CHICKEN BERTUTU (BALI)

Two month ago, holiday in bali for five day with my two sister,daughter , my niece and her husband.I have tried this betutu chicken ,i like the flavour. I've been inspired to cook the quite simple delicious food of bali.This is one of them.

CHICKEN BERTUTU

Ingredients;
1 kampong chicken,cut into a few pieces
2 tbsp limes juice
1 tbsp salt
400 ml santan

seasoning;
5 large chilli,finely chop
10 chilli padi,finely chop
10 red onion
5 cloves garlic,finely chop
2 stalk lemongrass use the white part,finely chop
1 small cekur,,finely chop
2 segment ginger,chop
2 segment galangal
2 tsp roasted shrimp paste
1 small pcs fresh turmeric roasted,finely chop
1 tsp corriander powder
1 tsp pepper powder
8 hazelnut ( I used buah keras)
1 tsp nutmeg
4 tbsp oil for sauteing

Sliced seasoning
3 pcs of lime leaves,finely chop
5 daun salam/bay leaves roughly torn
salt and sugar for tasting

Method;
Prepare chicken,marinade with lime juice and salt for 15 minutes.rinse.
Heat 4 tbsp of oil,saute the chopped spices,kaffir lime leaves,daun salam until fragrant and cooked.
Add salt,sugar,bouillion powder,stir well.Add in chicken and stir to coat the surface of the chicken,
seasoning,cover the pan and cook until the chicken changes colour and infuse the flavors.Use low heat to allow the flavors of chicken,c,stir fry for a minutes.Add half mixture of water and coconut milk,stir until well mixed with spices.Cover the pan,cook till the gravy is dry.stir thechicken and add
the remaining santan  cover and cook till the chicken is cooked..Smear the entire chicken with spices.
taste for saltiness and off the heat.At this stage the actual chicken is ready to eat.Prepare a aluiminum
foil,place the cooked chicken on top of the foil,wrapped and bake in a preheated oven for 15 to 20 minutes until the spices looks dry.

CHINESE WINE BAKED PRAWNS

Prawns varying in size  with sweet firm,meaty flesh and are available all year round.There are many way of cooking and are considered that goes well with other ingredient to cook with.The dish is simple and taste delicious.

CHINESE WINE BAKED PRAWNS

Ingredients;
6 medium size prawns
1 tsp of cornflour

Seasoning;
1/2 rice bowl chinese yelloe wine
1 11/2 tsp sugar
1/2 tsp maggie soy sauce
1tsp of chinese Hua Diao wine

Method;
1.slice a slit on the prawns back,wash until clean and coat with cornflour,heat oil in wok
   and put prawnss to deep fry until cooked thoroughly,dish out and set aside.
2.simmer seasoning in wok over low heat until it thickens,add in prawns and stir it wellsauce,
   dish out and set on a plate to serve.

STIR FRY WHITE POMFRET IN XO SAUCE

White pompret is one of the few fishes that does not taste fishy.It can be found in Asian fish market.
And it has a beatuiful white meat ,usually it is served in restaurant .

STIR FRY WHITE POMFRET IN XO SAUCE

Ingredients;
800g pompret
Side ingredients;
35g red capsicum (cubed)
35g green capscium (cubed)
35g scallion (strips)

Seasoning;
2tbsp xo sauce
1/3 sugar
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp cornflour

Marinade
1/2 tsp salt
1 tbsp cornflour

Preparation
1.Remove the scales of the pompfret.Rinse and debone.cut the meat into medium sized squares.marinade fish and set aside
2.Use a bamboo stick to support the fish bone.set aside.

Method;
1.Heat up oil in wok to 250c and deep fry fish bone until golden brown..dish and drain.Put in the fish
meat to deep fry and st aside.
2.Saute xo sauce and seasoning,add in capscium ,scallion,fish and stir fry till fragrant.
3.serve with deep fried fish bone.

SWEET AND SOUR EGG BEAN CURD

The japanese bean curd is also called egg bean curd. The texture  is smooth and have the egg fragrance.I used two tube to make this dishes. Cut in the middle of the tube and squeeze out.

SWEET AND SOUR EGG BEAN CURD

Ingredients;
1/2 pieces of cucumber
1/2 big onion
2 japanese bean curd
a dash fried sesame seed
some cornstarch for coating

Sauce;
4 tbsp thailand chilli sauce (sweet and sour taste ,the watery type)
1 tsp garlic
1/4 tsp salt

Method;
1.Rinse cucumber and onion respectively.peel the skin and cut into shreds.Mince garlic.
2.Slice the japanese bean curd into 2 inch,coat evenly with starch and set aside.
3.bring a pot  of oil to boil,coat the egg bean curd evenly with starch once again. Place it into boiling oil,and deep fry till golden brown.In wok,1 tbsp oil,fry the mince garlic till fragrant.
4.place the deep fried egg bean curd on a serving plate,top with the shredded vegetables ,fried minced garlic.onto it,and por in chilli sauce.Sprinkle with some sesame seeds .

CHILLI TUNA

There are many ways to prepare this ikan tongkol or mackerel tuna.the meat is firm and when cook does not come apart.I  think this is the season of ikan tongkol, Easily can be found at the fish stall at the market.I just bought one, inside my fridge,plan to cook curry later on.This is a nice and appetising dishes.My family love it,taste a bit sour.Recipes from indonesia medan food.Tear your kaffir leaves ,the fragrant comes out.This is a must have ingredients.

CHILLI TUNA

Ingredients;
1 kg ikan tongkol ( mackerel tuna)
250g shallot
100-150g red chillies ( I used chilli padi)
2 stalk lemongrass, bruised
4 daun salam( bay leaves)
10 kaffir leaves
1 tbsp tamarind paste  mix with half cup of water
2 tbs palm sugar /sugar
500ml water
salt to taste
oil for frying and sauteing
some lemon juice or lime juice

Method;
1.clean the fish,I cut off the the middle dark strip ,cut into the size of your choice.Add salt and lemon juice to the meat and mix well,fry the fish meat till golden brown,set aside.
2.cut chillies into 2 pieces coarsely groung,shallot roughly ground.heat wok,add some oil,saute the shallot and the ground chillies until fragrant,add in the rest of the ingredients,put in the fried tuna,add in water.bring to a boil and lower heat.
3.Simmer for 30 minutes,add water if necessary .add in salt to taste.

STIR FRY SIPUT SEDUT

 

Siput sedut is commonly found in muddy coastal areas and is a species of sea snail.Nowaday it serve in eatery .it commonly use to stir fry or cook in coconut gravy.

STIR FRY SIPUT SEDUT

Ingredients;

1/2 kg siput sedut

6 clove garlic minced

2cm ginger,peel and juliened

some chilli padi ,chopped

1 tbsp oyster sauce

1/2 tbsp black soy sauce

1 tbsp soy bean (salted )

2 stalk lemongrass,bruised

2 stalk of basil leaves.

1/2 tsp sugar

Method;

1.Trimmed the end of the shell and washed in water a few time until free of mud and clean.

2.Heat a wok with 3 tbsp oil,when the oil is hot,add in the ginger,garlic,chilli ,lemongrass and stir fry until fragrant.Put in the siput sedut,soy bean ,stir fry for a 1 minutes,lastly add in thai basil leaves,oyster sauce,black soy sauce and sugar to taste,stir fry for for 2-3 minutes.Dish out and serve.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Everybody know how to make this anchovies fritters.This is a very simple and easy snack to prepare for breakfast and afternoon tea time.It delicious and dip into chilli sauce.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Ingredients;
50g anchovies/ikan billis (washed,peel into two,tear into pcs)
40g big onion,sliced thinly
2 green/red chillies (chopped)
240g  self raising flour (can use just plain flour)
1/2 tsp baking powder
salt to taste
1/2 tsp "ikan billis" seasoning powder
220ml water

Method;
1.combine,self raising,salt and baking powder and sieve into a bowl.
2.stir in the remaining ingredients and water,then blend well to form a sloppy batter.
3.Heat up in wok over medium heat.using a spoon and drop a spoonfuls of batter into the hot oi.Deep fry until the fritters are cooked and turn  golden brown colour.
4.Dish out and drain on paper towel.serve.