Sambal Matah

Sambal Matah

by | Nov 22, 2020 | Recipes, Sambal, Sauces, Pantry

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

by | Nov 20, 2020 | Meat, Recipes

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

 

Bumbu Merah

  • 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!

Jimbaran Style Grilled Squid

Jimbaran Style Grilled Squid

by | Nov 20, 2020 | Recipes

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

by | Nov 20, 2020 | Fish & Seafood, Recipes

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!

Jimbaran Style Grilled Fish

Jimbaran Style Grilled Fish

by | Nov 20, 2020 | Fish & Seafood, Recipes

Jimbaran Style
Grilled Fish

with sambal matah and sambal kecap manis

A Balinese easy-to-cook recipe

Today I am in Pemuteran, the area known for its fish farms producing groupers for global market. Here I show you how to cook Jimbaran style grilled snapper fish. Want to taste this delightful dish of Bali? (take also a look at Jimbaran Fish Market here)

Will Meyrick

portions

minutes

Summary

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

Sambal Matah

  • 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

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

  • 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

lime halves

Step by Step Instructions

step 1 : butterfly

* Take the snapper and open it up from the back so it butterflied.

step 2 : marinade I

Blend your “Marinade I” until smooth, then rub the fish thoroughly with it. This is to take the smell away of the insides.

step 3 : marinade II

Prepare the “Marinade II” by softening butter/margarine and blend all the ingredients to a fine paste.

step 4 : marinade III

Then combine and blend the ingredients from your “Marinade III” list together to create third paste.

step 5 : embers

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

step 6 : first grill

Place your fish in a wire mesh with the first marinade and grill for 3 minutes each side.

step 7 : marinade spread

Then add the second marinade of butter and lightly spread onto fish.

step 8 : second grill

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

step 9 : second marinade

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.

step 10 : final grill

Put the fish back on the grill and cook until the skin is nicely caramelized and served with sambal matah and sambal kecap manis.

selamat makan!

Bon appetit!

Gallery

Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick