Balinese menu

lumpia (spring rolls)

banquet
sate babi (pork satay)

kari kambing (lamb curry)

ayam goring (fried chicken)
Enjoy an island-style feast with our Balinese banquet (March 2010 sayur lodeh (vegetable curry)
issue, p 80). Here’s a handy time plan to get you organised.
acar kuning (vegetable pickle)
Time plan for lunch on Sunday at 1.30pm
nasi kuning (yellow rice)
Up to 3 months ahead
Make the filling and wrap the spring rolls (steps 1 ice kacang (shaved ice)
and 2). Store in an airtight container in the freezer.
serves 8

Friday
Make the lamb curry. Store in an airtight container
in the fridge.

Saturday
Make the satay sauce for the pork (step 2).
Cover and store in the fridge.
Make the spice paste for the vegetable curry (step 1).
Transfer to a bowl. Cover and store in the fridge.
Make the vegetable pickle. Transfer to a serving bowl.
Cover and store in the fridge.
Marinate the chicken (steps 1 and 2). Cover and
store in the fridge.

Sunday 9am
Marinate the pork (step 1).

Just before serving the starter

Cook and finish the spring rolls (step 3).
Cook and finish the pork (steps 3 and 4).

30 minutes before serving the main

Cook and finish the vegetable curry (steps 2 and 3).
Make the yellow rice.

Just before serving the main

Cook and finish the chicken (step 3).
Reheat the lamb curry.

15 minutes before serving dessert

Make the shaved ice.