Balinese Foodie

Loloh Kayu Manis is a traditional Balinese herbal drink made with cinnamon and other herbs believed to have health benefits. Here's a recipe to make Loloh Kayu Manis: Ingredients: 2-3 sticks of cinnamon (preferably Ceylon cinnamon) 4 cups water 4-6 pandan leaves, tied into knots 2-3 kaffir lime leaves 2-3 lemongrass stalks, bruised 4-6 cloves 1 thumb-sized piece of ginger, thinly sliced 1 tablespoon palm sugar or brown sugar (optional, adjust to taste) Honey or sweetener of your choice (optional, adjust to taste) Instructions: In a pot, combine the cinnamon sticks, pandan leaves, kaffir lime leaves, lemongrass stalks, cloves, and ginger. Add 4 cups of water to the pot and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer gently for about 15-20 minutes to allow the flavors to infuse. After simmering, remove the pot from the heat and let the mixture cool slightly. Strain the mixture through a fine mesh sieve or cheesecloth t...

  Es Daluman is a traditional Balinese dessert made from the leaves of the daluman plant (Cyperus rotundus), which is known for its cooling properties. Here's a recipe to make Es Daluman: Ingredients: For the Daluman Jelly: 50g dried daluman leaves (you can find them in Asian grocery stores or online) 500ml water 100g palm sugar (gula melaka or gula jawa), grated or chopped 2 pandan leaves, tied into a knot 1/4 teaspoon salt For Serving: Coconut milk Palm sugar syrup (optional) Ice cubes Instructions: Rinse the dried daluman leaves under cold water to remove any dirt or debris. In a pot, combine the daluman leaves, water, grated or chopped palm sugar, pandan leaves, and salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer gently for about 20-30 minutes to allow the flavors to infuse and the daluman leaves to soften. After simmering, remove the pot from the heat and let the mixture cool slightly. Strain the mixture throu...

  Cendol is a popular Southeast Asian dessert, particularly in Indonesia, Malaysia, and Thailand. It's made with pandan-flavored rice flour jelly served with coconut milk and palm sugar syrup. Here's a recipe to make Cendol at home: Ingredients: For the Cendol (Pandan Jelly): 100g rice flour 2 tablespoons tapioca starch 1/4 teaspoon salt 200ml pandan juice (made by blending pandan leaves with water and straining) Green food coloring (optional) For the Palm Sugar Syrup: 100g palm sugar (gula melaka or gula jawa), grated or chopped 100ml water For Serving: 200ml coconut milk Ice cubes Instructions: To make the Cendol (Pandan Jelly), mix the rice flour, tapioca starch, and salt in a bowl. Gradually add the pandan juice while stirring until you have a smooth batter. You can add a few drops of green food coloring to enhance the color if desired. Prepare a pot of boiling water. Place a cendol mold (a perforated ladle or a large-holed colander) over the pot, ensuring that the bottom o...

  Sate Kakul, or Balinese-style skewered snails, is a unique and flavorful dish. Here's a recipe to make Sate Kakul: Ingredients: 500g fresh snails, cleaned (you can find cleaned snails in some specialty markets or seafood stores) Bamboo skewers, soaked in water for at least 30 minutes Banana leaves or aluminum foil, for grilling For the marinade: 3 cloves garlic, minced 2 shallots, minced 2 red chili peppers, minced (adjust according to your spice preference) 2 tablespoons sweet soy sauce (kecap manis) 1 tablespoon soy sauce 1 tablespoon palm sugar or brown sugar 1 tablespoon tamarind paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon salt Instructions: In a bowl, combine all the ingredients for the marinade: minced garlic, shallots, red chili peppers, sweet soy sauce, soy sauce, palm sugar, tamarind paste, ground coriander, ground cumin, ground turmeric, and salt. Mix well to form a smooth marinade. Add the cleaned snails to the marina...