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B ALI RECIPES
MAIN DISHES
Grilled Chicken | Pork in Sweet Soya Sauce | Seafood Saté
SPICE PASTES
Paste for Chicken | Paste for Beef | Paste for Seafood | Paste for Vegetables
SAMBALS
Tomato Sambal | Chillie Sambal | Lemongrass Sambal
STOCK
Chicken Stock
SAUCES
Satay Sauce | Peanut Sauce
NOTES ON INGREDIENTS
MORE BALINESE RECIPES

SlAP MEPANGGANG & SlAP MEGORENG ( Grilled Chicken & Fried Chicken)

SlAP MEPANGGANG

This is one of Bali's most traditional dishes and plays an important role in many ceremonies.

  • 2 kg (4lb)chicken pieces, each 400 g (13 ozs)
  • 1 cup chicken spice paste (see recipe)
  • 2½ cups coconut milk
  • 3 to 4 cups chicken stock (see recipe)
  • 4 stalks lemon grass, braised
  • 4 salam leaves
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns, crushed
Heat a heavy saucepan, add spice paste and sauté for 2 minutes over low heat. Add coconut milk, chicken stock, lemon grass and bring to boil and simmer for 5 minutes. Add chicken pieces and simmer until three quarters cooked, turning chicken frequently.
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.
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SlAP MEGORENG

For Balinese fried chicken follow the same steps descnbed above. Rather then grilling over charcoal, fry in medium~hot oil until golden brown.
Note: The chickens can be simmered in coconut milk and then deep frozen until required. Be sure to dry them thoroughly after defrosting, either in an airy place or in front of a fan, before grilling or frying.

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SATE LILIT

Minced Seafood Satay

This is probably the most delicious satay you'll ever encounter. The delicate flavours of the prawn and fish are greatly improved. You can find spears of fresh lemon grass 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 for more.
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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.
Mould a heaped tablespoonful of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown. Note: It is important to use fresh prawns and fish for this dish, as thawed frozen seafood ex- udes too much moisture. The brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay.

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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.
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BASE GEDE ~ (Basic spice paste)

  • 25 shallots
  • 12 cloves garlic
  • 7 large red chillies
  • 5 cm (2") laos, peeled and chopped
  • 5 cm (2") kencur root, peeled and choped
  • 10 cm (4") fresh turmeric, peeled and chopped
  • 1 tablespoon coriander seeds
  • 5 candlenuts
  • 2 teaspoons dried shrimp paste
  • 1/2 teaspoon black peppercorns
  • 1 pinch freshly grated nutmeg
  • 3 cloves
  • 4 tablespoons oil

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.
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SPICE PASTE FOR CHICKEN

  • 14 shallots, peeled
  • 26 cloves garlic, peeled
  • 2.5 cm (1 in) kencur root, peeled and chopped
  • 4 cm (1 ½ in) laos, peeled and chopped
  • 10 candlenuts
  • 12 cm (5 in) fresh turmeric, peeled and chopped
  • 4 tablespoons chopped palm sugar
  • 4 tablespoons vegetable oil
  • 2 stalks lemon grass, bruised
  • 2 salam leaves
  • 10 bird's eye chillies, finely sliced

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.
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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.

  • 10 shallots, peeled and chopped
  • 6 doves garlic, peeled and chopped
  • 5 cm (2 in) ginger, peeled and chopped
  • 10 cm (4 in) laos, peeled and chopped
  • 6 large red chillies, seeded and chopped
  • 7 bird's~eye chillies
  • 10 candlenuts
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 2 salam leaves
  • 4 tablespoons chopped palm sugar
  • 4 tablespoons oil

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.
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BASE BE PASIH . (Spice Paste for Seafood)

  • 10 large red chillies, seeded and chopped
  • 6 cloves garlic, peeled and chopped
  • 15 shallots, peeled and chopped
  • 10 cm (4 in) ginger, peeled and chopped
  • 10 cm (4 in) fresh turmeric, peeled and chopped
  • 1 medium-sized tomato, skinned and seeded
  • 1 tablespoon coriander seeds
  • 10 candlenuts
  • 1 teaspoon dried shrimp paste
  • 4 tablespoons oil
  • 3 tablespoons talnarind pulp
  • 2 salam leaves
  • 2 stalks lemon grass

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.
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BASE JUKUT ~ (Spice Paste for Vegetables)

  • 8 shallots, peeled and chopped
  • 10 cloves garlic, peeled and chopped
  • 30 cm (12 in) laos, peeled and thinly sliced
  • 1 teaspoon coriander seeds
  • 10 cm (4 in) fresh turmeric, peeled and sliced
  • 5 large red chillies, seeded and chopped
  • 3-5 bird'~eye chillies
  • 5 cm (2 in) kencur roots, peded and chopped
  • 1 teaspoon dried shrimp paste
  • 2 tablespoons oil
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 salam leaf, whole
  • I stalk lemon grass, bruised

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.
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SAMBALS

SAMBEL TOMAT ~ (Tomato Sambal)


Heat oil in a heavy saucepan or wok. Add shallots and garlic and saute 5 minutes over low heat. Add chillies and saute anotber 5 minutes, then add tomato and shrimp paste and simmer for another 10 minutes. Add lime juice. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using. This sambal can be deep frozen. An ideal accompaniment to grilled fish.
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SAMBEL SERE TABIA . (Fried bird's-eye chillies)

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.

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SAMBEL MATAH . (Shallot & Lemon Grass Sambal)

  • 15 shallots
  • 4 cloves garlic, sliced finely
  • 10-15 bird'~eye chillies, sliced
  • 5 fragrant lime leaves, cut in hair-like slunds
  • 1 teaspoon roasted dried shrimp paste
  • 4 stalks lemon grass, tender part only, very finely sliced
  • 1 teaspoon salt
  • ¼ teaspoon black peppercorns, finely crushed
  • 2 tablespooons freshly squeezed lime juice
  • 1/3 cup Oil

Peel shallots and slice in half lengthways, then cut fine crosswise slices. Combine all other ingredients and mix thoroughly for a couple of minutes before serving with fish or chicken.
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STOCK

KUAH SIAP ~ (Chicken Stock)

  • 3 kg (7lb) Chicken bones or carcases
  • 1 cup chicken spice
  • 2 salam leaves
  • 2 lime leaves
  • 1 stalk lemon grass
  • ½ teaspoon crushed black peppercorns
  • 1 teaspoon salt

Place chicken in large pot and cover with cold water. Bring to boil and then drain off water. Return chicken to the pot and cover with fresh water and boil again. Skim off any surface scum.
Add seasonings and simmer for approx. 3 hours. Do not cover pan because this will cause the stock to go cloudy. Strain and cool. Can be deep frozen. This recipe can be used for making pork, beef and duck stock. Please note that pork is only simmered for 2 hours. Makes approximately 2 litres (½ gallon).
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SAUCES

BASE SATAY ~ (Satay Sauce)


Combine peanuts, garlic, chillies and kencur in a food processor and puree or grind to a paste in mortar and pestle. Put in heavy pan walong with cocnut milk and sweet soy sauce.
Bring to boil and then reduce heat to simmer uncovered. Cook for 1 hour, stirring frequently to prevent sauce from sticking. Add lime juice and shallots just before serving. Use as a dipping sauce for satay.
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BASE KACANG ~ (Peanut Sauce)

  • 250 g (½lb) raw peanuts, deep fried for 2 minutes
  • 3 cloves garlic
  • 5 cm (2") kencur root (can sub. ginger root), peeled and chopped
  • 6 -8 birds eye chillies
  • 2 lime leaves (sub. lemom leaves)
  • ½ cup sweet soya sauce
  • 2 tbsps sweet soya sauce
  • 6cm (2½")kencur root
  • 1 tbsp fresh squeezed lime (sub. lemon)
  • 1 teaspoon salt
  • 1 litre (4 cups) water

Combine peanuts, garlic, chillies and kencur in processor or grind to a paste in mortar and pestle. Place puree with all other ingredients (except lime juice and shallots) in a large heavy pot. Simmer over very low heat for an hour, stirring frequently to prevent sauce from sticking and burning. Stir in lime juice and shallots just before serving.
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NOTES ON SOME INGREDIENTS

Some of the spice and vegetable ingredients mentioned in these recipes may be hard to obtain. Here is a list of some of the main ingredients
  • Kencur - sometimes known as lesser galangal. Unique pungent flavour resembles that of ginger. Available in powder form. ½ - 1 teaspoon = 2.5 cm root.
  • Krupuk - dried crackers made from shrimp or fish.
  • Laos - sometimes called galangal. Available in powder form, 1 teaspoon =2.5 cm root.
  • Lemon Grass - can be substited with lemon but not the same. Easily grows from a root bulb and clumps into a grasslike bush.
  • Pandan Leaf - no known substitute for this leaf from a species of padanus or screw leaf pine.
  • Salam Leaf - no substitute for this leaf.
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