GILI TRAWANGAN, NORTH LOMBOK

Recipes

Basic Yellow Sauce

Chicken Taliwang

Fish in banana leaves 

Peanut Sauce 

Fried Noodle 

Kelepon 

Chicken Soup

White Chicken Curry 

Vegi Delight with Taliwang Paste

Vegi in Banana leaves

Vegetable Soup

White curry 

Basic Yellow Sauce (Bumbu Kuning) 

Serves 6/8 person 

Preparation time: 15 minutes 

Ingredients: 

 10 shallots 

 15 cloves of garlic 

 2 thumb size pieces of galangal 

 2 thumb size pieces of ginger 

 2 thumb size pieces of turmeric / curcuma 

 3 red / fresh chilies 

 4 candle nuts / macadamia nuts 

 1 tea spoon of coriander seeds 

 1 tea spoon of white Peppercorn 

 1 table spoon of palm sugar 

 1 stalk of lemon grass 

 2 thumb size pieces of tamarind 


Directions: 

1. Chop all the ingredients, except coriander seeds, white pepper, tamarind, palm sugar and lemon grass. You can crush as well some lemon grass in your mix if you want. 

2. Blend all the chopped ingredients in a “cobek” (morter) or in a conventional blender, until you obtain a fine paste. 

3. Sauté the paste with the crushed lemon grass stalk. Add 2 pinches of salt and pepper and the palm sugar for 5mn at a low heat. 

4. You can keep this basic yellow sauce 1 week in the refrigerator. 

Chicken Taliwang (Ayam Taliwang)

Serves 6/8 persons 

Preparation time: 30 minutes 

Ingredients: 

 5 red chilies 

 7 dry red chilies 

 5 cloves of garlic 

 2 candle nuts/ macadamia nuts 

 2 hot chilies /small chilies (bird eyes) 

 1 chicken leg or chicken fillet (500 grs.) per person 

 100 ml of coconut milk 

 Salt and pepper 


Instructions: 

1. Put the dry red chili into boiling water to soften it and chop it. Cut all the remaining spices in small pieces, then blend all the chopped ingredients and add some water in the blender to make your paste. 


2. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant, add the coconut milk and keep at lower heat for few minutes. 


3. Fry the chicken for 3mn until golden brown, add 2 pinch of salt and black pepper then put your chicken on the grilled pan or charcoal. 


4. Add your paste on top of the chicken and continue to grill until it is cooked. 

 

Fish in banana leaves (Pepes Ikan) 


Pepes Ikan 

Serves 6/8 persons 

Preparation time: 25 minutes 

Ingredients: 

 600 grs. of fish (mackerel / snapper / tuna / salmon, mahi – mahi etc..) 

 4 tomatoes 

 15 leaves of basil/ lemon basil 

 3 tbs of yellow curry sauce 

 banana leaves 

 2 limes 

 Toothpicks 

 Salt and pepper 


Directions: 

1. Slice your fish into 1 cm size cubes. You can use any fish as long as there are no bones, only fillet. 

2. Chop the tomato into small cubes. 

3. Chop the basil leaves or lemon basil. 

4. Take a bowl, add the fish, squeeze the lime, add salt and pepper, tomatoes, basil and yellow paste. 

5. Once it is done, put the fish into the banana leaves or aluminum foil and wrap it. 

6. Close the banana leaves with toothpicks if using them. 

7. Steam the dish with a steamer for about 15/20 minutes. 


Peanut Sauce (Bumbu Kacang)

 Serves 6/8 persons 

Preparation time : 10 minutes 

Ingredients: 

 150 grs. of peanuts 

 100 grs. of palm sugar 

 3 red chilies 

 2 cloves of garlic 

 3 tbs of sweet soya sauce 


Directions: 

1. Fry the peanuts with hot oil until they turn to a brown color. 

2. Slice the chili and remove the seeds. 

3. Blend the peanuts, garlic and chilies in a “cobek” (= morter) or a conventional blender, until you obtain a fine paste. 

4. Mix the paste with half a cup of hot water, keep at low heat and add the sweet soya sauce and salt. 

Fried Noodle (Mie Goreng) 

Serves 1 person 

Preparation time: 15 mn 

Ingredients: 

 1 clove of garlic

 1 shallot

 1 tomato

 1 tea spoon of white pepper 

 1-2 red chilies

 1 tbs of oyster sauce 

 1 tbs  of sweet soya sauce 

 1  Onion 

 1 carrot 

 1 pinch of salt 

 100 grs. of spinach or Chinese cabbage

 170 grs. of egg Noodles 


Directions: 

1. Blend/crush the white pepper, garlic, shallots and red chili in a cobek (= morter) or a conventional blender until you obtain a fine paste. 

2. Peel and chop carrots, spinach or Chinese cabbage, onion and tomato. 

3. Sauté all the spices with oil and little bit of water for 3/5 minutes. 

4. Add oyster sauce, sweet soy sauce and noodles 


Sauté for about 5mn at low heat. 

5. You can add chicken, shrimp, and topped with fired eggs and it’s ready to serve! 

Kelepon

Serves 6/8 persons 

Preparation time: 10 minutes 

Ingredients: 

 300 grs. of sticky rice flour 

 As enough palm sugar as coconut milk 

 100 ml of coconut milk 

 1 tea spoon of coloring 


Directions: 

1. Mix the sticky rice flour with coconut milk till smooth. 

2. Make small balls with the previous mix and put palm sugar inside. 

3. Boil the small balls and serve with grated coconut on top. 

Chicken Soup

Preparation time: 10 minutes 

Ingredients: 

 Carrot 

 Potatoes 

 Green bean 

 Cabbage 

 Chicken Seasoning or Vegetable Seasoning 

 Chicken 


Ingredients: 

 Shallots 

 Garlic 

 Nutmeg 

 White peppercorn 

 Salt 


Directions: 

1. Boil water along with chicken ( chop into cube sizes) 

2. peel and chop all vegetables ( any size , any shapes) 

3. Blend/crush the white pepper, garlic, shallots in a cobek (= morter) or a conventional blender until you obtain a fine paste. 

4. Sauté all the spices with little bit of oil for 2 minutes and add into a boiled water add : all vegetables and seasoning powder 

5. Serves with fried shallot on top 

6. Ready for serve! 


White Chicken Curry 

Serves 1/2 Person 

Preparation time: 15 min 

Ingredients: 

Chiken 

Carrot 

Potatoes 

Green Bean 


Ingredients: 

White peppercorn 

1 tea spoon Coriander seed 

1 Candlenuts 

1 stalk Galangal 

1 stalk Lemongrass 

1 tbs Coconut cream 

1 tbs Whipping cream 

1 tbs Coconut cream 


Directions: 

1. Peel and Chop carrot , potatoes , green bean 

2. Blend and Sauté all the spices with oil for 2 minutes( ingredients II ) 

3. Add chicken into boiled water about 5 min at high heat then add all vegetables 

4. add one table spoon of coconut cream and whipping cream 

5. Ready to serve! 


Vegi Delight with Taliwang Paste (Sayur dengan bumbu Taliwang)

Serves 6/8 persons 

Preparation time: 15 minutes 

Ingredients: 

 7 red chilies 

 7 dry red chilies 

 2 hot chilies/small chilies(bird eyes) 

 5 cloves of garlic 

 2 candle nuts/ macadamia nuts 

 100 ml of coconut milk 

 Salt and pepper 

 Palm Sugar 

 Kaffir Lime Leaves 

 8 pcs Tofu ( fried ) 

 8 pcs Tempe ( fried ) 

 8 pcs Egg (Boiled, fried, Scrambled) 


Instructions: 

1. Put the dry red chili into boiling water to soften it and chop it. Cut all the remaining spices in small pieces, then blend all the chopped ingredients and add some water in the blender to make your paste. 


2. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant, add the coconut milk and keep at lower heat for few minutes. 


3. Add fry tofu, Tempe, Egg for 2min, add 2 pinch of salt and ready to serve 


Vegi in Banana leaves (Pepes Sayur) 

Serves 6/8 persons 

Preparation time: 20 minutes 

Ingredients: 

 Green Beans , Carrot, Broccoli, Coli flowers 

 4 tomatoes 

 4 red chilies 

 15 leaves of basil/ lemon basil 

 3 thumbs of Galangal 

 3 Stalk Lemon grass 

 banana leaves 

 Salt and pepper 

 Toothpicks 


Directions: 

1. Slice all vegetables into 1 cm size for any style. You can use any kind of vegetable that you like. 

2. Chop the tomato into small cubes. 

3. Chop the basil leaves or lemon basil. 

4. Chop red chilies 

5. Fry all vegetables in one skillet add red chilies, tomatoes, galangal, lemon grass 

6. Take a bowl, add the vegetables that you frying, add salt, pepper, lemon basil 

7. Once it is done, put the vegetables into the banana leaves or aluminum foil and wrap it. 

8. Close the banana leaves with toothpicks if using them. 

9. Steam the dish with a steamer for about 10/15 minutes. 


Vegetable Soup

Preparation time: 10 minutes 

Ingredients: 

 Carrot 

 Potatoes 

 Green bean 

 Cabbage 

 Vegetable Seasoning 


Ingredients: 

 1 clove Shallots 

 1 clove Garlic 

 Nutmeg 

 White peppercorn 

 Salt 


Directions: 

1. peel and chop all vegetables ( any size , any shapes) 

2. Boil a water and Blend/crush the white pepper, garlic, shallots in a cobek (= morter) or a conventional blender until you obtain a fine paste. 

3. Sauté all the spices with little bit of oil for 2 minutes and add into a boiled water add : all vegetables and seasoning powder 

4. Serves with boiled off a egg and fried shallot on top 

5. Ready for serve! 


White curry 

Serves 1/2 Person 

Preparation time: 15 min 

Ingredients: 

Carrot 

Potatoes 

Green Bean 


Ingredients: 

White peppercorn 

1 tea spoon Coriander seed 

1 Candlenuts 

1 stalk Galangal 

1 stalk Lemongrass 

1 tbs Coconut cream 

1 tbs Whipping cream 

1 tbs Coconut cream 


Directions: 

1. Peel and Chop carrot , potatoes , green bean 

2. Blend and Sauté all the spices with oil for 2 minutes( ingredients II ) 

3. Boil a water about 5 min at high heat then add all vegetables and salt 

4. add one table spoon of coconut cream and whipping cream 

5. Ready to serve!