
Private Villas \| Hotel Bargains \| Cruises/Charters \| Weddings \| Properties \| Bali Guide \| Bali News \| Travel Forum

TABIA
(Chillies)

Three types of chile pepper are used in Bali, with the amount of heat increasing as the size diminishes. Mildest and least popular are the finger length red chilies (tabia lombok), seeded before use. The most commonly used are the short, fat tabia Bali, about 1 inch long and ranging in color from yellow to red. Hottest of all are the tiny fiery bird's eye chilies (tabia kerinyi). Use only fresh and not dried chilies, and be careful to wash your hands thoroughly after handling chilies as the oil can burn your eyes and skin. You may even like to wear rubber gloves. The recipes in this book were prepared using the tabia Bali, unless otherwise specified, if you do not like your food too spicy, reduce the amount of chilies suggested.

BALINESE SPICES:
1. Black Shrimp Paste
2. Candle Nuts
3. Cardamon
4. Chillies
5. Cinnamon
6. Cloves
7. Coconut
8. Corriander Seeds
9. Dried Shrimp Paste
10. Garlic
11. Ginger
12. Kerupuk
13. Kencur
14. Laos
15. Lemon Basil
16. Lemongrass
17. Lime
18. Nutmeg
19. Palm Sugar
20. Pandan Leaf
21. Peanuts
22. Peppercorns
23. Rempeyek
24. Rice
25. Salam Leaf
26. Shallots
27. Soy Souce
28. Tamarind Pulp
29. Turmeric


Baliguide.com/Bali.com Ltd D&B D-U-N-S No. 66-389-8141 Reservation & Service Center Tel. +62-361 703-060 (12 lines) Fax +62-361 701-577 E-mail: info@baliguide.com

TABIA (Chillies)

TABIA
(Chillies)