Senin, 03 Mei 2010

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Minggu, 02 Mei 2010

La sedia

Ciao ragazze, ecco a voi signori e signore la sedia più shabbata dal tempo, scherzi a parte ecco la "malata" che dovrà essere recuperata, è molto shabby ora ma poco chic, c'è molto lavoro da fare e spero di riuscire quest'estate a pulirla e vedere cosa ne esce fuori.
Grazie per i consigli, alla fine mi sa che per la maggiore va la sedia della foto due semplice shabby.
Appena inizierò i lavori vi tengo informate.









Baci a tutte, la Maddy vi saluta e presto tornerà in rete, e news finalmente Rosa ha aperto il suo blog,
http://rosablogcom.blogspot.com/

Ri baci a tutte

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Sabtu, 01 Mei 2010

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Bali Food: Nasi Campur Bali


Bali Food: Nasi Campur

Nasi campur
(mixed rice) is the most basic dish in Indonesia. That together with nasi goreng (fried rice) are the 2 meals most commonly consumed. Nasi campur is a portion of steamed white rice (nasi putih) together with an assortment of other items, which can be wide ranging. Its guaranteed that no 2 places will serve the exact same nasi campur. This dish has been around for a long time because it enables people to use left overs and small amount of the more expensive items.

Around Kuta / Seminyak are a wealth of small warungs serving nasi campur. Some are oreiented towards tourists / expats, other towards locals. How do you know which are which? Quite simple really, there are 2 ways. First comes the decor of the place. White tiled floor, small cheap tables, plastic stools and bottles of Fanta lining the perimeter, its a local’s joint. Wooden tables, chunkier pieces of meat, better food selection and some attempt to make the place enjoyable, its a foreigner’s joint. The other main factor is price. A good foreign oriented place where you can assemble a nasi campur is Warung Ocha, at the junction of Jl. Seminyak and Jl. Dhyana Pura. A plate of your choice with a black tea will cost around 25,000rp. The place I visited today on Jl. Oberoi, across from the Tuck Shop on the corner, charged me 7,000rp for nasi campur. Both places are good, just different.

Newcomers to Bali can get a decent idea of what nasi campur is like by visiting Made’s Warung, which does a good one for 15,000rp. Items found in nasi campur including tofu (tahu) tempe, chicken (ayam), beef (sapi), fish (ikan), peanuts (kacang), together with a wide selction of cooked vegetables including kangkung, the stringy green plant sometimes cooked with garlic and chili. A dollop of hot sambal might be added to the side of the plate, so treat any red sauce with care.

A teh panas (plain hot black tea) comliments nasi campur well and helps the digestion.

Bali Food : Bebek Betutu


Bali Food : Bebek Betutu (Smoked Duck)


Bebek betutu (roast duck) is one of the most famous dishes in Bali. Balinese people themselves may cook it for a special occasion and its not really an everyday dish. Some restaurants in Bali offer bebek betutu, with the request you order a day in advance, due to the preparation time.

Balinese Roast Duck

Ingredients

• 1 duck, whole
• 18 shallots, peeled
• 6 cloves garlic, peeled
• 3 stalks lemon grass
• 5 kaffir lime leaves
• 6 candlenuts
• 2″ ginger, peeled
• 3″ fresh turmeric, peeled
• 3″ kencur, peeled
• 5 Thai chilies
• 1 tsp. black peppercorns
• 1 tsp. coriander seeds
• 2 tsp. shrimp paste
• 1 1/2 tbsp. salt
• 3 tbsp. oil
• banana leaves

Instructions

Place the shallots, garlic, lemon grass, candlenuts, ginger, turmeric, kencur, chilies, peppercorns, coriander seeds, shrimp paste, salt and oil in a blender or food processor and grind into a paste. Wipe the duck dry and rub mixture on the outside. Put remainder mixture into the duck cavity. Close the opening of the duck with a satay skewer. Wrap the duck in banana leaves. Wrap this with aluminum foil and puncture several holes in the bottom. Steam the duck for 50 minutes. Put the duck in a roasting pan and roast at 350f until done.

The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Smoked duck is a Balinese specialty and is usually served only on special occasions. A paste is made of various ingredients (most importantly lemongrass, candlenuts, turmeric, kencur, and shrimp paste) and is spread all over the duck and inside the cavity. It’s then wrapped in banana leaves and roasted until moist. In this case it was served with pakis (fern shoots) and red rice

Here are some of the restaurants, from our travels, worth recommending:

UBUD
Café Jaya (Monkey Forest Rd)
Casa Luna (Jalan Raya)
The Waroeng (Monkey Forest Rd)

SEMINYAK
Hu’u (Jalan Pantai Kaya Aya)
Ku Dé Ta (Jalan Laksmana/Oberoi)
Kuni’s (Jalan Laksmana/Oberoi)
La Lucciola (Jalan Pantai Kaya Aya)
Trattoria (Jalan Laksmana/Oberoi)
Tuesday Pizza Club (Jalan Laksmana/Oberoi)
Warung Murah (Jalan Laksmana/Oberoi)

Bali Food: BABI GULING

Bali Food: BABI GULING

Babi guling is Bali’s most famaous dish. Ask a Balinese person what their favourite food is and there is a good chance they’ll say “Bali guling”. Indonesia is a Muslim country, so pork isn’t celebrated as it is here in Bali. The Balinese however often keep pigs at home behind the house, feeding on food scraps, for that important time when they will be killed and eaten. The young suckling pig is used because of its tenderness, spit-roasted to perfection. Finding Bali Guling is a bit hard in tourist areas as it takes a while to prepare and is not really a dish most foreigners will ask for. As soon as you get away from the tourist scene in Kuta / Seminyak and head to Kerobokan, Mengwi, Ubud, or any other local place, the babi guling stands pop up.

There is a babi guling stand on Jl. Canggu, about 100 meters after the turn off from Jl. Raya Kerobokan, open during the day. The town of Gianyar is famous for it babi guling and the main street has stands that are easy to find. A babi guling stand will have the whole pig in the front window and a lady busily cutting bits into chunks. When you ask for a plate of babi guling you get a couple of slices of meat, some fat, skin, intestines, virtually everything that can be eaten. You’ll get a small portion of rice to accompany your pork, which is not specially spicy.

Here are the ingredients used in preparing babi guling.

Ingredients:
•1 suckling pig, weighing about 6-8 kg (13-17 lb)
•1 1/2 tablespoon salt
•10 shallots, peeled and sliced
•6 cloves garlic, peeled and chopped
•5 cm (2 in) ginger, peeled and chopped
•15 candlenuts, chopped
•10 cm (4 in) fresh turmeric, peeled and chopped
•2 tablespoons coriander seeds, crushed
•5 cm (2 in) laosfinely chopped
•25-30 bird’s-eye chillies
•10 stalks lemon grass, sliced
•1 tablespoon black peppercorns, crushed
•1 teaspoon dried shrimp paste, roasted
•5 fragrant lime leaves, finely shredded
•2 salamleaves
•2 1/2 tablespoons oil
•4 tablespoons turmeric water

Here are the instructions in case you have the urge to cook a babi guling at home.

Ensure the inside of the suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill the inside of the suckling pig with this mixture, close the belly with string or thin satay skewers. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Bake on a spit over a charcoal fire or in a moderately hot oven for 2.1/2 hours. Test if the meat is done by inserting a skewer into the thickest part. If the liquid runs clear the piglet is cooked. Baste with oil during cooking. Serve slices of pork with white rice and a hot tomato and chili sambal. If preparing a larger pig, increase the amounts of ingredients accordingly and allow extra cooking time. Alternatively place the suckling pig on a roasting rack and roast in hot oven (220°C/425°F) for approximately one hour. Rest for 10 minutes in warm place before serving.

Serving babi guling
When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Suggestion:
If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour. You don’t want to burn it, but slow cook it, so patience is necessary.