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!
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