Balinese-style Tuxum Barak

Ingredients

In this Balinese adaptation of Tuxum Barak, we incorporate Balinese spices and flavors to give the dish a unique twist. The original Azerbaijani recipe is traditionally served with a yogurt-based sauce, while the Balinese version features a tangy and spicy sauce made with ingredients like chili, garlic, ginger, and tamarind. Additionally, the filling of the dumplings is enhanced with Balinese herbs and spices, adding a depth of flavor that is characteristic of Balinese cuisine. We alse have the original recipe for Tuxum barak, so you can check it out.

• Dumpling dough: Dumpling dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Filling: Filling:
• 1/2 lb (225g) minced meat (chicken, pork, or beef) 1/2 lb (225g) minced meat (chicken, pork, or beef)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Balinese spice blend (basa gede) 1 teaspoon Balinese spice blend (basa gede)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Balinese sauce: Balinese sauce:
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Fresh herbs, for garnish (such as cilantro or basil) Fresh herbs, for garnish (such as cilantro or basil)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and salt for the dumpling dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced meat, chopped onion, minced garlic, Balinese spice blend, and soy sauce for the filling.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Remove from heat and let it cool.
4. 4.
   Roll out the dough on a floured surface until it is thin. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling and seal the edges by pressing with your fingers or using a fork.
6. 6.
   Steam the dumplings for about 15-20 minutes, or until the dough is cooked and the filling is heated through.
7. 7.
   While the dumplings are steaming, prepare the Balinese sauce. In a small saucepan, combine the chopped red chilies, minced garlic, grated ginger, tamarind paste, soy sauce, palm sugar, and water. Cook over low heat until the sugar is dissolved and the sauce thickens slightly.
8. 8.
   Once the dumplings are cooked, serve them hot with the Balinese sauce. Garnish with fresh herbs.

Treat your ingredients with care...

• Balinese spice blend (basa gede) — If you can't find basa gede, you can make a substitute by combining equal parts ground coriander, cumin, turmeric, and black pepper.

Tips & Tricks

• If you prefer a spicier sauce, add more red chilies to the Balinese sauce.
• Experiment with different types of minced meat for the filling, such as chicken, pork, or beef, to suit your taste preferences.
• Serve the dumplings with a side of steamed rice or noodles for a more substantial meal.
• If you don't have a steamer, you can also boil the dumplings in water until they float to the surface.

Serving advice

Serve the Balinese-style Tuxum Barak hot, allowing the flavors to shine. Arrange the dumplings on a platter and drizzle the Balinese sauce over them. Garnish with fresh herbs for a pop of color and freshness.

Presentation advice

For an elegant presentation, arrange the dumplings in a circular pattern on a white serving dish. Drizzle the Balinese sauce in a decorative pattern over the dumplings and sprinkle with fresh herbs. Serve with a side of steamed rice or noodles.