Balinese Workshop @ Dahon Kusina
Perhaps Asha’s most soulful workshop, a taste of Balinese cusine with Ibu Nora of Soho Indonesia was an experience to keep biting back to.
Raw food Chef Asha Perri
I took my first workshop with Asha two years back, we were learning Thai cuisine but what was imprinted in me then was Mindful language, something I lack in particular. Now, aside from the mouth-watering Balinese recipes, I learned the importance of plating and setting beautifully arranged dishes-again something I didnt really value before.
But just look at how ornate this table was set! Truly the eyes feast first before anything else.
Soulful Balinese Cook Ibu Norra Demonstrating skillful mortar and pestle skills the Indonesian way to co student Eli
Ibu Nora is the epitome of a true Balinese woman, as Asha shared with us, Indonesian women have cooking in their blood. Their approach to food is spiritual-healing. I didnt miss how Ibu Nora would always insist to take an extra time to set the ambiance for the food, and to plate it in such a way that it is so beautiful it makes you feel bad that you have to eat it.
7 Herb Tea
This 7 Herb Tea is effective in keeping the cold and flu away. I can attest to its potency. Add a few spoons of coconut nectar and yhave a healing, refreshing beverage to go!
Trivia: Turmeric is not advisable to pregnant women
7 Herb tea ingredients:
Sakang, (Small handful)
Cardamom
Clove
Ginger, 4 Inches size
Lemon Grass (cut thinly)
Star Annaise
As seen in the photo below, with a mortar and pestler, crush and mash (the one used below is a specialized balenese mortar and pestle)
After which you can boil in 1 liter of water, then strain. Drink hot or cold.
Grinding and Mashing the traditional Balinese way
Chia pudding with Pili Milk
Breakfast is served, Chia Pudding is actually too simple to be so good!
Just soak Chia seeds in nutmilk overnight, add vanilla essence, sea salt, stevia or coco nectar, cinammon and chai if youd like and youre good to go!
Sun ray banana leaf inspired plate
Remember what I said about food presentation? This banana leaf sunray was actually pretty tedious. It set the tone for the dishes though!
Rujak, with mangoes, cucumber, jicama, pineapple
Perhaps my favorite next to the Jukut Urab (Mixed Vegetable dish), The Rujak is a feast in itself! An exotic alternative to our native Bagoong dip.
Rujak:
Coconut sugar
Tamarind Chilli
Dulse, miso or nori sheets
Sea Salt
Pili nuts
Grind and mash away in your mortar and pestle!
Kencur root, a vital spice in Balinese cooking
Kencur root is probably the only ingredient that is almost impossible to find in the Philippines, but according to Asha it is an essential distinguishing flavor to achieve the perfect balinese cusine.
Curry paste! Mash with mortar and pestle
Curry is all about mixing the correct spices. The fresher and more aromatic they are, the better the flavor.
Tip: Roaste spices prior to bring out the flavor and aroma in them.
Curry Spice:
White onion
Ginger
Garlic
White pepper
Turmeric, fresh
Lemongrass
Coriander
Whole star anise
Cardamom seed
Sea Salt
Mash away with your mortar and pestle to perfectly squeeze out flavor nectar.
Vegetable Curry:
Cook with tropical vegetables and add coconut milk!
Tip: Sautee each vegetable separately before combing with coconut milk for better flavor.
The only way I want to get my hands dirty
Here am I am tossing and mixing Jukut Urab, everyones favorite mixed vegetable Balinese dish.
Urab Mix:
Freshly grated coconut
Garlic
Shallots
Kencur root
Red bell pepper
Coconut sugar
Sea Salt
Miso
Kaffir lime leaves
Cooking yellow-rice
Turmeric, Coconut Milk, Kaffir Lime, Pandan Leaf, Lemongrass and salt
Tip: You may also use this with Quinoa. You can roast the Quinoa first before boiling it in water (just 1-2cm above the amount of quinoa youll be using).
Roasting the raw quinoa supposedly brings out its flavor.
Nasi Tumpeng Indonesian yellow rice, with turmeric and pandan
quinoa and yellow rice in aluminum mold, plating necessities
Sambal: Spicy Chili Paste
Sambal Java
Ingredients
Garlic
Bellpepper, medium (remove seeds)
Labuyo, Chilli (remove seeds)
Coconut oil
Optional: Coconut Sugar
For Sambal Bali, simply add Onion, Sea Salt, Lemon, Miso/Dulse Powder/Nori to taste
Cooking sambal, it extends shelf life
Tomato Rose, vegetable carving
Biji Salak: Sweet Potato Rice Balls
Biji Salak is like indonesian Bilo-Bilo or Ginataan except its purely Kamote or sweet potato.
Biji Salak
Ingredients:
Hot Water
Coconut sugar
Pandan Leaves
Coconut Milk
Kamote/Sweet Potatoes
Tapioca/Cassava Starch
Sea Salt
Sambal Bali, Sambal Java,Rujak
Nasi Tumpeng, (Quinoa and Rice) and Jukut Urab
Balinese workshop attendees with the day’s Gurus