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Home » Gianyar, Miscellaneous

Recipe for Babi Guling  

by on Tuesday, 4 November 2008No Comment | 7,210 views

ibu_oka_jazmyn

Babi Guling or suckling pig is indisputable magnum opus of Balinese cuisine. As a matter of fact, cooking a Babi Guling does not require many ingredients but surely require a great effort especially when you cook it in traditional way. Here is the simplest way of cooking Babi Guling in a modern kitchen.


flickr.com/photos/jazmyn/

First, the ingredients:
1 suckling pig, weighing about 6-8 kg (13-17 lb)
1.5 tablespoons of salt
10 shallot, peeled and sliced
6 cloves of garlic, peeled and chopped
5 cm (2 inch) of ginger
15 candlenuts, chopped
10 cm (4inch) fresh turmeric, peeled and chopped
2 tablespoons of coriander seeds, crushed
5 cm (2 inch) of laos (galangal) finely chopped
5 cm (2 inch) of lesser galangal finely chopped
25-30 bird’s-eye chilies, sliced
10 stalks of lemon grass
1 tablespoon black peppercorns, crushed
1 tablespoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salam leaves
2.5 tablespoon of oil
4 tablespoon of turmeric juice

(to make a cup of turmeric water, peel 20 cm of turmeric, slice it finely, the3n pound the sliced turmeric in a mortar then mix it with a cup of water, let stand for couple of minutes then strain through sieve, press firmly the pounded turmeric with the back of the spoon to extract all the juice, then your turmeric water is ready)

Take the suckling pig, make sure that inside of the suckling pig is completely cleaned out (the viscera have been removed) then seasoned inside and outside of the suckling pig with salt. Except for turmeric water, combine all other ingredients and mix thoroughly. Fill the inside of the pig with this mixture, and then sew the belly up with string. Rub the outside of the suckling pig with turmeric water until the skin is yellow. Then put the3 suckling pig on roasting rack and roast it in hot oven around 220º C or 425º F for 1 hour. Then take the suckling pig out and rest it for 10 minutes in warm place, then your suckling pig is ready to be served.

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