<p align="justify" class="title">Gado-Gado (vegetable salad with peanut dressing)<br />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.<br /><br />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.<br /><br />Note: Serve as a light salad or as an accompaniment with grilled fish or chicken.</p>.<p align="justify" class="bodytext">Sate Lilit (Minced seafood satay)<br />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.<br /><br />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.</p>.<p align="justify" class="bodytext">Tum Bebek (minced duck in banana leaf)<br />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.<br /><br />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.</p>.<p align="justify" class="bodytext">Courtesy: Chef Ravinder, Ayana Resort and Spa, Bali.</p>
<p align="justify" class="title">Gado-Gado (vegetable salad with peanut dressing)<br />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.<br /><br />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.<br /><br />Note: Serve as a light salad or as an accompaniment with grilled fish or chicken.</p>.<p align="justify" class="bodytext">Sate Lilit (Minced seafood satay)<br />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.<br /><br />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.</p>.<p align="justify" class="bodytext">Tum Bebek (minced duck in banana leaf)<br />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.<br /><br />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.</p>.<p align="justify" class="bodytext">Courtesy: Chef Ravinder, Ayana Resort and Spa, Bali.</p>