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 …❤✌❤

THE BALINESE GERANG SAMBEL ONION

Materials :

-    10 - 20 cloves of Red Onion

-    10 - 20 pieces of Cayenne Pepper

-    Shrimp Paste (to taste)

-    Salt (to taste)

-    1 piece of Lime

-    Cooking Oil (to taste for frying)

How to make :

-    Slice onion and cayenne pepper.

-    Fry the onion until fragrant and brownish, lift and set aside.

-    Fry the cayenne pepper until fragrant, remove and set aside.

-    Fry the shrimp paste sufficiently, let in a little oil. Remove and set aside on the plate.

-    Then order on the plate, set aside adjacent and put salt, lime.

-    The Balinese Gerang Sambel Onion ready to serve as supplement materials.

-    For : 8 servings.

Have a Nice Eat …❤✌❤

THE BALINESE GARANG SOUR

Material :

-    1 whole of Chicken (cut to taste)

-    5 tablespoons of Cooking Oil

-    2 sheets of Bay Leaf

-    2 pieces of Lime Leaf

-    1 segment of Galangal (tossed)

-    1 segment of Ginger (crushing)

-    1 piece of Lime (take the water)

-    500 cc of Water

Ground Spice Materials :

-    8 cloves of Red Onion

-    4 cloves of Garlic

-    2 cm of Turmeric

-    2 grains of Candlenut

-    ½ teaspoon of Pepper

-    1 stalk of Lemongrass (take the whiteness)

-    2 pieces of Cayenne Pepper

-    3 pieces of Red Chilli

-    ½ teaspoon of Shrimp Paste

-    1 piece of Tomato (finely sliced)

-    ¼ piece of Brown Sugar

-    Salt (to taste)

-    Sugar (to taste)

How to make :

-    Mix and stir chicken with spices that have been in the puree and lime water, let stand for 10 minutes for the spices to sink.

-    Then put 500 cc of water and cooking oil, bay leaf, lime leaf, galangal and ginger. Boil all ingredients until the meat is tender and ripe. Remove and serve immediately.

Have a Nice Eat …❤✌❤

THE BALINESE MENGGUH PORRIDGE

Material :

-    300 gr of Rice (wash and drain)

-    500 ml of Coconut Milk

-    Chicken Meat (to taste)

-    1 bunch of Long Beans (cut about 2 cm long and boiled until half cooked)

-    100 gr of Chicken Floss

-    100 gr of Peanuts (fried with a little cooking oil and do not burn)

-    3 pieces of Bay Leaf

-    2 cm of Galangal (tossed)

-    2 lt of Water

-    Cooking Oil (for sauteing)

Ground Spice Materials :

-    3 cloves of Garlic

-    4 cloves of Red Onion

-    3 pieces of Red Curly Chili

-    2 teaspoons of Turmeric Powder

-    3 grains of Candlenut

-    1 teaspoon of Coriander

-    1 tablespoon of Salt

-    ¼ teaspoon of Pepper Powder

How to make :

-    Blend the materials finely with a blender.

-    Sauté and stir gently with a little cooking oil and with a small fire until cooked and fragrant. Add the galangal in the smashed and bay leaf. Stir briefly.

-    Put chicken meat, stir until spice blends with chicken meat.

-    Add enough clean water, use medium heat and wait until chicken meat is cooked and soft.

-    Lift the chicken and drain, while let the broth first. After enough cold suwir chicken meat.

-    Put the washed rice into the chicken stew and adjust the amount of chicken stew water with rice to pulp. Stirring constantly until the rice is soft.

-    Add thick coconut milk, bay leaf and salt to taste. Stir until it becomes a soft mush.

-    Prepare a serving bowl and add enough porridge and add boiled long beans, chicken shredded, chicken floss and fried peanuts.

Have a Nice Eat …❤✌❤