Terence Carter 
Cooking in Bali with Desak, our villa chef, ended up being one of the highlights of our two-week stay at our Balinese villa, allowing us to tick off a few grand tour goals – learning from locals, learning to cook the local cuisine, and giving back. I taught Desak Western dishes in exchange for her … Read more
This authentic bubur ayam recipe makes the traditional Indonesian congee with chicken and shredded omelette that is a classic local breakfast, a Balinese version of the region-wide congee or rice porridge dishes with which Asian food lovers will be familiar. This bubur ayam recipe that I learned to make from a local here in our … Read more
Bali, a true Surfer’s Paradise. When I was a kid starting to surf in Australia, on the Sunshine Coast (no, not the Gold Coast) in Queensland, Bali was a mythical destination. Surfers would return from Indonesia with tales of epic surf, friendly locals and cheap beer. They would also come back with the scars to … Read more
These Balinese saté and ayam betutu recipes make classic barbecued Balinese skewers and a traditional dish of chicken or duck (bebek betutu) that is marinated, wrapped in a banana leaf, and steamed. Both require the basa gede Balinese sauce recipe in the last post. In my last post from Indonesia’s Hindu island Bali, I gave you a basa … Read more
Basa gede or Balinese sauce is a classic Balinese spice paste in the tradition of Asian pastes such as Thai curry paste and Cambodian kroeung, commonly used for saté and duck and chicken betutu. While available commercially, it’s best fresh from the mortar and pestle. Here’s an authentic recipe for basa gede or Balinese sauce, courtesy of … Read more