Om Swastyastu

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

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. ♥

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 ♥

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. ♥