When my hubby and were in Bali earlier this year we took a half day cooking course. I thought this weekend would be the perfect weekend to practice my skills and cook some delicious Balinese food for friends of ours.
So below I take you through an entire spread. The basis of our meal is the Balinese spice paste. This is known as "Basa Gede". Once you make this you can incorporate it into the satay and the Chicken curry. You will also have an additional portion that you can use later (it lasts up to three weeks in the fridge). So, let's get started!
Spice Paste/ "Basa Gede"
Ingredients
- 16 shallots (small brown onion, not the green shallots)
- 8 cloves of garlic
- 7 large red chills ( I de-seeded all but about three, but you can make it hotter by keeping all the seeds)
- Knob of ginger
- 2 tbsp tumeric powder
- 1 tbsp coriander seeds
- 6 macadamias
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
- 1/4 tsp nutmeg
- 1/4 tsp cumin powder
- 1/4 tsp sesame seed
- 2 tsp dried shrimp paste
- 4 tbsp vegetable oil
Method:
1. Pound in a mortar and pestle or food processor all of the above ingredients. I like to use a food processor for the dry ingredients and then transfer to a mortar and pestle when adding the oil ensuring it is fully incorporated.
2. Transfer to a pan and add two to three bay leaves and cook until the mixture turns from red to a golden brown.
Cool before using.
I used a quarter of this paste for the satay and a quarter of the paste for the chicken curry. The rest you can leave for making again. Alternatively cook 1/2 quantities.
Entree: Balinese Satay/ "Bali Sate Lilit"
Ingredients:
500g pork sirloin
1/4 cup spice paste (refer above)
1/4 tsp salt
1 kaffir leaf, sliiced finely
2 tbsp palm sugar
2 tbsp coconut milk
skewers
Method:
1. Using a food processor chop the pork until the meat is shredded (you don't want a mince)
2. Mix the meat thoroughly with the remaining ingredients.
3. To construct take a palm full of the mixture and make it into a round. Then wind around the sate sticks. Try to not use to much mixture around each skewer and keep the amount of meat wrapped around the skewers consistent (to ensure it cooks at the same time). It will look something like this:
4. Once you have completed the above step, then using a grill plate or bbq, grill each skewer until the meat is thoroughly cooked. I like to serve it on a banana leaf.
Mains: Chicken Curry/"Opor Ayam"
Ingredients:
1 kilo chicken thigh cutlets/maryland
1/4 cup of spice paste (see above)
1 large potato, chopped into cubes
1 carrot, chopped roughly
1/2 tsp vegetable oil
1/4 tsp salt
1/2 cup coconut milk
3 bay leaves
1/4 tsp shrimp paste
1 lemongrass, bruise with a pestle and knot
2 kaffir lime leaf sliced finely
Method:
1. Cut the chicken into pieces if using maryland or otherwise using the thigh cutlets mix the spice mixture, oil and salt into the chicken in a bowl. Leave to marinate for 3-4 hours.
2. Transfer to a saucepan on medium heat and brown the skin slightly.
3. Add the lemongrass, bay leaf and kaffir lime leaf.
4. Add enough water to just cover the chicken and cook for about twenty minutes.
5. Add the potato, carrot and coconut milk and cook for another 20 minutes. You should reduce the temperature so it is just simmering. Taste for salt.
Side: Eggplant Sambal
Ingredients:
Sambal Paste
- 6 red chillis, I removed the seeds for all but one chilli but add more seeds the hotter you want the mixture
- 4 shallots (small brown onion)
- 1 tomato, chopped
- 2 tsp tamarind puree
- 3 garlic cloves
- 1 tsp salt
- 2 tbsp palm sugar
Remaining dish
- 2 eggplants, sliced thickly
- 2 tbsp vegetable oil
Method:
1. Using a food processor or mortar and pestle grind the sambal paste together.
2. Grill the eggplant slices.
3. Transfer the sambal paste to a hot saucepan and fry for a few minutes.
4. Toss in the eggplant and add the additional oil.
5. Taste for the balance of salt, sour (from the tamarind) and sweetness (from the palm sugar). Allow the sambal to seep into the eggplant.
Side: Tomato Relish
This is a quick item which is a great side dish that you can put together to reduce the heat of the meal .
Ingredients:
- 2 tomatoes, chopped
- 2 spring onions, sliced diagonally
- salt and pepper to taste
Method:
1. Mix the ingredients thoroughly and set aside.
Yellow Rice
Ingredients
- 2 cups Basmati Rice
- 2 1/2 cups coconut milk
- 2 tablespoons tumeric and /or saffron threads
- 1 tsp salt
- 1 lemongrass, bruised and knotted
- 1 pandan leaf, knotted
Method:
1. Place all the ingredients in a rice cooker.
2. Remove the lemongrass and pandan leaf before serving.
Dessert: Coconut Creme Caramel
Okay so whilst not technically a Balinese dessert, this is an absolutely gorgeous dessert that incorporates a key ingredient of Balinese cooking, coconut milk!
Ingredients:
- 1 1/2 cups caster sugar
- 300ml thickened creme
- 400ml coconut milk
- 1 tsp vanilla paste
- 6 eggs
- ramekins to serve
Method:
1. Place 1 cup sugar and 1/4 water into a saucepan over low heat until sugar has dissolved.
2. Increase heat to medium and cook for about 10 minutes or until the sugar mixture becomes a deep golden colour.
3. Remove from heat and pour into each ramekin. Set aside to cool and harden.
4. Place cream, milk and vanilla into a saucepan over medium heat. Cook until small bubbles form at the edge of the pan. Remove from the heat.
5. Whisk eggs and the remaining 1/2 cup sugar.
6. Slowly add the cream mixture whisking constantly.
7. Strain the mixture before pouring into the ramekins.
8. Place the ramekins into a baking tray. Pour boiling water into the baking tray so that it is halfway up.
9. Bake for 35 to 40 minutes in a 160 degree oven until just set.
10. Remove the ramekins from the baking tray and set aside to cool. Then refrigerate overnight.
11. To serve run a knife around the edge of the ramekin. Turn upside down onto a plate and tap gently. The caramel will slide out. I have served mine with edible flowers.
No comments:
Post a Comment