Sambal Hijau

Sambal Hijau

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

Sambal Hijau

Indonesian green chili “salsa”

A taste of West Sumatra

Limes, lemons and bright green chilies give this wonderfully spicy dish its name.

The secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang.

We serve this with our Balinese Bebek Goreng (Balinese Crispy Duck – Check my recipe here) at our restaurant Hujan Locale in Ubud.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 500 gr big green chilli
  • 100gr shallot
  • 80gr garlic
  • 20gr dried fish
  • 5 lime leaf
  • 3 lemo juice (or lime)
  • salt to taste

 

Method

Deseed the big green chilli, keep the seed aside. Cut each shallot and garlic into 2 pieces – mix half amount with green chilli and mix other half with green chilli’s seeds and lime leaves. Sautee each mix separately until soft, lift and allow to cool in a separate bowl.

Roughly pound the green chilli mix, set aside.
Finely blend the green chilli seeds mix, set aside.
Finely pound the dried fish, set aside.

Mix all in the bowl, seasoning with lemo juice and salt.

Sambal Kecap

Sambal Kecap

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

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

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!

Crispy Squid with Chilli Jam

Crispy Squid with Chilli Jam

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

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!