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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
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3 luxury sustainable spas in Bali
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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. 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Instant Fried Noodles Recipe (Indomie)
Who here on Vingle freaking loves Indomie's Fried Noodles? @miranpark88 @shoenami @cheerfulcallie @Tapsamai "No matter how much of a foodie you are now, everyone has lived the instant noodle lifestyle at least once in their life. Whether you were a broke college student, a busy working professional, or a harried soccer mom, at some point instant noodles were (or still are) a primary staple food. It sure was mine when I went to college. Most people never lose that taste for instant noodle soup, I haven’t, but now I like mine dry and fried. The tough choice is which brand to select. Walking down the aisle in any Asian supermarket one can find an amazing variety from all over the world. There are Korean, Chinese, Japanese, Taiwanese, Indonesian, Malaysian, Thai, or American (Cup Noodles, etc.). For me, after sampling all the different instant noodles from around the world, I always go back to Indomie, which is originally Indonesian. Don’t get me wrong, I love our own Malaysian Maggie Mee, especially AssamLaksa and Tom Yam flavors, but when it comes to Mee Goreng (Fried Noodles), Indomie is the one. Period… Now how do you make a plate of seemingly uninteresting fried noodles into mouth-watering Deluxe Fried Noodles? Here is what I do." Indomie Recipe Ingredients: 1 pack of Indomie Mi Goreng (Fried Noodles) 3-5 shrimps, shelled, deveined and cut into small pieces 1 egg Method: Fry the egg. Fry the shrimp and save the remaining oil. Boil your noodles and mix with the sauces provided. Served with the fried egg and shrimp. Drip the remaining oil on top of your noodles for the extra zest. [Source http://rasamalaysia.com/instant-fried-noodles-recipe/2/]