KUAH KOMOH - Liquid made from meat

 Komoh is one of the dishes in the form of liquid made from meat (pork, chicken, duck, turtle, and others), skin, liver, and spices. Komoh is usually made for religious ceremonies together with the preparation of other types of dishes, especially lawar. Komoh is used as a serving or dish. Komoh is served in small bowls, and the way to consume it is either by directly bringing the bowl containing Komoh close to the mouth with hands and then drinking it, or by using a spoon.

Traditionally, some still consume Komoh by first kneading the rice with their hands to a certain size. Then the rice balls are dipped into the Komoh liquid, lifted, and eaten. This method is usually done during communal meals with 4-8 people, known as "megibung" meals.

Bali Komoh Recipe:

Ingredients: a. 1 kg pig/cow skin b. 1/8 young jackfruit, boiled then roughly chopped. Soak while squeezing, squeeze until dry

Spices (Sambal Embe): a. Fried shallots b. Fried garlic c. Fried chopped chili d. 1 lime cut in half

Spices (Base Gede) finely chopped: a. Galangal b. Sand ginger c. Ginger d. Turmeric e. Garlic f. Candlenuts g. Black pepper h. Grilled coconut meat, take the burnt skin and finely chop i. Thick coconut milk from grilled coconut residue

Method: Fry all chopped ingredients except coconut milk, sauté until fragrant, then add coconut milk, stir until evaporated, set aside.

Spices (Base Penyangluh): a. Finely chopped galangal b. Finely chopped sand ginger c. Finely chopped garlic d. Roasted and ground candlenuts

Method: Fry all ingredients with a little pure coconut oil until half-dry.

HOW TO MAKE LAWAR BABI:

  1. In making lawar, the skin will be sliced. Boil the skin until tender, then cut lengthwise.
  2. Separate the skin from the fat attached to it.
  3. The next step is called "NGELIBAR," where the skin is thinly sliced; use a very sharp knife for this step.
  4. The next step is "NGERAMAS," thinly sliced skin is finely chopped; use a "Blakas" (a typical Balinese machete).
  5. Make "ENTEGAN" (Entegan is meat grilled until all sides are brown. Grill the meat on a non-stick pan, simultaneously roast garlic and large chili. After the grilled meat is cooked, chop it together with garlic and large chili until smooth.
  6. Perform "PENGADONAN LAWAR." Method: Prepare the sliced skin, then add Entegan and chopped jackfruit, then mix well. Add 3 tablespoons of Base Gede to the mixture, stir well. Add Base Penyangluh, salt, and sugar to taste in this step. Stir until the spices are evenly distributed. Finally, add the Sambal Embe and lime, stir again until evenly mixed. Ready to serve, with warm rice, Sambal Embe, Muluk Goreng, and pig satay.

HOW TO MAKE KUAH KOMOH:

  1. The Entegan meat has been finely chopped, add hot water, stir briefly then strain the meat, then squeeze the meat until dry. The squeezed meat is used as a mixture for lawar, and this meat water is the essence of KUAH KOMOH.
  2. Add broth with a pinch of Sambal Embe, 1 tablespoon of Base Gede, 1 tablespoon of Base Penyangluh, and 1/2 lime juice, ready to serve.

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