Balinese Food by Vivienne Kruger [kindle books]


  • Full Title : Balinese Food: The Traditional Cuisine & Food Culture of Bali
  • Autor: Vivienne Kruger
  • Print Length: 304 pages
  • Publisher: Tuttle Publishing
  • Publication Date: April 22, 2014
  • Language: English
  • ISBN-10: 080484450X
  • ISBN-13: 978-0804844505
  • Download File Format: pdf, epub

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Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!

In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali’s time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island’s intricate culinary art is an inextricable part of Bali’s Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on:

  • The traditional Balinese kitchen
  • Snacking at a roadside warung food stall
  • Visiting a traditional Balinese market
  • Preparing delicious satays with a Balinese twist
  • Brewing heavenly kopi Bali coffee

Containing interviews with Balinese master cooks and over 40 of their favorite recipes, Balinese Food presents the full range of food experiences you will find in Bali. Sections devoted to ingredients, equipment, and resources make Balinese Food a delightful social and cultural guide to the food of this fascinating island.

Balinese Food is an important contribution to the rapidly expanding scholarly study of foodways in various parts of the world—an important new subset of social and cultural history.” —Alden T. Vaughan, Professor emeritus of History, Columbia University

 

Review

“This is a fascinating read on Balinese culture and I would highly recommend it to anyone interested in or planning on traveling to Bali.” —Sandra’s Kitchen Nook

“Overall, I thoroughly enjoyed Balinese Food: The Traditional Cuisine & Food Culture of Bali and learning more about the cuisine of this island. I really hope I get the chance to visit someday and try the food firsthand.” —Tara’s Multicultural Table

“Just when you thought you knew a lot about Bali, along comes this in-depth look at the cuisine and how it fits into everyday culture. In Balinese Food the author brings to life Bali’s time-honored and authentic village cooking traditions.” —Living in Indonesia, a site for expatriates, Expat.or.id

“Dr Vivienne Kruger has written a book that is as satisfying as the food that she describes.” —Jonathan Copeland, author of Secrets of Bali, Fresh Light on the Morning of the World

“We meet the culture through its cuisine and have the opportunity to experience it first hand through an array of delicious recipes.” —American Herb Association

“Vivienne Kruger’s long connection to Bali, her love of Balinese food and academic eye for detail has resulted in a book that breaks new ground in its study of Balinese culture, the Island’s delicious food, and the accompanying ancient traditional cooking methods.” —Bali Update, BaliDiscovery.com

“In an interview with Phi Beta Kappa member Vivienne Kruger, I was privileged to glimpse inside the fragrant, nuanced world of Balinese cuisine and food culture as brought to life in Kruger’s new book Balinese Food: The Traditional Cuisine & Food Culture of Bali.” —The Key Reporter, Phi Beta Kappa’s Publication for News and Alumni Relations

“I’ve known a lot about Bali over my 37 years of going there…but I didn’t always know WHY those things were that way culturally, so [Balinese Food] is a fun read!” —Danielle Surkatty, Member of the Organizing Committee, Living in Indonesia

About the Author

Dr. Vivienne Kruger is a social and cultural historian with a doctorate from Columbia University. Famous cookbook author, culinary columnist, and Bali expert, Dr. Vivienne Kruger, is now leading fabulous new, fully escorted group tours to Bali (Bali Paradise Deluxe Tours). For more information, please visit: www.balinesefoodtraditionalcuisine.blogspot.com
www.balinesefoodculturaltourstobali.blogspot.com
www.baliparadisedeluxetours.blogspot.com

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prepare ahead and jump-start dinners throughout the week. Braise a pork shoulder to make porchetta, for example, and—depending on your last-minute prep, condiments, and an array of garnishes and toppings—you can serve it on a platter with fresh tomatoes and salsa verde one night, in sandwiches with garlicky greens the next, or over creamy polenta, and so on.

7Finish with lots of color—and some crunch. For the most satisfying meals, round out the slow-cooked main course with fresh herbs and vegetables, mixed greens, or diced onion. These toppings and sides bring welcome texture and snap.

8Deploy the machine as a space saver. When your oven is crowded with the main course (like a holiday roast) and casseroles or even desserts, use the slow cooker for sides, such as potatoes or squash. When your stovetop is fully engaged, let the slow cooker step in as a low burner. (It can also be used to reheat mashed potatoes, say, or as a warming dish for cooked pasta.)

9Keep your cool. You might think of autumn and winter as slow-cooker season, but the machine especially shines in the hot summer months, because you can cook dinner without heating up the kitchen. Beer-braised pork ribs only sound like they came off the backyard grill—make them in the slow cooker and serve with chilled slaw, potato salad, and more beer (!) on a steamy summer night.

10Realize how sweet it is! The slow cooker may be known for savory foods, but it also turns out excellent desserts—custards and puddings, fruit crisps and buckles, even cheesecake! Keep in mind that unlike soups or stews, “baking” in a slow cooker needs to be watched a bit more closely. Depending on the strength of your machine, the batter may be more or less cooked in the time suggested. It’s particularly great for custards and puddings when you use it as a bain-marie. You are just one slow cooker (and a butane torch) away from crème brûlée!

How to Use a Slow Cooker

The popularity of the slow cooker first heated up in the 1970s, as it gained legions of fans for its ability to conveniently get meals to the table. The machines of that time were decidedly no-frills, with a ceramic pot and perhaps high and low heat settings.

While plenty of cooks are still turning out dinner night after night with those first models, the designs have come a long way in recent years: If you haven’t upgraded in the past decade, consider doing so—and find a machine with the exact options that suit the way you cook. For instance, some machines feature the dual function of cooking rice and slow cooking; others, known as multi-cookers, offer pressure-cooking options as well. We like models with cast aluminum or nonstick inserts that can go from the stovetop (where you can sauté vegetables or brown meat to build a foundation of flavor) into the slow cooker, thereby limiting the need to wash more dishes. If you have such a model, adjust our recipes to use your insert rather than the skillet or other pan called for in the first steps. For all the bells and whistles you can get, the one extra we recommend most is really rather simple: a timer control. This feature lets you program a heat adjustment, moving from high to low, or just maintaining low heat to keep the food warm. (This last option is especially important when you’re following a recipe that calls for cooking on low for six hours, but you know you’ll be out of the house for nine hours.)

Even a brand-new slow cooker will require a getting-to-know-you phase, as you figure out its particular strengths and idiosyncrasies. Start, of course, with a careful perusal of the manual (seriously—it’s not all dire warnings about shock hazards!); then start experimenting with simple recipes and affordable ingredients. Try cooking dishes you are familiar with, so you can compare the slow cooker’s results to how a recipe turns out when you cook it conventionally.

In general, recipes cooked in the slow cooker on the high setting take half the time of those on the low setting. However, low heat is preferred for many recipes so as to allow flavors to combine and develop, and in some cases, to maintain the proper texture of the food as it cooks. High heat can cause some dishes to fall apart too quickly. In most recipes in this book, our recommended heat setting is listed first, followed by the alternate setting and time. You’ll find some instances where only one setting is recommended, so please take heed and stick to those instructions, for best results.

Here are some other suggestions to keep in mind:

•Preheat the machine while you prepare aromatics or sear meat. Our recipe developers got great results when they turned the machine (with the insert in it) to the high setting for about 20 minutes. They also got better results when they added hot (or even boiling) liquids to the recipes at the start. Flavors start building early on in the slow cooker, and working with hot ingredients and a warm machine can help give them a head start.

•Prep the insert. A thin coat of either vegetable oil or softened butter will make cleanup so much easier. This is particularly important for baked dishes.

•Fill it with just the right amount. The ideal capacity is two-thirds full. Anything less, and the food can scorch or burn (yes, it can happen even in a slow cooker!), and anything more can compromise how evenly the food cooks. If you don’t have enough food in the insert, consider reducing the cooking time.

•Watch out for hot spots. Many machines have a hot spot along the back wall, which can cause uneven cooking (or worse, burning) over long periods of time. You may want to rotate the insert within the cooker every hour or so to avoid overcooked spots—especially when baking treats like cinnamon buns and apple crisp. (It’s a good idea to press a piece of foil against the usual hot spot area, then spray or brush it with vegetable oil.)

•Put a sling in it. When you need to lift something out of the insert after cooking—such as a meatloaf—start by making a foil sling: Fold two 30-inch lengths of aluminum foil in half lengthwise, twice, into two 30-inch-long, 4-ply strips. Crisscross the strips to cover the bottom and sides of the slow cooker insert, allowing excess foil to overhang. Spray or brush the foil with vegetable oil, then add your ingredients.

•Trick it out. The machine is versatile, but at times it can need a little propping for best results. When using it as a bain-marie, for example, set some jam-jar O rings along the bottom to lift the baking dish or dishes off the surface of the insert. (Balls of aluminum foil also work.) For some recipes, you will want to wrap the lid in a clean cotton kitchen towel: The slow cooker traps moisture, which is usually a benefit—unless it means water dripping from the lid. As steam rises when you bake in the slow cooker, the towel will absorb it. This is especially helpful when making cheesecake or any other custard-based dish.

•Be experimental. As you get more accustomed to cooking with your machine, try adapting your favorite recipes for the slow cooker. In general, you will want to reduce any liquid by half—there’s no evaporation, so you don’t want to start with too much broth or water. And try this trick, especially if your cooker doesn’t have the “keep warm” function: If you want the cooking to take even longer than the suggested time, put the ingredients in the insert and chill it overnight. This will generally add 60 to 90 minutes to the recipe’s cooking time.

The Basics

It is the classic rags-to-riches tale, unexpectedly told by a slow cooker: The story begins with, say, a pork shoulder being placed in the crock, along with some seasonings and aromatics. Time slowly passes. Out comes something tender and rich, with a complex and well-developed flavor.

The shoulder and other tough cuts—think lamb shanks, pork butt, beef brisket, short ribs, and chuck—come from the hard-worked muscles that support the animal’s weight and movement. They tend to be marbled with fat and connective tissue that, when exposed to low, slow heat, break down and render the meat moist and succulent. Yes, they’re good for stovetop or conventional oven braising and stewing, but they are also perfect choices for the slow cooker (bear in mind that with the lid tightly on, moisture doesn’t burn off, so sauces do not thicken as they do with braising). Leave the meat on the bone when you can, too—it will intensify the flavor as it cooks.

If you want to encourage caramelizing—and with it, the sought-after complexity of flavors—it can help to brown the meat in a skillet or Dutch oven on the stovetop before putting it into the cooker, or roast or broil it in a very hot oven for a few minutes right after it comes out. Searing meat beforehand helps it to develop a nice crust and generally improves the overall texture of the finished dish.

For all the showstopping, out-of-the-ordinary main dishes you can prepare with the slow cooker—like warming Roasted Five-Spice Pork with Udon or silky Persian Lamb Stew or Hawaiian-Style Short Ribs—don’t overlook it when you’re craving homey classics like Spaghetti Bolognese or Meatloaf with Balsamic Glaze. After all, the machine lends itself to a world of kitchen possibilities—newly discovered favorites and longtime familiar comforts alike.

Recipes

Brisket and Onions

Beef and Black Bean Chili

Sicilian-Style Beef Stew

Beef Stroganoff

Beef and Pork Meatballs

Carne Guisada for Tacos

French Onion Panade

Meatloaf with Balsamic Glaze

Pho

Italian Pot Roast

Carbonnade

Ropa Vieja

Mexican Oxtail Stew

Hawaiian-Style Short Ribs

New England Boiled Dinner

Italian Braised Pork

Pork Posole

Sausage and Vegetable Ciambotta

Porchetta

Chickpeas with Guanciale

Spaghetti Bolognese

Marmalade and Vinegar Pork

Beer-Braised Pork Ribs

German-Style Pork Chops

Roasted Five-Spice Pork with Udon

Pulled Pork

Sausage Lasagna

Cassoulet

Vietnamese Baby Back Ribs

Split Pea with Ham Soup

Choucroute Garnie

Persian Lamb Stew

Lamb with Olives and Potatoes

Brisket and Onions

SERVES 6

This slow-cooked wonder of wonders requires just a handful of ingredients. And you can truly set it up in the morning and let it braise all day. Garnish with little more than a jar of horseradish (or the freshly grated root, if you can find it) and some fresh parsley; egg noodles are nice on the side. Brisket tastes even better when made a day or two ahead, and leftovers make the world’s greatest sandwiches.

1large onion, thinly sliced

2garlic cloves, smashed and peeled

1first cut of beef brisket (about 4 pounds), trimmed of excess fat

Coarse salt and freshly ground pepper

2cups low-sodium chicken broth, store-bought or homemade (this page)

Fresh flat-leaf parsley, for garnish

Prepared horseradish, for serving

Preheat a 5- to 6-quart slow cooker.

Combine onion and garlic in the slow cooker. Season brisket with salt and pepper, and place, fat side up, on top of onion and garlic. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours (or on low for 12 hours). Remove brisket and slice against the grain. Moisten with cooking liquid, and top with onion slices and parsley. Serve with horseradish. (Brisket can be made ahead and stored in cooking liquid, covered and refrigerated, up to 1 week. Reheat in a 300°F oven.)

Tip

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or “flat cut.” Ask your butcher to trim the layer of fat on the brisket down to ¼ inch, which is enough to keep the meat moist and tender as it cooks.

Beef and Black Bean Chili

SERVES 4

True Texas chili is widely recognized as a bowl of beef chuck that has been seasoned with dried chiles, tomatoes, and spices and simmered until it’s meltingly tender. Beans, if included at all, are most often pintos. This recipe swaps in black beans for variety and chili powder (a mix of ground chiles and spices such as oregano and cumin) for convenience.

1cup dried black beans, picked over and rinsed

1pound beef chuck, cut into ¾-inch chunks

1can (15 ounces) tomato puree

1red onion, finely chopped

2garlic cloves, minced

3tablespoons chili powder

2cups hot water

Coarse salt and freshly ground pepper

Sour cream, diced jalapeño, chopped avocado, and grated cheddar cheese or crumbled queso fresco, for serving

Place beans in a bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)

Preheat a 5- to 6-quart slow cooker.

Add beans. Add beef, tomato puree, onion (reserve 1 tablespoon for garnish), garlic, chili powder, the hot water, 2 teaspoons salt, and ½ teaspoon pepper and stir to combine. Cover and cook on high until chili has thickened and beans are tender, 6 hours (or on low for 8 hours). Serve with sour cream, reserved onion, jalapeño, avocado, and cheese.

Sicilian-Style Beef Stew

SERVES 4 TO 6

Mediterranean flavors—tomatoes, shallots, fennel, rosemary, orange zest, green olives, and red wine—abound in this standout supper. In testing, we found that the beef chuck tasted better when we seasoned it with salt and let it sit overnight in the refrigerator before cooking. We like to serve it over olive-oil mashed potatoes, with more red wine alongside.

3pounds beef chuck, fat trimmed, meat cut into 1½-inch pieces

Coarse salt and freshly ground pepper

2tablespoons extra-virgin olive oil

6shallots, thinly sliced

½cup dry red wine

1can (28 ounces) whole peeled tomatoes with their juices

1fennel bulb, cut into ½-inch wedges

1rosemary sprig

2(1-inch) strips orange zest, plus wedges for serving

1cup pitted green olives, such as Castelvetrano

Preheat a 5- to 6-quart slow cooker.

Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half the beef in a single layer; cook, turning a few times, until browned, 5 to 7 minutes. Transfer to the slow cooker. Repeat with remaining oil and beef.

Add shallots and wine to skillet; cook, scraping up any browned bits with a wooden spoon, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker. Crush tomatoes and stir in with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4½ hours (or on low for 9 hours).

Stir in olives, and season with salt and pepper. Remove rosemary sprig, and serve stew with orange wedges.

Beef Stroganoff

SERVES 8

You’ll notice an interesting trick in our recipe for this favorite. After the meat and vegetables are cooked for several hours, we make a slurry and boil it very briefly (one minute!), just until thickened. Then it is stirred into the meat mixture, off the heat, with sour cream and mustard, for a luxuriously creamy finish that you wouldn’t get from the slow cooker itself.

2pounds beef chuck, trimmed of excess fat and sliced (about ½ inch thick and 3 inches long)

1large onion, chopped

1pound white mushrooms, trimmed and halved or quartered, if large

Coarse salt and freshly ground pepper

2tablespoons cornstarch

2tablespoons boiling water

½cup sour cream

2tablespoons Dijon mustard

Cooked egg noodles, for serving

Chopped fresh dill, for serving

Preheat a 5- to 6-quart slow cooker.

Place beef, onion, mushrooms, 1½ teaspoons salt, and ¼ teaspoon pepper in the slow cooker; toss to combine. Cover and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

In a heatproof measuring cup, whisk cornstarch with the water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan; bring to a boil. Cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over egg noodles and top with dill.

Beef and Pork Meatballs

SERVES 4 TO 6

Making meatballs in the slow cooker is not all that different from cooking them on the stovetop, but it’s worth keeping in mind when you want to tote them along to a potluck, or simply when all the burners are occupied.

FOR MEATBALLS

8ounces ground beef chuck

8ounces ground pork

1garlic clove, minced

½cup finely grated Parmigiano-Reggiano, plus more for garnish

3tablespoons finely chopped fresh flat-leaf parsley

2large eggs, lightly beaten

Coarse salt and freshly ground black pepper

1½slices white bread, torn into pieces

¼cup milk

3tablespoons extra-virgin olive oil

FOR SAUCE

1tablespoon extra-virgin olive oil

½small red onion, finely chopped

3garlic cloves, minced

2tablespoons tomato paste

1can (28 ounces) peeled plum tomatoes with juices, pureed

12fresh basil leaves, torn

¼teaspoon dried oregano

Pinch red-pepper flakes (optional)

Coarse salt and freshly ground black pepper

Make meatballs: Mix beef and pork, using your hands. Mix in garlic, cheese, parsley, eggs, and 1¼ teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, then mix into meat mixture. With dampened hands or an ice-cream scoop, roll mixture into 1½-inch balls, transferring to a rimmed baking sheet as you work.

Preheat a 5- to 6-quart slow cooker.

Heat 3 tablespoons oil in a heavy skillet over medium-high. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes. With a slotted spoon, transfer to a large bowl.

Make sauce: Heat oil in same skillet over medium. Add onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste and cook 3 minutes. Add pureed tomatoes, basil, oregano, red-pepper flakes (if using), and ½ teaspoon salt. Season with black pepper and mix well to combine. Bring to a simmer.

Transfer sauce to the slow cooker. Add reserved meatballs and their juices. Cover and cook meatballs on high until cooked through, 2 hours (or on low for 4 hours). Serve meatballs and sauce with cheese.

Carne Guisada for Tacos

SERVES 10

There are a lot of variations on carne guisada, or “stewed meat.” Here, cubes of chuck roast, or bottom round, are simmered with garlic, onions, and peppers in a thick tomato gravy. We like to serve it with our favorite Tex-Mex accompaniments: warm tortillas, limes, cilantro, mashed avocado, chopped radishes, corn chips, and tequila.

2½pounds beef chuck roast or bottom round, cut into 1-inch pieces

Coarse salt and freshly ground pepper

2tablespoons vegetable oil

1white onion, cut into ½-inch pieces

1green bell pepper, cut into ½-inch pieces

1large jalapeño chile (ribs and seeds removed for less heat, if desired), cut into ¼-inch pieces

5garlic cloves, chopped

1½teaspoons ground cumin

¾teaspoon chili powder

¾teaspoon dried oregano

¼cup plus 2 tablespoons all-purpose flour

1¾cups low-sodium chicken broth, store-bought or homemade (this page)

1can (14.5 ounces) diced tomatoes

2dried bay leaves

Warm tortillas, mashed avocado, chopped radishes, and fresh cilantro, for serving

Preheat a 5- to 6-quart slow cooker.

Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to the slow cooker.

Heat remaining 2 teaspoons oil in same skillet over medium. Cook onion, bell pepper, jalapeño, and garlic, stirring and scraping up any browned bits with a wooden spoon, until vegetables are tender, 5 minute

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