Archive for month: May, 2016

Jade green stalks of rice shoot up from the murky waters of the terraced landscape. The sapphire sky contrasts the scene creating a sense of balance. On my scooter I putter through the rice fields soaking up the mystical beauty of Bali.

A place that beckons travelers from around the world, often you hear visitors explain they are on a spiritual retreat. I came to Bali to learn about the cuisine and take the flavors home with me to share with others. I believe eating is a spiritual act. The best way to experience a culture is through their food.

Navigating the bustling local markets with our instructor, we picked up fresh spices, along with produce that was fresh from the farm. I watched as a young man gutted and descaled our fish in no more than 15 seconds, his catch from earlier that morning would end up in our meal. It was amazing.

 

One of the best things about traveling is sharing the experience with others. These are recipes we cooked while in Bali. I hope you will try them for yourself and enjoy these authentic Balinese dishes.

Indonesian Food – Recipes From Bali

Pindang Serani

Yellow Fish Soup

What You’ll Need:

2 pounds of fish tuna, mackerel or other fish of your preference

1 handful of fresh basil

2 Kemangi Salam leaves or bayleaf

3 thumbs of galangal, peeled & sliced

1/2 onion, chopped

1 thumb of ginger, sliced

3″ piece of turmeric, peeled & sliced**

2 Kafir lime leaves, torn into pieces

2 lemongrass stalks, crushed, then tied into knots

1 red pepper, deseeded & sliced

7 cloves of garlic

8 small shallots, sliced

14 Canbera Wit – Thai chilies, destemed*

3 green onions, sliced

1 lime, juiced

3 tablespoons of coconut oil

1 tablespoon mushroom stock pearls*

1/2 teaspoon salt

1/2 teaspoon sugar

What You’ll Do:

In a soup pot over medium high heat add the coconut oil. Add the galangal, onion, lemongrass, red pepper, shallots and green onion to the pan and sauté until tender. Combine the garlic, turmeric, and ginger with 2 tablespoons of water in a blender and purée. Pour this sauce into the soup pot. When the soup pot becomes fragrant add the chopped fish to the pan. Pour 2 cups of water into the pot. Toss in the whole chilies and ripped Kafir lime leaves. Add mushroom stock. Sprinkle in the salt and sugar and simmer over medium high heat for 10 to 15 minutes. Add the lime juice and basil.  Remove from heat. Serve.

*Do not chop the Thai chilies. Keeping the chilies whole minimizes the heat they give off. If you chop them the dish may become inedible.

*If you cannot find mushroom stalk, substitute with vegetable broth concentrate.

 

Jackfruit Curry

What You’ll Need:

1 pound young jackfruit, chopped*

1 thumb of fresh turmeric, peeled & chopped

5 red peppers, deseeded & sliced

7 cloves of garlic, sliced

3 green onions, sliced

3 thumbs of white ginger, sliced thick

2 Romano tomatoes

1/2 cup coconut milk

2 tablespoon curry powder

1 tablespoon mushrooms stock pearls*

2 tablespoons coconut oil

Optional garnish: 1/4 cup fried shallots

What You’ll Do:

Boil ginger, turmeric and red peppers for 5 minutes. Remove from heat. Blend this mixture together with the garlic and 3 tablespoons of water until smooth. Pour the contents of the blender into the pot and reduce the sauce for 10 to 15 minutes.

In a medium soup pot add the chopped jackfruit, cover with water. Boil until tender and then drain.

Add the reduced curry sauce to the jackfruit pot. Mix in the green onions and coconut oil. Stir in the curry powder. Add 1 cup of water and coconut milk. Segment the tomatoes into the curry and stir. Add mushroom stock pearls and salt to taste. Simmer for 10 minutes. Serve with steamed rice.

*If you cannot find young jackfruit you can use potatoes or meat instead.

*If you cannot find mushroom stalk substitute with vegetable broth concentrate.

 

Pepes Tahu

What You’ll Need:

1 thumb sized piece of palm sugar

1 red pepper, deseeded & sliced

1 thumb size galangal, peeled & sliced

5 small shallots, sliced

4 green onions, sliced

1 Kefir lime leaf, destemed

1 Romano tomato, chopped

16 ounces Tofu

2 tablespoons coconut oil

2 eggs

1 tablespoon mushrooms stock pearls*

1/2 teaspoon salt

banana leaves

What You’ll Do:

In a sauce pan over medium-high, heat the coconut oil. Add the palm sugar, red pepper, galangal and Kefir leaf. Reduce heat and simmer until the palm sugar melts. Remove from heat.

Squeeze the tofu dry.

In a medium sized stock pot add the shallots, green onions and tomato and tofu. Stir in eggs. Remove the Kefir leaf from the sauce pan and pour the contents into the tofu mixture. Cook for 2 minutes. Remove from heat.

Place water in your food steamer and bring to a roaring boil.

Scoop one cup the tofu mixture into a banana leaf and roll it up. Skewer the ends with bamboo picks. Steam for 15 minutes. Serve.

*If you cannot find mushroom stalk substitute with vegetable broth concentrate.

 

Easy pickles

What You’ll Need:

1/2 onion, chopped

2 large cucumbers, segmented

10 Canbera Wit – Thai chilies, destemed*

1 large carrot, peeled & julienne

1/2 cup hot water

1 tablespoon rice vinegar

1/2 teaspoon salt

3 teaspoons sugar

What You’ll Do:

Add all ingredients in an airtight container. Shake. Serve.

*Do not chop the Thai chilies. Keeping the chilies whole minimizes the heat they give off. If you chop them the dish may become inedible.

**Tip: To quickly and easily peel ginger or turmeric use the edge of a spoon to remove the skin.