About

December 19, 2015January 8, 2016

Restaurant Review – Warung Eropa, Petitenget Bali

In search of another restaurant that serves great crispy duck in Bali, we came upon many recommendation of this place. And since we would be staying in Petitenget area, we listed this place as one of our to-try option, which we did. On our second night staying at Bali Island Villa, we decided to come here for dinner.

warung eropa1

There are plenty of parking spaces available in front of the restaurant and the restaurant itself is an open air two-storey building. When we were there, it was fairly quiet, I think there were only two other tables occupied on the ground level where we were also seated. They have wooden furniture through out the ground floor (I imagine it would be the same as top level, but can’t confirm) and it feels modern Balinese style. There are a couple of standing fan in the restaurant to help circulate the air.

The menus on offer was quite extensive, they offer western food, balinese and general indonesian food. But, of course after seeing that name board in front of the restaurant that says “The finest crispy ducks in Bali”, how can you go by not ordering one? So we ordered one crispy duck and one grilled pork ribs.

warung eropa crispy duck

I must say the pork rib is so much better than the crispy duck! Not that the crispy duck is not delicious, it packed with flavours and crispy skin yet still succulent inside. You can definitely still taste the “duck” flavour maybe due to how succulent the meat is compared to some other brands where the meat is just as dry and crispy as the skin. So, it comes to your preference of how you like your crispy duck. I like the really crispy type myself, but hubby like this version better.

warung eropa pork ribs

The bbq pork ribs, however is the true highlight of our dinner. Packed with flavours, a little spicy, the smokiness, and how tender the meat is! Gosh, the meat was literally falling off the bones. And the mashed potato side dish is so smooth and very well seasoned. The salad side dish was dressed in balsamic vinegar which complimented the ribs nicely.

warung eropa drinks

To summarize, I’d definitely come back again for their bbq pork ribs also hubby will not mind their crispy duck either. By the way, the crispy duck is a lot cheaper than at the famous Bebek Bengil or Bebek Tepi Sawah. All in all, it was a lovely dinner, nice atmosphere at the restaurant and we went back to the villa with full tummy and happy faces 🙂

Warung Eropa
Jln. Petitenget 9D, Petitenget
Phone: 7471771

December 18, 2015January 1, 2016

Restaurant Review – Warung Mami, Jimbaran

Seafood lovers, you will definitely love the food here…

This place is not for those who expects to enjoy their seafood meal with beautiful sunset beach view or any beautiful view, really. The place itself is rather small and equipped with very basic table and plastic chairs. It is located right on Jalan Uluwatu II , you may pass by it without even noticing – nothing really stand out of the place. Unless you really set out to get there, I doubt you will notice the sign and stop by to eat in here. So, do expect a small restaurant without air conditioner, but it is very clean and airy, so you can still enjoy your meal comfortably.

Continue reading “Restaurant Review – Warung Mami, Jimbaran”

December 14, 2015January 1, 2016

No Knead Cinnamon Rolls

Another easy recipe I snatched from a Youtuber 😀 This one is from Gemma (Bigger Bolder Baking), she has a lot of awesome recipes that looks really yummy and yet not too difficult to make, so do head up to her channel to get more inspirations to impress your families/friends (¬‿¬)

Below is the recipe that I copied from her website:

Dough Ingredients:

3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
2 teaspoons salt
3 teaspoons dried yeast
1 cup (7oz/200g) milk
½ cups (3.5oz/100g) water
2 large eggs
¼ cup (3oz/85g) honey
¼ cup (2oz/60g) melted butter or vegetable oil
For the Filling:
½ cup (4oz/120g) butter
1¼ cups ( 7 ½ oz /210g) packed light brown sugar
2½ tablespoons ground cinnamon
1 cup (4oz/100g) toasted pecans

For the Cream Cheese Glaze:

4 oz (110g ) Cream cheese, room temperature
1 cup (120g) Powdered sugar
¼ cup (1/2 stick/ 2oz) Butter, room temperature
½ Tsp Vanilla extract

To make the dough, combine all of the dry ingredients in a very large bowl.
In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferably over night. It can be refrigerated for up to 3 days before using.
When you’re ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼” thick. It will be long so you can always do it in 2 goes.
Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
Slice the rolls 2 inches thick and set them with their cinnamon face up
In a deep baking pan lined with parchment space the buns in the pan.
(AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
(Towards the end of the rising time, preheat the oven to 375oF/ 190C)
Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately

Notice your home will smell so nice when you bake this treats!

no knead cinnamon rolls

December 9, 2015October 25, 2023

Restaurant Review – Chat Thai, Sydney

Our Saturdays usually consist of going to church then wander around in the city, window shopping, actual grocery shopping, lunch, and then head back home. Deciding what or where to have lunch is typically not an easy task, as there are soooo many options available and although we tend to go back to places that we love, sometimes we ended up trying new places or back to places that we haven’t been back for ages.

This was what happened on that Saturday: all activities as usual until the time we decided to have lunch. After some “serious” thinking, we decided to go for Thai food. Hubby’s first choice would be to go to Green Peppercorn and I would love to, too; but we were there too early and they haven’t opened yet. So we thought, maybe just walk around in the city first then we’ll be back when they started serving lunch. What happened after that was we walked past Chat Thai, which usually has queues especially for dinner. And I suggested to hubby, why don’t we have our lunch here since it already open, there was no queue, and his first time eating there. I had been here only couple times long time ago and never been back since, so I would be keen to know how the food tastes like now. And there we went for our lunch!

chat thai

Food tasted great, the vegies were cooked really well, crisp and tasty. A little on salty side for our liking, but went really well with white rice. We tried the crepes dessert and they are lovely, so light and delicate with just enough sweetness.

Chat Thai

20 Campbell St

Haymarket, Sydney NSW 2000

Phone: (02) 9211 1808

http://www.chatthai.com.au/

December 4, 2015January 1, 2016

Green Tea Mille Crepes

Started with some leftover thickened cream in the fridge from making the custard cream for crispy choux filling as well as matcha green tea powder that is going to expire in a couple of months, I was reminded of the green tea mille crepes recipe that I watched on Youtube a while ago. When I got a day off yesterday, I thought it would be perfect time to make one – I can use up all my thickened cream and green tea powder, also something I had never made before, hence I can share on this blog how the experiment went 🙂

I got the recipe from here and it really doesn’t seem difficult apart from making the crepes one by one. But yes of course, never underestimate anything in life hahaha! Seriously, it was really tricky to make a really thin crepe and I ended up made 2 batches of the recipe because I was only able to get 12 pieces of crepes from the first batch, as opposed to getting 20 pieces as directed in the recipe. 12 pieces of crepes makes a pathetic mille crepe, so I decided to make another batch.

On the second batch, I used a soup spoon (round-ish tablespoon) to pour in the batter and just spread the batter with the back of the spoon – this way I can actually get a thinner crepes. I felt this is more effective than swirling the pan as I did with the first batch. I just can’t get to swirl my pan fast enough to spread the batter thinly and some part would already be cooked, hence the crepes were rather thicker and took longer to cook. Also, remember to take off the pan from heat after each crepe to cool down; if needed, place it on a wet kitchen towel for 5 seconds.

I might make this again in the future and do a Nutella version (¬‿¬) yummmm

matcha mille crepe