Snail Sate

Chicken, goat or beef sate is not an uncommon food anymore to the cuisine adventurer. But snail sate perhaps,is rarely served on the dining table in front of you.
Snail is a slow-moving mollusk with a spiral shell into which the whole body can be withdrawn. It usually lives at watery places like gutters, rice fields or ponds. To consume, choose the large snail.

Ingredients:
200 g snails, bamboo skewer
Sauce:
100 g fried peanuts
1 clove garlic
1 pc lime leaf
½ tsp salt
1 tbsp palm sugar
1 tbsp sweet soy sauce

Method:
1. Boil the snail until cooked.
2. Take out its flesh and discard its tail.
3. Rinse well the flesh and skew.
4. Grind finely all spices on a stone mortar and pestle. Add one spoonful of water and grind again.
5. Grill the sate on an ember. Try to cook it on all sides.
6. When already well done, take out and put onto a plate. Pour the sauce. Optionally, add some drops of sweet soy sauce.
(BTN/029)

Snail in Sweet Stock

Eating needs extra power. What is that? It simply denotes a dish of country style that is made of snails. You may already know it. Yes, it’s snail in sweet stock. To get to its flesh, you must suck it strongly. But, please do discard its operculum or ‘trap door’ in advance.

Ingredients: 200g snails

Spices:
500ml coconut milk
2 clove garlic
4 cloves shallot
1 red chili
1 tsp salt
1 slice turmeric and ginger
2 slices kencur and galangal
1 tbsp cooking oil

Method:
1. Cut the tip of the spiral shell of the snail. Afterwards, rinse it again and again until completely clean.
2. Grind all the spices then stir-fry until fragrant.
3. Pour the coconut milk into the spices and mix well.
4. Take out when boiling. Serve.
(BTN/029)

1st Dewata Cullinaire Competition 2003

KUTA – To improve people’s appreciation in order that they put more preference on home cuisine and introduce Balinese food to the public, especially tourists, and in the effort to enhance Balinese food for Going International, Ijumpi (Ikatan Juru Masak Profesional Indonesia) Bali or the Association of Indonesian Professional Cooks held the 1st Dewata Cullinaire Competition 2003 at Mal Galeria, Kuta on November 29. 118 participants involving 18 hotels and restaurants, 2 catering service companies and 3 tourism schools in Bali attended the competition. In this competition, five classes were put into combat, like class 1 Balinese Main Course (practical)

Bronze Medal

NUSA DUA - Mr. Ida Bagus Parwata, Executive Chef of Bali Tropic Resort & Spa, won a bronze medal at 1st Dewata Culinary Competition held by Professional Culinary Association at Bali Galleria Mall recently. Mr. Parwata won in Balinese set menu category. Shown in the picture Mr. Ida Bagus Parwata with his creation. (BTN/*)