Category: Prawns

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.

Shanthini2 Comments

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!

Shanthini6 Comments

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.

Shanthini7 Comments

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 they are tender but not soggy.

2. Do all your preparation: Peel and devein prawns, chop turkey meat into chunks, lightly beat eggs, slice garlic, chop shallots and coriander, roughly crush peanuts, juice lemon and cut lime into wedges.

3. Drain noodles and set aside.

4. Heat vegetable oil in wok or large frying pan, add garlic and stir-fry until turning golden, add chilli paste and cook until paste is fragrant.

5. Add prawns and turkey and stir fry for 1 minute, then add fish sauce, sugar and lemon juice and stir until sugar is dissolved.

6. Add noodles and gently stir fry to mix through ingredients and heat noodles.

7. Push noodles to one side then add eggs and gently scramble and then stir through noodles along with 1/2 the crushed peanuts, shallots and bean sprouts.

8. Place into large serving dish or individual bowls and sprinkle with coriander, remaining peanuts and chilli flakes. Serve with lime wedges and nam prik chilli sauce to the side.

Shanthini7 Comments

Vietnamese crab with tamarind sauce

This looks delicious – thanks Chica Andaluza!

I love reading cookery books, mainly to inspire rather than follow slavishly. Except when it’s a style of cooking that’s new to me or a cake recipe which generally needs the proportions of ingredients to be reproduced in balance with each other to achieve a good rise. I’ve had time recently to catch up on […]

via Vietnamese crab with tamarind sauce — Chica Andaluza

Shanthini2 Comments

Black Pepper Prawn Curry

The sharpness of  black pepper, bite of the green chill and sweetness of the prawns are all melded together in buttery goodness, along with ginger, garlic, curry leaves in this simple curry.

Take the time to make the prawn stock as it really adds another dimension nod depth of flavour to the dish.

Prep time: 30 minutes (incl making stock) Cooking time: 25 minutes

Ingredients:
12-16 King prawns
2 cups water
2 cloves garlic, 2-3 small pieces ginger for stock
1 onion halved, then thinly sliced
3 cloves garlic and equal ginger, pounded to a paste
1.5 tablespoons ground black pepper (best freshly ground in spice grinder)
handful of curry leaves (fresh best but dried ok)
2-3 small green chillies sliced lengthwise – can omit, or deseed
100g butter
3 tablespoons vegetable oil
Salt
Chopped  coriander and slithers of ginger for garnish

Method
1. Peel and devein prawns, leave tails on, reserve shells for stock.

2. Place prawn shells in pot and cover with water, add ginger and garlic, bring to a boil then simmer gently for 15-20 minutes until water is reduced to about 3/4 of a cup. Drain and reserve stock.

3. In the meantime, slice onions, grind pepper and pound ginger and garlic for paste.

4. Heat vegetable oil over medium heat, then add curry leaves and fry gently until fragrant, then add onions and cook slowly until transparent.

5. Add pepper and butter and mix through onion until butter is melted.

6. Add green chillies and then prawns. Stir to coat prawns in opinion mixture, then add 3/4 cup of prawn stock. Simmer for 10-15 minutes until prawns are cooked through and stock is reduced and a thickish sauce is created.

7 Taste to see if extra salt is needed.

8 Garnish with coriander and slithers of ginger. Serve with fluffy basmati rice.

Shanthini5 Comments