COCONUT
(nyuh): Coconuts are widely used in Bali, for
making sugar, alcohol, housing, utensils, temple offerings
and charcoal. The grated flesh of the coconut is frequently
added to food; it can also be squeezed in water to make
coconut milk. If freshly grated coconut is not available,
desiccated coconut moistened with warm water can be
used as a substitute.
To
make fresh coconut milk, put 2 cups of freshly
grated ripe coconut into a bowl and add 2 cups of lukewarm
water. Squeeze and knead the coconut thoroughly for
I minute, then strain through cheesecloth into a bowl
to obtain thick coconut milk. Repeat the process with
another 1 cup of water to obtain thin coconut milk.
Combine both lots of milk for the coconut milk called
for in recipes in this book. Coconut milk can be deep
frozen; thaw and stir thoroughly before use.
A
distinctive Balinese flavour is obtained by roasting
chunks of fresh coconut in a charcoal fire until blackened
on all sides. The charred exterior is then brushed off,
the flesh grated and coconut milk made in the normal
way to obtain roasted coconut milk.
The
best substitute for fresh coconut milk to be used with
vegetables, seafood, meat and for sauces is instant
coconut powder. Combine this with warm. water as
directed on the packet. For the richer, creamier flavour
required for desserts and cakes, use tinned coconut
cream.
CORIANDER SEEDS
(ketumbar): Small straw-coloured seeds with a
faintly orange flavour. Whole seeds are usually lightly
crushed before use.
GARLIC
(kesuna): Recipes in this book were prepared
with Balinese garlic, the cloves of which are considerably
smaller and less pungent than the garlic found in many
Western countries. Adjust the amount to suit your taste,
although bear in mind that the garlic is important to
Balinese dishes.
GINGER (jahe):
This pale creamy yellow root is widely used in Balinese
cooking. Always scrape the skin off fresh ginger before
using, and never substitute powdered ginger as the taste
is quite different. Ginger can be stored in a cool place
for several weeks.
KENCUR (cekuh):
Zedoary (`Kaemferia galanga') is sometimes erroneously
known as lesser galangal. This ginger-like root has
a unique, camphor flavour arid should be used sparingly.
Wash it and, if you're fussy (most Balinese cooks aren't),
scrape off the skin before using.
Dried
sliced kencur or kencur powder can be
used as a substitute. Soak dried slices in boiling water
for 30 minutes; use 1/2-1 teaspoon of powder for 2.5
cm (1 in) fresh root.
