Tag Archives: Balinese

Ayam Sisit Bali – Balinese Shredded Chicken Recipe

Ingredients for ayam sisit Bali (Balinese shredded chicken): chicken breast, salt, pepper, all-purpose flour, olive oil, shallot, garlic, red chilies, lemongrass, tomatoes, kaffir lime leaves, lime juice, turmeric, and terasi/belacan/shrimp paste.

Transform simple pan-fried chicken breasts into this lovely ayam sisit Bali (Balinese shredded chicken) with spicy lemongrass salsa (a.k.a Balinese salsa).

Golden pan-fried chicken breast is thinly sliced/shredded and topped with the exquisitely refreshing and spicy salsa made using a mixture of lemongrass, chilies, kaffir lime leaves, toasted shrimp paste, and lime juice among others.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

Ingredients for this Balinese chicken dish

There are two parts to this dish: thinly sliced/shredded pan-fried chicken, and sautéed spicy lemongrass salsa.

1. Pan-fried chicken

We need skinless boneless chicken breast, salt, pepper, all-purpose flour, and olive oil.

Alternatively, you can use store-bought rotisserie chicken too. Simply shred the chicken into tiny bite-size pieces. You can save time and skip the chicken portion of the recipe.

2. Spicy lemongrass salsa

The bold and refreshing flavor of this dish comes from the spicy lemongrass salsa. To make this salsa, we will need shallot, garlic, red chilies, tomato, lemongrass, terasi/belacan/shrimp paste, turmeric, lime juice, salt, pepper, and olive oil.

Terasi is a fermented shrimp product. It is a very common Indonesian ingredient. If you need a primer on Indonesian shrimp paste, kindly refer to my kangkung tumis terasi recipe.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Step 1: Pan-frying chicken breast

Start with slicing each chicken breast into two halves. Pat dry with kitchen towels, sprinkle with salt and pepper, and lightly dust with all-purpose flour.

Heat a frying pan over medium-high heat. Once the pan is hot, add olive oil and swirl to coat the pan.

Add chicken breasts into the frying pan. Flip once the part touching the hot pan turns golden brown, around 4-5 minutes. Cook until the other sides are also golden brown, another 3-4 minutes.

Rest the fried chicken for 10 minutes covered with a piece of aluminum foil. Thinly slice with a knife, or use two forks and shred the chicken. Set aside in a large mixing bowl.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Step 2: Prepare spicy lemongrass salsa

Heat olive oil in a frying pan over medium heat. Sauté shallot, garlic, red chilies, lemongrass, tomatoes, toasted shrimp paste powder, salt, and pepper until the shallot has slightly wilted, then stir in kaffir lime leaves.

Turn off the heat and transfer the spicy lemongrass salsa into the mixing bowl with thinly shredded/sliced fried chicken, along with lime juice.

Gently toss to coat the chicken evenly with the lemongrass salsa and lime juice.

Serve ayam sisit Bali with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

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Tahu Goreng Bumbu Bali – Balinese Sauce Fried Tofu Recipe

Tahu goreng bumbu Bali – Balinese sauce fried tofu.

Bumbu Bali is one of Indonesia’s deliciously spicy, sweet, and savory sauce, similar to Bumbu Balado. Despite its name, Bumbu Bali originates from East Java, and not from the island of Bali.

The most famous dish prepared with this sauce is Telur Bumbu Bali, which you can find in my blog. Today, I am sharing this recipe for Tahu Goreng Bumbu Bali, which is one of my most requested tofu dishes at home. 🙂

Ingredients for tahu goreng bumbu Bali (Balinese sauce fried tofu): tofu, shallot, garlic, ginger, galangal, lemongrass, red chilies, daun salam (Indonesian bay leaves), kaffir lime leaves, candlenuts, kecap manis (Indonesian sweet soy sauce), tamarind, terasi (shrimp paste), coconut palm sugar, and salt.

Ingredients for tahu goreng bumbu Bali (Balinese sauce fried tofu): tofu, shallot, garlic, ginger, galangal, lemongrass, red chilies, daun salam (Indonesian bay leaves), kaffir lime leaves, candlenuts, kecap manis (Indonesian sweet soy sauce), tamarind, terasi (shrimp paste), coconut palm sugar, and salt.

Ingredients for Balinese sauce fried tofu

1. Fried tofu

You can buy fried tofu cubes from any Asian grocery, or you can make them from scratch. If you choose the latter route, you will need a block of firm/extra firm tofu, salt, pepper, and all-purpose flour.

2. Spice paste

We will need shallots, garlic, red chilies, terasi/belacan/shrimp paste, ginger, galangal, and candlenuts for the spice paste.

I usually use cayenne chilies or softened dried red chilies for the red chilies, but you can use Fresno for a milder dish, or bird-eye chilies for a spicier dish.

3. Herbs and other seasonings

We will also need tamarind, lemongrass, daun salam (Indonesian bay leaves), kaffir lime leaves, salt, coconut palm sugar, and kecap manis (Indonesian sweet soy sauce).

(1) Cut tofu into 12 pieces and fry until golden brown. (2) Grind shallot, garlic, chilies, ginger, galangal, candlenuts, and terasi (shrimp paste) into a smooth paste. (3) Sauté spice paste, lemongrass, daun salam, and kaffir lime leaves. (4) Add fried tofu and stir in tamarind, coconut palm sugar, salt, and kecap manis.

(1) Cut tofu into 12 pieces and fry until golden brown. (2) Grind shallot, garlic, chilies, ginger, galangal, candlenuts, and terasi (shrimp paste) into a smooth paste. (3) Sauté spice paste, lemongrass, daun salam, and kaffir lime leaves. (4) Add fried tofu and stir in tamarind, coconut palm sugar, salt, and kecap manis.

How to pan-fry tofu

1. Drain tofu

Drain tofu, wrap it with paper kitchen towel, and sandwich between two plates. Place a heavy object on top of the plate, such as a cast-iron skillet, to press the tofu.

After 30 minutes, there should be noticeably plenty of liquid pool around the tofu. Drain the liquid, unwrap the tofu, and cut into 12 pieces.

2. Season and fry tofu

Heat a non-stick pan or a cast-iron skillet over medium heat. Add three tablespoons of oil and swirl to coat the pan/skillet.

Sprinkle tofu pieces with salt and pepper, coat with all-purpose flour, and fry in hot oil until golden brown.

Tahu goreng bumbu Bali - Balinese sauce fried tofu.

Tahu goreng bumbu Bali – Balinese sauce fried tofu.

Cooking Tahu Goreng Bumbu Bali

1. Prepare spice paste

Use a food processor or a spice attachment for a blender to puree shallots, garlic, red chilies, ginger, galangal, candlenuts, and toasted shrimp paste into a smooth spice paste.

2. Cook the tofu dish

Heat oil in a wok over medium-high heat and sauté spice paste until fragrant, about 4 minutes.

Add tamarind liquid, lemongrass, Indonesian bay leaves, kaffir lime leaves, salt, and coconut palm sugar. Mix well.

Add fried tofu pieces. Stir and continue cooking until the sauce is thick. Stir in sweet soy sauce and cook for another minute.

3. Serve

Turn off the heat, discard lemongrass, daun salam, and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.

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Ayam Sambal Matah Bali – Pan Fried Chicken with Balinese Salsa Recipe

Ayam sambal matah Bali – Pan-fried chicken with Balinese salsa (spicy lemongrass salsa).

Bali, the land of a thousand temples, is the most famous island in Indonesia. The view is gorgeous and breathtaking, from the wide expanse of white sandy beaches, to the many Hindu temples, and the cool and green hilly rice terraces.

Many come for the visual treats, but if you have the chance to visit Bali, don’t forget to feast on the amazing Balinese cuisine. Every time I go and visit, the highlight of my vacation is always the food.

Ingredients for ayam sambal matah Bali: pan-fried chicken breast, lemongrass, shallot, bird-eye chilies, lime juice, olive oil, terasi (shrimp paste), and salt.

Ingredients for ayam sambal matah Bali: pan-fried chicken breast, lemongrass, shallot, bird-eye chilies, lime juice, olive oil, terasi (shrimp paste), and salt.

What is Sambal Matah?

Each region in Indonesia has its signature sambal, and Bali’s signature sambal is sambal matah. The most common translation for sambal matah is raw sambal since there is no cooking involved when preparing it. Based on the ingredients, I think it is more fitting to call it a spicy lemongrass salsa, or a spicy lemongrass and shallot salsa.

Sambal Matah Ingredients

We will needs shallots, lemongrass, bird-eye chilies, lime juice, olive oil, salt, and terasi/shrimp paste. You can also add garlic, kaffir lime leaves, and bunga kantan/torch ginger flower.

Terasi (shrimp paste)

Since terasi (shrimp paste) can be difficult to obtain if you live outside of Indonesia, feel free to substitute with fish sauce. Although it won’t be very authentic, the flavor is still very similar, and the umami boost from fish sauce is very close to Indonesian shrimp paste.

Lime juice

It is more common in Bali to use kaffir lime for the lime juice. Kaffir lime leaves are common in many Asian groceries in the US, but I have yet to see fresh kaffir limes. I use regular lime to prepare sambal matah all the time, and I think it is not a bad substitute at all.

Bird-eye chilies

Use red bird-eye chilies (Indonesian: cabe rawit) for the most authentic experience. If you want a milder sambal matah, you can substitute half of the amount with milder chilies. Try using cayenne (Indonesian: cabe keriting), or even Fresno (Indonesian: cabe besar) for an even milder option.

Olive oil vs. coconut oil

If you have coconut oil at home, defiinitely use that instead of olive oil. Coconut oil is a common cooking oil in Indonesia, so it is not surprising that we use coconut oil for sambal matah.

Prepare simple pan-fried chicken breasts with salt, pepper, and all-purpose flour, then cut them into thin strips. Chop shallots, white part of lemongrass, and bird-eye chilies. Juice one fresh lime. Toast and ground terasi (shrimp paste). Measure out salt and olive oil.

Prepare simple pan-fried chicken breasts with salt, pepper, and all-purpose flour, then cut them into thin strips. Chop shallots, white part of lemongrass, and bird-eye chilies. Juice one fresh lime. Toast and ground terasi (shrimp paste). Measure out salt and olive oil.

How to prepare sambal matah?

1. Slice lemongrass

Remove the green outer layers of lemongrass to reveal the inner white portion. Chop away the top part of the lemongrass, then thinly slice the bottom 5 inches of the lemongrass stalk into very thin slices.

2. Slice shallot

Prepare shallots like you would an onion. Peel away the outer skins, then cut the shallots into small dices.

3. Chop bird-eye chilies

Remove the stems, then cut the chilies into small pieces. You can remove the seeds first before chopping the chilies to make the sambal milder.

4. Toast and ground terasi/shrimp paste

Terasi/shrimp paste comes in a block. Use a knife to cut away a small piece, place it in a microwave-safe bowl, and cover the bowl with a microwave-safe plate.

Cook in the microwave for 30 seconds to toast until the shrimp paste turns a lighter shade, very fragrant, and looks crumbly. Let it cool slightly, then use the back of a spoon to crush into a fine powder.

If you don’t have a microwave, you can also toast the shrimp paste in a frying pan without any oil over medium heat.

5. Juice a lime

Use fresh limes whenever possible since bottled lime juice is simply not very good. If you have a Microplane grater, you should use it to get some fresh lime zest too and add the zest to sambal matah.

6. Make sambal matah

Combine lemongrass slices, shallot slices, bird-eye chili slices, shrimp paste powder, salt, lime juice, and optionally, lime zest in a mixing bowl.

Even though sambal matah is meant to be raw, most Indonesians cook the oil until shimmering before using it. Please assemble the rest of the sambal matah ingredients first before cooking the oil, then pour the hot oil over the sambal.

Use a spoon to mix all the ingredients. Give it a taste test, and add more salt if needed. You can even add sugar if you think the sambal needs it, though I don’t usually add any to mine.

Place chicken strips in a large mixing bowl, add chopped shallot, chopped lemongrass, chopped bird-eye chilies, lemon juice, olive oil, salt, and ground toasted shrimp paste.

Place chicken strips in a large mixing bowl, add chopped shallot, chopped lemongrass, chopped bird-eye chilies, lemon juice, olive oil, salt, and ground toasted shrimp paste.

Prepare pan-fried chicken breasts

You can certainly serve sambal matah as a side for any of your Indonesian rice meal, but today we are going to serve it with some crispy golden pan-fried chicken breast strips.

We will use some chicken breasts, salt, pepper, and all-purpose flour. I use olive oil to pan-fry the chicken, but you can use butter or a mix of butter and olive oil for the best of both worlds.

First, cut each peach of chicken breast into two halves so they are thinner and will cook faster and more evenly. Sprinkle the chicken with salt and pepper, then give a light dusting of all-purpose flour.

Heat oil and/or butter in a frying pan over medium-high heat, and fry chicken breasts until golden brown and crispy, about 2-3 minutes per side.

Rest for 10 minutes after frying to redistribute its juice and making sure the breasts are tender and juicy, then cut into thin strips.

Mix chicken strips and sambal matah right before serving.

TIPS: If you don’t feel like frying chicken breasts, you can buy a whole rotisserie chicken, cut it into bite-size pieces, and mix with sambal matah.

Toss gently until the chicken strips are evenly coated with sambal matah (spicy lemongrass salsa).

Toss gently until the chicken strips are evenly coated with sambal matah (spicy lemongrass salsa).

Other Indonesian sambal to try

For most Indonesians, a meal is not complete without a side of sambal or two. If you hunger for more Indonesian sambal, you can give my other sambal recipes a try:

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Recipe Archive // Teater Kuliner: Little-known Balinese Ingredients with Nusantara


Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Take a journey down memory lane with Nusantara by Locavore’s remarkable array of traditional dishes from across the archipelago, often feature rare or little-known ingredients. In this Teater Kuliner, Nusantara’s Chef de Cuisine, I Putu Dodik Sumarjana, got creative with Balinese beloved dish, tum, by using banana root as the main ingredient.

Tum Bongkol Biyu

Ingredients:
500 gr banana root
250 gr grated coconut
100 gr mung beans, cooked
3 pcs kaffir lime leaves, sliced
10 pcs salam leaves
15 gr shallots
10 gr garlic
5 gr turmeric
3 gr small green chili
3 gr red curly chili
2 gr coriander seeds, roasted
salt
pepper
coconut oil
banana leaves

Methods:
1. Cut the banana root into big chunks and soak overnight in room temperature water to get rid of the excess starch.
2. Cook the banana root in salt water for about 2 minutes, drain and cut into small strips.
3. Grind shallots, garlic, turmeric, small red chili, red curly chili and coriander seeds in an ulekan (mortar and pestle) until the texture turns into a smooth paste and transfer into a mixing bowl. Add the banana roots, grated coconut, mung beans, sliced kaffir lime leaves and coconut oil. Season with salt and pepper to taste and mix well.
4. Prepare the banana leaves and put the salam leaves on top, add the mixture and wrap into a small parcel. Grill the ‘tum’ on charcoal for about 3-5 minutes.
5. Serve straight away.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

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Telur Bumbu Bali – Eggs in Balinese Sauce Recipe

Telur Bumbu Bali – Eggs in Balinese Sauce.
There are many hard-boiled egg dishes in Indonesian cuisine, and my favorite ones always have chili sauce coat the eggs. The top two popular chili sauce egg dishes are Telur Balado and Telur Bumbu Bali.

We usually serve the eggs as a side dish for steamed rice. A typical Indonesian rice meal has a main protein such as chicken or beef, a secondary protein such as egg, tofu, and/or tempeh, a vegetable side, and sambal (chili sauce).

I have shared a Telur Balado recipe before, and today I will share how to cook Telur Bumbu Bali in your kitchen.

Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.

Ingredients for Telur Bumbu Bali

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

Shrimp paste, spice paste, and tamarind juice

Toast shrimp paste

Let’s start by toasting some shrimp paste. Terasi (shrimp paste) comes in a block and looks very similar to a block of chocolate.

Use a sharp knife to cut the amount you want, then put it in a microwave-proof bowl. Cook in the microwave for 30 seconds to toast the shrimp paste. If you don’t have a microwave, you can also dry fry the shrimp paste on a frying pan.

Once toasted, the shrimp paste looks drier, and the color turns lighter. You can even crush toasted shrimp paste with the back of a spoon.

Puree spice paste

To prepare spice paste, use a food processor to puree shallot, garlic, chilies, cayenne/chili powder (if using), candlenuts, ginger, galangal, and toasted shrimp paste.

If the paste is too chunky, you can add 1-2 tablespoons of water and grind again until the paste is smooth.

Make tamarind juice

I usually buy a packet of wet tamarind from my Asian market and make tamarind juice as necessary. A pack of tamarind can last a long time, even for people who cook regularly with tamarind, so it is more economical than tamarind concentrate.

To make tamarind juice, use a spoon to scoop the necessary amount. Place tamarind and water in a small bowl. Use your hand to massage the tamarind with the water to make tamarind juice. Once you think all the meat has dissolved with the water, strain to remove the seeds and pulp.

Once the sauce coats the eggs, turn off the heat.

Once the sauce coats the eggs, turn off the heat.

How to cook Telur Bumbu Bali

  1. Heat oil in a wok and sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves for 3 minutes or until fragrant.
  2. Add tamarind juice, salt, and palm sugar. Mix well.
  3. Add hard-boiled eggs and sweet soy sauce, mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.
  4. Turn off the heat, and discard the lemongrass, bay leaves, and kaffir lime leaves.
  5. Transfer the eggs to a serving plate and serve with steamed white rice.
Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Other Indonesian Egg Recipes

If you love serving eggs with your Indonesian rice meal, you will love these Indonesian egg recipes:

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