YachtRock
Active Member
to each their own. Personally, I find it very creative, varied, and of course, delicious. but I get not everyone agrees with me.
Post your breakfast, lunch or dinner
- Thread starter Balifrog
- Start date
Markit
Well-Known Member
You should get some new friends - bet you're paying, that's why they order the expensive stuff?
Fancied cannelloni since some time but couldn't find any in the usual supermarkets.
Managed to get some through a friend who has connections in the F & B wholesale business.
So I gave it a try.
Mise en place
Before going in the oven
Result was average, not bad but sure not outstanding. I gave myself a 6,5 / 10
Need to mince the meat more, cook it in the tomato pulp much longer and add some sugar to compensate the bitterness of the tomatoes.
And something more basic a few days ago.
Chicken in creamy mushroom sauce, served with boiled baby potatoes.
Managed to get some through a friend who has connections in the F & B wholesale business.
So I gave it a try.
Mise en place
Before going in the oven
Result was average, not bad but sure not outstanding. I gave myself a 6,5 / 10
Need to mince the meat more, cook it in the tomato pulp much longer and add some sugar to compensate the bitterness of the tomatoes.
And something more basic a few days ago.
Chicken in creamy mushroom sauce, served with boiled baby potatoes.
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 ?
Markit
Well-Known Member
astonishingly easy to make, not to mention cheap. https://www.recipetineats.com/crispy-beer-battered-fish/#wprm-recipe-container-56416
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.
And specially for @Markit, note the use of "wonderful fresh local beans" for the beef in oyster sauce yesterday evening....
And yes, they were very "crispy" ,.......
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.
And specially for @Markit, note the use of "wonderful fresh local beans" for the beef in oyster sauce yesterday evening....
And yes, they were very "crispy" ,.......
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 :
Put everything in a pot, cover with red wine and let marinate in the fridge for 24h.
Next day :
I deserve a zero for the plating, but the sauce was spot on.
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 :
As rooster is not easy to find and need a long, long cooking time nearly everybody makes it with standard chicken.
Mise en place :
Put everything in a pot, cover with red wine and let marinate in the fridge for 24h.
Next day :
- 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.
- 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.
I deserve a zero for the plating, but the sauce was spot on.
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 :
- 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.
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 :
Works in progress :
Before going in the oven
Result was OK but a bit overcooked.
Will do another try but with "homemade" dough.
Ingredients :
Works in progress :
Before going in the oven
Result was OK but a bit overcooked.
Will do another try but with "homemade" dough.
Markit
Well-Known Member
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 !
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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.
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)
Markit
Well-Known Member
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
Thanks, and that puts me in the mood to continue !
Escalope milanaise and spaghetti Aglio E Olio, our version. Yesterday evening.
Mise en place :
And yes, to make it more fun, the Miss and me have 2 different cuts of chicken,,,,
The normal way to bread the meat is : dip in flour => dip in egg mix => dip in breadcrumbs
I prefer to coat the meat with Dijon mustard and direct in the breadcrumbs, give it a stronger flavour.
Breadcrumbs are home made with baguette (really browned) and I add some Parmesan, pepper and salt
Finished product :
Lemon and butter sauce fits perfectly with this kind of meat.
Yesterday dinner was pork fillet in creamy mushroom sauce.
Good thing is that the recipe is a one pot recipe, makes things easier. Of course, the ingredients have to be added in the right order at the right time.,..
Speaking about time, this is something that we start at 3.30 pm to have it all ready for 6.00 pm.
Mise en place :
Meat need to be cut rather small.
Brown the smoked pork (cut in small cubes, using pancetta would even be better) in butter / olive oil, brown the meat, deglaze with white wine, add a bit of flour, add 1L chicken broth, the vegetables, bouquet garni, bay leaves and let simmer for 1 1/2h.
Check if the meat is well cooked, reserve it on the side, remove the bouquet garni, onion, bay leaves. Start working on the sauce, thicken it (if needed) with corn flour, next add the mushroom, cook for 10 minutes, add the cream, a bit of mustard, reduce (thicken). Next put back the meat for 10 minutes to bring it back at the right temperature.
Served with fettucine :
And tonight will be a classic again : salmon with Basmati rice.
Good thing is that the recipe is a one pot recipe, makes things easier. Of course, the ingredients have to be added in the right order at the right time.,..
Speaking about time, this is something that we start at 3.30 pm to have it all ready for 6.00 pm.
Mise en place :
Meat need to be cut rather small.
Brown the smoked pork (cut in small cubes, using pancetta would even be better) in butter / olive oil, brown the meat, deglaze with white wine, add a bit of flour, add 1L chicken broth, the vegetables, bouquet garni, bay leaves and let simmer for 1 1/2h.
Check if the meat is well cooked, reserve it on the side, remove the bouquet garni, onion, bay leaves. Start working on the sauce, thicken it (if needed) with corn flour, next add the mushroom, cook for 10 minutes, add the cream, a bit of mustard, reduce (thicken). Next put back the meat for 10 minutes to bring it back at the right temperature.
Served with fettucine :
And tonight will be a classic again : salmon with Basmati rice.
Markit
Well-Known Member
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.....
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