Serves : 4-8
300 gms (10 oz) Tuna, mackerel or sword fish
300 gms (10 oz) raw shrimp, peeled
4 Kaffir lime leaves, shredded
¼ cup of coconut milk
3 tbspn palm sugar
Sea salt to taste
Lemongrass stalks or bamboo skewers
3 tbspn fried shallots
4-5 tbspn Base Genep

Slice the fish and the shrimp into chunks, place in container of the food processor and blend until ground like sausages mince, or chop finely with a cleaver in large bowl. Mix the ground fish with the base genep, lime leaves, coconut milk, palm sugar and salt thoroughly until it forms a strong dough.
Take a tablespoon of the mixture and wrap onto a stalk of lemongrass. The end should be slightly thicker, like a drumstick.
Grill under a pre-heated griller of barbeque over hot coals. Rotate the stick as it cooks so that it browns evenly. Brush the satay with coconut milk if they are getting brown too quickly.
Garnish with fried shallots and serve with steamed rice.

The alluring fragrance of cinnamon simmering in the pot makes this dish as much a pleasure to cok as it is to eat.
Kolak can be made from a variety of ingredients, suc as banana, ripe jackfruit, sweet potato, and tapioca. It is equally suitable for the cool winter months or balmy summer nights. It can be made several hours before serving and then reheated and served warm or even chilled.

Serves 4
250 gms. palm sugar or brown sugar 3 cups water
3 pandan leaves or ½ tsp. essence 1 tsp. vanilla essence
cinnamon stick (optl) 6 bananas
100 gms. sweet potato 100 gms. pineapple
1 cup coconut milk 1 tsp. sea salt
3 tsp. tapioca flour or corn flour

To make palm sugar syrup: boil the sugar in the water with the pandan leaves until the sugar has dissolved and reduced a little. If using pandan essence, add with the vanilla essence.
Strain the sugar water and return to the pot.
Slice the sweet potato, pineapple and banana into chunks.

Boil the sugar-water with the optional cinnamon stick and sweet potato first. Simmer for ten minutes or until the sweet potato is cooked. Add the banana and the pineapple and simmer until the fruit has softened. Mix the flour with a tablespoon or more of cold water. Stir until it has dissolved and is smooth. Add to the fruit.
Stir in the coconut milk, salt and vanilla. Bring to the boil, and stir for a minute until the has heated up and thickened slightly. Check for sweetness and serve.
Note: you can add a dash of rum at the end for extra flavour. Try fresh mango instead of sweet potato.
Serve: with vanilla or coconut ice-cream.

1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

Makes approximately 12….
420 gms./14 oz sweet corn kernels (ca nned or fresh), strained
5 shallots ½ tsp. ginger, grated
2-3 cloves garlic 1 ½ tsp. galangal
1-2 small chillies ½ large chilli
1 tsp. turmeric ½ tsp shrimp paste
2 cups vegetables oil 2 eggs
3 tbsp. flour ½ tbsp. rice flour (optl)
1 tbsp. fried shallot 3 lime leaves, shredded
1 tspn. kencur

These eternal favourites are equally delicious served with any Balinese or Western meal. They are also perfect as a cocktail food.
In a food processor, blend the shallots, garlic, ginger, galangal, kencur, and large red chilli, to make a fine paste. Add the corn, making sure not too over blend it. Transfer the mixture to a large bowl and fold in the eggs, the flours and the fried shallots. Check seasonings. Over a medium flame, heat the oil. Pour in a dessert spoon of the mixture at a time. After a minute or two, flip patty over and fry the other side until golden brown. Repeat with the remaining mixture. To serve: as a starter, serve with tomato sambal or a relish of your choice. Serve with any Balinese meal or as a replacement for potatoes with any Western meal. “As an alternative to kencur, galangal and ginger, try adding nutmeg and cumin.

This a favourite rice dish where much of its magic relies on the combination of fragrant gingers and aromatic leaves. Flecked with fried onion. Lemon basil, heavenly torch ginger and chilli, the clean, fresh, flavours of this golden-yellow rice is food for the Gods.

Ingredients :
For soaking with the rice :
1 ½ cups white rice 1 heaped tbs turmeric, grated
½ cup water
For steaming with the rice :
5 salam leaves 3 lime leaves
2 lemongrass
For extra colour and flavour : 1 pandan leaf
Suna-Cekoh :
See page 20
To mix with the steamed rice :
2 tbsp. suna cekoh
3 tsp. sambal goreng 3 tbspn fried shallots
7 lime leaves, shredded 3 kaffir lime
2 tbsp. lemon basil, basil, shredded
2 tbsp. torch ginger petals, sliced
¼ tsp. salt

Blend fresh turmeric with the ½ cup of water and strain.
Mix the turmeric juice with the rice and add water to cover. Soak for 15 minute or until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. Otherwise, use a rice cooker and add a little less water than normal.
Grind or blend the suna-cekoh ingredients into a paste. Using a wok, heat the cooking oil over a medium flame. Fry the spices, adding water if the mixture is too dry. Keep moving the mixture back and forth so it doesn’t burn. Cook until it appears separated, for around 3 minutes. Set aside. Mix the steamed rice with the final seasonings: sambal goreng, kaffir lime, fried shallot, suna-cekoh, lemon basil, torch ginger and salt.
· Check seasonings
· Garnish with extra fried shallots.
Note: if fresh kencur is not available for the suna-cekoh, replace with fresh galangal.

Grind the garlic, aromatic ginger, candlenuts and turmeric in a mortar and pestle. Alteratively, blend in a food processor with ¼ cup water.

4 cloves garlic 2 candlenuts
3 tspn. aromatic ginger/kencur 2 tbs. turmeric
3 tbsp. oil for frying

Serves 6-8…
500 gm. fern 2 lime leaves, shredded
1 – ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng

Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!

To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.

Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.

Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
Make sure the skin is left on the peanut, too.

150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds removed
2 small chillies, chopped ¼ – ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roasted

Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.

Serves 4-8:
400 gms fresh mackerel, in chunks 3 cm x 3 cm
Salt to taste 2-3 tbspn cooking oil
1 lemongrass, bruised and tied in a knot 3 salam leaves
1 torch ginger shoot, bruised 3 lime leaves
½ cup coconut milk 1 ½ cup water

Spices :
6 garlic 3 shallots
½ tsp shrimp paste 1 tomato
3 large red chilli, seeds removed 3 small chilli
1 tbspn turmeric 2 tbsp galangal
2 tsp ginger ½ tbsp kencur
1 tsp corriander 3 candlenut
1 tsp tamarind 2 tsp palm sugar
¼ tspn black pepper stalk of torch ginger
2 stalk of lemongrass pinch of nutmeg

Grind the spices and tomato in a mortar and pestle, or a place in the container of a food processor and blend until it forms a paste. Add a little oil to the spices if they won’t blend in the food processor. Heat the oil in a wok over a medium flame. Fry the blended spices with the salam leaves, lemongrass, torch ginger and lime leaves in the oil for at least thirty seconds or until fragrant and glossy, stiring constantly. Add the fish to the wok and toss around until it changes colour, for about a minute. Add 1-½ cups of water and simmer until the fish is cooked. This will depend on the type of fish you are using. Add the coconut milk, bring to the boil and simmer for a further minute or two. Check seasonings.
Note :
For a thicker curry, add less water and coconut cream instead of coconut milk.

Boil the meat (beef) in salted water for about one hour or until the meat is very tender. The meat must be so tender that its fibers separate very easily. Pound the meat until flat and shred by hand or fork into fine fibers.
Blend all the spices in the container of a food processor until paste-like, or grind all the spices in a mortal and pestle until become a paste. Heat the oil in a wok over a medium flame. Add the spices and sauté for about 2 minutes until fragrant and shiny. Add the shredded beef, mix well and fry until dry. Season with lime juice.
Remove from heat and set a side to cool.
Serve with steamed rice.

150 gms rice flour 2 cups water
2 heaped teaspoons grated coconut 2 pandan leaves, tied in knot
½ tspn sea salt ½ cup coconut milk
½ tspn vanila essena 1 cup palm sugar syrup
2 tspn white sugar

Bubur sum-sum is like a rice-porridge crème caramel. The success of this dish will depend as much on the quality of your palm sugar as it will on the freshness of the rice flour. It’s even more delicious topped with banana, simmered in coconut milk.

Mix the rice flour, grated coconut, salt, vanilla essence and white sugar in small jug.
In saucepan boil the 2 cups of water with pandan leaves over medium flame. Pour the rice-flour mixture into the boiling water in slow stream, stirring robustly with a wooden spoon until all the mixture has been incorporated. Lower the heat and keep stirring until the mixture forms a solid mass. Add the coconut milk. If you would like a creamier texture, add even more coconut milk. Set aside.
Spoon the porridge into a bowl and pour some palm sugar syrup over the top.