Balinese Food: The Traditional Cuisine & Food Culture of by Vivienne Kruger

By Vivienne Kruger

Discover the unique global of Balinese cooking—a food devoted to the gods and fueled via an fragrant array of clean tropical island spices and ingredients!

In Balinese nutrients: the normal food & nutrients tradition of Bali, Dr. Vivienne Kruger brings to lifestyles Bali's accepted and real village cooking traditions. In over 20 unique chapters, Dr. Kruger explores how the island's problematic culinary paintings is an inextricable a part of Bali's Hindu faith, its tradition and its group lifestyles. This booklet presents an in depth roadmap in case you desire to make a thrilling exploration into the unique international of Balinese cooking, with chapters on:

• the normal Balinese kitchen
• Snacking at a roadside warung meals stall
• traveling a conventional Balinese market
• getting ready scrumptious satays with a Balinese twist
• Brewing heavenly kopi Bali coffee

Containing interviews with Balinese grasp chefs and over forty in their favourite recipes, Balinese Food offers the entire variety of nutrients studies you'll find in Bali. Sections dedicated to parts, apparatus, and assets make Balinese Food a pleasant social and cultural consultant to the foodstuff of this interesting island.

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Serve immediately with steamed rice. Serves 4 Preparation time: 15 mins Cooking time: 15 mins Seafood 55 Grilled Beef with Green Curry Sauce 500 g (1 lb) beef tenderloin or lean steak 1 teaspoon salt ½ teaspoon white pepper 375 ml ( 1 ½ cups) thick coconut milk 2 tablespoons shaved palm sugar 4 tablespoons Green Curry Paste (see below) 1 tablespoon fish sauce Green Curry Paste 2 tablespoons dried shrimp paste 1 tablespoon fresh green peppercorns or ½ tablespoon black peppecorns 1 tablespoon grated kaffir lime peel 2 coriander roots and stems 1 stalk lemongrass, thick bottom part only, outer leaves discarded, sliced 2 cm (1 in) galangal root 5 cloves garlic 3 to 4 shallots 2 to 3 green bird's-eye chillies 56 1 To make the Green Curry Paste, roast the shrimp paste over low flame using tongs or aluminium foil (page 7).

Remove and drain. Roll the red water chestnut dice in tapioca flour to coat thoroughly, then place in a seive and shake off excess flour. 3 Bring a pot of water to a boil. Drop the coated water chestnut dice into the pot, stirring gently to separate, and simmer 2 to 3 minutes until they float to the surface. Remove and steep in cold water for 1 to 2 minutes. Drain and set aside. 4 To serve, place 2 tablespoons water chestnut dice in a small dessert cup. Pour over 4 tablespoons Sweet Coconut Milk and sprinkle some young coconut meat and crushed ice on top.

Set aside. When cool, cut the beef into slices and arrange on a serving platter. 3 Combine the coconut milk, palm sugar and Green Curry Paste in a wok or saucepan and simmer over low heat, stirring constantly, until the sauce is thickened. Add the fish sauce and mix well before removing from heat. 4 Pour the curry sauce over the beef slices and serve with steamed rice. Serves 4 Preparation time: 30 mins Cooking time: 30 mins Grill the beef until browned on the outside. Grind the peppercorns, lime peel, coriander roots, lemongrass and galangal until smooth.

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