food Archives - Page 15 of 29 - The Wifey's Corner

July 29, 2016March 9, 2023

Warung Teges, Ubud

Please pardon the lagging in my food review posts from our (not-so) recent Bali trip. We moved home just two weeks ago then haven’t had internet at the new place since. Now that we are settled, I just have to post about this one place that really left such a wonderful impression. Our driver recommended us this place when we were talking about the non-mainstream eateries around Ubud, and he told us about Warung Teges. Warung Teges only sells one dish namely nasi babi. And apparently this is one of the locals favourite in the area and not so much known by tourists as yet.

So, we asked to stop by at this place on our transfer from Bakung Ubud to Oasis Sanur. We arrived there at around 10.30 am and we were the only patrons along with two others. The warung size is rather small with about 10 tables, but I have seen reviews elsewhere that they have ample seating in the backyard as well. We ordered and paid on their food counter then within few minutes our food arrived! At a glance, it looks very similar to other nasi babi guling. There are pork satay, crackles, tender spiced meat, crispy skin, some other bits of pork, urap sayur along with steamed white rice. But only when we ate it, we understood why it is a local favourite! So delicious…

If you love nasi babi in Bali, I am sure you would have visited the famous Pak Malen, Pak Dobiel, Pak Candra and many others. This one is so different in term of heat level, it is not that spicy, but you can taste all the other flavors from different spices used. The chili does not overpowering all other spices meanwhile you can appreciate all other flavors singing harmoniously! Don’t get me wrong, I enjoy all the other nasi babi as well, ones that are super duper spicy. A definite place to go back to if we are going to Bali again!

A portion of nasi babi at Warung Teges costs only IDR 30,000 (approximately AUD 3)

Warung Teges

Jl Cok Rai Pudak, Ubud, Indonesia

Phone: +62 36197525

July 5, 2016March 9, 2023

Nasi Ayam Kedewatan Bu Mardika, Ubud

We sure tried many new places on our last trip to Bali, including this dish. Opposed to what we usually eat at Nasi Ayam Kedewatan Bu Mangku, this time we tried it’s sibling’s. Nasi Ayam Kedewatan Bu Mardika is located few doors down from Bu Mangku’s, in the same side of Jalan Kedewatan. We heard about this place a while ago and yet every time we went to Bali, we had always came back to Bu Mangku’s and never had disappointed either. But this time, we wanted to explore new options and here we came.

We read somewhere before that the owner of this place indeed is sister to the famous Bu Mangku. Whilst there are few branches of Nasi Kedewatan Bu Mangku all over Bali, I believe there is only one branch of Bu Mardika’s. But surely it cannot be that bad, right? After all they are sisters and if the recipes were passed down from generations before then it cannot be that different, right? \ (•◡•) /

There is a visible sign above this restaurant, and knowing it’s approximate location makes it easier to find. We just paid better attention to restaurants after we passed Bu Mangku’s and there it is the blue sign. From the outside, it looks fairly small with only few tables. But once we ordered, the lady led us through the small doorway towards the backyard. The seating area in the backyard actually very similar lay out to Bu Mangku’s however in smaller scale.

There is only one dish on offer here just like at Bu Mangku, namely nasi ayam – everything mixed in one plate or dishes separated from the rice. You can ask for extra spicy or less spicy according to your liking. We both ordered the one-dish nasi ayam, hubby asked for extra spicy whilst mine was medium spicy. Our order then arrived within minutes and looked awesome! There are urap, generous portion of rice, ayam betutu, half egg, peanuts, sate lilit, sambal, and some crispy bits of chicken. Also a small bowl of spicy broth on side in case you feel the sambal is not spicy enough already.

Nasi campur ayam – only Rp 20,000 (slightly less than AUD 2)

The verdict

We think it is not bad at all, the portion is slightly bigger than Bu Mangku. Taste wise it is very similar, they are spicy and tasty, little more greasy but not bad. We feel the service is much better than Bu Mangku, the staffs are much nicer and friendlier here. And for that reasons, we’d love to be back here next time as opposed to go back to our usual Bu Mangku.

Nasi Ayam Bu Mardika

Jalan Raya Kedewatan, Ubud BALI

Phone: (0631) 974387; +62 81 999 023 025

April 2, 2016September 18, 2023

Roti Boy Wannabe with Tangzhong Method

During the Easter long weekend, I have been testing a few Roti Boy “Wannabe” recipes I found on the web and whilst all of them resulted fluffy bread, I am still not very happy with the topping. I reckon there must be a secret ingredient to the original roti boy recipe (¬_¬) Note that I usually just make half of the recipe when trying out new ones, also for roti boy, it is best to have them fresh. So by making half the recipe, usually they are gone within the same day or latest the day after baking.

I have posted a recipe of roti boy copycat before in here and I was pretty happy with the recipe. But since then I have experimenting with few more recipes and in my opinion, nothing really beats the tangzhong method to result in super soft bread and actually stay soft for longer. No magic in here, it is just the fact that the dough contain much more liquid than the usual recipe and you will have to knead it longer to achieve the flexible stage – hence the super soft bread texture.

On my third attempt, I realized why not I use my favorite tangzhong method to make the bread. Whilst I really can not do much about the topping, at least make the bread super soft and fluffy would be nicer (っ˘ڡ˘ς), so here we go the recipe below:

Bread, the source is here:

300 grams bread flour
30 grams sugar
8 grams instant dry yeast (I used 1 teaspoon)
25 grams milk powder
1/2 cup milk
1/2 tsp salt
1 egg, lightly whisked
50 grams whipping cream/thickened cream
For the roux: 20 g Bread flour and 1/2 cup water

Filling:

10 small cubes of cold butter (if using unsalted butter, sprinkle tiny pinch of salt to each cube of butter)

Topping:

50 grams butter at room temperature
50 grams icing sugar
egg white from 1 egg
60 grams all-purpose flour
10 grams milk powder
1 teaspoon ground coffee
1 teaspoon coffee mocha paste, for darker colour

Prepare the water roux at least few hours before you start the bread dough, so that the water roux is at least at room temperature.

I prefer to combine my yeast in the slightly warmed milk and 1 teaspoon of sugar (from the 30 grams as recipe calls for) and let it becomes frothy before adding in to the flour.

Combine all ingredients in a mixing bowl and let the mixer does the hard work until it form a ball.

It will still be quite sticky at this stage, so you’ll need to knead the dough a bit on floured surface until it is smooth.

Then, let the dough to rise in warm place for about 1 hours until it becomes double in size.

Release any trapped gas from the dough then divide to 10 equal smaller balls.

Flatten each dough ball and add in the filling, close them up then roll again to a smooth ball. Repeat for all dough balls.

Place them on a baking tray lined with baking paper and let the rest for 30 – 45 minutes, meanwhile we prepare the topping.

Topping: combine all ingredients together, whisk until everything is incorporated well. If it is too thick, add water a little at a time (started with 1 tablespoon, then mix well, and add again if needed). The consistency should not be too runny either that you will not able to pipe it onto the top of the bread. Place in a plastic bag or piping bag and snip off the end a little bit.

Pipe the topping in swirl motion starting from the middle all the way down the side of each bread. Repeat for the rest of the bread.

Bake in preheated oven at 170C for about 20 minutes.

March 28, 2016

Restaurant Review – Ale Ale, Pontianak, Indonesia

This is another super late post from our trip back home September last year. During our very short trip to my hometown, Pontianak, we visited this restaurant which my family had been going in the past but kind of forgotten in the recent times somehow. The restaurant name Ale Ale refers to a type of shellfish that are found in a small fishing town in West Borneo, called Ketapang; hence their famous dish is spicy ale ale stew. Upon researching on the internet, apparently ale ale can also be found in other part of Indonesia and called with different names. I think they look quite similar to pippies, don’t you think? They are fairly small in size compared to mussels, the shells are whitish and so are their meats are kind of whitish and almost transparent. Here is a picture of ale ale shellfish, courtesy of Google Search.

Now. the restaurant is mainly semi outdoor, with part seating consists of the usual tables-chairs in the middle and on the side are seating on floor with low tables (aka lesehan). On that occasion we chose the lesehan style for a more casual dining. Ale Ale (the restaurant) offers not only the shellfish, also various Indonesian and Chinese food options. Here are what we ordered:

Ale Ale1 — From top left: Spicy Ale Ale Stew, Crispy Prawn with Spicy Mayonnaise, Anchovy Sambal, and Grilled Chicken

Ale Ale2 — From left: Crispy Calamari, Spicy Fern (Pakis), and Fried Rice for my nieces

We definitely had a delicious and memorable dinner at Restaurant Ale Ale Podomoro, and all that only costs about AU$30, bear in mind that is for total of 6 adults and 2 kids! So, yes we are certainly going back to this place when we are in town again 🙂

** Some other recommended menus are: Sour and spicy fish stew and Black pepper beef ribs.

Pondok Ale Ale Podomoro

Jl. Putri Candramidi (Podomoro), Pontianak, West Borneo, Indonesia

Phone: +62 561 763048

https://www.facebook.com/pages/Pondok-Ale-Ale-Podomoro/143935298989119

March 11, 2016March 22, 2016

Chocolate Braided Bread

I made this bread from the remaining of the eggless donuts dough that I tried and yet failed again. Instead of throwing them away, I hoped that it would be nicer to be baked as bread. And exactly true, the dough makes a good bread even though it does not contain any eggs. The water roux has acted as natural bread improver that creates soft texture bread.

So here we go, full recipe as seen on this post:

Divide the dough into two equal portions.

Add 1 tablespoon of sifted cocoa powder to one half and knead to mix well.

Flatten the white dough portion to a somewhat rectangular shape, try to match the length of your baking pan. Smother generously with chocolate spread (can be substituted with peanut butter or even water, lightly brushed) on the surface of the flatten white dough leaving about 1 cm of each sides. I made mistake by spreading it all the way through and made a massive chocolate mess when rolled the bread later.

Flatten the chocolate dough to about the same size as the white dough and lay on top of the chocolate spread.

Roll up the bread dough into an oblong shape, secure both ends.

Flatten the bread roll a little bit and cut into three portions, but not all the way through, leave about 2 cm of one end uncut. Braid the dough and place in a baking pan.

Let it rest for 15 minutes and bake on preheated oven at 180C until it is thoroughly cooked. (Mine took about 20 minutes)

Brush the bread with butter while it is still hot to have that glossy look 🙂