stir fried brown rice with chicken breast, veg & egg. served with pickles & crackers
INGREDIENTS
fried rice
brown rice
chicken breast
egg
garlic
pakchoy
leek
bean sprout
carrot
red chilli
120 grm
50 grm
2 pcs
2 pcs
30 grm
20 grm
30 grm
20 grm
10 grm
seasoning
sweet soya
soya sauce
oyster sauce
sesame oil
fish sauce
salt
pepper
2 tsp
1 tsp
2 tsp
1 tsp
1 tsp
1 pinch
1 pinch
pickles
cucumber
shallots
vinegar
simple syrup
carrot
red chilli
parsley
10 grm
10 grm
1 tsp
2 tbsp
10 grm
5 grm
5 grm
COOKING METHOD
step 01 - rice
cook brown rice. do not overcook. leave to cool.
step 02 - prep main
chop chicken into strips. chop pakchoy into cubes. julienne cut remaining veg into thin strips. finely chop garlic. beat eggs.
step 03 - prep seasoning
prepare all seasoning in a small bowl.
step 04 - prep pickles
chop cucumber, shallots & carrots into cubes. finely chop chilli & parsley. add all together with vinegar & simple syrup into a bowl. keep refrigerated.
step 05 - stir fry chicken
heat saucepan & add some oil. add sliced chicken breast. when it is half cooked, add garlic, and eggs. mix well.
chicken & mushroom spring roll served with onion tomato chutney
INGREDIENTS
filling
chicken breast
leek
carrot
mushroom
garlic
60 grm
30 grm
30 grm
1 pcs
2 pcs
seasoning
oyster sauce
veg oil
sesame oil
soya sauce
fish sauce
salt
pepper
2 tsp
1 tbsp
1 tsp
1 tsp
1 tsp
1 pinch
1 pinch
wrap
spring roll skin
3 pcs
sauce
onion tomato chutney
2 tbsp
COOKING METHOD
step 01 - prep wrap
defrost spring roll skin.
step 02 - prep filling
finely chop chicken, garlic, leek, carrot & mushroom.
step 03 - prep seasoning
add all seasoning to a bowl.
step 04 - stir fry filling
add oil to hot saucepan. add chopped garlic, stir till light brown. all filling and seasoning. mix well.
step 05 - cool filling
allow stir fried filing to cool to room temperature.
step 06 - wrap spring roll
wrap filling with spring roll skin.
step 07 - deep fry
deep fry spring roll in very hot oil.
step 08 - serve
serve deep fried spring roll with onion tomato chutney.
CHICKEN TUM
spicy chicken with balinese herbs in banana leaf
INGREDIENTS
meat
chicken breast
100 grm
tum paste
shallots
garlic
turmeric
ginger
galangal
lemon grass
chilli
palm sugar
shrimp paste
coconut oil
salt
pepper
3 pcs
2 pcs
20 grm
10 grm
30 grm
2 pcs
10 grm
10 grm
5 grm
30 ml
1 pinch
1 pinch
herbs & spices
banana leaf
salam leaf
lemongrass
10 ml
1 leaf
2 pcs
salad
cucumber
shallot
basil
coriander
mint
bean sprout
chilli
simple syrup
vinegar
lemon
fish sauce
salt
pepper
20 grm
10 grm
10 grm
10 grm
10 grm
10 grm
5 grm
2 tbsp
1 tsp
10 grm
1 tsp
1 pinch
1 pinch
COOKING METHOD
step 01 - prep tum paste
grind all tum paste ingredients in a food processor into a paste. stir fry paste, and place in bowl.
step 02 - prep chicken
cut chicken into cubes. season in a bowl with stir fried tum paste, salt, pepper & lime juice.
step 03 - prep banana leaf
steam the banana leaves before using it to make it softer. place seasoned chicken in the centre of the banana leaf, then add salam leaves & sliced lemongrass on top. fold banana leaved around the chicken (in a rolling fashion), then fasten with a toothpick on either side of the parcel.
step 04 - salad
chop salad ingredients and mix in bowl. set aside.
step 05 - steam chicken tum
steam until cooked. remove from stamer, let it rest for about 5 minutes. then grill parcel briefly to add smoky flavour.
step 06 - serve
open banana leaf, and serve with salad.
JAMU - BERAS KENCUR
rice, kaempferia galanga & ginger based herbal tonic drink
INGREDIENTS
boiled mixture
lemongrass
pandan leaf
cinnamon
black cardamom
star anise
clove
black pepper
water
120 grm
2 pcs
10 grm
10 pcs
5 pcs
6 pcs
6 pcs
1.5 ltr
main ingredient
kaempferia galanga
ginger
soaked rice
200 grm
80 grm
100 grm
others
tamarind
lime
brown sugar
salt
2 tbs
1 pcs
3 tbs
1 pinch
COOKING METHOD
step 01 - boiled mixture
boil water and pour in all boiled mixture ingredients. keep on low heat for 10 mins. let it cool & strain.
step 02 - main ingredients
peel kaempferia galanga, turmeric & ginger. slice & roast in a pan on low heat until tender. add soaked rice and 500ml of boiled mixtures. blend until fine & smooth. squeeze out juice while straining repetitively until the color of the water fades.
step 03 - others
add pounded tamarind, lime juice, brown sugar & salt to taste.
step 04 - serve
jamu can be served hot or cold.
JAMU - KUNYIT ASAM
traditional turmeric & ginger based herbal tonic drink
INGREDIENTS
boiled mixture
lemongrass
pandan leaf
cinnamon
black cardamom
star anise
clove
black pepper
water
ginger
120 grm
2 pcs
10 grm
10 pcs
5 pcs
6 pcs
6 pcs
1.5 ltr
20 grm
main ingredient
turmeric
250 grm
others
tamarind
lime
brown sugar
salt
5 tbs
1 pcs
7 tbs
3 pinch
COOKING METHOD
step 01 - boiled mixture
boil water and pour in all boiled mixture ingredients. keep on low heat for 10 mins. let it cool & strain.
step 02 - main ingredients
peel turmeric. slice & roast in a pan on low heat until tender. add 500ml of boiled mixtures. blend until fine & smooth. squeeze out juice while straining repetitively until the color of the water fades.
step 03 - others
add pounded tamarind, lime juice, brown sugar & salt to taste.
step 04 - serve
jamu can be served hot or cold.
CHICKEN MIE GORENG
spicy stir fried noodles with chicken, veg & egg. served with pickles & crackers
INGREDIENTS
main
chicken breast
noodles
egg
60 grm
120 grm
2 pcs
vegetables
pakchoy
leek
chinese cabbage
carrot
red chilli
garlic
30 grm
20 grm
30 grm
20 grm
10 grm
2 pcs
seasoning
sweet soya
soya sauce
oyster sauce
sesame oil
cooking oil
fish sauce
salt
pepper
2 tsp
1 tsp
2 tsp
1 tsp
3 tbsp
1 tsp
1 pinch
1 pinch
pickles
cucumber
shallots
vinegar
simple syrup
carrot
red chilli
parsley
10 grm
10 grm
1 tsp
2 tsp
10 grm
10 grm
10 grm
others
sambal ulek
taro crackers
50 grm
10 grm
COOKING METHOD
step 01 - prep chicken
chop chicken breast into strips. season.
step 02 - prep veg
julienne leek, carrots, chilli. chop pakchoy & cabbage into bigger cubes. finely chop garlic.
step 03 - prep seasoning
mix all seasoning into a bowl.
step 04 - pickle
cut cucumber, carrots, shallots into small cubes. put in bowl and mix vinegar, simple syrup, salt & pepper. keep refrigerated.
step 05 - boil noodles
bring hot water to boil in a pot. add noodles. cook for about 7 minutes.
step 06 - stir fry
add oil to hot saucepan. sautee garlic. lower heat and add chicken breast. when half cooked, add beaten eggs. stir. add vegetables, seasoning and boiled noodles. stir and mix well. add cabbage & pakchoy last.
step 07 - serve
serve noodles dish with pickles & crackers on the side.
BALINESE FISH SATAY
snapper satay on lemongrass stick
INGREDIENTS
main
minced snapper
egg
lemongrass
150 grm
1 pcs
2 pcs
marinade
galangal
turmeric
ginger
shallot
garlic
shrimp paste
kaffir lime
palm sugar
grated coconut
coconut oil
salt
pepper
50 grm
30 grm
30 grm
30 grm
20 grm
5 grm
1 pcs
20 grm
30 grm
2 tbsp
1 pinch
1 pinch
dipping sauce
tomato
chilli
garlic
shallots
shrimp paste
kaffir lime
coconut oil
30 grm
10 grm
2 pcs
3 pcs
5 grm
1 pcs
2 tbsp
COOKING METHOD
step 01 - prep fish
finely chop snapper. season & set aside.
step 02 - prep marinade
finely chop all marinade ingredients. stir fry all ingredients apart from grated coconut until fragrant. finally add grated coconut and stir for another 1-2 minutes. remove from heat and allow to cool.
step 03 - prep satay
combine fish, beaten egg & marinade in a bowl. mix well. place 1-2 tablespoon of fish marinade in the palm of your hand, place lemongrass in the centre of the meat. wrap gently with your hand. set aside.
step 04 - prep dipping sauce
fine chop and mix dipping sauce ingredients. set aside.
step 05 - grill satay
grill satay, carefully holding lemongrass sticks.
step 06 - serve
serve grilled satay with dipping sauce.
CHICKEN SATAY
skewered chicken satay with balinese salad
INGREDIENTS
main
chicken breast
bamboo skewer
250 grm
8 pcs
marinade
chopped garlic
chopped shallots
ground coriander
salt
pepper
veg oil
30 grm
30 grm
20 grm
1 pinch
1 pinch
1 tbsp
salad
cucumber
shallot
watercress
coriander
mint
bean sprout
chilli
simple syrup
vinegar
lemon
fish sauce
salt
pepper
20 grm
10 grm
10 grm
10 grm
10 grm
10 grm
5 grm
2 tbsp
1 tsp
10 grm
1 tsp
1 pinch
1 pinch
peanut sauce
red chilli
garlic
peanut
palm sugar
sweet soya
hot water
lesser galangal
fried shallots
salt
pepper
3 pcs
2 pcs
100 grm
20 grm
2 tbsp
50 cc
10 grm
5 grm
1 pinch
1 pinch
COOKING METHOD
step 01 - prep & marinade chicken
chop chicken into cubes. marinade with garlic, shallots, ground coriander, salt, pepper & veg oil.
step 02 - peanut sauce
stir fry chilli, garlic, peanuts, lesser galangal, shallots until golden brown. let cool. blend in food processor until smooth. stir fry again and add sweet soya, palm sugar, hot water, salt & pepper. place in bowl.
step 03 - salad
slice cucumber, watercress, coriander, mint, bean sprout & chilli. mix with lemon juice, vinegar, simple syrup, fish sauce, salt & pepper.
step 04 - satay
tread 4 cubes of chicken on each skewer. grill on barbeque or griddle pan until chicken is golden brown on both sides.
step 05 - serve
serve satay & salad on plate. peanut sauce in bowl for dipping.
