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Sri Lankan Chicken Curry

My friend Jennifer recently went to Sri Lanka and came back bearing gifts of Sri Lankan spices…a roasted fenugreek and mustard seed mix and a meat (Masala) spice mix. Looking for inspiration to use these spices I found a chicken curry recipe in Australian chef Peter Kuruvita’s recipe book, Serendip. This recipe is based on his with a few tweaks, it is really a 4 step process beginning with making the thickening mixture, marinating the chicken, getting the ingredients for the braising prepared and then actually cooking the curry. The result is a creamy curry with well balanced spice. Thanks Peter!

Prep time: 30 minutes Cooking time: 25 minutes

Ingredients

1. Thickening Mixture:
1 tablespoon long grain rice
2 tablespoons dessicated coconut
2 red chillies, chopped
1/2 teaspoon salt
3 green cardamom pods
2 cloves

2. Marinating mixture
1.5 kg chicken thigh fillets, fat removed and cut into medium size chunks
2 teaspoons cumin powder
3 teaspoons ground coriander
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
1 teaspoon roasted fenugreek and mustard seed mix
1 stick cinnamon bark or stick
2 teaspoons Sri Lankan meat curry powder (or South Indian Meat masala mix)
Thickening mixture paste (see above)

3. Braising ingredients
1/3 cup vegetable or coconut oil
1 onion finely diced
2 sprigs curry leaves
4 cloves of garlic, crushed
1/2 teaspoon salt
1-1.5 cups hot water

4. Garnish
Chopped coriander

Method

1. Make thickening mixture by putting rice and desiccated coconut in a small heavy based pan over low heat, stirring constantly to avoid burning until coconut is browned. Place the rice and coconut in a mortar and pestle with cardamom pods, 1/2 teaspoon salt and red chillies, cloves and a tablespoon of water into a mortar and pestle, then grind until a smoothish paste forms.

2. Place chicken in a bowl, add all marinating ingredients including thickening mixture paste, toss to coat and leave to stand aside while you prepare the braising ingredients.

3. Chop onions, pound garlic, remove curry leaves from sprig, and gather together oil, water and spice ingredients for braising.

4. Heat oil in a casserole pot over medium heat, add curry leaves and heat until leaves stop spluttering, add onions and cook gently until transparent, add garlic and heat through. Add the chicken and salt, and mix through until chicken is sealed, then add 1 cup of hot water or enough to just cover the chicken. Bring to a boil, then simmer on low-medium heat for 20 minutes or until chicken is cooked and sauce is reduced to a creamy consistency.

5. Garnish with coriander before serving with rice and salad/veggies of your choice. This is delicious with dhal as well.

Monkfish with dill, chilli potatoes and watercress

This is my twist on the Rick Stein classic dish of monkfish, potatoes and watercress. The addition of my favourite ingredients – chilli and garlic – plus the dill spices it up and adds delicious flavour. The texture and flavour of monkfish, which is also great in curries, works well with this combination, with a squeeze of lemon brightening up the whole dish at the end.

Prep time: 5 minutes Cooking Time: 35 minutes
Ingredients:

2 medium size potatoes, peeled and cubed
3 cloves garlic, finely sliced
3 whole red chillies
1/2 bunch fresh dill tough stalks removed and finely chopped
1 bunch watercress (about 4 or 5 cups when cleaned and chopped)
2 fillets of monkfish (about 500g)
Olive oil
Balsamic vinegar
1/2 lemon cut into half again
Salt and pepper

Method:

1. Pre-heat oven to 200 degrees Celsius.

2. Bring a pot of salted water to boil, add potatoes, garlic and while chillies and boil until potatoes are just cooked, about 8-10 minutes. Darin and leave to dry out.

3. Meanwhile, pat monkfish dry with paper towel, season with slat and black pepper, then pan fry for a few minutes on each side over high heat, in non-stick pan with 2 tablespoons olive oil until brown on each side.

4. Remove monkfish from pan, keeping oil in pan, then place monkfish in a casserole dish and put in oven to cook for another 10 minutes.

5. Chop chillies, removing stalk.

6. Reheat leftover oil, then add potatoes, garlic and chilli to reheat together and slightly brown potatoes, then add watercress and dill and mix through until watercress is just starting to wilt. Taste to see if any additional salt is needed.

7. Remove monkfish from oven and allow to rest for a few minutes. Remove from casserole (keep fish cooking juices in the dish) and slice into thick chunks.

8. Put the potato and watercress mixture into the casserole dish with the juices from the fish and gently mix through. Then layer the fish on top of the potatoes, garnish with extra dilll, drizzle with some balsamic vinegar, and serve with crunchy bread and lemon to squeeze.

Free Spirit Rose

I went into the florist And chose these stunning orange and pink tipped roses to be told they are called “Free Spirit Roses” – what an appropriate and beautiful coincidence!

Sugar plum and chilli sauce with Indian flavours

Thanks to @bellyrumbles for your Easy Chilli Plum Sauce Recipe – goo.gl/G2qhsv which I used over the weekend with some adaptions to create a delicious sugar plum chilli sauce. Now I have a heap of it to enjoy in coming weeks!

My version follows…

Prep time: 10 minutes Cooking time: 50 minutes

Ingredients:

1kg of sugar plums chopped with seeds kept for mixture

150 g caster sugar

100g brown sugar

500ml white wine vinegar

10-12 small red chillies

1/2 finger size piece of ginger cut into pieces

10 g salt

2 star anise

I tablespoon coriander seeds

1 teaspoon black peppercorns

Handful of fresh curry leaves (2 large sprigs with leaves removed from stems)

Method:

Chop sugar plums into pieces keeping the bits with the stone.

Put rest of ingredients in large heavy based non-stick pot and slowly bring to a simmer.

simmer for 45-50 minutes until fruit has gone past pulpy to form a sauce

Allow to cool for 10 minutes or so

Strain in portions through a fine sieve to seperate sauce from seeds, leaves and spices, pushing sauces and juices through with the back of a wooden spoon.

Pour into sterilised glass container and allow to cool thoroughly before fitting with airtight lid

Will last in fridge for 4-6 weeks but will be eaten before then!!

Indian Five Spice: Panch Phoran

Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices. The spices used in panch phoran are whole seeds and each in equal […]

via Panch Phoran — Food Express odisha

Prawn Curry with Fennel Seeds

I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread.

Prep time: 10 minutes Cooking time: 25 minutes
Ingredients:
500g green prawns (shelled and deveined)
2 ripe tomatoes diced finely
1 large onion diced finely
4 cloves garlic and equal amount of ginger, pounded to a paste
1/2 tspoon salt
1/2 tspoon sugar
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon fennel powder
1/2 teaspoon cummin powder
2 teaspoons tamarind concentrate
1.5-2 cups water
2 tablespoons coconut or vegetable oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
Handful of fresh curry leaves(optional)
1/2 bunch corinader – stems chopped, leaves retained for garnish
coriander leaves to garnish

Method:
Heat oil in pan over medium heat.
Add fennel seeds and curry leaves and stir until fragrant, taking care not to burn.
Add onions and cook gently until almost transparent.
Add garlic and ginger paste and mix through onions until heated.

Add cummin powder, turmeric, chilli powder and fennel powder and stir through onion mixture until just heated.

Add tomatoes, chopped coriander stems, salt, sugar and tamarind and 1.5cups water, bring to a boil, then simmer for 15-20 minutes until tomatoes breakdown creating a chutney like sauce. Add more water if necessary along the way, stirring regularly to ensure mixture doesn’t stick or burn.

Add prawns and simmer for 5 minutes and until prawns are cooked. Taste to see if extra salt is needed.

Garnish with coriander and serve with rice and salad.

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

67B64F32-6C4C-422E-BAFC-FFA8425D60A6.jpeg

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…

View original post 256 more words

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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