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

3 cloves garlic, peeled

1 to 1 1/2 teaspoons chopped fresh Thai chili or 1 to 2 tablespoons chopped fresh serrano chilies

2 tablespoons sliced peeled fresh galangal or fresh ginger

1/4 cup chopped palm sugar or firmly packed brown sugar

2 cans (14 oz. each) coconut milk

1/4 cup sweet soy sauce (kecap manis) or 2 tablespoons each soy sauce and sugar

About 3 tablespoons lime juice

About 1/2 teaspoon salt

1. In a food processor, whirl peanuts, garlic, chili, galangal, and sugar until finely ground.

2. In a 2- to 3-quart pan over high heat, combine peanut mixture, coconut milk, and sweet soy sauce. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until sauce is slightly darker and thicker, about 15 minutes. Add lime juice and salt to taste. Serve warm or at room temperature.

Per tablespoon: 45 cal., 78% (35 cal.) from fat; 1.1 g protein; 3.9 g fat (2.3 g sat.); 2.1 g carbo (0.3 g fiber); 60 mg sodium; 0 mg chol.

Tomato Sambal

PREP AND COOK TIME: About 40 minutes NOTES: If making up to 3 days ahead, cover and chill. Seed chilies if you want less heat. If fresh red chilies are not available, use 1 cup chopped red bell pepper and 1/3 to 1/2 cup chopped fresh green jalapeno or serrano chilies. If time is short, purchase a prepared sambal or Asian red chili paste.

MAKES: 1 1/3 cups

2 tablespoons salad oil

1/2 cup sliced shallots

1/3 cup sliced garlic

1 1/3 cups (about 6 oz.) sliced fresh red Fresno or jalapeno chilies

2 teaspoons anchovy paste

1 1/2 cups chopped Roma tomatoes About 1 tablespoon lime juice Salt

1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, shallots, garlic, and chilies. Stir often until vegetables are limp, 5 to 7 minutes. Add anchovy paste and stir until fragrant, about 1 minute. Add tomatoes and stir occasionally until soft, 8 to 10 minutes.

2. Coarsely puree mixture in a food processor. Add lime juice and salt to taste. Serve warm or cold.

Per tablespoon: 25 cal., 52% (13 cal.) from fat; 0.6 g protein; 1.4 g fat (0.2 g sat.); 2.9 g carbo (0.4 g fiber); 29 mg sodium; 0.2 mg chol.

Chili in Soy Sauce

PREP TIME: About 7 minutes

NOTES: Make this hot-sweet-salty sauce up to 1 day ahead; cover and chill. Offer it as a condiment for any of the dishes in this menu. If sweet soy sauce is not available, substitute 1/4 cup regular soy sauce mixed with 1/4 cup sugar.

MAKES: About 1 cup

Mix 1/2 cup each soy sauce and sweet soy sauce. Add 2 tablespoons thinly sliced fresh Thai chilies or 3 to 4 tablespoons minced fresh serrano chilies, or to taste.

Per tablespoon: 20 cal., 0% (0 cal.) from fat; 0.7 g protein; 0 g fat; 4.4 g carbo (0 g fiber); 772 mg sodium; 0 mg chol.

Black Rice Pudding

PREP AND COOK TIME: About 30 minutes NOTES: If black rice is unavailable, use all sweet white rice and cook only 10 to 15 minutes. Make pudding up to 1 hour ahead. It thickens as it stands; if desired, stir in a little hot water to thin. Reheat, covered, in a microwave oven. Garnish with mint sprigs if desired.