maya ubud resort & spa cooking bali style meat from bone and return the bones to the water to...

Maya Ubud Resort & Spa

Jl. Gunung Sari, Peliatan, Ubud 80571, Bali-Indonesia Tel: +62 (361) 977888, Fax: +62 (361) 977555

e-mail : [email protected] web : www.mayaresorts.com

Table of conTenT

1 Soto Ayam

2 Satay Chicken in Balinese Marinade

3 Peanut Sauce

4 Pepes Ikan

5 Plecing Kangkung

6 Nasi Goreng

7 Mie Goreng

8 Gado - gado

9 Lumpia

10 Tum Sapi

11 Sambal Ulek

12 Sambal Matah

M a y a U b u d R e s o r t & S p a

CooKING BALI STyLe




INGRedIeNTS

1 chicken breast1 large onion 3 cloves garlic 3 cm ginger root 2 red chilli pepper 1 tsp turmeric 1 bunch parsley 2 strands lemon grass 1 limeoil, pepper & salt

CoNdIMeNTS

30 gr glass noodles30 gr white cabbages30 gr beans sprout20 gr fried shallot20 gr celery slices30 gr fried potatoes3 pcs boiled eggs

MeThod

Clean and skin the chicken. Slowly boil in 1½ ltr water until well done. Take meat from bone and return the bones to the water to make a stock.

Shred meat and set aside. Clear stock by passing through a muslin cloth. Boil potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes (2cm thick 4cm long). deep fry in hot oil. hard boil remaining eggs and slice.

Put onion, garlic, ginger, chilli and turmeric in a pestle and mortar or food processor and make into paste. Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise lemon grass. Add stock, chicken, parsley and lemon grass to paste mix and heat through. Add pepper and salt to taste.

Arrange all condiment in bowl and ladle the soup over this. Serve with sambal ulek and lime wedges.

1

SoTo AyAMAromatic Indonesian chicken soup.




INGRedIeNTS

Sate’s: 500 gr of beef, pork or chicken

Marinade:4 kaffir lime leaves 1 onion 1 garlic clove 30 ml kecap manis 1 teaspoon coriander powder 1 teaspoon cummin powder 1 teaspoon lemon grass, chopped1 teaspoon sambal ulek 30 ml water

MeThod

dice the meat in to 2cm square cubes and put onto bamboo skewers (about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste.

Poor this over the prepared sate’s and leave to marinade for at least 2 hours.

Cook the sate’s on the barbecue or under the grill for 5 -10 min. Until done and serve with hot peanut sauce.

2

SATAy ChICKeN IN BALINeSe MARINAdeThis is a fabulous treat for summer barbeques with a fresh salad or even a quick supper with Indonesian fried rice.




INGRedIeNTS

1 clove garlic, minced1 onion, diced 5 table spoons peanut butter/100 gr fried peanut, crushed30 gr palm sugar 20 ml kecap manis 1 kaffir lime leaf1 table spoon lime juice 1 table spoon cooking oil 1 teaspoon sambal ulek Coconut milk (optional)

MeThod

heat the oil in a small saucepan and saute the onion, add all other ingredients except coconut milk / water.

Slowly cook over a low flame adding liquid as required to make it into a smooth sauce.

Remove lime leaf before serving.

3

PeANUT SAUCeFor Satay and Gado - Gado.




MeThod

heat 2tablespoons of oil and sauté the garlic, shallot, red chilli, lemon grass and shrimp paste, cook until aroma develops and pour it into spice blend.

Add salt & pepper continue to cook for 10 minutes on low flame.

Add some water if needed. Season red snapper with salt and add spice mix, balance, oil, tomato and kemangi (basil) leaf. divide into ten portions and wrap with banana leaf. Place on moderately heated grill and turn it every minute for ±8 minutes or bake in 200˚C for about 10 minutes.

Serve hot with steamed rice, remove banana leaf & enjoy.

INGRedIeNTS

800 gr red snapper cube2 tsp lime juice20 gr sliced garlic20 gr sliced shallot30 gr red chilli julienne8 pcs bay leaf 2 pcs tomato cut coarsely2 pcs lemon grass chopped50 gr sweet basil leaf3 tbs cooking oil

SPICe BLeNd

10 gr shrimp paste20 gr ginger20 gr galangal20 gr turmeric50 gr red chilli

4

PePeS IKANSpiced fish baked in banana leaf. This dish is ideal for barbeques. you can marinate 1 day before. If you don’t have any banana leaf, use aluminium foil instead.




MeThod

Slice the kangkung stalks in half. Boil in salted water until the stem are soft. drain well.

For the sambal place all the ingredients except the oil on the ulekan and work into a paste. you can use a food processor for this. heat the oil over a medium flame. Put the raw sambal mix into the oil and stir. Cook out until the oil starts separating from the mix – around 5 mintues. Remove from heat and allow to cool.

In a bowl mix the drained kangkung, tomato sambal, fried shallot, lime leaves and some kecap manis / palm sugar by hand and toss through.

Serve with fried shallots on top and lime wedges.

INGRedIeNTS

200 gr washed water spinach2-3 finely chopped lime leaf1 tsp kecap manis or palm sugar3 tablespoons fried shallotsTomato sambal

For the tomato sambal2 tablespoons oil2-3 small chillies, chopped3 tomatoes, chopped5 shallots, chopped8 garlic cloves, sliced1 tablespoon shrimp paste3 candlenuts

5

PLeCING KANGKUNGWater spinach in tomato sambal.




INGRedIeNTS

350 gr long grain rice 2 tbs vegetable oil 1 eggs 1 onion 2 green chillis, 1 to 2 teaspoons ofsambal ulek1 garlic clove 1 leek 1 teaspoon sesame oil1 teaspoon oyter sauce 250 gr chicken meat, diced250 gr shelled prawns 3 tbs kecap manis 20 gr carrot cut cubed & blanched20 gr string bean cut cubed & blanched

MeThod

Cook the rice to your preferred method and set aside. (for best result, cook the rice the night before and keep in the fridge overnight)

Beat the eggs and make into a omelette, slice into strips and set aside. heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillies. Fry until the onion is soft. Add the chicken cube, prawns, cube carrot and string bean to the onion mixture and cook stirring occasionally until they are well mixed.

Add the rice, kecap manis, sesame oil & oyster sauce and omelette strips and cook for a further 5 minutes.

decorate with some of the leftover leek and serve hot.

enjoy...

6

NASI GoReNGTraditional village fried rice. This dish can be enjoyed by itself or as the basis of a larger meal. It is very easy to make and won’t take more than 20 minutes to prepare.




INGRedIeNTS

350 gr medium egg noodles 30 gr diced chicken filet20 gr small prawns 1 medium onion 2 cloves of garlic 1 carrot cut cube20 string beans cut cube1 small leek slices2 tsp sambal ulek 3 tsp sweet soya3 tsp oil Pepper & salt1 tsp sesame oil2 tsp oyster sauce

MeThod

Boil the noodles, using the instructions on the packet. Rinse and set aside.

heat your wok and add the oil. Stir-fry the diced onion and garlic for 1 minute.

Add the meat, prawns and sambal ulek and fry for a further 3 minutes. Add the finely sliced carrots and leek and fry for 4 more minutes, and sesame oil, sweet soya & oyster sauce.

Add the noodles and kecap manis. Use pepper and salt as needed and stir-fry for a further 4 minutes.

Serve hot. delicious with hot peanut sauce.

7

MIe GoReNGFried egg noodles. A favorite lunch or light dinner dish.




INGRedIeNTS

White cabbage, dicedGreen beans Bean sprouts Peanut sauceBoiled eggsTofu, diced and friedTempe, slice and friedBoiled potato wedgesFresh tomatoesPrawn crackers

MeThod

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

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

8

GAdo - GAdoIndonesian vegetable salad. The vegetables used below are only a suggestion, you can use almost anything that is available at your market.

do use at least 3 different vegetables.




MeThod

Sauté garlic, shallot, shrimp and chicken until half done, add carrots, onion, leek, bamboo shoot, mushroom, bean sprout and continue sauté until crunchy, add salt & pepper, sweet soy and continue sauté a few seconds, let it cool down.

Wrap stuffing (about 40 gr) in spring roll skin, close edges with a mix of egg & corn starch.

deep fry rolls in hot cooking oil. Use dips of your liking. Soya, chilli, barbecue sauce, bull dog sauce, ginger dip etc.

INGRedIeNTS

20 pcs spring roll skin (super market)10 gr chopped garlic20 gr chopped shallot150 gr carrot julienne100 gr leek julienne150 gr bamboo shoot julienne100 gr ear mushroom julienne150 gr onion slice60 gr spring onion cut 3 cm200 gr bean sprout clean10 gr salt5 gr pepper1 chicken egg10 gr maizena (corn starch)30 gr shrimp chopped30 gr chopped chicken20 ml sweet soy30 ml cooking oil

9

LUMPIACrispy fried spring rolls.

originally from China, the lumpia has become popular throughout S e Asia, with each country having its own version.




MeThod

In a bowl mix all ingredients (cold). divide the mix into 8 portions. Use banana leaf to wrap and close top with toothpick etc. Steam for 10-12 minutes and serve with rice & dipping sauce of your liking.

Meet variations- Chicken- Pork

INGRedIeNTS (2 portions)

300 gr minced beef with fat10 gr chopped shallot5 gr chopped garlic5 gr chopped lime leaf10 gr chopped lemon grass15 gr sambal ulek (chilli paste)5 gr bumbu kuning (turmeric)15 pcs salam leaf (bay leaf)25 ml cooking oil5 gr salt & pepper to taste15 pcs banana leaf

10

TUM SAPISpiced steamed beef dumplings in banana leaf.




INGRedIeNTS

20 red chillies(approx 6 - 9 cm long)

2 - 4 teaspoons salt

MeThod

Wash chillies and chop.

Mix with salt and rub into a coarse paste in mortar or in blender.

Put into sterilised jar.

11

SAMBAL ULeK - CRUShed ChILLIeSThe Indonesian 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 of recioes which specify red chillies as one of the ingredients.

As this sambal can be stored for a long time, its worthwhile making a lot of it.




INGRedIeNTS

5 small red shallots1 large red chilli, seeds removed½ tsp shrimp paste, toasted (optional)1 teaspoon grated ginger5 kaffir lime leaves

3 tablespoons coconut oil or good quality vegetable oil

1 stalk lemongrassSea salt

MeThod

Slice the shallots finely. Mix with a teaspoon of salt to draw out the bitterness. Wash and set aside.

Chop the ginger, lime leave, lemongrass and chillies finely.

12

SAMBAL MATAhShallot and Lemongrass Salsa.

This is a delicious and crunchy sambal enhanced by the flavours of kaffir lime, ginger and lemongrass.

Its perfect to have with grilled fish, chicken or tossed through a garden salad.

maya ubud resort & spa cooking bali style meat from bone and return the bones to the water to...

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