tag:blogger.com,1999:blog-39735724887983175452024-03-05T15:14:35.153+08:00From Bordeaux to Bali, finding home again.Unknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3973572488798317545.post-49267520060574193102011-04-24T07:47:00.261+08:002011-04-27T15:13:40.224+08:00the perfect egg: a recipe for îles flottantes and one for pain brioché<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-keIUn98RLa4/TbJmvF1khQI/AAAAAAAABoY/xiHedXjisa8/s1600/quailfeaathercol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://1.bp.blogspot.com/-keIUn98RLa4/TbJmvF1khQI/AAAAAAAABoY/xiHedXjisa8/s640/quailfeaathercol.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gbIjw0lfHYc/TbLLdEG5pgI/AAAAAAAABow/LH8yRCJ-WeM/s1600/blossomegg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="http://2.bp.blogspot.com/-gbIjw0lfHYc/TbLLdEG5pgI/AAAAAAAABow/LH8yRCJ-WeM/s640/blossomegg.jpg" width="640" /></a></div><div style="text-align: center;"><br />
<div style="font: 18.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dJ5imzaWXxA/TbOf7T4tcAI/AAAAAAAABpI/4UhRiAivAo8/s1600/3bloss2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://4.bp.blogspot.com/-dJ5imzaWXxA/TbOf7T4tcAI/AAAAAAAABpI/4UhRiAivAo8/s640/3bloss2.jpg" width="640" /></a></div><div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div style="font: 20.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 20px;"><br />
</span></span></span></div><div style="font: 20.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 20px;">Iles Flottantes</span></span></span></div><br />
<div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">with Lime & Jasmine Blossom Crème Anglaise & Rose Meringue</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">will serve 4 </span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #ffe599;"><span class="Apple-style-span" style="font-size: small;">for the Crème Anglaise:</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">3 egg yolks</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1/2 cup of sugar</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 cups of milk</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 lime leaves</span><br />
<span class="Apple-style-span" style="font-size: small;">grated zest of 1 small lime</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">a handful of lime blossoms</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">a handful of jasmine blossoms</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 vanilla bean split in two</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">In a saucepan, bring the milk to a boil with the vanilla bean, grated lime zest, lime leaves, lime and jasmine blossoms.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">In a bowl, beat the egg yolks with the sugar until pale yellow and doubled in volume.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Just before the milk reaches the boiling point, remove it from the heat, cool it for one minute and gently pour it on the egg yolks while whisking them.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Return the milk and eggs to the pan, cook over medium heat while stirring continously. </span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Do not let the custard reach the boiling point. As soon as the custard coats the back of the spoon, remove from the heat and pour it in a cold bowl, whisk it until cooler. Place the custard in the fridge with a plastic film on top.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #ffe599;"><span class="Apple-style-span" style="font-size: small;">For the Meringue:</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">3 egg whites</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 Tsp of sugar</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 pinch of salt</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 tsp rose blossom water</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">In a perfectly clean bowl, beat the egg whites with the sugar, salt and rose water until they stiff and shiny.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Spoon on a lightly buttered baking sheet dollops of meringue. Cook at 100C</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">for 45 minutes, do not let them color too much, remove from the oven and let them cool.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7N11dlT01qc/TbPB4J_8uOI/AAAAAAAABpM/5uE-T4T4C6Q/s1600/softmerblackegg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7N11dlT01qc/TbPB4J_8uOI/AAAAAAAABpM/5uE-T4T4C6Q/s640/softmerblackegg.jpg" width="640" /></a></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Prepare the Iles Flottantes: pour the custard in a large bowl and float the meringues on top.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #ffe599;"><span class="Apple-style-span" style="font-size: small;">For the Caramel:</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1/2 cup of sugar</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 Tsp water</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ViGpIGt_Lnk/TbPnEHMUKWI/AAAAAAAABpc/rRIYwAmpdtQ/s1600/ile2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://1.bp.blogspot.com/-ViGpIGt_Lnk/TbPnEHMUKWI/AAAAAAAABpc/rRIYwAmpdtQ/s640/ile2.jpg" width="640" /></a></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">In a heavy saucepan, heat the sugar with the water until it forms a syrup.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Let it bubble until it starts coloring, tilt the pan until the color is uniform but do not use a spoon otherwise the sugar will crystallize. Do this until a nice light mahogany color is reached.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Drizzle the caramel on top ot the meringues and serve.</span></div><div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div style="font: normal normal normal 20px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 19px;"><br />
</span></span></div><div style="font: normal normal normal 20px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: 19px;">Pain Brioché</span></div><br />
<div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">makes one loaf or 10 small buns</span></span></div><div style="font: 19.0px PilGi; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">4 cups of flour</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1Tbs of dry yeast</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">3 tbs of sugar</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 tsp of sea salt</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">3 large eggs</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">175grs (6oz) of unsalted butter</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cup of milk</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jjbXUXxhTdI/TbOLOEr-KhI/AAAAAAAABo4/AFLC1aYdogw/s1600/3briocheeggfeath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="http://3.bp.blogspot.com/-jjbXUXxhTdI/TbOLOEr-KhI/AAAAAAAABo4/AFLC1aYdogw/s640/3briocheeggfeath.jpg" width="640" /></a></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Place the flour, the sugar, the salt and the yeast in a large bowl. Mix together.</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Melt the butter with the milk in a pan on low heat. When melted, remove from the heat and cool to barely warm. </span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Add the eggs and the milk/butter to the flour, mix, then start to knead (it will be sticky), add a little flour if you need to. Continue to knead for 10 minutes. When the dough is satiny and feel springy, place in a buttered bowl and let rise for 2 hours in a warm place. After that time, it should be doubled its size. Punch it down and let rise another 2 hours (if you made the dough in the afternoon, let it rise in a cool place overnight).</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Shape it in a loaf or in a braid or make buns.</span></span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Let the dough rise 20 minutes after you shape it.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Cook in a preheated oven 200C or 350F for 40 minutes for the loaves and 20 minutes for the buns until golden.</span></div><div style="font: normal normal normal 19px/normal PilGi; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3973572488798317545.post-80330203054998266742011-04-14T16:39:00.014+08:002011-04-25T13:45:33.605+08:00Baking bread in a different world<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8laI6NE9HHY/TaPrKGDvnXI/AAAAAAAABmU/GRGIHLN4nt0/s1600/IMG_1838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://3.bp.blogspot.com/-8laI6NE9HHY/TaPrKGDvnXI/AAAAAAAABmU/GRGIHLN4nt0/s400/IMG_1838.JPG" width="400" /></a></div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #bf9000;">I</span></span></span>f there is one thing I miss a lot here in Bali, it is a good, crusty, warm loaf of bread fragrant with the sweet smell and heady tang of yeast. I have been dreaming for a long time to build a bread oven but so far, it has remained only that, a dream.</div></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TtdLoZc0DQ4/TaPM92oTlNI/AAAAAAAABmM/RN7Lgnsx1vU/s1600/IMG_1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-TtdLoZc0DQ4/TaPM92oTlNI/AAAAAAAABmM/RN7Lgnsx1vU/s400/IMG_1738.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IUAs-7-7A3c/TaPH6Its8uI/AAAAAAAABmE/ZnVb0Mnfres/s1600/IMG_1748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IUAs-7-7A3c/TaPH6Its8uI/AAAAAAAABmE/ZnVb0Mnfres/s400/IMG_1748.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Not only could I bake bread in it but pizzas and fruit tarts as well. Ahhhhhh, just the thought of it transports me back to the bakeries in France at noon, when all the baguettes, pains de campagne and other breads are still warm and ready to be nibbled on the way back home.</div>A few months back, I decided that if the bread oven was a dream, the bread itself could possibly become a reality. I went to the town next to our village, bought an electric toaster oven/rotisserie and started to develop some recipes which, if not on a par with French bread, are pleasant and edible.<br />
So for all of us who do not live in a country where good bread is available at every street corner, there is still hope for a decent loaf of daily bread!<br />
<br />
<div style="text-align: center;"> <i> </i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i> </i></span><span class="Apple-style-span" style="color: #bf9000;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Baguettes et Petits Pains</i></span></span></b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i> </i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ivreUw_csZY/TaPA5n1zk-I/AAAAAAAABl8/u43sIlzuXu8/s1600/baguetteflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ivreUw_csZY/TaPA5n1zk-I/AAAAAAAABl8/u43sIlzuXu8/s640/baguetteflour.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PoDhhwqeMAA/TbUF_eGmvII/AAAAAAAABpg/MjGlBoIlXvY/s1600/breadmaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PoDhhwqeMAA/TbUF_eGmvII/AAAAAAAABpg/MjGlBoIlXvY/s640/breadmaking.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vDtX9ev-tmY/TaPNoYrS5rI/AAAAAAAABmQ/xLpoEzkhNYA/s1600/IMG_1781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-vDtX9ev-tmY/TaPNoYrS5rI/AAAAAAAABmQ/xLpoEzkhNYA/s640/IMG_1781.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>will make 5 baguettes or 10 petits pains<br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">4 cups of bread flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">2 packages of dry yeast</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">2 tsp sea salt (you can increase to 1 Tbs if you like)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">1 Tbs natural sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">1 1/2 cup spring water (not tap because of the chlorine in it)</span></div><div style="text-align: left;">Place the flour in a bowl, add the yeast, the salt and the sugar. Mix with your hands, add the water. (I do not bother with mixing the yeast, sugar and some water together first). Continue mixing with your hands until the water is incorporated, add some flour if you feel the dough is too wet.</div><div style="text-align: left;">Turn on a counter and start kneading, pulling and stretching, tucking it under to incorporate air in it. It will be tacky at this point but continue, it will start becoming more elastic as you knead. You may add a little flour if you start to have more dough on your hands than on the counter! </div><div style="text-align: left;">Do this for 10 minutes until the dough is elastic and feels alive.</div><div style="text-align: left;">Form the dough in a ball and let it rise for 2 hours in a bowl covered with a towel in a warm, not drafty place.</div><div style="text-align: left;">After that time, when the dough has doubled in volume, deflate it gently. Add a bit of flour and form it in whatever shapes you want. Place the formed dough in a towel or on the baking tray and let it rise for 15minutes.</div><div style="text-align: left;">Bake at 475ºF or 250ºC for 20 minutes. Voilà, warm, crusty and chewy bread!</div><div style="text-align: left;"><br />
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</div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #bf9000;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Olive Oil Dough & Fougasse</i></span></b></span><br />
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This soft dough is basically the same as above with the addition of extra virgin olive oil, the proportions are slightly different. It makes tender rolls and a perfect base for focaccia.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZkoVCl3HyFE/TaP57mxIsMI/AAAAAAAABmc/sTZanYUqhYY/s1600/IMG_1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZkoVCl3HyFE/TaP57mxIsMI/AAAAAAAABmc/sTZanYUqhYY/s400/IMG_1850.JPG" width="400" /></a></div><div style="text-align: center;">will make 2 large focaccias or 10 rolls</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">4 1/4 cups bread flour</span><br />
<span class="Apple-style-span" style="color: #bf9000;">2tsp sea salt</span><br />
<span class="Apple-style-span" style="color: #bf9000;">2tsp natural sugar</span><br />
<span class="Apple-style-span" style="color: #bf9000;">5/6 Tbs extra virgin olive oil</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1 1/4 cup spring water</span><br />
Follow the directions for the recipe above with the addition of the oil at the same time as the water.<br />
This dough can rise longer and be punched down 2 times. I make a large batch in the afternoon, make rolls for dinner and keep half the dough for making focaccia for lunch next day.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #bf9000;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Roasted Lemon, Onion & Garlic Focaccia</i></span></b></span><br />
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</span></b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">for the focaccia:</div></div><span class="Apple-style-span" style="color: #bf9000;">2Tbs extra virgin olive oil</span><br />
<span class="Apple-style-span" style="color: #bf9000;">Coarse sea salt for sprinkling</span><br />
<span class="Apple-style-span" style="color: #bf9000;">Sprigs of fresh rosemary</span><br />
<span class="Apple-style-span" style="color: #bf9000;">A few basil leaves</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1 ripe tomato, sliced thinly</span><br />
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<span class="Apple-style-span" style="color: #666666;">for roasting:</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1/2 onion, thinly sliced</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1/2 lemon, thinly sliced</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1 garlic head, unpeeled</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1tsp sugar</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1Tbs olive oil</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">In a roasting pan, place the lemon, garlic and onion. Mix and rub the oil and sugar in. Roast 200ºC (375ºF) until golden. Let cool slightly. Push the roasted garlic out of their skins. Cut the lemons in small pieces.<br />
<div style="text-align: justify;">When the dough is rested, take half of it and turn it on a baking tray, push the dough to fit, from the center to the sides, but do not stretch it, poke it with your fingers and drizzle the oil. Cover with a dishtowel, let rest for 45 minutes.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hzmNOkoP0BI/Taat1V-fw-I/AAAAAAAABnQ/3gv1Lhbuddo/s1600/IMG_1877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="http://4.bp.blogspot.com/-hzmNOkoP0BI/Taat1V-fw-I/AAAAAAAABnQ/3gv1Lhbuddo/s400/IMG_1877.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">When rested, poke the dough again gently, let rest 30 more minutes (you could skip this step if pressed by time).</div>Sprinkle the roasted garlic, onion, lemon and Rosemary sprigs on the dough. Arrange the tomato slices on top (you could add some cheese if you'd like), sprinkle some sea salt, grind some pepper on top and bake in a preheated oven at 250ºC (475ºF). Lower the heat to 220ºC (400ºF) and cook for 30 minutes.<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #bf9000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Fougasse</i></span></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QsCUjv2T_PE/TaapRXz_JbI/AAAAAAAABm0/GhPiHFTtPY8/s1600/IMG_1916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-QsCUjv2T_PE/TaapRXz_JbI/AAAAAAAABm0/GhPiHFTtPY8/s400/IMG_1916.JPG" width="321" /></a></div><b><span class="Apple-style-span" style="color: #bf9000;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #bf9000;">1/2 batch of olive oil dough or 1/2 batch of white dough for baguettes</span></div><div style="text-align: left;">Preheat the oven at 250ºC (475ºF).</div><div style="text-align: left;">Place the dough on a floured counter and spread it gently in a rough square, let it rest 5 minutes. Divide the dough in three smaller squares. Be gentle in handling the dough, do not deflate it, you want to keep air in it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zBxs_sH51zY/Taapfrl8TrI/AAAAAAAABm4/w9s0jQwBBI8/s1600/IMG_1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zBxs_sH51zY/Taapfrl8TrI/AAAAAAAABm4/w9s0jQwBBI8/s400/IMG_1900.JPG" width="277" /></a></div><div style="text-align: center;"><br />
</div></div><div style="text-align: left;">Cut a large cut in the center and 2 smaller diagonal cuts on each side. Open wide the holes with your fingers as they will get smaller when the fougasse is baking. Sprinkle flour generously on the fougasse.</div><div style="text-align: left;">Place on a well floured baking tray in the oven. Cook for 15/20 minutes until golden.<br />
<i><span class="Apple-style-span" style="color: #bf9000;">Variations: After the dough has rested, mix in some good black olives, chopped anchovies and rosemary sprigs, knead a few times and let it rise for another hour, then follow the directions above for shaping and baking. Another good variation is to add some walnuts pieces and some blue cheese instead of the olives and anchovies.</span></i><br />
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</div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;">I am still dreaming about my bread oven. Maybe one day....</div></div><div style="text-align: justify;"><br />
</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-72272841985714780102011-04-08T12:15:00.015+08:002011-10-27T15:34:55.040+08:00Rejang Dewa and Lawar<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-size: large;">T</span></span>oday all over Karangasem where we live, families are celebrating Odalan, the birthday of temples. On Saturday we will go pray at Pura Lumbung but today, Odalan has already started at that temple and young girls are performing Rejang Dewa (the dance for the gods), an event which takes place every year and a half. Months ago, they started to prepare for that day.<br />
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<a href="http://1.bp.blogspot.com/-6SSRXvCcBsA/TZwH2uopYlI/AAAAAAAABjU/InjET9-V5rk/s1600/IMG_1693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://1.bp.blogspot.com/-6SSRXvCcBsA/TZwH2uopYlI/AAAAAAAABjU/InjET9-V5rk/s400/IMG_1693.JPG" width="400" /></a></div>
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They have been dressed amd made up since early in the morning and now they are ready to wear their beautiful gelungan (hats) made out of ental (the palm leaf which is used to make lontar, the sacred books) Each one has been lovingly decorated with flowers by their mothers. Like the Banten, Gelungan is a tall and fragrant dedication to the gods, carried on the most sacred part of the body, the head.</div>
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<a href="http://4.bp.blogspot.com/-0gZjN5KmwhA/TZwDxkHixMI/AAAAAAAABjI/xVXvT6Xj_aU/s1600/IMG_1706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0gZjN5KmwhA/TZwDxkHixMI/AAAAAAAABjI/xVXvT6Xj_aU/s400/IMG_1706.JPG" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-IkEz0iYDV-M/TZwItgBqepI/AAAAAAAABjY/IEVRMF1jibQ/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-IkEz0iYDV-M/TZwItgBqepI/AAAAAAAABjY/IEVRMF1jibQ/s400/IMG_1705.JPG" width="400" /></a></div>
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The inherent grace and beauty of these young girls is always humbling to me, they naturally possess poise and dignity beyond their years.</div>
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<a href="http://2.bp.blogspot.com/-IMf02Las84k/TZwMgHqswDI/AAAAAAAABjc/JhEj2nAi2lk/s1600/IMG_1687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IMf02Las84k/TZwMgHqswDI/AAAAAAAABjc/JhEj2nAi2lk/s640/IMG_1687.JPG" width="353" /></a></div>
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Komang's beautiful little cousin, Iluh Mentik</div>
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On the other side of the village, since way before dawn, the men have been busy preparing <a href="http://frombordeauxtobali.blogspot.com/2010/12/celebrating-odalan.html">Cassava Leaves Stuffing</a> for <a href="http://frombordeauxtobali.blogspot.com/2010/12/celebrating-odalan.html">Babi Guling</a>, Saté and Lawar at the Banjar Dewa Mas near the temple.<br />
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<a href="http://2.bp.blogspot.com/-c1vu7OVtXF8/TZ1goIJgq0I/AAAAAAAABk0/a4XioW2XCCU/s1600/IMG_1562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-c1vu7OVtXF8/TZ1goIJgq0I/AAAAAAAABk0/a4XioW2XCCU/s320/IMG_1562.JPG" width="320" /></a></div>
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Cassava Leaves Stuffing for Babi Guling</div>
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Komang's uncle (we could call him the Iron Chef of Karangasem) has been, with his two challenge ingredients "raw pork blood and bitter starfruit leaves", orchestrating the making of the mysterious Balinese Lawar.<br />
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<a href="http://2.bp.blogspot.com/-U4v_5R2aUok/TZ5zdypwVLI/AAAAAAAABlA/KnSnJOCyUvM/s1600/IMG_1576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-U4v_5R2aUok/TZ5zdypwVLI/AAAAAAAABlA/KnSnJOCyUvM/s400/IMG_1576.JPG" width="400" /></a></div>
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No doubt, if you have been to Bali, you have heard about Lawar and maybe even had a chance to eat it. If not; let me explain, Lawar is mostly prepared for ceremonies and eaten as part of Megibun, the traditional shared meal. It is served as well with <a href="http://frombordeauxtobali.blogspot.com/2010/12/celebrating-odalan.html">babi guling</a>. It consists of roasted and boiled pork, coconut, spices, tree leaves and raw pork blood all mixed according to each Lawar master's unique recipe. Wayan Riem, Komang's uncle, is such a master and is always asked to direct and supervise its preparation. His skills, honed through a lifetime, are unsurpassed and his Lawar is reknown to be the best in the village .</div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>Starfruit leaves and Lombok Chilies</b></i></span><br />
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<a href="http://4.bp.blogspot.com/-iH6Pfti2U2I/TZwc_Zrh2FI/AAAAAAAABj0/xhL7DPmb9qo/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iH6Pfti2U2I/TZwc_Zrh2FI/AAAAAAAABj0/xhL7DPmb9qo/s320/IMG_1560.JPG" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-k4N0ecVEhI0/TZwdOBKjHcI/AAAAAAAABj4/FnEeW_AnJ-s/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-k4N0ecVEhI0/TZwdOBKjHcI/AAAAAAAABj4/FnEeW_AnJ-s/s320/IMG_1563.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">The making of Uncle's Riem Lawar</span></span></i></span> </b></span></div>
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<br />
Wayan Riem is a very quiet man who has secrets and those are secrets he is not very inclined to share but Komang, being observant, has been able to "duplicate" his uncle's Lawar and give me a recipe that I am happy to share here. Of course, I am not<i> really </i>expecting anyone to make Lawar at home but for the curious and adventurous, it might be an interesting challenge. And next time you eat it, at least you will know what's in it!<br />
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<b><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Lawar</i></span></span></b><br />
<b><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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Lawar is actually a complex dish, involving the preparation of two spice pastes, <span class="Apple-style-span" style="color: #e06666;">Basé Gedé</span> and <span class="Apple-style-span" style="color: #e06666;">Pelalah</span> which are mixed in three different preparations: <span class="Apple-style-span" style="color: #e06666;">Lawar Merah</span> (the one with raw blood), <span class="Apple-style-span" style="color: #e06666;">Lawar Belimbing</span> (with starfruit leaves) and <span class="Apple-style-span" style="color: #e06666;">Lawar Putih</span> (white lawar with coconut). These three Lawar are then mixed together for the finished dish pictured below. Each of these Lawar can be served on their own.</div>
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<a href="http://2.bp.blogspot.com/-IwIv5YycI4Y/TZ1RmndvJYI/AAAAAAAABko/AtYR74K0mhk/s1600/IMG_1621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-IwIv5YycI4Y/TZ1RmndvJYI/AAAAAAAABko/AtYR74K0mhk/s400/IMG_1621.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #e06666;">For the Basé Gedé:</span></div>
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<span class="Apple-style-span" style="color: #e06666;">500 grs. (1lb) of shallots, peeled and finely sliced</span></div>
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<span class="Apple-style-span" style="color: #e06666;">200 grs. ( 7oz) of garlic, peeled and finely sliced</span></div>
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<span class="Apple-style-span" style="color: #e06666;">6 long red chilies, sliced</span></div>
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<span class="Apple-style-span" style="color: #e06666;">125grs ( 4.5oz) of fresh ginger, peeled and finely chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">100grs ( 3.5oz) of fresh galangal, peeled and finely chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">50grs (2oz) of kencur, chopped (omit if unavailable</span></div>
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<span class="Apple-style-span" style="color: #e06666;">5 candlenuts, chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">1 Tbs roasted shrimp paste (wrap in aluminium foil and roast over a flame until pungent)</span></div>
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<span class="Apple-style-span" style="color: #e06666;">2 tsp sea salt</span></div>
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<span class="Apple-style-span" style="color: #e06666;">80 ml (3.5oz) coconut oil or bland oil</span></div>
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Mix all the ingredients together by hand except the oil. Add the oil in a frying pan and cook the ingedients until fragrant. Set aside.</div>
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<span class="Apple-style-span" style="color: #e06666;">For the Pelalah:</span></div>
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<span class="Apple-style-span" style="color: #e06666;">200grs (7oz) garlic, peeled and roughly chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">100grs (3.5oz) kencur (omit if anavailable)</span></div>
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<span class="Apple-style-span" style="color: #e06666;">75grs (3oz) fresh turmeric, peeled and roughly chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">5 candlenuts, chopped</span></div>
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<span class="Apple-style-span" style="color: #e06666;">2 tsp sea salt</span></div>
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<span class="Apple-style-span" style="color: #e06666;">2 tsp roasted shrimp paste</span></div>
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<span class="Apple-style-span" style="color: #e06666;">80 ml (3.5oz) bland oil</span></div>
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In a mortar, place all the ingredients, except the oil, and grind into a rough paste. Add the oil in a frying pan and cook the paste until fragrant. Set aside.</div>
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<span class="Apple-style-span" style="color: #e06666;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Lawar Merah</span></i></b></span><br />
<span class="Apple-style-span" style="color: #e06666;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="color: #e06666;">200grs (7oz) of pork rind, cleaned and boiled with a pinch of salt for 30 minutes</span></div>
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<span class="Apple-style-span" style="color: #e06666;">200grs (7oz) of pork meat with some fat, chopped finely and fried</span></div>
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<span class="Apple-style-span" style="color: #e06666;">100ml (3,5oz) of fresh pork blood</span></div>
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<span class="Apple-style-span" style="color: #e06666;">5 Tbs Basé Gedé </span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 Tbs Pelalah</span></div>
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<span class="Apple-style-span" style="color: #e06666;">4 Tbs of shallots, peeled, sliced finely, deep-fried until golden and drained</span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 or 4 bird's eye chilies, chopped finely</span></div>
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<span class="Apple-style-span" style="color: #e06666;">1 tsp roasted shrimp paste</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Juice of 1 calamondin lime or regular lime</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Sea salt to taste</span></div>
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Mix well the meats and the blood together, add the basé gedé, pelalah, chilies, shrimp paste, fried shallots and lime juice. Mix well again. Tase and adjust for salt and eventually chilies.</div>
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<span class="Apple-style-span" style="color: #e06666;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lawar Belimbing</span></i></b></span><br />
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<span class="Apple-style-span" style="color: #e06666;">500grs ( 17oz) of Starfruit leaves, washed and boiled for 5 minutes</span></div>
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<span class="Apple-style-span" style="color: #e06666;">1 1/2 cup of <a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html">fresh coconut milk</a> (good canned coconut will do if fresh is unavailable)</span></div>
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<span class="Apple-style-span" style="color: #e06666;">200grs (7oz) of pork meat with some fat, boiled 15 minutes</span></div>
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<span class="Apple-style-span" style="color: #e06666;">4 Tbs Basé Gedé</span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 Tbs Pelalah</span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 Tbs deep fried shallots (as described in above recipe)</span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 bird's eye chilies, sliced finely</span></div>
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<span class="Apple-style-span" style="color: #e06666;">1 tsp roated shrimp paste</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Juice of 1 Calamondin lime or regular lime if unavailable</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Sea salt to taste</span></div>
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Once the starfruit leaves are boiled, rinse them under cold water and squeeze the water out, do this 3 times, it will help remove some of the bitterness.</div>
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Boil the coconut milk until thickened, about 10 minutes, cool and set aside.</div>
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Chop the meat in small pieces, set a side.</div>
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Mix the meat, coconut milk and the sarfruit leaves. Once mixed, add the basé gedé, pelalah, shallots, chilies, shrimp paste and lime and mix again. Taste and adjust the seasonings. Set aside. </div>
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<span class="Apple-style-span" style="color: #e06666;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lawar Putih</span></i></b></span></div>
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<span class="Apple-style-span" style="color: #e06666;">1/2 fresh coconut, meat grated</span></div>
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<span class="Apple-style-span" style="color: #e06666;">150grs (5oz) of fried pork meat with some fat, chopped in small slices</span></div>
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<span class="Apple-style-span" style="color: #e06666;">150 grs (5oz) boiled pork meat with some fat, chopped in small slices</span></div>
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<span class="Apple-style-span" style="color: #e06666;">4 Tbs Basé Gedé</span></div>
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<span class="Apple-style-span" style="color: #e06666;">3 tbs Pelalah</span></div>
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<span class="Apple-style-span" style="color: #e06666;">4/5 Tbs deep-fried shallots</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #e06666;">3 bird's eye chilies, finely sliced</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #e06666;">Juice of 1 calamondin lime or regular lime</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #e06666;">1 tsp roasted shrimp paste</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Sea salt to taste</span></div>
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<span class="Apple-style-span" style="color: #e06666;">Mix the coconut meat and the meats. Add all the other ingredients except salt. Taste and adjust the seasonings if needed. Set aside.</span></div>
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For the finished Lawar, mix 1/3 of each preparation above ( Lawar merah, lawar belimbing and lawar putih) and serve with steamed rice.<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-1157630855161569302011-02-15T10:05:00.025+08:002011-04-26T13:21:41.346+08:00In an Angel's kitchen: Tarte au Chocolat and Cannelés de Bordeaux<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b4a7d6;">H</span></span></span>er name is Céleste Mathilde and if her first name suits her perfectly, we should have thought of something more befitting for her middle name, Suzette or Madeleine perhaps?</div><div style="text-align: justify;"><div style="text-align: justify;">At three years old, she was already mixing doughs. When she turned six, she had already mastered quite a few simple pastries like crêpes and clafoutis. By the age of ten, she was quite confident with some of the complicated steps of French baking and chocolate éclairs held no more secrets for her. At thirteen, for her 8th grade project, she wrote a twenty five pages essay titled "Cocoa and Chocolate" accompanied by a dozen of cakes and confections. That same year, as if that was not enough, she also baked and decorated the cake for her father's wedding for no less than eighty people.</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S9DgzZJvBdI/AAAAAAAAA5g/2IyUsoSnIM0/s1600/4860_1165184255757_1412412879_440772_8252318_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/__PX_LwqKelY/S9DgzZJvBdI/AAAAAAAAA5g/2IyUsoSnIM0/s400/4860_1165184255757_1412412879_440772_8252318_n.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>It is no surprise that today, at eighteen, she is impatiently waiting to graduate from High School to attend <a href="http://www.lcbparis.com/">"Le Cordon Bleu"</a> in Paris and is working on weekends at a restaurant where she makes desserts and adores her work.<br />
You see, she has it all planned out for a very long time! She already has the concept for her "<span class="Apple-style-span" style="color: #4c1130;">Salon de</span> <span class="Apple-style-span" style="color: #4c1130;">Chocolat</span>", what will be served and how everything will look like. Perfect and delightful of course, just like her!<br />
She just needs to grow up a little more, that's all! But inevitably, that will come. And who knows then, what will happen?<br />
<br />
<div style="text-align: center;">Céleste is precious and beautiful like a pearl, fragile and strong, quiet most of the time...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TRBbo4erR6I/AAAAAAAABDM/lKbiCfiPrOA/s1600/Photo+on+2010-06-15+at+04.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/__PX_LwqKelY/TRBbo4erR6I/AAAAAAAABDM/lKbiCfiPrOA/s200/Photo+on+2010-06-15+at+04.42.jpg" width="200" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: justify;">She is captivating; sometimes impossible to understand and, like an exotic butterfly, dazzling and impossible to grasp. She can be patient, poised, collected and calm under fire (the kitchen one, I mean) as much as terribly mischievous, wild with a loyal heart and so very quick witted, it is hard to resist her.</div></div><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TVHksGrkomI/AAAAAAAABeM/a2RLNs880CU/s1600/CIMG2582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://3.bp.blogspot.com/__PX_LwqKelY/TVHksGrkomI/AAAAAAAABeM/a2RLNs880CU/s400/CIMG2582.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: justify;">A perfectionist at heart, she can spend hours lost in the making of confections as exquisite as jewels and since her passion is baking, she possesses as well the required cool and inquisitive mind of a scientist, no crazy spontaneity here, nothing like "a little more of this"; perfection is exactitude.</div>It takes a certain kind of person to be a baker: humble, passionate, obstinate, persistent, curious and very often unconventional. Bakers seem to me as highly creative with the left side of the brain, a paradox of sorts, their creativity managed by logic, like Cartesians in the kitchen, capable to render ethereal visions into tangible and delectable forms, if evanescent, which is part of their beauty.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #7f6000;"><b><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Céleste's Chocola</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">te </span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tart</span></span></b></span><br />
<span class="Apple-style-span" style="color: #7f6000;"><b><span class="Apple-style-span" style="color: #783f04;">for a 9inch or 20-cm tart pan</span></b></span><br />
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<div style="text-align: left;">For the pâte sucrée:</div></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">2 cups or 400grs of flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">pinch of salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">3/4 cup or 140grs butter</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">4oz or 120grs confectioner's sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">the seeds of 1 vanilla bean</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">1 egg yolk</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">2 Tbs of heavy cream</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d_VjQYh2sfI/TVjEBZAHQVI/AAAAAAAABhQ/69_SmsOWqFo/s1600/IMG_1479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-d_VjQYh2sfI/TVjEBZAHQVI/AAAAAAAABhQ/69_SmsOWqFo/s640/IMG_1479.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a food processor, blend the sugar and the flour with the salt. Add the butter cut in small pieces, pulse, add the egg yolk, process briefly, add the cream until it forms a ball. Roll in a disk, wrap in plastic and refrigerate for 1 hour.</div></div><div style="text-align: justify;">Preheat the oven at 350ºF or 175ºC.<br />
When the dough is firm, sprinkle some confectioner's sugar on a surface, wait a few minutes for the dough to slightly warm up and roll very thinly, about 1/4inch. Transfer to a tart pan with a removable bottom being careful not to stretch the dough, press gently but firmly the dough against the edges of the pan so it fits tightly; cut the excess dough with a knife, prick the bottom with a fork and refrigerate 30 minutes. After that time, lay a piece of aluminium foil on the dough and fill it with beans, bake for 20 minutes. Remove the foil and beans, bake 10 minutes longer watching that the dough remains pale but cooked. Remove from the oven and let it cool. The dough is fragile, handle carefully.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For the chocolate filling:</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">250 grs of bittersweet chocolate</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">100 grs unsalted butter</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">2 eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">1 egg yolk</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">50 grs sugar</span><br />
<span class="Apple-style-span" style="color: #783f04;">1/3 cup heavy cream</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #783f04;">a dash of Cointreau</span><br />
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<div class="separator" style="clear: both; text-align: left;">In a bowl, beat with a mixer the eggs, egg yolk and sugar until thick and pale yellow.</div>Melt the chocolate and the butter in a bowl set over a pan of barely simmering water, stir from time to time until the butter is melted and the chocolate is glossy, add the Cointreau and let cool slightly. Add the heavy cream to the chocolate and pour this preparation in the egg mixture. Pour in the tart shell, cook for 10 minutes max until barely set. (If the top starts to crack, remove at once, it is starting to overcook). Cool until warm.<br />
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<span class="Apple-style-span" style="color: #cccccc;">For the Crème Chantilly:</span><br />
1 cup of very cold heavy cream<br />
3Tbs confectioner's sugar<br />
2tsp pure vanilla extract or the seeds from 1 vanilla bean<br />
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In a very cold bowl, beat the sugar, heavy cream and vanilla with a whisk until it forms soft peaks. Voilà, that's all there is to it! I guess in non-French circles, it's called sweetened whipped cream...<br />
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Serve a wedge of tart with a dollop of the Chantilly and some shavings of chocolate on top. If you were inclined to improve on something already perfect, you could, like Céleste, serve this with some strawberry sauce on the side and a little pitcher of lemon verbena Crème Anglaise.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cannelés de Bordeaux</span></b></span><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Cannelés are the beloved little cakes from Bordeaux, where I come from, and Céleste loves them. They are nothing short of an institution in Bordeaux and<a href="http://www.baillardran.com/"> Maison Baillardran</a> specializes in them and trust me, theirs are perfect! Like many things with ancient and humble origins, they are pretty simple to make and only require a few common ingredients. </div><div style="text-align: left;"><div style="text-align: justify;">That said, to make a great cannelé is another story! A cannelé should be dark, caramelized and crunchy on the outside, creamy soft and sweet on the inside, redolent of rum and vanilla. Cooking them properly is tricky; letting the batter rest for at least 24 hours is mandatory, you will need to get the <a href="http://www.baillardran.com/Commande.htm">copper molds</a> (forget about the silicone ones) and if you want to have a perfect crust, you need either beeswax or a professional pastry spray. </div>Not to be discouraged, once you get the "tour de main", making and baking them will become easier; they are nothing more than a cross between a crêpe and a clafoutis batter baked in copper molds.</div><div style="text-align: justify;"><br />
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Batter for 12 cannelés:<br />
<span class="Apple-style-span" style="color: #783f04;">1/2 liter ( 1/2 quart) of milk</span><br />
<span class="Apple-style-span" style="color: #783f04;">2 vanilla beans, split</span><br />
<span class="Apple-style-span" style="color: #783f04;">50g (2 1/2oz) butter, unsalted</span><br />
<span class="Apple-style-span" style="color: #783f04;">250 g (8oz) sugar </span><br />
<span class="Apple-style-span" style="color: #783f04;">120g (4oz) flour, sifted</span><br />
<span class="Apple-style-span" style="color: #783f04;">1 pinch of salt</span><br />
<span class="Apple-style-span" style="color: #783f04;">2 large eggs</span><br />
<span class="Apple-style-span" style="color: #783f04;">2 egg yolks</span><br />
<span class="Apple-style-span" style="color: #783f04;">3Tbs Rum</span><br />
Heat the milk with the vanilla beans until the boiling point, turn off the heat and add the butter.<br />
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In a bowl, mix the flour, sugar and salt, add the egg yolks and mix very gently. When incorporated, add the eggs, mix thoroughly (and gently, not whisking or beating air into it) until the batter is very smooth (no lumps allowed). Do this by hand with a wooden spoon, not an electric mixer. When smooth, add the milk with the butter (barely warm) little by little, then the rum.<br />
Place in the fridge for at least 24 hours (48 hours is better) for the flavors to ripen and allow the air bubbles to rise to the surface. You do not want the batter to rise when it cooks or your canelés will be ruined, we are not making popovers or a soufflé!<br />
Strain the batter through a fine mesh sieve. Keep it cold.<br />
Heat the oven at 240ºC or 450ºF. Grease very well the molds with either beeswax and butter (1:1 ratio, melt in a small saucepan on low heat 50grs of beeswax, when melted, turn off the heat and add the butter, coat lightly the molds with the warm mixture and invert them on a rack), baking spray or butter. Place in the freezer for 10 minutes.<br />
After that time, pour the batter in the molds, fill until 1cm (1/2 inch) below the surface, place on a baking sheet and cook for 1 hour. The temperature is going to drop: the molds are cold, the batter is cold (in purpose), after 10 minutes, the temperature should have come back to 450ºF, lower to 200ºC or 375ºF and continue to cook for 45 minutes.<br />
Do not underbake, do not burn, that's what tricky: too soft and pale, it's NOT a canelé! Burned, it's not a canelé either and impossible to eat! You need to know your oven and watch like a hawk towards the end (you might want to pick one out of the oven towards the end of cooking, slip it out of the mold and check the color). It's the same as making caramel: it goes from undercooked to burned in a matter of seconds, you have to stop at perfect in the middle and practice will make perfect!<br />
Unmold after a few minutes, let cool, wait 1 hour and EAT!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div></div></div><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #cccccc;"><span class="Apple-style-span" style="color: black;"><br />
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</b></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3973572488798317545.post-73006761846532702982011-02-13T13:56:00.010+08:002011-04-24T21:10:53.542+08:00Balinese Offerings: Canang and Banten<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7BEUbwDbhaQ/TVc9OLuyDlI/AAAAAAAABeg/JdDceyz8uKU/s1600/IMG_1394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-7BEUbwDbhaQ/TVc9OLuyDlI/AAAAAAAABeg/JdDceyz8uKU/s400/IMG_1394.JPG" width="300" /></a></div><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Y</span></span></span>esterday morning, I woke up early and headed to Komang's uncle house to prepare the Canang and Banten, the traditional Balinese offerings. Everyone was already busy at work cutting the tips of the bananas and washing them, preparing all the flowers and organizing the jaja and fruits.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uufMO50xibY/TVduU8wYtJI/AAAAAAAABgk/-XxhI6kxYuE/s1600/IMG_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-uufMO50xibY/TVduU8wYtJI/AAAAAAAABgk/-XxhI6kxYuE/s400/IMG_1413.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jYwhABD4vgc/TVdugu57N8I/AAAAAAAABgo/q_PvB7gU0eU/s1600/IMG_1350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jYwhABD4vgc/TVdugu57N8I/AAAAAAAABgo/q_PvB7gU0eU/s400/IMG_1350.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">There are many different offerings and all have a symbolic meaning and a specific purpose. Every one knows exactly how to make them but I have to say that I progress slowly regarding the detailed explanation of each one of them. I am always torn, in these occasions, between learning and being respectful. It is not that people don't know or are not patient to explain, it is just that they have always done this; it is a tradition passed down and acquired since childhood, gestures learned and done with care, love and respect but not intellectualized in the Western sense.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wgZwfrx0CyA/TVdQKwH8yPI/AAAAAAAABf8/n7jcxzDEWy0/s1600/IMG_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-wgZwfrx0CyA/TVdQKwH8yPI/AAAAAAAABf8/n7jcxzDEWy0/s640/IMG_1359.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oBZq8Qhzjzc/TVc92MyhjLI/AAAAAAAABek/d3WrxlqgyP0/s1600/IMG_1321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-oBZq8Qhzjzc/TVc92MyhjLI/AAAAAAAABek/d3WrxlqgyP0/s640/IMG_1321.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> I just marvel at their beauty and have learned the proper way to make them without knowing exactly why they are each done a certain way.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-To1534tl6tw/TVc_JaYnoXI/AAAAAAAABew/6XT7q91SJIs/s1600/offeringsfleurs5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-To1534tl6tw/TVc_JaYnoXI/AAAAAAAABew/6XT7q91SJIs/s640/offeringsfleurs5.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E8VCINUC59g/TVc-CF5VVII/AAAAAAAABeo/wREtymwNzY0/s1600/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-E8VCINUC59g/TVc-CF5VVII/AAAAAAAABeo/wREtymwNzY0/s640/IMG_1361.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">What I do know is that they are all a gift from the heart to the gods, made as beautiful as possible.</div><div style="text-align: center;">They connect humans to the unseen world and bring balance and harmony between the positive and negative forces, they are a symbol of love and devotion. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W2YzgxBSGuQ/TVc-M89WMHI/AAAAAAAABes/c1KrMz3VwQQ/s1600/IMG_1390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-W2YzgxBSGuQ/TVc-M89WMHI/AAAAAAAABes/c1KrMz3VwQQ/s640/IMG_1390.JPG" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xWsvzdjBvpA/TVdA94B3kRI/AAAAAAAABe8/1UAMy1H7lsQ/s1600/baskets1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="523" src="http://4.bp.blogspot.com/-xWsvzdjBvpA/TVdA94B3kRI/AAAAAAAABe8/1UAMy1H7lsQ/s640/baskets1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">I am always touched by their evanescent beauty. Like Tibetan Mandalas, they are not meant to last, just to remind us to give our best every day because of love and belief. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XukNF4p846w/TVdN0aPBXaI/AAAAAAAABfw/vGMFA746boM/s1600/IMG_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XukNF4p846w/TVdN0aPBXaI/AAAAAAAABfw/vGMFA746boM/s400/IMG_1381.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2aw630YiGso/TVdTCFQB80I/AAAAAAAABgE/v3G5138YaFk/s1600/cilicoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="http://1.bp.blogspot.com/-2aw630YiGso/TVdTCFQB80I/AAAAAAAABgE/v3G5138YaFk/s640/cilicoll.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;">And doing this repetitively gently teach patience and surrender to something bigger. I learned it does not work to hurry or to do it to get done with it, better not doing it then. It certainly changed my perspective on life... And if I still don't exactly know what I am doing, I know it's beautiful!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-goCL5kqqEqY/TVdxo6hJ4-I/AAAAAAAABgs/FJbF2f0KxAE/s1600/IMG_1397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-goCL5kqqEqY/TVdxo6hJ4-I/AAAAAAAABgs/FJbF2f0KxAE/s400/IMG_1397.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-83759124459517433902011-01-29T15:06:00.014+08:002011-04-24T21:13:29.632+08:00Kalio and Rendang<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #444444;">T</span></span></span><span class="Apple-style-span" style="color: #444444;">he rain is enveloping us and even if I tell myself every day that it is wonderful to receive water from the sky, I do miss the sun and the happiness it brings to the day. At this time of the year, the end of the rainy season, I always feel like cooking long simmered dishes and spending time in the kitchen. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">Of course, the first thought I have is to cook a daube, maybe a coq au vin or a </span><a href="http://frombordeauxtobali.blogspot.com/2010/02/my-dinner-with-loulou-french-feast-in.html"><span class="Apple-style-span" style="color: #444444;">blanquette</span></a><span class="Apple-style-span" style="color: #444444;">; all dishes of my childhood. The daube and the coq au vin require wine, plentiful in Bordeaux but expensive in Bali, and the blanquette requires veal, unheard of here since Sapi, the cow, is too precious to kill at a young age and I do not want to buy expensive imported meat for a stew, which principle is to transform cheap cuts into tender and flavorful morsels.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUO5pMK7TcI/AAAAAAAABZQ/YVTxoKp93wE/s1600/coconuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="217" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUO5pMK7TcI/AAAAAAAABZQ/YVTxoKp93wE/s400/coconuts.jpg" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><span class="Apple-style-span" style="color: #444444;">We live in a coconut grove and we do have an abundance of coconuts though and there is a stall in the nearby market of Amlapura where I like to buy local beef. I love Rendang, a traditional long simmered dish from West Sumatra, cooked in spices and coconut milk.</span><br />
<span class="Apple-style-span" style="color: #444444;">The process is interesting in the sense that, instead of sauteing the meat first and adding a liquid as in traditional western stews, the meat, the spices and the coconut milk are all cooked together until the coconut milk reduces into oil and the meat slowly fries in it. The result is a very rich dish, subtly spiced and redolent of coconut sweetness.</span><br />
<span class="Apple-style-span" style="color: #444444;">The downside, for me at least, is there is not much sauce left in the finished dish and I love sauces. Kalio is simply Rendang which hasn't been cooked all the way. If the cooking is stopped before the coconut milk turns into oil and starts to fry the meat, you have Kalio, a delicious soupy dish where there is plenty of sauce for the rice or bread (or for mashing the potatoes cooked in it along the meat).</span><br />
<span class="Apple-style-span" style="color: #444444;">And this is what we will have for dinner tonight!</span><br />
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</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #444444;">Beef Kalio</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #444444;">serve 6</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #444444;"><br />
</span> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUOVSe-2AeI/AAAAAAAABY4/82FYzDp2Egs/s1600/IMG_1232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="300" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUOVSe-2AeI/AAAAAAAABY4/82FYzDp2Egs/s400/IMG_1232.JPG" width="400" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">2lbs, about 1kg of stewing beef, rump, brisket or top round</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">1 quart 1/2 of fresh coconut milk or good canned coconut milk</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">6 small potatoes, cut into chunks and parboiled 5 minutes</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">For the spice paste:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">8 shallots, peeled and chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">7 garlic cloves, peeled and chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">2 stalks lemongrass, inner part, sliced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">2in/5cm fresh ginger, peeled and chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">3in/8cm fresh galangal, peeled and chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">2in/5cm fresh turmeric, peeled and chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">8 long red chilies, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">1tsp black peppercorns</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">3 cloves</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">4 or 5 gratings of nutmeg</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUPRZA8wxtI/AAAAAAAABZs/-DGV6kKuOCc/s1600/IMG_1222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="300" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUPRZA8wxtI/AAAAAAAABZs/-DGV6kKuOCc/s400/IMG_1222.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TUPQ_eZf-2I/AAAAAAAABZo/oxwSpzrOJWY/s1600/spice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="233" src="http://2.bp.blogspot.com/__PX_LwqKelY/TUPQ_eZf-2I/AAAAAAAABZo/oxwSpzrOJWY/s400/spice2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">Flavorings for the Coconut Milk:</span></div></div><span class="Apple-style-span" style="color: #783f04;">2 salam leaves</span><br />
<span class="Apple-style-span" style="color: #783f04;">3 kaffir lime leaves</span><br />
<span class="Apple-style-span" style="color: #783f04;">2 turmeric leaves, tied in a knot</span><br />
<span class="Apple-style-span" style="color: #783f04;">1 cinnamon stick</span><br />
<span class="Apple-style-span" style="color: #783f04;">2 lemongrass stems, bruised with the flat blade of a heavy knife</span><br />
<span class="Apple-style-span" style="color: #783f04;">1 Tbs palm sugar, chopped</span><br />
<span class="Apple-style-span" style="color: #783f04;">1tsp sea salt</span><br />
<span class="Apple-style-span" style="color: #444444;">Place all the ingredients for the spice paste with 2 Tbs of coconut milk in a blender until a smooth paste is formed.</span><br />
<span class="Apple-style-span" style="color: #444444;">Place in a shallow pan the coconut milk, the spice paste and the meat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TUO0jLFte9I/AAAAAAAABZI/3m5LYeIc1VQ/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://3.bp.blogspot.com/__PX_LwqKelY/TUO0jLFte9I/AAAAAAAABZI/3m5LYeIc1VQ/s400/IMG_1205.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></div><span class="Apple-style-span" style="color: #444444;">Stir and start cooking on a medium heat. As soon as the coconut milk is about to boil, lower the heat (otherwise it will curdle), add the potatoes and let the stew bubble gently for 1 1/2 hour, maybe a little more. </span><br />
<span class="Apple-style-span" style="color: #444444;">The coconut milk should have reduced and the sauce should be thick.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUO083SgHWI/AAAAAAAABZM/qaz0_cq35PA/s1600/IMG_1210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUO083SgHWI/AAAAAAAABZM/qaz0_cq35PA/s400/IMG_1210.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></div><span class="Apple-style-span" style="color: #444444;">At that point, you have Kalio. If you let the milk reduce to the point it starts to turn into oil oil, you are making rendang and you should watch carefully and stir to avoid scorching. It will take another hour or so, until the meat has absorbed most of the coconut oil and turns brown.</span><br />
<span class="Apple-style-span" style="color: #444444;">Either way, Kalio or Rendang, serve hot with bread or rice, topped with finely sliced kaffir lime leaves and fried shallots.</span><br />
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<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUTT0sDQDRI/AAAAAAAABaA/W3GA0SM-gOk/s1600/DSCF2725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUTT0sDQDRI/AAAAAAAABaA/W3GA0SM-gOk/s200/DSCF2725.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUTUH0GuEoI/AAAAAAAABaE/XPquWk426KQ/s1600/DSCF2753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUTUH0GuEoI/AAAAAAAABaE/XPquWk426KQ/s200/DSCF2753.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-84506913651543378002011-01-27T16:12:00.013+08:002011-04-25T14:59:59.411+08:00Rice, two ways: Nasi goreng and Nasi Kuning<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-large;">O</span></span></span>ne of the first things we prepare every morning is the rice. My mother in-law, Ibu Boni, still makes Nasi for the day the traditional way: soaked, steamed in a conical bamboo basket in an aluminium pot set over a wood fire, soaked again and steamed one last time.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TUEJNQNCTSI/AAAAAAAABYI/IJe48FpvjZo/s1600/DSCF1699_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/__PX_LwqKelY/TUEJNQNCTSI/AAAAAAAABYI/IJe48FpvjZo/s400/DSCF1699_2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This rice has a wonderful flavor, due to the firewood and the method of cooking, resulting in a delicious and perfect rice, fluffy with each grain separate; a lifetime of experience that I have yet to master.</div>We use an electric rice cooker and the results, if different, are quite good. Think a crusty sourdough Pain de Campagne versus a supermarket one!<br />
When we have left over rice, Komang makes Nasi Goreng (his way) and when we have lots of time, I make Nasi Kuning (my way).<br />
<br />
<span class="Apple-style-span" style="color: #f1c232;">Nasi Goreng</span> is simply fried rice, done the Indonesian way. Every family has their own recipe and way to prepare it.<br />
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<span class="Apple-style-span" style="color: #f1c232;"><b>Komang's Nasi Goreng</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #f1c232;">serve 2</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUD66qw407I/AAAAAAAABX8/cvPP2YX5uII/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUD66qw407I/AAAAAAAABX8/cvPP2YX5uII/s400/IMG_1172.JPG" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 cups of cooked rice, room temperature</span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">6 oz of chicken, pork or shrimps chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 cup finely sliced cabbage</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1/2 carrot, chopped finely</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 pieces of bok choi, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">5 shallots, finely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 garlic cloves, finely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 tsp rice vinegar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 Tbs kecap manis</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 tsp fish sauce</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 tsp kecap asin or light soy sauce</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">sea salt and pepper to taste</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #cccccc;">For the nasi goreng sauce:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 large red chile, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 bird's eye chile, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 tomato, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">6 garlic cloves, chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 tsp shrimp paste</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 Tbs coconut oil or mild oil</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">some water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">In a pan, place all the ingredients for the nasi goreng sauce, except the water. Cook over a medium flame until fragrant, about 5/8 minutes, add some water if needed. Place in a blender and mix until smooth.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">Place the rice in a bowl, add the nasi goreng sauce as well as the rice vinegar, fish sauce, kecap manis and soy sauce. Mix and set aside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;">In a wok set over a medium flame, put 2 Tbs of oil and fry the meat for 2 or 3 minutes until golden, add the shallots and garlic. Then add the rice with the sauce and seasonings as well as the vegetables. Toss around until thoroughly mixed, add salt and pepper. Continue tossing with a spatula until the vegetables are wilted but still crunchy and the rice is piping hot. Serve with a garnish of fried shallots, peanuts, cucumber slices and fried egg if desired.</span><br />
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<span class="Apple-style-span" style="color: #f1c232;">Nasi Kuning</span><span class="Apple-style-span" style="color: #999999;"> </span><span class="Apple-style-span" style="color: #444444;">is rice cooked with spices, herbs and fresh coconut milk. It is, once cooked, mixed with</span><span class="Apple-style-span" style="color: #999999;"> </span><span class="Apple-style-span" style="color: #444444;">sambal, more herbs, fried shallots, chilies and some lime juice. This dish is fragrant and delicious and my absolute favorite thing to serve with grilled fish, prawns and duck. It is truly heavenly and you should try it, at least once.</span><span class="Apple-style-span" style="color: #666666;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUEPDp3r5UI/AAAAAAAABYQ/9yLWklNHY6k/s1600/cocorice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUEPDp3r5UI/AAAAAAAABYQ/9yLWklNHY6k/s400/cocorice.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUD6QO3VzJI/AAAAAAAABX4/Txno8gvAqs8/s1600/turmeric1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUD6QO3VzJI/AAAAAAAABX4/Txno8gvAqs8/s400/turmeric1.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #f1c232;"><b>Nasi Kuning</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #f1c232;"><b>serve 4</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">To steam the rice:</span><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 cups of rice, washed and drained</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 1/2 cups of water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 1/2 cup of<a href="http://www.blogger.com/goog_413498680"> </a></span><span class="Apple-style-span" style="color: #f1c232;"><a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html">fresh coconut milk</a></span><span class="Apple-style-span" style="color: #f1c232;"> or canned coconut milk</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 sticks of lemongrass, bruised with the flat side of a heavy knife</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 large knob of fresh turmeric, grated, juice expelled and added to the water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 slices of fresh ginger, bruised</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 small stick of cinnamon</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">6 cardamom pods</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 daun salam (omit if unavailable)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 pandan leaf (screwpine), tied in a knot (omit if unavailable)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 leaf of turmeric (omit if unavailable)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 large pinch of coarse sea salt</span><br />
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</span></div><div style="text-align: justify;">In an electric rice cooker, place all the ingredients and cook. Once cooked, un-plug the machine, open the lid and, with a rice paddle, fluff the rice. Close the lid again and wait 10 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #f1c232;"><b>Kasuna-Cekoh</b></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUEnpLD_TWI/AAAAAAAABYs/xGeSRX7Au_0/s1600/cekoh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUEnpLD_TWI/AAAAAAAABYs/xGeSRX7Au_0/s400/cekoh2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 Tbs turmeric, chopped (omit if unavailable and increase the kencur to 3 Tbs)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 Tbs kencur (cekoh) replace with galanga if unavailable</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">10 garlic cloves (kasuna)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 candlenuts</span></div><div style="text-align: justify;">In a mortar, grind all the ingredients to a paste, you could use a food processor if prefered.</div><div style="text-align: justify;">In a frying pan, heat 3 Tbs of oil and fry the paste, stirring constantly until it becomes glossy and fragrant, about 4/5 minutes. Drain the oil and leave to cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To mix in the rice:</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">the prepared kasuna-cekoh</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">5 shallots, finely sliced, deep fried in oil until golden and drained</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">3 kaffir lime leaves finely, sliced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 small bunch of lemon basil, leaves only, shredded</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">the juice of 2 calamondin limes or 1 regular lime</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">salt to taste</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">1 Tbs</span> <a href="http://frombordeauxtobali.blogspot.com/2010/01/spice-of-life-sambals.html">Sambal Goreng</a> <span class="Apple-style-span" style="color: #f1c232;">( you could use 2 or 3 bird's eye chilies, very finely chopped)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #f1c232;">2 Tbs</span> <a href="http://frombordeauxtobali.blogspot.com/2010/01/spice-of-life-sambals.html">Sambal Kecicang</a> <span class="Apple-style-span" style="color: #f1c232;">or 1 torch ginger flower, finely sliced (omit if unavailable)</span></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Place the rice in a bowl, remove all the herbs and spices it was cooked with and add all the ingredients above. Taste, adjust if necessary and serve. Heaven!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUEoNkRvgFI/AAAAAAAABYw/TOeaZCWMLxA/s1600/IMG_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUEoNkRvgFI/AAAAAAAABYw/TOeaZCWMLxA/s400/IMG_1186.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-20577941835153925192011-01-24T21:28:00.017+08:002011-04-19T17:37:00.912+08:00Going Ghetto in the Jungle<div dir="ltr" style="text-align: left;" trbidi="on"> <b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #4c1130;">G</span></span></span></b>hetto sous-vide, that is! Louise and I have been talking a lot lately about this technique and how it can transform the texture of food. Being interested in the science behind all things, she was very curious about it after having tasted some venison cooked this way by a friend. First horrified to see the meat cooked in a water bath, she was delighted by the results. It got me thinking!<br />
Sous-vide cooking is not a new technique, far from it since it was invented in the late 1800's (minus the elaborate apparatus and plastic bags, I suppose), but has become increasingly popular these days amongst chefs and molecular gastronomy gurus (you can read about the technique <a href="http://en.wikipedia.org/wiki/Sous-vide">here</a>).<br />
Of course, it requires a rather expensive equipment but I thought that if it existed 200 years ago, there was a good chance it could be done in my small kitchen here in Bali without going "haute sous vide".<br />
And that's when I remembered reading about ghetto sous-vide in the Momofuku Cookbook by David Chang!<br />
All what was needed was a ziplock bag, a pot of water kept at the right temperature (130ºF) for the cooking, ice to cool down rapidly the meat afterwards and a grill to finish the meat. Then, after some research, I found this<a href="http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html?ref=se-bb1"> food lab entry</a> and <a href="http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html">this one</a> from Serious Eats. One was about guidelines for temperatures and safety, the other about using your cooler as a water bath for the cooking. Perfect!<br />
I got a nice cut of local beef (tasty but tough), butterflied it and decided to marinate the meat with our favorite homemade barbecue sauce to which I added some pineapple and starfruit from the garden for the tenderizing effect as well as rice vinegar.<br />
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<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TTt5orn1VgI/AAAAAAAABVc/MAgCGjJplHw/s1600/starvinegar2goodcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="http://2.bp.blogspot.com/__PX_LwqKelY/TTt5orn1VgI/AAAAAAAABVc/MAgCGjJplHw/s640/starvinegar2goodcollage.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #4c1130;">Rahasia Barbecue Sauce</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130;">make 1 cup</span><br />
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</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">1 medium onion, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">4 shallots, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">4 garlic cloves, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">1 Tbs vegetable oil</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">1 lemongrass stick, sliced</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">1 Tbs palm sugar, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">2 Tbs soy sauce</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">1 Tbs kecap manis</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">2 Tbs rice vinegar</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">5 Tbs tomato ketchup</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;">2 Tbs hoisin sauce</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;">2 small slices of pineapple, chopped</span></div></div><div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;">1 small starfruit, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">2 long red chilies, chopped</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">4 bird's eye chilies</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">Juice of one lime</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #4c1130;">3 kaffir limes leaves finely sliced</span><br />
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</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TUEHtTX1QPI/AAAAAAAABYA/3WrN2kEmkEk/s1600/nanas1+collage_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="http://1.bp.blogspot.com/__PX_LwqKelY/TUEHtTX1QPI/AAAAAAAABYA/3WrN2kEmkEk/s640/nanas1+collage_2.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #4c1130;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TUEIB6xMFvI/AAAAAAAABYE/sTqe9ASuwWM/s1600/lemotamarind+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="http://4.bp.blogspot.com/__PX_LwqKelY/TUEIB6xMFvI/AAAAAAAABYE/sTqe9ASuwWM/s640/lemotamarind+collage.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #4c1130;"><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Fry the onion in a pan with some olive oil, add the shallots and garlic and cook until soft. </span><span class="Apple-style-span" style="color: #999999;">Put all the ingredients except the lime in a blender until almost smooth; it should retain some texture.</span></div></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"></span></span><br />
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<span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Cook gently and turn often with a spoon to prevent scorching, it should take about 10 minutes to reach a jammy consistency. Add the lime juice and the kaffir lime leaves. Taste and adjust the seasonings if needed. It should be sweet, hot and a little sour. Let cool and store in the fridge.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTzs4ylkBJI/AAAAAAAABVg/4LaO0afFScA/s1600/bbq1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTzs4ylkBJI/AAAAAAAABVg/4LaO0afFScA/s400/bbq1.jpg" width="400" /></a></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"></span></span></div><span class="Apple-style-span" style="color: #4c1130;"></span><br />
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<span class="Apple-style-span" style="color: #4c1130;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #4c1130;">Ghetto Sous-Vide Steak with Barbecue Sauce</span></b></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></b></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;">1-1lb 1/2 of beef (sirloin, hanger, striploin and flank are good)</span></div></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;">1 cup rahasia barbecue sauce (recipe above)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></div></div></span><br />
<span class="Apple-style-span" style="color: #999999;">Coat the meat with about 1/2 cup of the sauce. Place in a ziplock bag, seal and marinate overnight in the fridge.</span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Three hours before you plan to grill the meat, pour enough water in a cooler (cool and hot) to reach a temperature of 135ºF or 58ºC (the meat will cool the water a few degrees). Lower the bag with the meat in it, 2/3 of the way closed, with the zipper part just above the water line and push the air out; this should approximate a sous-vide effect with the plastic tightening around the meat. Seal the bag, lock the cooler and let it cook for 1 hour to 1 hour 1/2.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Remove the bag from the cooler after that time, place it in a sink filled cold water and ice to cool it rapidly and place in the fridge.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Fire the grill. When it's ready, grill the meat until both sides are crusty (3/4 minutes on each side) and brush more barbecue sauce on it. Once done, the meat does not need to rest. Slice against the grain. Serve with a sauce made by whisking 1Tbs of the barbecue sauce in some melted butter until emulsified. Voila!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TT18tKJ4DeI/AAAAAAAABW8/9lyrrlRfsLY/s1600/IMG_1133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://2.bp.blogspot.com/__PX_LwqKelY/TT18tKJ4DeI/AAAAAAAABW8/9lyrrlRfsLY/s400/IMG_1133.JPG" width="400" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">It was meltingly tender, delicious and if kind of labor intensive, worth it. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Now, would I do this again? I am not sure I would cook this way with an aged Porterhouse steak; it seems to me that if you have a great cut of meat, aged properly, grilling it is just as good, if not better. Now, I have never tasted the sous-vide Wagyu beef at Grant Achatz' (and certainly never will, oh well...). Given the circumstances, it was fun and the results were great! The local meat, which is very tasty but tough, was transformed into a tender, delicious, quality imported steak, so yes, I think I will definitely use my cooler again soon. If anyone has suggestions, I would be happy to know.</span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TTzuThkr45I/AAAAAAAABVk/UrJNgiDwvaI/s1600/rahasia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/__PX_LwqKelY/TTzuThkr45I/AAAAAAAABVk/UrJNgiDwvaI/s200/rahasia.jpg" width="148" /></a></div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-46083258515108735492011-01-17T12:34:00.096+08:002011-04-19T17:35:32.219+08:00Cool, crunchy and spicy on a rainy day<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TTTV_qvMM_I/AAAAAAAABSk/Tuz13P97i9A/s1600/IMG_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/TTTV_qvMM_I/AAAAAAAABSk/Tuz13P97i9A/s400/IMG_0985.JPG" width="311" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #e69138; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>W</b></span></span>e have had rain for over a month here in Bali; the humidity is high, the spirits are getting low and everyone watches the sky hoping that today will be different and wondering if it will ever stop.</div></div><div style="text-align: justify;"><div style="text-align: justify;">A visit to Komang's cousin who has a small warung up the street from our house is what I need, just seeing all the packaged goodies cheer me up. In this tiny place one can find all kind of snacks and there, I feel like a child in a candy store, what to choose is always difficult.</div></div><div style="text-align: center;"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TTPHM5Pvt1I/AAAAAAAABRs/CHrbBOW8uJM/s1600/IMG_0868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="http://3.bp.blogspot.com/__PX_LwqKelY/TTPHM5Pvt1I/AAAAAAAABRs/CHrbBOW8uJM/s400/IMG_0868.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TTPHf5z5IkI/AAAAAAAABRw/sVgsSZFENe8/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/__PX_LwqKelY/TTPHf5z5IkI/AAAAAAAABRw/sVgsSZFENe8/s400/IMG_0873.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTPWQlsFsfI/AAAAAAAABR0/o71mbH92AMI/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTPWQlsFsfI/AAAAAAAABR0/o71mbH92AMI/s400/IMG_0876.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div></div></div>I will order extra spicy rujak with tamarind, es campur with crunchy seaweed, es jeruk, little bags of krupuk and, while waiting, we will chat about the weather...<br />
<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="color: orange;">Rujak</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTPf-XEuuOI/AAAAAAAABSA/hp8bm3A55eQ/s1600/rujakresized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTPf-XEuuOI/AAAAAAAABSA/hp8bm3A55eQ/s640/rujakresized.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TTPh97CONmI/AAAAAAAABSE/7MQNlunyut0/s1600/IMG_0ty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/__PX_LwqKelY/TTPh97CONmI/AAAAAAAABSE/7MQNlunyut0/s640/IMG_0ty.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: orange;">Rujak</span><span class="Apple-style-span" style="color: #999999;"> can be made with a fruit and vegetable mix of your choice: crunchy apple, snakefruit, tomato, starfruit, pineapple, mango, cucumber or carrot, all slightly under-ripe and grated or sliced in bite size pieces. It is delicious, refreshing (and slightly addictive due to the chilies) on its own but we love it with grilled meat as well. Think barbecued ribs or grilled Porterhouse steak, medium rare and thinly sliced against the grain with this salad. Haaaa, I almost forgot the rain (can't grill)!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: orange;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">In a mortar, grind</span><span class="Apple-style-span" style="color: orange;"> 3 (or 5 </span><span class="Apple-style-span" style="color: #999999;">for the hard core chili lovers</span><span class="Apple-style-span" style="color: orange;">) bird's eye chilies, </span><span class="Apple-style-span" style="color: #999999;">some</span><span class="Apple-style-span" style="color: orange;"> sea salt and 1/4 tsp roasted shrimp paste. </span><span class="Apple-style-span" style="color: #999999;">Add</span><span class="Apple-style-span" style="color: orange;"> 3 Tbs tamarind paste, 2 Tbs palm sugar, </span><span class="Apple-style-span" style="color: #999999;">and</span><span class="Apple-style-span" style="color: orange;"> lime juice. </span><span class="Apple-style-span" style="color: #999999;">Taste</span><span class="Apple-style-span" style="color: orange;"> </span><span class="Apple-style-span" style="color: #999999;">and adjust to your liking, it should have a balance between sweet, sour, hot and spicy, but definitely be on the hot side.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: orange;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: orange;"><b>Es Campur and Krupuk </b></span><br />
<span class="Apple-style-span" style="color: orange;"><b><br />
</b></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTPijD9n36I/AAAAAAAABSI/eAwTw1x9iJg/s1600/IMG_0910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTPijD9n36I/AAAAAAAABSI/eAwTw1x9iJg/s640/IMG_0910.JPG" width="640" /></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TTQEoCiy0oI/AAAAAAAABSY/0DIRnW89K34/s1600/Picnik+3krupuk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="http://3.bp.blogspot.com/__PX_LwqKelY/TTQEoCiy0oI/AAAAAAAABSY/0DIRnW89K34/s640/Picnik+3krupuk.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange;"><b>Es Jeruk</b></span> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTPWwmKl-SI/AAAAAAAABR4/IUCDBYEXaFI/s1600/Picnik+jerukcitrus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTPWwmKl-SI/AAAAAAAABR4/IUCDBYEXaFI/s640/Picnik+jerukcitrus.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></span></div><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: orange;">2 sour oranges or 1 orange and 2 limes, sugar syrup to your liking, ice cubes and water.</span></span></b><br />
<div style="text-align: justify;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #999999;">In a pan, melt equal parts of sugar (or palm sugar with water) with a vanilla bean, boil for one minute, turn off the heat. Once cooled, pour the strained juice of the oranges and limes in a cup, add some sugar syrup, top with ice and water. Stir, taste. It should be sweet and sour and completely delicious!</span></span></b></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">And waiting for the sun to shine again, I will make some fresh hibiscus and jasmine tea for us after snacks.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TTP9bBMEf1I/AAAAAAAABSQ/6zV2CQa5o-Q/s1600/Picnik+tehgood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://2.bp.blogspot.com/__PX_LwqKelY/TTP9bBMEf1I/AAAAAAAABSQ/6zV2CQa5o-Q/s400/Picnik+tehgood.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Wishing you all a beautiful day!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TTP_ANSrPMI/AAAAAAAABSU/M0AXjFjZ0UQ/s1600/IMG_0792_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://4.bp.blogspot.com/__PX_LwqKelY/TTP_ANSrPMI/AAAAAAAABSU/M0AXjFjZ0UQ/s200/IMG_0792_2.JPG" width="200" /></a></div><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-45015794127846161292010-12-18T20:50:00.010+08:002011-04-20T08:44:34.930+08:00Temples on the day of Kuningan<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TSJ2A9B7_ZI/AAAAAAAABDg/yDxz3nxMuJc/s1600/IMG_0694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/__PX_LwqKelY/TSJ2A9B7_ZI/AAAAAAAABDg/yDxz3nxMuJc/s400/IMG_0694.JPG" width="283" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #4c1130;">Penjor</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQyfFsjqYPI/AAAAAAAABAw/RDuxmRTAxf0/s1600/IMG_0638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQyfFsjqYPI/AAAAAAAABAw/RDuxmRTAxf0/s320/IMG_0638.JPG" width="320" /></a></div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: x-large;">T</span></span></span>oday was Kuningan, the last day of the Galungan festival which span a period of ten days and occur every 210 days in the Balinese calendar year (the Pawukon). It is a time celebrating the victory of Dharma over Adharma (or good over evil). During that time the gods and the spirits of the ancestors return to earth and rest in the family temples. All the temples are dressed and decorated with offerings to honor gods and ancestors.</div></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQyhy8ufePI/AAAAAAAABA4/2psB2oajkTY/s1600/IMG_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQyhy8ufePI/AAAAAAAABA4/2psB2oajkTY/s400/IMG_0642.JPG" width="328" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">It is a time of great celebration when families reunite to honor the gods and their family's ancestors (and have fun too). Kuningan mark the day where the gods and the spirits return to heaven and everyone has been busy to prepare offerings for this occasion. This morning, we woke up early to decorate our temples and pray.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQykQwoolBI/AAAAAAAABBI/DiaPK_LUCvo/s1600/IMG_0621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQykQwoolBI/AAAAAAAABBI/DiaPK_LUCvo/s400/IMG_0621.JPG" width="291" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQykBJpwlTI/AAAAAAAABBE/sYlOBLoVGhs/s1600/IMG_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQykBJpwlTI/AAAAAAAABBE/sYlOBLoVGhs/s400/IMG_0615.JPG" width="303" /></a></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQyjVG24jsI/AAAAAAAABA8/aLZMMOifG6k/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQyjVG24jsI/AAAAAAAABA8/aLZMMOifG6k/s400/IMG_0603.JPG" width="301" /></a></div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQyjshvy4_I/AAAAAAAABBA/DNqr6gowpFA/s1600/IMG_0611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQyjshvy4_I/AAAAAAAABBA/DNqr6gowpFA/s400/IMG_0611.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQylW2Q-VhI/AAAAAAAABBM/b6iPhMPSE7Y/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQylW2Q-VhI/AAAAAAAABBM/b6iPhMPSE7Y/s400/IMG_0609.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><div style="text-align: center;"> Then, we went to visit the Mother temple of Komang's family (the Ibu temple) and the Pemagsan.</div></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQynmrIgk1I/AAAAAAAABBQ/Wog5D2uWvq8/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQynmrIgk1I/AAAAAAAABBQ/Wog5D2uWvq8/s400/IMG_0626.JPG" width="381" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQyoweAxebI/AAAAAAAABBg/NY1N2zFGXH0/s1600/IMG_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQyoweAxebI/AAAAAAAABBg/NY1N2zFGXH0/s400/IMG_0634.JPG" width="306" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQypaPYklcI/AAAAAAAABBk/ciQs_MeVBLc/s1600/IMG_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQypaPYklcI/AAAAAAAABBk/ciQs_MeVBLc/s400/IMG_0636.JPG" width="220" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQyp3Ou1C4I/AAAAAAAABBo/nj2JUjgKj08/s1600/IMG_0641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQyp3Ou1C4I/AAAAAAAABBo/nj2JUjgKj08/s400/IMG_0641.JPG" width="351" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">These temples are very old and have beautiful carvings and delightful little statues.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQyrtdTM4tI/AAAAAAAABB0/hBDfY5l3864/s1600/IMG_0614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQyrtdTM4tI/AAAAAAAABB0/hBDfY5l3864/s320/IMG_0614.JPG" width="320" /></a></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQyvNAgCqSI/AAAAAAAABCA/aoIONp-4yJw/s1600/IMG_0629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQyvNAgCqSI/AAAAAAAABCA/aoIONp-4yJw/s320/IMG_0629.JPG" width="305" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQyrWsDmEtI/AAAAAAAABBw/PXKu39MIZN8/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQyrWsDmEtI/AAAAAAAABBw/PXKu39MIZN8/s320/IMG_0624.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQyqp7il_WI/AAAAAAAABBs/PgJNfZzZPZM/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQyqp7il_WI/AAAAAAAABBs/PgJNfZzZPZM/s320/IMG_0623.JPG" width="251" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQysM3dewBI/AAAAAAAABB4/UEdDsF4fJOk/s1600/IMG_0643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQysM3dewBI/AAAAAAAABB4/UEdDsF4fJOk/s320/IMG_0643.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">On our way home, we first stopped at Komang's uncle and prayed.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQywOK2ftuI/AAAAAAAABCE/vsda_3KYBV4/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQywOK2ftuI/AAAAAAAABCE/vsda_3KYBV4/s400/IMG_0649.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.bloglovin.com/blog/2226039/from-bordeaux-to-bali-finding-home-aga?claim=45tgc7sywc9">Follow my blog with bloglovin</a></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3973572488798317545.post-23832985926674058212010-12-17T16:11:00.032+08:002011-04-20T08:54:59.684+08:00Made is getting married!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQG4gAZF3XI/AAAAAAAAA94/S2tNTmlHWss/s1600/IMG_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQG4gAZF3XI/AAAAAAAAA94/S2tNTmlHWss/s400/IMG_0377.JPG" width="300" /></a></div><div style="text-align: center;"><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #a64d79;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">M</span></span></span></b>ade Suarta aka <a href="http://frombordeauxtobali.blogspot.com/2010/01/spice-of-life-sambals.html">Made Pintar</a> (Smart Made) got married to his long time sweetheart Ketut Sepi (Quiet Ketut). Not only Ketut is quiet and beautiful, she is very patient as well since Made and her dated for 8 years!</div></div><div style="text-align: center;"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQr4Xo4Q-BI/AAAAAAAAA_M/VBWagljTpKE/s1600/IMG_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQr4Xo4Q-BI/AAAAAAAAA_M/VBWagljTpKE/s400/IMG_0365.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Marriage in Bali is one of the last life passages rituals that every Balinese will go through, from birth to death. As in the rest of the world, it is a very important life event and many things have to be prepared. </div><div style="text-align: justify;">First, the Pemangku, the villlage priest, finds an auspicious date for the bride to move in with the groom and chooses another auspicious date for the cerenomy to take place. There is always a lapse of time between these two dates; during that time the bride and groom have to stay in the house compound and are not allowed to leave the property. Made and Ketut had to stay home for 5 days but sometimes, as in the case of one of Komang's friend, it was 34 days!</div><div style="text-align: justify;">A high priest is contacted and arrangements are made for him or her to come and perform the ceremony on the chosen day. Since that day is auspicious for more than one couple, they are in high demand and sometimes the ceremony is very early before sunrise or late in the day, depending of their busy schedule.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQsKUA5isGI/AAAAAAAAA_c/yYOIaKyXzxQ/s1600/IMG_0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQsKUA5isGI/AAAAAAAAA_c/yYOIaKyXzxQ/s400/IMG_0397.JPG" width="347" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It takes a lot of people to prepare for the wedding, many offerings have to be made in the week preceding the ceremony and they all will grace the house and the temple on the wedding day.</div><div style="text-align: justify;"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQsbzuj8-pI/AAAAAAAABAc/MaZJmYXYAKs/s1600/IMG_0366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQsbzuj8-pI/AAAAAAAABAc/MaZJmYXYAKs/s400/IMG_0366.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQsWwlhaetI/AAAAAAAABAI/hhSLvFWrDsc/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQsWwlhaetI/AAAAAAAABAI/hhSLvFWrDsc/s320/IMG_0230.JPG" width="237" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQsXq72utcI/AAAAAAAABAM/gWZFGKNuq9E/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQsXq72utcI/AAAAAAAABAM/gWZFGKNuq9E/s320/IMG_0278.JPG" width="320" /></a></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQvyYpb0dGI/AAAAAAAABAk/UEfczrDNCcY/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQvyYpb0dGI/AAAAAAAABAk/UEfczrDNCcY/s320/IMG_0408.JPG" width="320" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQsYenrdN4I/AAAAAAAABAQ/OFVyt_H5upg/s1600/IMG_0411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQsYenrdN4I/AAAAAAAABAQ/OFVyt_H5upg/s320/IMG_0411.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">All the people who come and give their time to help are offered breakfast and lunch, therefore, there is a special crew of people whose sole occupation is to cook (and need to eat too). It is not rare to have at least 50 people helping every day.</div><div style="text-align: justify;">At night, someone (similar to a husher in the West) stands at the entrance door and welcome the guests with a happy "Om Swastyastu", the Balinese words of greetings and protection.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQsZtUVuztI/AAAAAAAABAU/EH3a-GPj6vM/s1600/Unknown-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQsZtUVuztI/AAAAAAAABAU/EH3a-GPj6vM/s1600/Unknown-1.jpeg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">The presents of sugar and rice, piled in a basket and covered by a crocheted top are received by a member of the family and placed in big bags.<br />
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</div>These will be distributed amongst all the helpers after the ceremony. No wedding list at Bloomingdale's here, a marriage is not about receiving material presents, it is about a community coming together for this very important occasion. Most of what has been given by someone will be given back to someone else. It is a circle of thankfulness and understanding that, when we all share, we all have plenty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TSJ4qj669oI/AAAAAAAABDo/CB5kjJO6MtU/s1600/IMG_0750_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/__PX_LwqKelY/TSJ4qj669oI/AAAAAAAABDo/CB5kjJO6MtU/s320/IMG_0750_2.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><b>Jaja Nganten</b></span></div><div style="text-align: center;">These beautiful small cakes are made for weddings and represent the union between a man and a woman.</div><div style="text-align: center;"><br />
</div></div><div style="text-align: justify;">At night, an area is set up for the preparation of the drinks and cakes which are given to the arriving guests. Young girls pass around the guests with coffee or tea and a plate of Jaja, the little cakes all Balinese love to nibble on. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQsQq8RsttI/AAAAAAAAA_w/GTe3TebWiEI/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQsQq8RsttI/AAAAAAAAA_w/GTe3TebWiEI/s320/IMG_0572.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><b>Dadar Unti</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><b> Crêpes with Coconut and Palm Sugar filling</b></span><br />
<span class="Apple-style-span" style="color: #a64d79;">make 12 </span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">Crêpes batter:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 cup flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1/4 cup rice flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">2 eggs, beaten lightly</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 Tbsp sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">pinch of sea salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 tsp vanilla essence or 1 vanilla bean, seeds sraped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 cup coconut milk</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1/2 cup water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">Coconut filling:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 cup fresh grated coconut</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1 pandan leaf tied in a knot</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">1tsp vanilla essence</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">5oz of palm sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #a64d79;">3/4 cup water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Sift the flours into a bowl. In another bowl, mix together the eggs, salt, sugar and coconut milk, add the flours, whisking until smooth. Add water. Let rest for 2 hours.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">To make the filling, put the palm sugar, water, pandan leaf and simmer until the liquid has somewhat reduced, about 10 to 15 minutes. Strain the syrup and remove the leaf. put the grated coconut in a pan, add the syrup and cook for 3 minutes at low heat. If the mixture seems runny, add some grated coconut.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span> </div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Brush a small frying pan with a pat of butter, add 1/4 cup batter, swirl it around (it should be very thin) cook until set on the edges, flip it and cook 2 minutes longer. turn out of the pan the crêpe and keep covered with a towel, repeat until all the batter is used.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Fill each crêpe with 2 tablespoons of filling and roll like a spring roll.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The night before the wedding, after all the offerings have been made, it is time to prepare the feast for the wedding. Pigs and chickens have to be killed, spice pastes, satés, lawar and the rice are cooked during the night and will be first placed in the temple as offerings to the gods. </div></div><div style="text-align: justify;">On the morning of the wedding, a stylist arrives early to prepare the bride and groom. They will be dressed like a Prince and a Princess for the day, wearing the rich (and heavy) Songket woven with gold threads, jewelry and flowers in their hair. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/TQsKKtWUCkI/AAAAAAAAA_Y/LtTsspMVcxQ/s1600/IMG_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/TQsKKtWUCkI/AAAAAAAAA_Y/LtTsspMVcxQ/s400/IMG_0374.JPG" width="302" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">The Pedanda, most of the time a Shiwa priest, will arrive and perform the ceremony sitting on the temple altar, chanting the rituals mantras in Sanskrit accompanied by the haunting sound of his bell, tying knots in a leaf of alang alang for Made and Ketut to place around their forehead protecting them from the kala, the unseen negative forces (what we would call the demons) and giving them the Tirta, the sacred water scented with flower petals, to drink. And everyone will pray.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/TQsKa3JJKfI/AAAAAAAAA_g/5KstUwkbu8Q/s1600/IMG_0407_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/__PX_LwqKelY/TQsKa3JJKfI/AAAAAAAAA_g/5KstUwkbu8Q/s400/IMG_0407_2.JPG" width="293" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQsRmOJ8JeI/AAAAAAAAA_0/-azBTLukjhM/s1600/IMG_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQsRmOJ8JeI/AAAAAAAAA_0/-azBTLukjhM/s320/IMG_0428.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/TQsKy6P0mJI/AAAAAAAAA_k/G0tGHZNdhOM/s1600/IMG_0410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/TQsKy6P0mJI/AAAAAAAAA_k/G0tGHZNdhOM/s320/IMG_0410.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TQsT9lMc7SI/AAAAAAAAA_8/XgLczoOiGsw/s1600/IMG_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/TQsT9lMc7SI/AAAAAAAAA_8/XgLczoOiGsw/s320/IMG_0424.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: center;">And then, all will have been done. Tomorrow will be a new day in the life of Ketut and Made.</div></div><div style="text-align: center;"><br />
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</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-69075886314211477912010-12-08T22:44:00.467+08:002011-10-27T17:12:05.952+08:00Celebrating Odalan<div dir="ltr" style="text-align: left;" trbidi="on">
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Kori</div>
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I</span></span></span> have been going back and forth between 3 continents for the past few months and it feels really good to be back in Bali. In three days, Komang's family will be celebrating Odalan, the anniversary of the family temple.<br />
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<span class="Apple-style-span" style="color: #999999;">Temple dressed for Odalan</span></div>
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For this occasion, which occured about every 6 months or so, many preparations have to be done beforehand and we start very early in the morning making Banten, which are the traditional offerings, all the while drinking coffee, chatting and joking.</div>
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Odalan is a happy time of family gathering and honoring the gods</div>
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A lot of cooking has to be done as well to feed all the helpers for breakfast. And this happens in the beautiful kitchen of Komang's aunt, Ibu Kelemun. I love being in this dark room watching dishes after dishes being cooked on the old wood burning stove with blackened pots and woks.</div>
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Low benches lie on one side where spice pastes are prepared in volcanic stone mortars and hiding within small wooden cupboards, one can always find the pungent terasi, the sour and sweet lunak, the kasuna, bawan merah, the laos, kunyit and jahe, the basic aromatics of Balinese cooking.</div>
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Out of this very simple kitchen by Western standards, complex <a href="http://frombordeauxtobali.blogspot.com/2010/01/spice-of-life-sambals.html">sambals</a> and fragrant dishes come out, one after the other, effortlessly. This reminds me of my grandmother's kitchen in France where most of the cooking was done in the fireplace in earthenware pots and in which, as a child, I always felt safe, nurtured and comforted.</div>
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In the meantime, on the other side of the road at the Banjar (the village meeting hall where people gather to discuss village matters and prepare food for ceremonies), men are busy preparing the spice pastes for the different meats, making lawar, skewering chickens and grilling the satés, all in a perfect harmony like a dance known by heart, with the background music of the knives chopping rythmically.</div>
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Preparing the meat for saté<br />
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Working the line Bali style</div>
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<span class="Apple-style-span" style="color: #999999;">Chickens waiting to be grilled</span></div>
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Made Mudre working solo<br />
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<span class="Apple-style-span" style="color: #999999;">Saté</span><br />
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<span class="Apple-style-span" style="color: #999999;">Saté Lilit</span><br />
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<span class="Apple-style-span" style="color: #999999;">Saté Asam</span><br />
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<span class="Apple-style-span" style="color: #999999;">Grilling saté </span></div>
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Not very far, the Babi Guling crew is at work, cleaning and preparing the babi for the pit.</div>
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<span class="Apple-style-span" style="color: #f1c232;">Babi Guling</span> is the ultimate beloved Balinese dish of a suckling pig rubbed in fresh turmeric paste, stuffed with cassava leaves and spices. It is spit roasted for hours over an open fire of coconut husks to a delicious perfection: the meat succulent, juicy and tender with a hint of milkiness; the skin crispy, shattering in the mouth with an explosion of flavor, a thin layer of quivering and translucent fat underneath melting on your tongue; the stuffing, slightly bitter, a little bit sweet and hot providing the counterpoint and balance of the whole dish. </div>
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It is pure heaven and no ceremony is complete without at least one Babi Guling. So much luck that the gods are content with the Sari, the emanation of the offerings, and that us, mortals, can partake on their leftovers!</div>
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<b><span class="Apple-style-span" style="color: #f1c232;">Babi Guling</span></b><br />
<b><span class="Apple-style-span" style="color: #f1c232;">Balinese Roasted Suckling Pig</span></b><br />
<span class="Apple-style-span" style="color: #f1c232;">serve 25 people</span><br />
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<span class="Apple-style-span" style="color: #f1c232;">1 15 lbs suckling pig, cleaned</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1 1/2 Tbsp sea salt</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">3oz fresh turmeric, chopped and grind</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1/2 cup water</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1/4 cup coconut oil</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">Stuffing:</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">2 lbs cassava leaves, cleaned, blanched for 5 minutes and chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">12 oz of shallots, sliced</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">15 garlic cloves, finely chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">6 long red chilies, finely sliced</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">15 to 20 bird's eye chilies, finely sliced</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">3 oz fresh turmeric, chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">5 oz galanga, finely chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">2 oz lesser galanga, finely chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">4 oz fresh ginger, finely chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">12 candlenuts, chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">10 salam leaves, chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">5 kaffir lime leaves, finely sliced</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">10 stalks lemongrass, chopped</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">2 oz tamarind paste</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1 Tbs shrimp paste, roasted and crumbled</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1 Tbsp peppercorns, crushed</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">3 Tbsp coriander seeds, crushed</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">1 Tbs sea salt</span></div>
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<span class="Apple-style-span" style="color: #999999;">Combine the turmeric with the water and oil and process in a blender until smooth. Strain the liquid and press to extract all the liquid, set aside in a bowl.</span></div>
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<span class="Apple-style-span" style="color: #999999;">Rub the pig, inside and out, with the salt.</span></div>
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<span class="Apple-style-span" style="color: #999999;">Combine all the ingredients for the stuffing and fill the pig cavity with the mixture. Close the cavity by either sewing it with a trussing needle and string or with bamboo skewers.</span></div>
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<span class="Apple-style-span" style="color: #999999;">Brush the outside of the suckling pig with the turmeric mixture.</span></div>
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<span class="Apple-style-span" style="color: #999999;">Place on a roating rack in the center of a preheated oven at 375 degrees F for 1/2 hour, baste with some of the turmeric mixture and turn the pig over, continue to cook for another 1/2 hour, baste again, lower the temperature at 350 degrees F and cook another 1 to hour longer, basting occasionally, the skin should be crispy and golden and when pierced, the juices should run clear.</span><br />
<span class="Apple-style-span" style="color: #999999;">Let rest for 15 minutes in a warm place. Remove the string and place the stuffing in a bowl.</span><br />
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<span class="Apple-style-span" style="color: #999999;">Carve the skin and some fat first and then carve the rest of the meat.</span></div>
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<span class="Apple-style-span" style="color: #999999;">Serve with rice, some stuffing, skin and fat and some pieces of meat.</span></div>
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<span class="Apple-style-span" style="color: #f1c232;">shrine in Jasri beach</span></div>
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</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3973572488798317545.post-41084962328504255862010-04-21T12:28:00.017+08:002012-03-11T16:40:34.648+08:00Chicken Curry forever<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #bf9000;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">T</span></span></span>he first "exotic" dish I ever cooked was <span class="Apple-style-span" style="color: #b45f06;">Chicken Curry</span>, I was eleven years old and had just acquired my very first cookbook; it was a small compilation of recipes from India, China and Sri Lanka as well as tidbits of lore and history.<br />
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And I'm pretty sure that's when it all started, this insatiable curiosity for far away lands which became the unraveling thread of my itinerant life. Blame it on that book and on <a href="http://en.wikipedia.org/wiki/Ibn_Battuta">Ibn Battuta</a> too!<br />
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That what path my life would take, was decided early on because of a wondrous spice and the extraordinary journeys of a 14th century traveler, makes perfect sense to me. Both left me dazzled and forever wanting more. I would travel and I would cook! (In the meantime, reading would do).<br />
I still remember this chicken curry, it took me three days, with my mom's help, to source the ingredients and one full day to make but it was worth it. It tasted of the unknown and made me dream.<br />
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I have had many curries over the years, from many different places but still, my favorite remains Balinese Chicken Curry and like the one from my childhood, this is what I call an "<b>involved</b>" recipe.<br />
The first step is to find a chicken, kill it and prepare it. Then it has to be rubbed with garlic, turmeric and tamarind and grilled over a fire of coconut coals.<br />
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Once cooled, it is chopped in bite size pieces.</div>
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To prepare the<a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html"> fresh coconut milk</a>, a coconut has to be cracked open and the meat has to be grated and squeezed by hand until the sweet flesh turns into milk.<br />
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All the curry ingredients have to be crushed in the stone mortar and the paste is tasted until the perfect balance between the garlic, turmeric and kencur, the dominant flavors of this curry and the lower supportive notes of sweet, sour and spicy of the tamarind, palm sugar and chilies is achieved.<br />
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The process of cooking is relatively simple and quick after all this preliminary work and we can soon sit down and enjoy Chicken Curry. Ahhhhhhh, sooo good and this time, I'm not dreaming!<br />
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<b><span class="Apple-style-span" style="color: #f1c232;"> <span class="Apple-style-span" style="color: #bf9000;">Be Siap Mesanten (Balinese Chicken</span> </span><span class="Apple-style-span" style="color: #bf9000;">Curry)</span></b></div>
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<span class="Apple-style-span" style="color: #bf9000;">1 chicken, around 2lbs, ready to be cooked</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">5 cloves garlic, crushed</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1Tbs fresh turmeric, grated</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">1 lemongrass stalk, crushed</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">1 tsp sea salt</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">2 tsp coconut oil</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">3 cups of fresh coconut milk</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">2 Salam leaves </span></div>
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<span class="Apple-style-span" style="color: #bf9000;">Curry paste:</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">5 garlic cloves</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">2 Tbs fresh turmeric, roughly chopped</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">2 tsp kencur, roughly chopped</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">3 candle nuts</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">10 bird's eye chilies (or less if you do not like it hot)</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">3 long red chilies</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">1/4 tsp shrimp paste</span><br />
<span class="Apple-style-span" style="color: #bf9000;">1 to 2 tsp of palm sugar, grated</span></div>
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<span class="Apple-style-span" style="color: #bf9000;">2 tsp sea salt</span></div>
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Make a paste of the turmeric, garlic, sea salt and coconut oil; rub the chicken all over. Prepare the fire, when it is ready, grill the chicken, turning and basting with the marinade, until cooked and nicely charred.</div>
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Once cooked, leave it to cool. Prepare the curry paste. Grind all the ingredients in a mortar with a pestle until well blended.</div>
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Chop the chicken in bite size pieces.</div>
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In a pan, heat the coconut milk, add the curry paste and the salam leaves, cook until fragrant.<br />
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Add the chicken, lower the heat and cook another 10/15 minutes until the sauce is thickened.</div>
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Serve with steamed rice.</div>
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<span class="Apple-style-span" style="color: #bf9000;">Bali circa 1760</span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-60333772601583103232010-04-16T13:18:00.023+08:002011-04-20T08:38:52.600+08:00Making Rajang<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S8lOzTJtYBI/AAAAAAAAA1s/Xb9Z2YZF7D4/s1600/DSCF2450_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/__PX_LwqKelY/S8lOzTJtYBI/AAAAAAAAA1s/Xb9Z2YZF7D4/s400/DSCF2450_2.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #9fc5e8;">Gunung Agung</span><br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6aa84f;">T</span></span></span>oday, we went for a ride in beautiful <a href="http://www.agungbali.com/">Seraya</a> and on our way back we stopped to see our favorite fisherman in Ujung.</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S8fJjL3K3PI/AAAAAAAAA0M/IaX1FdsGVY8/s1600/DSCF2498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://4.bp.blogspot.com/__PX_LwqKelY/S8fJjL3K3PI/AAAAAAAAA0M/IaX1FdsGVY8/s320/DSCF2498.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5hgdMsbYcY8/Ta4q6tO1f9I/AAAAAAAABoE/AQMw42xnz9M/s1600/IMG_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://3.bp.blogspot.com/-5hgdMsbYcY8/Ta4q6tO1f9I/AAAAAAAABoE/AQMw42xnz9M/s320/IMG_0505.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> He was back with a great catch, fish barely out of the water, we bought some on the spot and decided to make Rajang.</div><div style="text-align: center;"><br />
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</div>Rajang, also known as Pepes Ikan in the rest of Indonesia, is a dish of fish mixed with a spice paste redolent of galangal, turmeric, chilies and tamarind wrapped in banana leaves and grilled over coconut coals.<br />
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<span class="Apple-style-span" style="color: #93c47d;"><b>wrapping the parcels</b></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S8fMSVvq30I/AAAAAAAAA1E/1-8L_7AcTA4/s1600/DSCF2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://1.bp.blogspot.com/__PX_LwqKelY/S8fMSVvq30I/AAAAAAAAA1E/1-8L_7AcTA4/s320/DSCF2650.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #93c47d;">parcel ready to be grilled</span><br />
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</div>I absolutely adore the taste layers of the spice paste: the sweet, sour, hot and clean lemony flavors of the tamarind, lemongrass and chilies mixed with the balsamic, camphor like haunting fragrance of the galangal and kencur; the whole balanced by the grounding sweet taste of fresh turmeric.<br />
It is simply addictive and I have been known to greedily splurge on all the bumbu when no one is watching (but someone is always watching...)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #6aa84f;">Rajang</span></b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S8fKIe4DeiI/AAAAAAAAA0c/WAQhP_8cfpA/s1600/DSCF2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://2.bp.blogspot.com/__PX_LwqKelY/S8fKIe4DeiI/AAAAAAAAA0c/WAQhP_8cfpA/s400/DSCF2644.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Spice paste for Rajang</div><div style="text-align: center;"><br />
<span class="Apple-style-span" style="color: #6aa84f;">serve 4</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 lbs of very fresh, firm fish whole, or in fillets</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">Banana leaves for wrapping, substitute parchment paper for baking or aluminium foil for grilling.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">Fresh Daun Salam, substitute fresh Bay leaves or omit altogether</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;"><br />
</span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #38761d;">Spice paste (bumbu):</span></b><br />
<span class="Apple-style-span" style="color: #38761d;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">10 cloves garlic, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">15 shallots, sliced finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">3 Tbsp ginger, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">3 Tbsp galangal, chopped finely</span><br />
<span class="Apple-style-span" style="color: #6aa84f;">2 Tbsp lesser galangal, finely chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 tsp kencur, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 tsp fresh turmeric, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 lemongrass stalks, soft part, very finely sliced</span><br />
<span class="Apple-style-span" style="color: #6aa84f;">3 candlenuts, chopped finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">4 kaffir lime leaves, finely shredded</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 Tbsp tamarind pulp, soaked in a little water to soften, seeds removed</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">10 bird's eye chilies, sliced finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 Tbsp Palm sugar, chopped </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">1 tsp sea salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;">2 Tbsp Coconut oil or light vegetable oil</span><br />
<span class="Apple-style-span" style="color: #6aa84f;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S8f3OnFG2cI/AAAAAAAAA1c/08NEMCGqS6U/s1600/DSCF2640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S8f3OnFG2cI/AAAAAAAAA1c/08NEMCGqS6U/s320/DSCF2640.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #6aa84f;">fresh turmeric </span></div></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999;">Cut the fish in large pieces and set aside.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999;">Place all the bumbu ingredients and salt in a large bowl, mix together with your hand, squeezing a little, add the oil. Taste, adjust the salt or seasonings if needed.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999;">Rub the fish pieces with the paste.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999;">Cut the banana leaves into pieces 4inx4in. On each piece of banana leaf, place a salam leaf (or fresh bay leaf) and 2 pieces of fish and some bumbu, wrap as described in the pictures above.</span><br />
<span class="Apple-style-span" style="color: #999999;">Grill for 10 minutes, test one parcel to see if it's cooked. Serve with steamed rice</span></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S8fycikOCYI/AAAAAAAAA1U/UgLzO28msDM/s1600/DSCF2654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/__PX_LwqKelY/S8fycikOCYI/AAAAAAAAA1U/UgLzO28msDM/s320/DSCF2654.JPG" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S8f5DBymlNI/AAAAAAAAA1k/YKUX3P1JASc/s1600/DSCF2629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/__PX_LwqKelY/S8f5DBymlNI/AAAAAAAAA1k/YKUX3P1JASc/s200/DSCF2629.JPG" width="158" /></a></div><span class="Apple-style-span" style="color: #444444;"><br />
</span></div></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3973572488798317545.post-31031626427960369322010-03-28T15:23:00.031+08:002011-04-20T08:24:25.472+08:00Pasir Putih, the White Sands Beach<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S67nnDENeEI/AAAAAAAAAr4/MIo3cCmRSXw/s1600/DSCF2603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://2.bp.blogspot.com/__PX_LwqKelY/S67nnDENeEI/AAAAAAAAAr4/MIo3cCmRSXw/s400/DSCF2603.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">O</span></span></span>n Sundays mornings, Komang and I wake up with the sunrise and after a cup of coffee, head down to Pasir Putih, a short bike drive from our house.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S6_RzQUf0_I/AAAAAAAAAus/j5aEanNbN5g/s1600/DSCF1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/S6_RzQUf0_I/AAAAAAAAAus/j5aEanNbN5g/s400/DSCF1676.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div>At that time, we have the beach to ourselves, sand untouched, turquoise water glistening in the morning sun. This is a place of serene beauty, unspoiled, peaceful, close to my heart and where I always want to return to.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S67pxB4YBmI/AAAAAAAAAsI/DGIYkx7A1Cw/s1600/DSCF0882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/__PX_LwqKelY/S67pxB4YBmI/AAAAAAAAAsI/DGIYkx7A1Cw/s400/DSCF0882.JPG" width="400" /></a></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S68rnXxxfmI/AAAAAAAAAuY/6V0Rm0cM_kU/s1600/DSCF1173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/S68rnXxxfmI/AAAAAAAAAuY/6V0Rm0cM_kU/s400/DSCF1173.JPG" width="400" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Pasir Putih is a natural harbor, safely guarded by high cliffs of volcanic stone where many fishermen keep their boats. I love walking on the beach and looking at these beautiful little boats with their carved fish heads and brightly painted eyes to guide the fishermen through the night.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S67z8aOCiCI/AAAAAAAAAsw/htuafnrYSGU/s1600/DSCF2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/S67z8aOCiCI/AAAAAAAAAsw/htuafnrYSGU/s400/DSCF2570.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S67yPCTnkoI/AAAAAAAAAsY/YxRrmDLKNd4/s1600/DSCF2589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://4.bp.blogspot.com/__PX_LwqKelY/S67yPCTnkoI/AAAAAAAAAsY/YxRrmDLKNd4/s400/DSCF2589.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S67yvTRdzkI/AAAAAAAAAsg/KO5sQDti1j0/s1600/DSCF2583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://3.bp.blogspot.com/__PX_LwqKelY/S67yvTRdzkI/AAAAAAAAAsg/KO5sQDti1j0/s400/DSCF2583.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S67zZQggLsI/AAAAAAAAAso/ZLd56KRIAp8/s1600/DSCF2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://2.bp.blogspot.com/__PX_LwqKelY/S67zZQggLsI/AAAAAAAAAso/ZLd56KRIAp8/s400/DSCF2587.JPG" width="400" /></a></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S68sNwFJ8qI/AAAAAAAAAug/_m8SDJzgz4o/s1600/DSCF2561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="http://2.bp.blogspot.com/__PX_LwqKelY/S68sNwFJ8qI/AAAAAAAAAug/_m8SDJzgz4o/s400/DSCF2561.JPG" width="400" /></a></div><br />
</div>When we see the jukungs coming back towards the shore, we go to meet them and buy some of the fish they just caught.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S672TjeoogI/AAAAAAAAAtA/_LsjlIkM60Q/s1600/DSCF2577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/__PX_LwqKelY/S672TjeoogI/AAAAAAAAAtA/_LsjlIkM60Q/s400/DSCF2577.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Most of the time, it is awan (a kind of mackerel) </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S672v3pO1SI/AAAAAAAAAtI/J3Qtmw2gkbQ/s1600/DSCF2594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/S672v3pO1SI/AAAAAAAAAtI/J3Qtmw2gkbQ/s400/DSCF2594.JPG" width="300" /></a></div><div style="text-align: center;"><br />
but sometimes, we are in luck and they have caught snapper or umah umah, the most delicious fish for grilling.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S6719ddijfI/AAAAAAAAAs4/SzW0k935q1g/s1600/DSCF2490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://4.bp.blogspot.com/__PX_LwqKelY/S6719ddijfI/AAAAAAAAAs4/SzW0k935q1g/s400/DSCF2490.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S673MZ45jcI/AAAAAAAAAtQ/xCZ4j3--Mmw/s1600/DSCF2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/__PX_LwqKelY/S673MZ45jcI/AAAAAAAAAtQ/xCZ4j3--Mmw/s400/DSCF2493.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>Small warungs dot the beach, they are simple places where the freshest fish and seafood is served grilled and accompanied by the mandatory mie goreng (fried noodles) or nasi goreng (fried rice) with sambal and iced tea.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S676cBMXXSI/AAAAAAAAAtg/KOQDgKVyJOM/s1600/DSCF2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/__PX_LwqKelY/S676cBMXXSI/AAAAAAAAAtg/KOQDgKVyJOM/s400/DSCF2557.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S676cBMXXSI/AAAAAAAAAtg/KOQDgKVyJOM/s1600/DSCF2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S677OpeL6-I/AAAAAAAAAtw/q3lfhKFS-jU/s1600/DSCF2567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="http://2.bp.blogspot.com/__PX_LwqKelY/S677OpeL6-I/AAAAAAAAAtw/q3lfhKFS-jU/s400/DSCF2567.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S6762EeJf4I/AAAAAAAAAto/lAizriCP5Nw/s1600/DSCF2564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/__PX_LwqKelY/S6762EeJf4I/AAAAAAAAAto/lAizriCP5Nw/s400/DSCF2564.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S678NpGRzbI/AAAAAAAAAuA/oGNJNFHAwts/s1600/DSCF2600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/__PX_LwqKelY/S678NpGRzbI/AAAAAAAAAuA/oGNJNFHAwts/s400/DSCF2600.JPG" width="311" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S677tkD_zpI/AAAAAAAAAt4/_DU6QnAuGV8/s1600/DSCF2598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/S677tkD_zpI/AAAAAAAAAt4/_DU6QnAuGV8/s400/DSCF2598.JPG" width="291" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S6799UgANlI/AAAAAAAAAuI/lg-WhW4OMQY/s1600/DSCF2602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/S6799UgANlI/AAAAAAAAAuI/lg-WhW4OMQY/s400/DSCF2602.JPG" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #6fa8dc;">Mie Goreng with Prawns</span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #3d85c6;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S7A2oaOZHgI/AAAAAAAAAvk/99mhiK7tBhg/s1600/DSCF2633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://1.bp.blogspot.com/__PX_LwqKelY/S7A2oaOZHgI/AAAAAAAAAvk/99mhiK7tBhg/s320/DSCF2633.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #6fa8dc;">Serves 2</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">4 raw prawns, peeled and chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 carrot, julienned</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 1/2 cup of julienned cabbage</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">3 garlic cloves, peeled and chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">2 shallots, peeled and chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">2 bird's eye chlies finely sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 tsp fish sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 tsp kecap manis (sweet soy sauce) </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 tsp kecap asin (light soy sauce)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 tsp hot sauce (optional)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1/2 tsp toasted sesame oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 scallion, finely sliced for garnish</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6fa8dc;">1 package of ramen style noodles</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the noodles for 3 or 4 minutes, drain. Blanch the cabbage and carrot for 1 minute, drain. Heat the vegetable oil in a wok and sauté the shallots, garlic and prawns until fragrant, add the kecap manis, kecap asin, fish sauce and sesame oil. Add the noodles, hot sauce and chilies. garnish with the scallion and serve.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S7A7Uz2nZHI/AAAAAAAAAv8/wOaqsmR6v90/s1600/DSCF2637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://1.bp.blogspot.com/__PX_LwqKelY/S7A7Uz2nZHI/AAAAAAAAAv8/wOaqsmR6v90/s400/DSCF2637.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S68D0v6sGRI/AAAAAAAAAuQ/dcbbzlkoq4o/s1600/DSCF0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/__PX_LwqKelY/S68D0v6sGRI/AAAAAAAAAuQ/dcbbzlkoq4o/s200/DSCF0886.JPG" width="200" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-39310716474601000072010-03-27T19:14:00.027+08:002011-01-24T08:45:44.270+08:00Nengah Madu and Honey from the Temple<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S62t9k6ioPI/AAAAAAAAAqM/pEOorSQU5TQ/s1600/DSCF0387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/__PX_LwqKelY/S62t9k6ioPI/AAAAAAAAAqM/pEOorSQU5TQ/s320/DSCF0387.JPG" /></a></div><div style="text-align: center;"><br />
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</div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #bf9000;">A</span></span></span> few months ago, I was stirred in my sleep by a familiar buzzing sound that I could not place, a persistent humming very close to me, near my head actually, bzzzzzz, bzzzzzzzz, what could it be, I wondered? It was still dark, just before dawn. The humming was gentle and soothing but getting stonger by the minute.<br />
Fully awake by then, I realized we were surrounded by hundreds of bees! A bee colony had decided to make our bed their new home!<br />
What to do? Bees are sacred in Bali and believed to bring good fortune but we could not imagine going to sleep every night in their company. Komang decided to call his cousin, Nengah Madu, named so (madu means honey) because he has a way with bees since he was a child and can handle them without any harm done to himself or the bees whatsoever.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S62j9J5i6iI/AAAAAAAAApE/urc4aEbiVGE/s1600/DSCF2467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/__PX_LwqKelY/S62j9J5i6iI/AAAAAAAAApE/urc4aEbiVGE/s320/DSCF2467.JPG" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S62knltfo_I/AAAAAAAAApU/Smi5-Y34EeE/s1600/DSCF2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/__PX_LwqKelY/S62knltfo_I/AAAAAAAAApU/Smi5-Y34EeE/s320/DSCF2455.JPG" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S62jo_NWqSI/AAAAAAAAAo8/aiHDPBcaD5I/s1600/DSCF2458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/__PX_LwqKelY/S62jo_NWqSI/AAAAAAAAAo8/aiHDPBcaD5I/s320/DSCF2458.JPG" /></a></div><div style="text-align: center;"><br />
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</div>He came a while later, installed a bee house in the frangipani tree just outside the bedroom and moved them, we watched in wonder as the swarm moved outside of the bedroom.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S62skv9raTI/AAAAAAAAAqE/OTxQax_nAvM/s1600/DSCF2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/__PX_LwqKelY/S62skv9raTI/AAAAAAAAAqE/OTxQax_nAvM/s320/DSCF2517.JPG" /></a></div><div style="text-align: center;"><br />
</div>Ahhhhhhh, it's done, we thought! But no, we were wrong, the bees did not like this place, they went back to the room and then, a few went straight to the temple, checked the location and finally decided this was an acceptable home for settling down.<br />
Now, every night when we pray, Komang gives offerings to the bees who are in good company near Shiva, Brahma and Vishnu.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S67JsZ0XRbI/AAAAAAAAArw/JL7lfh2H0h0/s1600/DSCF2545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/__PX_LwqKelY/S67JsZ0XRbI/AAAAAAAAArw/JL7lfh2H0h0/s200/DSCF2545.JPG" width="200" /></a></div><div style="text-align: center;"><br />
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</div>During midday, at the hottest time, we can see hundreds of them busy bringing pollen and fanning the hive, we think they must live in the Ijuk roof of the temple.<br />
Very near this location, another small temple sits to protect the land and some of the bees have set residence in it. Every now and then, when it is almost impossible to place offerings there, Nengah Madu comes and takes out some of the honeycombs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S62kRgNzubI/AAAAAAAAApM/apWTPg1Z-ok/s1600/DSCF2466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/__PX_LwqKelY/S62kRgNzubI/AAAAAAAAApM/apWTPg1Z-ok/s320/DSCF2466.JPG" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S62nMyvvfRI/AAAAAAAAAps/KvpC0QP9yEc/s1600/DSCF2472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/__PX_LwqKelY/S62nMyvvfRI/AAAAAAAAAps/KvpC0QP9yEc/s320/DSCF2472.JPG" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S62nwajJk2I/AAAAAAAAAp0/7ohv2mBCLHo/s1600/DSCF2475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/__PX_LwqKelY/S62nwajJk2I/AAAAAAAAAp0/7ohv2mBCLHo/s320/DSCF2475.JPG" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S62ob2IGPuI/AAAAAAAAAp8/JdFE5VdsFUA/s1600/DSCF2479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/__PX_LwqKelY/S62ob2IGPuI/AAAAAAAAAp8/JdFE5VdsFUA/s320/DSCF2479.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We let the honey drip in a jar from the combs and when they are emptied, not only do we have delicious, wild raw honey but Komang's mother prepares a very special Jakut Urab.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #bf9000;">Jakut Urab with Honeycomb</span><br />
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</div><div style="text-align: left;">I am not really expecting you to make this recipe, I am giving it as an example of something you might be offered as part of a meal if you lived in a Balinese family. It is a case in point of using the most of what there is and turning it into a nutritious and delicious dish (if quite unexpected).</div></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S63kuXvD-nI/AAAAAAAAAqc/q-VgXBul0m4/s1600/DSCF2530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/__PX_LwqKelY/S63kuXvD-nI/AAAAAAAAAqc/q-VgXBul0m4/s320/DSCF2530.JPG" /></a></div><br />
</div><div style="text-align: left;">Once the honey has dripped out of the honeycombs, you are left with <span class="Apple-style-span" style="color: #bf9000;">the wax</span>, <span class="Apple-style-span" style="color: #bf9000;">a bit of honey</span> and the <span class="Apple-style-span" style="color: #bf9000;">l</span><span class="Apple-style-span" style="color: #bf9000;">arvae</span>. Once boiled, this is chopped finely, bee larvae and all. Then, <span class="Apple-style-span" style="color: #bf9000;">chopped bird's eye chilies, crispy fried sliced shallots, a handful of toasted grated coconut, salt, some lime juice </span><span class="Apple-style-span" style="color: #999999;">and</span><span class="Apple-style-span" style="color: #bf9000;"> a bit of roasted shrimp</span> <span class="Apple-style-span" style="color: #bf9000;">paste</span> are mixed in with boiled and chopped <span class="Apple-style-span" style="color: #bf9000;">water spinach</span> and <span class="Apple-style-span" style="color: #bf9000;">starfruit leaves</span>.<br />
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At a time where bees are alarmingly disappearing in great numbers (you can read <a href="http://en.wikipedia.org/wiki/Colony_collapse_disorder">here</a> and <a href="http://www.treehugger.com/files/2009/05/the-latest-buzz-on-disappearing-honey-bees-some-improvement.php">here</a> about this), we feel so grateful to have these celestial creatures grace our land.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S62mkWOPnTI/AAAAAAAAApk/PWBNGMz9J9Y/s1600/DSCF2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="http://4.bp.blogspot.com/__PX_LwqKelY/S62mkWOPnTI/AAAAAAAAApk/PWBNGMz9J9Y/s200/DSCF2474.JPG" width="200" /></a></div><div style="text-align: center;">life is perfection in the smallest things</div><div><br />
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</span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-53398628274539777932010-02-28T02:24:00.025+08:002011-04-20T08:19:18.850+08:00A very different landscape<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S3Mg3uRLnkI/AAAAAAAAAMw/I_P2HdwB6QQ/s1600-h/DSCF1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/__PX_LwqKelY/S3Mg3uRLnkI/AAAAAAAAAMw/I_P2HdwB6QQ/s400/DSCF1962.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #7f6000;">I </span></span></span>am staying in Erwinna, a small village in Pennsylvania by the Delaware River for another ten days before I return to Bali.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3MkZxrRyKI/AAAAAAAAANA/6tZzEZwSFKc/s1600-h/DSCF1964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3MkZxrRyKI/AAAAAAAAANA/6tZzEZwSFKc/s400/DSCF1964.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> This morning, I woke up to a landscape of snow. The roads have not yet been plowed and the world is silent, quiet and very beautiful in its white stillness. Just the soft hush of the snow falling. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S6_k6U7HPjI/AAAAAAAAAu0/FbTm9eTwHAs/s1600/DSCF1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/__PX_LwqKelY/S6_k6U7HPjI/AAAAAAAAAu0/FbTm9eTwHAs/s400/DSCF1942.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It feels so peaceful and cozy to be in a warm house, snowed in with nowhere to go when suddenly, it dawns on me that I did not buy any food before the storm. Besides eggs, milk and bread, there is barely anything to eat in the house and I have two hungry teenagers waking up, fortunately I let them sleep late!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S6_pk0Lz3oI/AAAAAAAAAvU/bctmDD16H7I/s1600/Photo+on+2010-02-07+at+00.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/__PX_LwqKelY/S6_pk0Lz3oI/AAAAAAAAAvU/bctmDD16H7I/s320/Photo+on+2010-02-07+at+00.29.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today we will make Rice Pudding and Pains Perdus, maybe a soup with an omelet for dinner, we will eat together by the fireplace and all will be peaceful, cozy and well!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #7f6000;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pains Perdus</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When I was a child coming back from school in the late afternoon, these would, most of the time, be waiting for me in the kitchen and, as I devoured them, I often wished there were more bread leftovers. My mom used to turn day old bread into delightful sweet things: Pains perdus, Gâteau de Pain, the ultimate Bread Pudding, studded with raisins macerated in rum that she served with vanilla crème anglaise and in the Summer, Charlotte aux Fraises, my favorite!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S4lb4YMmTbI/AAAAAAAAAfY/tZH65oQgPi0/s1600-h/DSCF2321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://3.bp.blogspot.com/__PX_LwqKelY/S4lb4YMmTbI/AAAAAAAAAfY/tZH65oQgPi0/s400/DSCF2321.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">1 loaf of day old French bread, sliced in medium slices</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">4 eggs</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">2 cups of milk</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">1 Tbs sugar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">2 tsp vanilla extract</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">2 tsp orange flower water (optional)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Beat the eggs, milk, sugar, vanilla and orange flower water together until well mixed. Soak the slices od bread for 5 to 10 mnts in the mix until soft but still holding shape.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a frying pan, heat the oil and fry the bread until golden. Place on a plate, sprinkle sugar on top and serve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;"><b>Riz au Lait (Rice Pudding)</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #7f6000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is the simplest of rice pudding, another staple of my childhood, so comforting and so easy to make that I was allowed to prepare it without supervision at six years old and never stopped making it since then... </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #7f6000; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S4lfQS4TfnI/AAAAAAAAAfg/h7bTZdwuGBY/s1600-h/DSCF2324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://4.bp.blogspot.com/__PX_LwqKelY/S4lfQS4TfnI/AAAAAAAAAfg/h7bTZdwuGBY/s400/DSCF2324.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">1 1/2 cup of short grain rice, rinsed and drained</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">1 quart or so of whole milk</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">1 vanilla bean split in half</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">Zest from a lemon, left in ribbons</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #7f6000;">3/4 cup of sugar </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large sauce pan, place the rice, half of the milk, the vanilla and lemon zest, bring to a very gentle boil, it should barely look like it's bubbling. Mix with a wooden spoon from time to time, top with more milk (it should never be dry) until the rice looks cooked to your taste and you like the consistency (20/30mnts), I like my rice pudding soft and not dry. Add the sugar, mix it in and continue cooking for another 5mnts. Serve warm.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S4r0U43EJ3I/AAAAAAAAAjA/gcBH4jIzdGY/s1600-h/DSCF1960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/__PX_LwqKelY/S4r0U43EJ3I/AAAAAAAAAjA/gcBH4jIzdGY/s200/DSCF1960.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">Life is sweet</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-55345056726322758172010-02-17T00:39:01.049+08:002011-04-29T15:07:39.912+08:00My dinner with Loulou, a French Feast in Boston<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #d5a6bd; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="color: #d5a6bd;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span">Louise Marie-Eléonore, "Loulou"</span></b></span></span><br />
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</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S3t1BzfyliI/AAAAAAAAAZw/hhQ1GqOYXYk/s1600-h/n1412412879_222343_6600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/__PX_LwqKelY/S3t1BzfyliI/AAAAAAAAAZw/hhQ1GqOYXYk/s200/n1412412879_222343_6600.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #3d85c6;">L</span></span></span>ouise is the eldest of my children. Recently, she moved to Boston to attend college. On my way up to visit her, I was daydreaming and thinking about how much I have missed her these past five months. I was so excited to see her in her first apartment.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3v15yNxkuI/AAAAAAAAAco/P-9HWg93iJM/s1600-h/DSCF2279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3v15yNxkuI/AAAAAAAAAco/P-9HWg93iJM/s400/DSCF2279.JPG" width="290" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Louise is a wondeful artist. She has the talent to turn the most mundane objects into things of beauty. The world she creates and surrounds around herself with is truly full of wonders.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3wEQmmZQZI/AAAAAAAAAdY/60fXh3V_2C4/s1600-h/DSCF2038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3wEQmmZQZI/AAAAAAAAAdY/60fXh3V_2C4/s200/DSCF2038.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3wE504Q0qI/AAAAAAAAAdw/gI-uZh2c8Sg/s1600-h/DSCF2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3wE504Q0qI/AAAAAAAAAdw/gI-uZh2c8Sg/s200/DSCF2047.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S3wEem_KCFI/AAAAAAAAAdg/9fOlr2OY6cg/s1600-h/DSCF2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/__PX_LwqKelY/S3wEem_KCFI/AAAAAAAAAdg/9fOlr2OY6cg/s200/DSCF2044.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S3wEurZQlVI/AAAAAAAAAdo/PUVZdmzi098/s1600-h/DSCF2043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/__PX_LwqKelY/S3wEurZQlVI/AAAAAAAAAdo/PUVZdmzi098/s200/DSCF2043.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Louise is soft and gentle like a deer, passionate and fiery like a wild horse.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S323XFQz1nI/AAAAAAAAAfI/02kwxoWIvK8/s1600-h/DSCF2206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://3.bp.blogspot.com/__PX_LwqKelY/S323XFQz1nI/AAAAAAAAAfI/02kwxoWIvK8/s320/DSCF2206.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">She has an old soul, deep and wise.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S4sm4yhEvWI/AAAAAAAAAjI/GUYNoAjyhiA/s1600-h/6212_1176475738037_1412412879_485266_22549_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/__PX_LwqKelY/S4sm4yhEvWI/AAAAAAAAAjI/GUYNoAjyhiA/s320/6212_1176475738037_1412412879_485266_22549_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">She is thoughtful and kind, she always surprises me...</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;">She loves birds, nests and feathers...</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S5Q29KHcZtI/AAAAAAAAAjo/QelMK7e9IyI/s1600-h/LG1Birds049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/__PX_LwqKelY/S5Q29KHcZtI/AAAAAAAAAjo/QelMK7e9IyI/s400/LG1Birds049.jpg" width="292" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S5Vf_Ak1geI/AAAAAAAAAj4/JRz_TZ5vEN8/s1600-h/DSCF2282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S5Vf_Ak1geI/AAAAAAAAAj4/JRz_TZ5vEN8/s320/DSCF2282.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S5Vg-ESS_tI/AAAAAAAAAkA/ORiZAsejLgw/s1600-h/LG3nest051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/__PX_LwqKelY/S5Vg-ESS_tI/AAAAAAAAAkA/ORiZAsejLgw/s320/LG3nest051.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;">Sometimes, when I look at her work, it is as if I could get a glimpse into her soft soul</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G3GFc0reZ1U/S3t-nx-rQKI/AAAAAAAAAbI/OaYsTZnpTiI/s1600/DSCF2268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-G3GFc0reZ1U/S3t-nx-rQKI/AAAAAAAAAbI/OaYsTZnpTiI/s400/DSCF2268.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_wzykHsBCkw/S3t-0fDDYxI/AAAAAAAAAbQ/iBQoV-041OU/s1600/DSCF2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_wzykHsBCkw/S3t-0fDDYxI/AAAAAAAAAbQ/iBQoV-041OU/s400/DSCF2266.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div></div></div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #a2c4c9;">Her art always touches my heart.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S3v2hLtpYbI/AAAAAAAAAcw/P5nc6IkubKo/s1600-h/LG9LacebranchComplete.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://3.bp.blogspot.com/__PX_LwqKelY/S3v2hLtpYbI/AAAAAAAAAcw/P5nc6IkubKo/s320/LG9LacebranchComplete.jpg" width="320" /></a></div><br />
Louise has always loved to cook and is very good at it. When we are together, we like to plan for dinner while having our morning cup of coffee. And of course, with Louise, what has been bought and brought back home <b>must</b> be drawn first.<br />
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</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3uDridiaZI/AAAAAAAAAbY/7b3_O0H3AhA/s1600-h/DSCF2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3uDridiaZI/AAAAAAAAAbY/7b3_O0H3AhA/s200/DSCF2235.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3uD6o24YUI/AAAAAAAAAbg/tbraTQ4DsRU/s1600-h/DSCF2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3uD6o24YUI/AAAAAAAAAbg/tbraTQ4DsRU/s200/DSCF2257.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3uEM6PRQiI/AAAAAAAAAbw/iSZaJEDckl8/s1600-h/DSCF2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3uEM6PRQiI/AAAAAAAAAbw/iSZaJEDckl8/s200/DSCF2278.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3uEDc9T6UI/AAAAAAAAAbo/m4x7o79nQV8/s1600-h/DSCF2249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3uEDc9T6UI/AAAAAAAAAbo/m4x7o79nQV8/s200/DSCF2249.JPG" width="200" /></a></div><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: left;">During the time I was in Boston, it was very cold. We decided to make a Bouillabaisse-like fish stew one night to escape the dreadful weather and a Veal Blanquette the next one to comfort ourselves.<br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8;"><b><br />
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<span class="Apple-style-span" style="color: #9fc5e8;"><b>Fish Stew in the manner of a Bouillabaisse</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3v-bcNH5BI/AAAAAAAAAdA/IQGDlZNJXiQ/s1600-h/DSCF2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3v-bcNH5BI/AAAAAAAAAdA/IQGDlZNJXiQ/s200/DSCF2179.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3v-pHq4DKI/AAAAAAAAAdI/ctLth20wXcU/s1600-h/DSCF2274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3v-pHq4DKI/AAAAAAAAAdI/ctLth20wXcU/s200/DSCF2274.JPG" width="200" /></a></div><div style="text-align: center;">Serve 8</div></div></div></div></div></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #9fc5e8;">For the broth:</span> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">2 lbs of Mussels, scrubbed</span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">8 Littleneck Clams, scrubbed</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">5 shallots, peeled and chopped</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">2 branches od Italian parsley</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">2 branches of fresh thyme</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1 bay leaf</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1 cup of dry white wine (we used Tariquet from Bordeaux)</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Sea salt to taste</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Freshly ground pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;"><span class="Apple-style-span" style="color: #9fc5e8;">For the fish and Seafood marinade:</span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">3/4 lb very fresh Monkfish in one thick piece</span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">3/4 lb very fresh Cod in one thick piece</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">3/4 lb very fresh Swordfish</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1/2 lb very fresh Sea Scallops</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1/2 lb large raw Shrimps shells on </span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1 tsp Fennel seeds</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Fennel fronds from 1 fennel bulb</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">The zest and slices of 1 orange</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1/4 tsp Spanish Saffron</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1/4 cup Lillet (optional)</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup dry white wine</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Sea salt to taste</span></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Freshly ground pepper to taste</span></span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;"><span class="Apple-style-span" style="color: #9fc5e8;">For the Stew:</span></span></div><span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">1 large Onion, peeled and chopped</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">1 medium Fennel bulb, sliced</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">1 carrot, peeled and sliced</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">1 can San Marzano wholeTomatoes( crushed roughly)</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">2 cups of dried white wine</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">8 new baby potatoes, washed and cut in half</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">1 Bay leaf</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">2 branches fresh thyme</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #0b5394; font-family: 'Lucida Grande';"><b><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999; font-weight: normal;">Sea salt to taste,</span></span></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #a2c4c9;"><span class="Apple-style-span" style="color: #999999;">Freshly ground pepper to taste</span></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;"><span class="Apple-style-span" style="color: #9fc5e8;">For the Rouille:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">I very fresh egg yolk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">1/2 Tsp of French mustard (not French's)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">3 to 4 garlic cloves, peeled and mashed with 1/4 tsp sea salt</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Vegetable oil or light olive oil</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">2 Tsp fresh white bread crumbs, barely moistened with milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">1/4 tsp Cayenne pepper (or more to taste)</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">In a pan, place over medium heat the mussels, clams, shallots, salt, pepper, bay leaf and thyme. Cook until the mussels and clams start to open, add the wine and cook until all the mussels and clams are open, about 5 to 8 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Remove from the heat, let cool a little. Leave the clams whole but prepare the mussels on the half shell. Strain the broth in a bowl, reserve.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3uJgm6u7rI/AAAAAAAAAcI/aZMOvJ2F5G8/s1600-h/DSCF2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3uJgm6u7rI/AAAAAAAAAcI/aZMOvJ2F5G8/s320/DSCF2157.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
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</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Cut all the fish in managable pieces to eat in a bite but not so small as to fall apart while cooking (we like 2 inches pieces), place them in a large non reactive dish (like Pyrex) with the shrimps and scallops. Add all the marinade ingredients: the fennel seeds and fronds, orange, saffron, Lillet if using, wine, salt and pepper. Marinate in a cool place for 1 hour, if longer, place in the refrigerator). After that time, drain and reserve the marinade.</span></span><br />
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</span> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3tLp61zzdI/AAAAAAAAAX4/KzpJmn76APU/s1600-h/DSCF2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><img border="0" height="240" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3tLp61zzdI/AAAAAAAAAX4/KzpJmn76APU/s320/DSCF2215.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Meanwhile, in a large heavy bottom pan ( wider than high), sweat the onion, fennel and carrot. When cooked but not colored, add the tomatoes, the reserved marinade,the wine, the bay leaf, thyme, salt and pepper, cook for 10 minutes. Add the potatoes and cook until they are tender. Add the fish, shrimps and scallops, cook 5 minutes without boiling. Add the clams and mussels, taste for seasoning.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Make the rouille; in a bowl, put the egg yolk, mustard, salt and garlic. Whisk drop by drop the oil until emulsified, add the bread and cayenne.</span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">Whisk some of the rouille into the stew, do not let boil.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Serve in soup bowls with a spoon of rouille and thinly sliced toasted baguette.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3uKqYPz8gI/AAAAAAAAAcQ/tuheg1QtQ4A/s1600-h/DSCF2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3uKqYPz8gI/AAAAAAAAAcQ/tuheg1QtQ4A/s320/DSCF2131.JPG" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">This stew is even better reheated the day after, it is easier to make it in a large quantity but since it is so good, you won't have to worry about it sitting in the refrigerator for too long!</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #3d85c6; font-weight: bold;">Blanquette de Veau (Veal Blanquette)</span></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #999999;">Blanquette comes from the word "blanc" which means white in French. Traditionally, this is a very pale dish, the veal, turnips, mushrooms, onions and broth with the egg yolk and lemon mixed in at the end result in a monochromatic dish, very mild in flavor. I like to add blanched haricots verts and young carrots and in the spring I often add peas and asparagus because I like the bite they give to the dish and I love the colors as well . It's up to you to follow tradtion and omit these or give a try to this variation.</span></span></div></div></div></div><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S3tTQBjhs1I/AAAAAAAAAZA/VVERQET2Y9s/s1600-h/DSCF2065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/__PX_LwqKelY/S3tTQBjhs1I/AAAAAAAAAZA/VVERQET2Y9s/s200/DSCF2065.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3tTe3azLGI/AAAAAAAAAZI/Rq0hiKYkM-M/s1600-h/DSCF2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3tTe3azLGI/AAAAAAAAAZI/Rq0hiKYkM-M/s200/DSCF2259.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;"><b><br />
</b></span></span></div></div></div></div><div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Serve 4</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">For the mushrooms:</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1 lb assorted mushrooms (white mushrooms are traditional but I like baby Portobella, chanterelles and morels; one kind is fine), brushed and quartered</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">1 Tbsp unsalted butter</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">Sea salt to taste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #3d85c6;">For the onions:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">16 very small white onions</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1 Tbs unsalted butter</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">2 tsp sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Lucida Grande';"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #3d85c6;">For the broth:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1 1/2 lb of veal cut in medium pieces</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">1 leek washed and cut in 4 pieces</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">1 branch of celery, washed and chopped</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">1 onion, peeled and studded with 3 cloves</span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">The zest of 1/2 lemon in 1 or 2 pieces</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1/2 cup of dry white wine</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1 Tbs of Lillet (not traditional but nice, and I had bought a bottle for the fish stew, so I figure out, why not use it)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">Sea salt to taste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #999999;">1 tsp of peppercorns</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #a2c4c9; font-family: 'Lucida Grande';"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #3d85c6;">For the vegetables:</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">1/4 lb haricots verts or very small green beans, blanched</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">2 carrots, peeled and sliced on the diagonal</span><br />
<span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">2 small turnips, peeled and quartered</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">In a large pot, place all the ingredients for the broth, cover with water. Bring to a boil, reduce the heat to low and cook gently for an hour without boiling but bubbling gently, taste for seasonings. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">Drain the broth in another pan. Discard the vegetables and return the meat to the pot with the broth. place over medium/low heat, add the vegetables and cook for 10 minutes, do not let boil.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">In another pan, sauté over medium/high heat the mushrooms with butter and a pinch od fresh thyme until nicely brown, deglaze with 2Tbs of the broth, add salt and pepper. Reserve.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S3uVNhyN3NI/AAAAAAAAAcg/F0Hxse6TnRc/s1600-h/DSCF2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S3uVNhyN3NI/AAAAAAAAAcg/F0Hxse6TnRc/s320/DSCF2085.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">Cook the onions in a covered pan with the butter, sugar, salt and pepper, cover with water and cook over medium/low heat until light brown, caramelized and fragrant about 10/15 minutes. Be careful they do not burn!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">Add the mushrooms and onions to the broth, let the stew cook gently for 2 minutes longer.</span><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #999999; font-family: 'Lucida Grande';">In a small bowl, mix an egg yolk with 2 tsp of cornstarch, 1Tbs butter and the juice of half lemon, add some broth, mix again and pour in the pot (this is called a liaison), mix gently, heat for 2 more minutes and serve with plain rice.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3wDJ7SOAlI/AAAAAAAAAdQ/1rZbyQVupZo/s1600-h/DSCF2095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3wDJ7SOAlI/AAAAAAAAAdQ/1rZbyQVupZo/s320/DSCF2095.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div></div><div style="text-align: center;"></div><div></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3973572488798317545.post-70327675919167532772010-02-10T00:09:00.259+08:002011-02-13T08:01:28.069+08:00Like water from the mountain<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S3L-s_RtBLI/AAAAAAAAALc/k8hk3bPfnDU/s1600-h/DSCF1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S3L-s_RtBLI/AAAAAAAAALc/k8hk3bPfnDU/s320/DSCF1314.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #c27ba0;">I</span></span></span> am in the US right now and I miss very much my husband, Komang. I miss cooking with him, all the while chatting and eating in silence together, as most Balinese do.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3GAE9b_dhI/AAAAAAAAAKE/EZutyP1YpTE/s1600-h/DSCF1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3GAE9b_dhI/AAAAAAAAAKE/EZutyP1YpTE/s320/DSCF1553.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I miss a lot of things about Komang, not only cooking but it's 7pm and I am hungry!<br />
Komang is a quiet and passionate man. He is humble, confident and generous; with him, life always seems a little bit better, a little bit easier and, in his presence, you always feel like a better version of yourself.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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For some reasons, Komang did not cook much before us being together but that certainly did change, a lot! Whenever he cooks, it is at the same time with an easy going attitude and a great focused intent; ya, that would pretty much describe him in a few words, hard and soft at the same time!</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3GJrE0IYAI/AAAAAAAAAK0/YBZpj32y9tY/s1600-h/DSCF1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3GJrE0IYAI/AAAAAAAAAK0/YBZpj32y9tY/s320/DSCF1579.JPG" width="320" /></a></div><br />
With any traditional recipe, be it in Bali or anywhere in the world, I have noticed that long discussions and debates (with the occasional heated argument) ensue for: 1) what exactly goes in the dish, 2) the proper manner to prepare it and most importantly, 3) the knowledge of the unique "truc", "tour de main" or "secret" ingredient which will end the quest for authenticity and elevate the most simple dish into perfection and Komang is a perfectionist at heart and I should add, highly individualistic as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/TVJHh_MfsjI/AAAAAAAABeY/YaTK8giC-lc/s1600/IMG_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/TVJHh_MfsjI/AAAAAAAABeY/YaTK8giC-lc/s320/IMG_0364.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">He will listen to his mother's, sisters' or cousins' specific directions on how to execute something and starts by following the instructions carefully but ends up adjusting and tasting everything to make it his own. It will be reworked many times until the final verdict of "not bad!" has been reached. That's why his food, be it <a href="http://frombordeauxtobali.blogspot.com/2011/01/nasi-two-ways.html">nasi goreng</a>, <a href="http://frombordeauxtobali.blogspot.com/2010/04/chicken-curry-forever.html">chicken curry</a> or <a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html">jakut urab</a>, is all so very delicious but unlike anyone else's.</div>So, I will just dream about the favorite dishes he makes for me until I return. In the meantime, I can always make<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #c27ba0;">Bubur Injin</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #c27ba0;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S3KuWLkooyI/AAAAAAAAAK8/sM2Hz_cfHAs/s1600-h/DSCF1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S3KuWLkooyI/AAAAAAAAAK8/sM2Hz_cfHAs/s320/DSCF1906.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #c27ba0;"><b><br />
</b></span></div><div style="text-align: left;">Bubur Injin is Black Rice Pudding served with<a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html"> Palm Sugar Syrup</a> and <a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html">a jug of fresh Coconut Milk</a>, it is easy to make and the perfect afternoon snack, comforting and always welcome, be it in the midst of a snow storm as it is today for me in the US or when the rain falls (with no end in sight, it seems) in Bali, turning everything into a new green world.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #c27ba0;">1 cup black rice, rinsed well</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #c27ba0;">1/3 cup glutinous rice, rinsed well</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #c27ba0;">1 vanilla bean, split in half lenghtwise</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #c27ba0;">3/4 cup</span><a href="http://frombordeauxtobali.blogspot.com/2010/01/first-things-first-coconut-and-rice.html"><span class="Apple-style-span" style="color: #c27ba0;"> Palm Sugar Syrup</span></a><span class="Apple-style-span" style="color: #c27ba0;"> or regular sugar syrup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #c27ba0;">Water</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div>In a pot with a heavy bottom, place the 2 kinds of rice, add the vanilla and water to cover the rice by 2 inches, bring to a boil and lower the heat, mix from time to time and add water for the rice to be always covered, taste for doneness. When the rice is almost cooked, add the syrup, mix and continue to cook until the rice is tender and the consistency is soft porridge like. Serve with more syrup and coconut milk to pour on the servings.</div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S3Ky2ba4gSI/AAAAAAAAALE/7zDHx1mSv-g/s1600-h/DSCF1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/__PX_LwqKelY/S3Ky2ba4gSI/AAAAAAAAALE/7zDHx1mSv-g/s320/DSCF1912.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: left;">Komang said to me once " I am like water falling from the mountain, wherever it goes, it's all good! Whatever comes!"</div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S3GH-Y-rBAI/AAAAAAAAAKs/vIgBMAYhI1Y/s1600-h/DSCF1343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/__PX_LwqKelY/S3GH-Y-rBAI/AAAAAAAAAKs/vIgBMAYhI1Y/s320/DSCF1343.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">These words opened a window in my mind, I feel that way too and for this, I can only say "Saya cinta kamu, Suamiku" You are always in my heart!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S5D3yvv5_kI/AAAAAAAAAjg/7hUcwUBe0uk/s1600-h/DSCF1315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/__PX_LwqKelY/S5D3yvv5_kI/AAAAAAAAAjg/7hUcwUBe0uk/s200/DSCF1315.JPG" width="200" /></a></div><div style="text-align: center;"></div><br />
</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3973572488798317545.post-38214189196152490552010-01-27T08:33:00.392+08:002011-04-20T07:39:03.501+08:00The spice of life, Sambals<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-size: x-large;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S2ABtG6M42I/AAAAAAAAAHQ/p4lGZKUs_NU/s1600-h/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/S2ABtG6M42I/AAAAAAAAAHQ/p4lGZKUs_NU/s320/6.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: orange;"><b><br />
</b></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #cc0000;">S</span></span></span>ambals are enough of a good thing on their own to bring excitement to any food. A plate of plain steamed rice with some sambal on the side and maybe a few slices of deep-fried shallots on top is both satisfying and delicious, something to look forward to. Because there are so many sambals to choose from and to make depending the mood one is in, it would be difficult to have a boring meal when they are present. The fact that they are easy, quick and fun to make is just an added bonus.<br />
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When the mood strikes for grilled fish, two sambals come to mind; Sambal Matah and Sambal Tomat, they are very different, one is raw, sharp and clean flavored, the other is cooked, spicy sweet and mellow and, like many things in life which are very different, they complement each other and go very well served together with the fish of your choice and steamed rice.<br />
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Sambal Matah is the natural choice when you want to add a zingy fresh sparkle to any fish from mackerel and tuna to red snapper and sea bass. It will bring a new twist on a sashimi salad and is equally delicious mixed with a medley of avocado, red grapefruit and crab. Mussels steamed in a coconut/ginger broth will be elevated to something truly special if, at the end of cooking, the sambal and a generous pat of butter are added to the pan of mussels and heated gently for 2 minutes to melt and emulsify the butter.<br />
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</div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #cc0000;">Sambal Matah: Fresh Shallots and Lemongrass Sambal</span></b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S1-EEavCD-I/AAAAAAAAAGQ/5jUquQCy1Aw/s1600-h/DSCF1768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S1-EEavCD-I/AAAAAAAAAGQ/5jUquQCy1Aw/s320/DSCF1768.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">10 shallots, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 garlic clove very finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">4 fragrant lime leaves or kaffir lime leaves, very finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">5 bird's eye chilies, very finely sliced (or to taste)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 long red chilies, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">3 stalks of lemongrass, tender part only, very finely sliced or chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/2tsp dried shrimp paste, roasted</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1tsp fleur de sel or dry coarse sea salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/2 tsp coarsely ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">4Tbs of fragrant coconut oil or mild oil if unavailable (but the taste of the sambal will be different)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">Juice of 1 Kalamansi lime or regular lime</span><br />
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</div><div style="text-align: left;">Crumble the shrimp paste with the salt and pepper and mix with the shallots, garlic, chilies and lemongrass. Add the oil and lime juice. Serve.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S1-I6O1Pz6I/AAAAAAAAAGY/omuXP0kSFHk/s1600-h/DSCF1773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S1-I6O1Pz6I/AAAAAAAAAGY/omuXP0kSFHk/s320/DSCF1773.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div style="text-align: center;"><br />
</div>Once in a while, we meet this rare individual who quietly follows his own drum beat. Made Suarta (also known as Made Pintar, smart Made) is certainly one of those. Happy go lucky, funny, gentle, loud and highly creative, Made can do anything and everything while at the same time joking and singing, he has an answer to every problem and everything he touches becomes beautiful. He is a great gardener, builder, painter and fixer of anything in need. And Made does not like Sambal Matah, instead this is what he loves having with his grilled fish, definitely an acquired taste but worth trying. Here's to you and your contagious joie de vivre Made, your favorite sambal!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S4x5Fpo1CHI/AAAAAAAAAjQ/BV5_p8f3N00/s1600-h/DSCF1093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S4x5Fpo1CHI/AAAAAAAAAjQ/BV5_p8f3N00/s320/DSCF1093.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S1_MqZB9nuI/AAAAAAAAAGo/VGWTKeC0dh0/s1600-h/DSCF1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/__PX_LwqKelY/S1_MqZB9nuI/AAAAAAAAAGo/VGWTKeC0dh0/s320/DSCF1546.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="color: #cc0000;">Sambal Bebek: Raw Chilies Sambal</span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">6 bird's eye chilies</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/4tsp roasted dried shrimp paste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/4tsp fleur de sel or dry sea salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1tsp coconut oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">juice of 1/2 Kalamansi lime or regular lime</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Crumble the salt with the dried shrimp paste in a mortar, add the chilies and pound to a smooth paste, add the lime juice and coconut oil. Serve. (Warning: this is very spicy as it should be and for chilies lovers only! In this one, the coconut oil is mandatory!)</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b><span style="color: #cc0000;">Sambal Tomat: Tomato Sambal</span></b><br />
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</b></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S2DaZi7dqtI/AAAAAAAAAHg/Vi-nnJ3zwz8/s1600-h/DSCF1799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S2DaZi7dqtI/AAAAAAAAAHg/Vi-nnJ3zwz8/s320/DSCF1799.JPG" width="320" /></a></div><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1 1/2Tbsp of coconut oil or mild oil</span><br />
<span class="Apple-style-span" style="color: #cc0000;">15 shallots, sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">7 garlic cloves, sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">7 long red chilies, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">6 bird's eye chilies, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2tsp of dried shrimp paste, crumbled</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1Tbsp of palm sugar, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 tomatoes, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">dry sea salt to taste</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 or 2 bird's eye chilies, sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">juice of 1 Kalamansi lime or of 1/2 regular lime</span><br />
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In a pan, heat the oil and fry the shallots and garlic until fragrant, add the chilies and cook 5 minutes longer, add the shrimp paste and palm sugar until it caramelizes. Add the tomatoes and salt, cook 5 minutes more until the tomatoes are soft. Taste and adjust seasonings, leave to cool. When cool, put the sambal in a mortar and mix until a rough texture is achieved. Add the lime juice, taste and, if needed, add the last raw chili to the sambal. Serve.<br />
This sambal is very good with fried fish as well.<br />
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<div style="text-align: center;"><b><span style="color: #cc0000;">Sambal Goreng: Fried Sambal</span></b><br />
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</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S2Kwv_my1dI/AAAAAAAAAHo/Gm8jSrTZZ_g/s1600-h/DSCF1803:b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S2Kwv_my1dI/AAAAAAAAAHo/Gm8jSrTZZ_g/s320/DSCF1803:b.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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Sambal goreng, the first thing prepared every morning with the rice, is like an old friend; you can feel comfortable with it. Maybe a little bit more sugar or terasi, maybe less salt, it depends of what is being prepared and the mood of the day! Always the same, always different! But like a good friend, it's always good, comforting and sure to be there when you need it, which is every day at our house!<br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">15 shallots, finely sliced</span></div><span class="Apple-style-span" style="color: #cc0000;">10 garlic cloves, finely sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4 long red chilies, finely sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">5 bird's eye chilies, finely sliced</span><br />
<span class="Apple-style-span" style="color: #cc0000;">3 stalks of lemongrass very finely chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 candlenuts (omit if you cannot find them)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/4tsp dried shrim paste</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2tsp coarse dried sea salt</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2tsp palm sugar chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2Tbsp coconut oil or mild </span><span class="Apple-style-span" style="color: #cc0000;">oil</span><br />
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In a mortar, pound together with a pestle the salt, shrimp paste and candlenuts. Heat the oil in a pan, add all the ingredients and cook until fragrant and softened, about 5 minutes. Serve.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S2PSe7vMCRI/AAAAAAAAAIA/AIdzVxLzT9k/s1600-h/DSCF1812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S2PSe7vMCRI/AAAAAAAAAIA/AIdzVxLzT9k/s320/DSCF1812.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b>Sambal Pelalah</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S2PTwXxfuZI/AAAAAAAAAII/IESJRn1p-kU/s1600-h/DSCF1817:9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__PX_LwqKelY/S2PTwXxfuZI/AAAAAAAAAII/IESJRn1p-kU/s320/DSCF1817:9.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #cc0000;"><b><br />
</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><br />
</b></span></div><div style="text-align: left;">The first time I had this sambal was after climbing the mountain to go to a ceremony in Gumang with Komang. Gumang is one of the guardian Temples of Bali, facing the ocean at the top of a mountain in Karangasem. There, the view is breathtaking and so is the climb! For 45 minutes, steep paths and crumbling stone stairs lead to the top but in the end, it's all worth it because this sacred place is so enchanting and if lucky enough, after the offerings have been blessed and are allowed to be eaten by us mere mortals, there is amongst them grilled tamarind chicken with sambal pelalah, one of my mother-in-law's, Ibu Bony, specialties.<br />
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<span class="Apple-style-span" style="color: #cc0000;">6 garlic cloves, roughly chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 inch piece of lesser galangal, roughly chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4 long red chilies, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">6 bird's eye chilies, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 candle nuts</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2tsp dried shrimp paste</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2tsp dried sea salt</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1tsp palm sugar,chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">3Tbs coconut oil or mild oil</span><br />
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Put all the ingredients (except the oil) in a mortar and with a pestle pount until smooth or in a blender.<br />
Heat the oil in a pan and add the paste and gently fry for 5 minutes until fragrant. Filter the oil and place in a bowl, cool, serve.<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #cc0000;">Sambal Tuwung (Raw Eggplant Sambal)</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S2Ux1bzs84I/AAAAAAAAAIs/DJ0xajEEtcM/s1600-h/DSCF1840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/__PX_LwqKelY/S2Ux1bzs84I/AAAAAAAAAIs/DJ0xajEEtcM/s320/DSCF1840.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><br />
</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b>Sambal Kecicang (Sambal with Torch Ginger)</b></span><br />
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</b></span></div><div style="text-align: center;"><div style="text-align: left;">The scent of torch ginger is intoxicating, heady, musky and floral with citrus undertones. It goes wonderfully well with grilled chicken and makes rice sing in your mouth. If you cannot locate this glorious plant, do not bother with this sambal and make sambal goreng instead, which uses lemongrass in place of torch ginger. But it won't be the same and if it was not for the FDA, I wish I could send some to you ( with lesser galangal and fresh turmeric too), really! Who knows, maybe one day?</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">10 shallots, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">5 garlic cloves, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">5 bird's eye chilies, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2 long red chilies, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">3 torch ginger flowers, finely sliced</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/4tsp dried shrim paste</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1/4tsp dried sea salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">2Tsp coconut oil or mild oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;">1tsp Calamondin lime juice</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Crumble the dried shrim paste with the salt. Heat the oil and add the other ingredients, cook until soft and fragrant, add the lime juice. Serve when cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__PX_LwqKelY/S2U7vyA73gI/AAAAAAAAAI0/U0CUy6Y1fv0/s1600-h/DSCF1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/__PX_LwqKelY/S2U7vyA73gI/AAAAAAAAAI0/U0CUy6Y1fv0/s320/DSCF1875.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Life is inspiring</div></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000;"><b><br />
</b></span></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></b></span></div></div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3973572488798317545.post-16176905289421220662010-01-19T10:29:00.045+08:002011-04-20T07:41:39.074+08:00First things first! The foods of Life: Coconut (Nyuh) and Rice (Nasi)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: auto;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S1gD1kgO7sI/AAAAAAAAAD4/vKCdtN-jLtI/s1600-h/DSCF1283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/S1gD1kgO7sI/AAAAAAAAAD4/vKCdtN-jLtI/s320/DSCF1283.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #6aa84f;">W</span></span></span><span style="font-family: Georgia, 'Times New Roman', serif;">hat would Bali be and look like, I often dreamily wonder, if it was not for the ever present grace of the coconut palms and the arresting emerald beauty of the rice fields, the Sawa? Both are essential and shaped the life on the island.</span></div><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #6aa84f;"><br />
</span> </span><span style="color: #6aa84f;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #6aa84f;"> </span></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #6aa84f;"> </span></span></div><div style="text-align: left;"><b><span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f;">The Coconut, Nyuh, la Noix de Coco:</span></span></b></div><span style="color: #0b5394;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span><span style="font-family: Georgia, 'Times New Roman', serif;">The coconut tree, in its natural state, provides dappled shade, grows to a height of 60 to 80 feet and produces about 75 to 85 fruits a year. Those can be harvested at three different stages every two months or so. If not, they naturally fall to the ground with a ShhhhhBaaaaam! sound followed by a Wooooeeee! cry uttered by someone who heard, then a happy cacophony ensues and a lucky someone gets the prized coconut! Even Komang, when he hears a coconut falling gets excited and stops what he is in the midst of doing! I mean, his land is part of the large family coconut grove, he can have any coconut he wants whenever he needs to but the sound of the coconut falling is irresistible to Balinese ears, a free bounty, a promise of good things to come! Yeehaw, <a href="http://frombordeauxtobali.blogspot.com/2010/04/chicken-curry-forever.html">chicken curry tonight</a>! Well, anyway that's what I'd do!</span><br />
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</span></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">The young or green coconut is shock full of a perfect nectar, so perfect and sterile that it could be used as a replacement for an IV in a pinch (a good thing to know in case the need would ever arise). Its soft, translucent flesh is gelatinous and very delicious. To open the young coconut, two slits are cut at the top, the liquid is drained in a container and the top is then wacked with a machete looking knife. The soft flesh is scooped out in long ribbons and mixed with the liquid in a pitcher and passed around. Voila! The perfect refreshing drink on a hot day! Often, when the family works in the groves, the coconut picker throws a few of these down to the delight of everyone.</span></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S1gBAgB7G8I/AAAAAAAAADg/RicEp124XcM/s1600-h/DSCF0557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="150" src="http://4.bp.blogspot.com/__PX_LwqKelY/S1gBAgB7G8I/AAAAAAAAADg/RicEp124XcM/s200/DSCF0557.JPG" width="200" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><span style="font-family: Georgia, 'Times New Roman', serif;">The more mature coconut has less liquid and the flesh is thick and firm but still tender, it is perfect at this stage to be grated and turned into one of my favorite thing to eat, Jakut Urab. Jakut Urab is a delicious salad, at once soft, chewy, crunchy, sweet and spicy, redolent of crispy fried shallots and garlic. Each bite is an explosion of textures and flavors and I HAVE to eat it at least three times a week since it goes so perfectly well with anything Balinese.</span><br />
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<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #6fa8dc;">Jakut Urab (2-3 servings)</span></b></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S1w46YqhPNI/AAAAAAAAAFo/9afVaRvigMo/s1600-h/DSCF1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S1w46YqhPNI/AAAAAAAAAFo/9afVaRvigMo/s320/DSCF1744.JPG" width="320" /></a></div><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">2 cucumbers, peeled, quartered lengthwise, seeds scooped out and finely sliced</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">200grs long beans or green beans (optional)</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">1 cup finely grated coconut</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">6 cloves garlic, peeled and thinly sliced</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">7 shallots, peeled and thinly sliced</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">3 bird's eye chilies, very thinly sliced</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">2tsp finely grated palm sugar</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">1tsp lesser galangal, washed and very finely chopped ( leave it out if you cannot find it)</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">2 kaffir lime leaves, very thinly sliced in a chiffonade</span></span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">peppercorns, sea salt</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Deep- fry the shallots and garlic until golden and crispy, drain, reserve.</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Squeeze the water out of the cucumber slices and place them in a bowl.</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Add the grated coconut to the bowl.</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">If using green beans, boil them for 2 minutes, drain and refresh with cold water, they should be bright green. When cool, slice them in small pieces and add to the bowl.</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">In a mortar, pound together the peppercorns and the lesser galangal to a paste. Add the salt, the palm sugar and the chilies.</span></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Add the chilies/peppercorns mixture, shallots, garlic and kaffir lime leaves to the bowl and mix everything together gently. Serve right away.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S1w4f_iz4eI/AAAAAAAAAFg/IA1zs2Jk3M0/s1600-h/DSCF1747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S1w4f_iz4eI/AAAAAAAAAFg/IA1zs2Jk3M0/s320/DSCF1747.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">In a non-traditional way, this Urab goes great with tamarind grilled chicken and coconut mashed potatoes. It is also perfect with barbecued ribs.</span></div><div style="text-align: center;"><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #6fa8dc;">Coconut Mashed Potatoes (4 servings)</span></b></span><br />
<div style="text-align: left;"><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div></div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">So UnBalinese, so UnFrench, soooooo delicious! What are these doing here? They are the delightful collision of two traditional foods from two different worlds resulting in a fluffy mound of happiness and perfection! (at least for me)</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif;">1kg (2lbs 2oz) Yukon Gold potatoes, or any kind you like for mashed potatoes, washed and brushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">1 cup coconut milk</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">1/2 cup heavy cream</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">6 garlic cloves, peeled and left whole</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">3Tbs unsalted butter (or 4 or 5 depending how much you like butter), cut into slices</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">a few gratings of nutmeg</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #6fa8dc;">sea salt, freshly ground black pepper to taste</span></span><br />
<span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a pot, place and cover the potatoes with cold water and a good pinch of sea salt, bring to a boil, reduce the heat and cook until tender. Pierce with a skewer to test, it should go through easily. Drain completely, return to the pot on very low heat, dry the potatoes for 2/3 mnts, if you use an electric stovetop, simply return the pot with a lid to the turned off burner for 5 mnts.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In a pan, bring to a simmer the coconut milk, the cream, the garlic and nutmeg, cook over very low heat until it thickens (about 10mnts), mix from time to time and with a fork, mash the garlic into the cream mixture.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In the meantime, peel the hot potatoes and put them through a ricer, return to the pot over very low heat, add the cream/coconut mixture, the butter, salt and pepper, whip with a fork (as for an omelet) to make the potatoes fluffy and light. Adjust for seasonings and butter. Serve.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In my family, we like to serve these potatoes mounded in a bowl and covered with a soupy curry or stew. A <a href="http://frombordeauxtobali.blogspot.com/2010/02/my-dinner-with-loulou-french-feast-in.html">bouillabaisse</a> is delicious this way, the broth of a pot-au-feu with some pieces of meat and vegetables is comfort food at its best! </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The mature coconut is used at home for making coconut milk (Santen) and coconut oil (Lengis Nyuh). Most everyone (at least here in the village) can make perfect santen and oil but, like a perfectly boiled egg, it is easy once you know. My first attempts were a complete failure (for the oil mostly) and it is only through sheer stubbornness and the desire not to be taken for an incapable tourist by my Balinese friends and family that I mastered both, sort of.</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="color: #0b5394;"><br />
</span></b></span></div><div style="text-align: center;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: small;"><b><span class="Apple-style-span" style="color: #6fa8dc;">To crack open a coconut</span></b></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S1wQG7uXYrI/AAAAAAAAAFQ/ayuA64bZayg/s1600-h/DSCF1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S1wQG7uXYrI/AAAAAAAAAFQ/ayuA64bZayg/s320/DSCF1741.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"> Cracking a coconut is not only a puzzling activity but also a potentially dangerous one or so I thought, in the genre of "Anything which could go wrong will go wrong!" kind of scenario. Maybe it's me but the combination of a seemingly unbreakable object and a very sharp knife, both held by exposed flesh, used to give me goose bumps. Lo and behold, do not fear! The Balinese way is simple, no knife needed here! Yes, it does involve a tool not found in the West (a miniature crowbar) but can easily be replaced by a hammer, I found out.</span></div></div><div style="text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: small;">Hold the coconut in one hand and tap firmly the upper part of the coconut (the one with the "eyes") 3 or 4 times all around with the blunt side of a hammer, the coconut will open (and since the water contained in the coconut will splatter everywhere at that point, it would be a good idea to pursue this activity outside or above a sink (if you want to keep the water, place a bowl in the sink).</span></span></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">To separate the meat from the shell, tap on the shell in the same manner you did before, this should loosen it and with a blunt table or butter knife (NOT with a screwdriver as I have seen it done), gently pull the meat out by inserting the tip of the knife between the meat and the shell and pushing gently the knife up, the meat should detach cleanly in a few pieces.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S2ORtabQZGI/AAAAAAAAAH4/ke1Jey3foMw/s1600-h/DSCF1688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/S2ORtabQZGI/AAAAAAAAAH4/ke1Jey3foMw/s320/DSCF1688.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Grate the coconut pieces on a four sided grater (small holes side) or in a food processor (cut the coconut in small pieces first not to jam the motor) fitted with the metal blade, pulsing for short amount of time until you get a fine powder, or alternatively, you could use a blender, I got pretty decent results with it.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">The coconut grater used in Bali, a very simple, cheap and efficient tool difficult to find in the West, should be on your list of things to bring back if you visit and intend to make authentic coconut milk at home.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: #6fa8dc;">To make coconut milk</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #6fa8dc; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #999999;">Place the grated pulp of one coconut in a bowl and add about a cup to a cup and half of water. Now the fun part, with your hands, squeeze the coconut in the water until the oil is released and the water looks very creamy (5 minutes). Take some of the coconut in your hands and over a clean bowl, squeeze the milk out (you could use muslin cloth if you like), continue to do this until all the pulp has been used, discard the pulp, then filter the milk and use within 6 hours. This milk is rich and creamy, not separated into cream and thinner milk as it is done in Thailand but you could do so if you prefer.</span></span></span></span></div></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">At this stage, the coconut is also harvested for copra, tied up in bundles of 5 (for ease of counting) and stacked on the side of the road waiting to be picked up by a truck to the processing plant. Copra is a cheap version of what the best coconut has to offer and maybe that's why the coconut had for a long time a bad reputation. Copra is used mainly in the cosmetic industry and in processed foods.</span><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">From the unopened flowers clusters at the top of the tree, the sap is harvested, and, in a process which can be only described as a labor of love, coconut palm sugar (Gula Bali) is made. The sap is boiled down for a very long time and poured into half coconut shells until it hardens. It is the most delicious sugar, caramel like with flavors of butterscotch, I adore it!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S10m1AAt8yI/AAAAAAAAAGA/xtZtbOa32io/s1600-h/DSCF1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://1.bp.blogspot.com/__PX_LwqKelY/S10m1AAt8yI/AAAAAAAAAGA/xtZtbOa32io/s1600-h/DSCF1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__PX_LwqKelY/S10m1AAt8yI/AAAAAAAAAGA/xtZtbOa32io/s320/DSCF1766.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #6fa8dc;">A very tasty syrup</span></b><span class="Apple-style-span" style="color: #6fa8dc;"> </span></span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span style="font-family: Georgia, 'Times New Roman', serif;">This syrup, which can be used for pancakes, rice pudding and drizzled on ice-cream, can be made by chopping 2 cups of coconut palm sugar and boiling it with 3 cups of water and a vanilla bean split in half for 10 minutes until thick and syrupy. Filter through a strainer in a pitcher. It will keep in the fridge for one week or so (if it lasts that long).</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The husks (the outside shell we rarely see in the West) are used to make coir, ropes, mats and bags. They are used as well to start the fire every morning in the wood burning kitchen oven and for grilling sate. They are burned on Kajeng Keliwon in front of the houses as a mean of protection and the smoke is a natural mosquito repellent (actually a repellent to most everything, me included)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">The shells are made into handsome bowls, scoops, forks, spoons and ladles.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S1gC4gmDWKI/AAAAAAAAADo/cfV00ysuJxw/s1600-h/DSCF0566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://4.bp.blogspot.com/__PX_LwqKelY/S1gC4gmDWKI/AAAAAAAAADo/cfV00ysuJxw/s320/DSCF0566.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif;">The young pale green fronds, which have to be picked from the top, are a daily necessity for making the Canang and Banten, the intricately woven baskets filled with offerings to the Gods</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S36c0XN2q9I/AAAAAAAAAfQ/tTa2OuHTpCs/s1600-h/23.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/__PX_LwqKelY/S36c0XN2q9I/AAAAAAAAAfQ/tTa2OuHTpCs/s320/23.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and the mature fronds, when woven and tied make handsome partititions and roofing material.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The wood, with its beautiful mottled grain, is strong and used extensively for building.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S1lGkN-D8_I/AAAAAAAAAEA/fiuv5woIjvw/s1600-h/DSCF1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/__PX_LwqKelY/S1lGkN-D8_I/AAAAAAAAAEA/fiuv5woIjvw/s320/DSCF1690.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Maybe because of all these gifts to us, the coconut tree was named in Sanskrit</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #93c47d;"><b><span class="Apple-style-span" style="color: #6aa84f;">"Kalpa </span></b><span class="Apple-style-span" style="color: black;"><b><span class="Apple-style-span" style="color: #6aa84f;">Vrishka</span></b><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="color: #6aa84f;">"</span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #93c47d;"> </span>,</span><span class="Apple-style-span" style="color: #999999;"> the tree that provides all the needs for life!</span></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="font-size: x-large;"><span style="color: #0b5394;">To be continued, the Rice...</span></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"><b><br />
</b></span></span><a href="http://4.bp.blogspot.com/__PX_LwqKelY/S1vszy-TbXI/AAAAAAAAAFA/6e0OF5sMvew/s1600-h/DSCF1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/__PX_LwqKelY/S1vszy-TbXI/AAAAAAAAAFA/6e0OF5sMvew/s200/DSCF1705.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"><b><br />
</b></span></span><a href="http://3.bp.blogspot.com/__PX_LwqKelY/S1uVYLx5YUI/AAAAAAAAAE4/KA_6CJ5MTMI/s1600-h/DSCF1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/__PX_LwqKelY/S1uVYLx5YUI/AAAAAAAAAE4/KA_6CJ5MTMI/s200/DSCF1699.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">life is good, every day</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div></div></div>Unknownnoreply@blogger.com1