RECIPE OF THE WEEK | Chargrilled squid

This is one of the many barbecued dishes that are served by the sea at Jimbaran. In what was formally a rustic coastal eating place dotted with simple grass huts, there are now hundreds of bamboo tables and chairs perched on the sand, and tonnes of seafood being served, from prawns to lobster and snapper to squid, for eager tourists. The secret at Jimbaran is cooking the seafood over coconut husks for a delectable smokiness, and the moist heat of the husks creates tender meat with glazed and burnished skin without dryness. If you are flying into Denpasar at night, the smoke from the barbecues at Jimbaran bay looks like an enormous bushfire.

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This is a simple marinade and you can add any additional herbs. A bonus is that the marinade can be prepared up to two weeks in advance and kept in the refrigerator.

MARINADE

  • 100 ml vegetable or peanut oil
  • 3 garlic cloves, finely chopped
  • 1–2 tablespoons kecap manis
  • 2 teaspoons freshly ground black pepper
  • 5 kaffir lime leaves, rolled into a bundle and finely shredded 1/2 teaspoon sea salt

1 kg squid, cleaned
Tomato Sambal (page 000) to serve lime wedges to serve

Combine the marinade ingredients in a large bowl and mix well.
Cut the squid into 10 cm tubes and quarter the tentacles lengthwise. Add to the marinade, coating well, and refrigerate for at least 1 hour.

Heat a barbecue grill. Lift the squid out of the marinade and place on the grill. Cook, turning occasionally and basting with the marinade, until golden brown and just cooked. It should only take a few minutes.

Serve with tomato sambal and wedges of lime.

Serves 4

Discover more recipes in my book Bali: Food of My Island Home

RECIPE OF THE WEEK | Green fried rice – Nasi goreng hijau

Perhaps Indonesia’s national dish, nasi goreng is enjoying a curious renaissance, appearing in all shapes and sizes across the archipelago in oh-so creative combinations of meats, herbs and garnishes. If you wander through the food courts of Indonesia’s glam shopping malls, you will see modern reinterpretations of it wherever you look. I recently found this particularly delicious nasi goreng on my travels in Jakarta. However, in the spirit of nasi goreng, feel free to add what you like (providing it tastes good!) as nasi goreng is all about experimentation.

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SPICE PASTE

  • 2 red shallots or 1⁄2 onion, finely chopped 6 garlic cloves, finely chopped
  • 2 large green chilli, sliced
  • 2 small green chillies, sliced (optional) 1/2 teaspoon shrimp paste
  • 2–3 tablespoons vegetable oil
  • 3 tablespoons finely chopped leek
  • 120 g shelled raw prawns, finely chopped
  • 3 kaffir lime leaves, rolled into a bundle and finely shredded 11/2 cups chopped choy sum or bok choy
  • 1/4 cup snow peas, blanched
  • 1/4 cup peas
  • 1 teaspoon kecap manis
  • 1/2 teaspoon fish sauce
  • 3 teaspoons oyster sauce
  • 1 cup cooked rice
  • 2 tablespoons chopped lemon basil
  • sea salt and freshly ground black pepper
  • fried shallots to serve
  • 1 grilled extra-large prawn to serve
  • large krupuk to serve

Put the spice paste ingredients in a mortar and pound to a smooth paste, or blitz in a blender.

Heat the oil in a wok over medium heat and fry the spice paste for about 30 seconds.

Add the leek and prawns, lime leaves and toss for about 30 seconds, then add the vegetables and sauces. Toss until the vegetables are barely cooked. Add the rice and mix thoroughly. Remove from the heat and stir in the lemon basil. Taste for seasoning, adding salt, pepper and more sauces if needed. Serve topped with fried shallots, the grilled prawn and krupuk.

Serves 1

Discover more amazing Indonesian recipes from my cookbook Bali: Food of My Island Home