Balinese
cooking methods are similar to those employed in any other Asian
or Western kitchen although there are differences that should
be noted.
Blanching
is often used for vegetables, as well as for bones to make stock.
To blanch vegetables bring a large amount of water with 2 teaspoons
of salt to every 4 cups of liquid to a rapid boil in a large
heavy stock pot. Add the vegetables and bring back to a rapid
boil; cook, uncovered, for just 1 minute. Drain vegetables thoroughly.
Although Balinese cooks don't do so, you'll improve the colour
and texture of the vegetables by plunging them in ice water
for a couple of minutes to cool. Drain and dry.
When boiling vegetables or
meat, use a heavy pot and bring liquid to a rapid boil. Add
food and simmer with the pot uncovered until tender.
Steaming
should be done over boiling water, using either a rack set inside
a wok, a basket set in side a pressure cooker (without valve),
or a rack set well above the water level inside a large saucepan.
Bring water to the boil, add the food, cover and reduce heat
slightly to ensure the water keeps boiling. Replenish the water
as it evaporates.
Braising
is often done in a wok in Bali. Meat or seafood are first sealed
in oil over high heat: spices or seasonings are added and then
the liquid. This is brought to the boil, the heat reduced, the
wok cov ered and the food simmered until cooked. Turn the meat
frequently during cooking and add more stock or liquid if necessary.
If there is too much liquid reduce it by removing the lid and
increasing heat.
Extremely high heat is required
for stir frying The wok should be heated before the addition
of oil when the oil begins to smoke lightly, add the ingredients
and fry, stirring constantly, until the dish is cooked. When
deep frying, heat the oil in a wok, heavy pan or deep
fryer. Add the food a little at a time so that the temperature
will not drop, causing the food to absorb too much oil and become
soggy. Roasting in Ball is a time consuming process.
Food placed in a covered clay pot is set over a slow fire. Use
a gas or electric oven and a heavy roasting pan, which should
he heated before the food is added. Baste frequently during
cooking. Charcoal grilling is used mainly for satay.
The food is first marinated with spices and left for up to 24
hours. Start the fire at least I hour in advance. While the
food is grilling, use a hand fan to keep the coals glowing;
the Balinese always slightly char their barbecued food. The
favourite fuel in Bali is made from coconut husk, but charcoal
can be substituted.
