Ubud/Bali
KARE AYAM - Chicken curry
Serves 4
You will need:
Spices:
5 small shallots
7 cloves garlic
3 large red chilli
2-3 bird's-eye chillies
1 tablespoon ginger, peeled
3 tablespoon galangal (optional)
3 candlenut (optional)
1 tablespoon fresh turmeric
2 teaspoon coriander seeds
¼ teaspoon cumin (optional)
½ tomato
1 tablespoon palm sugar
¼ teaspoon shrimp paste
2 stalks of lemongrass
5 tablespoon oil for frying
3 salam leaves (can use 2 bay leaf instead)
4 kaffir lime leaves
750g fresh chicken pieces
1 stalk lemongrass
2 teaspoon tamarind paste
1 cup water
1-2 cups coconut milk
½ teaspoon sea salt
Blend the shallots, all spices, except the lemongrass, tomato, palm sugar and shrimp paste in a food processor until paste-like. Add a little water if necessary. Bruise the lemon grass and tie into a loose knot.
Heat the oil in a wok over a medium flame. Throw in the spice paste, lemongrass, lime leaves and salam (or bay) leaves. Push them back and forth 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 half-cooked. This will take at about 5-8 minutes. Add one cup of water and tamarind paste and boil for about 15 minutes or until the meat is cooked through. Now add the final layer of coconut milk.
Bring to the boil, simmer for a 5 minutes and then turn off.
Check seasonings and add sea salt to taste.
BREGEDEL TAHU
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.
Makes approximately 15
Prep time: 15 minutes
Cooking time: 15 minutes
2 garlic cloves
3 teaspoons fresh galangal or ginger
2 teaspoons turmeric
¼ teaspoon shrimp paste
1 large red chilli
250gm firm tofu, cubed
1 egg
2 lime leaves, shredded
1/2 teaspoon sea salt
3 teaspoons palm sugar, grated
1 tablespoon fried shallots
½ cup vegetable oil
Blend the spices in a food processor first and then add the tofu. Stir in the egg, lime leaves, palm sugar, fried shallots and sea salt.
Heat the oil in a pan over a medium heat. Fry the fritters, a tablespoon at a time, until golden brown.
Studio
Delicious Chicken Satay
Serves 4 – 6
You will need:
20 bamboo skewers, soaked for at least one hour
8 skinless chicken thighs, cut into small pieces or strips
1/4 cup minced lemongrass
1 small onion, minced
2 cloves garlic
1 thumb-size fresh ginger, minced
½ tsp dried turmeric
3 Tbsp kecap manis (sweet dark soy sauce)
1 Tbsp fresh lime juice
1 tsp salt
What to do:
Place all marinade ingredients in a bowl with the chicken. Allow to marinate for up to one hour.
When ready to cook slide the pieces of meat onto the wooden skewers. These can be bbq’d or grilled. The key is to get soe decent colour on them and using thighs enables you to do this without drying out the meat (breast dries out).
Depending on how thin your meat is, the satay will cook in 10 to 20 minutes.
Serve with rice and peanut sauce for dipping.
Peanut Sauce
Lots of versions of peanut sauce are made with peanut butter. Don’t do it! It’s far too sweet and has very little authenticity to it. Instead use the recipe below and store it in the fridge. It's super easy and quick to make. It can be used for a dip for veggies, a sauce for meats and for Gado Gado.
You will need:
1 cup dry roasted peanuts
1/3 cup water
2 clove garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce
1/2 tsp. tamarind paste
1 tsp. red chilli sauce (more or less to taste)
squeeze of fresh lime juice (about 1 tsp.)
What to do:
Place all ingredients in a food processor and blend until smooth.
Heat 2 Tbsp oil in a small pot and add the paste. Fry and then bring this to the boil and allow to simmer for 5-10 minutes. Adjust the consistency by adding water.
GORGEOUS GADO GADO AKA Steamed vegetable salad
You will need:
1 c shredded cabbage
½ c beans – cut into manageable size pieces
½ carrot sliced thinly
½ cup cauliflower or broccoli cut into small pieces
1 cup bean sprouts
½ c cucumber, sliced into half rounds
2 eggs hard boiled and sliced
10 prawn crackers
What to do:
Bring a large pot of lightly salted water to a boil. Blanch the beans, cauliflower (or broccoli) and carrots for 2 minutes. We want them to be tender but still crisp – definately not mushy. Drain and rinse in cold water.
Pile the vegetables in the middle of the serving dish with the bean sprouts on top and garnished with cucumber slices and boiled eggs and prawn crackers in the side.
Pour thin peanut sauce over the vegetables and serve.
Sticky Black Rice Pudding – A Bali Breakfast Favourite
You will need:
1/2 c of black glutinous rice (must be glutinous not just wild)
1/3 c of white glutinous rice
1 vanilla pod
3 cups of water.
1/4 cup of palm sugar
1/4 cup of water.
1 cup of thick coconut cream or milk
What to do:
Rinse the rice well under cold running water to get rid of some of the starch. Place the rice, the vanilla pod and 3 cups of water into a heavy pan and simmer, stirring occasionally. Don’t worry when it turns a deep purple color!
Make a sugar syrup by boiling the palm sugar and ¼ c water until the water has reduced a little. When the rice has simmered for about 20 minutes, add the palm sugar syrup to the cooked rice, and continue to simmer gently until most of the liquid has evaporated. Be careful that the mixture does not boil dry. The rice and syrup will now be a dark purple color.
This is best served cooled and drizzled with chilled coconut cream or milk.
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