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SATE AYAM(Chicken Satay) |
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Written by baliniku
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Saturday, 01 August 2009 16:05 |
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.
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PEANUT SAUCE(Bumbu Kacang) |
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Written by baliniku
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Saturday, 01 August 2009 16:02 |
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
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LAWAR PAKIS(Fern Lawar) |
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Written by baliniku
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Saturday, 01 August 2009 16:00 |
Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!
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BREGEDEL JAGUNG (Sweet Corn Patties) |
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Written by baliniku
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Saturday, 01 August 2009 15:56 |
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.
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NASI KUNING - Fragrant Yellow Rice |
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Written by Redaksi
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Wednesday, 24 June 2009 13:46 |
 This a favourite rice dish where much of its magic relies on the combination of fragrant gingers and aromatic leaves. Flecked with fried onion. Lemon basil, heavenly torch ginger and chilli, the clean, fresh, flavours of this golden-yellow rice is food for the Gods.
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KOLAK (Fruit in Coconut Milk) |
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Written by Redaksi
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Wednesday, 24 June 2009 13:45 |
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.
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