THE BALINESE BLAYAG RAJA

Materials :

-   Blayag (rice cake wrapped in coconut leaf in roll)

-   The Savory Salad Vegetable

-   Shredded Chicken

-   Sauce Chilli

-   Fried Soy Beans

-   Chicken Leather Chips

Sauce Seasonings Materials :

-   Rough Rice Flour

-   Tumeric

-   Garlic

-   Kaempferia Galanga

-   Salt

-   Pepper

-   Bay leaf

-   Fried Onions

How to make :

-   Blayag is a rice cakes which is wrapped with coconut leaf. Weared the coconut leaf as a wrapper so as not too soft.

-   Blayag Sauce is a mixture of all these ingredients.

-   Blayag King served with eggs, shredded chicken, bean sprout, sauce chilli, then in flush with broth sauce like kare sauce and sprinkled with fried soybeans. The taste ranges from savory, slightly sweet and spicy.

Have a Nice Eat …❤✌❤

THE UBUD BALINESE BENGIL DUCK

Main Material :

-    1 kg of Whole Duck (cut 4 parts)

-    4 tablespoons of Vegetable Oil

-    2 sheets of Bay Leaf

-    2 pieces of Lime Leaf

-    1 stalk of Lemongrass (crushed)

Ground Spice Materials :

-    2 cm of Ginger

-    2 cm of Kaempferia Galanga

-    2 cm of Galangal

-    8 cloves of Garlic

-    1 teaspoon of Fried Shrimp Paste

-    ½ teaspoon of Coriander

-    1 teaspoon of Pepper

-    1 teaspoon of Sugar

-    2 teaspoons of Salt

Sauce Matah Materials :

-    3 tablespoons of Vegetable Oil

-    1 teaspoon of Shrimp Paste

-    3 cloves of Red Onion (thinly sliced)

-    2 cloves of Garlic (thinly sliced)

-    3 pieces of Red Cayenne Pepper (finely sliced)

-    2 pieces of Lime Leaf (finely sliced)

-    1 stalk of Lemongrass (take white part and finely sliced)

-    ½ teaspoon of Salt

-    1 piece of Lime (grab the water)

Supplementary Materials :

-    Sauce Matah

-    The Long Beans Savory Salad

How to make :

How to Make Sauce Matah :

-    Heat vegetable oil and fry shrimp paste until fragrant. Lift.

-    Mix and stir with other materials until blended.

-    Give lime water, mix well. Lift and ready to serve.

How to Make a Duck :

-    Mix and stir the duck with a ground spice until smooth. Let stand for several hours.

-    Heat oil, add seasoned duck, bay leaf, lime leaf and lemongrass. Stir until the duck is stiff and discolored.

-    Pour water, cook over low heat until tender duck meat. Lift and chill.

-    Heat more of the vegetable oil over medium heat, fry until dry duck. Lift and drain.

Have a Nice Eat ...❤✌❤

THE BALINESE BENGIL DUCK

Material :

-    1 kg of Whole Duck

-    1.5 lt of Water

-    Cooking Oil (for frying)

Spice Materials :

-    7 cloves of Garlic (puree)

-    3 pieces of Bay Leaf

-    2 cm of Kaempferia Galanga (puree)

-    3 tablespoons of Lime Water

-    2 cm of Ginger (puree)

-    3 cm of Galangal (puree)

-    1 teaspoon of Shrimp Paste (on burn and puree)

-    1 tablespoon of Coriander (roasted and mashed)

-    1 teaspoon of Smooth Pepper

-    2 teaspoons of Smooth Salt

How to make :

-    Spread the duck that has been washed with lime water.

-    Burn on fire until the fine hairs disappear.

-    Cut the duck into 8 parts and set aside.

-    Mix the pieces of duck meat with all the spices and leave it in the refrigerator for one night for the spices to sink in.

-    Heat 5 tablespoons of cooking oil, put the pieces of duck meat with spices.

-    Cook until the duck meat changes color then pour water, mix well.

-    Cover the pan and cook over medium heat until the duck is tender and the water dries, add water if it dries but the duck has not been soft.

-    For a faster soft, boiling process can be done in a presto pan, boiled duck in a pan presto for 30 minutes and then lift.

-    After the water dries, pour the oil until the entire duck is submerged.

-    Fry the duck until it is brownish yellow and the seasoning dries.

-    Serve The Balinese Bengil Duck with chili sauce and vegetable.

-    For : 8 person.

Have a Nice Eat ...❤✌❤