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Balinese Flavours

The difference between Balinese cuisine and other Indonesian cuisines is in the two basic spice pastes.Base megenep(base genep) and base wangenan.Prepared by pounding different herbs and spices on a flat mortar and mixing the together afterwards.both originally intended to mask and neutralise the trong flavours of pork,duck and goat meat also fish & seafood. Gradually,they become an integral part of Balinese cooking.The most typical ingredients are;shallots,ginger,pepper,garlic,candlenuts,galagal,lemongrass,chillies(rawit&lombok),shrimp paste,lime,tumeric,palm/coconut sugar,tamarind,coriander,nutmeg,cinnamon,cloves and salt. Another item particular to Balinese cuisine is the flavour of kecap manis, a sweet and syrupy soy sauce.



Sunday, March 14, 2010

Om Swastyastu

Agung N Agus Mengucapkan, Selamat Hari Raya Nyepi th baru Caka 1932. Dumogi sareng sami ngemanggiang kerahayuan,kebagiaan lan kerahajengan.Suksma,
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