Snail Satay

Snale Satay

Ingredient: 400g snail flesh
Condiments:
6 cloves garlic;
4 cloves shallot;
10g cooking oil;
100g coconut flesh;
6 pc small chilli;
4 pc large chilli;
4 slices kencur;
5 pc candlenut; Salt (to taste);
10g palm sugar; 5g coriander; 4 slices ginger.
Other:
8 stalks satay skewer

Method:

1. Boil the snail and then take out its flesh.
   
2. Prepare the spice batter that has been grounded comprising the shallot, candlenut, large chilli, ginger, palm sugar, shrimp paste and thick coconut milk mixed with the snail flesh.
   
3. Afterwards, this batter is boiled in low flames until its water dries out.
   Having been cool, thread the snail flesh on the skewer. Then, grill them over the ember.

Method of making the satay sauce:
Garlic, shallot, turmeric, kencur, salt, small chilli, candlenut and large chilli are finely grounded. Stir-fry this grounded sauce until well done and then add some water.
Pour the sauce over the satay and it’s ready to serve!

Yam Rice

Ingredients:
300g rice
200g yam
Method:

1. Rice is cleansed thoroughly and then steamed.
   
2. During the process of steaming the rice, peel out the yam, cut
3. small pieces and cleanse.
   
4. Half-cooked rice is poured with hot water. When this half-cooked rice dries, mix it evenly with slices of yam. Steam it again until well done.
5. It's ready to serve!

Basic Condiments Behind the Balinese Delicacies Otaheite Gooseberry Candy

Behind the mouth-watering Balinese delicacies occurs a fixed condiment. At least, there are about ten kinds of this fixed condiments. In his book entitled Olah-olahan Paebatan Bali (Various Balinese Delicacies), I Ketut Remen mentions fourteen kinds of this fixed condiment. Some of them are basa gede, basa selem, basa bawang jae, basa colok, basa manis, basa rajang, basa jajaton, basa ketekan, sambal nyuh, sambal mba, basa lemo and basa serbuk. Basa is a Balinese word meaning condiment.
In general, those fixed spices applies tubers such as kencur, greater galangal, turmeric, garlic, shallot and ginger; fruit spices as coriander, candlenut, chili, pepper and coconut; leaves as cumin, salam and lime. Meanwhile, additional ingredient commonly applied on certain spices is shrimp paste. These spices may be processed by grounding or chopping. For long-term use, it is advisable to stir-fry such condiments. If later on required for making food, it just takes some tablespoonfuls.
Fixed condiments as mentioned above are applied to some delicacies like lawar (minced meat with certain vegetables) consisting of basa selem, sambal mba; suckling pig and urutan sausage of basa gede merajang (minced spices) and many more. Other than fixed condiments, they are also added with some subsidiary items.
Balinese people that are frequently involved in ‘kitchen division’ or pebat during socio-religious activities like temple festivals, individual rites of life cycle and so on, should know about these standard spices. Pebat does not only have a task to prepare food earmarked for public consumption but also some ingredients of the offerings made from flesh as twisted satay, half-done satay and gayah (flower-style pork arrangement).
(BTN/029)