KHO Recipe Book

A collection of Chef's recipe's from the Kerobokan Home Office kitchen published over the years in the KHO News

Spaghetti Bolognaise

The all time favourite at the KHO Spaghetti Bolognaise. The sauce is an old italian recipe given to John years ago by Muma Tavoli from the famous Hole in the Wall, Lygon St, Carlton, Melbourne, Australia.

INGREDIENTS

500 grams minced steak

2 brown onions

6 cloves of garlic

1 carrot

1 beef stock cube

1 small can of tomato paste

1 tablespoon of flour

1 bottle of red wine.

Salt

Pepper

Basil

bay leaves

Butter

Dried or fresh spaghetti

SAUCE

Thinly slice onion and crush garlic. Grate carrot On low heat fry onion and garlic in a pan until the onion becomes clear. Drain butter and place onion and garlic in saucepan. Return butter to pan and fry the minced steak continuously turning until no red meat shows. Drain the butter and juice from the mince meat and place in the saucepan with the onion and garlic.

Return the butter and juice to the pan. With the flame on very low stir in one can of tomato paste, 1 beef stock cube and 1 tablespoon of flour. Stir until all the flour is absorbed. Slowly add water and a few glugs of red wine to create rich sauce mixture. Pour in to the saucepan add the grated carrot. Blend together. Cook for about 2 hours on very low heat adding basil, bay leaves, salt and pepper to taste. The sauce is cooked when you can no longer see any carrot or onion pieces. Stir every 5 minutes. Drink the rest of the red wine while sauce cooks. Sauce can be frozen for future use.

SPAGHETTI

Cook spaghetti as per instructions on pack. Careful not to over cook. Use 2 tablesps of salt in the water, stir often to avoid sticking. Drain and serve with the sauce parsley and freshly grated parmesan cheese on top. Fresh spaghetti usually takes a couple of minutes.

Stuffed Roast Chicken

The second most requested dish from the KHO kitchen, John's Grandma's recipe.

INGREDIENTS

1 chicken, 1 egg, 2 slices of bread, ½ onion, salt, pepper, parsley, 1 tsp. nutmeg.

Stuffing – make bread crumbs in blender, grate onion, chop parsley finely, mix with egg, nutmeg, salt & pepper to taste until dough like. Wash chicken and stuff. Bake ½ hr @ 350deg bake 1½ hr more @ 200deg until fully cooked. Turning often. Serve with roast potatoes and seasonal vegetables.

Kerobokan Home Office News - Recipe Book

Page 2

Chicken Livers

Great light lunch, usually served at the KHO on 1st Sat. of the month.

INGREDIENTS

250gm chicken livers

1 rasher of bacon

½ green pepper

2 garlic finely chopped

½ brown onion

1 Tablespoon of butter

Salt & Ground pepper

Cut chicken livers in half. Slice onion, green pepper & bacon. Melt butter in fry pan on low heat, add onion, garlic & chicken livers, bacon & peppers. Cook until livers are cooked through. Serve a on rice with a glass of dry white wine.

Singapore Sling

This is the original secret recipe from the famed Raffles Hotel in Singapore. Given to John, scribbled on a beer coaster, by head barman, Lee Hong Mie and presented to John on one of his many visits there.

INGREDIENTS

1oz. Cherry Brandy

1oz. Gin

1/2 tsp. Sugar

1 oz. Lemon Juice

Shake well with fine ice and pour into glass. Decorate with pineapple & cherry.

ONION, BEER BATTER

Nothing beats Fish and Chips as an all time favourite. Regularly served at the KHO on Saturday nights to our drop-in friends.

INGREDIENTS

3 cups plain flour

Tablespoon baking powder

Teaspoon salt

1 brown onion

½ cup beer

Chop onion into small pieces and put in blender with enough beer to cover the blades, blend till liquid. Mix dry ingredients in bowl add liquid from blender and stir until a good batter, add more beer if necessary. Dip fish and fry, let dry on brown paper. Serve with salt and a sprinkling of vinegar.

INGREDIENTS

6 red chili peppers

Salt

1 small Tomato

1 clove Garlic

¼ Oxo chicken cube or a sprinkling of MSG.

Cut stork off chilli, then into small pieces. Cut garlic into small slices. Cut tomato into small pieces. First grind the chilli in your Ulek, (mortar and pestle) followed by the garlic and add salt and Oxo/MSG. Finally grind in the tomato. Always served freshly, usually prepared last before a meal. Alternatively you can prepare in a blender. All quantities of ingredients may be varied to taste as you experiment. Just see how hot can you go???

Kerobokan Home Office News - Recipe Book

Page 3

Lasagne

A great way to use your stored Bolognaise sauce.

Bolognaise sauce

Use the recipe on page 1.

Plus stir in 6 tablespoons of whipping cream after cooked.

Béchamel sauce

3 tsp. Butter

1/4 cup Flour

2 cups Milk

Salt

Nutmeg

Melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes.

Lasagne

1-1/4 lb. lasagne

1/4 cup butter

1/4 cup grated Parmesan

Cook lasagne in boiling water until tender. Drain, rinse under cold water. Dry with paper towel. Arrange lasagne, meat sauce and Béchamel sauce in layers in greased ovenproof dish. Dot with butter and sprinkle with grated cheese. Bake in foil 350 degrees for 20 minutes, remove foil and brown. Serve with a garden salad.

The KHO Martini

Take a bottle of gin pour 1 martini glass full out of the bottle, mix 2 gin and tonics drink immediately. Take a bottle of dry vermouth and pour in to the gin bottle until full, gently mix by swaying the bottle from side to side, don't bruise the gin. Place the mix in the freezer overnight. To serve pour straight from the bottle into a martini glass, garnish with a green olive or a slice of lemon.

A dish at equally at home in Asia or Europe

INGREDIENTS

1 kg of steak	2 Brown Onions
6 cloves of Garlic	6 Tomatoes
3 Beef cubes	Tbl sp Basil
Salt & pepper	Tbl sp Olive Oil
Coconut milk	Tbl sp Flour

1 small can of champignons

Slice onion, crush garlic. Cut tomatoes into small pieces remove skin. Cube beef, remove fat and toss in flour. Fry the onions & garlic until clear. Fry the meat until brown. Drain oil back into pan and add 3 beef stock cubes, 1 Tbl spoon of flour and dried basil, add more oil if needed. Stir and slowly add water until it thickens into a sauce. Place all in cooking pot, cook on very low heat for 2-3 hrs. Stir in coconut milk just before serving. Serve with parsley on top with rice or your favourite pasta.

250 gm minced steak

6 slices of bread crumbed

1 Egg

2 cups of Parsley, finely chopped.

4 Mushrooms, finely chopped.

1/4 green pepper, finely chopped.

1 onion finely chopped

4 cloves of garlic squeezed

1 teaspoon powered beef stock

Tablespoon dried Basil.

Tablespoon of Olive Oil

1 teaspoon of salt

Tablespoon of ground pepper.

Mix all together, form into a loaf. Oil a baking dish, brush oil over the loaf. Sprinkle on "All Spice" Bake for 40 mins in hot oven. Cool before slicing. Serve with gravy.

Vinaigrette Dressing

In a cruet, mix 1/2 balsamic vinegar & 1/2 light olive oil, add salt, ground pepper, finely chopped onion, crushed garlic & 1/2 teasp. of mayonnaise. Shake vigorously.

Kerobokan Home Office News - Recipe Book

Page 4

A Real Man's Quiche

INGREDIENTS

1 Cup of flour

2 eggs

Butter

Tepid water

Sliced tomato

Cheese

Bacon

Mushroom

Green Pepper

Red Pepper

Salt/ Ground pepper

Mix flour & salt, need the butter into the flour, add water to make a dough, roll out. Place the pastry in a pie dish. Beat 2 eggs with a little salt and pour into the pan. Place sliced tomato, cheese, bacon, mushroom and anything else you can find on top. Bake in a hot oven until ready. Serve with salad and chilled champagne.

Balinese Meat Pie

Grandma's meat pie comes to Bali. Just use hot sambal sauce and you have an authentic Indonesian dish.

INGREDIENTS

500gm Minced steak

1 Cup of flour

Cooking oil or butter

Baking powder

Tepid water

1 Brown onion

Crushed garlic

Chilli

Cinnamon

Beef stock cube

Milk

"Mmmm" says Wayan, the KHO part time gardener

Pastry: Mix a little salt & 2 tablespoons of baking powder into 2 cups of plain flour, then add cooking oil until it is crumb like. Add tepid water until a good dough. Roll out, brush more oil and fold over and over. Put in freezer.

Sauce: Thinly slice an onion and fry till clear in butter, add chopped garlic, chilli and cinnamon + 1/2 kg minced steak, fry till brown, add a tablespoon of flour and a beef cube, stir, then slowly add water until you have a sauce. Cook for 5 minutes.

Pie - Roll out pastry and place in pie dishes, pour in cooled sauce and add pastry top. Brush with milk , make steam holes with a fork and bake until golden.

Serve: with tomato sauce. If serving to Indonesians sit on a bed of white rice and smother them in hot chilli Sambal sauce.

Mandy Cocktail

Mix a 1/3 glass of brandy, scoop of ice cream, 3 ice blocks, 2 tablps of Milo, 1 tablesn of sugar, teaspn of vanilla essence and a glass of milk. Churn in blender until the ice blocks dissolve. Serves 2. If you have a cold add 2 aspirin.

INGREDIENTS

4 Chicken Pieces

2 Eggs

2 Cups of plain flour

150 ml Milk

1 tsp Veg. Oil

15g Butter

6 Spring Onions

1 medium Onion

2 tbsp Parsley

Chicken Stock

Pastry - Mix a little salt & 2 tablesp of baking powder into 2 cups of plain flour, add oil until it is crumb like. Add tepid water. Roll out, brush more oil and fold over.

Filling - Finely chop onions & chicken, fry in pan, stir in tablespn of flour, chicken stock, place in saucepan, add chopped spring onions. Simmer for 30 mins. Lay pastry in baking dish, pour in chicken mix. Make a top and perforate. Cook in oven at 180°C until golden brown.

Kerobokan Home Office News - Recipe Book

Page 5

Chicken Liver Paté

Our friend Ines' favourite, she even successfully made it herself

INGREDIENTS

200 gm chicken livers

1 sliced onion

2 chopped cloves of garlic

1 tablespoon ground pepper

2 hard boiled eggs

1 teaspoon chopped basil

2 slices of crumbed bread

2-3 tablespoons of butter

½ cup of chopped parsley

Fry Onions, garlic, basil, salt, pepper in butter on a low heat until livers are just cooked inside. Put all in blender including bread crumbs, parsley and eggs. If mixture too dry add a little olive oil or water. Optional add brandy, or port wine. Put in small serving containers or mould. Chill min. 1 hour. Serve with French toast and Champagne.

Chinese Spring Rolls

First make the filling, use mince pork, beef or prawns (shelled), mince 1 onion and 4 cloves of garlic. Then mince the vegetables. Sir fry in a wok, with sesame seed oil, meat, onions then vegetables add salt and seasoning. Let cool and add 1 egg and flour to thicken.

Secondly, mix 1½ cups of flour, a little salt and 3 eggs. Add water until you have a mellifluous batter. Pour enough to cover the base of a non-stick frying pan, lightly oil 1st with sesame seed oil on a tissue. Turn over and cook on low heat, don't brown.

While still warm roll up a spoon of the mixture in the

pastry, tucking in the ends. Let cool. Deep fry until brown, dry on baking paper. Serve wrapped in a lettuce leaf.

As an alternative, you can steam the spring rolls in a rice steamer.

Apple Bread pudding

APPLE FILLING: 1 kg cooking apples 1/2 cup of Sugar, 4 - 6 cloves Peel apples and cut into small pieces. Add the apples stirring in the boiling water. to prevent browning. Adjust Simmer until the apples can be mashed, remove cloves. Mash and stir till a thick consistency. Let cool CUSTARD: 1/2 litre of milk, 1/2 cup of sugar, 2 small eggs, pinch of Salt, Beat all together, PIE Small loaf sliced bread crusts removed Butter. Nutmeg and/or Cinnamon

METHOD: Place in the bottom of the dish the first layer of bread and butter, buttered both sides. Pour in sufficient custard to cover the bread. Leave 15 mins for the custard to soak in.

Spread the apple mixture evenly over the bread Add another layer of bread only buttered on the top. Pour on more custard mixture, allow soak for 1 hour add more if necessary. Sprinkle nutmeg or Cinnamon on top Bake in a low/medium oven for 40 minutes.

Strawberries & Cream

Wash and cut strawberries in half, place in bowl and pour over castor sugar, slowly toss with a wooden spoon until a sauce forms. Add a little port or brandy and let rest in the refrigerator for 4 hours. Serve with whipped cream.

Kerobokan Home Office News - Recipe Book

Page 6

Ingredients

Flour	Egg
Castor Sugar	Salt
Baking powder	Vanilla essence
Strawberries	Ice cream.

Method

Slice strawberries in half and wash. Gently toss for a few minutes with castor sugar until a syrup forms. Place in refrigerator for a couple of hours. Mix flour, sugar, salt, egg, vanilla and baking powder in blender, adjust the amount of flour for correct consistency. Cook pancake in a greased pan until golden brown. Serve with ice cream and strawberries on top.

200 gm fresh egg noodles

1 cup bamboo shoots

1 cup water chestnuts

1/2 red bell pepper

1 cup fresh snow peas

2 celery stalks

2 slices ginger

2 TB dark soy sauce

1 teaspoon sugar

1 TB Chinese rice vinegar

1 cup mung bean sprouts

Prawns - chicken - beef

Blanch noodles in boiling water & let dry, then fry until crisp. Cut red pepper, remove seeds, cut into thin strips. String the snow peas, cut celery into strips. Heat wok, add 2 T'bl S oil. When hot, add the minced ginger, stir-fry briefly until aromatic. Add meat, then water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir in soy sauce, sugar, and rice vinegar and bean sprouts. make a bed of fried noodles on a plate, arrange stir fry on top and serve immediately.

Bali Fried Chicken

Ingredients

1 Chicken	Chicken stock
1 Brown Onion	Flour
4 Cloves Garlic	Bread Crumbs
1 egg	Cooking Oil
Curry Powder	Salt & Pepper

Cut onion-garlic into small slices and fry gently in cooking pot until

onions are clear with minimum oil. Cut Chicken in half and lay on bottom of the

pot, add 1 cup of chicken stock. Simmer/steam for 20 mins., turning at 10 mins. Set chicken aside. Allow stock to cool, put in blender with an egg, add curry powder, salt & pepper to taste. Cut chicken into serving pieces, dip in flour, in egg mixture, in breadcrumbs and fry. Serve with lemon and salad.

Italian Spinach in Bali?

In Indonesia you can't find spinach as we know it in the west, however you can find its cousin Bayam, or Chinese spinach, the vegetable is high in protein & vitamins & sells for around AUD 10 cents a bunch.

Method

Trim leaves from the stalks, wash, place in pot with some salted water only to the level of the top of the Bayam, cook for 10 mins. Drain in collander and pour over cold water, sqeeze out the excess water by hand. Heat some olive oil in a pan and gently fry the bayam - serve hot or cold as Italian salad.

Kerobokan Home Office News - Recipe Book

Page 7

During the month we received an email from friend Herman in Jakarta. "........... by the way, Nini wants to know how to make nice Mashed Potatoes. She knows that you can make a nice one. All best regards to Jamal. Cheers, Herman."

Well Herman, here we go.......

Peel 4 potatoes, cut in half. put in a saucepan with 1 flat tablespoon of salt. Bring the water to the boil and turn down to simmer, cook potatoes until you can stick a skewer or fork through them and they are soft inside. About 15 minutes. For more flavour steam the potatoes with their skins still on and peel later.

When cooked drain all the water. While still hot, mash potatoes with a potato masher, or you can do it with a strong fork or a wooden spoon, mash until there are no lumps. Add 1 heaped tablespoon of butter or margarine and a 1/2 teaspoon of salt. (you can add finely grated onion and or crushed garlic - not too much) Mix together with a wooden spoon until well mixed.

Add 1/3 cup of milk, mix again. Stir very fast (whisk). The more air you beat in, the whiter and fluffier they become. Return the saucepan to the stove and whisk more

while heating, add a little more milk if needed. Mix until you have the right consistency. The Mashed Potato should not be runny and should stand up. Serve with finely chopped parsley and ground pepper on top, you could also add grated cheese or Parmesan Cheese.

YUM! - Now couldn't you almost

lick the screen?

Microwave Beware

Microwaved water and other! liquids do not always bubble when they reach the boiling point. They can actually get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something like a spoon or tea bag is put into it. To prevent this from happening and causing injury, do not heat any liquid for more than two minutes per cup. After heating, let the cup stand in the microwave for thirty seconds before moving it or adding anything into it.

Demonstration

A beaker of water is heated in a Microwave for 4 minutes

Coffee is added to the superheated water.

Immediately the coffee enters the cup the water gushes over.

Next time you want a cup of coffee, play safe and put the kettle on.

Kerobokan Home Office News - Recipe Book

Page 8

John's mum Nancy has sent this recipe in from her Gran's 90 year old recipe book which was always kept in the back of the family Bible.

History

The Anzac Biscuit came about during the 1914-1918 First World War. The most popular story of the origin of the Anzac Biscuit is that they came about due to resourceful women on the "home front" wanting to make a treat for their loved ones that would survive the journey by post to the war front.

It is also possible that they originated from Scottish Oatmeal Cakes. Whatever the origin, they have won the hearts of all Australians the world over, as the National Biscuit. The Anzac Biscuit is essentially a hardtack biscuit, a long shelf-life biscuit substitute for bread. Unlike bread though, the biscuits are very hard. Some soldiers preferred to grind them up and use them as porridge. (Add water and sugar, cook, top with jam.)

Ingredients

1		Cup of Plain Flour
1		Cup of Sugar
1		Cup of Desiccated Coconut
1		Cup of Oatmeal
3		Tablespoons Golden Syrup
6		Tablespoons of Hot Water
1		Teaspoon Bi-carb of Soda

Method

Mix the hot water with the Bi-carbonate of Soda. Mix all the dry ingredients in a large bowl, then add the golden syrup and the hot water mixture and mix well. Roll biscuit size balls and place on a greased baking tray in rows. Bake at 120 Celsius (250F) until golden brown. Keep a close watch, Anzac biscuits burn easily.

Rob's Baby Carrots

Farmer Rob of Bedugal has just grown his first crop of real sweet baby carrots, of the Nantes variety, not an immature large Imperator carrot, picked young or cut into smaller pieces. Rob's sweet baby carrots are delicious raw or cooked, a first for Bali. There is no need to peel, or cut, just a light rinsing is all that's necessary. Rob plans another larger crop soon.

Glazed Baby Carrots

Steam carrots until tender, place in a fry pan with butter for 2 minutes on low heat, add a little sugar.

KHO Recipe - Pikeletts

Always an afternoon tea favorite at the KHO. Sometimes known as drop scones, they are best made fresh, just before your guests arrive and served while still warm.

Ingredients

1 Cup of Plain Flour, 2 Tea'sp Baking Powder, ½ Cup of Milk,

1 Egg, 1 Tab'sp Sugar, 1 Pinch of Salt, 1 Tea'sp of Vanilla Essence.

Put all ingredients in a blender or whisk by hand, consistency must be like honey, if too thick add milk, too thin add more flour.

Pour 76.2 mm portions to a well greased fry pan on low heat, bake until golden brown on both sides.

Spread with butter and jam. If you have a house cow, serve with a dollop of whipped cream. For your Indonesian guests spread with Sambal sauce and top with a slice of gherkin or green chili.

Kerobokan Home Office News - Recipe Book

Page 10

With Avian Bird Flu all around us, it is important to be careful with poultry and eggs, making sure they are cooked properly to avoid any risk of contracting the disease.

Raw eggs can carry the deadly salmonella virus. Although the WHO says there is no actual evidence that Avian Flu can be contracted by eating

contaminated eggs. When Avian Flu was discovered in Indonesia the KHO ceased making home made mayonnaise. However recently we discovered a solution - Pasteurize the eggs at home.

Pasteurizing Eggs

Take a large saucepan and fill with water, insert a thermometer and heat slowly to 65C (150F) As soon as the temperature reaches 65C (150F) turn off the gas.

Pasteurizing an egg

Place 1 egg only in the water, leave the egg sit there for 5 minutes. If the temperature drops to 63C (145F) turn on the gas again, on very low, as soon as the temperature rises to 65C (150F), turn off the gas. We usually only have to do this once. It would appear the bigger the saucepan you use the more stable the temperature. Eggs begin to cook at

71C (160F) and will be "scrambled eggs" at 82C (180F) - but if the temperature is maintained at 63C (145F), the result is a safe egg that will act like a raw egg for our home made mayonnaise recipe.

Egg after Pasteurization

Louis Pasteur 1822-95

He discovered that most infectious diseases are caused by germs. His work became the foundation for microbiology.

Pasteur developed "pasteurization", a process by which harmful microbes in perishable food products are destroyed using heat without destroying the food or changing the taste. Before milk had to boiled to prevent the transmission of Tuberculosis from cows to humans. It tasted terrible.

KHO Mayonnaise Recipe

Ingredients

2 Pasteurized egg yolks

pinch of pepper

pinch of salt

Paprika

1 tsp. - ½ tbs. Dijon mustard

250 ml light oil

½ tbs. tarragon vinegar

or juice of ¼ lemon

Method

Beat egg or egg yolks with a rotary beater until slightly thick, add 1 teaspoon oil at a time beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. If it isn't you added the oil too quick or didn't beat it enough. Continue to add the oil and acid alternately until it's used up. Add seasoning to taste.

Kerobokan Home Office News

Page 11

Makan Indonesia

In Your Own Home

Many supermarkets in foreign countries now stock Indofood Bumbu (prepared spices) there are

a number of varieties including the ones shown (to the right) plus our favorite Kare (curry- not shown). Simply follow the instructions on the back of the back and you can treat your family to

real authentic Indonesian dishes.

Our Recipe

The pak recipe says to first boil the meat in 3 glasses of water until tender. We suggest, fry a sliced onion and chopped garlic, place in cooking dish. Then fry the meat or chicken until brown, add Indofood bumbu, flour and continue to fry, let the oil absorb the flour, then add 3 glasses of water and add to the cooking dish. Simmer for about 20 minutes until cooked.

Serve with fluffy steamed rice and stir fried vegetables.

Our modified Indonesian dish

Selamat Makan. (Enjoy your meal)

KHO Donuts

Ingredients

2 Cups of Plain Flour, 4 Tea'sp Baking Powder, ½ Cup of Milk,

1 Egg, 3 Tab'sp Sugar, 1 Pinch of Salt, 1 Tea'sp of Vanilla Essence.

Roll out on floured board and cut with a donut cutter, fry until golden brown, coat with castor sugar. Serve with ice-cream.

Sop Tomat

Tomato Soup

1 kg	Fresh Tomatoes
1/2	Brown onion
1 Clove	Garlic
2 Tablespoon	Sugar
1 Flat Teaspoon	Salt
1 Tablespoon	Basil
1 Tablespoon	Oregano

Chop the tomatoes into quarters, chop the onion into small pieces and put all ingredients in a blender, blend until smooth. Simmer on low heat in a saucepan for 10 minutes.

Make as many batches as you require. For the soup add milk, don't boil again and serve with a little parsley and butter on top.

Sop Tomat

On hot days the soup my even be served cold - a refreshing lunch.

The soup can be frozen and is great base for a casserole or even as a sauce for Spaghetti prawns.

Ayam KuahTomat

Chicken Tomato Sauce

To make an exciting casserole with our chicken soup. Place the chicken soup in a blender add 1 table spoon of flour and extra salt if needed and ground pepper. Place in casserole cooker with chicken pieces and cook on low for 30 min. Serve asian style on a bed of rice with steamed or stir-fried Bok Choi. Serve western style with bread, fried bacon on top, slices of tomato and fresh garden salad.

Western Style Tomato Chicken

The KHO is the affectionate name of our house in Bali, this a non - commercial site, these recipies have been published in past editions of the KHO News published monthly. Click below to check out our KHO News index site, where you will find the current edition and the complete archive of the KHO News Bali. This site last updated June 2006.

Check Past Editions of the KHO News from Bali