Menu of Bali Tropic: Ethnical Ducks

Rice with Sweet Potato

Ingredients : ¼ kg of rice, ¼ kg of sweet potato
Method :
First of all, the rice is soaked and then steam. Sweet potato is cut into small cubes. Half-cooked rice is then mixed with cubes of sweet potato Cook the sweet potato till well done.

Lawar (Balinese delicacy) of Star fruit Leaf and Young Papaya

Ingredients: 150g star fruit leaf; 100g young papaya; 10g small chilli; 0.2g shrimp paste, 3 tbsp cooking oil and salt to taste.

Method : Cleanse thoroughly the star fruit leaf and young papaya, slice thinly and then boil till cooked. All spices are finely ground and stir-fried. Cooked vegetables are mixed together with spices that have been stir-fried.

Duck Satay with Lemongrass Stalk

Ingredients : 100g duck meat; 10g garlic; 0.2g small chilli; 0.2g shrimp paste, 10cc thick coconut milk; 0.2g Balinese kaffir lime; 1 pc egg, 1 stalk lemongrass; and salt to taste.

Method :
Wash completely the duck meat and then finely mince. All spices are thoroughly ground with blender and stir-fried Minced duck meat is mixed with the stir-fried spices, added with thick coconut milk, kaffir lime juice and sal Twist it on the lemongrass stalks and grilled.

Presto Duck

Ingredients : 250g duck meat; 50g garlic; 100g shallot, 5g turmeric; 50g greater galangal; 10g kencur; 0.2 g coriander; 0.2g shrimp paste; 0.2g nutmeg powder; 1 pc of staghorn fern; 3 tbsp cooking oil and salt (to taste).

Method :
All spices are thoroughly ground with blender and stir-fried later.
Duck meat is cleansed well, mixed with stir-fried spices and then put into pressure pot.
Cook until well done.
This Bali Tropic Ethnical ducks menu is ready to serve with sweet potato rice, satay on lemongrass stalks and lawar of star fruit leaf and young papaya.

Grilled Gourami with Tomato Sauce

Want to taste a flavoursome freshwater fish? Just try the gourami. It is easily obtained here at restaurant or food stalls that offer grilled fish. Local people widely cultivate this fish in floating cage, backyard fishponds, in the lake or even by minapadi or rice-fish cultivation. The latter is now commonly done by subak organization in Bali, the more so those that join the competition. One of gourami delicacies is special grilled gourami.

Ingredients:
1 medium size gourami, 2 tbsp limejuice, ½ tsp salt, 2 tbsp cooking oil for scrubbing

Spices for sambal:
2 tomatoes, 5 pc small chillies; 2 large red chillies; ½ tsp grilled shrimp paste; ½ tsp salt; 1 tsp palm sugar; 2 tbsp cooking oil

Method:

1. Finely cleanse the gourami, take out its abdominal contents and discard its scales. Make some crosswise incisions on fish surface.
2. Scrub both surfaces of the fish with limejuice. Grill the fish on the ember until blackish. Take out when it’s already cooked.
3. All spices are stir-fry till done, except for shrimp paste
and palm sugar. Then, ground on a pestle. Add with shrimp paste, palm sugar and bit limejuice.
4. Serve with grilled fish with sambal and fresh salad (optional). (BTN/029)