Saturday, November 28, 2009
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PT. WIT (Wahana Indonesia Transport) beroperasi di Jakarta sejak tahun 2003. Sebelum resmi menjadi PT, perusahaan ini telah melayani pelanggan sejak 1985 dan menjadi pionir jasa sewa mobil yang terkenal karena keahlian dan pengalamannya dibidang transportasi. WIT Rent Car menjawab kebutuhan masyarakat akan tuntutan transportasi untuk beragam keperluan.
PT. WIT peduli akan kepercayaan dan kepuasan pelanggan khususnya dan masyarakat Indonesia yang memerlukan jasa transportasi pada umumnya. Sesuai motto kami : Quality is Ours, Satisfy is Yours, kami terus berusaha memberikan layanan yang terbaik bagi setiap orang.
Thursday, March 12, 2009
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Author : Gen Wright
What? You haven't heard? Word on the 'net is that wicker furniture is mad popular. To be hip is to be fashionably current. If we use that definition, wicker furniture is definitely hip.
If you look around during your day sometime you're bound to see wicker furniture in all sorts of places. There's something about the weave and the natural look of wicker furniture that just adds a bit of style to any location, be it a room inside the house or outdoors on a patio or deck.
Hipness is a state of mind. Owning wicker furniture takes a certain state of mind. It's not for the posh conservative crowd. And they're decidedly not hip in most circumstances.
If you're really hip, you'll know the difference between bamboo and rattan furniture. The differences are subtle, but they're there to the carefully trained hipster eye.
Rattan furniture won't make you hip, but it can be an expression of your hipness. If you're on the same wavelength as me, that statement will make a lot of sense.
If you don't understand that statement, maybe wicker furniture is out of your league. Then again, the wonders of wicker never cease in breaking down barriers of the squares, the tragically un-hip.
To the artistic, wicker can be seen as a representation of reality, of life itself. With the twisting and turning of the vines, or the side by side uniformity of other designs, the materials being weaves in and out of itself like the moments and people we all experience in our life each and every day.
An interesting thing to note about the hipness of wicker furniture is its longevity. It's been around for a very, very long time and throughout the ages it's been a hip sort of furniture for bohemians and the nine-to-fivers as well. This long lasting quality is just another indicator, albeit a strong one.
Imagine if you will a coffee shop filled with plastic chairs and plastic tables and plastic tasting coffee. Now, imagine that same coffee shop or diner with wicker chairs and wicker tables and wicked tasting coffee. Now, the wicker furniture won't make the coffee taste better, but it adds to the overall atmosphere of the cafe, which can make even the worst coffee taste not so bad.
A hundred years from now, three thousand years from now, I imagine wicker furniture will still be hip. With such a long list of things going for it, such a crowd of people that like it, how could it not withstand a few more years of hipness?
There's a riddle here. But maybe you've guessed it by now. That's right. It's not the wicker that makes itself hip, it's those that observe and interact with it.
Article Source: http://www.articlesbase.com/diy-articles/why-wicker-furniture-is-hip-632946.html
Friday, January 30, 2009
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Author: Warren Wong Support for : Busby SEO Test
There's nothing like lying on a sandy beach under a bright blue sky when you look for an exotic location for a vacation. This is why most people choose to visit the Tropics, where they can experience the sun, warmth and culture for two or three weeks a year. The Caribbean is not the only place in the world where you can find tropical islands, as there are tropical vacation spots all over the world.
Bali Island is one of the most popular vacation destinations in Indonesia. It is also one of the top ten destinations in Asia. Here you will find some of the best resorts in the world with great value for the money that you spend. You can choose to stay in an oceanfront villa where you are only steps away from the beach. If you want to spend time alone, you also have the option of staying in a secluded resort.
Hainan Island, in China, has often been called Asia's Hawaii. Here you have white sandy beaches and year round tropical weather, which ranges from 16 degrees to 30 degrees. The tourist season runs from October to March. The international airport on this island has daily flight to all the major airports in the country, so there is no problem with being able to book a holiday in one of the resorts here.
Hawaii is another preferred destination for vacationers. The surf, sand and sun all add up to a holiday that you will remember for a lifetime. The scenery is awesome and the sunsets just take your breath away. The islands were the birthplace of surfing and when you visit you can engage in the sport or be a spectator from the beach. Explore hidden coves, swim with the dolphins or climb to the summit of a volcano.
Some of the best island vacation locations are in the Caribbean. All of the islands are geared up for tourists with accommodations to suit all budgets. Each island is different and offers a unique experience for visitors. These islands were once colonies of European countries and therefore you get the feeling that you are touring Europe when you visit because of the flavors that remain from these earlier times.
Whichever of the tropical islands in the world you wish to visit, you can easily make all your reservations online. The all-inclusive packages provide you with everything you need in comfort because you have your accommodations, meals and drinks included in the price you pay. You do have it all paid in advance, as well, which means you only have to bring your spending money with you.
The resorts in the tropical islands are almost like self-contained communities where there are facilities for all kinds of activities - swimming, tennis, golf - and of course there is a spa and fitness facilities. You can also arrange to take in some sightseeing of the area you visit and it is possible that the resort may even be able to arrange this for you.
Article Source: http://www.articlesbase.com/destinations-articles/popular-tropical-vacation-spots-in-the-world-451984.html
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Mention Benidorm and with it, by implication, the concepts of package tourism, hotel buffets, British bars with one euro a pint lager, northern English Working Men’s Club turns imitating something neither themselves nor their audience have ever been, lobster-impersonating spit-burnt sunbathers and fried English breakfasts with the bacon already coated in tomato sauce, and I would bet that very few punters would auto-associate the phrase “cultural experience”. More likely, perhaps, might be the image of over-revelled revellers spewing out from the industrial-sized, garish and scruffy discos along the strip at nine in the morning, seated wavering by the roadside amidst the split, cracked and squashed plastic waste which these no doubt environmentally aware individuals seem to generate by the ton.
Benidorm, certainly, is not Spain. Like many other popular mass tourism resorts around the world, it has an identity which is quite apart from its host country or hinterland. Benidorm is not Spain in the same way, perhaps, that Kuta is not Bali, Nice not France, nor Acapulco Mexico. On the same scale, Blackpool is Britain! In effect these places are melting pots of imported identity, usually with a strong flavour of the largest group of visitors. In the case of Benidorm, of course, it’s the Brits. A fortnight in Benidorm can offer about as much exposure to Spanish culture as the experience of September lights in Blackpool informed the visitor of the Lancashire cotton industry. (The past tense is highly relevant here.) Equally, Benidorm juxtaposed with the word “culture” might vie for a definition of “oxymoron”, alongside German with humour, Ireland with culinary and British with honest. (I may borrow here and there from our working Men’s Club humour tradition, but perhaps employing a consistently different skin colour!)
Benidorm is known for its seven kilometres of perfectly kept, clean beaches, its year round tourism, its millions of visitors. It has fine places to eat in its old town and environs. It has nightlife, theme parks and five star golf resorts. It is surrounded by mountains, has an island nature reserve. And in a European sense, the area as a whole is truly cosmopolitan and increasingly sophisticated.
So when my wife and I came here about five years ago to claim a November base while we examined the possibility of a life-changing shift from work-a-day pressures, our prime goal was to investigate whether, near this tourism megalith, there might be space for a small rental business, aimed at those who might crave proximity to the iniquitous den whilst also wanting to retain a suburban distance from the rasping motorbikes, the hen and stag parties, the beachfront Harley Davidson pubs, the plastic glass discos and even the line dancing. Well we found our place and took the plunge. What we had not bargained for was “the culture”.
In that first month, as late-booking package tourists ourselves, we were making our first visit to mainland Spain for 24 years and we were pleased to find an odd festivity or two. Having lived here for a few years we now know, of course, that it’s actually quite hard to avoid them! The Benidorm town band – symphonic bands are the Valencian tradition, we now know – did a free concert in the salubrious Benidorm Palace, a place whose usual show apes the Folies Bergeres. The local choral society did the Venusburg music from Tannhauser alongside original compositions for the band and some populist offerings. We sought and found a sub-set of the band doing a jazz and Latino evening at the CAM Bank auditorium where, another night, there was a chamber music recital. Just along the road at the Cultural Centre in Alfaz del Pi there was an American pianist who had studied in Barcelona playing Montsalvatge.
Similarly, we found a soprano giving opera arias in Calpe.
And so we bought the place and we were owners of a house with two apartments, a beautiful Mediterranean garden, proximity to the tourist hub, but still very much a part of its own town, a place with outstanding local services. Our aim was limited, pragmatic and clear. After some fifty-six years of unbroken professional employment between us, we decided that a change was potentially better than a rest. We had already lived and worked in five countries and had extended experience of several others, but we had also concluded that pounds of flesh weigh the same the world over. Though we had gained a few of these over the years, having them occasionally demanded and extracted ran the risk of their being ripped from critical areas. Over the years the pay had been good, the pressure significant and, overall, the rewards worth the pain. But times change, lives change, priorities change and people reach fifty.
This was the time to do something different, to trade income for quality. We bought a house in La Nucia, just five kilometres from Benidorm’s beaches, the town’s skyscraper hotels visible from our front balcony. Our aim was to establish our own niche business renting the two bedroom garden apartment while we lived a modest if sometimes indulgent life on the first floor. We have now been doing this for more than four years, have an established clientele and basically have achieved what we wanted to achieve. We will not get rich from the trade. That was never our goal. From the start we wanted to offer simple, clean, affordable accommodation at a reasonable price, modelling our pitch on the kind of place middle class backpackers like ourselves would find both satisfying and a little surprising at the price. And it has worked well. What we had not bargained for was the “culture”.
For some sixteen of our thirty or so post-graduation years we had lived in London. We were vultures of the cultural type whenever energy levels ran to it. We were friends of the English National Opera during its ‘power house’ years. I was a teacher and, during school holidays, used to walk from Balham to central London for the lunchtime concerts, St James’s in Piccadilly being my favourite venue. Then we moved to Brunei and then to the United Arab Emirates. In Brunei we were members of the Music Society and helped to organise concerts. In Abu Dhabi, cultural events were very much in the purview of the diplomatic and private sector people, and there was and remains a vibrant cultural life in the city which, after all, is the nation’s capital. So we were able to attend good quality cultural events, comprising mainly music, theatre and visual arts, in both places. And then we came to Spain.
Our initial visit had suggested that there was more going on in this sphere than a browse through the package tour brochures might suggest. But if I was to relate that in the last eight months we have been to four operas, four full orchestral concerts, ten chamber music recitals, five local festivities, an international film festival, uncountable art exhibitions and goodness knows what else – and furthermore if I were to qualify this by saying that not once did we have to travel more than ten kilometres from home, would you associate this with Benidorm and the Costa Blanca? And, if you are mildly surprised by what I have just claimed, it would probably further surprise you to learn that in addition to this, Benidorm itself is building a new cultural centre, that ten kilometres down the road the new Villajoyosa Cultural Centre is about to open and that this year La Nucia, our home town, itself opened a 600-seat concert hall and a 3000-seat outside auditorium.
Perhaps I need to re-state how local is my claim. About thirty kilometres down the road from Benidorm is Alicante, a regional centre with a nineteenth century theatre presenting a full programme of ballet, drama and opera. About a hundred and forty kilometres north is Valencia, where the programme of the spectacular new Reina Sofia opera house is coordinated with those of New York’s Met and London’s Covent Garden. What I have described excludes those venues and only includes what can be found within ten kilometres of where we live, within ten kilometres of Benidorm, a cultural paradise.
You may have guessed that we are very keen on music, my wife and I. But we are also keen on theatre, dance, painting and the arts in general. We don’t tend to go to pop festivals, but if we did we have those locally as well.
Why not check out the listings for La Nucia, Altea, Benidorm, Alfaz del Pi, Villajoyosa and Finestrat? Choose your time of year and you could attend a superb musical event every night of your stay and I guarantee that the performance standard will be as good as anywhere. And if you can also take in Joachim Palomares and his ensemble playing their arrangements of Piazzolla tangos, or Altea’s April opera week or La Nucia’s Les Nits festival, you are in for a real treat. And when Benidorm’s new cultural centre is open, imagine glossy package tour brochures offering deals inclusive of stalls seats for Puccini or a performance of Steve Reich’s Drumming! Followed, of course, by a one euro pint of lager, bacon and eggs and a northern comic, perhaps.
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The S. Pellegrino World's 50 Best Restaurant is not just some fancy countdown. It is the most highly credited, respected and acknowledged indicator of where to best dine in the multitude of places in the world. To be included in this much-coveted list is the aspiration of ALL restaurants. For more than a decade, Stockholm has consistently ranked as one of the World's Best.
Stockholm is one of the most diverse and exotic culinary destination. Surrounded by rich waters and luscious vegetation, Stockholm has easy access to the freshest ingredients that are essential in preparing the most satisfyingly delicious and heavenly cuisines. Only the freshest frutti di mare, finest berries and exquisite spices are used.
In 2007, the Oaxen Skärgkårdskrog located in the picturesque island of Oaxen garnered the 39th position in S. Pellegrino World's 50 Best Restaurant list. Around an hour drive and 10-minutes ferry ride away the metropolitan area, Oaxen Skärgkårdskrog is nestled in such serene countryside in the southern part of the Stockholm archipelago. Coined as the "restaurant of the archipelago", Oaxen offers the most luxurious and poignant dishes to satisfy your discriminating palate.
I am greatly blessed to have sampled the food of this renowned restaurant. Believe me the experience is astonishing. The flavor of the dish heightens with every bite. An explainable feeling of pleasure and longing enveloped me. I never dream that I could taste something so good, and long to return to the warmth embrace of this gastronomical paradise.
Visitors can take their fill in admiring the panoramic view of Himmerfjärden beach while eating the most scrumptious cuisines. Agneta Green is in-charge of putting together the best aperitif and wines to complement the restaurant's dishes, while Magnus Ek is the genius responsible for the culinary creations. A distinguished member of the Swedish Culinary Team, Magnus Ek is able to combine such kaleidoscope of flavors achieving such harmony in palate and throat. A certified master of food, Magnus Ek takes you on the heights of culinary delight. I am not the only one impressed by Magnus' talent. Gastronomika Akademien awarded the gold medal to him for his "extraordinary achievement within Swedish food culture".
With menus ranging from a la carte, vegetarian and Christmas buffet, Oaxen is indeed the best place to spend the summer and winter holidays. Sleep in the immaculate cabins of m/s Florence, the beautiful ship built in 1935 using oak, ebony, Brazilian rosewood, slate and marble. There are various cabins to choose from depending on your convenience namely the: Ship's owner's cabin, captain's cabin, stoker's cabin, navigator's cabin, old office cabin, engineer's cabin and the chief mate's cabin.
Oaxen Skärgkårdskrog expert's craftsmanship that stems from the restaurant's ability to provide cuisines that unconventionally combines local ingredients and international flavor which is considered a breakthrough in culinary. They are one of the very few restaurants to revolutionalize taste and gastronomic enjoyment.
Oaxen Skärgkårdskrog's food is luxurious, heavenly, delicious, and awe-inspiring. It is the best restaurant in Sweden and soon enough maybe the best restaurant in the world. The other awards and recognitions received by Oaxen Skärgkårdskrog include 1st place in the Gourmet 199 Tables, Winelist of the Year in The Cupbearer, the Best Restaurant of the Year in Masterclass, and many others.
http://www.stockholm.net
Article Source: http://EzineArticles.com/?expert=Rae_Phillips
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A bevy of culinary delights await tourists at La Manga restaurants. The distinctive fresh regional foods and flavorful spices will enchant visitors from all over the world.
No Mar Menor holiday is complete without sampling some of the finest cuisine in Spain. Fortunately for tourists, La Manga restaurants offer a taste of everything. Hungry travelers can find any fare from continental breakfasts to casual lunches to fine regional cuisine.
The Mar Menor is actually a saltwater lake, the largest one in Europe to be precise. When speaking of the Mar Menor region, people usually refer to the coast around the Mar Menor, also known as the "Little Sea." It's located near the southeastern tip of Spain. It is completely separated from the rest of the Mediterranean Sea by a 22 kilometer strip of land called Gran Via.
The Mar Menor area is an increasingly popular tourist destination. It is frequented year round by visitors from all over the world. There is a total of 70 kilometers of coastline surrounding the Mar Menor Sea. The coast is home to luxury resorts, hotels, villas and of course restaurants.
La Manga del Mar Menor is located at the southernmost portion of the region. La Manga restaurants are particularly noteworthy on the coast for their distinctive regional fare. La Manga del Mar Menor is home to the world-class La Manga Club, which features over 20 restaurants and bars. Each has a distinctive theme and specialty. Between the outlying region and the resort itself, travelers have a variety of La Manga restaurants to choose from.
Many La Manga restaurants feature authentic regional Mediterranean cuisine. La Manga restaurants take full advantage of proximity to the sea and offer a variety of fresh seafood on their menus. Fresh local produce is also prominently featured in most every dish. Rice is a staple in the Mediterranean diet. Tourists will find that most every meal includes it in some fashion.
Mediterranean food is truly special because of its is distinctive regional spices. The Spanish palette tends to eschew ordinary salt and other additives. Instead, dishes are enhanced with a variety of local sea salts. The true culinary artists achieve delectability without the use of regular salt. They focus instead on the range of sweet, savory and pungent spices common to the area. Saffron and Spanish paprika (more flavorful than the version found in North America) are common in regional dishes. The use of citrus is also common in Mediterranean food.
Tourists are sometimes surprised to see rabbit dishes on the menus of La Manga restaurants. Usually those from outside of Europe find this most peculiar. However, seasoned with traditional Spanish spices, it is a culinary experience worth having. Aside from rabbit, other meat dishes feature more familiar staples like pork and beef.
Tourists who bring children may find that their picky appetites can't adjust easily to the regional cuisine. Many La Manga restaurants feature alternatives that are more familiar to kids, so fussiness isn't a problem. Pizza, burgers and other standards are available at reasonable prices.
No La Manga restaurant meal is complete without a glass of Murcian wine or perhaps sangria. Enjoy it on the strip, and you'll have a fantastic view of endless coastline and two different bodies of water. Travelers will enjoy the local dining experience no matter which La Manga restaurant they choose.
Holidays in Spain at the La Manga Club Resort is the perfect holiday resort location set on 1500 acres of breathtaking Spanish countryside.
La Manga Club holiday resort offers golf, tennis, horse riding, water sports, childrens club, cycling etc and if you would like the chance to Win a Free La Manga Club holiday and receive the La Manga Resort Guide please visit the website.
Article Source: http://EzineArticles.com/?expert=Michael_J_Lee
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Thursday, January 29, 2009
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Restaurants in Kuta can offer you what ever you feel like at that specific moment. They have almost anything you can wish for, even the good old McDonald's, KFC and not to forget the Starbucks. Ok, this isn't officially a restaurant but I won't be surprised if some consider it a great place to eat too...
The best thing about the restaurants here is besides the international cuisine, most restaurants have their own character with a laid-back atmosphere. Obviously the main goal of eating out in Kuta is that you enjoy the food while having a great time...
After many visits to Kuta I have discovered that I have become a regular at these following places:
Gabah Restaurant & Bar: This terrific restaurant is located in the Ramayana Hotel right on the corner of the street. It's a semi-open building (meaning no walls) and has tables and lounge chairs throughout the place. The kitchen is also open, so you can actually see them tossing the pizza dough in the air, or grilling a delicious fish. Both these aspects create the right atmosphere of a place where wonderful food is served.
Besides Balinese dishes they serve all kinds of international dishes as well. Every dish is served beautifully and will have you taking a picture of it before trying it out.
Gabah is one of the restaurants in Kuta which is always packed, for breakfast, lunch and dinner. So make reservations or just get there on time. It is however not the cheapest restaurant (but still cheap) compared to others in town, but trust me you'll understand why once you have eaten here. Expect to pay USD 8-10 for an average main dish.
Nero: This restaurant is the trendiest restaurant of this "my top 5 restaurants in Kuta". It has a modern interior and a pretty dark setting with candles. It looks more like a lounge-bar than a real restaurant but I guess it is both; the restaurant serves food till 1.30, while the bar serves drinks till late at night.
Anyway, this is the place to be for all kinds of food but mostly Mediterranean.
My favorites are definitely the Mezze platter as a starter and the Seafood Shish kebab for the main course. But there are other choices in grilled seafood or meat dishes. You can find Nero on Jalan Legian just before the Monument. The average price for a main course is about USD 5.
TJ's: This place is popular with every kind of Bali traveller, from families, to couples and groups of friends. It is a colorful and inviting restaurant that serves mouth watering Mexican food with home made sauce. Besides the regular beef, chicken and vegetarian burrito's and wraps, they have their own surprising combinations as well that are just great.
You must realize though, that once you tasted it and you love it, you can only find it here in Kuta and no where else. So no wonder I have become a regular. I always order the Moroccan Tagine Wrap which is filled with chunky tuna, nuts, and cranberry covered with terrific sauce.
Make sure you keep some room for dessert. On a blackboard just near the bar there is a long list of delicious cakes ranging from cheesecakes to thick creamy chocolate cakes.
I'm sure you'll become a regular too. TJ's is located in Poppies I and a main course is about 3 to 4 US dollars.
Ristaurante Italia: This restaurant is not officially located in Kuta but in Legian. If you are staying in Kuta you will soon discover you will not be able to distinguish both villages from each other anyway. So that's why I believe this splendid Italian restaurant with view on the beach and sea is a must to visit.
It is located at Double Six in Legian and has a huge terrace under the trees. This restaurant is the place that serves the best Italian food in Bali (from all the restaurants I have eaten at least..) Everything I have ordered here made my taste buds go crazy, it was always assolutamente fantastico!
I can't really say what my favourite dish is, but I highly recommend the gnocci pamadori balsamico or the different foccacia or pizza's... Am I any help at all? Average price for a main course is USD 3.
Warung Indonesia: Last but not least of my favourite restaurants in Kuta is a typical Indonesian restaurant that serves their food the Indonesian way; cheap and in abundance. If you enter the restaurant, which is usually packed during lunch, just stroll straight to the back where there is a huge display of dozens of Indonesian dishes.
Check them all out first, because they look all really good but you can not eat them all of course. One of the staff members will scoop some rice on your plate and wait till you start pointing the dishes you want to go with it. It can range from meat dishes to vegetables in delicious coconut gravy.
At the end your plate will be one big mountain of food. You pay for each dish, so if you keep it modest with two kinds of meat dishes and two kinds of vegetables dishes it will be not more than USD 2. But if you can't resist remember: you eventually pay exactly what you have eaten...
I hope I have given you great tips and that you have found at least one restaurant that you want to try out when happen to be in Kuta. Selamat Makan!
Matt Verbaan loves traveling through Bali and has experienced the things that make this island truly wonderful, which also includes the terrific food of course. Restaurants where he has had a great time, enjoyed the food and ambiance are posted on his own travel website. If you are going to Kuta check out the restaurants that Matt recommends on http://www.bali-travel-life.com/bali-kuta-beach.html Restaurants in other destination on Bali can be found in his Bali travel website too.
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Matt Verbaan - EzineArticles Expert Author
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Author:Wolfgang Jaegel
The capital as well as the largest city in Thailand, Bangkok is a mesmerizing destination, situated in the central region of the nation, on the low flat plains of the Chao Phraya River, near the northern tip of the Gulf of Thailand. Known as Krungthep in Thai, literally meaning the 'City of Angels,' Bangkok is the cultural, economic, educational, and political center of the nation. Bangkok is credited to be the only metropolis in the country.
Further, it serves as Thailand's main port. The history of Bangkok as a modern city dates back to 1782 when it was declared capital of Thailand by King Rama I of the Chakri Dynasty. Since then, Bangkok has grown steadily to become one of the world's prominent cities, consisting of 50 districts stretching up to an area of 1568 sq mt. Above all, Bangkok is one of the most visited cities in South east Asia. Perhaps for these reasons, Bangkok is sometimes acknowledged as the 'Venice of the East.'
Bangkok offers a feast of attractions to the visitors to the city, ranging from ancient temples and magnificent palaces to modern as well as classy malls and multiplexes. Of the attractions of the city, perhaps the most popular is its more than 400 dazzling Buddhist wats or temples of incredible beauty and fascination.
Few among the prominent Buddhist shrines in the area are the Temple of Dawn, decorated with numerous Chinese porcelains; Wat Benchamabophit, which is much favored for its main chapel erected in white Carara Italian marble; Wat Phra Chetuphon, with a huge Reclining Buddha of 46 m long and 15 m high; and Wat Traimit, whose focal point is a -metre tall, 5.5 tonne solid gold Buddha image, erected more than 700 years ago during the Sukhothai period. Apart from these, a good number of Hindu shrines such as Erawan Shrine can also be seen here, apart from fantastic churches and mosques.
The city also abounds in splendid palaces. Among which, most noteworthy as well as spectacular is Grand Palace - an architectural splendor which served as the royal residence as well as the administrative seat of the government for more than 150 years.
One of the specialties of the palace is Wat Phra Kaew, (the Temple of the Emerald Buddha), whose highlight is an Emerald Buddha dating back to the 14th century. Also, included in the highlights of the palace are seven elegant royal buildings and a stunning chapel. Vimanmek Mansion, King Taksin's Palace, The Front Palace, Tha Phra Palace, Bahn Moh Palace, and Sra Pathum Palace are the other significant palaces in the area.
Bangkok's attractions also include Snake Farm, also known as the Queen Saovabha Memorial Institute, which is one of the leading producers of anti-venom Serum in Asia; Crocodile Farm -the largest of its kind in the world, where you can see more than 60,000 fresh as well as sea water crocodiles; and Rose Garden, a well-manicured area where cultural shows are conducted.
Further, don't miss any of the fantastic museums in the area, while your stay at Bangkok. Museums in Bangkok are categorized into palace museums, special museums, and Kings' museum. Prominent being Suan Pakkad Palace Museum, the Bank of Thailand Museum, Thai Labor Museum, the Museum of Buddhist Art, and King Rama VI Museum. Let it be any type of museum, each of the museums in Bangkok is considered a rich tapestry of Thai history and ethnicity. In addition, Bangkok is home to the world's largest outdoor museum, Ancient City, exhibiting gigantic-sized replicas of renowned monuments and temples found across the nation.
Bangkok also renders superb options to enjoy a variety of leisurely activities. For instance, for golf freaks, the city comes with some of the top-rated golf courses in the world, including Royal Thai Air Force, Royal Bangkok Sports Club, and Royal Thai Army Sports Center. If you love to be pampered, then head to any of the city's superb spa facilities, offering rejuvenating massages and relaxing natural treatments. For those looking for something different, one of the best options would be to spectacle Thai boxing, which is conducted on the two main stadiums of Bangkok, such as, Ratchadamnoen Stadium and Lumpini Stadium.
Further, the city is a venue for a variety of interesting festivals, including Songkran Festival, the International Festival of Dance and Music, Vegetarian Festival, and Loy Krathong - also known as the Festival of Lights.
Gastronomically, the culinary delights of the area are simply amazing, with thousands of world-class restaurants and eateries. Bangkok is also a shopper's paradise, boasting of some of the best shopping facilities in Asia. Above all, Bangkok is renowned around the world for its lively as well as exciting nightlife.
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Article Source: http://www.articlesbase.com/travel-articles/enjoy-a-grand-time-in-bangkok-240256.html
Author: Simon
When my wife and I were deciding where to go on our honeymoon, we knew one thing, we wanted to go to Penang in Malaysia, to celebrate with relatives out there, but we knew we wanted to then move on to somewhere else after that, the only thing was where? The Caribbean or Africa was a no go as the price to fly half way around the world and then back round again would have been monumental. Also the weather was a bit of a problem too. We tied the knot in early September, which ruled out the Maldives, Tahiti and Bali due to monsoon and rainy seasons. We had been to Thailand the year before so decided we wanted to try somewhere else. We eventually chose to stay in Malaysia, but more precisely, Sabah in Borneo. Well known for beautiful beaches and tiny islands great for diving, Sabah is also well known for orangutans, and has a world famous orangutan rehabilitation reserve at Sepilok, a short flight from our hotel at Kota Kinabalu. However, we discovered that the hotel we chose had a nature reserve within the hotel grounds that was affiliated with Sepilok, and took in baby orphaned Orangutans, preparing them for their next stage at Sepilok before eventually being released back into the wild. The Shangri-La Rasa Ria resort is situated on Pantai Dalit Beach, a beautiful stretch of beach that is sheltered and exclusive to the resort. The hotel was fantastic, and deciding to treat ourselves to a stay in the Ocean Wing, the exclusive wing with its own private pool, breakfast and luxury rooms with sea views and giant soak tub on the balcony, was well worth the extra money. The hotel had a great choice of restaurants, and deciding to go half-board was a good option. Half-board entitles you to breakfast and dinner at the Coffee Terrace restaurant, or 100RM (about 17 quid) per person towards a meal in one of the other restaurants. This allowance pretty much covered the full cost of a meal in the other restaurants, except for the gourmet Coast restaurant which really is fijne dining at its best. The culinary highlights for us were dinner at Naan and Tepi Laut 'Makan Street'. Naan was, funnily enough, and Indian restaurant and this award winning restaurant served some of the best Indian food I have ever had, food which went perfectly with the Malaysian local brew, Tiger Beer! Tepi Laut 'Makan Street' was a typical Malaysian style food court, offering all the tastes that make Malaysian cuisine so special, with dishes from China, India, Sri Lanka and Indonesia. Each station offered something different, and the vegetable station featured baskets of uncooked Chinese vegetables and sauces where people could put what they wanted on a plate with the sauces of their choice. The chef would then quickly stir fry these while you wait. Our favourite was the kangkong belacan, what is basically ung choi fried in garlic and sambal (a fiery hot shrimp paste) with some red chillies - very hot but very tasty. The real highlight for us was the orangutans. Each day, guests can make a donation to the reserve and trek a short way into the jungle to a pair of viewing platforms to watch the baby orangutans feed. The experience is quite simply amazing. They are extremely cute and very agile. Some shy, others mischievous it is fantastic to watch their playful antics. We went twice to see them, the first time I filled my camera's memory card of around 500 photos well before the hour came to an end and was frantically having to delete bad shots in order to take more. About the Author:
Simon travelled to the Shangri-La Rasa Ria on honeymoon in September 2008 and writes for American Sky, the US travel specialists who offer escorted tours and multi centre holidays in the USA. Article Source: http://www.articlesbase.com/exotic-locations-articles/borneo-sun-sea-and-orangutans-597503.html
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Posted by
Adinda
Labels:
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sun sea
Author: David R HUghes
During your visit to Asia, you get a chance to enjoy not only the spectacular sights but also the great cuisines of the various Asian cities. Singapore tops the best Asian restaurants list because of the innovation they offer in the form of providing the diners a chance to see the kitchen action, and thus communicate directly with the chef. Iggy’s in Singapore is the restaurant that is renowned to be the best in Asia. Other great restaurants in Singapore are Les Amis, Gunther’s, and Garibaldi.
The L’Atelier de Joel Robuchon in Hong Kong is a great restaurant. The restaurant is very casual in its ambience, and allows the diners to see the preparation of their dishes. Moreover, the people are also allowed to compose meals in accordance with their appetite. Another very good restaurant in Hong Kong is Bo Innovation. Old Chinese methods of cooking are used in the restaurant. This restaurant offers great ambience with its chopstick shaped lamps and a cosy kind of lighting.
The Mozaic Restaurant in Bali, Indonesia is also a great one. It has a unique setting that is elegant, enjoyable and charming. The chefs are popular for their changing culinary creations all over the world. There are some very good restaurants that you can visit in Tokyo. For example, the Tempura Mikawa is a restaurant where seafood is prepared in the classic Edomae style. Other great restaurants in Tokyo are Bird Land, Ginza Harutaka, Nihonryori Ryugin, and the Teppanyaki Ukai-tei.
There are some restaurants in Beijing which are very popular all over Asia. The one considered best is Made In China which is in the Grand Hyatt. The dining room is in the open kitchen, and people can watch the preparation of their orders. Another very good restaurant in Beijing is the Ding Ding Xiang which has banquets that are concealed with beaded curtains.
Some very good restaurants are situated in Hanoi. The one that is considered best is Bun Cha. Another very good restaurant in Hanoi is Green Tangerine which has a terrace with alfresco setting. Verticale is another very good restaurant which offers very skilfully prepared French-Vietnamese cuisine.
Bukhara is a restaurant in Delhi that is considered not only the best in India, but is also one of the best in Asia. If you want to have a truly Eastern experience, you should go to Bukhara where you would have to eat your food with hands instead of utensils. Moti Mahal and Smoke House Grill are other very good restaurants Delhi.
Almost all the hotels that are amongst the best in Asia have open kitchens which enable the customers to see the chefs in action. The Blue Elephant in Bangkok is a restaurant that offers classis Thai cuisine. China Town and Chote Chitr are two other very good restaurants in Bangkok.
For authentic Malay cuisine, go to Bijan in Kuala Lumpur which offers traditional cuisine in an alfresco setting. The Senses is another great restaurant in the Hilton Kuala Lumpur. Other restaurants that are considered amongst the best in Asia are Robuchon a Galera and Antonio’s Fine Dining in Philippines.
About the Author:
For Luxury Holidays in Malaysia try the Tanjong Jara Hotel Article Source: http://www.articlesbase.com/travel-articles/top-10-restaurants-in-asia-704898.html
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Wednesday, January 28, 2009
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10:14 PM
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Restaurants in Kuta can offer you what ever you feel like at that specific moment. They have almost anything you can wish for, even the good old McDonald's, KFC and not to forget the Starbucks. Ok, this isn't officially a restaurant but I won't be surprised if some consider it a great place to eat too... The best thing about the restaurants here is besides the international cuisine, most restaurants have their own character with a laid-back atmosphere. Obviously the main goal of eating out in Kuta is that you enjoy the food while having a great time... After many visits to Kuta I have discovered that I have become a regular at these following places: Gabah Restaurant & Bar: This terrific restaurant is located in the Ramayana Hotel right on the corner of the street. It's a semi-open building (meaning no walls) and has tables and lounge chairs throughout the place. The kitchen is also open, so you can actually see them tossing the pizza dough in the air, or grilling a delicious fish. Both these aspects create the right atmosphere of a place where wonderful food is served. Besides Balinese dishes they serve all kinds of international dishes as well. Every dish is served beautifully and will have you taking a picture of it before trying it out. Gabah is one of the restaurants in Kuta which is always packed, for breakfast, lunch and dinner. So make reservations or just get there on time. It is however not the cheapest restaurant (but still cheap) compared to others in town, but trust me you'll understand why once you have eaten here. Expect to pay USD 8-10 for an average main dish. Nero: This restaurant is the trendiest restaurant of this "my top 5 restaurants in Kuta". It has a modern interior and a pretty dark setting with candles. It looks more like a lounge-bar than a real restaurant but I guess it is both; the restaurant serves food till 1.30, while the bar serves drinks till late at night. Anyway, this is the place to be for all kinds of food but mostly Mediterranean. My favorites are definitely the Mezze platter as a starter and the Seafood Shish kebab for the main course. But there are other choices in grilled seafood or meat dishes. You can find Nero on Jalan Legian just before the Monument. The average price for a main course is about USD 5. TJ's: This place is popular with every kind of Bali traveller, from families, to couples and groups of friends. It is a colorful and inviting restaurant that serves mouth watering Mexican food with home made sauce. Besides the regular beef, chicken and vegetarian burrito's and wraps, they have their own surprising combinations as well that are just great. You must realize though, that once you tasted it and you love it, you can only find it here in Kuta and no where else. So no wonder I have become a regular. I always order the Moroccan Tagine Wrap which is filled with chunky tuna, nuts, and cranberry covered with terrific sauce. Make sure you keep some room for dessert. On a blackboard just near the bar there is a long list of delicious cakes ranging from cheesecakes to thick creamy chocolate cakes. I'm sure you'll become a regular too. TJ's is located in Poppies I and a main course is about 3 to 4 US dollars. Ristaurante Italia: This restaurant is not officially located in Kuta but in Legian. If you are staying in Kuta you will soon discover you will not be able to distinguish both villages from each other anyway. So that's why I believe this splendid Italian restaurant with view on the beach and sea is a must to visit. It is located at Double Six in Legian and has a huge terrace under the trees. This restaurant is the place that serves the best Italian food in Bali (from all the restaurants I have eaten at least..) Everything I have ordered here made my taste buds go crazy, it was always assolutamente fantastico! I can't really say what my favourite dish is, but I highly recommend the gnocci pamadori balsamico or the different foccacia or pizza's... Am I any help at all? Average price for a main course is USD 3. Warung Indonesia: Last but not least of my favourite restaurants in Kuta is a typical Indonesian restaurant that serves their food the Indonesian way; cheap and in abundance. If you enter the restaurant, which is usually packed during lunch, just stroll straight to the back where there is a huge display of dozens of Indonesian dishes. Check them all out first, because they look all really good but you can not eat them all of course. One of the staff members will scoop some rice on your plate and wait till you start pointing the dishes you want to go with it. It can range from meat dishes to vegetables in delicious coconut gravy. At the end your plate will be one big mountain of food. You pay for each dish, so if you keep it modest with two kinds of meat dishes and two kinds of vegetables dishes it will be not more than USD 2. But if you can't resist remember: you eventually pay exactly what you have eaten... I hope I have given you great tips and that you have found at least one restaurant that you want to try out when happen to be in Kuta. Selamat Makan! Matt Verbaan loves traveling through Bali and has experienced the things that make this island truly wonderful, which also includes the terrific food of course. Restaurants where he has had a great time, enjoyed the food and ambiance are posted on his own travel website. If you are going to Kuta check out the restaurants that Matt recommends on http://www.bali-travel-life.com/bali-kuta-beach.html Restaurants in other destination on Bali can be found in his Bali travel website too.
Monday, December 08, 2008
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9:54 AM
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Busby SEO Test has caused diet ? Diet is a strange word. The mere mention of the word strikes fear into the minds of many due to its negative meaning. Negative, you say? A diet to most people means discipline and dedication. We have enough pressure in our lives to commit ourselves to a daily grind of eating properly seven days a week, right? Well, you don't have to. Proper eating habits stem from making the right choices in what we decide to eat, as well as the portions throughout the day. Counting calories and weighing portions are temporary ways to lose weight but ultimately fail in what should be your goal: To be healthy on the inside and out...for life. Strict diets are destined to fail. Diets are designed to give people "instant" results in a world of consumers that demand an immediate cure for their food consumption problem. Consequently, a human being is wired for variety and spontaneity. Diets give you neither. When people eventually get bored with the diet, they resort back to the same old habits of overeating the wrong foods.
The key to eating well and being a healthy person is to change your behavior. Don't get intimidated with change. Change is growth and with growth we reach our goals and as a result, happiness. The great thing about my method is that you can do this in baby steps. Good health does not happen over night; what is important are the results you'll see after one week, one month and if you follow the program, the rest of your life. Here are the keys to changing your eating habits which in turn will change your life.
(1) CUT DOWN ON YOUR PORTIONS: Portion size of our meals affects calorie intake. Start week one by cutting down to 3/4 of your normal intake and work your way down in the ensuing weeks until you get to the point where you're satisfied yet not too full. You NEVER want to feel full after a meal; it means that you overate. With time your stomach will adjust to the portion size. Just be patient.
(2) CUT DOWN ON THE SWEETS AND JUNK FOOD: Ice cream, cake, cookies, chips, ummm. No need to stop eating any of these but if you tend to gorge on the sweets or chips, cutting down is imperative to your goals. I can't stress enough how fattening ice cream is. If you crave ice cream, have some but not your normal serving of the Ben and Jerry's pint. If you must have some, cut down to a 1/4 serving and replace your emptiness with a cookie or two. With these controlled portions, you will find yourself not wanting as much of whatever your sweet weakness is. What is important to remember is that you don't have to go without. You just need to control the tendency to gorge or have that piece of cake EVERY night while Seinfeld is on. If you are a chip addict, buy the small bag of chips. This will curb your need to attack that large bag of salt and vinegar chips. Economically, it's a little more expensive but remember, you you are saving by cutting down on your overall portions. Of utmost importance is whatever your weakness, it's better to small portion than to plan a gorge day and eat 2000 calories in one sitting. Gorge days are not reward days for you. This type of reward process will ruin your eating goals and allow you to regress to your old habits in time.
(3) FRUITS AND VEGETABLES - A WAY OF LIFE: Have some fruits and vegetables every day. If you don't have the patience to eat fruit, buy a bottle of fruit juice (the natural fruit kind) and a carton of orange juice, every week. Make sure to drink a glass every day, so if you did have dessert at least you know you had your glass of nutrition for the day. Vegetables, I know , can be time consuming to prepare...and boring to eat. Grocery stores offer a giant selection of prepared raw veggies that are ready to eat. Vegetables can taste bland to some, so if you must, use a dip, in SMALL portions. The vegetables should compliment your (small) T-Bone steak just fine.
That's it for now. I said baby steps and this is not too overwhelming. It's just a matter of you changing your habits. The first week will be difficult because you will have to conscientiously think of your game plan as you go. Give it time and it will come natural. The results will happen.
You will also notice that I did not mention exercise in this lifestyle change. Don't worry about that for now. You'll have enough on your plate (pardon the pun) with the food lifestyle change. Exercise is vital to health but the important goal at the moment is your eating habit and what you put in your body. The energy and positive outlook essential for the urge to do healthy activities will come. I will be discussing the exercise aspect in future articles. Remember the word PATIENCE. Nothing worth doing right happens with immediate results. You can and will succeed in time. Good luck and remember that you are not alone.
Stress on Busby seo test is an important factor that in long term can be the cause of a number of physical neurological and psychiatric disorders. It is important to manage stress by adopting a healthy attitude towards various aspects of life limiting the responsibility to what you can shoulder, limiting your liabilities to the extent that you can handle them and not over committing yourself to any task beyond what you can reasonably except to perform.
There is an accepted association between nutrition and stress. Stress can lead people to make poor nutritional choices which can affect overall health. Poor nutrition also can greatly affect a person's capability of reacting and coping with stress. And because of this, good nutrition is always part of effective stress management. Here are just some simple tips that would help people use good nutrition as a means to manage the stresses in life.
Stress raises our metabolism and decreases our nutritional status, depleting our body of water- soluble vitamins and minerals. Therefore we must increase intake of the water-soluble vitamins, B and C. A deficiency of B vitamins leaves you feeling tired and lethargic, yet more reactive to stress. Minerals, particularly potassium, magnesium and zinc are also depleted during stress. A basic multi-vitamin supplementation program is essential.
A healthy nutritious diet typically includes fresh fruit, whole grains, vegetables, lean meat and fish. Foods that contain high levels of fat, salt, sugar and alcohol should be taken in moderation. A healthy diet enhances the immune system and helps to maintain a reasonable energy level which is essential for dealing with stress.
Low fat dairy and yogurt are recommended because they are high in calcium and magnesium. Foods high in calcium and magnesium have been shown to reduce stress because these two nutrients relax muscle fibers.
Overall, when stressed, depending on what your activity level it can be a good idea to eat a diet rich in complex carbohydrates. These help to release serotonin into the body and elevate mood. Some good food sources of complex carbohydrates include broccoli, potatoes, squash, and brown rice.
One thing that is important to know about stress is that it creates poor nutrition. For instance if you are in a rush and can not cook breakfast, what do you grab? Most likely a doughnut, Pop-Tart or something else similiar that can be eaten on the run. Green tea has a substantial amount of anti-oxidants in it that can protect the body during stressful times, and can even help promote weight loss by giving your body the tools to burn fat.
Nutrition and stress are more related than you could imagine. In fact, they are intertwining - one affecting other in a little circle. Your eating habits in relation to stress can become a negative vicious cycle until you understand what is happening and take charge of the nutrition you put into your body.
Tuesday, December 02, 2008
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10:48 AM
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Most people have never given thought to how coffee or tea is decaffeinated. What is the process and is organic coffee decaffeinated differently than non-organic coffee? First, there is no way to remove 100% of the caffeine from coffee, although it's possible to get pretty close. Stop your work from Busby SEO Test for a while, it's coffee time!
Most decaf coffees, including organic decaf coffee are about 98% free of caffeine - enough to be called decaf. Since caffeine is a water-soluble substance, it's not terribly hard to remove the caffeine using water, but it has to be done right to keep the coffee's flavor. Water is a major component in any decaffeinating process - usually it is used via a steam method or with the water at extremely high temperatures.
Non-organic coffee is usually decaffeinated by the Methylene Chloride Method, or the Traditional Method. Methylene Chloride molecules bond to caffeine molecules during a steaming process and pulls them away from the coffee bean. Methylene Chloride is a solvent and while this decaffeinating process is deemed safe, and the solvent is recycled or reused after the process, worries persist about its overall safety.
The preferred and most commonly used method for making organic decaf coffee is the Swiss Water Process. This uses an activated charcoal filter to pull the caffeine molecules away from the organic coffee bean during a steam process. This method is the most natural way of removing caffeine from coffee and is safe because it uses no chemical solvents.
People drink organic coffee because they want organic. It's good to know that the process used to make your organic coffee into organic decaf coffee is a natural process that brings no chemical risks with it.
Relax while doing your Busby SEO test and enjoy a cup of coffee! Fresh ground coffee has a far superior taste than regular coffee primarily because of what it is - fresh. The introduction of oxygen to the bean alters its make up and immediately begins to change the flavor. Since the bean as a whole is more protected than once it has been ground coffee has much more flavor it you can grind only what you need and brew it immediately.
But true to the old saying that good things never come free, there is a bit of cost that comes with fresh ground coffee. It's not as quick and easy as brewing ground coffee and it can make a bit of a mess. It helps to have the right equipment for the job.
Grinders come in three different types commonly called the crusher, the burr and the blade.
The crusher is true to its name - it crushes the beans. It is usually a large machine and a bit difficult to work with. Because it is crushing and not grinding the grains are not fine or even.
Blade machines are similar in that they also do not grind but chop the beans. The chopping is irregular doesn't produce even granules.
A bit of the coffees fragrance can be lost with this chopping method due to the heat produced by the rapid movement of the blade. The coffee may begin to dissolve and loose some of its flavor. Also, because the grains of coffee are different sizes they also give off different quantities of flavor and this affects the taste.
Burr grinders are really the best way to go because they actually grind up the coffee bean into an even powder, but not to fine. Some grinders even have a setting which gives you the option of deciding how fine you want the granules to be.
The grinding process can be done slowly to reduce thea mount of heat produced by the machine. This ensures that the coffee beans to not begin to dissolve and loose their flavor and aroma.
Grinders that are conical are the choice of many true coffee connoisseurs. That is because it gives the operator directs how finely and how quickly the coffee is ground.
A high end conical grinder gives a wide range of choices in grinding speed and fineness. This gives you total control over your resulting granules. This type of grinder gives the perfect brew of coffee for any true coffee lover.
Saturday, September 06, 2008
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8:46 AM
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Balinese is popular with smiling face. They are always friendly to others and welcome to new comers. You will feel like at your home. The regency of Bali and Indonesian police try to improve the security Bali after Bali bombing tragedies. Star hotel and café with international reputation with detector facilities.Find it on your Bali tours!
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Adinda
Labels:
bali people
Saturday, August 23, 2008
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7:51 PM
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As far as we know Busby SEO Challenge works by reframing the way the brain experiences events whether they are internal events like memories or thoughts or external ones, like conversations with other people. Reframing is another way of saying a change of perspective usually about how you see yourself and ideas or attitudes you may possess about yourself and the world. A man, for example, prepares intensely for a job interview.
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Adinda
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job
Monday, August 18, 2008
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1:06 AM
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Wordpress does not insert any Meta tags in your blog on its own. Meta tags are very important if you want the search engines to fall in love with your blog. You can use the All in one SEO Pack plugin for all your Meta tags including the titles too. You will get all the help for installing this plugin on the author’s plugin homepage. There are other plugins as well which can be used to insert Meta tags into the blog. Just search for them on Google.
Thanks to IMFreakz on Busby SEO Challenge !
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Adinda
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wordpress
Sunday, August 03, 2008
at
4:38 AM
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Find Incredible Stylish New Frames From Zenni and Zenni Optical $ 8 Rx Eyeglasses! When you buy eyeglasses online, because every pair of glasses is a custom-made item, not only are there different designs and materials of both frames and lenses and different lens treatments, but everybody's head and eyes are different, too. Therfore when you order online, you have to make all decision on your own. On Zenni Optical, if you are dissatisfied with your eyeglasses for any reason, they may be returned for a -50% refund within a period of four weeks. We do not reimburse for shipping and handling of orders returned for a refund. For your information, Zenni Optical was on FOX news!
Friday, June 27, 2008
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9:22 AM
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Check out the Busby SEO Challenge. I thought you might be interested in entering by clicking through to the site and filling in your details. It’s free and you stand to win $5,000 – unless I beat you!!
Posted by
Adinda
Labels:
busby,
challenge,
seo
Saturday, May 24, 2008
at
12:14 PM
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If your comparing online savings account you'll find there are different types of accounts on the market with varying amounts of flexibility and features. The most common account types are high interest savings, term deposits and instant access saving accounts.
Term deposits earn fixed rates of interest for the term, generally not less than one year, and require a substantial minimum amount to open the deposit. High interest savings accounts earn higher rates of interest but commonly use a variable rate, and are also very accessible mainly by linking it to a transaction account or a separate savings account. Although accessible, it is not unusual for high interest savings to place restrictions on the number of withdrawals or to require a minimum amount of deposit during the month in order to qualify for the higher rate.
WaMu takes customers’ money seriously, but not ourselves. We even call ourselves by a fun name that started out as a nickname years ago: WaMu.
Benefits and features that WaMu offers :
- Free Online Banking
- Free Electronic statements (required)
- Maintain a minimum balance of $300.00 each day of the monthly statement cycle to avoid the monthly service charge amount of $4.00.
- No monthly service charge when you open Online Savings account with WaMu Free Checking� account online, or link a new Online Savings to an existing active WaMu checking account, as long as checking relationship maintained.
- Sign up for Overdraft Transfer Service and available funds will be transferred from your linked Online Savings account to your checking account to prevent overdrafts or other NSF transactions (e.g., bounced checks). Subject to transaction limits and funds availability.
- Easy access to funds by ATM: Transaction limitations apply to Online Savings accounts and access is subject to funds availability.
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Adinda
Labels:
savings account
Sunday, November 12, 2006
at
10:51 PM
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 BALINESE SEAFOOD SATAY
Satay Lilit Ikan
This is probably the most delicious satay you’ll ever encounter. The delicate flavours of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers. And if you can cook them overafire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standart charcoal grill. This is one of those dishes that guaranteed to impress your friends. You can also use this mixture for Thai-style fish patties.
Serves : 4-8
300 gms (10 oz) Tuna, mackerel or sword fish
300 gms (10 oz) raw shrimp, peeled
4 Kaffir lime leaves, shredded
¼ cup of coconut milk
3 tbspn palm sugar
Sea salt to taste
Lemongrass stalks or bamboo skewers
3 tbspn fried shallots
4-5 tbspn Base Genep
Slice the fish and the shrimp into chunks, place in container of the food processor and blend until ground like sausages mince, or chop finely with a cleaver in large bowl. Mix the ground fish with the base genep, lime leaves, coconut milk, palm sugar and salt thoroughly until it forms a strong dough.
Take a tablespoon of the mixture and wrap onto a stalk of lemongrass. The end should be slightly thicker, like a drumstick.
Grill under a pre-heated griller of barbeque over hot coals. Rotate the stick as it cooks so that it browns evenly. Brush the satay with coconut milk if they are getting brown too quickly.
Garnish with fried shallots and serve with steamed rice.
Posted by
Adinda
Labels:
Recipe
Tuesday, November 07, 2006
at
7:22 PM
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Fried Banana
Fried bananas are popular throughout Bali. the slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying
Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.
Posted by
Adinda
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Recipe
Fruit in Coconut Milk
The alluring fragrance of cinnamon simmering in the pot makes this dish as much a pleasure to cok as it is to eat.
Kolak can be made from a variety of ingredients, suc as banana, ripe jackfruit, sweet potato, and tapioca. It is equally suitable for the cool winter months or balmy summer nights. It can be made several hours before serving and then reheated and served warm or even chilled.
Serves 4
250 gms. palm sugar or brown sugar 3 cups water
3 pandan leaves or ½ tsp. essence 1 tsp. vanilla essence
cinnamon stick (optl) 6 bananas
100 gms. sweet potato 100 gms. pineapple
1 cup coconut milk 1 tsp. sea salt
3 tsp. tapioca flour or corn flour
To make palm sugar syrup: boil the sugar in the water with the pandan leaves until the sugar has dissolved and reduced a little. If using pandan essence, add with the vanilla essence.
Strain the sugar water and return to the pot.
Slice the sweet potato, pineapple and banana into chunks.
Boil the sugar-water with the optional cinnamon stick and sweet potato first. Simmer for ten minutes or until the sweet potato is cooked. Add the banana and the pineapple and simmer until the fruit has softened. Mix the flour with a tablespoon or more of cold water. Stir until it has dissolved and is smooth. Add to the fruit.
Stir in the coconut milk, salt and vanilla. Bring to the boil, and stir for a minute until the has heated up and thickened slightly. Check for sweetness and serve.
Note: you can add a dash of rum at the end for extra flavour. Try fresh mango instead of sweet potato.
Serve: with vanilla or coconut ice-cream.
Posted by
Adinda
Labels:
Recipe
Fragrant Yellow Rice
This a favourite rice dish where much of its magic relies on the combination of fragrant gingers and aromatic leaves. Flecked with fried onion. Lemon basil, heavenly torch ginger and chilli, the clean, fresh, flavours of this golden-yellow rice is food for the Gods.
Ingredients :
For soaking with the rice :
1 ½ cups white rice 1 heaped tbs turmeric, grated
½ cup water
For steaming with the rice :
5 salam leaves 3 lime leaves
2 lemongrass
For extra colour and flavour : 1 pandan leaf
Suna-Cekoh :
See page 20
To mix with the steamed rice :
2 tbsp. suna cekoh
3 tsp. sambal goreng 3 tbspn fried shallots
7 lime leaves, shredded 3 kaffir lime
2 tbsp. lemon basil, basil, shredded
2 tbsp. torch ginger petals, sliced
¼ tsp. salt
Blend fresh turmeric with the ½ cup of water and strain.
Mix the turmeric juice with the rice and add water to cover. Soak for 15 minute or until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. Otherwise, use a rice cooker and add a little less water than normal.
Grind or blend the suna-cekoh ingredients into a paste. Using a wok, heat the cooking oil over a medium flame. Fry the spices, adding water if the mixture is too dry. Keep moving the mixture back and forth so it doesn’t burn. Cook until it appears separated, for around 3 minutes. Set aside. Mix the steamed rice with the final seasonings: sambal goreng, kaffir lime, fried shallot, suna-cekoh, lemon basil, torch ginger and salt.
· Check seasonings
· Garnish with extra fried shallots.
Note: if fresh kencur is not available for the suna-cekoh, replace with fresh galangal.
Posted by
Adinda
Labels:
Recipe
Sweet Corn Patties
Makes approximately 12….
420 gms./14 oz sweet corn kernels (ca nned or fresh), strained
5 shallots ½ tsp. ginger, grated
2-3 cloves garlic 1 ½ tsp. galangal
1-2 small chillies ½ large chilli
1 tsp. turmeric ½ tsp shrimp paste
2 cups vegetables oil 2 eggs
3 tbsp. flour ½ tbsp. rice flour (optl)
1 tbsp. fried shallot 3 lime leaves, shredded
1 tspn. kencur
These eternal favourites are equally delicious served with any Balinese or Western meal. They are also perfect as a cocktail food.
In a food processor, blend the shallots, garlic, ginger, galangal, kencur, and large red chilli, to make a fine paste. Add the corn, making sure not too over blend it. Transfer the mixture to a large bowl and fold in the eggs, the flours and the fried shallots. Check seasonings. Over a medium flame, heat the oil. Pour in a dessert spoon of the mixture at a time. After a minute or two, flip patty over and fry the other side until golden brown. Repeat with the remaining mixture. To serve: as a starter, serve with tomato sambal or a relish of your choice. Serve with any Balinese meal or as a replacement for potatoes with any Western meal. “As an alternative to kencur, galangal and ginger, try adding nutmeg and cumin.
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Fern Lawar
Serves 6-8…
500 gm. fern 2 lime leaves, shredded
1 - ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng
Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!
To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.
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Garlic and Aromatic Ginger Paste
Grind the garlic, aromatic ginger, candlenuts and turmeric in a mortar and pestle. Alteratively, blend in a food processor with ¼ cup water.
4 cloves garlic 2 candlenuts
3 tspn. aromatic ginger/kencur 2 tbs. turmeric
3 tbsp. oil for frying
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Bumbu Kacang
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
Make sure the skin is left on the peanut, too.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roasted
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
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Chicken Satay
Makes 15 sticks:
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.
Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.
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Serves 5
500 g. (1 lb) beef top round, or lean beef
Sea salt to taste
8 cloves garlic
2 tspn coriander seeds
1 tbsp palm sugar
2 large red chillies, seeds, removed
2 tbspn galangal, chopped
1 tspn shrimp paste
½ tspn black pepper corns
2 tbspn of oil
2 tspn lime juice
Boil the meat (beef) in salted water for about one hour or until the meat is very tender. The meat must be so tender that its fibers separate very easily. Pound the meat until flat and shred by hand or fork into fine fibers.
Blend all the spices in the container of a food processor until paste-like, or grind all the spices in a mortal and pestle until become a paste. Heat the oil in a wok over a medium flame. Add the spices and sauté for about 2 minutes until fragrant and shiny. Add the shredded beef, mix well and fry until dry. Season with lime juice.
Remove from heat and set a side to cool.
Serve with steamed rice.
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Light and aromatic, this dish is often served with seafood meals, especially by the coast, in east Bali for a lighter broth, try adding extra water instead of the coconut milk with extra tamarind.
Serves 4-8:
400 gms fresh mackerel, in chunks 3 cm x 3 cm
Salt to taste 2-3 tbspn cooking oil
1 lemongrass, bruised and tied in a knot 3 salam leaves
1 torch ginger shoot, bruised 3 lime leaves
½ cup coconut milk 1 ½ cup water
Spices :
6 garlic 3 shallots
½ tsp shrimp paste 1 tomato
3 large red chilli, seeds removed 3 small chilli
1 tbspn turmeric 2 tbsp galangal
2 tsp ginger ½ tbsp kencur
1 tsp corriander 3 candlenut
1 tsp tamarind 2 tsp palm sugar
¼ tspn black pepper stalk of torch ginger
2 stalk of lemongrass pinch of nutmeg
Grind the spices and tomato in a mortar and pestle, or a place in the container of a food processor and blend until it forms a paste. Add a little oil to the spices if they won’t blend in the food processor. Heat the oil in a wok over a medium flame. Fry the blended spices with the salam leaves, lemongrass, torch ginger and lime leaves in the oil for at least thirty seconds or until fragrant and glossy, stiring constantly. Add the fish to the wok and toss around until it changes colour, for about a minute. Add 1-½ cups of water and simmer until the fish is cooked. This will depend on the type of fish you are using. Add the coconut milk, bring to the boil and simmer for a further minute or two. Check seasonings.
Note :
For a thicker curry, add less water and coconut cream instead of coconut milk.
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1 cup (160 g) rig flour
2/3 cup (150 ml) water
¼ tea spoon salt
8 banana, 1 pandan leaf
6 cups of water for boilingBoiled Bananas
Place rice flour in deep mixing bowl. Make a well in the middle of the flour, and add water and salt.
Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour)
Feel the bananas and cut in half lengthwise. Dip into batter, coat bananas generously. Bring 6 cups (1 ½ liters) very lightly salted water to boil with a pandan leaf. Add bananas and boil over very low heat for approximately 10 minute.
Drain on clean kitchen towel. Coat evenly with freshly grated coconut.
Add a pinch of salt to the grated coconut to help it remain fresh.
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Creamy Rice Porridge with Palm Sugar
150 gms rice flour 2 cups water
2 heaped teaspoons grated coconut 2 pandan leaves, tied in knot
½ tspn sea salt ½ cup coconut milk
½ tspn vanila essena 1 cup palm sugar syrup
2 tspn white sugar
Bubur sum-sum is like a rice-porridge crème caramel. The success of this dish will depend as much on the quality of your palm sugar as it will on the freshness of the rice flour. It’s even more delicious topped with banana, simmered in coconut milk.
Mix the rice flour, grated coconut, salt, vanilla essence and white sugar in small jug.
In saucepan boil the 2 cups of water with pandan leaves over medium flame. Pour the rice-flour mixture into the boiling water in slow stream, stirring robustly with a wooden spoon until all the mixture has been incorporated. Lower the heat and keep stirring until the mixture forms a solid mass. Add the coconut milk. If you would like a creamier texture, add even more coconut milk. Set aside.
Spoon the porridge into a bowl and pour some palm sugar syrup over the top.
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Fried Chilli Seasoning
INGREDIENTS :
10 shallots, finely sliced 1 tspn. shrimp paste
8 garlic cloves, finely sliced 3 red large chilli
8-10 small chillies finely sliced 1 tspn. sea salt
¼ cup oil
Sambal is an essential part of every Balinese meal. Loaded with chilli and bursting with flavour, it serves the same purpose as salt in a western meal. This is a sambal that can be served alongside any Asian-style meal. Many of favourite dishes are also created around this powerful seasoning.
Mix the shrimp paste with sea salt for easier cooking.
Heat the oil slowly in a wok, over a medium flame.
Add the shallots and garlic. Fry, moving the ingredients back and forth continually until pale golden brown in colour. This should take about a minute. Add the chilli and shrimp paste mixed with salt.
Fry about 20 seconds or until the chilli is cooked and seems bright and glossy. Strain. Transfer to a small bowl, and reserve the oil for further use.
· Sambal is a seasoning to be eaten in small quantities only.
Note : 2-3 tbspns. of crunchy, fried onion can be added to the sambal as an alternative to frying the onion.
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Bean and Coconut Salad
serves 6-8 …
300 gm./1 lb. green beans 2 lime leaves, shredded
1-1/2 cup coconut, grilled & shredded 1 cup coconut milk
3 tbsp. fried shallots 2 salam leaves
Sea salt to taste
1 lemongrass, bruised & tied in a knot
2 lime leaves
Suna-Cekoh 4 candlenuts
5 cloves garlic 1 tbs. turmeric
3 tspn. kencur
5 tspn. oil
Sambal Goreng 2 tsp
There area number of steps involved in creating this dish, but it well worth the effort. Use any other green or legume, such as kidney beans, as a substitute for the beans. It even tastes great with grilled, shredded chicken.
Prepare the sambal first by following the recipe on page 15.
Grind the spices for suna-cekoh to a paste. Heat the oil over a medium flame fry the suna-cekoh spices in hot oil making sure they don’t stick to the base of the wok. Add a splash of water if necessary. Fry for at least two minutes or until the earthy flavour of the turmeric has dissipated. Now add coconut milk, with the knotted lemongrass, salam, leaves and lime leaves and slowly stir until the milk thickens like a light custard. Set aside.
Boil the green beans in salted water for three minute or until al dente. Set aside to cool a little and the chop finely in 0.5 cm widths. Roast the fresh coconut over a flame until charred.
Clean the skin by scraping with a knife as you would for burnt toast. Otherwise, dry roast packaged shredded coconut that is available in supermarkets and health food stores. Once all the separate ingredients and seasonings are prepared, you can now assemble the salad. Mix the chopped beans, with the suna-cekoh, roasted coconut, sambal goreng, fried shallots, shredded lime leaves and sea salt.
Check for a balance of sweet, sour, salty and spicy.
11substitute : use fresh galangal if kencur is not available. Use ground almonds in palace of candlenut.
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Tofu Fritters
Even if you don’t like tofu, I’m sure you’ll love these sunny little morsels. Delicately seasoned and deliciously fragrant, serve them for brunch with your favourite relish or with a Nasi Campur.
Makes approximately 15 …
2 garlic cloves. 2 tsp. kencur
3 tsps. galangal 2 tsp. turmeric
¼ tsp. shrimp paste 1 large red chilli
1 egg 2 lime leaves, shredded
25 gms. Firm tofu ½ tsp. sea salt
3 tsp. palm sugar 1 tbs. fried shallots
½ cup vegetable oil
Blend the spices in a food processor first and then add the tofu.
Stir in the egg, fried shallots and sea salt.
Heat a wok with the oil over a medium flame. Fry the fritter, a tablespoon at a time, until golden brown.
Serve.
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Roasted Eggplant Sambal
INGREDIENTS:
2 small white or black eggplant. Fried onion for garnish
2 large red chilli 2 tomatoes
3 small red chilli 5 cloves of garlic
2 kaffir lime leaves, shredded 2 musk lime or kaffir lime
½ tsp. grated palm sugar or 1-2 tsp. kecap manis
Sea salt to tasteIn this almost Mediterranean dish, roasted eggplant is combined with tomato, sweet chilli an a sunny burst of fragrant lime leaves, resulting in a luscious, smoky flavour and velvety texture.
Slice the eggplant in half, lengthwise, halve the tomatoes, de-seed the large chilli and chop into smaller pieces and peel the garlic. Drizzle with oil and roast all there ingredients, with the shrimp paste in a roasting pan in a moderate oven for 30 minutes or until soft.
Alternatively, you can grill, sauté or barbecue these ingredients.
Set aside to cool. Grind the chilli, tomatoes, garlic, and palm sugar gently. It doesn’t need to be too fine.
Skin the eggplant and pull into strips. Mix the eggplant with the spices, shredded kaffir lime leaves, musk lime and kecap manis, if necessary. Top with fried onion.
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Fried Noodles
Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.
Serves 4
250 gm. egg noodles 1 bunch choi sum
¼ small cabbage 1 medium carrot
3 tbs. oil 3-4 tbs. stock or water
60 gms. Any meat 5 shallots
7 garlic cloves 1-2 large red chilli
½ a small leek 1 tsp. soy sauce
2 tsp. kecap manis 1 tsp. tomato paste (optl)
1 tsp. fish sauce ½ tsp. maggi sauce (Raja Rasa)
½ tsp. Black pepper sea salt to taste
Boil the noodles as instructed on the packet. Drain or leave overnight in the fridge. Slice the meat into 1 cm. chunks.
Slice the garlic, shallots, leek and large red chilli very finely.
12Slice the cabbage into ½ cm. strips and julienne the carrot. Chop the choi sum into chunks. Heat the oil a wok over a medium heat. You can use a higher heat if you’re a confident Chinese-style cook. Fry the meat until cooked. If there is no excess water from the chicken, add the shallot and garlic and cook for twenty seconds together. Otherwise, set the meat aside, remove the oil and wipe the wok with a paper towel. Fry the onion and garlic in 3 tbsp. of fresh oil. Add chilli and leek, stirring and mixing constantly for twenty seconds. Add all the vegetables. Mix and stir for 2 minutes. If necessary add some of the water or the stock. Bring to the boil. Add the noodles with the sauces. At this point you may need to turn off the heat to mix them thoroughly. Turn the heat on and toss for another minute or two. Tongs might be handy at this point. Check seasonings. Serve topped with fried onion.
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Ikan Mepanggang
Serve 4 – 6 …
600 g. tuna fish or any firm fish
2 lime leaves, shredded
3-4 tbspn oil for frying
1 tspn lime juice (optl)
For The Sambal
8 clove garlic
9 large red chillies, seeds removed
2 small chillies
3 medium tomato
½ tspn shrimp paste
Sea salt to taste
Cut the fish into large chunks or 150 g each.
Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.
Strain and set a side. Alternatively, you can grill, sauté, or barbecue these ingredients. Grind the cooked chillies, tomatoes, garlic and shrimp paste in mortal and paste. Alternatively, place the ingredients in the bowl of a food processor and blend to a paste. Add sea salt, lime juice and shredded lime leaves, set a side. Marinated the fish with a half of the spices or the sambal at least 5-10 minute. Grilled the fish until cooked and set a side. Serve with the others half of the sambal and steamed rice.
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Serve 4 – 8 …
500 g (1 lb) lean beef or beef top round, cut in 1 – in (2 1/2 cm) cubes
2 tbspn oil
1 cup (250 ml) base genep
2 steaks lemongrass, bruised
2 salam leaves
2 kaffir lime milk
1-2 cups coconut milk
2 cups of water
Sea salt to taste
Fried shallots
Heat the oil in a wok over medium flame. Throw in the base genep, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 second until fragrant and shiny making sure they don’t burn on the base of the wok.
Add the beef and toss around until sealed or half cooked, this will take at least two minutes.
Add two cups of water and boil until the meat is cooked. Now add the final layer of coconut milk. Bring to the boil, simmer for a minute and then turn off.
Check seasoning and serve topped with fried shallots. Add sea salt to taste.
Serve with steamed rice
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Chicken Satay with Grated Coconut
This is delicious and aromatic combination of ground meat, spices, and coconut. It is always prepared for religious ceremonies, with the number of sticks varying for each occasion. The fragrant, golden raw meat mixture is artfully spiraled around bamboo stick and grilled over glowing coconut husks.
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 : Makes 15
300 gms/10 oz. chickens mince 3 tbspn. fried shallots
4-5 tbspn. base genep 1 tbspn. palm sugar
5 lime leaves, shredded ½ tspn. sea salt
½ - ¾ cup grated coconut ½ tsp. shrimp paste
Chopsticks, soaked in water
Mix with the grated coconut, Base Genep, palm sugar, fried onion, salt and lime leaves. In Bali, the mixing is done by hand so that the spices blend thoroughly.
Mix in the chicken and knead the flavour together. The mixture should be fragrant, deep yellow in colour and slightly sticky. If it is not 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 halfway, resembling a drumstick.
Grill until golden brown. To serve : as a main course with Lawar. Satay Lembat is also ideal served as part of a buffet or with cocktails.
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The Complete Spices
Base genep is a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste, and colour. This lively, multi -flavoured paste in the essence of many traditional dishes such as Balinese satay smoked duck, and Suckling Pig. It is simple to make and can be stored in the refrigerator up to one week.
Makes approximately 1/3 cup :
1 tsp whole black pepper 2-3 candlenut
3 cloves garlic 1 tsp corriander seeds
½ medium onion or 5 shallots 2 tbsp. fresh turmeric
1-2 red large chilli (seeds removed) 5 tbsps. galangal
½ tsp sesame seeds 3 tsp kencur
¼ tsp freshly ground nutmeg 1 ½ tbsp ginger
½ tsp shrimp paste (optl) ¼ cup water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. Alternatively : grind the whole seeds and nuts in a coffee grinder or mortar and pestle first. In a food processor, blend all the ingredients together, adding water if necessary. The Base Genep should be fragrant. Deep golden-yellow and of a thick paste like consistency. To store cover with a thin film of oil and plastic wrap and store in refrigerator.
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Black Rice Pudding
Serves 4-6
½ cup black rice 2 tbsp. sticky white rice
200 g. brown or palm sugar 1 pandan leaf or essence
1 vanilla bean or vanilla essence 2 cinnamon stick (optl)
sea salt
Coconut Milk :
2-3 cups coconut milk pinch of sea saltHighly nutritious, the famous pudding is mainly eaten by the Balinese as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.
FOR THE PUDDING:
Soak the black rice in water to cover for at least 8 hours. Add the white rice for the last 2 hours, leaving it in the same water. Do not throw out the water the rice has been soaking in.
Transfer to a large saucepan and add extra water so that it covers the rice by 10 cm or one thumb. (a rice Coker is not suitable). Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might need to add water while it boils. Only when it is soft enough to eat, stir in the palm sugar and a pinch Pof sea salt. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy. Check the sweetness.
To serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut.
COCONUT MILK:
Pour the water over the grated coconut. Mix and squeeze the coconut several times to get a thick, creamy “white milk. Add a pinch of salt. Set aside.
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Green Pancakes with Coconut
One of my favourite desserts, green coconut pancakes are as delicate as crepes and can be used with sweet and savoury fillings.
BATTER :
1 cup flour 1 egg, lightly beaten
¼ tspn. Salt 1 ½ tbspn. sugar
½ tspn. Vanilla 1 cup coconut milk
1 cup water 1 tbspn. lemon juice (optl)
FILLET :
1 cup grated coconut 4 tbsp. palm sugar
1 pandan leaf or essence pinch of salt
vanilla essence
Blend all the pancake ingredients together. Is should be smooth and limp free. Set aside for a few minutes and make the filling. Mix all the fillet ingredients together thoroughly and cook over a low flame in a saucepan for 3 minutes, until the coconut is soft. Heat a fry pan or saucepan over a low flame. Add a smear of oil and then 1-2 tbspn. Of the pancake mixture, tilting the pant so that the mixture reaches the edges. The pancake should be very thin. When bubbles appear flip the pancake over and cook for a few seconds on the other side. Add a smear of butter to the pan when necessary (I like to use a pastry bush) and continue until the mixture is finished. Fill each pancake with 2-3 tbsps. Of coconut and fold like an envelope. Makes 8.
Note : to make the pancakes green add pandan essence to the batter.
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Carrot and Cucumber Salad
This refreshing and colourful salad is a great one to serve with a spicy Balinese buffet/banquet and can be stored in refrigerator for a week or more and is, in infact more delicious when chilled.
Service 4-6:
2 cucumber 2 tbspn. white or raw sugar
1 carrot 1 cup water
½ pineapple sea salt
1/3 cup white vinegar 2 shallots, slices finely
Peel The carrot,cucumber and pineapple.Slice into julienne sticks or any other shape you prefer. Mix the sugar and salt into the vegetables, crushing and bruising to release the flavour. Add the red shallots. Add vinegar and water, check seasoning, making sure the sweet and sour is in balance.
Store in the refrigerator.
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Raw Chilli Seasoning
INGREDIENTS:
5 shallots
1 large red chilli, seeds removed 8 tbspn. oil
5 small chillies 1 tspn. grated ginger
1 lemongrass stalk 5 kaffir lime leaves,shredded
1 tsp. torch ginger bud, chopped
½ tsp. shrimp paste, roasted Sea salt to taste
½ tsp. torch ginger shoot, chopped
This is one of most popular sambals eaten in Bali and is usually served at the warungs selling fresh grilled fish that have sprung up a long Bali’s coastline. Its clean, crisp flavour goes perfectly with seafood and it’s also a wonderful accompaniment to summer salads, grilles chicken and chunks of avocado.
Slice the shallots finely, mix with a teaspoon of salt to extract any bitterness. Wash and set aside, chop the ginger, lemongrass, lime leaves and chilli finely.
Mix all the ingredients thoroughly making sure the shrimp paste is blendes in.. Add sea salt to taste.
Note : wash hands thoroughly after handling these ingredients. If chilli burns your skin, rub oil on the spot. Coconut oil is the preferred oil for this sambal.
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Fried Rice
Perhaps Indonesia’s most famous dish, Nasi Goreng can be found in just about every restaurant in Indonesia. It varies from island in terms of flavour, ingredients and colour. In Bali, Nasi Goreng is tossed with a vivid, almost iridescent red sauce. It’s a nourishing way of using up yesterday’s rice and even the kids love it!
For one serve :
100 gms. chicken, finely chopped 2-3 tsp. Kecap manis
2-3 tbsp. oil ½ tsp. Fish sauce
2 tbsp. chopped garlic 1 tsp. Maggi sauce
1 large red chilli, chopped sea salt and black pepper to
taste
¼ leek, finely chopped 1 tbsp. fried shallots
½ cup of choi sum or choi chopped
½ cup steamed rice
1 tbs. Tomato sauce mixed with ½ tsp vinegar
Heat the oil in a wok over a medium flame.
Fry the chicken in the oil until it shrinks or for about two minute. If there is too much water from the chicken, remove the chicken, wash the wok and add the same amount of oil again. Reheat, add the chicken and then the remaining ingredients. Add the finely chopped onion and garlic. Toss around for twenty seconds. Add the leek and chilli. Mix thoroughly, keeping it moving to prevent it sticking to the wok. Add the rice with the vegetable, followed by the sauces. Mix and toss. Keep tossing until the vegetables are wilted. Check seasonings. Serves: garnished with fried shallots or chopped spring onion.
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Vegetables in Peanut Sauce
Allow 200 grams of vegetables per person …
Bean sprouts, spinach, beans, potato, broccoli, cauliflower
Cabbage, carrot, snow peas, cucumber, tomato wedges
Fried tempe or tofu, hard-boiled egg
Peanut sauce
Quartered or finely sliced krupuk udang (prawn crackers) or krupuk emping
Another Indonesian dish that varies from island to island. In Bali, Gado-gado or jukut mesantok, as it is known in Bali, consist of spinach, bean sprouts, snack beans, tofu and rice cake. It is served in small warungs or sold by street vendors, who mix the sauce to order using a large mortar and pestle. It is then tossed with the vegetables and served in a banana leaf. In Java, Gado-gado is served with a wider variety of vegetables, often including potato and cabbage. Therefore, the choice is yours.
Prepare the vegetables by boilling, steaming, and so forth.
Slice into bite-sizes pieces or any manner you prefer and arrange on a platter, either in layers or mixed.
Top with fried tempe, tofu and hard-boiled egg,and pour penaut sauce over all. Garnish with shrimp crackers or fried shallot, wedges of tomato and cucumber.
To Serve : Gado-Gado may be served warm or chilled.
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Bumbu Kacang
Peanut sauce is one of Indonesia’s most popular condiment, varying in degrees of spiciness and sweetness, it is exceedingly simple to make and can be served with snacks or a main course. It also complements meat, vegetables, and soy bean products. In order to make a delicious peanut sauce, first you must begin with delicious peanuts and these are abundant in Bali. sweet organic garlic also adds a wonderful bite. For a successful sauce, the trick is to not reheat it, as it is inclined to curdle.
150 gms. Raw, unsalted peanuts 1 tspn. kecap manis
4 cloves garlic, chopped 1 large red chilli, seeds
removed
2 small chillies, chopped ¼ - ½ cups warm water
sea salt to taste 2 lime leaves, shredded
1-2 cups oil for frying 1 tbspn palm sugar
2-3 tbspn fried onion 2 tsp. lime juice (optl)
¼ medium tomato ½ shrimp paste, roastedMake sure the skin is left on the peanut, too.
Heat the oil in wok over a medium flame.
Fry the peanuts in the oil, a handful at a time until just golden brown. Remember that they keep cooking after they’ve been taken from the wok. Remove the peanuts with a slotted spoon. Grind until fine or place the peanut in the container of as food processor and blend with the water.
Grind the garlic, large red chilli, small chilli shrimp paste and palm sugar adding the tomato last. Alternatively, place all the ingredients in the container of a food processor and blend to a paste. Mix in the ground peanuts and add the kecap manis, lime juice, lime leaves and fried shallots.
Cheek seasonings, balancing sweet, sour, salty and spicy.
Serve : Garnish with fried shallots, or finely sliced raw red shallots.
* As an alternative to frying raw peanuts, you may substitute roasted beer nuts, such as nobby’s nuts, select the one with the skin on.
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Spinach with Tomato Sambal
The Balinese have a great fondness for kangkung, or water spinach. Part of the secret of this dish, is to mix cooked spinach robustly by hand, with the tomato chilli sauce, adding kaffir lime, fried onions and a dash of kecap for the final layer of flavouring, the subtle, squeaky leaves of the kangkung are a perfect match to the luscious sauce and the kaffir lime lifts the whole dish into another realm.
Serves 4-8:
200 gms washed water spinach
2-3 shredded lime leaves
1 tsp kecap manis or palm sugar
2-3 tbs oil
2-3 tbs fried shallots
Tomato Sambal :
3 large red chilli, seeds removed 5 shallots
2-3 small chilli 8 garlic cloves
3 large red chilli, seeds removed 1 tsp shrimp paste
3 tomatoes, medium 3 candlenut
sea salt to taste
Slice the stalk of the water spinach in half. Boil in water to cover with a teaspoon of sea salt for 3-4 minutes or until the stem is soft. Grind or blend all the spices in the container of a food processor until a fine paste. Heat the oil in a wok over a medium flame. Fry the blended spices until it reduces by nearly half and the oil rises to the surface. This will take at least five minutes remove from the heat and cool. Mix with the cooked spinach, tomato sambal, fried shallots and kecap manis. Check seasonings.
Top with fried shallots serve with slice of lime. Alternatively = fry the spice paste and then add the in cooked spinach and remaining ingredients. Use English spinach if Asian water spinach is not available.
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Chicken Curry
Probably the most wonderful aspect of making a curry, is the heavenly aromas that drift through the house when food is being prepared. Balinese chicken curry is lighter than its Indian counterpart. You can also replace the chicken with any other meat, fish or vegetable.
Served 3-4 :
700 g. chicken pieces 1-2 cups coconut milk
5tbs. oil for frying 1 lemongrass
3 salam leaves 4 lime leaves
Sea salt 2 tsp. tamarind
Spices :
5 small red shallots 7 small cloves garlic
3 large red chilli 2-3 bird’s-eye chillies
1 tbs. ginger 3 tbs. minced galangal
3 candlenut 1 tbsp. fresh turmeric
½ tomato 2 stalks of lemongrass
¼ tsp. shrimp paste
¼ tspn. cumin (optl)
1 tbsp. palm sugar
For maximum flavour, I always use chicken thigh or leg for a curry. However, you can use chicken breast if you prefer. Try and use fresh galangal and turmeric for this dish as the flavour, aroma and texture will be far to the powdered varieties.
Blend all the spices in the container of a food processor until paste-like. Add a little water if necessary. Bruise the extra lemon grass and tie into a loose knot.
Heat the oil in a wok over a medium flame. Throw in the spices, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 seconds until fragrant and shiny, making sure they don’t burn on the base of the wok. Add the chicken and toss around until sealed or half-cooked. This will take at least two minutes. Add two cups of water and boil about fifteen minutes or until the meat is cooked. Now add the final layer of coconut milk.
Bring to the boil, simmer for a minute and then turn off.
Check seasonings and serve topped with shallots. Add sea salt to taste
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Grilled Fish in Banana Leaves
What would the Balinese have done without banana leaves? Pliable and porous, they are perfect for grilling and steaming as they retain natural flavours while imparting their own subtle aroma.
Served : 4-8
600 gms. (18 oz) fish banana leaves
4 shredded lime leaves salam leaves for each parcel
Spices :
6 Garlic 3 shallots
2 tomatoes 1 tsp. sea salt
3 candlenut 2 stalks of lemongrass
¼ tspn. shrimp paste ½ tsp. black pepper
1 tspn. tamarind 3 large red chilli
2-4 small chilli 1 ½ tbspn. fresh galangal
1 tspn. fresh turmeric 2 tsp. ginger
2 tspn. palm sugar 1 tsp. coriander seeds
3 tbs. oil Fragrant ginger, chilli and fresh fish are wrapped together and grilled over hot, coconut coals. The result is a deliciously golden and healthy meal. Try parchment paper if banana leaves are not available and barbeque your fish or grill in the oven in the absence of hot coconut coals.
Grind the spices with the oil in a mortar and pestle or blend in the container of a food processor until you have a fragrant, golden yellow paste, flecked with chilli and tomato skin. Chop the into fat chunks, rooughly 4 cm x 4 cm or leave whole if you prefer. Shred the lime leaves. Mix thoroughly with the spice paste. Oil and fish. Cut the banana leaves into rectangles roughly the size of a standard envolope. Wrap the fish in one or two layers of banana leaves, with a salam leaf underneath. Roll over and secure the ends with a toothpick or tie with string.
Grill, steam or barbecue the fish for five minutes or until cooked.
Serve with steamed rice and Kangkung pelecing.
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Balinese Sweet Beef Satay
Soak the satay stick in water to cover for 30 minutes to prevent charring during cooking. Chop the beef in to satay-sized chunks approximately 2 cm (3/4 in) square. Grind the spice paste ingredients in a mortal and pestle or place in the bowl of a food processor and grind to a paste. Mix the chopped beef with the spice paste, kecap manis and oil. Marinate for 15 minute. Thread 4 or 5 pieces onto each satay stick. Grill or barbecue until golden brown.
Serve with peanut sauce, or sambal kecap and steamed rice. Garnish with fried shallots.
Serves 4-6
500 g (1 lb) lean beef
1 tbspn kecap manis
1 tbspn oil
15 satay sticks
Spice Paste
3 tspn roasted coriander seeds 3 large red chillies
1/3 tspn roasted ground cumin ¼ tspn sea salt
1 tspn black pepper 2 tspn lemon juice
4 garlic cloves 2 tspn palm sugar
Note : you can also use pork in this recipe.
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 Hibiscus, also known as Red Tea, China Rose, Red Sorrell, Roselle, Jamaica Tea, and Sudanese Tea, is not just another pretty flower. Hibiscus grows in tropical areas throughout the world, and has been used not just as an ornament, but also medicinally for centuries. The part of this plant used medicinally is the flower. It was used by the Chinese to treat dandruff and stimulate hair growth. Hibiscus has also been used to treat hemorrhoids and wounds.
The Hibiscus flower is made into a tea in numerous cultures throughout the world. Hibiscus has a mild flavor and has many culinary uses. Recent research has shown that Hibiscus may have antibacterial properties. It is a mild laxative and it contains Vitamin C and malic acid. Hibiscus has also been shown to relax the uterus and reduce blood pressure. Hibiscus has also been used for indigestion and loss of appetite, as well as for colds, respiratory problems, and circulation disorders.
Take one red Hibiscus Flower, break off the stamen and discard. Pop it into a cup or small teapot and pour boiling water over it. Stir! The water will turn a blackish-purple. Add one tablespoon of white or raw sugar, stir to dissolve. Finish off by adding two tablespoons of lemon or lime juice. And watch the colour return red.
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Miscellaneous
HERB AND LEAVES
ASIAN LEMON BASIL : KEMANGI
Officially known as hoary basil, this sweet and delicate herb adds the finishing touch to fragrant yellow rice and completes the arrangement of accompaniments for smoked duck feast on the day after Saraswati Day. Also makes a very refreshing herbal tea.
Substitute : Lemon balm or lemon basil.
PANDAN LEAF : DAUN PANDAN HARUM
The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavour dessert and cakes. Pandan is cooling ingredient that assists in the treatment of internal inflammations, urinary infection, bleeding gums and skin disease.
Substitute : Pandan essence.
SALAM LEAF : DAUM SALAM
This forest, scented, subtly flavoured leaf is a favourite in Indonesian cooking. It has distinctive essence and aroma and generally used in dried form. It is available at Asian grocers. Do not use bay leaves as a substitute because they are to strong in flavour.
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This popular snack, an intriguing mixture of sweet, sour, spicy and salty flavours; is prepared at countless warung throughout Bali. Use rujak as a salad dressing, as a dip for spring rolls or as a marinade.
Please note : Fish sauce can be added instead of roasted shrimp paste. Kecap manis can be used instead palm sugar.
2 small chilli 3 tbs, tamarind
1 tsp, shrimp paste, roasted 4 tbs palm sugar syrup
sea salt to taste
Grind there ingredients together in mortar and pestle starting with the chilli and salt. It should be chunky. Mix with, apple, pineapple, cucumber, mango, Japanese pear or jicama.
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GARLIC : BAWANG PUTIH
The type of garlic used in Bali is smaller and sweeter than its western counterpart. They are usually smashed and chopped up with a cleaver or ground in to a paste with other spices. Garlic is also sometimes deep-fried and added along with deep-fried coconut, or other cooked seasonings, for extra flavour.
RED SHALLOT : BAWANG MERAH
The Balinese use loads of onions in their cooking. Small and burnt red in colour, the Balinese onion is similar to a shallot, but stronger-tasting and smaller. They are peeled and finally sliced or pounded with other ingredients delicious, adding a delicious flavours. It is used in traditional medicines where applied topically, it cools the body and helps heal skin irritations and infections.
FRIED SHALLOTS : BAWANG GORENG
These golden, crispy slivers of onion are added for their distinct flavour and are used almost like salt in western cuisine. They are sold in Asian food stores in sealed bag.
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OIL : MINYAK
Coconut oil is the favoured cooking oil in Bali and is often made at home by boiling down coconut milk. It is an unrefined oil that adds a sweet coconut flavour and fragrance to Balinese food. Coconut oil can also be heated to very high temperatures without burning or breaking down. And the hot oil sears the food quickly without penetrating the ingredients. For this sort of cooking, oil with a high smoking poin is necessarry. Olive oil is not suitable as it has a low smoking point. Coconut oil is also used for making soaps, candles, protective skin lotions and cosmetics
Substitute : Canola, sunflower, safflower, vegetable oil (not olive oil)
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COCONUT : KELAPA
Coconut are widely used in Bali, for making sugar, alcohol, housing, temple offerings and charcoal, the grated flesh of the coconut is frequently added to food. It contains potassium, and natural lecithin and is a good source of fibre. A distinctive Balinese flavour is obtained by roasting chunks of fresh coconut in a charcoal fire until blackened on cell sides. In choosing a fresh coconut, make sure it is heavy with juice and that no cracks are apparent.
Substitute : Desiccated or shredded coconut steamed for 10 minute.
COCONUT MILK
The milk is obtained from the grated flesh of the coconut that is mixed with warm water, squeeze and then strained. Fresh pressed coconut milk has a fragrant, delicately sweet and slightly nutty flavour that is far superior to packaged coconut milks. Generally in Balinese cooking, a light standard coconut milk is used, as opposed to the coconut cream used in Thai cooking.
Substitute : Canned coconut milk, instant coconut milk powder.
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CHILLI : CABE
The chilli has an overall liveliness and harmony that forms the basis of Asian food. The ripe red chillies are rich in beta-carotene and vitamin A, and both the fresh red and green varieties are rich in vitamin C. Chilli also contains a natural chemical known as capsaicin, which is responsible for releasing endorphins in the brain - our body’s natural pain killers - and is the basis for claims that the chilli addictive. Eating a spicy meal gives you a natural high, which in turn relaxes the body and reduce stress levels. Chilli is also a powerful anti-oxidant, stimulating the palate and appetite. It thins the blood, therefore enhancing blood circulation, and aids digestion. Capsaicin is also used for sinus treatment.
Three types or chilli are eaten in Bali.
Lombok : larger, milder chilli are used in all these recipes.
Cabe is a medium sized chilli with wonderful flavour and moderate heat.
Cabe rawit or tabia krinyi is the Balinese favourite, is smallest and most powerful. The small chilli does not require seeding, and the red ones are generally the hottest and sweetest.
Always wash your hands thoroughly after use and avoid touching your face and eyes. If you happen to get a chilli sting, rub oil onto the inflamed area.
Substitute : Dried chillies, chilli sauce
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SHRIMP PASTE : TERASI / BELACAN
A pungent seasoning essential to Southeast Asian cooking and made up mainly of fermented crustaceans. Shrimp paste blends miraculously with all the other local spices and has a richer, mellower flavour than fish sauce. In Bali shrimp paste is either fried or roasted. Store it wrapped in foil in a glass jar and leave it’s in the refrigerator and don’t forget to open the windows while cooking. Shrimp paste is rich in calcium, protein.
Substitute : Fish sauce.
SEA SALT : GARAM
Undeniably the world’s first seasoning, sea salt is the only salt used in Balinese cooking. White, flaky and tasting like the ocean, it is produced in coastal areas around Bali. Sea salt is prized not only for its natural, almost sweet flavour but also for the minerals it provides. It is said that fresh sea salt contains up to eighty four mineral, all of which the body requires. A dash of sea salt is always added to sweet and savoury dishes to enhance flavours and even coconut milk is bland without it.
SOY SAUCE : KECAP ASIN/KECAP MANIS
Soy sauce was introduced to Indonesia by the Chinese and there are two types used in Balinese cooking to give added life to famous dishes, such as nasi goreng, mie goreng and a whole host of sauteed vegetable dishes. Kecap asin – asin meaning salty is a dark soy sauce. Kecap manis – manis meaning sweet is a dark rich sweet soy sauce with a distinctive molasses -. like flavour and thick pouring consistency. It is perhaps more popular than kecap asin and is certainly delicious in marinades, stir fried vegetable and sambals. It’s was call the balsamic vinegar of Indonesian cuisine.
Substitute : For kecap manis, mix soy sauce with brown sugar.
PALM SUGAR : GULA MERAH OR GULA BALI
This delicious caramel-flavoured natural sugar. It is made by extracting the nectar from the flower bud of aren palm tree. It has some of the B vitamin, iron, minerals, and calcium. Palm sugar is lower in calories than white sugar and not as sweet.
Substitute : Brown sugar, golden syrup, maple syrup.
PALM SUGAR SYRUP :
500 g brown palm sugar
2 cups of water
1 pandan leaf or 1 vanilla bean
Put the palm sugar, pandan leaf tied in a knot or vanilla bean and water in saucepan. Bring to the boil and simmer for approximately 15 minute, without stirring, until the liquid has reduced by nearly half. The syrup is ready when large bubbles appear on the surface, as when making toffee. While warm, strain into a jug and leave to cool. It will thicken up at this point. The flavour of your syrup will depend on the quality of your palm sugar, store in the refrigerator.
Makes 1½ cups.
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KAFFIR LIME : JERUK PURUT/LEMU
Kaffir lime leaves, knows as daun jeruk purut or daun lemu, are dark green and glossy and are added whole like bay leaves to soup and curries, to give the same distinctive refreshing flavour as the fruit. In sambal, salads and satay, the leaves are finely shredded to evenly disperse their wonderful flavour. The Balinese also use a type of lime called Calamondin or Kalamansi, as it is knows in the Philippines, and this is smaller, juicer and more fragrant than its Thai counterpart.
Substitute : Frozen or dried kaffir time leaves.
TAMARIND : LUNAK/ASAM
Tamarind is the soft brown pulp extracted from the pods of the tamarind tree and sold in blocks. Known as the, “date of the east” its aroma is not unlike that of a date but the flavour is like a tangy apricot. High in iron, fibre, and vitamin C, it usually soaked in water, then strained, with only the juice being used. Also used in herbal tonics.
Substitute : Cooked rhubarb, stalks, dried apricots, or lemon juice.
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TORCH GINGER : BONGKOT
Torch ginger is an especially tall wild ginger with long green leaves and glorious rosy pink flower that look similar to waratahs when in bloom. Both the young shoot and bud are used in cooking. The juicy young shoot can be easily ground in to a paste, or bruised and added whole like lemongrass. The bud is eaten raw like a herb in certain sambals or fragrant rice, or added as an aromatic to curries and soups. It has an intriguing flavour which is redolent of rose petals and shallots combined,and is particularly delicious with seafood.
LEMONGRASS : SEREH
Lemongrass is a tropical grass with a bulbous root and thin blade like leaves. It has a distinctive lemon flavour that blends magically with all the other spices, especially when added to soups, curies, and sambals. The white part or stalk is mainly used, up to 10 centimetres (4 inches) from the base, it can be ground, chopped or tied into a knot.
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GALANGAL : ISEN / LAOS
A member of the ginger family and native to Java, this aromatic rose coloured roots has a sweet, woody & fragrance and is used mainly to disguise fishy odors.
Substitute : Frozen, dried or powdered galangal
GINGER : JAHE
Possibly originating in china, ginger is one of the world’s most wonderful spices. Its clean spicy lemon flavour adds a refreshing pungency to just about all Asian cuisines. Praised for its medicinal properties, ginger aids digestion and alleviates stomach disorders and sore throats. Its warming soothing calmative qualities help ease nausea caused by morning sickness and motion sickness. Available almost everywhere. Buy in small quantities and store in a cool place.
Substitute : Ginger powder.
AROMATIC GINGER / LESSER GALANGAL : KENCUR
A highly fragrant plant root or rhizome which is smaller then galangal. It’s responsible for the distinctive taste of Balinese food and when combined with garlic, turmeric, and candlenut, makes a delicious seasoning known as suna cekoh. Also used in herbal remedies and poultices. Known as pro hom in Thai cooking.
Substitute : Frozen, dried or powdered kencur.
TURMERIC : KUNYIT
A bright yellow root spice obtained from rhizome of plant from the lily family. Native to South East Asia, it’s a mild warm, attractive spice that gives a characteristic colour to curries. The flavour is earthy with a clean aroma like ginger. It is used in medicine for skin disorders and cosmetic, and has a preserving quality. It is also used in herbal remedies. Buy small quantities only.
Substitute : Frozen or dried turmeric.
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BASE WANGEN : the FRANGRANT SEEDS and NUTS
This combination of fragrant seeds and nuts is used in all ceremonial foods and many other everyday dishes. This combination is unique to Bali and varies slightly from region to region.
Base mean spice paste, wangen mean fragrant.
CANDLENUT : KEMIRI
Obtained from the candleberry tree, this creamy coloured nut is related to the macadamia and similar in appearance. Used as a thickening agent to hold spices together, it is soft, oily and easy to work in to paste. It is one of the few nuts that should not be eaten raw, as its high oil content renders it a natural laxative. Candlenut is rich in proteins, calories and fats and has a pleasant mild flavour
Substitute : macadamias, almond, cashews or Brazil nuts.
CLOVE : CENGKEH
These beautiful slim trees have bright green and pink leaves studded with clusters of clove buds, which are dried out for further use. Cloves are not used frequently in Balinese cooking, in fact, their intense camphor like fragrance and powerful flavour is more prized in the Indonesian cigarettes known as kretek.
CORIANDER SEEDS : KETUMBAR
Related to parsley, the refreshing orange flavour of coriander is a main ingredient in curries and may be used as substitute for pepper. The whole sleds, freshly ground are far superior to the powdered variety and should be bought only in small quantities. Coriander is one of the ingredient use in boreh, a Balinese herbal paste that warms the body and helps alleviate congestion. Coriander cools the body and settles the stomach.
Coriander leaves are not use in Balinese cooking.
NUTMEG : PALA
A native of Indonesia, nutmeg has a powerful bitter sweet flavour that cools the tongue, aids digestion and liver function, prevents discoloration of the skin and scar formation. Nutmeg is also said to be highly poisonous because it contains myristicin and elemicin, both toxic narcotic substances. When taken in large quantities, nutmeg is powerful hallucinogenic, when taken in small quantities, it helps you sleep, and in ayurvedic medicine is prescribed for insomnia. In Bali fresh nutmeg is available at the market, either loose or still in its shell. It’s mainly used with beef and pork and in curries.
Substitute : Dried nutmeg
PEPPER : MERICA
Pepper was one of the first spices ever used in cooking, it was an important article of trade in early times, it enhances any food, stimulate the appetite, and cures digestive ailments. Black is more aromatic, white is hotter. Best freshly ground.
LONG PEPPER : TABIABUN
This is another type of pepper available in Bali. Its hotter and sweeter than black pepper and is shaped almost like a chilli.
SESAME SEEDS “ LENGE, WIJEN
Sesame is a native to Indonesia, India and tropical Africa and is one of the world’s oldest seeds. When ground, it works as a thickening agent while adding that subtle sweet sesame flavour. It’s a key ingredient in base wangen and seldom used on its own. For Balinese cooking, the organic unhulled seeds are preferred.
Sesame is high in calcium
Substitute : Tahini paste
BASE WANGEN :
1 tsp. whole black pepper, ½ tsp. whole pepper 3 ground candlenut, 3 long pepper, 1 tsp. coriander seeds, ¼ tsp. freshly ground nutmeg, 1 tsp. sesame seeds, 2 cloves
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Lawar
Traditionally cooked by men, who chop up strips of turtle or mango or coconut, add various spices and mix it with uncooked blood, so that it is red.
Babi Guling
Roast suckling pig is a great favourite amongst the Balinese, although the pigs are usually too old to be suckling - from three to six months old, they are stuffed with spices, impaled on a wooden pole and turned over a fire of coconut husks and wood for one or two hours.
Bebek Betutu
Duck stuffed with spices and vegetables, wrapped in a banana leaf, and cooked for three or four hours, this dish is eaten on special occasions.
Rujak
Refreshing sweet and sour salad containing unripe fruit such as mango or papaya, mixed with sugar, chill and salt.
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About
Real Balinese food is not readily available to tourists unless a Balinese family invites the tourist to a meal or he goes to a temple. Restaurants catering for tourists do not serve authentic Balinese dishes, nor do hotels. The reason is that there is too much preparation, large quantities have to be prepared and it has to be eaten when it is fresh. It is often spicy and very tasty. The Balinese traditionally used banana leaves as plates.
There are a number of rules concerning food, drink and behavior. Cake is always served with coffee or tea, nuts and krupuk with rice wine, and tea, water or tuak with the meal. The host does not usually eat with guestsThe Balinese eat with their right hand, as the left is impure, a common belief throughout Indonesia. The Balinese do not hand or receive things with their left hand and would not waive at anyone with their left hand.
Bali is one of those tropical island paradises that American so love to visit. Few tourists, however, get to sample authentic Balinese specialities. Most of the food available in the local hotels and restaurants is either European or Indonesian.
Balinese themselves seem to have an ambivalent attitude towards food. Every day fare is simple and eaten quickly, it consists of rice and vegetables, small amounts of fish or meat and condiments. It's cooked early in the morning and eaten when people are hungry, not necessarily at a family table. Festival fare, on the other hand, is impressive. Flavors and colors compete for attention, some dishes are specially made by set members of society and people eat together at communal tables. The results can be magical.
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