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.

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.

HOW TO MAKE BALINESE TRADITIONAL Bebek Betutu?

Ingredients

• 1 whole duck, weigh about 2 kg (4 ½ lb)
• 18 shallots, peeled, cut in half, and sliced
• 6 cloves garlic, peeled, cut in half, & sliced
• 3 stalks lemon grass, finely sliced
• 5 fragrant lime leaves, finely sliced
• 6 candlenuts, chopped
• 5 cm (2 in), ginger, peeled and chopped
• 8 cm (3in) fresh turmeric, peeled, chopped
• 8 cm (3in) kencur root, peeled, chopped
• 1 tsp black peppercorns, crushed
• 5 bird’s-eye chilies, slices
• 1 tsp coriander seeds, crushed
• 2 tsp dried shrimp paste, roasted and coarsely crushed
• 1½ tbsp salt
• 3 tbsp oil
• Banana leaves, greaseproof paper or aluminum foil for wrapping

Preparation

Wipe the duck dry and set aside. Combine all ingredients except banana leafs in a bowl and mix well. Rub the duck outside with this mixture and fill the center of the duck with the remainder.

Close open duck with satay skewer. Wrap in several layers of banana leaves, greaseproof paper or foil and steam for 50 minutes. Transfer duck to a moderate oven and bake at 180o C (350o F) for 30 minutes.

Remove banana leaves, cut duck meat up in small pieces and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones.

HOW TO MAKE BALINESE TRADITIONAL GULING?

Ingredients

• 1 suckling pig, weighing about 6-8kg
• 1½ tbsp salt
• 200 shallots, peeled and sliced
• 100 gr cloves garlic, peeled and sliced
• 50 gr ginger, peeled & choppe
• 300 gr candlenuts, chopped
• 350 gr fresh turmeric, peeled &chopped
• 3 tbsp coriander seeds, crushed
• 80 gr laos, finely chopped
• 120 gr bird’s-eye chilies, sliced
• 10 stalks lemon grass, finely sliced
• 1 tbsp black peppercorns, crushed
• 1 tsp dried shrimp paste, roasted
• 5 fragrant lime leaves, finely shredded
• 2 salam leaves
• 2½ tbsp oil
• 4 tbsp turmeric water

Preparation

Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow.

Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor.

HOW TO MAKE BALINESE TRADITIONAL BE SAMPI MESITSIT?

Recipe

Ingredients

• 1 kg beef topside, cut in 4 steaks 250g each
• 8 cloves garlic, peeled
• 2 tsp coriander seeds, crushed
• 1 tbsp chopped palm sugar
• 2 large red chilies, seeded
• 2 tbsp laos peeled and sliced
• 2 tsp dried shrimp paste
• 2 cloves ground
• 1 tsp salt
• 1 tsp black peppercorns, coarsely ground
• 2 tbsp oil
• 2 tsp freshly squeezed limejuice

Preparation

Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Pound meat until flat and shred by hand into fine fibers.

Place garlic, coriander, palm sugar, red chilies, Laos, dried shrimp paste, cloves, salt and peppercorns in food processor and puree coarsely, or grind in a stone mortar. Heat oil heavy saucepan and sauté the marinade for 2 minutes over medium heat.

Add shredded beef, mix well and sauté until dry. Season with limejuice.
Remove from heat and allow cooling. Serve at room temperature with steamed rice.
Helpful hint: Do not tempted to use a food processor to shred the meat; you will obtain the correct texture only by shredding the meat with your fingers or a fork.

Recipe: HOW TO MAKE BALINESE TRADITIONAL BE SAMPI MEBASE BALI?

Ingredients

• 2 tbsp oil
• 1 cup beef spice paste
• 600 gr beef topside cut in 2,5 cm
• 2 ea lemon grass bruised
• 2 ea salam Leaf
• 5 cm laos peeled and chopped
• 1 lt water
• 1 lt coconut Milk
• Shallot fried for garnish

Beef Spice Paste Recipe

Preparation

1. Heat oil in heavy sauce pan. Add spice paste and fry over low heat for 2 minutes. Add beef cubes, lemon grass, salam leaves, laos and leaf. Bring to boil, reduce heat and simmer until meat is three quarter cooked (approximately 40 minutes).
2. Add coconut milk, bring to boil, reduce heat and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper.
3. Garnish with fried shallots. Serve with steamed rice and sambal.

How to make Balinese Traditional Be Celeng Base Manis?

Recipe:

Ingredients

• 2 tbsp coconut oil
• 5 shallots, peeled and sliced
• 5 cloves garlic, peeled and sliced
• 600 gr (1 ¼ lb) boneless pork leg or shoulder cut in 2 cm (3/4 in) cubes
• 8 cm (3 in) ginger, peeled and sliced
• 4 tbsp sweet soy sauce (Kecap Manis)
• 2 tbsp soy sauce
• 1 tsp black peppercorns
• 2 cups chicken stock
• 6-10 bird’s eye chilies, left whole

Preparation

1. Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly colored.
2. Add pork and ginger, continue to sauté for 2 more minutes over high heat. Add sweet and salty soy sauce and crushed black pepper, continue to sauté for 1 minute.
3. Pour in chicken stock and simmer over medium heat for approximately 1 hour. When cooked, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.