HOW TO PREPARE BALINESE DISH BERKEDEL
INDULGE IN THE BALINESE CUISINE
Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.
The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.
INGREDIENTS FOR BERKEDEL
(6 – 8 pieces)
1. Ingredients (portion for 6-8 pcs)
- 1 chicken egg
- 1 fresh corn (or yam, potatoes, carrots, cassava)
- 5 tbs. wheat flour or rice flour/corn flour
- 2 tbs. BumbuBali / Base Gede – see recipe here
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1 tsp. brown sugar
- 1/2 liter of coconut oil (for frying)
- 2 pcs. Kaffir lime leaves (small chopped)
*for potatoes use mashed potato instead of fresh ones
- 1/4 red peppers/bell pepper (small-thinly sliced)
- 1/4 green peppers (small-thinly sliced)
- 1/4 onions (small-thinly sliced)
HOW TO PREPARE IT
- Slice the corn and divide it into 2 parts. Mash 1 part (or use a blender) and set aside the other part
- Mix those two parts of corn together
- Cut all the vegetables and seasonings
- Mix all the ingredients, vegetables, and spices in the big stainless still bowl until they are well blended (add coconut milk or water if the dough is hard/less liquid)
- heat oil at medium heat, and then fry the mixture of about 1 tbsp. size. Fry 4-6 pcs at a time. Wait until they are lightly browned (turn them over to cook both sides)
BONUS: STEAMED RICE PREPARATION
CHECK OUT THE BEST ACTIVITY TOURS IN BALI
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