We ate out most days to explore the local cuisine. With an exchange rate of $1 to 10,000 Indonesian rupiah, this was surprisingly affordable; less than $8 a meal. In almost every warung (food stall) my family dined at, our food would arrive within 20 minutes.
From a hospitality perspective, this was incredible; dishes were always freshly prepared, with a depth of flavour I can only achieve after more than an hour cooking. Yet here they were churning out plate after plate of complex, balanced, and deeply flavoured food in a third of the time.
I found out during a two-hour cooking class. Under the careful instruction of Chef Mudana, we made 11 different Balinese recipes. The trick to making so many dishes in such a short period of time? A blend of fresh aromatics and toasted spices called "magic sauce" that forms the base of Balinese cooking.
"Magic sauce", also called bumbu Bali (Balinese sauce), basa gede (big spice), basa genep (complete spice paste), or Balinese basic sauce, is named for its ability to boost the flavour of everything it is added to. Traditionally prepared fresh every day at home, chopped aromatics and spices are ground in a mortar and pestle, then fried in coconut oil to release their flavourful oils. In restaurants it is usually batch prepped and frozen to save time.
It got me thinking; how can I make this work in my own life? I often find myself at a loss for quick and easy dinner ideas. As the days get colder, I crave warming, comforting meals that get on the table in less than an hour.
I adapted a traditional recipe for "magic sauce" as a solution to this problem. The authentic version uses galangal, candlenut and aromatic ginger. However, these can be difficult to find in New Zealand so I’ve substituted these ingredients, making sure to maintain the vibrant flavours of Bali.
The other two recipes included here, aromatic miso soup and coconut-crumbed chicken, are some examples of how you can easily use "magic sauce" to add flavour into a dish. With a side of rice, they come together in a balanced dinner that takes 30 minutes or less to make.
Ultimately, recipes should serve you. As with anything, you can, and should, swap out the ingredients to fit your taste. If you don’t like heat, leave the chilli out. Want more lime? Zest to your heart's content. As a general rule, stick to fresh produce and whole spices; the extra effort tastes so much better.
Coconut-crumbed chicken
This recipe is inspired by sate lilit, a speciality of Bali which means "to wrap around". When I tried this in Bali, coconut chicken was formed around stalks of lemongrass and grilled. However, this proved a challenge during testing. My answer is to coat the chicken in a mixture of coconut and breadcrumbs before pan-frying. It brings a delightful nutty crunch while keeping the tropical coconut flavour essential to the dish.
Makes 20
Cooking time 20 min
500g minced chicken
3 Tbsp magic sauce
1 tsp brown sugar
1 tsp salt
¼ C unsweetened desiccated coconut
¼ C panko breadcrumbs
3 Tbsp coconut oil
Thinly sliced red chilli, to garnish
Method
Put the chicken, magic sauce, brown sugar and salt in a medium-sized bowl and mix well. Take tablespoonfuls of the mixture and form into ping pong-sized balls; you should get around 20. Set aside.
Put the coconut and panko breadcrumbs in a shallow bowl and mix well. Roll the chicken balls in the mixture, coating both sides, then flatten into 1cm thick patties.
Heat the coconut oil in a large frying pan over medium heat. When you see the oil shimmering, add the patties and pan-fry, flipping once until golden brown on both sides and the chicken is cooked through, about 10 minutes (or until chicken registers 75°C on a meat thermometer). Place on paper towels to drain, then garnish with sliced chilli and serve with aromatic miso soup (see recipe this page) and a side of steamed rice.
Tip: Make a double batch of these, then freeze and pull them out for a quick week-night meal. Reheat in the oven for 20 minutes at 175°C, no thawing required.
Aromatic miso soup
Miso soup is one of the most comforting dishes out there. It comes together in a few minutes and always delivers. Frying off some shallots and magic sauce takes it to the next level, bringing a fragrant Balinese twist to this classic soup.
Serves 4
Cooking time 15min
1 Tbsp coconut oil
2 shallots or ½ a red onion, finely sliced
50g magic sauce
1 litre chicken stock [or 1 litre water and 1 ½ tsp chicken stock powder]
2 bay leaves
2 cloves
4 tsp miso paste
Lime juice, to finish
Method
Heat the coconut oil in a saucepan over medium heat, then add the shallots and cook for two minutes or until golden. Add the magic sauce (see recipe on this page) and cook a further minute until fragrant.
Add the stock, bay leaves and cloves, bring to the boil, and simmer for five minutes. Take the saucepan off the heat and stir in the miso paste.
Season with salt and finish with a squeeze of lime juice. Remove the bay leaves and discard.
Serve with coconut-crumbed chicken (see recipe this page) and a side of steamed rice.
Magic sauce
Punchy, zingy and vibrant, this sauce is sure to bring some brightness into your evening meals. The ingredient list may seem daunting, but it comes together quickly and leaves your kitchen smelling divine. Double or triple the recipe to have a stash on hand to throw in curries, stir-fries or soups; the options are endless.
Makes 150g
Cooking time 20min
1 Tbsp macadamia nuts
½ tsp black peppercorns
½ tsp white peppercorns
½ tsp coriander seeds
3 cloves
1 tsp ground turmeric
2 medium shallots or ½ a red onion, finely chopped
8 cloves garlic, finely chopped
5cm piece of ginger, peeled and finely chopped
1 red chilli, finely chopped, or 1 tsp chilli flakes
1 lemongrass stalk, white part only, finely chopped, or 1 Tbsp of lemongrass paste
Zest of 1 lime, finely grated
1 Tbsp coconut oil
1 bay leaf
½ tsp shrimp paste or 1 tsp fish sauce
1 tsp salt
Method
Toast the macadamia nuts, peppercorns, coriander seeds and cloves in a small frying pan over low heat until golden and fragrant. Keep a close eye on them as they can burn in seconds. Tip on to a plate and set aside.
Put the toasted spice and nut mixture and turmeric in a mortar and pestle and grind until smooth. Add the shallots, garlic, ginger, chilli, lemongrass and lime zest and continue to grind until you have a deep yellow, smooth sauce.
Heat the coconut oil in a small pan over low heat. Add the sauce, bay leaf, shrimp paste and salt and pan-fry the sauce until it is golden brown and fragrant, about five to 10 minutes. Set aside to cool, removing and discarding the bay leaf.
To store, freeze tablespoonfuls of the sauce in an ice cube tray, ready to add to a marinade or for soup and a stir-fry. The sauce will keep for six months frozen, or one week in the fridge.
Note: If doubling or tripling the recipe, work in batches when grinding, so you don’t overcrowd the mortar and pestle. If you’d rather use a food processor you can, just make sure to grind the spices separately first. You’ll need to pan-fry the sauce for five to 10 minutes longer too.
