Sushi Tei

We went to Sushi Tei last night, it is a Japanese restaurant in quite an impressive building down on Sunset road. It was my son’s birthday and so we decided to treat ourselves. We arrived at around 7.30pm, which is clearly peak dinner hour, as we had to wait to be seated. I am not one to book anything, I always think I should be able to find a table anywhere. However, this is becoming less and less the case in the better restaurants in Bali these days.So, piece of advice from me, book ahead! Anyway, it was not so bad, we did not have to wait long, and when we did get in, we got a table right next to the revolving food.

This was an experience in itself, food just keeps coming round, and you can take whatever you want. I am not sure how the billing works, I think the plates are color coded, as our bill had several colors listed! Anyway, we helped ourselves to various plates of sushi rolls, as well as Sashimi as they came past, and also ordered a few dishes from the menu. For drinks, we had various flavored teas, and as  I have never tried Sake, we decided to try a small bottle. It was interesting, but I do not think I would order it again. Not really my taste.

We even got a Japanese style sushi birthday cake! Everything was served very promptly and we all felt very satisfied at the end. For a family of 5 the bill came to AUS$100 which is really not a bad deal. I would highly recommend going, especially for a special occasion, just do not forget to book!

Making peanut sauce

I mentioned in my food glorious food post that I had learned how to make peanut sauce the traditional Indonesian way. Some of you have requested the recipe so here it is. There are more modern ways to make this now, like using a food processor to produce the paste, but here is the traditional way:

There are just a few ingredients needed, peanuts, chili, salt, lemon, garlic and sugar 

step one: fry the peanuts in coconut oil until they are soft

step two: take the peanuts out of the pan, and place them on a stone mortar, together with the garlic and chili, crush them all together with the pestle until they become a fine texture

 step three: squeeze lemon in water and add  sugar then add this liquid to the peanut mix,to make a soft paste, the amount you add will depend on how liquid you like it

step four:

Serve in a bowl, this can be used for a dip with raw or cooked  vegetables, tofu, sate or just about anything you like.

 

Food Glorious Food

I love the food in Bali, it is so wonderfully flavorful, so many ingredients go in to preparing the food, and it is an amazingly laborious process. I remember when I first arrived, I was taught how to make the infamous peanut sauce, using a pestle and mortar. It was really hard work! I don’t think I had even seen a pestle and mortar before, let alone used one!

So, the food is great, but every meal revolves around one key ingredient…rice. I like rice, don’t get me wrong, but for every meal? Even breakfast? Nope, I just cannot do that! When I first started living here, there really was not much choice of western food, and I used to dream of the food back home. Over the years, more and more western restaurants and delis have sprung up, and just about everything I once craved is available, with the exception of Marmite, I guess that will never make its way here!

Growing up in England, I was fed a pretty simple English diet. My mother was not a great cook, or rather, I was a very picky eater, so she would probably blame me for the fact that she did not experiment more. She had a few recipes that she did well, and she made great homemade pizza and quiche that were melt in your mouth delicious.

My fondest memory though is of the food served at my birthday parties growing up. Like most English people, my family likes tradition, so every year we would have the same dish, and I never grew tired of it! It was not fancy in any way, but I loved it. It consisted of chicken drumsticks, cooked to perfection, with a lightly crispy outer coating, created with a seasoned batter. These were served with oven baked chips, that are so much better than greasy fried ones. They were crispy on the outside, and soft on the inside.

I can still picture our kitchen, with the long wooden table down the center, decorated with a festive tablecloth, and covered with party snacks, twiglets, sausage rolls, cheese and pineapple chunks served on toothpicks and other party favorites. The smell of the chicken and chips cooking in the oven permeated the air throughout the house.

My father would always set a treasure hunt, that took us from room to room, following cryptic clues. I always cheated, but I still loved the tradition of it all. As we searched the house for the clues, the smells of the chicken juices made our mouths water. The hungrier we got, the more frantic we became to find the treasure. Once discovered, we barely cared about the treasure anymore, all we wanted to do was rush to the kitchen to devour the food!

Hmm, I am making myself hungry just thinking about it! Perhaps I will ask my mother to recreate this dish for us when we visit this summer. (hear that mum??)