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Balinese
Ingredients
An
array of items ranging from
the familiar to the exotic
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Lemon
Basil
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Balinese food uses a number of ingredients
already familiar to lovers of other Asian cuisines. These
and other less familiar seasonings are described for easy
identification, and a range of substitutes suggested. Names
given in italics are Balinese or Indonesian.
BASIL, LEMON (don kemangi):
A fragrant, lemon-scented herb added at the last minute
to keep its flavour or used as a garnish. Although the flavour
will be different, you can use another type of basil.
CANDLENUT (tinggkih):
A round, cream coloured nut with an oily consistency used
to add texture and a faint flavour to many dishes. Substitute
macadamia nuts or raw cashews.
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Candlenuts
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CARDAMOM (kepulaga):
A straw coloured, fibrous pod enclosing pungent black seeds.
Each pod contains about 8-12 seeds; try to buy the whole
pod rather than ajar of seeds as the flavour is more intense.
CHILLIES : Three types of chilli
pepper are used in Bah, with the amount of heat increasing
as the size diminishes. Mildest and least popular are the
finger length red chillies (tabia lombok), usually
seeded before use. The most commonly used are the short,
fat tabia Bali, about 2.5 cm (I in) long and ranging
in colour from yellow to red. Hottest of all are the tiny
fiery bird's eye chillies (tabia kennyi).
The Balinese often mix green or unripe
bird's eye chillies together with the ripe red ones, as
the flavour is less important than the intense heat they
provide. Use only fresh and not dried chillies, and be careful
to wash your hands thoroughly after handling chillies as
the oil can burn your eyes and skin. You may even like to
wear rubber gloves. The recipes in this book were prepared
using the tabia Bali, unless otherwise specified; if you
do not like your food too spicy, reduce the amount of chillies
suggested.
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Chillies
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CINNAMON (kayu manis):
The thick, dark brown bark of a type of cassia is used in
Bali, rather than true cinnamon. The latter is far more
subtle in flavour, and also considerably more expensive.
Do not substitute with ground cinnamon.
CLOVES (cengkeh): This
small, brown, nail-shaped spice was once found only in the
is lands of the Moluccas, east of Bali. Apart from its use
as a flavouring in a number of Balinese dishes, it is used
to make the clove scented cigarettes that are popular throughout
Indonesia.
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