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.

Sauteed Spinach Basil

For 4 servings:

Material:

- 2 tablespoons cooking oil

- 5 red onions, roughly chopped

- 2 cloves garlic, roughly chopped

- 4 large pieces of red chilli, roughly chopped

- 1 tomato, roughly chopped

- 200 grams of canned tuna

- 150 grams of spinach

- 25 grams basil

- Salt, sugar to taste

Method:

1. Heat oil saute onion and garlic until fragrant.

2. Enter chili, tomatoes, stir well. Enter tuna, stir well again.

3. Enter the spinach, basil, salt, sugar. Cook until cooked. Lift and serve.

Mushroom Saute Potatoes

for 4 servings:

Material:

- 250 grams of frozen potatoes, corrugated

- 100 grams of shiitake mushrooms, thinly sliced

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- Two of hot pepper, thinly sliced

- Four tablespoons oyster sauce

- 100 mL water

- 1 teaspoon cornstarch, dissolve it with 3 tablespoons water

- Salt, sugar to taste

- Cooking oil to taste

Method:

1. Fry the potatoes until crispy. Remove and drain

2. Heat 2 tablespoons oil, saute onion, garlic, chilli until fragrant. Enter the mushrooms, mix well

3. Give the oyster sauce, salt, sugar, water. Cook until boiling

4. Add cornstarch solution and cook until thickened. Enter the potatoes and stir well. Lift and serve.

Paprika Saute Tofu

for 5 Serves:

Material:

- 2 tablespoons cooking oil

- 5 out of yellow fruit, diced

- 5 onions, thinly sliced

- 2 cloves garlic, thinly sliced

- 1 / 2 green bell pepper, thinly sliced

- 1 / 2 red peppers, thinly sliced

- 1 tomato, thinly sliced

- 100 mL water

- Salt, sugar to taste

Method:

1. Heat oil, saute onion and garlic till fragrant

2. Enter knew, stirring until blended. Add red peppers, green peppers

Sauteed Pumpkin

for 2 servings


Material:
• 200 grams squash, cut length
• 50 grams of corn putren, split lengthwise
• 4 red onions, sliced
• 1 bay leaves
• 1 cm galangal, crushed
• 2 large red chilli, sliced oblique
• ¾ teaspoon salt
• ¼ teaspoon pepper powder
• ¼ teaspoon sugar
• 150 ml of water
• 3 tablespoons oil for sauteing


Subtle seasoning:
• 3 cloves garlic
• ½ teaspoon pepper
• 2 cloves pecans, roasted
• 1 teaspoon ebi, brewed, roasted


How to make:
1. Heat the oil. Saute onion, bay leaves, galangal, red chillies, and spices until fragrant smooth.
2. Enter squash and corn putren. Stir until wilted. Add salt, pepper powder, and sugar. Mix well.
3. Pour water. Cook until cooked.

Sardines Baked Rice

For 2 Serves


Material:
• White rice 300 grams, ready to use
• Sardines 250 g / corned
• 2 cloves garlic, minced
• Peas 2 tablespoons
• 1 tablespoon Margarine
• Salt to taste
• Sugar ½ teaspoon of sand
• Pepper powder ½ teaspoon
• banana leaves to taste



How to Make:
1. Separate sardines with water.
2. Heat margarine and fry garlic until fragrant.
3. Pour water sardines, season with sugar, salt and pepper. Bring to a boil.
4. Add rice and peas, cook until the water seeped in rice. Lift.
5. For the rice into 2 parts, place each piece of rice on a banana leaf.
6. Place the sardines in the middle of rice, rolls and press.
7. Grilled / roasted rice until done. Remove and serve.