Crispy taro and stink bean

In the past edition, we have highlighted the succulent vegetable made from the stem of taro. In fact, the taro itself still holds another source of delicacy, namely its tuber. Apart from being used for snack or refreshment, this tuber can also be made into alternative side dish as Balinese people habitually do. When blended with twisted cluster bean or stink bean and sweet-hot sauces, it is appetizing. Though the stink bean tastes rather peculiar, it is best to mix it with chili and garlic.
Ingredients: 600g peeled taro, 200g stink bean
Ground spices: 12 red chilies, 5 candlenuts, 6 cloves garlic, 6 cloves shallot, 2 tbsp refined sugar and 1 tsp salt
Other: cooking oil, 2 tbsp chewing lime
Method:
· Slice the taro into smaller pieces, more or less like matchsticks. Soak in the liquid of salt for some 20 minutes. Take out, cleanse thoroughly and drain. Then, soak again in the liquid of chewing lime for another 20 minutes. Afterwards take out, cleanse thoroughly with hot water and drain.
· Slice the stink bean into the same size.
· Fry the slices of taro until crispy. Next, fry the stink bean until cooked.
· Stir-fry the ground spices with 3 tbsp cooking oil until fragrant and well done. And finally, put the taro and stink bean into the spices. Mix them well and take out. It’s ready to serve. (BTN/pun)

Baked eels served with basil salad

In rice field-bordered villages or areas, it’s not surprising that eel is one of the most familiar side dishes. Otherwise, it could be found today at traditional markets or supermarkets. It is easily obtainable for people at the village. Most of them catch it (in an eco-friendly manner) by setting up bamboo trapping pots, fishing or catching at night under the light of a kerosene pressure lantern, especially during the dark nights. The latter manner can easily be carried out before the paddy plants reach the age of around one month.
In Bali, eel can be made into a variety of delicacies. It’s much influenced by the local cuisines. For instance, it is good for making tum (chopping meat added with complete spices, wrapped in banana leaf and then steamed), baked in complete spices by wrapping it in banana leaf, stir-fried with grated coconut sauce or even baked and served with basil salad. This one is the simplest manner and takes the least time to prepare.
Ingredients: 5 medium-size eels
Salads: 1 stalk of lemongrass, 1 stalk of torch ginger sheath (Nicolaia speciosa), 3 shoots of basil
Spices: 2 green chilies, 1 large red chili, 1 lime and 1 clove garlic
Others: 1 tbsp coconut oil, ½ tsp salt,
Method:
· Bake 5 eels in the embers (live coals). When done, take out and cleanse the entire content of its abdomen. Dispose of its head, bruise it again and again with a flat surface like on a stone pestle.
· Thinly slice the lemongrass and torch ginger sheath. Bake all chilies and garlic until totally faded and cooked.
· Cut and shred the flesh into the size you like. Put into a bowl. Add coconut oil, salt and sliced lemongrass, torch ginger sheath, garlic and chilies. Knead and mix well together with the flesh. Add two drops of lime juice. Serve it on a plate and with the salad of basil leaf and a slice of lime. (BTN/pun)