thebrainincorporated.indonesiandelicacies » Bali

Javanese Palm Sugar Pudding

admin — Wed, 12 Oct 2011 18:36:04 +0000

Ingredients
500 ml water
180 gr javanese palm sugar, grated or chopped
3 sdt agar-agar bubuk
1 pandan leaf
300 ml coconut milk
1/4 tsp salt

Method

1. Put water, grated palm sugar, agar-agar and pandan leaf in a pan. Cook simmer until sugar and agar-agar dissolve, stirring occasionally.
2. Discard pandan leaf, mix the agar-agar mixture with hot coconut milk and salt. cook until boiling.
3. Pour in the jelly mould (16 cm). Let it cool and hard. The pudding will form a separate layer by itself, beneath a layer of transparent sugar and coconut milk layer on top
4. store in refrigerator. Sliced and serve cold.

preparation: 15 minutes
cooking time: 20 minutes
cooling time: 1 hour

Recipes variety of typical Indonesian Rice – Part 1

admin — Tue, 23 Nov 2010 06:01:56 +0000

Nation of Indonesia as an agricultural country and rice as a staple food, made a lot of ways to vary the rice to cook. every region has their unique rice – each, like rice uduk rice side dish, rice comes from Betawi, usually rice or side dish uduk is eaten and sold in the morning for breakfast, rice Lengko typical of the West Java city of Cirebon, there are more yellow rice Rice is in addition to breakfast this rice is usually used for safety or the celebration as an expression of infinite gratitude to the creator, for example circumcision ceremony and other celebration.
under way to make some special rice Indonesia:

Nasi Ulam ( Ulam Rice )

Material:
2 liters of white rice
1 1 / 2 grated coconuts, shangrai, puree
5 lemongrass, crushed
5 bay leaves
1 / 2 tsp shrimp paste cooked, puree
1 teaspoon cumin, toasted, crushed
Basil leaves to taste
2 tablespoons coriander, crushed
250 grams of peanut
Salt to taste

Complement:
Pepes anchovy or salted fish fried anchovy, Serundeng, peanut sauce, emping, diced cucumbers, fried onions

How to Make:
Steamed rice 1 / 2 ripe, and then flush the hot water and salt to taste, into a leaf of lemongrass and bay leaves, Steamed rice with lemon grass again and bay leaf until cooked, lift
In container, combine the rice was cooked with toasted coconut, shrimp paste and cumin, which is mashed beans, mix together coriander
Serve rice side dish with anchovy Pepes, Serundeng, cucumber, chili and basil leaves emping for an ornament

How to make peanut sauce:
Material:
200 grams of peanut-me-fried
5 cayenne pepper, to taste
5 red chilies or to taste
1 teaspoon brown sugar
1 teaspoon salt
350-400 cc of water
How to make:
All the spices, mixed together in puree or diuleg give a little water and fried with a little oil, allow to boil or the fragrant and lift

Nasi Kuning ( Yellow Rice )

Material:
1 liter of rice
1 ¼ liter coconut milk diluted from 1 coconut
Turmeric 1 tablespoon grated, boiled with 50 cc of water, strain
2 pandan leaves, tie
2 bay leaves
1 stalk lemongrass
4 lime leaves
1 tablespoon salt
1 small spoon lime juice

How to Make:
Steamed rice in a hot steamer for 30 minutes until half cooked. Lift, move into the pan
Stir in grated turmeric with water, wring it out and strain
Mix the turmeric water with lemon grass, bay leaves, lime leaves, pandan leaves, salt and coconut milk
Jerangkan on the fire until boiling. Lift
Pour into a pan of rice, stir until the coconut milk rice exploited by
Lift, add lime juice. Mix well
Steam heat back in the steamer until the rice is cooked. Raise, Serve with fried chicken, spices coconut, and dried tempeh, and sprinkle with fried onions, cucumber slices, and sliced omelet.

Source: http://www.articlesbase.com/recipes-articles/recipes-variety-of-typical-indonesian-rice-3561686.html

Bali – Coffee on Island of the Gods

admin — Sat, 02 Oct 2010 07:42:50 +0000

Bali is known by many names to those who have visited the island. Many Indonesians refer to this slice of paradise as “Pulau Dewa” or “Island of the gods”. Since October 2002 the island has seen a marked downturn in the number of foreign tourists arriving to enjoy the scenic, cultural and religious diversity found here. Hopefully with a peaceful election campaign behind us, Bali will again see tourists returning in numbers.

Our visit to Bali in March was not a holiday, but rather a visit to look at the cooperative growing system for Arabica found in the highland areas of central Bali. Traditionally Balinese coffee was of the robusta variety. This is the coffee that many tourists visiting the island experience and love. The origins of Robusta here can be traced back to the beginning of the 20th century or earlier. Commercial Colonial plantations never made an impact in Bali because the Dutch did not get any degree of control over the island until the 1900′s. By this time the big plantations in Java, Sumatra and Sulawesi were already well established. The Robusta in Bali most likely came via traders from Ampenan in Lombok. The growing conditions in Bali are ideal for coffee trees, and small-scale production quickly spread in the cooler, higher altitude areas of the Island.

In recent times, with Robusta prices falling, Arabica has been planted in several areas of the Island. Some of these plantings are in commercial plantations, however the bulk are beans grown by small-holders in a number of villages saddling the volcanic peaks. Our visit was to examine the drying and processing facilities for this mountain grown Bali Arabica.

As in the rest of the coffee world, the small-holders make up the bulk of the growers, but receive little real financial reward for their efforts. Our concern is always to look for a way in which to help these small growers to improve their picking, drying and sorting processes in order for them to be able to market their coffee to the specialty coffee market outside of Indonesia. In most cases the growers are more than happy to listen to ideas on how to improve the finished quality of their product. In Bali the yields from the trees in raw cherries is very good. Most coop growers are uncertified organic- the costs of pesticides against the price for the finished bean do not make sense. The small holders almost universally follow the dry method of processing the beans. This involves laying the fruit out under the sun in large, flat concrete drying pens. The coffee is raked regularly to ensure the drying proceeds at a constant pace. Prior to drying the cooperative removes poor quality cherries- usually berries that are not ripe, have evidence of surface fungal diseases or berries that have been damaged by birds or other pests. After drying and removal of the remaining mucilage, the beans are again sorted. This time beans are sorted based on whether there is evidence of damage by borer, discoloration, black beans or split and broken beans. This is the extent of sorting- there is no screen sizing done by the cooperatives at origin, as normally the beans are on-sold to big producers who then sort further.

We like the early season greens that we saw in the highlands of Bali. The colours and firmness of the bean are good, as was the general quality. Test roasting resulted in us deciding that the dry-processed bean had some characteristics reminiscent of the lower altitude Java Arabica beans. A very mellow, slightly honey-dew taste…..We are looking forward to later in the year when we will be in Bali for the harvest of the bulk of the 2004 crop.

Article Source: http://EzineArticles.com/?expert=Alun_Evans

Indonesia Food and Beverage

admin — Tue, 14 Sep 2010 08:23:59 +0000

Spicy and sweet are the favorite flavors of the Indonesians. If you don’t ask for “no sugar” in your coffee or tea it will be dripping with sweetness. Spicy chili sauce accompanies most savory dishes.

Nasi, or rice, is the staple of most Indonesian cuisine. Nasi campur is a delightful street food. Street vendors, usually older Indonesian ladies, cook up home made individual dishes of fried tofu, vegetables (cucumber, green beans, spinach like greens), chicken and beef and you choose which items you want over steamed rice. It’s wrapped in a brown paper, tied with a rubber band and eaten with the right hand (left is used for bathroom business). Nasi goreng is a fried rice dish with chopped carrots and cabbage and topped with a fried egg and shrimp crackers. Indonesians tend to eat when they are hungry so they often eat alone, unlike Westerners who enjoy eating together as a means to bring people together socially. Warungs (Indonesian restaurants) now dot the cities for tourists more than the locals and in many places serve Brazilian, Chinese and Aussie food as well.

A giant banana pancake is a breakfast favorite and served with fresh fruit such as pineapple and papaya. Super sour yogurt chock full of acidophilus is a treat to have on top of fruit drizzled with a bit of honey. Jaffels are another breakfast and lunch item which is 2 pieces of sweet white bread put in a sandwich press like a panini and filled with savory items like cheese, tomato and avocado or sweet such as bananas and honey. The bread is smothered in butter so it gets crispy and delicious like toast.

Bintang is the beer of choice! A pilsner, it comes in a 22 oz. bottle. Since it is so warm outside, you have to drink it fast. Arak is the local spirit derived from palm trees and usually mixed with fruit juices. All fruit juice is the fruit thrown into the blender, nothing packaged. Lassi is another popular drink that is fruit and yogurt blended together.

Source: http://www.articlesbase.com/exotic-locations-articles/indonesia-food-and-beverage-669693.html

Spice Up Dinner With a Spicy Fried Chicken Recipe

admin — Wed, 04 Aug 2010 12:33:54 +0000

Spicy fried chicken is a wonderful treat on so many levels. First of all, fried chicken is always comforting and delicious, no matter whether it is pan fried, deep fried or even oven fried. It is a fact of life that fried chicken is one of the most popular meals of all time and that applies in almost every country, not just the United States.

There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.

Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?

Using Marinades Before Frying Chicken

Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.

You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.

Recipe for Indonesian Style Fried Chicken

The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.

If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.

You will need:

1 roasting chicken
2 bay leaves
2 inches fresh turmeric
2 inches fresh ginger
5 candle nuts or macadamia nuts
1 cup hot water
1 teaspoon coriander seeds
3 inches galangal
6 cloves garlic
1/4 teaspoon salt
1 lemongrass stem
1 teaspoon white pepper
Canola oil, for frying

How to make it:

Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.

Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.

Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.

Article Source: http://EzineArticles.com/?expert=KC_Kudra

Grilled Salmon With Sambal Matah

admin — Sat, 03 Jul 2010 12:42:16 +0000

Sambal is Indonesian condiment dish, it is basically a blended chillies combine with tomatoes, shallots, shrimp paste and seasoning (salt and sugar). but for Sambal Matah, the way of serving is a little bit different. in sambal matah, all the ingredients are sliced, so you can taste more freshness all of the spices.

Ingredients for Grilled Salmon:

6 pcs Salmon Fillets (about 500 gr)
4 tablespoons Tomato Ketchup
3 tablespoons Sweet Soy Sauce
Lemon Juice (from 1 Lemon)
1/4 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoons White Pepper

Ingredients for Sambal Matah:

6 Shallots, sliced
2 cloves Garlic, minced
4 Red Bird Eye Chillies, (optional, if you want to have spicy flavour you can use bird’s eye chilli, if not, you should just replace it with green bell pepper), thinly sliced
4 Kafiir Lime Leaves, spines removed, minced
1/2 Tomato, seeded, cubed
1 block Shrimp Paste
2 tablespoons Vegetable Oil
Salt & Sugar to taste

Directions for Sambal Matah:

1. Put all shallots, garlic, chillies, kafiir lime leaves and tomato into a bowl. Add salt and sugar, mix it well.
2. Heat vegetable oil in a skillet. Crush & fry shrimp paste in the oil for 1 minute. Remove from heat and let it cool to room temperature.
3. Add the fried shrimp paste into the bowl. Mix it well, serve.

Directions for Grilled Salmon:

1. To prepare marinade, put tomato ketchup, sweet soy sauce, lemon juice, salt, sugar & white pepper into a bowl, mix it well.
2. Coat salmon with all marinade. Place fish in the refrigerator and allow it to marinade for about 1 hour.
3. Preheat grill. Grilled salmon until cooked, approximately 3 minutes each side. Served with Sambal Matah.

Article Source: http://EzineArticles.com/?expert=Fiedha_Anindyajati

Street Food of Bali

admin — Sun, 30 May 2010 09:04:17 +0000

Like most South East Asian countries, Indonesia is proud of its vibrant street-food culture. Growing out of necessity, road side stalls offers busy Indonesians on the go everything from a quick snack to a satisfying meal cheaply and conveniently. Across Indonesia’s many islands and provinces you can expect to find roadside vendors, known locally as warungs, all over the place dishing out sumptuous traditional fare. The warungs of Indonesia’s island province of Bali have always been popular not only among the locals but also, increasingly, for tourists.

Bali’s warungs have received a boost in recent years by being featured in globetrotting celebrity chef Anthony Bourdain’s highly popular travel show No Reservations. Famous for eschewing fussy, pretentious hotel meals for simple and honest local fare, Mr. Bourdain has enthusiastically given his mark of approval to the venerable Balinese warung. One such example is Naughty Nuri’s located near Ubud in central Bali. Not your typical Warung, Naughty Nuri is famous for its traditional Balinese barbecue dishes as well as tourist friendly martinis and sashimi specials.

Most warungs specialise in only one type of dish, and they do it very well. Another warung made popular by Bourdain, Ibu Oka, is the perfect example of this. Ibu Oka is known far and wide for their mouth watering tender roast pork stuffed with a secret blend of Balinese spices and spit-roasted over an open fire while basted with coconut milk. Nestled near the beach in a picturesque fishing village on Bali’s east coast, Meta Sari is a tiny warung renowned for a delicious spicy-sweet minced fish satay known locally as sate lilit ikan. Like the food, the settings of warungs are simple and unpretentious – if anything the rickety tables and thatched roofs are an essential component of an authentic Balinese street food experience.

Visitors to Indonesia’s island paradise of Bali are depriving themselves of a treat if they never make an attempt to eat at an authentic warung. Where else can you have a great meal in an unforgettable setting for just a few Dollars?

Article Source: http://EzineArticles.com/?expert=Anwar_H

Why Eating in Bali is a Sublime Pleasure

admin — Mon, 22 Feb 2010 11:22:13 +0000

It is hard to know where to begin when it comes to specific suggestions for eating at restaurants in Bali, Indonesia. As wonderful as the Indonesian food is, you’ll also enjoy finding an amazingly wide selection of cuisines from all over the world.

The reason for this is simple: so many people with connections to the restaurant business in their home country come to Bali and like it so much that they wonder about transplanting themselves and their culinary skills to paradise here. This is not to say that starting a restaurant in Bali would be an easy task. On the contrary, competition is so fierce among restauranteur ex-pats that I’ve always believed one is much better off being a customer in Bali rather than a restaurant owner!

Bali offers first-class Western eating. The prices and the variety here is stunning. You will find Italian food, French cuisine, Greek food, Moroccan food, Spanish tapas, very good Japanese, Mexican food and Middle Eastern food, Chinese, etc., etc. If you’d just like a steak, no problem! There is sublime vegetarian food in Bali, both in the Seminyak area and also in Ubud. Whatever your preference, it’s here.

An interesting thing that did not occur to me until I had lived in Bali for a little while is that this same phenomenon of outsiders coming to Bali to create restaurants also happens with Indonesians coming from other islands and bringing their cuisines to share. There is wonderful Indonesian food in Bali from all over the Indonesian archipelago. You might be surprised at how varied Indonesian cuisine is, and you can make use of your Bali holiday to enjoy a breathtaking array of regional fare. From extremely spicy to very, very mild, Indonesian cuisine benefits from the country’s location straddling the equator. You find amazing fruits and vegetables, many of which might be unfamiliar to you, but all of which are worth a try! Certainly the seafood is a high point as well.

By the way, all this is not to say that Balinese food isn’t wonderful. Especially noteworthy is the ‘Babi Guling’, if you are a pork lover. It is a slow-cooked suckling pig dish that traveling chef Anthony Bordain claimed was the very best pork he’d ever had in his life!

I will offer a final tip on eating in Bali: don’t be afraid to get a little bit adventurous when it comes to eating here. While you will find the familiar fast food franchises that you know from back home, I always think it is a shame when I see hordes of people in front of McSuperBurger or everyone’s KidsFavoriteFriedChicken franchise (yes they are in Bali). Unlike some parts of Asia, the hygiene generally very good in Bali restaurants, especially in the tourist areas.

Compared to Western fast food joints, you can actually find cheaper meals at good Bali restaurants that offer a dining experience as pleasurable as some of your favorite restaurants back home, for a small fraction of the price. It is hard to believe sometimes how good value for money is when it comes to eating in Bali, and whatever you’re hungry for you’ll find it here at an amazing price.

Look forward to your meals in Bali, because eating here will really be a high point of your holiday. Don’t miss some of the excellent Seminyak restaurants on Jalan Oberoi and Jalan Nakula; and if you’re looking for vegan or vegetarian food Bali has plenty of choices for you.

Article Source: http://EzineArticles.com/?expert=Tom_Mullaly

Bali Food – Go Local With Delicious Balinese Dishes

admin — Mon, 15 Feb 2010 09:10:06 +0000

Bali Food is not just suckling pig and rice alone…

When you are going on a holiday in Bali you don’t have to worry about eating rice three times a day like the Balinese local people do. With the influence of expatriates in Bali you can buy about anything now, even typical products from your own country.

Restaurants, owned by foreigners, offer a large selection of top cuisine that will have you mouth water by the time you finish checking out the menu. Dishes from every corner of the world are presented, some mixed with an Indonesian or Balinese touch in order to create a sensational new twist.

Fortunately the authentic traditional Balinese and Indonesian food is still very much present on the menu in every restaurant, whether it’s owned by foreigners or by the Balinese themselves. But I must admit; the best places for Bali food are the places where you’ll find the Balinese crowd eating as well.

So in this case: do as the locals do.

For the real die hard cultural experience you can stroll over to any corner of the street where you will find someone selling all kinds of dishes on the spot. In the wooden crate tied on to the back of his bike, or in the little restaurant on wheels the seller manages to create a real feast with various types of dishes and rice.

You can either eat it on the spot or have it wrapped up in banana leave for you to take home.

You will mostly find these food sellers early in the morning, when the Balinese grab a bite just before work starts or around lunch time along any main road and even on Kuta and Legian beach.

But if this is somewhat too much for you (which I totally understand…you don’t want to get the famous “Bali Belly” on your holiday) there are other options as well. There are food Warungs (little Indonesian shops) that sell local delights at a local price.

And to stay on the safe side, there are even Warungs where the menu is in English, so these are the places where it can get really crowded with tourists.

In these types of restaurants you can either choose from the menu or walk over to the counter where dozens of dishes are displayed ranging from fish, chicken, and pork dishes, tofu and tempe prepared in all kinds of styles and vegetables that are often cooked in a creamy coconut sauce that is just great with white rice or nasi goreng (fried rice).

You can try everything you want because at the end you will pay for each dish separately. So you can decide yourself how much you want…or can resist. Great places to try this “warung-way” of eating are in Warung Makan in Poppies II Kuta and in Warung Ocha at Jalan Raya Seminyak.

These local Bali restaurants are influenced by the other Indonesian islands as well. So besides Bali food you can also discover dishes from the other islands as well.

A real Balinese dish is the Satay Lilit, which is mainly made out of snapper filet, prawns, coconut and various kinds of herbs. Many restaurants offer this dish so when you see it on the menu it is definitely worth the try.

Another typical Balinese dish you’ll often find on the menu is Bebek Betutu which is roasted duck in banana leaves. Many restaurants offer this on their menu however it takes a couple of hours to prepare so it is better to order it a day in advance.

But if you happen to be in Ubud head over to ‘Dirty Duck’ which serves this dish every day as it is their specialty.

But what I think is the most famous Balinese dish is Babi Guling, which is roasted suckling pig prepared together with a long list of spices. If you talk with any Balinese about food they are likely to ask if you have tasted Babi Guling already.

If this is not the case yet they will immediately recommend you to go to Ibu Oka in Ubud. She is definitely the most famous person who makes this dish. So go for it…

I could just go on and on about the Indonesian and Balinese food. Just as its culture their cuisine is just as rich. So while spending time in Bali you should definitely grab the opportunity to try their delicious food. “Selamat Makan.”

Article Source: http://EzineArticles.com/?expert=Matt_Verbaan