Grilled Fish

If you are bored of eating outside, you may want to try a special dish of your own. Or perhaps you’d like finger food, foods eaten with your fingers as today’s life style in any country. So, you can start tasting from your finger’s touch with this grilled fish of local flavor.

Ingredients: one fish (fresh water or seafood)
Scrub: 2 tbsp limejuice, 1 tsp salt
Raw sambal: 2 cloves shallots (slice thin), 2 chili (slice thin), 1 tsp palm oil, ½ tsp salt and ½ kaffir lime
Garnish: basil leaf, tomato and cucumber
Spices:
2 tbsp cooking oil
1 tsp corianders
1 tsp pepper
1 large red chili
2 slices ginger
1 slice turmeric
5 cloves garlic

Fried Rice with Clove Flavor

Fried rice is always popular in this region. Nearly each has its own specialty. This one reflects the richness of Indonesian spices, where clove flower is added to enhance your taste.
Ingredients: 100g prawn, 600g white rice, 3 tbsp cooking oil
Spices:
2 cloves garlic, slice thin
3 cloves shallot, slice thin
½ tsp coriander
1 tbsp sweet soy sauce
2 tbsp tomato sauce
1 tsp salt
Grounded spices:
10g ginger
1 dried clove flower
3 cloves shallot
2 cloves garlic
½ tsp pepper powder
Garnish: 2 tbsp fried shallot, ½ red chili (slice thinly), cucumber slices
Method:
1. Preheat wok or frying pan and add cooking oil. Stir-fry the slices

Bitter Gourd and Scrambled Egg

As its name mentioned above, the bitter gourd (Momordica charantia) or Balinese call it pare is really bitter. Horticulturists classifies this vegetable into two, namely the white and green ones. The white one is less bitter so people prefer this one. When ripe, the skin turns yellow but its seed is red. Even though it tastes bitter, it does not matter.
In Bali, such vegetables is used both for offerings components and daily kitchen dishes. The famous dishes from Klungkung called serombotan (assorted vegetables in hot spices) form a part of the ingredients. But if readers would like to taste its flavor in a different milder way, try it with omelet.

Ingredient:
4 pieces pare, 1 egg
Spices:
3 cloves shallot
2 cloves garlic
1 stalk green onion
1 large chili
Salt (to taste)
2 tbsp cooking oil
Method:
1. Cut the gourd lengthwise, take out its seed, and slice thinly.
2. Add some salt, press again and again. Pour some water and filter it with strainer. Do this twice to reduce its bitterness. Reduce water content as much as possible.
3. All spices at hand are thinly sliced.
4. Stir-fry the spices for some 5 minutes. Pour the gourd slices. Mix well. Add one egg, break, and scramble and stir finely.
5. Wait until some 15 minutes and take out for serving.
(BTN/pun)

Chicken Porridge

Porridge is not only intended for patients who are under medical control for digestion system irregularities but also for you who would like to taste rice in a different way and flavor.
Perhaps this chicken porridge will lighten the digestive works and certainly enrich your cuisine adventure.

Ingredients:
250g rice, 250g chickens, 2 glass of coconut milk
Spices:
1 slice turmeric
2 slices kencur
1 tsp salt
¼ tsp pepper
¼ tsp coriander
2 pcs salam leaves
2 pcs kaffir lime
½ stalk lemongrass, minced
5 glass of water
Garnish: fried shallot, celery leaf

Method:
1. Cook rice until done and tender.
2. Ground finely all spices, except for fried shallot.
3. Boil the chicken and add spices above. Take out the chicken and make it into small pieces. Meanwhile pour coconut milk onto the chicken broth. Stir slowly until mix well. Serve the porridge by adding with chicken slices and its broth. Scatter celery leaf and fried shallot onto the porridge as garnish. (BTN/029)