At the end of two weeks of eating in New York City we still felt like we’d missed something. We’d had the gamut of food experiences, from gastro-pubs to gastronomic fine-diners, hot dogs to hamburgers, from ‘ethnic’ to American, but we still didn’t quite ‘get’ New York food. And don’t get us wrong. We had … Read more
One of the advantages of staying in the East Village instead of Times Square is that there are lots of affordable supermarkets dotted about, which is wonderful if you’re renting an apartment and want to cook occasionally, or, at the very least, you want to whip up your own breakfast eggs. Here’s our Price Check … 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
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