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wayan sutariawan
CHERISHED RECIPES FROM MY CHILDHOOD
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 CONTENTS
CLICK RECIPE NAME Preface ...................................................................................................................... 8
TO JUMP TO PAGE
SAMBAL
Sambal Tomat ......................................................................................................... 13
Sambal Dabu Dabu ............................................................................................... 14
Sambal Colo Colo .................................................................................................. 14
Sambal Bawang Goreng ..................................................................................... 15
Sambal Matah ........................................................................................................ 15
TRADITIONAL BALINESE
Base Genep ............................................................................................................. 19
Urab Sayur ............................................................................................................... 21
Gerang Bawang Jahe ........................................................................................... 23
Ayam Panggang Sambal Matah ....................................................................... 25
Sate Lilit .................................................................................................................... 27
RARE BUT NOT FORGOTTEN
Ikan Klengis ............................................................................................................. 31
Ayam Timbungan .................................................................................................. 33
Bebek Betutu ......................................................................................................... 35
REGIONAL INDONESIAN
Curry & Rendang
Opor ........................................................................................................................... 39
Kare Indonesia ....................................................................................................... 41
Kalio ........................................................................................................................... 43
Rendang .................................................................................................................... 45
Street Food
Sate Madura ........................................................................................................... 47
Pepes Ikan ............................................................................................................... 49
Gohu Tuna ............................................................................................................... 51
Ayam Goreng Kremes ......................................................................................... 53
Nasi Goreng / Mie Goreng ................................................................................ 55

Recipes follow the metric Tempe Manis .......................................................................................................... 57

measurement system. Perkedel Jagung .................................................................................................... 59
Recipe photography Sayur Cantok .......................................................................................................... 61
by Adrian Pardede. Telur Balado ............................................................................................................ 63
Sweet & Sour
Dadar Gulung ......................................................................................................... 65
Pisang Goreng ........................................................................................................ 67
Kolak Pisang ............................................................................................................ 67
Pisang Rai.................................................................................................................. 67
Asinan Buah ............................................................................................................. 69
 Preface

I didn’t grow up dreaming of becoming a chef or working

abroad. I didn’t really have any dream at all.
I grew up in Klungkung regency and was a ‘free range’ village kid.
My father was a farmer but we had no land and no house. He worked
other people’s land and then he and my mother got jobs as laborers
on a construction site in another village. I was often left by myself
and flew kites with my friends, took fruit from the neighbours, swam
in the river, played soccer; we were just wild kids with no thought of
the future.
My family lived in a simple shelter, I remember sleeping without a
bed, no pillow – the pillow was a block of concrete for my head. Then
the government gave a donation for my father to build a house, but
half way to finish the house, my father fell from a coconut tree and
broke his back and passed away. We never finished the house. I was
11 years old.
My mother remarried and left me with my auntie who had a better
economic situation. My auntie took me to live in the city (Denpasar)
and put me through high school. There was no more free-range
Suta… Every day, I helped her in the kitchen. It was my job to use the
mortar and pestle to make Tomato Sambal and grind the spices for
Base Genep (Thousand Spice paste). My auntie taught me about the
different ingredients and techniques of traditional Balinese cooking,
how to choose the best produce at the market and balance the
flavours and aromas.
When I finished senior high, I thought about becoming a policeman
but my auntie convinced me to do a Food Production course at a
tourism school. Her encouragement motivated me to work hard and
do the best I could, to develop my cooking skills to a professional
level. My auntie also exposed me to other regional cuisines of
Indonesia, especially Javanese, Sumatran and Sulawesian food. I was
amazed at the different flavours and this really opened up my eyes
as a young cook.
After working in the kitchens of various hotels in Bali, I joined Four
Seasons Resort Maldives at Landaa Giraavaru in 2006. On the way
to Bali airport to fly out to my new job, somebody crashed into my
car. I remembered my auntie’s advice that I would have to work

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hard to overcome whatever challenge life threw at me. I made it to
the airport just in time to board the flight – my first time on a plane.
Flying into the Maldives was an amazing experience I will never
forget. I spent five years in the Maldives and learned so much about
international culinary styles, from European to Indian and Chinese.
I came home to join our team here at Sayan in 2011, and found that
Bali had become a global dining destination offering cuisine from all
over the world, even by Michelin-star chefs. I feel so lucky with how
my life has turned out, and am very proud to share our authentic
local food with guests. I like to keep alive the dishes of my childhood,
which can be hard to find these days unless you go to someone’s
home in the village.
This recipe book is a compilation of these dishes, my family’s
favourite comfort foods from Bali and other areas of Indonesia,
which we regularly enjoy at home. The aromas still take me back
to my auntie’s house. There are also recipes for ceremonial dishes
which we make for big festivals and gatherings. Most ingredients in
this book are available globally. Traditional techniques like coconut
wood-fired grill can be substituted with modern equipment – of
course the taste will not be quite the same as when we use the
traditional method in Bali, but it will be the next best thing.
Traditional cooking over a wood fire using ‘equipment’ like bamboo,
banana trunk, coconut husks and rice husks, and unusual ingredients
like wild ginger, are irreplaceable when it comes to authentic
Balinese cuisine. For this reason, the recipes in the ‘Rare, But Not
Forgotten’ section are almost impossible for you to make at home.
But I still include them as they are very special to my heart, and for
me, this book would be incomplete if they were missing. While you
may not be able to cook these dishes at home, they will be waiting
for you at Sokasi, our riverside cooking school and Chef’s Table
venue. Sokasi is where we preserve techniques like the underground
clay oven, bamboo stem, coconut oil-making, and manually-operated
spit-roast. It’s much harder work which is why the dishes are
becoming so rare... but if I’ve learned anything in this life, it’s that Wayan Sutariawan (Suta)
hard work is worth it. Head Chef
Thank you for the opportunity to share my childhood recipes and Four Seasons Resort
stories with you, I hope you enjoy them as much as my family and I do. Bali at Sayan

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Sambal

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Don’t Forget SAMBAL TOMAT

The Sambal Tomato Relish - Java
Of Indonesia’s many regional cuisines, Known as the ‘mother of all sambals’, Sambal
Balinese is known as the spicy and salty one, Tomat is common across Indonesia as it goes well
and it’s no different when it comes to sambal. with all kinds of regional cuisines. It is the first dish
This condiment is an essential part of any I ever cooked on my own, in my auntie’s kitchen.
meal, and sometimes it’s even a main course. The flavour is very balanced between sour, sweet
In Bali, if we are in a hurry or have run out and spicy. It doesn’t contain any root spices, which
of other ingredients, we just eat steamed makes it distinct to Balinese sambals. There are
rice with sambal matah – that qualifies as a endless versions of Sambal Tomat according
complete meal for us! to each region; in Bali, we like to add lime and
Across Indonesia, we have so many varieties coconut oil.
of sambal that they could fill a separate
cookbook. I love the different textures, SERVING: 200 GRAMS (4 PORTIONS)
ingredients and balance of flavours, and PREP: 10 MINUTES
COOK: 10 MINUTES
have chosen my five favourite recipes for
LEVEL: EASY
this book. Any of these recipes can be made
SPICINESS: MILD
spicier – simply add more bird’s eye chili.
5 red shallots, sliced
3 garlic cloves, sliced
3 fresh tomatoes, cut into wedges
6 seedless big red chilis, cut into wedges
5 bird’s eye chilis
1 tbsp palm sugar
1 tsp shrimp paste (optional – can be removed for
vegan sambal)
1 tsp salt
50 ml (¼ cup) coconut oil
1 lime, juiced

Heat cooking pan and add coconut oil.

Fry shallots and garlic for about 1 minute until
browned.
Add both types of chili and sauté until wilted.
Add shrimp paste and sauté for 1 minute, then
add tomato and cook until all ingredients are
softened.
Add palm sugar and sauté for 2 minutes.
Grind mixture to a smooth paste in a mortar or
Pictured from top to bottom: blender.
Sambal Matah, Sambal Colo-Colo,
Heat the paste and add lime juice just before
Sambal Tomat, Sambal Bawang Goreng,
Sambal Dabu-Dabu. serving.
Season with salt to taste.

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SAMBAL DABU DABU SAMBAL COLO COLO

Fresh Tomato Salsa - Tomato & Sweet Soy Salsa -
North Sulawesi Maluku Islands
My favourite sambal is Dabu Dabu, it’s my Colo Colo (known as sambal kecap in Java) is
fast and fresh comfort food. It’s also the first Dabu Dabu, with the addition of sweet soy
sambal I ever made without shrimp paste (for sauce. This gives it a caramelized flavour and
Balinese people, to cook without shrimp paste is a smooth texture similar to molasses. It’s the perfect
nightmare, we put it in everything!) Dabu Dabu condiment for dipping grilled and deep fried foods.
goes well with all grilled dishes. The green tomato
gives a dry crunchiness, not too sour, while the red
SERVING: 200 GRAMS (4 PORTIONS)
tomato adds juiciness and a balanced sweet and PREP: 10 MINUTES
sour finish. LEVEL: EASY
SPICINESS: MEDIUM
SERVING: 200 GRAMS (4 PORTIONS)
PREP: 10 MINUTES 200g Dabu Dabu (see recipe)
LEVEL: EASY 20 ml (2 tbsp) sweet soy sauce
SPICINESS: MEDIUM
Mix all ingredients together and serve
5 red shallots, diced
immediately.
2 red tomatoes, diced
1 green tomato, diced
3 lime leaves, finely chopped
4 bird’s eye chilis, finely sliced
20 ml (2 tbsp) coconut oil,
heated
1 lime, juiced
1 tsp salt

Mix all ingredients together except the lime juice

and coconut oil.
Add the heated oil, then the lime juice just
before serving. Season with salt to taste.
Consume immediately. Any leftover dabu dabu
can be refrigerated for up to three days.

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SAMBAL BAWANG SAMBAL MATAH

GORENG Raw Sambal - Bali
Crispy Onion Sambal - Bali Bali’s #1 sambal is easy to make yet flavoursome.
Sambal Bawang Goreng adds a delicious crispy It is perfect with grilled dishes like Ayam Panggang.
texture to all kinds of dishes. I love to have it Often, we just eat it on its own with rice – delicious!
alongside Dabu Dabu with my main meal of
the day. SERVING: 200 GRAMS (4 PORTIONS)
PREP: 10 MINUTES
LEVEL: EASY
SERVING: 200 GRAMS (4 PORTIONS)
SPICINESS: MEDIUM
PREP: 7 MINUTES
COOK: 10 MINUTES
14 red shallots, finely sliced
LEVEL: EASY
2 lemongrass stalks, finely sliced
SPICINESS: MEDIUM
4 bird’s eye chilis, finely sliced
12 red shallots, thinly sliced 2 lime leaves, finely sliced
8 garlic cloves, thinly sliced 1 tsp shrimp paste, grilled
(optional – can be removed for vegan sambal)
5 bird’s eye chilis, thinly sliced
20 ml (2 tbsp) coconut oil
2 tsp shrimp paste
1 lime, juice only
350 ml (1½ cups) coconut oil
1 tsp salt
1 lime, juiced
1 tsp palm sugar
1 tsp salt

Heat the coconut oil over medium fire. Wrap shrimp paste inside aluminium foil and
grill it.
Fry the shallots for about 1 or 2 minutes until
golden brown and crispy, then remove from pan Unwrap and mix it with all other ingredients in a
and drain off excess oil. bowl, using your hand to make sure the shrimp
paste mixes in well.
In the same oil, fry garlic until golden brown
and crispy, then remove from pan and drain off Add salt to taste, and extra chili if you like.
excess oil. Consume immediately.
Mix the chili, shrimp paste and salt together.
Saute chili mixture in about 50 ml (¼ cup) of the
shallot/garlic frying oil until fragrant (around
two minutes).
Transfer to a bowl with the fried shallots and
garlic. Mix well.
Season with salt to taste and top with lime juice
just before serving.

SAMBAL 15
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TRADITIONAL
BALINESE

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BASE GENEP
Thousand Spices
In Balinese cuisine, the magic is in the spice paste or ‘bumbu’ made from freshly ground roots
and herbs. This is the foundation of many different recipes. The king of bumbu is Base Genep.
It goes equally well with meat, poultry, seafood and vegetables.

SERVING: 400 GRAMS Base Genep

PREP: 15 MINUTES
If using a food processor, blend all ingredients (except the Base
COOK: 20 MINUTES
Wangen). Transfer to a bowl and stir in the Base Wangen.
LEVEL: MEDIUM
SPICINESS : MEDIUM If grinding with a mortar and pestle, it’s easier after cooking. Sauté all
ingredients (except the Base Wangen) in coconut oil until soft, then
Base Genep Paste grind into a paste, and stir in the Base Wangen.
1 tbsp “Base Wangen” dry spice Cool and store.
mix (see recipe below – make first
and set aside)
10 red shallots, roughly chopped Base Wangen
6 cloves garlic, roughly chopped Heat all ingredients in a dry pan for about 2 minutes, until a strong
3 small chilis, roughly chopped aroma is produced. While still hot, transfer to the mortar to grind into
4 cm piece galangal/laos, a powder.
roughly chopped
Store any unused portion in the cupboard in an airtight container for
4 cm piece ginger,
up to one month.
roughly chopped
4 cm piece aromatic ginger/
kencur, roughly chopped
4 cm piece fresh turmeric,
roughly chopped
3 candlenuts (nearest substitute:
macadamia nuts), toasted and
chopped
2 tsp shrimp paste, wrapped in
aluminium foil and grilled
5 stalks lemongrass, peeled and
roughly chopped
30 ml (3 tbsp) coconut oil

Base Wangen (Dry Spice Mix)

3 tbsp whole black peppercorns
2 tsp whole white peppercorns
2 cloves
4 tsp coriander seeds
1½ tsp fresh nutmeg, grated

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URAB SAYUR
Mixed Vegetable Salad with Coconut
This is a very typical Balinese dish, mostly served at ceremonies and big gatherings. We don’t have it
often at home as it must be eaten straight away as soon as the vegetables are mixed with the paste,
and any leftovers cannot be kept. You can use any vegetables you prefer; the key is the Base Genep. You
want to have the Base Genep paste already prepared, otherwise it takes much longer to make this dish.

SERVING: 4 PORTIONS Clean and blanch all of the vegetables.

PREP: 20 MINUTES
Cool in iced water and cut into 1 cm lengths.
COOK: 10 MINUTES
LEVEL: MEDIUM Mix with base genep, sambal bawang goreng and coconut.
SPICINESS: MILD Serve immediately.

½ cup base genep

(see recipe)
3 tbsp sambal bawang goreng
(see recipe)
¼ cup fresh coconut, grated
1 tsp salt
1 lime, juiced
½ cup long beans
½ cup spinach
½ cup fern shoots
½ cup young pumpkin leaves
(optional)

TRADITIONAL BALINESE 21
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GERANG BAWANG JAHE

Dried Fish
This dish originates from the mountains of Bali, as a way to enjoy seafood for those people
who live far from the ocean and do not have access to fresh fish. The sweet and spicy batter combines
with the crispy texture and saltiness of the fish.

SERVING: 4 PORTIONS Pour boiling water over the fish in a bowl and set aside for 5 minutes.
PREP: 10 MINUTES
Drain fish, and wash with running water three times. Drain well.
COOK: 10 MINUTES
LEVEL: EASY Heat the oil and fry the fish for about 4 minutes until crispy, set aside.
SPICINESS: MEDIUM

Paste
200 g small dried fish
200 ml (1 cup) oil for frying Grind all ingredients except lime leaf until smooth.
500 ml (2½ cups) boiling water Sauté the paste over medium heat for about 15 minutes.
Add lime leaf and salt. Remove from heat, cool in the pan.
Paste
Mix in the fish and serve
5 cm ginger, sliced
1 clove garlic, sliced
10 red shallots, roughly chopped
2 seedless big red chilis, sliced
5 bird’s eye chilis, sliced
¼ cup palm sugar
1 tsp shrimp paste
½ tsp salt
1 lime leaf

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AYAM PANGGANG
Shredded Grilled Chicken
In my village, we have a tradition after every ceremony: We must have Sambal Matah served with
Ayam Panggang, together with the family. All over Indonesia, every village and city has its own version
of grilled chicken. In Bali, we have a simple marinade from root spices and then grill it over coconut
husks for a smokey aroma.

SERVING: 4 PORTIONS Grind the garlic and turmeric into a smooth paste.
PREP: 15 MINUTES
Transfer to a bowl and add coconut oil and salt.
COOK: 30 MINUTES
LEVEL: EASY Apply marinade all over the chicken and rest for at least 15 minutes.
SPICINESS: MEDIUM Grill the chicken (in Bali, we use coconut husks for our BBQ but
charcoal or BBQ grill is fine). Turn it several times until cooked
800 g whole spring chicken through.
8 cloves garlic, sliced
Cool at room temperature. Shred the cooked meat by hand and mix
8cm piece turmeric, sliced
with sambal matah.
¼ cup coconut oil
1 tbsp salt
Sambal Matah (see recipe in
sambal section)

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SATE LILIT
Balinese Style Satay
Balinese satays are not the skewered kind, we use minced meat to make Sate Lilit for every single
ceremony and celebration. It is a communal cooking effort, we gather together with our neighbours the
day before the ceremony to do the mincing and prepare the spice paste. Once cooked, there’s no need to
serve any sauce with Sate Lilit as the flavours are already strong enough.
We cook the satays over open fire made of coconut husks, while you can use a charcoal fire or flat top
on the BBQ. It’s best to avoid putting on the grill as it may stick.

SERVING: 4 PORTIONS Mix all ingredients together and apply onto the lemongrass skewers.
PREP: 25 MINUTES
Cook on a flat grill or non-stick pan until brown.
COOK: 5 MINUTES
LEVEL: MEDIUM Enjoy on their own or with a simple peanut dipping sauce.
SPICINESS: MILD

1kg minced chicken, beef or fish

350 g (1½ cups) base genep
(see recipe)
4 lime leaves, chopped finely
1 lime, juiced
2 tsp salt
¼ cup red shallots, thinly sliced,
fried until crispy and then finely
chopped again (optional)
24 stalks lemongrass

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 RARE BUT NOT
FORGOTTEN
Sokasi, the riverside cooking school at Four Seasons Resort Bali
at Sayan, is also the venue of our signature Balinese Chef’s
Table Dinner, a 7-course degustation that celebrates authentic
cooking techniques and ingredients.
In Bali today, as in regions all around the world, many families lack the
time to cook the really traditional way. We often take ‘short-cuts’ in
the kitchen at home – and even at restaurants, many chefs these days
will use modern techniques to cook Balinese cuisine.
At Sokasi, our mantra is ‘no short-cuts’. The flavours, textures and
overall enjoyment of the dishes we serve are amplified by remaining
true to the original techniques and ingredients, many of which are
hard to find even in Bali.
We work with small family-based suppliers to source ingredients
like palm trunk, young bamboo and klengis. We have our own
underground clay oven to cook Bebek Betutu and a spit roast for Babi
Guling, hand-turned by Balinese men dressed in ceremonial attire, the
way it is done for ceremonies.
I love to share these recipes and authentic experiences with guests –
to preserve this important part of our ancestors’ wisdom and our
cultural heritage.

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IKAN KLENGIS
Barramundi marinated in coconut oil sediment, served in dabu dabu sauce
This ancient recipe has a rich coconut flavour due to the klengis, which is impossible to replicate with
any other ingredient. It has become a ‘forgotten’ recipe nowadays as there are very few suppliers of
klengis – a natural coconut product that is extremely laborious to make. First, you have to follow the
traditional way of making coconut oil. To make 1.5 litres of oil, you need the water from 10 large old
coconuts; the leftover flesh can then be used to make klengis and the empty shells become BBQ fuel.
In Bali, we were doing Zero Waste before it had a name! To make the klengis, the grated coconut flesh
is mixed with 5 litres of water, and strained. The milk is simmered for around 2 hours whilst repeatedly
skimming the oil off the top so eventually we are just left with the sediment. This is then strained with a
fine cloth until dry, producing the klengis. ‘Strain’ is a good description for this process!
Needless to say, klengis is not available from commercial suppliers. At Four Seasons Sayan,
we source our coconut oil from a local family microbusiness who follow the traditional method by
hand, and this provides us with a reliable supply of klengis as well.
The shallots, herbal root spices and chilis from our gardens balance out the intense coconut flavour
of the klengis in this dish. Flavours that will not quickly be forgotten.

Grind all ingredients into a smooth paste using a mortar and pestle,
SERVING: 4 PORTIONS except klengis, barramundi, cornhusks and dabu dabu.
PREP: 15 MINUTES Mix the paste with the klengis and fish, and wrap ¼ cup portions
COOK: 20 MINUTES
inside the leaves/cornhusks.
LEVEL: DIFFICULT
SPICINESS: MEDIUM Grill for about 15 minutes, turning half way through cooking.
Open the wrapping, top fish with dabu dabu and serve.
8 red shallots, sliced
2 cm piece ginger, sliced thinly
3 cloves garlic, sliced thinly
3 bird’s eye chilis, sliced thinly
1 seedless big red chilis
1 tbsp white sugar
3 tsp salt
½ tsp shrimp paste
2 cups klengis
250 g fresh barramundi, diced
4 banana leaves (or 8 cornhusks)
100 g (½ cup) dabu dabu
(see recipe)

RARE BUT NOT FORGOTTEN 31

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AYAM TIMBUNGAN
Chicken Cooked in Young Bamboo
Ayam Timbungan is a lesser-known dish served on special occasions like weddings and big ceremonies.
It’s not as famous as Babi Guling, Sate Lilit or Bebek Betutu, but is just as delicious and keenly
anticipated. The beautiful smokey flavour comes from the roasting method – we place the chicken
inside young bamboo to keep it moist, and cook it over open flames fuelled by coconut husks.
Unfortunately, I cannot think of a good alternative for young bamboo as a roasting vessel – the flavour
just won’t be the same using anything else. You will just have to enjoy this dish in Bali!

SERVING: 4 PORTIONS Wash the chicken thighs, cut into large pieces and marinate with
PREP: 25 MINUTES base genep, lime leaves, lemongrass and salt.
COOK: 40 MINUTES
Place the belimbing wuluh into a mortar, add salt and use the pestle
LEVEL: MEDIUM
to apply gentle pressure to the belimbing wuluh to extract the juice,
SPICINESS: MEDIUM
which has a sharp sour flavour.
250 g (1¼ cups) base genep Discard the juice and mix the belimbing wuluh with the chicken,
(see recipe) then place the chicken inside the bamboo and close each end with
1 kg chicken thigh, boneless banana trunk.
2 stalks lemongrass, crushed Roast over an open fire until cooked through, about 35 - 40 minutes.
3 lime leaves
4 belimbing wuluh (tree sorrel –
can be substituted with 2 green
tomatoes)
3 tsp salt
2 pieces young bamboo
2 pieces banana trunk

RARE BUT NOT FORGOTTEN 33

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BEBEK BETUTU
Roast Duck
Bebek Betutu is not rare in Bali – it’s everywhere. There are entire restaurants devoted to this
most revered of all Balinese dishes. However, few cook it in the traditional way: first, smoked on the
coconut husk BBQ, then stuffed and steamed for 4½ hours, and finally roasted in an underground oven
for another 5-6 hours. We stick true to the slow-cooked authentic process at Sokasi, as this produces
the most flavoursome, tender meat.
For those of you who want to try this at home, the method below uses modern kitchen
equipment – it’s not the Sokasi technique, but it’s the next best thing. Just don’t forget the important
first step – to give the duck a good Balinese massage!

SERVING: 4 PORTIONS Wash the duck and dry it with paper towels, then rub with salt and
PREP: 30 MINUTES massage gently for 10 minutes.
COOK: 10-12 HOURS
Stuff the duck with base genep and rub extra on the skin.
LEVEL: DIFFICULT
SPICINESS: MEDIUM Wrap with banana leaves and cover with the palm trunk (or
aluminium foil).
1 whole peking duck 2–2.5 kg Steam for 4 1/2 hours to make the meat moist and tender.
(or whole spring chicken)
If you like crispy skin, you can put the duck on the grill or barbecue
2 cups base genep (see recipe)
before serving.
3 lime leaves
2 stalks lemongrass, crushed
2 banana leaves
3 bay leaves
2 tbsp salt
1 palm trunk (if not available,
substitute with aluminium foil)

RARE BUT NOT FORGOTTEN 35

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 REGIONAL
INDONESIAN

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OPOR
White Curry
Opor was the first Javanese dish I ever had, and it was love at first bite! It’s so creamy yet light, with the
dominant flavours of candlenut and coconut. It’s typically served to celebrate Lebaran (Eid) – one of
my aunties is Muslim which is how I was exposed to Opor and other Javanese dishes like Acar. I really
love the sweeter style, as a contrast to the spicy and salty character of Balinese dishes.

SERVING: 4 PORTIONS Opor Paste

PREP: 15 MINUTES 8 red shallots, thinly sliced
COOK: 30 MINUTES 7 cloves garlic, sliced
LEVEL: MEDIUM 20 candlenuts (nearest substitute: macadamia nuts), roasted
SPICINESS: MILD 4 cm piece galangal, sliced
1 tsp coriander seeds
Chicken, Mixed Vegetable or 2 stalks lemongrass
Tempe (see recipes below)
3 lime leaves
Opor Paste (see recipe opposite)
3 bay leaves
100 ml (½ cup) coconut milk
3 cm piece ginger, sliced
2 tbsp red shallots, crispy fried
200 ml (1 cup) water
for garnish

Opor Ayam (Chicken Curry)

400 g chicken thigh, diced To make the paste, heat oil in a pan and sauté shallots and garlic until
½ eggplant, diced fragrant, about 1 minute.
½ brown onion, diced
Add ginger, galangal, candlenuts (nearest substitute: macadamia nuts)
and coriander seeds, and sauté until it softens.
Opor Sayur
(Mixed Vegetable Curry) Add water, lemongrass, lime leaves and bay leaves and cook for about
1 carrot, diced 30 minutes, until fragrant.
2 cauliflower, diced Remove the leaves from the pan and blend the remaining ingredients
1 eggplant, diced until smooth. Season to taste. The paste can be made ahead of time
2 cups long beans, cut 3 cm and stored in the fridge up to three days.
lengths
½ brown onion, diced
To make the Opor, reheat the paste, add your ingredients from the
Chicken, Mixed Vegetable or Tempe recipes, and cook until almost
Opor Tempe (Tempe Curry)
tender.
1 brown onion, diced
½ carrot, diced Add coconut milk towards the end of cooking and season to taste.
4 blocks tempe, diced Serve with crispy fried shallots on top.

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KARE INDONESIA
Yellow Curry
Another light curry from Java, this one is now found everywhere across the Indonesian archipelago.
The base ingredients are similar to Opor, but the turmeric produces a stronger flavour and yellow
colour. It’s very different from Balinese yellow curry which has Base Genep and a big hit from wild
ginger, as well as fresh herbs and spices. The dried herbs of Javanese curries reflect Indian influence.
Java was the seat of the Majapahit empire – the last Indianised kingdom in Indonesia – between
the 13th and 16th centuries.

SERVING: 4 PORTIONS Curry Paste

PREP: 15 MINUTES 12 red shallots, thinly sliced
COOK: 30 MINUTES 10 cloves garlic, thinly sliced
LEVEL: MEDIUM 10 candlenuts (nearest substitute: macadamia nuts), roasted
SPICINESS: MEDIUM 4 cm piece galangal, thinly sliced
2 tbsp coriander seeds
Chicken or Mixed Vegetables 5 stalks lemongrass
(see recipes below)
3 lime leaves
Curry Paste (see recipe opposite)
2 bay leaves
200 ml (1 cup) coconut milk
3 cm piece ginger, thinly sliced
2 tbsp fried shallots for garnish
3 seedless big red chilis, thinly sliced
½ brown onion, thinly sliced
Kare Ayam (Chicken Curry)
3 cm piece turmeric, thinly sliced
500 g chicken thigh, diced
300 ml (1½ cups) chicken stock (or water for vegetarian option)
1 brown onion, diced
2 tbsp cumin seeds
½ eggplant, diced and fried
2 tsp salt

Kare Sayur (Vegetable Curry)

2 heads cauliflower To make the paste, heat oil in a pan and sauté shallots, onion and garlic
1 carrot, diced until fragrant, about 1 minute.
2 blocks tempe or 4 blocks of
Add ginger, galangal, turmeric, chili, Candlenuts (nearest substitute:
tofu, diced
macadamia nuts), coriander seeds and cumin seeds, and sauté over
1 eggplant, diced
low heat until softened.
1 brown onion, diced
1 head broccoli florets Add water or chicken stock, lemongrass, bay leaves and lime leaves.
Simmer until the liquid reduces by half, about 30 minutes.
Remove the leaves from the pan and blend the remaining ingredients
until smooth. Season to taste. The paste can be made ahead of time
and stored in the fridge up to three days.

To make the Curry, reheat the curry paste, add your ingredients from
the Chicken or Vegetable recipes, and cook until almost tender.
Add coconut milk towards the end of cooking and season to taste.
Serve with crispy fried shallots on top.

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KALIO
Sumatran Red Curry
Kalio is a red curry from Sumatra. It is the base for Rendang and has a similar flavour profile, but is
saucier and milder. It’s much quicker and easier to cook than Rendang, which makes it a more common
dish at home, while we all want Rendang if we go out to a Padang restaurant.

SERVING: 4 PORTIONS Kalio Paste

PREP: 20 MINUTES 10 red shallots, thinly sliced
COOK: 60 MINUTES 8 cloves garlic, thinly sliced
LEVEL: MEDIUM 2 cm piece ginger, thinly sliced
SPICINESS: MEDIUM 15 seedless big red chilis, thinly sliced
6 candlenuts (nearest substitute: macadamia nuts), roasted
Lamb, beef or vegetables 2 cm piece galangal
(see recipes below)
3 stalks lemongrass
400 ml (2 cups) Kalio paste
1 cm piece turmeric, thinly sliced
(see recipe opposite)
½ tsp coriander seeds
50 ml (¼ cup) coconut milk
½ tsp cumin seeds
2 tsp salt
2 lime leaves
2 bay leaves
Vegetable Kalio
500 ml (2½ cups) water
2 heads cauliflower florets
100 ml (½ cup) coconut oil
½ cup long beans, cut into 4 cm
2 tsp salt
lengths
½ brown onion, diced
1 cayote, diced (can be substituted To make the paste, heat a pan over medium fire and add coconut oil.
with ½ cup of pumpkin) Fry shallots and garlic until lightly browned.
1 carrot, diced Add coriander seeds, cumin seeds, candlenut, chilis and root spices,
and sauté until softened.
Lamb/Beef Kalio
Add water, lemongrass, bay leaves and lime leaves and cook until
500 g lamb or beef, diced
fragrant.
1 stalk lemongrass, crushed
4 lime leaves Remove the lemongrass and leaves and blend the rest of the
ingredients in a food processor until smooth. As you reheat the sauce,
season to taste. The paste can be made ahead of time and stored in
the fridge up to three days.

To make the Kalio, reheat the paste and add your ingredients from the
Lamb/Beef or Vegetable recipes, and cook until almost tender.
Add coconut milk towards the end of cooking and season to taste.

*For a more traditional style, use a mortar and pestle to grind a smooth
paste from the shallots, garlic, ginger, big red chilis, candlenuts, galangal,
turmeric, coriander seeds and cumin seeds. Sauté the paste in coconut oil
before adding the lemongrass, leaves, and your meat or vegetables. Add
water and simmer, then add coconut milk and simmer until tender.

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RENDANG SAPI
Beef Rendang
Originating in Padang, Sumatra, Rendang is a richly flavoured stew and one of the most popular Indonesian
dishes. It starts with the same base as Kalio, but we add a fragrant mix of roasted, grated coconut and spend
hours slow-cooking the meat until it becomes black – almost looking burnt – to completely absorb the liquid
and complex flavours. Rendang typically is made with tougher cuts of beef like brisket, but at
Ayung Terrace restaurant, we serve it with short ribs or cheek for melt-in-your-mouth tenderness.
Rendang is a very long process, so we rarely cook and eat it on the same day. It’s best to break down and
make the paste a couple of days before, and cook the final dish the day before you want to serve it. The extra
resting time will allow the meat to further absorb the beautiful flavours.

SERVING: 4 PORTIONS To make the roasted, grated coconut, open an old coconut and grate
PREP: 35 MINUTES the flesh.
(if Kalio paste pre-prepared)
Grind the garlic, shallots, turmeric and ginger. Mix well with grated
COOK: 4 HOURS
coconut.
LEVEL: DIFFICULT
SPICINESS: MEDIUM Add coconut oil to a saucepan over medium heat, then stir-fry the
coconut mixture and keep stirring until the colour turns dark brown.
Beef Rendang Set aside.
1.5 kg beef short ribs or
800 g beef cheeks
2x Kalio paste (see recipe on In a large pot, heat coconut oil over medium heat.
previous page) Add diced beef cheek or grilled short ribs along with bay leaves and
5 stalks lemongrass, crushed lemongrass.
10 lime leaves
Sauté for around 10 minutes, then add rendang paste and lime leaves
3 bay leaves
and mix well.
1 litre chicken stock
2 litres coconut milk
Sauté and keep stirring until dry, then add chicken stock and bring to
the boil.
1¼ cup fresh coconut, grated and
roasted (see recipe below) Simmer until liquid reduces by half, continually stirring to avoid the
2 tsp salt meat sticking to the pot.
1 tsp pepper Add half of the coconut milk, continue to simmer until the beef is
200 ml (1 cup) coconut oil tender.
Add the other half of the coconut milk and the roasted coconut.
Roasted Grated Coconut
250 g (2 cups) old coconut, Season to taste and serve.
grated
7 cloves garlic, sliced
4 cm piece ginger, sliced
4 cm piece turmeric, sliced
7 red shallots

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SATE MADURA
Chicken, Beef or Lamb Satay Skewers
These skewered satays from Madura, East Java, are one of the most common types of Indonesian
street food, found all over the country. They are convenient for cooking at home as a variation to
Balinese Sate Lilit, which we only make for ceremonies.

SERVING: 4 PORTIONS Cut the chicken/beef/lamb into small cubes and place in a bowl.
PREP: 25 MINUTES
Mix the peanut sauce, sweet soy sauce, lime and oil in a separate
COOK: 10 MINUTES
bowl or jug. Keep half for later, and pour the other half over the meat.
LEVEL: MEDIUM
Mix well and marinate for at least 15 minutes.
SPICINESS: MEDIUM
Thread the marinated meat onto the skewers and grill over hot
1 kg diced chicken thigh, lamb charcoals (or BBQ grill).
or beef Baste the meat with the marinade while cooking. Turn the skewers
1 cup peanut sauce (see recipe frequently to prevent the meat from sticking and burning, and cook
below) through.
¼ cup sweet soy sauce
Serve with peanut sauce, fresh diced shallots and lime wedges.
1 lime
3 tbsp cooking oil
24 bamboo skewers Peanut Sauce
Deep fry peanuts, candlenuts (nearest substitute: macadamia nuts),
Peanut Sauce shallots and garlic.
2 cups peanuts
5 candlenuts (nearest substitute:
Grind together in the mortar with palm sugar and chili until smooth.
macadamia nuts) (optional) Add water as needed for a smooth consistency.
8 cloves garlic, sliced Transfer back to the frypan, add remaining water and cook until thick.
20 red shallots, sliced Add sweet soy sauce and remove from heat.
5 bird’s eye chilis, sliced
500 ml (2½ cups) water or
chicken stock
½ cup sweet soy sauce
¼ cup palm sugar
2 tsp salt
1½ cups vegetable oil for
deep frying

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PEPES IKAN
Fish wrapped in Banana Leaf
Pepes Ikan is another dish originating from Bali’s mountain villages, as a solution to put delicious
seafood on the table when there’s no ready access to fresh fish. Wrapping the fish before grilling
over an open fire gives it a distinct smokiness and moistness, and the spices and banana leaf produce
an aromatic flavour.

SERVING: 4 PORTIONS Paste

PREP: 20 MINUTES
Grind all ingredients into a smooth paste.
COOK: 20 MINUTES
LEVEL: MEDIUM
SPICINESS: MEDIUM Fish
Massage the paste into the fish and top with sliced tomato and lemon
600 g fresh snapper, diced into
basil leaves (can be substituted with Thai basil).
2cm squares
750 g (3 cups) Pepes Ikan paste Roll out the banana leaves along the natural grain, to avoid splitting.
(see recipe below) Cut into 30cm-long pieces and quick steam each leaf just enough to
2 tomatoes, sliced soften it.
Small bunch (around 20 leaves) Place spoonfuls of marinated fish on the edge of each banana leaf,
lemon basil (can be substituted make a parcel and close each end with toothpicks.
with Thai basil)
For maximum flavour, prepare minimum 1 hour before cooking to
8 banana leaves (can be
substituted with 16 corn husks, but
allow the fish to absorb the marinade
dice the fish into 1cm pieces as corn The fish can be either baked, barbecued, grilled or cooked in a pan for
husk is thinner) about 20 minutes (8-10 minutes each side).
1 lime, juiced
When cooked, open the banana leaves and serve.

Paste
15 red shallots, sliced
10 cloves garlic, sliced
7 cm ginger, sliced
5 cm turmeric, sliced
6 candlenuts (nearest substitute:
macadamia nuts), roasted
8 seedless big red chilis, sliced
4 bird’s eye chilis, sliced
1 tsp shrimp paste
¼ cup palm sugar
2 tsp salt

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GOHU TUNA
Tuna Tartar
I was excited as a chef to discover this Tuna Tartar from Ternate, North Maluku. Not everything is deep
fried and barbecued in Indonesia, but raw fish is rare. This is extremely easy, refreshing and balanced,
with a bit of crunch from the peanuts.

SERVING: 4 PORTIONS Mix the diced tuna with coconut oil , salt and lime juice, marinate for
PREP: 10 MINUTES 1 minute.
LEVEL: EASY
If you prefer your fish cooked, simply warm up the coconut oil before
SPICINESS: MEDIUM
mixing it with the fish.

400 g tuna sashimi, diced into Stir-fry the chilis and shallots for around 30 seconds.
small pieces Add the tuna, salt and basil, mix well.
3 bird’s eye chilis, finely chopped
Top with crushed fried peanuts and serve immediately.
10g red shallots, finely chopped
2 tbsp lime juice
20g (handful) lemon basil leaves
(can be substituted with Thai basil)
2 tbsp coconut oil
1 tsp salt
4 tbsp peanuts, fried

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AYAM GORENG KREMES

Crumbled Fried Chicken
Ayam Goreng is everywhere in Bali, it’s the number #1 fast food, but Crumbled Fried Chicken is a new
spin on it. This recipe is extremely flavoursome; the chicken is first broiled in coconut water and
mixed with aromatic spices, before frying. The coconut chicken stock is then used in the crumble to
sprinkle on top, for super crispy texture.

SERVING: 4 PORTIONS For the chicken paste, grind all ingredients until smooth and set aside.
PREP: 10 MINUTES
Heat the cooking oil, sauté the paste, bay leaves and lemongrass for
COOK: 45 MINUTES
about 5 minutes.
LEVEL: MEDIUM
SPICINESS: MEDIUM Add the coconut water and chicken legs. Cook over medium heat
until the chicken is soft and the liquid thickens. Set aside to cool; drain
900 g chicken legs stock and reserve liquid.
1 litre (5 cups) coconut water To make the batter, mix the flours, baking soda, egg and reserved
2 bay leaves chicken stock together. Whisk until very smooth.
1 stalk lemongrass, crushed
Heat oil in the wok until very hot. Spread some batter over the
1 litre (5 cups) oil for frying
bottom of the wok, reduce heat and fry until crispy.
chicken rub (see recipe below)
batter (see recipe below) Repeat the process until the batter is finished.
tomato sambal (see recipe in Fry the chicken until golden brown. Serve with batter crumbled on
sambal section) top, accompanied by crackers, rice and tomato sambal.

Chicken Paste
5 cloves garlic
3 red shallots
5 candlenuts (nearest substitute:
macadamia nuts)
1 tbsp coriander seeds
4 cm piece turmeric
4 cm piece ginger
3 cm piece galangal
2 tsp salt

Batter
½ cup tapioca flour (can be
substituted with corn flour)
4 tbsp rice flour
650 ml (3¼ cups) chicken stock,
reserved
1 egg
1 tsp baking soda

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NASI GORENG & MIE GORENG

Fried Rice or Noodles
Balinese generally cook just once a day, of a morning. We do not reheat the food, it is set aside and
everyone helps themselves at any time of the day. Only the rice is served hot. Any leftover rice is kept to
make Nasi Goreng the next day – our favourite “lazy to cook” meal. It’s very quick; whatever we find in
the fridge, we throw in to make a meal out of the leftover rice.
A variation to Nasi Goreng is Mie Goreng. We love noodles, but no meal is complete without rice.
So even when we eat noodles, we normally have steamed rice on the side. Otherwise, our tummies will
not feel full and if people ask ‘Have you eaten?’, we will answer ‘Belum’ (not yet) even if we just had a
bowl of noodles, fried chicken and banana fritter!

SERVING: 4 PORTIONS Nasi/Mie Goreng Sauce

PREP: 10 MINUTES 90 ml (around ½ cup) oyster sauce
COOK: 10 MINUTES 60 g (2 tbsp) tomato sambal (see recipe in sambal section)
LEVEL: EASY 1 tsp sesame oil
1 tbsp Raja Rasa (can be substituted with Ninben soy sauce)
800 g (4 cups) white or red rice, 1 tsp fish sauce (optional)
steamed
1 tsp chili sauce (optional)
OR
Mix all ingredients together and set aside
800 g egg noodles or rice
noodles – blanched in boiling
water for 2 minutes and drained
under running water Heat the wok and add oil.

½ carrot, julienned Fry chicken until cooked, set aside on a plate.

½ white cabbage, julienned Remove some oil from the wok and add the garlic, egg and all
1 leek, sliced vegetables.
½ brown onion, diced Stir-fry for about 30 seconds until the vegetables become wilted.
4 whole eggs
Add the steamed rice or noodles, and stir-fry until mixed through.
120 g chicken thigh, diced into
small pieces Add the Nasi/Mie Goreng sauce, fried shallot and sweet soy sauce.
1 tbsp red shallot, fried Continue to stir-fry and check the taste.
1 clove garlic, finely chopped Serve topped with a sliced omelette or individual fried eggs,
2 tbsp sweet soy sauce accompanied by acar (pickled vegetables) and satays (more
20 ml (2 tbsp) coconut/ traditional) or fried chicken (modern style).
vegetable oil
4 tbsp Nasi/Mie Goreng sauce
(see recipe opposite)
4 whole eggs, to serve on top

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TEMPE MANIS
Sweet Tempe
This is the best way to cook tempe: crunchy, flavoursome, comfort food. It’s found all over Bali at
roadside warung and is on my table at home several times a week, my kids love it. You can store it for up
to three days, and it goes well as a side to lots of dishes.

SERVING: 4 PORTIONS Heat the oil and separately fry the tempe, then peanuts, and finally
PREP: 10 MINUTES shallots and garlic until golden brown and crispy, setting aside after
COOK: 15 MINUTES each batch.
LEVEL: EASY
Heat another tablespoon of oil and saute the lime leaves, lemongrass,
SPICINESS: MILD
galangal and chilis for 1 minute.

200 g tempe, julienned Add palm sugar, water and salt, and cook until caramelized. Remove
3 cloves garlic, thinly sliced from heat and keep stirring the sauce while you add the fried
7 red shallots, thinly sliced ingredients.
3 lime leaves Mix well until all are well coated, and serve.
3 cm galangal, crushed
1 stalk lemongrass, crushed
2 bird’s eye chilis, thinly sliced
¼ cup palm sugar
¼ cup peanuts
1 big red chili, thinly sliced
350 ml (1½ cups) vegetable oil
2 tsp salt
50 ml (¼ cup) water

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PERKEDEL JAGUNG
Corn Fritters
This is another popular dish found at most roadside warung, and is very easy and tasty.
If you open the fridge and all you have is a piece of corn, egg and spices, you have everything you need.

SERVING: 4 PORTIONS Paste

PREP: 5 MINUTES
Grind all ingredients except celery/spring onion into a smooth paste.
COOK: 10 MINUTES
LEVEL: EASY
SPICINESS: MILD Fritters
Add corn kernels into the paste mixture and grind gently.
1 cup fresh sweet corn kernels
1 whole egg Transfer to a mixing bowl and add the egg, salt, flours and chopped
1 tbsp corn flour celery/spring onion.
1 tsp salt Heat oil in a wok over medium heat.
1 tbsp rice flour To cook corn fritters, scoop a tablespoon of mixture into the wok and
500 ml (2½ cups) vegetable oil fry both sides until golden brown, about 2 - 3 minutes.
for frying
Remove from pan, cool slightly and serve immediately.
Paste
5 red shallots, roughly chopped
3 cloves garlic, sliced
3 cm ginger, sliced
1 tsp white sugar
½ tsp coriander seeds, roasted
3 cm wild ginger (optional)
1 red chili
1 tsp balinese celery leaves (can
be substituted with spring onion)

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SAYUR CANTOK
Mixed Vegetable Salad with Peanut Sauce
This is a favourite afternoon snack in Bali, better known as Gado Gado in Java. It’s the easiest and
most popular salad, and must be eaten straight away after cooking. I like to substitute the water in the
dressing for homemade tuna stock, for a more complex and balanced finish.

SERVING: 4 PORTIONS Salad Dressing

PREP: 15 MINUTES
Grind fried peanuts, chili, garlic, grilled shrimp paste and palm sugar
COOK: 5 MINUTES
into a smooth paste.
LEVEL: MEDIUM
SPICINESS: MILD Gradually add water and continue to grind until fine and smooth.
Add lime juice and season with more salt if needed.
Sayur Cantok
½ cup bean sprouts
½ cup long beans, cut into 4 cm Sayur Cantok
lengths Boil water in a large pot and blanch the bean sprouts, long beans,
½ cup spinach spinach and cabbage.
¼ white cabbage, julienned Cool vegetables in iced water and add cucumber, tofu and dressing.
1 cucumber, diced
Top with fried shallots and sweet soy sauce, and serve with the
2 eggs, hard boiled, peeled and
boiled eggs.
halved
2 tofu slices, fried
4 crackers
1 tsp red shallots, fried until
crispy
1 tsp sweet soy sauce for garnish

Salad Dressing
200 ml (1 cup) water
1 cup peanuts, fried
2 cloves garlic, grilled in skin
2 bird’s eye chilis, grilled
1 tsp shrimp paste, grilled in
aluminium foil
1 lime, juiced
2 tbsp palm sugar

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Telur Balado
Egg Balado
We don’t really eat plain, hard-boiled eggs in Indonesia. We like to smother them in some kind of sauce
like a curry. I prefer this tomato sauce. Originally from Sumatra, it’s great comfort food and can be
stored and reheated as an easy snack or meal served with steamed rice.

SERVING: 4 PORTIONS Peeled the hard-boiled eggs and deep-fry until golden brown.
PREP: 15 MINUTES
Grind the candlenuts (nearest substitute: macadamia nuts), chilis,
COOK: 20 MINUTES
garlic, shallots and palm sugar into a smooth paste. Add tomato and
LEVEL: MEDIUM
continue to grind.
SPICINESS: MEDIUM
Heat a tablespoon of oil in frying pan and sauté the paste for 2
8 eggs, hard boiled minutes, until fragrant. Add water.
200 ml (1 cup) cooking oil Season with salt and stir through lime leaves, lemongrass, and eggs.
3 cloves garlic
Cook until the eggs are well coated in the sauce, and serve.
5 red shallots, roughly chopped
1 tomato, roughly chopped
3 candlenuts (nearest substitute:
macadamia nuts)
2 seedless big red chilis, grilled
4 bird’s eye chilis, sliced
3 tbsp palm sugar
2 tsp salt
2 lime leaves
1 stalk lemongrass, crushed
50 ml (¼ cup) water

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DADAR GULUNG
Pandan Crepe with Coconut Filling
Indonesian cuisine does not include desserts. A meal is often finished simply with fresh fruit.
Sweets like Dadar Gulung and Pisang Goreng are more commonly served as a snack alongside coffee
at a street food stall, or at a ceremony or family gathering while waiting for the main meal to be served.
However, they are enjoyed as dessert for many of our guests who like to finish a meal with a sweet dish.

SERVING: 4 PORTIONS To make the filling, boil the palm sugar and water in a saucepan.
PREP: 15 MINUTES Simmer for about 10 minutes, stirring occasionally until the sugar is
COOK: 10 MINUTES dissolved and the mixture becomes syrupy.
LEVEL: EASY
Add grated coconut, salt and pandan leaf and simmer, stirring
regularly for about 15 minutes. Discard the pandan leaf and set aside
150g (1¼ cups) plain flour, sifted
to cool.
50 ml (¼ cup) coconut milk
200 ml (1 cup) pandan juice
2 eggs To make the crepe batter, mix flour, eggs, pandan juice, coconut milk
½ tsp salt and salt in a bowl.
2 tbsp vegetable oil
Whisk until smooth and strain to remove any lumps.

Coconut Filling Heat a small amount of oil in a nonstick pan and ladle in around
¼ cup palm sugar 3 tablespoons of the batter to form a crepe approximately 18 cm in
50 ml (¼ cup) water diametre. Cook until it begins to brown – around 30 seconds each
1 cup coconut, freshly grated side.
½ tsp salt Remove from pan and set aside while you continue to cook remainig
1 pandan leaf crepes.
To assemble, spoon 2 tablespoons of cooled filling into each pandan
crepe. Roll and fold in the sides, and serve.

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PISANG GORENG
Banana Fritters
Street food hawkers usually have a container
full of Pisang Goreng, a good snack any time of
day. I love it served warm, with ice-cream and a
simple palm sugar syrup drizzled over the top.

SERVING: 4 PORTIONS
PREP: 5 MINUTES
COOK: 10 MINUTES
LEVEL: MEDIUM

4 bananas
150 g (1¼ cup) rice flour or plain flour
200 ml (1 cup) water
½ tsp salt
2 tbsp white sugar
250 ml (1¼ cups) oil for deep frying

Place the flour in a mixing bowl. Make a well

in the centre and add the water, sugar and
salt.
Use a wooden spoon or balloon whisk to
gently incorporate the flour into the liquid,
whisking to remove any lumps. Add extra
flour or water as needed to make a smooth,
thick batter.
Peel the bananas, cut into halves and slice
lengthwise.
Heat oil in a wok or pot. Dip the sliced banana
in the batter to coat thoroughly, then gently
immerse into the pot.
Deep fry over medium heat for 1 minute,
turning occasionally until golden brown and
crispy. Remove from heat and drain on paper
towel.
Transfer to plates and serve.

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KOLAK PISANG PISANG RAI

Stewed Bananas Banana Dumplings
Banana is one of the most popular ingredients for SERVING: 4 PORTIONS
sweet dishes, and there is always a piece of banana PREP: 10 MINUTES
fruit/tree in every Balinese offering to the gods. COOK: 20 MINUTES
The fruit is available everywhere and there are LEVEL: EASY
dozens of different varieties. Cavendish bananas
4 bananas
are not used in Bali, but have good texture for
2 ½ tbsp tapioca flour
these recipes.
100 g (¾ cup) plain flour
200 ml (1 cup) water
SERVING: 4 PORTIONS 2 tsp white sugar
PREP: 10 MINUTES
2 tsp salt
COOK: 20 MINUTES
½ cup fresh coconut, grated
LEVEL: EASY

6 bananas, sliced thickly Place the flour in a mixing bowl. Make a well in
100 ml (½ cup) coconut milk the centre and add the water, sugar and salt.
3 tbsp palm sugar Use a wooden spoon or balloon whisk to gently
200 ml (1 cup) water incorporate the flour into the liquid, whisking to
1 pandan leaf remove any lumps. Add extra flour or water as
1 tsp salt needed to make a smooth, thick batter.
Peel the bananas, cut into halves and slice
Heat the water in a large pot. lengthwise.
Add palm sugar, pandan leaf, salt and banana, and Boil enough water in a non-stick pot to cover
bring to boil. bananas completely. Dip the sliced banana in the
Reduce heat and add the coconut milk. Cook for batter to coat thoroughly, then gently immerse
another 10 minutes. into the boiling water.
Remove from heat and cool at room temperature. When the banana floats to the top, it is
Kolak can be made ahead of time and stored in the cooked. If, after 10 minutes, the banana is still
fridge. To make it sweeter, simply add more sugar. submerged in the pot, remove it with a spatula.
Strain well and set aside to cool.
Mix grated coconut with salt and coat the cooled
banana dumplings before serving.

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ASINAN BUAH DAN SAYUR

Pickled Fruit & Vegetable Salad
My Muslim auntie introduced me to Asinan (Javanese pickled fruits and vegetables, also known as
Acar) and after I tasted it, wow, it was so good: crunchy, sweet and sour all at once. Our Balinese
version of fruit salad is Rujak which contains shrimp paste, chili and palm sugar, while Asinan is more
refreshing and less spicy. The dressing is cooked, so it becomes very smooth and light.
It’s always served chilled and can be kept for up to 5 days in the fridge. It tastes better the longer you
keep it. Sometimes we just eat it on its own to cool down on a hot afternoon, but most commonly it’s a
side dish to balance out spicy foods. It’s great with Nasi Goreng.

SERVING: 4 PORTIONS Blend the chilis, garlic and palm sugar into a fine paste.
PREP: 5 MINUTES
Boil the water and add the chili mixture, stir to combine.
COOK: 15 MINUTES
LEVEL: EASY Add white sugar, vinegar and tamarind juice and continue to simmer
SPICINESS: MILD until reduced by half.
Set aside in a bowl and add all of the vegetables and fruits. Refrigerate
4 seedless big red chilis for at least 2 hours to cure.
2 bird’s eye chilis
Top with the peanuts before serving.
¼ cup palm sugar
2 tsp salt
600 ml (3 cups) water
½ cup white sugar
½ cup tamarind juice
2 cloves garlic
1 tbsp white vinegar
½ cup bean sprouts
½ carrot, julienned
½ cucumber, julienned
¼ jicama or young mango,
julienned
½ pineapple, julienned
½ cup peanuts, fried and crushed
2 green apples, peeled and
julienned

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Acknowledgements
Terima Kasih Banyak
There are so many people who have helped me in my life and career.
Special thanks to:
My parents who gave me life and an independent spirit.
My aunty Ni Luh Sutarmi. She is my angel who changed my life in so
many ways, gave me an education and knowledge about Indonesian
food.
My wife Ni Luh Dewi Wisuendri. She supports me in whatever I do,
and is the best mother to our children.
Bapak Armando Kraenzlin, who was my General Manager at Four
Seasons Resorts Maldives, who let me see my own talent. He had the
idea to send me for cross-training to other Four Seasons properties
around the world to develop my knowledge and skills in other culinary
cultures, not just Indonesian. This opened my eyes to so many
different flavours, techniques and ingredients.
Bapak Uday Rao, who's always shown trust in me. He has offered
both guidance and freedom to be creative, and get the best out of
myself and my team.
Bapak Gianni Costa, who had the idea to make a cookbook of my
recipes and has provided his full support for whatever we need in our
day-to-day operations as well.
Ibu Ni Putu Jeniari, a true partner professionally to me, and leader of
the culinary team.
Ibu Marian Carroll put down in writing the story of my life and the
recipes from my childhood, and worked with the graphic designer
Ibu Louise Beaty on the beautiful layout.
Adrian Pardede took the photos of each dish, a huge job outside of his
normal duties and showing his talent as a hobby photographer.
Chef Liam Nealon is like a brother to me. We had such good
chemistry not only in the kitchen but as friends, and he has been a
huge influence on my career. He helped me to create more modern
presentations of Indonesian food, while remaining true to the
authentic flavours.
Finally, last but not least, all of the members of my kitchen team who
give me their best every day.
Terima kasih banyak.
Wayan Sutariawan

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77
 Sayan, Ubud, Bali 80571, Indonesia
+62 361 977 577
concierge.balisayan@fourseasons.com
fourseasons.com/sayan/