Cooking Class at Eco Tourism Villa, Padang Bai

Sere tabia (shrimp paste & chili sauce)
	2 pcs red chili
	½ tsp dried shrimp paste
	salt & pepper

Instruction
Take out the chili seeds and slice. Mix well with shrimp paste, add salt and pepper then sautéed for around 5 - 7 minutes.

Sambal pelalah (hot sauce)
	4 pcs shallot
	2 pcs garlic
	1 pcs candlenut
	2 cm turmeric
	2 cm aromatic root
	3 red chili

Instruction
Blend all ingredients until smooth then sautéed for 5 - 7 minute’s.

Ingredients

	120 gr fresh long bean
	30 gr fried onion
	50 gr grated roasted coconut
	2 tsp oil
	1 pcs lime leave
	1 dash lime juice
	salt & pepper to taste

How to cook

Blanch long bean in boiling water and cool under running water, drain and dry thoroughly. Place all remaining ingredients in a food processor and blend coarsely, or grind in a stone mortar. Chop the long bean into small cuts and then combine with the ‘sambal pelalah’ and mix them well. Serve at room temperature

Sere tabia (shrimp paste & chili sauce)
	3 pcs red chili
	½ tsp dried shrimp paste
	salt & pepper

Instruction
Take out the chili seeds and slice. Mix well with shrimp paste, add salt and pepper then sautéed for around 5 - 7 minute's.

Sambal pelalah (hot sauce)
	5 pcs shallot
	3 pcs garlic
	3 pcs candlenut
	4 cm turmeric
	4 cm aromatic root
	5 red chili

Instruction
Blend all ingredients until smooth then sautéed for 5 - 7 minute's.

Ingredients

	400 gr fresh young papaya
	30 gr fried onion
	50 gr grated roasted coconut
	2 tsp oil
	1 pcs lime leave
	1 dash lime juice
	salt & pepper to taste

Instruction

Blanch young papaya in boiling water and cool under running water, drain and dry thoroughly. After that chops in thin slices, and than add all sauce, lime juice, lime leaf, fried onion, salt & pepper, and mixing well.

Ingrediends

	300 gr rice
	100 gr fried chicken
	20 gr leek
	20 gr carrot
	5 gr celery
	2 pcs lemon grass
	2 pcs bay leaf
	5 gr fried onion
	1 pcs egg
	2000 ml chicken stock
	salt & pepper to taste

Instruction

Put chicken stock and the rice in the pan then boiling for 30 minutes - 45 minutes. Sautéed leek, carrot, celery, lemon grass, and then simmer together with rice for 10 - 15 minutes. Add salt and pepper to taste. Serve on top with chop celery, fried chicken; chop leek, egg yolk, and fried onion.

Bumbu merah

	4 pcs red chili
	5 pcs shallot
	3 pcs garlic
	1 tsp shrimp paste
	2 soup spoon coconut oil
	3 pcs bay leaf
	1 pcs lemon
	4 soup spoon coconut milk

Instruction

Chop and grind finely garlic, shallot, and red chili in the stone mortar and then sautéed for 5 - 7 minutes. After that add shrimp paste, blending until smooth. Sautéed again for 5 - 7 minutes, add bay leaf.

Ingrediends

	200 gr snapper fillet or other kind of fish i.e. tuna
	2 pcs fresh tomato
	25 gr sliced onion
	10 gr chili
	3 soup spoon bumbu merah
	50 gr coconut milk
	1/2 tsp salt and pepper

Instruction
Sautéed slice fresh tomato, onion, chili with bumbu merah, and than add red snapper or other kind of fish and coconut milk for 6 - 8 minutes. When done wrap them with banana leaf and put them on grill, Grilled for 10 - 15 minutes.

This is probably the most delicious sate you will ever encounter. The meat can be choosing from seafood or chicken or pork. The delicate flavor of the meat is greatly improved if you can find spears of fresh lemon grass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back for more.

Ingrediends

	200 g skinned boneless tuna fillet with prawn or chicken or pork
	3 table spoon of coconut milk
	5 fragrant lime leaves, cut in hair-thin shreds
	2 tsp salt
	3-5 green bird's - eye chilies, very finely chopped
	lemon grass cut in 15 cm (6 inch) lengths, or sate's skewers

Sate spice paste : (3 portions)

	10 red eye chili
	6 cloves garlic
	15 shallot
	1 table spoon coriander seeds
	10 pcs candlenut
	1 tsp dried shrimp paste
	3 tbsp tamarind pulp
	2 pcs salam leaves
	2 stalk lemon grass
	50 ml coconut milk

Instruction
Take tuna fillet or chicken meat or pork meat and grind them in a stone mortar with pestle and mill them well until finely soft and sticky. Pour in the coconut milk once in a while and blend together. Add all other ingredients and mix well. Mould a heaped tablespoonful of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Helpful hints
It is important to use fresh fish if you choose seafood satay for this dish, as thawed frozen seafood exudes too much moisture. The brown sugar not only adds a touch of sweetness but produces the slightly charred exterior typical of Balinese sate.

Ingredients of Curry Sauce

	5 pcs red chili
	3 pcs garlic
	7 pcs shallot
	5 cm turmeric
	5 cm ginger
	5 pcs candlenut
	1,5 tsp coriander seed
	0,5 tsp shrimp paste
	1 pcs small tomato
	1,5 tsp tamarind pulp
	1 pcs salam leaf / local bay leaf
	1 pcs lemon grass
	6 cup coconut milk
	200 gr prawn or chicken
	Salt and pepper to taste

Instruction

Chopped and blend coarsely, or grind in a stone mortar all ingredients, then sauté well, add salt and pepper to taste, add the coconut milk, and simmer for 10 – 15 minute’s.

Ingredients of Vegetable

	100 gr broccoli or cauliflower
	100 gr carrot
	50 gr leek
	50 gr onion
	200 gr fried tofu
	100 gr mushroom
	5 gr fried onion

Instruction
Blanch all vegetables except the fried onion, drain and dry thoroughly. Add in to the curry sauce and simmer for 10 - 15 minute's along with prawn or chicken. Serve with steamed rice and on top with fried onion.

Ingredients

	2 banana
	2 cassava
	200 ml coconut milk
	3 tbsp palm sugar
	200 ml water

Instruction

1.	Cut banana and cassava into pieces. Boiled those ingredients in 200 ml water.
2.	Pour in the coconut milk and the palm sugar. Stir until the sugar dissolved.
3.	Simmer until the cassava tender and the sauce not to runny. Serve hot or cold.

Ingredients

	Serves 4-6
	½ cup black rice 2 tbsp. Sticky white rice
	200 g. brown or palm sugar 1 pandan leaf or essence
	1 vanilla bean or vanilla essence 2 cinnamon stick (optional)
	sea salt

Coconut Milk

2-3 cups coconut milk pinch of sea salt. Highly nutritious, the famous pudding is mainly eaten by the Balinese as an afternoon snack. It's great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.

Instruction

Soak the black rice in water to cover for at least 8 hours. Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been soaking in.

Transfer to a large saucepan and add extra water so that it covers the rice by 10 cm or one thumb. (a rice cooker is not suitable). Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might need to add water while it boils. Only when it is soft enough to eat, stir in the palm sugar and a pinch of sea salt. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the sweetness.

To serve: spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.

To make coconut milk

Pour the water over the grated coconut. Mix and squeeze the coconut several times to get thick, creamy "white milk". Add a pinch of salt. Set aside.

Pancake Ingredients

	1 cup rice flour
	½ cup cornstarch
	1¾ cups coconut milk
	½ tsp. salt
	1 egg, beaten
	3 drops green food coloring (optional)
	vegetables oil

Instruction

	Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring (used pandan leaves) and egg into a smooth batter.
	Lightly oil an 8-inch frying pan, and pour 3 tbs of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
	Place 2 tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
	Serve at room temperature

UNTI (Stuffing Ingredients)

Soak the black rice in water to cover for at least 8 hours. Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been soaking in.

Transfer to a large saucepan and add extra water so that it covers the rice by 10 cm or one thumb. (a rice cooker is not suitable). Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might need to add water while it boils. Only when it is soft enough to eat, stir in the palm sugar and a pinch of sea salt. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the sweetness.

To serve: spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.

To make coconut milk

Pour the water over the grated coconut. Mix and squeeze the coconut several times to get thick, creamy "white milk". Add a pinch of salt. Set aside.