Tag Archives: Kuliner

Recipe Archive // Teater Kuliner: ExploreResep Kecap ABC


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.

One of UFF19’s favorite sessions is Teater Kuliner ExploreResep Kecap ABC featuring YouTube sensation, Gerry Girianza and the communities in Ubud and surrounding areas. Guided by Gerry Girianza, the husbands in the Ubud community cooked Semarang’s specialty, Babat Gongso, for their wives.

Babat Gongso

Ingredients:
500 gr tripe, washed clean
5 glass of water
2 salam leaves
2 cm galangal, smashed
2 cm ginger, smashed
2 cm turmeric, smashed
6 garlic cloves
8 shallots cloves
6 curly red chili
4 candlenuts
3-4 tbsp Kecap ABC (sweet soy sauce)
Lime juice

Methods:
1. Put garlic, shallots, red chilies and candlenuts into a food processor and process until the ingredients become a thick paste.
2. In a large deep pan, boil the tripe together with ginger, galangal, turmeric, and salam leaves for 2 hours until the tripe is done and soft. Take the tripe out and let it cool.
3. Slice the cooled tripe into bite size squares and deep fry until the outside become crispy.
4. In a frying pan, heat oil and add the spice paste. Cook until fragrant. Next, add the fried tripe along with lime juice and Kecap ABC. Mix well and cook for 5 minutes until the spice sinks in.
5. Serve while its hot with white rice and sambal.

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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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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