Grilled Chicken | Pork in Sweet Soya Sauce | Seafood Saté
Paste for Chicken | Paste for Beef | Paste for Seafood | Paste for Vegetables
Tomato Sambal | Chillie Sambal | Lemongrass Sambal
Satay Sauce | Peanut Sauce
NOTES ON INGREDIENTS
MORE BALINESE RECIPES
| SlAP MEPANGGANG & SlAP MEGORENG (
Grilled Chicken & Fried Chicken)|
This is one of Bali's most traditional dishes and
plays an important role in many ceremonies.
Remove chicken and let cool in the sauce to room temperature. Remove chicken from sauce and dry well in open airy place for 30 min- utes. Grill over charcoal until dark golden brown. Grilled chicken tastes best when served with peanut sauce, steamed rice and vegetables.
For Balinese fried chicken follow the same steps
descnbed above. Rather then grilling over charcoal,
fry in medium~hot oil until golden brown.
Minced Seafood Satay
Combine snapper fillet or other firm white fish
with prawns and mince very finely in a food
processor or with a chopper. Add all other ingre-
dients and mix well.
BE CELENG BASE MANIS
Pork in Sweet Soya Sauce
This delicious sweet pork dish with a hint of ginger and plenty of chillies to spice it up often appears on festive occasions, when a whole pig is slaughtered and there's plenty of meat available.
Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lighily coloured. Add pork and continue to saute for 2 more minutes on high heat. Add both lots of soya sauce an pepper and continue sauteing for 1 minute Pour in chicken stock and simmer over medium beat for approximately 1 hour cooked, there should be very little sauce the meat should be shiny and dark brown. If meat becomes too dry during cooking, add a little chicken stock.
|BASE GEDE ~ (Basic spice paste)|
Pound or process all ingredients except oil according to the method given above. Heat oil in wok or heavy pan, add all ingredients and cook over high heat, stirring frequently for 5 minutes until the marinade turns golden. Cool before using.
SPICE PASTE FOR CHICKEN
Put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor and grind coarsely. Heat oil and fry all ingredients until very hot, stirring frequently, until the marinade changes to a golden colour. Cool before using.
BASE BE SAMPI . (Spice Paste for Beef)
To maximise the flavour of meat, make sure it is thoroughly coated with this marinade and refrigerate for 24 hours before using.
Combine ingredients except salam leaves and oil, place in food processor and grind coarsely. Heat vegetable oil in heavy saucepan or wok until very hot. Add ground ingredients together with salam leaves and cook over medium heat for 5 minutes, stirring frequently, until marinade changes to golden colour. Set aside and cool before using.
BASE BE PASIH . (Spice Paste for Seafood)
Process all ingredients except oil, tamarind pulp, salam leaves and lemon grass until coarsely ground. Heat oil, add all ingredients and cook over moderate heat for about 5 minutes, stirring frequently, until golden. Cool before using.
BASE JUKUT ~ (Spice Paste for Vegetables)
Place shallots, garlic, laos, coriander seeds, turmeric, chillies, kencur and dried shrimp paste in food processor and pur&e lightly, or grind coarsely in mortar. Heat oil in wok or heavy saucepan. Add the ground paste and remaining ingredients, and saute' for 2 minutes or until marinade changes colour. Cool before using.
SAMBEL TOMAT ~ (Tomato Sambal)
Clean and discard the stems of about 25 bird's-eye
chillies. Heat ¼ cup oil in a wok or saucepan
smoking hot. Crumble l½ teaspoons dried shrimp
paste and combine.. with ¼ teaspoon salt.
Add chillies, shrimp paste and salt to the wok and stir over heat for 1 minute and then remove from heat and allow to cool. Store chillies and cooking oil in an
airtight container for up to 1 week in a refrigerator. KUAH SIAP ~ (Chicken Stock)
BASE SATAY ~ (Satay Sauce)
Clean and discard the stems of about 25 bird's-eye chillies. Heat ¼ cup oil in a wok or saucepan smoking hot. Crumble l½ teaspoons dried shrimp paste and combine.. with ¼ teaspoon salt. Add chillies, shrimp paste and salt to the wok and stir over heat for 1 minute and then remove from heat and allow to cool. Store chillies and cooking oil in an airtight container for up to 1 week in a refrigerator.
KUAH SIAP ~ (Chicken Stock)
BASE SATAY ~ (Satay Sauce)