Spa Cuisine Of Indonesia
Grilled Mackerel On Balinese Sauce:
Serves 4; 522 Calories per serving; Protein 24.6g; Carbohydrates 68g; Fat 17.7g
Ingredients:
Balinese Sauce: 2 1/2 cups red chillies seeded; 1/3 cup green chillies seeded; 3/4oz / 20g lemon grass stalk; 1/8oz / 5g garlic; 1 1/2oz / 40g tomatoes, peeled, seeded; 1 tsp olive oil; 1/4 cup coconut milk; 2 tbsp coriander powder; 3/8oz / 10 shrimp paste; 2 tsp brown sugar;
Grilled Mackerel: 11oz / 320g Mackerel fillets halved; 1 tsp olive oil; 1 1/2 tsp garlic minced; 1 tbsp soy sauce; 1/4 cup / 60ml lemon juice; salt to taste; pepper to taste; 7 cups cooked rice; 3 cups mixed vegetables;
Preparation:
Balinese Sauce: Dice the red chillies, green chillies, lemon grass stalk, garlic and tomatoes. Then saute them until they turn golden brown. Add the coconut milk, coriander, shrimp paste and brown sugar, and boil for 8 to 10 min. Stir slowly until the sauce thickens. Remove from the heat and tranfer the contents into a blender. Puree until smooth and set aside.
Grilled Mackerel: Place the fillets in a shallow dish, skin side down. Mix the remaining ingredients and sprinkle over the fillets. Leave the fillets to marinate in the refrigerator for 1 hour. Prepare the grill by coating it with olive oil – this prevents the fillets from sticking to the grill. Brush the marinated fillets with the Balinese sauce and place them on a baking tray. Grill the fillets until both sides are cooked. Place the fillets on individual plates and spoon the sauce over. Serve with rice and stir-fried mixed vegetables.
Rice Custard:
Serves 4 (3 bundles per serving); 534 Calories per serving; Protein 0.9g; Carbohydrates 19.8g; Fat 2.7g
Ingredients: 2 cups rice flour; 2 tbsp Tapioca flour; 1 cup non-fat milk; 4 tbsp coconut milk; 1/2 tsp salt; 1 fragrant screwpine leaf; 1 palm sugar, in cylindrical blocks; 12 banana leaves (25 by 15 cm / 10 by 6 inches);
Preparation: Combine the rice flour, tapioca flour, non-fat milk, coconut milk and salt. Mix them well then add the screwpine leaf. Cook the mixture over low heat and stir continuously. When the mixture becomes faily thick, remove it from the heat and leave it to cool. To make the rice bundle, put 2 tbsp of the rice mixture on a banana leaf. Top it with 1 tsp palm sugar in the centre, then add another 1 tbsp of the rice mixture. Bring the 2 lengths of the leaf towards the centre so that they overlap, covering the mixture. Then tuck the two ends underneath. Prepare the steamer by boiling the water beforehand. Steam the rice bundles for 20 min. Serve cold.
Warm Ginger Milk:
Serves 4 ; 104 Calories per serving; Protein 1.4g; Carbohydrates 25g; Fat 0.4g
Ingredients: 5 cups water; 7oz / 200g ginger roots, sliced; 1 tsp cinnamon powder; 1/4 cup non-fat milk; 1/4 cup brown sugar;
Preparation: Bring the water and ginger to the boil; Add the cinnamon powder and reduce the heat. Leave the mixture to simmer uncovered for 1 hour. Line a strainer or colander with a double thickness of cheese cloth and set it over a bowl. Strain the ginger juice and discard the residue. Add the milk and sugar to the strained mixture and let it simmer over very low heat, stirring frequently. Transfer the contents into a glass and serve.
