Bamboo Shoots Bali Cook Book

R R P: 150,000 Rupiah Printed in Bali

Foreword Known as the "original" Spice Islands Indonesia is an archipelago made up of over 13,000 islands which stretch between Asia and Oceania dividing the Pacific and Indian oceans. About 6,000 of these islands are inhabited, the most well known of these being Borneo, Sumatra, Java and Bali. Located at the crossroads of the ancient world and spanning the trade routes between the Middle East and Asia, it's not surprising that traders, immigrants and even pirates were enticed by the riches of these Spice Islands.

Indonesia is a mixture of many peoples, including European, Indian, Chinese and the native Malays, all of which have influenced the cuisine which is generally of a very spicy and hot nature, utilising the many exotic fresh produce which grows in abundance in the warm climate. Perhaps the first visitors to arrive were the Indian Traders in the 1st century AD, primarily from South-east India. During the 1st and 7th centuries AD they not only introduced the Sanskrit language, Buddhism and Hinduism, but they also brought with them cucumber, eggplant, and assimilated curries into the native cuisine. Chinese pilgrims sailing to India stopped off and stayed in Indonesia and early writings (dating back to c132AD) confirm this however, it wasn't until the early 17th Century that Chinese tradesmen, encouraged by the Dutch, came in any numbers. These Chinese introduced the wok and stir-frying as well as vegetables such as, as cabbage.

In their search for spices came the Europeans including the Dutch, Portuguese, Spanish and British who began arriving in the early 16th Century. They introduced many other ingredients to the islands including peanuts, avocado, pineapple, tomato, chilli, pepper, squash and pumpkin. Their introduction of Christianity also had its influence on the cuisine, in particular the eating of pork however, with most of Indonesia being Moslem pork dishes are usually confined to Chinese restaurants and in non-Moslem areas like Bali with its predominate Hindu culture.

Middle Eastern traders have settled in Indonesia since the 17th Century introduced many cooking techniques and ingredients for example the use of small cubes of meat cooked on skewers (known today as Satay). With these culinary influences from Asia, the Middle East and Europe, plus the abundance of fresh and exotic produce grown locally, one can expect the cuisine of Indonesia to be varied. Rice is the staple on most of the islands although other traditional staples include corn, sago, cassava and sweet potatoes. In these modern times fish and seafood feature prominently in the Indonesian diet and soybeans, beef, chicken and vegetables are also eaten in quantity.

An everyday Indonesian meal, often referred to as a "Rijsttafel" (which is Dutch for "Rice Table"), usually consists of a main rice dish with a combination of meats, chicken, fish, vegetable and egg dishes plus several sambals (sauces), pickles and soup dishes which are usually all served at the same time. Chili is an essential ingredient in to much Indonesian cuisine and most of the main dishes are "hot". Various spices play a vital role in the flavouring of recipes including turmeric, coriander and curry powder and other widely used ingredients include fresh ginger, coconut, peanuts and Kecap Mani (Indonesian Soy sauce) a thicker sweet version of its Chinese counterpart.

I’m sure you will enjoy experimenting with Indonesian cooking as much as I do and a trip to the Bamboo Shoots Cooking School is without doubt a great place to start with Irma’s interpretation of many of Indonesia’s traditional recipes and in particularly those from Sulawesi’s (Irma’s hometown).

Don Meredith

www.MyBaliGuide.com

A message from your host

IRMA HOPE

Bamboo Shoots Cooking School Sanur Bali

“We would like to take this opportunity to thank you for coming along and participating with us at

The Bamboo Shoots Cooking School and trust that you have had as much fun learning how to cook our traditional Indonesian dishes as we have had in presenting them to you. We would be pleased if you would recommend our Cooking School to your family and friends when they next visit Bali. Here are some recipes below that we may prepare when you attend our classes and you can try to cook for your family at home �

Terima Kasih

Irma Hope

Bamboo Shoots Cooking School Phone: +62 81237728574 (International) Phone: 081237728574 (Bali Local) BambooShootsBali@hotmail.com

www.BambooShootsBali.com

MENU CAT EG O R IE S

Soto Ayam

(Chicken Soup) A spicy Indonesian chicken soup from the island of Madura.

Ideal as a lunch dish or served with boiled rice.

Mix following spices in a mortar & pestle: Coriander Hazelnut Ginger Pepper Turmeric

Preparation: Cube chicken breast and add to boiling water. Fry the above spices then add to the chicken in water and add some lemon grass.

Remove chicken (but save the broth). Fry chicken for about 3 mins.

Finely chop spring onion & celery. Boil vermicelli in small amount of water. Chop onion and fry. Thinly slice potato and fry.

Place chicken in larger serving bowl. Place spring onion, celery, vermicelli, fried onion and fried potato into individual bowls. Put spicy broth into the separate bowls. Serve with boiled egg if desired

Lumpia

(Spring Rolls) This is the Indonesian version of the spring roll, a version of which you will find in most Asian countries. For the filling you can add meat, chicken or seafood and a selection of vegetables, for example : White cabbage, Bamboo shoots, Bok Choi, Carrots, Bean sprouts, Leeks, French beans etc….

The Lumpia “skins” or wrappers are available found readymade in most supermarkets or Asian grocery shops or if you are feeling adventurous can be made at home using the following method.

Wrappers Ingredients: 1 desert spoon tapioca flour.

5 spoons plain flour 1 egg and some water.

Filling Ingredients: 200 gr. lean Chicken.

1 Red Onion.

1 White onion 2 spring onions 3 clove garlic.

4 Cabbage leaves finely sliced 1 ½ cups Bean sprouts.

2 Carrots julienne.

1 tbs. Kecap Manis.

Peanut oil for deep frying

Wrapper Preparation: Mix flour and egg and add enough water to make a runny and smooth crepe like batter mixture. Heat a large frying pan, grease it with butter and pour in some of the mix, swish it round so that only a thin film remains in the frying pan. Repeat until you have 2 “skins” for each Lumpia (be prepared to lose a few until you master).

Filling Preparation: Boil the chicken and after cooling, slice in strips and set aside. Wash and slice all the vegetables and set aside. Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the vegetables, chicken and toss until vegetables are soft and just cooked. Place a sheet on the table and spoon some of the filling in the centre, fold in the sides and then roll up, sealing the last bit of the sheet with some beaten egg to make it stick. Cook in the hot oil for about 5 minutes, making sure both sides are browned equally.

Serve with peanut sauce or Ketjap Manis and Sambal.

Nasi Goreng

(Fried Rice) The famous Indonesian fried rice original made from leftover rice and eaten as a breakfast dish, for lunch or as the basis of a larger evening meal.

It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients: 350 gr. Long Grain Rice 2 Tbs. Vegetable Oil 3 Eggs 1 Onion 2 Green Chilies 1 Garlic Clove 1 Leek 1 teaspoon Ground Coriander 1 teaspoon Ground Cumin 250 gr. Chicken meat 250 gr. Shelled Prawns 3 Tbs. Kecap Manis

Preparation: This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into an omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chilies. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelette strips and cook for a further 5 minutes.

Decorate with some of the leftover leek and serve hot.

AYAM WOKU

(Spicy Chicken Casserole) Ayam Woku is a traditional dish from Manado Sulawesi (Irma’s hometown) where it is loved by the locals. It’s spicy and fragrant, yet delicious even to those who are not into spicy foods with a mix of well balanced mild spices here is a dish that is so simple yet so enticing.

Ingredients: Place these ingredients into a mortar & pestle and grind into a paste: 5 small red onions 1 clove of garlic Fresh chili to taste Turmeric Ginger Hazelnut

Preparation: Chop chicken into pieces. Fry the spice paste and add the chopped chicken pieces then add: 2 spoons orange juice, 1 cup water 1 red tomato diced, Fresh basil 1 stalk lemon grass, Sliced spring onion 3 orange leaves Salt, pepper, sugar to taste Simmer until chicken is cooked and tender

BE SIAP BASE KALAS (Chicken In Spiced Coconut Milk)

Coconut is readily available and inexpensive in Bali, so almost any type of meat or seafood is cooked in coconut-milk gravy. This chicken dish using coconut milk is particularly good.

INGREDIENTS: 2 tbsp coconut oil 1 cup chicken spice paste 1 stalk lemon grass, bruised 1 salam leaf 600 gr chicken boneless, cubed 1 tsp salt ½ tsp black peppercorns, crushed 1 ½ cups chicken stock 1 ½ cups coconut milk, light Fried shallots to garnish

PREPARATION: Heat oil in heavy saucepan. Add spice paste and sauté for 2 minutes over low heat. Add lemon grass, salam leaf and chicken pieces and continue to sauté for 2 minutes. Season with salt and pepper.

Pour in chicken stock, bring to boil and simmer for one minute.

Add coconut milk, bring to boil, and simmer until chicken is cooked and sauce thickens. If sauce becomes too thick, add a little chicken stock. Serve with Nasi Kuning or steamed rice.

Helpful hints: Do not cover the pan during cooking, this is to prevent the coconut milk from curdling. If you are worried about cholesterol, discard the chicken skin before cooking.

SlAP MEPANGGANG (A Spicy Chcken Dish)

This is one of Bali's most traditional dishes and plays an important role in many ceremonies.

Ingredients: 2 kg (4lb)chicken pieces, each 400 g (13 ozs) 1 cup Chicken Spice paste (see “other” recipes) 2½ cups coconut milk 3 to 4 cups chicken stock 4 stalks lemon grass, braised 4 salam leaves (or substitute bay leaves) 1 tablespoon salt 1 tablespoon black peppercorns, crushed

Preparation: Heat a large heavy saucepan, add spice paste and sauté for 2 minutes over low heat. Add coconut milk, chicken stock, lemon grass and bring to boil and simmer for 5 minutes. Add chicken pieces and simmer until three quarters cooked, turning chicken frequently.

Remove chicken and let cool in the sauce to room temperature.

Remove chicken from sauce and dry well in open airy place for 30 minutes. Grill over charcoal until dark golden brown.

Served with peanut sauce, steamed rice and vegetables

Helpful hint:

Spice Paste For Chicken Dishes

Process or grind in mortar and pestle all below ingredients ; Shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar and grind coarsely. Heat oil and fry all ingredients until very hot, stirring frequently, until the marinade changes to a golden colour. Cool before using.

Chicken Spice Paste Ingredients: 14 shallots, peeled 26 cloves garlic, peeled 2.5 cm (1 in) kencur root, peeled and chopped 4 cm (1 ½ in) laos, peeled and chopped 10 candlenuts 12 cm (5 in) fresh turmeric, peeled and chopped 4 tablespoons chopped palm sugar 4 tablespoons vegetable oil 2 stalks lemon grass, bruised 2 salam leaves 10 bird's eye chillies, finely sliced

Ayam Masak Habang (Chicken with Red Chilli Sauce)

Do try this dish especially if you like you’re food extra spicy hot!!!

This recipe asks for 150gr of red chillies, obviously you can use less if you don’t like too much heat.

Ingredients: 2.4 lbs Chicken 1 tsp Salt 1 tsp Tamarind Water 500 ml Water 2 tbsp Sweet soy sauce ( "Kecap Manis" ) 3 pcs Chopped tomatoes 2 tsp Javanese palm sugar ( "Gula Merah" ) Cooking oil Spices: l50 gr Red chilies 12 Shallots 6 cloves Garlic 2 tsp Shrimp paste 2 cm Ginger 2 cm Lesser galangal 2 tsp salt

Preparation: Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

Heat the cooking oil in a wok or skillet, fry the chicken until yellowish. Remove and drain. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant. Add the fried chicken, stir, and pour water. Add sweet soy sauce, sugar, tomatoes and palm sugar.

Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

Serve with steamed rice.

Babi Kecap

(Pork in sweet soya sauce)

Classic Indonesian version similar to Chinese Sweet ‘n’ Sour pork but not deep fried in batter.

Preparation: Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.

Ingredients: 500 gr Tender Pork.

1 large Onion.

2 Garlic cloves.

3 cm fresh Ginger.

30 gr dark sugar. ½ cup Ketjap Manis.

2 cups Water. Lemon juice.

1 stock cube. Pepper & Salt.

Serve with plain boiled or Nasi Goreng.

BE CELENG BASE MANIS (Pork in sweet soya sauce)

This delicious sweet pork dish with a hint of ginger and plenty of chillies to spice it up often appears on festive occasions, when a whole pig is slaughtered and there's plenty of meat available.

Ingredients: 2 tablespoons oil 5 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 600 g (1¼ lb) boneless pork shoulder or leg, cut in 2 cm (34 in) cubes 8 cm ginger, peeled, sliced lengthwise 4 tablespoons sweet soya sauce 2 tablespoons thin soya sauce 1 teaspoon black peppercorns, crushed 2 cups chicken stock (see recipe) 6-10 birds eye chillies, left whole

Cooking Methods: Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lighily coloured.

Add pork and continue to saute for 2 more minutes on high heat.

Add both lots of soya sauce an pepper and continue sauteing for 1 minute Pour in chicken stock and simmer over medium beat for approximately 1 hour cooked, there should be very little sauce the meat should be shiny and dark brown. If meat becomes too dry during cooking, add a little chicken stock.

Beef Rendang

(Spicy Beef) Beef Rendang is a classic Spicy Indonesian beef dish in an almost dry coconut sauce. It is suitable as either a main or side dish. In this case we have used quality cuts of meat however cheaper cuts are commonly used and the simmering time increased to tenderize the meat.

Ingredients: I kg cubed Rump beef 600 ml Coconut milk. ½ cup water.

Spice paste ingredients: 2½ cm Ginger root, Galangal 1 stalk Lemon grass, 4 large fresh red chilies.

6 small red Onions, 3 small white onions I teaspoon coriander, 1 teaspoon cumin

Preparation: Put the Onions, Garlic, Chilies, Ginger, Paprika, Turmeric and water in a mortar and pestle and grind into a smooth paste. Dice the meat and mix with the paste and fry. Add half a cup of water then slowly add the coconut milk and place on very slowly simmer stirring regularly for an hour or until beef is tender.

Serve with boiled rice.

Helpful hint: Galangal – is a root vegetable that looks very much like Ginger. Galangal is very hard and woody, although the center is usually a little softer and juicier than its woody exterior.

Use a very sharp knife to cut it into splinters then grind it with a spice grinder or mortar and pestle. Galangal also tastes different than ginger. It's more piney and sharp, with a strong citrus scent. It gives, oddly, both an earthy note and a higher citrus note to curry pastes and dishes.

Kari Sapi

(Coconut Beef Curry) One of Indonesia's most popular dishes of slowly stewed beef in rich curry spices and coconut cream.

Ingredients: 350g steak, 6 red chillies 1 ½ cups desiccated coconut 1 onion chopped, 2 - 4 cloves garlic 2 stems lemon grass 3cm piece galangal sliced 2cm fresh ginger, 2 spring onions 2 teaspoons ground cumin, ½ teaspoon salt 1 teaspoon ground turmeric, 1 teaspoon shrimp paste 1 teaspoon grated lime/lemon rind Cooking Oil, 1 cup coconut milk 1 tablespoon ketchap manis 1 tablespoon tamarind concentrate

Preparation: Place steak in hot water and simmer over a low heat for about 40 minutes. Soak the chilli in hot water for about 15 minutes, then drain off the water. Spread the coconut on a tray and brown in the oven at about 100 deg C until golden brown (watch this it will brown quickly. Place the chilli, onion, garlic, lemon grass, galangal, cumin, ginger, turmeric, shrimp paste, lime rind and 2 tablespoons of oil into a food processor and blend until smooth. When the meat is done, remove from the pan, and cut into small rectangles, mix the meat with the paste and marinate for 10 minutes. Heat some oil in a kahrai, wok or heavy based frying pan, and cook the meat over high heat until browned. Add the coconut milk, ketchap manis, tamarind liquid and salt and stir until the mixture is almost dry. Add the toasted coconut and mix. Add a garnishing of spring onion and serve with rice and vegetables.

Ikan Pepes

(Indonesian spicy Fish Dish) In this recipe I've used Mackerel but you can substitute this with any oily fish. This recipe is suitable to be finished either in a steamer, in the oven or a BBQ. Ingredients: 2 fresh Mackerel fillets Grind all these together in pestle: 3 large chilies, 2 small red onions 1 bulb Garlic, Turmeric spice Galangal, Shrimp paste Star fruit, Roasted candlenuts 2 tomatoes

Preparation: Cube the fish and mix with the spice paste. Add thinly sliced ginger, salt, lime sugar, pepper, lemon leaf and bay leaf. Steam banana leaf to soften. Spoon mixture into banana leaf and fix with toothpick. Steam for 15 minutes then grill on BBQ or Fry for 5 minutes per side. Alternatively cook the fish in an oven dish covered with tin foil and placed in centre of oven.

Cook for about 30 minutes at 180 C

IKAN LELE

(Deep Fried Catfish) The whiskered catfish, though not an attractive looking creature, tastes excellent when cooked in this fashion.

INGREDIENTS: 1 catfish weighing 350g 1 tsp salt 1tsp black peppercorn crushed 2 tbsp freshly squeezed limejuice 1-cup spice paste for seafood 2 cups coconut milk 1 stalk lemon grass, bruised

PREPARATION: Season catfish with salt, pepper and limejuice and marinate for 30 minutes.

Deep fry fish over medium heat for 10 minutes until crispy.

While the fish is marinating, combine all remaining ingredients in saucepan and bring to the boil over medium heat. Reduce heat and simmer for 30 minutes, until coconut milk breaks apart and sauce becomes oily and clear rather than creamy. Pour the sauce over the fried fish and serve.

Helpful hint: If catfish is not available, replace with any fresh whole fish or follow the same method with any boneless fish fillet.

UDANG PANTUNG KUNING (Lobster in Yellow Sauce)

A real gourmet treat from Bali, this could also be made with huge prawns.

In Bali, coconut chunks are roasted directly on charcoal, then the charred skin scrapped off and the flesh grated for making the coconut milk.

INGREDIENTS: 4 sml lobsters, about 500gr each (or 1 kg Xlarge Tiger Prawns 5 cups water, 2 lemongrass bruised 2 fragrant lime leaves, 4 cups coconut milk few drops white vinegar, fried shallots to garnish SPICE PASTE: 5 red chilies, seeded and chopped 3 cloves garlic, peeled and chopped 7 shallots, peeled and chopped 5 cm fresh turmeric, peeled and chopped 5 cm ginger, peeled and chopped 4 candlenuts, 1 ½ tsp coriander ½ tsp dried shrimp paste toasted 1 sml tomato, peeled and seeded 2 tbsp oil, 1 ½ tbsp tamarind pulp 1 salam leaf, 1 lemon grass, bruised

PREPARATION: Prepare spice paste by grinding or blending all ingredients except oil, tamarind, salam leaf and lemongrass. Heat oil, add spice paste and all other ingredients. Cook over moderate heat for about 5 minutes, then cool. Wash lobsters and leave whole. Bring water to the boil, add lobsters and simmer for 15 minutes. Remove lobsters, plunge in iced water for 1 minutes, then drain and remove meat. Return shells to the pot of water, keeping lobster meat aside.

Add spice paste, lemongrass, lime leaves and vinegar to the water with the shells and simmer until 4 cups of stock remain. Add coconut milk and simmer for 10 minutes. Strain stock and return to pan. Add lobster and simmer for 1 minute. Serve garnished with fried shallots and accompanied by white rice.

If using prawns instead of lobster, peel the raw prawns and put prawns shells 4 cups of water. Simmer for 5 minutes, then combine this stock with coconut milk, prawns and all other ingredients, simmering until cooked.

KENUS MEBASE BALI (Balinese Squid)

If you are only accustomed to eating deep-fried squid, you'll be surprised by the difference when it is cooked Balinese style.

If squid is unavailable, replace with large cuttlefish or any other firm fish fillets such as snapper or sea bass.

INGREDIENTS: 600 gr baby squid, cleaned and diced 1 tbsp freshly squeezed limejuice 1/3 tsp powdered black pepper 1/2 tsp salt, 1/2 tsp oil 5 shallots, peeled and sliced 2 large red chilies, seeded and sliced 1/2 cup spice paste for seafood 1 cup chicken stock 5 sprigs lemon basil, sliced Fried shallots and sprigs of lemon basil to garnish

PREPARATION: Heat oil in wok, add shallots, chilies and squid and sauté for 2 minutes over high heat. Add seafood spice paste and continue to sauté for 1 more minute. Pour in chicken stock, add the sliced basil and bring to boil. Reduce heat and simmer for 1 minute. Season to taste and garnish with sprigs of lemon basil, fried shallots and serve with Coconut Rice.

PESAN BE PASIH (Grilled Fish in Banana Leaf)

The Balinese equivalent of a popular Javanese dish called Ikan Pepes. If banana leaves are not available, replace with greased aluminium foil Small whole fish are often used in Bali instead of fillets.

Ingredients: 500 g (1 lb) skinned boneless snapper fillet 1 teaspoon salt 1 cup seafood spice paste (see recipe below) Few sprigs lemon basil 4 salam leaves 4 banana leaves, cut in 15 cm (6 in) squares

Preparation: Season fish fillet with salt and cover evenly with seafood spice paste. Cover and leave to marinate in cool place for 6 hours. Place fish in centre of banana leaves, top each with 2 sprigs of lemon basil and 1 salam leaf. Fold banana leaves around fillets in shape of a small parcel and fasten with a toothpick. Steam parcels for 15 minutes, then place on charcoal cooker or under a grill and cook for 5 minutes until banana leaves are evenly browned.

Seafood Spice Paste (BASE BE PASIH)

Process or grind in mortar and pestle all below ingredients (except the oil, tamarind pulp, salam leaves and lemon grass) until coarsely ground. Heat oil, add all ingredients and cook over moderate heat for about 5 minutes, stirring frequently, until golden. Remove and discard salam leaves and lemon grass then allow to cool before using.

Seafood Spice Paste Ingredients: 10 large red chillies seeded and chopped 6 cloves garlic peeled and chopped 15 shallots peeled and chopped 10 cm (4 in) ginger peeled and chopped 10 cm (4 in) fresh turmeric peeled and chopped 1 medium-sized tomato skinned and seeded 1 tablespoon coriander seeds 10 candlenuts 1 teaspoon dried shrimp paste 4 tablespoons oil 3 tablespoons tamarind pulp 2 salam leaves 2 stalks lemon grass

Gado-Gado

(An Indonesian vegetable dish)

The vegetables used below are only a suggestion, you can use nearly anything that is available to you. (Use at least 3 different vegetables).

Ingredients:

Preparation: Separately cook all the vegetables lightly. They must still retain a nice crunch. Drain and arrange in layers on a dish. Pour the Peanut Sauce over this. Decorate with the sliced egg and tomatoes.

White Cabbage, diced.

Green beans Bean sprouts 2 Eggs, hard boiled.

Peanut Sauce.

Tomatoes.

Prawn crackers.

Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when salad is cooled down.

Bala – Bala (Vegetable Fritter)

Indonesians call this fritter ‘Bala Bala’ and this is a family favorite all across Indonesia.

The ingredients: 100 grams coarsely grated carrot 100 gram white cabbage, finely sliced 2 stalks of spring onion, thinly sliced 2 eggs, beaten 100 gram of all purpose flour 1 chicken cube, crushed into powder form salt and pepper cooking oil for deep frying Spice Paste Ingredients: 4 shallots, thinly sliced; 2 cloves of garlic, chopped; ½ teaspoon coriander seed, roasted.

Grind all the ingredients into a paste using a mortar and pestle.

How to make the fritters: Put the flour into a bowl. Add beaten eggs, beat the mix until smooth. Add the spice paste, mix well. Add the carrot, white cabbage and green onion. Add chicken powder, salt and pepper, stir to combine. Deep fry tablespoons of the mixtures in hot oil. Turn fritters and cook on the other side.

Remove from heat and place on paper towel to absorb the excess oil Serve warm as snack

Pisang Goreng

(Indonesian batter-fried bananas)

These banana fritters are very popular in Indonesia and are excellent served with ice cream and drizzled with honey. You can also serve them in a dish with a little coconut cream.

Ingredients 1/2 cup Flour 1/4 cup Rice flour 1 teaspoon Baking powder 1/4 teaspoon Salt 1 cup Water 1 Egg beaten Oil for deep frying 3 Ripe bananas, peeled and sliced in two

Preparation Mix the flour, rice flour, baking powder and salt well in a bowl.

Beat the water and egg into the flour mixture until batter is smooth. Set batter aside to rest for anywhere from 15 minutes to an hour. Heat the oil in a deep skillet or deep fryer to between 350° and 375°. Working in batches, using a fork to dip pieces of banana in batter to cover. Let any excess batter drip off and drop in the hot oil to deep fry, turning until well browned on all sides.

Drain on paper towels and serve warm.

Variations Use 1/2 cup coconut milk and 1/2 cup water in the batter for a more tropical flavor if you like.

You can eliminate the rice flour if you like and use 3/4 cups all-purpose flour instead.

BUBUH INJIN (Black Rice Pudding)

It's hard to find a foreign visitor to Bali who does not fall in love with the wonderful nutty flavour and smooth texture of Black Rice Pudding, served with a swirl of creamy coconut milk on top.

Ingredients: 1 cup black glutinous rice ¾ cup white glutinous rice 2 pandan leaves 5 cups water ½ cup palm sugar syrup* 1½ cup freshly squeezed thick coconut milk

Preparation: 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.

Note: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to help preserve it for a few hours. A more effective alternative is to cook the coconut milk with 1 teaspoon of cornflour diluted in a little water and heat gently, stirring constantly, for a couple of minutes. This will slightly thicken the coconut sauce but it will keep overnight in the fridge.

Helpful hint: Palm Sugar Syrup – Is used to sweeten many Indonesian dishes (and hot or cold drinks).

To make Palm Sugar Syrup combine 2 cups of chopped palm sugar with 1 cup of water* and 2 pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator. *How much water used depends on how thick syrup will be.

DADAR

(Green Coconut Pancakes)

Don’t let the colour put you off…. these are absolutely yummo and you are sure to be back for more.

Pancake Batter: 200g plain flour Green food colouring 500ml coconut milk Filling ingredients: 100g brown sugar 1 spoon white sugar 50ml water Desiccated coconut 1 spoon plain flour

Method (Pancake): Mix together and heat a small non-stick frying pan over medium heat, brushed with a little oil. Stir batter and then pour a tablespoonful of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer like a crepe. Allow batter to set and just begin to brown. Flip the pancake over and allow the other side to cook, just for a few seconds. Turn the pancake out onto a plate or tray. Continue making the pancakes till batter is finished, you might need to thin down with a table spoon or two of water as you go.

Method (Filling): Mix brown sugar with water and fry into a syrup. Add white sugar, coconut and flour. Place a spoonful of filling in the center of the pancake, fold both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a parcel.

JAJA BATUN BEDIL (Sticky Rice Dumplings)

A classis traditional Indonesia dessert for those with a sweet tooth.

Westerners love a dollop of cream and ice cream with this one.

DUMPLINGS: 1 cup glutinous rice flour ½ cup tapioca flour ¾ cup water ¼ tsp salt SAUCE: 3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan leaf Pinch of salt

Method (Dumplings): Place rice and tapioca flour in deep mixing bowl and make a well in the centre.

Add water and salt, mix well and knead dough until it can be rolled and shaped.

Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter.

Bring 4 ltrs (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside.

Method (Sauce): Combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small pot. Bring to the boil and re-add the dumplings and then simmer for 20 minutes. Cool and serve at room temperature.

WAJIK

(Rice Flour Cake With Palm Sugar) There are a couple of variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can also be served warm topped with coconut milk. Other variations are to add ripe diced jackfruits (or sultanas) after the rice is partially cooked.

INGREDIENTS: 1 cup glutinous white rice 1 cup water 1 pandan leaf ½ cup palm sugar syrup ¼ cup thick coconut milk Pinch of salt

PREPARATION: Rinse rice very well under running water for 2 minutes and soak for 4 hours.

Rinse again until water becomes clear. Place rice, 1 cup of water and pandan leaf in rice cooker or steamer and cook for approx 20 minutes, or until liquid has evaporated. Add palm sugar syrup, coconut milk and salt, and steam for 15 minutes. Spread rice evenly 2.5 cm thick on tray and allow to cool to room temperature. Wet a sharp knife with warm water and cut into squares to serve.

Helpful hint: To speed up the soaking process, pour boiling water over the rice and let stand for 1 hour. Drain, then add another lot of boiling water and soak for another 30 minutes. If you are using a steamer to cook the rice, line the bottom with a wet cloth to prevent the rice grains from falling through.

Lupis

(Sticky Rice Rolls with Palm Sugar Syrup)

Lupis is a traditional Indonesian sweet cake made of glutinous rice and served with shredded coconut and a thick palm sugar syrup.

Ingredients: 200 gr. glutinous rice flour 1 Tbs. slaked lime water banana leaves ¼ grated coconut pinch of salt Palm sugar syrup

Preparation: Soak the glutinous rice in water for an hour and drain. Add the slaked lime water to make the rice rolls more solid, and stir. Take a piece of banana leaf and fill it ¾ full with glutinous rice (just like making rice rolls). Secure the ends and tie rolls with string so that they will not burst during the boiling. Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking when necessary. Serve the rolls by cutting it into 2 cm thick slices. Sprinkle the grated coconut which a pinch of salt has been added on top of the rolls and pour the palm sugar syrup over them.

Palm Sugar Syrup – Is used to sweeten many Indonesian dishes (and hot or cold drinks).

To make Palm Sugar Syrup combine 2 cups of chopped palm sugar with 1 cup of water* and 2 pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator. *How much water used depends on how thick syrup will be.

BASE GEDE (Basic spice paste)

Ingredients: 25 shallots 12 cloves garlic 7 large red chillies 5 cm (2") laos, peeled and chopped 5 cm (2") kencur root, peeled and choped 10 cm (4") fresh turmeric, peeled and chopped 1 tablespoon coriander seeds 5 candlenuts 2 teaspoons dried shrimp paste 1/2 teaspoon black peppercorns 1 pinch freshly grated nutmeg 3 cloves 4 tablespoons oil

Preparation: Pound or process all the ingredients except the oil in a mortar and pestel.

Heat the oil in wok or heavy pan, add all ingredients and cook over high heat, stirring frequently for 5 minutes until the marinade turns golden.

Cool before using.

Balinese “Sate�

Peanut Sauce This sauce is a very good accomplishment with sate's, Indonesian fried rice and many more dishes including chips (french fries). Why not serve it at your next barbecue party.

Ingredients: 1 Onion 3 tablespoons Peanut butter 30 gr Dark Brown Sugar 20 ml Dark Soya sauce 1 teaspoon Coriander 1 teaspoon Cumin 1 stalk Lemon grass (crushed) 1 tablespoon Lemon juice 1 tablespoon cooking oil 1 teaspoon sambal ulek Coconut Milk or Water

Preparation: Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water. Slowly heat on low flame adding liquid as required making it into a smooth sauce.

Remove Lemongrass before serving.

Indonesian Herbs & Spices

Common Indonesian Herbs and Spices for Daily Cooking.

Indonesian cuisine is popular with its variety of exotic herbs and spices.

Below are some of the more commonly used herbs & spices in Indonesian cooking.

English Onion Garlic Shallot (red/green) Chilli Hot Chilli White pepper Black pepper Green onion Turmeric root Galangal root Great Galingale Ginger Candle nut Leek Spring onion/green onion Turmeric leaf Salam leaf Cardamom Caraway Star Anise Nutmeg Clove Fruit of Kepayang Tree Flowering garlic chives Lemongrass Lime leaf Lime Coriander seed/ground Coriander leaf Curry leaf/ground Lemon Basil leaf Celery leaf Cumin seed/ground Garlic chives Sesame seed Tamarind

Bahasa Indonesia Bawang Bawang putih Bawang merah Cabe (merah/hijau), cabe keriting Cabe pedas(rawit) Lada putih Lada hitam Daun bawang Kunyit Lengkuas (Kaempferia galanga) Kencur Jahe Kemiri Daun bawang Daun bawang Daun kunyit Daun salam Kapulaga Jinten Bunga Lawang, Peka Pala Cengkeh Keluwek/keluwak Bunga bawang Serai Daun jeruk purut Jeruk limo Biji/bubuk ketumbar Daun ketumbar Daun kari/ bubuk kari Daun kemangi Daun seledri Biji/bubuk jintan Kucai Biji Wijen Asam Jawa

FRESH HERBS & INGREDIENTS What do they look like ?

Anise Basil Notes: This is used in Southeast Asia.

Substitutes: Holy Basil OR Basil + Mint

Chile Leaf (aka Chilli Leaf, La ot, Rau ot) Notes: This herb isn't nearly as hot as the chile that comes from the same plant. It's sometimes used as a cooking green in Southeast Asia. Substitutes: spinach (not as pungent)

Chinese Chives (aka Gow Choy, Garlic Chives, Ku Chai) Notes: Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Substitutes: garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives

Flowering chives (aka: Flowering Chinese or Garlic Chives) Notes: These come from the same plant as Chinese chives.

Substitutes: garlic shoots OR Chinese chives (not as pungent)

Holy Basil (aka: Bai Kaprao, Bai Kaprow, Bai Gaprao, Bai Kraprao) Notes: This has jagged leaves. It's fairly pungent, so it's rarely eaten raw.

Substitutes: Basil (This isn't as spicy as Holy Basil.) OR Basil + Mint OR Basil + Ground Pepper OR basil + Crushed Red Chillies

Indonesian bay leaf (aka: Daun Salam, Salam Leaf) Substitutes: curry leaves OR bay leaves

Lemon Grass: Commonly used herb in Indonesian and Thai cooking used to impart a lemony citrus flavor to a dish. Remove the outer leaves, then use about 15cm of the base, discarding the top and the very wooden bottom. It's best to cut lemongrass into large pieces that can be easily be removed after the dish is cooked.

Substitutes: lemon zest (zest from 1 lemon = 2 stalks lemon grass) Equivalent dried: 1 trimmed stalk = 1 teaspoon powdered lemon grass

FRESH HERBS & INGREDIENTS Cont’d

Cengkeh (Cloves) Remove the head of the clove if you want to lessen the smell of cloves in a dish.

Asam: (Tamarind) Tamarind is a dried and sold in packets. For use in a recipe like sayur asam, you have to soak a piece the size of walnut in a half cup of hot water for 5-10 minutes until soft. Squeeze it and mix it with the water. Strain it.

Gula Bali (Palm Sugar) Juice extracted from the coconut flower or arena palm is boiled and packed into molds to make sugar with a faint caramel taste. If palm sugar is not available, substitute soft brown sugar. To make palm sugar syrup, combine 2 cups of chopped palm sugar with 1 cup of water and 2 Pandan leaves. Bring to boil, simmer 10 minutes, strain and store in refrigerator.

Daun Jeruk Purut (Kaffir lime leaves) The leaves have a subtle fragrance which gives a distinctive taste to many lemon grass based dishes. Substitute with curry leaves or bay leaves, but bay leaves have stronger flavor. Use 1 bay leaf for every 2 or 3 kaffir lime leaves. This kind of leaf use in many dishes like soto ayam and rawon.

Tingkih (Candle Nuts) A round, cream colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute raw peanuts.

Daun Pandan (Screw pine leaf) Pandan leaves give a typical flavor to dessert and savories, and a delicate green color to some desserts. As a flavoring, Daun Pandan can be substitute with vanilla extract.

Daun Salam (Bay leaf) Give a subtle flavor to dishes. Substitute with curry leaves. This leaf use in many Indonesian dishes, so if you purchase it at the Chinese store, buy some frozen bay leaves, beside that they’re mostly fresh frozen, they can store for a while even months without getting lose some of the flavor.

FRESH HERBS & INGREDIENTS Cont’d Daun Suji (Suji leaf) The leaf usually used together with pandan leaves to give a particular green color.

Daun Suji can be substituted with green food color.

Jahe (Ginger) Fresh ginger should be used if possible. Powdered ginger just can’t compare with the fresh root. Choose the small, fibrous light brown ginger when preparing spice pastes. The big pieces of ginger lack the bite and flavor of the small ones.

Jintan (Cumin) Usually sold in dried and powdered from. Easy to find at supermarket or Chinese store. Use sparingly as it has a strong smell.

Kapur sirih (Slaked lime) Slaked lime is a paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betel nuts, gambir and tobacco.

Kayu Manis (Cinnamon) Used in very small quantities in Indonesian cooking but an indispensable ingredient.

Kemiri (Candlenuts) The waxy white kernel is ground together with other spices. Kemiri can also use to make sambal kemiri. This kind of sambal is very delicious with soto ayam.

Kecur (Aromatic ginger) Kencur must be used very sparingly in cooking because the flavor is extremely strong. Some of dish use many of kencur like Karedok.

FRESH HERBS & INGREDIENTS Cont’d Ketumbar (Coriander) Best to buy coriander seeds instead powdered form it gives much better taste and smell, but you need to make it in powdered form before you can use it. To prepare fry the seeds in frying pan without oil, stir it occasionally until brown and smells good. Use a food processor to make it into a powdered form.

Kunyit (Turmeric) A vivid yellow root of the ginger family, it is an essential root in Indonesian cooking, usually sold in dried and powdered form. It imparts its yellow color and pungent taste to many dishes. If you buy fresh turmeric, pick roots that are dark in color.

Langkuas (Galangal) Mostly sold in dried and powdered form in Asian stores but nowhere near as good as fresh. If you buy fresh galangal store it in the freezer, but before you do that, cut the galangal into small pieces before you store it. You can apply this method to any kind of fresh roots and herbs.

Merica (Pepper) Ketumbar, Jintan and merica are three spices that form a completely part of the traditional Indonesian cooking. When you buy the spices in bulk, make sure that they have been sun dried and all dirt removed. Put them in sterilized bottles, close them up tightly and store in a cool, dry place.

Pala (Nutmeg) Fresh nutmeg is dark red in color and hard. If the nuts have fungus growing on them, they are spoiled and should be thrown away immediately. If you have trouble finding fresh nutmeg on local supermarket, try online shop, this could be a solution instead in and out supermarket, but can't find anything.

Sereh (Lemon grass) Used in most curry based dishes. Fresh lemon grass is used sliced, pounded or bruised. They form long thin clumps of leaves, which you put in a dish by tying it up in a knot first. Powdered Sereh can be substituted, but use it sparingly.

Terasi (Belacan) A dark colored paste made from shrimps and used in very small amounts as a flavoring. It is used in two forms, raw and grilled. Raw terasi is ground up with other spices into a thick paste, which is then fried in a little bit of oil. Grilled terasi is used in recipes where the spices are not to be fried, but boiled. The terasi is grilled over a fire or gas flame, by itself, before it is made into a paste with the other spices.

FRESH HERBS & INGREDIENTS Cont’d Coconut One of the most important things in Indonesian kitchen. They can use as a desert and also to make dishes very delicious and have particular taste.

Chilli One of the most important ingredient in Indonesian cooking to make sambal.

Sambal is very important for many Indonesian people. We can't eat without sambal.

Rice – (Beras) Like many places in Asia, rice is the staple food of Indonesia, and the Balinese believe that it nourishes both body and soul. As elsewhere in Asia, the word for cooked rice (Nasi) is synonymous with the word for a meal. If a Balinese has a bowl of noodles it's regarded as just a snack without rice, it cannot be considered a meal.

Dewi Sri, (the Rice Goddess) is undoubtedly the most worshipped deity in Bali. The symbol representing Dewi Sri is seen time and again: an hourglass figure often made from rice stalk, woven from coconut leaves, engraved or painted onto wood, made out of old Chinese coins, or hammered out of metal. Shrines made of bamboo or stone honoring Dewi Sri are erected in every rice field.

For most meals, long-grain white rice is used; the fragrant Thai variety in the West is probably the closest in taste to good Balinese rice. Rice should always be thoroughly washed before cooking, as any starch clinging to the outside of the grain will cause the rice to become very soggy and will cause it to clump together. A rice cooker produces excellent results, and this method is favored by an increasing number of modern Balinese cooks. In the absence of the rice cooker, use a heavy pan with a firm-fitting lid with the following method.

Cooking of Plain Rice To cook rice by the absorption method, which obtains a similar result to the steaming traditionally employed by the Balinese, wash 1 1/2 cups of long grain rice until the water runs clean. Put together with an equal amount of water in a heavy pan. Cover and bring to boil over high heat. Stir once, lower heat and cook over moderate heat until all the water is absorbed. Stir the rice with a fork to fluff it up, cover the pan and remove from the heat for about 10 minutes to allow the rice to dry.

(Sauce on the Side) SAMBAL TOMAT Ingredients: 4 tablespoons oil, 15 shallots, peeled and sliced, 10 cloves garlic, peeled and sliced, 14 large red chillies seeds removed and sliced, 2 teaspoons freshly squeezed lime juice 2 medium-sized tomatoes cut into wedges, 2 teaspoons roasted dried shrimp paste,

(Tomato

Sambal)

Cooking Method: Heat oil in a heavy saucepan or wok. Add shallots and garlic and saute 5 minutes over low heat. Add chillies and saute another 5 minutes, then add tomato and shrimp paste and simmer for another 10 minutes. Add lime juice. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using this sambal can be deep frozen for use later. Ideal accompaniment to grilled fish or steak.

SAMBAL SERE TABIA

(Fried bird's-eye chillies)

For those that like it hot….. here’s a chilli based Sambal.

Ingredients: 25 Birds Eyes Chilis, 1/4 teaspoon salt, 1- 1/2 teaspoons dried shrimp paste, 1/4 cup oil

SAMBAL MATAH

Cooking Method: Clean and discard the stems of the chilies. Heat oil in a wok or saucepan to smoking hot. Crumble the dried shrimp paste and combine with the salt. Add the chillies, shrimp paste and salt to the wok and stir over heat for 1 minute and then remove from heat and allow to cool. Store in an airtight container for up to 1 week in a refrigerator.

(Shallot & Lemon Grass Sambal)

Sambal matah is a sort of raw onion salad made of thinly sliced shallots, garlic, chilies, lemon grass and shrimp paste. It has a crisp sharp taste and is perfect as a garnish over grilled tuna steaks or other oily fish.

Ingredients: 15 shallots, 4 cloves garlic, sliced finely, 10-15 birds eye chillies sliced, 1 teaspoon salt, 1 teaspoon roasted dried shrimp paste, 5 fragrant lime leaves cut in hair like slivers, 4 stalks lemon grass tender part only very finely sliced, ¼ teaspoon black peppercorns finely crushed, 2 tablespooons freshly squeezed lime juice, 1/3 cup Oil

Cooking Method: Peel shallots and slice in half lengthways, then cut fine crosswise slices. Combine all other ingredients and mix thoroughly for a couple of minutes before serving with fish or chicken.

SOY SAUCE (Kecap Manis & Kecap Asin)

Two types of soy sauce are used: Thick sweet soy sauce (Kecap Manis), and the thinner, more salty thin soy sauce (Kecap Asin).

If you cannot obtain Kecap Manis (ABC is the most popular brand in supermarkets) ,then use the dark black Chinese soy sauce and add brown sugar to sweeten it.

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