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#local flavours - page 5

Bali’s Best Local Food

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Let’s talk Balinese cuisine – a mix of rich and bold flavours, spice pastes loaded with coriander seeds, galangal, turmeric and candlenut, pork, chicken, duck and fish cooked over wood fires, grilled over coconut husks or slow-braised. Rice and a spoonful of sambal – a mix of chili peppers, shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime and vinegar – to top it up. Want to experience Bali’s best local food on your next trip? Drop by these 5 amazing local warungs we love:

Warung Ibu Eny, Seminyak

Warung Ibu Eny is tucked away on the famous Petitenget street in Seminyak. Its leafy offering-scattered entrance and modest wooden furnishing make it a cozy spot to enjoy local food. Try their signature nasi campur, which can feature anything from whole roasted chicken in a betutu-style sauce to garlic and chilli-infused stir-fried water spinach, spicy pork steamed in banana leaves, deep-fried tempeh or braised tofu.

Warung Ibu Eny, Jalan Petitenget 97, Seminyak, +62 361 736 892.

Liku Ayam Betutu, Kuta

Betutu – chicken or duck wrapped in the banana bark with a mix of coconut oil and spices, and smoked for a day in an earthenware pot – is one of the great dishes of Balinese cuisine. Because it’s complex and time-consuming to prepare, you won’t often find it at your average Indonesian restaurant, but a small garage-like warung on Jalan Nakula, just outside Kuta, offers one of the finest versions on the island.

Liku Ayam Betutu, Jalan Nakula 19, Badung, no phone.

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Warung Makan Teges, Ubud

Located amongst the lush tropical gardens, in a traditional Balinese house, Teges serves best home-style Balinese cooking. Best-seller – nasi campur traditionally served on a banana leaf lending an appetizing aroma to the rice. Nasi campur here comes with two options — chicken or pork — all minced and cooked together with vegetables in coconut milk. The true highlight of the meal is the devilishly spicy sambal matah, the sauce made from fresh chili pods and sliced shallots and lime leaves.

Warung Makan Teges, Jalan Raya Cok Rai Pudak, Banjar Teges, Peliatan, Ubud, +62 361 975 251.

Nasi Campur at Warung Makan Teges in Ubud.

Warung Mak Beng, Sanur

This warung specialises in just one dish- nasi ikan (fish and rice). Snapper cutlet, deep-fried and served with rice and a bowl of fish-head soup with green papaya,

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Spilling the Beans: Gado Gado Recipe

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Elite Havens villas are synonymous with superb dining, prepared by skilled chefs – many of whom have trained in internationally renowned restaurants. Villa menus include an extensive range of Western and Asian suggestions, and our chefs will also do their best to cater to guests’ special requests. But, of course, every chef has his or her own ‘special’ dishes – the ones that guests ask for again and again. With much coaxing and cajoling, we’ve prised some of these secret recipes from our chefs to share with you here.

In this issue, the outstanding private chef at The Longhouse in Jimbaran reveals how to make one of Indonesia’s most popular dishes. Gado-Gado, with its spicy peanut sauce poured over blanched veggies, is a delicious treat. At the Longhouse, spices are ground and the sauce is made before your eyes at the dining table. Here is the recipe.

The Longhouse Gado-Gado

Untitled

Serves 4
Special equipment: pestle and mortar/grinding stone. (If not available, you can substitute with a food processor.)

INGREDIENTS:

100g spinach, washed and blanched
100g bean sprout, washed and blanched
100g long beans (green beans), cut into 5cm pieces, washed and boiled
1 large fresh tomato, washed and cut into wedges
1 fresh cucumber, washed and cut into half-moons
200g fresh tofu, cut into 2cm cubes and deep fried

4 tbsp sweet soy sauce to serve
Fried shallot to serve
Prawn cracker to serve

Peanut Sauce:

400g fried peanuts
4 fresh shallots, peeled and cut in half
4 fresh garlic cloves, peeled and cut in half
2 tsp black soy bean paste (available in Asian Markets)
1 fresh bird eye chili
4 tbsp palm sugar (brown sugar is a substitute)
3 cups water
1 tsp lime juice
1 tsp salt

PREPARATION:

  1. Peanut sauce: grind peanuts, shallots and garlic in the mortar stone until smooth. Add black soybean paste, chili, palm sugar and grind again very well. Add water little by little continuously until the mixture becomes a smooth paste. Add lime juice and salt to taste.
    2. Toss the vegetables in the peanut sauce and divide onto plates.
    3. Serve topped with crisp prawn crackers.

SALAMAT MAKAN!

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Street Eats Go Gourmet In Indonesia

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Deep fried bloated fish with baby spinach and tiny tomatoes side with fermented shrimp paste chilli terawsi

Dade Akbar is the creative mind behind ‘Warteg Gourmet’, a project that aims to show that just because street eats are cheap, it doesn’t mean it can’t be presented in an interesting way — and thus, appreciated more.

A warteg is a casual Indonesian food joint where you choose from an array of intensely flavored dishes kept in stainless steel containers in the shop (or cart) window. Traditionally, ingredients are scooped up and unceremoniously dumped on top of a pile of white rice served on a plastic plate. But with Dade’s creative touch, a meal from a warteg that costs 15,000 rupiah (USD $1.20) is presented with the panache you’d expect to find in a fine-dining restaurant.

All photos are from https://instagram.com/warteggourmet/

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