Balinese Food. Vivienne Kruger

soybean-based block of tempe

      15 red bird’s eye chilies, seeded and sliced diagonally

      3 shallots, peeled and sliced thinly

      8 cloves garlic, peeled and cut up

      5 oz (150 g) palm sugar

      ¾ tsp tamarind, soaked in water

      1½ pieces fresh galangal root, one inch long

      ¾ tsp shrimp paste

      3 salam leaves

      sea salt

      coconut oil

      Cut the tempe into small rectangular sticks, deep fry-dry until crisp and brown. Drain and set aside.

      Deep fry the red chilies, shallots and garlic and set aside.

      Peel the galangal root and crush.

      Heat the palm sugar in a pan until melted, then add the galangal, salam leaves, shrimp paste, salt, oil and tamarind water.

      Continue frying at a low temperature until the sauce thickens and the palm sugar caramelizes.

      Add the fried ingredients (tempe, onions, red chilies and garlic) to the frypan. Stir until everything is well mixed and well coated.

      Serve with steamed white rice (nasi putih) or ceremonial nasi kuning.

      Serves 4–6.

      CHAPTER FIVE

      The Balinese Bumbu: A Sacred, Powerful Paste