Maya Ubud Resort & Spa BALIneSe Food as MedICIne … Food... · Maya Ubud Resort & Spa Jl. Gunung Sari, Peliatan, ... blood purifier, anti cancer properties, ... 1 table spoon cooking

Maya Ubud Resort & Spa

Jl. Gunung Sari, Peliatan, Ubud 80571, Bali-Indonesia Tel: +62 (361) 977888, Fax: +62 (361) 977555

e-mail : [email protected] web : www.mayaresorts.com

table of content

Tum AyamSpice Paste

Base Genep (bumbu Bali)Waluh ~ Pumpkin and Coconut Pudding

Loloh Kayu ManisLawar KlungahPeanut SauceSatay ChickenGado GadoSambal Ulek

Sambal Matah


BALIneSe Food as MedICIne CLASS




BALIneSe Food as MedICIne CLASSMedicinal qualities of balinese ingreditents

• Coconutoil–asuperfood! Improvesdigestionandabsorptionofvitamins in food.Avaluableanit- viral/fungal helping to naturally fight off viruses, bacteria and fungal growth. Very good for hair, skin and stomach.

• Turmeric– thekingofspices.The listofmedicinalqualities isendlessbut themainonesare anti- inflammatory, improves skin, blood purifier, anti cancer properties, helps with metabolism and weight loss and is a pain reliever.

• Salamleaf–whencookedtoleafhasapleasantaroma.Balineseuseitforgeneralwellbeing.

• Javaneselongpepper&pepper–helpedwithdigestion,andisgoodforarthritisandweightcontrol.

• Ginger–Nausearelief,digestivesupport,boosts immunity,reducespain, improvesdiabetes justto nameafew!

• Galangal–Greatforsorethroat,hairandespeciallyfever.

• Lemonginger(kencur)–useda lot inBalinesecuisine, this little spicewithabigaroma isgreat for ridding headaches and lowering fever. Also used topically here ground with rice.

• Chili–greatforsinusesanddigestion.

• Tamarind–goodforbloodsugar,eyehealth,bloodpressure,swollenandsorejoints,ironforvegans.

• Cinnamon leaf– forgastricproblems,diabetesandhelpswithanxietyanddepression.Thebaliese drink this first thing in the morning.

• Cloves–fortoothache,respiratoryproblems,ananti-inflammatoryandanaphrodisiac!

• Garlicandshallots–itsnotAsianfoodwithoutthesebloodpurifiers.




InGRedIenTS

400 gr Chicken breast fillet, chopped80 gr spice paste (recipe over)10 gr fried shallot5 gr fried garlic5 gr fried shrimp paste2pc juiceofkaffirlime2pc limekaffirleaf,finleyjuliennned1 pc red chili finely chopped1 pc hot chilli finely sliced100 ml coconut milk 100 gr grated coconut Salt to taste8 pc salam leaf8 pc banana leaf, cut into 15cm x 8 cm

MeThod

In a bowl, combine all ingredient except banana and salam leaves, mix well.

Lay banana leaves shiny side down on a table and place a salam leaf in the centre of each.

Place a full table spoon of mixture into the centre of banana leafand form a small pyramid shape secure banana leaf with toothpick.

Steamparcelsforabout15–20minutes,untilwellcooked.

TUM AyAMSteamed chicken in banana leaf

These little packets of spiced meat steamed in banana leaves are one of Balinese cuisine’s real treats. ‘Tum’ can contain any kind of meat and are usually served with rice and vegetables, often as part of the selection of side orders served with lawar.




InGRedIenTS

8 pc shallot, peeled and sliced14 pc garlic, peeled and sliced2 cm aromatic ginger ( kencur ), chopped2 cm galangal root, chopped5 pc candle nut, crushed1 inch turmeric, chopped2 tbls palm sugar, crushed1 pc bruised lemongrass2 pc salam leaf2 pc red chili seeded and sliced100ml coconut oil (or vegetable oil)

MeThod

Sauté shallot and garlic until fragrant.

In a bowl place ginger, galangal, candlenut, turmeric and add fried shallot and garlic. Mix well.

Place spoonfuls into mortar and grind to a paste until all is done.

heat oil and fry all spices until fragrant.

Add palm sugar, salam leaf and lemon grass.

Stirringfrequently,fryuntilspicesareveryaromaticandchangestoa deep golden color.

Cooldown,storeinjarsinthefridgeforupto2weeks.

SPICe PASTe FoR TUM




InGRedIenTS

yield 150 gr.Garlic 50 grShallot 150 grGinger 30 grGingerroot 50 grLemon ginger 20 grTurmeric 60 grRed chili seedless 1 pchot chili 2 pcLemongrass 2 pcnutmeg ¼ tspLong pepper 1 pcCandlenut 15 grCoriander seed 1 tspSesame seed 1 tspWhole black pepper 1 tspClove 1 pcCoconut oil 60 ml

MeThod

Fine chop all the ingredients, except oil.

heat the coconut oil in sauté pan than sauté the bumbu until fragrant and set aside for next use.

BASe GenePBumbu Bali

yield : 150 gr.




MeThod

Place all ingredients into a bowl and mix together very well.

Turn on the steamer, either your oven steamer or a Chinese steamer and bring to boiling point.

Line a tray that is suitable for your steamer and line it with banana leaf.

Spread the mix on the tray, about 1-1.5 inches thick.

Place in steamer and cook for 1-1.5hours.

Waluh is ready when the grains or rice feel cooked.

Allow to cook slightly before serving.

Serving suggeston ~ you can serve Waluh warm with a little coconut milk and palm sugar. It also goes nicely with coconut sorbet.

InGRedIenTS

250g pumpkin, grated50g sugar, white50g grated coconut100g raw sticky rice (also called glutinous rice)

6g salt

Few drops vanilla essence or a little bit of vanilla bean

JAJAn WALUhPumpkin and Coconut Pudding




MeThod

In a mixing bowl ble0nd all ingredient with hand manually until green.

Strain the loloh through a double sieve.

InGRedIenTS

handful young cinnamon leaf 1 psTamarind 50 grSalt 5 grWater.

LoLoh KAyU MAnISBalinese drink this first thing in the morning to help with any stomach problems and for overall wellbeing.

yield : 350 ml




InGRedIenTS

young coconut shell ( klungah) 3 pcShredded coconut ripe ¼ pcBumbu genep ( bumbu Bali ) 75 grBoiledandjuliennedsquid 150grFried sliced garlic 30 grFried sliced shallots 50 grFried hot chilli ( optional ) 5 grFried shrimp paste 2 gr

Kaffir lime leaf lime leaf, finelyjulienned 2pc

Kaffirlimejuice 1pc

Sea salt and pepper to taste

MeThod

Grill the coconut shell until golden and the grate it.

Shred the coconut flesh.

In a bowl add all ingredients and mix together preferably using the hand.

Check seasoning and add more bumbu bali is needed.

Serve same day.

LAWAR KLUnGAhThis lawar is an old tradition made for the day before Galungan, a very important religious occasion in Bali.




InGRedIenTS

1 clove garlic, minced1 onion, diced 5 table spoons peanut butter/100 gr fried peanut, crushed30 gr palm sugar 20 ml kecap manis 1 kaffir lime leaf1tablespoonlimejuice1 table spoon cooking oil 1 teaspoon sambal ulek Coconut milk (optional)

MeThod

heat the oil in a small saucepan and saute the onion, add all other ingredients except coconut milk / water.

Slowlycookoveralowflameaddingliquidasrequiredtomakeitintoa smooth sauce.

Remove lime leaf before serving.

PeAnUT SAUCeFor Satay and Gado - Gado.




InGRedIenTS

Sate’s: 500 gr of beef, pork or chicken

Marinade:4 kaffir lime leaves 1 onion 1 garlic clove 30 ml kecap manis 1 teaspoon coriander powder 1 teaspoon cummin powder 1 teaspoon lemon grass, chopped1 teaspoon sambal ulek 30 ml water

MeThod

Dicethemeatinto2cmsquarecubesandputontobambooskewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste.

Poor this over the prepared sate’s and leave to marinade for at least 2 hours.

Cook the sate’s on the barbecue or under the grill for 5 -10 min. Until done and serve with hot peanut sauce.

SATAy ChICKen In BALIneSe MARInAdeThisisafabuloustreatforsummerbarbequeswithafreshsaladorevenaquicksupper with Indonesian fried rice.




InGRedIenTS

White cabbage, dicedGreen beans Bean sprouts Peanut sauceBoiled eggsTofu, diced and friedTempe, slice and friedBoiled potato wedgesFresh tomatoesPrawn crackers

MeThod

Lightly boil / blanche each vegetable separately.Arrange-in layers on a dish. Pour the peanut sauce over this.

decorate with the sliced egg, tomatoes, bean curd, bean cake, potato wedges, and prawn crackers, just before serving, bestenjoyedwhensaladiscooleddown.

GAdo - GAdoIndonesian vegetable salad. The vegetables used below are only a suggestion, you can use almost anything that is available at your market.

do use at least 3 different vegetables.




InGRedIenTS

20 red chillies(approx 6 - 9 cm long)

2 - 4 teaspoons salt

MeThod

Wash chillies and chop.

Mix with salt and rub into a coarse paste in mortar or in blender.

Putintosterilisedjar.

SAMBAL ULeK - CRUShed ChILLIeSThe Indonesian ulekan is similar to a mortar and pestle, slightly different in shape and size. Sambals and pastes are traditionally prepared in the ulekan. The below paste is averybasicsambal,whichisusefultokeepinquantity,sothatyoucanuseitforquitea lot of recioes which specify red chillies as one of the ingredients.

As this sambal can be stored for a long time, its worthwhile making a lot of it.




InGRedIenTS

5 small red shallots1 large red chilli, seeds removed½ tsp shrimp paste, toasted (optional)1 teaspoon grated ginger5 kaffir lime leaves

3 tablespoons coconut oil or good qualityvegetableoil

1 stalk lemongrassSea salt

MeThod

Slice the shallots finely. Mix with a teaspoon of salt to draw out the bitterness. Wash and set aside.

Chop the ginger, lime leave, lemongrass and chillies finely.

SAMBAL MATAhShallot and Lemongrass Salsa.

This is a delicious and crunchy sambal enhanced by the flavours of kaffir lime, ginger and lemongrass.

Its perfect to have with grilled fish, chicken or tossed through a garden salad.

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Maya Ubud Resort & Spa BALIneSe Food as MedICIne … Food... · Maya Ubud Resort & Spa Jl. Gunung Sari, Peliatan, ... blood purifier, anti cancer properties, ... 1 table spoon cooking