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Beef and black bean with chilli

Last night we decided on Chinese in celebration of Chinese New Year. This recipe is based on Kylie Kwong’s Braised Chicken Drumsticks with black Bean and Chilli but is much quicker made with thinly sliced beef. Of course we have all had Beef and Black Bean Sauce in Chinese restaurants but this dish is a bit different made with salted black beans and “blackened”chilli.

I have added green capsicum and mushrooms for a satisfying one dish meal all cooked in the wok.

Prep time: 15 minutes Cooking time: 20 minutes
Ingredients

500g very thinly sliced beef (I use rump steak)
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 tablespoon malt vinegar
1 teaspoon sesame oil
3 red chillies sliced in half
3 green chillies sliced in half
1 onion sliced thickly
1 green capsicum deseeded and sliced
3 large mushrooms sliced thickly
5cm piece of ginger
4 cloves garlic
1/2 bunch spring onions sliced on the diagonal
1 tablespoon chilli oil (optional)
2tablespoons salted black beans
100ml Shao Hsing wine or dry sherry
1/2 cup water
3 tablespoons vegetable or peanut oil

Method:

1. Mix soy sauce, sugar, sesame oil and vinegar in a small bowl and set aside.

2. Pound garlic and ginger to a paste and set aside.

3. Slice beef if needed, slice capsicum, onion, spring onion, mushrooms and halve chillies

4. Heat vegetable oil in a wok, then add halved chillies and cook to slightly blacken. (Make sure your exhaust fan is on!) Remove from oil and set aside to drain on paper towel.

3. Add onion, ginger and garlic, capsicum, salted black black bean and chilli oil to pan and cook stirring for 1-2 minutes until fragrant and onions begin to soften.

4. Add Shao Hsing wine and soy sauce mixture and mix through, then add beef and stir fry first until browned, then add half the spring onions, mushrooms and water and cook for 3-4 minutes until capsicum softens and beef is done to your liking. Don’t overcook as beef will get tough.

5. Garnish with green parts of spring onion that you have reserved and chillies and serve with jasmine rice.

Asian Pork and Fennel Pot Stickers with Sweet Chilli Dipping Sauce

Had pork pot stickers for lunch the other day and they were#delicious #potstickers here’s a good looking #recipe

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spaulyseasonalservings

Wow these were delicious. I have always been a little scared of fiddly recipes but this wasn’t as bad as I thought it would be. I adapted Donna Hays recipe as I know she likes to keep things as simple as she can. My crimping wasn’t perfect but that didn’t matter at all, as long as there are no gaps so water gets in they are fine. I had a go at a thai dipping sauce which worked a treat and I also serves them with kecap manis which is my favourite asian sauce. The pot stickers themselves were full of flavour and well balanced. The top of the dumpling was nice and tender and the yummy crispy bottoms were amazing.

Ingredients (makes 16)

  • 16 wonton wrappers
  • 2 tbsp of oil for frying

For the filling

  • 500g pork mince
  • 5 spring onions chopped
  • 1 fennel bulb, grated (squeeze out water…

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Lamb Xacuti – Goan curry

Cooking this recipe was inspired by the beautiful story and recipe posted by The Storyteller’s Kitchen Chicken Xacuti but I made it tonight using lamb. It was certainly very delicious and is easy to make but does involve quite a number of steps for the three seperate spice mixes involved.

I didn’t have any mace so just gave it a miss but the original recipe calls for it to be included in the masala (dry spice mix).

I have added extra coriander and curry leaves and was pleased with the result.

I have also divided the recipe up into the different components into groups to help follow the recipe. Hope it helps!

This is almost like an Indian version of Indonesian rendang except sharper tasting through the use of green chillies and lots of fresh coriander. We had a tangy cucumber, tomato, carrot and spinach salad with it and plain basmati rice. A very More-ish dish!

Prep time: 35 minutes Cooking time: 60 minutes Resting time: 30 minutes

Ingredients:

Coriander Spice Marinade:
8 garlic cloves
1.5 cm piece of ginger
6 small green chilies
1/2 bunch of coriander
1 tablespoon tamarind concentrate mixed with 1 tablespoon of water
1 teaspoon turmeric

Coconut and onion paste:
1/3 cup of desiccated coconut
1 medium onion finely chopped
2 tablespoons coconut or vegetable oil

Spice Masala:
2 teaspoons coriander seeds
1 teaspoon fennel seeds
7-8 cloves
7-8 black peppercorns
1 star anise
7-8 dried red chillies
2 small pieces cinnamon bark broken into bits
1/4 teaspoon nutmeg powder

Meat:
1kg lamb on the bone – I use 5-6 lamb chump chops with the fat removed and diced into small chunks with the bone left in

Braising mixture:
3 tablespoons coconut or vegetable oil
Handful curry leaves
1 large onion finely diced
1 tomato roughly chopped
2-3 cups water
1 cup coriander leaves ground to paste

Garnish:
Coriander chopped
2-3 small Green chillies chopped

Method:

1. Chop all ingredients for marinade, then grind ingredients into a paste, chop meat, add marinade to meat and marinate for 30-45 minutes

2. Dry roast dry spices for Masala in a small non-stick pan over medium heat until fragrant, allow to cool then grind to a fine powder in spice blender or coffee grinder – set aside

3. In the same pan, dry fry desiccated coconut over gentle heat, stirring constantly to avoid burning, until golden brown. Then add 2 tablespoons oil and fry 1 diced onion until browned. Allow onion and coconut to cool, then grind together in mortar and pestle until onion is melted into coconut into a thick paste. Set aside

4. Heat 3 tablespoons of oil in a heavy bottom casserole pot with a lid, then add curry leaves and fry until just fragrant, then add diced onion and fry until golden brown stirring to ensure onion doesn’t burn. Add tomato and 1 teaspoon salt and cook until tomatoes have disintegrated and oil reappears.

5. Add lamb mixture and additional ground coriander paste and 1 cup of water to onion and tomato mixture and boil for 15 minutes.

6. Add Masala mix and coconut-onion paste and another cup of water and simmer for another 25 minutes until lamb is really tender.

7. Take off heat, allow to rest for 30 minutes, garnish with coriander and green chillies and serve.

Why is Cinnamon good for you?

New to Nutrition

Cinnamon is a highly delicious spice. It has been prized for its medicinal properties for thousands of years.

10 Health Benefits of Cinnamon

  1. Cinnamon is High in a Substance with Powerful Medical Properties.
  2. Loaded with Antioxidants
  3. Has Anti-Inflammatory Properties
  4. Lowers Blood Sugar Levels
  5. Powerful Anti-Diabetic Effect
  6. May Have Beneficial Effects on Neurodegenerative Diseases
  7. May Help Lower cancer Risk
  8. Helps Fight Bacterial and Fungal Infections
  9. Protects Dental Health & Freshens Breath Naturally
  10. Benefits Skin Health

Sources: Healthline, draxe

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Chicken Xacuti

Very interesting recipe which I will be trying tomorrow…maybe with lamb instead?

The Storyteller's Kitchen

‘Xacuti’ or ‘Shagoti’ is an intense Goan curry made with chicken and a long host of spices, carefully roasted and ground with the quintessential coconut that’s so definitive of Goa. The chicken is often replaced with mutton and tastes equally good. We rather like our Goan food full of spice and heat but do feel free to cut down on the amount of Chilli to suit your taste. It’s all about experimenting  with the diverse flavors till you find a version of the curry that you can call your own.

“Hurry, hurry! It’s nearly time to eat!” said Prakash as he and his band of cousins raced home. They’d spent the afternoon catching tadpoles from the emerald-green pond near the Shantadurga temple. Oil lamps were being lit in the huts surrounding the fields and smoke curled out the chimneys. The Peacocks, hidden from view in the fruit orchards, cried out as…

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Spicy Indian Lemon Pickles

When life gives you lemons….

Surreyfarms. A serene haven in the foothills of Northern California

Indian lemon pickles are typically made with lemons, salt, spices and oil, and are used as a spicy condiment to accompany everything from rice to vegetables to chapatis and tortillas, to have with fish, chicken, and even to use as spreads in sandwiches. Lemon pickles are a great way to use not just the juice of the lemon but the entire lemon, skin and all.

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Pancetta wrapped prawns with watermelon, mint and feta salad

Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in Australia.

Prep time: 15 minutes. Cooking time: 5 minutes
Ingredients:

12 green prawns peeled with tails left on
12 thinly slices of pancetta
2 cups watermelon cut in cubes
3-4 cups of Rocket leaves for salad base
1 cup mint leaves roughly torn
1/2 cup of Persian marinated feta
Juice of 1/2 lemon
2 tablespoons olive oil for dressing
2 tablespoons olive oil for frying prawns
Salt and pepper

Method
Prepare salad base by scattering watermelon, and mint on top of rocket leaves, then sprinkling with bits of feta and dressing with dressing made with lemon juice, olive oil, salt and pepper to taste

Wrap each prawn in a slice of pancetta

Heat oil in non-stick pan and fry prawns for a few minutes on each side until pancetta is crispy and prawns are pink and cooked.

Pile prawns on salad, garnish with a few mint leaves and serve

Smashed Potatoes With Jalapeño Chilli

Interesting…I made black bean, potato and jalapeño mix for dinner tonight.. will post soon. In the meantime here’s another potato jalapeño combo that looks good. #jalapeno # Mexican

Cooking Up The Pantry

I like having more of a gutsy potato dish when we are having a gently seasoned meat or veggie dish.

These potatoes aren’t too spicy and make a nice change from a plain spud.

Serves 6.

Ingredients

40g butter

30mls olive oil

1kg baby potatoes, cooked

2 jalapeño chillies, deseeded and finely sliced

5 garlic cloves, peeled and finely sliced

2 teaspoons smoked paprika

3 spring onions, finely sliced

Salt and pepper

Method

In a large pan, heat the butter and oil over a medium heat.

Once the butter has melted, add the garlic and sliced chillies.

Cook for 3 minutes without allowing the garlic to colour.

Using a slotted spoon, spoon the garlic and chilli out of the pan and set aside.

Using your hands, gently squash the potatoes to break them into two or three pieces and place the pieces in the pan.

Sprinkle over the smoked paprika…

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Vegetarian Rice Pilau

This is a quick and easy rice dish that is delicious just with Tarka Dhal, raita and pickles, or as a side dish served with Indian Hunter’s style roast lamb or curries. It is even better the day after and can be eaten cold like a rice salad.

Prep time: 20 minutes Cooking time:10-15 minutes
Ingredients:

1 cup basmati rice
4-5 cups water
1 brown onion finely diced
1 carrot diced
1 cup cooked corn kernels (canned is fine)
1 cup of frozen peas
1 tspoon cummin seeds
Handful of curry leaves (optional)
1 clove garlic and piece of ginger crushed to a paste
1/2 tspoon chilli powder
1 teaspoon turmeric
1 teaspoon cummin powder
Handful of coriander leaves chopped for garnish (optional)
2 teaspoons butter
2 tablespoons vegetable oil
2 teaspoons salt

Method

1. Bring 4.5 cups of water to a boil, add 1 tspoon of turmeric, 1 teaspoon salt and 1 cup of basmati rice. Par-boil rice for 10 minutes until rice is half-cooked, strain and set aside.

2. Heat oil in non-stick pot that has a lid, add cummin seeds and curry leaves and heat until fragrant, add onions and cook over low heat until transparent.

3. Add ginger and garlic, chilli powder and cummin powder and mix through onion mixture until heated through.

4. Add carrots and half a cup of water and 1/2 teaspoon salt, simmer for 3-4 minutes until carrots soften, add corn and frozen peas and simmer for a minute or so, then add rice and another half a cup of water. Mix rice and vegetables, then cover with lid and simmer for 4-5 minutes, checking once or twice to ensure rice isn’t sticking or burning, add a small amount of water if necessary. Check that rice is just cooked and turn off heat.

5. Mix through 2 teaspoons of butter, check to see if additional salt is needed, cover with lid and allow to steam in own heat for 10 minutes or so before serving. Rice should be fluffy and full of flavour. Garnish with coriander and serve.

Ps. You can add other diced vegetables of your choice when cooking the carrots. potatoes and green beans work well, but might need slightly longer to cook, before adding corn and peas.

A Bali favourite: Bayu’s Kitchen, Penestanan, Ubud

Bayu’s Kitchen is a favourite stop for us when we are visiting Bali. With a menu that has Indonesian, Thai and Western favourites, as well as a delicious special Sri Lankan curry combo.

Run by local Aussie expat Steve Castley, the atmosphere is laid back and prices are great value. Friendly staff deliver great service and guests are a mix of locals and guests staying in Private Ubud Villas around Penastanan, and tourists.

We stay at Villa Kembali which is right next door to Bayu’s Kitchen so it is one of our local haunts. Bayu’s Kitchen is opposite Y Resort on Jalan Penastanan Kelod (known as Jalan Katik on some maps).

If you are looking for a relaxed, simple but delicious meal when you are in Ubud, then Bayu’s is a great option.

On Sundays from 6.30pm-9pm Bayu’s Kitchen features live music with a great local band.

Thanks Steve and team for some lovely meals and memories in the last few weeks!

Intriguing Indo flavours at new Nusantara by Locavore, Ubud

Now this is an absolute must, honestly, for your next time you are in Ubud. With a menu featuring regional specialities from across the Indonesian archipelago, Nusantara’s menu will expose you to intriguing new and old Indonesian spices, herbs and flavours.

We visited in a group of four for dinner which gave us the opportunity to try a number of small dishes and larger plates, as well as dessert. Even then we were left struggling to choose between the enticing and exotic sounding menu items.

We started with a medley of cocktails between us including a Bir Pletok, Loloh, Kokomora and Bunga Desa. (See below for the fascinating ingredients in each). The cocktails are all impressively presented, just like Nusantara’s sister cocktail bar Night Rooster , and taste as good as they look.

We were delightfully surprised by a platter of complimentary nibbles. With beautiful crispy rice crackers, a delicious Fishcakes steamed in banana leaves, sambals and crispy fried potatoes. The nibbles got our tastebud prepared for the taste sensations that were to follow.

With our choice of menu items we felt we had travelled many different regions of Indonesia in just one meal. Whilst we have tried other restaurants like Hujan Locale which also feature cuisine of different Indonesian islands, the food at Nusantara is more adventurous and insightful. Designed for sharing, we were advised to order 3-4 small plates and 3 larger plates.

Some of the dishes we tried included the Sulawesi banana blossom salad, the North Sulawesi smoked shredded Cakalang fish with turmeric and curry leaves, slow cooked beef in a clay pot from East Java, Balinese heritage pork belly cooked in bamboo, whole (including the head!)chicken roasted on the bbq, and prawn sautéed in a salted egg sauce, as well as the sayur asam(vegetables in a tamarind broth). We also ordered the medley of sambals ranging from mild to super spicy. You can check out their full menu on their Facebook site Nusantara by Locavore.

http://www.restaurantnusantara.com

The overall experience is difficult to describe except to say that each of the dishes featured distinct tastes and textures that benefitted from savouring on their own and with the accompanying vegetables, salad and sambals. We of course could not resist trying the deserts and shared the Es Campur(seasonal fruits with crushed ice and syrup) and the Klappertaart(steamed young coconut cake with sultanas and coconut custard). A fitting sweet ending to a delicious meal.

The service was warm, friendly and very helpful. The waiters certainly know their stuff and guided us expertly to assist with the unfamiliar menu. The influence of the award winning Locavore on the service and food presentation is very evident but at much more reasonable prices and in a more casual but still very contemporary setting. Prices are not cheap by Bali standards but our entire meal came to AU$50 per person including drinks – so reasonable for such a high quality experience!

Book ahead, take some friends and take yourself on an Indonesian eating adventure at Nusantara as soon as you can!

Iconic Ikan (fish) at Warung Mak Beng, Sanur

TripAdvisor is full of recommendations for Warung Mak Beng which was established by “Mother”Beng back in 1941 and is run today by her grandson, continuing a long family tradition. Situated near the beach in Jalan Hang Tuah 45 in Sanur, this is the classic “one dish speciality” warung serving only its famous crispy fried ocean fish or Ikan Laut Goreng.

It has taken us a while to make the effort to get to this Warung, but I can assure you the trip is well worth the effort of travelling from wherever you are staying in Bali to try their renowned speciality.

The fish is crispy brown (almost burnt looking) on the outside but tender and moist on the inside and accompanied a the delicious fish head soup and spicy sambal on the side. My bowl of soup had little evidence of fish head, rather just big chunks of fish that had been stewed in the soup. The soup also had big chunks of cucumber which had absorbed the flavours of the soup and daun salam leaves (Indonesian bay leaves). The spice mix they use in this soup is divine and complements the flavours of the fried fish brilliantly. The day we visited the catch of the day was snapper served up straight from that morning’s haul from the fishing boats off the coast of Bali.

This is one of the most simple yet satisfying meals we have had in Bali on this trip, and I can understand why people flock here and why this Warung has been flourishing for so many generations.

At IR45,000 (AU$4.50) a serve, this Warung is a favourite with locals and Indonesian tourists but when we visited we were the only foreigners there. We came on a weekday for lunch and only had to wait a few minutes for a spot at a communal table. However, I believe the weekends can be very busy so you might have to wait a while for your table. It will be worth the wait especially if you like to eat like a true local!

Sleepless in Bali: Siva Ratri, the night of Shiva

 

Many Balinese will not sleep tonight as they stay awake to observe the holy night of Shiva. Here’s a great explanation of this significant Hindu ceremony:

via Siwaratri Day – Night of Siwa

Ubud Food Festival 2018 to be held on 13-15 April

A very tempting reason to come back to Ubud in April!

Global Gastronaut

Indonesia’s leading food event, Ubud Food Festival (UFF) is returning for its 2018 edition on 13 – 14 April. This is the fourth iteration of the festival which highlights Indonesia’s food culture and promises three packed days of talks, workshops, cooking demonstrations, live performances and food tours.

“After three years of celebrating Indonesia’s culinary heritage and food heroes and connecting them with the region’s best, it’s clear we’re playing a vital role in putting Indonesia on the world food map,” said Janet DeNeefe, UFF’s founder and director.

SEE ALSO:Bangkok to host {Re}, region’s first multinational food symposium

34685696366_4b19d8e854_b Right most: Founder and Director Janet DeNeefe. Image Credit: Anggara Mahendra.

This year’s festival is themed after ‘Generasi Inovasi’ — or Innovative Generation – inspired by the young and tech-savvy population that’s spearheading the country’s boom in the innovation economy. Indeed, the World Economic Forum noted that the sprawling archipelago alone has over…

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Breakfast at Biku beckons in Bali

Biku is an iconic Seminyak restaurant in Jalan Petitenget that amongst other things serves breakfast all day!

Known for their amazing High Teas including Asian and Traditional versions, Biku also serves a High Breakfast that includes croissants, Danish pastries, corn cakes, omelette, sausages, grilled tomato and fruit salad! They are also known for having an amazing range of teas, all served in a gorgeous colonial feeling setting in a 150 year old teak joglo (traditional Indonesian wooden house). Eating outside in the garden courtyard is also very pleasant, and everywhere you look are beautiful fresh flowers brought in by local florists each day.

We weren’t hungry enough for the High Breakfast on this visit but were feeling like something more than the “Something Healthy”section of the menu which features items like Chia Pods, Smoothie Bowls, Fruit Salad and Scrambled Tofu. But Biku’s breakfast selection is really fantastic including a whole section of “Something Different” and another with “Something Classic” and “Something Indonesian”.

We opted to try some different things ordering the soft poached eggs on chive and buttermilk scones with wilted spinach and hollandiase sauce for Adrian and the Indian lentil pancakes with coconut sambal, yoghurt and chutney for me. Both dishes were delicious and decidedly different to the typical hotel, cafe and warung breakfasts available in Bali.

Biku is definitely a great destination for breakfast but also has a high quality and diverse lunch and dinner menu catering to whatever food mood you might be in. Their children’s menu is much more than just the usual chicken nuggets and chips and ensures that it is a family friendly venue at any time of the day.

Owned and established by the Royal Princess of Ubud, Biku continues to deliver great food and ambience with a sense of grace.

Sardine – seafood safari in Bali

Sardine is a far cry from the trashy, tourist rip off traps along Jimbaran Beach that many travellers to Bali flock to for a fresh seafood experience.

Whilst it is expensive by Bali standards, the quality of the seafood is absolutely top notch, as is the divine setting with views across their own rice paddy and small farm, but right at Jalan Petitenget 21 not far from the Seminyak action.

I have been to Sardine on a few occasions now and they have not failed to impress with the simple but perfectly spiced dishes, warm welcome, smiling and snappy service, and good drinks list. They have also kept up the standards that won them Best Restaurant in Seminyak in 2016 in the popularly voted Yak magazine awards.

The current menu offers delicious starters such as Manis (sweet) Clams cooked with chorizo and chilli and Mussels in coconut milk sauce. The shellfish does not disappoint and is cooked to perfection preserving its sweetness and texture.

One of my favourite mains is the whole filleted fish cooked Jimbaran Style on the grill and served with brown rice and Balinese sambal matah. Hamachi, a fish not often seen on menus in Australia or elsewhere, is also often a feature on the menu with seasonal changes to the sauce and accompaniments that best complement this fish.

If you want really great seafood in a great setting when in Seminyak, then Sardine will bring all your fishy dreams true.

Warung Pantai shines at Batu Belig Beach, Bali

Pantai means beach in Indonesian and this Warung is true to it’s name, perfectly positioned on the beautiful Batu Belig beachfront, just north (about 10 minutes) of Seminyak in Bali.

Warung Pantai’s owner Wayan has a simple motto “work hard, play hard” and her philosophy shines through at her impeccable Warung. The pride in which Wayan and her team take in keeping the Warung spotless and taking care of guests is evident in every aspect of the food and service here.

Warung Pantai is my idea of Bali Bliss, with a location that is perfect for a restful day at the beach and a menu to suit all tastes but with particularly good Indonesian favourites such as Gado Gado (steamed vegetables with peanut sauce), spicy prawns and fish and delicious Ayam Goreng (Indonesian fried chicken), Nasi Campur, Nasi Goreng and Satays accompanied by authentic sambals and sauces.

The food is cooked off-site just up the road in Wayan’s kitchen in her traditional family compound, in an equally impeccable kitchen, and ferried to your table on covered trays by motorbike. Wayan invited me to visit the kitchen and watch her make the spicy grilled prawns and satays using her homemade Bali Bumbu(spice paste) and then grilling them on her schmick 4 burner gas bbq. (See video) There are also Western favourites and even espresso coffee skilfully delivered piping hot by bike!

Wayan’s motto is also evident in the fun and laughter that fills the kitchen and in the excellent, attentive but relaxed service of the wait staff.

A wonderful location and fabulous eating experience by the beach in Bali. Take your beach towels and head to Batu Belig for a swim and a lazy, long lunch at Warung Pantai next time you are in Bali.

Thank you Wayan and team for a great lunch and experience!

Recommend Warung Eny anytime!

We recently feasted at Warung Eny’s in Jalan Petitenget Seminyak and I would highly recommend dining here at anytime! A real local warung with decent almost local prices is difficult to find in the midst of all the Petitenget bling but Warung Eny certainly delivers the goods.

From the barbecue out front fanning coconut husk smoke across the entryway, the faded photos on the walls of past happy customers, Eny’s family busy serving and cooking in the kitchen, the piles of fresh vegetables and divine smells of home cooking, Warung Eny is a little piece of real Bali squeezed in between high fashion boutiques and fine dining foreign restaurants.

We went for dinner on a rainy Seminyak evening with friends who had visited twice before and we were surrounded by happy regular guests who had obviously, similarly enjoyed the delicious home cooked food before. Repeat visitation is surely the highest praise for any restaurant?

I can assure you that I will be going back there if not for the succulent, spicy minced pork steamed in banana leaves and delicious Gado Gado, then definitely for the chargrilled satay, giant king prawns also freshly grilled over coconut husks and the crab with sweet chilli sauce. Bintang or a freshly cut young coconut should be the drink of choice to go with your local feast!

The service was impeccable overseen by a sharp-eyed Eny herself!

Wonderful Warung experience at warung prices in the heart of Seminyak. Please make sure you break away from the Seminyak scene long enough to enjoy a little bit of real Bali here! You will leave Bali with a very special memory.

Indian Spiced Fish Pie

For my friends in the northern hemisphere – this a great dish to warm you up!

freespiritfood

This recipe is based on Rick Stein’s classic fish pie recipe but with an Indian twist. The addition of traditional Indian spices to the milk and cream mixture in which the seafood is lightly poached, and using “aloo bharta” or Indian style mashed potato for the topping bring the flavours of the sub-continent to this classic British dish. (A kind of reverse colonialism, I suppose.)

Prep time: 1hr 20 mins  Cooking time: 30 minutes

Ingredients:
3 flathead fillets (or any firm white, unsmoked fish)
1 medium size fillet of smoked cod or haddock
8-10 green prawns peeled

2 eggs
1 egg yolk (to brush top of mash)
300ml milk + 3 tablespoons for mash
150ml cream

1 large onion
2 cloves garlic
1/2 finger length of ginger peeled
3 potatoes (fluffy potatoes like Desiree or King Edward)

6 cloves
6 cardamom pods
1.5 teaspoons turmeric
1/2 teaspoon chilli powder

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Night Rooster Cocktails rule the roost!

Stopped by Night Rooster by Locavore in Ubud for spectacular and very creative cocktails featuring a mixture of top shelf and homemade liquors. The delicious concoctions showcase unique Indonesian/Balinese spices and display a level of innovation in cocktail recipes that I have not come across before.

Adrian had the Ashes cocktail which is almost a live performance rather than just a drink. My Née-Groni was very nice too, not involving any fire, but made with Tanqueray gin and a homemade vermouth.

If you are lucky enough to get a seat on the balcony, you can sip your drinks with a bird eye view of Jalan Dewisita. Night Rooster is upstairs from Golden Monkey on the corner of Jalan Gootama and Jalan Dewisita.

Great looking bar and small dishes menu as well but we didn’t try on this occasion as we were on our way to dinner. Great value for money at IR130,000 (AU$13) each!

Definitely a must visit bar on your next trip to Ubud!