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We are so looking forward to share the joy of cooking and the enchanting aromas of Balinese spices to your home. Our spices are made using fresh organic ingredients locally grown in Illawarra and imported spices to create those authentic taste of Balinese food.
Cooking is like pouring your heart and love into a dish. Whether you are cooking to nourish yourself or expressing and sharing your love to others, our spice mixes will help you there.
Basa Wayah a.k.a Balinese Spice Mix
Ingredients: Turmeric, galangal, Sand ginger (camperia galangal), lemongrass, candle nut, coriander seeds, cumin, onion, garlic, bay leaves, salt, and pepper.
Gluten Free and Vegan
This spice mix is a fantastic way to bring the smell and taste of Bali to you. Most of the spices are grown organically in Illawarra NSW. This paste is great for curry base, stir fry, marinade, and plenty more. Check our website for easy cooking ideas.
Allergen: Tree nuts
How to use it?
Balinese Curry
Ingredients:
2 tbsp BSM Spice mix, 500 grams of protein (fish, chicken, red meat, tofu, tempeh), 1 cup of veggies, salty soy and 200 ml coconut cream. Optional, two kaffir lime leaves, sliced celery leaves or sliced green shallots for garnish and extra flavour.
Tools:
Medium size pan or wok, chopping board, measuring cup (if you need it), knife, stove. If you would like authentic Balinese experience. Make this recipe while you are out camping in the open air on make shift stove!
Method:
Boil 2 cups of water with two tablespoons of Basa Wayah. Add 350 grams of fish/ prawn/ tofu or just veggies cut the way you like them. Ideally around 3 cups of whatever combination you have i.e Fish and veggies. Boil until the protein its cooked, then add a cup of mix veggies (i.e, sliced green beans, julienne carrots, black mushroom). Season with two tablespoon of light or gluten free salty soy or a teaspoon of salt if you prefer and half a can of coconut cream (200 ml). Add chopped chillies if you like some heat in your curry. If you have any of our sambals handy, add some based on your chilli tolerant.
Serve hot with steamed rice and garnish with a tablespoon of chopped celery leaves or green shallots.
Pepes Ikan
Ingredients: 350 grams of Barramundi fillet or Tuna steak, 2 table spoon of Basa Wayah, 1 medium tomato, chillies (optional), banana leaves and toothpick.
Tools:
Medium bowl, steamer, chopping board, stove, oven or grill.
Method:
- Add some water to your steamer and heat ready to go.
- Slice the fish into 4 equal portions. Put in a medium bowl, add two tablespoons of Basa Wayah, mix well, set aside
- Cut banana leaves roughly 15 cm wide. Wash and dry, set aside. If no banana leaves available, use aluminium foil. Add bay leaves or kaffir lime leaves for extra flavour, especially if you are using aluminium foil.
- Slice to tomato thinly, set aside.
- Divide the spiced fish into four equal portions and place them on top of banana leaves. Add sliced tomato on top of the fish and wrap into a parcel. Repeat with the remaining fish.
- Steam fish for 10-15 minutes
- Can be eaten hot or cold with rice or as appetiser.
Tips:
If using fresh banana leaves, wash them in hot water to soften the leaves and make it easier to mould. If you are cooking them in the oven. Add half a cup of water in the baking tray and baked them in the heated oven (180`) fan force for 30 minutes. If you prefer to cook Pepes Ikan in the grill, triple layers the banana leaves and cook in low for 5-7 minutes each side.
Sambal Chilli Addict
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Ing: Organic chilli varieties, roasted tomatoes, onion, garlic, coconut sugar, salt and pepper
Gluten Free and Vegan
This chilli paste is not for a beginner. This chilli paste made using Illawarra’s seasonal devil advocates chillies such as Scorpion chillies, Caroline Reapers, Ghost chillies, Thai Chillies and Habanero. If you love your chilli, then go crazy with it. Add them in any of your stir fry sauces, curry, toast or just eat them with crackers and dark chocolate. This chilli paste is a must have to spice up your life.
How to use it?
Balinese Chilli Prawn
Ingredients: 1 kg peeled green prawn, 1 tablespoon Sambal Chilli Addict, 2 medium tomatoes, 1 cup of sliced green shallots, cooking oil, a tea spoon of raw sugar or coconut sugar (optional) salt or light soy sauce to taste.
Tools: A medium bowl, wok or frying pan, chopping board, cooking spoons.
Method:
- Peel and clean prawn, set aside
- Slice green shallots, set aside
- Slice tomatoes, set aside
- In a frying pan or wok, add 2 table spoons of cooking oil. Add the sliced the sliced tomatoes stir fry until soften. Add a table spoon of chilli addict, mix well and add the prawns. Stir fry until prawn changed in colour, add raw sugar if you like them to be less spicy and add the sliced shallots, mix well and serve hot with rice or boil potato.
BSM Sambal Kecap
Ing: Sweet soy, chillies, garlic, onion, tomato, kaffir lime, salt and pepper.
Vegan
This sambal is a go to for a dipping sauce, marinade, a quick stir fry, or pour it over your steam veggies, baked good or grilled to add those extra zest. Check out our website for simple recipes using our spice mixes.
Allergen: Soy, wheat
How to use it?
This one is the easiest way to spice up your meal. Pour it over steam veggies, serve with fried tofu, tempeh or meat. Or make yourself a nice stir fry with it 🙂
BSM Peanut sauce
Ing: Roasted Australian peanut, white galangal, garlic, onion, coconut sugar, salt and pepper
Gluten Free and Vegan
This peanut sauce is temptation in a jar. Just add equal in water or coconut cream for a milder taste and served them with your fresh salad, steamed veggies, or your grilled food.
Allergen: Peanut
BSM Coconut Sambal
Ing: Organic shredded coconut, coconut sugar, chillies, garlic, onion, lime, salt and pepper
Gluten Free and Vegan
Coconut Sambal is a great condiment or add on to any of your dishes. You can eat them with hot rice, mix them in salad, steam veggies, meat and seafood.