Joze Bali Trip Recipes 2008
Acar
Babi Ketjap
Bali Peanut Sauce
Banana Spiral Tubes
Basa Be Pasih
Basa Be Sampi
Basa Be Siap
Basa Gede
Basa Gede Ibu
Cendol
Jejeruk Coconut Stuff
Kalajan
Ketipat
Madam
Masak Ajam Buncis
Masak Ikan Bumbu Bali
Masak Scallops Bumbu Bali
Masak Tjumi2 Bumbu Bali Calamari Wok'd w/Coconut
Matahari Rosettes
Nasi Itam Black Rice Pudding
Paku Fern or Cassava Leaf Salad
Pepes
Pisang Goreng Balinese Banana Fritters
Pisang Lauf
Red Lawar
Rempejek
Rujak
Rujak Bumbu Bali
Sambal Kemiri
Sambal Mateh
Sambal Tomat
Saté daging
Saté Lalit
Sayur Jepang
Sayur Nangka
Snake Bean Salad
Surya's Tempeh
Tempeh Goreng Balinese Soy Pate Wok'd
Tis
Urap
Wing Bean Urap
Acar
1 each carrot
1 each red chiles red bells?
4 each shallot
1 each cucumber
1 cup distilled vinegar
1/8 cup sugar to taste
1 teaspoon salt
1. Finely dice vegetables.
2. Mix everything and adjust seasoning. Serve before it pickles too much.
Babi Ketjap
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2 pounds pork -- 1 1/2X11/2X1 1/2
1/2 pound onion -- sliced
2 tablespoons peanut oil
2 tablespoons garlic -- paste
1 tablespoon fresh ginger
1 cup tamarind pulp
1/4 cup soy sauce -- to taste
1 tablespoon palm sugar -- to taste, optional
1/2 teaspoon white pepper
1 each jalapeno
1/2 bunch scallion

1. Wok pork in oil until lightly brown. Remove. Add onions and wok until soft.
2. Add garlic and ginger, wok until fragrant.
3. Add pork, tamarind, soy sauce (this could be sweet soy, kecap manis), sugar, pepper, chili. Bring to a simmer, and simmer on very low heat until tender, about 45 minutes.
4. Adjust thickness of sauce. Adjust seasoning. Garnish w/ green onions
NOTES : Fatty, gristly cuts are the best for this succulent dish. Country style ribs or pork butt will stay juicy, while tenderloin will way dry out. If you must have low fat, make the sauce without the meat first, then add sliced tenderloin to the hot sauce, letting it just barely cook.

Bali Peanut Sauce
2 tablespoons coconut oil
5 each shallot chopped fine
3 tablespoons fresh ginger slivered or chopped
3 tablespoons garlic chopped or paste
1/4 teaspoon daun salaam ground
1 cup coconut milk
1/2 cup peanut butter
1/2 teaspoon white pepper ground
1 tablespoon tamarind pulp to taste
1 tablespoon brown sugar to taste
1 teaspoon jalapeno chili water optional
1 teaspoon salt to taste
1/2 cup water as needed
1 tablespoon kencur

1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
2. Add coconut milk, bay leaf, peanut butter (or ground peanuts), salt, tamarind, pepper, chiliwater, and water to taste.
3. Simmer briefly
Makes about 2 cups.

Banana Spiral Tubes
4 each banana leaves
1 cup glutinous rice flour
1/4 cup palm sugar
1/2 teaspoon salt to taste
1/2 cup coconut milk
1/2 cup water as needed

Roll 6 inch wide 10 inch long strips of banana leaf around a dowel. Fasten ends with small tooth pick.
Make thin batter that sheets off banana leaf.
Fill tubes; seal.
Boil 45 minutes in water to cover.
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Basa Be Pasih
1/2 pound shallot sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
2 tablespoons fresh turmeric
4 tablespoons red chiles sub bell &dry
10 each kemiri nuts
4 tablespoons palm sugar
1 tablespoon black pepper bruised
2 each curry leaves
2 tablespoons fresh ginger
1/4 cup small chilis sliced, to taste
3 tablespoons tamarind pulp
2 each fresh lemongrass
4 tablespoons peanut oil

Grind first seven ingredients and wok all together until golden.
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Basa Be Sampi
1/2 pound shallot sub. red onion
1/8 pound garlic
2 tablespoons laos
4 tablespoons red chiles sub bell &dry
4 each small chiles
1 tablespoon fresh ginger
10 each kemiri nuts
4 tablespoons palm sugar
1 tablespoon black pepper bruised
2 each curry leaves
4 tablespoons peanut oil
1/4 cup small chilis sliced, to taste
Grind first eight ingredients and wok all together until golden.
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Basa Be Siap
1/2 pound shallot sub. red onion
1/4 pound garlic
1 1/2 tablespoons laos
1 tablespoon kencur
4 tablespoons fresh turmeric
10 each kemiri nuts
4 tablespoons palm sugar
2 each fresh lemongrass bruised
2 each curry leaves
3 each clove
4 tablespoons peanut oil
1/4 cup small chilis sliced, to taste
Grind first seven ingredients and wok all together until golden.
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Basa Gede
1 pound shallot sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 each clove
4 tablespoons peanut oil

Grind and wok until golden
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Basa Gede Ibu
1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
4 tablespoons peanut oil
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf

Grind and wok until golden.
For further cooking questiions, write:
yoyok_klk@yahoo.com
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Cendol
1 cup rice flour
1/4 cup pandanus leaf
1/2 cup water
1/4 teaspoon salt
1 tablespoon sugar
4 cups coconut milk
1/2 cup palm sugar as desired

Grind pandanus leaf with water; strain.
Add rice flour, salt, sugar.
Cook, stirring, until very thick and shiny.
Strain through holes into cold water. Drain.
Serve in coconut milk with palm sugar.
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Jejeruk Coconut Stuff
1 each coconut
1/2 cup chicken stock
1/2 teaspoon kencur
1/2 teaspoon salt
1/4 teaspoon white pepper

1. Peel and coarsely grate coconut into long strips.
2. Mix with other ingredients and balance flavors.
This is made from immature coconut. Available frozen and shredded in Asian markets.

Kalajan
1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste

Make basa gede: Grind first seventeen ingredients and wok in oil until golden.
Add all else. Caramelize.

Ketipat
2 cups rice
1. Put rice in zip-lock bag half full. Bind into a cylinder. Prick all over. Boil in water 20 minutes.

Klepon Glutinous Rice Dumplings
1 each coconut grated
4 each pandanus leaves
1/2 cup palm sugar melted
1/8 teaspoon salt
4 cups glutinous rice flour
1 cup coconut milk
1 each sugee leaf parsley juice?
1/4 teaspoon salt
1/2 cup water
1 cup rice flour toasted

1. Mix coconut, half the pandanus, the salt, palm sugar and the coconut into a filling.
2. Grind sugee and half cup water. Strain into flour with coconut milk and salt and mix into stiff dough. Knead well.
3. Oil hands. Flatten walnut sized lump of dough, then form into cone. Fill with coconut, seal and roll into 2 inch cylinders.
4. Boil 5 minutes. Drain. Roll in toasted rice flour.
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Lak lak
3 cups rice flour fine
1 teaspoon baking powder
1/2 teaspoon salt to taste
1 each pandanus leaf
1 cup coconut milk as needed
1/4 cup sugar
1 cup coconut grated finely
1/2 cup palm sugar melted

Grind pandan leaf with a little water, strain.
Make batter from above. Bake in slightly greased ebelskiver pan on low, covered until firm, about 2 minutes.
Serve with grated coconut and palm sugar syrup.
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Madam
1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
1 pound chicken boned, sliced
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste

Make basa gede: Grind first seventeen ingredients and wok in oil until golden.
Add chicken, coconut milk, salam, pepper. Reduce by half.

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Masak Ajam Buncis
3 pounds chicken breast, no skin, no bone
4 tablespoons coconut oil peanut?
1/4 pound shallot sub. red onion
1/8 pound garlic
2 each curry leaves
2 tablespoons fresh ginger
1/8 cup small chilis sliced, to taste
2 each fresh lemongrass
1 pound green beans
1 teaspoon salt to taste
1 tablespoon black pepper bruised
4 tablespoons palm sugar
1 teaspoon lime juice to taste

Cut chicken with grain about 3/8X3/8X2. Cut green beans into half inch lengths.
Slice shallots. Mince garlic. Finely slice bottom 2 inches of lemongrass.
Wok shallot, garlic, ginger, chilis, lemongrass until fragrant, adding splashes of water as needed to prevent scorching.
Add green beans, salt, pepper, sugar and continue wokking until beans are almost cooked, adding water as needed to prevent scorching.
Add chicken and continue wokking until chicken is done.
Add lime juice and adjust seasoning.

Masak Ikan Bumbu Bali
2 teaspoons coconut oil peanut?
2 teaspoons garlic
1 teaspoon fresh ginger slivered
1 medium red bell pepper diced
1 tablespoon fresh lemongrass
1 tablespoon red chiles to taste
1/2 teaspoon white pepper
1 teaspoon salt to taste
1 medium coconut grated
1 teaspoon kencur
1 teaspoon laos
2 pounds tuna steak boned
2 teaspoons lime juice
1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper&chiles(or long bali chile), kencur, laos, salt, white pepper, coconut and a splash of water to prevent scorching
3. Wok in tuna until very slightly cooked. 4. Balance flavors with lime. —
Masak Scallops Bumbu Bali
2 teaspoons peanut oil
2 teaspoons garlic
1 teaspoon fresh ginger slivered
2 pounds scallops cleaned&chopped
1 medium red bell pepper diced
1/2 teaspoon white pepper
1 teaspoon salt to taste
2 teaspoons paprika
1 medium coconut grated
1 cup chicken stock
1 teaspoon red chiles to taste
2 teaspoons lime juice
1/8 bunch green onion

1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
3. Concentrate. Wok in scallops.
4. Balance flavors with lime. Garnish w/ green onion.
Alternatively, sear scallops in a little oil until they develope a nice glaze before adding the rest of the ingredients.
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Masak Tjumi2 Bumbu Bali Calamari Wok'd w/Coconut
2 teaspoons peanut oil
2 teaspoons garlic
1 teaspoon fresh ginger slivered
2 2/3 pounds calamari cleaned&chopped
1 medium red bell pepper diced
1/2 teaspoon white pepper
1 teaspoon salt to taste
2 teaspoons paprika
1 medium coconut grated
1 cup chicken stock
1 teaspoon red chiles to taste
2 teaspoons lime juice
1/8 bunch green onion
1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
3. Concentrate. Wok in calamari
4. Balance flavors with lime. Garnish w/ green onion.

Matahari Rosettes
1 cup flour
1 each egg
1/2 cup cornstarch
1/4 cup cocoa
1/2 cup palm sugar
1 cup water as needed
1/2 cup coconut milk
Mix ingredients to form thin batter.
Heat rosette iron in hot oil, dip into batter, place in hot oil until crisp—————
Nasi Itam Black Rice Pudding
3/4 pound black rice
3 1/4 ounces sweet rice aka glutinous rice
2/3 quart water
3/8 teaspoon salt to taste
1 1/2 cups coconut milk
2 3/8 ounces brown sugar pref. palm
1 1/2 each banana diced
5/8 cup half and half

Cook rices in water w/ salt until almost done, 10 minutes. (Rinse well, bring rice and water to boil over high heat, stir, lower heat, cover.) Add half the coconut milk, sugar and half the banana and continue cooking slowly, stirring to prevent scorching, another 5-10 minutes. Garnish w/ coconut milk and sliced banana.
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Paku Fern or Cassava Leaf Salad
1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell &dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
1 teaspoon TRASSI to taste
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
1 pound chicken boned, sliced
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste
2 pounds cassava leaves or fiddleheads
2 tablespoons kaffir lime leaf finely slivered
2 tablespoons lime juice as needed
4 tablespoons fried shallots

Make basa gede: Grind first seventeen ingredients and wok in oil until golden. Reserve half for another use.
To other half, Add chicken, coconut milk, salam, pepper. Reduce by half. Mix halves together with kaffir lime leaf and lime juice.
Chop and steam cassava leaves or fern leaves. Mix with above.
Fried shallots on top.


Pepes
3 pounds chicken breast, no skin, no bone
3 tablespoons red chiles
1/2 each red bell pepper
3 tablespoons kencur
4 tablespoons shallot
3 tablespoons garlic
1 teaspoon salt to taste
1 tablespoon peanut oil
1/2 teaspoon white pepper to taste
1 teaspoon lime juice pref. kaffir lime
2 each banana leaves
10 each daun salaam leaves
1. Grind shallots, garlic, kencur. Fry in oil.
2. Dice chiles & bell pepper. Chop chicken finely 1X1/8X1/8.
3. Mix all except daun salaam together. Adjust seasoning.
4. Roll into banana leaves cylinders with a daun salaam leaf per packet.
5. Grill until done.
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Pergedel Djagung Bali
3 large corn sub. frozen
1/2 pound shrimp in 1/2-inch pieces
1/2 teaspoon chopped garlic
4 green onions chopped
2 stalks celery finely chopped
3 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon salt
peanut or vegetable oil for frying
1/2 teaspoon kencur
1. In a large bowl, combine corn, shrimp, garlic, green onion, celery, coriander, cumin, cilantro, flour, salt, and eggs. Mix thoroughly. Grind slightly.
2. In a preheated medium skillet or wok, add peanut or vegetable oil to a depth of 1 inch; heat oil over medium-high heat to 375 degrees F. Add corn mixture in 1/4-cup batches, leaving 1/2 inch space between fritters. Fry fritters until golden brown and crisp (about 2 minutes per side). Remove, drain on paper towels, and keep warm while frying remaining mixture. Serve hot or at room temperature with sambal.
Makes twelve 2-1/2-inch fritters.

Pisang Goreng Balinese Banana Fritters
6 each banana
1/4 cup evaporated milk
3/4 cup soda water sub. soda
1/2 teaspoon salt
1 1/2 cups flour
1 cup sugar
1 quart peanut oil
1 each lime, in wedges

1. Whisk milk, salt, 2 tablespoons of the sugar to taste, and soda water into batter.
2. Split bananas in three lengthwise. Gently fold into batter.
3. Drop into hot peanut oil. Drain and sprinkle with more sugar and a little lime.
Pisang Lauf
6 tablespoons rice flour
2 tablespoons flour
1/4 teaspoon salt
1/2 cup water as needed
6 each banana pref. ladyfinger
1 cup coconut grated

Make batter.
Cut bananas bitesize.
Dip in batter, poach in boiling water.
Roll in coconut.

Red Lawar
1 cup blood
1 each coconut
1 each red chiles
1 teaspoon lime juice
2 cups vegetables chopped
1/2 teaspoon salt as needed
4 tablespoons basa gede
Finely shred coconut. Chop chilis. Blanch vegetables. Mix all together. Adjust seasoning.

Rempejek
1/2 teaspoon garlic
1/8 teaspoon kentjur
1 teaspoon salt
1/2 cup flour
1/4 cup rice flour
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
3 cups coconut milk +water as needed
1 each egg
1 cup peanuts raw
deep fat
1. Blenderize batter, stir in peanuts.
2. Fry in shallow fat in three to four inch rounds.
3. Drain and serve

Rujak
1 each grapefruit pomelo
1 each starfruit
1 each cucumber
1 each green apples hard green mango
1/2 small jicama
1/2 each red bell pepper
1/4 cup palm sugar brown sugar
1/4 cup tamarind pulp
1 tablespoon red chiles to taste
1/4 teaspoon salt to taste
1/2 teaspoon fish sauce optional
Prep fruit. Mix sugar into tamarind. Mix all together.
Rujak Bumbu Bali
1/4 teaspoon salt
4 ounces palm sugar sub brown sugar
1 tablespoon distilled vinegar
1 each red chiles
1 tablespoon tamarind pulp
2 pounds fruit
1/2 teaspoon fish sauce to taste

Sambal Iris
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1/2 pound onion
3/4 pound tomato
1/2 ounce jalapeno -- to taste
4 1/2 each kaffir lime leaves -- optional
2 1/4 tablespoons lime juice -- less concentrate
1 1/8 teaspoons salt -- to taste

1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
2. Add lime juice and salt to taste.


Sambal Kemiri
1 cup macadamia nuts or candlenuts, kukui
1 cup shallot or red onion
1 tablespoon red chiles to taste
1 teaspoon shrimp paste as bearable
1 tablespoon peanut oil

1. Dry-roast shallots and macadamia nuts (if they are not roasted.)
2. Wok trassi until crumbly. Don't burn. Wok chiles briefly.
3. Grind all together. Adjust flavor with lime juice if necessary.
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Sambal Mateh
1/2 cup shallot thinly sliced
2 tablespoons chili pepper, fresh red or orange
1 teaspoon lime zest subs. kaffir lime
1 teaspoon salt
1/4 cup fresh lemongrass finely chopped
2 tablespoons oil pref. coconut
2 teaspoons lime juice to taste

1. Mix ingredients. Wok briefly. Adjust seasoning.
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Notes: This relish should be darned hot. Temper with finely chopped red bell pepper as needed.





Sambal Tomat
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2 tablespoon oil
1 teaspoon trassi
1/4 pound onion
1/2 pound tomato
1 ounce fresh chilis to taste
1 teaspoon salt -- to taste

1. Finely dice onion, chili, and tomato. Grind.
Wok trassi in oil until fragrant. Add ground mix. Wok until somewhat dry.
Adjust seasoning.
This is the standard sambal.

Saté daging

2 pounds beef
1 each red onion or a couple shallots
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon laos
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon kencur
1/2 cup soy sauce
1 teaspoon mixed spice
1 package skewers

1. Grind and fry spices. Mix in wet stuff. Skewer meat, marinate. Grill over hot charcoal.
Serve with peanut sauce.

Saté Lalit
2 pounds fish fillet or pork or chicken
1 each coconut shredded
5 each shallot
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon laos galangal
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon jangu optional
1/2 teaspoon kencur optional
1/2 cup coconut milk
1 teaspoon mixed spice

1. Grind and fry spices. Add finely chopped meat and coconut milk to make dough.
2. Shape around flat skewers.
3. Grill or bake.

Mixed spice can include coriander seed, clove, black pepper, caraway.
Or just use basa gede or basa be pasih instead of the spices.
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Sayur Jepang
3 each chayote fruit or amaranth greens
2 tablespoons oil
6 each kemiri mac nuts or optional
1 tablespoon laos
1 teaspoon kencur
1 tablespoon garlic
1/2 each red bell pepper
1 each red chiles
1 cup coconut milk
1/4 teaspoon white pepper
1 teaspoon fermented tofu (optional)

1. Peel and shred chayote.
2. Grind bumbu. Wok briefly.
3. Add chayote, peppers, coconut milk, white pepper. Cook until done.
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Sayur Nangka
2 pounds young jackfruit sub artichoke bottom
2 tablespoons oil
1 tablespoon laos
1 teaspoon kencur
2 tablespoons garlic
1/2 each red bell pepper
1 each red chiles
2 cups coconut milk
1/4 teaspoon white pepper
1 pound amaranth leaves or spinach.....

1. Peel and wedge young jackfruit
2. Grind bumbu. Wok briefly.
3. Add nangka, peppers, coconut milk, white pepper. Cook until tender.
4. Add amaranth, cook until done. Balance with lime juice.
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