Basic Recipes

Recipes features:Bali Kitchen
  1. Spice paste for Seafood
  2. Spice paste for Chicken
  3. Basic spice paste for Pork, Duck and Lamb 
  4. Spice paste for Beef
  5. Spice paste for Vegetables
  6. Basic Stocks, Meat, Fish, Vegetables
  7. Spiced Tomato Sauce
  8. Peanut Sauce
  9. Pickled Vegetables
  10. Fried Chili Dressing
  11. Shallot Lemon Grass Dressing 
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1. Spice Paste for Seafood - Base Be Pasih:

Ingredients:

  • 450 g Large red chilies halved, seeded and sliced
  • 50 g Garlic, peeled and sliced
  • 225 g Shallots, peeled and sliced
  • 175 g Turmeric fresh, peeled and sliced
  • 100 g Ginger, peeled and sliced
  • 125 g Candlenuts
  • 200 g Medium-sized tomato, halved and seeded
  • 2 tbsp Coriander seeds crushed
  • 2 tbsp Dried shrimp paste (terasi), roasted
  • 150 ml Coconut oil
  • 2½ tbsp Tamarind pulp soaked in 1 cup of water for 20 minutes. Strained
  • 250 ml Water
  • ¾ tbsp Salt
  • 3 Salam leaves
  • 2 Stalks Lemon grass bruised

Preparation:

  1. Combine all ingredients except tamarind pulp, Salam leaves and lemon grass, salt and water in stone mortar or food processor and grind coarsely.
  2. Place ground ingredients into heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
  3. Cool before using
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2. Spice Paste for Chicken - Base Be Siap:

Ingredients:

  • 50 g Bird’s eye chilies, finely sliced
  • 225 g Shallots, peeled and sliced
  • 125 g  Garlic, peeled and sliced
  • 50 g Kencur root (lesser galangal), peeled and sliced
  • 60 g Laos (galangal), peeled and sliced
  • 125 g Turmeric, peeled and sliced
  • 100 g Candlenuts
  • 50 g Palm sugar, chopped
  • 150 ml Coconut oil
  • 2 Stalks Lemon grass, bruised
  • 3  Salam leaves
  • 250 ml Water
  • ¾ tbsp  Salt

Preparation:

  1. Combine all ingredients except lemongrass, Salam leaves, water and oil, in stone mortar or food processor and grind coarsely.
  2. Place ground ingredients into heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
  3. Set aside and cool.
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3. Basic Spice Paste - Base Gede:Spice Paste Frozen

Ingredients:

  • 300 g Large red chili halved, seeded and sliced
  • 500 g Shallot, peeled and sliced
  • 100 g Garlic, peeled and sliced
  • 75   g Laos (galangal) peeled and chopped
  • 75 g Ginger, peeled and sliced
  • 100 g Kencur (lesser galangal), washed, sliced
  • 175 g Turmeric fresh, peeled and sliced
  • 75 g Candlenuts
  • 2 tbsp Dried shrimp paste, roasted
  • 2 tbsp Coriander seed crushed
  • 1 tbsp  Black pepper corn crushed
  • ¼ tsp Nutmeg, freshly grated
  • 8  Cloves crushed
  • 2 stalks Lemongrass bruised
  • 2  Salam leaves
  • 150 ml Vegetable oil
  • 250 ml Water
  • ¾ tbsp Salt

Preparation:

  1. Combine all ingredients, Salam leaves and lemon grass, salt and water in stone mortar or food processor and grind coarsely.
  2. Place ground ingredients into heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
  3. Leave to cool thoroughly before using or storing for future use; one way is to portion into ice cube trays and freeze.
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4. Spice Paste for Beef - Base be Sampi:Bali's most important kitchenutensil

Ingredients:

  • 250 g Large red chilies halved, seeded and sliced
  • 40   g Bird’s eye chili, finely sliced
  • 50   g Garlic, peeled and sliced
  • 200 g Shallots, peeled and sliced
  • 50   g Ginger, peeled and sliced
  • 150 g Galangal (laos), peeled and chopped
  • 100 g Candlenut
  • 2 tbsp Black pepper corns crushed
  • 2 tbsp Coriander seed crushed
  • 40   g Palm sugar, chopped
  • 150 ml Vegetable or coconut oil
  • 250 ml Water
  • 3 Salam leaves
  •  ¾ tbsp Salt

 Preparation:

  1. Combine all ingredients except salam leaves, water and salt, in stone mortar or food processor and grind coarsely.
  2. Place ground ingredients into heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
  3. Set aside and cool.
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5. Spice Paste for Vegetables - Base Jukut:

Ingredients:

  • 250 g Large red chilies halved, seeded and sliced
  • 25 g Birds eye chilies sliced
  • 100 g Shallots, peeled and sliced
  • 100 g Garlic, peeled and sliced
  • 100 g Laos (galangal) peeled and thinly sliced
  • 100 g Turmeric fresh, peeled and sliced
  • 100 g Kencur (lesser galangal) washed, sliced
  • 200 g Candlenuts
  • 1 tbsp Coriander seeds crushed
  • ½ tbsp White pepper corns crushed
  • ¾ tbsp Salt
  • 150 ml Vegetable oil
  • 2 Salam leaves
  • 2 Lemongrass stalks bruised
  • 250 ml Water

Preparation:

  1. Combine all ingredients except salam leaves, lemon grass, salt and water in stone mortar or food processor and grind coarsely.
  2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes, or until water is evaporated and marinade changes to golden colour.
  3. Cool before using.
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6. Stocks:Stocks-14

A Classic meat or fish stock should be as clear and tasty as possible so that it can be made into a soup or a broth that becomes the foundation for so many dishes. To make a stock, bones and often meat as (remove all fat) are first washed thoroughly. To make a light stock they are first put in a pot of cold water that is brought quickly to a boil; they are then removed from the pot and properly washed and rinsed under running water. This blanching step removes surface impurities and coagulates surface proteins on the bones and the meat so that they won’t cloud the cooking liquid. One part bones are then filled up with 3 part of water and brought back to a simmer for at least 5 to 6 hours.

To make a dark stock for brown sauces, the bones are first roasted golden in a medium hot oven to produce color and a more intensive roasted meat flavor with the Meillard reactions between proteins and carbohydrates. This process also coagulates the surface proteins and makes blanching unnecessary.

Within our kitchen all our stocks are prepared in a pressure cooker and to intensive the flavor of our stocks 2/3 of the bones are blanched first as descripted above and 1/3 roasted golden. Then towards the end of the roasting process we add a small amount of full cream milk powder which is also roasted golden.

How to pressure cook stocks:Stocks-15

Preparing stocks with the mind set of a cook and a chemist which will slash the cooking time in halve and produce a stock that is twice as strong. Grind your meat and vegetables as thinly as possible and use the heat within the pressure cooker as gentle as possible. Take care no to let the pressure-cooker contents boil while the stock simmers. Boiling not only stresses the equipment’s but also causes turbulence that emulsifies fats and turns the stocks cloudy. Operated correctly, a pressure cooker can yield stocks that are nearly as clear as a consommé. Solids sink to the bottom, a layer of oil raises to the top, and a thin layer of buoyant particles remain just below the oil.

  1. Prepare ingredients. Grind meat and slice vegetables as thinly as possible; use ratio as recommended. Roast bones or other sources of gelatin in oven. If desired, reserve 10% of raw ground meat to further clarify the stock.
  2. Brown meat in fat directly in the cooker. Oven–browning is also acceptable, but browning in the cooker produces a flavorful fond. Remove meat after it is browned. Be careful not to scorch or over brown the meat to dark brown as this will produce a bitter taste.
  3. Add vegetables and cook until soft. Deglaze the pot with any excess juices. If needed, deglaze the pot further with water or other liquid. “Wine”
  4. Combine all ingredients in pressure cooker. Return browned meat and vegetables to the pot, then add liquids, roasted bones, optional aromatics, and optional reserve ground meat.
  5. Bring liquid in pressure cooker first to a simmer, the skim of all the scum. Cover, bring to full pressure and then reduce heat to an absolute minimum to maintain pressure. Pressure cook at without venting. (15 psi). Remember your Moms pressure cooker which made this solid whistling noise. This is bad, real bad for your clear stock.
  6. Remove from heat and cool until pressure abates. You can accelerate cooling by running cold water over the pot.
  7. Skim off fat, then sieve stock gently. Leave solids on bottom as you decant the stock from the pot to sieve. Alternatively, if clarity is of importance, remove stock with a siphon. Or chill it to solidify fats, poke a hole through the fat, and pour out stock through hole.
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6.a Basic Indonesian Chicken Stock:Stocks-2

Ingredients:

  • 6 kg (11 lb)  Chicken, duck or beef bones without skin and fat, chopped in 2.5 cm  (1 in) pieces. Even smaller would be much better.
  • 250 g Spice paste for chicken
  • 2 stalk  Lemon grass, bruised
  • 2 Kafir lime leaves thorn
  • 2  Large red chilies, whole, bruised
  • 3-5  Bird’s eye chilies whole
  • 2   Salam leaves
  • ½ tsp Black peppercorns, coarsely crushed
  • ½ tsp  Coriander seeds crushed

Preparation:  The traditional classical wayStocks-3

  1. Rinse bones until water is clear, place in stockpot and cover with cold water and bring to boil over high heat (blanch bones). Drain and discard water. Wash bones again under running water. (Reserve ½ the bones for day two)
  2. Return bones back to a larger stockpot, add three times as much water as bones and return to boil. Reduce heat and remove scum as it accumulates with a ladle.
  3. After five hours of slow simmering add all other ingredients including ground spices and simmer stock over very low heat 1 more hour. It is important not to cover the stockpot during cooking, as it will make the stock cloudy.
  4. Strain stock and cool.
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Pressure cooker method:

Yes this method takes not hours but days, but with an almost unbelievable outcome. The only extra utensil you need is a pressure cooker, some extra space in a deep freezer and chiller  and a your passion for good food and a little planning. The rest is very simply and actually very quick. It only sounds complicated.

Preparation Day one:Stocks-17

  1. Follow exactly the same steps as descried in the traditional method  including step 3.
  2. Once the liquid comes to a simmer, remove scum; add all ingredients and cover with the lid of the pressure cooker. Pressure coke at a gage of 1 bar / 15 psi for 2 hours. Start timing as soon as full pressure has been reached. Turn off heat. Let the cooker cool for 20 minutes, or run tap water over the rim, to depressurize it.
  3. Strain the liquid and discard the solids.

Day two:

  1. Repeat the same process as on day one, but this time you do not fill up with water but with the stock made the previous day.
  2. Chill stock, place into a shallow container (about 4 cm deep) and freeze. To freeze completely will take between 24 to 36 hours depending on your freezer.

Day three:   Consommé through ice filtration

  1. Line a large fine strainer with a cheesecloth and place on a container that can hold the volume of consommé you are preparing without touching the bottom of the strainer.
  2. Place the frozen stock in the strainer and let it thaw in the fridge. This process may take up to two days.
  3. Collect the resulting consommé and discard, fat and larger particles that are left in the strainer.
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6. b Prawn Stock: Stocks-9

Ingredients:

  • 3 tbsp  Coconut oil
  • 1 kg  Shells of lobster, prawns, crabs or crayfish finely chopped
  • 250 g Spice paste for seafood
  • 2 liters  Water / light chicken stock would be even better

Preparation:

  1. For the spice blend combine all ingredients in a stone mortar or food processor and grind into a very fine paste.
  2. Clean the shells by discarding any organs, including the gills and eyes. Chop into small pieces with a heavy knife or cleaver. Smaller pieces infuse more flavor into the stock
  3. Heat the coconut oil in the base of a pressure cooker and sauté the crushed shells for 6 to 8 minutes to a light golden brown.Stocks-10
  4. Add the ground  spices, lemongrass and kaffir lime leaves and continue to sauté for two more minutes.
  5. Deglaze with one cup of water / stock and continue to sauté for two more minutes.
  6. Add all remaining water / stock and bring to a boil. Remove scum.
  7.   Pressure cook at a gage pressure of 1 bar / 15 psi for one hour. Starting timing the moment full pressure is reached.
  8. Let the cooker cool for 30 minutes before opening.
  9. Strain the stock through a sieve lined with a cheese cloth.

Note:   When ever you find yourself  with crustacean shells left over from your last seafood feast, save them. Collect them in the freezer until you have enough to make the stock. If you do not have shells use shrimps with the heads on which are relatively cheap.

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6.c Vegetable Stock:Sop Buntut

Ingredients:

  • 3 tbsp   Coconut oil
  • 250 g Spice paste for vegetables
  • 100 g Shallots, peeled and thinly sliced
  • 3   Fresh corn with husk
  • 200 g  Carrots shredded matchstick size
  • 100 g Celery with leaves thinly sliced
  • 100 g  Leek finely sliced
  • 50 g Shitake mushrooms finely sliced
  • 100 g   Tomatoes halved and sliced
  • 100 g  Pumpkin peeled and shredded matchstick size
  • 2 liters Water

Preparation:

  1. For the spice blend combine all ingredients except the kaffir lime leaves and the lemongrass in a stone mortar or food processor and grind into a very fine paste.
  2. Shuck the corn, reserving the husk. Cut the corncobs into small pieces. Scatter the corn husk and the cob pieces on a baking sheet and place an inverted cooling rack on top of them to hold them in place. Back the husks and the cobs, tossing them occasionally until they all turn golden brown for about 20 minutes at 175 Celsius.
  3. Heat the coconut oil in a pressure cooker pot, add the ground spice blend, kaffir lime leaves and lemongrass and sauté for two minutes until fragrant.
  4. Add all vegetables, the corn cornels and the roasted corn husks and cobs and  continue to sauté for five minutes over medium heat.
  5. Fill up with water and bring to boil.
  6. Pressure cook at  a gage pressure of 1 bar / 15 psi for 45 minutes; starting timing once full pressure is reached.
  7. Allow pressure cooker to cool for 30 minutes.
  8. Strain the stock through a sieve lined with a cheese cloth.
  9. Alternatively place all ingredients into food processor and puree very finely.

Brown vegetable stock:

For a brown vegetable stock preheat an oven to 220 Celsius. Toss the vegetables in 3 table spoon coconut oil and roast them in the preheated oven until they turn golden brown. Follow the same steps as descript as above from step 3 onwards.

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7. Spiced Tomato Sauce – Sambel Tomat:

Ingredients:

  • 200 ml Coconut oil or vegetable oil
  • 200 g Shallots, peeled and sliced
  • 100 g Garlic, peeled and sliced
  • 375 g Large red chilies, seeded and sliced
  • 375 g Bird’s eye chilies , whole
  • 1 ½ tbsp Dried shrimp paste, roasted
  • 25 g Palm sugar finely chopped
  • 750 g Tomato, peeled and seeded
  • 1 tbsp Lime juice
  • Salt to taste

Preparation:

Heat oil in heavy sauce pan, add shallots and garlic and sauté until golden.

Add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp cake and continue to sauté until sugar caramelizes.  Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside to cool. Then grind in stone mortar or puree coarsely in food processor.

Season to taste with salt and lemon juice.

Note: Cooking the ingredients over high heat while stirring continuously helps to preserve the red co;or of the sauce. This delicious spicy dip served together with Sambel Matah makes an ideal condiment to grilled fish.

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8.Peanut Sauce – Base Kacang:

Ingredients:

  • 500 g Raw peanuts with skin, deep fried or roasted golden brown
  • 5 Garlic cloves peeled and sliced
  • 8 – 10 Bird’s-eye chilies finely sliced
  • 15 g Kencur (lesser galangal), washed and sliced
  • 20 g Palm sugar, chopped
  • 750 ml Coconut milk (more if needed)
  • 4 tbsp Sweet soy sauce
  • 2 kaffir Lime leaves torn
  • 1 tbsp Lime juice
  • 1 tbsp Fried shallots

Preparation:

  1. Combine peanuts, garlic, chilies and kencur in a food processor or stone mortar and grind finely.
  2. Place ground ingredients in heavy saucepan together with coconut milk, palm sugar and sweet soy sauce. Bring to the boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes. Add more milk or water should sauce thicken to much.
  3. Add limejuice and sprinkle with shallots just before serving as a dipping sauce for sate. Season to taste with salt. Serve warm.

If you like a lighter version of this delicious dipping sauce, then simply replace coconut milk with water and grind in a stone mortar or food processor into a smooth creamy sauce. No need to cook.

Makes a delicious dipping sauce for meat sates or as a dressing for a vegetable salad.

In most tourist hotels and restaurant this sauce is served together with sates as a dipping sauce. Funny enough the Balinese would never serve a dipping sauce with their sates, as they are already marinated and do not require additional sauce, instead mix salt and chopped chilies in which the tip of the sate is coated.

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9. Pickled Vegetables – Acar:

Ingredients:

  • 250 ml Water
  • 250 ml White crystal sugar
  • 250 ml  Rice vinegar (optional white vinegar)
  • 50 g Ginger peeled and sliced
  • 1 Stalk lemongrass bruised
  • 1 Pinch, Salt
  • 3 Medium, Cucumber, peeled, halved and sliced
  • 10 Small shallots peeled and quartered
  • 10 Bird’s eye chilies

Preparation: 

  1. For the dressing combine water, sugar, ginger vinegar, lemongrass and salt in saucepan and bring to a boil. Simmer for one minute and then allow to cool
  2. Combine remaining ingredients and mix with warm dressing.
  3. Refrigerate for 24 hours before serving at room temperature. 
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10. Fried Chili Dressing - Sambel Sere Tabia:

Ingredients:

  • 60 ml Coconut oil
  • 100 g Shallots peeled and sliced
  • 75 g Garlic peeled and sliced
  • 25 g Bird’s eye chilies finely sliced
  • 1/2 tbsp Shrimp paste roasted
  • 1 pinch Salt

Preparation:

  1. Heat oil in frying pan, add shallots and garlic and sauté for two minutes.
  2. Add chillies and prawn paste and continue to sauté until golden.
  3. Season with salt and fresh lime juice.
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11. Shallot Lemon Grass Dressing – Sambel Matah:

Ingredients:

  • 40 g Shallots, peeled, cut in half and finely sliced
  • 75 g Lemon grass, bruised, finely sliced and chopped
  • 20 g Garlic, finely chopped
  • 30 g Bird’s eye chilies finely sliced
  • 2 Kaffir lime leaves finely chopped
  • ½ tsp Roasted shrimp cake (terasi), finely crumbled
  • 1 pinch Salt
  • 1 pinch Black pepper finely ground
  • 2 tbsp Lime juice freshly squeezed
  • 4 tbsp Coconut oil

Preparation:

  1. Combine all ingredients in deep bowl and mix thoroughly for 5 minutes.
  2. Season to taste with salt and pepper.

Note:

Another  way to make this delicious dressing is by heating the oil first  in a sauce pan,  then add all other ingredients and sauté over medium heat  for five minutes over medium heat or until sauce is fragrant. Cool to room temperature before using.

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