Saturday 18 June, 2005
VENUE: Bayfield Gardens
ATTENDING: Andrew, Christopher, Christine, Julie, Pat, Kevin, Irene, John, Uve
- Base Gede (Balinese Spice Paste Mix) – Julie
- Sayur Urab (Mixed Vegetable with Grated Coconut) – Christine
- Tuna Sambal Matah – John
- Tempe Manis (Sweet Fried Tempe) – Kevin
- Opur Ayam (Chicken Curry) – Christopher
- Sate Lilit (Balinese Chicken Satays) – Pat
- Nasi Goreng (Indonesian Fried Rice) – Andrew
- Black Rice Pudding (or other suitable desert) – Irene
Following are the recipes we decided to try. I’ve cooked these, under the guidance of some wonderful cooks in Bali last year. They aren’t difficult, and the ingredients are generally available these days.
The idea is that each person will bring the ingredients for a single dish and we will cook them on the night at John’s house.
Some of the recipes can be commenced, in the form of some preliminary slicing and dicing, but don’t do any actual cooking until the night. They come together pretty quickly, especially if all the ingredients are prepared and measured in readiness. I’ve marked the recipes accordingly.
I’ll be bringing a selection of sarongs, and I expect everyone to wear them. If you would rather bring your own sarong, please do.
BALINESE KITCHEN EQUIPMENT
I’ll bring my mortar and pestle, for any necessary grinding or to settle any unforseen disagreements, as well as my coconut grater as I don’t expect the average batterie de cuisine is likely to be able to provide such an implement (although a well-stocked tool shed might!). And dried desiccated coconut simply WILL NOT DO.
I’ll bring my wok and gas ring. The rest can happen on John’s stove, or under the grill. I’ll also bring my rice cooker for steamed rice.
The Balinese do not use chopsticks. Traditionally they would eat with their fingers, although forks and spoons are acceptable.
THE REALLY SMELLY INGREDIENTS
I also have a stock of shrimp paste, which I will bring, to save others the bother of purchasing a quite pungent ingredient they are unlikely to use much of in their lifetimes.
Most of us will need oil. To save bringing seven or more lots of oil, I suggest John provides basic vegetable or blended oil (the tempe dish requires about three cups or so for deep frying).
We will aim to meet and start cooking around 5.00pm, but if anyone is running a bit late, don’t panic. We’ll just start with those that are there and work on through.
It should be fun. Don’t panic.