Balinese Recipes

Ingredients

• 2 tbsp palm sugar [Asian market?]
• Lemon grass or satay skewers (used whole lemongrass from larger Asian market in Boulder by Agave, cut in half and used internal moister parts.)
• 0.99 lb (450 gr) large red chilies, seeded & chopped
• 1.76 oz (50 gr) cloves garlic, peeled & chopped
• 0.49 lb (225 gr) shallots, peeled and chopped
• 0.38 lb (175 gr) fresh turmeric, peeled & chopped
• 0.44 lb (200 gr) medium-sized tomato, halved and seeded
• 3.5 oz (100 gr) ginger, peeled and chopped
• 4.40 oz (125 gr) candlenuts (we used macadamias as I hate candlenuts)
• 2 tbsp coriander seeds, crushed
• 2½ tsp dried shrimp paste (terasi), roasted
• 0.63 cup (150 ml) coconut oil
• 2½ tbsp tamarind pulp
• 0.21 cup (50 ml) water
• ¾ tbsp salt
• 3 salam leaves (we used curry leaves. Found dried at Savory, then found and used frozen at one of the Asian markets, can’t remember which one.)
• 2 stalks lemon grass, bruised