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Pepes
Ikan Laut
(Seafood
in Banana Leaves)
 Ingredients:
200-g fresh tuna
Spices:
1 tomato
2-candle nut
1 stalk lemongrass
2 cloves garlic
2 cloves shallot2 slices galangal
1 slice ginger
2 slice kencur
1 slice turmeric
½ tsp. salt
1 tbsp. cooking oil
1 tbsp. palm sugar
½ slice kaffir lime
Method:
1.
Slice thin lemongrass and mix with all other
spices. Grind finely on the stone mortar
and pestle.
2. Grind also the fresh tuna.
3. Combine both ground spices and fresh
tuna. Wrap one tbsp. of this batter with
banana leaves.
4. Steam or put under grill.
5. Wait until well done and serve.
(BTN/Punia)
Tuna with Tomato Sauce
 Tuna
is a common fish on sale in Bali. For retailers
who need it in small amounts, it is sold
in slices. Some are fresh and others are
marinated or salted. As a versatile ingredient,
it can be made into various delicious dishes.
Try it in tomato sauce.
Ingredients:
200g salted or fresh tuna
3 cloves shallot
2 cloves garlic
1 small and large chili
1 tomato
1 coriander
¼
tsp. salt
2 tbsp. cooking oil
1 tsp. palm sugar
2 slices kencur
1 slice turmeric
Method:
1. Make the tuna into small pieces. Deep
fry the tuna until dry enough then lift
out.
2. Grind finely all spices. Stir-fry until
fragrant.
3. Pour the tuna pieces onto the spices
and mix well.
4. It is ready to serve.
(BTN/029)
Gerang
Asem Mebasa Rajang
 This
recipe does not use ground spices but chopped
ones. Such spice is commonly used in traditional
recipes like lawar, where spices are already
set up into types along with ingredients
required by each type. Chicken as base meat
can be added as fillers. And here it is
mixed with chayote or labu Siam in Bahasa
Indonesia.
Ingredients:
2 chayote, 250g chicken cut into small pieces
Spices:
5 cloves shallot
3 cloves garlic
1 small and large chili
½
stalk lemongrass
2 pieces Salam leaves
2 pieces lime leaves
1 slice turmeric
2 slices galangal
1 slice ginger
2 slices kencur
2 tbsp cooking oil
1 tsp salt
1 tbsp fried shallot
Method:
1. Peel out the chayote then cut into dice-like
pieces. Cut also the chicken into small
pieces.
2. Chop finely all spices.
3. Boil chayote cuts with 2 glass of water.
4. Mix the chicken cuts with chopped and
pressed spices.
5. Pour this batter into the chayote and
add lime and Salam leaves.
6. Wait until boiling and stir for a while.
Take out when cooked.
Serve and scatter with fried shal lots.
(BTN/029)
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