OVERVIEW:

Tum are leaf-wrapped bundles of highly seasoned food, a popular method in Bali. This dish uses minced duck, but you can make Tum with various ingredients like chicken, pork, or beef.

INGREDIENTS:

600 g boneless duck, skin removed and minced
1 tbsp fried shallots
1 tbsp fried garlic
⅓ cup thick coconut milk
3 tbsp Balinese Base Spice Paste
4 bird’s-eye chilies, sliced
1 tbsp salt
1 tsp crushed black peppercorns
12 pieces banana leaf, cut into 20 cm (8 in) squares
12 salam leaves

PREPARATION:

1. In a bowl, combine all ingredients except the banana leaves and salam leaves. Mix well until evenly seasoned.
2. Place a heaped tablespoon of the mixture in the center of each banana leaf square, placing a salam leaf on top. Wrap the mixture tightly into parcels.
3. Steam the parcels for about 15 minutes, until thoroughly cooked. If banana leaves are not available, use greaseproof paper as an alternative.
4. For an alternative preparation, use the same mixture to make duck satays by adding 200 g of grated coconut and doubling the Balinese Base Spice Paste, salt, and pepper. Form the mixture around a large satay skewer or a stalk of lemongrass.

OVERVIEW:

Ducks waddling along the rice fields are a familiar sight in Bali. Duck is a favorite for festive dishes, and this curry-like preparation is one of the popular ways to enjoy it. If preferred, chicken can be used as a substitute.

INGREDIENTS:

For the Duck Curry:
1 whole duck, about 2 kg, cut into pieces
8 cups coconut milk
2 lemongrass stalks, bruised
2 salam leaves
1 tbsp salt
1 tsp crushed black peppercorns
Fried shallots for garnish

For the Spice Paste:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
4 red chilies
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp crushed coriander
3 candlenuts
1 tsp dried shrimp paste
¼ tsp crushed black peppercorns
Pinch of freshly grated nutmeg
2 cloves
3 tbsp oil

PREPARATION:

1. Cut the duck into 12 pieces and pat dry.
2. Prepare the spice paste by grinding or blending all the ingredients, except the oil.
3. Heat the oil in a large pot and sauté the spice paste for 2 minutes until fragrant.
4. Add the duck pieces, increase the heat, and sauté for 3 minutes, stirring frequently.
5. Add the coconut milk, lemongrass, salam leaves, salt, and black pepper. Simmer uncovered until the duck is tender and the sauce has thickened.
6. Garnish with fried shallots and serve with white rice.

OVERVIEW:

This spicy fish dish is excellent for barbeques and brings out traditional Balinese flavors when roasted in banana leaves.

INGREDIENTS:

600 gr (1¼ lb) boned mackerel fillets, skin removed and cut into 2.5 cm (1 in) cubes
½ cup basic marinade
1 heaped tbsp tamarind pulp, soaked in ¼ cup warm water, juice extracted
1 tsp crushed black peppercorns
1½ tsp salt
3 lemon leaves, cut into fine shreds
3 tbsp oil
2 salam leaves
2 banana leaf squares, 30×30 cm (10×10 in)

PREPARATION:

1. In a deep bowl, combine mackerel cubes, spice paste, tamarind juice, crushed black pepper, salt, shredded lemon leaves, and oil. Mix well to coat the fish evenly.
2. Cover and marinate in a cool place for 2 hours.
3. Place one salam leaf in the center of each banana leaf square. Top with half of the seafood mixture and fold the banana leaves to form small parcels, securing as needed.
4. Place parcels directly on a moderately hot charcoal grill and roast slowly for one hour. Alternatively, bake on a rack in a moderate oven or under a grill for about 30 minutes.
5. Serve with Sambal Matah, Sambal Tomat, lime wedges, and steamed rice.

OVERVIEW:

This is the Balinese version of the Javanese favorite, Ikan Pepes. If banana leaves are not available, you can substitute with greased aluminum foil. Small whole fish are often used in Bali, but fillets work just as well with the right wrapping size.

INGREDIENTS:

500 gr (1 lb) skinned boneless snapper fillet, cut into 4 pieces
1 tsp salt
1 cup seafood spice paste
8 sprigs lemon basil
4 Salam leaves
1 tomato, sliced
4 banana leaves, cut into 15 cm (6 in) squares

PREPARATION:

1. Season the fish fillets with salt and coat evenly with seafood spice paste.
2. Cover and let marinate in a cool place for 6 hours.
3. Place each fish piece in the center of a banana leaf, topping with 2 sprigs of lemon basil, 1 salam leaf, and a slice of tomato.
4. Fold the banana leaves around the fillets to form small parcels and secure with a toothpick.
5. Steam the parcels for 7 minutes, then place them on a charcoal grill or under a broiler for an additional 5 minutes until the banana leaves are browned evenly.

OVERVIEW:

The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible. This dish captures the essence of Balinese grilling techniques.

INGREDIENTS:

1 kg (2 lb) whole snapper, cleaned
2 tbsp freshly squeezed lime juice
1 tsp salt
½ tsp crushed black pepper
1 cup seafood spice paste
Oil to brush fish

PREPARATION:

1. With a sharp knife, cut four slits about 2 cm (¾ in) deep on both sides of the fish. This allows the seasoning to penetrate better and ensures even cooking.
2. Season the outside with lime juice, salt, and pepper. Fill the inside of the fish with seafood spice paste. For best flavor, allow the fish to marinate for several hours if possible.
3. Brush the outside of the fish with a bit of seafood spice paste and oil. Place the fish on a charcoal grill and cook over medium heat. Turn the fish frequently, brushing it with additional seafood spice paste and oil as it cooks.
4. Serve with Sambal Tomat, Sambal Matah, and white rice.

OVERVIEW:

Although traditionally made with fresh tuna in Bali, you can also use drained canned tuna as a substitute. Season the canned tuna and combine with seasonings, but avoid frying it.

INGREDIENTS:

4 fresh tuna steaks, weighing 100 gr each
¼ cup seafood spice paste
1 tsp salt
½ tsp crushed black pepper
1 tbsp freshly squeezed lime juice
2 tbsp oil
1 cup sambal matah
Fried shallots for garnish

PREPARATION:

1. Season fresh tuna steaks with seafood spice paste, salt, pepper, and lime juice.
2. Heat oil in a frying pan and cook tuna steaks for 3 minutes on each side over high heat. Avoid overcooking. Set aside and let cool, then break the tuna into small chunks. Place in a salad bowl, add sambal matah, and mix well.
3. Season to taste with salt and pepper, garnish with fried shallots, and serve at room temperature with steamed rice.

HOW TO MAKE BALINESE TRADITIONAL Bebek Betutu?

Ingredients

• 2 tbsp coconut oil
• 1 cup chicken spice paste
• 1 stalk lemon grass, bruised
• 1 salam leaf
• 600 gr chicken boneless, cubed
• 1 tsp salt
• ½ tsp black peppercorns, crushed
• 1 ½ cups chicken stock
• 1 ½ cups coconut milk, light
• Fried shallots to garnish

Preparation

Heat oil in heavy saucepan. Add spice paste and sauté for 2 minutes over low heat. Add lemon grass, salam leaf and chicken pieces and continue to sauté for 2 minutes. Season with salt and pepper.

Pour in chicken stock, bring to boil and simmer for one minute. Add coconut milk, bring to boil, and simmer until chicken is cooked and sauce thickens. If sauce becomes too thick, add a little chicken stock. Serve with Nasi Kuning or steamed rice.

Helpful hints:
Do not cover the pan during cooking, this to prevent the coconut milk from curdling. If you are worried about cholesterol, discard the chicken skin before cooking.