HOW TO PREPARE BALINESE DISH BUMBUBALI
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 BUMBUBALI
1. Basic condiments
- Isen / lengkuas / greater galangal (or 2 tbs. galangal powder) = 10 cm
- Cekuh / kencur / lesser galangal (or 1 tbs. lesser galangal powder) = 5 cm
- Turmeric (or 1 tbs. Turmeric powder) = 5 cm
- Ginger (or 1/2 tbs. Ginger powder) = 3 cm
- Shallots = 7 pcs
- Garlic = 7 cloves
- Long red chilies (or 1 red pepper) = 3 pcs
- Hot chili = 2 pcs
- Shrimp paste (or 1 tbsp. fish sauce, mushroom sauce, oyster sauce) = 1/4 tsp
- Salam leaves (or 1 bay leave / laurière / laubere) = 2 pcs
- Lemongrass = 1 stick
- Coconut oil (or vegetable oil, granola, sunflower, palm oil) = 4 tbsp
- Sea salt = 1/2 tsp
- Coriander (or 1/2 tbsp powder – don’t use the fresh coriander as it has a very strong smell and taste) = 1/4 tbsp
- Black pepper = 1/2 tsp
- White pepper = 1/2 tsp
- Cloves (or 1/4 tsp. cloves powder) = 3 pcs
- Candlenuts = 3 pcs
- Cumin = 1/4 tsp
- Nutmeg = 1/4 tsp
- Sesame seeds =1/2 tsp
HOW TO PREPARE IT
Cut (finely chop) all ingredients except the salam leaf, lemongrass, and base Wangen.
- Pound in a mortar and pestle or use a blender to put in all the ingredients, except the salam leaf and lemongrass. If you use a blender, add some water.
- Heat the coconut oil (cook over high heat), fry the ground spices, and add the salam leaf, lemongrass, and salt.
- Stir constantly for 5 minutes until you get a pleasant strong aroma
IMPORTANT TO KNOW
BumbuBali is not to be eaten directly but used as a basic spice in cooking.
You can use it to cook chicken, pork, vegetables, tempe/tofu, tuna, shrimp, or lobster.
BumbuBali must be used on a ratio of 4:1: for every 100 grams of ingredients, use 25 grams or 1 tbsp of BumbuBali.
If you want to store BumbuBali in a refrigerator for 3-4 weeks maximum, then you need to fry it on a small flame for 45 minutes until all the ingredients turn brown.
STEAMED RICE PREPARATION
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