Balifrog
Markit wrote
Today's heritage meal. Accolades to Britain.
Fish and chips with Mahi mahi, crispy beer (of course) batter, chips ala air fryer and salad.
Last I ate fish and chips was in HKG. The Missus likes it also, she tried it in one of our favorite beach restaurant but it was very average.
Maybe need a proper British pub in Sanur ?
Balifrog
Christmas dinner....
As we are not used anymore to eat lengthy multi course dinners, going to a 4 or 5 star hotel restaurant is not worth it.
And anyway, we prefer Christmas at home, just the two of us.
So, the "chef" has been torturing his brain since a few days to come up with a decent Christmas dinner. Note that 25th is the Missus birthday, so there will be again something to prepare....
Starter : I went for scallops "Brittany style". Main reason is I lived there for a long time in my first life, and I loved it. I found Scallops at Grand Lucky, US origin, frozen.
Sear / Brown the scallops in butter and reserve. In the same pan prepare the sauce : onion and garlic, add mushroom (very small cut), deglaze with white wine, add cream.
Put the scallops in a ramekin, I slice them in 4 to make it easier to eat, add the sauce, add breadcrumbs on top and some butter. Oven for about 15 minutes.
Result was very nice, the Miss loved it, I was happy as this was a premiere for me.
![](https://balipod.com/uploads/attachments/3975-2fb19db304009000868484bb1918dcfc.jpg
![](https://balipod.com/uploads/attachments/3976-aa69b15f41049e2338f5fe79514f5967.jpg
Main course : Bouchee a la Reine. The tricky part is to succeed to make the puff pastry "container" nice brown and crispy. Worked out pretty well.
![](https://balipod.com/uploads/attachments/3973-214ad0975d4f0bf8e329b792bfa66a69.jpg
The filling is about the same as you would put in a chicken and mushroom pie. For the French touch, add white wine and cream of course...
Served with "Duchesse potatoes" and white asparagus.
![](https://balipod.com/uploads/attachments/3977-fb80ff1be0e19f75217238b1e9daddf4.jpg
For the dessert I went the easy way and ordered a "Buche de Noel" from Daily Baguette. Not cheap, but decent quality.
![](https://balipod.com/uploads/attachments/3979-940970dfc2ce333370e6835cee36e583.jpg
![](https://balipod.com/uploads/attachments/3980-42d72559f08946a235cc6392ee63add5.jpg
![](https://balipod.com/uploads/attachments/3981-d40275d6f57a47c3d9880135570bec6f.jpg
And it's Christmas after all, doubled by a birthday so we went for a nice bottle of Prosecco.
![](https://balipod.com/uploads/attachments/3974-96d845b85a6cc5e5a532301ebaef8a08.jpg
All in a nice evening, and the chef as well as his assistant were quite happy with their performance.
Took of course a few hours in the kitchen .....
Balifrog
And yesterday was N.Y. evening, so I went for something a bit different from the usual stuff.
Blanquette de poissons or Fish Blanquette.
Quite some ingredients and of course there is a process to follow.
Mise en place :
[ATTACH type="full" alt="DSCN0032.JPG"]3989[/ATTACH]
[ATTACH type="full" alt="DSCN0036.JPG"]3990[/ATTACH]
Plated, served with Basmati rice
[ATTACH type="full" alt="DSCN0041.JPG"]3991[/ATTACH]
Was pretty good for a "premiere", but can be improved :
- I didn't had fish broth (impossible to find here, too late to make some "homemade"), so I used vegetable stock. It sure does impact on the final flavor.
- Should have put 200 / 250 ml of white wine instead of 150 ml
- The prawns are too hard, next I will replace them by scallops.
But still, we both rated it "very good".
Markit
Last I ate fish and chips was in HKG. The Missus likes it also, she tried it in one of our favorite beach restaurant but it was very average.
Maybe need a proper British pub in Sanur ?
astonishingly easy to make, not to mention cheap.
https://www.recipetineats.com/crispy-beer-battered-fish/#wprm-recipe-container-56416
Markit
Balifrog wrote
Peas and carrots I use.
[ATTACH type="full" alt="DSCN0042.JPG"]3987[/ATTACH]
[ATTACH type="full" alt="DSCN0031.JPG"]3986[/ATTACH]
Luckily(?) we don't have the option of pre-packed carrots up here and have to rely on the local market for fresh ones. In my experience the local carrots (more spindly and paler orange) are much sweeter than the imported, tasteless ones you complain about. Unfortunately the local carrots are harder to source as the locals prefer the more "bule" looking imports because they look better. I've found most of the local food shopping here is not based around taste or even pricing but more what's expected of one. Hence the sale of all the unripe, rock hard fruit, yellow onions as opposed to the smaller (not shallots) but tastier and smaller red ones and so on.
Balifrog
Markit wrote
I've found most of the local food shopping here is not based around taste or even pricing but more what's expected of one. Hence the sale of all the unripe, rock hard fruit, yellow onions as opposed to the smaller (not shallots) but tastier and smaller red ones and so on.
Well, on the other hand, from what I have seen of the local or Indonesian "gastronomy" they are not really into sofistication.....
One of the regular complaints I have from the Miss when I come up with a new recipe is "ooh, not easy, long time, too much work" ....
On the other hand when in the jungle village, waking up at 04:00 am, and start cooking at 04:30 for a ceremony or celebration is not a problem... Preferably with the whole neighbourhood around yack yacking as loud as possible....
Markit
YachtRock wrote
Go to Italy and try bolognese in all the different villages. [COLOR=rgb(184, 49, 47)]Been there and done that - there are variations - some use milk, sausage meat, all beef, no veg, etc. The main point you're missing is that bolognese sauce is from Bologna and the recipe is set in stone like wiener schnitzel is from Vienna or any of the other greats, they all are associated with a particular ingredient or list of. Ever hear of Lovina Babi or Sanur Guling, no, I thought not. [/COLOR] I guarantee you won't find any major variations. Babi guling is babi guling. Do you want it to be a whole new experience every time you eat it? [COLOR=rgb(184, 49, 47)]Yes, actually I would - maybe try some spices or putting some beer on the skin while it's "guling". [/COLOR]
Also my local friends never order nasi goreng. They call it "bule food" because it's so basic.
You should get some new friends - bet you're paying, that's why they order the expensive stuff?
Balifrog
Well, on a cold winter day what better to do than prepare some marmalade or jam.
Unfortunately, there are plenty fruits that are non-available here, or of horrible quality. Thinking about apricots, prunes....
We make some strawberry jam sometimes, but need to push a bit on the sugar as they are really not tasty.
Yesterday was pineapple jam.
Prepare the pineapple, cut in small cubes, add sugar and let marinate 24 hours.
Old style grandmother recipe will go for 1 : 1 fruit / sugar, but that is too sweet IMO. As the pineapple we had was what the locals call "honey pineapple" it was pretty sweet, so I went for 550 gr sugar / 1 Kg fruit.
You can't go too low as the jam will have problems to solidify.
I also added some vanilla extract and rum.
After 24h maceration, bring it to boil for 20 / 25 minutes and you're set.
![](https://balipod.com/uploads/attachments/4003-e6cada9ad6fbf93dd15603b40e9a2795.jpg
![](https://balipod.com/uploads/attachments/4004-688b2173b9355796b128704fb1e3e122.jpg
![](https://balipod.com/uploads/attachments/4005-d39ed165fc632c50051038ebe6f48c16.jpg
![](https://balipod.com/uploads/attachments/4006-c4d187b8912ba16351daf847267440f0.jpg
And specially for [USER=1532]@Markit[/USER], note the use of "wonderful fresh local beans" for the beef in oyster sauce yesterday evening....
And yes, they were very "crispy" ,.......
 homemade or powder.
[*]Bring the wine to a light boil to reduce it, get rid of the alcohol and scoop all the foam that will appear on top. Then filter it through a sieve.
[*]Brown the chicken in butter / olive oil for a few minutes and set aside.
[*]Do same for the vegetables.
[*]Put back the chicken in the pot (with the vegetables)
[*]Add the wine and top up with chicken stock. Cover and boil on low fire for 35 / 45 minutes (till the meat nearly falls of the bone)
[*]Meanwhile dice your smoked pork belly (or pancetta) in small cubes, fry them and set aside.
[*]Fry the mushroom (diced in 4 or 6) in the pork belly fat and set aside.
[/LIST]
 and heat it up for serving.
[/LIST]
I deserve a zero for the plating, but the sauce was spot on.
[*]Use baby carrots instead of regular ones. After 1 night in the wine and 45 minutes cooking they were still hard like bamboo.
[/LIST]
Balifrog
OK, The Missus wanted to make her own pizza since some time so today lunch we went for the lazy version with prepacked dough.
Ingredients :
![](https://balipod.com/uploads/attachments/4014-b333490c0d6a5f134c6a8cabf31a85ca.jpg
Works in progress :
![](https://balipod.com/uploads/attachments/4015-248427af566ffa3b3ec8ed02c3a2fe07.jpg
Before going in the oven
![](https://balipod.com/uploads/attachments/4016-8fcf95d5aa2a416e6697b7dd48b26981.jpg
Result was OK but a bit overcooked.
Will do another try but with "homemade" dough.
Balifrog
Markit wrote
I'd sooner eat the multi-colored doily on the table. I can see Michelin spinning in his grave.
For future reference about DIY pizzas - more is less. Dough 2 or 3 hours before - your own fresh tomatoes peeled and crushed, cook if you wish but not necessary, pre cook it without the cheese for 15 minutes then add cheese and do another 5 minutes - oven temp: melt steel.
Never saw anybody ANYWHERE precook pizza dough....
The tomato paste is in fact surprisingly tasty, and perfectly spiced.
Anyway, nice to see your agreable and positive comments.... but you should head for civilization sometimes !
Markit
Never saw anybody ANYWHERE precook pizza dough....
The tomato paste is in fact surprisingly tasty, and perfectly spiced.
Anyway, nice to see your agreable and positive comments.... but you should head for civilization sometimes !
Now you've seen it all and can go softly into that good night (later).
This recipe makes quite a lot but you can always freeze the dough and use it again next week/month/year if you wish or make something entirely different from it. I found the dough I don't use for pizzas makes some great hamburger buns. Be creative!
https://anitalianinmykitchen.com/wprm_print/14478
Markit
Balifrog wrote
OK, The Missus wanted to make her own pizza since some time so today lunch we went for the lazy version with prepacked dough.
Ingredients :
[ATTACH type="full" alt="DSCN0059.JPG"]4014[/ATTACH]
Works in progress :
[ATTACH type="full" alt="DSCN0062.JPG"]4015[/ATTACH]
Before going in the oven
[ATTACH type="full" alt="DSCN0063.JPG"]4016[/ATTACH]
Result was OK but a bit overcooked.
Will do another try but with "homemade" dough.
I'd sooner eat the multi-colored doily on the table. I can see Michelin spinning in his grave.
For future reference about DIY pizzas - more is less. Dough 2 or 3 hours before - your own fresh tomatoes peeled and crushed, cook if you wish but not necessary, pre cook it without the cheese for 15 minutes then add cheese and do another 5 minutes - oven temp: melt steel.
Shadrach1
Balifrog wrote
Coq au vin, “Rooster in red wine sauce”
As rooster is not easy to find and need a long, long cooking time nearly everybody makes it with standard chicken.
Mise en place :
[ATTACH type="full" alt="DSCN0046.JPG"]4009[/ATTACH]
Put everything in a pot, cover with red wine and let marinate in the fridge for 24h.
[ATTACH type="full" alt="DSCN0047.JPG"]4010[/ATTACH]
Next day :
[LIST]
[*]Retrieve the chicken and dry it
[*]Retrieve the vegetable and dry it
[*]At the same time prepare some chicken stock (0,5 L) homemade or powder.
[*]Bring the wine to a light boil to reduce it, get rid of the alcohol and scoop all the foam that will appear on top. Then filter it through a sieve.
[*]Brown the chicken in butter / olive oil for a few minutes and set aside.
[*]Do same for the vegetables.
[*]Put back the chicken in the pot (with the vegetables)
[*]Add the wine and top up with chicken stock. Cover and boil on low fire for 35 / 45 minutes (till the meat nearly falls of the bone)
[*]Meanwhile dice your smoked pork belly (or pancetta) in small cubes, fry them and set aside.
[*]Fry the mushroom (diced in 4 or 6) in the pork belly fat and set aside.
[/LIST]
[ATTACH type="full" alt="DSCN0049.JPG"]4011[/ATTACH]
[LIST]
[*]When the chicken is cooked, remove it from the pot and set aside.
[*]Same for the vegetables
[*]Filter the sauce and thicken it if necessary.
[*]Put everything back in (except the bouquet garni) and heat it up for serving.
[/LIST]
I deserve a zero for the plating, but the sauce was spot on.
[ATTACH type="full" alt="DSCN0050.JPG"]4012[/ATTACH]
The Missus was a bit skeptical at the beginning, especially with the chicken turning purple after 24h in the wine, but at the end she loved it.
Remarks for next time :
[LIST]
[*]Use different parts of chicken (preferably ayam kampung)
[*]Use baby carrots instead of regular ones. After 1 night in the wine and 45 minutes cooking they were still hard like bamboo.
[/LIST]
Looks delicious, Where I am staying the food is prepared by a local cook and everything is either swimming in oil or cooked with a sugar sauce or both! So far all I have found worth eating they cook is soft boiled eggs, toast, juice and chicken soup. There is absolutely no creativity in their style of cooking. If there is no white rice ordered they look at me strange! They are on a straight to becoming a diabetic diet.from what I've seen. Bali has a very boring sama sama diet every meal. The meals are included in my contract but this is definitely not a restaurant. Luckily I have my own kitchen set up.
Markit
Balifrog wrote
and let simmer for 1 1/2
Holy dry and tough as a bone Batman!
Balifrog
Markit wrote
Holy dry and tough as a bone Batman!
Absolutely not......
Tender and falling apart as it should be as it is braised inside a liquid.
You should learn real cooking.....
Balifrog
Shadrach1 wrote
Looks delicious, Where I am staying the food is prepared by a local cook and everything is either swimming in oil or cooked with a sugar sauce or both! So far all I have found worth eating they cook is soft boiled eggs, toast, juice and chicken soup. There is absolutely no creativity in their style of cooking. If there is no white rice ordered they look at me strange! They are on a straight to becoming a diabetic diet.from what I've seen. Bali has a very boring sama sama diet every meal. The meals are included in my contract but this is definitely not a restaurant. Luckily I have my own kitchen set up.
6 years here, never eaten local food.
Mind you, in 30 years in SEA I had my share of it, often by lack of choice or professional obligation, and now I am done with it.
But yes, as you mentioned, they like it very unhealthy, swimming in (cheap) oil.
Asian cook omelette till it looks and taste like carton..
There is a local warung where we buy fried fish fir the cats. When I see the stuff they serve....
Lunch is usely something relax and easy like omelette, croque monsieur, fried rice (our style), pasta or potato salad, etc....
Evening is 90% French / Western. The Missus likes it as well, and has become pretty good at cooking it (under supervision...) Anyway it is a must to be able to live with me.
Shadrach1
S
Balifrog wrote
6 years here, never eaten local food.
Mind you, in 30 years in SEA I had my share of it, often by lack of choice or professional obligation, and now I am done with it.
But yes, as you mentioned, they like it very unhealthy, swimming in (cheap) oil.
Asian cook omelette till it looks and taste like carton..
There is a local warung where we buy fried fish fir the cats. When I see the stuff they serve....
Lunch is usely something relax and easy like omelette, croque monsieur, fried rice (our style), pasta or potato salad, etc....
Evening is 90% French / Western. The Missus likes it as well, and has become pretty good at cooking it (under supervision...) Anyway it is a must to be able to live with me
Shadrach1
[I]It's nice to have someone around that you like their company and can cook together or for each other. My girlfriend is in Germany taking care of her mom. When she lived with me in the States I taught her how to grow organic food and cook it at home. We made sauerkraut, pickled beets, kimchi, also beer. Cooking your own homegrown food is a special treat. I have a small garden here and am already using chilies, tomatoes, eggplant, lettuce, Lemon and Thai, and Italian basil too, pak choy, parsley, kale, Swiss chard, etc. the locals are blown away to see this. They think only farmers up in Bedegul can do this. It's ok, I have fun doing it and sharing the abundance. A new concept here. Now if I could just get them to cook healthier, but that's like kicking a dead dog, it ain't gonna wake up, no matter how hard you kick! I really enjoy the cooking clips Balifrog is putting out there. If only the locals could see this and learn, but that is just a Mimpi Manis, ( sweet dream) [/I]
Shadrach
Markit wrote
Holy dry and tough as a bone Batman!
Looks delicious and I'm sure very tasty. The presentation is lacking in a little bit of green color such as a sprinkle of Cilantro, or Parsley! Also a little sprinkle of Parmesan on the noodles would be a good touch?
