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This book is best for the more experienced cook, particular one with knowledge of Southeast Asian ingredients. There are a few recipes that I do not see myself making, but still appreciate their inclusion for the cultural and historical aspect, particularly: Lawar Capung (Dragonfly Lawar), Tirta (Holy Water), Capung Goreng (Fried Dragonfly), and Serapah Penyu (Turtle). The book ends with notes on Balinese equipment and ingredients that may be difficult to find with substitutes and equivalents when available. Meat on a stick is one of Chad’s favorite foods, so I picked out a recipe from the Sate section to try out.
Sate Lilit Ayam is created by grinding chicken with spices and coconut until it forms a sticky paste.
Don’t form the meat mixture too thick around the skewers or the outside will burn before the interior has a chance to cook. I also made Nasi Kuning (Yellow Rice), Dadar Gulung (Pancake Rolls Stuffed with Grated Coconut), Kolak Ubi (Sweet Potato Kolak), and Babi Kecap Bali Style (Pork in Sweet Chili Sauce- Not Photographed).
Nasi Kuning is made by combining steamed rice with a fragrant turmeric paste that creates a yellow hue. Dadar Gulung are spongy, green rice flour crepes filled with a sweet coconut palm sugar filling.
Most of Indonesia practices Islam and therefore avoids pork, but Bali is predominately Hindu. In a food processor or large mortar and pestle, combine shallots, garlic, chilies, galangal, turmeric, and ginger.
Blend in the chicken until smooth, then mix in the grated coconut to create a sticky yellow paste.
Mold the chicken paste around the pointed ends and up half of the bamboo sticks, making sure the chicken is not too thick.

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Except as specifically provided in this Agreement, the Licensed Material may not be shared or copied for example by including it in a disc library, image storage jukebox, network configuration or other similar arrangement. There is also a small resource guide on where to buy Balinese ingredients and spices online and in the following countries: United States, Canada, Australia, New Zealand,  and Great Britain. Sate was introduced to Indonesia by South Indians, but it has adapted into countless possibilities based on the region, religion, and available ingredients. The paste is wrapped around the lower part of flat, wide skewers made from bamboo or lemongrass. The rice is most often served in the form of a cone with the top wrapped in a piece of banana leaf to resemble Gunung Agung, Bali’s most holy mountain and the only active volcano on the island. Once thoroughly heated, add the prepared sticks in batches, being careful not to overcrowd, until golden on all sides and cooked through. Once you license a royalty-free product, you may use it multiple times for multiple projects without paying additional fees.
Upon download of any film Licensed Material, you will be invoiced a non-refundable access service fee of one hundred fifty dollars ($150) USD or such other local currency amount as Getty Images may apply from time to time. Kruger collected the recipes from an assortment of Balinese locals who pass down their traditions orally. I was unable to locate suji leaves, so I combined natural blue and yellow food colorings in its place. Everything is just boiled in a single pot until the sweet potatoes are tender and the palm sugar has created a slightly sticky, caramelized sauce. Dr.
While this may not be the best choice for those not previously exposed to Southeast Asian food, it is a wonderful addition for others wanting an in-depth history and cultural guide to Bali. The Licensed Material may only be used in materials for personal, noncommercial use and test or sample use, including comps and layouts. If Licensed Material featuring a person is used (i) in a manner that implies endorsement, use of or a connection to a product or service by that model; or (ii) in connection with a potentially unflattering or controversial subject, you must print a statement that indicates that the person is a model and is used for illustrative purposes only. Create your slideshowBy using the code above and embedding this image, you consent to Getty Images' Terms of Use.

Kruger’s 10 years of research has produced an in-depth look into the culture and community life surrounding the cuisine. Precise measurements are not always listed and the steps to some recipes are not perfectly clear. Kruger writes about the numerous types of sate, how they are cooked, and provides two recipes at the end, Sate Lilit Ikan (Grilled Ground Fillet of Fish in a Balinese Spicy Sauce with Fresh Shredded Coconut) and Sate Lilit Ayam (Grilled Ground Chicken in a Balinese Spicy Sauce with Fresh Shredded Coconut). With the help of a food processor to create the spice paste, this dish was incredibly easy to prepare with a stunning presentation. Chad said it was even better as leftovers (which he took to lunch with him so I did not get a chance to photograph the dish). These dishes are also completely authentic and certain ingredients may be difficult to find if markets specializing in Southeast Asian food are lacking in your area. I did not make that particular recipe, but did add a few slices of banana to Chad’s Kolak Ubi bowl. This is a recipe where the instructions could have been a little more clear for the more novice cook.
The batter calls for a large amount of salt (I used kosher salt and decreased it a little with tasting). The introduction mentions slow-braising the pork, but the instructions only state to simmer the pork until tender with no particular mention of the time needed. The center of the book does contain a section of color photos featuring scenes of Balinese life and some dishes, such as Babi Guling (Spit-Roasted Suckling Pig), Gado-Gado (Mixed Vegetables with Peanut Sauce), and Sate Ayam (Chicken Satay). The directions also call for the addition of warm water to the batter, but do not specify how much. I also had some issues folding the crepes around the filling, but that is mostly to me needing practice.

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