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Ohagi - Japanese dessert
2007-11-20 08:53:00
Ingredients (15 ohagi) A:300g azuki/ One and three fourth cup of sugarB:Half cup of kinako/ One fourth ~ half cut of sugar/ Little saltC:200g mochi rice/Little salt/200cc waterD:Half cup of aonori A:How to cook anko Wash the azuki.Place them in a saucepan and add enough water to cover them. Cook over high heat untill it boils, then, cook over medium heat for 40~60 minutes. Once in 10 minutes, add 100cc water removing the scum periodicully.When the azuki become soft, cook over high heat and drain thoroughly. Then, add half suger mixing.Add rest suger and salt and mix. Turn off the heat and let azuki cool B:How to cook kinako Add sugar and salt and mix. C:How to cook mochi rice Wash mochi rice right before cook. When cooked,steam them.Add salt. Beat mochi rice with wet suriko-gi untill become like moti.Make mochi rice round like ping pong ball shape. How to cook ohagi Anko/Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko,and rap. Kinako/Add 1 teaspoons...
More About: Dessert , Japanese

Broiled Mochi with Nori Seaweed
2007-11-20 08:30:00
"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 MinINGREDIENTS 8 frozen mochi squares1/2 cup soy sauce1 sheet nori (dry seaweed)DIRECTIONS Preheat oven to 450 degrees F (275 degrees C). Dip mochi into soy sauce, then ...

Ashley's Chicken Katsu with Tonkatsu Sauce
2007-11-20 07:52:00
"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 sauce1/4 cup ketchup2 tablespoons soy saucepepper to tasteChicken 2 cups vegetable oil, for deep-fat frying1/2 cup all-purpose flour1/2 cup panko bread crumbssalt and pepper to taste1 egg, beaten2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness1 green onion, thinly slicedDIRECTIONS 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 flat...
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Agedashi-esque Tofu
2007-11-20 07:13:00
"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 MinINGREDIENTS 1 (12 ounce) package extra firm tofu3 tablespoons cornstarchoil for frying2 green onions, chopped2 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, o...
More About: Tofu , Geda

Banana Blossom and Smoked Fish in Spiced Coconut Milk (Lodeh Jantung Pisang
2007-11-19 11:27:00
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 nigh...
More About: Fish , Banana , Milk , Coconut

Corn and Shrimp with Savoury Coconut Milk in Banana Wraps (Pepes Jagung Uda
2007-11-19 10:11:00
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, chopped2 shallots, finely sliced3 cloves garlic, finely sliced1 green onion, finely sliced2 long red chillies, cut in half lengthwise, discard the seeds and angle cut1 long green chillies, cut in half lengthwise, discard the seeds and angle cut1 egg5 tbsp thick coconut milkIndonesian bay (salam) leavesbanana leaves for wrappingGrind...
More About: Banana , Milk , Corn , Coconut , Shrimp

A Recipe of Cumi Panggang Pacak / Northern Sumatran Grilled Squids
2007-11-19 08:42:00
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 Sumatra n Bbq Squids.Ingredients:800 g frozen pineapple cut squids, thawed1 lime1 lemongrass, cut into a half and bruise10 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)30 gr coconut cream powder150 ml waterGrind into a paste8 shallots3 cloves garlic3 toasted candlenutscombination fresh red chilies and bird eye's chilies as many as you want (I...
More About: Recipe , Grilled , Hern

Indonesian Style Deep Fried Tuna Wrap (Martabak Ikan Tuna)- Indonesian Reci
2007-11-19 08:20:00
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 & SnacksStyle :IndonesianIngredients:3 spring roll wrapper (I used 215 mm x 215 mm wrappers)1 can tuna2 egg, beaten4 green onions, finely sliced2 clove garlic, grated/minced1/2-1 tsp curry powder (I used curry madras powder)sugar and salt as desired to seasonCuko//tamarind sauceseedless tamarind1 clove grated garlicbird/red chilliescoconut sugar (I used brown sugar instead)1 tsp dried shrimpwaterDirections:Martabak1. 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 sid...
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SATE LILIT BEBEK (Minced Duck Satay) - The Food Of Bali - Recipe
2007-10-02 08:33:00
INGREDIENTS:600 gr duck or chicken meat, minced2 cups freshly grated coconut5 kaffir lime leaves, very finely shredded1 tsp black peppercorns, crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp chopped palm sugarlemon grass or satay skewersSPICE PASTE:12 shallots, peeled and sliced6 cloves garlic, peeled and sliced3 red chilies, sliced2.5 cm galangal (laos), peeled and sliced2.5 cm kencur, peeled and sliced5 cm fresh turmeric, peeled and sliced2 tsp coriander½ tsp black peppercorn3 candlenuts1 tsp dried shrimp pastepinch of freshly grated nutmeg2 cloves2 tbsp oilPREPARATION: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
More About: Food , Recipe , Bali , Duck , Bebek

SATE SAMPI & SATE UDANG (Beef Satay & Shrimp Satay) - The Food Of
2007-10-02 08:30:00
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 cubes3 – 5 bird's-eye chilies, chopped2 tbsp brown sugar½ cup beef spice paste¼ tbsp saltSatay skewersPREPARATION: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
More About: Food , Beef , Shrimp

SATE LILIT (Minced Seafood Satay) - The Food Of Bali - Recipe
2007-10-02 08:22:00
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 fillet1 cup freshly grated coconut or1½ cups moistened desiccated coconut½ cup seafood spice paste5 fragrant lime leaves, chopped1 tsp black peppercorns, finely crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp palm sugarLemon grass or satay skewersPREPARATION: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.bali...
More About: Food , Recipe , Seafood , Bali , Reci

JUKUT KAKUL (Snail Soup) - The Food of Bali - Recipe
2007-10-02 08:19:00
OVERVIEW:The French are not the only ones to have a liking for snails. The Bali nese 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 papaya1 liter chicken stock½ cup spice paste for seafood1 stalk lemon grass bruised2 salam leaves1 tbsp oil48 canned snails, washed and drained1 tsp saltFreshly ground black pepperFried shallots to garnishPREPARATION: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 1...
More About: Food , Recipe , Soup , Nail

SOTO BABAT (Clear Tripe Soup) - The Food of Bali - Recipe
2007-10-02 08:16:00
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 well3 liter water1 liter beef stock1 cup beef spice paste5 cm sugar can stem, split lengthwise(optional)2,5 cm ginger, peeled and sliced lengthwise4 cloves garlic, peeled and sliced1 tbsp distilled white vinegar200 gr giant white radish, peeled and diced in 1 cm cubes5 sprigs celery leaf chipped1 tbsp fried shallotsPREPARATION: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 wint...
More About: Food , Recipe , Bali , Soup , Clear

JUKUT ARES (Chicken Soup with Banana Stems) - The Food of Bali - Recipe
2007-10-02 08:12:00
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 stem6 tbsp salt½ cup basic spice paste1.5 lt (6 cups) duck stock2 salam leaves1 stalk lemongrass, bruised salt to taste½ tbsp black peppercorn, crushed fried shallots to garnishPREPARATION: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 ...
More About: Food , Recipe , Banana , Soup

CRAM CAM (Clear Chicken Soup With Shallots) - The Food of Bali - Recipe
2007-10-02 08:08:00
OVERVIEW:This dish is traditionally prepared after a cockfight, when the winner receives the loosing chicken as a reward.INGREDIENTS:1 tsp coconut oil½ cup chicken spice paste400 gr boneless chicken, skin removed and minced1 liter chicken stock1 salam leaf1 stalk lemon grass, bruised1 tsp crushed black pepper salt to tast2 tbsp fried shallotsPREPARATION: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
More About: Food , Recipe , Bali , Soup , Chicken

GEDANG MEKUAH (Green Papaya Soup with Seafood) - The Food of Bali Recipe
2007-10-02 07:55:00
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 seafood1 liter chicken stock¼ liter coconut milk2 salam leaves1 stalk lemon grass, bruised¼ tsp powdered black pepper100 gr shrimps, clams, and mussels100 gr diced firm fish1 tsp saltFried shallots to garnishPREPARATION:1. Heat stock, add seafood, marinade and bring to boil. Simmer 2 minutes2. 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 stock4. 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
More About: Food , Recipe , Green , Seafood

DELICIOUS FOOD - APPLE MAPLE SYRUP PIE RECIPE
2007-08-11 11:38:00
Bake apples with maple syrup with cornstarch and margarine to make mouthwatering pie.Ingredients: 1 Pie Crust 4 peeled and sliced Apple s 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
More About: Food , Recipe , Delicious

DELICIOUS FOOD - ALMOND BISCOTTI RECIPE
2007-08-11 10:39:00
Lovely and nice to eat made up of almonds, vanilla and brandy.Ingredients:    3 cup Flour3 tblsp Brandy1/2 cup Butter (melted)1 cup Almond s (chopped)1 tsp Vanilla1 tsp Almond Extract1/2 tblsp Baking Powder1/4 tsp Salt1 cup Sugar3 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 1/2” 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
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TABIA LALAH MANIS (Chili In Soy Sauce) - The Food Of Bali
2007-08-10 01:26:00
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_l alah_manis.html
More About: Food , Bali , Chili , Sauce , Hili

SAUR (Fried Shredded Coconut) - The Food Of Bali
2007-08-10 01:21:00
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.ht ml
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ACAR (Pickled Vegetables) - The Food Of Bali
2007-08-10 01:13:00
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.ht ml
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BAWANG GORENG (Fried Shallots) - The Food Of Bali
2007-08-10 01:08:00
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
More About: Food , Bali , Fried , Wang , Allo

KUAH SIAP (Chicken Stock) - The Food Of Bali
2007-08-10 01:03:00
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.so...
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SAMBAL MATAH (Raw Shallot & Lemongrass Sambal) - The Food Of Bali
2007-08-10 00:58:00
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
More About: Food , Bali , Allo , Lemongrass

SAMBEL SERE TABIA (Fried Bird's Eye Chilies) - The Food Of Bali
2007-08-10 00:51:00
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
More About: Food , Bali , Fried , Hili

SAMBAL TOMAT (Tomato Sambal Hot) - The Food Of Bali
2007-08-10 00:39:00
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
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BASE SATAY (Satay Sauce) - The Food Of Bali
2007-08-10 00:31:00
INGREDIENTS: 500 gr raw peanuts, deep fried (2 min.) 5 cloves garlic, peeled 8 – 10 bird's-eye chilies 50 gr kencur root, peeled and chopped 50 gr palm sugar, chopped 2 ltr fresh coconut milk 4 tbsp sweet soy sauce 2 ea lime leaves 1 tbsp fresh limejuice, squeezed 1 tbsp shallots, fried PREPARATION: 1. Combine peanuts, garlic, chilies and kencur in a food processor and puree, or grind coarsely in a stone mortar. 2. Place in heavy sauce pan with coconut milk, sweet soy sauce and lime leaves. Bring to boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes. 3. Add limejuice and sprinkle with shallots just before serving as a dipping sauce for satay. Season to taste with salt.source : http://www.baliguide.com/balifood/base_sa tay.html
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BASE JUKUT (Spice Paste For Vegetables) - The Food Of Bali
2007-08-10 00:17:00
INGREDIENTS: 175 gr shallots, peeled and chopped 150 gr cloves garlic, peeled & chopped 450 gr laos, peeled and thinly sliced 4 tsp coriander seeds 175 gr fresh turmeric, peeled and sliced 250 gr large red chilies, seeded & chopped 40 gr bird's-eye chilies 100 gr kencur roots, peeled and chopped 5 tsp dried shrimp paste 150 ml Coconut oil 1 tsp salt 1¼ tsp black pepper ground 4 ea salam leaf, whole 3 ea stalk lemon grass, bruised PREPARATION: 1. Combine all ingredients except salam leafs and Lemon grass, salt and water in food processor and grind coarsely. 2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.source : http://www.baliguide.com/balifood/base_ju kut.html
More About: Food , Vegetables , Bali , Spice , Paste

BASE BE PASIH (Spice Paste For Seafood) - The Food Of Bali
2007-08-10 00:07:00
INGREDIENTS: 450 gr large red chilies, seeded & chopped 50 gr cloves garlic, peeled & chopped ½ cup spice paste for seafood 225 gr shallots, peeled and chopped 175 gr fresh turmeric, peeled & chopped 200 gr medium-sized tomato, halved and seeded 100 gr ginger, peeled and chopped 125 gr candlenuts 2 tbsp coriander seeds, crushed 2½ tsp dried shrimp paste (terasi), roasted 150 ml coconut oil 2½ tbsp tamarind pulp 50 ml water ¾ tbsp salt 3 salam leaves 2 stalks lemon grass, bruised PREPARATION: 1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely. 2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color. Cool before using.source : http://www.baliguide.com/balifood/base_be _pasih.html
More About: Food , Seafood , Bali , Spice , Paste

BASE BE SAMPI (Spice Paste For Beef) - The Food Of Bali
2007-08-09 23:53:00
INGREDIENTS: 250 gr large red chili, seeded and peeled 40 gr bird's eye chili, finely sliced 50 gr garlic, peeled and chopped 200 gr shallot, peeled and chopped 50 gr ginger, peeled and chopped 150 gr laos, peeled and chopped 2½ tbsp black pepper corn crushed 2½ tbsp coriander seed crushed 100 gr candlenut 40 gr palm sugar, chopped 150 ml coconut oil 250 ml water 3 salam leaf ¾ tbsp salt PREPARATION: Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color. Set aside and cool.source : http://www.baliguide.com/balifood/base_be _sampi.html
More About: Food , Bali , Beef , Spice , Paste