Since Ubud Meals Competition first launched in 2015, we’ve had numerous of cooks and culinary figures becoming a member of us on our cooking demo phases, Kitchen Stage and Teater Kuliner. To refresh your reminiscence on the enjoyable and endearing Competition expertise, we wish to share a number of the greatest recipes from these phases which you could attempt at dwelling.
Take a journey down reminiscence lane with Nusantara by Locavore’s exceptional array of conventional dishes from throughout the archipelago, typically characteristic uncommon or little-known substances. On this Teater Kuliner, Nusantara’s Chef de Delicacies, I Putu Dodik Sumarjana, obtained artistic with Balinese beloved dish, tum, by utilizing banana root as the primary ingredient.
Tum Bongkol Biyu
500 gr banana root
250 gr grated coconut
100 gr mung beans, cooked
3 pcs kaffir lime leaves, sliced
10 pcs salam leaves
15 gr shallots
10 gr garlic
5 gr turmeric
3 gr small inexperienced chili
3 gr purple curly chili
2 gr coriander seeds, roasted
1. Minimize the banana root into large chunks and soak in a single day in room temperature water to do away with the surplus starch.
2. Prepare dinner the banana root in salt water for about 2 minutes, drain and reduce into small strips.
3. Grind shallots, garlic, turmeric, small purple chili, purple curly chili and coriander seeds in an ulekan (mortar and pestle) till the feel turns right into a clean paste and switch right into a mixing bowl. Add the banana roots, grated coconut, mung beans, sliced kaffir lime leaves and coconut oil. Season with salt and pepper to style and blend properly.
4. Put together the banana leaves and put the salam leaves on prime, add the combination and wrap right into a small parcel. Grill the ‘tum’ on charcoal for about 3-5 minutes.
5. Serve immediately.