THE BALINESE SAVORY SEROMBOTAN

Materials :

-    100 gr of Swamp Cabbage / Kangkong (boiled)

-    100 gr of Spinach (boiled)

-    100 gr of Long Beans (boiled)

-    100 gr of Bean Sprout (boiled)

-    100 gr of Bitter Ground (boiled)

-    100 gr of Rounded Eggplant (thinly sliced)

-    50 gr of Red Beans (boiled)

-    50 gr of Soybeans (boiled)

Sauce Coconut Spices Materials :

-    200 gr of Coconut Grater (roasted)

-    1 tablespoon of Garlic (sliced)

-    2 tablespoons of Chilli Red (sliced)

-    3 pieces of Cayenne Pepper

-    1 teaspoon of Galangal (finely sliced)

-    1 teaspoon of Lime Water

-    1 teaspoon of Shrimp Paste

-    ½ teaspoon of Salt

-    Vegetable Oil (for frying)

Ground Spices Materials :

-    3 pieces of Red Chilli

-    50 gr of Fried Peanuts

-    ½ teaspoon of Shrimp Paste

-    ½ teaspoon of Salt

-    1 teaspoon of Sweet Soya Sauce

-    200 ml of Boiled Water

-    2 pieces of Lime

How to make :

-    Clean, cut and boil all vegetables, except eggplant, set aside.

-    Fry all sauce coconut spices materials then puree, give salt, mix with coconut roaster, mix well.

-    Blend all ground spices materials, mixed with boiled water and lime juice.

-    Serve the vegetables in a dish, sprinkle with sauce coconut spices and flush with ground spices. Sprinkle boiled red beans, boiled soybeans and round eggplant.

-    Serve for : 10 servings (1 portion = 127 calories).

Have a Nice Eat … ❤✌❤

THE BALINESE INJIN PORRIDGE

Material :

-    100 gr of White Rice Glutinous

-    150 gr of Black Rice Glutinous

-    1.5 lt of Water

-    2 pieces of Screwpine Leaf (torn and knot in the middle)

-    250 gr of Brown Sugar (finely sliced)

-    1 teaspoon of Salt

Coconut Milk Sauce Materials :

-    750 ml of Coconut Milk Water

-    ½ teaspoon of Salt

-    1 sheet of Screwpine Leaf (tear and cover in the middle)

How to make :

-    Put the black and white rice glutinous with 1.5 lt of water and screwpine leaf while stirring until cooked.

-    Add the brown sugar and salt, stir continuously until dissolved and the water runs out.

How to Make a Coconut Milk Sauce :

-    Pour coconut milk together with salt, screwpine leaf and simmer with small heat while stirring constantly until thickened.

Serving Method :

-    Put the porridge on the container and pour the coconut milk sauce.

Have a Nice Eat …❤✌❤

THE BALINESE SAVORY COCONUT MILK WITH LONG BEAN

Materials :

-    250 gr of Long Beans (cuts)

-    150 gr of Bean Sprout (clean it)

-    150 ml of Coconut Milk

Ground Spice Materials :

-    1 tablespoon of Fried Red Onion (puree)

-    1 tablespoon of Fried Garlic (puree)

-    2 tablespoons of Lime Water

-    4 pieces of Cayenne Pepper (finely sliced)

-    3 cloves of Red Onion (finely sliced)

-    3 cm of Kaempferia Galanga (puree)

-    2 pieces of Lime Leaf (finely sliced)

-    1 teaspoon of Smooth Salt

-    1 teaspoon of Sugar

-    3 tablespoons of Hot Cooking Oil

How to make :

-    Boil bean sprouts and long beans until cooked, remove and drain.

-    Put all ground spice materials into the coconut milk, then stir well and heat while continuing in stirring until hot, but not boiling and lifting.

-    Mix hot coconut milk with hot oil and vegetables. Stir well.

-    Serve as a complement of fried duck or fried chicken.

Have a Nice Eat …❤✌❤

THE BALINESE SAVORY BANANA BLOSSOM

Materials :

-    ½ kg of Flank Beef and Bone Beef

-    1 piece of Banana Blossom

-    Coconut Oil

Ground Spice Materials :

-    10 cloves of Red Onion

-    5 cloves of Garlic

-    3 pieces of Red Chilli

-    3 pieces of Cayenne Pepper

-    3 pieces of Bay Leaf

-    2 teaspoons of Shrimp Paste

-    1 slice of Alpinia Galangal

-    1 tablespoon of Salt

-    1 segment of Turmeric

-    ½ segment of Ginger

-    ½ segment of Kaempferia Galanga

-    Tamarind Water

How to make :

-    Banana Blossom in thinly sliced. Put into the bowl, add coconut oil, salt and water tamarind, and then squeezed so soft.

-    Add enough water, stir and drain. Squeeze until all banana blossom fluids are not left.

-    Bones and flank beef in boiled until tender for ± 30 minutes. Try to keep the broth or broth is not exhausted.

-    Clean all materials and then chopped in the hull until smooth. Saute the seasoned spices with coconut oil to taste, until cooked and fragrant.

-    Once the bones and meat flank beef are tender enough, before the broth or sauce runs out, put the banana blossom pieces into it.

-    Add the seasoning that has been stirred, allow about 15 minutes until the spices soak.

-    Add remaining spices if less or add water if the flavor is too thick. Serve.

Have a Nice Eat …❤✌❤

THE BALINESE JEJERUK

Materials :

-    150 gr of Oyster Mushroom

-    50 ml of Coconut Milk

-    1 piece of Lime

-    ¼ piece of Young Coconut

-    Cooking Oil

Ground Spice Materials :

-    6 cloves of Red Onion

-    3 pieces of Cayenne Pepper

-    2 cloves of Garlic

-    2 pieces of Big Red Chili

-    2 pieces of Candlenut

-    1 teaspoon of Shrimp Paste

-    1 segment of Ginger

-    1 segment of Turmeric

-    ½ segment of Galangal

-    ½ segment of Kaempferia Galanga

-    Salt (to taste)

How to Prepare :

-    Oyster mushrooms steamed for 5 - 10 minutes and then shredded.

-    Young coconut in crude coarse and then steamed.

How to make :

-    Stir fry spices in hot oil until fragrant. Pour thick coconut milk, stirring until cooked and reduced coconut milk, set aside.

-    Prepare another container, mix oyster mushrooms, coconut, ground spice and lime water, mix well. Serve.

Have a Nice Eat …❤✌❤

THE BALINESE JAJE WAJIK

Materials :

-    200 gr of Brown Sugar

-    300 gr of Glutinous White Rice (soak up to 1 hour)

-    125 ml of Water

-    200 ml of Coconut Milk (from 1 coconut)

-    ½ teaspoon of Salt

-    2 pieces of Screwpine Leaf

How to make :

-    Steamed glutinous rice sticky for ± 15 minutes until bloom and set aside.

-    Boil water with screwpine leaf to boiling, put glutinous rice sticky, after cooking until soaked.

-    Steamed sticky rice for ± 20 minutes until ¾ cooked, lift and chill.

-    Boil the coconut milk with brown sugar and salt until dissolved and slightly thick.

-    Put the sticky rice, then cook over a low heat while stirring until it seeps and dries.

-    Pour in a baking dish uk. 20 x 20 x 4 cm (with 1 ½ cm thick) previously in the banana leaf. Then solidify and chill, cut to taste.

Have a Nice Eat …❤✌❤

THE BALINESE JAJE BENDU

Materials :

-    750 gr of Glutinous Flour

-    185 ml of Water Hibiscus

Material Contents :

-    1 ½ pieces of Coconut (in grated)

-    100 gr of Brown Sugar

-    ½ teaspoon of Salt

How to make :

-    Dissolve the glutinous flour with water hibiscus, little by little while in stir until smooth dough.

-    Heat a round wok, make a pancake and set aside.

-    Brown sugar in melted, mixed into coconut that has been in the scar. Spread salt, stir until mixed well.

-    Place a sheet of pancake on the plate, fill in the dough and fill in the pancake then fold.

-    The Balinese Jaje Bendu ready to serve.

                                                  Have a Nice Eat …❤✌❤

THE BALINESE GODOH GEDANG

Materials :

-    10 pieces of Plantain Banana (peeled and flattened)

-    600 ml of Cooking Oil

Flour Dough Materials :

-    2 tablespoons of Rice Flour

-    80 gr of Wheat Flour

-    150 ml of Water

-    ½ teaspoon of Salt

-    1 teaspoon of Sugar

-    1 teaspoon of Lime Paste

Complete Supplementary Materials :

-    125 gr of Young Coconut (grated)

-    60 gr of Brown Sugar (shaved)

-    2 tablespoons of Sugar

-    ¼ teaspoon of Salt

-    2 pieces of Screwpine Leaf (conclude)

-    50 ml of Water

How to make :

-    Mix all flour dough mixture, stirring until smooth dough.

-    Dip banana in flour dough, fry until cooked and brown color.

-    Lift and set aside. Sprinkle the fried banana with a complement.

Have a Nice Eat …❤✌❤