Villa Semana Hotel Bali Blog

BaliEats.com Names Bali’s Best Restaurants for 2006
Bali’s Leading Restaurant Site Lists its Favorite Eateries.

(12/23/2006) The authoritative www.balieats.com has once again named its list of Bali’s Best Restaurants for 2006.

In a year that saw, according to balieats.com, at least 65 new restaurants open in Bali, here’s their list of the “best of the best” by category:

▪ Best Fine Dining – The Italian Restaurant-Nusa Dua

“Elegant room fronted by a magic poolside terrace offering the very best of Italian cuisine.”

▪ Best Restaurant – Breeze at The Semaya – Kerobokan

“New beachside restaurant with some of the best food in Bali. A chef with imagination!” (more…)

The Black Box Culinary Challenge started in 1996 by the Meat & Livestock Australia to increase awareness and appreciation of Australian beef, mutton, lamb and goatmeat is a competition for young chefs to showcase their talents in a hands-on outside catering situation. To date there have been over 50 Black Box competitions all over Asia with over 2000 participants in the past.

October 26th 2006 will see another Black Box competition in Bali with chefs from over 100 of Bali’s top hotels and restaurants cooking a 4-course dinner with meat and dairy products from MLA. The competion will be held at the Nikko Bali Resort & Spa.? If you would like to attend the dinner, contact the Nikko Resort to ask for more information.

Guests enjoy high tea at the Villa Semana River Terrace.

INGREDIENTS
3 cups (500 g/1 lb) black rice
1 litre water
1 pandan leaf
250 g palm sugar
350 ml water, extra
500 ml unsweetened coconut milk

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You can buy most of these ingredients - and their readily available substitutes - in a good supermarket. But for a culinary adventure, explore Asian, Indian, and Mexican food markets.

Galangal (isen): Fresh root, also known as laos or galingale. Resembles fresh ginger but has a thinner, translucent skin and more astringent flavor.

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BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

1. Measure 3 to 4 ounces uncooked shrimp-flavor crackers (krupuk; about 1 1/2 cups 2-in.-wide rounds, or 12 rectangular pieces 4 1/2 by 1 1/2 in.).2. In a wok (at least 14 in.) or 5- to 6-quart pan, pour salad oil to a depth of about 1 1/2 inches. Set pan over high heat and bring oil to 350 [degrees] on a thermometer. Adjust heat to maintain oil temperature.

3. Drop 3 to 5 rounds or 1 rectangular cracker into oil and, with a slotted spoon, turn to cook other sides; they puff almost immediately At once, lift from oil and drain in paper towel-lined pans. Repeat step to cook remaining krupuk.

PREP AND COOK TIME: About 25 minutes NOTES: Fried in oil, krupuk puff into crisp, featherweight, bubble-filled chips. The chips can be fried up to 1 day ahead; store airtight. MAKES: 10 tO 12 servings

Where to buy ingredients?

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1/2 teaspoon anchovy paste 1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
1/4 cup liquid tamarind concentrate or lemon juice
1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
1/4 teaspoon salt
6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

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BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1 1/2 pounds boned beef top sirloin, fat-trimmed
1/4 cup spice paste (recipe follows)
2 tablespoons chopped palm sugar or firmly packed brown sugar

METHOD
1. Cut meat into 3/4-inch chunks.

2. Mix spice paste and sugar. Coat meat with mixture.

3. Thread meat equally onto skewers.

4. Lay skewers on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) and cook, turning to brown on all sides, 6 to 8 minutes. Serve hot or at room temperature.

Spice paste Recipe
Trim and discard tough top and root end of 1 stalk (12 in.) fresh lemon grass. Remove and discard tough outer layers. Thinly slice tender inner part, then whirl in a food processor until finely chopped. Add 2 cups sliced shallots, 3 tablespoons sliced garlic, 1/2 cup sliced fresh red or green jalapenos, 3 tablespoons sliced peeled fresh galangal (optional), 2 tablespoons thinly sliced peeled fresh ginger, 1 1/2 teaspoons coriander seed, 1 teaspoon ground dried turmeric, and 6 salted roasted macadamia nuts; whirl until finely ground. Put spice paste and 2 tablespoons salad oil in an 8- to 10-inch frying pan over high heat. Stir until paste is slightly darker and drier, 6 to 8 minutes. Use hot or cool. If making up to 3 days ahead, cover and chill; freeze to store longer.

MAKES: About 1 cup

PREP AND COOK TIME: About 40 minutes NOTES: Instead of making spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons salad oil; stir in a 6- to 8-inch frying pan over medium heat until fragrant, about 5 minutes, then add sugar. You will need about 12 thin wood or metal skewers. If using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, coat meat with spice mixture and thread onto skewers; wrap airtight and chill. MAKES: 10 to 12 servings Where to buy ingredients

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
3/4 cup dried sweetened flaked coconut
1 to 1 1/2 teaspoons sliced fresh Thai or serrano chilies
1/2 cup spice paste (recipe precedes)
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 pounds ground chicken or turkey
10 to 12 stalks (about 12 in.) fresh lemon grass

METHOD
1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

MAKES: About 1 cup

PREP AND COOK TIME: About 30 minutes ??? NOTES: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill. ??? MAKES: 10 to 12 servings ??? Where to buy ingredients

BALINESE SATAY PARTY FOR 10 - 12

Shrimp Chips Recipe(KRUPUK)
Fruit Salad with Palm Sugar Syrup (RUJAK)
Beef Satay Recipe (BATE SAMPI)
Minced Chicken Satay Recipe (SATE LILIT)
Shrimp Satay Recipe (SATE UDANG)
Yellow Rice Recipe (NASI KUNING)
Vegetables for Satay (LALAB)
Spicy Peanut Sauce Recipe (BUMBU KACANG)
Tomato Sambal (SAMBEL TOMAT)
Chili in Soy Sauce (TABIA LALAH MANIS)
Black Rice Pudding (BUBUH INJIN)

INGREDIENTS
1/4 cup spice paste
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained

METHOD
1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp (see photo, page 106). Repeat to skewer remaining shrimp.

3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

PREP AND COOK TIME: About 20 minutes
NOTES: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.
MAKES: 10 to 12 servings
Where to buy ingredients