– Bali wines

Bali wines

http://www.thejakartapost.com/news/2012/10/14/a-sip-bali-wines.html

Bali wines are made by people who believe they can start a new wine trend, in a land where holly books rule.

Bali wines are beginning to gain the respect they deserve, as evidenced by the wine poetry by St. Regis Bali Resort’s Sommelier, Harald Wiesmann.

But to truly love them, you have to know them better.

(Courtesy of Hatten Wines)(Courtesy of Hatten Wines)Hatten Wines

Hatten Wines is a local wine pioneer. Starting the trend with the launch of its Rosé in 1994, Hatten — with its Aga Red, Aga White and Alexandria as well as Tunjung and Jepun sparkling wine —are now known internationally. In Bali, it is present at every turn, from luxury resorts to small restaurants.

“Hatten is a Japanese word meaning progress. So we’re always progressing, always improving and never satisfied,” explains Franklin, the director of sales and marketing at Hatten Wines.

The wines have won several medals. Alexandria, for example, received a bronze medal in 2003 from the International Wine & Spirit Competition in the UK, as well as a silver medal from the Wine Style Asia Award in 2011.

Tunjung Brut Sparkling, the regions only locally produced sparkling wine, is made from Bali’s best kept secret — a grape variety called Probolinggo Biru — which is only grown at Hatten’s vineyard.

This wine received the honor of recommended sparkling in 2012, awarded, again, by the International Wine & Spirit Competition.

Currently, Hatten’s owner, IB Rai Budarsa, decided to concentrate supply to the local market, despite once exporting to Holland, Maldives, UK and Singapore until the time when Bali was hit by the bombing.

“Around 90 percent of our market is from the tourism industry. I hope in the future Hatten can become Indo-
nesia’s identity so people come to Indonesia to drink Hatten. It can be recommended or bought as a souvenir,”
said IB Rai Budarsa.

Not only having wines made from locally grown grapes, Hatten also has offers options for wine lovers, who are missing conventional wine flavors through the brand Two Islands. The varieties available for Two Islands are Shiraz, Carbenet Merlot, Chardonnay and Riesling.

(Courtesy of Artisan)(Courtesy of Artisan)Artisan Estate

Before Craig and Noela Newton took over, the Artisan Estate was known as Wines of the Gods. Since 2009 the couple has brought a new kind of experience to drinking wine — serving the soul of Australian grapes in each of wine bottle.

“The challenge starts with the fruit selection and getting each variety from the region where it grows best and of course — getting the fruit at the best possible price. That is why our Chardonnay and Sauvignon Blanc come from Pemberton Western Australia — a cool climate area that produces fantastic wines. The Shiraz grapes come from the Swan Valley and we are developing another red variety from the Margaret River region,” Artisan Estate wine marketing specialist Craig Newton explains.

The complicated process of delivering the fresh juice to Bali takes about three weeks; usually the juice is first shipped from Australia to Singapore, then onto Surabaya before finally reaching Bali. Newton is in charge in the process from the day the grape is harvested in Australia until it is bottled.

Artisan means craftsman and at the moment they have several wine collections. Classic and Chardonnay were the first arrivals both are white wines that sell well in Bali.

They were later followed by Shiraz and Sauvignon Blanc. These whites are known as a favorite drink on the island as they are fresh and are best suited for a sunset drink. Their Classic, claims Craig, is best paired with Asian foods.

(Courtesy of Cape Discovery)(Courtesy of Cape Discovery)Cape Discovery

Looking at the label, one will not recognize that Cape Discovery is a locally made wine. This brand, famous for its Sauvignon Blanc and Rosé, was released at the beginning of 2012 in response to the classic problems when purchasing wine in Indonesia — price and quality.

Their winery is located in Singaraja and is equipped with German carbon dioxide sensors that allow fermentation to be controlled perfectly. They choose the location in Singaraja so that the wine would not be suffer as a result of inconsistent transport and storage practices.

The international quality of the Sauvignon Blanc has gained a lot of compliments and has especially won the hearts of wine experts, including St. Regis’ Wiesmann and Erick Hardiansyah of the Nikko Bali Resort and Spa.

In response to wine demand in Indonesia, especially Jakarta and Bali, Cape Discovery will launch further collections such as a Sparkling Chardonnay, Sparkling Rose, Moscato, Red blend and White blend. They source the grapes from Margaret River in Western Australia.

(Courtesy of Sababay)(Courtesy of Sababay)Sababay Wine

Sababay borrows its name from the winery’s location, Saba, a village in Blahbatu, Gianyar regency, is famous for its Saba Beach. The winery overlooks the Saba Bay.

It offers two wine collections – Black Velvet; a red wine, and Pink Blossom; a rosé – both are made from the Alphonse Lavallêe grape that is grown in North Bali.

Sababay sources grapes from farmers in Buleleng, below the Asteroid R & D Vineyard, who have formed a partnership with Sababay to exclusively trade grapes for a fair price. According to Donald Manoch, director of sales and marketing at Sababay Wine, before joining the partnership farmers could only earn Rp 1 million (US$104.41) annually, selling their grapes at a price as low as Rp 500 per kilogram.

Through the partnership, the price of one kilogram of grapes has risen to Rp 4,000 per kilogram; farmers can now earn decent money for a living.

In addition, through the partnership, Asteroid R&D Vineyard also give interest free loans that are payable after the harvest, which support innovation in agricultural technology so that the best quality of grapes can be produced.

Consequently, they ensure quality seeds, develop new varieties and also empower the farmers’ wives who help with the harvest and are paid by Asteroid Vineyard.

The result — a high quality black grape — that later, by the hand of the winemaker, Vincent Desplat, turns into beautiful wine.

Desplat is a French winemaker with a degree in oenology (the science and study of all aspects of wine and winemaking), who trained at Chateau Clarke in Medoc, Bordeaux, in Minervois and graduated from the prestigious school of Agronomy in Montpellier, France.

At the winery, the black grape is processed for about two months in total to turn it into red wine, while the rosé takes up to six weeks of processing.

You can pair Pink Blossom with gado-gado (mixed vegetables served in peanut sauce) or sate lilit (minced fish and grated coconut on skewers), while the Black Velvet is best for rendang beef stew or ayam bumbu rujak (seasoned chicken).

Finally, Manoch adds, “You can find Chardonnay all around the world but you can only find Alphonse Lavallêe in Bali.”

Tim nyat nyat, Braised pork in onion sauce

Tim nyat nyat, Braised pork in onion sauce

Tim nyat nyatTim-nyat-nyat
Braised pork in onion sauce. A delicious “authentic” Balinese pork recipe. Nice easy one.
ingredients:
 
500 g pork (preferably with a little fat) eg hamlappen or shoulder chops
oil
3 dl. water
5 salam leaves
salt to taste
5 candlenuts
1 tsp. trasi
1 tsp. black pepper
10 shallots (or 2 large onions)
4 cloves garlic
6 cm ginger (jahe / djahé)

preparation:
 
Cut the meat into pieces and rub or grind the ingredients for the paste to a fine paste. Heat in a wok / wadjan the oil and fry the paste for about 3 minutes. Add meat and fry it around (fast) brown. Add the water, salt and salam leaves and cook it into 35 minutes, a small fire to cook later ….. nice simmer.
Do not let it dry out and add if occasionally a little (hot) water.

– Index Indonesian for Bali Food

Index Indonesian  for Bali Food 
Roasted Balinese Chicken Ayam Bumbu Betutu http://www.indonesiatraveling.com/bali/bali-culinair/7343-ayam-bumbu-betutu-roasted-balinese-chicken.html
Babi Kecap Babi Kecap http://www.indonesiatraveling.com/bali/bali-culinair/7346-babi-kecap.html
Bali Freshwater Snail Soup Kakul Mekuah http://www.indonesiatraveling.com/bali/bali-culinair/7427-kakul-mekuah-bali-freshwater-snail-soup.html
Bali Marinated Grilled Fish Be Pasih Mepanggang http://www.indonesiatraveling.com/bali/bali-culinair/7429-be-pasih-mepanggang-bali-marinated-grilled-fish.html
Bali Torch Ginger Sambal Sambal Bongkot http://www.indonesiatraveling.com/bali/bali-culinair/7425-sambal-bongkot-bali-torch-ginger-sambal.html
Balinese Crispy Duck Balinese Crispy Duck http://www.indonesiatraveling.com/bali/bali-culinair/7355-balinese-crispy-duck.html
Balinese fish Ikan Bali http://www.indonesiatraveling.com/bali/bali-culinair/7350-ikan-bali-balinese-fish.html
Balinese Shallot and Lemongrass Sambal Sambal Matah http://www.indonesiatraveling.com/bali/bali-culinair/7428-sambal-matah-balinese-shallot-and-lemongrass-sambal.html
Black Rice Pudding Black Rice Pudding http://www.indonesiatraveling.com/bali/bali-culinair/7353-black-rice-pudding.html
Chicken in Banana Leaf Cakep Ayam http://www.indonesiatraveling.com/bali/bali-culinair/7342-cakep-ayam-chicken-in-banana-leaf.html
Coconut cucumber Timun mesanten http://www.indonesiatraveling.com/bali/bali-culinair/7360-timun-mesanten-coconut-cucumber.html
Crispy beef Be abon http://www.indonesiatraveling.com/bali/bali-culinair/7359-be-abon-crispy-beef.html
Duck curry Bebek menyanyat http://www.indonesiatraveling.com/bali/bali-culinair/7356-bebek-menyanyat-duck-curry.html
Fried Rice Nasi Goreng http://www.indonesiatraveling.com/bali/bali-culinair/7352-nasi-goreng-fried-rice.html
Green beans with soy sauce Buah kacang mekuah http://www.indonesiatraveling.com/bali/bali-culinair/7357-buah-kacang-mekuah-green-beans-with-soy-sauce.html
Indonesian Cassava Fritters Stuffed with Coconut Sugar Jemblem Misro Pulung-Pulung Ubi http://www.indonesiatraveling.com/bali/bali-culinair/7426-jemblem-misro-pulung-pulung-ubi-indonesian-cassava-fritters-stuffed-with-coconut-sugar.html
Indonesian chicken soup Soto Ayam http://www.indonesiatraveling.com/bali/bali-culinair/7344-soto-ayam-indonesian-chicken-soup.html
Peanut Sauce Bumbu Kacang http://www.indonesiatraveling.com/bali/bali-culinair/7349-bumbu-kacang-peanut-sauce.html
Pork with sweet soy sauce Be celeng base manis http://www.indonesiatraveling.com/bali/bali-culinair/7358-be-celeng-base-manis-pork-with-sweet-soy-sauce.html
Saté Pentul Saté Pentul http://www.indonesiatraveling.com/bali/bali-culinair/7348-sate-pentul.html
Shredded Spicy Pork Lawar Babi http://www.indonesiatraveling.com/bali/bali-culinair/7345-lawar-babi-shredded-spicy-pork.html
Smoked duck Bebek Betutu http://www.indonesiatraveling.com/bali/bali-culinair/7347-bebek-betutu-smoked-duck.html
Sweet-Sour Fruit Salad Rujak http://www.indonesiatraveling.com/bali/bali-culinair/7354-rujak-sweet-sour-fruit-salad.html
Yellow Rice Nasi Kuning http://www.indonesiatraveling.com/bali/bali-culinair/7351-nasi-kuning-yellow-rice.html

– Index English for Bali Food

Index English  for Bali Food 
Roasted Balinese Chicken Ayam Bumbu Betutu http://www.indonesiatraveling.com/bali/bali-culinair/7343-ayam-bumbu-betutu-roasted-balinese-chicken.html
Babi Kecap Babi Kecap http://www.indonesiatraveling.com/bali/bali-culinair/7346-babi-kecap.html
Bali Freshwater Snail Soup Kakul Mekuah http://www.indonesiatraveling.com/bali/bali-culinair/7427-kakul-mekuah-bali-freshwater-snail-soup.html
Bali Marinated Grilled Fish Be Pasih Mepanggang http://www.indonesiatraveling.com/bali/bali-culinair/7429-be-pasih-mepanggang-bali-marinated-grilled-fish.html
Bali Torch Ginger Sambal Sambal Bongkot http://www.indonesiatraveling.com/bali/bali-culinair/7425-sambal-bongkot-bali-torch-ginger-sambal.html
Balinese Crispy Duck Balinese Crispy Duck http://www.indonesiatraveling.com/bali/bali-culinair/7355-balinese-crispy-duck.html
Balinese fish Ikan Bali http://www.indonesiatraveling.com/bali/bali-culinair/7350-ikan-bali-balinese-fish.html
Balinese Shallot and Lemongrass Sambal Sambal Matah http://www.indonesiatraveling.com/bali/bali-culinair/7428-sambal-matah-balinese-shallot-and-lemongrass-sambal.html
Black Rice Pudding Black Rice Pudding http://www.indonesiatraveling.com/bali/bali-culinair/7353-black-rice-pudding.html
Chicken in Banana Leaf Cakep Ayam http://www.indonesiatraveling.com/bali/bali-culinair/7342-cakep-ayam-chicken-in-banana-leaf.html
Coconut cucumber Timun mesanten http://www.indonesiatraveling.com/bali/bali-culinair/7360-timun-mesanten-coconut-cucumber.html
Crispy beef Be abon http://www.indonesiatraveling.com/bali/bali-culinair/7359-be-abon-crispy-beef.html
Duck curry Bebek menyanyat http://www.indonesiatraveling.com/bali/bali-culinair/7356-bebek-menyanyat-duck-curry.html
Fried Rice Nasi Goreng http://www.indonesiatraveling.com/bali/bali-culinair/7352-nasi-goreng-fried-rice.html
Green beans with soy sauce Buah kacang mekuah http://www.indonesiatraveling.com/bali/bali-culinair/7357-buah-kacang-mekuah-green-beans-with-soy-sauce.html
Indonesian Cassava Fritters Stuffed with Coconut Sugar Jemblem Misro Pulung-Pulung Ubi http://www.indonesiatraveling.com/bali/bali-culinair/7426-jemblem-misro-pulung-pulung-ubi-indonesian-cassava-fritters-stuffed-with-coconut-sugar.html
Indonesian chicken soup Soto Ayam http://www.indonesiatraveling.com/bali/bali-culinair/7344-soto-ayam-indonesian-chicken-soup.html
Peanut Sauce Bumbu Kacang http://www.indonesiatraveling.com/bali/bali-culinair/7349-bumbu-kacang-peanut-sauce.html
Pork with sweet soy sauce Be celeng base manis http://www.indonesiatraveling.com/bali/bali-culinair/7358-be-celeng-base-manis-pork-with-sweet-soy-sauce.html
Saté Pentul Saté Pentul http://www.indonesiatraveling.com/bali/bali-culinair/7348-sate-pentul.html
Shredded Spicy Pork Lawar Babi http://www.indonesiatraveling.com/bali/bali-culinair/7345-lawar-babi-shredded-spicy-pork.html
Smoked duck Bebek Betutu http://www.indonesiatraveling.com/bali/bali-culinair/7347-bebek-betutu-smoked-duck.html
Sweet-Sour Fruit Salad Rujak http://www.indonesiatraveling.com/bali/bali-culinair/7354-rujak-sweet-sour-fruit-salad.html
Yellow Rice Nasi Kuning http://www.indonesiatraveling.com/bali/bali-culinair/7351-nasi-kuning-yellow-rice.html

Be Pasih Mepanggang, Bali Marinated Grilled Fish

Be Pasih Mepanggang, Bali Marinated Grilled Fish

http://indonesiaeats.com/be-pasih-mepanggang-bali-marinated-grilled-fish/

Be-Pasih-Mepanggang

Ingredients:
1 kg whole ocean perch
2 tbsp freshly squeezed lime juice
1 tsp salt
1 tsp ground white pepper
1 cup base be pasih (Balinese seafood spice paste)*
oil to brush fish

Directions:
1. Clean the stomach cavity, remove the gills and surrounding tissue, and scale them.

2. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.

3. Season outside with lime juice salt and pepper. Fill the inside of the fish with seafood spice paste. If possible, leave the fish to marinate for several hours to improve the flavour.

4. Brush with a small amount of oil, place on charcoal grill and cook over medium heat. In this case, I used grill/broil in the oven, it’s too freezing to stay outside doing barbecue.

Sambal Matah, Balinese Shallot and Lemongrass Sambal

Sambal Matah, Balinese Shallot and Lemongrass Sambal

http://indonesiaeats.com/sambal-matah-bali-shallot-lemongrass-sambal/

Sambal-Matah

Ingredients:
15 shallots, peeled and sliced in half length-way, then finely crosswise sliced
15 bird’s eye chilies, sliced
4 cloves garlic, finely sliced
5 kaffir lime leaves, finely sliced
1 tsp roasted dried shrimp paste, finely grated
4 stalks lemon grass, only take the white and tender part, bruised and finely sliced
1 tsp salt
¼ tsp freshly ground black peppercorn
2 tbsp freshly squeezed lime juice
75 ml oil

Directions:
Combine all other ingredients and mix thoroughly for a couple of minutes before serving with Be Pasih Mepanggang and Sambal Tomat.


Kakul Mekuah, Bali Freshwater Snail Soup

Kakul Mekuah, Bali Freshwater Snail Soup

http://indonesiaeats.com/kakul-mekuah-bali-freshwater-snail-escargot-soup/

Kakul-Mekuah

Kakul is the Balinese term for freshwater snail. In Indonesian term, it’s known as keong sawah. As you may notice that Indonesia is a country with many dialects, I have known two other names; kreco in Surabayan (East Javanese) and tutut in Sundanese (West Javanese).

Thou I’m an Indonesian native, I still have to learn about other foods from many different ethic groups. I know more about Sumatran and East Javanese cookings since those two are where my ancestors came from.

Lonny has described how he loves this dish. It brings his childhood memories in Bali. As he explained we have to suck the meat out of the shells and when we have done it, nine out of ten, the meat off course will shoot right into our throat. The soup is fun to eat.

Kakul Mekuah
– Bali Style Frehswater Snail Soup –
serves 4

Ingredients:

  • 1 lb (454 g) fresh water snails
  • 2 1/4 tsp tamarind pulp
  • 2 stalks lemongrass
  • 3 tbsp. extra virgin coconut oil
  • 1.2 L water seasalt
  • 7 salam (Indonesian bay) leaves

For the spice paste

  • 8 toasted candlenuts
  • 1 1/2 tsp coriander seeds
  • 1 1/2 tsp toasted terasi (dried shrimp paste)
  • 1 1/2 tsp white peppercorns
  • 1 1/2 tsp black peppercorns
  • 4.8 oz (135 g) peeled shallots
  • 0.7 oz (20 g) garlics, peeled
  • 9 cayenne peppers (can be substituted for bird eyes chilies), sliced
  • 1.4 oz (40 g or 6-cm long) fresh ginger, peeled 7 cm long fresh turmeric, peeled

Methods:

To make the spice paste, if you use a mortar and pestle, chop shallot, garlic, ginger and turmeric first.  Then, pound candlenuts, coriander, terasi and peppercorns to a fine paste.  Add shallots, garlic, chilies, ginger and turmeric; pound again to a paste.

Rinse off the snails with cold water and drain them.  Take the white parts of lemongrass, cut into 3-cm long and bruise them with side of a heavy knife.

Heat the oil in a wok and stri fry the spice paste for about 3 minutes.  Add water and season with seasalt.  Add snails, tamarind pulp, lemongrass, and salam leaves.  Simmer for about 15 – 20 minutes.  Serve with warm long grain rice.

Note:
If you live in Winnipeg and wonder where to get these freshwater snails, Young’s sells them in the frozen section. On the package, it was saying “rice snails and made in Vietnam”


Jemblem Misro Pulung-Pulung Ubi, Indonesian Cassava Fritters Stuffed with Coconut Sugar

Jemblem Misro Pulung-Pulung Ubi, Indonesian Cassava Fritters Stuffed with Coconut Sugar

http://indonesiaeats.com/jemblem-misro-pulung-pulung-ubi-indonesian-cassava-fritters-stuffed-with-coconut-sugar/

Jemblem-Misro-Pulung

Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. There are two names for cassava in bahasa Indonesia; singkong and ubi kayu.

Based on my late grandmom’s story, back when Indonesia was still occupied by the Dutch, cassava was an Indonesia’s main carbohydrate source and staple food instead of rice because it was affordable. In fact, the Indonesians today will say that they haven’t had any meal yet if they haven’t eaten any rice.

Nowdays, we steam, boil, deep fry, or bake cassava as a snack. I love eating steam cassava with a bit grated coconut or just sugar and salt or my late mom made it a bit fancy by adding cheese and baked.

Sambal Bongkot, Bali Torch Ginger Sambal

Sambal Bongkot, Bali Torch Ginger Sambal

http://indonesiaeats.com/recipe-sambal-bongkot-bali-torch-ginger-sambal/

Sambal-Bongkot

Sambal Bongkot (Torch Ginger Sambal) is an unique sambal and originated from Bali.   Bongkot is Balinese word for torch ginger or other Indonesians call it kecombrang, honje, rias, kincung, rias, kencong, kincuang, sambuan, asam cekala, asam patikala depend on the area.   Sambal Bongkot is one the sambal that I’m unable to make due to where I’m located right now.  As I do want to know on how to make it and share with my readers, I brought Ira of Cooking Tackle to Indonesia Eats.  It’s undoubtable that Ira knows more about Balinese cooking than me thou we actually were born and grew up in the same city.  However, she has chanced to live on the Gods island, Bali where she has gained more knowledge about Balinese cooking.  Speaking about Bali, I would love to visit it again after my last visit which was in 1996.

Today I’m Indonesia Eats guess writer, I am Ira and I live in the exotic land called Bali-one of the dreams place on earth to visit to most people in the world.

Thank you Pepy for having me here!  It’s a great pleasure to be able to write a post/recipe and I’m glad to be one of your guess writers on Indonesia Eats.

When Pepy requested me to write a guest post, I really have no idea what to offer as recipe, until she just simply said it that she loves anything with bunga kecombrang or honje *as Balinese called for bongkot, it could be Balinese sambal bongkot said Pepy. Hmm, I said of course, that would be good idea! revealing and sharing the most alluring typical Balinese home-cooking condiment that definitely very tough to find at any warung makan (small local eating place), restaurant or even the five star restaurants in Bali.

Bongkot /kecombrang/honje/torch ginger is a young shoot or bud from Etlingera elatior and commonly used in cooking.  They are inexpensive but its an indispensable ingredient used to flavour various kind of dishes. The characteristic describes at the pungent taste and aroma, one of the best smell in the world!

To be honest, the only way to have sambal bongkot is making it by your own at home and it’s just required a little work in the kitchen.

Sambal bongkot is very down to earth yet authentic condiment to the most Balinese, especially to all Balinese home cooking. If you go to the traditional market in Bali and ask for bongkot, the seller would definitely teasing you by spot on guessed that you’re absolutely gonna make sambal bongkot lol…I bet you in this!  Well, Its eternal all of time, the type of traditional condiment that would be most wanted by all people, once you have taste it, I give you my words that you would never ever forget! Never ever forget of Bali and never ever forget of sambal bongkot!

To me, sambal bongkot is one of a kind, typical Balinese home cooking—as simple, humble yet delicious sambal that could definitely turn my world up side down!

Sambal Bongkot
Balinese Torch Ginger Sambal

Ingredients
10-11 shallots, finely sliced
7-8 bird eye chillies, sliced*
2 bongkot (ginger torch/honje/kecombrang), finely sliced and chopped*
1 teaspoon toasted dried shrimp paste (terasi/belachan)
6 tablespoons coconut oil/canola oil
salt to taste

Method:
Heat the oil in wok over medium fire, add in slices of shallot, and fry until it just wilted.

Add in slices of chilli, stir and quickly fry and then add-in bongkot, fry for another few seconds.

Turn off the heat, toss in toasted dried shrimp paste (terasi) and season the sambal with salt. Using a fork, mix all ingredients until well incorporated.

Dish up and serve with your favorite fish dishes or seafood dishes.

Cook note:

  • Only slice the white part of ginger torch . Slice it finely. When you feel, you slice the hard part of ginger torch remove the outer layer. Do this step until all ginger torch is sliced up.
  • You can always adjust the spiciness as your desire, use red chilli *deseeds instead of bird eye chilli or you may use store bought flakes dried chilli.
  • Sambal bongkot can be serve with fried fish, grilled fish, grilled seafood or even fried tofu and tempe>I suggest always make it fresh as bongkot will turns darker colour too quickly.

Timun mesanten, coconut cucumber

Timun mesanten, coconut cucumber

http://www.worldcook.net/Cooking/Veggie/VT-CoconutCucumber.htm

Timun-mesanten-coconut-cucumber

Timun mesanten (coconut cucumber)

1 LARGE CUCUMBER, peeled and sliced
1 ONION, chopped
1 CLOVE GARLIC, mashed
1 TSP SHRIMP PASTE (replace by SAMBAL if you are vegan or vegetarian)
200 GRAM COCONUT MILK
4 TBSP GRATED COCONUT
1 TBSP BASE JUKUT (SPICE PASTE)

Fry the onion and the garlic 5 minutes, add the grated coconut and the coconut milk and bring to the boil.
Add all other ingredients, stir well and let it simmer for 5 minutes. Decorate with garlic fries.