Super Twist of Balinese 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.
30 minutes
2 portions