Exotic Bali on a plate

Exotic Bali on a plate

Gado-Gado (vegetable salad with peanut dressing)
Ingredients: For the peanut dressing, around 150 gm of fried peanuts; 15 gm of fried shallots; a clove of garlic; 15 gm of palm sugar; 10 gm of galangal; 2 bird's-eye chillies; 250 ml of water; 1 lime; 30 gm of sweet soy sauce and 5 gm of salt. For the salad, 100 gm of boiled bean sprouts; 100 gm of long beans, cut long and boiled; 100 gm of julienned carrots, boiled; 10 gm of boiled cabbages; 50 gm of tofu sliced, deep fried; 1 hard-boiled egg, wedged; 1 tomato, wedged and 100 gm of potato, boiled and cubed.

Method: For the dressing, grind peanuts, palm sugar, fried shallots, galangal, chillies and garlic in a mortar. Gradually add water in batches to form a paste. Add lime juice and sweet soy sauce. Toss in vegetables to prepare the salad.

Note: Serve as a light salad or as an accompaniment with grilled fish or chicken.

Sate Lilit (Minced seafood satay)
Ingredients: Around 150 gm of snapper fillet, minced; 150 gm of prawn, peeled and minced; 100 gm of base genep (spice mix made of candlenuts, garlic, galangal, coriander seeds, black pepper, fresh turmeric and shallots); 15 gm of fried shallots; 15 gm of fried garlic, finely chopped; 1 bird's-eye chilli, finely chopped; 15 gm of coconut, grated, toasted; 15 gm of palm sugar, sliced; 15 gm of thick coconut milk; 2 kaffir lime leaves, julienned; 5 gm of shrimp paste mixed with 1 tsp water; 1 lime, squeezed; 5 gm of salt and lemongrass for satay skewers 6-inches in length.

Method: Combine all ingredients together and mix well. Mould a tablespoonful of the satay mixture around the lemongrass stick and cook over charcoal grill or a grill pan till they turn golden brown. Ensure that your use fresh prawn and fish as frozen ones may contain too much moisture.

Tum Bebek (minced duck in banana leaf)
Ingredients: Around 150 gm of boneless duck, minced; 50 gm of base genep; 1 egg; 15 gm of fried shallots; 15 gm of red chillies, diced; 1 bird's-eye chilli diced; 1 kaffir lime leaf sliced fine; 15 gm of grated coconut, toasted; 5 gm of salt and white pepper powder and 5 banana leaves for wrapping.

Method: Combine all the ingredients. Mix them well and check the seasoning. Place a tbsp of mixture into the banana leaf and wrap gently and close each side with bamboo/tooth pick. Steam these parcels for about 15 minutes until well cooked. Serve hot.

Courtesy: Chef Ravinder, Ayana Resort and Spa, Bali.

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