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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.



Tuesday, March 2, 2010

Making Balinese Sambel.

Sambel Matah
Fresh sambal
180g shallots,peeled and finely sliced
15g garlic,peeled and finely sliced
15g chili,sliced
1 lemongrass,very finely choped
1/2 teaspoon shrimp paste
1/2 teaspoon ground black pepper
1 teaspoon salt
3 tablespoon oil
1/2 kaffir lime
-Mix shallots,garlic,chillies,lemongrass,shrimp paste,pepper & salt. stirr in oil & kaffir lime juice.
♥

Sambel bongkot
Wild ginger flower sambel
75g wild ginger flower
5 shallots,peeled and thinly sliced
1 teaspoon dried shrimp paste
juice of 1/2 lime
3 tablespoon oil
30g long red chilies,deseeded and shredded
15g bird's eye chillies,sliced
salt
-Slice the ginger flowers into narrow strips.knead them with a little salt and rinse under cold running water. do the same with shallots.
-Crumble the shrimp paste finely and mix throughly with the lime juice and oil. Add the ginger flowers,shallots and chillies, and season with salt. ♥
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