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

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.

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.

MAKES: About 1 cup

Per tablespoon: 42 cal. 52% (22 cal.) from fat; 0.8 g protein; 2.4 g fat (0,3 g sat.); 5 g carbo (0.3 g fiber); 7.3 mg sodium; 0 mg chol.

Minced Chicken Satay

PREP AND COOK TIME: About 30 minutes NOTES: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill.

MAKES: 10 to 12 servings

3/4 cup dried sweetened flaked coconut

1 to 1 1/2 teaspoons sliced fresh Thai or serrano chilies

1/2 cup spice paste (recipe precedes)

1 teaspoon salt

1/2 teaspoon pepper

1 1/4 pounds ground chicken or turkey

10 to 12 stalks (about 12 in.) fresh lemon grass

1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay 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). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

Per serving: 123 cal., 54% (66 cal.) from fat; 9 g protein; 7.3 g fat (2.6 g sat.); 5.5 g carbo (0.5 g fiber); 249 mg sodium; 39 mg chol.

Shrimp Satay

PREP AND COOK TIME: ABout 20 minutes NOTES: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.

MAKES: 10 to 12 servings

1/4 cup spice paste (recipe, page 107)

2 tablespoons tomato paste

2 tablespoons lemon juice

1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained

1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp (see photo, page 106). Repeat to skewer remaining shrimp.

3. Lay shrimp 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). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

Per serving: 77 cal., 21% (16 cal.) from fat; 12 g protein; 1.8 g fat (0.3 g sat.); 2.8 g carbo (0.2 g fiber); 109 mg sodium; 86 mg chol.

Yellow Rice

PREP AND COOK TIME: ABOUt 30 minutes MAKES: About 4 quarts; 10 to 12 servings

3 stalks (about 12 in.) fresh lemon grass or 3 strips lemon peel (yellow part only; 1/2 by 4 in.)

12 thin slices (the size of a quarter) peeled fresh galangal or ginger

4 dried bay leaves

2 teaspoons ground dried turmeric

3 cans (14 oz. each) reduced-fat or regular coconut milk

4 cups fat-skimmed chicken broth

5 1/2 cups jasmine or long-grain white rice

1 teaspoon salt

1. Trim and discard tough tops and root ends of lemon grass stalks. Remove and discard tough outer leaves. With the flat side of a knife, gently crush lemon grass and galangal. Wrap lemon grass, galangal, and bay leaves in a piece of cheesecloth.

2. In a 5- to 6-quart pan, mix turmeric with 1/4 cup water. Stir in coconut milk, broth, rice, salt, and lemon grass bundle. Bring to a boil, uncovered, over high heat; lower heat to medium and simmer, stirring occasionally, until most of the liquid is absorbed, 10 to 15 minutes. Cover pan and cook over low heat, stirring occasionally, until rice is tender to bite, 10 to 15 minutes more. Remove and discard lemon grass bundle.

3. Pour rice in a mound on a platter. Or, if desired, shape rice by spooning into a large cone-shaped basket or mold and inverting onto platter.

Per serving: 350 cal., 14% (48 cal.) from fat; 9.5 g protein; 5.3 g fat (3.3 g sat.); 67 g carbo (0 g fiber); 246 mg sodium; 0 mg chol.

Vegetables for Satay

PREP AND COOK TIME: ABOUt 45 minutes

NOTES: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce (recipe follows, or use a purchased peanut sauce) and serve with grilled foods.

MAKES: 10 to 12 servings

3/4 pound Chinese long beans or regular beans, rinsed

2 1/2 cups matchstick-size strips carrots

2 1/2 cups matchstick-size strips cucumbers

1/2 pound bean sprouts, rinsed and drained

3 to 4 cups finely shredded cabbage

1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges

1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.

2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter.

Per serving: 36 cal., 5% (1.8 cal.) from fat; 1.8 g protein; 0.2 g fat (0 g sat.); 8 g carbo (2.3 g fiber); 16 mg sodium; 0 mg chol.

Spicy Peanut Sauce

PREP AND COOK TIME: About 35 minutes

NOTES: Serve as a dipping sauce for beef, chicken, and shrimp satay and to spoon onto vegetables for satay. If making sauce up to 2 days ahead, cover and chill; reheat in a microwave oven or stir over low heat. If sauce has thickened or looks slightly curdled, stir in a little water. Prepared Asian-style peanut sauce is a quick alternative.

MAKES: About 4 1/2 cups

1/2 pound salted roasted peanuts

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.

MAKES: 10 to 12 servings

1 cup sweet (glutinous) black rice

3/4 cup sweet (glutinous) white rice

1/2 cup chopped palm sugar or firmly packed brown sugar

Salt

1 can (14 oz.) coconut milk

1 1/2 to 2 cups bite-size chunks mango or fresh or drained canned litchis

Coconut ice cream (optional)

1. Place black and white rice in a fine strainer and rinse well under cool running water until water runs clear. Place rice in a 2- to 3-quart pan and add 5 cups water. Bring to a boil over high heat; reduce heat and simmer, uncovered, until rice is tender to bite, stirring occasionally, 18 to 20 minutes. If rice begins to stick, stir in a little more water.

2. Mix sugar and 1/4 cup hot water. Stir into rice. Add salt to taste.

3. Serve the rice pudding warm or at room temperature. Spoon the pudding into stemmed glasses or small bowls. Stir the coconut milk and pour it equally over portions. Top each serving with fruit and a small scoop of coconut ice cream.

Per serving: 213 cal., 31% (65 cal.) from fat; 2.6 g protein; 7.2 g fat (6.3 g sat.); 35 g carbo (1 g fiber); 10 mg sodium; 0 mg chol.

balinese satay party for 10 to 12

Shrimp Chips (KRUPUK)

Fruit Salad with Palm Sugar Syrup (RUJAK)

Beef Satay BATE SAMPI

Minced Chicken Satay (SATE LILIT)

Shrimp Satay (SATE UDANG)

Yellow Rice (NASI KUNING)

Vegetables for Satay (LALAB)

Spicy Peanut Sauce (BUMBU KACANG)

Tomato Sambal (SAMBEL TOMAT)

Chili in Soy Sauce (TABIA LALAH MANIS)

Black Rice Pudding (BUBUH INJIN)

Mango Nectar

Iced Tea

Beer

For a simpler meal make only one kind of satay (triple the recipe) and the peanut sauce. Serve with vegetables, white rice. and plain fruit salad for dessert.

(Dinnerware source on cage 57)

shopping guide

You can buy most of these ingredients - and their readily available substitutes - in a good supermarket. But for a culinary adventure, explore Asian, Indian, and Mexican food markets.

Galangal (isen): Fresh root, also known as laos or galingale. Resembles fresh ginger but has a thinner, translucent skin and more astringent flavor.

Lemon grass (sereh): Thick, rough, pale green stalks with a citrus scent and flavor.

Liquid tamarind concentrate: Tart brown fruit puree sold ready to use in Indian supermarkets (do not substitute the almost black, pastelike concentrate). You can make your own from tamarind pulp. Soak about % cup pulp in 1/2 cup hot water until pulp is soft, 3 to 4 minutes. With your hand, squeeze pulp off seeds, then rub mixture through a fine strainer into a bowl. Makes about 1/4 cup. Measure amount needed and chill or freeze remainder for other uses.

Palm sugar (guta bali): Ivory- to light-caramel-colored cakes of sugar with flavor extracted from coconut flower or palm; similar to brown sugar.

Shrimp-flavor crackers (krupuk): Dried crackers typically made from shrimp and various flours, such as tapioca. Ready-to-eat chips are sometimes sold alongside snack foods like potato chips. But for freshest flavor, fry uncooked crackers or chips. The Indonesian versions are large cream-colored rectangles or small wafers with a strong shrimp flavor. Milder-flavored Chinese chips are thin, translucent, white or pastel wafers.

Sweet rice (nasi ketan): Glutinous rice that cooks up sticky and sweet. The unhulled rice is black and turns purplish black when cooked. The hulled rice is white.

Sweet soy sauce (kecap manis): Sweetened, slightly thick soy sauce.

Thai chilies (hang prik): Fresh, explosive chilies 3 to 4 inches long, 1/2 to 3/4 inch wide.

Thai red curry paste: Ready-to-use paste made from chilies, lemon grass, garlic, and spices. Tends to be very hot.

the game plan

* Up to 3 days ahead:

Make syrup for fruit salad, spice paste for satay, and tomato sambal.

* Up to 2 days ahead:

Make peanut sauce.

* Up to 1 day ahead:

Fry shrimp chips. Season and skewer beef, chicken, and shrimp satay. Prepare vegetables for satay (except tomato). Make chili in soy sauce.

* 1 1/2 hours ahead:

Prepare fruit for fruit salad.

* I hour ahead:

Cook rice pudding.

* 40 minutes ahead:

Ignite briquets if using a charcoal barbecue. Reheat peanut sauce if desired.

* 30 minutes ahead:

Cook yellow rice. Mix fruit salad with syrup and chill. Add tomato to vegetable platter.

* 20 minutes ahead:

Heat barbecue if using a gas grill. Pour sauces and sambal into bowls.

* 10 minutes ahead:

Grill satay.

* Just before serving:

Arrange yellow rice and satay on platters. Set out the shrimp chips and fruit salad.

* Before dessert:

Warm rice pudding; top with coconut milk, fruit, and ice cream.

COPYRIGHT 1999 Sunset Publishing Corp.
COPYRIGHT 2000 Gale Group