explore - harvest - cook - eat - relax

---

• 1 cup blanched snake beans or green beans cut in short pieces
• 1 cup blanched bean sprouts
• 1 cup blanched young spinach (cassava leaves traditional)
• 1/2 cup chopped onions lightly sauteed
• 1/4 cup chopped fresh red chillies, lightly sauteed
• 2/3 cup of grated and roasted coconut
• Roasted peanuts for garnishing
• Crispy fried garlic slices for garnishing

For the dressing:

• 1 large red chili, de-seeded and finely sliced
• 3 wedges of kaffir lime
• 1/4 tsp white pepper
• 1/4 tsp sugar
• Salt to taste
• 1 Tbsp oil

• 1/2 onion minced
• 3 shallots peeled
• 3 cloves garlic peeled
• 5 big red chilis sliced on the diagonal (more if you want to amp up the heat)
• 300 g tempe sliced into 1-inch matchsticks
• 3 tomatoes chopped into chunks
• 2 tsp kecap manis (sweet soy sauce)
• 2 tbsp chili sauce or sambal
• 1 tbsp gula merah (palm sugar)
• 1 tbsp salt
• 1/2 cup coconut oil

INSTRUCTIONS

1. Crush the tomato chunks in a mortar and pestle. Add the whole shallots and garlic in the mortar and grind them with the tomatoes enough to break them up and release the oils.
    
2. Transfer the tomato, shallot and garlic mixture to a bowl and add the kecap manis, chilli sauce or sambal, salt, sugar, sliced chilis and minced onion. Let it sit 10 - 15 minutes.
    
3. Meanwhile heat the coconut oil in a wok over medium heat. When hot, deep fry the tempe in batches either by the handful or half at a time depending on the size of your wok until golden and crispy (about 10 - 15 minutes), flipping often to make sure both sides cook evenly. Remove from the wok with a slotted spoon and let drain on paper towel.
    
4. Drain all but 2 tbsp of the oil from the wok and put back on the stove over medium heat. Drain the excess juices from the tomato-chilli mixture, and put the mixture in the wok. Cover and cook for about 10 - 15 minutes.
    
5. Add the tempe to the wok and add about 3 tbsp of water, or just enough to make moist. Stir constantly over low heat for 5 minutes. Add chilli sauce or sambal, salt and pepper to taste. Serve with rice.

 :

• Pandan Juice
• 5 pandan leaves chopped
• 3-4 tablespoons water

Crepe Batter

• 120 g flour
• 1 egg
• 300 ml coconut milk
• 1/4 teaspoon salt
• 3 tablespoon pandan juice

Filling

• 90 g Gula Merah - palm sugar
• 1 tablespoon white sugar
• 1 pandan leaf knotted
• 50 ml water
• 1/2 grated coconut white part only
• 1 tsp corn starch

INSTRUCTIONS

1. Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
    
2. Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.
    
3. Break up the palm sugar and combine with the sugar, pandan leaf and water in a pot. Cover over a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
    
4. Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.
    
5. When the crepe is cooked, transfer it onto a chopping board.
    
6. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
    

1. 250 gr pork (I samcan) Cut small pieces (can be replaced with beef or chicken)

• 2 tablespoons soy sauce / taste
• Sambal matah:
• 200 gr of red onion, thinly sliced
• 15 little chilies, iris
• 5 orange leaves, slices
• 2 lemongrass (just white, iris)
• 1/2 tsp Terasi
• 1 tsp salt
• 1/2 tsp half sugar
• 1/2 lime juice

INSTRUCTIONS

1. Soak the meat with soy sauce / soy sauce for 20 minutes to soak (overnight is better)
2. Saute the meat with a little oil until it is cooked and crispy, drain.
3. Mix all ingredients for sambal matah. stir into 1 and flush with very hot oil. Or it could also heat the oil in the pan and then put all the ingredients of chili sauce, stir quickly and immediately turn off the heat (just stir-fry for a while) then give the lime juice.
4. Mix well and taste test. Then mix with the cooked meat.

Bumbu Bali (Balinese Spices)

• 50 grams ginger (fresh root)
• 100 grams galangal (fresh root)
• 100 grams turmeric (fresh root)
• 25 grams aromatic ginger (fresh root)
• 25 grams candle nut (can substitute macadamia nut)
• 400 grams fresh garlic
• 500 grams shallot
• 100 grams fresh red chili
• 15 grams black pepper
• 15 grams coriander seed
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• A medium sized stalk of lemongrass
• 3 lime leaves
• 3 bay leaves
• 25 grams palm sugar
• 1 tablespoon shrimp paste

INSTRUCTIONS

1. Clean and peel all ingredients (except for lime leaf, bay leaf and lemongrass) then put into a food processor or mortar.
2. Blend until it becomes a paste.
3. Heat a small amount of oil in a pan then drop in the paste.
4. Add the lime leaf, bay leaf, and lemongrass.
5. Cook until soft and the flavor comes out.

Pepes Tuna

Ingredients:

• 150 grams tuna fish
• 1 tablespoon “Bumbu Bali”
• 6 pieces fresh lemon basil
• 6 pieces of fresh sliced tomato
• 3 pieces of banana leaf
• 1 tablespoon coconut oil
• salt and pepper
• lemon juice

Steps:

1. Season tuna fish with salt and pepper then cover evenly with Bumbu Bali. Squeeze some lemon juice on top and add a touch of coconut oil.
2. Place the seasoned fish in the center of the banana leaves (slightly towards the bottom) then add tomato and lemon basil on top.
3. Fold banana leaves around the fish (in a rolling fashion), then fasten with a toothpick on either side of the parcel.
4. Place on a grill or charcoal cooker. Cook for 5 minutes on each side or until the banana leaves are evenly browned.