Bali is one of the world’s most popular island destinations with its beautiful beaches, rugged mountains, lush rice terraces, cultural and historical attractions, and top diving and surfing spots… this paradise has something for everyone! The first time I traveled to Bali was in 1988, during which 1 did plenty of the “touristy stuff” like visiting temples, exploring rice paddies, hiking through waterfalls, riding elephants, and warding off monkeys. As for this recent trip I set myself an objective to get to know more traditional Balinese food. I featured Balinese Tum Ayam in my recent FB post now another great Balinese dish I like to share… This is another Balinese dish that Piuan I Nyoman Sudiyasa prepared for me during my stay in Bali Island Pepes is an Indonesian cooking technique that uses banana leaves to wrap various ingredients (spices with fish, meat, or tofu), which is then steamed or grilled on charcoal. This method allows the ingredients to be compacted into a sort of cake, and is very similar to another popular Southeast Asian dish otak-otak. This version is done by using fish, use prawns and seafood you like. Perhaps I will do a version with Lobster in coming future... ENJOY !!! Balinese Pepes Ikan — Marinated Fish in Banana Leaf Ingredients: o 600g red snapper fillets or mackerel fillets cut in cubes , skin removed. o 1/2 cup Base Be Pasih (Sspice paste for seafood) o 1 heaped tablespoon Tamarind, soaked in 1/2 Cup warm water and juice extracted o 1 tbs black peppercorns, crushed o 1 1/2 tsp salt o 3 Chinese lemon leaves (see pix no. 2) o 2 pcs salam/ kaffir leaves o3 tbs coconut oil o banana leaf Method: 1. In a large bowl, combine the snapper fillets, Base Be Pasih (seafood spice paste), tamarind juice, crushed black pepper, lemon leaf, salt and oil and mix well in order to coat the fish evenly. Cover and let marinate in a cool place for 2 hours. 2. Steam the fish wrapped in banana leaves for 10-14 minutes until castard is set. 3. Served with hot fluffy rice Base be Pasih — Spice Paste for Seafood (recipe by Puan I Nyoman Sudiyasa) see pix no, 3 Ingredients: o 10 large red chilies, seeded and chopped o 6 cloves garlic, peeled and chopped o 15 shallots, peeled and chopped o 4 inch ginger, peeled and chopped o 4 inch fresh turmeric, peeled and chopped o 1 medium tomato, peeled and seeded o 1 tbs coriander seeds o 10 candlenuts o 1 tsp dried shrimp paste/ belacan o 4 tbs coconut oil o 3 pcs salam /kaffir leaves o 3 stalks lemon grass, bruised o 2 tbs tamarind pulp Method: 1. Process all the ingredients until coarsely ground, except for the oil, tamarind pulp, salam leaves and lemon grass. Ground the paste ingredients by hand with a large flat mortar and pestle. 2. Heat the oil in a large wok and add the processed ingredients with the salam leaves and lemon grass. Stir frequently over moderate heat for about 5 minutes until fragrant and a golden color. Add the tamarind pulp and let cool before use.
Posted on: Thu, 29 Aug 2013 03:48:32 +0000
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