Cooking class

Today M. and I took a Balinese cooking class! Listed bellow are five of the recipes we learned how to make. (We learned two others, a soup and a black rice pudding that didn't work my world. Let me know if you want the recipes for them though.) The recipes are all approximate since I was taking notes while our teacher was cooking.

M. and I found that most of the dishes were too salty, so feel free to cut down the amount of salt. Also, they don't cook with many vegetables here, so feel free to add more to the recipes! Finally, all recipes are vegetarian since neither of us cook meat, but I'm sure you can add whatever meat you'd like to most of these. Each recipe makes one large portion.

Gado-Gado

Boil water, cook your favorite veggies in it. We used: carrots, potatoes, green beans, bean sprouts.

Using a mortar and pestle (or a food processor I guess), crush together:
1 cup fried salty peanuts
2 large garlic cloves
1/2 tsp shrimp paste (optional)
1 small hot chili
1/2 tsp salt
1 tsp sugar

once crushed add:
about 7 tbsps water added a bit at a time until the sauce is the right texture (liquid and lumpy)
1/2 tbsp sweet soy sauce
juice from 1/4 of a small lime

Deep fry tofu and tempe for about 3 mins. Mix the veggies, protein, and sauce together.

Urap-pan

Boil water, cook your favorite veggies in it. We used: green beans, bean sprouts.

Using a mortar and pestle, crush together:
2 large garlic cloves
1 1/2" turmeric root
1/2" galengal root
1/2" ginger root
1/2 tsp salt
1 tsp sugar
1 small chili

once crushed add:
1 cup shaved fresh coconut (not sweetened)

Fry the mix on high (no oil) for about 30 seconds then add the veggies and fry for another 2 minutes or so.

Indonesian Curry

Using a mortar and pestle, crush together:
2 large garlic cloves
1/2" turmeric root
1/2" ginger root
1/2 tsp shrimp paste
3/4 tsp each of salt and sugar
1 small chili

Heat 2 tbsps of oil on high. Add 2 shallots thinly sliced, cook for about 2 minutes. Add the spice sauce and 1 1/2 cup of water. The sauce is now very liquid. Add tempe (cut into bite size pieces, or add any veggies/protein you want).

Wait until boiling, then add:
1 lemongrass (young one, use white part, add in whole)
1/2 tsp salt

Cook for about 6 minutes (until the tempe isn't hard anymore) then add:
"coconut water" -- they make it themselves in the following way: take 1/4 cup shaved fresh coconut, mix with water from the pot, press the coconut to wring out the water, then add the water back to the pot.

Tahu Goreng Sambal Tomat

Deep fry tofu (takes about 5 minutes).

Using a mortar and pestle, crush together:
1 big chili (not too spicy, remove seeds and slice into thin pieces first)
3 large garlic cloves
1 tsp each of salt and sugar
1/2 tsp shrimp paste

Once crushed add:
2 tomatoes sliced thin

Heat 2 tbsps oil and add the spice sauce, mix constantly for about 1 minute. Add deep fried tofu and 1/4 tsp each of salt and sugar. Cook for about 2 minutes.

Nasi Goreng

Using a mortar and pestle, crush together:
2 large garlic cloves
1/2" turmeric root
1 shallot (thinly sliced)
1/2" galengal root
1/2 tsp each of salt and sugar

Heat 1 tbsp oil and 1 thinly sliced shallot and the spice mix. Then add in order: 1 egg, 1 cup cabbage, 2 cups cooked rice, 1/2 tsp each of salt and sugar. Mix constantly. Once the rice is added, mix it in by squashing the rice to the bottom of the pan to brown it (use high heat).

Ingredients:


M. learning how to use the mortar and pestle:


Enjoying our creations!