14. Bali (Island in Indonesia-a province of Indonesia)
“Bali is an Indonesian island known for its forested volcanic mountains, iconic rice paddies, beaches and coral reefs. The island is home to religious sites such as cliffside Uluwatu Temple.” ― Google
The capital of Bali is Denpasar.

Bali experiences 2 seasons, rainy and dry. Best time to go is during the dry season of April to October.

The dishes we made:
Sate Lilit Ayam (Balinese Chicken Satay) with Peanut Sauce, Gado Gado (Indonesian Salad with Peanut Sauce), Bebek Betutu (Balinese Roast Duck), Indonesian Grilled Green Beans and Cucumber-Cabbage Salad.

Sate Lilit Ayam (Balinese Chicken Satay) with Gado Gado’s Peanut Sauce
Sate was introduced to Indonesia by South Indians, but it has adapted into countless possibilities based on the region, religion, and available ingredients.
Sate Lilit Ayam is created by grinding chicken with spices and coconut until it forms a sticky paste. The paste is wrapped around the lower part of flat, wide skewers made from bamboo or lemongrass. The sate can be served with either a sweet soy chili or peanut dipping sauce.
Don’t form the meat mixture too thick around the skewers or the outside will burn before the interior has a chance to cook.
11 small shallots peeled and chopped
5 garlic cloves chopped
5 orange chilies each 1 1/2 inches long, stems removed and chopped
2 (1 1/4 inch each) pieces lesser galangal peeled and grated
3 slices fresh turmeric peeled and grated
1 piece (3/4 inch) fresh ginger peeled and grated
2 pounds ground chicken
3/4 of a freshly grated coconut
1 1/2 teaspoons sea salt
Coconut oil for greasing

In a food processor, combine shallots, garlic, chilies, galangal, turmeric, and ginger.
Blend or grind into a smooth paste.
Blend in the chicken until smooth, then mix in the grated coconut to create a sticky yellow paste.
Mold the chicken paste around the pointed ends and up half of the bamboo sticks, making sure the chicken is not too thick.
Cook on the grill or in a large skillet, melt coconut oil over medium heat. Once thoroughly heated, add the prepared sticks in batches, being careful not to overcrowd, until golden on all sides and cooked through. Repeat with remaining sticks.

Gado Gado (Indonesian Salad with Peanut Sauce)                              VERY, VERY Good!
SALAD (USE ANY VEG):
1 bunch spinach
Beansprouts
Potato - Cooked, chopped
Cucumber, sliced
2 - 3 hard-boiled Eggs, peeled and halved
15 prawn crackers, optional
CRISPY TEMPEH (OR TOFU):
2 tbsp Vegetable or Peanut Oil
7 oz Tempeh (or firm tofu)
GARNISHES:
1 tbsp finely chopped peanuts (highly recommended)
Red chilli, finely sliced, optional (small = spicy, large = less spicy)

BLANCHED VEGETABLES:
Boil the potato, cool, dice.
Cook beansprouts for 3 minutes or until just wilted. Set aside in dish.
Wilt spinach.
CRISPY TEMPEH OR TOFU:
Slice into 2" slices (or thereabouts).
Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
ASSEMBLE:
Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
Place vegetables and tempeh on serving plate, top with egg.
Pour sauce into serving bowl.
Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

 

Gad Gado Sauce (Coconut Milk Peanut Sauce)                     VERY, VERY, VERY Good!
1/3 cup Peanut Butter
4 tsp red curry paste
3 tsp Kecap Manis (Indonesian sweet soy sauce)
1 tsp Low Sodium Soy Sauce
1 tsp Sambal Oelak (or other chilli paste)
1/2 tsp salt
1 large Garlic, minced or powder
1 1/2 tbsp Lime juice (juice of 1 lime)
1/2 cup Coconut Milk, full fat
~1/2 cup water
Sprinkle of Ginger Powder

Mix all ingredients in a small saucepan over medium low heat.
Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens.
If too thick, just add more water - should be able to drizzle it.
Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
Cover and keep warm.

 

Bebek Betutu (Balinese Roast Duck)
It was good, but the skin does not get crispy in anyway here. Flavors were great. Would prefer roasted. Maybe do just the duck breat this way.
Duck:
1 4-5 lb whole duck
1 large banana leaf
3 layers of tin foil, shiny side goes directly onto the duck, dull side is visible
Kosher salt to season
Steamed rice to serve
Cucumber, optional
Tomato, optional
Paste:
10 shallots
10 cloves of garlic
3 inch piece of galangal
2 Tbsp coriander seeds
1 Tbsp pepper
3 inches fresh ginger
3 inches fresh turmeric             

The paste is VERY Good!
1/4 cup lime juice, 2 limes
2.5 tsp kosher salt
3-4 large kaffir lime leaves
2 1/2 tsp of shrimp paste
1 medium serrano chili
2 Tbsp sesame or peanut oil
2 Tbsp water
2 Tbsp coconut palm sugar
1 whole lemongrass stalk
Peanuts/butter

Rinse and pat dry the duck, removing any innards in the cavity.
Generously sprinkle the entire duck body with salt, including the body cavity. Set aside.
In a small pan, roast coriander and peppercorns over medium heat until fragrant—2 minutes.
Combine shallots, galangal, ginger, garlic, turmeric, lime, salt, kaffir leaf, shrimp paste, serrano chili, sesame oil, water, sugar, and lemongrass into a food processor or blender, including the toasted pepper and coriander. Pulse until a loose paste forms; okay to have a few large pieces of ingredients. To loosen paste, add small amounts of water and scrape the sides if needed. Set aside.
Let frozen banana leaf fully thaw-should be pliable.
Carefully place a portion of the banana leaf on top of the flame. When the leaf becomes fragrant, continue passing the remainder of the leaf over the flame until the whole leaf is fragrant and gently toasted.
Lay out a long piece of foil and place the banana leaf on top; both should be horizontal.
The whole leaf will not fit and some will be hanging off the edge.
Move the duck to the banana leaf and smother one side with a generous portion of paste. Place the duck lengthwise and paste side down onto the center of the banana leaf, leaving about 1 foot of leaf to wrap around (wrapping the duck is similar to wrapping ingredients into a burrito). Spread the remaining paste onto the duck and begin to wrap the duck—fold the 1 foot of banana leaf over the duck and roll until the duck is wrapped in the leaf. Note, the banana leaf will not cover rear and the head.
Fold the foil over the duck and tuck in the edges. Repeat this step with three more layers of foil, making sure the duck is sealed.
Preheat grill/oven to 350 degrees, the place duck in the center. Roast for 3 hours, or until the internal temperature reads 175 degrees on the thicker part of the leg.

Indonesian Grilled Green Beans
Indonesian spice mix:
1 tablespoon turmeric powder
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground coriander
Beans:
2 pounds green beans, washed, root ends trimmed off
2 tablespoons vegetable oil

Beans:
Heat the grill to high. If using a vegetable grill rack, place it on the grill to preheat it.
Toss the green beans with oil, to coat. Sprinkle the spice mix over the beans and toss to coat evenly.
When the grill is hot, put the beans into the grill rack. Close the grill and cook the beans for 6 minutes, undisturbed. Open the grill and toss the beans. Cover and cook for another 5 minutes. Toss again. Close and cook for a final 5 minutes. Remove beans and mound them onto a platter or serving bowl.
OR
Sauté in skillet with spice mix and water.

Cucumber-Cabbage Salad with Cashew Dressing   VERY, VERY Good!
Cucumber, diced
Cabbage, sliced
Red Bell Pepper, diced
Cashew Dressing:
1⅓ cups cashews
1 1-inch piece ginger, peeled, coarsely chopped
½ red chile (such as Fresno), seeds removed, coarsely chopped
2 garlic cloves
3 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil
6 tablespoons fresh lime juice, divided

Peel the cucumber, if desired; dice (~6 cups). 
Cut away any core from the cabbage; thinly slice the cabbage. 
Remove the stem, ribs, and seeds from the red bell pepper and dice.
For Cashew Dressing:
Toast cashews in pan.
Coarsely crush ⅓ cup cashews; set aside.
Transfer remaining 1 cup cashews to a blender.
Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water.
Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.
To Assemble:
In a small bowl, stir together the cashew dressing base and 1 tablespoon (2 TBL) oil.
Season to taste with salt and pepper.
In a large bowl, toss together the cucumber, cabbage, bell pepper, and 2 tablespoons (¼ cup) cashew dressing (set aside the remaining dressing for serving).
Season to taste with salt and pepper.
Sprinkle with remaining crushed cashews.