HOW TO PREPARE BALINESE DISH OPOR TEMPE TAHU
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 OPOR TEMPE TAHU
(portion for 2)
1. Main Ingredients (portion for 2)
- 1/2 block tofu and tempe (diced and fried)
- 1 tbsp BumbuBali – see recipe here
- 1 stalk Lemongrass (smashed)
- 1 pcs salam leaves
- 1 tbsp brown sugar
- 2 lemons (squeezed)
- 1/4 tsp salt
- 1/4 tsp pepper
- 150 ml thick coconut milk/cream
- 1/2 litter of water
- 1/4 kg (mixture of carrots, potatoes diced)
HOW TO PREPARE IT
- Put the fried tempe, tofu, and dice veggies into the pan. Add Bumbubali, bay leaves and lemongrass, salt, and pepper. Mix well.
- Add in some water to the mixture above (the water covered the ingredients).
- Cook over medium heat until the water is almost dry.
- Add in the coconut milk, brown sugar, and lime juice, (cook over high heat) and continue cooking until the curry becomes thick.
BONUS: STEAMED RICE PREPARATION
CHECK OUT THE BEST ACTIVITY TOURS IN BALI
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