Try These Amazing Balinese Food At Your Home With These Authentic Recipes

If you have been to Bali, Indonesia, you are surely in love with the food that the island has to offer. From Nasi Goreng to Mei Goreng, there are only a few who don’t crave for some Balinese food. However, fret not, we have got you covered. Here are a few crowd-favourite dishes from Balinese cuisine that you can prepare at home.

Gado-Gado

Ingredients:

For Peanut Dressing:

• 150 Gram Fried peanut
• 15 Gram Fried shallot
• 1 Clove Garlic
• 15 Gram Palm sugar
• 10 Gram Kencur (Laser galangal)
• 2 Ea. Bird’s eye chili
• 250 Ml Water
• 1 Ea. Lemo (Small Balinese lime)
• 30 Gram Sweet soy sauce
• 5 Gram Salt

Vegetables:

• 100 Gram Bean sprout, boiled
• 100 Gram Long bean, cut 3 cm length, boiled
• 100 Gram Carrot, cut match stick, boiled
• 100 Gram Cabbages, sliced, boiled
• 100 Gram Lontong (rice cake), sliced
• 50 Gram Tofu sliced, deep fried
• 1 Ea. Hard-boiled egg, wedged (optional)
• 1 Ea. Tomato, wedges (optional)
• 100 Gram Potato, boiled, cubed (optional)

For Rice Cake:

• Make a 10 cm cylinder of banana leaf, then fill ⅓ with soaked jasmine rice.
• Closed each end with a toothpick. Cooked for 2 hours, cooled and sliced.

Method:

• Grind peanuts, palm sugar, fried shallot, laser galangal, chili, and garlic in a ‘Cobek’ Balinese mortar.
• Gradually add water in batches to incorporate and form a paste.
• Add kaffir lime juice and sweet soy sauce.
• Toss in vegetables and rice cake.

Note:

Serve as a light salad or as accompaniment with grilled fish or chicken.

Tum Bebek

Ingredients:

• 150 Gram Boneless duck, minced
• 50 Gram Base genep
• 1 Whole Chicken egg
• 15 Gram Fried shallot, chopped
• 15 Gram Red chili, small diced
• 1 Ea. Bird’s eye chili, small diced
• 1 Ea. Kaffir lime leaf, fine sliced
• 15 Gram Grated coconut, toasted
• 5 Gram Salt + white pepper powder
• 5 Ea. Salam leaf
• 5 Ea. Banana leaf 20 cm x 10 cm

Method:

• Combine all ingredients, except for banana leaf and salam leaf, mix well and check the seasoning.
• Place 1 tbsp of mixture into the banana leaf, top with salam leaf, wrap gently and close each side with bamboo or tooth pick.
• Steam parcels for about 15 minutes until well-cooked.

Sate Lilit

Ingredients:

• 150 Gram Snapper fillet, minced
• 150 Gram Prawn, peeled and minced
• 100 Gram Base genep
• 15 Gram Fried shallot, finely chopped
• 15 Gram Fried garlic, finely chopped
• 1 Ea. Bird’s eye chili, finely chopped
• 15 Gram Coconut, grated, toasted
• 15 Gram Palm sugar, sliced
• 2 Ea. Kaffir lime leaf, julienned to hair-like shreds
• 5 Gram Shrimp paste mixed with 1 tsp water
• 1 Ea. Balinese lime, squeezed
• 5 Gram Salt
• Lemongrass for Satay Skewers cut into 15 cm (6 inches) length

Method:

• Combine all ingredients together and mix well, mold a tablespoonful of this mixture around the lemongrass and cook over charcoal grill until golden brown.(Important to use fresh prawn and fish, as frozen ones would contain too much moisture.)

Recipes by Chef Arie Wahyudhi, Kampoeng Bali, Ayana Bali.