Live Encounters Magazine July 2012

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Dear Readers,

The main feature is The Living Word – Tales from Tribal India by Randhir Khare.

An interview with Bobby Chinn, the celebrated restaurateur and TV Presenter. He has hosted the World Cafe Asia show for the Travel and Living Channel, BBC’s Saturday Kitchen, UKTV Food’s Great Food Live and Bobby Chinn Cooks Asia for the Discovery Channel. A must read is his bestselling book Wild, Wild East, Recipes & Stories from Vietnam.

Joo Peter’s photo exhibit of the Jade Emperor Pagoda in Ho Chi Minh (Saigon) is a collector’s item.

• The beautiful and gifted Country star, Kori Jean Olsen, from Austin, Texas, speaks about her life and work in an exclusive interview. She is on the verge of great stardom.

Terry McDonagh’s poem, A Journey Home!, was written about 20 years ago and yet the emotions are alive and relevant in the verse.

Special Report – Asylum Seekers in Tel Aviv by Steven Beck, Director of Israel-Diaspora relations, Irac, on the African refugees in Israel raises a number of uncomfortable questions on Jewish values besides highlighting the wonderful charity work that is being done.

• It takes a village – A photo feature on ARDC by Sari Ganulin reflects the pathos of the African refugees.

Candess M Campbell’s, Creating Healthy Boundaries, is essential reading for those seeking a balanced life.

John Chester Lewis exhibits two of his paintings that he feels will be of interest to his new born daughter in the years to come.

We request you to kindly pass this free magazine on to everyone you know.

Om Shanti Shanti Shanti Om

Mark Ulyseas
Publisher/Editor

Decadence Part IV – Cocktails & Mocktails

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Pic by Mark Ulyseas

The Queen

Melon, Coconut, Honey and Vodka.

 

Decadence Part II – Cocktails & Mocktails

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Pic by Mark Ulyseas

The Kiss

Orange juice, pineapple juice, cinnamon, aniseed flower & tequila

 

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

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 Chicken Congee – Bubur Ayam

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Pic by Mark Ulyseas

 

Ingredients

Chicken breast                                 50gr
Beras (steamed rice)                       100gr
Leek, slice diagonal                          15gr
Garlic, chopped                                10gr
Lemon grass                                    1pce
Daun salam (Salam leaf)                   2pcs
Raja Rasa 600ml (special sauce)      1tbsp
Salt                                                1/2tsp
Pepper powder                                1/2tsp
Chicken stock                                200ml
 

Method

Soak the rice overnight. Next day boil the rice in a water level 2cm over the top of the rice. Simmer at low heat and stir until it is ready. Put aside. In a pan with oil sauté the leek, garlic, salam leaf and lemon grass until aromatic. Add chicken stock to the rice and stir together adding salt & pepper & spice to taste. Pour into a bowl and add garnishes including sliced boiled egg, chicken pieces and celery.

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

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