December 16th (Advent 2016)



Weekly Photo Challenge: Future Tense (Balinese Offer)

Balinese Offer

These small offering baskets that Balinese offer to their God several times a day appeases the spirits and brings prosperity and good health to the family.

This dayly tradiotion havs an impact maintaining a balanced relationship with spirits, people and nature.

In this basket you can see flowers, incense  sticks, rice and a candy.

Posted for Weekly Photo Challenge: Future Tense

Ayam Goreng Balut Kacang (Fried Chicken with Peanut Coat)

Ayam Goreng Balut Kacang

This is another dish we enjoyed so much in Bali and we replicated it at home.

In Bali we got it with plain rice (nasi putih)  and a tomatoes salsa served in a pretty tomato basked; at home we served it a pineapple salad (pineapple, yellow and red bell peppers, green onions, grated ginger, soya sauce and some drops roasted sesame oil).

This was a great success at home as well; I need to keep this recipe in a safe place!

You need:

  • 1 kg chicken pieces, cleaned


  • 2 tablespoons lime juice
  • 2 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated (optional)
  • 1/2 teaspoon pepper powder
  • 1 teaspoon salt


  • 4 tablespoons wheat flour
  • 2 tablespoons rice flour
  • 1/2 teaspoon pepper powder
  • 1 teaspoon salt
  • 3/4 cup water


  • 1 cup peanuts, without skin and chopped


  1. Cut chicken into 2 inch pieces or to taste.
  2. I removed the skin (personal taste) and left drumstick in one piece.
  3. Sprinkle chicken lemon juice, add garlic, ginger pepper and salt.
  4. Let rest for at least 30 minutes.
  5. In a bowl combine all the ingredient for the batter and stir until smooth.
  6. Dip each piece of chicken into the batter.
  7. Sprinkle and coat with the chopped peanuts.
  8. Fry in hot oil until dry lot and mature or fry in a pan on both side until golden and keep in the preheated warm oven until through and ready.

Serving suggestion: Serve with rice. You can serve it with a tropical salsa or with tomatoes salsa enriched with sambal.

Ayam Goreng Balut Kacang and Salad

Pisang Rai – Balinese Banana Bites with Coconut

pisang rai 8

We have been in Bali and we came back with a lot of photos and the souvenir of many tasty dishes.

We spent some days In Munduk, a cute village in the north of Bali (Indonesia) set on a ridge running down from the northwestern rim of the volcano. It was there where we had the opportunity to try the delicious Pisang Rai.   The girl working at the restaurant explained me that the best way is to use a mixture of rice, tapioca and corn flour in the same quantities. The coating was green, because of the pandan leave. She explained the steps and the first thing I did home, it was to look in the internet what I could find about. Well, about the flour mixture nothing. At home I did not have the pandan but I had some colored flour I bought in a supermarket in Bali.

I found out that the coloring four was mung been starch… with food coloring. In my recipe I used only a teaspoon, but you can skip it or uses some green food coloring or pandan leave paste instead.

You need:

2 bananas (firm but ripe), diagonally sliced

Brown syrup

1-2 tablespoon palm sugar
2-4 tablespoon water
50 g corn starch


50 g rice flour (from sticky rice)
50 g tapioca flour
50 g sugar
Green food coloring (optional)
Hot water


Coconut flakes (preferably fresh)


  1. For the syrup melt palm sugar in a small saucepot and cook until desired consistence. Set aside.
  2. In a bigger saucepot bring about two liters water to boil.
  3. Mix flours, sugar and food coloring together. Add hot water until a thick smooth batter is formed.
  4. Dip banana slices in the batter and coat well.
  5. Drop them one by one in boiling water.
  6. After a few minutes when they rise they are done.
  7. Coat with coconut flakes and place on a serving dish.
  8. Drizzle with the brown sugar and serve.