Urutan Daging Babi

Spiced pork sausage

Urutan Daging Babi is generally deep-fried before they are eaten. Almost every food stall (warung nasi) offers this kind of fare, and it is generally served as a small portion (a 3 cm off-cut) within a mixture of other fillings, along with the staple food - rice.

Ingredients:

• ½ kg 1 cm square chopped pork. Any kind of pork will do, including its fat, and any part of the animal - leg, neck etc
• 1 meter pig intestine
• 6 red onions
• 3 pieces garlic
• 3 small red chilies
• 1 cm whole ginger
• 1 cm whole turmeric
• 1 cm kencur
• 1 teaspoon whole coriander
• 2 pieces of candlenuts
• 1 teaspoonful of shrimp paste
• ¼ teaspoon pepper
• plenty of nutmeg
• 1 clove
• 2 dessert spoons of coconut oil

Directions:

Mince all of the spices. Wash the pork intestine until it gets very clean. Mix the pork slices with the minced spices. Fill in the pork intestine with the mixture until it is full. Tie the both end of the intestine with a rope. Fermentation of the meat will happen naturally in the process of drying. This sausage can be fried and served directly.

Helpful hints:

In some parts of Bali, Urutan Daging Babi is left to dry in the sun by hanging it on a bamboo stick, and then fried up at meal times.

Desert : Godoh and Pisang Rai

Fried Bananas & Boiled Bananas


GODOH

Fried bananas are popular throughout Southeast Asia, where they are abundant and inexpensive. The slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.

Ingredients:

* 1 cup rice flour
* 2/3 cup water
* ¼ teaspoon salt
* 8 small finger bananas
* oil for frying

Directions:

Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half lengthwise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minutes. Remove bananas from oil, drain on paper napkins and dry well. Can be served with unti, here used as a dip.


PISANG RAI

Follow same steps as for Godoh for the batter. Coat bananas generously. Bring 1.5 liters (6 cups) very lightly salted water to the boil with a pandan leaf. Add bananas and boil over very low heat for approximately 10 minutes. Drain on clean kitchen towel. Coat evenly with freshly grated coconut.

Helpful hint: Add pinch of salt to the grated coconut to help it remain fresh.