Recipes
from Bali

Serapa sampi
Beef coconut salad

• 600 GRAM BEEF TENDERLOIN, in strips
• 200 GRAM CHICKEN LIVER, cut in quarters
• 1 TBSP SPICE PASTE FOR BEEF
• 1 CUP COCONUT MILK
• 1 ONION, chopped
• 2 RED CHILIES, chopped
• 2 CLOVES GARLIC, chopped

• 150 GRAM CRAB, cooked and cut
• 150 GRAM PORK LOIN, cubed
• 1 POMELO, cleaned and cut
• 1 CUCUMBER, peeled and sliced
• 2 CARROTS, sliced
• 50 GRAM PEANUTS, chopped
• 1/4 CUP FISH SAUCE
• 2 RED PEPPERS, chopped
• 4 GREEN ONIONS, chopped
• BUNCH OF GREEN CORIANDER, chopped

Mix the liver and tenderloin with the spice paste and marinate for one hour. Bring one liter of water to the boil with pepper and salt to taste and simmer the beef and liver 5 minutes on very low heat. In the mean time, fry the shallots, chili and garlic for three minutes. Add the coconut milk and reduce on high heat until the sauce becomes thick. Combine the meats and sauce and allow to cool down to room temperature.

Fry the pork for 20 minutes and allow to cool down. Mix the pork, crab, pomelo, carrots, green onions and cucumber. Make a dressing by mixing fish sauce with peanuts and peppers, pour over the salad and toss. Sprinkle with coriander.