Balinese Recipes, Indonesian Food!

Sweet Corn Cake

2008-09-09T06:07:00.000-07:00

"A Mexican sweet corn cake with a spoon bread consistency."

INGREDIENTS (Nutrition)
* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen whole-kernel corn, thawed
* 1/4 cup cornmeal
* 1/3 cup white sugar
* 2 tablespoons heavy whipping cream
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder

DIRECTIONS
1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Easy Indian Butter Chicken

2008-09-06T14:25:00.000-07:00

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

INGREDIENTS (Nutrition)
* 1 cup butter, divided
* 1 onion, minced
* 1 tablespoon minced garlic
* 1 (15 ounce) can tomato sauce
* 3 cups heavy cream
* 2 teaspoons salt
* 1 teaspoon cayenne pepper
* 1 teaspoon garam masala
*
* 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
* 2 tablespoons vegetable oil
* 2 tablespoons tandoori masala

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Easy Baklava

2008-09-06T14:22:00.000-07:00

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

INGREDIENTS (Nutrition)
* 1 pound chopped mixed nuts
* 1 teaspoon ground cinnamon
* 1 (16 ounce) package phyllo dough
* 1 cup butter, melted
* 1 cup white sugar
* 1 cup water
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon zest

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Teriyaki Pork Tenderloin

2008-09-06T14:20:00.000-07:00

In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains.

INGREDIENTS
* 5 tablespoons low-sodium soy sauce
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 2 teaspoons brown sugar
* 1 teaspoon ground ginger
* 1 teaspoon coarsely ground pepper
* 2 (1 pound) pork tenderloins

DIRECTIONS
1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Mulligatawny Soup I

2008-09-06T14:17:00.000-07:00

The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

INGREDIENTS (Nutrition)
* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Chicken Pot Pie IX

2008-08-21T08:03:00.000-07:00

"A delicious chicken pie made from scratch with carrots, peas and celery."

INGREDIENTS (Nutrition)
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Carrot Cake III

2008-08-21T07:59:00.000-07:00

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

INGREDIENTS (Nutrition)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Spicy African Yam Soup

2008-08-09T09:35:00.000-07:00

"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"

INGREDIENTS (Nutrition)
* 1 teaspoon vegetable oil
* 1 small onion, chopped
* 1 large sweet potato, peeled and diced
* 1 clove garlic, minced
* 4 cups chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon ground cumin
* 1 cup chunky salsa
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 cup diced zucchini
* 1/2 cup cooked rice
* 2 tablespoons creamy peanut butter

DIRECTIONS
1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

African Peanut Soup

2008-08-09T09:34:00.000-07:00

"This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!"

INGREDIENTS (Nutrition)
* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

DIRECTIONS
1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Milk Tart

2008-08-09T09:32:00.000-07:00

"This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend."

INGREDIENTS (Nutrition)
* 1/2 cup butter, softened
* 1 cup white sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 4 cups milk
* 1 teaspoon vanilla extract
* 1 tablespoon butter
* 2 1/2 tablespoons all-purpose flour
* 2 1/2 tablespoons cornstarch
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
3. Bake in preheated oven for 10 to 15 minutes, until golden brown.
4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Chutney Chicken

2008-08-09T09:31:00.000-07:00

"A South African chutney recipe. Serve with rice and a green salad if desired. Divine!"

INGREDIENTS (Nutrition)
* 12 chicken thighs
* 1 (12 ounce) jar hot chutney
* 1 (1 ounce) package dry onion soup mix

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Ethiopian Cabbage Dish

2008-08-09T09:28:00.000-07:00

INGREDIENTS (Nutrition)
* 1/2 cup olive oil
* 4 carrots, thinly sliced
* 1 onion, thinly sliced
* 1 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1/2 head cabbage, shredded
* 5 potatoes, peeled and cut into 1-inch cubes

DIRECTIONS
1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Angel Hair with Feta and Sun-Dried Tomatoes

2008-07-26T14:37:00.000-07:00

"My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible."

INGREDIENTS (Nutrition)
* 1 (16 ounce) package angel hair pasta
* 1/4 cup olive oil
* 4 cloves garlic, crushed
* 3 ounces sun-dried tomatoes, softened and chopped
* 1 (8 ounce) package tomato basil feta cheese, crumbled
* 1 cup grated Parmesan cheese
* 1 bunch fresh cilantro, chopped
* salt and pepper to taste

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Amazingly Easy Irish Soda Bread

2008-07-26T14:36:00.000-07:00

"A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!"

INGREDIENTS (Nutrition)
* 4 cups all-purpose flour
* 4 tablespoons white sugar
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup margarine, softened
* 1 cup buttermilk
* 1 egg
* 1/4 cup butter, melted
* 1/4 cup buttermilk

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Aloo Phujia

2008-07-26T14:35:00.001-07:00

INGREDIENTS (Nutrition)
* 1 onion, chopped
* 1/4 cup vegetable oil
* 1 pound potatoes, peeled and cubed
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cumin
* 2 tomatoes, chopped

DIRECTIONS
1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Ali's Greek Tortellini Salad

2008-07-26T14:33:00.000-07:00

"This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!"

INGREDIENTS (Nutrition)
* 2 (9 ounce) packages cheese tortellini
* 1/2 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1/4 cup red wine vinegar
* 2 tablespoons chopped fresh parsley
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 6 eggs
* 1 pound baby spinach leaves
* 1 cup crumbled feta cheese
* 1/2 cup slivered red onion

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Rawon

2008-07-08T11:03:00.001-07:00

INGREDIENTS:
3/4lb beef brisket cut 3/4" cubes
2x bay leaves
4x kaffir lime leaves
1x lemongrass stalk bruised
3/4x inch galangal (laos) bruised
Salt to taste
Freshly-ground white pepper to taste
6cup water
2tbl vegetable oil

SPICE PASTE :
4sm,shallots
2x garlic cloves
4x candlenuts
3x kluwek take out the
nut meat only
2x red chilies

GARNISH
1/4 lb short beansprouts
Basil leaves)

PREPARATION:
Heat 2 tablespoons oil and stir-fry the spice paste for a minute or two.
Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute.
Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water.
Serve with beansprouts and basil
This recipe yields 3 to 4 servings.

Deep Fried Beef and Vegetables Wrap

2008-07-08T11:01:00.000-07:00

INGREDIENTS:
8tbl oil
4x garlic cloves peeled and sliced
1 1/2lb minced or ground beef
2med shallots minced
1med onion halved and sliced
2tbl chopped Chinese celery leaves
1tbl curry powder
4x eggs
1x green onion stalk finely sliced
Salt to taste
Freshly-ground white pepper to taste

DOUGH :
2cup white flour (unbleached preferred)
3tbl oil
3/4cup water
1pch salt

PREPARATION:
Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
While dough is resting, make the filling. Hear oil and saute garlic and shallots for a few seconds. Add ground beef and stir-fry over medium-high heat until the meat changes color. Add onion and celery leaves and continue stir-frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
Heat a large heavy frying pan or griddle with 2 tablespoons oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the filling mixture. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with vegetables pickles and sliced chilies.
This recipe yields 4 martabak.

Fried Fermented Soybean Cakes

2008-07-08T11:00:00.000-07:00

INGREDIENTS:
1x garlic clove crushed
1tsp salt
1/4lb fermented soybean cake (tempe) sliced 2" long
and 1/2" thick
1/4cup vegetable oil
2x hot red chilies seeded and sliced
1/4tsp shrimp paste (terasi)
1/4cup chopped ripe tomato

PREPARATION:
Mix together the garlic and salt, rub this all over the fermented soybean cake. Set it aside for about 15 minutes.
Heat the oil in a wok or skillet, fry the fermented soybean cake over medium heat for about 3 minutes, or until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies, shrimp paste and tomato to form a paste. Serve the fried fermented soybean cakes with the paste.
This recipe yields 5 servings.

Grilled Chicken

2008-07-08T10:59:00.000-07:00

INGREDIENTS:
1x chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
4x shallots
2x garlic cloves
1/2tsp coriander seeds
1/2tsp cumin seeds
6x candlenuts
2x salam leaves
1x lemongrass stalk
3/4x inch galangal (lengkuas)
4x lime leaves (jeruk purut)
1 1/2x liters coconut milk (santan)
1tbl sweet soy sauce
Salt to taste
Freshly-ground white pepper to taste

PREPARATION:
Fry coriander and cumin seeds (without oil) then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.
Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.
Ready to serve.This recipe yields 3 to 4 servings.

Sweet and Gooey Chicken Wings

2008-07-04T20:37:00.000-07:00

Sweet and gooey chicken wings prepared with common ingredients, very tender.

PREP TIME 4 Hrs 5 Min
COOK TIME 1 Hr 35 Min
READY IN 5 Hrs 40 Min

INGREDIENTS
* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 tablespoon vegetable oil
* 1/2 teaspoon minced fresh ginger root
* 1/2 teaspoon garlic powder
* 1 1/2 pounds chicken wings

DIRECTIONS
1. In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Breaded Chicken Wings

2008-07-04T20:36:00.000-07:00

No one can pass up seconds of these golden brown goodies from field editor Nancy Schmidt of Center, Colorado. Basil, garlic and onion flavor the crumb coating that covers the tender wings.

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
* 2/3 cup dry bread crumbs
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon paprika
* 1 egg
* 1 tablespoon water
* 10 chicken wings

DIRECTIONS
1. In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.

Mochiko Chicken Wings

2008-07-04T20:34:00.000-07:00

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 8 Hrs 35 Min

INGREDIENTS
* 3 eggs, beaten
* 1/2 cup soy sauce
* 2 tablespoons white sugar
* 2 teaspoons Hawaiian sea salt
* 6 green onions, finely chopped
* 5 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 3/4 cup cornstarch
* 3/4 cup mochiko (glutinous rice flour)
* 5 pounds chicken wings or thighs
* Oil for deep frying

DIRECTIONS
1. Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
2. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.

Five-Spice Chicken Wings

2008-07-04T20:19:00.000-07:00

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 9 Hrs 5 Min

INGREDIENTS
* 4 cloves garlic, minced
* 3 green onions, chopped
* 1 tablespoon sugar
* 1 tablespoon Chinese five-spice powder
* 2 tablespoons fish sauce
* 2 tablespoons soy sauce
* 2 tablespoons sweet chili sauce
* salt to taste (optional)
* 16 chicken wings
* 2 limes, quartered

DIRECTIONS
1. Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. Arrange the marinated chicken on the prepared baking sheet.
4. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

Balinese Chicken Wings

2008-07-04T20:17:00.000-07:00

On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home. She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 1 Hr 50 Min

INGREDIENTS
* 4 cloves garlic, minced
* 1 fresh red chile pepper, finely chopped
* 1 shallot, minced
* 1 (1 inch) piece fresh turmeric root, peeled and minced
* 1 teaspoon kosher salt
* 1 tablespoon brown sugar
* 2 teaspoons olive oil
* 12 chicken wings, separated at joints, tips discarded

DIRECTIONS
1. Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. Bake in preheated oven until deep, golden brown, about 30 minutes.

Banana Banana Bread

2008-07-03T08:05:00.001-07:00

Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy

PREP TIME 15 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 20 Min

INGREDIENTS
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 1/3 cups mashed overripe bananas

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Creamy Banana-Chocolate Pie

2008-07-03T08:02:00.000-07:00

With layers of chocolate, banana, and creamy vanilla pudding this pie is sure to become a family favorite.

PREP TIME 20 Min
READY IN 4 Hrs 50 Min

INGREDIENTS
* 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
* 2 tablespoons cold milk
* 1 tablespoon butter or margarine
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1 medium banana, sliced
* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
* 2 cups thawed COOL WHIP Whipped Topping, divided

DIRECTIONS
1. Microwave chocolate, 2 Tbsp. milk and the butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread evenly onto bottom of crust. Refrigerate 30 min. or until chocolate is firm. Arrange banana slices over chocolate layer.
2. Pour 2 cups cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 1 min. Gently stir in 1-1/2 cups of the whipped topping. Spoon over bananas in crust.
3. Refrigerate 4 hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in refrigerator.

Healthy Living
Save 110 calories and 4 grams of fat per serving by preparing with a ready-to-use reduced fat graham cracker crumb crust, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

Strawberry Whipped Sensation

2008-07-03T07:58:00.000-07:00

Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert.

READY IN 6 Hrs 20 Min

INGREDIENTS
* 4 cups fresh strawberries, divided
* 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
* 1/4 cup lemon juice
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 8 OREO Chocolate Sandwich Cookies, finely chopped
* 1 tablespoon butter, melted

DIRECTIONS
1. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
2. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
3. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Berry Bliss Cake

2008-07-03T07:57:00.001-07:00

Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert.

PREP TIME 20 Min
READY IN 4 Hrs 20 Min

INGREDIENTS
* 3/4 cup cold milk
* 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
* 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
* 1 (10.75 ounce) package frozen pound cake
* 1/4 cup orange juice
* 2 cups mixed raspberries and sliced strawberries
* 1/4 cup blackberries

DIRECTIONS
1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Cranberry-Walnut Cheesecake Pie

2008-07-03T07:51:00.000-07:00

Enjoy the delicious flavor of cheesecake without all the work. This delicious cheesecake flavored pudding pie has a surprise cranberry-walnut filling.

PREP TIME 20 Min
READY IN 4 Hrs 20 Min

INGREDIENTS
* 1 1/4 cups cold milk
* 2 (4 serving size) packages JELLO-Brand Instant Cheesecake Pudding & Pie Filling
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 1 (16 ounce) can whole berry cranberry sauce, divided
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/2 cup chopped toasted PLANTERS Walnuts

DIRECTIONS
1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in half of the whipped topping.
2. Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce. Sprinkle with walnuts; cover with remaining pudding mixture.
3. Refrigerate several hours or until set. Top with remaining whipped topping just before serving. Garnish with fresh cranberries, if desired. Serve with remaining cranberry sauce. Store leftover pie in refrigerator.

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This delicious cheesecake makes enough to serve 10!

Jazz It Up
Stir in 1/2 tsp. grated lemon peel along with the dry pudding mixes.

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling

Wild Rice 'n Ham Soup

2008-07-03T07:49:00.000-07:00

Serve this distinctive soup with a fresh spinach salad and a loaf of crusty French bread.

INGREDIENTS
* 1/4 cup butter
* 1/2 cup chopped onion
* 1 1/2 cups sliced fresh mushrooms
* 1/2 cup all-purpose flour
* 3 cups chicken broth
* 1/2 cup Holland House® Sherry Cooking Wine
* 2 cups cooked wild rice
* 1 cup cubed cooked ham
* 1/2 cup shredded carrots
* 1 cup half-and-half
* 2 tablespoons chopped fresh parsley

DIRECTIONS
1. Melt butter in large saucepan; cook onion and mushrooms until tender. Stir in flour. Cook 1 minute, stirring constantly.
2. Gradually stir in chicken broth and cooking wine. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
3. Stir in wild rice, ham and carrots; simmer 5 minutes. Stir in half-and-half; cook until thoroughly heated. Do not boil.
4. Garnish with parsley.

Easy Baklava

2008-06-28T12:33:00.000-07:00

PREP TIME 30 Min
COOK TIME 50 Min
READY IN 1 Hr 20 Min

INGREDIENTS
* 1 pound chopped mixed nuts
* 1 teaspoon ground cinnamon
* 1 (16 ounce) package phyllo dough
* 1 cup butter, melted
* 1 cup white sugar
* 1 cup water
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon zest

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Pita Chips

2008-06-28T12:30:00.000-07:00

PREP TIME 10 Min
COOK TIME 7 Min
READY IN 17 Min

NGREDIENTS
* 12 pita bread pockets
* 1/2 cup olive oil
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic salt
* 1/2 teaspoon dried basil
* 1 teaspoon dried chervil

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Sean's Falafel and Cucumber Sauce

2008-06-28T12:28:00.000-07:00

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS
* 1 (15 ounce) can chickpeas (garbanzo beans), drained
* 1 onion, chopped
* 1/2 cup fresh parsley
* 2 cloves garlic, chopped
* 1 egg
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1 dash pepper
* 1 pinch cayenne pepper
* 1 teaspoon lemon juice
* 1 teaspoon baking powder
* 1 tablespoon olive oil
* 1 cup dry bread crumbs
* oil for frying

* 1 (6 ounce) container plain yogurt
* 1/2 cucumber - peeled, seeded, and finely chopped
* 1 teaspoon dried dill weed
* salt and pepper to taste
* 1 tablespoon mayonnaise

DIRECTIONS
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Green Chutney

2008-06-28T12:25:00.000-07:00

"Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat."

INGREDIENTS
* 1 bunch fresh cilantro
* 1 clove garlic
* 1 tablespoon minced fresh ginger root
* 1 minced hot green chile peppers
* 1 tablespoon peanuts
* salt to taste
* 2 tablespoons lemon juice

DIRECTIONS
1. Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Fish with mango salsa

2008-06-25T08:58:00.000-07:00

Ingredients
* 2 mangoes, peeled
* 1 telegraph cucumber, halved, deseeded
* 4 (700g) white fleshed fish fillets, skin on (like blue-eye, barramundi or ling)
* 3 limes
* 2 tablespoons olive oil
* 1 teaspoon caster sugar
* 1/2 cup flat-leaf parsley, chopped
* dressed salad leaves, to serve

Method
1. Cut mango flesh into 1 1/2cm cubes. Place into a bowl. Cut cucumber into 1 1/2cm cubes. Add to mango. Cover and refrigerate until ready to serve.
2. Thinly slice 2 limes. Cut 4 large squares of baking paper. Arrange lime slices down the centre of each sheet of paper. Place fish, skin-side down, onto lime slices. Season with salt and pepper. Wrap fish tightly in baking paper.
3. Place onto microwave turntable. Cook on MEDIUM (50%) power for 10 minutes, or until fish flakes when tested with a fork.
4. Meanwhile, juice remaining lime. Combine juice, oil, sugar, parsley, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Toss gently to combine. Arrange fish on serving plates. Spoon over salsa. Serve with salad.

Penang fish curry (medium)

2008-06-25T08:55:00.000-07:00

Ingredients
* 1 cup coconut cream, unshaken
* 400ml can coconut milk, unshaken
* 2 tablespoons penang or red curry paste
* 700g skinless firm white fish (such as ling or barramundi), cut into 2cm pieces
* 2 tablespoons fish sauce
* 1 tablespoon grated palm sugar
* 8 kaffir lime leaves, spines removed, finely shredded
* 1/2 cup Thai basil leaves
* 2 cups steamed jasmine rice thinly-sliced long red chillies and fried eschallots, to serve

Method
1. Heat a dry wok over medium heat until hot. Spoon the thick, top layers of cream from the coconut cream and coconut milk into wok. Cook, stirring, for 3 to 5 minutes or until cream boils and 'cracks'. Add curry paste. Cook, stirring, for 2 minutes or until aromatic.
2. Add fish and turn to coat in curry mixture. Add remaining coconut cream and coconut milk to wok. Bring to the boil. Simmer, uncovered, for 4 to 6 minutes or until fish is just cooked through. Combine fish sauce and palm sugar and stir into curry. Cook for 1 minute. Remove from heat. Add lime leaves and basil.
3. Spoon rice into bowls. Spoon over curry. Top with chillies and eschallots. Serve.

Notes & tips
* Note: To store unused curry paste, press paste into jar to compact. Cover with a thin layer of vegetable oil. Refrigerate.

Smoked fish pies

2008-06-25T08:53:00.000-07:00

Ingredients
* 2 tablespoons olive oil
* 2 baby fennel, thinly sliced (see note)
* 1 leek, halved, washed, thinly sliced
* 2 tablespoons plain flour
* 1 1/2 cups fish stock
* 1/2 cup thickened cream
* 2 tablespoons dill leaves, roughly chopped
* 2 teaspoons dijon mustard
* 1/2 lemon, juiced
* 600g skinless firm white fish fillets, chopped
* 300g smoked cod, flaked (see note)
* 2 sheets frozen ready-rolled puff pastry, thawed
* 1 egg, lightly beaten

Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add fennel and leek. Cook, stirring occasionally, for 5 minutes or until soft. Sprinkle over flour. Cook, stirring, for 1 minute. Remove from heat.
2. Gradually add stock and cream, whisking constantly. Return pan to heat. Cook, stirring constantly, for 5 to 8 minutes or until sauce comes to the boil. Add dill, mustard and 1 tablespoon lemon juice. Simmer for 2 minutes.
3. Add fish and cod to pan. Cook, stirring occasionally, for 5 minutes or until fish is cooked through. Season with pepper.
4. Meanwhile, layer pastry sheets on top of each other on a board. Place ramekins upside down on pastry. Using rims as a guide, cut pastry rounds 0.5cm larger than ramekin tops (allows for shrinkage). Place pastry rounds on prepared tray. Brush with egg and sprinkle with salt and ground black pepper. Bake for 10 minutes or until pastry is golden and puffed.
5. Spoon fish mixture into ramekins. Top with pastry lids and serve.

Notes & tips
* Note 1: Smoked cod is available from the fresh seafood section of the supermarket. It has an intense flavour and adds richness to the dish.
* Note 2: A member of the parsley family, fennel has a mild licorice odour and taste. The roundish bulb is white to pale green and consists of several overlapping broad stems with soft, feathery leaves. The whole vegetable is edible.

Prosciutto-wrapped fish with smashed peas

2008-06-25T08:51:00.000-07:00

Get your week off to a healthy start with fresh fish with a hint of rosemary.

Preparation Time 5 minutes
Cooking Time 15 minutes
Ingredients
* 4 sprigs fresh rosemary
* 4 (about 750g) firm white fish fillets (such as ling)
* 4 slices prosciutto
* 2 tbs olive oil
* 2 tomatoes, thickly sliced
* 1 leek, pale section only, washed, dried, thinly sliced
* 300g (2 cups) Woolworths Select frozen peas
* 125ml (1/2 cup) chicken or vegetable stock
* 2 tbs chopped fresh mint
* Freshly ground white pepper

Method
1. Place a rosemary sprig on top of each fish fillet. Season with pepper. Wrap a slice of prosciutto around each fish fillet to enclose the rosemary.
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 4-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm. Add the tomato to the pan and cook for 1 minute each side or until tender.
3. Meanwhile, heat the remaining oil in a medium saucepan over low heat. Add the leek and cook, stirring, for 2 minutes or until soft. Add the peas and stock and simmer for 6 minutes or until peas are tender. Stir in the mint. Season with salt and pepper. Use a potato masher to coarsely mash the pea mixture.
4. Divide the smashed pea mixture among serving plates. Top with the fish and serve with the tomato.

Notes & tips
* Variations:
* Prawn & pea spaghetti: Omit the rosemary. Replace the fish with 16 green prawns, peeled, deveined. Coarsely chop prosciutto and tomatoes. Reduce peas to 150g (1 cup). Heat oil in a frying pan over medium-high heat. Add prawns, prosciutto and tomato and cook for 3-4 minutes or until prawns change colour. Cook 375g dried spaghetti pasta in a saucepan of salted boiling water following packet directions. Drain. Return to pan. Add pea mixture, prawn mixture and 1 x 350g btl marinated feta, drained. Toss to combine. Serve.
* Pesto-baked fish on crushed potatoes: Omit the rosemary, prosciutto, peas and stock. Coarsely chop tomatoes. Preheat oven to 200°C. Spread 1 tbs basil pesto over each fish fillet. Place on a baking tray. Bake for 8-10 minutes or until the flesh flakes when tested with a fork in the thickest part. Heat the oil in a frying pan over medium-high heat. Add tomato and leek and cook, stirring for 5 minutes or until soft. Cook 1 x 400g pkt Woolworths fresh baby potatoes following packet directions. Place in a bowl. Use a fork to lightly crush. Stir in mint. Top with fish and leek mixture.
* Prosciutto-wrapped pork with minted green beans: Omit the leek, peas and stock. Replace fish with 700g pork steaks. Cook 300g green beans, topped, in a saucepan of boiling water for 4 minutes or until bright green and tender crisp. Drain. Return to the pan. Add mint and toss to combine. Serve with the pork and tomato.

Herb-crusted fish with roasted asparagus

2008-06-25T08:44:00.000-07:00

With fish coated in fresh herbs, and asparagus on the side, this quick-and-easy dish is rich in nutrients and omega-3.

Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients
* 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives)
* 2 tsp finely grated lemon rind
* 6 (about 150g each) firm white fish fillets (such as ling or perch)
* 3 bunches asparagus, woody ends trimmed
* Olive oil spray
* Lemon wedges, to serve

Method
1. Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
2. Line 2 baking trays with non-stick baking paper. Place the asparagus, in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Roast in oven for 6 minutes or until bright green and tender crisp.
3. Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
4. Divide the asparagus among serving plates. Top with the fish and serve with lemon wedges.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 1 up to 1 hour ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 15 minutes before serving.

Low-fat fish pie

2008-06-25T08:33:00.000-07:00

Ingredients
* 40g butter, melted
* 1 leek, trimmed, washed, thinly sliced
* 2 tablespoons plain flour
* 350ml fish stock
* 2 tablespoons lemon juice
* 1kg thick white boneless fish, cut into 3cm pieces
* 9 sheets filo pastry
* olive oil cooking spray

Method
1. Preheat oven to 200°C. Grease a 5-cup capacity ovenproof dish. Cook butter and leek in a frying pan over medium heat for 3 minutes or until tender.
2. Sprinkle flour over leek mixture. Cook, stirring, for 2 minutes. Remove from heat. Add stock and lemon juice. Stir well. Return to heat. Cook, stirring, over medium heat for 6 minutes or until thick.
3. Remove from heat. Add fish, and salt and pepper. Cool completely. Place 1 sheet of filo onto a flat surface. Spray with oil. Fold in half. Place into pie dish. Repeat with 5 more sheets of filo, placing into dish so base and sides are covered.
4. Spoon fish mixture over filo. Cut remaining 3 sheets of filo into quarters. Scrunch each quarter into a ball. Place onto fish mixture. Spray with oil. Bake for 30 minutes or until pastry is crisp. Serve.

Somtum Green Bean Salad Recipe

2008-06-23T12:30:00.000-07:00

This Thai style green bean salad is even tastier than it is gorgeous

Ingredients
* 4oz of Haricots Verts
* 1 smallish clove of garlic
* 1/2 tbsp palm sugar (1tsp brown or white sugar works as well)
* 1/2 tbsp dried shrimps (this is optional but tasty)
* 1/3 cup fresh cherry tomatoes
* 1 tbsp fish sauce
* 1 Birdeye chilli
* 1 tbsp lime juice
* 1-2 tbsp peanuts (you can play around with how much)

Directions
1. In a mortar (hopefully you have one of these guys) add your dried shrimp and pound them up until they are flakes. Set those aside.
2. Gently crush up your garlic clove in the mortar and add the peanuts and haricots verts. Pound these up until the haricots verts are bruised and the peanuts are slightly crushed.
3. Add fish sauce and lime juice as well as a sprinkle of sugar and continue to crush this. Be sure it is well mixed.
4. Add a whole (or half) chilli to the mortar and crush it lightly then mix it with the rest of the contents.
5. Add the tomatoes to the mortar and crush lightly. Sprinkle on the srimpt flakes and toss everything well.

Cinnamon Sourdough Crumpets Recipe

2008-06-23T12:00:00.000-07:00

Adapted from Baking Bites. Crumpets are best served toasted and spread with butter, honey or jam for breakfast. They also make a healthy sandwich and are always able to be at hand since they freeze so easily! This is also a great way to avoid sourdough starter waste when you don't want a loaf of bread...

Ingredients

* 1 cup (unfed) sourdough starter
* 1 tsp sugar
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1/2 tsp cinnamon

Directions

1. Mix all ingredients together in a medium bowl.
2. Heat a dry nonstick skillet over medium heat.
3. Drop dollops of batter in, and cook until tops are set.
4. Serve immediately or cool and freeze in plastic bags.

Roasted vegetable & feta pizza

2008-06-17T00:26:00.000-07:00

Ingredients (serves 4)
* 1/2 butternut pumpkin, peeled, cut into 1.5cm cubes
* 1 red and 1 yellow capsicum, cut into 1.5cm pieces
* 1 red onion, sliced
* 3 small zucchini, sliced
* 2 tbs olive oil
* 2 large fat-free pizza bases
* 100ml tomato passata (sieved tomatoes)
* 120g low-fat feta, crumbled
* 2 tsp balsamic vinegar
* 1/3 cup basil leaves

Method
1. Preheat oven to 180°C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.
2. Increase oven temperature to 200°C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve.

Notes & tips
* Fat-free pizza bases and tomato passata available from selected supermarkets and greengrocers.

Chocolate tart

2008-06-17T00:25:00.001-07:00

Ingredients (serves 6)
* 250g good dark chocolate
* 150g butter
* 3 tbs golden syrup
* 3 eggs plus 1 yolk
* 30g plain flour
* 50g caster sugar
* 6 x 10cm ready-made tart shells or 1 x 23cm tart shell made using 2 quantities of pastry (see related recipe)
* Cream or creme fraiche, to serve

Method
1. Preheat the oven to 180°C.
2. Melt the chocolate, butter and syrup in a bowl over a pan of simmering water. Set aside to cool.
3. In a separate bowl, whisk eggs, yolk, flour and sugar. Gradually add the chocolate to the egg mixture. Pour into the tart shells and bake for 15 minutes (or 25 minutes for the large tart). The filling will wobble slightly; but will firm on cooling. It is meant to be moist. Serve with cream or creme fraiche.

Lemon chicken with olives

2008-06-17T00:23:00.000-07:00

Ingredients (serves 8)
* 1.2kg chicken thigh fillets, trimmed
* 2 tablespoons olive oil
* 1 brown onion, halved, roughly chopped
* 2 garlic cloves, sliced
* 400g can diced tomatoes
* 1 small lemon, sliced
* 1 tablespoon brown sugar
* 2 teaspoons fresh oregano leaves
* 1 cup (180g) pitted kalamata olives

Method
1. Season chicken with salt and pepper. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove to a plate.
2. Add onion and garlic to saucepan. Cook, stirring, for 3 minutes or until just soft. Return chicken to saucepan. Add tomatoes, lemon, sugar and oregano. Bring to the boil.
3. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until chicken is cooked through and sauce thickened. Stir in olives. Season with salt and pepper. Serve.

Simple pissaladiere

2008-06-17T00:21:00.000-07:00

Ingredients (serves 4)
* 37g ready-rolled puff pastry
* 80ml (1/3 cup) extra virgin olive oil
* 4 large (about 600g) onions, sliced
* 1 tbs brown sugar
* 2 tsp fresh thyme leaves
* 4 tbs black-olive tapenade*
* 20 anchovy fillets
* 16-20 whole black olives
* 1 egg yolk, beaten
* 1 tsp balsamic vinegar

Method
Roll out pastry to a 24 x 30cm rectangle and cut out a 1cm-wide rectangle from the outside edge. Sit base on a greased oven tray, brush sides with a little water and lay the 1cm-wide rectangle on top, pinching base and sides together to join pastry. Refrigerate for 15 minutes.
Heat 3 tablespoons of the oil in a large frypan. Add onions?and cook over low heat for 15 minutes, stirring occasionally. Cover and cook for a further 15 minutes or until soft and tinged golden. Add sugar, half the thyme and season with salt and pepper. Stir to combine, then set aside to cool.
Preheat the oven to 190°C.
Spread tapenade over pastry base and spread onion mixture over the top. Sprinkle with remaining thyme, crisscross the anchovies on top and dot with olives. Brush edges with egg and bake for 15 minutes.
Combine vinegar and remaining oil and brush over tart. Return to oven for 10 minutes until pastry is golden.

Notes & tips
* * See tapenade recipe (right) or buy ready-made from a supermarket.

Strawberry sorbet

2008-06-17T00:20:00.001-07:00

Ingredients (serves 8)
* 3/4 cup white sugar
* 1 cup water
* 500g strawberries, hulled, chopped
* 1 lime, juiced
* 1 eggwhite

Method
Place sugar and water into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until syrup comes to the boil.
Add strawberries. Bring to the boil. Remove from heat. Stir in lime juice. Cool for 30 minutes. Process mixture in a food processor until smooth.
Pour into a 3cm deep, 28 x 18cm (base) lamington pan. Cover and freeze for 3 hours, or until almost frozen.
Using an electric mixer, beat eggwhite until soft peaks form. Process strawberry mixture in a food processor until smooth. Transfer to a large bowl. Fold through eggwhite. Spoon mixture back into lamington pan. Cover and freeze overnight. Scoop into bowls. Serve immediately.

Gado-gado salad with chicken

2008-06-17T00:15:00.000-07:00

This traditional Indonesian salad evokes memories of beach-side lunches in Bali, with its unusual combination of cool and spicy ingredients - great for summer entertaining.

Ingredients (serves 4)
* 500ml coconut milk
* 60g grated palm sugar
* 50ml fish sauce
* 4 small corn-fed single chicken breasts, skin removed
* 300g fresh egg noodles
* 250g baby or snake beans, trimmed
* 50g fresh baby corn
* 50g snow pea sprouts
* 1 carrot, very thinly sliced lengthways
* 1 cucumber, thinly sliced lengthways
* 250g cherry tomatoes, halved
* 4 hard-boiled eggs, peeled, halved
* 1 butter lettuce
* Fried onions* and chopped roasted peanuts, to garnish
*
Satay sauce
* 1 tbs peanut oil
* 1 onion, finely chopped
* 2 garlic cloves, crushed
* 2 small red chillies, finely chopped
* 3 tbs crunchy peanut butter
* 2 tbs kecap manis* (Indonesian sweet soy sauce)
* 2 tbs lime juice
* 200ml coconut milk

Method
Place coconut milk, palm sugar and fish sauce in a shallow saucepan and bring to the boil. Reduce heat to medium, add the chicken and poach gently for 8 minutes. Set aside to cool for 15 minutes. When cool enough to handle, shred and set aside. Discard cooking liquid (or cool and refrigerate for up to 2 days to use in laksas or curries).
To make satay sauce, heat oil in a pan over low heat and add onion. Pan-fry for 1 minute until just softened, then add garlic, chilli, peanut butter, kecap manis, lime juice and coconut milk. Cook over very low heat for 5 minutes, stirring constantly until well combined. Set aside to cool. (This can be made in advance. Keep, covered, until ready to serve.)
Bring a saucepan of salted water to the boil and add noodles. Cook for 2 minutes, add beans and cook for 1 minute. Drain and refresh under cold water.
Arrange chicken, noodles, vegetables, egg and lettuce on each plate. Drizzle with satay sauce and garnish with fried onions and peanuts.

Notes & tips
* * Available from Asian supermarkets.

Balinese lamb chops

2008-06-17T00:13:00.000-07:00

Ingredients (serves 4)

* Olive oil cooking spray
* 1 brown onion, finely chopped
* 2 tablespoons crunchy peanut butter
* 1 tablespoon sweet chilli sauce
* 1 tablespoon ketcap manis
* 270ml can light coconut milk
* 8 lamb chump chops, trimmed
* 2 x 350g packets egg noodles, cooked
* 2 bunches baby bok choy, steamed

Method

1. Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
2. Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.

THE FOOD OF BALI

2008-06-17T00:07:00.000-07:00

The staple food of Bali is white, polished rice. Nowadays cooked rice (nasi) is of the fast growing "green-revolution" variety found everywhere in Asia. The traditional Balinese rice (beras Bali) tastes better, but is restricted to a few areas and is now mainly used as a ritual food. Other, less frequently grown varieties, are red rice (beras barak), black rice (ketan injin), sticky rice (ketan) and a type of dry rice (padi gaga) grown in the mountains. Rice consumption averages 0.5 kilo per day.

Many local vegetables grow in a semi-wild state. These include the leaves of several trees and shrubs, varieties of beans (including soybeans), water spinach (kangkung), the bulbs and leaves of the cassava plant, sweet potatoes, maize, etc. ne flower and trunk of the banana tree, young jackfruits (nangka), breadfruits (sukun, timbul) and papayas may also be cooked as vegetables. Foreign vegetables such as cabbage and tomatoes are now commonly found also.

Though they form a major part of the diet, vegetables are considered low-status; high status foods are rice and meat. Because it expensive, however, meat is reserved for ritual occasions. Surprisingly, fish plays a relatively minor role as a source of protein. Though the seas surrounding Bali are rich, the Balinese are not avid fishermen, as the sea is considered dangerous and impure.

Some tourist restaurants present special Bali nights, featuring dishes such as suckling pig, a Balinese banquet favorite. Unless you are invited to dine with a local family, these special events may be your only way to sample the true Balinese cuisine. Almost every restaurant will serve nasi goreng (Indonesian fried rice with a fried egg on top) and mie goreng (fried noodles with egg). These basic dishes are generally the favorites amongst tourists and travellers.

Vegetarian versions may be requested. Another Indonesian favorite is satay (spicy marinaded thin slices of meat, threaded onto a skewer, barbecued, and served with a spicy peanut sauce). Satay ayam is chicken served in the same way.

The distinctive flavor of Balinese cuisine derives from a sambal condiment and spice mixtures. A standard mixture will include shallots, garlic, ginger, turmeric, galangal, cardamom and red peppers ground together in varying proportions depending on the recipe. A distinctive flavor is also imparted by strong-smelling shrimp paste (trasi) and chopped cekuh root.

The usual drink served with Balinese food is water or tea. Apart from this, there are three traditional alcoholic drinks - drops of which are sprinkled onto the earth during rituals to appease the bhuta or negative forces. Tuak (or sajeng) is a mild beer made from the juice of palm flowers. 'Me flower is tapped in the afternoon, the juice collected overnight in a suspended container, and the next morning it is fermented and ready to drink.

Arak or sajeng rateng ('straight sajeng') is 60 to 100 proof liquor distilled from palm or rice wine. It is basically colorless, but may have a slight tint from the addition of ginger, ginseng, turmeric or cloves. Brem is a sweet, mildly fermented wine made from red or white sticky rice. Yeast is added to the cooked rice, which is wrapped and after about a week liquid squeezed from it is ready to drink.

Whole Wheat Quinoa And Tomato Buns Recipe

2008-06-13T23:19:00.000-07:00

Ingredients
* 3 cups whole wheat flour
* 1 cup all-purpose flour
* 1 tbsp baking powder
* 1 tsp baking soda
* 1 tsp dried oregano
* 1 tsp crushed red pepper flakes
* 3/4-1 cup cooked and cooled quinoa (about 1/4 cup dry)
* 1/4 cup nutritional yeast
* 1 tbsp flavourful olive oil
* 1 tbsp honey
* 1 2/3 cups vegetable juice (V8)

Directions
1. Preheat oven to 375, lightly grease 2 cookie sheets.
2. Mix together flours, baking powder, baking soda, oregano, pepper flakes, quinoa and nutritional yeast in a large bowl.
3. Add in olive oil, honey, and V8.
4. Beat until very well blended, adding a touch of flour or juice as necessary (you want a slightly sticky and soft but workable dough).
5. Flour a kneading surface and turn out.
6. Knead about 10 minutes, until fairly smooth.
7. Allow to rest about 10 minutes.
8. Divide dough into 8 buns (for hamburger-size) or 12 (for dinner rolls), roll into balls and place on the cookie sheets spaced about 2" apart.
9. Score the top of each bun 1-2 times.
10. Bake 25 minutes, then remove to a wire rack and cool completely.

Choco - Banana Crunch Muffins Recipe

2008-06-13T23:08:00.000-07:00

Ingredients
* 1 cup flour
* 1/2 tbsp baking soda
* 1 tsp cinnamon
* 1/2 cup All-Bran cereal
* 1/3 cup maple syrup
* 1 tbsp cider vinegar
* 1 tsp vanilla
* 1/2 cup fat free plain soymilk
* 2 overripe bananas, mashed
* 1/3 cup semisweet chocolate chips
* 1/3 cup honey-roasted soy nuts

Directions
1. Preheat oven to 400F, grease 16 muffin cups.
2. Whisk together the flour, baking soda cinnamon and All-Bran in a bowl.
3. Separately, mix the syrup, vinegar, vanilla, soymilk, and bananas.
4. Gently mix the wet ingredients into the dry, adding more soymilk if necessary, just until mixed.
5. Fold in the chocolate chips and soy nuts.
6. Bake 20 minutes.
7. Cool 3-5 minutes in tins, then turn out onto a rack and cool completely.

Chocolate Pudding Recipe

2008-06-13T23:05:00.000-07:00

Ingredients
* 1 cup sugar
* 1 dash salt
* 1/4 cup cocoa
* 1/3 flour
* 2 cups milk
* 2 eggs
* 1 tsp vanilla
* 2 Tbsp butter

Directions
1. Mix dry ingredients and then add milk and eggs in the top of a double boiler.
2. Cook in double boiler stirring often.
3. When nearly done add vanilla and butter. Keep cooking and stirring until creamy and done.

Bali Lemongrass Chicken Soup Recipe

2008-06-13T22:40:00.000-07:00

Ingredients
* 1 whole chicken - leave skin on
* 8 large candlenuts or macadamia nuts
* 4 cloves garlic - peel
* 2 inch length fresh ginger - scrape
* 1 inch length fresh turmeric - scrape
* 4 stalks lemongrass - use the bottom half and bash em good
* salt, light soya sauce, white pepper and sugar to taste
* ~~~~~~~~~~~~ OPTIONAL GARNISHES ~~~~~~~~~~~
* Crispy fried sliced shallots
* Scalded mung bean sprouts
* Scalded rice vermicelli
* Chopped chinese celery or cilantro
* Hot pepper sauce e.g red Tabasco
* Fried prawn crackers (krupuk)

Directions
1. Pop the nuts, garlic, ginger and tumeric into a blender and process to a smooth paste, using a little water.
2. Combine everything in a pot and just cover the chicken with water. Bring to the boil then lower heat, cover pot and simmer for 1 hour. Turn down heat to minimum and keep soup hot.
3. Remove chicken from stock and cool till comfortable enough to handle.
4. Tear off meat from chicken in long strips and put into individual soup bowls. Add garnishes of your choice then top up with hot stock. Enjoy!

Balinese Grilled Calamari With Avocado Relish Recipe

2008-06-13T22:36:00.000-07:00

Ingredients

* 6 cleaned and skinned calamari totalling 500 gm, leave whole
* 4 candlenuts (substitute macadamia nuts), chopped fine
* 4 cloves garlic
* 2 tsp black pepper seeds
* 1 tsp coriander seeds
* 1/2 a level tsp cumin seeds
* 4 tbs sweet thick soya sauce (kecap manis)
* 4ts oil
* 3tbs finely ground raw rice
* 1 level tsp sugar
* 1/2 a level tsp salt
* 1/2 a level tsp turmeric powder
* ~~~~~~~~~~~~ RELISH INGREDIENTS ~~~~~~~~~~
* 1 small ripe but firm avocado, stone, skin and roughly cut
* 1 small red onion - peel and roughly cut
* 1/4 of a cucumber, discard seeds and roughly cut
* 3 birds eye chilies OR 2 fresh red chilies - very thinly sliced
* Juice of 2 calamansi limes (cherry sized green asian limes)
* Fat pinch of salt (or to taste)

Directions

1. Pound or grind the pepper, coriander, cumin seeds and garlic to very fine paste.
2. Make 4 - 6 horizontal slashes down the length of each calamari, taking care not to cut through. (see picture)
3. Combine calamari, spice paste, chopped nuts, soya sauce, oil, ground rice, salt, sugar and turmeric powder and mix thoroughly.
4. Heat oven grill to maximum. After 15 minutes, remove calamari from marinade and arrange on rack. Grill in very hot oven for 10 minutes. Remove from oven and serve with Avocado Relish and white rice.
5. ~~~~~~~~~~ AVOCADO RELISH ~~~~~~~~~~
6. Combine all relish ingredients and taste, adding more salt if necessary. Serve

BE CELENG BASE MANIS

2008-06-11T10:16:00.000-07:00

Pork in Sweet Soya Sauce

This delicious sweet pork dish with a hint of ginger and plenty of chillies to spice it up often appears on festive occasions, when a whole pig is slaughtered and there's plenty of meat available.

* 2 tablespoons oil
* 5 shallots, peeled and sliced
* 5 cloves garlic, peeled and sliced
* 600 g (1¼ lb) boneless pork shoulder or leg, cut in 2 cm (34 in) cubes
* 8 cm (3 in) ginger, peeled and sliced lengthwise
* 4 tablespoons sweet soya sauce
* 2 tablespoons thin soya sauce
* 1 teaspoon black peppercorns, crushed
* 2 cups chicken stock (see recipe)
* 6-10 birds~eye chillies, left whole

Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lighily coloured. Add pork and continue to saute for 2 more minutes on high heat. Add both lots of soya sauce an pepper and continue sauteing for 1 minute Pour in chicken stock and simmer over medium beat for approximately 1 hour cooked, there should be very little sauce the meat should be shiny and dark brown. If meat becomes too dry during cooking, add a little chicken stock.
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Bali Fish Recipe ( Ikan Bali )

2008-06-09T13:37:00.000-07:00

Ingredients
1 Fish, about 650-900g dressed Weight. Preferably sea bass or Mackerel
1 ts Sambal Oelek
1/2 ts Laos
1/2 ts Lemon grass
3 tb Tamarind juice
1 ts Salt Oil, for deep frying
Pinch of ground ginger
1 ts Brown sugar
2 tb Margarine or oil
1 tb Sweet soy sauce
2 sm Onions, sliced

Instructions
Cut fish into serving portions and rub salt all over. Feep-fry and drain on absorbent paper. Heat oil and saute sliced onions until lightly brown. Add sambal oelek, laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat thoroughly. Place fried fish in deep serving dish and pour sauce over it. Serve with rice.

THE BASICS

2008-06-09T13:03:00.001-07:00

GARLIC : BAWANG PUTIH
The type of garlic used in Bali is smaller and sweeter than its western counterpart. They are usually smashed and chopped up with a cleaver or ground in to a paste with other spices. Garlic is also sometimes deep-fried and added along with deep-fried coconut, or other cooked seasonings, for extra flavour.

RED SHALLOT : BAWANG MERAH
The Balinese use loads of onions in their cooking. Small and burnt red in colour, the Balinese onion is similar to a shallot, but stronger-tasting and smaller. They are peeled and finally sliced or pounded with other ingredients delicious, adding a delicious flavours. It is used in traditional medicines where applied topically, it cools the body and helps heal skin irritations and infections.

FRIED SHALLOTS : BAWANG GORENG
These golden, crispy slivers of onion are added for their distinct flavour and are used almost like salt in western cuisine. They are sold in Asian food stores in sealed bag.

THE SWEET AND SALTY FLAVOURS

2008-06-09T13:02:00.002-07:00

SHRIMP PASTE : TERASI / BELACAN
A pungent seasoning essential to Southeast Asian cooking and made up mainly of fermented crustaceans. Shrimp paste blends miraculously with all the other local spices and has a richer, mellower flavour than fish sauce. In Bali shrimp paste is either fried or roasted. Store it wrapped in foil in a glass jar and leave it’s in the refrigerator and don’t forget to open the windows while cooking. Shrimp paste is rich in calcium, protein.
Substitute : Fish sauce.

SEA SALT : GARAM
Undeniably the world’s first seasoning, sea salt is the only salt used in Balinese cooking. White, flaky and tasting like the ocean, it is produced in coastal areas around Bali. Sea salt is prized not only for its natural, almost sweet flavour but also for the minerals it provides. It is said that fresh sea salt contains up to eighty four mineral, all of which the body requires. A dash of sea salt is always added to sweet and savoury dishes to enhance flavours and even coconut milk is bland without it.

SOY SAUCE : KECAP ASIN/KECAP MANIS
Soy sauce was introduced to Indonesia by the Chinese and there are two types used in Balinese cooking to give added life to famous dishes, such as nasi goreng, mie goreng and a whole host of sauteed vegetable dishes. Kecap asin – asin meaning salty is a dark soy sauce. Kecap manis – manis meaning sweet is a dark rich sweet soy sauce with a distinctive molasses -. like flavour and thick pouring consistency. It is perhaps more popular than kecap asin and is certainly delicious in marinades, stir fried vegetable and sambals. It’s was call the balsamic vinegar of Indonesian cuisine.
Substitute : For kecap manis, mix soy sauce with brown sugar.

PALM SUGAR : GULA MERAH OR GULA BALI
This delicious caramel-flavoured natural sugar. It is made by extracting the nectar from the flower bud of aren palm tree. It has some of the B vitamin, iron, minerals, and calcium. Palm sugar is lower in calories than white sugar and not as sweet.
Substitute : Brown sugar, golden syrup, maple syrup.

PALM SUGAR SYRUP :
500 g brown palm sugar
2 cups of water
1 pandan leaf or 1 vanilla bean
Put the palm sugar, pandan leaf tied in a knot or vanilla bean and water in saucepan. Bring to the boil and simmer for approximately 15 minute, without stirring, until the liquid has reduced by nearly half. The syrup is ready when large bubbles appear on the surface, as when making toffee. While warm, strain into a jug and leave to cool. It will thicken up at this point. The flavour of your syrup will depend on the quality of your palm sugar, store in the refrigerator.
Makes 1½ cups.

THE SOUR FLAVOURS

2008-06-09T13:02:00.001-07:00

KAFFIR LIME : JERUK PURUT/LEMU
Kaffir lime leaves, knows as daun jeruk purut or daun lemu, are dark green and glossy and are added whole like bay leaves to soup and curries, to give the same distinctive refreshing flavour as the fruit. In sambal, salads and satay, the leaves are finely shredded to evenly disperse their wonderful flavour. The Balinese also use a type of lime called Calamondin or Kalamansi, as it is knows in the Philippines, and this is smaller, juicer and more fragrant than its Thai counterpart.
Substitute : Frozen or dried kaffir time leaves.

TAMARIND : LUNAK/ASAM
Tamarind is the soft brown pulp extracted from the pods of the tamarind tree and sold in blocks. Known as the, “date of the east” its aroma is not unlike that of a date but the flavour is like a tangy apricot. High in iron, fibre, and vitamin C, it usually soaked in water, then strained, with only the juice being used. Also used in herbal tonics.
Substitute : Cooked rhubarb, stalks, dried apricots, or lemon juice.

THE SHOOTS

2008-06-09T13:01:00.002-07:00

TORCH GINGER : BONGKOT
Torch ginger is an especially tall wild ginger with long green leaves and glorious rosy pink flower that look similar to waratahs when in bloom. Both the young shoot and bud are used in cooking. The juicy young shoot can be easily ground in to a paste, or bruised and added whole like lemongrass. The bud is eaten raw like a herb in certain sambals or fragrant rice, or added as an aromatic to curries and soups. It has an intriguing flavour which is redolent of rose petals and shallots combined,and is particularly delicious with seafood.

LEMONGRASS : SEREH
Lemongrass is a tropical grass with a bulbous root and thin blade like leaves. It has a distinctive lemon flavour that blends magically with all the other spices, especially when added to soups, curies, and sambals. The white part or stalk is mainly used, up to 10 centimetres (4 inches) from the base, it can be ground, chopped or tied into a knot.

BASE BEBUNGKILAN : THE RHIZOMES and ROOTS

2008-06-09T13:01:00.001-07:00

GALANGAL : ISEN / LAOS
A member of the ginger family and native to Java, this aromatic rose coloured roots has a sweet, woody & fragrance and is used mainly to disguise fishy odors.
Substitute : Frozen, dried or powdered galangal

GINGER : JAHE
Possibly originating in china, ginger is one of the world’s most wonderful spices. Its clean spicy lemon flavour adds a refreshing pungency to just about all Asian cuisines. Praised for its medicinal properties, ginger aids digestion and alleviates stomach disorders and sore throats. Its warming soothing calmative qualities help ease nausea caused by morning sickness and motion sickness. Available almost everywhere. Buy in small quantities and store in a cool place.
Substitute : Ginger powder.

AROMATIC GINGER / LESSER GALANGAL : KENCUR
A highly fragrant plant root or rhizome which is smaller then galangal. It’s responsible for the distinctive taste of Balinese food and when combined with garlic, turmeric, and candlenut, makes a delicious seasoning known as suna cekoh. Also used in herbal remedies and poultices. Known as pro hom in Thai cooking.
Substitute : Frozen, dried or powdered kencur.

TURMERIC : KUNYIT
A bright yellow root spice obtained from rhizome of plant from the lily family. Native to South East Asia, it’s a mild warm, attractive spice that gives a characteristic colour to curries. The flavour is earthy with a clean aroma like ginger. It is used in medicine for skin disorders and cosmetic, and has a preserving quality. It is also used in herbal remedies. Buy small quantities only.
Substitute : Frozen or dried turmeric.

GLOSSARY OF INGREDIENTS

2008-06-09T12:59:00.004-07:00

BASE WANGEN : the FRANGRANT SEEDS and NUTS
This combination of fragrant seeds and nuts is used in all ceremonial foods and many other everyday dishes. This combination is unique to Bali and varies slightly from region to region.
Base mean spice paste, wangen mean fragrant.

CANDLENUT : KEMIRI
Obtained from the candleberry tree, this creamy coloured nut is related to the macadamia and similar in appearance. Used as a thickening agent to hold spices together, it is soft, oily and easy to work in to paste. It is one of the few nuts that should not be eaten raw, as its high oil content renders it a natural laxative. Candlenut is rich in proteins, calories and fats and has a pleasant mild flavour
Substitute : macadamias, almond, cashews or Brazil nuts.

CLOVE : CENGKEH
These beautiful slim trees have bright green and pink leaves studded with clusters of clove buds, which are dried out for further use. Cloves are not used frequently in Balinese cooking, in fact, their intense camphor like fragrance and powerful flavour is more prized in the Indonesian cigarettes known as kretek.

CORIANDER SEEDS : KETUMBAR
Related to parsley, the refreshing orange flavour of coriander is a main ingredient in curries and may be used as substitute for pepper. The whole sleds, freshly ground are far superior to the powdered variety and should be bought only in small quantities. Coriander is one of the ingredient use in boreh, a Balinese herbal paste that warms the body and helps alleviate congestion. Coriander cools the body and settles the stomach.
Coriander leaves are not use in Balinese cooking.

NUTMEG : PALA
A native of Indonesia, nutmeg has a powerful bitter sweet flavour that cools the tongue, aids digestion and liver function, prevents discoloration of the skin and scar formation. Nutmeg is also said to be highly poisonous because it contains myristicin and elemicin, both toxic narcotic substances. When taken in large quantities, nutmeg is powerful hallucinogenic, when taken in small quantities, it helps you sleep, and in ayurvedic medicine is prescribed for insomnia. In Bali fresh nutmeg is available at the market, either loose or still in its shell. It’s mainly used with beef and pork and in curries.
Substitute : Dried nutmeg

PEPPER : MERICA
Pepper was one of the first spices ever used in cooking, it was an important article of trade in early times, it enhances any food, stimulate the appetite, and cures digestive ailments. Black is more aromatic, white is hotter. Best freshly ground.

LONG PEPPER : TABIABUN
This is another type of pepper available in Bali. Its hotter and sweeter than black pepper and is shaped almost like a chilli.

SESAME SEEDS “ LENGE, WIJEN
Sesame is a native to Indonesia, India and tropical Africa and is one of the world’s oldest seeds. When ground, it works as a thickening agent while adding that subtle sweet sesame flavour. It’s a key ingredient in base wangen and seldom used on its own. For Balinese cooking, the organic unhulled seeds are preferred.
Sesame is high in calcium
Substitute : Tahini paste

BASE WANGEN :
1 tsp. whole black pepper, ½ tsp. whole pepper 3 ground candlenut, 3 long pepper, 1 tsp. coriander seeds, ¼ tsp. freshly ground nutmeg, 1 tsp. sesame seeds, 2 cloves

RUJAK

2008-06-09T12:59:00.003-07:00

This popular snack, an intriguing mixture of sweet, sour, spicy and salty flavours; is prepared at countless warung throughout Bali. Use rujak as a salad dressing, as a dip for spring rolls or as a marinade.

Please note : Fish sauce can be added instead of roasted shrimp paste. Kecap manis can be used instead palm sugar.

2 small chilli 3 tbs, tamarind
1 tsp, shrimp paste, roasted 4 tbs palm sugar syrup
sea salt to taste
Grind there ingredients together in mortar and pestle starting with the chilli and salt. It should be chunky. Mix with, apple, pineapple, cucumber, mango, Japanese pear or jicama.

KARE AYAM

2008-06-09T12:59:00.001-07:00

Chicken Curry

Probably the most wonderful aspect of making a curry, is the heavenly aromas that drift through the house when food is being prepared. Balinese chicken curry is lighter than its Indian counterpart. You can also replace the chicken with any other meat, fish or vegetable.

Served 3-4 :
700 g. chicken pieces 1-2 cups coconut milk
5tbs. oil for frying 1 lemongrass
3 salam leaves 4 lime leaves
Sea salt 2 tsp. tamarind
Spices :
5 small red shallots 7 small cloves garlic
3 large red chilli 2-3 bird’s-eye chillies
1 tbs. ginger 3 tbs. minced galangal
3 candlenut 1 tbsp. fresh turmeric
½ tomato 2 stalks of lemongrass
¼ tsp. shrimp paste
¼ tspn. cumin (optl)
1 tbsp. palm sugar

For maximum flavour, I always use chicken thigh or leg for a curry. However, you can use chicken breast if you prefer. Try and use fresh galangal and turmeric for this dish as the flavour, aroma and texture will be far to the powdered varieties.

Blend all the spices in the container of a food processor until paste-like. Add a little water if necessary. Bruise the extra lemon grass and tie into a loose knot.

Heat the oil in a wok over a medium flame. Throw in the spices, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 seconds until fragrant and shiny, making sure they don’t burn on the base of the wok. Add the chicken and toss around until sealed or half-cooked. This will take at least two minutes. Add two cups of water and boil about fifteen minutes or until the meat is cooked. Now add the final layer of coconut milk.
Bring to the boil, simmer for a minute and then turn off.
Check seasonings and serve topped with shallots. Add sea salt to taste

BREGEDEL TAHU

2008-06-09T12:58:00.001-07:00

Tofu Fritters

Even if you don’t like tofu, I’m sure you’ll love these sunny little morsels. Delicately seasoned and deliciously fragrant, serve them for brunch with your favourite relish or with a Nasi Campur.

Makes approximately 15 …
2 garlic cloves. 2 tsp. kencur
3 tsps. galangal 2 tsp. turmeric
¼ tsp. shrimp paste 1 large red chilli
1 egg 2 lime leaves, shredded
25 gms. Firm tofu ½ tsp. sea salt
3 tsp. palm sugar 1 tbs. fried shallots
½ cup vegetable oil

Blend the spices in a food processor first and then add the tofu.
Stir in the egg, fried shallots and sea salt.
Heat a wok with the oil over a medium flame. Fry the fritter, a tablespoon at a time, until golden brown.
Serve.

FISH CURRY

2008-06-09T12:57:00.000-07:00

Light and aromatic, this dish is often served with seafood meals, especially by the coast, in east Bali for a lighter broth, try adding extra water instead of the coconut milk with extra tamarind.

Serves 4-8:
400 gms fresh mackerel, in chunks 3 cm x 3 cm
Salt to taste 2-3 tbspn cooking oil
1 lemongrass, bruised and tied in a knot 3 salam leaves
1 torch ginger shoot, bruised 3 lime leaves
½ cup coconut milk 1 ½ cup water

Spices :
6 garlic 3 shallots
½ tsp shrimp paste 1 tomato
3 large red chilli, seeds removed 3 small chilli
1 tbspn turmeric 2 tbsp galangal
2 tsp ginger ½ tbsp kencur
1 tsp corriander 3 candlenut
1 tsp tamarind 2 tsp palm sugar
¼ tspn black pepper stalk of torch ginger
2 stalk of lemongrass pinch of nutmeg

Grind the spices and tomato in a mortar and pestle, or a place in the container of a food processor and blend until it forms a paste. Add a little oil to the spices if they won’t blend in the food processor. Heat the oil in a wok over a medium flame. Fry the blended spices with the salam leaves, lemongrass, torch ginger and lime leaves in the oil for at least thirty seconds or until fragrant and glossy, stiring constantly. Add the fish to the wok and toss around until it changes colour, for about a minute. Add 1-½ cups of water and simmer until the fish is cooked. This will depend on the type of fish you are using. Add the coconut milk, bring to the boil and simmer for a further minute or two. Check seasonings.
Note :
For a thicker curry, add less water and coconut cream instead of coconut milk.

SATE AYAM

2008-06-09T12:56:00.002-07:00

Chicken Satay

Makes 15 sticks:
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.

Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.

BREGEDEL JAGUNG

2008-06-09T12:56:00.001-07:00

Sweet Corn Patties

Makes approximately 12….
420 gms./14 oz sweet corn kernels (ca nned or fresh), strained
5 shallots ½ tsp. ginger, grated
2-3 cloves garlic 1 ½ tsp. galangal
1-2 small chillies ½ large chilli
1 tsp. turmeric ½ tsp shrimp paste
2 cups vegetables oil 2 eggs
3 tbsp. flour ½ tbsp. rice flour (optl)
1 tbsp. fried shallot 3 lime leaves, shredded
1 tspn. kencur

These eternal favourites are equally delicious served with any Balinese or Western meal. They are also perfect as a cocktail food.
In a food processor, blend the shallots, garlic, ginger, galangal, kencur, and large red chilli, to make a fine paste. Add the corn, making sure not too over blend it. Transfer the mixture to a large bowl and fold in the eggs, the flours and the fried shallots. Check seasonings. Over a medium flame, heat the oil. Pour in a dessert spoon of the mixture at a time. After a minute or two, flip patty over and fry the other side until golden brown. Repeat with the remaining mixture. To serve: as a starter, serve with tomato sambal or a relish of your choice. Serve with any Balinese meal or as a replacement for potatoes with any Western meal. “As an alternative to kencur, galangal and ginger, try adding nutmeg and cumin.

KOLAK

2008-06-09T12:51:00.000-07:00

Fruit in Coconut Milk

The alluring fragrance of cinnamon simmering in the pot makes this dish as much a pleasure to cok as it is to eat.
Kolak can be made from a variety of ingredients, suc as banana, ripe jackfruit, sweet potato, and tapioca. It is equally suitable for the cool winter months or balmy summer nights. It can be made several hours before serving and then reheated and served warm or even chilled.

Serves 4
250 gms. palm sugar or brown sugar 3 cups water
3 pandan leaves or ½ tsp. essence 1 tsp. vanilla essence
cinnamon stick (optl) 6 bananas
100 gms. sweet potato 100 gms. pineapple
1 cup coconut milk 1 tsp. sea salt
3 tsp. tapioca flour or corn flour

To make palm sugar syrup: boil the sugar in the water with the pandan leaves until the sugar has dissolved and reduced a little. If using pandan essence, add with the vanilla essence.
Strain the sugar water and return to the pot.
Slice the sweet potato, pineapple and banana into chunks.

Boil the sugar-water with the optional cinnamon stick and sweet potato first. Simmer for ten minutes or until the sweet potato is cooked. Add the banana and the pineapple and simmer until the fruit has softened. Mix the flour with a tablespoon or more of cold water. Stir until it has dissolved and is smooth. Add to the fruit.
Stir in the coconut milk, salt and vanilla. Bring to the boil, and stir for a minute until the has heated up and thickened slightly. Check for sweetness and serve.
Note: you can add a dash of rum at the end for extra flavour. Try fresh mango instead of sweet potato.
Serve: with vanilla or coconut ice-cream.

Food in Bali

2008-06-09T12:50:00.001-07:00

YOU don't have to worry about where to find food that suit your need and taste, since in Bali there are many restaurant offered you with a wide variety of cuisine. You can try from traditional to international cuisine, which are available at street market stalls to the stylish restaurants. Almost every type of international cuisine is available in Bali, the most popular being Chinese, French, Italian, Japanese, and Korean.

Eating in Bali is generally a highlight. You may choose place to eat in a five-star hotel restaurant, or you may prefer a breezy open-sided bamboo cafe. Restaurants in Bali offer guests a wide variety of excellent dishes to satisfy every budget and taste. When you feel like venturing outside for a meal, there are dozens of good restaurants to be found in the main streets of the major tourist areas.

Eating out in Bali cannot be compared with the culinary delights you can expect in the great cities of this world, but the number of good or at least interesting restaurants and the choice of different cuisines are increasing every year. Prices, style, food presentation, decoration and service vary and range from very basic to luxurious and from extremely cheap to quite expensive.

Although based on original recipes, the preparation of the dishes is often adapted to the local taste and the availability of certain ingredients, and the results are not always predictable. However, if you don't insist on comparing the Balinese version of international delicacies with those prepared in the country they originate from, you can usually expect a rather enjoyable meal.

In addition to restaurants specializing in one type of cuisine you find many places which offer a choice of Chinese, Indonesian and Western food, and others which specialize exclusively in fresh sea food which is either grilled, steamed or boiled according to your instructions.

Finally, who really want to have fine dishes and cuisines, you can drop in to restaurants at hotels or restaurants, which serve international menu.

Balinese Recipes

2008-06-09T12:48:00.000-07:00

COOKING METHODS

Balinese cooking methods are similar to those employed in any other Asian or Western kitchen, although there are differences that should be noted.

Blanching is often used for vegetables, as well as for bones to make stock. To blanch vegetables, bring a large amount of water with 2 teaspoons of salt to every 4 cups of liquid to a rapid boil in a large heavy stockpot. Add the vegetables and bring back to a rapid boil; cook, uncovered, for just 1 minute. Drain vegetables thoroughly. Although Balinese cooks don't do so, you'll improve the color and texture of the vegetables by plunging them in ice water for a couple of minutes to cool. Drain and dry.

When boiling vegetables or meat, use a heavy pot and bring liquid to a rapid boil. Add food and similar with the pot uncovered until tender.

Steaming should be done over boiling water, using either a rack set inside a wok, a basket set inside a pressure cooker (without valve), or a rack set well above the water level inside a large saucepan. Bring water to the boil, add the food, cover and reduce heat slightly to ensure the water keeps boiling. Replenish the water as it evaporates.

Braising is often done in a wok in Bali. Meat or seafood are first sealed in oil over high heat; spices or seasonings are added and then the liquid. This is brought to the boil, the heat reduced, the wok covered and the food simmered until cooked. Turn the meat frequently during cooking and add more stock or liquid if necessary. If there is too much liquid, reduce it by removing the lid and increasing heat.

Extremely high heat is required for stir-frying. The wok should be heated before the addition of oil; when the oil begins to smoke lightly, add the ingredients and fry, stirring constantly, until the dish is cooked. When deep-frying, heat the oil in a wok, heavy pan or deep fryer. Add the food a little at a time so that the temperature will not drop, causing the food to absorb too much oil and become soggy.

Roasting in Bali is a time-consuming process. Food placed in a covered clay pot is set over a slow fire. Use a gas or electric oven and a heavy roasting pan, which should be heated before the food is added. Baste frequently during cooking.

Charcoal grilling is used mainly for satay. The food is first marinated with spices and left for up to 24 hours. Start the fire at least 1 hour in advance. While the food is grilling, use a hand fan to keep the coals glowing; the Balinese always slightly char their barbecued food. The favorite fuel in Bali is made from coconut husks, but charcoal can be substituted.

Urutan Daging Babi

2008-06-09T12:46:00.000-07:00

Spiced pork sausage

Urutan Daging Babi is generally deep-fried before they are eaten. Almost every food stall (warung nasi) offers this kind of fare, and it is generally served as a small portion (a 3 cm off-cut) within a mixture of other fillings, along with the staple food - rice.

Ingredients:
* ½ kg 1 cm square chopped pork. Any kind of pork will do, including its fat, and any part of the animal - leg, neck etc
* 1 meter pig intestine
* 6 red onions
* 3 pieces garlic
* 3 small red chilies
* 1 cm whole ginger
* 1 cm whole turmeric
* 1 cm kencur
* 1 teaspoon whole coriander
* 2 pieces of candlenuts
* 1 teaspoonful of shrimp paste
* ¼ teaspoon pepper
* plenty of nutmeg
* 1 clove
* 2 dessert spoons of coconut oil

Directions:
Mince all of the spices. Wash the pork intestine until it gets very clean. Mix the pork slices with the minced spices. Fill in the pork intestine with the mixture until it is full. Tie the both end of the intestine with a rope. Fermentation of the meat will happen naturally in the process of drying. This sausage can be fried and served directly.

Helpful hints:
In some parts of Bali, Urutan Daging Babi is left to dry in the sun by hanging it on a bamboo stick, and then fried up at meal times.

Be Sampi Mebasa Bali

2008-06-09T12:43:00.000-07:00

Braised Beef In Coconut Milk

Coconut milk gives a creamy flavor to this spiced beef dish.

Ingredients :
* 2 tablespoons oil
* 1 cup spice paste for beef
* 600 g (1 ¼ lb) beef topside, cut in 2.5 cm (1 in) cubes
* 2 stalks lemon grass, bruised
* 2 salam leaves
* 5 cm (2 in) laos, peeled and chopped
* 1 liter (4 cups) water
* 1 liter (4 cups) coconut milk
* salt and pepper to taste
* fried shallots to garnish

Directions :
Heat oil in heavy stockpot. Add spice paste and fry over low heat for 2 minutes. Add beef cubes, lemon grass, salam leaves, laos and water. Bring to the boil, reduce heat and simmer until meat is three quarter cooked (approximately 40 minutes). Add coconut milk, bring to the boil, reduce heat and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper. Garnish with fried shallots. Serve with steamed rice and a sambal.

Helpful hints: If you want to prepare this dish in advance, do so just up to the stage before you add the coconut milk. Be sure to keep the pan uncovered once you have added the coconut milk or the sauce may curdle.

Cantonese Tomato Beef

2008-06-09T11:53:00.000-07:00

Ingredients:
1 beef flank steak or beef tenderloin tail, trimmed (about 1 pound)
2 tablespoons soy sauce
2 tablespoons dark sesame oil, divided
1 tablespoon plus 1 teaspoon cornstarch, divided
1 pound fresh Chinese-style thin wheat noodles
1 cup beef broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
3 small onions (about 7 ounces), cut into wedges
2 pounds ripe tomatoes (5 large), cored and cut into wedges
green onion, diagonally cut into thin slices

Preparation:
1. Cut flank steak lengthwise in half, then crosswise into 1/4-inch-thick slices. Combine soy sauce, 1 tablespoon sesame oil and 1 teaspoon cornstarch in large bowl. Add beef strips; toss to coat. Set aside to marinate.

2. Cook noodles according to package directions. Drain; toss with remaining 1 tablespoon sesame oil. Keep warm. Combine beef broth, sugar, remaining 1 tablespoon cornstarch and vinegar in small bowl; set aside.

3. Heat wok over high heat 1 minute or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds. Add beef mixture and stir-fry 5 minutes or until lightly browned. Remove beef to bowl and set aside. Reduce heat to medium. Add ginger and stir-fry about 30 seconds.

4. Add remaining 1 tablespoon vegetable oil to wok. Add onion wedges; cook and stir about 2 minutes or until wilted. Stir in half of tomato wedges. Stir broth mixture and add to wok. Cook and stir until liquid boils and thickens.

5. Return beef and any juices to wok. Add remaining tomato wedges; cook and stir until heated through. Serve over cooked noodles.

Bali Chicken Soup (Sop Ayam)

2008-06-09T11:44:00.000-07:00

Bali Chicken Soup (Sop Ayam)
(you should figure out by now....Ayam is Chicken)

Ingredients:
400grams ( slightly less than a Lb) chicken leg or breast

1 heaped tsp shredded ginger ]
2 cloves of garlic ] GRIND

1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp tumeric powder
1 tsp pepper
1/2 cup of water

Combine chicken with ground ingredients, all the above spices and water. mix well.....and set aside

3 tbsp oil

Ingredients for frying
1 stick cinnamon (~4 cm length)
4 cloves
4 cardamoms
1 small onion (sliced fine)

5 cups water
2 stalk lemongrass- crushed
10 grams bean thread vermicelli -soak in cold water till soft then cut into shorter lengths

2 hard boiled eggs ]
2 boiled potatoes ] cut into wedges

Garnishing:

fried sliced shallots
chopped spring onion
coriander leaves

* salt to taste

METHOD:
Heat oil, add ingredients for frying. When onions are brown, add chicken and mixture. Fry till fragrant. Add water, lemongrass and bring to a boil. Reduce heat and simmer till chicken is soft. * . Add vermicelli and bring back to a boil. Take chicken out, cool then shred.

To serve:
In individual soup bowls, put some shredded chicken, egg and potato wedges. Pour soup over. Granish.

You can easily buy a lot of the spices in an Oriental market..if u r in the States and UK. The bean thread vermicelli can be substitute with just a vermicelli ....but make sure...it's the asian style.

Ming
Houston Tx

I do hope you will try the recipe....it's really very simple and extremely delicious.

Ingredients for frying

CHICKEN BREASTS POSITANO ( no image )

2008-06-09T11:38:00.000-07:00

Note from Source:”We first had a version of these lemony chicken paillards topped with a cool garlicky salad just off the Amalfi Drive in the lovely Italian seaside village of Positano. This is a wonderful entrée for a hot summer evening.”

FOR THE DRESSING:
8 ripe tomatoes
1 small onion, cut lengthwise into fine slivers
3 cloves garlic, minced
2 cups extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
1 teaspoon sugar

FOR THE SALAD:
4 bunches arugula (about 6 to 7 cups with stems trimmed), rinsed and dried
FOR THE CHICKEN:
3 whole boneless skinless chicken breasts, well rinsed and patted dry
2 cups stone ground yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon good-quality chili powder
1/4 teaspoon cayenne pepper
3 eggs
1 tablespoon water
Olive oil

TO PREPARE THE DRESSING:
Place a strainer over a medium-size saucepan. Holding the tomatoes over the strainer, remove the cores and seeds, letting them drop into the strainer. Press on the cores with the back of a spoon to extract the juice and discard what remains in the strainer. Dice the tomato pulp and add it to the saucepan. Add the onion, garlic, and oil, and stir. Season with salt and a generous amount of pepper. Stir in the lemon juice and sugar. Let the mixture stand, loosely covered, in a warm place (on top of the stove or in the oven with the pilot light on) for several hours.

TO PREPARE THE SALAD:
Cut the arugula into slivers, and toss them with the tomato dressing, coating them well. Set the salad aside.

TO PREPARE THE CHICKEN:
Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger size muscle on the back of each half), and reserve them for another use. Flatten each breast half with the flat end of a meat pounder until thin.

Place cornmeal, salt, pepper, chili powder, and cayenne in a pie plate or shallow bowl, and mix well. Stir the eggs and water together in another shallow dish. Dredge the chicken pieces in the cornmeal mixture, shaking off any excess. Then dip them in the egg, and dredge them again in the cornmeal, pressing lightly to make sure it adheres well.

Heat 1/8 inch of the oil in a large heavy skillet, and saute the chicken pieces until just cooked, about 2 to 3 minutes on each side.

TO SERVE:
Place the chicken on individual plates or on a platter. Drain the arugula salad slightly, and arrange some on top of each portion; serve immediately.

Bali Yummy

2008-06-09T11:26:00.000-07:00

Ingredients
Chocolate pudding
* 500 ml milk
* 2 1/2 tablespoons cornstarch
* 3 tablespoons cocoa powder
* 60 ml sugar
* 50 g dark chocolate, grated
* 1/2 teaspoon vanilla

Avocado mixture
* 2 ripe avocado
* 150 ml milk
* 2 tablespoons sugar
* 2 tablespoons lemon juice

To serve : grated chocolate

Directions
1. To make chocolate pudding: Combine milk, corn starch and sugar in a saucepan.
2. Bring the mixture slowly to a boil, stirring constantly.
3. Boil for one minute, stirring all the time.
4. Remove the saucepan from heat and add grated chocolate, stir to combine.
5. Add vanilla, stir.
6. Pour the mixture into a tall, narrow dish: the mixture will form a crust when it cools, and the narrower the dish, the less crust will form.
7. Allow the mixture to cool and remove said crust.
8. To make avocado mixture: Peel avocados and discard pits.
9. Combine fruit pulp, milk, sugar and lemon juice, puree the mixture until smooth.
10. To serve: Take four drinking glasses and a piece of thin cardboard.
11. Cut four pieces of cardboard to fit in the glasses and'halve' them vertically.
12. Pour chocolate mixture on one side of the cardboard, avocado mixture on the other.
13. Carefully remove the cardboard.
14. Sprinkle grated chocolate on top, pop in a spoon, and serve!

TIM BABI - Pork-meat in spicy coconut-sauce ( for 2 person )

2008-06-09T11:18:00.000-07:00

INGREDIENTS :
450 g pork-meat, cut in 1 cm cubes
10 shallots, peeled
4 cloves garlic, peeled
2 large red chilies, seeded
3 cm ginger root, peeled
4 cm fresh turmeric, peeled
3 cm kencur roots, peeled
3 cm laos, peeled
2 stalks lemon grass, bruised
2 teaspoon dried shrimp paste
2 salam leaves
salt and pepper
4 tablespoon coconut-oil
200 ml coconut-milk

Place shallots, garlic, chilies, ginger, turmeric, kencur, laos and shrimp-paste in food processor and puree or grind in a mortar. Heat the coconut-oil in heavy saucepan or wok. Add the paste, the lemon grass and the salam leaves and sauté until the sauce change the color. Add the meat and 300 ml water and salt and pepper know by tasting and simmer until the meat is soft (approx. 40 minutes). In the end pour in coconut-milk and simmer until sauce thickens.

Serve with steamed rice.

GODOH (Fried Bananas)

2008-06-07T06:00:00.000-07:00

OVERVIEW:
Fried bananas is popular throughout Southeast Asia, where they are abundant and inexpensive. The slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.

INGREDIENTS:
1 cup rice flour
2/3 cup water
¼ tsp salt
8 small finger bananas
Oil for frying

PREPARATION:
Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with until, here used as a dip.

BUBUH INJIN (Black Rice Pudding)

2008-06-07T05:58:00.001-07:00

OVERVIEW:
Different versions of this Balinese snack are a great favorite with visitors to Bali.

INGREDIENTS:
1 cup black glutinous rice
¾ cup white glutinous rice
2 pandan leaves
5 cups water
½ cup palm sugar syrup
1½ cup freshly squeezed thick coconut milk

PREPARATION:
1. Rinse both lots of rice well for 2 minutes under running water. Drain
2. Put 5 cups water, both lots of rice and pandan leaf into heavy stockpot. Simmer over medium heat approximately 40 minutes.
3. Add palm sugar syrup and continue to cook until most liquid has evaporated. Season with a pinch of salt. Remove from heat and allow cooling.
4. Serve at room temperature, topped with freshly squeezed coconut milk.

Helpful hints:
As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to help preserve it for few hours. A more effective alternative is to cook the coconut milk with 1 teaspoon of cornstarch diluted in a little water: heat gently, stirring constantly for a couple of minutes. This coconut sauce will keep overnight.
Milk made from instant powdered coconut will not turn rancid, although the flavor is not as good as fresh coconut milk.

JAJA BATUN BEDIL (Sticky Rice Cake In Brown Sugar Sauce)

2008-06-07T05:53:00.000-07:00

OVERVIEW:
The uninteresting appearance of this dessert belies its delightful flavor and creamy texture.

DUMPLINGS:
1 cup glutinous rice flour
½ cup tapioca flour
¾ cup water
¼ tsp salt
Make dumplings first. Place rice and tapioca flour in deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter. Bring 4 liters (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside.

SAUCE:
3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan leaf Pinch of salt To make sauce, combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring to boil. Add flour dumplings and simmer for 20 minutes. Cool and serve at room temperature.

TO MAKE PALM SUGAR SYRUP:
Combine 2 cups of chopped palm sugar with 1 cup of water and 2 pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator.

WAJIK (Rice Flour Cake With Palm Sugar)

2008-06-07T05:48:00.000-07:00

OVERVIEW:
There are a couple of variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can also be served warm topped with coconut milk. Another variations are to add ripe diced jackfruits (or substitute with sultanas) after the rice is partially cooked.

INGREDIENTS:
1 cup glutinous white rice
1 cup water
1 pandan leaf
½ cup palm sugar syrup
¼ cup thick coconut milk
Pinch of salt

PREPARATION:
Rinse rice very well under running water for 2 minutes and soak for 4 hours. Rinse again until water becomes clear. Place rice, 1 cup of water and pandan leaf in rice cooker or steamer and cook for approx 20 minutes, or until liquid has evaporated.

Add palm sugar syrup, coconut milk and salt, and steam for 15 minutes. Spread rice evenly 2.5 cm thick on tray and allow to cool to room temperature. Wet a sharp knife with warm and cut into even squares to serve.

Helpful hint:
to speed up the soaking process, pour boiling water over the rice and let stand for 1 hour. Drain, then add another lot of boiling water and soak for another 30 minutes. If you are using a steamer to cook the rice, line the bottom with a wet cloth to prevent the rice grains from falling through.

URUTAN CELENG (Fried Pork Sausages)

2008-06-07T05:25:00.000-07:00

OVERVIEW:
This is always found in stalls selling roasted whole pig. Be Celeng, better known to visitors to Bali by its Indonesian name, Babi Guling. Not one part of the pig is wasted, and even the skin is deep fried as a crisp garnish. In Bali, this sausage is usually hung in a tree to dry to keep it away from the dogs and chickens.

INGREDIENTS:
600 gr (1¼ lb) boneless pork leg or shoulder, cut in 1 cm (1/2in) cubes
½ cup basic spice paste
1 tsp salt
1 tsp black peppercorns, crushed
2 tbsp tamarind pulp, seeds and fibres
removed vegetable oil for frying
1 meter (3ft) pork intestine or sausage casings

PREPARATION:
Combine pork meat with basic spice paste, salt, pepper and tamarind paste. Mix well for 5 minutes. Tie one end of pork intestines with string. Insert large round nozzle into pastry piping bag and fill it with the meat mixture. Place open end of intestine over nozzle of piping bag and fill intestine tightly. Tie end with string. Dry sausage for 8 hours on wire rack in oven at very low heat. Deep fry in oil over medium heat until golden brown.

This dish is traditionally served with lawar (Vegetable Salad made from green beans) or with young jackfruits.

KIKIL CELENG MEKUAH (Pork Knuckles in Spicy Sauce)

2008-06-07T05:23:00.000-07:00

OVERVIEW:
No part of the pig is wasted in Bali, knuckles cooked this way make a tasty dish with a melting texture.

INGREDIENTS:
1.2 kg (2½ lb) pork knuckles, cut in 2.5 cm
(1in) slices
2 tbsp oil
8 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
2.5 cm (1in) ginger, peeled and chopped
2.5 cm (1in) fresh turmeric, peeled and chopped
10 candlenuts, chopped
¾ tsp coriander seeds, crushed
2.5 cm (1in) kencur, peeled and crushed
1 tsp dried shrimp paste
1 tsp black peppercorns, crushed
2 salam leaves
1 tsp salt
2 cups chicken stock
Large red chilies, fried shallots and basil to garnish

PREPARATION:
Bring 3 liters (12 cups) of lightly salted water to boil in a stockpot. Add knuckles, reduce heat and simmer for approximately 45 minutes until meat is three quarter cooked.

Heat oil in heavy saucepan. Add all ingredients except chicken stock and sauté for about 2 minutes until spices change color. Pour chicken stock into saucepan, mix well and bring to the boil. Add cooked knuckles, mix well, bring back to the boil, reduce heat and simmer for 10 minutes or until knuckles are completely cooked.

Garnish with sliced red chilies, fried shallots, and sprigs of fresh sliced lemon basil.

SEMUR LIDAH (Ox Tongue In Sweet Nutmeg Sauce)

2008-06-07T05:20:00.000-07:00

OVERVIEW:
Although native to Indonesia, the nutmeg is not often used in cooking. One exception is the braised meat dish known as Semur, which is generally made with beef. This Balinese version uses ox tongue and partners the inimitable fragrance of nutmeg with sweet soy sauce.

INGREDIENTS:
2,5 lt (10 cups) water
600 gr (1 ¼ lb) ox tongue, washed well
1 cup beef stock
4 tbsp sweet soy sauce (kecap manis)
2 tbsp thin soy sauce
¾ tsp ground black pepper
¼ tsp freshly grated nutmeg
4 ea salam leaves
3 fragrant lime leaves
3 tbsp fried shallots
3 medium size potatoes, peeled and cut
in 2 cm (3/4 in dice)
Fried shallots to garnish

PREPARATION:
1. Bring water to boil in a heavy stockpot, add beef spice paste and salam leaves, whole ox tongue and bring back to boil.
2. Reduce heat and simmer for approximately 3 hours or until tongue is cooked and very tender.
3. Plunge ox tongue into ice water and cool for 5 minutes. Peel skin off with a sharp knife.
4. Slice ox tongue in thin even slices and place in saucepan.
5. Fill up with beef stock and add all remaining ingredients. Bring to boil, reduce heat and simmer for 10 minutes.
6. Add potatoes and continue to simmer until potatoes are cooked.
7. Garnish with fried shallots.

KAMBING MEKUAH (Balinese Lamb Stew)

2008-06-07T05:17:00.000-07:00

OVERVIEW:
Goat is more likely to be used than lamb in Bali to make this curry – like dish.

INGREDIENTS:
600 gr boneless lamb leg or shoulder cut in
2cm(3/4 in) cubes
2 tbsp oil
1 cup basic spice paste
1 tbsp coriander seeds, crushed
1 tbsp white vinegar
12 whole cardamom pods (kapulaga), braised and ground
1 stalk lemon grass, bruised
1½ cups chicken stock
2 cups coconut milk, light

PREPARATION:
1. Heat oil in heavy saucepan, add spice paste and coriander seeds and sauté for 2 minutes over medium heat. Add lamb, cardamom (kapulaga), lemon grass, 1½ cups chicken stocks and vinegar, bring to boil and simmer until ¾ cooked.
2. Add coconut milk, bring to boil and simmer until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
3. Serve with steamed rice of compressed rice cakes, fried shallots, lemon sliced and sliced celery.

GULING CELENG (Suckling Pig)

2008-06-07T05:15:00.000-07:00

OVERVIEW:
If there's just one dish that people remember after a visit to Bali, it's this famous delicacy, usually known by its Indonesian name, Babi Guling.

INGREDIENTS:
1 suckling pig, weighing about 6-8kg
1½ tbsp salt
200 shallots, peeled and sliced
100 gr cloves garlic, peeled and sliced
50 gr ginger, peeled & chopped
300 gr candlenuts, chopped
350 gr fresh turmeric, peeled &chopped
3 tbsp coriander seeds, crushed
80 gr laos, finely chopped
120 gr bird's-eye chilies, sliced
10 stalks lemon grass, finely sliced
1 tbsp black peppercorns, crushed
1 tsp dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2½ tbsp oil
4 tbsp turmeric water

PREPARATION:
Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.

Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.

BE SAMPI MESITSIT (Dry Spiced Beef)

2008-06-07T05:11:00.000-07:00

OVERVIEW:
Don't be misled by the rather uninteresting appearance and name of this beef dish. It is wonderfully flavored and generally so popular that it's worth making a large amount. Cook as directed below, then if you have leftovers after a meal, deep fry the beef until very crisp. Drain thoroughly and store in an airtight container. This crisp beef is excellent as a finger food with cocktails, and also makes a tasty accompaniment to rice-based meals.

INGREDIENTS:
1 kg beef topside, cut in 4 steaks 250g each
8 cloves garlic, peeled
2 tsp coriander seeds, crushed
1 tbsp chopped palm sugar
2 large red chilies, seeded
2 tbsp laos peeled and sliced
2 tsp dried shrimp paste
2 cloves ground
1 tsp salt
1 tsp black peppercorns, coarsely ground
2 tbsp oil
2 tsp freshly squeezed limejuice

PREPARATION:
Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Pound meat until flat and shred by hand into fine fibers.

Place garlic, coriander, palm sugar, red chilies, Laos, dried shrimp paste, cloves, salt and peppercorns in food processor and puree coarsely, or grind in a stone mortar. Heat oil heavy saucepan and sauté the marinade for 2 minutes over medium heat.

Add shredded beef, mix well and sauté until dry. Season with limejuice.
Remove from heat and allow cooling. Serve at room temperature with steamed rice.
Helpful hint: Do not tempted to use a food processor to shred the meat; you will obtain the correct texture only by shredding the meat with your fingers or a fork.

BE SAMPI MEBASE BALI (Braised Beef In Coconut Milk)

2008-06-07T05:09:00.000-07:00

INGREDIENTS:
2 tbsp oil
1 cup beef spice paste
600 gr beef topside cut in 2,5 cm
2 ea lemon grass bruised
2 ea salam Leaf
5 cm laos peeled and chopped
1 lt water
1 lt coconut Milk
Shallot fried for garnish

PREPARATION:
1. Heat oil in heavy sauce pan. Add spice paste and fry over low heat for 2 minutes. Add beef cubes, lemon grass, salam leaves, laos and leaf. Bring to boil, reduce heat and simmer until meat is three quarter cooked (approximately 40 minutes).
2. Add coconut milk, bring to boil, reduce heat and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper.
3. Garnish with fried shallots. Serve with steamed rice and sambal.

BE CELENG BASE MANIS (Pork in Sweet Soya Sauce)

2008-06-07T05:04:00.000-07:00

OVERVIEW:
This delicious sweet pork dish with a hint of ginger and plenty of chilies to spice it up often appear on festive occasions, when a whole pig is slaughtered and there's plenty of meat available.

INGREDIENTS:
2 tbsp coconut oil
5 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
600 gr (1 ¼ lb) boneless pork leg or shoulder cut in 2 cm (3/4 in) cubes
8 cm (3 in) ginger, peeled and sliced
4 tbsp sweet soy sauce (Kecap Manis)
2 tbsp soy sauce
1 tsp black peppercorns
2 cups chicken stock
6-10 bird's eye chilies, left whole

PREPARATION:
1. Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger, continue to sauté for 2 more minutes over high heat. Add sweet and salty soy sauce and crushed black pepper, continue to sauté for 1 minute.
3. Pour in chicken stock and simmer over medium heat for approximately 1 hour. When cooked, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.

GADO GADO (Vegetable Salad With Peanut Sauce)

2008-06-04T13:30:00.000-07:00

INGREDIENTS:
100 gr Long bean cut, blanched
1 cup Bean sprout, blanched
100 gr Spinach, blanched
1/4 ea Cabbage chopped and blanched
1 ea Carrot (medium), thinly sliced, blanched
4 sq Hard beancurd, deep fried, sliced
4 ea Hard boiled eggs, cut in wedges
2 tsp Shallot, sliced, fried
1/2 cup peanut sauce

PREPARATION:
Prepare the sauce by blending first four ingredients until coarse. Put in pan with all other ingredients except fried shallots and lime juice. Simmer over very low heat for I hour. Stirring to prevent sticking. Stir in lime juice and shallots just before use. Arrange all vegetables and on a dish and pour over the sauce. Garnish with bean curd and eggs, sprinkle with shallots and serve with deep-fried krupuk.

JUKUT URAB (Mixed Vegetables With Grated Coconut)

2008-06-04T13:29:00.001-07:00

INGREDIENTS:
100 gr (3 ½ oz) blanched cabbage
100 gr (3 ½ oz) spinach, blanched
100 gr (3 ½ oz) long beans cut in 32,5 cm
(line) pieces, blanched
100 gr (3 ½ oz) bean sprouts, blanched
1 large red chili, sliced
1 tbsp grated coconut
2 tbsp fried shallots

DRESSINGS:
2 tbsp fried shallots
2 tbsp sliced garlic clove
1 large red chili, seeded and sliced
2 tsp fried chili (Sambal Sereh Tabia)
3 fragrant lime leaves, very finely sliced
4 cm (1½ in) kencur, peeled & chopped
¼ teaspoon salt
¼ teaspoon crushed black pepper
½ teaspoon white sugar
1 tablespoon oil

PREPARATION:
1. Cut cabbage into pieces about 2,5 cm by 1 cm (1 in by ½ in).
2. Combine all vegetables, chili, grated coconut and fried shallots in salad bowl and mix well.

For the dressing:
Combine all ingredients and mix well in separate bowl. Mix the dressing thoroughly with the vegetables; season to taste with salt, pepper and limejuice. Serve at room temperature.

JUKUT BELIMBING (Star Fruit Leaves In Sweet Sauce)

2008-06-04T13:27:00.000-07:00

JUKUT BELIMBING (Star Fruit Leaves In Sweet Sauce):
Star fruits trees grow in many Balinese gardens, a convenient source of leaves for vegetable dishes. The leaves are crunchy with a slightly bitter tang. If not available substitute with spinach leaves.

INGREDIENTS:
400 gr star fruit leaves, washed
½ cup basic spice paste
2 cups coconut milk
2 salam leaves
300 gr beef rump, minced
30 cm square of banana leaf
½ tsp salt
¼ tsp black peppercorn, crushed

PREPARATION:
Bring 3 liters (12 cups) of lightly salted water to the boil in a stockpot. Add star fruit leaves. Reduce heat and simmer for 5 minutes. Drain leaves, and then cools to room temperatures in ice water. Drain and dry well. Place half of the spice paste into saucepan and sauté for 2 minutes. Add coconut milk and salam leaf, reduce heat and simmer until sauce thickens. Season minced beef with the remaining spice paste. Place on banana leaf and roll up very tightly into the shape of a sausage. Steam for 15 minutes. Allow to cool, open banana leaf and break meat into its original minced consistency. Mix the coconut milk and mince beer well and add star fruit leaves and mix again. Season to taste with salt and pepper. Serve at room temperature with steamed rice.

BUAH KACANG MEKUAH (Long Bean With Coconut Sauce)

2008-06-04T13:25:00.000-07:00

OVERVIEW:
This soupy vegetable dish has plenty of savory liquid, which can be spooned over rice.

INGREDIENTS:
2 cups chicken stock
½ cup basic spice paste
1 stalk lemon grass, bruised
3 salam leaves
600 gr long beans cut in 2.5 cm pieces
Salt and pepper to taste
Fried shallots to garnish

PREPARATION:
Heat chicken stock in saucepan. Add spice paste, lemon grass and salam leaves and simmer for 5 minutes. Add beans and bring to boil. Reduce heat and simmer until beans are cooked. Season to taste with salt. Garnish with fried shallots. Helpful hints: Any type of green bean can be used instead of the long Asian variety.

TIMUN MESANTEN (Cucumber With Coconut Sauce)

2008-06-04T13:22:00.000-07:00

OVERVIEW:
The bland flavor of cucumbers can be enhanced when prepared with coconut milk and spicy seasonings.

INGREDIENTS:
2 tbsp oil
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 large red chilies, seeded and sliced
½ tsp dried shrimp paste
2 cups coconut milk
2 medium sized cucumbers, peeled, seeded and sliced
1 tsp salt
¼ tsp black peppercorns, crushed
Fried shallots to garnish

PREPARATION:
Heat oil in heavy saucepan. Add shallots, garlic and chilies and sauté for 2 minutes over low heat. Mix in shrimp paste and sauté for another minute. Pour in coconut milk and bring to boil. Reduce heat and simmer for 5 minutes. Add cucumbers and bring to the boil. Reduce heat and simmer until beans are cooked. Season to taste with salt and pepper. Garnish with salt and pepper. Garnish with fried shallots. Helpful hints: Any type of green bean can be used instead of the long Asian variety.

SAYUR PAKIS (Fern Tips In Garlic Dressing)

2008-06-04T13:21:00.001-07:00

OVERVIEW:
Fern tips also know as fiddleheads, have delightful, spinach like flavor.

INGREDIENTS:
400 gr (12 ½ oz) young fern tips
3 cloves garlic
4 cm (1 ½ in) kencur root, peeled and chopped
4 - 7 bird's eye chilies
2 tbsp oil
½ tsp salt
¼ tsp black peppercorns, crushed

PREPARATION:
1. Blanch fern tips in boiling water and cool under running water. Drain and dry thoroughly.
2. Place all remaining ingredients in a food processor and blend coarsely, or grind in a stone mortar.
3. Combine this mixture with the vegetables and mix well. Serve at room temperature.

JUKUT NANGKA MEKUAH (Young Jackfruit with Coconut Milk)

2008-06-04T13:19:00.000-07:00

OVERVIEW:
If jackfruit is not available substitute with summer squash, winter melon or turnip.

INGREDIENTS:
750 gr young jackfruit, peeled, cleaned and cut in pieces 2.5 x 1 cm
1 lt (4 cups) chicken stock
½ cup spice paste for vegetables
4 cups coconut milk
2 tsp salt
½ tsp black peppercorn, crushed
Fried shallots to garnish

PREPARATION:
Bring 3 liters (12 cups) of lightly salted water to the boil. Add jackfruit, bring back to the boil, then reduce heat and simmer for 15 minutes. Drain water and rinse jackfruit in ice water.

Heat chicken stock, add vegetables spice paste and jackfruit and bring to the boil. Add coconut, milk and simmer, stirring continuously, until jackfruit is tender and stock thickens a little.

Season to taste with salt and pepper and garnish with fried shallots.

LAWAR AYAM (Green Bean Salad with Chicken)

2008-06-04T13:18:00.000-07:00

OVERVIEW:
No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing. Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.

INGREDIENTS:
3 cups blanched long bean cut in ½ cm slices
½ cups grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 - 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 - 6 bird's-eye chilies, finely sliced
3 tsp fried chili
2 tbsp chicken spice paste
Fried shallots to garnish

DRESSING:
250g boneless chicken, minced
2tbsp chicken spice paste
1tsp freshly squeezed limejuice
1tsp salt
½tsp black peppercorns, crushed
Banana leaf cut in 30 cm (12 in) square

PREPARATION:
Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well.

To prepare the dressing, combine chicken mince with 2 tbsp of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form.

Combine mince chicken with bean mixture; season to taste with salt pepper and limejuice. Garnish with crispy fried shallot.