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Classic Indonesian Fried Rice

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish. It is very easy to make and won't take more than 20 minutes to prepare. Ingredients: 350 gr. Long Grain Rice 2 Tbs. Vegetable Oil 3 Eggs 1 Onion 2 Green Chillis, Sambal Ulek or Sambal Badjak (Indonesian chili paste). 1 Garlic Clove 1 Leek 250 gr. Chicken 250 gr. Shelled Prawns 3 Tbs. Kecap manis (sweet soy bean sauce) How to: 1. Beat the eggs and make into a omelette, slice into strips and set aside. 2. Heat the oil in a wok or large frying pan. 3. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. 4. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. 5. Add the rice, sweet soy sauce and omelet strips and cook for a further 5 minutes. 6. Decorate with some of the leftover leek and serve hot. Source: www.indochef.com
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Magnificent Madakaripura
If you don’t take a picture it never happened, or so it seems nowadays with the popularity of selfies and all and sundry owning a selfie stick. But with the popularity of most tourist sites it’s hard to get a composition that doesn’t include someone in the background. However, Madakaripura falls provides an all-natural backdrop without another soul for miles. Dubbed as the final meditation place of Gajah Mada, the elephant general of the Majapahit Empire, a visit to the misty, streaming falls is the ideal post-Mount Bromo excursion: It offers a much less strenuous experience than climbing up the 250 steps to the sulfur caldera. The falls are located roughly 35 kilometers from Bromo near a village called Sapih and can be reached via Jl. Raya Bromo to Lumbang on the way to Probolinggo. It is a pleasant ride — ideally on motorcycle — on which you will find yourself unconsciously pressing the brakes as the villages you pass on the snaking mountainous roads are enshrouded in lush and equally mesmerizing greenery. Five kilometers away from the waterfall’s parking lot a man will appear from what seems to be a bus stop and will charge the entrance fee of Rp 3,000 (3 US cent). A narrow dirt road flanked by banana and durian trees along with casuarina and some colorful apiaries will lead you to another “check point” which is unchecked and abandoned with a permanently raised barrier. From there, it is another kilometer to the stall-laden parking lot with a statue of the great Gajah Mada in the lotus position and an empty fountain sitting dryly right in the middle of it. Be assertive and be on your guard. No sooner than alighting and touts will hound you. The trail however is quite visible making the falls easily accessible. A guide is in fact not necessary but if you choose one — or passively allow one to latch on to you — the cost will range anywhere from Rp 100,000. There have been instances of groups being charged over Rp 400,000, an outrageous price especially for a local doing nothing more than hold your hand when crossing the river. Negotiating is as advisable as bringing common sense since the area is still wild and mildly challenging to get through. You may have to cross the river about five times in total so proper footwear is essential as some rocks are deceivingly slippery. En route you will also encounter a number of stalls selling fried bananas, kopi panas (hot coffee) and tempeh (fermented soya bean cake) as well as hawkers selling ponchos for the stretch of trail which is rained on by bigger streams of cold and refreshing water. Do bring your own raincoat, unless you don’t mind getting drenched and riding home using the wind as your natural blow dryer. After a kilometer trek you will find yourself wading anywhere from shin-deep ripples to a mid-chest pool before getting to the lagoon, the hidden reward for your hard work. This last step requires clambering over a crest of rocks. There, the 200 meter-high waterfalls reveals itself in full showing how the canyon is really like a special chamber of sorts of all things natural. Apart from the several waterfall cascades, when light pours in at the appropriate time of day it illuminates the basin making the cliff’s fauna even brighter and more vibrant in color. The rushing water makes it difficult to hear and the large boulders lining the river are reminiscent of dinosaur eggs. It isn’t recommended to visit during the wet season as the water gets pretty muddy and the risk of flooding and landslides are much greater. Though we didn’t see any macaque monkeys, I heard that in fact it’s a good thing—they sometimes toss rocks off the cliff’s edge. But don’t worry, helmets are not required and if they were, I’m sure there would be several hawkers renting them out for a nominal fee. Finding yourself away from the frenzy of shutter-pressing tourists will make you really appreciate the pristine waterfalls and the feeling of being like Indiana Jones trekking right into the heart of the jungle. Crossing barefoot a river and pushing through branches sticking out into the pathway, your only obstacle to good times and people-free selfies!
Chicken Alfredo Baked Ziti
Delicious chicken and ziti tossed with a lighter alfredo sauce and baked up to cheesy perfection. INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper DIRECTIONS: TO MAKE THE CHICKEN BAKED ZITI: Preheat oven to 375 degrees F.Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired. TO MAKE THE ALFREDO SAUCE: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.
3 luxury sustainable spas in Bali
Bali has a lot of spas; in some areas, every third shop is a spa. All varieties of spas can be found as well -- from local to international award winning spas. In recent years, a lot of people have become more conscious of what they put on their skin. The skin absorbs up to 60% of what you put on it, so with increasing amounts of chemicals in many products, it can lead to allergies or worse. One way to avoid this is to choose a spa that uses naturally made products and takes an approach that is kind to your skin. Local Indonesian jamu (traditional medicine) methods have always done this but a few luxury spas in Bali not only use natural products but also take the spa experience to a new level of comfort. The Spa at Alila Soori Villas The Spa is housed in a sustainably built house with a view of the Indian Ocean in front. Entering this warm and opulent hideaway, the central spa area is dominated by a beautiful pool that instantly adds a sensuously relaxed atmosphere. The traditional Balinese Beauty Ritual is two hours of pure bliss. Balinese lulur is an ancient village remedy with its origins from the rice farmers of Bali that is recognized as traditional medicine. The treatment is believed to help warm the body, relieve aching joints and help in the recovery of troubled or loose skin. Locally sourced sandalwood, fennel seed, star aniseed, eaglewood and fenugreek are blended together to use during this healing remedy. It is a 60 minutes Balinese Massage, body scrub, body mask and mini facial. The massage uses natural oils and you can choose a beautiful aromatic blend to suit your mood. After the massage, you are gently scrubbed using the herbal warming mixture and then wrapped in a cocoon while the gently heated massage table ensures every pore is cleansed and every muscle relaxed. The therapist performs a revitalizing mini facial as you relax on this wave of warmth. Not only do you feel like you are floating on a cloud after the treatment, but you are also assured that only the most natural ingredients have been used during this process. If you loved the products used, there are a wide range of Alila Spa products for sale to take with you. A particular favorite is the Black Volcanic Soap that is made from Balinese volcanic lava. Ojas Spa, COMO Shambhala Estate This famed wellness retreat outside Ubud is the ultimate luxury hideaway in the forest with an ethos based around holistic principles. If you are not staying here, you can come and get pampered at the beautifully serene Ojas Spa. Ranges of treatments are offered here, including hydrotherapy and Ayurveda treatments. This Zen space is very soothing and, set among vast sounding grounds; it is a quiet retreat to indulge in a treatment. Signature massages are done using specially blended oils made on the estate, sourced from local products and 100 percent natural. The Shambhala signature massage is an hour-long treatment and uses innovative long strokes and medium pressure to both relax and revive spirit and mind. Set in a light airy room looking onto a garden, complemented by clean lines to leave the mind uncluttered, this deeply therapeutic technique performed by a highly skilled therapist feels more like a four handed massage thanks to the expertise of the therapist. This is a deeply relaxing and aromatic experience that leaves the skin smooth and supple. Facials are also available using a range of their homemade products called PURIFIES. These products are based on the principles of aromatherapy, incorporating only premium grade oils free of parabens, petrochemicals, artificial fragrance and color. The PURIFY Holistic Facials are deeply calming and catered to your skin type using these products, along with steam and specialist massage techniques to cleanse and rejuvenate the skin. Not only are the products used at the Ojas Spa kind to your skin, but also to the surrounding environment. Fivelements Puri Ahmisa This healing hotel is located just outside Ubud in a scenic spot with the river flowing through. The spa is perched right along the riverbank so you hear the flow of water easing past as you are experiencing some incredibly therapeutic and natural treatments. This award-winning spa is unique in that not only does it have a wide variety of beauty treatments, but also healing rituals are on offer from Balinese healers and priests. This means that both body and soul can be nurtured naturally in this wonderful sustainably built bamboo spa. Acupressure with Pak Ketut is designed to trigger the body’s self-healing abilities and uses energy transfer to help heal. After starting with transference of energy, the ritual is designed to relieve both physical and mental strain. This can relieve deep-seated tension and trigger the healing process. The healing rituals harness the power of both natural herbal ingredients and energy. The beauty rituals use a wide variety of natural elements found throughout Bali. Probably one of the most healing plants is the coconut. Virgin coconut oil is one of the most healing oils, naturally antibacterial and nourishing. The Coconut Harmony treatment is a deep massage with this oil, followed by a moisturizing bath of coconut milk, the pure blended aromatic Shakti Oil and scattered with Frangipani flowers. A hewn rock bath gently sheltered by foliage looks over the flowing river below melding nature and the spa together. This wonderful bamboo structure is open meaning that it is a totally sensory experience within nature.
Must-try Lousiana-style crabs in Bali
Bali is one of the best places to enjoy seafood in Indonesia. Jimbaran, for example, has long been one of the island's most popular spots to savor this particular dish while enjoying an amazing sunset. For those longing for Lousiana-style seafood, there are at least two crab restaurants available in Bali; allowing you to eat with your bare hands on the table, without any fancy plates and cutlery to bother you. The Holy Crab Following its popularity in Jakarta as the 'it' place to eat Alaskan crab, Bali's Holy Crab on Jl. Petitenger No. 50 offers a great combination of world-class seafood and traditional Louisiana cooking techniques in a chic yet cozy dining atmosphere. “There has been such a great response to The Holy Crab from food lovers in Jakarta that we are bringing the whole concept and experience to Bali. It has always been a dream of mine to be a part of the island's culinary scene, which has a broader international audience,” said The Holy Crab owner as well as executive chef Albert Wijaya. Choices available on the main menu include Dungeness crab, king crab legs, snow crab legs and lobster with prices ranging from Rp 88,000 (US$7) per 100 grams for the Dungeness crab to Rp 120,000 for the king crab legs -- all served in a delicious secret recipe sauce with mild, medium and hot levels of spiciness. Sausages and corn are also available as additional dishes. According to Albert, the restaurant's crustaceans are imported straight from Alaska and some are from Indonesia. Crab Bar Situated on Jl. Batu Belig 106 in Seminyak , the Crab Bar was founded by famous Indonesian chef Ragil Imam Wibowo in August 2014 with the aim of becoming the first destination for people seeking to savor Lousiana-style seafood on the island. “In Bali, if people want to eat pork, they will head straight to Ibu Oka. We want that to happen to us too; we want to become the first place people recommend when they talk about eating crab in Bali,” said the restaurant's general manager Don Domingo. For newcomers, the Crab Bar's most popular dish is CB's Hot Bag which consists of 500 grams of mud crab, 150 grams of prawn, 200 grams of yabbies (Australian freshwater crustaceans) or clams, sausages and corn. A portion costs Rp 495,000. The CB’s Cold Platter, priced at Rp 450,000, is also recommended with cold Mud Crab, 200 grams of prawn, 200 grams of clams and four pieces of oyster or yabbies. The Crab Bar offers six types of sauce for its hot-platter menus with three levels of spiciness (mild, medium and TNT). The choices include original Lousiana-style with smoked Cajun butter, oriental-style CB’s Bali Sauce, Bangka curry sauce, chili sauce, teriyaki black pepper and garlic butter. While for the cold platter menus, foodies can try garlic mayo, tomato tartar and tom yam mayo sauce. - See more at: http://www.jakpost.travel/news/must-try-lousiana-style-crabs-in-bali-otImxpP0OU7Hu4aJ.html#sthash.rQELFKmb.dpuf
Grilled Buffalo Shrimp Sandwiches with Spicy Avocado Ranch
Ingredients Buffalo Shrimp + Sauce - 1 pound of peeled and deveined raw shrimp - 1 teaspoon olive oil - 7 tablespoons butter, melted - 1/2 cup hot sauce - 1 teaspoon seasoned salt - Spicy Avocado Ranch - 1 large avocado, peeled and pitted - 1/2 cup greek yogurt - 2 teaspoons fresh parsley, chopped - 2 teaspoons dried dill - 1/2 teaspoon smoked paprika - 1/4 teaspoon onion powder - 1 clove garlic, minced - 1 teaspoon worcestershire sauce - 1/2 teaspoon vinegar - 2 teaspoons hot sauce (I use Franks) - pinch of salt and pepper For the Sandwiches - 1 baguette, toasted - lettuce, for layering - 4 ounces blue cheese, crumbled - buffalo sauce, for drizzling - spicy avocado ranch, for spreading Instructions 1) In mixing bowl or glass measuring cup combine the melted butter, hot sauce and seasoned salt. Whisk to combine. Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil. Make sure you coat the shrimp all over. Set aside. Reserve the remaining sauce. 2) To make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days. 3) Preheat the grill or grill pan over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss the grilled shrimp with a few tablespoons of the remaining sauce. Don't use all the buffalo sauce, you want some to drizzle on the sandwich. Preheat the broiler with the rack in the upper third position. 4) Halve the baguette and then halve again (you should now have 4 baguettes). Place each baguette directly on the oven rack and broil until toasted and brown around the edges, 2 minutes. Remove from the oven and slice each baguette in half length wise. 5) Spread the spicy avocado ranch evenly across the bottom of each baguette. Layer on the lettuce, a sprinkle of blue cheese and a drizzle of buffalo sauce. Place the shrimp in an even layer across the bottom of the baguette. If desired drizzle with more spicy avocado ranch, buffalo sauce and another good sprinkle of blue cheese. At thins point you can throw them in the oven under the broiler to melt the cheese for about 1 minute. This is not crucial, but it is good! Place the top half of the baguette on top. And now, Enjoy!
How To Make Mee Goreng Mamak (印度炒面), Fried Noodles with Indo-Malayan Flair
I love Indonesian food. Based on their history and interactions with the rest of Asia, the cuisine has subtle nods to Chinese, Thai, and Indian dishes, but with their own special (and usually nice and spicy) twist. Mee goreng is perhaps my favorite of the Indo-Malayan dishes. From the picture, it looks like a standard chow mein-esque stir fry, but the flavor involved is absolutely incredible and definitely sets it apart from its 'noodle cousins'. (Especially when you top it with fried onion pieces and just the right amount of sesame oil.) Mee goreng is such a popular dish that you can buy instant packages of it all over Asia. In fact, I have some friends who lived in Western Africa that enjoyed instant mee goreng as a steady staple through the week. (You can buy instant mee goreng at a majority of Asian supermarkets in America, but try this recipe for the real deal and super authentic stuff!) ------------------------------------------------------ Mee Goreng Mamak (Fried Noodles) 500 grams of yellow noodles Handfuls of beansprouts depend on liking 2 small tomatoes, quartered 2 small onions, chopped Handful of chicken breast meat, thinly sliced, or minced beef 2 eggs, lightly beaten 1 potato, boiled and cut into cubes 1 small size dry bean curd, cut into small pieces 3 tablespoons of cooking oil (I usually use soybean.) 1 tablespoons of minced green onion and garlic 2 fish cakes, sliced (optional) Handful of shrimp, de-shelled and de-veined, optional 1 green chili or Thai chili or red cut chili, optional 3 tablespoons of ketchup 3 tablespoons of chili sauce or chili paste 1 tablespoon of dark soy sauce 1 tablespoon of light soy sauce 1 teaspoon of garam masala/curry/turmeric powder, optional (but highly recommended!) For garnishing (optional): Some cucumber slices Some fresh coriander leaves or green onion Some lime or Calamansi lime (cut into half) Some deep fried shallots Some grounded peanut + sugar mixture Sesame oil 1. Assemble all the ingredients that need to chopped or sliced. In a big frying pan, sauté the onion and minced garlic until fragrant. Add in turmeric or Garam Masala (if preferred). Add the chicken breast/minced beef, stir fry for 1-2 minutes. Add the dry bean curd, fish cakes and potato cubes. 2. Add in the yellow noodles and stir fry until well mixed. If the yellow noodles is too dry, add about 1/4 cup of water. Add the tomatoes, prawns, tomato ketchup, chili sauce or paste, freshly cut green/red chili (if any). Stir fry until well combined (about 2-3 minutes). 3. Add in the beaten egg, sugar and salt to taste, followed by the beans sprout. Stir fry until the beaten eggs dries up. Off the heat and transfer to the serving plate. Top with sesame oil to taste.
So Good Or No Good: Raw Fish, Anybody?
Welcome to this week's edition of the Funny Community weekly game - "SO GOOD OR NO GOOD"! At the beginning of every week, I post to ask your opinion on various things that a lot of people either strongly love or strongly hate, and then share the full community results! Last week I asked you how you felt about tartar sauce! Out of the 69 users who voted either way, tartar sauce was decided to be 'SO GOOD' by 44 voters. That means TARTAR SAUCE IS SO GOOD!!!!!!! (Shout-out to Team Salmon Burgers!) This week's game goes back to the subject of Japanese food. I've already asked you what your opinion on wasabi is (SO GOOD!), but now I want to know how you feel about raw fish. Do you dare order the spicy tuna roll or the salmon sashimi? Or do you stick to California rolls where it's safe? Is raw fish SO good or NO good? Raw fish is enjoyed in a number of countries - including Italy, Peru, Spain, and the Netherlands, but it's most famously served as Japan's sushi! And despite the fact that, you know, eating raw fish could result in acquiring parasites and/or mercury poisoning... It remains an extremely popular food all around the world! What do YOU think of foods like sashimi, ceviche, and carpaccio? Do you think raw seafood is SO GOOD or NO GOOD? Debate, debate, debate! @InPlainSight @jazziejazz @AimeeH @fallendendenjr @DianaCastaneda @RachelParker @GingerMJones @DenieceSuit @JuliaLynea @ButterflyBlu @KiKi29 @amobigbang @AluSparklez @jannatd93 @Ash2424701 @VixenViVi @JPBenedetto @XergaB20 @DanaNikole89 @JustinaNguyen @Priscillasdoor @melifluosmelodi @zwdodds @Animaniafreak @MattK95 @oniya @rcuero @KellyOConnor @KaraHevner @tashamarie22 @MaighdlinS @BeannachtOraibh @TerrecaRiley @WiviDemol @Taijiotter @animechild51 @MechelleLesane @RainaC3 @RavenQueen0810 @ChildOfSparda13 @babylynch @wonyeop316 @RiggaFoster @CelestHarbin @BluBear07 @ckienitz @shantalcamara @jiggzy19 @cthulu @ElizabethT @hyolouxx @maddiemoozer @StephanieStrawn @lovelikematoi @VeronicaArtino @chris98vamg @jltobar07 @LeonidLunar @JaxomB @MissB82 @Ragnorak @JessicaChaney @thetaz12 @Danse @TylerOrtega @iixel @ZoilaObregon @KingOfHearts @BTSARMYGIRL @IamSasha @frisk @Baekyeol27 @arnelli @TracyLynnn @rodiziketan @yashiracruz @LindsayCollier @TerraToyaSi @Inaritricx @KennedyCasey @KaityBliss @SarahCatherine @LenaBlackRose @fierywolf @Taigara @WatsonNotHolmes @TomHawthorne @BurningRed @petname83 @electica @armyauntie @keithhernandezj @psadkisson @BiancaMason @misssukyi @Luci546 @TurtleyTurtles @TylerCassalata @litwitjohn @nenegrint14 @MikeWolf @kvnguyen @MajahnNelson @matildajgarrett @BrookeStam @DawanaMason @TheDumDumTroll @CelinaGonzalez @NoxasExcrome @mommaG @ZwankimaWalker @onlyxmortal @Cereal03 @AnnieCanavas @drea4u @Ticasensei @VanessaAcosta @cheerfulcallie @ShakirBishop @EasternShell @ReynaWithLove @RosaArgueta @KDramaKPop1015 @seouls @sbeh @atmi @liakadir @JasmineWilliams @CandaceJordan @CPTdonut @Meeshell @Astrohelix @AlexAckerman @LAVONYORK @JosiTorres @fatimajj23 @MissT615 @JenelleEspinoza @MarvelTrashcan @shill317 @thekreviewer @ReadAnimateSwim @gabbycalzada @KrystalStar22 @hhead232 @wakleyjj @JasonLSR @IMNII @MaggieHolm @Heartofgold35 @RaquelArredondo @KiinLyr @Romana
Beer Battered Fish
Continuing with food spiked with some alcohol, I never knew that you could batter your fries with beer!!! who would have known that adding beer it would make your fish crispier and take that batter to the next level of flavor? Ingredients: - 2 cups (250 grams) all-purpose flour - 1 teaspoon (4 grams) baking powder - 1 (12 ounce) (355ml) bottle of beer, any light colored beer - 1 teaspoon (8 grams) salt - 1 teaspoon (8 grams) freshly cracked black pepper - 1 teaspoon (8 grams) garlic powder - ½ teaspoon (4 grams) cayenne pepper - 1 cup (125 grams) all-purpose flour (this is for dredging) - 1½ pounds fresh cod fillets, cut into long strips (5 to 6 inches long) - canola oil for frying - lemon wedges, for drizzling at the end - malt vinegar, for drizzling at the end - fresh parsley, chopped for garnish Preparation: 1) In a large bowl whisk together the flour, baking powder, and beer until a smooth thin batter forms. If the batter is too thick add a bit more beer (or water or club soda) to thin it out. If the batter is too thin add a bit more flour to thicken it. It should be thinner than a pancake batter but slightly thicker than a crepe batter. Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes but 2 hours would be better. 2) Cut the cod fillets into (5 to 6 inch) strips. My rule of thumb is that 1 (8-ounce) fillet can feed about 2 people. Pat the fish with a paper towel to make sure it is completely dry. Season both sides with some of the salt, black pepper, garlic powder and cayenne pepper. Reserve half of the seasonings for later on. In a shallow dish, pour the 1 cup of all-purpose flour and the reserved salt, black pepper, garlic powder and cayenne pepper, whisk or stir to combine. That is your flour dredging. We do this so the beer batter can stick to the fish. 3) In a large pot, or dutch oven, heat oil to 375°. If you fill up the pot halfway with oil, that should be fine. Once the oil is hot, the fish is ready to be fried. Working with one strip at a time, dip the fish into the seasoned flour, coat evenly on both sides. Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Drain excess batter and then carefully drop the battered fish into the oil. Don’t overcrowd the pot, work in batches. 4) Fry for 4 to 6 minutes on the first side. Flip it over and continue to cook for another 2 to 3 minutes on the second side. Only flip the fish once. Remove from the oil and drain on paper towels. Transfer to a cooling rack placed on top of a baking sheet. Repeat with remaining fish. To keep the fried fish warm and crispy until ready to eat, place the baking sheet in a 200°F oven. Serve warm with lemon wedges, malt vinegar and a sprinkling of chopped fresh parsley. Enjoy! from: thecandidappetite.com
Bandung's most popular desserts on Instagram
One of Bandung's traits that keeps attracting visitors, especially from Jakarta, is its always-exciting culinary adventure. During the 1980s, it was the baso tahu goreng or batagor for short (fried fish and tofu eaten with peanut sauce) and an array of pastries and cakes from big bakeries that were the sought-after food souvenirs from Bandung. Nowadays however, continuing the city’s legacy of always moving forward and creating new trends, new hybrid foodpreneurs are emerging; offering a totally new style and concept in desserts, which are not only exciting and show creativity but also genius in pampering our taste buds. Though not all of them have managed to establish a store, all are creating a lot of buzz on social media, especially on Instagram. So, prepare to savor these treats when you are in town. Pompidou Think about pretty, elegant, and at the same time modern cakes or cupcakes, which upon eating will give you a lot of happiness for the soft and delicious texture combined with a satisfying creamy buttery icing. That's what Pompidou, a little cake shop at Jl. Ciliwung 14, is all about. Founded in 2009 by Irma and Arthy, the duo started out by receiving custom-order cupcakes for friends or family. Their interest in cakes and cupcakes began after reading a red velvet cake recipe in a Martha Stewart cookbook. Pompidou now offers cakes, cupcakes and pies, starting from Rp 18,000 per cupcake. Pompidou's chocomalt cake, red velvet and salted caramel cake, are among their best-sellers. Fat Bites Astrid and her partner have a passion for food and so the two often experiment to create new exciting dishes. The duo's exploration later resulted in an online-based business named Fat Bites which offers their product through an Instagram account. "We wanted to explore new tastes and flavors of food and beverages as well as new unexpected ways to present them," said Astrid about her business. At the moment, she said, Fat Bites offered ice creams, sorbets and pies. The varieties are quite rich with cheese cake, Oreo, apple caramel, vanilla, bubble gum for the ice cream and strawberry punch and lavender lime for the sorbets and banana soufflé, strawberry soufflé and salmon wasabi for the pies. According to Astrid, Fat Bites' signature and best-selling menu item are Summerfling, which is a lychee drink with fruit popsicle, the fruit and ice cream S'more -- ice cream with butter cookies and melted marshmallow -- and the salmon wasabi pie. "Currently we still do a lot of pop-up events and participate in culinary festivals. But we have a pick-up point for our customers who order through our LINE account or email, which is at Jl. Bagus Rangin No. 7," Astrid explained, adding a requirement of three days’ notice for customer orders. TnC Chef Kamal's tiramisu is more than just a delicious dessert dish but also a success story amid hard times. His tiramisu dish started gaining popularity in 1997, but then the monetary crisis hit and Chef Kamal, who worked in a hotel as a pastry chef at the time, tried to join the line of street cafes that emerged in the Dago area, as a response to the crisis and a demand for new affordable eateries. To his surprise, his hotel-quality tiramisu, which sold at an affordable price, started to gain popularity. Long story short, five years later Chef Kamal decided to quit his job and started his own business called TnC (Tiramisu and Coffee) by Chef Kamal at Jl. Sawah Kurung IV No. 14. Following the trend of social media, TnC also set up an account on Twitter and Instagram, resulting in a new batch of younger customers who praised his tiramisu and proudly posted the experience online. Arromanis Armita Sunaryo had never baked a single cake in her life before. But the global trend and craving for red velvet cake in 2011 sparked her curiosity. So she Googled and YouTubed and tried out one recipe and had great luck with a result that was delicious. As a person who actually doesn't really enjoy sweet treats, Armita then developed recipes using low-fat milk and less sugar, resulting in a healthier product for everybody to enjoy but still offering some indulgence in the flavor. At first, Armita used social media to market Arromanis. From word of mouth, Arromanis became more popular so that in January 2014, Armita finally established a small shop at Jl. Wira Angun–Angun 14. The most favorite items from the Arromanis Corner Shop are the banoffee pie and matcha whoopie pie which sell around 500 pieces per month. The Wooden Spoon Founded late last year by Amy Fahmi, The Wooden Spoon (TWS) offers mouthwatering but lower-in-fat as well as halal versions of the Italian panna cottas. Amy's version of the dessert dish comes with vanilla, almond and hazelnut flavors and up to 12 choices of toppings such as latte macchiato, summer berry coulis and yoghurt, and apple sauce and cookie crumble -- all priced at Rp 165,000 (US$13.53) per half-dozen. Thanks to interesting promotion through Instagram, TWS’ business has grown quite fast in less than a year with around 800 to 1,200 cups of panna cottas sold per month. According to Amy, loyal customers from Jakarta regularly order her panna cottas and have them delivered to the capital city. Cokelatia Mila Savitri, an architect and foodie, posted on her Path account a batch of chewy green-tea cookies topped with white chocolate. She raved that the treat was superbly delicious and she was proud to be among the first customers who savored the new product from Cokelatia. But before the chewy cookies, it was Cokelatia's RockyBars that were so popular and established many loyal fans. Tia, founder of Cokelatia, the small company she runs with her sibling Poji, started out the business as a hobby. Tia blogged about her fascination for chocolate and baking cakes on her blogspot site, Cokelatia, and started to receive orders from friends and family. Among the orders, she noticed that her RockyBars -- which offer an interesting new look and taste from the usual brownies -- were really sought after. So, in 2012, Tia and her husband and Poji, founded a small business dedicated to selling their RockyBars. At first they sold RockyBars online. But several months later they started to rent a space at Jl. Raden Patah 12 in Bandung and created the RockyBars' Open Kitchen where they baked and provided a customer order pick-up point. From the original RockyBars, now Cokelatia has created many variants of RockyBars and also a new product called ChewyCookies. Actively participating in Bandung's chic culinary festivals such as Keuken, Cokelatia offers menu items such as the RockySundae, which mixes RockyBars and ice cream and always turns out to be one of the crowds' favorites.