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Dining - page 12

Chef’s recipes, gourmet restaurants, exotic flavours, even street food

Spilling the Beans: Gado Gado Recipe

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Elite Havens villas are synonymous with superb dining, prepared by skilled chefs – many of whom have trained in internationally renowned restaurants. Villa menus include an extensive range of Western and Asian suggestions, and our chefs will also do their best to cater to guests’ special requests. But, of course, every chef has his or her own ‘special’ dishes – the ones that guests ask for again and again. With much coaxing and cajoling, we’ve prised some of these secret recipes from our chefs to share with you here.

In this issue, the outstanding private chef at The Longhouse in Jimbaran reveals how to make one of Indonesia’s most popular dishes. Gado-Gado, with its spicy peanut sauce poured over blanched veggies, is a delicious treat. At the Longhouse, spices are ground and the sauce is made before your eyes at the dining table. Here is the recipe.

The Longhouse Gado-Gado

Untitled

Serves 4
Special equipment: pestle and mortar/grinding stone. (If not available, you can substitute with a food processor.)

INGREDIENTS:

100g spinach, washed and blanched
100g bean sprout, washed and blanched
100g long beans (green beans), cut into 5cm pieces, washed and boiled
1 large fresh tomato, washed and cut into wedges
1 fresh cucumber, washed and cut into half-moons
200g fresh tofu, cut into 2cm cubes and deep fried

4 tbsp sweet soy sauce to serve
Fried shallot to serve
Prawn cracker to serve

Peanut Sauce:

400g fried peanuts
4 fresh shallots, peeled and cut in half
4 fresh garlic cloves, peeled and cut in half
2 tsp black soy bean paste (available in Asian Markets)
1 fresh bird eye chili
4 tbsp palm sugar (brown sugar is a substitute)
3 cups water
1 tsp lime juice
1 tsp salt

PREPARATION:

  1. Peanut sauce: grind peanuts, shallots and garlic in the mortar stone until smooth. Add black soybean paste, chili, palm sugar and grind again very well. Add water little by little continuously until the mixture becomes a smooth paste. Add lime juice and salt to taste.
    2. Toss the vegetables in the peanut sauce and divide onto plates.
    3. Serve topped with crisp prawn crackers.

SALAMAT MAKAN!

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Street Eats Go Gourmet In Indonesia

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Deep fried bloated fish with baby spinach and tiny tomatoes side with fermented shrimp paste chilli terawsi

Dade Akbar is the creative mind behind ‘Warteg Gourmet’, a project that aims to show that just because street eats are cheap, it doesn’t mean it can’t be presented in an interesting way — and thus, appreciated more.

A warteg is a casual Indonesian food joint where you choose from an array of intensely flavored dishes kept in stainless steel containers in the shop (or cart) window. Traditionally, ingredients are scooped up and unceremoniously dumped on top of a pile of white rice served on a plastic plate. But with Dade’s creative touch, a meal from a warteg that costs 15,000 rupiah (USD $1.20) is presented with the panache you’d expect to find in a fine-dining restaurant.

All photos are from https://instagram.com/warteggourmet/

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6 of the Best South Coast Restaurants in Sri Lanka

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Sri Lanka’s south coast is home to some of the island’s best restaurants outside of Colombo. Galle is Sri Lanka’s premier tourist town and it is no surprise that this increasingly cosmopolitan hub attracts the most diverse range of eateries. The streets of Galle Fort are lined with restaurants and hole-in-the-wall cafés, and the beautifully renovated Galle Dutch Hospital, a precinct of restaurants and boutiques, is the fort’s newest dining venue. From Galle to Tangalle, here are 6 of the best south coast restaurants in Sri Lanka:

The Tuna & The Crab

This outlet in the Galle Dutch Hospital follows in the footsteps of its popular sister-restaurants Ministry of Crab and Nihonbashi in Colombo. This is the place to try succulent export quality Sri Lankan crab doused in beautiful sauces (we love the garlic and chilli), served with local kade paan (bread) and (optional) sticky garlic rice, or the delicately flavoured crab linguine. Also on the menu are steaks and a selection of fresh sushi and sashimi. Bring your own alcohol.

Address: Galle Dutch Hospital, Hospital Street, Galle Fort

Website: https://www.facebook.com/thetunathecrab

Fortaleza

A striking coral and lime wall, showcasing the centuries-old heritage of the beautifully restored building in which it stands, backs this open-fronted restaurant in Galle Fort. This is a popular place for a rest stop whilst touring Galle Fort, and the eclectic menu includes Singapore style burgers, table barbeques and sesame crusted tuna salad as well as coffee, beer and juices. Tables spill from the fan-cooled interior onto a convivial courtyard edged by banana plants.

Address: Church Cross Street, Galle Fort

Website: www.fortaleza.lk

Wijaya Beach Restaurant

This casual beach restaurant on Dalawella’s idyllic beach, 8km east of Galle, is a hot favourite amongst the region’s expats. Families and groups of friends converge here to dine on very reasonably priced seafood, pasta, salads, curries and excellent wood-fired pizzas, all served up in an open-sided pavillion with dashing views of the Indian Ocean. The sandy beach here is kid-friendly and the lagoon-like sea a reliable place for a swim. Sunsets from here are spectacular.

Address: Matara Road, Dalawella

Website: www.wijayabeach.com

Talpe Beach Club

Talpe Beach Club is another favourite with expat families thanks to its swimming pool, open-plan restaurant and varied menu of international dishes.

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Spilling The Beans: Seseh Beach Villas Tuna Sambal Matah

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villa dining

One of the best parts about staying at a private villa on your vacation is that you get superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained in internationally renowned restaurants. Villa menus comprise an extensive range of Western and Asian delights to cater every guests’ tastes. But of course, every chef has his or hers very own ‘special’ recipe that they are most proud and passionate about. With much coaxing and cajoling, we’ve asked some of these secret recipes from our chefs to share with you here every month!

This month, the outstanding private chef at Seseh Beach Villas reveals how to make Tuna Sambal Matah that had recent guests – who originally intended to travel around Bali seeking new gastronomic experiences – staying ‘at home’ most nights simply because the food was so good.

Tuna Sambal Matah
(Balinese tuna salad with raw sambal dressing)

Serves 2

tuna-sambel-matah

Grill the tuna for 4-5minutes (or less depending how rare you like it) and slice.

Mix all the other ingredients by hand in a medium size bowl, add salt & pepper to taste, serve and top with the sliced tuna.

tuna

Selamat Makan!

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