Bali Expat Forum - Bali Travel Forum

You'd better get that husband of your's into the kitchen girl! Do a search in the archives for sambal sereh. There's a great recipe left by Dyah if memory serves...

Regards, Bli Gede

My lovely husband is still in Bali and when he gets back next week you'll befinitely have some competition.... It's also handy that he's a chef!!!

Hey, you guys should get yourselves over to Warung Kucing and lay down some of that professional chef experience on the Bahasa Indonesia speaking masses. Lets have an internet cookoff with the forum members voting on the submitted photos!

MAU?

Matur Suksema,
Bli Gede

Woohoo! Mau dong!!!!!

Done!

Send me a PM when buddy boy is back in town and we'll hook it up.

NOW, don't YOU have some uni work you should be doing? You'll be old and stupid like me one day.

Sampai Nanti,
Bli Gede

Ha ha, Assignment done and dusted yesterday thank god !!! just gotta study for exams now !!! I am already old, just TRYING really hard not to be stupid!!

Sorry if I sound like Simon, on American Idol, but for my pallet, Ayam Goreng just doesn’t cut it. Ayam betutu is far more of a culinary pleasure for me. I would opt for bebek betutu. or ayam betutu, over ayam or bebek Goreng any day.

The best Ayam dishes here are curry dishes. Fried chicken is too much like the colonel, (KFC), and too dry for me.

This may all result from the fact that we dine on ayam kampung more than any other bird. In the end, village cooking of ikan (fish), or babi, (pork) is similar in my village...meaning that the most delectable dishes come out of the most primitive wood burning stoves of the traditional Balinese compounds.

True enough, the foods of Bali vary from village to village. This is not surprising when one considers the availability of certain foods in one regency versus another. Every one of the eight regencies of Bali has their own style in cooking, as do they also hold unique styles of gamelan. This is all part of the magic of Bali.

Damn it Roy,
Bebek Betutu Now that REALLY hurts. Next time you have it, send me the leaf wrapping, I'd even settle for a dirty napkin. Speaking of Bebek Betutu, how available is a bottle of decent red in Bali these days? Price?

Matur Suksema,
Bli Gede

Ma'af Gede, getting your taste buds on overdrive. I admit that I am somewhat spoiled, yearning more for the top dishes and ignoring the "ding ding" of the bakso man.

Sure, I have nasi every day, but it's a mixture of red rice and white rice. Moreover, my mother in law, who operates a very successful warung, goes to market at about 5 AM every morning, so whatever we cook is as fresh as can be. As I've given her three grandsons, Ibu (Dadong), always takes care of me at the market even while I am still snoring.

Lots of excellent Ozzie reds from Margaret River are available on Bali, but they are not inexpensive. A bottle of Yellow Tail, merlot can run up to 140K per bottle. The problem here in Indonesia is that all alcoholic beverages are taxed the same, not by percentage, but rather by volume.

While there is a good local beer brewery...Storm, I personally find the locally made wines, in spite of their claim as being "wine of the gods" to be barely drinkable. But, that is only my taste.

In Bali now, there is no doubt that whatever you need, can be provided....at a cost. Well, for me, that's not at all different than in New York City. So, I am happy!

Roy,
That reminds me of the line from Sideways,"If anyone orders any F*****G merlot, I'm OUTTA there!"

Bli Gede

Normally I would agree with you about merlots...especially California merlot which is so heavy in tanin. Aussie merlots seem to me anyway, to be robust, but without a tanin after taste.

No matter though, as discussing fine wines is like discussing women. Whatever attributes of a given lady that gets you going could put me to sleep, and of course, visa versa. It's just one of the many beauties of life, eh?

Too true,
Nothing quite like a heavy bottom and strong legs with a robust finish . Oh wait, we're talking about wine here right?:oops:

Bli Gede

Thanks, but "heavy bottoms" are not for me....either with Bordeaux or femmes.

I shouldn't say what I like in a lady, but if you rummage around the expat picture sight, you can see well enough on your own.

Charlie,
We feel bad for you without your hubby to cook, so we're sending you some steak in bumbu bali

http://www.imagebucket.net/images/bligede/bumbubali.jpg

Selamat makan,
Bli Gede

OMG Bli Gede!! Ya ampuuuuun itu steak bumbu bali, I want some!!!
What are you doing to me?

By the way, I love chicken & bebek and my eldest son virtually lives on chicken, but the trouble is ...... we can't help but worry about this bird flu! What could we do to ensure we minimise the risks when we're there? (Apart from not touching live chickens obviously) Any advise?

By the way, I love chicken & bebek and my eldest son virtually lives on chicken, but the trouble is ...... we can't help but worry about this bird flu! What could we do to ensure we minimise the risks when we're there? (Apart from not touching live chickens obviously) Any advise?

Avoid Ayam tartar. So far, there have been no cases of transmitted cases of bird flu from properly cooked chicken. Isn't saminila (sp?) still the greatest risk from un or under cooked chicken?