Food Festival  

Balinese Recipe

Be Pasih Mepanggang (Marinated Grilled Fish)
Ayam Pelalah
(Shredded Chicken with Chillies and Lime)
Sate Lilit (Minced Seafood Satay)
Bubuh Injin (Black Rice Pudding)
Gedang Mekuah (Green Papaya Soup)
Bebek Betutu (Roast Duck in Banana Leaf)
Kikil Celeng Mekuah (Pork Knuckles in Spicy Sauce)

 

Be Pasih Mepanggang
Marinated Grilled Fish

Ingredients:

1 kg (2 lb) whole snapper, cleaned
Snapper can be replaced by any other whole white-fleshed fish suitable for grilling
2 tablespoons freshly squeezed lime juice.
1 teaspoon salt.
1 teaspoon powdered white pepper.
1 cup seafood spice paste
oil to brush fish

Directions:

With a sharp knife cut four slits about 2 cm (3/4 in) deep on both sides of the fish. This allows the seasoning to penetrate better and the fish to cook more evenly. Season outside with lime juice salt and pepper. Fill the inside of the fish with seafood spice paste. If possible, leave the fish to marinate for several hours to improve the flavor.

Brush with a little oil, place on charcoal grill and cook over medium heat. Serve with Sambel Tomat, Sambel Matah and white rice.

Ayam Pelalah
Shredded Chicken with Chillies and Lime

Ingredients:

1 whole chicken, weighing about 1.2 kg (2 1/2 lb).
1 cup spice paste for chicken.
1/2 cup sambal tomat.
3 tablespoons freshly squeezed lime juice.

Directions:

You can use any type of left-over chicken (roast, steamed or fried) for this delightfully tangy chicken salad. Rub the chicken outside and inside with the spice paste. Place on wire rack in oven and roast at 1800 C (3500 F) until done.

When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips. Combine chicken strips with remaining ingredients. Mix well and season to taste. Serve at room temperature with steamed rice.

 

Sate Lilit
Minced Seafood Satay

Ingredients:

300 g (10 oz) skinned boneless snapper fillet
300 g (10 oz) raw prawns, peeled
2 cups freshly grated coconut, or 1.5 cups desiccated coconut, moistened
1/2 cup seafood spice paste
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3 - 5 green bird's-eye chillies, very finely chopped
2 tablespoons brown sugar
lemon grass, cut in 15 cm (6 in) lengths, or satay skewers

Directions:

Combine snapper fillet or other firm white fish with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well.
Mould a heaped a tablespoonful of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
These delicately flavored satay are even more delicious if spears of lemon grass are used instead of the normal satay skewers, and if they are grilled over fire of coconut husks.

 

Bubuh Injin
Black Rice Pudding

Ingredients:

1 cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves
5 cups water
1/2 cup palm sugar syrup
1.5 cup freshly squeezed thick coconut milk

Directions:

Rinse both lots of rice thoroughly for 2 minutes under running water. Drain. Put 5 cups water, both lots of rice and pandan leaf into heavy pan. Simmer over medium heat approximately 40 minutes.

Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with freshly squeezed coconut milk.

 

Gedang Mekuah
Green Papaya Soup

Ingredients:

1 unripe papaya, weighing roughly 750g (1.5 lb)
If this is not available, you can use summer squash or Chinese winter melon.
1 cup vegetable marinade / spice paste for vegetables
1 liter (4 cups) chicken stock
2 salam leaves
1 stalk lemon grass, bruised
1/4 teaspoon powdered white pepper
1 teaspoon salt
fried shallots to garnish

Directions:

Peel the papaya, cut in half lengthwise and remove the seeds. Slice the papaya lengthwise in 4 or 6 slices, then slice crosswide in slices about 0.5 cm (1/4 in) thick.
Heat stock, add vegetable marinade and chicken stock and bring to the boil. Simmer 2 minutes then add the salam leaves, lemon grass and papaya and simmer gently until the papaya is tender. If the stock reduces too much, add more. Season to taste with pepper and salt and garnish with fried shallots.

 

Bebek Betutu
Roast Duck in Banana Leaf

Ingredients:

1 whole duck, weighing about 2 kg (4.5 lb)
18 shallots, peeled, cut in half and sliced
3 stalks lemon grass, finely sliced
5 fragrant lime leaves, finely sliced
6 candlenuts, chopped
5 cm (2 in) ginger, peeled and chopped
8 cm (3 in) fresh turmeric, peeled and chopped
8 cm (3 in) kencur root, peeled and chopped
1 teaspoon black peppercorns, crushed
5 bird's-eye chillies, sliced
1 teaspoon coriander seeds, crushed
2 teaspoons dried shrimp paste, roasted and coarsely crushed
1.5 tablecpoons salt
3 tablespoons oil
banana leaves, greaseproof paper or aluminium foil for wrapping

Directions:

Wipe the duck dry and set aside. Combine all ingredients except banana leaves in a bowl and mix well. Rub the duck outside with this mixture and fill the center of the duck with the remainder. Close open duck with satay skewer. Wrap in several layers of banana leaves, greaseproof paper or foil and steam for 50 minutes. Transfer duck to a moderate oven and bake at 180o C (350o F) for 30 minutes.
Remove banana leaves, cut duck meat up in small pieces and serve with stuffing. When it cooked, the meat should be well cooked that it falls off the bones.

 

Kikil Celeng Mekuah
Pork Knuckles in Spicy Sauce

Ingredients:
1.2 kg (2.5 lb) pork knuckles, cut in 2.5 cm (1 in) slices
2 tablespoons oil
8 shallots, peeled and chopped
2.5 cm (1 in) ginger, peeled and chopped
2.5 cm (1 in) fresh turmeric, peeled and chopped
10 candlenuts, chopped
3/4 teaspoon coriander seeds, crushed
2.5 cm (1 in) kencur, peeled and chopped
1 teaspoon dried shrimp paste
1 teaspoon black peppercorns, crushed
2 salam leaves
1 teaspoon salt
2 cups chicken stock
large red chillies, fried shallots and basil to garnish

Directions:
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 colour. Pour chicken stock into saucepan, mix well and bring to the boil. Add cooked knuckles, mix well and bring back to the boil, reduce heat and simmer for 10 minutes or until knuckles are completely cooked.
Garnish with sliced red chillies, fried shallots, and sprigs of fresh sliced lemon basil.
Note : No part of the pig is wasted in Bali. Knuckles cooked this way make a tasty dish with a melting texture.

 

 

 

- gwk-bali.com