Moqueca Baiana
Moqueca baiana which translates to “Bahian stew” in Portugese is literally that — a delicious Brazilian seafood stew originating from the Bahia state in the Northeast region of the country. This dish is influenced by African cuisine, which is most noticeable in its use of palm oil. Palm oil is an edible vegetable oil made … Continue reading
Balinese Cooking Class
Bali is one of the world’s most popular island destinations with its beautiful beaches, rugged mountains, lush rice terraces, cultural and historical attractions, and top diving and surfing spots… this paradise has something for everyone! The first time I traveled to Bali was in 2008 with Natalya, during which we did plenty of the “touristy … Continue reading
Tum Ayam (Minced Chicken in Banana Leaf)
Tum Ayam is another popular Balinese dish that is cooked in the same method as Pepes Ikan (steamed fish version) and otak-otak. To prepare this dish, minced chicken is mixed together with flavorful spices and coconut milk, wrapped snugly in banana leaves, and then is steamed or grilled. We used the recipe below during my … Continue reading
Base Be Siap (Spice Paste for Chicken)
This spice paste was made for Tum Ayam (Minced Chicken in Banana Leaf) during my Balinese Cooking Class. Base Be Siap — Spice Paste for Chicken (recipe by I Nyoman Sudiyasa of Sate Bali) Ingredients: 4 shallots, peeled 26 cloves garlic, peeled 1 inch Kencur root, peeled and chopped 1.5 inch laos, peeled and chopped 10 … Continue reading
Base be Pasih (Spice Paste for Seafood)
This spice paste was made for use in the Pepes Ikan (Steamed Marinated Fish in Banana Leaf) during my Balinese Cooking Class.
Mee Goreng (Fried Noodles)
I am a huge fan of any stir-fried noodle dishes, and my favorite is definitely the Hong Kong-style Chow Mein my Dad cooks. Thus, it was unsurprising to find an equal love for the Mee Goreng dish upon my move to Southeast Asia. Mee Goreng derived from Chinese chow mein, which was most likely was … Continue reading
Sambal Tomat (Tomato Sambal)
We used this tomato sambal to make Mee Goreng in my Balinese Cooking Class.
Kerisik (Coconut Paste)
Coconut is a predominant ingredient in Malay and Indonesian cooking. Coconut milk is often used in curry, gravy and desserts. Kerisik is grated, toasted coconut that is pounded into a paste; it is sometimes referred to as “coconut butter.” Kerisik is usually used to thicken curry and rendang. It is also used as a condiment … Continue reading
Tomato Rice
We prepared this deliciously easy tomato rice dish during our Penang Cooking Class, which was served with Penang Achar and Chicken Rendang. Of all the dished we made during this class, this is probably the only one I could manage at home (aka this was the easiest to prepare and took the least amount of … Continue reading
Penang Achar
Achar is a word used in many Indo-Aryan languages for “Indian pickle.” This dish is composed of a variety of vegetables that are essentially pickled by being blanched in vinegar. This achar is particularly delicious to be eaten the next day when all ingredients infuse together. We prepared this dish during our Penang Cooking Class, … Continue reading
food comas 