HainanWel.com(e)! » 12 дек 2014, 23:24
Balinese cuisine - another way to spend your time
In what country was not, and there will sooner or later want everywhere, even on the edge of the world, and that's fine. Here are just a banal dinner may well turn into a little adventure, especially for those who are not afraid to experiment. Asian cuisine in general, and in particular the Balinese are very different from our usual European, even world-famous French frog legs can hardly make it a competition, despite the fact that the basis of Balinese cuisine is such a simple thing as rice - nasi (nasi).
According to the ideas of the Balinese rice was given to them by the gods, therefore, in their opinion, he has magical powers. Rice cooked a lot of different dishes ranging from cakes and ending with vodka.
Plain white rice served as a basis for a variety of seasonings (lauk pauk), when the plate is placed first rice, and then all the rest and mix; and kakotdelnoe dish - nasi goreng (nasi goreng), resembling rice, but without the lamb. Prepare it usually shrimp, chunks of chicken and spices. I must say that in Balinese restaurants may well be faced with an unprecedented variety of names nasi goreng, which at the same time more and the price will vary greatly. For the sake of experiment, of course, you can try two or three varieties, but most likely much difference between them will not, but it will be common - extraordinary taste. Very popular in Bali yellow rice nasi Kooning (nasi kuning), which gets its color due to the addition of coconut juice Santana (santan). Bali is a traditional holiday dish that is served at a wedding or a birthday party, and bring as an offering to the gods during various religious ceremonies. If you mix it with the young green peas, chicken, fried onions, shredded coconut pulp, egg, or all sorts of mixtures of fruits and young shoots of plants, it will turn into Kooning nasi nasi jar (nasi yasa), which most often cajole the spirits of ancestors. Separately, it must be said about the sticky rice - Brasov ktan (beras ketan), which is prepared with the addition of coconut juice or sugar syrup. His eating is not as common as cooking requires a lot of time. The general opinion of those who've savored varieties of Balinese rice during the meal and I want to throw a spoon and start eating handfuls - delicious so that Yum, both literally and figuratively.
The second most popular dish in Bali can be called a local kebab - satay (sate), which is served with a sweet soy sauce kechap (kecap). There are many options for cooking satay. Chicken, duck and turtle meat and pork with the addition of coconut pulp and spices cooked fragrant lembat satay (sate lembat). Sate of sea fish, mixed with sugar, pulp immature coconut and spices is called languan satay (sate languan). Especially the exquisite taste of satay from small pieces of chicken meat, strung on a short bamboo skewers.
Chicken generally enjoys great popularity in Bali. As a premium meat village chickens - tough but tasty and flavorful. Stuffed with spices and cooked over a fire chicken is called Bali ayam betutu (ayam betutu). Especially famous for this dish village Melinggih (Melinggih) near the town of Gianyar (Gianyar).
But the most favorite dish is the Balinese Babi guling (babi guling), which in Bali for simplicity is often called baa guling (be guling). It is made from pork and this and stuffed vegetables, such as cassava, mixed with spices and cooked on hot coals until golden brown. In earlier times, the Babi guling fed only on major religious holidays, but now you can enjoy it in every restaurant or diner in Bali. It is said that the most delicious pigs prepared in the same Gianyare.
Exotic meats, in addition to turtle, you can call the local meat dwarf deer, dogs, lizards, snakes, monkeys, rats, frogs and bats. According to the Balinese, the latter has a strong tonic effect. But, partly as followers of Hinduism, the Balinese do not eat beef, although cooked and served it in restaurants for tourists and residents in Bali Muslims. Great value for the menu and have a Balinese seafood, especially fish, but not fresh and dried, historically due to the complexity of its storage in hot climates. In addition to fish consumption are squid, clams, lobsters, octopus and other marine life.
A special place in Balinese cuisine belongs spices, without which it is impossible to imagine any dish. At the heart of almost any lie pepper sauce, soy, onion, garlic, coconut oil, sugar, salt, ginger, tamarind fruit pulp, bark spicy wood Mesa, grated citrus leaves, bay leaf, cloves, cinnamon and more. By the way, the world-famous black pepper in Bali called white. In the food more likely to use red or green pepper, which is much sharper. This latter (lombok) - an integral component of widespread Bali condiment sambal (sambal). Although it is believed that the Balinese kitchen is not so sharp compared to the Indonesian kitchen, trying new foods, you have to be careful. Better safe than once tasted a spoonful of fiery sambal, from which the tears rolling down hail and breath, then warily askance at harmless bean curd Tahu (tahu), with which it is often served. Tahu distinguished by the absence of any particular taste, but with sambalom turns into a very original and delicious dish from which pretty hard to put down.
Among Europeans often come across "foodies", rejoice that they transcend any spicy food. Some of these characters have to be taken away to the hospital directly from the table, then they will forever refuse to feast on Balinese dishes. Completely in vain, by the way. In fact, the same sambal very tasty and healthy seasoning, just need to have very little, enjoying a bouquet of spices included in it. He is something like a adjika only liquid, and incomparably more acute. Usually sambal served on a plate or in a small piala. It is added to rice, eaten with meat and vegetables. Do not be a pepper based on rice Balinese food would lose every taste. In addition to sauces, peppers raw food and put in a whole pods, especially burning tiny green peppers "Chile". Unlike the Europeans, the Balinese are indifferent to salt. Unsalted eating cucumbers, tomatoes, cabbage, carrots and other vegetables, however, not in isolation but in salads, which are richly flavored with pepper all the same and different sauces. In the food consumed a lot of greenery all: onions, spinach, salam leaves of the tree (like bay leaf) and some other trees, bamboo shoots, bean sprouts and beans, which are boiled or stewed. The most popular vegetable dish is Lavar (lawar). It is usually prepared from boiled green beans with pulp of coconut and spices. Sometimes, instead of bean sprouts used fern or other vegetables. If you see the menu "Lawar Merah Lawar Putih", keep in mind that this dish (Lavar measures) are usually prepared with the addition of fresh blood boar or cock is, however, an option, and with sealed with blood. In addition to Lavar add tiny pieces of chicken or a more sophisticated version - squid. Used in food and young shoots of banana palms, which are mixed with the bones, chicken or pork and spices. Especially famous for this dish snack bars and restaurants Denpasar (Denpasar).
Widespread in Bali as cassava (ubi benggala), sweet potatoes (ubi jalar), or sweet potato and sago (sago). Manioc starch contains much so that it makes the starch of the flour - tapioca. Toasted coconut oil cassava is a bit like the taste crisp. Sago is eaten toasted or as a thick porridge. Get sago from sago, which grows in large quantities on the wetlands. The trunk of a six-year tree cleaved and beaten out of him fibrous core filled with sago flour. Flour is sieved, washed and diced shape similar to a milk pudding.
Of course, it is impossible to imagine a kitchen without a Balinese desserts - dzhyadzhyan (jajan). One of the most popular desserts is the so-called bean ice - es kachang (es kacang). It is based on soy beans mixed with crushed ice, to which was added cinnamon, grated chocolate, condensed milk and soaked it all colored syrups. The second most popular fruit salad can be considered rudzhak (rujak), which can be slices of pineapple, apple, mango, papaya and other fruits abundantly poured syrup from sugar palm. Of rice flour to bake a square, triangular or round cookie Abueg (jajan abug), consisting of alternating layers of red and white, each with thickness of 3 mm. Color is obtained by adding to the dough dark palm sugar. Seaweed cooked delicacy called Sabuni (jajan sabun), which also includes rice flour, cooked coconut juice and palm sugar. With biscuits Iweala, (jajan iwel), made from two kinds of rice flour - light and dark, which has a specific, but pleasant aroma - Balinese usually drink coffee. It is also well suited to coffee and PETA (jajan reta), something resembling Abueg, only to white and red added more yellow, and bake it not in the form of geometric shapes, and in the form of flowers and leaves. Balinese village Tenganan (Tenganan) is particularly famous for the preparation of EP cherorot (kue cerorot). Prepare this delicacy all from the same rice flour with the addition of palm sugar, and the resulting dough is wrapped in steamed leaves of the coconut palm. Cherorot stored for long - just one day, so there it is best fresh. No less interesting is another dish that is called Bantay (jajan bantal). A mixture of rice flour, soybeans and various fruits - mostly bananas - also wrapped in young coconut palm leaves, tied with thread and cook. One of the few sweet dishes, which are not included in the rice flour is sengait (jajan sengait), or cock claw (cakar ayam). It is made from sweet potatoes. Sengait - a sausage with a diameter of about five centimeters. Due to the large amount of palm sugar dish becomes very sweet, even cloying. Well, the crown of all these delicious delights, can rightly be called a variety of ice cream.
Sugary-sweet and spicy food ognedyshasche-Balinese washed down with clean, cold water with ice, which is perfectly quenches thirst. Very common as tea and coffee, and who drink hot and cold. In addition, from Muslim Indonesian islands of Bali is different in that there is sympathetic to alcoholic beverages. Great honor enjoys beer. Local alcoholic drinks include arrack (arak) and Bremen (brem). Arak, which is based on fermented toddy - TUAC (tuak), widely known throughout the island, as it is a traditional drink that is served at the holidays. Alcohol content of about 28%. Brem is produced from fermented glutinous rice. In everyday Balinese economy, he often is a byproduct of cooking Thapa (tapai) - a sweet dish of fermented glutinous rice with the addition of tapioca. Very popular with tourists Brehm, and, as European and, in fact, Indonesian. Of non-alcoholic beverages are sold everywhere in the bazaars cooled chendol (cendol) from rice flour, tapioca, coconut juice and palm sugar, and Es Kelapa (es kelapa) with coconut pulp. In addition, very popular all sorts of infusions, herbal teas and fruit juices.
It's no secret that Bali can be called a kingdom of tropical fruits, of which there are about three hundred species. In addition to the known bananas, pineapples, mangoes and papayas grow here mangosteens, durians, rambutans, Dooku Lansium parasiticum, Savo, jambu, blimbing, sirsak, apukat and many others. In this case, each type has dozens of varieties! Separately, it must be said about the Balinese bananas - Pisang (pisang). There are famous far the largest, and medium and small varieties. The most popular is Pisang Raja (pisang raja) - Royal banana. Its fruit, up to fifteen centimeters, extremely tasty, sweet and fragrant. In Pisang Raja thick, but soft, reddish-yellow rind and yellow pulp. The stalk has a very delicate and long, so easily broken. In addition, the Pisang Raja very picky about soil, but still amenable to transportation is bad, so that you can buy is not always. If someone treat this variety of bananas, then take as the dearest guest. It is a delicacy banana Pisang Susu (pisang susu) - banana milk. The fruits of his plump and short, up to ten centimeters, the skin is thin and reddish, and the flesh tender and sweet. It is believed that Pisang Susu promotes mental development, so they fed infants. Very interesting fruits nangki (nangka), which reaches one meter in length and weigh up to 30 kg. The pulp nangki yellow in appearance resembles a pineapple, and taste sweet onions. Usually, it is eaten raw as a salad. Another exotic fruit - Salak (salak). It resembles a large chestnut tree with scaly skin. A characteristic feature of the herring is that it contains many iodine. Well, of course, the most important Balinese fruit, we can say, the king of fruits - durian (durian). What smells like durian, it is difficult to describe. Suffice it to say that it is strictly not allowed in planes and even some hotels. Basically converge on the idea that the smell of durian like the smell of rotten eggs, rotting meat, walnuts and mustard. However, he has a divine taste - something like grated nuts and cream. Despite the abundance of other fruits, Balinese always with great impatience waiting for finally ripe durian. Outwardly, it looks like a green melon covered rigid and sharp spikes. Hence the naming, because the word "durian" is derived from the Indonesian word "spike" - duri. This is a very expensive fruit, ten times more than all the other fruits found in Bali. It contains abundant vitamins A and C, so if you decide to still enjoy this delicacy, try not to get involved. In a small number of durian is very useful, but if you do not know the steps, it can cause poisoning. Generally listing Balinese fruit is endless, but it is better just to go to Bali and try everything yourself.
Getting your meal, you must remember that the Balinese food is very high in calories and rich in vitamins. To a few hours after dinner, not exotic fever and itchy rash appeared intolerable as a result of saturation of the body's calorie food too, at first, better to try unfamiliar dishes slowly and with caution. If you follow this uncomplicated rule, the adventures of the Balinese table will be extremely pleasant and will give you many wonderful minutes, and stories about the amazing delicacies can be a long time to brag to your friends who have not yet had a chance to enjoy the masterpieces of Balinese cuisine. Bon Appetite!