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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

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
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