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Location:Singapore, Singapore
Friday, November 25, 2011
Wednesday, November 23, 2011
OuouOrangutan!
Considering the far exceeded travel budget, an Orangutan watching trip to Kalimantan was out of the question. The budget alternative: Singapore zoo. The free ranging area in Singapore's jungle allows the 24 funny creatures (btw humans and orangutangs have 97% DNA in common) to swing, climb and play. Major save!
No worries, also spotted quite a few monkeys in the wild (one managed to steal a pair of glasses which it refused to trade for a mango, then pretended to trade them for a banana, but eventually casually threw the glasses off a cliff - obviously after it had grabbed the banana - while smiling)
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Location:Singapore zoo, Sinagpore - Singapore & Bali, Indonesia
A perfect day...
@ Shots, a cafe on Ann Siang Hill
- Posted using BlogPress from my iPad
Location:Singapore - Singapore
Monday, November 21, 2011
Balinese cuisine VI - The essentials II: Nasi Kuning (yellow fragrant rice)
Last but not least: Nasi Kuning, rice flecked with fried onion, lemon basil, ginger and chilli which is considered food for the Gods.
NASI KUNING (yellow fragrant rice)
Ingredients
For soaking with the rice:
1 1/2 cups of white rice
1/2 cup water
1 heaped tbsp turmeric (grated)
For steaming with the rice:
5 salam leaves
2 lemongrass
3 lime leaves
1 pandan leaf
To mix with the steamed rice:
2 tbsp suna sekoh (for recipe see Balines cuisine III)
3 tsp sambal goreng (for recipe see Balinese cuisine II)
7 lime leaves (shredded)
2 tbsp lemon basil (shredded)
1/4 tsp salt
3 tbspn fried shallots
3 kaffir lime
2 tbsp torch ginger petals (sliced)
Blend fresh turmeric with the 1/2 cup of water and strain. Mix the turmeric juice withh the rice and add water to cover. Soak for 15 minutes until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. If you use a rice cooker, add a little less water.
Fry the sunah cekoh paste in coconut oil over medium flame for around 3 minutes until it appears separated. Keep moving the mixture back and forth so it does not burn and add water if the mixture is too dry. Set aside.
Mix the steamed rice with the final seasonings: sambal goreng, kafffir lime, fried shallots, suna cekoh, lemon basil, torch ginger and salt.
Check seasonings and garnish with fried shallots. Combine all the dishes previously published and enjoy your rijsttafel!
SELAMAT MAKAN!
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Location:Ubud - Bali, Indonesia
Sunday, November 20, 2011
Balinese cuisine V - The essentials I: Sate Lembat Ayam (chicken satay with grated coconut)
A rijsttafel without satay and rice is like Bali without temples. So add these to your skill set, starting with satay. One of the ingredients of satay is "Basa Genep", the complete spices, a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste and colour. Prepare this first.
BASA GENEP (the complete spices)
Ingredients (for 1/3 cup)
1 tsp whole black pepper
3 cloves of garlic
1/2 medium onion or 5 shallots
1-2 large red chilli (seeds removed)
1/2 tsp sesame seeds
1/4 tsp freshly ground nutmeg
1/2 tsp shrimp paste (optional)
2-3 candlenut - substitutes are macadamias or cashew nuts
1 tsp coriander seeds
2 tbsp fresh turmeric
5 tbsp galangal (mild ginger)
3 tsp kencur (aromatic ginger) - best substitute is galangal
1 1/2 tbsp ginger
1/4 cup of water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. In a food processor, blend all the ingredients together, adding water if necessary.
The Basa Genep should be fragrant, deep golden yellow and of a thick paste consistency. Can be kept for a week in the fridge - cover with thin layer of oil and plastic wrap.
SATE LEMBAT AYAM (chicken satay with grated coconut)
Sate is always prepared for ceremonies with the number of sticks varying for each occasion. The task of making sate lembat is always performed by men as it is a phallic symbol as well as a symbol for war weapons.
Ingredients (for 15 sticks)
300g chicken mince
4-5 tbspn basa genep ("the complete spices")
5 lime leaves (shredded)
1/2 - 3/4 cup grated coconut
chopsticks soaked in water
3 tbspn fried shallots (very easy to make yourself by frying bawang merah, red shallot)
1 tbspn palm sugar
1/2 tspn sea salt (if available, use Balinese sea salt (garam) which is slightly milder tham regular salt)
1/2 tspn shrimp paste
Mix basa genep, palm sugar, fried onion, salt and lime leaves) with the grated coconut by hand. Mix in the chicken and knead the flavours together.
The mixture should be fragrant, deep yellow in colour and slightly sticky. If it is too dry, you can add water or a little coconut milk. Take a dessert spoon of this mixture and shape into a pear. Place the meat on the end of the chopstick and spiral it firmly around the stick until it reaches half way, resembling a drumstick.
Grill until golden brown (over coconut husks if available).
Serve with satay sauce (see Balinese Cuisine I).
SELAMAT MAKAN!
Check in for the last recipe "Nasi Kuning" to finish your rijsttafel!
- Posted using BlogPress from my iPad
BASA GENEP (the complete spices)
Ingredients (for 1/3 cup)
1 tsp whole black pepper
3 cloves of garlic
1/2 medium onion or 5 shallots
1-2 large red chilli (seeds removed)
1/2 tsp sesame seeds
1/4 tsp freshly ground nutmeg
1/2 tsp shrimp paste (optional)
2-3 candlenut - substitutes are macadamias or cashew nuts
1 tsp coriander seeds
2 tbsp fresh turmeric
5 tbsp galangal (mild ginger)
3 tsp kencur (aromatic ginger) - best substitute is galangal
1 1/2 tbsp ginger
1/4 cup of water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. In a food processor, blend all the ingredients together, adding water if necessary.
The Basa Genep should be fragrant, deep golden yellow and of a thick paste consistency. Can be kept for a week in the fridge - cover with thin layer of oil and plastic wrap.
SATE LEMBAT AYAM (chicken satay with grated coconut)
Sate is always prepared for ceremonies with the number of sticks varying for each occasion. The task of making sate lembat is always performed by men as it is a phallic symbol as well as a symbol for war weapons.
Ingredients (for 15 sticks)
300g chicken mince
4-5 tbspn basa genep ("the complete spices")
5 lime leaves (shredded)
1/2 - 3/4 cup grated coconut
chopsticks soaked in water
3 tbspn fried shallots (very easy to make yourself by frying bawang merah, red shallot)
1 tbspn palm sugar
1/2 tspn sea salt (if available, use Balinese sea salt (garam) which is slightly milder tham regular salt)
1/2 tspn shrimp paste
Mix basa genep, palm sugar, fried onion, salt and lime leaves) with the grated coconut by hand. Mix in the chicken and knead the flavours together.
The mixture should be fragrant, deep yellow in colour and slightly sticky. If it is too dry, you can add water or a little coconut milk. Take a dessert spoon of this mixture and shape into a pear. Place the meat on the end of the chopstick and spiral it firmly around the stick until it reaches half way, resembling a drumstick.
Grill until golden brown (over coconut husks if available).
Serve with satay sauce (see Balinese Cuisine I).
SELAMAT MAKAN!
Check in for the last recipe "Nasi Kuning" to finish your rijsttafel!
- Posted using BlogPress from my iPad
Location:Ubud - Bali, Indonesia
Saturday, November 19, 2011
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