MAYA MOMENTS

TABLE OF CONTENT

Balinese Dishes

1. Jukut Ares

2. Lawar Ayam

3. Tum Bebek

4. Sate Lilit

5. Be Celeng Base Manis

6. Lumpia

Javanese Dishes

1. Soto Ayam

2. Sate Kambing

3. Pepes Ikan

4. Gado - Gado

5. Bakmi Goreng

6. Perkedel Jagung

JUKUT ARESChicken Soup withBanana Stems

The tender center of young banana palms is used for this dish in Bali, these can be replaced by round cabbage, although this needs to be salted for 10 minutes.

INGREDIENTS

600 gr (1¼ lb) young banana palm stem Salt & pepper for seasoning½ cup yellow paste1.5 lt (6 cups) duck stock 2 salam leaves1 stalk lemongrass, bruised ½ table spoon black peppercorn,crushed fried Shallots to garnish

PREPARATION

Peel off hard outside layers of the banana stem, cut in half lengthwise and place flat side on carving board. With a sharp knife cut in to thin slices. Sprinkle a flat tray with salt, place sliced banana stem on it and sprinkle generously with salt again. Marinate for 45 minutes. Place slices on top of each other and press by hand to extract the juice. Repeat process until stems are very dry and soft.

Rinse stems thoroughly under running water. Strain and dry well. Combine duck stock and spice paste and bring to boil. Add salam leaves and lemongrass. Simmer for 5 minutes then add shredded banana stems and bring back to boil. Simmer for one hour until stems are soft, but still crunchy.

If using cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

INGREDIENTS

3 cups blanched long beans cut in ½ cm slices250 gr boneless chicken, minced½ cup grated coconut, roasted6 clove garlic, peeled, sliced and fried6 - 8 shallots, peeled, sliced and fried2 large red chilies, seeded and cut in fine strips4 - 6 bird’s-eye chilies, finely sliced3 tea spoon fried chili2 table spoon chicken spice pasteFried shallots to garnish

LAWAR AYAMGreen Bean Saladwith Chicken

No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients.

PREPARATION

Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well. To prepare the dressing, combine chicken mince with 2 table spoon of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form. Combine mince chicken with bean mixture; season to taste with salt pepper and lime juice. Garnish with crispy fried shallot.

DRESSING

2 table spoon chicken spice paste1 tea spoon freshly squeezed lime juice1 tea spoon salt½ tea spoon black peppercorns, crushedBanana leaf cut in 30 cm square

INGREDIENTS

600 gr boneless duck, skin removed and minced1 table spoon fried shallots1 table spoon fried garlic1/3 cup coconut milk, thick3 table spoon basic yellow paste 4 bird’s-eye chilies, sliced1 table spoon salt1 tea spoon black peppercorns, crushed12 pieces banana leaf, cut in 20 cm squares6 pieces salam leaves

TUM BEBEKMinced Duck In Banana Leaf

Tum, leaf-wrapped bundles of highly seasoned food, are made with almost any basic ingredient in Bali, ranging from eels, to chicken, pork, beef or duck.

PREPARATION

Combine the above ingredients except for banana leaf and mix well. Fold a heaped tablespoon of the mixture into the center of a banana leaf and wrap. Steam parcels for about 15 minutes, until well cooked. Use greaseproof paper in preference to aluminum foil.

The above mixture can also be used for duck sate simply add 200g of grated coconut and double the quantity of the basic spice paste salt and pepper. Spear 2 heaped tablespoons of the paste around a large satay skewer or stalk of lemon grass.

INGREDIENTS

600 g skinned boneless snapper fillet1 cup freshly grated coconut or 1½ cups moistened desiccated coconut½ cup seafood spice paste5 fragrant lime leaves, chopped

SATE LILITMinced Seafood Satay

This probably is the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back for more.

PREPARATION

Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients & mix well. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

1 tea spoon black peppercorns, finely crushed1 tea spoon salt3-5 bird’s eye chilies, very finely chopped2 table spoon palm sugarLemon grass or satay skewers

INGREDIENTS

2 table spoon coconut oil5 shallots, peeled and sliced5 cloves garlic, peeled and sliced600 g (1 ¼ lb) boneless pork leg or shoulder cut in 2 cm cubes 8 cm ginger, peeled and sliced4 table spoon sweet soy sauce (kecap manis)

BE CELENGBASE MANISPork in Sweet Soya Sauce

This delicious sweet pork dish with a hint of ginger and plenty of chilies to spice it up often appear on festive occasions, when a whole pig is slaughtered and there’s plenty of meat available.

PREPARATION

Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored. Add pork and ginger, continue to sauté for 2 more minutes over high heat. Add sweet and salty soy sauce and crushed black pepper, continue to sauté for 1 minute.

Pour in chicken stock and simmer over medium heat for approximately 1 hour. When cooked, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.

2 table spoon soy sauce1 table spoon black peppercorns2 cups chicken stock6-10 bird’s eye chilies, left whole

INGREDIENTS

20 pcs spring roll skin10 gr chopped garlic10 gr chopped shallot150 gr carrot julienne100 gr leek julienne150 gr bamboo shoot julienne100 gr ear mushroom julienne150 gr onion slice60 gr spring onion slice200 gr bean sprout clean10 gr salt

LUMPIA Crispy Fried Spring Roll

Originally from china, the lumpia has become popular throughout Southeast Asia, with each country having its own version

PREPARATION

Sauté garlic, shallot, add carrots, onion, leek, bamboo shoot, mushrooms, bean sprouts and continue to sauté until crunchy, add salt & pepper, sweet soy sauce, oyster sauce and sauce tape siau hing and continue sauté a few seconds, let it cool down.

Wrap stuffing (about 40 gr) in spring roll skin, close edges with mix of water and corn starch.Deep fry rolls in hot cooking oil. Serve with your preffred dip like sauce, chilli, barbeque sauce, bulldog sauce, sweet sour sauce, ginger dip etc.

5 gr pepper30 ml sweet soy sauce30 ml oyster sauce20 ml sauce tape siau hing30 ml cooking oil10 gr maezina (corn starch)

INGREDIENTS

1 pcs chicken breast1 pcs large onion3 pcs cloves garlic3 cm ginger root2 Red chili 1 tablespoon turmeric 1 bunch of parsley2 stands lemongrass1 limeOil, pepper & salt

CONDIMENTS30 gr glass noodle30 gr white cabbage

SOTO AYAMAromatic JavaneseChicken Soup

PREPARATION

Clean and skinned the chicken, slowly boil in1 ½ liter water. Take meat from bone and return the bones to the water to make a stock. Shredded meat and set aside, clear stock by passing through a muslin cloth. Clean potatoes, cut into dices and deep fry it. Slice the hard boiled egg and put aside.

Put onion, garlic, ginger, chili and turmeric in a food processor and make into paste. Heat 1 tablespoon of oil in hot pan and fry paste, lemongrass, paste mix and heat through. Add pepper and salt to taste. Arrange all condiments in bowl and ladle the soup over this. Serve with sambal ulek and lime wedges.

30 gr bean sprouts10 gr fried shallot10 gr celery slice30 gr fried potatoes diced1 pcs hard-boiled egg

INGREDIENTS500 gr lamb

MARINADE4 kaffir lime leaves1 shallot1 clove garlic30 ml sweet soya sauce 1 teaspoon coriander powder1 teaspoon cumin powder

SATE KAMBINGLamb Satay Marinated with Aromatic Spice

This fabulous treat is perfect for summer barbeques with a fresh salad or even a quick supper with Javanese fried rice.

PREPARATION

Dice the meat in to 2 cm square cubes and put onto bamboo skewers ( about 4 per stick). Combine all the marinade ingredients into a smooth paste. Poor this over the prepared sate and leave to marinate for at least 1

1 teaspoon lemongrass, chopped1 teaspoon sambal ulek30 ml water

INGREDIENTS

500 g (1 lb) skinned boneless snapper fillet, cut in 41 tea spoon salt1 cup seafood spice paste8 springs lemon basil4 salam leaves1 tomato, sliced4 banana leaves, cut in 15 cm squares

PEPES IKANGrilled Fish In Banana Leaf

This is the Balinese version of a popular Javanese dish, Ikan Pepes. If banana leaves are not available, replace with greased aluminum foil. Small whole fish are often used in Bali instead of fillets cut from a large fish; just adjust the size of the banana leaf wrapping.

PREPARATION

Season fish fillet with salt and cover evenly with seafood spice paste. Cover and leave to marinate in the fridge for 6 hours. Place fish in center of banana leaves, top each with 2 springs of lemon basil, 1 salam leaf and tomato slice.

Fold banana leaves around fillets in shape of a small parcel, fasten with a toothpick. Steam parcels for 7 minutes, then place on charcoal cooker or under a grill and cook for 5 minutes or until banana leaves are evenly browned.

INGREDIENTS

White cabbage, dicedGreen beansBean sproutsHard boiled eggsTofu, diced and friedBean cake (tempe) slice and friedBoiled potato wedgesFresh tomatoPeanut saucePrawn crackers

GADO – GADOJavanese Vegetables Salad

The vegetables used bellow are only a suggestion, you can use almost anything that is available at your market. Do use at least 3 different vegetables.

PREPARATION

Lightly boil / Blanche each vegetable separately. Arrange – in layers on a dish. Pour the peanut sauce over this.

Decorate with the sliced eggs, tomatoes, bean curd, bean cake, potato wedges, prawn crackers, just before serving, best enjoyed when salad is cooled down.

INGREDIENTS

250 gr cooked egg noodles30 gr diced chicken meat30 gr shrimps2 pcs shallot chopped2 cloves garlic chopped30 gr slice leek50 gr carrot cut cube blanch50 gr string bean cut cube blanch2 table spoon sambal bajak2 table spoon sweet soy sauce3 table spoon cooking oil

BAKMI GORENGJavanese Fried Egg Noodles

A favorite lunch or light dinner dished loved by the Javanese. PREPARATION

Boil the noodles, based on the instructions on packet. Rinse and set aside. Heat your wok and add the oil. Stir fry the shallot, garlic and add chicken, prawn and sambal bajak fry for a further 3 minutes. Add the finely carrots, leek, string bean and noodles. Add sweet soy sauce, oyster sauce, salt and pepper, stir fry for 3 minute and add sesame oil the last.

2 table spoon oyster sauce1 table spoon sesame oilSalt and pepper

INGREDIENTS

400 gr sweet corn 50 gr spring onion1 egg beaten 2 table spoon flour1 cm galangal laser2 table spoon coriander seed powder1 table spoon white pepper powder6 shallot3 clove garlic1 tea spoon salt1 tea spoon white sugar400 ml oil for frying

PERKEDEL JAGUNGJavanese Corn Fritter

PREPARATION

Blend galangal laser, coriander, shallot, garlic, white sugar, white pepper together until fine, and blend sweet corn but not to fine, mixed all together ingredient and fry it in fry pan with table spoon.

INGREDIENTS

1 clove garlic, minced1 shallot100 gr fried peanut, crusted30 gr palm sugar20 ml sweet soy sauce1 kaffir lime leaf1 table spoon lime juice1 table spoon cooking oil1 tea spoon sambal ulek20 ml coconut milk

PEANUT SAUCEFor Sate and Gado – Gado

PREPARATION

Heat the oil in small sauce pan and sauté the shallot, add all other ingredients except coconut milk. Slowly cook over a low flame adding liquid as required to make it into a smooth sauce. Remove lime leaf before serving.

INGREDIENTS

15 shallots, peeled, cut in half and finely sliced 4 cloves garlic, cut in half & sliced 15 small sliced chilies5 lemon leaves (daun limau) chopped very fine1 tea spoon roasted shrimp paste (terasi),finely grated4 stalks lemon grass, bruised and very finely sliced1 tea spoon salt¼ tea spoon ground black pepper2 table spoon freshly squeezed limejuice80 ml coconut oil

SAMBAL MATAHRaw Shallot and Lemongrass Sambal

PREPARATION

Combine above ingredients in deep bowl and mix well for 5 minutes. Season to taste with salt and pepper.

INGREDIENTS

1 tea spoon salt5 table spoon oil2 tomatoes1 salam leaf1 lemongrass1 cm galangal10 pcs red chilies1 tea spoon shrimp paste2 tea spoon brown sugar

SAMBAL BAJAKCrushed Chilies

PREPARATION

Wash chilies and chop finely. Heat oil in a wok or large frying pan add all ingredients until the fragrant comes out, continue to cook with small heat, add salt and rub in coarse paste in mortar or in blender. Move to a sterilized jar for long use.

INGREDIENTS

20 red chilies2 tea spoon salt

SAMBAL ULEKCrushed Chilies

The Javanese ulekan is similar to a mortar and pestle, slightly different in shape and size. Sambals and pastes are traditionally prepared in the ulekan. The below paste is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot recipes which specify red chilies as one of the ingredients.

PREPARATION

Wash chilies and chopped, mix with salt and rub in coarse paste in mortar or in blender. Put into sterilized jar.