Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous TIMUN MESANTEN
(Cucumber With Coconut Sauce) with you. Have fun sizzling and selamat makan (bon appetit)!

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TIMUN MESANTEN (Cucumber With Coconut Sauce)

The bland flavor of cucumbers can be enhanced when prepared with coconut milk and spicy seasonings.

INGREDIENTS:
2 tbsp oil
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 large red chilies, seeded and sliced
½ tsp dried shrimp paste
2 cups coconut milk
2 medium sized cucumbers, peeled, seeded and sliced
1 tsp salt
¼ tsp black peppercorns, crushed
Fried shallots to garnish

PREPARATIONS:
Heat oil in heavy saucepan. Add shallots, garlic and chilies and sauté for 2 minutes over low heat. Mix in shrimp paste and sauté for another minute. Pour in coconut milk and bring to boil. Reduce heat and simmer for 5 minutes. Add beans and bring to the boil. Reduce heat and simmer until beans are cooked. Season to taste with salt and pepper. Garnish with salt and pepper. Garnish with fried shallots.

Helpful hints: Any type of green bean can be used instead of the long Asian variety.