BALINESE COOKING CLASS
Base Gede
Ingredients:
Red Chilli 300gr
Garlic 100gr
Shallots 500gr
Laos 75gr
Ginger 75gr
Kencur Roots 100gr
Turmeric 175gr
Dried Shrimp Paste 5gr
Coriander Seeds 4gr
Candle Nuts 70gr
Black Peppercorns 4gr
Cloves
Coconut Oil
Salt
Method of Cooking:
Combine all ingredients in a food processor and grind coarsely. Place in
a saucepan, add all remaining ingredients and cook over medium heat
for approximately 60 minutes or until the water subsides and marinade
becomes golden brown.
Cool before using.
BALINESE COOKING CLASS
Black Rice Pudding (Bubur Injin)
Ingredients:
Black Rice 600gr
Coconut Milk 200gr
Glutinous Rice 100gr
White Sugar 100gr
Palm Sugar 150gr
Pandan Leaves 3 pcs
Star Anise 1 pcs
Mixed Fruit (diced) 100gr
Salt
Method of Cooking:
Start with soaking the black rice for at least 10 hours beforehand and set
aside. Soak the glutinous rice in a bowl for at least 1 hour before cooking.
Rinse and boil the black rice until tender and simmer (stir slowly making
sure it doesn't burn in the bottom).
Mix with glutinous rice, white sugar, palm sugar, and Pandan leaves.
Heat a pan with Pandan leaves and coconut milk, sugar, and a bit of salt
until cooked. Taste accordingly.
After all is done, serve the rice mixture in a glass or plate and pour
coconut sauce topped with the mixed fruit as garnish.
BALINESE COOKING CLASS
Pepes Ikan
Ingredients:
Fresh Fish (sliced) 2kg
Tomato (sliced) 4 pcs
Basil Leaves 5gr
Lemongrass (chopped) 100gr
Lemon Leaves 5gr
Banana Leaves
Bumbu Merah 1kg
Salt (to taste)
Coriander 5gr
Method of Cooking:
Prepare the bumbu merah and mix it together with the chopped
lemongrass, basil leaves, sliced tomatoes, and coriander seeds.
Marinate the sliced fish with the bumbu mixture and add salt and pepper
to taste.
Place the marinated fish in the banana leaves and wrap tightly.
Grill or pan sear until cooked.
BALINESE COOKING CLASS
Satay Lilit (seafood)
Ingredients:
Fresh Seafood Mix 1,5 kg
Grated Coconut 400gr
Bumbu Bali 250gr
Sambel Embe 100gr
Palm Sugar 15gr
Salt
Shrimp Paste
Fresh Coconut Milk 30ml
Bumbu Wangen 3gr
Kaffir Lime Leaf 1 pcs
Method of Cooking:
In a bowl, mix the shrimp paste and palm sugar together, then add in the
grated coconut, sambal embe, and mix in the minced seafood and bumbu
Bali.
Add fresh coconut milk, kaffir lime leave, and adjust seasoning with salt to
taste.
Wrap around skewers, and grill or pan sear until fully cooked.
Ready to be served with condiments on the side.
