Overview:

We now have the five main spice blends that we use in our everyday cooking available as dry spice blends. This now makes it very easy for you to bring the delicious flavors of Bali home with you. Dry means, easy to carry and customs will not have any issues. In principal these blends are are prepared exactly the same way as the fresh ones, minus the oil and the water. The cooked blends are then spread on trays and sun dried, which will take about 48 hours in the hot humid Bali sun. Below please find 4 recipes of how to use the dry blends which in essence is exactly the same method as for fresh ones. Be careful when using the dry blends as they are very concentrated and strong. As a general rule us only 1/4 of dry blends when following any recipes from our books.

As a golden rule use 1 tablespoon dry blends, add 1 tablespoon of vegetable or coconut oil, and add 1 tablespoon of stock.

Recipes featured:

1. Chicken Sate
2. Assorted Seafood Braised in Coconut Milk
3. Beef braised in Spiced Coconut Milk
4. Chicken in Spiced Coconut Milk

All spice blends are available for sale in Bumbu Bali & Rumah Bali

1. Chicken Sate:

• Ingredients:
• 800 g Chicken leg cut in 1 cm x ¾ cm cubes
• 3 – 5 Bird’s-eye chilies, finely chopped
• 30 g Palm sugar finely grated
• 45 g Dry Chicken spice blend
• 30 ml Coconut or vegetable oil
• 30 ml Chicken stock
• 1 pinch Salt to taste
• Sate skewers

Preparation:

1. Combine meat, chilies, palm sugar, and dry chicken spice blend, oil, chicken stock and mix well.
2. Spear four pieces of meat (16 g) very tightly on a sate skewer, cover and marinate for 6 hours in refrigerator.
3. Grill sates over very hot charcoal and baste frequently with basting mix.

Note:

• To make sate with beef, lamb or pork, follow the directions above but use dry basic spice blend for pork and lamb,
• and dry beef spice blend for beef.
• Basting mix for grilling: Combine 2 table spoon of spice blend with 4 table spoon coconut oil and mix well.

3. Assorted Seafood Braised In Coconut Milk:

• Ingredients:
• 800g Assorted seafood cleaned (firm fish fillet, squid, crab, mussels, scallops etc.)
• 60 g Dry Seafood spice blend
• 1 Lime
• 1 pinch Salt to taste
• 30 ml Coconut or vegetable oil
• 375 ml Seafood or chicken stock
• 125 ml Coconut cream
• 2 stalks Lemongrass bruised
• 3 Kaffir lime leaves
• 3 Bird’s eye chilies (optional)
• 1 pinch Salt to taste

Preparations:

1. Marinate seafood with 30 g dry seafood spice blend, one pinch salt and the juice of 1 lime.
2. Heat oil in heavy sauce pan, add 30 g dry seafood spice blend, lemongrass, lime leaves and small chilies and sauté over medium heat for 1 minute until fragrant.
3. Add stock and bring to simmer for 1 minute.
4. Add seafood and very gently simmer at 50ºC for 4-5 minutes.
5. Add coconut cream, blend well and simmer 1 more minute.
6. Season to taste with salt, the zest of 1 lime and 2 tbsp lime juice.

Beef Braised in Spiced Coconut Cream:

• Ingredients:
• 1.2 kg Beef brisket cut in 2 ½ cm cubes
• 90 g Dry Beef spice blend
• 60 ml Coconut or vegetable oil
• 2 stalks Lemon grass bruised
• 3 Salam leaves (optional kaffir lime leaves)
• 70 g Galangal peeled, sliced and bruised
• 500 ml Beef or chicken stock
• 175 ml Coconut cream
• Shallot fried for garnish

Preparation:

1. Marinate beef with 45 g dry beef spice blend, 30 ml oil, 45 ml stock and mix well.
2. Heat oil in heavy sauce pan, add 45 g dry beef spice blend, lemon grass, salam leaves, and galangal and sauté over medium heat until spices are fragrant and color has changed.
3. Fill up with 125 ml stock, reduce heat and simmer for 2 minutes.
4. Add meat and remaining stock, mix well, bring back to simmer.
5. Pressure cook at a gauge pressure of 1 bar /15 psi for 25-30 minutes. Start timing when full pressure is reached. Cool for 20 minutes.
6. Lift the meat from the cooking liquid with a slotted spoon, and transfer to a sauce pan. Reduce cooking liquid by halve.
7. Add coconut cream and bring sauce back to a slow simmer.
8. Transfer sauce to the pan with the beef, mix well and simmer over medium heat, gently turning and basting the meat until it is glazed, 12-15 minute and the dish turns lightly creamy. Remove pan from the heat, and let the mixture infuse for 7-10 minutes.
9. Season to taste with a pinch of salt and crispy fried shallots.

Note:

If you wish to prepare this recipe from lamb, or game follow the same directions as given and replace the respective spice blend.

Chicken in Spiced Coconut Cream:

• Ingredients:
• 800 g Chicken leg boneless cut in 2 ½ cm cubes
• 90 ml Coconut or vegetable oil
• 60 g Dry Chicken spice blend
• 1 pinch Salt to taste
• 30 ml Chicken stock
• 1 stalk Lemon grass, bruised
• 1 Salam leaf
• 3 Kaffir lime leaves bruised
• 1 pinch Salt to taste
• 200 ml Chicken stock
• 100 ml Coconut cream
• 1 Lime
• 1 tbsp Lemon basil sliced for garnish

Preparation:

1. Marinate chicken with 30 g dry chicken spice blend, 30ml oil, 1 pinch salt, and 30 ml chicken stock
2. Heat 30 ml oil in heavy sauce pan, add 30 g dry chicken spice blend, lemongrass, lime leaves and sauté over medium heat for 1 minute until fragrant.
3. Add 170 ml stock and bring to simmer. Blend well
4. Add chicken pieces, blend well and very gently simmer at 68ºC for 6-8 minutes.
5. Add coconut cream, mix well and bring back to simmer for one minute.
6. Season to taste with salt, the zest of 1 lime and 2 tbsp lime juice. Garnish with sliced lemon basil