Maya Ubud Resort & Spa

Transcription

1 Balinese Food as Medicine class table of content Tum Ayam Spice Paste Base Genep (bumbu Bali) Waluh ~ Pumpkin and Coconut Pudding Loloh Kayu Manis Lawar Klungah Peanut Sauce Satay Chicken Gado Gado Sambal Ulek Sambal Matah

2 Balinese Food as Medicine class Medicinal qualities of Balinese ingreditents Coconut oil a superfood! Improves digestion and absorption of vitamins in food. A valuable anitviral/fungal helping to naturally fight off viruses, bacteria and fungal growth. Very good for hair, skin and stomach. Turmeric the king of spices. The list of medicinal qualities is endless but the main ones are antiinflammatory, improves skin, blood purifier, anti cancer properties, helps with metabolism and weight loss and is a pain reliever. Salam leaf when cooked to leaf has a pleasant aroma. Balinese use it for general wellbeing. Javanese long pepper & pepper helped with digestion, and is good for arthritis and weight control. Ginger Nausea relief, digestive support, boosts immunity, reduces pain, improves diabetes just to name a few! Galangal Great for sore throat, hair and especially fever. Lemon ginger(kencur) used a lot in Balinese cuisine, this little spice with a big aroma is great for ridding headaches and lowering fever. Also used topically here ground with rice. Chili great for sinuses and digestion. Tamarind good for blood sugar, eye health, blood pressure, swollen and sore joints, iron for vegans. Cinnamon leaf for gastric problems, diabetes and helps with anxiety and depression. The baliese drink this first thing in the morning. Cloves for toothache, respiratory problems, an anti-inflammatory and an aphrodisiac! Garlic and shallots its not Asian food without these blood purifiers.

3 tum Ayam Steamed Chicken in Banana Leaf These little packets of spiced meat steamed in banana leaves are one of Balinese cuisine s real treats. Tum can contain any kind of meat and are usually served with rice and vegetables, often as part of the selection of side orders served with lawar. 400 gr Chicken breast fillet, chopped 80 gr spice paste (recipe over) 10 gr fried shallot 5 gr fried garlic 5 gr fried shrimp paste 2 pc juice of kaffir lime 2pc lime kaffir leaf, finley juliennned 1 pc red chili finely chopped 1 pc hot chilli finely sliced 100 ml coconut milk 100 gr grated coconut Salt to taste 8 pc salam leaf 8 pc banana leaf, cut into 15cm x 8 cm In a bowl, combine all ingredient except banana and salam leaves, mix well. Lay banana leaves shiny side down on a table and place a salam leaf in the centre of each. Place a full table spoon of mixture into the centre of banana leaf and form a small pyramid shape secure banana leaf with toothpick. Steam parcels for about minutes, until well cooked.

4 SPICE PASTE for TUM 8 pc shallot, peeled and sliced 14 pc garlic, peeled and sliced 2 cm aromatic ginger ( kencur ), chopped 2 cm galangal root, chopped 5 pc candle nut, crushed 1 inch turmeric, chopped 2 tbls palm sugar, crushed 1 pc bruised lemongrass 2 pc salam leaf 2 pc red chili seeded and sliced 100ml coconut oil (or vegetable oil) Sauté shallot and garlic until fragrant. In a bowl place ginger, galangal, candlenut, turmeric and add fried shallot and garlic. Mix well. Place spoonfuls into mortar and grind to a paste until all is done. Heat oil and fry all spices until fragrant. Add palm sugar, salam leaf and lemon grass. Stirring frequently, fry until spices are very aromatic and changes to a deep golden color. Cool down, store in jars in the fridge for up to 2 weeks.

5 base genep Bumbu Bali Yield : 150 gr. Yield 150 gr. Garlic 50 gr Shallot 150 gr Ginger 30 gr Gingerroot 50 gr Lemon ginger 20 gr Turmeric 60 gr Red chili seedless 1 pc Hot chili 2 pc Lemongrass 2 pc Nutmeg ¼ tsp Long pepper 1 pc Candlenut 15 gr Coriander seed 1 tsp Sesame seed 1 tsp Whole black pepper 1 tsp Clove 1 pc Coconut oil 60 ml Fine chop all the ingredients, except oil. Heat the coconut oil in sauté pan than sauté the bumbu until fragrant and set aside for next use.

6 jajan WALUH Pumpkin and Coconut Pudding 250g pumpkin, grated 50g sugar, white 50g grated coconut 100g raw sticky rice (also called glutinous rice) 6g salt Few drops vanilla essence or a little bit of vanilla bean Place all ingredients into a bowl and mix together very well. Turn on the steamer, either your oven steamer or a Chinese steamer and bring to boiling point. Line a tray that is suitable for your steamer and line it with banana leaf. Spread the mix on the tray, about inches thick. Place in steamer and cook for 1-1.5hours. Waluh is ready when the grains or rice feel cooked. Allow to cook slightly before serving. Serving suggeston ~ you can serve Waluh warm with a little coconut milk and palm sugar. It also goes nicely with coconut sorbet.

7 Loloh Kayu Manis Balinese drink this first thing in the morning to help with any stomach problems and for overall wellbeing. Yield : 350 ml Handful young cinnamon leaf Tamarind Salt Water. 1 ps 50 gr 5 gr In a mixing bowl ble0nd all ingredient with hand manually until green. Strain the loloh through a double sieve.

8 lawar klungah This lawar is an old tradition made for the day before Galungan, a very important religious occasion in Bali. Young coconut shell ( klungah) 3 pc Shredded coconut ripe ¼ pc Bumbu genep ( bumbu Bali ) 75 gr Boiled and julienned squid 150 gr Fried sliced garlic 30 gr Fried sliced shallots 50 gr Fried hot chilli ( optional ) 5 gr Fried shrimp paste 2 gr Grill the coconut shell until golden and the grate it. Shred the coconut flesh. In a bowl add all ingredients and mix together preferably using the hand. Check seasoning and add more bumbu bali is needed. Kaffir lime leaf lime leaf, finely julienned Kaffir lime juice Sea salt and pepper to taste 2 pc 1 pc Serve same day.

9 Peanut Sauce For Satay and Gado - Gado. 1 clove garlic, minced 1 onion, diced 5 table spoons peanut butter/ 100 gr fried peanut, crushed 30 gr palm sugar 20 ml kecap manis 1 kaffir lime leaf 1 table spoon lime juice 1 table spoon cooking oil 1 teaspoon sambal ulek Coconut milk (optional) Heat the oil in a small saucepan and saute the onion, add all other ingredients except coconut milk / water. Slowly cook over a low flame adding liquid as required to make it into a smooth sauce. Remove lime leaf before serving.

10 Satay Chicken in Balinese Marinade This is a fabulous treat for summer barbeques with a fresh salad or even a quick supper with Indonesian fried rice. Sate s: 500 gr of beef, pork or chicken Marinade: 4 kaffir lime leaves 1 onion 1 garlic clove 30 ml kecap manis 1 teaspoon coriander powder 1 teaspoon cummin powder 1 teaspoon lemon grass, chopped 1 teaspoon sambal ulek 30 ml water Dice the meat in to 2cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate s and leave to marinade for at least 2 hours. Cook the sate s on the barbecue or under the grill for 5-10 min. Until done and serve with hot peanut sauce.

11 Gado - gado Indonesian vegetable salad. The vegetables used below are only a suggestion, you can use almost anything that is available at your market. Do use at least 3 different vegetables. White cabbage, diced Green beans Bean sprouts Peanut sauce Boiled eggs Tofu, diced and fried Tempe, slice and fried Boiled potato wedges Fresh tomatoes Prawn crackers Lightly boil / blanche each vegetable separately. Arrange-in layers on a dish. Pour the peanut sauce over this. Decorate with the sliced egg, tomatoes, bean curd, bean cake, potato wedges, and prawn crackers, just before serving, best enjoyed when salad is cooled down.

12 Sambal Ulek - Crushed Chillies The Indonesian ulekan is similar to a mortar and pestle, slightly different in shape and size. Sambals and pastes are traditionally prepared in the ulekan. The below paste is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recioes which specify red chillies as one of the ingredients. As this sambal can be stored for a long time, its worthwhile making a lot of it. 20 red chillies (approx 6-9 cm long) 2-4 teaspoons salt Wash chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.

13 Sambal Matah Shallot and Lemongrass Salsa. This is a delicious and crunchy sambal enhanced by the flavours of kaffir lime, ginger and lemongrass. Its perfect to have with grilled fish, chicken or tossed through a garden salad. 5 small red shallots 1 large red chilli, seeds removed ½ tsp shrimp paste, toasted (optional) 1 teaspoon grated ginger 5 kaffir lime leaves Slice the shallots finely. Mix with a teaspoon of salt to draw out the bitterness. Wash and set aside. Chop the ginger, lime leave, lemongrass and chillies finely. 3 tablespoons coconut oil or good quality vegetable oil 1 stalk lemongrass Sea salt