Today's menu:

[Balifrog]

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

Yep mate, that's me !
The skinny frog !

 

[jstar]

So I tried the breakfast at Brasserie Republique in Sanur.

Not bad, the Eggs Benedict were okay, although I had better. Esp. in coffeeshops in Jimbaran. Atmosphere rather nice with French music from the 30ies etc.

I would like to try the grilled pork à la moutarde next time for lunch or so .

 

[john madden]

@Balifrog there's another French joint a few doors up the street (to the right as we look at that photo). Remind me the name if you will please. Quite enjoyed the dinner and breakfast we had there last year.

 

[Balifrog]

So I tried the breakfast at Brasserie Republique in Sanur.

Not bad, the Eggs Benedict were okay, although I had better. Esp. in coffeeshops in Jimbaran. Atmosphere rather nice with French music from the 30ies etc.

I would like to try the grilled pork à la moutarde next time for lunch or so .

View attachment 4185

Run by a Dutch.

 

[Balifrog]

@Balifrog there's another French joint a few doors up the street (to the right as we look at that photo). Remind me the name if you will please. Quite enjoyed the dinner and breakfast we had there last year.

Can't see any (real) French place on Tamblingan in that area.

 

[jstar]

TATE comes close. Their Eggs Benedict are somewhat better too.

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www.tatebistro.com

Of course all restaurants here will always have an Asian/Indonesian section next to their Western food. For many Indonesian tourists you really need that.

 

[Shadrach]

Just for fun & to stop derailing the thread that was nothing at all to do with food & because eating out is never quite the same as home cooked food...
Today's menu here at my place is:
Breakfast: Scot's porridge/ homemade berry yoghurt
Lunch: Jacket potatoes- various toppings: cheese & chive/spicy tuna /just good old salty butter.
Butternut squash roast in olive oil & seasoned with turmeric & paprika
Dinner: yet to be decided but likely pizza
edit- I forgot to mention the green beans- we have a bit of a glut in the garden, so nice, fresh organic beans too
What's on your menu ?

This definitely not being cooked by average Balinese people or at a warung or retirement place for seniors.

 

[Balifrog]

TATE comes close. Their Eggs Benedict are somewhat better too.

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www.tatebistro.com

Of course all restaurants here will always have an Asian/Indonesian section next to their Western food. For many Indonesian tourists you really need that.

I had a look at their menu and pictures
Prices seem high considering the small portions....

 

[Bad_azz]

This definitely not being cooked by average Balinese people or at a warung or retirement place for seniors.

That is because I am not Balinese nor do I live on Bali- I only visit under duress.
Nor do I live in a retirement home hehe- just my house- we have a very blended cuisine here.

 

[Wisnu]

Today is a little special. We are used to cooking vegetables from our own garden, but for the first time we had lunch this time with rice from our own rice fields, which was harvested 3 days ago in traditional Balinese way with the majestic mount Agung witnessed it.

For the first time I also "supervised" the entire process which involved quite a lot of people and for the first time in their life, the workers got homemade brownies for their break time. I'm amazed, they pinched their brownies a little and set it aside for the gods.

 

[Balifrog]

It had been ages since my usual French place had mussels on the menu. And they were nice.

The Miss had the coq au vin, no pics because she makes videos and MP4 are not accepted here it seems.

This week's menu

And last week in a now defunct 2nd French place in Sanur with a friend we had a mix cheese / charcuterie plate. Lovely. Served with proper bread !

 

[Balifrog]

A simple but 100% North African lunch a few days ago.
Pita bread, merguez and harissa !
Perfect match, and the merguez (local made) were top notch.
Pita bread by my new neighbours (Turkish / Morrocan)

And another simple, take away from my usual French place : "jambon persillé"

Terrine of smoked bacon, Paris ham, in white wine, garlic, parsley, jelly.
Lovely .

 

[Balifrog]

Boeuf Bourguinon (beef stew) :

Beef, carrots, onion, celery, leek, bacon (lard), thyme, bay leaves, pepper grains, cloves.
Let it all marinate in red wine (I used a Two Island Cabernet merlot) for 24h in the fridge.

Then separate wine, meat, vegetables. Brown the meat. Brown a bit the vegetables. Add back the meat, flour (to thicken the sauce), cook the flour, add the wine, keep without lid for a few minutes for the alcohol to evaporate, cover and simmer for 2 1/2 to 3 hour.
1/2 hour before the end add the mushrooms.
Add beef stock (or wine) if not enough liquid.
You end up with a lovely, dark brown thick sauce.
Serve with mashed potatoes, boiled potatoes or pasta.
Of course enjoy with some proper wine...

 

[Balifrog]

Tomates provencales

The Miss brought some small tomatoes from Java, Was not sure what to do with them, till suddenly I had an idea.

Cut the tomatoes in half, empty the seeds.
Prepare a filling : bread crumbs with a bit of fine grated parmesan, garlic, parsley, olive oil, basilic, pepper, salt,
In the oven for 15 / 20 min .
Can be eaten warm or cold as appetizer.

 

[Balifrog]

A few of the recent weeks ?
Being tired with the bakery stuff here, expensive for what it is I decided to try some frozen dough. Puffy pastry dough and what they call "Danish" pastry dough.
Result is nice and money wise sure worth the effort !

 

[Balifrog]

The Missus joined in and became creatif...
Filling is apple or (home made) pineapple jam.

She eats it for breakfast.

 

[Balifrog]

Vol au vent

Coq au vin (chicken in wine sauce)

Chicken in mustard sauce

 

[Bad_azz]

I am just batch cooking- today's production line is this:
Opor
Empal
Lasagne
Chicken & pasta bake
Spicy potato wedges
Garlic basted small potatoes and a variety of veggies.
I might get around to making some beefburgers too - however the past year or more of illness has taken its toll on my old body & I now find that I just do not have the stamina for long periods of standing in the kitchen- I do have a stool that I can perch on, but I find that I forget to use it until I am on bended knees gasping in pain.
No pics sorry.

 

[Bad_azz]

A few of the recent weeks ?
Being tired with the bakery stuff here, expensive for what it is I decided to try some frozen dough. Puffy pastry dough and what they call "Danish" pastry dough.
Result is nice and money wise sure worth the effort !
View attachment 4490


View attachment 4491

View attachment 4492

May I ask what brand of frozen pastry you used because the last one I used had a distinct Blueband taste to it and was bloody awful.

 

[Balifrog]

May I ask what brand of frozen pastry you used because the last one I used had a distinct Blueband taste to it and was bloody awful.

Here you go. One pack contains 4 sheets of 22 x 22 cm folded. So, being carefull you can unfold it and obtain 88cm x 22cm.
Cost here is approx 60k.
Taste is OK for me, not as good as artisanal made, but with the temp here good luck making puff pastry folding dough and butter.

Lasagne is on the menu for tmrw dinner.