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It's Agung N Agus cooking recipes, welcome and enjoy your visit and don't forget to leave a comment. We try to keep update our recipes.. enjoy!! Happy Cooking !!!!!!

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,

Wednesday, March 10, 2010

Mie Goreng

1/2 pack thick spaghetti
1/4 head of cabbage, thick sliced
1 stalk green onion, sliced diagonally
1 medium onion, sliced
2 garlic, bruised and chopped
4 tbs oil
3 Tbs soy sauce
1/2 tsp ground white pepper
 
Boil the spaghetti until tender, pour into the colander, run it under the cold water and drain it. Heat the oil in the wok over medium heat. Fry half of the onion and the garlic until fragrant but not burned, then add the white pepper.
Add the cabbage into the onion mixture, sprinkle with pinch of salt and stir for about a minute. Add the cooked spaghetti and drizzle it with the soy sauce, keep stirring until all combined. Add half of the green onion and the rest of the onion. Adjust the taste and continue cooking until the cabbage little bit tender, place the noodle into a dish and garnish with the rest on the green onion. ♥

Wednesday, March 3, 2010

Pindang Siap

chicken with pindang sauce
1lt water
7 kaffir lime leaves, finely sliced
2 lemongrass
1 chicken
150g basa gede (see 'makin balinese spice' post)
salt
-Bring the water to the boil in a pan. Add the lime leaves and simmer gently until the water turn green.
-Trim the lemongrass, bruise the stalk and tie leaves together in a knot. cut the chicken into eight peaces
-Add the base gede,chicken pieces and lemongrass to the water and simmer for about 35 minutes until the chicken is cooked.
-Serve with rice. ♥

Kue Serabi (pancakes w/coconut sauce)

pancakes
300gr flour
2 eggs
2 teaspoon yeast
1/4 teaspoon salt
300 ml coconut milk
1/2 teaspoon vanilla essence
butter/oil
sauce
375 ml coconut milk
125g palmsugar
2 teaspoon sugar
1/4 teaspoon salt
1 pandan leaf
-Beat the egss and beat/mix it with flour,yeast,vanilla,salt and coconut milk into a batter. Cover the batter and let it rest for 1 hour.
Heat in a wok put some butter and put some of the batter in and form a pancake. Bake the pancake brown in 4-5 minutes. Put some of the sauce on top and serve.
-Fot the sauce: Heat in a pan the coconut milk and add both sugars, the salt and the pandan leaf and let it cook slowly until the sugars have dissolved ♥

Tuesday, March 2, 2010

BATUN BEDIL

Rice Cake In Brown Sugar Sauce Dumplings
1 cup glutinous rice flour or rice flour
½ cup tapioca flour
¾ cup water
¼ tsp salt
150gr grated coconut
-Make dumplings first. Place rice and tapioca flour in deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be too dry. Roll small dumplings 1 cm (1/2 in) in diameter. Bring 4lt (8 cups) of water to boil. Add dumplings, bring back to the boil and simmer for 5 minutes. Drain and set dumplings aside.
Sauce
-3 cups water 1 cup coconut milk 1/3 cup palm sugar syrup 1 pandan leaf Pinch of salt to make sauce, combine water, coconut milk, palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring to boil. Add flour dumplings and simmer for 20 minutes. Cool and serve at room temperature.
-add the dumpling into the sauce,simmer for another 10 minutes.
-serve with grated coconut on the top. ♥

Be Celeng Basa Manis (Babi Kecap)

pork in sweet soy sauce
3 tablespoon oil
7 shallots, peeled & finely sliced
3 garlic, peeled & finely sliced
1 teaspoon ginger
600g pork shoulder or loin, cut into 2cm cubes
4 tablespoon kecap manis
2 tablespoon kecap asin
1/2 teaspoon salt
1 teaspoon ground black pepper
3 red chilies, deseeded & sliced
3 green chilies, deseeded & sliced
200ml boiling water
-Heat the oil in a wok and fry the shallot and garlic until golden brown. Add the ginger and pork, stir-fry about 2 minutes. Add kecap manis & kecap asin and stirr-fry for further 1 minute.
Add the black pepper,chilies and water and braise the meet over a low heat for about 20 minutes.

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. ♥

Making Klepon Bali

Klepon is one of our favorite. easy to make and taste soooo good..When you bite the klepon,the palm sugar unexpectedly explodes in the mouth. Klepon tastes best when eaten fresh, but wait about 1 hour after you make it.
150g glutinous rice flour
50g rice flour
5 drops pandan extract
pinch of salt
100g coconut sugar
150g grated coconut
water
-Mix the flour,pandan extract,salt and enough water to make a stiff dough. shape in to small balls.
-break coconut sugar into small peaces. using a finger poke holes in each ball and push a small peace of coconut sugar. smoth the hole over to close.
-bring a large pan of water to boil.drop the balls in. They will sink to the bottom and float to the surface when they are done. Using a slotted spoon, place them to a plate.
-Roll the balls in the grated coconut and serve.

Jaja Dadar Unti

(Pancakes stuffed w/ grated coconut)
for the pancakes
2 eggs
100g rice flour
1 tablespoon sugar
a pinch of salt
300-350 thick coconut milk (you can use coconut cream)
oil
for the unti
100g gula bali (use coconut sugar)
50ml water
75g grated coconut
1 pandan leaf
- Beat the eggs lightly in a bowl. beat the rice flour,sugar, salt and enough coconut milk to make a runny batter
- To make unti, dissolve gula bali in water in a pan (boild) atir and add the grated coconut and pandan leaf. heat gently for 5 minuteson a low heat until evaporated. set aside to cool and discard the pandan leaf.
- Heat a non stick frying pan. Wife the pan briefly with kitchen papper, dipped in oil and add about 2 tablespoons of batter to the pan. Swirl the pan to make the batter spread all over fry on a medium heat until the top almost dry and some tiny holes appear. Dont trn the pancake over. Put the unti filling on the unfried side and roll the pancake up until the filling completely encased. turn out onto the plate and repeat with the remaining mixture.

Making Balinese Spice (base)

Basic spice mixtures

Base Megenep (hot spice paste)
1 teaspoon roasted dried shrimp paste
80g shallots
40g garlic cloves
5 long red chillies
4 birds eye chillies
100g fresh ginger
50g fresh lesser galagal
80g fresh turmeric
165g freah galagal
1 lemon grass stalk
1 teaspoon salt
50ml oil
mixed all the ingredients, use pestle and mortar to paste. then heat the oil fry the mixture until golden brown. leave to cool and store in the fridge for up to 3 months in an airtight jar.

Base Wangenan ( spice mixture)
5 candlenuts
2 teaspoon ground coriander
1 teaspoon cumin
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon long pepper
3 cloves
1/2 teaspoon ground nutmeg
Use a pestle and mortar to pound all the ingredients to a fine powder. store in a airtight jar.

Base Gede or Base Wayah (spice mix)
4 kaffir lime leaves
4 salam leaves
2 tablespoon oil
2 tablespoon base wangenan
300g base megenep
Finely chop the kaffir lime leaves and salam leaves. heat the oil and fry the leaves and the base wangenan for 1 minutes. leave to cool. mix all the ingredients together and store in an airtight jar for up to 2 months.

Our 2010 Birthday Party. Video by Gede.

http://www.youtube.com/watch?v=VkNJi3t7TeY

Making Santen

Basic Ingredients

Santen
Santen or coconut milk is not the water in the coconut,but the liquid that is prepared using teh grated fresh or dried flesh of the coconut. The following recipes require the flesh of a 750g coconut, Instead of freshly grated coconut, use 500g of desiccated or 250g of frozen coconut.

Santen Asli (thick coconut milk)
Grated the flesh of one coconut,mix with 250ml of tepid water and soak for 15 minutes.
Squeeze and knead the soaked coconut in the water. Strain, pressing out all the liquid, through a fine sieve set above another bowl.

Santen Cair (thin coconut milk)
Mix the soaked and squeezed coconut used for the santen asli with 500ml of tepid water and soak for 15 minutes.
Squeeze and knead the soaked coconut in the water. Strain,perring out all the liquid,thropugh a fine sieve set above another bowl.

how to make classic mayonnaise

it's perfect for potato salads. Spices or herbs can be added to the recipe

2 medium very fresh egg yolks
1 teaspoon Dijon mustard
2 tablespoon white wine vinegar or lemon juice
1 cup olive oil
salt and freshly ground white pepper


Whisk egg yolk,mustard and vinegar in a medium bowl. Using an electric whisk, add oil, first drop by drop, then in a slow,steady stream. Add salt and white pepper to taste. Refrigerate 1 to 2 days.

thousand island dressing easy & quick recipe

Particularly good with fish and seafood salad.

1 cup good quality mayonnaise
1/2 cup chili saice or tomato sauce
few drops tabasco (optinal)
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons finely chopped white onion
1 teaspoon finely chopped pimiento
salt and freshly ground black pepper


Combine the ingredients and refrigerate. add salt and pepper, to taste, just before serving