Satay Tofu Peanut Marinade

For eight Serves:

Material:

- 2 pieces of white out, cut into 2cm dice

- 2 tablespoons cooking oil

- 4 tablespoons soy sauce

- Plugs satai sufficiently

Peanut sauce:

- 250 grams of peanuts, fried

- 7 pieces of red chili, fried

- 3 cloves garlic, fried

- 2 tablespoons cooking oil

- 250 ml water

- 1 teaspoon brown sugar

- Salt to taste

Method:

1. Peanut sauce: Grind peanuts, chili peppers, garlic.

2. Heat the cooking oil, insert nut mixture. Stir well, add water, brown sugar, salt. Cook until done. Lift.

3. Mix seasonings with soy beans and cooking oil. Stir well.

4. Enter the idea into the spice mixture and stir well. Let stand 15 minutes until the spices to infuse.

5. Puncture with a puncture satai know, fuel on the fire until cooked.

Spicy Corn Saute sprouts

For 5 servings:

Material:

- 2 tablespoons cooking oil

- 3 pieces of sweet corn, boiled, pipil

- 100 grams of bean sprouts

- 1 cm galangal, smashed

- Salt, sugar to taste

Spices:

- 5 large cloves chili

- 3 cloves garlic

- 5 onions

- 1 red tomatoes

Method:

1. Heat oil, saute ground spices, galangal until fragrant.

2. Enter the sweet corn, stirring until blended.

3. Add bean sprouts, salt, sugar. Cook until all ingredients cooked. Lift and serve.

Enoki Mushrooms Sauteed Shrimp crocheted

For 3 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 1 / 2 red peppers, thinly sliced

- 200 grams prawns, peeled, leaving tails

- 100 ml water

- 200 grams crocheted, wash out

- 100 g enoki mushrooms, cleaned

- 2 tablespoons oyster sauce

- Salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic until fragrant.

2. Enter the shrimp, cook until change color. Pour water and cook until boiling.

3. Add the paprika, Kailan. Stir until wilted. Give the oyster sauce, salt, sugar. Stir well.

4. Enter the enoki mushrooms. Stir well. Lift and serve.

Bumbu Bali

BUMBU BALI

Restaurant and Cooking School

The extravagant beauty and delights of Bali also extends to its much-celebrated local cuisine. Discovering the tropical island paradise also requires the exploration of its traditional cooking by treating yourself to such delicacies as slow-roasted chickens and ducks in banana leaves; superbly fresh grilled seafood; tantalizing sates; soups from banana stems, green papayas and mushrooms; a large selection of vegetarian dishes; and an ever changing selection of Balinese cakes; black rice pudding; not forgetting the daily changing selection of tropical fruits found at the local markets. This are just some of the delectable creations, certain to even please the palates of Bali’s fabled Gods, that await the gastronomically curious visitor to our beloved Indonesian island.

Balinesse Restaurant - Bumbu Bali

Address: Jl. Pratama, Tanjung Benoa, PO Box 132 Nusa Dua 80363,

Phone: +62 361 774502, 772299 (Restaurant) - +62 361 771256 (Office), Bali - Indonesia

BUMBU BALI - BALI RESTAURANT

Carrot Saute Cuciwis

for 4 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 2 carrots, peeled and thinly sliced

- 100 mL water

- 200 grams cuciwis, wash out

- 2 tablespoons oyster sauce

- Salt, sugar to taste

Method:

1. Heat oil, saute onion and garlic until fragrant.

2. Enter the carrots, cook until wilted. Pour water and cook until boiling.

3. Add cuciwis, oyster sauce, salt, sugar. Cook until cooked. Lift and Serve.