MARF

Sambal Matah

Sambal matah (Balinese raw sambal) is a spice mix that can take any piece of meat or fish from ordinary to wow in 5 minutes. It’s one of my absolute favourites and this recipe will make enough for 4-6 people. I like making it with a mix of red and green chillies (the hotter the better!)

Ingredients:
2 shallots (finely chopped)
2 chillies (finely chopped)
2 lemongrass (finely chopped)
½ tsp shrimp paste (grill into the oven for 3 minutes)
4 tbsp veg oil
a squeeze of lime juice
salt to taste

Method:
Chop all the ingredients finely. Mix together with oil.

How to eat:
Take a little of the sambal with each mouthful of meat or rice you eat. It goes really well with ikan bakar or sate lilit.

Balinese Lawar Recipe

In Bali, we have a word, ‘mebat’, which means something like ‘chopping’ but implies that the chopping is done with friends. What could be fun about chopping? you may ask. Well, ‘mebat’ is more than just chopping – it’s chopping and chatting… and often drinking, too. Groups of guys will get together to finely chop the meat and spices needed to make lawar, have a few beers or glasses of arak, and generally have a good time.
Lawar (finely chopped meat and spices) is one of Bali’s most famous dishes. There are hundreds of different recipes for lawar made from any different kind of meat you can imagine. This is a really simple lawar recipe that you can adapt to use with whichever kind of meat you prefer.
To make lawar, you will need a good knife for chopping and a strong wrist!. In Bali, we use a knife called ‘belakas’ (see pictures) which is a very heavy chopper – somewhere between a cleaver and an axe. If you don’t have a belakas to hand, a chinese cleaver will do fine.
This recipe will make enough lawar to feed 6 hungry people.

Ingredients:
500gr pork belly
200gr pork liver
2 can green jackfruit
½ a coconut
1 bayleaf
4 kaffir lime leafs ( finely sliced)
½ a cube of veg stock blended with a cup of water

For Base Genep (spice paste – grind with a pestle and mortar or use a food processor to blend):
A 5cm piece of galangal
A 5cm piece of tumeric
A 3cm piece of ginger
A 5cm piece of kencur (lesser galangal)
1 tsp corriander seeds
1 tsp sesame seeds
½ tsp black pepper seeds
½ tsp white pepper seeds
2 cloves
2 candlenuts
½ tsp cumin seeds
½ tsp nutmeg powder

For Sambal Embe (2nd spice paste):
4 shallots ( finely sliced)
4 cloves of garllic (finely sliced)
5 chillies ( finely sliced)
1 tbsp shrimp paste Method:

Slice the pork, separate the skin from the meat and then boil the the skin until tender, leave to cool and then slice. For the meat – chop finely until it has a consistency like mince and add the bay leaf, a little bit of vegetable oil. Put in a wok and stir fry for a few minutes then add a cup of water and boil until the meat is cooked. Griddle or grill the pork liver until cooked, leave to cool and then chop finely.
Boil the green jackfruit for just a few minutes and then drain leave to cool then cut finely.
For base Genep, stir fry with vegetable oil until cooked.
Grill the coconut until brown then cut the brown skin off, crush it, and stir fry it. Finely chop (or grate) the remaining white part of the coconut.
For sambal embe, deep fry the shallots until cooked, put in a bowl and then fry the garlic, remove it when cooked an put in the bowl with the shallots. Repeat the process with the chilli and the last the shrimp paste then add the frying oil to the bowl with with the shallots, garlic, chilli and shrimp paste.
Mix the meat, pork skin, pork liver and coconuts with base genep, skin coconut fried and sambal embe until mixture and then add the finely jackfruit, slices of kaffir lime leafs, salt and toss well.

Serve with rice and sayur urab.

Balinese Ayam Betutu Recipe

Ayam betutu is one of my all-time favourite dishes. It’s a surprisingly easy recipe but really impressive to make for friends or at a dinner party – especially if you open the banana-leaf-wrapped chicken at the table. Because the vegetables are stuffed inside the cavity of the chicken, there’s not much washing up either!
In Bali, ayam betutu (or it’s more upmarket cousin – bebek betutu) is a real treat. People often make it for special days or temple ceremonies in the same way people might roast a bird on a Sunday in the UK or the US. By wrapping the chicken in banana leaves, the moisture is kept in and the meat doesn’t dry out.
A chicken cooked with this recipe will serve about 6 people depending on how greedy they are!

Ingredients:
1 whole chicken
4 bayleaves
enough banana leaves to wrap the chicken (or use tin foil if you don’t have access to Banana leaves) Stuffing:
100g cassava leaves (or you can use curly kale if you can’t get your hands on cassava leaves)
Spice paste:
4 shallots
6 cloves garlic
1 thumb-sized piece of ginger
1 thumb-sized piece of kencur (lesser galangal)
1 thumb-sized piece of galangal
1 thumb-sized piece of tumeric
4 stalks of lemongrass (Finely chopped)
2 red chillies
2 candlenuts
½ tsp ground black pepper
½ tsp ground corriander
½ tsp sesame seeds
¼ tsp nutmeg powder
¼ tsp cumin powder
1 tsp shrimp paste
salt (to taste)
Method:
1.Put the Shallots, garlic, ginger, galangal, tumeric and chillies into the food processor bowl and then add the chopped lemongrass, candlenuts,ground black pepper,,ground corriander, sesame seeds, nutmegs, cumin, shrimp paste and salt and continuing to process until it become a thick paste.
2.Place the chicken into the bowl, and then mix well with ¾ of the spice paste and add the bay leaves.
3.For stuffing, mix the curly kale with the remaining marinade paste, and then put it in the cavaty of the chicken.
4.Cover the whole of chicken with banana leaves or aluminium foil and put in the refrigerator for 2 hours or more.
5.Preheat the oven to a medium-high heat then cook the chicken in the oven until cooked thoroughly.
Serve with rice, sambal matah, fried peanuts and a cold beer!

MARF

Sambal Matah

Balinese Lawar Recipe

Balinese Ayam Betutu Recipe

Sop Buah Yogurt

Roti Bakar Ice Cream

Roti Bakar Bandung

Roti Bakar Bandung Smoke Beef