Gost post - Indonezija, Bali: Upoznajte Iru Rodrigues i njen recept za Rižu s grožđicama i bademima/Guest post - Indonesia, Bali: Meet Ira Rodrigues from Cooking Tackle & Sultana and Almond Rice (Nasi Bukhari)

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Sultana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle

Dalmatia Gourmande opet ima goste :)  

Ideja s gost postovima rodila se u prosincu prošle godine, a zapravo je nastala iz ljubavi prema hrani i upoznavanju drugih kultura, te mojoj želji da vam pokažem kako diljem svijeta, pa tako i kod nas u Hrvatskoj postoje divna jela, divni ljudi i tradicije. Vrlo sam uzbuđena radi te ideje, ali i zbog onog što tek slijedi :) Još uvijek sam pod dojmom kako internet povezuje našu food zajednicu i kakva su se sve prijateljstva iz nje rodila, iako se nismo upoznali licem-u-lice. Takvo nešto nisam mogla niti zamisliti!

Nakon mog prvog gosta, Medo@Kužinavanje i njegovog divnog recepta koji je spremao samo za prigodu svog gostovanja, idemo malo dalje (ok, puuuno dalje) – idemo u egzotičnu zemlju zadivljujuće prirode, prekrasnih boja, hrane i ljudi, idemo u zemlju koja predstavlja raj na zemlji – idemo u Indoneziju. Točnije, idemo na Bali, otok Bogova.

Otok Bali dio je Indonezijskog otočja koji leži između otoka Jave i otoka Lombok. Priroda koja oduzima dah i hramovi kojima Bali obiluje, oduvijek su privlačili turiste diljem svijeta.

Populacija Balija pripada hinduistima koji vjeruju da su bogovi dotaknuli sve stvari, one žive i one nežive. Iz toga su i proizašle divne ceremonije koje Balinežani i danas slave, a koje čak i nama Zapadnjacima oduzimaju dah svojom tradicijom i ljepotom.

Dopustite da vam predstavim Iru Rodrigues, Indonežanku, ime koje stoji iza bloga Cooking Tackle, fotografkinju i kuharicu. Ako još niste svratili do njenog bloga, svakako to napravite :)

Ira je dugo smišljala naziv za svoj blog, htjela je nešto što će se lako zapamtiti, a što će opisivati nju samu. Cooking Tackle, kao što mu i samo ime kaže, baš joj pristaje kada se uhvati u koštac sa divnim tradicionalnim receptima njenih krajeva i fotićem u ruci.

Citiram Iru: „Ako se pitate što to ima u hrani tradicionalnoj za Bali i koja bi je riječ mogla opisati, onda je to samo jedna riječ: veličanstvana! Spoj svježih začina koje Balinežani često koriste jednostavno vam donosi raj za nepce. Sate lilit, Ayam betutu (proces kuhanja u kojem je piletina natrljana aromatičnim začinima i omotana u listove banane), Babi guling (tradicionalni pečeni odojak prelijevan sokovima kokosa) još uvijek su čuda Balinežanske kuhinje, a s kojima se Bali može natjecati i stajati bok-uz-bok s ostalim kuhinjama svijeta“.

Takav je i recept koji je Ira podijelila s nama popraćen prekrasnim fotografijama koje odišu Balijem. Zar nisu predivne?

Riža s grožđicama i bademima (Nasi Bukhari) tradicionalni je Betawi recept. Betawi kuhinja jedna je od etničkih kuhinja Indonezije koja je Iru oduvijek privlačila. Betawi dolazi od riječi „Betavia“, a koje je staro kolonijalno ime Jakarte (glavni grad Indonezije). Zanimljivo je što je na Betawi kuhinju utjecala kineska, indijska, portugalska i arapska kuhinja.

Riža sa sultana grožđicama (grožicama od bijelog duguljastog grožđa), kao što Ira kaže, tradicionalno se jede kao prilog s (vašim omiljenim) curryjem. Naravno, možete ga jesti i samog jer su grožđice i bademi ono što ga čini divnim! Recept također možete pronaći na njenom blogu, kao što tamo možete pronaći i druge divne tradicionalne Indonezijske recepte.

Uživajte u Irinom receptu jer i nas dvije smo uživale dok smo se dogovarale oko recepta :)

Ira, hvala ti što si bila dio ovoga!

Sulatana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle

Riža sa grožđicama i bademima (Nasi Bukhari)

by Ira Rodrigues

      Potrebni sastojci:

·         340 g riže

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·         40 g poprženih badema, grublje nasjeckanih

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·         40 g sultana grožđica

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·         2 žlice ketchupa od rajčica

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·         2 žlice lučica luka ili ljutike, poprženih u malo ulja

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·         1 režanj češnjaka, sitnije nasjeckan

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·         1 žličica soli

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·         malo vode, da pokrije rižu

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      Priprema:

·         Bademe blanširajte u malo vruće vode i pustite ih da odstoje oko 10 minuta. Ocijedite ih od vode i ogulite im kožicu, a potom ih pobrišite čistom kuhinjskom krpom. Tostirajte ih na zagrijanoj tavi bez dodatka masnoće tek toliko da puste miris, nemojte dopustiti da vam zagore. Krupnije ih nasjeckajte pa ih ostavite sa strane.

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·         Na žlici običnog ulja popržite cijele lučice tek toliko da uhvate boju, pa dodajte rižu, bademe, grožđice i češnjak. Sve prelijte vodom tek toliko da riža bude vrhom prekrivena. Začinite s soli.

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·         Uz neprestano miješanje kuhajte dok riža ne bude skuhana, odnosno dok sva voda ne ispari. Ako je potrebno, dodajte još malo vode, ali nemojte pretjerivati. Naravno, ukoliko imate kuhalo za rižu, ovo možete raditi u njemu kao što je to Ira napravila :) Na kraju dodajte ketchup, ali možete i bez njega.

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·         Kada je riža gotova, servirajte ju uz vaš omiljeni curry ili je jednostavno poslužite samostalno.

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photo credit - Ira Rodrigues @ Cooking Tackle

English version

In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent  a dish native to their country, something they are personally enjoy.  My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :)

I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people.

Thank you so much for being a part of this!

After my first guest, my friend Medo@Kužinavanje, we are going a little further - to an exotic land of stunning nature, beautiful colors, food and people - we are going to Indonesia. Specifically, we are going to Bali: Island of the God.

Bali is part of Indonesia archipelago, an amazing island which is lying between Java island and Lombok island. The breathtaking natural beauty of Bali and colorful cultural wonders have been always admired and most loved by all people around the world.

Bali's population adhered to Balinese Hinduism, their belief that the gods are present in all things, living and non living has spirit. Therefore the Hindu Balinese hold a series of ceremony to be blessed and to be thankful.

I'm honored to welcome lovely Ira Rodrigues, an Indonesian women behind beautiful blog Cooking Tackle. This is truly an ispirational blog with stunning (read: mouth-watering) recipes and photography.

Ira cooks mostly Indonesian food and she makes it as an icon label to her blog. It's a tribute to her heritage.  Her passion for food really shines through her recipes! Her blog name, Cooking Tackle, describes her cooking philosophy :)

I quote her: „If you may wonder of what Balinese food is all about, one word I could simply describe it: magnificent! The blend that comes from the freshest spices are just perfect, it brought the heaven on your palate. Sate lilit (Balinese satay), Ayam betutu (process whole chicken rubbed in aromatic Balinese spices and wrapped in banana leaves), Babi guling (suckling pig— traditional roasted pig brush in coconut juices) are still food wonder in the Balinese culinary. Balinese cuisine has what it takes to go head-to head with the best in the world."

It is such a delight to have Ira here :)

She prepared to us a Betawi recipe – Sultana and Almond Rice (Nasi Bukhari). Betawi is one of many ethnics in Indonesia which existance is widespread in Jakarta (capital city of Indonesia). The name „Betawi“ comes from the name „Batavia“, the old and colonial name of Jakarta. 

Nasi Bukhari is very easy to make and it would be doubling delicious if you eat it with your favorite Curry, but of course, you can have it on its own.

Ira's recipe you can also find on her amazing blog Cooking Tackle, where you can read about Bali, Indonesian cuisine and find other beautiful Indonesian recipes. I know I found a ton of them!

I hope you will enjoy in this recipe as Ira and I did :) It was a real pleasure to work with Ira.   

Ira, thank you for being a part of this :)

Sulatana and Almond Rice, photo credit - Ira Rodrigues @ Cooking Tackle

 Sultana and Almond Rice (Nasi Bukhari)

by Ira Rodrigues

      You need:

·         1 ½ cups (340 g) rice

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·         1/4 cup (40 g) toasted almonds, chopped

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·         1/4 cup (40 g) sultanas

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·         2 tbsp tomato ketchup

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·         2 tbsp fried shallots

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·         1 clove garlic, chopped

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·         1 tsp salt

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      Steps:

·         Place the rice in the rice cooker pot and simply wash clean the rice.

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·         Add-in sultanas, toasted almonds, fried shallots, garlic and salt. Top up the water-measure with water according to the most rice cooker instructions recommended.

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·         Place the pot into the rice cooker, cover it and let it cook until it's done or the rice cooker automatically turns off. Add ketchup at the end.

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·         Serve on its own or with your favorite curry or any kind of your favorite side dishes.

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P.S. For the measurements check out the kitchen chart!

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