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Malioboro @ Kuta, Bali
Jl. Kediri, No. 501 - J. Kuta,
Bali, Indonesia
Tel: (0361) 759192
Our driver (Madek) brought us here as we asking for somehing unique in Bali. Here we are for "Ayam Tulang Lunak" - basically, the bone is edible as they deep fried till soft. But advice to be careful as some of the bone is still hard. This is something new to us and it taste just good to us.
Ayam Goreng Crispy (Half Bird) - Rp. 50.000
Ayam Telur Masin (Half Bird) - Rp.66.000
Cah Sawi Hijau - Rp.22.000
Es Lemon Tea - Rp.14.000 & Es Siroup - Rp.10.000
- Jl. Ra Kartini No 47, Surabaya
- Tel: (031) 5687164, 5687165
- Jl. Manyar Kertoarja No 75, Surabaya
- Tel: (031) 5947677, 5940084
Rating: 7/10
Pasembur (Courtesy to Amy Beh)
Ingredients
Gravy:
500g sweet potatoes, boiled till cooked
5 1/2 cups water
2 shallots, grounded
1 1/2 tbsp chilli paste
3-4 tbsp oil
2-3 tbsp roasted peanuts, pounded
Black soy sauce for colour
Combine, squeeze and strain juice:
1/2 tbsp tamarind
3 tbsp water
Seasoning:
Salt to taste
3 1/2 tbsp sugar
A few drops lime juice
Other ingredients:
5 pieces yellow soybean cakes (taukwa), fried and thinly sliced
200g yam bean (turnip/sengkuang), shredded
1 cucumber, shredded
2 hardboiled eggs, halved
3 potatoes, boiled in jackets, skinned then sliced thinly
1 piece soaked cuttlefish, sliced into small pieces
200g bean sprouts, scalded
Fritters:
100g plain flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp sugar
125ml water
1 tbsp chopped green chilli
Method
To prepare the gravy:
Mash sweet potatoes and blend with half portion of water into a runny paste.
Heat oil in a deep saucepan and fry grounded shallots and chilli paste until fragrant. Stir in sweet potato paste and water. Bring to a low boil for five minutes.
Add tamarind juice and stir well to mix. Add seasoning and simmer for two to three minutes. Add grounded peanuts and black sauce for colour. Leave aside for use later.
To prepare the cuttlefish:
Season cuttlefish in one teaspoon chilli paste and 1/4 teaspoon salt. Fry in oil until cooked. Dish out and set aside.
To prepare the fritters:
Combine flour, baking powder, salt and sugar in a mixing bowl. Mix in water gradually to form a dough. Leave aside for 30 minutes. Add in green chilli and shape into small cylindrical pieces 6cm to 7cm in length. Sprinkle with extra flour to prevent dough from being sticky. Deep fry fritters in oil until golden brown. Leave aside for use later. To serve, cut the fritters into four to five slices.
To serve pasembur:
Arrange a little of each vegetable, cuttlefish, eggs and fritters on a plate. Pour a ladle of gravy over dish and serve immediately.
Recipe courtesy to Amy Beh and The Star Online
Gravy:
500g sweet potatoes, boiled till cooked
5 1/2 cups water
2 shallots, grounded
1 1/2 tbsp chilli paste
3-4 tbsp oil
2-3 tbsp roasted peanuts, pounded
Black soy sauce for colour
Combine, squeeze and strain juice:
1/2 tbsp tamarind
3 tbsp water
Seasoning:
Salt to taste
3 1/2 tbsp sugar
A few drops lime juice
Other ingredients:
5 pieces yellow soybean cakes (taukwa), fried and thinly sliced
200g yam bean (turnip/sengkuang), shredded
1 cucumber, shredded
2 hardboiled eggs, halved
3 potatoes, boiled in jackets, skinned then sliced thinly
1 piece soaked cuttlefish, sliced into small pieces
200g bean sprouts, scalded
Fritters:
100g plain flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp sugar
125ml water
1 tbsp chopped green chilli
Method
To prepare the gravy:
Mash sweet potatoes and blend with half portion of water into a runny paste.
Heat oil in a deep saucepan and fry grounded shallots and chilli paste until fragrant. Stir in sweet potato paste and water. Bring to a low boil for five minutes.
Add tamarind juice and stir well to mix. Add seasoning and simmer for two to three minutes. Add grounded peanuts and black sauce for colour. Leave aside for use later.
To prepare the cuttlefish:
Season cuttlefish in one teaspoon chilli paste and 1/4 teaspoon salt. Fry in oil until cooked. Dish out and set aside.
To prepare the fritters:
Combine flour, baking powder, salt and sugar in a mixing bowl. Mix in water gradually to form a dough. Leave aside for 30 minutes. Add in green chilli and shape into small cylindrical pieces 6cm to 7cm in length. Sprinkle with extra flour to prevent dough from being sticky. Deep fry fritters in oil until golden brown. Leave aside for use later. To serve, cut the fritters into four to five slices.
To serve pasembur:
Arrange a little of each vegetable, cuttlefish, eggs and fritters on a plate. Pour a ladle of gravy over dish and serve immediately.
Recipe courtesy to Amy Beh and The Star Online
Rojak Sauce (Courtesy to Amy Beh)
Ingredients
8 dried chillies, soaked
2 fresh red chillies, seeded
2 bird’s eye chillies
2cm square piece belacan, toasted
150g toasted groundnuts/peanuts, coarsely grounded
50g toasted sesame seeds
3 tbsp shrimp paste (har koe)
200g sweet sauce (thim cheong)
1 tbsp light soy sauce
10-11 tbsp castor sugar
Method
- Put dried chillies, red chillies and bird’s eye chillies in a food processor. Blend to a fine paste.
- Combine sweet sauce with 1-2 tablespoons of water. Stir well. Add blended chilli paste, shrimp paste, light soy sauce, castor sugar and a little water.
- Stir and cook till sugar dissolves.
- Add groundnuts/peanuts, sesame seeds and toasted belacan. Stir well to mix.
Recipe courtesy to Amy Beh and The Star Online
Warung Babi Guling @ Tabanan, Bali
Tabanan - Belayu (Ibu Dayu)
Jl. Raya Bedugul -Tabanan
Bali, Indonesia.
Tel: 081337317793
Babi Guling is also known as suckling pig (in Chinese cuisine). The way to prepare Babi Guling and Suckling Pig is quite different where the "bumbu" is stuff into the pig stomach before roasting. The way of eating Babi Guling is also different where it is to be eaten with rice and also the "bumbu".
Babi Guling at the Stall
Shop Owner preparing the dishes for us
Crispy Pig Skin + Pork + Bumbu + Fried Intestine + Lungs - Rp35.000
Pork Rib Soup
Rating: 7/10
Strawberry Stop @ Tabanan, Bali
Candi Kuning I - Baturiti
Tabanan, Bali 82191,
Indonesia.
Tel: (0368) 203100
After a hot day, time do get some chill... Here is the place we come to enjoy the strawberry at Strawberry Stop. There are variety of choices made from strawberry. Before you settle down on the strawberry. Make sure you walkaround the strawberry farm and you will find some memorable things.
Strawberry Stop Menu
Strawberry Ice Cream - Rp12.000
You can add extra ice cream for Rp5.000
Strawberry Juice - Rp12.000
Rating: 8/10
Breeze @ The Samaya, Seminyak, Bali
Breeze @ The Samaya, Seminyak
Jl, Laksmana, Seminyak Beach,
Seminyak, Bali 80361,
Indonesia.
Tel: 62361731149
Email: info@thesamayabali.com
Website: http://www.thesamayabali.com/
Our very first dinner at Bali, Indonesia which pre-booked for a surprise to Peggy to celebrate her birthday. The view of ocean and the breeze is amazed you. We are having our dinner facing the mighty ocean and the wave beats the shores makes you feels comfortable and the breeze keeps you cool...
The surrounding of The Samaya
The surrounding of The Samaya
Here is the food of the night. The food is just at par but the ambience makes it different.
A welcome soup from the chef - quite nice and unique
Bread and Wasabi Mayonaise for the starter - you won't be able to taste the wasabi at all
Strawberry Milkshake & Mango Milkshake
Pumpkin Shoup - Rp80.000
Crab Bisque (Crab "Ravioli" Salad, Sour Cream & Roe - Rp95.000
Barbeque Baby Back Rib - Rp195.000
Authentic Seafood Nasi Goreng ("Kampung" Fried Rice - Chrispy Skin Chicken, Satay, Fried Egg, Sambal Shrimp Crackers) - Rp140.000
Rating: 7/10
