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Cooking Methods
Subtleties are vital for the creation of authentic-tasting Balinese dishes

Balinese cooking methods are similar to those employed in any other Asian or Western kitchen, although there are differences that should be noted.

Blanching is often used for vegetables, as well as for bones to make stock. To blanch vegetables, bring a large amount of water with 2 teaspoons of salt to every 4 cups of liquid to a rapid boil in a large heavy stockpot. Add the vegetables and bring back to a rapid boil; cook, uncovered, for just 1 minute. Drain vegetables thoroughly. Although Balinese cooks don't do so, you'll improve the color and texture of the vegetables by plunging them in ice water for a couple of minutes to cool. Drain and dry.

When boiling vegetables or meat, use a heavy pot and bring liquid to a rapid boil. Add food an simmer with the pot uncovered until tender.

Steaming should be done over boiling water, using either a rack set inside a wok, a basket set inside a pressure cooker (without valve), or a rack set well above the water level inside a large saucepan. Bring water to a boil, add the food, cover and reduce heat slightly en ensure the water keeps boiling. Replenish the water as it evaporates.

Braising is often done in a wok in Bali. Meat or seafood are first sealed in oil over high heat; spices of seasonings are added and then the liquid. This is brought to the boil, the heat reduced, the wok covered and the food simmered until cooked. Turn the meat frequently during cooking and add more stock or liquid if necessary. If there is too much liquid, reduce it by removing the lid and increasing heat.

Extremely high heat is required for stir frying. The wok should be heated before the addition of oil; when the oil begins to smoke lightly, add the ingredients and fry, stirring constantly, until the dish is cooked. When deep frying, heat the oil in a wok, heavy pan or deep fryer. Add the food a little at a time so that the temperature will not drop, causing the food to absorb too much oil and become soggy.

Roasting in Bali is a time-consuming process. Food placed in a covered clay pot is set over a slow fire. Use a gas or electric oven and heavy roasting pan, which should be heated before the food is added. Baste frequently during cooking.

Charcoal grilling is used mainly for satay. The food is first marinated with spices and left for up o 24 hours. Start the fire at least 1 hour in advance. While the food is grilling, use a hand fan to keep the coals glowing; the Balinese always slightly char their barbecued food. The favorite fuel in Bali is made from coconut husks, but charcoal can be substituted.

Copyright by The Food of Bali, Authentic Recipes from the Island of the Gods

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