Bali is an island in Indonesia, nestled in the Indian Ocean north of Australia and south of Malaysia. I've visted Bali several times over the past 20 years, and I've been inspired by the beauty of Bali, it's people and culture.








A few Bali-related Links:

Gamelan Galak Tika: a Boston-based Balinese gamelan

Seniwati Gallery: women artists of Bali


Here are some of my favorite Balinese recipes:

Soto Ayam (Indonesian Chicken Soup)

1 chicken
6 cups water
8 large shrimp (rinsed but not shelled)
freshly ground pepper
4 macadamia nuts (nice but optional)
4 garlic cloves
1/2 inch fresh ginger or 1 tsp powdered ginger
1/2 tsp turmeric powder
2 tbsp light soy sauce
1 cup bean sprouts
2 red potatoes (sliced into very thin rounds)
lemon or lime slices
fresh coriander leaves

1. Bring water to boil in soup or stock pot
2. Add chicken, shrimp and salt and pepper to taste
3. Cover and simmer for 45-60 minutes
4. Strain and set solids aside
5. When cool, shred meat from chicken and set aside, discard bones and skin
6. Peel shrimp and cut each shrimp into 3-5 pieces then set aside
7. Grind or mince garlic, ginger (if using fresh ginger) and macadamia nuts together to make a paste(can be done in food processor, mini-chopper or by hand, ground together with mortar and pestle.)
8. Add turmeric and ginger (if using powdered form) and mix well
with remainder of the spice mixture
9. Heat 1-2 tbsp oil in a saucepan, add spice mixture and fry
for a few seconds.
10. Stir in 1 1/2 cup of the reserved chicken stock and soy sauce.
Simmer for 20 minutes, stirring occasionally.
11. Add 'seasoned' soup, shredded chicken and sliced shrimp back
to remaining chicken broth. Bring to boil an d simmer for 30 minutes.
11. Meanwhile, heat oil in small non-stick skillet. Add potato rounds
and fry until crisp but not burnt.
12. Divide bean sprouts and potatoes evenly among the number
of serving bowls.
13. Ladle soup(including shredded chicken and shrimp) into bowls
and garnish with 1 or 2 lemon or lime slices and coriander leaves.

Satay Ayam (Indonesian Chicken Satay)

Serves: 4 as a main course or 6-8 as appetizer

1 lb. boneless skinless chicken thighs
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp lemon juice
2 tbsp sesame oil
2 tbsp palm sugar or date sugar or brown sugar
1 large sweet onion (red or Bermuda) - chopped
3 cloves garlic - finely chopped
1/2 inch slice of fresh ginger - finely chopped
Bamboo skewers

1. Slice chicken thighs lengthwise into 2 or 3 pieces
2. Thread one piece of chicken onto each skewer
3. Combine soy sauces, garlic, ginger, onion, sugar and sesame oil and mix together in blender
4. Lay chicken skewers in a roasting pan or lasagna pan (non-metallic pan is
slightly preferable if you have one)
5. Pour marinade over chicken and turn skewers until all exposed surfaces are covered with marinade
6. Marinate for at least one hour and as long as overnight
7. Grill or broil chicken on skewers for about 5-7 minutes, basting with remaining marinade. Be careful the chicken does not overcook. If you are uncertain (and if you have a microwave oven) , remove the chicken from the grill, place on a plate, cover with saran (pierced to permit steam to escape) and microwave for 1-2 minutes until cooked through.
8. Serve with Peanut Sauce (Bumbu Satay) on the side (see accompanying recipe)


Bumbu Satay (Indonesian Peanut Sauce)

1 cup chunky unsalted peanut butter (fresh ground is best - I get it from health food stores)
1 tbsp soy sauce
2 cloves garlic - minced
Bumbu Satay (Indonesian Peanut Sauce)(cont.)
1 tbsp palm or date or brown sugar
1/4 cup fresh lemon juice
1/2 tsp salt
2 cups hot water
3-5 semi-hot red chilies, seeded and sliced (optional)

1. Blend garlic, sugar, soy sauce, (chilies), salt and lemon juice together in food processor or blender to form a paste (note: I do not use the chilies, but they are a good addition if you like a spicy sauce)
2. Mix the spice paste into the peanut butter
3. Add water as necessary to permit blending and to make a thick but loose sauce.
4. Serve as an accompanying sauce for Satay Ayam.

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