Category: From Our Kitchen

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Jimbaran Style Grilled Mussels aka Kerang Bakar ala Jimbaran

This was our dinner for Christmas last year, just remembered to share it today. I saw the video on Youtube and knew I just had to try it out since we all loved grilled seafood, especially Jimbaran style. Jimbaran is an area in south Bali about 20 minutes from Ngurah Rai International Airport which is well-known for its romantic seafood restaurants by the beach while waiting on sunset. And yes, it is quite touristy and prices are relatively more expensive now; but it is an experience if you are happened to be in Bali. As you may have seen on my previous posts about what we ate in Bali here and here, we always stopped by Jimbaran whenever we are in Bali and had enjoyed it.

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Easy Peasy Donut Balls

donut ballsIt is called easy peasy for a reason: you can whip up these little snacks only in one hour include preparation and cooking time, and there is no need to knead the dough to the elastic stage. Do notice that because of no kneading phase, the dough will be very soft and you will not be able to shape them like the normal donuts with hole in the middle, hence they are shaped in balls using two oiled spoons and drop directly to deep fryer. The ingredients for this recipe are simple as well, just your usual pantry staples.

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Nutella Braided Bread

I browsed through Youtube on the weekend and came by this easy recipe, yet it looks really pretty and may impress your families/friends/girlfriends 🙂

Looks like Nutella Pizza?
Looks like Nutella Pizza?

And, tadaaa here are the progress to final result after oven:

nutella braided breadTo be fair, I will let you in my little secret: this is not made with bread dough, but store-bought puff pastry; saved so much preparation time! A cheat version of Nutella braided bread hehe 😀

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Smoked Salmon Eggs Benedict by Hubby

This lovely dish was hubby’s creation a while ago and absolutely yummylicious with extra appreciation for he made the sauce from scratch as well as my favourite homemade roasted potato wedges; and actually spent quite some time researching on Youtube! 😀

smoked salmon egg benedict

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Choux Cream Puffs aka Kue Soes

This is another well-known Indonesian (or Asian) cake. Creamy vanilla rum custard with light choux pastry shell, lovely combination!

Some tips and tricks that I can share:

  • Make sure to pre-heat the oven to the required temperature before baking
  • Do not open your oven door when baking the choux pastry shells, otherwise they will not puff up
  • You’ll notice tiny bubbles around the choux pastry shells when they are baking, do not take out the pastry shells until almost all or all of those tiny bubbles are gone
  • Do not over mix the flour and egg (maximum three minutes of mixing), they just need to be incorporated well, otherwise the batter will be too runny and cannot hold its shape. I believe this doesn’t affect the taste at all, only appearance.

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