Balinese food is a delicious fusion of traditional cooking techniques, fresh ingredients, and strong spices. A must-try delicacy is sate lilit, which is created with shredded coconut, aromatic spices, and minced beef, chicken, or fish wrapped on bamboo or lemongrass skewers. Sambal matah, a spicy raw sambal made with shallots, chili, lemongrass, lime juice, and coconut oil, is another standout. It gives any dish a burst of flavor. These dishes provide a memorable experience of Bali's rich culture by showcasing the island's distinct flavors and culinary expertise. Foods.IND has compiled several Balinese dishes that you can try at home.
Satay lilit
A typical satay dish, Balinese sate lilit is notable for its distinctive preparation and potent flavors. In contrast to regular satay, the meat—typically minced chicken or fish—is combined with shredded coconut, flavorful spices, and herbs like kaffir lime leaves and lemongrass. After that, the mixture is perfectly cooked by wrapping it around bamboo sticks or lemongrass stalks. A popular mainstay of Balinese cooking, this fragrant and savory dish is delicate and frequently eaten with steamed rice or sambal.
Chicken satay lilit recipe.
Ingredients:
500 gr chicken
1 pack of grated coconut
6 lime leaves
½ circle brown sugar
75 ml coconut milk
Ground spices:
10 red onion cloves
7 cloves of garlic
4 curly chilies
3 lemongrass
3 cayenne peppers
1 galangal thumb
1 thumb of ginger
1 segment of turmeric
1 kencur segment
Coriander
Pepper
Flavoring
How to cook
Puree the chicken. Set aside.
Slice all the spices finely. Saute and add lime leaves.
Discard the lime leaves, then grind the spices, add brown sugar.
Mix chicken, grated coconut and ground spices. Add coconut milk.
Wrap the dough around the skewer.
Grill or fry until cooked. Serve.
Sambal Matah
Balinese sambal matah is a vibrant and aromatic raw sambal that adds a fresh and zesty kick to any dish. Made from finely sliced shallots, lemongrass, chilies, and kaffir lime leaves, it is seasoned with salt and lime juice, then lightly sautéed with coconut oil for a rich finish. This traditional condiment is a staple in Balinese cuisine, complementing grilled meats, seafood, and rice with its bold, tangy, and spicy flavors. Sambal matah perfectly embodies the fresh and fiery essence of Balinese cooking.
Sambal Matah Recipe
Ingredients
20 Cayenne Peppers
6 red onions
enough lemongrass
a little shrimp paste
2 chili oranges
salt to taste (optional)
enough coconut oil
How to cook
Slice cayenne pepper, red onion, lemongrass. Chop finely or coarsely.
Mix the mince with shrimp paste, add slices and orange juice. You can add salt if you like.
Heat the oil for a moment, pour it hot into the chili mixture, etc. stir well. Ready to serve
Gilimanuk Betutu Chicken
A classic dish that highlights the island's rich culinary legacy is Balinese ayam betutu. A whole chicken marinated in a mixture of fragrant spices, such as turmeric, galangal, lemongrass, garlic, and chilies, is the main ingredient in this tasty treat. To obtain luscious, soft flesh with rich, aromatic aromas, the chicken is wrapped in banana leaves and slow-cooked, usually by roasting or steaming. Ayam betutu, a popular dish that embodies Balinese cuisine, is served with rice, sambal, and veggies.
Gilimanuk Betutu Chicken Recipe
Ingridients :
1 (1 kg) whole chicken
3 lemongrass stalks, bruised
4 bay leaves
1 liter of water
Spice:
15 red onions
7 cloves of garlic
2 large chilies
13 curly red chilies
4 candlenuts
3 cm ginger
3 cm turmeric
3 cm galangal
3 cm kencur
1 tsp whole pepper
1 tsp coriander
1 tbsp salt
10 g brown sugar
1 tsp shrimp paste
Complementary:
boiled vegetables
fried peanuts
Sambal matah
How to cook Gilimanuk Betutu Chicken
Wash the chicken under running water until it is completely clean then drain until the water is dry.
Ground Spices:
Blend or coarsely chop the shallots, garlic and red chilies.
Finely grind turmeric, ginger, galangal, galangal, 1 stalk of lemongrass, candlenut, pepper, coriander, shrimp paste, salt and brown sugar
Saute the ground spices until fragrant and cooked.
Add bay leaves, 2 stalks of lemongrass, stir until wilted.
Add the coarsely ground spices, stir until cooked.
Add water then add the whole chicken
Cook over low heat for approximately 90 minutes until the remaining cooking water has reduced to around 200ml and the chicken is tender.
Serve the betutu chicken along with accompaniments.
Comments
Post a Comment