Author: Shanthini

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 …

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

Originally posted on 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 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 150 million mobile subscribers and 80 million internet users. “In 2018 we’re shining a spotlight on the future of Indonesia’s food industry, from…

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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 …

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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 …

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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 …

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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 …

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Indian Spiced Fish Pie

Originally posted on 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 1/2 teaspoon cummin handful of curry leaves 1/2 teaspoon white pepper 2 teaspoons black mustard seeds handful of coriander leaves 100g butter…

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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!

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Brined Pork Chops

I had never thought of brining pork chops before I cook them before but after another recent successful turkey brining experience at Christmas , I though I would try it with pork. Of course then I found a host of articles about how brining is great for adding moisture to pork chops, cutlets and roasts and avoiding having dry pork ever again! (Took me long enough to find out!). I just brined the chops for half an hour before cooking them and I cannot tell you what a difference it made to browning the chops and creating a delicious sauce to go with them. The chops were juicy and delicious. I can’t wait to try the technique with my next pork roast. Prep time: 35-40minutes cooking time: 15-20 minutes including making sauce Brining ingredients: 2 cups water 1/4 cup salt Juice of half an orange Half an orange sliced 1/2 tsp cracked black pepper 1 tspoon juniper berries 1 tablespoon or so of fresh rosemary leaves 2 pork chops or cutlets 1 tablespoon olive oil …

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BALINESE SAMBAL MATAH (FRESH RAW CHILLI SAMBAL)

Originally posted on MyKitchenAdventure:
Owwh yeah, when I want to transport into sunny beaches in my home country, not only Bali in Particular, but all over beaches in Indonesia. Since Indonesia are country with a lot of island we definitely have plentiful beautiful beaches and this recipe are remind me of sitting on white sand, hot sunny beach, eating and eating *haha. Why particularly I associate this Sambal with beaches, hmm fresh spiciness for hit of hot sun, kaffir lime leaves for tropical wind, spicy shallot to blend the flavour and saltiness for the taste of sea water, it is quite reasonable, am I? hehe. I enjoy this Sambal with Indonesian tempeh, yeahh, my culinary heritage, it is so humble yet so nutritious. I used to make tempeh by myself after living in Madrid, to craft it need a lot of patience, to set the right temperature, good treatment for the soy, and a lot of love, woww, need some dedication, but thank you, I already find Indonesian, living in Madrid that crafted tempeh professionally,…

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The spice of kings

Originally posted on midihideaways:
The spice of kings is saffron – a spice as expensive, or sometimes more so, than gold.  The reason behind the high price is not its rarity, or a difficulty in growing the spice.  It is entirely down to the laborious process of harvesting! The saffron crocus (crocus sativus) is an autumn flowering perennial.  The red “threads” (the stigmas and styles of the flower) will turn into the precious spice once dry.  I’ve been growing saffron in my garden for a number of years, with varying degrees of success.  Last year, none of the corms produced any flowers.  This year has been much better! 🙂 One day last week,  I was able to pick twelve flowers!!  Saffron flowers emerge shortly after the leaves appear, sometime in October.  The leaves persist until around May, when they dry out and the plants lie dormant over the summer.  Saffron  plants need free draining soil and a sunny position – apart from that they aren’t fussy.  I adore all the different colours in the saffron…

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Tasty Thai Fishcakes with Sweet Cucumber and Chilli Sauce

Having done my dash with ham and turkey over the last week of Christmas festivities, I thought I’d spice things up for New Year’s Eve with some tasty Thai fishcakes. We were heading to friends to watch the spectacular Sydney fireworks and I wanted to take some treats that can withstand being served at room temperature. This recipe makes about 20 bite-sized Fishcakes or you can make larger cakes and serve them as an entree to a main meal. These fishcakes are so easy to make and are delicious with homemade sweet cucumber and chilli dipping sauce. Making the sauce is worth it as it so much zinger and fresher than bottled sweet chilli sauce and takes no time at all. Fishcakes Prep time including chilling mixture: 45 minutes. Cooking time: 10 minutes Ingredients: 500g firm boneless white or red fish fillets 1 tablespoon fish sauce 1 teaspoon store bought Thai red or green chilli paste 2 red chillies deseeded and diced finely 3 fresh kaffir lime leaves or Thai basil leaves very finely sliced …

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Quirky and cool cocktails at Opium, London

Found this little gem on my recent trip to London when I was searching for a bar to meet up with a work colleague near the West End. Don’t be put off by the rather dingy entrance (look for the Jade Door says their website) and creaky wooden stairs to Opium..it’s all part of the atmosphere of making you feel like you are in some back room opium den in old time Shanghai. After climbing up a few flights of stairs, you enter an atmospherically lit bar decorated with Asian flair. Situated in the middle of London’s Chinatown and a hop from West End theatres, Opium is a great Pre or post -theatre drinks venue but also an excellent experience in it’s own right. The Dim Sum menu features sharing platters as well as individual dumpling plates and the dumplings were freshly made and delicious. The cocktail list is very inventive and includes a beautifully illustrated menu of cocktails themed around the Chinese animal zodiac and cocktails from this list are served in corresponding animal …

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Turkey and Pea Curry Puffs

We are now at the very end of the roast turkey leftovers (promise). Today we were heading to the beach for a picnic so I decided to use it all up by creating some curry puffs. The shredded roast turkey meat goes well with Indian spices and sweet peas and the curry puffs are perfect picnic food. Prep time: 15minutes + 30 mins cooling Cooking time: 15 minutes Ingredients: 1.5 cups shredded roast turkey meat 1 onion finely diced 2 cloves garlic crushed 1/2 tspoon chilli powder 1/2 tspoon turmeric powder 1/2 tspoon cumin powder 1/2 teaspoon salt 1 tspoon cumin seeds Handful of curry leaves (optional) 2 tablespoons vegetable oil 1/2 cup frozen peas 1/2 cup water 1 beaten egg yolk for brushing pastries 3 sheets puff pastry Method: Remove puff pastry from  freezer to thaw. Heat oil in pan over medium heat and add cummin seeds and curry leaves until they splutter and are fragrant. Add onions and cook until transparent, then add crushed garlic and mix through for a minute until heated. …

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Ham and Turkey Pizza

Still getting through the leftover ham and turkey and other bits and pieces in the house…so decided to go Italian with homemade garlic bread, a nectarine and baby spinach salad and a homemade, from scratch, ham and turkey pizza using ingredients from the fridge. Prep time: 1 hour Cooking time: 20 minutes Pizza base Ingredients: 4 cups plain flour 7g yeast (1 sachet) Pinch of caster sugar 1 teaspoon of salt 400ml warm water 60ml olive oil Flour for dusting Board Method: Place yeast and pinch of caster sugar with half a cup of warm water in bowl and allow to develop until froth forms about 10 minutes Place flour and salt in a large mixing bowl and make a well in the centre of the flour. Add water to centre of well and then mix gently with your hands until well combined, then add olive oil and knead carefully to make a soft, elastic dough, making sure not to overwork. Set aside covered with a cloth in a warm spot to allow to rise …

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Turkey Pad Thai

This dish has now become a traditional Boxing Day dinner for our family. It’s a great way to use up leftover turkey and the spiciness is an excellent antidote to the richness of other Christmas dishes. For an extra chilli hit, serve the Thai sauce nam prik on the side…chopped chilli in equal parts fish sauce and lime juice. Prep time: 30 minutes. cooking time: 15 minutes Ingredients: 1 packet pad Thai rice noodles 2 tspoons store bought Thai red chilli paste 10 large green prawns, peeled with tails intact 1.5 cups Leftover turkey meat 4 cloves garlic thinly sliced 1 cup bean sprouts 3 eggs lightly beaten 2 tablespooons vegetable oil 1/2 cup chopped coriander 1 lemon juiced – about 3 tablespoons 3 tablespoons fish sauce 2 tablespoons white sugar 2 limes cut into wedges 4 green spring onion stalks chopped in half 1/2 cup roughly crushed peanuts 1 tablespoon chilli flakes Method: 1. Boil 2 litres water, then allow to cool to warm, then add rice noodles to soak for 10-15 minutes until …

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Our Holiday Favorite Spice: Cinnamon

Originally posted on Crooked Bear Creek Organic Herbs:
Most of us think of spices as incidental to our diets, but perhaps it’s time to update our appreciation of these flavorful, and powerfully health-promoting, seasonings. Spices are defined as any “aromatic vegetable substance.” The keyword is a vegetable. Derived from “vegetables” in the form of tree bark {cinnamon}, seed {nutmeg}, or fruit {peppercorns}, spices have potent anticancer, anti-inflammatory and other health-promoting effects that are daily being confirmed by researchers. Indeed, the following spices have been identified b the National Cancer Institute as having cancer-preventive properties: sage, oregano, thyme, rosemary, fennel, turmeric, caraway, anise, coriander, cumin and tarragon. In one comparison of antioxidant power from the Agricultural Research Center, the compounds of oregano rank higher than vitamin E. Spices also make major contributions to our health by allowing us to reduce the amounts of salt, sugar and fat in our foods. We’ve chosen cinnamon as a super-spice because of its general popularity and usefulness. Cinnamon is welcome all year round, but its special scent is a particular treat…

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Orange and date salad with pistachio yoghurt and mint

Inspired by an Australian Gourmet Traveller magazine recipe, I decided this salad would be a great accompaniment to the Christmas Roast Turkey with my traditional Christmas Turkey Stuffing. I didn’t have any muslin cloth so I used a new piece of Chux superwipes (!!) with the holes in it to “hang” the yoghurt. For extra Christmassy flavour I added a few cloves to the syrup mixture and then freshened up the salad by adding fresh mint leaves. It was delicious and simple despite requiring a bit of prep the night before. Prep time: 8 hours/overnight Ingredients: 240g Greek-style yoghurt 50g brown sugar Piece of muslin or new piece of Chux superwipe cloth 1 cup caster sugar 1.5 cups water 1 cinnamon quill 3 cloves 2 pieces each lemon and orange peel, removed with a peeler 1 tsp rosewater 2 oranges, thinly sliced 4 dates, pitted and sliced into strips 1/2 cup pistachio kernels Handful of fresh mint leaves Method: 1. Line a small sieve with muslin or Chux superwipe and place over a deep bowl. …

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Pan-fried Scallops on pea purée with crispy proscuitto

Originally posted on freespiritfood:
Red, white and green. These sweet scallops just pan-fried with a golden brown crust on the bright green pea purée topped with salty, red crispy proscuitto bits are a great Christmas starter or entree. The pea purée can be made ahead of time so it’s easy to assemble just before serving. Prep time: 30 minutes cooking time: 20 minutes Ingredients: Pea purée 2 small eschallots finely sliced 2 cloves of garlic finely sliced 2 cups frozen peas defrosted 1/2 cup chicken stock 50g butter or 2 tablespoons olive oil Salt and finely crushed black pepper Scallops 16-24 scallops (4-6 per person) Olive oil spray Proscuitto 4-6 slices very thin slices of proscuitto Method Pea purée Heat butter or oil over medium heat Add eschallots and garlic and sauté gently until soft and transparent Add defrosted peas and chicken stock, bring to gentle simmer Cook for maximum 5-7 minutes until peas are tender but still bright green Add salt and pepper to taste Process with stick blender or in food processor until…

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