Spinach and Bean Sprouts in Coconut Sauce

Many Indonesian cultures, including that of Balinese, rejoice in a variety of servings made from bean sprouts salads. It is a very versatile ingredient as it can be served with different sauces like clear soup, assorted salads (serombotan), the one with peanut sauce and so forth. Here is another simpler Balinese salad using this in combination with spinach served in grated coconut sauce. This kind of salad is often used to accompany mixed rice.

Ingredients:

200g of bean sprouts, 1 string of spinach, 1 tbsp fried shallot, 1 tsp fried red chili Ground spices: 1 slice turmeric, 1 slice kencur, 3 cloves shallot, 2 cloves garlic, 1 small chili, 1 pc candlenut, 1 tbsp cooking oil and ½ tsp salt.

Method:

• Cleanse the bean sprouts and spinach carefully.

• Prepare some water in the pan for boiling. When the water has boiled, put bean sprouts and spinach into the water and stir them for some 5 minutes. Take out and drain.

• Stir-fry the ground spices and then add a cup of water. Pour the grated coconut into these spices and stir well until its water runs dry.

• Mix well the bean sprouts and spinach with spices and a little salt. Do not forget to sprinkle the fried shallot and chili. Now, it is ready to serve! (BTN/punia)

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Jukut Nangka Mekuah (Young Jackfruit with Coconut Milk)

OVERVIEW:

If jackfruit is not available substitute with summer squash, winter melon or turnip.

INGREDIENTS:

750 gr young jackfruit, peeled, cleaned and cut in pieces 2.5 x 1 cm 1 lt (4 cups) chicken stock ½ cup spice paste for vegetables 4 cups coconut milk 2 tsp salt ½ tsp black peppercorn, crushed Fried shallots to garnish

PREPARATION:

Bring 3 liters (12 cups) of lightly salted water to the boil. Add jackfruit, bring back to the boil, then reduce heat and simmer for 15 minutes. Drain water and rinse jackfruit in ice water. Heat chicken stock, add vegetables spice paste and jackfruit and bring to the boil. Add coconut, milk and simmer, stirring continuously, until jackfruit is tender and stock thickens a little. Season to taste with salt and pepper and garnish with fried shallots. (www.baliguide.com/balifood)

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Be Cotek: Tasty Hot-Sweet Pony Fish

Cotek or pony fish denotes a bijou and inexpensive marine fish in Bali. Two main characteristics of this fish are the oblong body and large eyes. Nevertheless, it remains to offer delicious taste, moreover, if it is deepfried and served with hot-sweet sauce. But, please be careful of its small bones. In the past, this fish was often used to pay the services of pengujur or people helping fishermen in dragging their traditional boat to and from the sea. Today, this fish can be purchased at traditional and super market.

Ingredient: 400g pony fish or Cotek (finely cleanse and take out its intestines) Spices: 4 cloves shallot, 2 cloves garlic, 1 candlenut, 2 large chilies, 2 small chilies, 1 tbsp palm sugar and 1 pc medium-sized red tomato

Others: 1 cup palm oil, ½ tsp salt and 1 pc lime

Method:

· Smear the cleansed fish by the lime juice and salt. Take a side for 15 minutes.

· Fry the fish until crispy and take out.

· Grind all spices and stir-fry until smelling fragrant. Add slices of palm sugar, salt and keep on stirring until running dry.

· Put the fish on a plate and sprinkle with the hotsweet sauces. Now, it’s ready to serve. (BTN/punia)

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Sticky Rice Cake with Green Mung

Around before the 1980s, there were many traditional organizations known as sekaa. Most of them abode in agricultural sector. Area of their activities ranged from cultivating the land up to conveying the rice bundles at post-harvest time to granary. They were carried out through mutual assistance among the members of the sekaa. For consumption, they were largely provided with one time meal at midday and once or two times snack with coffee. As accompaniment to the coffee, it was served traditional cakes such as sticky rice cake with green mung.
Ingredients:
100g green mung, 200g white sticky rice, 1 cup of grated coconut and 1 cup of brown sugar sauce.
Method:
• Soak the white sticky rice for some 2 hours, while the green mung should be soaked for one night.
• Drain and then mix the green mung thoroughly with the white sticky rice. Steam this batter. Add some water onto the half-cooked rice. If the water has run dry, steam it again until cooked.
• Take out and serve it with the sprinkles of grated coconut and brown sugar. Now it is ready to serve. (BTN/punia)

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