Maya Moments

Maya Moments mayaresorts.com Lawar Ayam INGREDIENTS • 600 gr boneless duck, Green Bean Salad skin removed and minced with Chicken • 1 table spoon fried shallots • 1 table spoon fried garlic • 1/3 cup coconut milk, thick No big religious or private celebration would • 3 table spoon basic yellow paste be held without serving this ritual dish. Only • 4 bird’s-eye chilies, sliced the eldest, and most experienced men are • 1 table spoon salt allowed to mix the many ingredients. • 1 tea spoon black peppercorns, crushed • 12 pieces banana leaf, cut in 20 cm squares • 6 pieces salam leaves INGREDIENTS PREPARATION Tum PREPARATION • 3 cups blanched long beans cut Combine beans, coconut, garlic, shallots, in ½ cm slices all the chilies and chicken spice paste in Bebek • 250 gr boneless chicken, minced a large bowl and mix well. Combine the above ingredients except for • ½ cup grated coconut, roasted Minced Duck banana leaf and mix well. Fold a heaped • 6 clove garlic, peeled, sliced and fried To prepare the dressing, combine chicken mince In Banana Leaf tablespoon of the mixture into the center of a • 6 - 8 shallots, peeled, sliced and fried with 2 tbsp of chicken spice paste and mix well. banana leaf and wrap. Steam parcels for about 15 minutes, until well cooked. Use greaseproof • 2 large red chilies, seeded and cut in Place minced chicken lengthwise in pan and Tum, leaf-wrapped bundles of highly paper in preference fine strips stirred until cook. seasoned food, are made with almost • 4 - 6 bird’s-eye chilies, finely sliced to aluminum foil. any basic ingredient in Bali, ranging • 3 tea spoon fried chili Combine mince chicken with bean mixture; • 2 table spoon chicken spice paste season to taste with salt pepper and lime juice. from eels, to chicken, pork, beef The above mixture can also be used for duck • Fried shallots to garnish Garnish with crispy fried shallot or duck. sate simply add 200g of grated coconut and double the quantity of the basic spice paste salt DRESSING and pepper. Spear 2 heaped tablespoons of the paste around a large satay skewer or stalk of • 2 table spoon chicken spice paste lemon grass. • 1 tea spoon freshly squeezed lime juice • 1 tea spoon salt • ½ tea spoon black peppercorns, crushed Gerang INGREDIENTS Asem • 20 pcs spring roll skin • 10 gr chopped garlic Chicken meat ball soup, • 10 gr chopped shallot young papaya • 150 gr carrot julienne • 100 gr leek julienne • 150 gr bamboo shoot julienne • 100 gr ear mushroom julienne • 150 gr onion slice • 60 gr spring onion slice • 200 gr bean sprout clean • 10 gr salt • 5 gr pepper • 30 ml sweet soy sauce • 30 ml oyster sauce • 20 ml sauce tape siau hing • 30 ml cooking oil • 10 gr maezina (corn starch) INGREDIENTS Chicken Meatball Cut the chicken bones into small • 80 gr minced chicken pieces and wash until clean. • 30 gr bumbu wangen In a medium pot heat the salad Lumpia Bumbu Wangen • 4 gr kafir lime leaf oil and add bumbu wangen, • 120 gr turmeric • 8 gr salt stir until fragrant then add Crispy Fried • 160 gr lengkuas • 6 gr pepper chicken bone, water and rest • 80 gr ginger Spring Roll • 10 gr shallot slice and deep fried of ingredients. Simmer until • 40 gr leiser galangal • 10 gr garlic slice and deep fried obtaining desired flavor, Originally from china, the lumpia • 150 gr red chili seedless • 10 gr chili slice and deep fried check seasoning. has become popular throughout • 120 gr hot chili PREPARATION • 40 gr coriander seed Southeast Asia, with each country In a mixing bowl mix all FINITIONS/PLATING • 150 gr shallot ingredient and season, • 30 gr young papaya having its own version • 160 gr garlic Sauté garlic, shallot, add carrots, onion, leek, make small meat ball • PM red chili (sliced) • 20 gr black pepper bamboo shoot, mushrooms, bean sprouts around 10 gr/pcs • PM sliced leek • 40 gr candle nut and continue to sauté until crunchy, add salt • PM celery leaves • 4 pcs wangen sachet & pepper, sweet soy sauce, oyster sauce and Gerang Asem Soup • 10 pcs salam leave sauce tape siau hing and continue sauté a few • 1 kg chicken bone In soup bowl arrange chicken • 10 pcs kaffir lime leave seconds, • 200 gr bumbu wangen meat ball, cooked papaya dice, let it cool down. (see above) chili, leek and celery leaf. Grind all ingredients except • 2 pcs kaffir lime leaf Serve the soup salam leaves and kaffir lime Wrap stuffing (about 40 gr) in spring roll skin, • 2 pcs salam leaf very hot tableside. leaves, heat the salad oil in close edges with mix of water and corn starch. • 1 pcs lemongrass stem a sauce pot then pour on the Deep fry rolls in hot cooking oil. Serve with your • 1 pc turmeric leave grinded ingredients. Add the preffred dip like sauce, chilli, barbeque sauce, • 1,5 L water bulldog sauce, sweet sour sauce, ginger dip etc. salam and kaffir lime leave, lower the heat and simmer until water evaporation. Be Celeng INGREDIENTS Base Manis • 600 g skinned boneless snapper fillet • 1 cup freshly grated coconut or Pork in Sweet • 11⁄2 cups moistened desiccated coconut 1⁄2 Soya Sauce cup seafood spice paste • 5 fragrant lime leaves, chopped This delicious sweet pork dish with a hint of • 1 tea spoon black peppercorns, finely crushed ginger and plenty of chilies to spice it up often • 1 tea spoon salt appear on festive occasions, when a whole pig • 3-5 bird’s eye chilies, very finely chopped 2 table spoon palm sugar is slaughtered and there’s plenty of • Lemon grass or satay skewers meat available. INGREDIENTS PREPARATION Sate PREPARATION • 2 table spoon coconut oil Heat oil in a wok or heavy saucepan. Add shallots Lilit Mince fish fillet very finely in a food processor • 5 shallots, peeled and sliced and garlic and saute for 2 minutes over medium or with a chopper. Add all other ingredients & • 5 cloves garlic, peeled and sliced heat or until lightly colored. Add pork and ginger, Minced mix well. Mould a heaped tablespoon full of • 600 g (1 ¼ lb) boneless pork leg continue to sauté for 2 more minutes over high Seafood Satay this mixture around a wooden skewer or over or shoulder heat. Add sweet and salty soy sauce and crushed trimmed stalks of lemon grass and grill over • cut in 2 cm cubes black pepper, continue to sauté for 1 minute. This probably is the most delicious charcoal until golden brown. • 8 cm ginger, peeled and sliced satay you will ever encounter. • 4 table spoon sweet soy sauce Pour in chicken stock and simmer over medium (kecap manis) heat for approximately 1 hour. When cooked, The delicate flavors of the shrimp • 2 table spoon soy sauce there should be very little sauce left and and fish are greatly improved if you • 1 table spoon black peppercorns the meat should be shiny and dark brown. can find spears of fresh lemongrass • 2 cups chicken stock If the meat becomes too dry during cooking, to use as skewers, and if you can cook • 6-10 bird’s eye chilies, left whole add a little chicken stock. them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back for more. Maya Sanur Resort & Spa Maya Ubud Resort & Spa Jalan Danau Tamblingan, Sanur, Jalan Gunung Sari Peliatan, Ubud, Bali, Indonesia 80228 P. O. Box 3253 Bali, Indonesia 80571 P. O. Box 1001 T. +62 361 849 7800 T. +62 361 977 888 F. +62 361 849 7808 F. +62 361 977 555 E. [email protected] E. [email protected] @ Maya Sanur @ Maya Ubud mayaresorts.com/sanur mayaresorts.com/ubud.

Load more