Nutmeg Fish soup 2 tbs oil 4 lemongrass 5 lime leaves 9 red shallots, sliced lengthwise 7 garlic cloves, sliced lengthwise, finely 1-2 mild red chilli, sliced finely 2 cups water 40gms galangal, smashed 10 nutmeg fruit or 10 wild starfruit 1 kg fish such as trevally, snapper, sliced into 5cmx5cm pieces 2 tomatoes,...
Ulang-Ulang Gado-gado with local almonds 200gms tuna or makerrel 1 tbs oil (sunflower, safflower ) ¼ tsp terasi /shrimp paste (optl) 9 red shallots, finely sliced 1-2 mild red chilli, finely sliced ½ cup kenari or almonds, ground 2 tsp white or raw sugar tbs mild white vinegar medium cucumber, very finely sliced ½...
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This is a totally unorthodox but delicious and interesting way of serving black rice. In Bali, black rice is normally eaten as a sweet snack in the morning or afternoon, but, in this case I have matched the nutty chewiness of the rice with the...
This is an elegant dish that celebrates the flavours of fresh fish, tomato and lemongrass – and torch ginger if it is available. A favourite in my cooking classes, it has a relatively simple method with most of the work being in the spice paste...
Jackfruit curry is commonly served at ceremonies because it lasts a few days, but unlike some other ceremonial dishes, this is also everyday fare. Slow-simmered with spices, the jackfruit develops a soft, chewy texture not unlike tender beef. The optional addition of slaked or hydrated...
Garlic and kencur paste (Suna-cekoh) Suna-cekoh consists of four main ingredients – garlic and kencur are the primary components, combined with turmeric and candlenuts. You can also add a pinch of Base Wangen (page 9) if you love peppery flavours. The intense, vibrant yellow paste has...
Base genep is a multi-layered spice paste that appears in many Balinese dishes, from elaborate ceremonial foods to everyday fare. It contains all the spices that are precious to the Balinese, and virtually every ingredient is armed with healing properties. I admit, the list is a...
Coconut Red Rice (Nasi Merah Mesanten) This is based on a Sri Lankan milk rice that I tasted in Galle a few years ago. It is not unlike Nasi Uduk (page 78) except for the obvious difference of the grain and the fact that it is...