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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 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.
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