ready before you start preparing the salad. 
    • Peel the skin off the choko with a peeler and rinse under cold water. Finely slice the choko into fine strips.
    • Have some boiling water at hand and season with salt, blanch the choko and cook for no longer than two minutes and then refresh in ice water.
    • Don’t leave the choko too long in the water as you don’t want the water soak too much.
    • Strain immediately and squeeze with your hands to make sure all water has gone.
    • In another pan, boil the water and drop the beehive until only the lava remains and paper thin hive has dissolved, around two minutes.
    • Take a strainer and pour away the water leaving just the lava.
    • Place sliced choko, bee lava and rest of ingredients in the mixing bowl, season with Balinese lime juice, salt and black pepper and served with deep fried shallot and deep fried garlic.
    • If using minced chicken, just sauté in a pan with a little oil and season with salt and pepper and then strain off the oil and allow to cool. 
  • Ayam Betutu Ubud
  • Ayam Betutu Ubud

    Ingredients

    • 1 whole chicken 
    • ½ meter upih (palm bark)
    • 100 grams cassava leaves, blanched

    Marinade Ingredient

    • ½ cup turmeric paste
    • 2 tablespoons tamarind juice
    • 1½ cups sliced menjangan leaves

    Paste Ingredients

    • 2 large knobs galangal, peeled
    • 2 large knobs ginger, peeled
    • 4 knobs turmeric, peeled
    • 3 knobs kencur, peeled
    • ½ cup shallot, peeled  
    • 2 tablespoons garlic, peeled
    • ½ cup chopped lemongrass, white part only
    • 3 tablespoons candlenut, sauteed
    • 2 cups red bird eye chilli
    • 1 tabllespoon dried shrimp paste
    • 5 tablespoons coriander seeds
    • 4 tablespoons black pepper

    Seasonings

    • 1 tablespoon chopped palm sugar
    • 1½ tablespoons salt 
    • 4 cups salad oil

    Other Ingredient

    • 1½ cups chopped jangu
    • ½ cup curry leaves

    Method

    • The best chicken to use for this dish is village one but if you don't have that, then spring chinken is fine and need less cooking time.
    • Take the marinade ingredients except menjangan leaves and blend to a fine paste.
    • Finely chop the menjangan leaf.
    • Add this paste to the chicken and rub until thoroughly mixed in and chicken turns yellow from the turmeric.
    • Combine all the ingredients together and start to chop until a fine paste. If you feel lazy then you can blend them together to form a rough paste.
    • Add oil, crushed palm sugar and salt to the paste and mix through.
    • Slice up the jangu and curry leaves and rub the paste onto the chicken, inside and out.
    • Take the blanched cassava leaves and mix with the rest of ingredients and stuff it into the stomach.
    • Fold the legs into the cavity and flip the wing behind itself. 
    • Place the chicken on the bark and add the rest of the paste, wrap the palm bark around and tie with the bamboo twine, if the palm bark is too long then cut off the ends.
    • Place the wrapped chicken in a steamer for an hour.
    • Take out of the steamer and place in a clay pot and cover with a clay pot lid and cover again with rice husks. Then light a fire with old dry coconut skin.
    • Slowly burn the rice husk for around four hours.
    • When ready, move burnt husk to one side, lift the clay lid and remove.
    • Then open it up and serve it in the palm bark.
    • If you are doing at home then I suggest you put it in the oven at 160˚C for 2 hours.
    • You won’t get the smoke flavor but it will taste just as good.

     

     

  • Ayam Betutu Gilimanuk
  • Ayam Betutu Gilimanuk

    Main Ingredients

    • 1 whole village chicken (or spring chicken)
    • 2 stalks lemongrass, bruised
    • 1 piece salam leaf
    • 1 bunch cassava leaves, blanched
    • 2 pieces lime leaves
    • 1 bunch lemon basil
    • 1 tablespoon fried shallot

    Marinade ingredient

    • 1 knob turmeric
    • 1 knob ginger
    • Salt

    Paste ingredients

    • 3 stalks lemongrass
    • ¼ cup turmeric, peeled
    • ½ cup galangal, peeled  
    • 1 knob ginger, peeled
    • 8 pieces kencur
    • 7 cloves garlic peeled
    • 1 cup shallot, peeled
    • 1 tablespoon shrimp paste
    • ½ cup small red chilli
    • 2 pieces salam leaves
    • 1 cup cooking oil

    Method

    • Peel the ginger and turmeric and blend until fine paste. Season with salt.
    • Rub marinade paste on the chicken, allow it to soak into the chicken for 1 hour.
    • Place the chicken in the pan and cover with water.
    • Turn on the heat, bring it to the boil, then turn the heat down to a medium and simmer for half an hour until the chicken is half cooked.
    • While the chicken is cooking, pound the rest of the paste until semi fine, add the oil in and stir until all mix through.
    • Add the paste, salam leaf, lime leaf, bruised lemongrass and blanched cassava leaf, to the half cooked chicken with some extra chillies if you like it spicy.
    • Simmer this for another hour. I like this dish the most when the meat is falling off the bone. Make sure while you cooking this, the stock doesn’t go dry as it best served a little soupy.
    • Take the chicken out, place it on your plate with cassava leaves and pour the stock that left over onto the chicken and garnish with lemon basil, deep fried shallot and julienne lime leaf.
    • This is also best serve with plecing kangkung and peanuts.

    Plecing Kangkung

    Ingredients

    • 1 bunch kangkung, blanched
    • ½ cup bumbu plecing  
    • 1 cup bean sprout, blanched
    • 2 tablespoons peanut, fried

    Bumbu Plecing Ingredients

    • 1 ½ pieces red tomato  
    • 6 pieces big red chilli
    • 10 pieces shallots, peeled
    • 1 tablespoon shrimp paste, roasted
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • ½ cup salad oil
    • Balinese lime juice to taste (any lime will do)

    Method

    • To make bumbu plecing, blend all bumbu plecing ingredients, except salad oil and Balinese lime juice, not too fine.
    • Heat salad oil in the pan, then saute the blended bumbu plecing for around 20 minutes until the paste is soft and the oil has separated.
    • In a mixing bowl, mix blanched kangkung, bean sprouts and fried peanuts with cooked bumbu plecing.
    • Add some Balinese lime juice and salt to taste before serving.
  • Grilled Fish Jimbaran Style
  • Grilled Fish Jimbaran Style

    Main ingredients

    • 1 whole snapper
    • 2 sprigs lemon basil
    • 1 piece Balinese lime (any lime will do), halved
    • Sambal matah
    • Sambal kecap manis

    Marinade I

    • 1 clove garlic
    • 1 knob turmeric
    • 1 knob ginger
    • Juice of 1 lime

    Marinade II

    • 2 cloves garlic
    • 1 knob turmeric
    • 1 cup butter/margarine

    Marinade III

    • 8 pieces shallots
    • 1 clove garlic
    • 1/4 cup candlenut
    • 1/3 cup red curly chilli, chopped
    • 1 knob ginger
    • 1 teaspoon shrimp paste
    • Salt to taste
    • Palm sugar to taste (but quite sweet)
    • 1/3 cup small red chilli, chopped
    • 1/3 cup water
    • 3 tablespoons tamarind juice

    Method

    • Take the snapper and open it up from the back so it butterflied.
    • Blend your “Marinade I” until smooth, then rub the fish thoroughly with it. This is to take the smell away of the insides.
    • Prepare the “Marinade II” by softening butter/margarine and blend all the ingredients to a fine paste.
    • Then combine and blend the ingredients from your “Marinade III” list together to create third paste.
    • Make sure your BBQ is hot and there are no yellow flames.
    • Place your fish in a wire mesh with the first marinade and grill for 3 minutes each side.
    • Then add the second marinade of butter and lightly spread onto fish.
    • Put it back on the grill and cook for another 5 minutes, turning a couple of times.
    • Finally take it off the grill and apply the last marinade. Brush this on evenly and not too thick, otherwise the paste will be raw.
    • Put the fish back on the grill and cook until the skin is nicely caramelized and served with sambal matah and kecap manis.

    SAMBAL MATAH

    Ingredients  

    • 8 pieces shallots
    • 2 stalks lemongrass
    • 3 pieces red birds eye chilli, seeds intact
    • 1/2 teaspoon dried shrimp paste
    • 3 pieces Balinese lime, juiced
    • 2 tablespoons coconut oil

    Method

    • Finely chop shallots, lemongrass and chillies.
    • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
    • Use your fingertips to lightly mix together with the oil. Serve immediately.

    SAMBAL KECAP MANIS

    Ingredients

    • 1 piece shallot, peeled and diced
    • 1/2 cup small green chillies, chopped
    • 1 cup sweet soy sauce
    • 1 lime, juiced

    Method

    Simply combine the chopped chillies, soy sauce and lime juice together. This can be kept in airtight container in the refrigeration for several days to use as desired.

  • Balinese Style Ceviche Tuna
  • Balinese Style Ceviche Tuna

    Ingredients

    • 100 grams tuna
    • 1 piece sweet corn 
    • 1 piece water melon radish
    • 1 piece red radishes 
    • 1 piece tomatillo or green tomato if not available 
    • 1 piece tomato
    • 1 piece red chilli julienne 
    • 1 piece bird eye chilli 
    • 3 pieces shallots 
    • 1 stalk lemongrass 
    • 3 pieces lime leaves
    • 1 bunch lemon basil 
    • 1 tablespoon shrimp paste 
    • 2 pieces limes
    • 1 piece Balinese lime (any lime will do)
    • salt to taste
    • 2 cup vegetable oil 
    • 10 cm by 15 cm banana leaf 

    Method

    • Dice the tuna 2cm by 2cm.
    • Squeeze the juice of 2 limes into the dice tuna and season with salt.
    • Set to one side and leave to cure for 5 minutes.
    • Deseed the ripe tomato and then julienne into large strips.
    • Slice the shallots and lemongrass thinly.
    • Julienne the red chilli and lime leaf finely.
    • Slice the tomatillo into fine wedges.
    • Take the sweet corn kernels off the cob and while doing that, have hot pot of water boiling already. Blanch the sweet corn kernels for a couple of minutes and then refresh in ice water and strain.
    • Take half of the amount of oil and pour into a pan and heat through then add in the shrimp paste and cook out until fragrant. Leave to one side and allow to cool.
    • Place your cooked shrimp paste in bowl add in the shallots, lemongrass, birds eye chilli, sliced tomato, squeeze Balinese lime and season with a little salt.
    • Take a pan and heat up the rest of the oil until smoking and pour over the bowl so it sears the sambal matah.
    • By this time your tuna should be cured perfectly, add it to the sambal matah and fold through the rest of the ingredients except the lime leaf and lemon basil.
    • Take a plate and layer your banana leaf on the bottom and place the salad on top.
    • Make sure you don’t over work the radish as this will discolor and wilt them.
    • Garnish neatly with julienne lime and picked lemon basil.