Meat

[Dept of PMM Artists & things]

Be Celeng Base Manis
( Pork in Sweet Soy Sauce )

  
This delicious sweet pork dish with a hint of ginger and plenty of chillies to spice it up often appears on festive occasions, when a whole pig is slaughtered and there's plenty of meat available. #

2 tablespoons oil
5 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
600 g (1 1/4 lb) boneless pork shoulder or leg, cut in 2 cm (3/4 in) cubes
8 cm (3 in) ginger, peeled and sliced lengthwise
4 tablespoons sweet soy sauce
2 tablespoons thin soy sauce
1 teaspoon black peppercorns, crushed
2 cups chicken stock
6-10 bird's-eye chillies, left whole

Heat oil in a wok or heavy saucepan. Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured. Add pork and ginger arid continue to saute for 2 more minutes over high heat. Add both lots of soy sauce and black pepper and continue sauteing for 1 minute. Pour in chicken stock and chillies, and simmer over medium heat for approximately 1 hour. When cooked, there should be very little sauce left and the meat should be shiny and dark brown. If the meat becomes too dry during cooking, add a little chicken stock.

Helpful hint : Some cooks like to pound the shallots, garlic and ginger together and fry them before adding the pork, making the resulting sauce thicker.

[Dept of PMM Artists & things]

Guling Celeng
( Suckling Pig )

  
If there's just one dish that people remember after a visit to Ball, it's this famous delicacy, usually known by its Indonesian name, Babi Guling. ###

1 suckling pig, weighing about 6-8 kg (13-17 lb)
1,5 tablespoons salt
10 shallots, peeled and sliced
6 cloves garlic, peeled and chopped
5 cm (2 in) ginger, peeled and chopped
15 candlenuts, chopped
10 cm (4 in) fresh turmeric, peeled and chopped
2 tablespoons coriander seeds, crushed
5 cm (2 in) laos, finely chopped
25-30 bird's-eye chillies, sliced
10 stalks lemon grass, sliced
1 tablespoon black peppercorns, crushed
1 teaspoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2,5 tablespoons oil
4 tablespoons turmeric water

Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling pig with this mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Place suckling pig on roasting rack and roast in hot oven (220 ° C / 425 ° F) for approximately I hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint : If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour.

 

[Dept of PMM Artists & things]

Be Sampi Mesitsit
( Dry Spiced Beef )

  
Don't be misled by the rather uninteresting appearance and name of this beef dish. It is wonderfully flavoured and generally so popular that it's worth making a large amount. Cook as directed below, then if you have leftovers after a meal, deep fry the beef until very crisp. Drain thoroughly and store in an airtight container. This crisp beef is excellent as a finger food with cocktails, and also makes a tasty accompaniment to rice-based meals. ###

1 kg (2 lb) beef topside, cut in
4 steaks 250 g (8 oz) each
8 cloves garlic, peeled
2 teaspoons coriander seeds, crushed
1 tablespoon chopped palm sugar
2 large red chillies, seeded
2 tablespoons laos, peeled and sliced
2 teaspoons dried shrimp paste
2 cloves, ground
1 teaspoon salt
1 teaspoon black, peppercorns, coarsely ground
2 tablespoons oil
2 teaspoons freshly squeezed lime juice

Bring 5 litres (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately I hour, until very tender. Remove from stock. Meat must be so tender that its fibres separate very eas- ily. Keep stock. Pound meat until flat and shred by hand into fine fibres. Place garlic, coriander, palm sugar, red chillies, laos, dried shrimp paste, cloves, salt and pepper in a food processor and puree coarsely, or grind in a stone mortar. Heat oil in heavy saucepan and saute the marinade for 2 minutes over medium heat. Add shredded beef, mix well and saute until dry. Season with lime juice. Remove from heat and allow to cool. Serve at room temperature with steamed rice.

Helpful hint : Do not be tempted to use a food processor to shred the meat; you will obtain the correct texture only by shredding the meat with your fingers or a fork.

[Dept of PMM Artists & things]

Be Sampi Mebase Bali
( Braised Beef in Coconut Milk )

  
Coconut milk gives a lovely creamy flavour to this spiced beef dish.

2 tablespoons oil
1 cup spice paste for beef
600 g (144 lb) beef topside, cut in 2.5 cm (1 in) cubes
2 stalks lemon grass, bruised
2 salam leaves
5 cm (2 in) laos, peeled and chopped
1 litre (4 cups) water
1 litre (4 cups) coconut milk salt and pepper to taste fried shallots to garnish

Heat oil in heavy stock pot. Add spice paste and fry over low heat for 2 minutes. Add beef cubes, lemon grass, salam leaves, laos and water. Bring to the boil, reduce heat and simmer until meat is three quarter cooked (approximately 40 minutes). Add coconut milk, bring to the boil, reduce heat and simmer until meat is tender and sauce thickens. Season to taste with salt and pepper. Garnish with fried shallots. Serve with steamed rice and a sambal.

Helpful hints : If you want to prepare this dish in advance, do so just up to the stage before you add the coconut milk. Be sure to keep the pan uncovered once you have added the coconut milk or the sauce may curdle.

[Dept of PMM Artists & things]

Semur Lidah
( Ox Tongue in Sweet Nutmeg Sauce )

  
Although native to Indonesia, the nutmeg is not often used in cooking. One exception is the braised meat dish known as Semur, which is generally made with beef. This Balinese version uses ox tongue and partners the inimitable fragrance of nut- meg with sweet soy sauce.##

2.5 litres (10 cups) water
600 g (1 1/4 lb) ox tongue, washed well
3 cups beef stock 4 tablespoons sweet soy sauce
2 tablespoons thin soy sauce
3/4 teaspoon ground white pepper
1/4 teaspoon freshly grated nutmeg
3 fragrant lime leaves
3 tablespoons fried shallots
3 medium-sized potatoes, peeled and cut in 2 cm (3/4 in) dice
fried shallots to garnish

Bring water to the boil in. a heavy stock pot, add whole ox tongue and bring back to the boil. Reduce heat and simmer for approximately 1 hour, or until tongue is nearly cooked. Strain stock and cool tongue down to room temperature. Peel skin off with a sharp knife. Slice ox tongue in thin even slices and place in saucepan. Fill up with beef stock and add both lots of soy sauce, pepper, nutmeg, lime leaves and fried shallots. Bring to the boil, reduce heat and simmer for 10 minutes. Add potatoes and continue to simmer until potatoes are cooked. Garnish with fried shallots.

Helpful flints: The flavours of this dish seem to intensify if it is kept and reheated; add the garnish only when serving.

 

[Dept of PMM Artists & things]

Kambing Mekuah
( Balinese Lamb )

  
Goat is more likely to be used than lamb in Bali to make this cuny-like dish. ##

600 g 0'/4 lb) boneless lamb leg or shoulder, cut in 2 cm (3/4 in) cubes
2 tablespoons oil
1 cup basic spice paste
1 teaspoon coriander seeds, crushed
1 tablespoon distilled white vinegar
12 whole cardamom pods, braised
1 stalk lemon grass, bruised
1 1/2 cups water
2 cups coconut milk

Bring 3 litres (12 cups) of water to the boil in a large pot. Add lamb cubes, cook for 5 minutes then pour of the watar Heat oil, add the spice paste and coriander and fry for 2 inmutes over medium heat. Add lamb, vinegar, cardamom, lemon grass and 1 1/2 cups water. Bring to the boil and simmer until three-quarters cooked. Add coconut milk, bring back to boil and simmer, uncovered, until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency. Serve with steamed rice or compressed rice cakes, fried shallots, lemon slices and sliced celery.

Helpful hint : The lamb can be replaced by either beef or chicken.