Ming Tsai , Vindex Vanlentino and guide walking through rice patties in Bali.

Ingredients:

12 shallots, chopped
2 Tbs. chopped garlic
2 Tbs. chopped ginger
1 Tbs. turmeric powder or 2 inches fresh turmeric root, peeled
1/2-cup macadamia nuts
1 tsp. shrimp paste (optional)
1/2-cup chopped lemongrass
1 Tbs. ground coriander
1 tsp. ground Thai Bird chile
1 Tbs. tomato paste
2 Tbs. tamarind pulp, soaked in 1 cup warm water, strained, pulp discarded
3 kaffir lime leaves, stemmed, 1/16 inch ribbon
1 cup vegetable stock
1 cup coconut milk
1 cup cauliflower floret's, blanched in salted water and cooled in an ice bath
1 cup mixed yellow and green patty pan squash, cut in half, blanched in salted water and cooled in and ice bath
2 chayote, cut into 2 inch chunks, and blanched in salted water and cooled in an ice bath
grapeseed oil to cook
salt and pepper to taste
Nasi Goreng (recipe below)
Fried Shallots (recipe below)

Directions:

1. In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chili, tomato paste, and tamarind juice and puree until smooth.
   
2. Prepare a hot skillet coated with the oil.
   
3. Add the pureed mixture and cook until fragrant, about 5 minutes.
   
4. Reduce the heat to low, add the kaffir lime leaves, stock and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes.
   
5. Remove the kaffir lime leaves and season with the salt and pepper.
   
6. Just before serving, mix the blanched vegetables into the sauce and heat thoroughly.
   
7. Season with salt and pepper and check for flavor.

Nasi Goreng

Ingredients:

peanut oil for cooking
8 shallots, halved and sliced
4 cloves of garlic, sliced
1 Tbsp. ginger, minced
1 Tbs. lemongrass, white part only, minced
1/4-cup sambal oelek
3 Tbs. naturally brewed soy sauce
4 eggs beaten
2 cups cooked jasmine or other long grain rice, cold
2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)
2 Thai Bird chiles, minced
1/4-cup cilantro, chopped

Directions:

1. On a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes.
   
2. Add the ginger, lemongrass, sambal, soy and eggs and quickly mix.
   
3. Add the rice, chiles and cilantro.
   
4. Season with salt and pepper if necessary and check for flavor.

Fried Shallots

Ingredients:

peanut oil for frying
1 cup sliced shallots
1-1/2 cup rice flour
salt

Directions:

1. Preheat a fryer or deep pot of oil to 350 degrees F.
   
2. Toss the shallots with the flour and fry until crispy.
   
3. Remove from the fryer and drain on paper towels.
   
4. Season with salt and pepper.

Plating: Fill a large pasta bowl with rice and top with the vegetable curry. Garnish with fried shallots.

Beverage: Local beer.

Copyright 2000, Ming Tsai, All Rights Reserved