Come on .., Let’s Sip Balinese Meatball Gravy

Come on .., Let’s Sip Balinese Meatball Gravy

When talking about foods, Bali is rich in a variety of tasty and delicious menus. One of them is be pulung-pulung kuah (meatball gravy) which has been inherited from the ancestors of Balinese. This serving is similar with meatball in general because the round shape of it looks like a meatball. However, it is not

When talking about foods, Bali is rich in a variety of tasty and delicious menus. One of them is be pulung-pulung kuah (meatball gravy) which has been inherited from the ancestors of Balinese. This serving is similar with meatball in general because the round shape of it looks like a meatball. However, it is not as smooth and soft as meatballs, but slightly rough because flesh and bones are mixed together.

The main ingredient can be beef, pork, chicken, Muscovy duck, duck, eel, fish and other types of meat. However, the most common and easily obtained is meatball gravy made from chicken. No matter what ingredient used to prepare, this Balinese menu is always tasty. Its delicious aroma will always tempt people to taste it.

This menu is always available in a party related to the ceremony of Hindu community in Bali. It can be served with rice, but will taste better when consumed with tipat or rice bag. Consuming this delicacy will taste better when enjoying the gravy by sipping. Rice is served in a different container or bowl, so that the gravy sipped will generate distinctive sound ‘gerosssss.’

The way to prepare it is quite unique. To crush meat, Balinese people do not grind or uses other modern tools, but uses knife to chop. If this activity is carried out together in a series of religious ceremonies, the process of chopping meat will generate sound like the unique strains of music without a composer.

Meat is the main ingredient, while the spice in use belongs to base genep (Balinese complete spice) consisting of shallot, garlic, ginger, turmeric, ginger, aromatic ginger, pepper, coriander, nutmeg, cayenne pepper, red pepper and salt. Then, the seasoning of gravy includes fried onions, bay leaves and kaffir lime. All the ingredients are then finely pulverized, except the seasoning for the gravy.

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Preparation is started by mixing the meat with grounded spice. When using a little meat, it is usually added with grated coconut, so that it gets larger number of meatballs. Afterwards, they are mixed together and added with coconut oil. Then, it is resumed with the making of batter of meatballs.

At the same time, it is followed with the making of gravy by boiling water of about 700 cc. Then, add some spices, bay leaves and fried shallot. After the water with spices is boiling, put the meatballs into the gravy until they are floating. It means that it has cooked, and then add some salt to taste. When the flavor is okay, the meatball gravy is ready to be served. (BTN/015)



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