Post your breakfast, lunch or dinner
- Thread starter Balifrog
- Start date
Markit
Well-Known Member
I have to say I expected more from French cuisine - canned veg and paper thin T-bone steaks!
Admit it your countrymen asked you to leave and the Indonesians are the only ones that think your food it ok.
Is that supposed to be a potato salad? with tomatoes? You're lucky they didn't burn you in a baguette oven.
Admit it your countrymen asked you to leave and the Indonesians are the only ones that think your food it ok.
Is that supposed to be a potato salad? with tomatoes? You're lucky they didn't burn you in a baguette oven.
Mr Markit ,
To support our french compatriot , garden peas of quality are impossible to get in bali ,the only decent peas are available in jakarta , watties brand frozen , but not here in bali , the local brands are like bullets with no taste , maybe they should send them to ukraine ,they could use them as ammunition !
The carrots are not much better .
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i only use the baby carrots, sold in small bags (Popular, Grand Lucky), they are sweet and melt in the mouth.
The regular local stuff is tasteless and hard as bamboo.
For the green peas, the frozen stuff (specially US one) are fluorescent green, like they have been grown in a nuclear rpowerplant. No way I use that...
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 :
Plated, served with Basmati rice
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".
Blanquette de poissons or Fish Blanquette.
Quite some ingredients and of course there is a process to follow.
Mise en place :
Plated, served with Basmati rice
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".
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Markit
Well-Known Member
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.
Markit
Well-Known Member
Our New Year's Lunch:
All made in the air fryer
Pork roast with cream sauce
Baked potato
Cauliflower Au gratin with cheese sauce.
Not air fryer made cucumber salad.
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Bravo young man ! Continue, you are on the right track !
Now, a garlic/parsley butter mix would have been perfect with that potato !
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....
YachtRock
Active Member
Curious why you say Indonesian food is not sophisticated?
harryopal1
Active Member
I suspect that anything to a Frenchman which is not French is ipso facto "unsophisticated".
Markit
Well-Known Member
they don't do variations - babi guling is the same in every village from Nusa Penida to Lovina and from Amed to Banyuwangi. They only use a few spices although this was/is the Spice Islands. Terribly disappointing how little the locals do with all their good ingredients.
Ever noticed when the majority of locals go out to eat they almost all order Nasi Goreng?
YachtRock
Active Member
Go to Italy and try bolognese in all the different villages. 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?
Also my local friends never order nasi goreng. They call it "bule food" because it's so basic.
YachtRock
Active Member
and I suspect our French friend here won't be happy to see Indonesia above France on this list:
https://www.tasteatlas.com/best/cuisines
I have to support balifrog on this , indo food for me is not interesting, taste or smell , I used to eat at indonesiche restaurants in holland , quite different to here with good quality ingredients prepared in a hygienic environment , not like here .
I much prefer chinese , thai or indian .