Balinese Lamb - (Kambing Mekuah)

Ingredients :

1 1/4 lb boneless lamb leg or shoulder cut in 3/4" cubes
2 tbl oil
1 cup Basic Spice Paste (see recipe)
1 tsp coriander seeds crushed
1 tbl distilled white vinegar
12 whl cardamom pods bruised
1 stalk lemongrass bruised
1 1/2 cup water
2 cup coconut milk

Method :

* Bring 12 cups of water to a boil in a large stockpot. Add lamb cubes, cook for 5 minutes, then pour off the water.
* Heat oil, add the spice paste and coriander and fry for 2 minutes over medium heat. Add lamb, vinegar, cardamom, lemongrass and 1 1/2 cups water. Bring to a boil and simmer until three-quarters cooked.
* Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
* Serve with steamed rice, fried shallots, lemon slices and sliced celery.
* Comments: The lamb can be replaced by either beef or chicken.

From : http://fooddownunder.com

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Bali Tahu - Fried Beancurd in Javanese Blazing Red Sauce

Ingredients :

GENERAL
INGREDIENTS
500 gm Bean curd, in bite sized cubes
1 lrg Garlic clove, chopped
1 tbl , water
1/2 tsp Salt
50 gm Onions, thin sliced
1 1/2 cup Oil

SAUCE INGREDIENTS
100 gm Red chiles, thickly sliced
100 gm Tomato, thickly sliced
50 gm Onion, thickly sliced
3 tbl Boiling water
1 piece ginger 1cm x 1/4cm
1/2 cup Coconut cream
1 stalk lemon grass 4cm long, flattened
2 tsp Sugar, raw or palm
1 tbl Oil
Salt, to taste

Method :

* Preparation of bean curds: Put the garlic & salt in a mortar, grind until smooth. Add hot water. Stir. Dip bean curd cubes one by one into this mixture. Heat 1 1/2 cups of oil in a wok, deep fry the ingredients over med. high heat. 1st the onion slices, then the bean curd cubes. Cubes should be cooked till yellow and not allowed to puff up. Fry one side then the other. Drain well. Place chilies, tomato, onion, rest of garlic & ginger in a blender. Add boiling water. Blend till smooth. In a skillet heat 1 tbs. of oil, stir in blended sauce and add lemon grass. cook over med. heat for 5 mins. Stir occasionally. Now add in the coconut cream, sugar, and fried bean curd cubes. Cook for 5 mins. Salt to taste, remove from heat and remove lemon grass before serving. Place on serving platter and use the fried onions on top. Serve with veggies cooked in coconut cream and serve with steamed rice.
* NOTES :
6/94 " the classical Javanese sauce, Bali, is used to flavor many main ingredients... This sauce is probably as old as Javanese culture itself.*
* In fact the sauce is produced by simple flavorings, such as ripe chilies, and tomato which give the sauce its blazing red colour, then spiced with scented lemon grass and ginger; a small amount of coconut cream & sugar is added to give a delicate flavour to the dish." H. Zucchi, 1989
*(As chilies all originate from New World plants, this is the statement of someone simply proud of her heritage and not a scholar of foods. Javanese culture goes far back beyond the trading days of the 16&1700's)

From:http://fooddownunder.com

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Baked Fish with Spices

Ingredients :

2 x Whitefish, whole (about 300 g each)
1 x Onion, chopped
1 x Garlic clove, crushed
1 tsp Fresh ginger, chopped
ts Lemon rind, chopped
2 tbl Tamarind sauce
1 tbl Light soy sauce
1 tbl Peanut oil

Method :

* 1. Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish.
* 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
* 3. Spread mixture on both sides and inside the fish.
* 4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.

From : http://fooddownunder.com

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Bajak Chili Sauce - (Sambal Bajak)

Ingredients :


8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :

* Grind with a mortar and pestle or blend the first 7 ingredients very finely.
* Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
* Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
* Remove salam leaves, lemongrass and galangal before serving.
* Keeps up to 1 week or longer if refrigerated.

From : http://fooddownunder.com

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Bahmi Goreng (Fried Noodles)

Ingredients :
11 oz Chinese noodles, (mie)
11 oz Pork, minced
7 oz Sausages
2 oz Shrimp, peeled cooked
2 oz Ham
1 x Onion
2 x Garlic clove
4 oz Bean sprouts
4 oz Snow peas
4 oz Endive
Celery, bunch
Chives, fresh Oil
1 tsp Ginger, ground
Salt
3/4 tsp Pepper, white
1 tbl Ketjap manis
1x Lemon, (opt)

Method :

* Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.


from : http://fooddownunder.com

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