For those of you who might want to introduce yourselves to these culinary treats, here are some recipes. Or they may be able to assist you in reliving the fond memory of your Balinese and Indonesian culinary tour in your own kitchen and dining room. (Oh, and if you have a favorite Indonesian recipe that you do not see here, please kindly share it with us - lots of dancing tastebuds will be very grateful.) Selamat makan.

Note:     Maybe related to the constant dialectic between self and society, unlike Wester culinary style, Indonesians do not eat their meals one dish at a time. The soup, salad, and main entrees are not served and savored one by one. Instead, they all come to the table at the same time. And, after piling a lot of rice on your plate, you soak the rice with the soup and the sauce of your rendang will be more than happy to mingle with that of sambal petai goreng.

And, if you are the type who insist on Japanese, short chopsticks to properly consume sashimi (instead of the Chinese style chopsticks), Indonesians traditionally use their natural fork: their hands.

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Crab Soup

Direction:

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock
• Add salt and pepper to taste

Baby corn soup

Direction:

• Boil baby corn and let it cool
• Grind/powder corn with a blender
• Heat butter, put flour after it melts, mix evenly
• Put in powdered corn with salt, pepper, and milk
• Let it sit for five minutes in medium heat

Soto Madura

Directions:

• Boil meat until done. Drain and cut into bite-sized slices.
• Remove the tails of bean sprouts, boil until half done
• Boil rice noodles separately
• Keep these in separate plates
• Cut Indonesian parsley and scallions
• Grind shallots, and brown it for a little bit
• Skin and cut ginger
• Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
• Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
• Sprinkle with Indonesian parsley and scallions.

Gado gado

Direction:

• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

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Sweet and sour shrimps

Direction:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Opor Solo

Destination:

• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Perkedel

Direction:

• Remove bones from the chicken, cut very thinly
• Cut onion into very small pieces
• Grind shallots
• Evenly mix all the above with bread flour
• Add salt and pepper
• Make mix into small discs about 2-2.5 inch in diameter
• Heat oil on a pan
• Put each disc and fry until dark golden

Beef Semur

Direction:

• Slice beef thinly
• Peel shallots and garlic, slice thinly
• Slice ginger and grind candle nut
• Brown shallots, garlic, ginger, and candle nut
• Put in beef and mix them evenly
• Add salt and pepper
• Add 2-3 cups of water so beef will cook evenly

Rendang

Direction:

• Cut beef into several-bite sized pieces, and boil until half done
• Skin shallots, garlic, and mix with chili, ...
• Brown this spice mix for a few minutes
• Boil beef and this spice mix in the thin coconut milk
• Put in daun
• Boil until dry
• Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Sambal Goreng Petai

Direction:

• Remove the yoke of the eggs (use just the whites) Skin petai
• Slice shallots, brown a little bit.
• Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
• Form small balls.
• Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
• Cut into cube sized pieces
• Grind chili, garlic, and add sugar
• Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
• Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
• Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
• et simmer for another 3 minute.

Clam Satay

Direction:

• Boil clams. After they are done, let it cool.
• Take the meat out.
• Slice shallots
• Mix shallots, soy sauce, and lime juice with the clams
• Add salt and pepper to taste
• Put clams in skewers, barbecue for a little bit

Beef Satay

Direction:

• Slice beef into bite sized pieces, slice shallots
• Mix everything evenly
• Put beef in skewers
• Barbecue in medium heat until desired level (medium rare recommended).

Bali Satay

Direction:

• Shred beef, shred coconut
• Slice garlic and brown it.
• Heat shrimp paste a little bit
• Get lime juice
• Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
• Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
• Form thumb-sized pieces from this mix, and stick each on a skewer
• Barbecue until done

Sambal Goreng Ati Ampela

Direction:

• Cut liver and gizzards into bite sized pieces
• Skin shallots and garlic.
• Brown shrimp paste
• Grind finely shallots, garlic, red chili peppers, shrimp paste
• Brown these spices and galanga, mix them evenly
• Add liver and gizzard pieces, and salt and pepper to taste
• Mix evenly and add coconut milk, let it simmer for 3 minutes.

Green Beans

Direction:

• Cut beans into slices of about thumb length
• Clean theshrimps, cut their heads, boil for a few minutes
• Slice petai thinly
• Grind pepper and shallots
• Slice liver and gizzard
• Slice tofu into cubes, and fry them
• Heat pan with cooking oil
• Put in the ground spices above,
• Add shrimps, fried tofu, galanga, petai - mix evenly
• Add also green beans, chili peppers, gizzards, livers
• Mix them well, and add salt and pepper
• Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)

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Pandan Cake

Direction:

• Boil coconut milk, salt, suji extract in low heat
• Beat egg yokes and egg whites and sugar
• Add food coloring
• Slowly add the coooked coconut milk, mixing it evenly.
• Butter the cake pan, put the mix inside
• Bake until done

Klepon Cake

Direction:

• Grind suji finely, mix water. Shred coconut
• Mix flours, add suji and a little water.
• Form balls, put brown sugar inside
• Boil until done
• Sprinkle with shred coconut

Risoles

Direction:

• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into
• tiny pieces. Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.

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