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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

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.
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