SEROMBOTAN

 Material :

    - Watercress ( 100 grams )
    - Spinach ( 100 grams )
    - Long Beans ( 100 grams )
    - Bean sprouts ( 100 grams )
    - Pare ( 100 grams )
    - Eggplant round ( 100 gram )
    - Boiled red beans ( 50 grams )
    - Boiled soy beans ( 50 grams )
    - Cooking oil for sauteing ( 3 tablespoons )
    - Toasted grated coconut ( 200 grams )
    - Fried Peanuts ( 50 grams ) Seasoning : Coconut Sambal :
      - Garlic ( 2 cloves )
       - Red chili ( 2 pieces )
       - Cayenne pepper ( 3 pieces )
       - Galangal ( 1 thinly sliced ​​)
        - Terasi ( 1 teaspoon )
       - Salt and flavorings to taste

                                                Koples :

                                                - Red chili ( 3 pieces )
                                                - Terasi cooked ( 1/2 teaspoon )
                                                - Salt and flavorings to taste
                                                - Sweet soy sauce ( 1 teaspoon )
                                                - Granulated sugar ( 1 tablespoon )
                                                - Boiled water ( 200 ml )
                                                - Lime ( 1 tablespoon )

 How to cook- Chop the vegetables , wash and drain thoroughly . Then each boiled vegetables except eggplant . Each vegetable is boiled separately .
 For Coconut Sambal- Heat oil , saute garlic , red pepper , cayenne pepper and ginger . For the fried shrimp at the end .- Blend the spices that had been sauteed with salt and flavorings until completely smooth . Combine with toasted grated coconut .
 Koples- Puree red peppers , shrimp paste , salt , flavoring, and sugar until completely smooth . Combine the soy sauce , boiled water and lemon juice and mix well.
 How to eat- Put each type of vegetables and chunks of eggplant in the dish , then give the coconut sauce on it , and flush with herbs koples . Sprinkle peanuts and soybeans boiled in it . Serve .

TAMBRING BALI ICE

The materials you need are :

    400 grams of sugar
    75 grams of tamarind
    750 ml of water
    1 chicken egg , take the egg whites only
    Coconut water taste
    Young coconut , meat rake
    Ice cubes , to tasteHow to make ice tambring are as follows :

    Making syrup : Boil in a container of sugar , tamarind , and water to the boil . Next, enter the egg whites , stirring, stirring until the clot and refrigerate . After the filter .
    Prepare the serving glasses , add the syrup , add the coconut milk , and coconut meat
    Add ice cubes
    Serve cold , ice Tambring Balinese ready to drink . Slurrp ...Dosing on this drink recipe for 8 glassesHow ? Easy right ? . Segaranya Balinese atmosphere can be illustrated with the taste of fresh ice Tambring this . Fresh taste and sour tamarind certainly makes sense Ice Tambring unique and exotic . Moreover, with the addition of coconut water and coconut meat that will make this Tambring ice . more delicious . Guaranteed all definitely hooked . Want to again and again ^ ^Let ah straight practice this than just recipes drink drool imagine . Good luck .

AYAM BETUTU BALI

MATERIALS:

     1 chicken
     3 tbsp oil
     5 pieces of orange leaves
     3 stalks lemongrass finely sliced
     500 ml coconut milk


 

HERBS Spices that are:

     6 pieces of red chilli
     18 grains of red onion
     6 cloves of garlic
     6 items hazelnut
     1 slice turmeric
     1 slice kencur
     ½ tsp pepper
     5 pieces of cayenne pepper
     1 tsp coriander
     2 tsp shrimp paste
     11/2 tsp salt

HOW TO MAKE CHICKEN betutu (BALI):
1. Grilled chicken half cooked, remove from heat.
2. Spices that have smoothed out the pan with oil until the aroma, pour coconut milk,
cooked slightly thickened, enter a whole chicken and cooked until dry seasoning and pervasive, lift.
3. Flatten the chicken seasoning and bake in the oven (charcoal), line it with banana leaves,
bake until browned, remove from heat
4. Serve.

SATE lILIT TUNA BALI

  Sate Lilit Bali Typical Tunaingredients :250 grams of tuna meat in minced1 chicken egg btrQuarter of young coconut btr1 teaspoon peppersugar to taste3 lbr lime leaves , finely sliced15 stalks lemongrass , clean , slightly cut edges1 tablespoon tapioca flour1 tbsp coconut oil for greasing salt to taste

Spices :3 large red chilies6 spring onions2 cloves of garlic1 vertebra finger kencur1 knuckle of ginger1 vertebra finger galangal1/4 tsp roasted shrimp paste1/4 teaspoon coriander1/4 tsp cumin

How to make :1 . Tuna meat that has been chopped finely , mix with seasoning , pepper powder , salt , sugar and eggs .2 . Stir the dough until it becomes smooth .3 . Enter the grated coconut , lime leaves . Stir again .4 . Prepare lemongrass . Marinate partly cob with tapioca flour .5 . Give the dough and flatten with a fish shaped into an oval circle like a blotter .6 . Do the same thing until the dough runs out .7 . Prepare coals . Grilled satay wrap while occasionally reversed when one side has been cooked and lightly browned .8 . Rub with a little minyak.Angkat9 . Serve hot with sauce matah , serombotan and hot white rice .