Selamat Makan my favourite recipes from our Bali kitchen

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VILLAGE STYLE

COOKING Ingredients aren’t really measured in our

village kitchen. Flavours, & the level of

sweet/spiciness of a dish change daily,

depending on who’s cooking, availability of

produce and who’s eating. Some like it

spicier than others…

I’ve done my best with quantities, but do

experiment with these recipes until you get

it right for you, your family, & your friends

at the table.

Selamat Makan!

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GINGER TEA a lovely fragrant, spicy tea that you can sweeten to your taste.

1 piece of fresh ginger 3-4cms long

pinch freshly ground cinnamon

1 tea bag

boiling water

sugar as required

Peel skin from ginger bulb

Gently bruise the ginger with the back of a knife or a small mallet to release the flavours

Place in glass with cinnamon

Add sugar if needed

Pour in boiling water

Add tea bag. Remove after tea turns golden brown. Not too strong or else it will overpower the ginger

Stir gently

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LEMONGRASS TEA a refreshing tea that we like to serve all day

1 stalk of fresh lemon grass 1 lime or lemon pinch fresh ground cinnamon 1 tea bag boiling water sugar as required Cut end off lemon grass and remove outer dry leaves. Gently bruise the lemongrass with the back of a knife or a small mallet to release the flavours Tie in knot and place in glass with cinnamon and sugar if needed Pour in boiling water Add tea bag. Remove after tea turns golden brown. Not too strong or else it will overpower the lemongrass Stir in a squeeze of lime. Serve with a couple of stalks of lemongrass for stirring.

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LEMONGRASS & GINGER TEA Try a combination of lemongrass and ginger tea for a sweet and spicy drink.

This is the tea we deliver daily in a thermos our guests in their bungalows.

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PEANUT SAMBAL the most delicious peanut sauce that is used for sate, mixing with green vegetables or just for

dipping with rice crackers

There are two parts to the recipe, start with preparing the fried sambal

fried sambal

5 small onions finely sliced

4 garlic sections finely sliced

3 small chillis finely sliced

pinch salt

cooking oil

toss onions, garlic and chilli in pre-heated oil in a wok over a high flame until golden brown

add pinch salt during cooking

remove from wok, drain excess oil and put aside to cool

peanut mix

1 cup fresh, unsalted peanuts

¼ teaspoon palm sugar

pinch salt

½ tiny lime

cooking oil

toss peanuts in pre-heated oil in a wok over a high flame for 2-3 minutes

remove and drain excess oil

crush cooked peanuts using mortar and pestle until a dry paste

gradually add 1-2 tablespoons cold water to make textured, creamy consistency

add cooled sambal to mortar and continue crushing with pestle

add sugar and pinch of salt and continue grinding

finally add squeeze tiny lime and mix in

(nb: if using blender, do not over blend to a smooth paste, a slightly crunchy texture is much nicer)

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PEANUT SAMBAL DISHES

Make a batch of peanut sambal, store it in the fridge and add it to dishes through the

week. We mix it into a salad; stir it through steamed vegetables; serve it with satays

or simply as a dip with rice crackers.

SALAD MIXED GREENS CHICKEN SATAYS

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BAMBOO SHOOTS

SAMBAL fresh, simple, no cooking required

2 bamboo shoots

3 small onions peeled

1 stalk lemongrass

3 small whole chillies

¼ teaspoon shrimp paste

1 tspn oil

½ lime

remove outer leaves from bamboo shoots & lemongrass

cut off ends

very finely slice bamboo, lemongrass and onions

mix bamboo & lemongrass by hand, squeezing the

ingredients to extract juice

drain off excess juice

add onions, chillies, salt, shrimp paste and oil

continue mixing & finally add a squeeze of lime

We have bamboo shoots in our garden, so when in season,

we chop the young pink flower into the mix

Can’t find fresh bamboo shoots? lemongrass alone is fine

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SHARING BALI SAMBAL the ultimate sambal, rich in flavour and texture… the secret to many dishes

4 small onions

3 garlic sections

2 small chillies

2cm chunk fresh turmeric

2cm chunk white ginger

2cm chunk yellow ginger

2cm chunk galangal

2 macadamia nuts

Remove skin from onions, garlic, turmeric, and

gingers and roughly chop

Grind all ingredients to a chunky paste with mortar

and pestle

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PEPES steamed spicy fish

batch of Sharing Bali Sambal

2 tomatoes diced

fish fillets (a fleshy fish such as tuna is ideal)

1tspn oil

banana leaves for wrapping (approx. 20cm x 15cm)

roughly crush the tomatoes into the sambal mix

stir in the oil

steam banana leaves for 1 minute until pliable

generously coat 1 fish fillet with sambal and place on

banana leaf

wrap and secure ends with toothpicks

steam for 15 mins (or place on grill)

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COCONUT MILK

SHARING BALI STYLE

Fresh is best. Make your own coconut milk. It’s easy.

Grate a pile of fresh coconut. Gradually add cold water. Squeeze coconut and water

by hand until you have watery paste. Pour through a fine sieve to extract the milk.

Done! Takes just a few minutes.

It’s the essential ingredient in many of our recipes.

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TOFU & TEMPE IN

COCONUT MILK simmered in spices and coconut milk, the turmeric gives a fragrant richness to the dish

handful of fresh tofu cut into small cubes handful of tempe cut into thin strips batch of Sharing Bali Sambal 1 cup fresh finely grated coconut 1 cup cold water

Prepare coconut milk (refer to previous recipe) Heat some water in a wok – enough to cover sambal mix Simmer sambal mix in wok 5 mins, stirring occasionally Pour coconut milk through a sieve into wok Add tofu & tempe Simmer for 15 mins, always stirring (or until liquid is reduced by half) *instead of tofu/tempe, use fish fillets & toss in a knotted lemongrass stalk for extra flavour

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CHICKEN & FISH SATAYS Spice & Coconut. Serve on skewers, or go for extra flavour & use lemongrass stalks

Mix together some minced chicken (or fish), grated coconut, pinch salt and add to Sharing Bali Sambal mix. Mould a ball of the mix on to the end of the lemongrass stalk or skewer. Grill or cook in hot oil until golden brown.

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FISH SOUP a new favourite

Save some of the mix from your fish satays and create this delicious spicy soup.

Heat a couple of cups of water in a saucepan.

Stir in a small handful of Sharing Bali Sambal mix. Simmer.

Roll the fish satay mix into small balls and add to the saucepan. Toss in some finely chopped lemongrass and parsley.

Simmer gently until the fish balls are cooked through. Serve hot.

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SPICY POTATOES these disappear very quickly when we serve them at lunch

on our return from the sunrise volcano climb

batch of Sharing Bali Sambal

3 medium potatoes, peeled, cubed and boiled

3-4 stalks fresh parsley finely chopped

finely diced fresh lemongrass

½ carrot cut into very fine strips

2 eggs

salt

cooking oil

Add potatoes to sambal mix, crush with pestle, adding a little water

Mix in carrot, parsley & lemongrass

Add 1 egg, salt and mix by hand

Lightly beat 1 egg in a separate dish with a fork

Take a spoonful of potato mix and shape into a flattened ball, dip into egg to coat and place in pre-heated hot oil in wok. Cook until golden brown. Continue until all mix is used.

*Depending on the season, you can also add fresh corn kernels or finely chopped green beans to the mix.

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TOMATO SAMBAL a rich sambal sweetened with palm sugar, often served as a side dish

2 tomatoes, diced

3 chillies

4 sections garlic peeled

4 onions peeled

¼ tspn shrimp paste

salt and pepper

2 stalk lemongrass (white section only)

1 tspn palm sugar

1 spoon chopped parsley

cooking oil

Chop onions, garlic and chillies in half.

Cook in preheated oil in wok with shrimp paste for 2-3 minutes.

Add tomatoes and salt and pepper. Cook for further 3 mins. Remove from heat.

Pour into blender. Add finely chopped lemongrass and sugar. Blend for a few seconds only.

Pour mix back into the wok. Add parsley.

Continue cooking until reduced to a thick sauce and turns to a deep red colour. (5 mins)

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GREENS fresh, simple, fast & full of flavour

We serve a variety of greens at every meal. Beans, jungle fern, tapioca & sweet potato leaves, water spinach etc. Use whatever greens you have. Shred or chop them roughly. Lightly steam, toss in grated coconut and a handful of fried sambal and simmer for a few minutes.

Fried Sambal – finely chop some onions, garlic & chilies. Cook onion & garlic in a little hot oil, until golden brown. Add chilies, salt and a touch of shrimp paste. Keep stirring over a hot flame until golden. Drain off excess oil.

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PUMPKIN SOUP one of Wayan’s Balinese/Indian recipes… flavoured with coconut and cinnamon

¼ of a pumpkin, peeled and cut into chunks

4 sections garlic peeled, roughly diced

5 small onions peeled, roughly diced

1 tomato, roughly diced

½ carrot, roughly diced

5cm chunk of cinnamon or ¼ tspn cinnamon powder

coconut milk

salt

Bring some water to boil in a saucepan. Add pumpkin, onions, garlic , tomato, carrot and salt. The water should easily cover the ingredients.

Toss in cinnamon stick.

Add prepared coconut milk through a sieve

Simmer until pumpkin softens.

Remove from heat. Remove cinnamon stick. Cool for a couple of minutes.

Pour into blender and blend until smooth.

Sprinkle some chopped fresh chilli into each bowl before serving

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LUMPIA – SPRING ROLLS light & crunchy, ours are vegetarian, but you can add chicken

1 carrot

1 potato

handful bean sprouts & green leaves – bok choy, spinach – your choice

5 onions (shallots)

3 garlic cloves

1 big chilli – seeds removed, 2 small chillies

1 egg

salt to taste

coconut oil

pack of 12 wraps – ours are made from rice flour

finely chop onions, garlic and chillies

finely chop carrot and potato into lengths 3-4cm

roughly chop greens

pre-heat small amount of oil in wok, cook onions, garlic and chillies and pinch

salt until golden brown

add carrot, potato, greens, sprouts (chicken) cook for one minute

break the egg into the wok, cook until egg is firm and mixed through

place a spoonful of mix on each skin, roll up

cook 6 at a time in deep hot oil in the wok until golden

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SUMPING sweet steamed pumpkin wrapped in banana leaves

be warned , this is a very sweet Balinese treat, perfect with Bali Kopi

3 cups finely chopped pumpkin

1 cup rice flour

salt

½ spoon palm sugar

1 spoon white sugar

1 cup fresh grated coconut

¼ cup water

banana leaves for wrapping (approx 15cm x 10cm)

sliced banana (optional)

Sprinkle salt over the chopped pumpkin. This helps soften the pumpkin. Sprinkle in water and mix by hand, squeezing the water through the pumpkin. Drain excess water.

Add flour, sugars and coconut and continue mixing by hand. Add a little water to keep moist.

Place a spoonful of mixture onto a banana leaf, add a slice of banana if you like. Wrap the banana leaf around it and fold over the ends to form a small rectangle. Pyramid shapes are also possible.

Steam for 20 mins.

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BANANA PANCAKES nothing seems to beat these at the breakfast table….Wayan’s pancakes are light and delicious…perfect after a Bootcamp session!

1 banana;1 egg; juice of ½ lemon;2 spoons rice flour; ¼ cup milk; pinch cinnamon, salt

lime; grated coconut and palm sugar for garnish. butter for cooking

Combine egg, lemon juice, cinnamon, and salt in a dish. Mix with a fork. Gradually add milk until you have a smooth mix.

Fold in flour. Add more milk if necessary for a thin mix. Cut banana in half lengthwise. Simmer in hot water until soft. Drain. Melt a dab of butter in shallow frypan. Pour in a thin layer of mix. Cook until golden brown. Place banana in centre of pancake, wrap edges over. Cook for a further 30 seconds. Sprinkle grated coconut & palm sugar on top. Serve with a lime.

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SELAMAT MAKAN join us at Sharing Bali and share in the delights of our kitchen

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