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Advanced Class

Nasi Goreng (Fried Rice)

Ingredients (2 Portions):

  • 2 cups steamed rice
  • 2 tbs sweet soy sauce
  • 2 tbs tomato sauce or ketchup
  • 100 gr (cooked) pork or chicken or prawns or combination, cut, into small pieces (dice)     
  • Vegetables-spring onion, cabbage spinach or carrots, etc.
  • 1 pcs Egg (whisk )
  • 2 tbs oil
  • 2 tbs fried shallots
  • 2 tbs Bumbu Bali
  • 1 tbs Oyster sauce
  • 2 clove of garlic
  • 1 long red chili
  • 2 hot chilies
  • ¼ pepper
  • ¼ salt

Steps to make:

  1. Cut garlic,chilies, spring onion and veggies, set aside.
  2. Whisk the egg (until well mixed)
  3. Heat the oil and fry the chop garlic until the aroma is come than add the egg and meat in, cook until half cook.
  4. Add the bumbu Bali than cook until well (aroma is pleasant)
  5. Last step, add the veggies, oyster sauce, salt, pepper and rice. Cook until well mixed and taste
  6. Nasi Goreng is ready to be served
 

Sate Lilit Ayam (Satay) (6 pcs)

 Ingredients:

  • 100 gr ground chicken (or pork / lamb / tuna)
  • ½ cup fresh grated coconut
  • 1 tbsp. Simple Bumbu Bali
  • ½ tsp. Palm / Brown sugar
  • ¼ tsp. salt
  • 1 pcs. Kaffir lime leaves (finely chop)
  • 1 tbs Coconut Oil
  • 6 pcs. satay sticks or lemongrass

* 2 tbsp. coconut milk if using dried coconut

Directions:

  1. Put all ingredients in the big stainless still bowl. Mix all ingredients well until it sticky.
  2. Divide the mixture into 6 meat balls.
  3. Take one meatball and 1 satay stick. Wrap and twist the mixture from top to down. Repeat for all meatballs.
  4. Heat the oil on a flat pan (or grill), then fray satay on it until lightly browned.
  5. Remove from pan and drain, Sate Lilit is ready to serve.
 

Sate Serapah Ayam (Chicken Satay with liver sauce)

 Ingredients:

  • 100 gr chicken
  • 100 gr chicken liver
  • 6 pcs of bamboo skewer stick
  • 2 tbs roasted coconut

Spices:

  • 4 tbs Complete Bumbu Bali
  • 3 tbs Fried Shallot
  • 150 ml Coconut milk
  • ½ pc Kaffir lime juice
  • 1 tbs Palm sugar
  • ¼ tsp Coriander
  • ½ tsp Salt
  • ¼ Peppers

Directions:

  1. Boil the chicken and liver for about 15 minutes then dice into piece
  2. Get the skewer stick and thread a few piece of meat onto the it and grill for about 2-3 minutes.
  3. (in a pan) Add all the spices ingredients (except the fried shallot) and cook it until the sauce is thick. Than add the fried shallot in mix it well.
  4. To serve dip in the satay into the sauces and and sprinkle with roasted coconut.
  5. Sate Serapah is ready to serve.
 

Tum Ayam (Balinese Chicken Dumplings)
(6 pcs)

Ingredients:

  • 200 gr chicken (minced)
  • Small pcs fresh coconut (30 gr)
  • 1 tbsp tick coconut milk
  • 1 tsp coconut oil
  • ½ tsp. palm sugar
  • 4 pcs kaffir lime leaves (chopped)
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 6 pcs salam leave
  • 10 pcs banana leaf (or aluminum foil) as a wrapper

Bumbu Bali (ground spices):

  • 2 pcs shallot
  • 2 cloves garlic
  • 2 pcs candle nut
  • 1 hot chili
  • 4 cm aromatic ginger
  • 4 cm turmeric

Directions:

  1. Grind the bumbu bali into paste
  2. Cut sugar and kaffir lime leave
  3. Grate the coconut
  4. (in a bowl) put the chicken, coconut, bumbu bali, palm sugar, kaffir lime leaves, coconut milk, and oil, using hands mix those ingredients until well blended
  5. Wrap the mixture with a banana leaf / aluminum foil per 1 tbsp.
  6. Steam for 25-30 minutes.
  7. Tum Ayam is ready to be served.

Additional note: if you use aluminum foil. Do not cook it by steaming because it will extend the cooking time (for over 1 hour).instead use grill or baked it (take only 10-15 minutes)

 

Ayam Pelalah (Balinese Shredded Chicken)

Ingredients:

  • 200 gr chicken (fried, half cooked and shredded)

Bumbu (ground spices):

  • 7 pcs Shallot
  • 5 pcs Garlic
  • 4 pcs Long big red chili
  • 1 pcs Tomato
  • 2 pcs Hot chili
  • ¼ tsp Grilled shrimp paste
  • ¼ tsp Salt
  • 4 tbs Coconut Oil

Directions:

  1. Fresh chicken wrap with some turmeric, salt and oil and deep fried until half cook and then shredded.
  2. Grained the spices in the mortar and pestle into paste.
  3. (in a pan) heat the oil and fried the paste until half cook (around 3 minutes)
  4. Than add the chicken into the pan, mixed well and add kaffir lime juice and salt.
  5. Adjust the taste and Ayam Pelalah is ready to be served.

 

 Gerang Asem Bali (Balinese Chicken Boned Soup)

 Ingredients:

  • 200 gr chicken (boned)
  • 2 tbs coconut oil
  • 1 tbs tamarind juice
  • 1 pcs lemongrass (smashed)
  • 2 pcs salam leaves
  • 700 ml water
  • ½ tsp Salt

Bumbu (fine minced spices):

  • 4 tbs complete bumbu Bali

Directions:

  1. Cut the chicken into piece (4 cm size)
  2. (in pot) add in the chicken, bumbu bali and oil, message and mixed well than leave it for about 8-10 minutes for marinating.
  3. (in the same pot) add the rest of ingredients; tamarind juice, lemongrass, salam leaves, salt and water.
  4. Cook on the low heat for about 40 minutes or until the chicken is very tender.
  5. Gerang Asem Bali is ready to be served.

 

 Be Tutu Ayam (Slow cooked chicken)

 Ingredients:

  • 200 gr chicken (whole leg and breast or normally whole chicken)
  • 2 tbs coconut oil
  • 4 pcs kaffir lime leaves
  • 1 pcs lemongrass (smashed)
  • 2 pcs salam leaves
  • 500 ml water
  • 1 tsp Salt
  • Some banana leaves to wrap
  • Some aluminum foil to warp

Bumbu (ground spices):

  • 7 tbs complete bumbu Bali

Directions:

  1. (in pot) add in chicken, 3 tbs bumbu bali, ½ tsp salt, kaffir lime leave, lemongrass, salam leaves and 500 ml water. Cook on medium heat around 20 minutes or until the water is almost dry and set a side.
  2. (wrap in banana leave and aluminum foil) take some banana leave to wrap, place the boiled chicken in the center of one end and wrap neatly and knot with some bamboo rope. Than wrap with aluminum foil neatly.
  3. (Grilling) grill the chicken for around 1 hour on low to medium heat.

Be Tutu Ayam is ready to be served.

Info: Traditionally instead of grilling; Balinese use rice husk to cook, they did the ground around 50 cm, in diameter of 60 cm and fill in with rice husk, burn rice husk for about 12-16 hours. Than the chicken is ready on the following day.

 

Pesan Be Pasih (Balinese Fish Dumplings, 2 pcs)

Ingredients:

  • 150 gr fish cut bite size (commonly use snapper or mackarel)
  • 2 pcs kaffir lime leaves (chopped)
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 4 pcs salam leave
  • 4 big pcs banana leaf (or aluminum foil) as a wrapper
  • Optional : some basil / lime basil / moringa leaves

Bumbu Bali (ground spices):

  • 3 tbs Simple Bumbu Bali

Directions:

  1. (in a bowl) put the fish, Bumbu Bali, salt, peper, and kafir lime. than mix those ingredients until well blended
  2. Wrap the mixture in the banana leaf / aluminum foil
  3. Grill around 15 minutes.
  4. Pepes Be Pasih is ready to be served.

 

Pesan Wong (Balinese Mushroom Dumplings, 2 pcs)

Ingredients:

  • 150 gr Mushroom cut bite size (commonly use Shiitake,Portobello, Oyster Mushrooms, button)
  • 1 pcs kaffir lime leaves (chopped)
  • ¼ tsp. salt
  • 1 tbs coconut oil
  • 4 big pcs banana leaf (or aluminum foil) as a wrapper
  • Optional : some basil / lime basil / moringa leaves

Bumbu Bali (minced spices):

  • 4 pcs Shallot
  • 6 pcs Garlic
  • 1 pcs Long Red chili
  • 1 pcs hot chili

Directions:

  1. Finely minced the shallot, garlic and chilies.
  2. (in a bowl) place the mushroom, minced spice, salt, kaffir lime leaves and oil, then mix it well.
  3. Wrap the mixture in the banana leave and cook around 15-20 minutes.
  4. Pesan Wong is ready to be served.
 

Bebek Megoreng (Balinese Fried Duck)

Ingredients:

  • 300 gr duck (cut breast and leg)
  • 500 ml coconut oil
  • 600 ml water
  • 1 pcs lemongrass (smashed)
  • 3 pcs kaffir lime leaves

Bumbu Bali (minced spices):

  • 2 cm Ginger
  • 1,5 cm Aromatic ginger (white ginger)
  • 3 cm Greater galangal
  • 4 pcs Shallot
  • 6 pcs Garlic
  • 1 pcs Long Red chili
  • 1 pcs hot chili
  • ¼ tsp Shrimp Paste
  • ¼ tsp Black pepper
  • ½ tsp Salt

Directions:

  1. Graind all the spices into paste.
  2. (in a pan) heat 3 tbs of oil, wait until hot and cook the paste around 3 minutes, on medium heat. And set aside.
  3. (in a bowl) place the duck, ground spice, salt, kaffir lime leaves, lemongrass and water, stir and cook around 40 minutes on medium heat.
  4. To serve we will fry the duct until crispy and
  5. Bebek Megoreng is ready to be served.
  
Be Pindang Mebase Tomat (Braining fish with tomato, 2 pcs)

Ikan Pindang is a way to preserve the fish in Indonesia which is very close to brining process. Brining fish in Bali is by rubbing cleaned fish with salt or stack the fish in a pot or wok with layer of salt in between, then boil. They also added lemongrass and salam leaves to fragrant the water.

Ingredients:

  • 150 gr braining fish cut bite size (commonly use snapper or mackarel)
  • ½ juice of kaffir lime
  • 200 ml oil to fry

Bumbu (ground spices):

  • 7 pcs Shallot
  • 5 pcs Garlic
  • 2 pcs Long big red chili
  • 2 pcs Tomato
  • 2 pcs Hot chili
  • ¼ tsp Grilled shrimp paste
  • ¼ tsp Salt
  • 2 tbs Coconut Oil

Directions:

  1. (in a pan) heat the oil to fry the fish, once it hot fry the fish a half cook than drain and set on a side.
  2. Grained the spices in the mortar and pestle into paste.
  3. (in a pan) put the paste and the fish in, add some salt and kaffir lime juice, cook another 3 minutes.
  4. Be Pindang Mebase Tomat is ready to be served.

 

Babi Kecap (Pork in Sweet Soy Sauce)

 Ingredients:

  • 200 gr pork belly (sliced)
  • 100 ml pork stock

Spices:

  • 3 tbs Bumbu Bali
  • 1 pcs big chili
  • 2 cloves garlic (slice)
  • 2 cm ginger (slice)
  • 2 pcs lemongrass (smashed)
  • 1 tbs palm sugar
  • 1 tbs sweet soy sauce
  • ¼ salt + ¼ pepper powder
  • 1 tbs coconut oil

Directions:

  1. Cut the chili, garlic, ginger, palm sugar and smashed the lemongrass
  2. Heat the oil and add in chili, garlic, ginger, lemongrass and Bumbu bali. Cook until the aroma is pleasant.
  3. Add in the meat, stock, palm sugar, salt and pepper and cook until well.
  4. Last step add in sweet soy sauce and set aside
  5. Babi Kecap is ready to be served.
 

Babi Genyol (Slow Cooked Pork)

Ingredients:

  • 200 gr pork belly (sliced)
  • 300 ml stock

Spices:

  • 3 tbs Simple Bumbu Bali
  • 2 tbs crisply shallot
  • 2 pcs kaffir lime leaves
  • 2 pcs salam leaves
  • ½ tsp salt

Directions:

  1. Cut the pork belly into 3×4 cm size
  2. (in a pot) place the pork, bumbu bali, kaffir lime, salam leaves, stock, salt, then cook around 20 minutes.
  3. Add the crispy shallot into the pot and continue cooking for another 10 minutes.
  4. Adjust the taste and Babi Genyol is ready to be served.

Timbungan(Pork Bone Soup)

 Ingredients:

  • 200 gr pork flank meat (sliced)
  • 200 gr pork cartilage (diced)
  • 500 ml stock
  • 1 tbs coconut oil

Spices:

  • 8 pcs Shallot
  • 6 pcs Garlic
  • 5 cm Greater Galangal
  • 3 cm Lesser Galangal
  • 5 pcs Candle nut
  • 1 pcs Lemongrass
  • ¼ tsp Cumin
  • ¼ tsp Peppers
  • ¼ tsp Coriander Seed
  • 2 pcs Long Red chilies
  • 3 pcs Salam Leaves
  • ½ tsp Salt

Directions:

  1. Finely chop the spices (except salam leave and lemongrass) and place them into a soup pot, add the coconut oil and mix well.
  2. (in a pot) add in the pork and mix well with the spices (around 1 minute), then add in salam leaves, lemongrass, stock, salt, then cook on low heat around 60 minutes.

Adjust the taste and Timbungan is ready to be served.

 

 Ayam Panggang Sere Tabia
(Grilled Chicken with Chili and Shrimp paste)

 Ingredients:

  • 1 chicken leg/breast /(200 gr chicken)
  • 5 pcs big chili
  • 4 tbs coconut oil
  • ½ tsp salt
  • 2 pcs lime (juice)
  • 1 tsp shrimp paste
  • 1 tbs Brown/Palm Sugar

Spices:

  • 5 tbs Simple Bumbu Bali

Directions:

  1. Grained into paste chili and shrimp paste
  2. Mix the paste with lime juice and coconut oil and wrap and massage the chicken.
  3. Grill until half cook.
  4. Wrap with simple bumbu bali and cook until well (golden brown colour)
  5. Ayam Panggang Sere Tabia is ready to be served.

 

Jukut Paku Mekalas
(Wild fern salad)

 Ingredients:

  • 150 gr edible fern

Spices / Sauce:

  • 2 tbs Simple Bumbu Bali
  • 1 tbs tick coconut milk
  • ½ lime juice
  • 1 tbs crisp shallot
  • Pinch of salt

Directions:

  1. Cut fern into bite size and boiled for about 3-4 minutes
  2. (in pan) add Simple Bumbu Bali, coconut milk, lime juice and salt until the aroma is pleasant. Set aside.
  3. Mix the sauce with cooked fern and add crisp shallot and do another light mixed.
  4. Jukut Paku is ready to be served.

 

Lawar Be Siap
(Chicken Long Beans Salad)

 Ingredients:

  • 200 gr Chicken (chop)
  • 100 gr Long beans
  • 40 gr grated coconut

Spices / Sauce:

  • 2 tbs Simple Bumbu Bali
  • 2 pcs kaffir lime leave (finely cho)
  • 1 tbs crisp shallot
  • Pinch of salt
  • 150 ml water

Directions:

  1. Chop the chicken into small pieces and cook with 1 tbs Simple Bumbu Bali and 150 ml water. Cook until the water is reduced and dry. Set aside
  2. Finely cut the long beans and boil about 3-4 minutes. Set aside
  3. (in a bowl with big grater) Grate the coconut
  4. (in a bowl) add the rest of Bumbu Bali, coconut and chicken mix well. Than add the long beans, salt, kaffir lime leave and crisp shallot. Adjust the taste.
  5. Lawar Be Siap is ready to be served.

 

Lawar Be Celeng
(Pork Skin with Young Jackfruit Salad)

 Ingredients:

  • 150 gr Young Jackfruit (cooked and chop)
  • 100 gr Pork Skin (boiled and Julian cut)
  • 50 gr grated coconut
  • Some water to boil

Spices / Sauce:

  • 2 tbs Complete Bumbu Bali
  • 2 pcs kaffir lime leave (finely chop)
  • ½ juice of kaffir lime
  • 2 tbs crisp shallot
  • 2 tbs crisp garlic
  • 1 tbs fried chili
  • ½ tsp grilled shrimp paste
  • ¼ pepper powder
  • Pinch of salt

Directions:

  1. In a pot boil the jackfruit around 10-15 minutes, rinse and set on the side, than chop small once it cold.
  2. In a pot boil the pork skin around 10-15 minutes, rinse and set on the side, than cut Jullian style once it cold.
  3. In a big bowl, place all the seasoning, grated coconut, jackfruit and the pork skin. Mix well and adjust the taste.
  4. Lawar Be Celeng is ready to be served.

 

Lawar Kelungah
(Young Coconut Shield Salad)

 Ingredients:

  • 150 gr Young Coconut Shield (cooked and chop)
  • 100 gr Chicken (boiled and Julian cut)
  • 100 gr grated coconut
  • 2 tbs coconut oil
  • Some water to boil
  • 1 tbs tick coconut cream

Spices / Sauce:

  • 2 tbs Simple Bumbu Bali
  • 2 pcs kaffir lime leave (finely chop)
  • 2 tbs crisp shallot
  • 2 tbs crisp garlic
  • 1 tbs fried chili
  • ½ tsp grilled shrimp paste
  • ¼ pepper powder
  • Pinch of Coriander powder
  • Pinch of salt

Directions:

  1. In a pot boil the young coconut shield around 10-15 minutes, rinse and set on the side, than cut Juliann style once it cold.
  2. In a pot boil the chicken skin around 10-15 minutes, rinse and set on the side, than chop once it cold.
  3. In a big bowl, place all the seasoning, grated coconut, coconut shield, coconut cream and the chicken. Mix well and adjust the taste.
  4. Lawar Kelungah is ready to be served.

 

Jukut Undis
(Chicken Long Beans Soup)

 Ingredients:

  • 150 gr Undis
  • 100 gr chicken
  • 100 gr young jackfruit
  • 500 ml chicken stock

Spices / Sauce:

  • 3 tbs Simple Bumbu Bali
  • 2 pcs Salam leave
  • 1 tsp tamarind juice
  • ½ tsp salt
  • 2 tbs coconut oil

Directions:

  1. (In a pan) heat the oil and fry the Bumbu Bali until the aroma is pleasant.
  2. Add in the stock, undis, chicken, jackfruit, daun salam, tamarind juice and salt.
  3. (medium heat) cook until the Undis is tender and soft.
  4. Jukut Undis is ready to be served.

 

Jukut Ares
(Chicken Banana Trunk Soup)

 Ingredients:

  • 200 gr trunk of banana (white part inside)
  • 150 gr chicken
  • 500 ml chicken stock

Spices / Sauce:

  • 3 tbs Simple Bumbu Bali
  • 2 pcs Salam leave
  • 1 pcs lemongrass (smashed)
  • ½ tsp salt
  • 2 tbs coconut oil

Directions:

  1. Thinly slice white part of the banana trunk, than add 1 tsp salt and mixed to take out the zap. Than wash it with clean water and set aside.
  2. (In a pan) heat the oil and fry the Bumbu Bali until the aroma is pleasant.
  3. Add in the stock, chicken, banan trunk, daun salam, lemongrass and salt.
  4. (small heat) cook around 45-60 minutes.
  5. Jukut Ares is ready to be served.

 

Jukut Nangka (Stewed Young Jackfruit)

 Ingredients:

  • 300 gr young jackfruit (cut around 3 cm size)
  • 4 tbs Simple Bumbu Bali
  • 500 ml chicken stock
  • 200 ml coconut milk
  • 2 pcs Salam leaves
  • 1 pcs lemongrass (smashed)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbs Coconut oil

Directions:

  1. Cut the jackfruit into 3 sm size.
  2. (In a pot) Place all the jackfruit, bumbu bali, stock, salam leaves, lemongrass, salt and pepper. Cook around 30-40 minute on medium heat.
  3. Add in the coconut milk and cook on the low heat until boil (around 10 minutes).
  4. Jukut Nangka is ready to be served.

 

 Jukut Pusuh Biu (Banana Flower Soup)

 Ingredients:

  • 200 gr flower of banana (white part)
  • 4 tbs Simple Bumbu Bali
  • 300 ml chicken stock
  • 100 ml coconut milk
  • 2 pcs Salam leaves
  • ¼ tsp salt
  • 2 tbs coconut oil

Directions:

  1. Take out the outer skin of banana flower, thinly slice than mix with some salt and wash with water.
  2. Half cook the banana flower around 3 minutes on medium heat. Drain and set aside.
  3. (In a pot) Place all the banana flower, bumbu bali, stock, salam leaves, salt and pepper. Cook around 10 minute on medium heat.
  4. Add in the coconut milk and cook on the low heat until boil (around 5 minutes). Adjust the taste.
  5. Jukut Pusuh Biu is ready to be served.

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