The Food of Bali-2

KUAH SIAP
(Chicken Stock)

INGREDIENTS:
5 kg chicken bones, chopped in 2.5 cm (1 in) pieces
1½ cups chicken spice paste
1 stalk lemon grass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 tbsp crushed coriander seeds
1 tsp black peppercorns, coarsely crushed
2 large red chili whole
1 tsp salt

PREPARATION:
Rinse bones until water is clear, place in large saucepan with cold water to cover and bring to boil over high heat. Drain and discard water, wash bones again under running water. Return bones to the stockpot, cover with fresh water and return to the boil. Reduce heat and remove scum with a ladle. Add all ingredients and simmer stock gentle for 4 – 5 hours, removing scum as it accumulates. It is important not to cover the stockpot during cooking, as it will make the stock cloudy. Strain stock, cool and store in small containers in the deep freezer. To make beef, duck and pork stock, follow the same amounts but reduce simmering time for pork to 2 hours. This recipe makes about 3 liters of stock

BASE BE SAMPI
(Spice Paste For Beef)

INGREDIENTS:
250 gr large red chili, seeded and peeled
40 gr bird's eye chili, finely sliced
50 gr garlic, peeled and chopped
200 gr shallot, peeled and chopped
50 gr ginger, peeled and chopped
150 gr laos, peeled and chopped
2½ tbsp black pepper corn crushed
2½ tbsp coriander seed crushed
100 gr candlenut
40 gr palm sugar, chopped
150 ml coconut oil
250 ml water
3 salam leaf
¾ tbsp salt

PREPARATION:
Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

Set aside and cool.