Hari Raya recipe: JW Mariott Hotel Jakarta’s ‘tuna bumbu Bali’

Dishes desirous by normal Balinese food are renouned in Indonesia, including one that contains sharp chili churned with several Indonesian spices.

This form of seasoning goes good with many forms of protein, such as boiled chicken, steep or fish. As introduced by executive prepare Gyula Harangi of a JW Mariott Hotel Jakarta, a tuna bumbu Bali (tuna in Balinese spices) ideally exemplifies a plate regulating such a seasoning.

To follow a hotel’s recipe, one is suggested to collect usually uninformed tuna, that is indicated by healthy colored meat, a chewy aspect and a condition of a eyes — it should seem fresh. They are also suggested to prepare a fish on middle feverishness so that it will be tighten to well-done once it cools. (kes)

Read also: Ramadhan recipe: Four Seasons Hotel Jakarta’s steamed gindara fish with higher sauce


  • 1 kg tuna, insignia cut

Bali seasoning

  • 250 ml coconut milk
  • 250 gr red chili
  • 20 gr cabai rawit (small prohibited chilies)
  • 100 gr shallots
  • 100 gr garlic
  • 50 gr candlenut
  • 100 gr lemongrass, smashed
  • 20 gr coriander powder
  • 15 gr lemon leaves
  • 50 gr ginger, smashed
  • 200 gr galangal
  • 50 gr turmeric powder
  • 10 gr steep gas powder
  • 20 ml oyster sauce
  • 100 ml salad oil
  • Salt – as desired
  • Sugar – as desired


  • Wash, purify and cut tuna in medallion-style pieces. Put aside.
  • Finely grub shallots, garlic, ginger, cabai rawit, red chili, candlenut, galangal, coconut milk, salt and sugarine regulating blender. Put aside.
  • Stir-fry lemongrass and a belligerent spices pulp until it lets out a perfumed aroma.
  • Marinate a tuna regulating a stir-fried process for 15 mins minimum.
  • Grill for approximately 10 minutes. Add a tiny volume of water.
  • Add garnishes, such as kemangi leaves if desired, until there is usually a tiny volume of H2O left.

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