Serving up a taste of Bali

Serving up a taste of Bali

Bregedel Tempe (tempeh fritters)

* 150 g tempeh * 2 tablespoons fried shallots * 3 kaffir lime leaves * 1 tablespoon flour * 1 egg * 1 cup oil for frying

Spice paste * 3 large chilies, seeds removed * 3 small chilies * 2 red shallots * 2 cloves garlic * 1/2 teaspoon chopped turmeric * 2 teaspoons chopped galangal * 1 candlenut * 1/2 teaspoon coriander seeds * 1/2 teaspoon sea salt * 1/4 teaspoon shrimp paste

1) Mash the tempeh with a fork or place in the bowl of a food processor and blend until it resembles coarse breadcrumbs. 2) Grind the spices in a mortar and pestle or place in the bowl of a food processor and blend to a smooth paste. 3) Put the mashed tempeh in a bowl and mix with the spice paste, fried shallots and lime leaves. Stir in the flour, followed by the egg. 4) Shape the tempeh into fritters the size of a golf ball and flatten a little with a fork. 5) Heat the oil in a wok over a medium flame. When the oil is hot, drop the fritters into the oil, five or six at a time. 6) Fry until golden brown on both sides, drain on absorbent paper and serve hot with rice.

Kare Ayam (Chicken curry)

* 750 g chicken pieces (thigh and leg are best) * 5 tablespoons oil for frying * 4 kaffir lime leaves * 1 stalk lemongrass * 2 salam leaves * 2 cups water * 1 cup coconut milk * Sea salt, to taste

Spice mix

* 2-3 red shallots * 5 cloves garlic * 4 large red chilies * 2-3 bird's-eye chilies * 1 tablespoon chopped ginger or one thumb * 2 tablespoons chopped galangal or 1 1/2 thumbs * 1 tablespoon chopped fresh turmeric or 3/4 thumb * 2 tablespoons chopped kencur (optional) * 2 tablespoons tamarind pulp * 1/2 teaspoon shrimp paste * 5 candlenuts * 1/4 teaspoon black pepper * 2 teaspoons coriander seeds * 1/2 teaspoon cumin (optional) * 1/4 teaspoon grated nutmeg * 2 teaspoons palm sugar * 2 tablespoons oil

1) Chop the chicken into small chunks or curry-sized pieces. 2) Grind all the spice mix ingredients in a mortar and pestle or process them in the bowl of a food processor on high speed with a little oil until paste-like (if using a food processor, remove the seeds from the tamarind pulp) 3) Heat the oil in a large wok and fry the spices over a medium flame, stirring constantly, for two to three minutes or until the spices are glossy and fragrant. 4) Throw in the lime leaves, lemongrass and salam leaves, moving them around the base of the wok for 30 seconds until coated with the spices. 5) Add the chicken and fry for at least three minutes, or until the meat has changed color and is sealed in the hot oil. 6) Add the water and simmer uncovered, to develop full flavor, until the meat is tender. You can decide at this point how soupy or dry you would like the curry. 7) When the water has reduced by half or more and the meat is cooked, stir in the final layer of coconut milk and bring to the boil. Simmer for a few minutes and then turn off. 8) Check seasonings and garnish with fried shallots. Serve with steamed rice.

Note: Potatoes, beans or carrots may be added; tempeh/tofu may be used instead of meat.

-- Fragrant Rice