Bumbu Bali Recipes
BUMBU BALI
Steps:
- Finely chop all the ingredients except the lemongrass, salam leaves, coconut oil. and Base Wangen.
- Pound all the ingredients (except the coconut oil, salam leaves and lemongrass) in a mortar and pestle, or use a blender. If using a blender add a little bit of water.
- Add the coconut oil to a pan on high heat. Fry the ground spices and add the salam leaves and lemongrass. Stir for 5 minutes until you get a pleasant strong aroma. Now you have made Bumbu Bali!
DAGING BUMBU BALI - INDONESIAN MEAT-DISH
I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices, when cooking lessens your appetite.
Provided by PetsRus
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
- Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
- Process until you have a paste.
- Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
- Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
- Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
- Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.
- The little chilies make this dish pretty hot and I sometimes leave them out.
BALI SATE LILIT (SATAY)
Steps:
- Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
- Divide the mixture into 6 ping pong ball sized meatballs.
- Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
- Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.
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- Blitz the ingredients for the base wangen in a spice grinder, or grind with a pestle and mortar until you’ve got a fine powder.
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- Drain tofu: Drain tofu, wrap it with paper kitchen towel, and sandwich between two plates. Place a heavy object on top of the plate, such as a cast-iron skillet, to press the tofu.
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- Start by preparing the larger ingredients for the blender. Chop the shallots in half, slice the ginger roughly, chop the lemongrass into 1-inch pieces, and remove the tops from the chillies and cut them in half. The curry leaves can go in the blender whole. If you’re using a pestle and mortar, chop all of these items very finely.
- Put all of the ingredients into the blender, and blitz them until they create a paste. Alternatively, pound in a pestle and mortar. If using a pestle and mortar, you won’t need the water or the oil.
- Put the paste into a wok without oil, over a medium heat, and cook until it is hot. The paste will start to bubble and will thicken slightly.
- Pour the paste into a jar or container and refrigerate once cool. Alternatively, pop into an ice cube tray and then the freezer. Once frozen, move into freezer bags.
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Servings 2-4Total Time 1 hr 40 mins
- Blend the spices. In a blender, add shrimp paste, garlic, shallots, large red chilies, red cayenne pepper, ginger and red tomatoes. Blend well. Sauté the blended spice and lime leaves in some oil over medium heat until the spices are cooked, and the oils are released.
- Add the chicken. Once the spice is cooked, add chicken thighs and sauté well for about 10 minutes. Add water, salt, sugar, sweet soy sauce, brown sugar, tamarind water and combine well. Reduce the heat.
- Add the eggs. Add in the hardboiled eggs. Simmer till the sauce is reduced and thickened. This will take about 30 minutes. Remove and set aside.
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- Cook noodles per their instructions. If using uncooked shrimp, cook as follows before the stir-fry: heat 1 tbsp coconut or canola oil on Med-High in a sauté pan or wok. When hot, add shrimp and cook for 2 mins. Flip then cook on other side for 2 mins. Remove from heat and set aside. Shrimp will be completely pink.
- Prepare all fresh ingredients needed to make the Bumbu Bali. Add all ingredients under 'Bumbu Bali' to a food processor (or blender). Process to a paste, pulsing and using a spoon to scrape the sides to ensure all the large bits are blended into the paste. Add 1-4 tbsp of water to moisten paste to help process, as necessary. Use 1/4 cup paste in stir-fry and chill/freeze the rest for future use.
- Heat a wok or large pan on Med-High heat. Add 1 tbsp of oil to pan to coat. Add Bumbu Bali paste, stir and cook for 1 min. Add carrot and cook 1 min. Add noodles and Kecap Manis (or sub soy sauce) and cook for 1 min, stirring frequently. Add cabbage and cook for 1 min. Add egg and stir mixture for 1 min until egg is cooked. Add bean sprouts and shrimp and stir for 1 min. Remove from heat.
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- Boil the chicken with enough water to cover it together with 2 kaffir lime leaves, 1 salam leaf and ginger root. Cook it until the poultry is tender. Discard the water, rinse the meat slightly to get rid of the impurities and shred it to pieces.
- Then add the coconut milk and water to the spice mix. Let it cook for a minute or two in between each addition.
- When the spice mixture is nicely bubbling, put the shredded chicken pieces in. Stir it well until all the meat slivers are coated with spices.
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