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No globe tonight…Mr Minter and I are having a date night inspired by his Valentines gift from The Spicery. Fantastic gift, if I say so myself. A years subscription and every month Ian receives a date night through the post, which contains a recipe card, a list of ingredients and all the herbs and spices needed to cook a three course meal…

Situated of the island of Indonesia we find the island of Bali which is a province of Indonesia and The province also includes smaller islands close by.There are inhabitants of approximately 4 million and is the home to most of Indonesia’s Hindu minority.

According to the 2010 Census, 83.5% of Bali’s population adhered to Balinese Hinduism,followed by 13.4% Muslim, Christianity at 2.5%, and Buddhism 0.5%.

The island of Bali is a popular holiday destination and is well known for its extremely urbanised arts including:

traditional and modern dance, sculpture, painting, leather, metalworking, and music.

Bali has seen a rise in tourism since the late 20th century and every year The Indonesian International Film Festival is held..

Bali is part of the Coral Triangle with a high variety of sea life and various species and by contrast the 500 reef building coral species are seven times as many as the Caribbean.

Cuisine from Bali is one of the most “complex” cuisines in the entire world using an unbelievable amount of varying spices, mixed with fresh meat, fish and vegetables. Part of Indonesian cuisine. Balinese food exhibits native traditions and that of Indonesian cuisine. Rice is used as a staple and almost always accompanied with vegetables, meat and seafood and typically like most Hindus beef is rarely or never consumed. Because of Blai being a popular tourist destination there are many cookery schools dotted around running courses of Balinese cooking. Food stands, markets – particularly at night – and fruit sellers often sell local delicacies. Westernised food is available if required, because of the tourists along with other indigenous cuisine.

Our menu was all organised for us so all we had to do was cook…

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Our starter was Satay pork, however the recipe does say that beef can be used, so Ian opted for beef. Easy starter in as much that all the included satay marinade spices are added to soy sauce, stir in the beef/pork pieces and leave to one side until ready to cook..

DSCF2885 The peanuts are crushed or blended  until fairly smooth and then  they are dry fried until the turn golden brown, spices added and coconut milk and cook until thicker….This is sooo simple.

The problem we have here in the Minter household is we don’t have a grill and obviously this was going to prove and issue. However, we decided that lightly cooked in the marinade in a frying pan or griddle would suffice. So this we did and it was served alongside the gorgeous, satay sauce and a little cucumber.
The outcome was a success and the satay skewers or satay pieces as the case was were delicious. I felt Ian added a little too much salt to the satay sauce, but not so I couldn’t eat it and if made again would leave the salt to the individual…Not sure my piccies do it justice , but believe me they were superb.
The main dish was no exception is easiness to prepare – a curry consisting of onion, ginger, garlic and the spices provided salt and brown sugar. Again pureed up to make a paste and then cooked in a pan and the chicken, potatoes an coconut milk added.
The smell was divine and really filled the house – again – with all the delicious spices. Served with jasmine rice and a salad containing cucumber, carrot and sprinkled with peanuts.
The banana pancakes were again easy to prepare, batter was made as per instruction sheet and set aside and all the caramel sauce was butter, coconut milk, sugar and salt along with the spices provided and cook until the sugar has dissolved and is the consistency of double cream…Pancakes are cooked in a hot pan as you would make perhaps an American pancake, and we were suppose to make a few and pile them up and add more banana and the the caramel sauce.

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However, Ian and I hardly ever have dessert so we tried one and boy they were really delicious and tasty.
Again Ian was a little heavy handed with the salt and the sauce could have taken less salt and if made again would have less salt. I think there is a fine line between the right amount and  a tad too much – but this is only my opinion.
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Verdict:   Fantastic meal cooked by my wonderful husband and all recipes will be tried again at some point. The flavours of each course were immense and delicious and thank you The Spicery      🙂
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