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Regular Class

Sayur Urab (Mix Vegetables)

Main ingredients (vegetables):

Hard Vegetables

  • Long Beans
  • Carrots
  • Green Beans

   (Substitution: broccoli, cauliflower ¼ kg mixed vegetables
    or any hard vegies)

Soft Vegetables

  • Spinach
  • Bean Sprouts
  • Cabbage

(substitution: bokcoy, green vegetables / caisin, cassava leaves or any soft vegies)

  • 1 cups fresh grated coconut (can also be replaced by dry unsweetened coconut)
  • 2 pcs kaffir lime leaves (chopped)
  • ¼ kaffir lime juice (squeezed) or ½ tbsp. peel of citrus / lemon zest

Fried Seasoning:

  • 7 pcs of shallot (thinly sliced)
  • 5 cloves of garlic (thinly sliced)
  • 3 pieces of long red chili or ½ piece of capsicum/bell pepper (thinly sliced)
  • ¼ tsp. shrimp paste (or 1 tbs. Fish sauce / oyster sauce / mushroom sauce)
  • ½ tsp. salt
  • ½ tsp. white pepper
  • 3 tbsp. coconut oil

Steps to Cook:

  1. Cut all vegetables (julian cut) and Spices
  2. Heat the water until bubbling and boiled hard vegetables for 2 minutes first, then follow by soft vegetables into the same pot for another 3 minutes (5 minutes in total). Then set aside from water.
  3. Heat (Medium flame) coconut oil until hot than fried the shallot and garlic until moderately done (turn to slightly brown), than add a long the red chilies in. stir until all almost crispy, than add the shrimp paste stir until well mixed, then add salt and white pepper, keep stirring and ready to use. (*if you don’t like too much oil please use tissue napkin to drain it).
  4. Grate the fresh coconut.
  5. Mix well the fried seasoning in the grated coconut, then add kaffir lime leaves and squeeze the kaffir lime juice (put the skin in as well) mix it again until you got a pleasant aroma.
  6. Add the cooked vegetables into the mixture. Then using hands mix and slightly squeeze the vegetables so the juices come out.
  7. Sayur urab is ready to be served
  

Sweet Sour Tempe (Portion for 2)

 Main Ingredients:

  • 1 block Tempe (cut in long cube, about 1-2 cm) [you can also use: Tofu]
  • 300 ml vegetable oil for deep frying

Fried Seasoning:

  • 5 cloves of garlic (thinly sliced)
  • 1 spring onion (thinly sliced)
  • 2 pieces of long red chilies (thinly sliced)
  • 1 tbsp. palm sugar (or brown sugar)
  • 1 piece of lemongrass (smashed)
  • 2 pcs leaves / 1 bay leave
  • 2 pieces juice of lime (squeezed)
  • 2 tbsp. Coconut oil
  • ¼ tsp. Salt
  • ¼ tsp. White pepper

Steps to Cook:

  1. Cut all ingredients (tempe and all spices)
  2. Heat oil (medium flame) in as much 300 ml, and then deep fry tempe for next 8-10 minutes or until golden browned (optional: add peanut / dried anchovies). Than strain until dry. Set aside.
  3. Heat (medium flame) the coconut oil and then fry garlic until slightly brown color, than add in the spring onion, chilies, salam leaves, lemon grass, salt and pepper. Cook for about 30 seconds in low flame.
  4. Add in the crumble brown sugar until melted, then Squish the lime juice and stir until well blended.
  5. Add in the fried tempe in the mixture (in the low heat), stirring until temple absorb the seasoning (about 30-50 seconds)
  6. The sweet sour tempe is ready to be served.
 

Bali Sate Lilit (Satay)

Ingredients:

  • 60 gr ground pork (or chicken / shrimp / lamb / tuna)
  • ½ cup fresh grated coconut
  • 1 tbsp. Bumbu Bali
  • ½ tsp. Brown sugar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 pcs. Kaffir lime leaves (finely chop)
  • 6 pcs. satay sticks

* 2 tbsp. coconut milk if using dried coconut

  • 1 tbs Coconut Oil

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.
 

Opor Ayam/ Balinese Chicken Curry (Portion for 2)

Ingredients:

  • 2 pc chicken ( in size of tablespoon)
  • 2 tbsp. Bumbu Bali
  • 1 stalk Lemongrass (smashed)
  • 2 pcs salam leaf
  • 1 tbsp. Brown sugar
  • 1 lemon (squeezed)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 500 ml Water
  • 300 ml coconut milk

Vegetable

  • 120 gr (mixture of carrots, potatoes diced or hard veggies)

Directions:

  1. Put the chicken into the pan. Add Bumbu Bali, bay leaves and lemongrass, salt and pepper. Wrap around and massage on the meat.
  2. Pour water into the mixture above (the water covered the meat).
  3. Boil chicken (over a high heat) for 10 minutes.
  4. Put the vegetables in the next 10 minutes (cook over medium heat) until the water is almost dry.
  5. Add in the coconut milk, brown sugar and lime juice, (cook over high heat) continue cooking until the curry becomes thick.
  6. Opor ayam is ready to be served.
 

Tuna with Sambal Matah (Portion for 2)

Ingredients:

  • 2 slices Fresh Tuna
  • 1 juice of lime

(Substitution: fish, chicken, shrimp, duck, lamb, tempeh, or tofu)

Sauce (Sambal Matah):

  • 7 pcs of shallots (thinly slice)
  • 1 pieces of long red chilies (finely chop)
  • 3 pcs lemongrass “white part only” (finely chop)
  • 1 thin slice of ginger (finely chop)
  • ¼ tsp. shrimp paste (already baked)
  • ¼ teaspoon salt
  • ¼ tsp. white pepper
  • 2 tbsp. coconut oil
  • ½ kaffir lime juice (squeezed)

Directions:

  1. Marinate the tuna with lime juice, a pinch of salt and pepper and let sit for 5 minutes.
  2. Cut all ingredients and put into the small stainless still bowl.
  3. [Making Sambal Matah] Crash the salt and shrimp paste first, than mix them with all the spices. Add coconut oil, kaffir lime juice, salt and pepper then mixed well until the savory aroma got out.
  4. Heat the pan with drizzle oil and fry the tuna (or gill) according to your like.
  5. Pour some of sambal matah on tuna and add lemon slices for garnish on top.
  6. Tuna with Sambal Matah ready to be served.

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