Food News

Broiled Mochi with Nori Seaweed

2007-11-19T23:30:00.000-08:00

"Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!"

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

INGREDIENTS

8 frozen mochi squares
1/2 cup soy sauce
1 sheet nori (dry seaweed)

DIRECTIONS

Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.

source : All Recipes

Ashley's Chicken Katsu with Tonkatsu Sauce

2007-11-19T22:52:00.000-08:00

"A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes."

INGREDIENTS

Sauce
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste
Chicken
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

DIRECTIONS

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

source : All Recipes

Agedashi-esque Tofu

2007-11-19T22:13:00.000-08:00

"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."

PREP TIME	10 Min
COOK TIME	5 Min
READY IN	15 Min

INGREDIENTS

1 (12 ounce) package extra firm tofu
3 tablespoons cornstarch
oil for frying
2 green onions, chopped
2 tablespoons hoisin sauce

DIRECTIONS

Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Note

Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

source : allrecipes

Banana Blossom and Smoked Fish in Spiced Coconut Milk (Lodeh Jantung Pisang dan Ikan Asap)

2007-11-19T02:27:00.000-08:00

Last Saturday was a special day for every muslim around the world. As the Indonesian tradition, we usually ask forgiveness from relatives and friends after the Eid-ul Fitr prayer. Also, we have a tradition which we call for mudik. It happens due to urbanazation where people usually work and live in the Indonesian big cities and they came from small cities. Before the day of Eid-ul Fitr, people will go back to their hometowns where their relatives (including parents) are reside. This event often causes crowdedness at the airports, train stations, seaports, and bus stations, while some who do traveling by car are trapped in traffic jams for hours, mostly in Java island.

A tradition who applies to the little children, as well as forgiveness they get some money as a gift from their relatives. That is what we call for angpau sometimes, just like the Chinese tradition to celebrate their Chinese New Year.

Another tradition which the Indonesians call for Takbiran and we usually do at the night of the last day of Ramadan. People, from little children to old men celebrate Takbiran by reciting the takbir with a microphone and sound speakers in a parade. They parade around the town and usually they hit 'beduk', a large drum, as a background music of the takbir.

Ingredients:
1 banana blossom (you can use sliced banana blossom ready to use)
1 smoked goldeye fish (it can be substituted for any other kind of smoked fish), baked/ toasted/ pan-fried for couple minutes
600 ml coconut milk
salt as desired
1 tsp sugar
2 Indonesian bay leaves (salam leaves)

Fresh Banana Blossom

Fresh Slices of Banana Blossom

Grind into a paste:
2 red chilies (add more if you like spicy)
6 shallots
3 cloves garlic
2 cm fresh galangal
1 cm fresh kencur (it is also known as lesser galangal or kaempferia galangal), you can substitute for ground or dried kencur
5 candlenuts, toasted
2 tsp coriander seed, toasted

Smoked Goldeyes were just out from the freezer when I took a pic

Directions:
To prepare the banana blossom
Remove dark outer petals to expose the pinkish bulb. Cut lengthwise and chopped into thin slices. Cook in 500 ml boiling water for 5 minutes and drain. Repeat that method by bringing another 500 ml water to a boil, add the banana blossom, cook for 3 minutes, drain. Banana blossom now is ready to be used.

1. Heat coconut milk, Indonesian bay leaves and ground spices in a pot at medium-high heat, stir occasionally until boiling.

2. Add smoked goldeye fish, banana blossom, salt and sugar, stir and reduce to low heat. Simmer for 15 minutes. Remove from heat, serve warm with ketupat and sprinkle over the koyah kedelai.

source : indonesia eats

Corn and Shrimp with Savoury Coconut Milk in Banana Wraps (Pepes Jagung Udang)

2007-11-19T01:11:00.000-08:00

Everyone must know about corn or we call as jagung in bahasa Indonesia. I made this for my entry to participate at MFM #8, hosted by Haley. With a theme corn, I think it should be easy for everyone.

This dish is wrapped in banana leaves with tum technique. Tum is an Indonesian technique term for wrapping banana leaves. Fold each of the open ends into the middle and pin into a parcel with a sliver of bamboo or cocktail sticks. It will be easier to explain with pictures. If you have a cookbook of The Best of Indonesian Desserts, just open up page 29 to see the pictures.

Ingredients:
250 g whole sweet corn kernels (about 3 sweet corns)
175 g peeled shrimp, chopped
2 shallots, finely sliced
3 cloves garlic, finely sliced
1 green onion, finely sliced
2 long red chillies, cut in half lengthwise, discard the seeds and angle cut
1 long green chillies, cut in half lengthwise, discard the seeds and angle cut
1 egg
5 tbsp thick coconut milk
Indonesian bay (salam) leaves
banana leaves for wrapping

Grind into a paste
2 shallots
3 cloves garlic
1 cm fresh kencur (optional)
1/2 tsp ground white pepper
sugar as desired to season (don't add too much because the corn is already sweet)
1 1/2tsp sea salt

Directions:
1. Roughly grind the whole corn kernels, set aside.
2. Combine corn, shrimp, a spiced paste, slices of shallots, garlic and green onion, egg and coconut milk; stir evenlya.
3. Take a banana leaf, place 1-2 tbsp mixture on the leaf and wrap by tum* technique.
4. Steam for 15-20 minutes or until done. serve warm.

source : indonesia eats

A Recipe of Cumi Panggang Pacak / Northern Sumatran Grilled Squids

2007-11-18T23:42:00.000-08:00

When we were at Young, the oriental market on Mc. Phillips, to buy some stuffs for our house warming party, I saw pineapple cut squids in plastic bags in their freezers. Grabbed two bags of them, and thought I would make a cumi teutumeh, since I have asam sunti and frozen bilimbi (Indonesian belimbing sayur/wuluh) as well. Right after I put the frozen pineapple cut squids in the fridge to thaw, I changed my mind.

Being inspired by the original recipe of Ikan Panggang Pacak which uses fish that my family used to make at home, I made Cumi Panggang Pacak literally translated as the Northern Sumatran Bbq Squids.

Ingredients:
800 g frozen pineapple cut squids, thawed
1 lime
1 lemongrass, cut into a half and bruise
10 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)
30 gr coconut cream powder
150 ml water

Grind into a paste
8 shallots
3 cloves garlic
3 toasted candlenuts
combination fresh red chilies and bird eye's chilies as many as you want (In this recipe, I added few dried new Mexico chillies to get bright red color and fresh bird eye's chilies to get the heat)
3 cm ginger, peeled
3 cm galangal, peeled
1/4 tsp ground turmeric
salt as desired

Directions:
• Rinse off the squids with tub water.
• Drizzle lime and salt over and toss. Let stand for couple minutes.
• Combine coconut cream powder, water and lemon grass, bring to a boil.
• Add desiccated coconut and ground spices. Simmer for 15 minutes.
• Add squids. Turn off the stove and remove from heat.
• Let stand for another 15 minutes to marinate.
• Lay squids directly on the grill. Flip them right away as soon as one side is done. By using lemongrass for the brush, brush with the coconut mixture, then flip it over. Do the same thing for another side. Do these steps until all squids are done. Remove from the grill. Do not overcook the squids as you will get hard squids to bite.

source : Indonesia Eats

Indonesian Style Deep Fried Tuna Wrap (Martabak Ikan Tuna)- Indonesian Recipes

2007-11-18T23:20:00.000-08:00

Martabak is one of Indonesian appetizers, which was influenced by Indian culinary. It's used to fill with beef, but my mom used to fill with tuna instead. Serve the martabak with dipping sauce. Some people in Indonesia like to eat it with cuko (spicy tamarind sauce) or acar (cucumber vinegar salad) or chillies.

Category:		Appetizers & Snacks
Style:		Indonesian

Ingredients:
3 spring roll wrapper (I used 215 mm x 215 mm wrappers)
1 can tuna
2 egg, beaten
4 green onions, finely sliced
2 clove garlic, grated/minced
1/2-1 tsp curry powder (I used curry madras powder)
sugar and salt as desired to season

Cuko//tamarind sauce
seedless tamarind
1 clove grated garlic
bird/red chillies
coconut sugar (I used brown sugar instead)
1 tsp dried shrimp
water

Directions:
Martabak
1. Combine tuna, egg, green onion, garlic, curry powder, sugar and salt.
2. Fill each spring rolls with ~ 2-3 tablespoon of the tuna mixture.
3. Fold the edges to make a rectangle shaped rolls.
4. Deep fried tuna wraps in oil, 2-3 minutes per side.
5. Serve with cuko

Cuko/Tamarid Sauce
1. Combine all ingredients, bring to boil on medium heat, stirring frequently.

source : indonesia eats

SATE LILIT BEBEK (Minced Duck Satay) - The Food Of Bali - Recipe

2007-10-01T23:33:00.000-07:00

INGREDIENTS:
600 gr duck or chicken meat, minced
2 cups freshly grated coconut
5 kaffir lime leaves, very finely shredded
1 tsp black peppercorns, crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp chopped palm sugar
lemon grass or satay skewers

SPICE PASTE:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
3 red chilies, sliced
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander
½ tsp black peppercorn
3 candlenuts
1 tsp dried shrimp paste
pinch of freshly grated nutmeg
2 cloves
2 tbsp oil

PREPARATION:
Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.

source : http://www.baliguide.com

SATE SAMPI & SATE UDANG (Beef Satay & Shrimp Satay) - The Food Of Bali - Recipe

2007-10-01T23:30:00.000-07:00

OVERVIEW:
Balinese satays are always a little charred on the outside, which give them a particularly delicious flavor. Once the meat is marinated, it can be kept fresh for at least 4 days in a refrigerator.

INGREDIENTS:
600 gr beef topside, cut in 1 cm cubes
3 – 5 bird's-eye chilies, chopped
2 tbsp brown sugar
½ cup beef spice paste
¼ tbsp salt
Satay skewers

PREPARATION:
Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor.

source : http://www.baliguide.com

SATE LILIT (Minced Seafood Satay) - The Food Of Bali - Recipe

2007-10-01T23:22:00.000-07:00

OVERVIEW:
This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers

PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

source : http://www.baliguide.com

JUKUT KAKUL (Snail Soup) - The Food of Bali - Recipe

2007-10-01T23:19:00.000-07:00

OVERVIEW:
The French are not the only ones to have a liking for snails. The Balinese gather snails in the rice fields. But you can use the canned variety. Cucumber, zucchini or any other summer squash can be used instead of green papaya.

INGREDIENTS:
200 gr unripe green papaya
1 liter chicken stock
½ cup spice paste for seafood
1 stalk lemon grass bruised
2 salam leaves
1 tbsp oil
48 canned snails, washed and drained
1 tsp salt
Freshly ground black pepper
Fried shallots to garnish

PREPARATION:
Peel the papaya, cut in half lengthwise and remove the seeds, then cut it lengthwise in 4 or 6 slices. Cut crosswise into slices about 0.5 cm thick.

Combine stock, spice paste, lemon grass, salam leaves and oil in a large pot. Bring to boil, and then simmer for 5 minutes. Add papayas and simmer until almost tender. Add the snails and continue cooking until the papaya softens.

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

Helpful hint: If you do not care for snails. You can substitute 12 dried black Chinese mushroom. Washed and soaked I warm water for 20minutes. Add them together with the papaya to ensure they will be tender by the time the papaya is cooked.

source : http://www.baliguide.com/balifood/jukut_kakul.html

SOTO BABAT (Clear Tripe Soup) - The Food of Bali - Recipe

2007-10-01T23:16:00.000-07:00

OVERVIEW:
This is usually served with sambel tomat as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup.

INGREDIENTS:
600 gr beef tripe, cleaned and washed well
3 liter water
1 liter beef stock
1 cup beef spice paste
5 cm sugar can stem, split lengthwise
(optional)
2,5 cm ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tbsp distilled white vinegar
200 gr giant white radish, peeled and diced in 1 cm cubes
5 sprigs celery leaf chipped
1 tbsp fried shallots

PREPARATION:
Rinse tripe well under running water until very clean. Bring water to boil in a large pan, add tripe and simmer until soft approx 1 hour.

Strain water and cool tripe in ice water. Cut in pieces approx 2,5 cm x 1cm. Bring beef, beef spice paste, sugar cane, ginger, garlic and vinegar to boil. Add tripe and radish. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Helpful hints:
Any type of summer squash or Chinese winter melon can be used instead of giant white radish (Japanese daikon). This soup reheats well.sing cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

source : http://www.baliguide.com/balifood/soto_babat.html

JUKUT ARES (Chicken Soup with Banana Stems) - The Food of Bali - Recipe

2007-10-01T23:12:00.000-07:00

OVERVIEW:
The tender center of young banana palms is used for this dish in Bali, these can be replaced by round cabbage, although this needs to be salted for only 10 minutes.

INGREDIENTS:
600 gr (1¼ lb) young banana palm stem
6 tbsp salt
½ cup basic spice paste
1.5 lt (6 cups) duck stock
2 salam leaves
1 stalk lemongrass, bruised salt to taste
½ tbsp black peppercorn, crushed fried shallots to garnish

PREPARATION:
Peel off hard outside layers of the banana stem, cut in half lengthwise and place flat side on carving board. With a sharp knife cut in thin slices. Sprinkle a flat tray with salt, place sliced banana stem on it and sprinkle generously with salt again. Marinade for 45 minutes. Place slices on top of each and press by hand to extract the juice. Repeat process until stems are very dry and soft. Rinse stems thoroughly under running water. Strain and dry well. Combine duck stock and spice paste and bring to boil. Add salam leaves and lemongrass. Simmer for 5 minutes then add shredded banana stem and bring back to boil. Simmer for one hour until stems are soft, but still crunchy. If using cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

source : http://www.baliguide.com/balifood

CRAM CAM (Clear Chicken Soup With Shallots) - The Food of Bali - Recipe

2007-10-01T23:08:00.000-07:00

OVERVIEW:
This dish is traditionally prepared after a cockfight, when the winner receives the loosing chicken as a reward.

INGREDIENTS:
1 tsp coconut oil
½ cup chicken spice paste
400 gr boneless chicken, skin removed and minced
1 liter chicken stock
1 salam leaf
1 stalk lemon grass, bruised
1 tsp crushed black pepper salt to tast
2 tbsp fried shallots

PREPARATION:
Heat oil in heavy soup pot. Add spice paste and saute until fragrant. Add minced chicken and continue to sauté until meat is evenly colored. Add stock and all remaining ingredients and simmer for five minutes.

source : http://www.baliguide.com

GEDANG MEKUAH (Green Papaya Soup with Seafood) - The Food of Bali Recipe

2007-10-01T22:55:00.000-07:00

OVERVIEW:
Unripe papayas are often used as a vegetable in Bali. If these are not available, you can use summer squash or Chinese winter melon.

INGREDIENTS:
1 unripe papaya, weighing roughly 750 gr (1½ lb)
1 cup spice paste for seafood
1 liter chicken stock
¼ liter coconut milk
2 salam leaves
1 stalk lemon grass, bruised
¼ tsp powdered black pepper
100 gr shrimps, clams, and mussels
100 gr diced firm fish
1 tsp salt
Fried shallots to garnish

PREPARATION:
1. Heat stock, add seafood, marinade and bring to boil. Simmer 2 minutes
2. Add salam leaves, lemongrass and papaya, simmer gently until the papaya is 95% tender. Add coconut milk and seafood and continue to simmer (do not boil) until papaya and seafood is tender.
3. If the stock reduces too much, add more stock
4. Season to taste with pepper and salt and garnish with fried shallots.

Note: If you wish to prepare a lighter version of this soup then leave coconut milk and seafood out.

source : http://www.baliguide.com

DELICIOUS FOOD - APPLE MAPLE SYRUP PIE RECIPE

2007-08-11T02:38:00.000-07:00

Bake apples with maple syrup with cornstarch and margarine to make mouthwatering pie.

Ingredients:
1 Pie Crust
4 peeled and sliced Apples
1 cup pure Maple Syrup
1 tblsp Cornstarch
1 tblsp Margarine

How to make apple maple syrup pie:
    * Blend maple syrup with the cornstarch in a blender.
    * Shift blended mixture to a pan.
    * Add margarine.
    * Cook it over medium heat.
    * Stir well till the mixture becomes thick.
    * Place apples in the pie crust.
    * Pour the maple syrup mixture over the apples.
    * Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

source : http://www.indianfoodforever.com

DELICIOUS FOOD - ALMOND BISCOTTI RECIPE

2007-08-11T01:39:00.001-07:00

Lovely and nice to eat made up of almonds, vanilla and brandy.

Ingredients:
3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)

How to make almond biscotti:

Mix sugar and butter.
Combine in brandy, almond extracts, vanilla, nuts and eggs.
Mix them well.
Stir in flour, baking powder and salt.
Shape it into loaves.
Place loaves on cookie sheet.
Bake it for 25 to 30 minutes.
Take out of the oven.
Let them cool slightly.
Reduce into 1/2â€ diagonal slices and return again to cookie sheet.
Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
Let them cool completely.
Store them in an airtight container.

source : http://www.indianfoodforever.com

TABIA LALAH MANIS (Chili In Soy Sauce) - The Food Of Bali

2007-08-09T16:26:00.000-07:00

INGREDIENTS :
15 bird's chilies eye
¼ cup sweet soy sauce (kecap manis)
¼ cup thin soy sauce (kecap asin)

PREPARATION :
Slice bird's chilies eyes and mix with the sweet and thin soy sauce.
Do not store for any length of time, as this sauce tends to turn soft and sour.

source : http://www.baliguide.com/balifood/tabia_lalah_manis.html

SAUR (Fried Shredded Coconut) - The Food Of Bali

2007-08-09T16:21:00.000-07:00

INGREDIENTS:
1 cup finely grated fresh coconut, or
desiccated coconut, moistened with warm water
2 tbsp spice paste for chicken
1½ tbsp oil
1 tbsp chopped palm sugar
Pinch of salt

PREPARATION:
Combine coconut with spice paste. Heat oil in a wok or heavy sauce pan, add coconut mixture and palm sugar and sauté over low heat until the coconut turns golden brown. Allow to cool before adding salt.

Stored in an airtight container it will keep fresh for several days.

source : http://www.baliguide.com/balifood/saur.html

ACAR (Pickled Vegetables) - The Food Of Bali

2007-08-09T16:13:00.000-07:00

INGREDIENTS:
1 cup water
1 cup white sugar
1 cup white vinegar
1 medium cucumber, cut in matchsticks
1 medium-sized carrot, cut in matchsticks
10-15 bird's-eye chilies
10 shallots, peeled and quartered Pinch of Salt

PREPARATION:
Combine water, sugar, vinegar and salt in a sauce pan, bring to a boil, simmer 1 minute and then allow to cool. Mix vegetables with the dressing. Refrigerate for at least 24 hours before serving at room temperature.

source : http://www.baliguide.com/balifood/acar.html

BAWANG GORENG (Fried Shallots) - The Food Of Bali

2007-08-09T16:08:00.000-07:00

OVERVIEW:
Peel and thinly sliced 10-15 shallots. Dry on a paper towel. Heat about ¼ cup oil until moderately hot. Add shallots and fry until golden brown.

Remove and drain thoroughly before storing in airtight jar.

source : http://www.baliguide.com/balifood/bawang_goreng.html

KUAH SIAP (Chicken Stock) - The Food Of Bali

2007-08-09T16:03:00.000-07:00

INGREDIENTS:
5 kg chicken bones, chopped in 2.5 cm (1 in) pieces
1½ cups chicken spice paste
1 stalk lemon grass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 tbsp crushed coriander seeds
1 tsp black peppercorns, coarsely crushed
2 large red chili whole
1 tsp salt

PREPARATION:
Rinse bones until water is clear, place in large saucepan with cold water to cover and bring to boil over high heat. Drain and discard water, wash bones again under running water. Return bones to the stockpot, cover with fresh water and return to the boil. Reduce heat and remove scum with a ladle. Add all ingredients and simmer stock gentle for 4 – 5 hours, removing scum as it accumulates. It is important not to cover the stockpot during cooking, as it will make the stock cloudy. Strain stock, cool and store in small containers in the deep freezer.

To make beef, duck and pork stock, follow the same amounts but reduce simmering time for pork to 2 hours. This recipe makes about 3 liters of stock.

source : http://www.baliguide.com/balifood/kuah_siap.html

SAMBAL MATAH (Raw Shallot & Lemongrass Sambal) - The Food Of Bali

2007-08-09T15:58:00.000-07:00

INGREDIENTS:
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

PREPARATION:
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.

source : http://www.baliguide.com/balifood/sambal_matah.html

SAMBEL SERE TABIA (Fried Bird's Eye Chilies) - The Food Of Bali

2007-08-09T15:51:00.000-07:00

INGREDIENTS:
25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

PREPARATION:
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

source : http://www.baliguide.com/balifood/sambal_sere_tabia.html

SAMBAL TOMAT (Tomato Sambal Hot) - The Food Of Bali

2007-08-09T15:39:00.000-07:00

INGREDIENTS:
750 gr large chili, seeded and chopped
750 gr bird's eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

source : http://www.baliguide.com/balifood/sambal_tomat.html