| FOOD The Balinese diet is very simple compared to the western world. Meals are mainly centred around cooked rice (NASI), which is usually prepared early in the morning. There are no set meal times and the Balinese eat at different times of the day. Rice can be accompanied by a garnishing of mixed vegetables, peanuts and sometimes meat (not beef). Breakfast is usually a simple fare of brightly coloured rice cakes (JAJA) or simply rice as described above. INDONESIAN RECIPES| FISH | CHICKEN | BEEF | VEGETABLES | RICE | SAUCES & SAMBALS | SWEETS | | ||||||||
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| FISH ( Ikan ) BACK TO TOP | Ikan Bali Preferably sea bass or Mackerel 1 teaspn Salt Oil, for deep frying 2 T Margarine or oil 2 sm Onions, sliced 1 t Sambal Oelek ½ teaspn Laos ½ teaspn Lemon grass 3 Tbspn Tamarind juice Pinch of ground ginger 1 teaspn Brown sugar 1 Tbspn Sweet soy sauce Cut fish into serving portions and rub salt all over. Feep-fry and drain on absorbent paper. Heat oil and saute sliced onions until lightly brown. Add sambal oelek, laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat thoroughly. Place fried fish in deep serving dish and pour sauce over it. Serve with rice. | Ikan Pecal 500 g (1 lb) thick fillets of cod, snapper or haddock 3 med. onions 3 cloves garlic 1 tbspn chilli powder ½ teaspn sweet basil flakes or powder 1 cm (½ inch) piece fresh ginger ½ teaspn dried shrimp paste 4 candlenuts, ground 1 small piece tamarind or 2 teaspn puree 2 teaspn salt 1 can thick coconut milk lemon or lime wedges Chop or mince onion and garlic finely. Marinade: Mix all ingredients except lemon wedges. Blend well. Slice fish into 12 pieces and arrange in a flat bowl. Pour on the marinade and stand for 20 mins. Remove the liquid and grill fillets, basting with the marinade. When done, transfer to a warm plate. Bring the remaining marinade to the boil in a small saucepan and simmer until slightly thickened. Strain over fish. Serve with lemon or lime wedges. | Kari Udang salt pepper 1 cm (½ inch ) piece fresh ginger 2 teaspn chilli powder ½ teaspn turmeric powder 8 candlenuts, ground 1 tbspn coconut oil 2.5 cm (1 inch) piece fresh lengkuas (laos will do) 2-3 fresh chillies 2 teaspn chilli powder ½ teaspn dried shrimp paste 3/4 cup fish stock 1½ cups thin coconut milk 1 stalk of lemon grass fresh coriander, chopped Season prawns with salt and pepper and fry in coconut oil until pink. Remove and set aside. Grind ginger, chilli powder, turmeric and candlenuts to a paste and fry in oil for 3 minutes. Add lengkuas and shrimp paste, then bring to the boil. Reduce heat and add coconut milk and lemon grass and boil briefly. Return prawns and cook for 3-4 minutes on moderate heat. Season with salt and pepper and garnish with coriander.BACK TO TOP |
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| CHICKEN (Ayam) BACK TO TOP | ||||||||
Ayam Opor 2 hot red peppers ground 1 tbs. brown sugar 1 tbs. ground coriander 1 tbs. ground caraway 1 tbs. lemon juice 1 medium onion 2 cloves garlic 1 cup coconut milk Split the chicken in half and season with garlic salt and pepper, bake in open dish for 30 minutes 176°C (350°F). In a skillet, brown the onion & garlic in 2 tbspn vegetable oil, then add the coriander, caraway, lemon juice and coconut milk and bring to a boil and poor over chicken and let bake for another 20 minutes or until the sauce thickens stirring occasionally. | Ayam Kari 8 thighs or drumsticks or 1½ kg (2 lb) pound chicken 1 medium onion, sliced 2 cloves garlic, sliced 1 tbs. curry powder 1 tbs. ground coriander 1 tsp. ground caraway 2 carrots (optional) salt to taste 2 cups of coconut milk Wash the chicken season with garlic salt and pepper and bake at 350 ° in open oven dish for 30 minutes. Cut he carrot in 2 inch pieces and slice these lengthwise in thin strips. Brown the onion and garlic in 2 tbsp of vegetable oil and add all other ingredients for 5 minutes, add coconut milk and sliced carrots bring to a boil and poor over chicken and bake for 15 minutes longer. | Ayam Goreng Asam 750 g (1½ lb) chicken salt pepper 2 med. onions 3 cloves garlic 40 g (1½ oz) tamarind ½ cup boiling water oil for deep frying sweet soya sauce krupuk (prawn crackers) or potato crisps Clean chicken and cut into large pieces. Season with salt and pepper. Grate onions and crush garlic. Soak tamarind in boiling water, otherwise use tamarind puree. Arrange chicken pieces in a flat bowl, sprinkle on grated onion and garlic and strain on tamarind water. Marinate for 20 mins. Remove chicken pieces, drain and pat dry with kitchen paper. Heat oil until almost smoking and carefully add pieces of chicken. Deep fry for 2 mins, then remove from oil and return to marinade while remaining pieces are cooked. Marinate for at least 10 minutes the second time, then drain again and pat dry. Return to the hot oil and cook again for 2 minutes. Marinate once more,then fry chicken another 2 mins. It should be crisp on the surface and the meat tender and moist. Serve either peanut sauce (see recipe) or with soya sauce and krupuk or potato crisps. | ||||||
| BEEF (Daging) BACK TO TOP Bumbu Rudjak 1 1/2 pound stew meat 1 tbs. vegetable oil 1 cup coconut milk 2 hot red peppers sliced diagonally (or 1 tsp ground chili pepper) 1 tsp. shrimp paste 1 tbs. tamarind juice or lemon juice 1 large onion sliced 2 cloves garlic chopped salt and pepper to taste Wash the meat and drain. Brown onion and garlic in oil, then add all other ingredients and beef. Simmer 20-30 minutes, or until beef is tender. Dendeng Ragi 1 1/2 stew meat 1 1/2 grated coconut 1/2 cup tamarind juice or lemon juice 1 bay leaf 1 tsp. shrimp paste salt to taste Wash the meat, drain. Put in a large frying pan and add all ingredients except the oil. Bring to a boil reduce heat, and let simmer 20 minutes and drain. Heat 2 cups vegetable oil and add the meat, and fry until light brown, and drain. This dish can be served hot or cold. Refrigerated it can be kept for several days. Kari Daging 1 pound beef stew meat 1 medium onion sliced 2 cloves garlic sliced 1 tbs. vegetable oil salt to taste 1 tbs. curry powder 1 tbs. ground coriander 1 tsp. ground caraway 1 cup diced beans 1 cup cabbage cut in 1 inch squares 2 carrots cut and sliced in 2 inch lengths 1/2 cup shining noodles 2 cups coconut milk Wash the beef and drain. Brown the onion and garlic in oil. Add beef, salt, and other spices, vegetables and coconut milk. Bring to a boil, reduce heat, and simmer stirring constantly for 30 minutes or until meat is tender. | Gado-Gado 1 cup sliced cabbage 1 cup green beans, cut in 2.5cm (1 inch) slices 1 cup bean sprouts 1 medium cucumber sliced 2 medium potatoes, boiled and sliced 2 hard boiled eggs sliced or quartered 1/2 cup peanut butter 1 clove garlic minced 1 tbs. brown sugar 1 cup coconut milk 1 tbs. lemon juice salt to taste 1/2 cup fried crisp onion flakes shrimp puffs Make the sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat and simmer 2 minutes. (add ground hot red pepper to taste or serve it on the side.) Boil all the vegetables except bean sprouts in water 20 minutes, one minute before the vegetables are done ad the bean sprouts, stir and drain. Arrange vegetables on a large platter and garnish with sliced potatoes, eggs and sliced cucumber, onion flakes and shrimp puffs. Serve with peanut sauce on the side. | Sayur Lodeh 1 tbs. vegetable oil 1 medium onion sliced 2 cloves garlic sliced 1 tsp. shrimp paste 1 cup sliced green peppers 1 cup green beans cut in inch pieces 1 cup cabbage cut in inch squares 3 cups coconut milk 1 block of firm Chinese tofu (cut in cubes and deep fry until golden brown ) 1/2 cup water 2 bay leaves 4 hard boiled eggs (optional) Heat oil and fry the onions, garlic, and shrimp paste 2 minutes. Add all the vegetables salt and water, and bring to a boil. Reduce heat and simmer 10 minutes, add bay leaves and coconut milk and simmer 10 minutes longer, shell the eggs and make a 1/2 inch cross on the ends and add the deep fried tofu to the mixture for the last 10 minutes. Ad salt to taste | Tumis Terong 2 medium egg plants 2 tbs. vegetable oil 3 tbs. sweet soy sauce (optional) 1/2 medium onion sliced 1 clove garlic 1 tsp. shrimp paste salt and pepper to taste Wash egg plant and cut in 1 1/2 inch cubes or slice in strips 2 inch wide. Heat oil and fry onion garlic and shrimp paste 2 minutes. Add eggplant stir and cover pan. Simmer 10 minutes. If there is not sufficient juice, ad 1/4 cup water. Salt and pepper to taste | |||||
Nasi Putie In Indonesia rice is steamed not boiled, and perhaps you prefer to cook it that way, but you need a bamboo container (kukusan) and a copper pot into which the bamboo container fits. There are however numerous types of Japanese and Taiwanese rice cookers on the market which are easy to use and the end product is just as good, without a lot of guess work. In Oriental stores you may also find find the metal type of rice steamers. 0ne cup of raw rice makes two cups when cooked. To cook soft rice use two cups of water to one cup of raw rice. For hard rice, such as to use for fried rice, use a cup an a half of water to one cup of raw rice. Add water to the rice and bring to a boil. Turn down the heat, and cover tightly . Let cook for about twenty minutes. Never stir the rice and when you use larger quantities the rice may take longer to cook. The rice on top should be flaky and cooked trough. If the rice is done a grain should be easily mashed with the fingers. Either short or long grain rice is suitable for Indonesian dishes, personally I prefer "Jasmine rice" from Thailand it has a nice fragrance, and is available in Oriental stores and sometimes at major super markets. | Nasi Goreng 4 cups boiled rice 6 medium eggs 4 tbs.vegetable oil 1/2 cup thin sliced ham 1/2 cup prawns (shrimp), cooked and shelled 2 tbs. soy sauce 2 medium onions, sliced thin 2 cloves garlic, minced 2 hot red peppers, sliced thin (optional) 1/4 cup chopped celery 1/2 cup crisp fried onions (optional) salt and pepper to taste Beat the eggs and make 4 very thin omelets, roll and set aside for garnish, or make scrambled eggs and set aside. Fry onion and garlic in 2 tbs. of vegetable oil for two minutes. Add the ham, shrimp, chopped celery, soy sauce, salt and pepper and rice , then mix together on low heat for about 10 minutes until brown. Thinly slice the rolled omelets to garnish with thin sliced red peppers, and fried onion flakes or if you have made scrambled eggs mix this in with the fried rice. | Nasi Kuning 2 cups rice 4 cups coconut milk 1 medium onion, minced 1 tbs. turmeric salt and pepper to taste Mix coconut milk with all ingredients and rice and cook 20 minutes, or until rice is done. Yellow rice is usually served on festive occasions. | ||||||
2 tbsp Karo, light or dark 1 tsp Garlic; minced 1 tbsp dark soy sauce 1/2 cup Peanut butter 2 tbsp Sesame oil 1/2 cup Chicken stock or broth Red pepper; to taste 2 tbsp Cider vinegar Heat oil in a pan; add garlic and saut‚ 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. | 1-1/2 cups crushed dried red chilis or 2 cups fresh with seeds 2 cups dried onion flakes or 2-1/2 cups fresh onion If using dried chili and onion, place them in a bowl of water just to cover and let soak for some time - at least 15 minutes. If using fresh chili and onion, pulverize in blender or food processor 6 cloves of garlic, smashed well 1 tsp. sugar - or more to taste 1 tsp. salt tamarind pulp shrimp paste 1 citrus leaf, finely cut up vegetable oil for pan frying 1 tsp. powdered laos 1/4 tsp powered sereh - omit if unavailable 5 kemiri or macadamia nuts, pulverized Combine seasonings. Heat oil in heavy skillet until very hot. Remove from heat (set on unused burner or turn off fire). Drain dried chili and onion, if using. Add chili, onion, and seasonings to oil. Return to heat. Bring to boil. Simmer, stirring often, about 2 hours until reduced to a deep brown paste. Take great care NOT to burn. Adjust heat as necessary. Cool (not in refrigerator). When cool, put in covered container - such as a clean screw-lid jar and store in refrigerator. Should keep several months if you don't eat it all right away. Serve as a condiment with Indonesian meals. | Acar 1 medium carrot, cut in strips about 1/4" x 1-1/2" 1/4 lb. green beans, cut in strips about 1/4" x 1-1/2" 1 medium cucumber, seeded and cut in strips about 1/4" x 1-1/2" 1/4 lb. cauliflower, broken into flowerettes 1 dozen shallots or tiny white "pearl" boiling onions, peeled Prepare all vegetables. Set aside. 4 cloves garlic 1/2" fresh ginger root, peeled 3 macadamia nuts or kemiri 1 tsp. salt 1/2 tsp. turmeric Grind all seasonings to a paste in mini-blender jar. Or, smash garlic and ginger to a pulp, separately. Crush nuts almost to a powder. Then blend all seasonings together. 2 Tbsp. vegetable oil Heat oil in a heavy saucepan. Fry seasoning paste briefly until they begin to color. 2 tsp. to 1 Tb. white sugar 1/2 cup water 1/4 cup white vinegar Add to spice paste in saucepan. Stir to blend well. Bring just to a boil. Lower heat so simmering. 1-3 fresh red chilis, seeded and sliced into rings Add to liquid in saucepan, along with all vegetables except cucumber. Simmer 3-5 minutes. Add cucumber. Simmer 1 minute longer. Remove from fire and chill. Serve cold. Acar, pronounced AH-char, is served as a side dish with meals, especially sate (pronounced SAH-tay) - sort of mini-shish-kabobs, which can be made with tofu as well as meats. | ||||||
Rem Peyek Makes approx 30. 155 g (5 oz) peanuts 100 g (3½ oz) rice flour 2 tablespoons cornflour 1/3 cup warm water, or more 1 small onion 2 cloves garlic 3 teaspoons salt (less if you wish) 2 teaspoons coriander, ground 1 heaped teaspoon ehilli powder 1/2 cup boiling water oil for deep frying Roast peanuts, rub skins off and crush lightly. Mix rice flour, comfiour and warm water. Chop onion and garlic finely and add to the batter. Season with salt, coriander and chilli powder. Beat well, then pour in boiling water and beat to a smooth batter. Stand for 10 minutes. Stir in roasted peanuts and blend thoroughly. Heat oil to smoking point in a shallow pan. Drop in a tablespoonful of the mixture and cook to a golden brown to test consistency of batter. Remove from oil and drain well. The cooked crisp should have a light, lacy appearance. If not, add a little more liquid to the batter, and cook the remaining crisps. | Serikaya Ketan 315 g (10 oz) glutinous rice 21/4 CUpS thin coconut milk ½ cup water 6 eggs ¼ cup thick coconut milk 1 tablespoon brown sugar 1 teaspoon salt 125 g (¼ lb) palm sugar or brown sugar water Wash rice, drain and put into a saucepan with thin coconut milk and water. Bring to the boil, cover, turn heat down and simmer until rice is tender. Beat eggs lightly and stir in thick coconut milk, sugar and salt. Pour rice pudding into a 1¾ litre capacity (about 3 pints) ovenproof dish and top with the egg and coconut milk batter. Steam over a saucepan of boiling water, or cook in a moderate oven (180°C 350°F ) standing the dish in a tray of water. Cook until firm. Allow to cool then chill well. Serve with sugar syrup made by boiling palm sugar or brown sugar together with water or use golden syrup. | Pisang Goreng 2 tablespoons sugar 2 eggs 100 g (31/i oz) plain flour ½ cup water 4 large bananas, ripe but firm oil for deep frying Beat sugar and eggs and blend in flour and enough water to form a smooth batter, not too thick. Beat thoroughly then let stand for 20 minutes. Slice bananas diagonally. Coat lightly with batter and fry in hot oil until golden brown. Lift out and drain on absorbent paper. Serve hot or cold. Pieces of pineapple, jackfruit or apple may also be prepared in this way. For variety, roll fritters in toasted coconut or serve with hot golden syrup. | ||||||
| AT THE RESTAURANT BACK TO TOP | ||||||||
Ayam Goreng - Fried Chicken Babi Kecap - Pork cooked with sweet sauce Bakmi Goreng - Rice flour noodles with added meat, vegetables, fish etc Betutu Bebek - Smoked duck Capcai - Chinese style stir fried veges Gado Gado - Raw or steamed vegetables with spicy peanut sauce Ikan Pepes -Fish wrapped in banana leaf and steamed Kare Udang - Curried Prawns or Shrimp Krupuk - Rice or cassava crackers, usually prawn flavored Mie Goreng - Wheat flour noodles with added meat, veges, fish etc Nasi Goreng - Fried rice with added meat, veges, fish etc Nasi Campur - Steamed or boiled rice with vegetables, meat, fish etc Rijstaffel - A dish (usually a large wooden platter), holding an array of Indonesian dishes. Derived from the Dutch and a very popular way to sample Indonesian cuisine. Opor Ayam - Lightly curried chicken cooked in coconut milk Rendang - Fiery hot dry cooked beef Pisang Goreng - Fried banana Tempe - Deep fried tofu | Glass - gelas Fork - garpu Knife - pisau Spoon - sendok Chopsticks - sumpit Ice- es Cup - cangkir Saucer - lepek Plate - piring Menu - daftar makanan Sugar - gula Salt - garam Milk - susu Tea - teh Coffee - kopi Honey - madu Egg - telur Lemon - jeruk nipis Bread - Roti Butter - mentega Hot - panas Cold - dingin Delicious - enak Where is the toilet? - Dimana (where) kamar(room) kecil(small) or waysay or toilet? Water - air minum Orange Juice - air jeruk Vegetables - sayur sayuran Spicy - pedas Beer - bir Bill or Check - minta notanya OR billnya |
Bread - roti Butter - mentega Cheese - keju Chicken - ayam Egg - telur Fish - ikan Goat - kambing Honey - madu Liver - ati Lobster - udang karang Meat - daging Milk - susu Pepper - lada Pork - daginging babi Prawns (shrimp) - udang or udang kecil Roast Pork or Pig - babi guling Salt - garam Sauce - saus / bumbu Sausage - sosis Steak - bistek Sugar - gula BACK TO TOP |
