KENUS MEBASE BALI
Balinese Squid
If youTre only accustomed to eating deemfried
squid, you'll be surprised by tbe difference when
its is cooked Balinese style. If squid is unavailable,
replace with large cuttlefish or any other firm fish
fillets such as snapper or sea bass.
- 600 g (1¼ lb) baby squid
- 1 tablespoon fresbly squeezed lime juice
- 1/3 teaspoon powdered white Pepper
- 1/2 teaspoon salt
- 3 tablespoons oil
- 5 shallots, peeled and sliced
- 2 large red chillies, seeded and sliced
- 1 cup seafood spice paste (see recipe)
- 1 cup chicken stock (see recipe)
- 5 sprigs lemon basil, sliced
- fried shallots
- sprigs of lemon basil to garnish
Remove skin of squid and put out the tentacles
and head. Cut off and discard the head and beaky
portion, but reserve the tentacles if preferred.
Clean the squid thoroughly inside and out. Marinate squid with lime juice, pepper and salt.
Heat oil in wok, add shallots, chillies and squid and saute for 2 minutes over high heat. Add
seafood spice paste and continue to saute for 1
more minute. Pour in chicken stock, add the sliced
basil and bring to hot. Reduce beat and simmer
for 1 minute. Season to taste and garnish with
sprigs of lemon basil, fried shallots and serve with steamed rice.
Note: if you are using frozen squid, plunge
in boiling water for 30 seconds to seal the squid,
thus ensuring that it will saute' rather than stew.
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BUBUH INJIN
Black Rice Pudding
It's bard to find a foreign visitor to Bali who does
not fall in love with the wonderful nutty flavour
and mcli ngly sin ooth texture of Black Rice Pudding, served with a swirl of creamy coconut milk
on top.
- 1 cup black glutinous rice
- ¾ cup white glutinous rice
- 2 pandan leaves
- 5 cups water
- ½ cup palm sugar syrup (see recipe)
- 1½ cup freshly squeezed thick coconut milk
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. Sim-
mer 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 - heat gently, stirring constantly, for a couple of minutes. This coconut sauce will keep
overnight.
Milk made from instant powdered coconut will
not turn rancid, although the flavour is not as good
as fresh coconut milk.