Cooking Tackle

On the other night dinner we enjoyed speed-roasted chicken that my husband brought from his hotel occasion so called “Speed-Roasted Dinner”, as the side dishes I made some boiled sweet corn, Butter-garlic long beans and cauliflower in white sauce. What I like the most is the taste of the roasted bird, aromatic and flavorsome, it was no doubt delicious! The stuffing was mixture of bread crumbs and Italian herbs, oh I thought that was the most delicious roasted chicken I ever had. The overall flavour was just perfect to my taste. I am so being inspired, knowing that I still have sufficient portion left-over just perfect for the lunch so I was thinking to starts all the fun.   For some reason, I thought of Sambal Matah *Balinese spicy side dish , Im bringing all the idea and wanted the creation would present to it best! Turn the classic dish into a unique signature dish and I’m literally come up with the recipe of Balinese Chicken shallots/Sambal ...

In the midst of the crush of modernity, traditional snacks is a unique culinary culture that should retained ~ Ira Rodrigues. Coconut Banana (Pisang Rai) is one of traditional Balinese heritage snack, it is made from banana which usually be eaten as a breakfast (a traditional breakfast) along with tea/ coffee, on the other hand, its also perfect snack for your afternoon tea/coffee. The bananas are first coated in a homemade batter of rice flour, boiled / steamed and then toppled over with fresh grated coconut .  However, Pisang Rai is Balinese traditional snack that once triumphed within people which now had quite diverse rival whom offered the modern snack such cup cakes, brownies, muffins etc. Most of people who are devoted to a traditional treats have claim that their face trouble finding the vendors who are selling traditional snacks . However, the easiest way that we could possibly able to find them is at traditional market .   Bea...

Today I am part of the spark to Exploring Southeast Asian Spices & Herbs , a great series that held on Season with Spice during the month of March until April. I really love the idea, lighten-up the flavor of Southeast Asia cuisines, which inclined to use the most freshest spices like lemongrass, bird's eye chili peppers, galangal, Thai basil, kaffir lime leaves, torch ginger flower, Vietnamese mint leaves, coriander root, tamarind, pandan leaves, curry leaves and many more.  All of which give those tantalizing flavors and aromas to an unparalleled diversity of cuisines and Season with Spice is the only Blog that will be introducing many of the popular Southeast Asian spices and herbs, along with ideas on how to use them in your kitchen to cook healthier, more colorful meals. Reese and Mark are Creator and editors of Season with Spice , they are currently based in Penang . Somehow, the really cool thing that I’ve find out on its “About” which is rea...

Wani Bali is an exotic fruit also known as Balinese white mango (Mangifera caesia Jack) , one of tropical fruit which belongs to genus mangifera (mango). The fruit is specifically grows and could be found only in the Island of Bali . The shape almost alike mango but sometimes it can be identical as a shape of avocado too.   The vibrant light green skin color has always tantalizing, makes wonder and attract people to explore. The characteristic flavor and aroma have prompted to many people, I would say its a blend aroma of Mango and Jackfruit.    The milky white flesh high in fiber, its generally sweet and contain a slight taste sort of liquor (alcohol) and the forms of stone fruit percentage is 60% more than the flesh. However, the consumer prefers the fruit due to the specific flavor and delicious sweet taste. Under-ripe Wani Bali can be ripened by placing them in brown paper bags or just place them on your fruit basket-room tem...

  It was within pleasure and great thrill when I decide to go for cooking class of Balinese cuisine. They have offered such a great dishes to be the subject which blown me away, the quality was also magnificent! There was a truly feeling Rockin’ and Fun. Today is another basic Balinese spices base that I want to share with you, it called Balinese Great Basic Spice ( Basa Gede ). This spice mixture is consists of Bumbu genap kecil ( Basa Alit) and some tiny added of Balinese aromatic spices also called as bumbu wewangen . Balinese Great Basic Spice ( Basa Gede ) is the crucial basic spice paste to make the famous Traditional Balinese roasted chicken/duck (Be tutu/Bebek tutu), Balinese grilled chicken and many more. I have previously shared the recipe of Balinese Basic spice paste ( bumbu genap kecil/ basa alit) along with some interesting storyline that you should know.       RAW processed spices  Great Balinese basic spice paste Bumbu gena...

As I go deeper into Balinese cuisine it became more and more fascinating, discovering the magic delectable every dishes to view and to taste. Truthfully, there are still much more to explore due to their different combinations of basic Balinese spices, I might take my own sweet time then. I never gone hesitant to look something to indulge my sense of food discovery, even the point is just the street food, somehow I like the experience that would leave me pleasant at the end.  For some reasons, to me, the street foods are most includes best alluring satisfaction that ensconced under the simplicity and humble setting. The other day I went for some evening treat of "Balinese tipat kuah" at one of food corner that available at the grocery supermarket. Tipat kuah is actually slices of packed rice wrapped with coconut leaves (ketupat/tipat) drenched with aromatic soup of ayam betutu (aromatic Balinese chicken) serves with other typical Balinese sides ...