Today's menu:

[Balifrog]

Some of this week's breakfast

Pain au chocolat

Grilled baguette with butter and homemade pineapple jam

 

[Balifrog]

Spicy chicken in the oven.

Prepare a marinade with olive oil, garlic, thyme, pepper, salt, paprika, curcuma, chili, harisa

Let marinate in the fridge for 3 hours

Served with fried baby potatoes and green bean (canned, French)

 

[Balifrog]

And the next day a "farmers omelet" made with leftovers and what I find in the fridge

Served with toast (there should be salad also, but "no have"....)

 

[Shadrach]

And the next day a "farmers omelet" made with leftovers and what I find in the fridge

View attachment 3816

Served with toast (there should be salad also, but "no have"....)

View attachment 3817

This omelette looks like it is made with eggs only, no cream added. As with scrambled eggs I like to add a little cream to fluff it up some. Using eggs only makes it looks flat and not as appealing. All the ingredients on top look delicious!

 

[Balifrog]

This omelette looks like it is made with eggs only, no cream added. As with scrambled eggs I like to add a little cream to fluff it up some. Using eggs only makes it looks flat and not as appealing. All the ingredients on top look delicious!

We always add cream (the Missus is a great fan of it !). You can see the cream container at the top left in the picture.

In this version it IS flat, I mean I don't fold the omelet. I named it the "peasant" or "farmer's" omelet.
I put the egg mix in the pan and then add the ingredients on top (potatoes and green bean being cooked / heated before that).

When I made the "standard" version, folded I put more Emmental, and served it still a bit liquid (not the carton fried style as they do in Asia).

 

[Shadrach]

We always add cream (the Missus is a great fan of it !). You can see the cream container at the top left in the picture.

In this version it IS flat, I mean I don't fold the omelet. I named it the "peasant" or "farmer's" omelet.
I put the egg mix in the pan and then add the ingredients on top (potatoes and green bean being cooked / heated before that).

When I made the "standard" version, folded I put more Emmental, and served it still a bit liquid (not the carton fried style as they do in Asia).

Sounds yummy! I would prefer what you called the standard version with the Emmental, potatoes, and green bean inside. You seem to like the canned French green beans. Are the fresh local green beans too tough and chewy for you? When I was living in Padangbai I would get the Farmer omelette with green onions (scallions) inside on top of toasted brown bread, with sautéed vegetables on the side for breakfast! I never understand the way they fry an egg until it is hard as boot leather. Or hard boil an egg until it so hard you could use it to play football with! I have been getting them to soft boil eggs only 5 minutes for me. They think I am crazy for that and if I don't eat a mountain of white rice every meal.

 

[Balifrog]

Sounds yummy! I would prefer what you called the standard version with the Emmental, potatoes, and green bean inside. You seem to like the canned French green beans. Are the fresh local green beans too tough and chewy for you? When I was living in Padangbai I would get the Farmer omelette with green onions (scallions) inside on top of toasted brown bread, with sautéed vegetables on the side for breakfast! I never understand the way they fry an egg until it is hard as boot leather. Or hard boil an egg until it so hard you could use it to play football with! I have been getting them to soft boil eggs only 5 minutes for me. They think I am crazy for that and if I don't eat a mountain of white rice every meal.

Soft egg is 3min 30 sec (at room temp)

And yes when I have them at breakfast in the Missus' jungle village the family looks at me like I am a canibal...

The local green beans are really hard. The canned version I use melts in the mouth

The "overcooking" of fried eggs and omelet is something general in Asia
But after 8 years with me the Missus agrees that our way is better

 

[Shadrach]

Soft egg is 3min 30 sec (at room temp)

And yes when I have them at breakfast in the Missus' jungle village the family looks at me like I am a canibal...

The local green beans are really hard. The canned version I use melts in the mouth

The "overcooking" of fried eggs and omelet is something general in Asia
But after 8 years with me the Missus agrees that our way is better

I know the feeling of the locals thinking we are out of our minds for eating food not cooked to death! Once I offered my friends sushi and they almost busted down the door, as they ran away! I like tuna raw like sashimi but the fish has to be super fresh, and that's hard to find, so now I sear the tuna slightly For a few minutes on each side. Luckily I can find Wasabi and decent soy sauce to dip it in! I'll have to try the canned beans, Thanks!

 

[harryopal1]

Apart from locally caught fish, so much fish now comes from fish farms including so called "North Sea Salmon." A world wide feature of fish farming is overstocking, lice, poor quality feed and diseased fish. I would be very wary of sushi as there fish parasites which, when ingested, are then passed on into the human body.

 

[Shadrach]

Apart from locally caught fish, so much fish now comes from fish farms including so called "North Sea Salmon." A world wide feature of fish farming is overstocking, lice, poor quality feed and diseased fish. I would be very wary of sushi as there fish parasites which, when ingested, are then passed on into the human body.
View attachment 3820

Unfortunately this also happens with everything produced on a mega scale! ( vegetables, fruit, nuts, cattle, sheep, goats, pigs, chickens, etc.) which forces the farmer or manufacturer to use antibiotics, chemicals, which when ingested by the plants and animals is retained in the system and then passed on to the consumers body!

This is the result of human overpopulation! But I have seen where when there is enough space, all these things can be produced in a healthy organic manner. Look at Bali with it's limited space, all the animals are confined to cages and pens with metal, and concrete floors where the poor animals never get to touch the Earth and have rings through their noses to keep them under control.

 

[Balifrog]

Chicken with potatoes sliced and fried in duck fat. Called "Sarladaise" potatoes.
Duck fat gives them a special taste. I pre-boil them 2 minutes in water (starting cold) in order to soften them a little.

The sauce is the usual broth, cream and mushroom but today I added a generous portion of Brie cheese to give it a special flavor.

Plated

And the Missus loved the cream & Brie sauce !

 

[Shadrach]

Oh Man,
I would love to join you in these simple feasts! I love all the foods you are preparing. Here it is all Nasi this or Nasi that! Unless I cook it myself! Luckily I have my own grill and kitchen. Keep up the good work!

 

[harryopal1]

Oh Man,
I would love to join you in these simple feasts! I love all the foods you are preparing. Here it is all Nasi this or Nasi that! Unless I cook it myself! Luckily I have my own grill and kitchen. Keep up the good work!

So are you still staying in the clinic or have you now found independent accommodation at the edge of Sanur? The popularity of Sanur is really pushing up rental prices, houses or units. How is your mobility now? Are you an upward trajectory or what you are now is likely to be you as you are for some time?

 

[Shadrach]

So are you still staying in the clinic or have you now found independent accommodation at the edge of Sanur? The popularity of Sanur is really pushing up rental prices, houses or units. How is your mobility now? Are you an upward trajectory or what you are now is likely to be you as you are for some time?

Well Harry, at the moment I am still here at the clinic. It is a nice room with the jungle just behind and I have planted a lot of food in the front and back. I am really not interested in Sanur. It's nice for a day visit and thats it. But I like being in the hills. It is a little difficult being here with no English. Common sense is not in these peoples language.

 

[Balifrog]

Well Harry, at the moment I am still here at the clinic. It is a nice room with the jungle just behind and I have planted a lot of food in the front and back. I am really not interested in Sanur. It's nice for a day visit and thats it. But I like being in the hills. It is a little difficult being here with no English. Common sense is not in these peoples language.

If you decide to live in the hills you can't complain about the lack of English, proper food and common sense....
If you want those things you need to live in a more civilized environment.

For me French food is a must, with the predence of restaurants and western style supermarkets.
English is a bit more difficult, a majority only speaks Australian.....
But avoid the Aussie places (which I do), the cheap Bintang and you'll find people speaking proper English and who have some culture.

 

[Shadrach]

If you decide to live in the hills you can't complain about the lack of English, proper food and common sense....
If you want those things you need to live in a more civilized environment.

For me French food is a must, with the predence of restaurants and western style supermarkets.
English is a bit more difficult, a majority only speaks Australian.....
But avoid the Aussie places (which I do), the cheap Bintang and you'll find people speaking proper English and who have some culture.

Yes your right about living in the hills. I like it that way. I am afraid of a more civilized environment. I just want everyone to get along! What is speaking Australian? I thought that was English too. Come on let's all have a good time and share great ideas!

 

[Balifrog]

Yesterday it was pancakes for lunch. I always make a bit more batter, so I have some for the next day's breakfast.
So this morning it was pancake breakfast.

Toppings : ice sugar or brown sugar (called cassonade in Belgium)

 

[Balifrog]

Went to my regular French place several times this week, as I liked the weekly menu.

Parmentier confit de canard. Description is on the menu.

Plating is a bit an "original" but pretty good.

Had the Baramundi on the above menu yesterday evening.

Served with mashed potatoes and ratatouille. Pretty good, although he could have put more cream and butter in the mashed potatoes to make it smoother.

 

[Balifrog]

And a second French restaurant has opened where I live (Sanur)

Tried it several times over the last 3 weeks, and the food is very good.

They have a fantastic charcuterie & cheese platter which is fabulous.
100k for the small one, 170k for the big one (pictured), but absolutely worth it.

(Yes, I know about the fly...)

 

[Vanuatu]

And a second French restaurant has opened where I live (Sanur)

Tried it several times over the last 3 weeks, and the food is very good.

They have a fantastic charcuterie & cheese platter which is fabulous.
100k for the small one, 170k for the big one (pictured), but absolutely worth it.

View attachment 3857

(Yes, I know about the fly...)

Do you drink at No Name Bar? I had a beer with a Frenchman last week who was describing this very same charcuterie platter