Sambal Kecap

Sambal Kecap

Sambal Kecap

Everyday taste of Bali

Everyday Taste of Bali

When you just want that sweet reminder of Balinese food, whip yourself up a Sambal Kecap to drizzle on steamed vegetables, over rice or even on a hamburger. The green chili kick, tempered by the sweetness of the soy sauce will bring the essence of Bali right back! You will find this condiment in each of restaurants, you really can’t serve Indonesian food without it.

Try it with my “Jimbaran Style” recipes:
Grilled fish or grilled squid

Will Meyrick

portion

minutes

Summary

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.

Sambal Matah

Sambal Matah

Sambal Matah

Balinese spice ‘dip’ with lemongrass and lime

From Bali with spices

This super straightforward dish contains coconut oil, chilies, lemongrass, limes and the kicker shrimp paste that adds an exquisite salt sour taste to the mix. We serve it with our Salt Baked Fish at Hujan Locale but you can try out this quick recipe and serve with grilled meats, steamed fish or fluffy squares of fried tofu.

This Sambal is also famous at Mama San and Sarong, where I serve it on top of our betel leaves.

Try it with my “Jimbaran Style Grilled Fish” recipe or my “Salt Grilled Snapper”

Will Meyrick

portion

minutes

Summary

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.

Pork Satay Balinese Style

Pork Satay Balinese Style

Pork Satay Balinese Style

Sate babi bumbu merah

An unmissable culinary specialty from Bali to try at home

Marinated meat threaded onto bamboo skewers and grilled over hot coals, with a sumptuous caramelized appearance; is definitely a perfect description of Sate Babi /pork satay in Bali.

Today I try to recreate this famous Balinese dish after tasting one of the best pork satay in Warung Putri.

Tip: if you want to get a lot of fat, use the neck or belly parts as it has a lot of fat content. Pour a little bit of oil on the skewers, mix it all around, and cook it slowly on the grill. After all sets, serve it with some sliced shallots, chilli, and a squeeze of kaffir lime.

Will Meyrick

portions

minutes

Summary

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 sub recipe)
  • ½ cup oil
  • Bamboo skewers
  • 1 tablespoon shallot, sliced (as desired)
  • 1piece small red chilli, sliced (as desired)
  • 1 piece kaffir lime, halved

 

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

Garnish

shallot slices
red bird eye chilli slices
kaffir lime halved

Step by Step Instructions

step 1 : bumbu merah

For the Bumbu Merah ingredients, pound or blend until almost fine.

step 2 : marinade

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.

step 3 : skewing

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.

step 4 : grilling

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.

step 5 : serving

Take off the heat. Serve with shallot slices, red bird eye chilli slices and kaffir lime on the side.

Selamat Makan

Bon appetit!

Crispy Squid with Chilli Jam

Crispy Squid with Chilli Jam

Crispy Squid

with Thai basil, chilli, lemongrass, ginger flower and chilli jam

A delicious Thai-inspired dish

This time round, I invite my friend Tim Bartholomew to cook crispy squid in a herb chili jam.

The simple flavours of deep fried squid combined with a thick chilli jam, that has been infused with ginger flower, lime leaves and lemongrass elevate its exotic aroma.

Before frying the squid, Tim uses the cooking oil to marinade the lime leaves, the chilli, the Thai basil leaves and the lemongrass.

Will Meyrick

portions

minutes

Summary

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 sub recipe)
  • 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

Chilli Jam

For 10 portions

  • 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

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.

 

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.

Garnish

1 piece lime cheek
chilli powder

Step by Step Instructions

step 1 : the batter

Prepare your batter by mixing all flours in a bowl.

step 2 : the sauce

Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan

step 3 : stirring

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.

step 4 : deep frying aromats

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.

step 5 : coating and frying squid

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.

step 6 : aromats mix

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.

step 7 : squid mix

In separate bowl, combine deep fried squid sticks with salt and chilli powders.

step 8 : plating

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.

กินให้อร่อย (gin hâi a-ròi)

Bon appetit!

Jimbaran Style Grilled Squid

Jimbaran Style Grilled Squid

Jimbaran Style
Grilled Squid

served with sambal kecap manis and fresh lemon basil

If you happen to have a craving for Jimbaran style grilled seafood, here’s how you can make it yourself.

Regulars to Bali know Jimbaran as the beachside fishing village and seafood market, which at night transforms into an open air seafood grill fest. Diners can choose the seafood, bring it to a grill master who will cook it to your liking.

Jimbaran is one of the best places on the island to get the freshest seafood, and aside from the beauty of alfresco dining with the sand between your toes, you are entertained by the roaming buskers performing songs by request.

In this recipe, I uncover the secret recipe of Jimbaran’s Seaside Grill Masters to show how easy it is to cook at home.

Will Meyrick

portions

minutes

Summary

Main Ingredients

  • 4 squids tubes cleaned and also keeping the tentacles
  • 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

Sambal Kecap Manis

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

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.

Garnish

lemon basil

Step by Step Instructions

step 1 : squid prep I

Place the squid on the table and pull the tentacles out with that it should also come the clear cartilage and ink sack, in the same area as the tentacles is also the beck of the squid,  the mouth should just pop out  if you squeeze the tentacles and set to one side.

step 2 : squid prep II

Lightly slice the body of the squid into 4 but make sure you don’t cut all the way through.

step 3 : marinade

Blend your “marinade I” until smooth, by softening butter/margarine and blend garlic, turmeric, ginger to a fine paste.

step 4 : rubbing

Then rub the squid throughly as well as squeezing lime juice, salt and some oil.

step 5 : sambal kecap

Prepare the sambal kecap by simply combine the chopped chillies, soy sauce and lime juice together.

step 6 : embers

Make sure your BBQ is hot and there are no yellow flames.

step 7 : grilling

Place your squid on the wire mesh with the first marinade and grill for 3 minutes each side.

step 8 : spreading

Then add the second marinade of sambal kecap manis and lightly spread onto the squid.

step 9 : second grill

Put it back on the grill and cook for another 5 minutes, turn a couple of times.

step 10 : serving

Served with sambal kecap manis and fresh lemon basil. 

selamat makan!

Bon appetit!

Balinese Fish Head Soup

Balinese Fish Head Soup

Balinese Fish Head Soup

prepared with bumbu gede

Fish heads are a delicacy in Indonesia. In Bali the fish head is cooked in a savoury yet refreshing soup.

Today’s recipe is using the traditional Balinese bumbu gede, which consists of: green tomatoes, lemongrass and freshly squeezed lime, this gives the soup a refreshing aroma that replaces the fishy smell of the fish head.

If using a fish head makes you a little squeamish, you can replace it with prawns or fish fillets.
But nothing compares to the flavors of flesh that can only be found on the head of the fish.

Give it a go!

You can read my article about Fish Head Soup by clicking here

Will Meyrick

people

minutes

Summary

Main Ingredients

  • 1 fish head
  • 1 cup bumbu gede (see sub recipe)
  • 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

Bumbu Gede

  • 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

 

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.

Garnish

lime cheek
sprigs of Thai basil

Step by Step Instructions

step 1 : marinade

Marinade the fish head with half of the bumbu gede and tamarind juice for 20 minutes – 1 hour.

step 2 : cooking

Meanwhile boil the fish stock in a sauce pan and then add in the marinated fish head and another half of the bumbu gede.

step 3 : seasoning

Then add in bruised red bird’s eye chillies, sliced green and red tomato, bruised lemongrass, salam leaves and lime leaves.

step 4 : simmering

Cover the sauce pan with lid and continue to simmer for 20 minutes.

step 5 : finishing

* 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.

step 6 : stiring

* Stir for a while and ready for plating.

ngiring ngajeng dumun

Bon appetit!