Author: Shanthini

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

Warung Mek Juwel is a local gem! #ubud #nasicampurayam

This local gem, Warung Mek Juwel, is hidden away in a back road of Sayan, just outside of Ubud but worth the trip out for delicious Nasi Campur Ayam, the iconic Balines chicken and rice dish. It certainly was a great way to kick off this trip to Bali. It is a one dish restaurant so you just sit at the table, help yourself to soft drinks from the fridge and the food magically appears. It’s like being in a Balinese family home.

Nasi Campur translates to mixed rice and is traditionally served with a mixture of meat cooked in different styles and a mixture of sambals and sides. Throughout Bali the competition and legends of various Nasi Campur warungs (local restaurants) abounds….with many different styles and flavours. Therefore the search for the best Nasi Campur is I believe a lifetime task! Today’s visit to Warung Mek Juwel definitely makes the cut of one of the best I’ve tried.

Warung Mek Juwel hasn’t quite made the map of the best Nasi Campur in the world as yet, but I suspect this will not be far away. However I just saw that it is Ubud Food Legend Janet de Neefe’s recommendations in her top places to eat like a local in Ubud.

Spicy, sweet, savoury, crunchy, soft and full of flavour: Legendary Nasi Campur Ayam at Warung Mek Juwel, Sayan, Ubud

The (Ayam)chicken served in the Nasi Campur here at Warung Mek Juwel is a combination of roast chicken, sate Lilit(minced chicken on lemongrass skewer), smoked chicken and crunchy chicken skin “floss” all cooked with a delicious “bumbu” – the name for traditional Balinese spice pastes. The smoked chicken was flavourful with a smokiness that apparently comes from being roasted in coconut husks.

Entryway to home of owners of Warung Mek Juwel

Served with fiery sambal, boiled egg and a mixture of crunchy peanuts, and delicious vegetables, noodles and rice, this is a truly authentic nasi campur ayam. the restaurant was full of locals which of course is always a great sign if you’re eating local food. (I skip the small serving of fried internal bits and pieces of chicken but my husband loves it all!)

Legendary local Nasi Campur Ayam at Warung Mek Juwel

The restaurant itself is situated next to the family home and has a lovely, simple feel and overlooks rice paddies and local homes with ducks wandering around quacking in the background. Prices are still local so it’s about RP45,000 each which is an absolute bargain for this truly authentic experience!

Ducks in the rice paddies next to Warung Mek Juwel

Great authentic Nasi Campur Ayam experience to kick off our current trip to Ubud, Bali.

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Cut above @ Catalina, Rose Bay

Lunch at Catalina Rose Bay on a shiny, Sydney summer day is always a a cut above the rest and a great treat!

The menu features extensive and excellent range of seafood, as well as duck, steak and roast suckling pig for meat lovers. But sitting right on the harbour with a choice of the best fresh seafood to be found in Sydney calls for a fishy feast in my books!

HIRAMASA KINGFISH CRUDO, AVOCADO MOUSSE, SMOKED GARLIC AIOLI, ORANGE, DILL, ALEPPO PEPPER, MANDARIN CRISP with Caviar

This Hirasama Kingfish Crudo is a like a work of art and the addition of 5g Black Caviar made for a very delicious starter.

Watching the Rose Bay Ferry arrive from Catalina restaurant.

For main I had the Glacier 51 Toothfish, with shiitake mushroom dumplings with daikon in a delicious dashi broth.

Petit Fours Platter at Catalina, Rose Bay

We finished the meal with these tantalising Petit Fours, a perfect sweet end.

The food, company and setting was all lovely and as always Catalina service was faultless. It is an absolute standout restaurant and definitely a cut above the rest!

Shanthini2 Comments

Yummy #Kashmiri #Yakhni #Pulao

I made my yummy version of a Yakhni Pulao tonight, a traditional Kashmiri and Pakistani rice dish in which the spiced meat stock used to flavour the rice is the star of the show. (Yakhni means soup or broth)

Yakhni Pulao

Taste Atlas describes Yakhni pulao as a traditional rice-based dish with Persian origins, that over the years made its way from Moghul cuisine to India, where it’s especially popular in regions such as Kashmir and Uttar Pradesh. The yakhni stock can be made with chicken or lamb.

Yakhni stock

Here are some recipes I found from Tea for Turmeric and Archana’ s Kitchen which I am used as the basis for my version, the recipe for which I will share later this week.

Yakhni Pulao is known for unique flavours created by simmering the chicken or meat in a stock of whole spices such as green and black cardamom, cumin seeds, black peppercorns, fennel seed, cloves and star anise. I used curry leaves instead of bay leaves adding their distinct flavour to the stock, but bay leaves are more traditionally used.

I made it with lamb bone-in lamb chump chops with all the fat cut away and diced into small pieces. I simmered the lamb in water and spices for 35 minutes until the lamb was tender and a rich stock had been created.

Add water to meat and spices and simmer to create Yakhni stock

Whilst the list of spices is long, the actual Yakhni Pulao is easy to make and the delicious aromas which fill the kitchen while the meat is cooking are a great indicator of the tastes to come.

The finished dish is enhanced by spicy sides, pickles and salads. I made Spicy Indian Mint and Coriander Chutney, Indian Carrot Salad and a Cucumber Kachumber salad. Recipes to come too!

Side dishes add a splash of colour and enhance the finished Yakhni Pulao

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Indian #spicy #crunchy Mint and Coriander Chutney with #Yakhni #Pulao

This crunchy mint and coriander chutney is like an Indian version of Italian pesto and is one of my favourite accompaniments with biryanis like Durban Chicken Briyani or Fish Briyani ..so I think it will be delicious with Yakhni Pulao too.

Spicy Indian Mint and Coriander Chutney with crunchy peanut butter

The addition of crunchy peanut butter to the fresh mint and coriander creates great texture, like pine nuts do in Italian pesto. The spicy, crunchy chutney will go well with the silkiness of the Yakhni Pulao.

Mint and coriander for Indian Spicy Chutney/Pesto

I’m making a Yakhni Pulao tonight which is a traditional Kashmiri and Pakistani rice dish in which the spiced meat stock used to flavour the rice is the star of the show. (Yakhni means soup or broth)

Here are some recipes I found from Tea for Turmeric and Archana’ s Kitchen which I am using as the basis for my version, the recipe for which I will share through the week.

Yakhni Pulao is known for unique flavours created by simmering the chicken or meat in a stock of whole spices such as green and black cardamom, cumin seeds, black peppercorns, cloves and star anise. The finished dish is enhanced by spicy sides, pickles and salads.

As well as the Indian Spicy Mint and Coriander Chutney, I will be making an Indian Carrot Salad and a Cucumber Kachumber salad. Recipes to come too!

In the meantime, here’s my original recipe for Indian Spicy mint and coriander chutney:

Indian Spicy Mint and Coriander Chutney

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Bocconcini and Spinach Salad with Pickled Red Onion

Tired of the usual bocconcini and tomato salad? The addition of quickly pickled red onions in balsamic vinegar and a pinch of salt certainly is a pick me up!

Bocconcini, Tomato, spinach and pickled red onion salad

I layered it on a bed of baby spinach leaves, sliced tomato, sliced baby bocconcini and then dressed with olive oil before scattering over the quick pickled onions, the remaining balsamic, and a sprinkling of torn baby basil leaves and a grind of black pepper.

Here’s a recipe for pickling red onions Simply delicious pickled red onion

Easy pickled red onions

If you prefer a more traditional version, this Bocconcini , tomato, spinach wreath is great all year round and looks very festive.

A #true #Christmas #wreath …ala Tomato, Bocconcini, Basil & spinach salad

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Lamb and Spinach Curry with lime!

This is a great summer curry …the addition of lime and coriander during the cooking process results in a spicy, zesty curry which is even better the next day.

Zesty lamb and spinach curry with lime!

It’s a classic and regular favourite in our home. With a busy weekend scheduled I have made extra for a few meals. Here’s the link to the original recipe below.

Lamb and spinach curry with lime
Lamb and Spinach Curry with Lime

ShanthiniLeave a comment