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Island sizzle - includes related articles - native dishes/recipes of Bali

Sunset, June, 1999 by Linda Lau Anusasananan

Bring the romance of Bali home. Spicy aromas from the barbecue and luscious fruits and flowers evoke the spirit of the Island of the Gods

Natives and visitors alike call Bali the Island of the Gods. The reason: it's obviously blessed. Scenes of celestial beauty surround you there - riotous tropical foliage punctuated by vivid blossoms: wide, sandy beaches; velvety green hillsides stair-stepped with rice fields. The warm, wet climate and fertile volcanic soil yield an abundance of life-sustaining rice, bewitching fruits, vibrant vegetables, and fragrant spices. Some of Bali's charms transport beautifully. And they are the inspiration for this lush, tropical setting, which you can create in your own garden, and this menu for 10 to 12. The heart of the party is the street food of Southeast Asia: satay (sate in Bali) - marinated meats, poultry, and seafood skewered on thin sticks and grilled - as common in that part of the world as Big Macs are here. A spicy, peanut dipping sauce makes the grilled morsels addictive. The recipes are from chef Lother Arsana at the Grand Hyatt Bali. Our shopping guide to ingredients (page 108) will take you on a culinary adventure.

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Shrimp Chips

PREP AND COOK TIME: About 25 minutes NOTES: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight. MAKES: 10 tO 12 servings

1. Measure 3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.).

2. In a wok (at least 14 in.) or 5- to 6-quart pan, pour salad oil to a depth of about 1 1/2 inches. Set pan over high heat and bring oil to 350 [degrees] on a thermometer. Adjust heat to maintain oil temperature.

3. Drop 3 to 5 rounds or 1 rectangular cracker into oil and, with a slotted spoon, turn to cook other sides; they puff almost immediately At once, lift from oil and drain in paper towel-lined pans. Repeat step to cook remaining krupuk.

Per serving: 56 cal., 57% (32 cal) from fat; 0.3 g protein; 3.5 g fat (0.5 g sat.); 5.8 g carbo (0.1 g fiber); 48 mg sodium; 1.4 mg chol.

Fruit Salad with Palm Sugar Syrup

PREP AND COOK TIME: About 50 minutes NOTES: Make the spicy syrup for salad up to 3 days ahead; cover and chill. Wear kitchen gloves when handling fresh hot chilies.

MAKES: 10 to 12 servings

1/2 teaspoon anchovy paste

1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar

1/4 cup liquid tamarind concentrate or lemon juice

1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies

1/4 teaspoon salt

6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.

2. Add 1 cup water, palm sugar, tamarind concentrate, chilies, and salt. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is reduced to 1 cup, about 20 minutes.

3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes,

4. Up to 30 minutes before serving, mix syrup with fruit.

Per serving: 121 cal., 1.5% (1.8 cal.) from fat; 0.4 g protein: 0.2 g fat (0 g sat.); 31 g carbo (0.8 g fiber); 71 mg sodium; 0.1 mg chol.

Beef Satay

PREP AND COOK TIME: About 40 minutes NOTES: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill.

MAKES: 10 to 12 servings

1 1/2 pounds boned beef top sirloin, fat-trimmed

1/4 cup spice paste (recipe follows)

2 tablespoons chopped palm sugar or firmly packed brown sugar

1. Cut meat into 3/4-inch chunks.

2. Mix spice paste and sugar. Coat meat with mixture.

3. Thread meat equally onto skewers.

4. Lay skewers on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and cook, turning to brown on all sides, 6 to 8 minutes. Serve hot or at room temperature.

Per serving: 106 cal., 33% (35 cal.) from fat; 13 g protein: 3.9 g fat (1.3 g sat.): 3.9 g carbo (0.1 g fiber): 32 mg sodium; 38 mg chol.

Spice paste. Trim and discard tough top and root end of 1 stalk (12 in.) fresh lemon grass. Remove and discard tough outer layers. Thinly slice tender inner part, then whirl in a food processor until finely chopped. Add 2 cups sliced shallots, 3 tablespoons sliced garlic, 1/2 cup sliced fresh red or green jalapenos, 3 tablespoons sliced peeled fresh galangal (optional), 2 tablespoons thinly sliced peeled fresh ginger, 1 1/2 teaspoons coriander seed, 1 teaspoon ground dried turmeric, and 6 salted roasted macadamia nuts; whirl until finely ground. Put spice paste and 2 tablespoons salad oil in an 8- to 10-inch frying pan over high heat. Stir until paste is slightly darker and drier, 6 to 8 minutes. Use hot or cool. If making up to 3 days ahead, cover and chill; freeze to store longer.

Island sizzle - includes related articles - native dishes/recipes of Bali

Sunset, June, 1999 by Linda Lau Anusasananan

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