The Flavours of Bali | Tuna Betel Leaf | Travelshopa

 

With a shopping trip to Bali well within our sights, may we suggest enjoying a bit of the Island of the Gods at home, with good family and friends, and good food?! Here, we share the recipe for perfect Tuna Betel Leaves by guru #StreetFoodChef Will Meyrick from Sarong and Mama San restaurants in Bali.

The dish includes high-grade tuna and local delicacy, betel leaves, together with a raw Balinese Sambal Matah and Bumbu Pasih. For those aspiring to be michelin star chefs, have a stab at making your own Sambal Matah and Bumbu Pasih with the ingredients below the main recipe.

To complete your Balinese shopping spree, why don’t you pick up a copy of Will’s cookbook Sarong Inspirations.

We hope you enjoy your first recipe from our chic living column and pair it with a beautiful crisp white. MasterChef Asia eat your heart out!

Will-Meyrick-Tuna-Betel-Leaves-01

 

Aditional Ingredients

Sambal Matah – 50 grams shallots / 25 grams lemongrass / 10 grams red birds eye chilli, seeds intact / 1/2 teaspoon shrimp paste / 2 teaspoons lemon juice / 20 ml coconut oil

Bumbu Pasih – 60 grams long red chilli / 12 grams peeled garlic / 56 grams shallots / 25 grams turmeric / 25 grams ginger / 30 grams candlenuts / 50 grams fresh tomato / 2 grams coriander seeds / 5 grams fried shrimp paste / 50 grams vegetable oil / 6 grams tamarind pulp / 1 salam leaf / 15 grams lemongrass

 

Sarong

Jalan Petitenget No. 19 X, Kerobokan, Kuta, Bali, Indonesia 80361 |

+62 361 4737809  


 

Do you love the flavours of Bali? Or perhaps street food? Let us know your favourite regional dishes in the comments below, or show us on social media by tagging #iamatravelshopa.

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