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Showing posts with label balinese Recipe. Show all posts
Showing posts with label balinese Recipe. Show all posts

manggo and shirmp salad recipes

manggo and shirmp salad recipes

ingredients shirmp and manggo salad:
- 100grm shirmp, boiled and peeled
- 100grm mango, cut into dice
- 50 grm green paprika
- 50 grm tomato, cut into dice

seasoing manggo and shirmp salad :
- 1 teaspoon, indonesian bay leaf chopped
- 2 teaspoon yoghurt
- 1 teaspoon chilie sauce
- 1 tablespoon tomato sauce

how to make manggo and shirmp salad :
1. mix together yoghurt, chilie sauce, tomato sauce, sugar and salt
2. add salad and shirmp ingerdients
3. serve

fried shrimp butter

fried shrimp butter
fried shrimp butter

ingredient/seasoning fried shrimp butter :
- 1 1/2 cm ginger ( be shredded )
- 2 garlic ( shredded )
- 1 tbs pepper powder
- 1 tbsp lime juice
- 500 grm tiger shrimp
- 2 tbsp butter

How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together
- coat shrimp with seasonings, let stand 1 hour until the spices to infuse
- head butter, fried the shrimp until change colour. lift and drain
- serve with tomato sauce

jinggo rice ( nasi jinggo )

Bali, in addition to this paradise island is famous for its attractions was also famous for its culinary, among other popular Bali Culinary Typical is Sate Lilit, Betutu Chicken and  Jinggo Rice.

Jinggo rice first there were only around Gajah Mada Street Denpasar Bali (shopping Gajah Mada) to the left if we are out of Grenceng. Rice Jinggo first appeared in the early 1990s.

Rice who served wrapped in a banana leaf with a cheap price ranged Rp 1,500 - Rp 3,000 / wrap about ( $0.1 - $0.3 USD/ wrap ).

jinggo rice ( nasi jinggo ) Balinese recipes :

ingredients jinggo rice ( nasi jinggo ):
cooked rice
chicken pelalah
sambal Sero
A sheet of Banana Leaves

how to make jinggo rice :
stacking the ingredients on a banana leaf


chicken pelalah balinese ( ayam pelalah )

Balinese  Chicken pelalah Recipe (Ayam Pelalah)


400g chicken breast

Aromatic herbs:

2 salam leaves (Indonesian bay leaves)
3 kaffir lime leaves (daun jeruk)
2 stalks lemongrass , bruised and tie into a knot
Juice from 3 limes (limau), optional

Spice paste:

10 red chilies, deseeded and sliced
6 bird eye chilies, sliced
10 shallots, sliced
5 garlic, chopped
3cm fresh turmeric root, sliced
½ teaspoon toasted shrimp paste (terasi/belachan)
1 tablespoons olive oil or coconut oil
Oil, for frying
Salt and sugar to taste

how to make Chicken pelalah Recipe (Ayam Pelalah)

Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Cook’s Note:

The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.


Lawar chicken balinese

Lawar is cooking a mixture of vegetables and spiced minced meat originating from Bali. The food is served in a common household in Bali or sold widely in eating houses as lawar Bali. Lawar made ​​of chopped meat, vegetables, some spices and coconut. Sometimes in some kind lawar given element that can add a sense of lawar it is the blood of the meat itself. The blood is mixed with certain spices that add to the lawar delicious. Lawar itself can not long survive if the food is allowed to stand in the open air only lasted half a day.

Lawar Chicken Recipe ingredients 1 Typical Bali:
3 bean stalk, cut into ½ cm size, boiled origin wilt.
½ btr rather young coconut, grated, toasted.
3 cloves garlic, thinly sliced​​, fried.
8 pieces of red onion, thinly sliced​​, fried.
2 grains of red pepper, seeded, cut into oblique.
6 grains of cayenne pepper, sliced​​.
Minced 3 tsp dried chilli.
Flavoring to taste
Fried onions for topping

Lawar Chicken Recipe ingredients 2 Typical Bali:
250 grams of chicken meat without bones, thin suwir2/iris.
flavoring to taste
1 tsp lemon juice.
1 tsp salt.
½ tsp black pepper, puree.
Banana leaves for wrapping

How to Make Chicken Typical recipe Lawar Bali:

ingredients 1:
Mix beans, oil, onion, garlic, chilli and flavor. Stir until well blended.

ingredients 2:
Mix shredded chicken with 2 tablespoons flavoring.
Stir well to form a kind of dough.
After that, place the dough lengthwise on a banana leaf, then roll up solid. Steam rolls for 20 minutes earlier. Open banana leaves. Disorderly chicken meat with a fork. Mix chicken with peanut panjang.Tambahkan mixture of salt, pepper and lime juice.
Serve with a sprinkling of fried onions on top.


milk pie balinese ( pie susu khas bali )

Pie bali milk has a mild flavor and delicious, this is what makes the pie milk so popular. Here I try to present milk pie recipe, you might want to try in the kitchen.

ingredients for leather
150gr butter
2 egg yolks
225gr flour proteins are being
2 tablespoons powdered sugar
3 tablespoons cornstarch
1/4 teaspoon salt

ingredients to content
1 egg
4 tablespoons sweetened condensed milk
1 tsp flour custard
300 ml milk
3 tablespoons granulated sugar
1/2 tsp vanilla powder
1/4 teaspoon salt

How to make stuffing
Boiled custard flour that has been mixed with milk and sugar.
Stir until the milk, sugar, soluble and boiling.
Add the eggs and then stir quickly until mixed flat, then turn off the heat.
Lift stew, add salt, sweetened condensed milk and vanilla powder. Then wait for the cold.

How to make a milk pie
Pie shell Combine all ingredients and mix well.
Pour batter on top of a flat pie mold with a diameter of about 8 cm. Before pouring batter, apply a mold with margarine (thin).
Flatten the dough and shape the edges (could be the tip of a fork).
prick bottom of dough with a fork so that uneven ripening.
Pour the stuffing over the dough leather and bake in oven at 150 degrees Celsius temperature about 1 hour. Completed.

chicken with balinese flavouring ( ayam bumbu bali )

1 chicken cut in 20 pieces
1 cm galangal
2 sheets of greetings
3 sheets of orange leaves
2 tomatoes each cut into 8 pieces
2 tablespoons soy sauce

Spices that are:
7 pieces of red chilli
4 cloves of garlic
5 spring onions
2 cm ginger
3 eggs hazelnut
½ teaspoon shrimp paste that has been fried

How to Make Chicken Recipes Bumbu Bali:
Chicken that has been cut and cleaned with salt, let stand a minute, half-cooked fried, set aside.
Saute the crushed spices until fragrant, put ginger, greetings, lime leaves, tomatoes and soy sauce.
Add chicken that has been fried, crushed tomatoes and cook until the spices to infuse into the chicken, ready to serve.

tempeh balinese flavour ( tempe bumbu bali )

Tempe is a traditional Indonesian dishes are made from raw soy inexhaustible variations on how to cook. dry fried tempeh, dried tempeh, tempeh vegetables, and traditional spices added.
This time we will make Tempe Goreng Bumbu Bali which of course uses the typical spice island of Bali which is guaranteed to arouse your appetite.

1 package tempeh, cut into pieces
  2 stalks lemongrass, crushed
4 tablespoons soy sauce
½ teaspoon of salt
1 teaspoon sugar
150 cc of water
Cooking oil to taste

Spices that are:
5 pieces of red chili
3 eggs hazelnut
1 ½ teaspoon of sour
2 cloves of garlic
5 red onions

How to Make Tempe Bumbu Bali:
1. Fried tempeh until cooked browned. Remove and drain
2. Saute ground spices and lemongrass until fragrant, enter salt water, sugar and soy sauce. Cook until boiling
3. Enter fried tempeh, and cook until sauce thickens slightly, lift
4. serve


600 gr/1.3 lb Chicken Fillet, washed.
6 Salam or bay leaves
6 pcs Banane leaves

Spice for the paste:
5 shalllots, chopped
3 cloves garlic, chopped
4 small red chillies (optional)
2 cm or 1 tbsp ginger
2 cm lesser galangale or 2 TL lesser galangale powder
2 cm ground turmeric or 2 tsp turmeric powder
1/4 TL Pepper
1 tsp palm sugar , shredded
1 tsp Salt ( or to taste)
4 tsp oil


Cut the chicken fillet in a dice shape ( 2x2 cm).
Put all ingredients for the paste in a blender or food processor and blend until smooth.
Add the sliced chicken into the paste and mix well.
Divide the above mixed chicken into 6 portions ( 2- 3 tbsp pro portion ).
Put one portion in the middle of banana leaf, add bay leaf then wrap it properly.
Secure the wrapping with tooth pick or stapler.
Steam it for 30 minutes until the chicken well cooked.

mealt and bone soup ala palembang ( pindang tulang palembang )

1 kg/2 lb beef meat with bones ( spare rib)
1 stem lemon grass, outer leave discard, bruished
2 salam leaves or bay leaves
2 cm or 1 tsp ginger, bruished or sliced
2 cm or 1 tsp galangale, bruished or sliced
1 tomato, quartered
3 large red / green chillies, de-seeded, halved
5 small red chillies / bird chillies (optional)
a handfull of sweet basil / kemangi
3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water)
1 tsp indonesian sweet soya sauce / kecap manis
1 tsp palm sugar
salt to taste
sugar to taste
1.5 lt / 3 pints water

Spice Paste:
2 large red chillies, de-seeded, chopped
5 shallots, chopped
3 cloves garlic, chopped

Manggo Sambal (if preferrec):
2 tsp chopped young manggo / ananas, 3 small chillies
a thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit water to help the blending process).
Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked.
(If necessary skim off and discard the fat that floats to the water surface).
Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy.
(If preferred you can add 1 tsp broth powder).
Add the sliced tomatoes and sweet basil. Lift.
Serve with rice and manggo / ananas sambal ( if preffered).
Manggo/ Ananas sambal:
Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
Add the chopped young manggo / ananas on it. Ready to serve.

*** Add the meat into boiled water then cook on the medium heat to preserve it's best taste.

milkfish balinese seasoning ( ikan bandeng bumbu bali )

this recipes from balinese indonesian,

ingredient milkfish balinese seasoning ( ikan bandeng bumbu bali ):

500 grams of milkfish (@ 250 grams)
1 whole lemon, take the water
2 tsp salt
To taste oil, for sauteing and frying

mashed :
6 red onions
4 cloves of garlic
7 pieces of curly red chili
4 large red chilies, seeded
3 cm ginger
1 tsp salt
3 tablespoons soy sauce
1 tsp sugar
150 ml of water
How to make

- Clean the milkfish, cut into three pieces.
- Sprinkle with lime juice and salt.
- milkfish Fry until golden brown, remove and drain.
saute ground spices until fragrant and cooked. Add soy sauce, sugar, salt, and water.
- Cook until the sauce thickens.
enter milkfish fry, cook briefly while stir well, remove from heat.

chili sauce matah original balinese ( sambal matah asli bali )

15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

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