Indonesia: Balinese Fish Curry, Spiced Fish wrapped in Banana Leaf, Warm Spinach Salad with Tomato Sambal, Mie Goreng, Yellow Rice, Lemongrass & Shallot Relish & Black Rice Pudding

the Q-Zine family went International again when we visited Bali, the 'island of the Gods', in Indonesia. The country of Indonesia is actually a group of  thousands of  islands stretching  between the Indian & Pacific Oceans acrossthe World’s largest island archipelago. Officially known as the Republic of Indonesian this transcontinental nation reaches from South East Asia into Oceania &  is the largest island country on the Globe. 

Indonesian food is rich in culinary influences, as this country has over 300 distinct ethnic groups who all have their own traditional food practices. Being located in the middle of colonial seafaring trade routes has also contribute to diverse foreign influences on the cuisine of Indonesia, most notably from India, China, Portugal, The Middle East & The Netherlands. The cuisine of Indonesia is an exciting mix of intense flavours & vibrant colours, with key ingredients being fresh spices, rice, Coconut milk, fish & chicken.

Learning how to cook from locals was high on my priority list when I visited Bali so I searched around to find the best classes & was extremely happy with my choice to join a cooking class at Villa Coco in Seminyak led by skilled chef Ayu & her very dynamic assistant Arya! I enjoyed cooking & eating this food by the beautiful Villa Coco pool with

much laughter & many stories shared  with Ayu, Arya & fellow Australian Maria! I re-wrote the Villa Coco recipes here with a few edits but credit goes to their team of wonderful foodies. 

If you are interested in cooking classes in Bali check out Villa Coco https://www.facebook.com/villacocobali/.

Our Balinese Menu Included:

Ikan Kari 

(Fish Curry)

&

Pepes Ikan  

(Spiced Fish wrapped in Banana Leaf)

along with

Kangkung Pelecing 

(Warm Spinach Salad with Tomato Sambal)

Mie Goreng  

(Fried Noodles)

Nasi Kuning  

(Yellow Rice)

&

Sambal Matah 

(Spicy Lemongrass & Shallot Relish)

Followed by dessert of

Black Rice Pudding

Ikan Kari

(Fish Curry)

or you can make Chicken  Curry with the same recipe

Ingredients:

·      1 kg firm white Fish – Balinese Tenggiri; or Bonito, Mackerel  or tuna

·      2 Red Chillis

·      150 gm shallots

·      50 gm Garlic

·      2tbs Ground Coriander

·      1 tbs Cumin

·      5 sticks lemongrass

·      30 gm Candel Nut

·      100 gr Galangel

·      50 gm Turmeric

·      50 gm Ginger

·      50 gm Aromatic Ginger

·      30 gm Shrimp Pate100 gm Palm Sugar

·      2 tbs Tamarind Water

·      200 ml Coconut Oil

·      5 Salam leaves

·      750 ml Coconut Milk

·      salt & pepper

·       

Method:

1.   Clean the fish (or chicken) & cut into cubes

2.   Mix the palm sugar with the coconut milk

3.   Make a Sambal by chopping all the spices as small as you can then grinding them in a mortar stone until smooth

4.   Heat the coconut oil in a medium sized pot, add the curry spice paste & fry on a medium low heat for a few minutes to release the flavours from the spices, stirring often to stop it burning

5.   Add the fish/chicken & sear in the pan, stirring to bet all sides sealed by the pans heat

6.   then add the Coconut milk mix & Tamarind Water, stir well & bring back to the boil

7.    If you are cooking fish you will only need to have the fish cooking for a few minutes to be ready

8.   if you are making Chicken Curry it will take longer, so turn the heat down a little & cook for at least half an hour

Pepes Ikan 

(Fish in Banana Leaf)

Serves 8

Ingredients:

·      1 kg white firm Fish

·      8 red Chillis - chopped

·      8 Shallots - diced

·      6 cloves Garlic - crushed

·      4cm Ginger - chopped

·      6 cm Galangal - chopped

·      5 cm Turmeric - chopped

·      3 Candle Nut (or replace with Macadamia, Almond, or Cashews) - chopped

·      3 sticks Lemongrass - chopped

·      2 cm Aromatic Kencur Ginger - chopped

·      200 ml coconut Oil

·      4 Salam Leaves – cut in half

·      3 tbs Tamarind Water

·      4 tbs Palm Sugar

·      salt & pepper

·      Banana Leaf – cut into squares about the size of a serviette

Method:

1.   Clean the fish & slice or cut into cubes

2.   Take all the spices (except the salam leaf & banana leaf), & grind in a mortar until smooth

3.   Mix the spice paste with the fish, oil, tamarind water & palm sugar

4.   To make the banana leaf parcels, put a salam leaf onto a piece of banana leaf, then put 2 tablespoons of the fish mixture on the leaf, fold the leaf up & secure with a bamboo or lemongrass toothpick

5.   Now place the banana leaf parcels into a bamboo steamer over boiling water  & steam for 15 minutes or until cooked.

Kangkung Pelecing

(Warm Spinach Salad with Tomato Sambal)

Ingredients:

·      500 gm Bali Ware Spinach – washed (or use English Spinach)

·      3 tbs fried shallots

·      I tsp Ketjap Manis (Sweet Soy)

·      3 tbs Coconut Oil

·      1 lime sliced

Tomato Sambal Ingredients:

·      3 shredded Kaffir Lime Leaves

·      3 large red chillis – seeds removed

·      2-3 small Birds Eye Chillis

·      5 shallots

·      8 garlic cloves

·      3 medium sized tomatoes

·      1 tsp Shrimp Paste

·      3 Candle Nuts

·      Salt to taste

Method:

1.   Chop all the Sambal ingredients fine then grind to a fine paste in a mortar by hand or in a food processor

2.   Bring a pot of salted water to the boil & cook the spinach for 3-4 minutes until stems are soft

3.   Drain spinach & plunge into iced water to cool then drain &  dry

4.   Heat the oil in a wok over a medium flame then add the Sambal spice mix & cook stirring often for about 5 minutes until it reduces by half & oil rises to the surface

5.   Remove from the heat & mix in the cooked spinach & ketjap manis

6.   Serve topped with the fired shallots & sliced limes

7.   Alternative recipe is to use uncooked spinach: fry the spice paste then add the raw Spinach & remaining ingredients

Mie Goreng 

(Fried Noodles)

Serves 4

Ingredients:

·      200 gm Chicken  - diced

·      4 eggs – fried

·      4 cloves garlic - crushed

·      400 gm Egg Noodles – cooked as per packet

·      200 gm White Cabbage – chopped in 2cm squares

·      200 gm Bok Choy – chopped in 2cn squares

·      150 gm Carrot – cut in matcksticks

·      100 gm Indonesian Baby Leek (or shallot) – sliced on an angle

·      1 tomato (optional) – cut in wedges

·      50 gm Celery (optional) – sliced thin on an angle

·      4 pieces shrimp Crackers  - pre-prepared

·      2 tbs Raja Rasa (Sesame Oil)

·      2 tbs Sauce Tiram (Oyster Sauce)

·      I tbs Fish Sauce

·      3 tbs Ketjap Manis (Sweet Soy Sauce)

·      2 tbs fired shallots

Method:

1.   Heat the Oil in a large pan, add the chicken & stir until half cooked

2.   Add the garlic & fry until garlic is cooked

3.   Now add all the prepared vegetables & continue frying

4.   When the vegetables are cooked down add the noodles & gently toss together whilst continuing to cook

5.   Now add all the sauces stirring gently on a fairly low heat until everything is heated through

6.   Serve in bowls topped with the fried egg, shrimp crackers & fired shallots

Nasi Kuning 

(Yellow Rice)

Serves 10

Ingredients:

·      1 kg Rice

·      I ltr Coconut Milk

·      2 pcs Pandan leaf

·      2 piece Salam leaf

·      2 stick Lemon Grass - sliced into large pieces

·      2 cm Galangal – cut in large slices

·      I piece turmeric - grated (for turmeric water)

·      Salt to taste

·      2tbs fried shallots

Method:

1.   First make the Turmeric water. Place the grated Turmeric in 200 ml water them squeeze to release colour

2.   Steam rice until half cooked – about 25 minutes

3.   Place coconut milk, salt, galangal, lemongrass, salam leaf, pandan leaf & turmeric water together in a pot & bring to boil

4.   Mix the rice & coconut milk mixture together in a bowl

5.   Put the rice back into the steamer until cooked – about 45 minutes

6.   Place in serving dish or on banana leaf & top with fried shallots

Sambal Matah

 (Balinese Spicy Lemongrass & Shallot Relish)

Ingredients:

·      10 shallots

·      6 Red Chilli

·      3 Hot Chilli (small ones such as Birds Eye Chilli)

·      3 Kaffir Lime leaves

·      2 leaves of Torch Ginger Flower

·      5 sticks lemongrass

·      150 ml Coconut Oil

·      1 tbs  fresh lime juice

·      1 tsp Shrimp Paste

·      pinch salt

Method:

1.   Take the first 6 ingredients & slice / chop them finely

2.   Mix these ingredients together by hand with the Coconut Oil, lime juice, Shrimp Paste & salt

3.   Serve in a bowl as a side-dish for fish or chicken

Black Rice Pudding

Note: start this dish the day before you want to eat it.

Ingredients:

·      500 gr Sticky Rice (or plain white rice)

·      100 gr Black Rice

·      3  Pandan Leaves

·      200 gr Palm Sugar

·      200 gr White Sugar

·      pinch salt

·      Vanilla Bean (or essence), or Cinnamon Stick

·      I ltr Coconut Milk (ideally fresh)

·      1 piece Coconut (equivalent to ¼ of a coconut)

·      1 cup fresh diced fruit (eg the meat of a mango)

Method:

1.   Cover the black rice with water & soak for at least 8 hours

2.   Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been cooking in

3.   Transfer the rice & water to a large saucepan (a rice cooker is not suitable) & add extra water so that it covers the rice by 10 cm

4.   Add the Pandan Leaf, Vanilla Pod / Cinnamon Stick

5.   Bring the pot to the boil, put a lid on the pot & cook the rice on a very low heat, stirring occasionally until it is soft & has the consistency of  porridge

6.   This will take at least one hour & you might need to add extra water whilst it boils

7.   Whilst the rice is cooking toast the back/shell of the piece of coconut over an open flame (don’t toast the meat side). Allow the shell to cool (so you can hold it), then grate the coconut meat from the shell

8.   When the rice is soft enough to eat stir in the palm sugar & salt

9.   Simmer on low until the sugar has dissolved & the mixture is thick & glossy. Check the sweetness & if needed adjust the flavour

10.       To serve, spoon the pudding into bowls & top with coconut milk, fruit & toasted coconut.