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Sabtu, 01 Mei 2010

Bali Food: Nasi Campur Bali

Bali Food: Nasi Campur

Nasi campur (mixed rice) is the most basic dish in Indonesia. That together with nasi goreng (fried rice) are the 2 meals most commonly consumed. Nasi campur is a portion of steamed white rice (nasi putih) together with an assortment of other items, which can be wide ranging. Its guaranteed that no 2 places will serve the exact same nasi campur. This dish has been around for a long time because it enables people to use left overs and small amount of the more expensive items.

Around Kuta / Seminyak are a wealth of small warungs serving nasi campur. Some are oreiented towards tourists / expats, other towards locals. How do you know which are which? Quite simple really, there are 2 ways. First comes the decor of the place. White

tiled floor, small cheap tables, plastic stools and bottles of Fanta lining the perimeter, its a local’s joint. Wooden tables, chunkier pieces of meat, better food selection and some attempt to make the place enjoyable, its a foreigner’s joint. The other main factor is price. A good foreign oriented place where you can assemble a nasi campur is Warung Ocha, at the junction of Jl. Seminyak and Jl. Dhyana Pura. A plate of your choice with a black tea will cost around 25,000rp. The place I visited today on Jl. Oberoi, across from the Tuck Shop on the corner, charged me 7,000rp for nasi campur. Both places are good, just different.

Newcomers to Bali can get a decent idea of what nasi campur is like by visiting Made’s Warung, which does a good one for 15,000rp. Items found in nasi campur including tofu (tahu) tempe, chicken (ayam), beef (sapi), fish (ikan), peanuts (kacang), together with a wide selction of cooked vegetables including kangkung, the stringy green plant sometimes cooked with garlic and chili. A dollop of hot sambal might be added to the side of the plate, so treat any red sauce with care.

A teh panas (plain hot black tea) comliments nasi campur well and helps the digestion.

Bali Food : Bebek Betutu

Bali Food : Bebek Betutu (Smoked Duck)

Bebek betutu (roast duck) is one of the most famous dishes in Bali. Balinese people themselves may cook it for a special occasion and its not really an everyday dish. Some restaurants in Bali offer bebek betutu, with the request you order a day in advance, due to the preparation time.

Balinese Roast Duck

Ingredients

• 1 duck, whole
• 18 shallots, peeled
• 6 cloves garlic, peeled
• 3 stalks lemon grass
• 5 kaffir lime leaves
• 6 candlenuts
• 2″ ginger, peeled
• 3″ fresh turmeric, peeled
• 3″ kencur, peeled
• 5 Thai chilies
• 1 tsp. black peppercorns
• 1 tsp. coriander seeds
• 2 tsp. shrimp paste
• 1 1/2 tbsp. salt
• 3 tbsp. oil
• banana leaves

Instructions

Place the shallots, garlic, lemon grass, candlenuts, ginger, turmeric, kencur, chilies, peppercorns, coriander seeds, shrimp paste, salt and oil in a blender or food processor and grind into a paste. Wipe the duck dry and rub mixture on the outside. Put remainder mixture into the duck cavity. Close the opening of the duck with a satay skewer. Wrap the duck in banana leaves. Wrap this with aluminum foil and puncture several holes in the bottom. Steam the duck for 50 minutes. Put the duck in a roasting pan and roast at 350f until done.

The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Smoked duck is a Balinese specialty and is usually served only on special occasions. A paste is made of various ingredients (most importantly lemongrass, candlenuts, turmeric, kencur, and shrimp paste) and is spread all over the duck and inside the cavity. It’s then wrapped in banana leaves and roasted until moist. In this case it was served with pakis (fern shoots) and red rice

Here are some of the restaurants, from our travels, worth recommending:

UBUD
Café Jaya (Monkey Forest Rd)
Casa Luna (Jalan Raya)
The Waroeng (Monkey Forest Rd)

SEMINYAK
Hu’u (Jalan Pantai Kaya Aya)
Ku Dé Ta (Jalan Laksmana/Oberoi)
Kuni’s (Jalan Laksmana/Oberoi)
La Lucciola (Jalan Pantai Kaya Aya)
Trattoria (Jalan Laksmana/Oberoi)
Tuesday Pizza Club (Jalan Laksmana/Oberoi)
Warung Murah (Jalan Laksmana/Oberoi)

Bali Food: BABI GULING

Babi guling is Bali’s most famaous dish. Ask a Balinese person what their favourite food is and there is a good chance they’ll say “Bali guling”. Indonesia is a Muslim country, so pork isn’t celebrated as it is here in Bali. The Balinese however often keep pigs at home behind the house, feeding on food scraps, for that important time when they will be killed and eaten. The young suckling pig is used because of its tenderness, spit-roasted to perfection. Finding Bali Guling is a bit hard in tourist areas as it takes a while to prepare and is not really a dish most foreigners will ask for. As soon as you get away from the tourist scene in Kuta / Seminyak and head to Kerobokan, Mengwi, Ubud, or any other local place, the babi guling stands pop up.

There is a babi guling stand on Jl. Canggu, about 100 meters after the turn off from Jl. Raya Kerobokan, open during the day. The town of Gianyar is famous for it babi guling and the main street has stands that are easy to find. A babi guling stand will have the whole pig in the front window and a lady busily cutting bits into chunks. When you ask for a plate of babi guling you get a couple of slices of meat, some fat, skin, intestines, virtually everything that can be eaten. You’ll get a small portion of rice to accompany your pork, which is not specially spicy.

Here are the ingredients used in preparing babi guling.

Ingredients:
•1 suckling pig, weighing about 6-8 kg (13-17 lb)
•1 1/2 tablespoon salt
•10 shallots, peeled and sliced
•6 cloves garlic, peeled and chopped
•5 cm (2 in) ginger, peeled and chopped
•15 candlenuts, chopped
•10 cm (4 in) fresh turmeric, peeled and chopped
•2 tablespoons coriander seeds, crushed
•5 cm (2 in) laosfinely chopped
•25-30 bird’s-eye chillies
•10 stalks lemon grass, sliced
•1 tablespoon black peppercorns, crushed
•1 teaspoon dried shrimp paste, roasted
•5 fragrant lime leaves, finely shredded
•2 salamleaves
•2 1/2 tablespoons oil
•4 tablespoons turmeric water

Here are the instructions in case you have the urge to cook a babi guling at home.

Ensure the inside of the suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill the inside of the suckling pig with this mixture, close the belly with string or thin satay skewers. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Bake on a spit over a charcoal fire or in a moderately hot oven for 2.1/2 hours. Test if the meat is done by inserting a skewer into the thickest part. If the liquid runs clear the piglet is cooked. Baste with oil during cooking. Serve slices of pork with white rice and a hot tomato and chili sambal. If preparing a larger pig, increase the amounts of ingredients accordingly and allow extra cooking time. Alternatively place the suckling pig on a roasting rack and roast in hot oven (220°C/425°F) for approximately one hour. Rest for 10 minutes in warm place before serving.

Serving babi guling
When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Suggestion:
If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour. You don’t want to burn it, but slow cook it, so patience is necessary.

Jumat, 07 November 2008

Bali Food: Various kinds of "Lawar"

Descriptions:

Lawar is one of Bali’s most famous local dishes. Made from pig’s blood and spices, together with an assortment of other goodies, lawar can be found in every village in Bali.

What is Lawar?
Balinese cuisine has many signature dishes including babi guling and bebek betutu. One of the local dishes that all Balinese love is lawar, with every family making lawar at special occassions such as ceremonies. Attending a wedding ceremony in Bali, foreigner might be asked “Bani ngajeng lawar?” (“Are you brave enough to eat lawar?”). The ingredients of lawar as well as the taste mean westerners often aren’t immediately taken by it.

Ingredients in lawar:
Balinese traditional spices such as kunyit, shrimp paste, salt and ground pepper, galangal and other roots; grated coconut, green beans, boiled young jackfruit and occasionally, singkong leaves, all chopped up and blended together.

Meats used in lawar
The meat distinguishes the type of lawar – chicken, duck, beef, pork, turtle, or even dragonfly. Although it is considered a delicacy at ceremony time, fortunately turtle lawar is becoming less and less common. Dragonfly lawar is most unusual because it takes so much time and money because you have to use so many dragonflies to fill you up! Most lawar has raw blood mixed with it but not all Balinese like this and many prefer their lawar vegetarian.

Lawar & ceremonies:
On the day of a ceremony Balinese people rise early to prepare food. The men will take care of the sate, the women chopping away preparing vegetables. Men are also responsible for the lawar and sit in a circle, chopping, chatting, and mashing, generally socializing. There’s no rush in Balinese ceremonies and the men enjoy chatting, sipping a coffee of some arak, while making the lawar.

Where to get lawar:
Lawar can be spicy and very salty, so a small portion is best for your first time. The nasi bungkus (rice to go) that is sold on the street from a motorbike, in small packets for 2,000rp sometimes contains lawar. Glory Restaurant in Legian is one of the places you can get lawar, along with many other authentic Balinese dishes (Sundays is the Balinese buffet).

If you go to a Balinese person’s village tasting lawar and sipping some arak will earn you some ‘bule points’.

Bali Food: Mie Goreng

Fried Noodles

Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.

Serves 4
250 gm. egg noodles 1 bunch choi sum
¼ small cabbage 1 medium carrot
3 tbs. oil 3-4 tbs. stock or water
60 gms. Any meat 5 shallots
7 garlic cloves 1-2 large red chilli
½ a small leek 1 tsp. soy sauce
2 tsp. kecap manis 1 tsp. tomato paste (optl)
1 tsp. fish sauce ½ tsp. maggi sauce (Raja Rasa)
½ tsp. Black pepper sea salt to taste

Boil the noodles as instructed on the packet. Drain or leave overnight in the fridge. Slice the meat into 1 cm. chunks.
Slice the garlic, shallots, leek and large red chilli very finely.

12Slice the cabbage into ½ cm. strips and julienne the carrot. Chop the choi sum into chunks. Heat the oil a wok over a medium heat. You can use a higher heat if you’re a confident Chinese-style cook. Fry the meat until cooked. If there is no excess water from the chicken, add the shallot and garlic and cook for twenty seconds together. Otherwise, set the meat aside, remove the oil and wipe the wok with a paper towel. Fry the onion and garlic in 3 tbsp. of fresh oil. Add chilli and leek, stirring and mixing constantly for twenty seconds. Add all the vegetables. Mix and stir for 2 minutes. If necessary add some of the water or the stock. Bring to the boil. Add the noodles with the sauces. At this point you may need to turn off the heat to mix them thoroughly. Turn the heat on and toss for another minute or two. Tongs might be handy at this point. Check seasonings. Serve topped with fried onion.

Bali Food: Uyah Tabia

Bali Food: Ceremonial "Jajan"

Bali Food: Sate Gule Kambing

Descriptions:

Sate kambing is part of the cuisine of Indonesia. It is very popular in the country, especially in Java. But you can still tasted Sate kambing in Bali Island. Sate kambing is the Indonesian name for mutton satay, since it is made of goat meat. This food is made by roasting goat meat that has been mixed with seasoning. A set of Sate Kambing usually consists of the satay itself, complemented by a sauce made of soya sauce or peanut sauce. Some people eat it with rice while others prefer to eat it with traditional rice box named lontong or ketupat. In some areas sate kambing is sold together with another popular food named gule kambing (goat soup). So its may called Sate Gule Kambing.

Sate can also be made by other meat e.g meat of buffalo, chicken, fish, and others.