Villa Semana Hotel Bali Blog

INGREDIENTS
3 cups (500 g/1 lb) black rice
1 litre water
1 pandan leaf
250 g palm sugar
350 ml water, extra
500 ml unsweetened coconut milk

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You can buy most of these ingredients - and their readily available substitutes - in a good supermarket. But for a culinary adventure, explore Asian, Indian, and Mexican food markets.

Galangal (isen): Fresh root, also known as laos or galingale. Resembles fresh ginger but has a thinner, translucent skin and more astringent flavor.

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BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

1. Measure 3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.).2. In a wok (at least 14 in.) or 5- to 6-quart pan, pour salad oil to a depth of about 1 1/2 inches. Set pan over high heat and bring oil to 350 [degrees] on a thermometer. Adjust heat to maintain oil temperature.

3. Drop 3 to 5 rounds or 1 rectangular cracker into oil and, with a slotted spoon, turn to cook other sides; they puff almost immediately At once, lift from oil and drain in paper towel-lined pans. Repeat step to cook remaining krupuk.

PREP AND COOK TIME: About 25 minutes NOTES: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight. MAKES: 10 tO 12 servings

Where to buy ingredients?

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1/2 teaspoon anchovy paste 1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
1/4 cup liquid tamarind concentrate or lemon juice
1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
1/4 teaspoon salt
6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

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BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1 1/2 pounds boned beef top sirloin, fat-trimmed
1/4 cup spice paste (recipe follows)
2 tablespoons chopped palm sugar or firmly packed brown sugar

METHOD
1. Cut meat into 3/4-inch chunks.

2. Mix spice paste and sugar. Coat meat with mixture.

3. Thread meat equally onto skewers.

4. Lay skewers on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and cook, turning to brown on all sides, 6 to 8 minutes. Serve hot or at room temperature.

Spice paste Recipe
Trim and discard tough top and root end of 1 stalk (12 in.) fresh lemon grass. Remove and discard tough outer layers. Thinly slice tender inner part, then whirl in a food processor until finely chopped. Add 2 cups sliced shallots, 3 tablespoons sliced garlic, 1/2 cup sliced fresh red or green jalapenos, 3 tablespoons sliced peeled fresh galangal (optional), 2 tablespoons thinly sliced peeled fresh ginger, 1 1/2 teaspoons coriander seed, 1 teaspoon ground dried turmeric, and 6 salted roasted macadamia nuts; whirl until finely ground. Put spice paste and 2 tablespoons salad oil in an 8- to 10-inch frying pan over high heat. Stir until paste is slightly darker and drier, 6 to 8 minutes. Use hot or cool. If making up to 3 days ahead, cover and chill; freeze to store longer.

MAKES: About 1 cup

PREP AND COOK TIME: About 40 minutes NOTES: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill. MAKES: 10 to 12 servings Where to buy ingredients

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
3/4 cup dried sweetened flaked coconut
1 to 1 1/2 teaspoons sliced fresh Thai or serrano chilies
1/2 cup spice paste (recipe precedes)
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 pounds ground chicken or turkey
10 to 12 stalks (about 12 in.) fresh lemon grass

METHOD
1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

MAKES: About 1 cup

PREP AND COOK TIME: About 30 minutes ??? NOTES: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill. ??? MAKES: 10 to 12 servings ??? Where to buy ingredients

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1/4 cup spice paste
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained

METHOD
1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp (see photo, page 106). Repeat to skewer remaining shrimp.

3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

PREP AND COOK TIME: About 20 minutes
NOTES: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.
MAKES: 10 to 12 servings
Where to buy ingredients

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe (KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
Stalks (about 12 in.) fresh lemon grass or 3 strips lemon peel (yellow part only; 1/2 by 4 in.)
12 thin slices (the size of a quarter) peeled fresh galangal or ginger
4 dried bay leaves
2 teaspoons ground dried turmeric
3 cans (14 oz. each) reduced-fat or regular coconut milk
4 cups fat-skimmed chicken broth
5 1/2 cups jasmine or long-grain white rice
1 teaspoon salt

METHOD
1. Trim and discard tough tops and root ends of lemon grass stalks. Remove and discard tough outer leaves. With the flat side of a knife, gently crush lemon grass and galangal. Wrap lemon grass, galangal, and bay leaves in a piece of cheesecloth.

2. In a 5- to 6-quart pan, mix turmeric with 1/4 cup water. Stir in coconut milk, broth, rice, salt, and lemon grass bundle. Bring to a boil, uncovered, over high heat; lower heat to medium and simmer, stirring occasionally, until most of the liquid is absorbed, 10 to 15 minutes. Cover pan and cook over low heat, stirring occasionally, until rice is tender to bite, 10 to 15 minutes more. Remove and discard lemon grass bundle.

3. Pour rice in a mound on a platter. Or, if desired, shape rice by spooning into a large cone-shaped basket or mold and inverting onto platter.

PREP AND COOK TIME: About 30 minutes
MAKES: About 4 quarts; 10 to 12 servings

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges

METHOD
1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.

2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter.

PREP AND COOK TIME: Aboutt 45 minutes ??? NOTES: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce (recipe follows, or use a purchased peanut sauce) and serve with grilled foods. ??? MAKES: 10 to 12 servings

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1/2 pound salted roasted peanuts
3 cloves garlic, peeled
1 to 1 1/2 teaspoons chopped fresh Thai chili or 1 to 2 tablespoons chopped fresh serrano chilies
2 tablespoons sliced peeled fresh galangal or fresh ginger
1/4 cup chopped palm sugar or firmly packed brown sugar
2 cans (14 oz. each) coconut milk
1/4 cup sweet soy sauce (kecap manis) or 2 tablespoons each soy sauce and sugar
About 3 tablespoons lime juice
About 1/2 teaspoon salt

METHOD
1. In a food processor, whirl peanuts, garlic, chili, galangal, and sugar until finely ground.

2. In a 2- to 3-quart pan over high heat, combine peanut mixture, coconut milk, and sweet soy sauce. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until sauce is slightly darker and thicker, about 15 minutes. Add lime juice and salt to taste. Serve warm or at room temperature.

PREP AND COOK TIME: About 35 minutes ??? NOTES: Serve as a dipping sauce for beef, chicken, and shrimp satay and to spoon onto vegetables for satay. If making sauce up to 2 days ahead, cover and chill; reheat in a microwave oven or stir over low heat. If sauce has thickened or looks slightly curdled, stir in a little water. Prepared Asian-style peanut sauce is a quick alternative. ??? MAKES: About 4 1/2 cups