Today's menu:

[Balifrog]

Ok, well we did the Salmon Wellington yesterday.
Turned out very nice, the salmon well cooked and the puff pastry crispy.

But I need to work on my decoration / carving skills...

 

[Balifrog]

A layer of leek, shallots, mushroom, cream preparation under and on top.
Served with a sauce based on shallots, fishstock, white wine, cream, dill, mustard.

 

[pantaiema]

A layer of leek, shallots, mushroom, cream preparation under and on top.
Served with a sauce based on shallots, fishstock, white wine, cream, dill, mustard.
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I personally like eating Salmon, Lamb, Beef Wellington. The problem is that it takes too much time, to prepare it. So typically I just buy the ready one. All I do is to put it in the oven.

 

[Balifrog]

I personally like eating Salmon, Lamb, Beef Wellington. The problem is that it takes too much time, to prepare it. So typically I just buy the ready one. All I do is to put it in the oven.

In fact every year for Christmas and N.Y. I try to prepare something a bit out of the ordinary.
This one was a first for us, never ate it, never prepared it. A first for the Miss as well, and she was very happy with the result.
But yes it is a bit of work, although with the frozen puff pastry it helps a lot.

 

[Balifrog]

And for Christmas day, with a friend (excellent chef)
From bottom to top, all home made :
Bread (by his son)
Terrine of salmon, white fish and prawns
Frangipane tart
Danish pastries
Puff pastries, creation of the Miss

Washed down with a bottle of Proseco, and a (excellent) Italian red wine.

 

[Shadrach]

And for Christmas day, with a friend (excellent chef)
From bottom to top, all home made :
Bread (by his son)
Terrine of salmon, white fish and prawns
Frangipane tart
Danish pastries
Puff pastries, creation of the Miss

Washed down with a bottle of Proseco, and a (excellent) Italian red wine.
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This food looks absolutely, Delicious! Was the Terrine of Salmon, (Salmon), or White fish and Prawns? And was the Frangipani tart, flavored with the flowers? They also look Tasty! I'm happy you had such a wonderful feast.
Let's hope, there will be many more incredible creations in the coming year!

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[Balifrog]

N.Y. evening. A bit different from the regular stuff.
Scallops and prawn casserole with leek.
Sear the scallops and the prawns, set aside.
Cook the leek, add shallots, garlic, deglace with white wine, reduce, add fish broth, reduce, add cream. Pour in the rameqin, add the scallops (cut in 4) and the prawns. Sprinkle with bread crumbs, some butter and in the oven.

 

[Balifrog]

Served with fettucine and a white Chardonnay.
And according to both the Miss and me it deserved a 9/10 !

 

[Balifrog]

Very nice cheese plate at my usual French place yesterday. And the bread was top as well.
A bit expensive at 150k, but once in a while ...

 

[Shadrach]

Very nice cheese plate at my usual French place yesterday. And the bread was top as well.
A bit expensive at 150k, but once in a while ...

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It's nice these delicious cheeses are now available here in Bali. I have tried cheese made in Bali, but found it was substandard. Soft, little flavor, not aged. It's understandable though due to the fact that dairy products have not been a part of Asian cuisine. I believe refrigeration is relatively new here.
By the look at the size of a piece of walnut on the plate compared to the size of pieces of cheese. They are really small. A expensive, luxury for sure!
I find the common foods in Indonesia very lacking, compared to say India, Thailand, Japan, Korea, Vietnam, etc. my favorite is the Japanese diet. Lots of seaweed, fish, fresh noodles, salty soy sauce, not this sweet goo served here.
But Indonesia does have tofu, and tempe, which is nice. Just lay off the Kecap Manis!

 

[Bad_azz]

Very nice cheese plate at my usual French place yesterday. And the bread was top as well.
A bit expensive at 150k, but once in a while ...

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Glad you enjoyed it.
I prefer my food on plates though. I am tired of all the poncy 'creative' presentation methods- good food doesn't need all the "glitter", it shines alone.
A good restaurant here in Bandung served my steak on a breadboard- I made them take it back & waited until they could find an actual plate- it took them about 15 minutes- I am patient when I am being anal hahaha.

 

[pantaiema]

Glad you enjoyed it.
I prefer my food on plates though. I am tired of all the poncy 'creative' presentation methods- good food doesn't need all the "glitter", it shines alone.
A good restaurant here in Bandung served my steak on a breadboard- I made them take it back & waited until they could find an actual plate- it took them about 15 minutes- I am patient when I am being anal hahaha.

In wine producing region in Austria, in Bavaria (Germany) taverns in the countryside it is pretty standard to serve cold food, cheese, salami, ham, bread served with fine wine on the breadboard. It is known as Buschenschank, Besenwirtschaft, or Heckenwirtschaft in Austria/Germany and other German-speaking areas.

 

[Shadrach]

In wine producing region in Austria, in Bavaria (Germany) taverns in the countryside it is pretty standard to serve cold food, cheese, salami, ham, bread served with fine wine on the breadboard. It is known as Buschenschank, Besenwirtschaft, or Heckenwirtschaft in Austria/Germany and other German-speaking areas.

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Wow! They really know how to fill up a breadboard of food! Now that's service with a smile!

 

[Balifrog]

Well, a few pics of some recent meals...

Lamb shank with couscous semolina at my regular French place. Lovely.

AT home, escalope milanaise with massala sauce. Served with a spaghetti, bellpepper, mushroom, chili mix.

A few days ago, tuna with lemon sauce, served with basmati rice. The tuna sauce is dark because I add a touch of soya sauce in it. I marinate the tuna with salt, pepper, olive oil, garlic and onion powder, lemon juice and paprika.
Sauce : wine, butter, fish broth, lemon juice, dill and soya sauce.

 

[Balifrog]

And yesterday dinner, an old classic, pork fillet blanquette. Served with steamed potatos for me, rice for the Miss.

Found some nice plates in Grand Lucky yesterday morning, loved them, so even a bit expensive (97k) although discounted 50%, we bought two of them.

Seems it is a rather fashionable Japanese brand (NAKAMI), hence the price.
Mind you, I checked on Internet and Shopee and the price was 196k....
No way I would gave bought it at that price

 

[Shadrach]

And yesterday dinner, an old classic, pork fillet blanquette. Served with steamed potatos for me, rice for the Miss.

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Found some nice plates in Grand Lucky yesterday morning, loved them, so even a bit expensive (97k) although discounted 50%, we bought two of them.

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Seems it is a rather fashionable Japanese brand (NAKAMI), hence the price.
Mind you, I checked on Internet and Shopee and the price was 196k....
No way I would gave bought it at that price

The food is lovely as always! The plate has a Mexican look to it, Nice, lots of color!

 

[Balifrog]

Well, the Miss liked the tuna so much that she bought some again for her yesterday.
But for her only and prepared "Asian style"

Tasted nice, even fried in the pan the texture was like steamed.

 

[Wisnu]

Well, the Miss liked the tuna so much that she bought some again for her yesterday.
But for her only and prepared "Asian style"

Tasted nice, even fried in the pan the texture was like steamed.
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Looks delicious
I'm not a seafood fan, but I quite enjoy fresh Tuna (and some other pelagic fish) cooked in Indonesian recipe (woku, rica-2, yellow spices, red spices, balado or simply fried and sambal). Big No for sushi style though. Have tried few western recipe for tropical pelagis fishes, again not to my taste.

i like this "jadul" plate better than your "nakami" which more likely imported from China. You can find lot of same plates, or at least exactly same pattern at different names (nakami, vejia, ranmeli, OMK Natalia, ect) depend on the countries they are marketing.

 

[Balifrog]

like this "jadul" plate better than your "nakami" which more likely imported from China. You can find lot of same plates, or at least exactly same pattern at different names (nakami, vejia, ranmeli, OMK Natalia, ect) depend on the countries they are marketing.

Well, your post teased my curiosity, so I removed the price sticker on my NAKAMI plate and here we are.....

Concerning the old school plates, it are the Missus favorites..she even bought the bowls of the same serie !

The bowls are in ceramic, the plates in plastic which is a NONO on my table. Long time ago she asked me "why you buy expensive ceramic plates, plastic is cheaper ?"
My answer : "plastic plates is for babies". End of story, except for the 2 plastic "hen decorated ones".

 

[Shadrach]

Well, your post teased my curiosity, so I removed the price sticker on my NAKAMI plate and here we are.....

View attachment 4700
Concerning the old school plates, it are the Missus favorites..she even bought the bowls of the same serie !

View attachment 4701
The bowls are in ceramic, the plates in plastic which is a NONO on my table. Long time ago she asked me "why you buy expensive ceramic plates, plastic is cheaper ?"
My answer : "plastic plates is for babies". End of story, except for the 2 plastic "hen decorated ones".

I agree about the plastic! Also I really have an aversion to Aluminum! I watched a documentary about Aluminum foil. It was good to watch. They say, we don't really consume much of it in our food, but I am skeptical? They pointed out something really scary. If you use a metal container on the bottom, with say, lasagna in the middle, then cover with Aluminum foil, it becomes a low voltage battery! Overnight the foil on top, breaks down, and drops into the food Below! You could even see flakes of it on top of the food! Scary! So I don't want to use Aluminum for any part of my cooking! If you want to use it, that's your business!
Sadly, here in Indonesia, most cookware is Aluminum, because it is cheaper than Stainless Steel, Glass, or Cast Iron. Myself personally, I just want to eat healthy, and don't like the idea of Aluminum or Teflon coating from Non- Stick cookware coming off into my food!
Also I heard low quality ceramics, sometimes use lead in the paint on them. I don't know much about this, but I do know, Lead, is not good to consume! If anyone has information on this, please let us know?