Baked Fish Recipe

If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table. Ingredients : Serves 4-6
1.5 kg 1 2 cloves 1 teaspoon 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon 3 tablespoons	Medium-size snapper or jewfish Medium onion, chopped Garlic Finely chopped fresh ginger tamarind liquid Dark soy sauce Oil Sambal ulek, optional Salt Ground turmeric Finely chopped fresh coriander leaves Banana leaves or foil for wrapping
Method : Wash fish and dry well with paper towel. Score the flesh diagonally on each side. Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth. Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity. Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish. Secure with bamboo skewers. Bake in a moderate oven for 35-40 minutes or until fish is cooked. Oven temperature should be 170oC-190oC. When ready to serve, the flesh will look milky white and flake easily when tested with a fork. Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table. Serve hot.

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Baked Lemon Chicken Recipe

Ingredients :
4 2 1 2 2 cloves 1/4 cup 1/4 cup	Spring chicken Medium chopped onions Spring onions, chopped Red chilies, chopped Garlic, crushed Peanut oil Lemon juice
Method : Cut the chicken in half along the breast and backbone. Press down on each half to flatten it slightly. Combine the onion, spring onion, chili, garlic, oil and lemon juice in a food processor and process until smooth. Spoon the mixture over the chickens; cover and marinade for 1 hour or overnight in the refrigerator. Preheat the oven to a moderate 180oC. Using tongs, remove the chickens from the marinade, reserving the marinade. Place the chicken in a baking dish in a single layer. Bake for 40 minutes, or until cooked and browned, brushing occasionally with the marinade. Serve with rice or noodles, and a vegetable dish.

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Balinese Spicy Fish Recipe

Ingredients :
500 g 1 1 teaspoon 2 stalks 1 teaspoon 1 tablespoon Spices (ground) 5 5 2 cloves 3 1 teaspoon 1 teaspoon	Spanish Mackerel or Snapper Lime, extract juice Salt Lemon grass, bruised Tamarind juice Sweet soy sauce Oil Red chilies, seeded Shallots Garlic Candlenuts Chopped ginger Salt
Method : Cut the fish into 3-4 pieces. Rub the fish with lime juice and salt, and let it stand for 15 minutes. Wash and drain. Heat oil and deep-fry fish until golden brown. Drain and set aside. Heat 3 tablespoons oil and sauté ground spices until fragrant, then add lemon grass, tamarind juice and sweet soy sauce. When the sauce has thickened, spread it over deep-fried fish.

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Balinese Style Fish Recipe

Ingredients : Serves 6
1 kg 2 2 cloves 1 1/2 teaspoons 1 1/2 teaspoons 1 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons 2 tablespoons 1/2 teaspoon	Fish steaks Medium onions, finely chopped Garlic, finely chopped Finely grated fresh ginger Sambal ulek Finely grated lemon rind Laos powder Lemon Juice Palm sugar or substitute Dark soy sauce Salt Peanut oil for frying
Method : Wash fish, dry on absorbent paper towels and cut into serving portions. Heat about 2 tablespoons oil in a small saucepan and fry the onions until soft. Add garlic and ginger and stir over medium heat until golden brown. Add sambal ulek, lemon rind, laos, lemon juice, sugar, soy sauce and salt and simmer for 2 to 3 minutes. Set aside. Heat peanut oil for deep frying and fry the fish until golden brown on both sides. Drain, put on serving plate and spoon the sauce over.

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Basic Sambal Seasoning Recipe

A quick, convenient way to accomplish the myriad dishes that go to make up an Indonesian meal. If you like hot food, you will find it useful to make up a quantity of this base, which you can cook and keep bottled in the refrigerator ready to add to such varied ingredients as boiled or fried potatoes, breadfruit, yams or other starchy vegetables; hard-boiled eggs; bean curd cut in dice or strips and fried. There is just no end to the variations on this theme. Ingredients :
15-20 3 8 cloves 2 teaspoons 1/2 cup 1 cup 3 teaspoons 2 tablespoon	Large dried chilies Large onions, roughly chopped Garlic Dried shrimp paste Peanut oil, or more as required Tamarind liquid Salt Palm sugar or substitute
Method : Soak chilies in hot water for 20 minutes. In container of electric blender, grind the chilies, onions, garlic and dried shrimp paste, with enough oil to help the blades draw down the solid ingredients. It may be necessary to use more than half the oil, depending on the size and shape of the blender. When blended to a smooth paste, heat remaining oil in a wok or frying pan and when hot, put in the blended ingredients. Fry over medium heat, stirring constantly, until mixture is cooked and dark in color and oil separates and shows around edges. Wash out blender container with the tamarind liquid, add to pan with salt and sugar and simmer for a few minutes longer, stirring. Cool completely and bottle. Store in refrigerator (If mixture had been cooked in a wok, turn it into a glass or earthenware bowl to cool). To use : Heat the required amount (approximately 1 tablespoon to 250g of the main ingredient) and stir fry the already cooked main ingredient in it briefly. If a gravy is required, add 1/2-1 cup thick coconut milk and heat to simmering point, stirring constantly.

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Beef Fillet in Coconut Recipe

Ingredients :
500g 2 cloves 2 teaspoons 1 teaspoon 2 teaspoons 1/2 teaspoon 2 teaspoons 3 tablespoons 1/2 cup 3 1/2 cup	Beef eye fillet Crushed garlic Finely grated lemon rind Grated fresh ginger Ground coriander Ground turmeric Grated palm sugar or soft brown sugar Peanut oil Desiccated coconut Onions, cut into thin strips Coconut milk
Method : Cut the beef into thin slices. Mix together the garlic, lemon rind, ginger, coriander, turmeric, palm sugar and 2 tablespoons oil, add the beef and toss well to coat. Cover and chill for 1 hour. Heat the remaining oil in a wok or frying pan. Add the beef and stir-fry in batches until well browned. Add the coconut and spring onion and stir-fry for 1 minute more. Return all the meat to the pan; add the coconut milk and stir until heated through. Serve with rice.

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