Balinese mixed vegetable salad – Urap Campur

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Pic by Mark Ulyseas

Ingredients:

4 tbsp Duck sauce
50 gr Roasted coconut grated
50 gr red bean cooked
50 gr Long bean cooked and sliced
50 gr Fern tip blanched and sliced
50 gr Spinach blanched
1 pce Lime juice
3 tbsp Fried shallot to garnish
Salt to taste
Sambal Goreng
3 cloves Garlic
6 pcs Shallot
2 pcs Red large chilli
1pce Red small chilli
Half tbsp Shrimp Paste
Half tbsp Salt

 

Method

Slice all ingredients for the Sambal Goreng then fry until light golden season with salt and let cool: Mix the duck sauce with roasted grated coconut and then add Sambal Goreng: Mix all ingredients very gently and then add vegetables, add Bali lime and salt to taste garnish with friend shallot.

Chef Ketut Wijaya pic by Mark Ulyseas

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Vegetable and Tofu Curry

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Pic by Mark Ulyseas

Ingredients

Oil 2tbsp
Onion diagonal 10gr
Lemon grass (memarkn) 1pce
Daun salam (salamket) 2pcs
Leek diagonal slice 1pce
Curry powder madras 453gr 1tsp
Curry paste/bumbu kare 1tbsp
Stock chicken 200ml
Tofu, cube 125gr
Artichokes can 400 gr 25gr
Broccoli, spring 50gr
Cauliflower, spring 50gr
Green bean baby 50gr
Carrot 50gr
Corn baby 40gr
Coconut milk/Kara 200gr 15gr
Ground peanut 1tbsp
Salt 1/2tsp
Pepper black 1/2tsp
Yellow rice 200gr 

 

Method

Sauté with oil onion, lemon grass, salam leaf & curry paste until aromatic. Simmer with chicken stock the tofu, leek, corn, and other vegetable until half cooked. Add curry powder, coconut milk, ground pepper and stir together. I know that this is not really a vegetarian dish as chicken stock is being used. You can experiment with your very own desi stock.

Chef Ketut Wijaya pic by Mark Ulyseas

 

Balinese Seafood Curry – Hasil Laut Bumbu Kuning

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Pic by Mark Ulyseas

Ingredients:

600 gr Cleaned assorted seafood
125 mls Chicken stock
125 gr Seafood spice paste
1 tsp Coconut oil
3 pcs Small red chilli
2 pcs Kaffir lime leaves
1 pce Lemongrass (bruised)
250mls Coconut cream

Method:

Heat oil in a hot saucepan. Add the spice paste with the chilli, lime and lemongrass the sauté 2 minutes then add chicken stock and bring to the boil and simmer for 1 minute more: Add coconut cream and bring back slowly to the boil stirring constantly then season to taste with salt and pepper: In another hot pan sear the seafood with coconut oil until half cooked: Add all the seafood to the curry and simmer gently 2 more minutes: Serve straight away.

Chef Gary Tyson and his team pic by Mark Ulyseas

Om Shanti Shanti Shanti Om

Balinese Duck Curry – Bebek Gerang Asem

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Pic by Mark Ulyseas

Ingredients :

4 pcs cleaned duck leg divided into 2 part. Marinated with salt merica and limewater.
1 litre chicken stock
80 gr Shallot
50 gr. Garlic
50 gr Red Chilli
50 gr Candle Nut
25 gr Ginger
4 cm Galangal
20 gr Lesser Galangal
15 gr Turmeric
4 pcs Lemongrass
4 pcs Daun Salam
15 gr coriander
5 gr nutmeg
7 gr Tabiabun (local black pepper), chopped
7 gr White pepper corn, ground
10 gr shrimp
Salt and Palm sugar
2 tbs Coconut oil for fry
 

Method:

Prepare a hot pan. Cook the duck in the pan without oil. Keep cooking until duck fat renders out and the duck is well browned: Cut & pound all spice ingredients until paste is formed: fry all the spice until fragrant in a little oil, then put in the duck: Add chicken stock and cook until duck is tender: Season to taste.

Chef Gary Tyson and his team pic by Mark Ulyseas

Om Shanti Shanti Shanti Om

This is Bali, everyone is welcome here!

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pic by mark ulyseas

People all over the world want to be happy, to live in peace. This picture taken by me on Kuta Beach, Bali, illustrates this point – women from Java posing with a bikini clad Westerner.

They all look so happy:)…Why can’t we all live like this?

Om Shanti Shanti Shanti Om

Letter to Professor Unni Wikan, Celebrated Norwegian Anthropologist

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Professor Unni Wikan,
Norwegian Professor of Social Anthropology
University of Oslo
Norway

Professor Unni Wikan

Hi Professor,

I am sorry for writing to you in a public forum but I think it is important now that you come forward to explain this horrible incident. You are a celebrated anthropologist who so kindly gave me an interview for my magazine sometime back. In the interview you spoke about the rapes in Norway that were committed by immigrants and the reasons thereof. Perhaps now is the best time to  help your country to come to terms with this tragedy by presenting the factors that contributed to this tragedy. I am sure it will help in creating a more transparent view of the problem of immigrants and the clash of cultures.

I trust you are in good health. My regards to your mother who lives in the Tundra.

Warm regards

Mark Ulyseas
Editor
Liveencounters.net

A reference from our interview :

MU – “I will not blame the rapes on Norwegian women. But Norwegian women must understand that we live in a Multicultural society and adapt themselves to it.” “Norwegian women must take their share of responsibility for these rapes.”

You stated this in reference to high profile incidents in Norway involving immigrant men and the local (Norwegian) women. Do you think the reverse will happen in Bali, like attacks on ‘visitor women scantily clad’ by ‘locals’ because the ‘visitors’ have shown ignorance of the social norms and/or not understood the prevalent culture?

UW – I have never said that women must take their share of responsibility for rapes. This is sheer misrepresentation of my statement. The rapist bears full responsibility for rape, which is a crime. What I did say was that many immigrants come from societies where the way many Norwegian women dress and behave is misunderstood to mean that they are immoral.  In a multicultural society, it is an advantage if people learn something about one another´s codes of communication.  The same applies if you are a tourist. It is a sad fact of life that women are exposed much more than men to sexual violence.  So women need to be careful, and knowledge is power.  But full responsibility for rape resides with the rapist. 

Paradox in Paradise – Watch this Video

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Beauty cannot exist without ugliness
Therefore paradise cannot be free of paradoxes
The truth is that wherever we may be
Paradise will always be somewhere else
Regret the sound quality 🙂
Om Shanti Shanti Shanti Om Presentation by Mark Ulyseas of his photographs on Pecha Kucha Nite for Haiti at Gaya Art Gallery, Ubud, Bali, Indonesia. Part of 200 cities worldwide – live streaming of event. 2010. Soundtrack Copyright Saavn LLC

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