Our Cook Book

MAYA MOMENTS
TABLE OF CONTENT
Balinese Dishes
1. Jukut Ares
2. Lawar Ayam
3. Tum Bebek
4. Sate Lilit
5. Be Celeng Base Manis
6. Lumpia
Javanese Dishes
1. Soto Ayam
2. Sate Kambing
3. Pepes Ikan
4. Gado - Gado
5. Bakmi Goreng
6. Perkedel Jagung
JUKUT ARES
Chicken Soup with
Banana Stems
The tender center of young banana palms is
used for this dish in Bali, these can be replaced
by round cabbage, although this needs to be
salted for 10 minutes.
INGREDIENTS
600 gr (1¼ lb) young banana palm stem
Salt & pepper for seasoning
½ cup yellow paste
1.5 lt (6 cups) duck stock
2 salam leaves
1 stalk lemongrass, bruised
½ table spoon black peppercorn,
crushed fried
Shallots to garnish
PREPARATION
Peel off hard outside layers of the banana stem,
cut in half lengthwise and place flat side on
carving board. With a sharp knife cut in to thin
slices. Sprinkle a flat tray with salt, place sliced
banana stem on it and sprinkle generously
with salt again. Marinate for 45 minutes. Place
slices on top of each other and press by hand
to extract the juice. Repeat process until stems
are very dry and soft.
Rinse stems thoroughly under running water.
Strain and dry well. Combine duck stock and
spice paste and bring to boil. Add salam leaves
and lemongrass. Simmer for 5 minutes then
add shredded banana stems and bring back to
boil. Simmer for one hour until stems are soft,
but still crunchy.
If using cabbage, the cooking time will be much
shorter. Season to taste with salt and pepper
and garnish with fried shallots.
LAWAR AYAM
Green Bean Salad
with Chicken
No big religious or private celebration would
be held without serving this ritual dish. Only
the eldest, and most experienced men are
allowed to mix the many ingredients.
INGREDIENTS
3 cups blanched long beans cut in ½ cm slices
250 gr boneless chicken, minced
½ cup grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 - 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 - 6 bird’s-eye chilies, finely sliced
3 tea spoon fried chili
2 table spoon chicken spice paste
Fried shallots to garnish
DRESSING
2 table spoon chicken spice paste
1 tea spoon freshly squeezed lime juice
1 tea spoon salt
½ tea spoon black peppercorns, crushed
Banana leaf cut in 30 cm square
PREPARATION
Combine beans, coconut, garlic, shallots, all
the chilies and chicken spice paste in a large
bowl and mix well. To prepare the dressing,
combine chicken mince with 2 table spoon
of chicken spice paste and mix well. Place
minced chicken lengthwise in center of banana
leaf and roll up very tightly. Place banana leaf
roll on aluminum foil and roll up again very
tightly. Turn sides simultaneously in opposite
directions to tighten the roll. Steam roll for 20
minutes. Remove aluminum foil and banana
leaf; break up with fork to its original minced
form. Combine mince chicken with bean
mixture; season to taste with salt pepper and
lime juice. Garnish with crispy fried shallot.
TUM BEBEK
Minced Duck In Banana Leaf
Tum, leaf-wrapped bundles of highly seasoned
food, are made with almost any basic ingredient
in Bali, ranging from eels, to chicken, pork,
beef or duck.
INGREDIENTS
600 gr boneless duck, skin removed and minced
1 table spoon fried shallots
1 table spoon fried garlic
1/3 cup coconut milk, thick
3 table spoon basic yellow paste
4 bird’s-eye chilies, sliced
1 table spoon salt
1 tea spoon black peppercorns, crushed
12 pieces banana leaf, cut in 20 cm squares
6 pieces salam leaves
PREPARATION
Combine the above ingredients except for
banana leaf and mix well. Fold a heaped
tablespoon of the mixture into the center of a
banana leaf and wrap. Steam parcels for about
15 minutes, until well cooked. Use greaseproof
paper in preference to aluminum foil.
The above mixture can also be used for duck
sate simply add 200g of grated coconut and
double the quantity of the basic spice paste
salt and pepper. Spear 2 heaped tablespoons
of the paste around a large satay skewer or
stalk of lemon grass.
SATE LILIT
Minced Seafood Satay
This probably is the most delicious satay you
will ever encounter. The delicate flavors of the
shrimp and fish are greatly improved if you
can find spears of fresh lemongrass to use
as skewers, and if you can cook them over a
fire of coconut husks rather than charcoal.
Nonetheless, even with wooden skewers and
a standard charcoal grill, you will have people
coming back for more.
INGREDIENTS
600 g skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tea spoon black peppercorns, finely crushed
1 tea spoon salt
3-5 bird’s eye chilies, very finely chopped
2 table spoon palm sugar
Lemon grass or satay skewers
PREPARATION
Mince fish fillet very finely in a food processor
or with a chopper. Add all other ingredients &
mix well. Mould a heaped tablespoon full of
this mixture around a wooden skewer or over
trimmed stalks of lemon grass and grill over
charcoal until golden brown.
BE CELENG
BASE MANIS
Pork in Sweet Soya Sauce
This delicious sweet pork dish with a hint of
ginger and plenty of chilies to spice it up often
appear on festive occasions, when a whole
pig is slaughtered and there’s plenty of meat
available.
INGREDIENTS
2 table spoon coconut oil
5 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
600 g (1 ¼ lb) boneless pork leg or shoulder
cut in 2 cm cubes
8 cm ginger, peeled and sliced
4 table spoon sweet soy sauce (kecap manis)
2 table spoon soy sauce
1 table spoon black peppercorns
2 cups chicken stock
6-10 bird’s eye chilies, left whole
PREPARATION
Heat oil in a wok or heavy saucepan. Add
shallots and garlic and saute for 2 minutes
over medium heat or until lightly colored. Add
pork and ginger, continue to sauté for 2 more
minutes over high heat. Add sweet and salty
soy sauce and crushed black pepper, continue
to sauté for 1 minute.
Pour in chicken stock and simmer over medium
heat for approximately 1 hour. When cooked,
there should be very little sauce left and the
meat should be shiny and dark brown. If the
meat becomes too dry during cooking, add a
little chicken stock.
LUMPIA
Crispy Fried Spring Roll
Originally from china, the lumpia has become
popular throughout Southeast Asia, with each
country having its own version
INGREDIENTS
20 pcs spring roll skin
10 gr chopped garlic
10 gr chopped shallot
150 gr carrot julienne
100 gr leek julienne
150 gr bamboo shoot julienne
100 gr ear mushroom julienne
150 gr onion slice
60 gr spring onion slice
200 gr bean sprout clean
10 gr salt
5 gr pepper
30 ml sweet soy sauce
30 ml oyster sauce
20 ml sauce tape siau hing
30 ml cooking oil
10 gr maezina (corn starch)
PREPARATION
Sauté garlic, shallot, add carrots, onion, leek,
bamboo shoot, mushrooms, bean sprouts
and continue to sauté until crunchy, add salt
& pepper, sweet soy sauce, oyster sauce and
sauce tape siau hing and continue sauté a few
seconds, let it cool down.
Wrap stuffing (about 40 gr) in spring roll skin,
close edges with mix of water and corn starch.
Deep fry rolls in hot cooking oil. Serve with
your preffred dip like sauce, chilli, barbeque
sauce, bulldog sauce, sweet sour sauce, ginger
dip etc.
SOTO AYAM
Aromatic Javanese
Chicken Soup
INGREDIENTS
1 pcs chicken breast
1 pcs large onion
3 pcs cloves garlic
3 cm ginger root
2 Red chili
1 tablespoon turmeric
1 bunch of parsley
2 stands lemongrass
1 lime
Oil, pepper & salt
CONDIMENTS
30 gr glass noodle
30 gr white cabbage
30 gr bean sprouts
10 gr fried shallot
10 gr celery slice
30 gr fried potatoes diced
1 pcs hard-boiled egg
PREPARATION
Clean and skinned the chicken, slowly boil in1 ½
liter water. Take meat from bone and return the
bones to the water to make a stock. Shredded
meat and set aside, clear stock by passing
through a muslin cloth. Clean potatoes, cut
into dices and deep fry it. Slice the hard boiled
egg and put aside.
Put onion, garlic, ginger, chili and turmeric in
a food processor and make into paste. Heat
1 tablespoon of oil in hot pan and fry paste,
lemongrass, paste mix and heat through.
Add pepper and salt to taste. Arrange all
condiments in bowl and ladle the soup over
this. Serve with sambal ulek and lime wedges.
SATE KAMBING
Lamb Satay Marinated with
Aromatic Spice
This fabulous treat is perfect for summer
barbeques with a fresh salad or even a quick
supper with Javanese fried rice.
INGREDIENTS
500 gr lamb
MARINADE
4 kaffir lime leaves
1 shallot
1 clove garlic
30 ml sweet soya sauce
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon lemongrass, chopped
1 teaspoon sambal ulek
30 ml water
PREPARATION
Dice the meat in to 2 cm square cubes and
put onto bamboo skewers ( about 4 per stick).
Combine all the marinade ingredients into a
smooth paste. Poor this over the prepared sate
and leave to marinate for at least 1
pepes ikan
Grilled Fish In Banana Leaf
This is the Balinese version of a popular
Javanese dish, Ikan Pepes. If banana leaves are
not available, replace with greased aluminum
foil. Small whole fish are often used in Bali
instead of fillets cut from a large fish; just adjust
the size of the banana leaf wrapping.
INGREDIENTS
500 g (1 lb) skinned boneless snapper fillet,
cut in 4
1 tea spoon salt
1 cup seafood spice paste
8 springs lemon basil
4 salam leaves
1 tomato, sliced
4 banana leaves, cut in 15 cm squares
PREPARATION
Season fish fillet with salt and cover evenly
with seafood spice paste. Cover and leave to
marinate in the fridge for 6 hours. Place fish
in center of banana leaves, top each with 2
springs of lemon basil, 1 salam leaf and tomato
slice.
Fold banana leaves around fillets in shape of
a small parcel, fasten with a toothpick. Steam
parcels for 7 minutes, then place on charcoal
cooker or under a grill and cook for 5 minutes
or until banana leaves are evenly browned.
GADO – GADO
Javanese Vegetables Salad
The vegetables used bellow are only a
suggestion, you can use almost anything that
is available at your market. Do use at least 3
different vegetables.
INGREDIENTS
White cabbage, diced
Green beans
Bean sprouts
Hard boiled eggs
Tofu, diced and fried
Bean cake (tempe) slice and fried
Boiled potato wedges
Fresh tomato
Peanut sauce
Prawn crackers
PREPARATION
Lightly boil / Blanche each vegetable separately.
Arrange – in layers on a dish. Pour the peanut
sauce over this.
Decorate with the sliced eggs, tomatoes,
bean curd, bean cake, potato wedges, prawn
crackers, just before serving, best enjoyed
when salad is cooled down.
BAKMI GORENG
Javanese Fried Egg Noodles
2 table spoon oyster sauce
1 table spoon sesame oil
Salt and pepper
A favorite lunch or light dinner dished loved by
the Javanese.
PREPARATION
INGREDIENTS
250 gr cooked egg noodles
30 gr diced chicken meat
30 gr shrimps
2 pcs shallot chopped
2 cloves garlic chopped
30 gr slice leek
50 gr carrot cut cube blanch
50 gr string bean cut cube blanch
2 table spoon sambal bajak
2 table spoon sweet soy sauce
3 table spoon cooking oil
Boil the noodles, based on the instructions
on packet. Rinse and set aside. Heat your wok
and add the oil. Stir fry the shallot, garlic and
add chicken, prawn and sambal bajak fry for
a further 3 minutes. Add the finely carrots,
leek, string bean and noodles. Add sweet soy
sauce, oyster sauce, salt and pepper, stir fry for
3 minute and add sesame oil the last.
perkedel
jagung
Javanese Corn Fritter
INGREDIENTS
400 gr sweet corn
50 gr spring onion
1 egg beaten
2 table spoon flour
1 cm galangal laser
2 table spoon coriander seed powder
1 table spoon white pepper powder
6 shallot
3 clove garlic
1 tea spoon salt
1 tea spoon white sugar
400 ml oil for frying
PREPARATION
Blend galangal laser, coriander, shallot, garlic,
white sugar, white pepper together until fine,
and blend sweet corn but not to fine, mixed
all together ingredient and fry it in fry pan with
table spoon.
SAMBAL MATAH
Raw Shallot and Lemongrass
Sambal
INGREDIENTS
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tea spoon roasted shrimp paste (terasi),
finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tea spoon salt
¼ tea spoon ground black pepper
2 table spoon freshly squeezed limejuice
80 ml coconut oil
PREPARATION
Combine above ingredients in deep bowl and
mix well for 5 minutes. Season to taste with salt
and pepper.
PEANUT SAUCE
For Sate and Gado – Gado
INGREDIENTS
1 clove garlic, minced
1 shallot
100 gr fried peanut, crusted
30 gr palm sugar
20 ml sweet soy sauce
1 kaffir lime leaf
1 table spoon lime juice
1 table spoon cooking oil
1 tea spoon sambal ulek
20 ml coconut milk
PREPARATION
Heat the oil in small sauce pan and sauté
the shallot, add all other ingredients except
coconut milk. Slowly cook over a low flame
adding liquid as required to make it into a
smooth sauce. Remove lime leaf before serving.
SAMBAL ULEK
SAMBAL bajak
The Javanese ulekan is similar to a mortar and
pestle, slightly different in shape and size.
Sambals and pastes are traditionally prepared
in the ulekan. The below paste is a very basic
sambal, which is useful to keep in quantity, so
that you can use it for quite a lot recipes which
specify red chilies as one of the ingredients.
INGREDIENTS
Crushed Chilies
INGREDIENTS
20 red chilies
2 tea spoon salt
PREPARATION
Wash chilies and chopped, mix with salt and
rub in coarse paste in mortar or in blender. Put
into sterilized jar.
Crushed Chilies
1 tea spoon salt
5 table spoon oil
2 tomatoes
1 salam leaf
1 lemongrass
1 cm galangal
10 pcs red chilies
1 tea spoon shrimp paste
2 tea spoon brown sugar
PREPARATION
Wash chilies and chop finely. Heat oil in a wok
or large frying pan add all ingredients until
the fragrant comes out, continue to cook with
small heat, add salt and rub in coarse paste in
mortar or in blender. Move to a sterilized jar for
long use.