Monday, July 25, 2011

Info About Bali Cooking School

Bali Cooking School. When you visit Bali as one of your travel destination, there are a lot of things to do in Bali. Bali is famous with its arts, cultures, beaches, accomodations, tourist attractions and many more... You can explore the island doing a tour of Bali, having a great activities on the beach and learn Balinese culinary in the Bali cooking school.

Culinary Classes in Bali
Discover the exotic ingredients and unique culinary heritage of Bali. Bali cooking is a creative process that is simple and a lot of fun.  At the Bali cooking school, you will learn the techniques and become familiar with the fresh herbs, spices, and other ingredients that make Balinese food delightfully tasty.

Bali cooking school aren’t rare. From the five-star Four Seasons, in Jimbaran Bay to the humble but utterly lovely Taman Rahasia guesthouse in Ubud, the island’s hotels are spilling over with the things. One of the famous school for cooking in Bali is Bumbu Bali, in Tanjung Benoa. Run by Heinz von Holzen, one-time executive chef at the Grand Hyatt in nearby Nusa Dua and author of several definitive tomes on Balinese cuisine, the school for cooking takes place in what is widely regarded as the best Balinese restaurant on the island.

Here are some recommended  Bali Cooking School :
-          Four Season Resort Bali at Jimbaran Bay
-          Casa Luna at Ubud
-          Bumbu Bali at Tanjung Benoa Nusa Dua
-          Taman Rahasia Cooking School at Ubud
-          Anika Guesthouse at Kuta

Hotel and resorts in Bali which are provide a Bali cooking school usually welcome non-hotel guest to attend the school for cooking in their facilities with advance reservation. The cost to participate at the cooking schools in variatif. Its depend on the type of class you pick and of course the reputation of the Bali cooking school company you choose.

Complete your unforgettable Bali experience with the discovery of traditional Balinese culinary secrets at the school for cooking. Have a great fun holiday in Bali !
Find other articles about Bali cooking school, Balinese recipes and all about cooking in this site


KASHMIRI SAAG

Ingredients:
Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping)
Garlic .......... 1 pod ( peel and use the whole cloves without crushing)
Kashmiri dry red chillies ...... 6-7
Mustard oil ................... 4 tbsp
Black cardamoms ........ 1-2
Salt ................................ to taste

Method:
1. Heat the mustard oil and add the cardamom, red chillies. Fry them for 1 minute on low flame until there is aroma in the air.
2. Add the garlic cloves and stir fry till they are light brown.
3. Now add the palak leaves, salt and simmer to cook in its own water until the oil starts to float on top and the palak leaves are cooked. Sprinkle water only if needed.
Serve with rotis
Kashmiri saag is always cooked with whole leaves...however if you want to used chopped palak you may do so. There are no spices added to this. The flavours just come from the garlic, chillies and mustard oil.

This recipe is from the TV show on NDTV Good Times- 'CHAKH LE ACADEMY' by Aditya Bal
Linking this to:

Signature Recipes


Bookmarked Recipes - volume 51
@ Mharo Rajasthan Recipes

Let's Cook - Subzis for Rotis

Quick Easy Recipes

Hot Sauce Review - Flavors of Florida p1

This was the second time I have been sent some Southern hot sauce ... ( Just have to love the Southern hospitality :) Its very different from the standard one dimensional stuff we normally see around here.   In fact I had become so bored with the hot sauces , that I haven't used or purchased them in quite a while... that was until I started meeting some very cool Southerners,  that took their hot sauces very seriously .. with quality ingredients, no preservatives and some amazing flavor combinations.

So you can imagine how happy I was when the courier dropped off a little box FULL of flavorful hot sauces... 4 different ones :)

Here they are :) Just waiting to be tested !!  First impressions ... VERY colorful packaging, looks good!  
 I have to mention , when I read the ingredient list ... I was a little worried as me & cilantro are not the best of friends, and it was in 3 out of 4 sauces...  Uh oh ?!?!

Having never really done a review before .. I decided to start off simple, and just taste the sauces.  Nice and colorful, just like their packaging :) 

So I grabbed my favourite plain kettle crisps , and tasted them all .. in order of hotness. 





Two of them really stood out , for me,  the Clearwater & Daytona Beach !  I was having a hard time choosing between the two.  
Oh, and as for the cilantro worries.... it turned out to be just the right amount and didn't over power the sauce ..just right!!  As I actually do like cilantro , just in VERY small quantities.

I actually grabbed a note book for this one , and wrote down all my initial thoughts on the sauces.

Clearwater - Mild  Chili Citrus :  Very nice flavor up front, tangy and mild to start - with a some warmth creeping  a minute after - Very Nice !!  This one is a favorite. I should note that while it was marked mild, I personally thought it was hotter than the hot.  Which was just fine with me , I do like a little kick to it .

Keywest - Medium Jalapeno Key Lime :  Light and fruity up front, very different for me, with the fruitiness but nice!  With a  nice light burn afterwards. Im saving this one for a future post.

Daytona Beach - Hot Datil Mango Orange :  Sweet and well balanced of the start , with a nice heat level  ( Could be just a touch hotter :)) and with about a 2 minute burn time...Just right!   Very nice and tied with Clearwater as my personal favorite.  Again , for me having the sweet in there creates a very different but , very tasty flavour combination.

Southbeach - Extra Hot Limon Habanero :  Tangy to start , with the warmth building quicky , and a very nice warm afterglow. Spicy, but not overpowering .  Very nice. Im also saving this one for a 2nd posting.  

So the initial taste test is done ... now time to have a little fun with them and see what I can create :)

Clearwater was just crying out to be used as a marinade... so I tried it on some strips of steak.  Mixed well ,and into the fridge for a few hours.  

I used those chili steak strips to create this :)) A loaded steak, mushroom, onion and bacon jacket potato.   The hot sauce held up well , and the flavor came thru nicely . 

I decided to put my two favs to a head to head taste test ...  6 year old cheddar on toast , with some left over steak ( not the marinated one )    In this trial , Daytona won easily ,  as it seemed to pair with the cheese better .  Still, I wolfed both down  and was not disappointed .     

This is what I enjoyed after my initial taste test,  plain kettle crisps, prosciutto salami and 6 yr old cheddar.  Now, usually I would have had some Lea & Perrins with this snack . Turns out , my favourite snack is just as good with some flavorful hot sauces too!  

I do tend to have a lot of midnight snacks around here, and the Daytona Beach sure made it easy to have a quick tasty treat. In this case a simple pita wrap, with leftover roasted garlic pork, cheddar and mozzarella.  I'm not 100% sure why , but I really like this one with aged cheddar .  Seems to work really well. 

Good thing too!  As cheese plays a pretty descent role in my diet . With simple cheese on toast being a favourite of mine ... this time with a few peas from my garden . 

A couple of burgers got away from me and were a little crispy ... a few dashes of Clearwater Chili helped to solve that problem :))  Worked great as a burger topping !  

When I added some mozzarella to the cheddar ,  the chili sauce went much better .   Someday Ill figure out why exactly that is... for now .  I just know I like it!  

Thank you Flavors Of Florida for sending me these wonderful samples.  
I do hope you all have enjoyed my first review, please let me know what you thought , what was good, bad or ugly about it?   Or if you have any questions , please just leave a note below , or come find me on Facebook ( http://www.facebook.com/pages/Rich-Fletchers-Good-Food-Revolution/118986254815432 )

Flavors of Florida, I was trying to link your website www.flavorsofflorida.com but it appears to be down for maintenance ... so here is the link to their Facebook page instead :))  http://www.facebook.com/FlavorsOfFlorida

Thanks everyone , have a wonderful day !!
Rich

top ten pictures from the week ~ 26 July 11

Oh my, what a roller coaster these past few weeks have been...
Lots of ups and downs
...and a few in betweens. All good now though thank you.
seen on 10 rooms
I went to Sydney last Thursday for the 20th anniversary dinner of the Australian Republican Movement...(no emails from monarchists, I can't be swayed)
finding myself in the same room as the famous Australian author Thomas Keneally 
seen on from the right bank
the famous Australian designer Jenny Kee (oh my she looked glorious, just like in this next picture...love her to bits)
seen on miss speculiar
the famous Australian journalist Geraldine Doogue
I have to tell you I was more than a little bit star struck...
lonny, seen on design manifest
and then walking back to the hotel in the worst rain that Sydney has seen for decades...
I got drenched to the skin while waiting at the traffic lights, by a taxi driving through a huge puddle...
seen on design sponge 
luckily I'd had a few red wines by then and thought it was hilarious!
You probably had to have been there :)

SETERESSS!!!!



Dah lama xder entry seteress kan.. dolu asyik2 stress, skang kurang stress sket.. tp arinie stress.. sebenarnyer ade je ari2 stress.. malas nak blog pasal tu.. sebab xmo layan stress, pujuk2 je ati supaye hepi2 je.. stress sangat2 pun, buat sakit jiwa jek...

Arinie kenapa stress.. sebab database.. dorang tukar server.. abess dblink tak function.. dah add balik... tapi laei dua degil sangat..xnak function jugak... eiii..geram sangat... taktao sebab aperr... kalo semua access ditangan sendiri lain la.. nie diluar bidang kuasa... tp yg membuatnyer kata dah okay... still xboleh jugak tapi..salah kat mana.. nak buat ape laei nie... mencik sangat!!!

hurm.. tunggu time nak balek jer.. siyes nak blah ontime arinie.. malas dh nak mikir.. buntu dah.. kiter tgg esok jerr... keje?? waste another 1 day..esok lusa, ader training..so khamis baru sambung buat balek... hahahaaakss...

nex week kilang shutdown.. kena work from home... bagus jugak kena keje.. kalo tak abess cuti sebab kena amek force leave... khamis dan jumaat, office shutdown , tapi kena masuk ofice sebab production jalan, org office je kena cuti... so kena dtg wat keje kat office la.. hahaa.. xleh nak ngelat lelama yer... sila jgn over deadline yer...

Keje memang best... yg tak bestnye bile keje tu dihalang menda yang tak sepatutnyer.. sabar je lah...