BALINIKU.COM - BALINESE CULINARY,TOURIST AND BALI SOUVENIR SHOP

CULINARY RECIPE

RUJAK

Written by 99bali.com
Wednesday, 12 December 2007
This popular snack, an intriguing mixture of sweet, sour and spicy hot flavours, is prepared at countless warung throughout Bali.
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BUBUR INJIN

Written by balifood.blogspot.com
Sunday, 07 October 2007
Black Rice Pudding Serves 4-6 ½ cup black rice 2 tbsp. sticky white rice 200 g. brown or palm sugar 1 pandan leaf or essence 1 vanilla bean or vanilla essence 2 cinnamon stick (optl) sea salt Coconut Milk : 2-3 cups coconut milk pinch of sea saltHighly nutritious, the famous pudding is mainly eaten by the Balinese as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.
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SATE LEMBAT AYAM

Written by balifood.blogspot.com
Sunday, 07 October 2007
Chicken Satay with Grated Coconut This is delicious and aromatic combination of ground meat, spices, and coconut. It is always prepared for religious ceremonies, with the number of sticks varying for each occasion. The fragrant, golden raw meat mixture is artfully spiraled around bamboo stick and grilled over glowing coconut husks. The task of making Sate Lembat is always performed by men, as it is a phallic symbol as well as a symbol for war weapons.
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BEEF IN BALINESE SAUCE

Written by BalinikuCheff
Wednesday, 19 September 2007
Heat the oil in a wok over medium flame. Throw in the base genep, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 second until fragrant and shiny making sure they don’t burn on the base of the wok.
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GRILLID FISH (Ikan Mepanggang)

Written by BalinikuCheff
Wednesday, 19 September 2007
Cut the fish into large chunks or 150 g each. Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.
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MIE GORENG (Fried Noodles)

Written by baliniku cheff
Tuesday, 11 September 2007
Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.
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SAMBAL TUWUNG

Written by baliniku cheff
Tuesday, 11 September 2007
Roasted Eggplant Sambal Sea salt to tasteIn this almost Mediterranean dish, roasted eggplant is combined with tomato, sweet chilli an a sunny burst of fragrant lime leaves, resulting in a luscious, smoky flavour and velvety texture. Slice the eggplant in half, lengthwise, halve the tomatoes, de-seed the large chilli and chop into smaller pieces and peel the garlic.
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BREGEDEL TAHU (Tofu Fritters)

Written by baliniku cheff
Tuesday, 04 September 2007
Even if you don’t like tofu, I’m sure you’ll love these sunny little morsels. Delicately seasoned and deliciously fragrant, serve them for brunch with your favourite relish or with a Nasi Campur.
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URAB BUNCIS (Bean and Coconut Salad)

Written by baliniku cheff
Tuesday, 04 September 2007
There area number of steps involved in creating this dish, but it well worth the effort. Use any other green or legume, such as kidney beans, as a substitute for the beans. It even tastes great with grilled, shredded chicken.
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SAMBAL GORENG (Fried Chilli Seasoning)

Written by Baliniku Chef
Friday, 03 August 2007
Sambal is an essential part of every Balinese meal. Loaded with chilli and bursting with flavour, it serves the same purpose as salt in a western meal. This is a sambal that can be served alongside any Asian-style meal. Many of favourite dishes are also created around this powerful seasoning.
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