Back again today with a couple more Balinese recipes from my adventures at the Paon Bali cooking class. Both of these recipes use the basic yellow sauce featured in my last post. It’s such a wonderfully fragrant and versatile flavour combination you could mix it up in a heap of ways.
Other suggestions include making up some satays (either tofu or chicken would work) and grilling them on the barbie, or you could even use it as a base for a delicious soup with some noodles and lightly steamed greens. The recipes I’ve featured here today go wonderfully well together but can also be served separately, why not give them both a go – you’ve gone to the trouble of making the sauce so you might as well have some fun with it! 🙂
The green-bean salad (aka. Urab) calls for long green snake beans which I picked up at the asian grocer, if you can’t find them regular green beans work just as well. It is seriously one of the simplest and best salads I’ve made in a long time so I really hope you give it a shot.
The curry is also fabulous, it’s become a staple for us because once the sauce is done it’s super easy to put together. The original recipe called for chicken breast and you could easily use that if you like, but I’ve made this vego by replacing the chicken with tofu and tempeh. If you’ve not cooked with tempeh before then I encourage you to give it a go, it’s delicious! Both recipes are vegan too so everyone’s invited. 🙂
And now to the recipes!
- 2 tbspns coconut oil
- 1 packet of firm Tofu, cut into strips
- 1 packet Tempeh, cut into strips
- 2 medium-sized white potatoes, peeled and cut into small cubes
- 4 cloves of garlic, minced
- 2 shallots, minced
- 1 spring onion, minced
- 2 red chillies, seeds removed and finely chopped
- 3 tbspns of basic yellow sauce
- 6 cups vegetable stock
- 2 bay leaves, broken in half
- 5 kaffir lime leaves, stems removed and lightly torn
- 3 tbspns coconut cream
- salt & pepper to taste
- cooked brown or white rice (to serve)
- deep-fried shallots (*optional)
- Heat 1 tbspn of oil in a large skillet. Lightly fry the tofu until crispy and golden, set aside.
- Lightly fry the tempeh in the same way you fried the tofu. Cut the tofu and tempeh into small bite-sized chunks.
- Lightly pan fry the potato with a pinch of salt. Fry for a couple of minutes and then pop the lid on for about ten minutes, stirring a couple of times to ensure all sides and crispy and golden.
- Once tender and golden, remove the potato from the pan and set aside with the tofu and tempeh.
- Heat another tbspn of oil and sauté the shallots, garlic and spring onion until lightly browned.
- Add the yellow sauce, fry for a couple of minutes and then add the tofu, tempeh and potatoes to the pan and stir to coat everything in the sauce.
- Add the stock, the bay and kaffir lime leaves and bring to a boil. Add a little salt and pepper to taste.
- Add the coconut cream and cook on a low heat for a couple of minutes.
- Serve in a bowl with some brown rice and garnish with deep-fried shallots if using.
- 1 large bunch of snake-beans (or about 300g of green beans)
- ½ cup coconut flakes (ie. desiccated or moist coconut flakes)
- 1 tbspn coconut cream
- 2 tbspns of basic yellow sauce
- 1 tbspn palm sugar
- 1 tbspn deep-fried shallots
- 1 lime, juiced
- 1 tspn salt
- Bring a large pot of water to a boil. Boil the beans for a couple of minutes so that they are still firm but no longer raw. Run under cold water to stop them from cooking and then slice in to half-centimeter sized pieces.
- In a large bowl combine the coconut flakes with the coconut cream and stir well to combine.
- Add the beans, yellow sauce, palm sugar, dried shallots and salt and then pour over the lime juice.
- Using your hands, work all the ingredients together to create a lovely, simple salad.
- Serve in a large bowl.