Wednesday, 15 February 2012

Nasi Campur - the base

 
So one of my favourite things about going somewhere new is eating everything they have to offer well all the vege stuff anyway. Last year on honeymoon in Bali my usual feeding frenzy was not slowed. I loved my trip to the food market - joy!

One of my favourite things to order in Bali was a dish called Nasi Campur in fact this was not one dish but a collection of dishes. The best thing about it was that it was different wherever I had it, only one dish was served as part of the collection every time and that was Sayur Urab - a vegetable dish evan that was made with its own variation. 

I will share a recipe from a my version of Nasi Campur with you and then by the weekend you can make your own. The first thing to start with is a paste which is at the base of many Balinese dishes called Base Gede which means "BIG SAUCE" as it has so many ingredients! 

You will need;

10 shallots peeled & chopped
4 garlic cloves
4 large red chillies
2 inches galangal peeled & chopped
2 inches lessar galangal peeled & chopped
4 inches tumeric root peeled & chopped
(you could substitute for 2tbsp powdered tumeric)
1/2 tbsp coriander seeds
6 candlenuts chopped
1/2 tsp dried shrimp paste (I omit this as I am vegetarian)
1/2 tsp long black peppercorns
1/tsp grated muscat (nutmeg)
4 cloves
4 tbsp coconut or sunflower oil

Method;
  1. Okay easy instruction but lots of elbow grease - pound all of the ingredients together with a pestle and mortar except for the oil.
  2. Heat the oil and cook the paste for about 5 mins until golden in colour. Cool completely before use.
I find it impossible to find lesser galangal here in the UK so I substitute it for ginger root. Please message me if you are finding any of the ingredients hard to find and I will try and help you find a substitute that will work.


I'll be back later today with the recipe for the vegetable salad! Check back soon.

Take Care
Nicolette xo

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