A troupe of dragon dancers jerk and sway down a busy Jakarta street to usher in the Chinese New Year, moving to the beat of traditional instruments and handing out red envelopes inscribed with good wishes in Chinese characters.

Such a scene would be unthinkable just over a decade ago because Chinese New Year was not a national holiday on the Indonesian calendar for many years.  

In 2002, Chinese New Year became a national holiday, to the pleasure of millions of Chinese Indonesians.

As the nation marks the 10th year of unrestricted celebrations, nearly all of Jakarta’s glitzy malls are festooned for the occasion. Across the city, passersby are greeted by colourful banners wishing them a happy “Imlek,” as the locals call the holiday.

Chinese New Year is a time to show respect for those that have passed away and to reunite with family members. Departed relatives are remembered with great respect because they were responsible for laying the foundations for the family’s fortune.

Although customs may vary across the archipelago and even from family to family according to social position, many customs or versions of them are still observed by the ethnic Chinese community in Indonesia today.

Preparations

Preparations for Chinese New Year festivities in Indonesia begin well in advance of the actual date. As the year draws to a close, ethnic-Chinese tie up loose ends and put things in order in anticipation of beginning the New Year with a fresh start and a clean slate.

An important part of the preparations for the holiday is the thorough cleaning of the family home. This is important not only as preparation for the many guests who are expected during the holidays, but also because it is symbolic of sweeping away the evil spirits that might be lurking in dark corners or behind heavy pieces of furniture that are rarely moved.

The windows are washed and repainting is done and in traditional homes they would paint the window frames and doors red to prevent evil spirits from entering and to bring good fortune to the inhabitants.

Shopping is a major part of the preparations. Historically, New Year’s Day was one of a few days in the year when the hard working Chinese peasants allowed themselves a day of rest.

Since it was everybody’s day of rest, including the shop owners, all shopping had to be done prior to New Year’s Eve.

In Indonesia, most shop owners observe the Chinese New Year by closing their shops for 3 or 5 days. The normally vibrant Chinese business districts in cities across Indonesia become quiet, with shuttered shops the norm.

New Year’s Eve

On New Year’s Eve family members gather to observe the customs and share a traditional meal. Family members come from across town or across the Indonesian archipelago to welcome in the New Year together, usually at the home of the eldest family member.

An offering table or ancestral table is also set up inside the house, if there is a member of the family who has already passed away. A picture of the deceased is hung above the table.

New Year’s Day

On New Year’s Day, however, the table overflows with a beautiful display of food, flowers and the special dishes once enjoyed by the deceased during his/her life.

More food is consumed by Indonesian Chinese families during the New Year celebration than at any other holiday. As it is considered bad luck to cook on New Year’s Day itself, food is prepared the day before.

Seven Must-have Foods on Chinese New Year in Indonesia:

• Chicken should be presented with head, tail and feet  – symbolize completeness
• Fish – symbolize abundance
• Tangerines  with leaves – symbolize prosperity
• Noodles – symbolize longevity
• Ducks – symbolize loyalty and obedience
• Pumpkin seeds – symbolize fertility or having male offspring
• White carrots – symbolize good luck

A candy tray is also considered a necessity on the coffee table of any Chinese home, for visiting family members and expected guests. The tray should be circular or octagonal in shape and is called the ‘Tray of Togetherness’, symbolizing the family’s sweet start of the New Year.

Just as some foods are always served on New Year’s Eve, there are other foods that are to be avoided for their perceived bad meanings. One of them is tofu. Chinese believe that white is the color of death and misfortune, so tofu is never included in the New Year’s Eve meal as it might cause bad fortune to fall upon family members.

New Year’s Day is filled with family gatherings. While New Year’s Eve celebrations are normally for the immediate family, on New Year’s Day you should visit neighbors and distant relatives.

‘Nian Gao’ Cake

When family and friends visit during the New Year’s holiday, it is important to serve food or snacks that bring good fortune. The word for cake ‘gao’ sounds like a word which means ‘exalted or ‘lofty’ and when preceded by the word for year ‘nian’ it sounds like a term that means ‘to advance in an upwardly fashion year by year’. In my country the ‘nian gao’ cake is called ‘kue kranjang’ literally means ‘basket cake’

New Year’s Gifts

Many Indonesian Chinese bring a gift of oranges or tangerines and enclose Ang Poa in the bag.

Tangerines with leaves intact ensure that one’s relationship with others will remain intact. For newlyweds this also represents the branching of the couple into a family with many children.

Barongsai, the Dragon Dance

Barongsai may be commonplace on New Year’s Day in other Asian counties, but they are normally called to private homes or private parties or in the shopping malls for viewing in Indonesia.

Barongsai is a large dragon-like puppet measuring between four to six meters that is manned by three or four dancers.

The dancer that controls the head of the Barongsai must be well versed in Kung Fu as many of the steps in the dance resemble Kung Fu movements.

Performers must have great strength and endurance when using the larger dragons as they can weigh up to several hundred kilograms.

HAPPY LUNAR NEW YEAR! – THE YEAR OF WATER DRAGON

Have you ever gone to fancy restaurants or have had dinner in a friend’s house where you tasted certain dishes that just seem to be oozing with personality?

What I mean here is that they just taste so downright delicious that you immediately ask that friend for a recipe

One of the factors that could definitely add flavor to any simple food for that matter would be fresh herbs.

The use of fresh herbs can turn your simple dishes into fancy gourmet meals.

The use of a certain herb or combination of several herbs can make or break the outcome of your dish. It can definitely add taste and zest to your recipes for your family to definitely savor every bite.

Herbs may be in dried forms that are contained in bottles but fresh herbs are still best.

Why fresh herbs?

Herbs provide many natural health benefits and have wonderful aromas. They can also transform boring dishes into something delicious.

Indonesian cuisine uses many herbs and spices. In almost every dish we use them. So it’s very important to know what you need to make you’re cooking succeed.

And not to forget this is the most important part of all thing: “persistent and not to give up”, because practice makes everything easier.

It’s seems that Indonesian cooking very difficult is (I’ve heard so many people say that) but it’s not really true.

In fact it’s really easy, what you need to know is how you use the herbs and the spice on the right way, and it’s very important how many and how to use it.

It’s necessary to use fresh spices and roots if you can get it.

While New Year’s resolutions to eat more healthy food and to cook more at home are still fresh in the mind, I think there is no easier way to keep that resolution than cooking with fresh herbs.

Hence in this post, I would like to share with you how to make Sayur Lodeh, a classic Indonesian vegetable curry dish using fresh herbs. I found the recipe in www.tasty-indonesian-food.com

Ingredients

• 200 gram long beans (Kacang Panjang)
• 1 eggplant, peeled and cut into cubes
• 2 red chilies, thinly sliced
• 2 bird’s eyes chillies (optional, I like it spicier)200 ml thick coconut milk
• 400 ml light coconut milk or you can substitute with 200 ml water
• 2 cm fresh galangal
• 1 fresh kaffir lime leaves (daun jeruk purut)
• 1 salam leaf (or you can substitute with Bay leaf)
• Sugar to taste

 Spice Paste

• 3 shallots
• 4 cloves of garlic
• 2 candle nuts (kemiri)
• 1/4 teaspoon coriander seeds
• 1 cm of fresh Kencur (lesser galangal)
• 2 cm fresh turmeric –
• A pinch of dried shrimp paste (terasi/balacan), toasted - optional
• Salt to taste

Directions

• Grind or blend the spice paste.
• Then sauté until it’s fragrant and add the galangal, kaffir lime and salam leaf.
• Add the light coconut milk/water and sugar. Continue mixing for some minutes until all the spices absorbed.
• Add in all the vegetables and chilies. Give some time to cook, and then add the thick coconut milk.
• Continue cooking until its boiling and the vegetables well-cooked.

Serving suggestion: good to eat with warm rice and fried salty fish.

Enjoy!

Time really flies. It feels like just yesterday we were celebrating New Year 2011 and suddenly in a few hours from now, we are approaching New Year 2012. 

Celebrating the New Year is an age-old tradition, and people who live in Jakarta or also known as the Big Durian usually  go out and enjoy the celebration. After all, we have much to look forward to in 2012, as the economy continues to expand and the country prepares to face new challenges.

Jakarta people usually gather in major street like Jalan Thamrin, Monas Statue, or Ancol Bay City.

Many people will drive around the city and wait for the New Year at 00.00.

After that, we will have fireworks. Not as big as other big cities but it was great enough and made most of Jakarta’s people entertained.

Hotels, cafes, and TV Stations are preparing many entertaining programs. Hotels will offer discounts for family to spend their New Year’s Eve there and many other interesting New years parties.

This weekend, you can bet that there will be lots of huge events taking place in the Big Durian. After all, it’s a great occasion to get dressed up with all your friends and paint the town red.

However, given the ugliness of Jakarta’s traffic, it is impossible not to admire the resilience of Jakarta people, who keep on driving every day on some of the most chaotic and disorganized roads in the world.

And I am sure that the roads will be even more chaotic on New Year’s Eve but it would not stop Jakarta people from going out and celebrate.

Some people say that traffic is like a test of our character, our resilience, our endurance, and our patience. These valuable experiences are priceless, and we will be amazed at how small things can teach us big lessons.

In fact everything that happens in life teaches us lessons, lessons produce values, and values transform character.

And with a grateful heart, I close this post which is my last and my 52nd post of 2011.  Yes, I have met the postaweek2011 challenge.   

Before I sign off for the year, I want to take a moment to thank you for coming to this site, for reading, and for your thoughtful comments.

I’m looking forward to even more exciting times ahead.

HAPPY NEW YEAR 2012

Every year the spirit of Christmas is always palpable and full of enthusiasm in my country despite the fact that majority of Indonesians are Muslim.

Although the Christians account for only 10% of  Indonesian population, they still spread the happiness and the spirit of Christmas in commemorating this joyous occasion.  This Christmas spirit is an incredible sentiment.  Even those who don’t believe the holiday has a spiritual significance will revel in festive ways.

Indonesians celebrate Christmas in more diverse ways than we can imagine:

In Jakarta and other big cities, Christmas is mostly highlighted by special holiday packages offered by hotels and restaurants. Special foods and free flowing cocktails, mocktails or sparkling wine are the most common complimentary items at Christmas events.

In Central Java, they celebrate Christmas by having Wayang Kulit (Javanese Shadow Puppets) show in the church.

You even can find a local Santa wearing a traditional striped lurik (an Indigenous Javanese woven fabric) that knocks on doors and speaks in polite Javanese.

Living in a tropical country, this Santa doesn’t ride a sleigh pulled by Rudolph the red-nosed reindeer, but pedals a rickshaw, followed by his elves also dressed in Javanese attire.

In one village located on the slope of Mount Merapi near Yogya,  Christmas is celebrated amongst the farmers in a very unique way as you can see in the following picture:

In one of  the churches in East Java, the choir sings songs in Javanese along the pentatonic melody of a group of traditional musicians playing gamelan.

In Bekasi (suburb of Jakarta), the congregation follows a service in Betawi and sings gospel songs in the same language.

And guess what the local Christmas treat is?

Dodol.

The sweet sticky cake made of glutinous rice replaces the Western style Christmas cakes or ginger bread.

Merry Christmas!

Christmas has been celebrated in Indonesia for hundred of years since the arrival of the Portuguese and the Dutch to occupy Indonesia. They spread Christianity in Indonesia, most of it in Eastern part of Indonesia like  Maluku, North Sulawesi,  East Nusa Tenggara and Papua.

Celebrating Christmas in my country is different from other western countries. There is no snow here, but it’s okay, Christmas is not identic with snow anyway.

If you go to malls and department stores you will find many Christmas ornaments decoration, children who sing Christmas carols, Santa Claus, decorative Christmas cakes, and etc. But not or rarely in private houses.

We just do a simple Christmas decoration like Christmas tree, some may adding candles, Christmas cards, flowers, etc. Just simple and moderate.

Meanwhile, Christmas Eve and Day masses take on a local feel in different churches.

Aside from church services, Santa and the Christmas tree, food has always been part of the celebration.

And what’s on the dinner table depends on where you’re celebrating.

In Ambon

‘Makan Patita’ or literally translated as ’Feasting Together or Potluck’ is a tradition of the people of Maluku celebrates special occasion like Christmas.

To properly serve a ‘makan patita’, numerous coconut leaves are neatly arranged on an open space, which could be in the garden of a house or the plaza in front of a church.

In Manado

The must-have items at many family Christmas feasts in Manado, is Babi Putar, or spit roast pig.

This suckling pig, which involves the whole pig, needless to say, takes the biggest space on the table.

In Tanah Karo

A little town about two hours drive south of Medan called Kabanjahe, is the epicenter of a traditional culinary scene that will astound even the most adventurous eaters.

Batak people are majority Christian and so are not restricted to halal food. During Christmas they prepare their traditional dish named ‘Babi Panggang Karo’ (roast pork) – often shortened to BPK — which is adored by locals and has become nationally famous.

BPK is served as roasted pork slices with three accompaniments: a bowl of broth made from the essence of boiled pig’s bones, a platter of porcine blood cooked with ‘andaliman’ (Szechuan pepper) and chili, and a saucer of extra-hot chili sauce.

So as different regions in Indonesia have their own ways of celebrating Christmas, it is all about spending the time with friends and family.

It reminds us of how important our loved ones are to us and to cherish them.

No matter how busy you are and/or wherever you are now, Christmas is a time to go back home and spend quality time with your loved ones.

References:

• www.thejakartapost.com
• www.thejakartaglobe.com
  

In my country, the young cassava leaves are also eaten, cooked in different ways in different regional cuisines such as gulai daun singkong (cassava leaves in spicy coconut milk), boiled with spices in urap (Javanese salad), and as the main ingredient in buntil  (Javanese vegetable rolls).

Cassava leaves are a good source of protein if supplemented with the amino acid methionine despite containing cyanide. They provide high amounts of Vitamin A and Vitamin C.

Half a cup of cooked cassava leaves would provide half of the daily Vitamin A needs of a young child. Vitamin A is needed for proper growth, healthy eyes and protection from disease. Cassava leaves also have a fair amount of dietary fiber.

Hence people should leave not cassava leaves but be encouraged to use this valuable food whenever it is available ……

My favorite cassava leaves is the famous dish commonly found in Padang restaurant called Gulai Daun Singkong or Cassava Leaves in Spicy Coconut Milk.

This dish is so delicious to be eaten with steamed rice. The velvety texture of the leaves marries well with the thick coconut milk. The dish is really rich in flavor – that’s why don

Last week-end I had the opportunity to cook this dish and followed the recipe of William W. Wongso which I found in one of Periplus Mini Cookbooks ‘Spicy Padang Cooking’.

To cook cassava leaves, a two-step boiling process is the only safe way. In the first step, you remove cyanogenic glucosides (toxin) from the leaves, and in the second step you cook the leaves until tender. The following is the step by step of boiling cassava leaves:

• Step 1:  wash the cassava leaves under cold running water and set in a colander to drain.

• Step 2: stack 10 to 15 leaves at a time and roll them lengthwise into a cigar shape. Slice the roll into 2cm-wide pieces.

• Step 3 : Add the chopped leaves and enough water to cover the leaves by 1 inch to a saucepan.

• Step 4: turn your stove burner to high, bring the water to a full boil and cook the leaves for five to 10 minutes.

• Step 5: empty the leaves into a colander to drain the cooking water.

• Step 6: return the leaves to the saucepan and add enough fresh water to cover the partially cooked leaves.

• Step 7: bring the water back to a full boil, then cover the pan and reduce the burner heat to medium. Cook the leaves just below the boiling point until they are tender, about 30 to 40 minutes.

And this the recipe of Cassava Leaves in Spicy Coconut Milk:

Ingredients:

• 500 ml beef stock or 1 beef stock cube in 500 ml water
• 100 gram rump or topside steak, very thinly sliced
• 1 turmeric leaf
• 2 kaffir lime leaves
• 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part bruised
• 200 gram young cassava leaves
• 375 ml thick coconut milk

Ingredients for Spice Paste

• 4 red chilies, sliced
• 4 shallots
• 3 cloves of garlic
• 1 1/2 cm galangal root, peeled, sliced
• 1 1/2 cm ginger, peeled and sliced
• 1 1/2 cm turmeric, peeled and sliced
• salt to taste

How to make:

• To make the spice paste, grind all ingredients to a smooth paste in a mortar or blender, adding a little of the beef stock to keep the paste turning, set aside.
• Heat the beef stock in a saucepan over high heat
• Add the beef, turmeric leaf, kaffir lime leaves, lemongrass and asam.
• Stir in the spice paste and bring to a boil
• Add the cassava leaves and mix well.
• Reduce the heat to medium, cover and simmer for 30 minutes
• Stir in the coconut milk and simmer until the sauce is thickened around 10 minutes.
• Remove from heat and serve warm with rice

This is the look of my Cassava Leaves in Spicy Coconut Milk and I was so happy my family loved it.

Picture by Josua Alessandro @ www.josuaalessandro.com

References:

• Wikipedia
• Periplus Mini Cookbook “Spicy Padang Cooking”by William W. Wongso and Hayatinufus A.L Tobing
• http://www.livestrong.com

A STEAMY drink in a ceramic mug is utterly essential in cold weather. When the chill of the night creeps in through the cracks of the house, blanket may warm you up, but not from the inside.

Hot drinks are the old-fashioned way to stay warm in cold weather, not to mention the most economical.

While the traditional teas, coffees and hot chocolates are by no means out of fashion, I am thinking of  some more interesting variations of hot drinks.

And they are recipes of traditional Indonesian hot drinks which can help to stay warm during cold weather.

Ginger Tea (Wedang Jahe)

Ginger tea or popular as Wedang jahe is indonesian traditional healthy drink, made from pure fresh ginger

Ingredients:

• 500 ml water
• 1 ginger roots
• sugar  rock
• 2  cinnamon stick (optional)

How to make:

• Bruise the ginger roots by beating it until the fibers appear.
• Boil water, then put the  ginger roots into pot. Wait for 5-10 minutes.
• Filter the ginger juice and pour it into cups.
• Add sugar rock. stir.
• Put cinnamon stick, ready to serve

Bajigur

Bajigur is a typical hot drink Sundanese people of West Java, Indonesia. Its main ingredient is palm sugar , and coconut milk. To add to the enjoyment also mixed a little ginger, salt and vanilla powder.

Ingredients:

• 300 grams palm sugar
• 100 grams white sugar
• salt to taste
• 2 pieces of pandan leaf
• 350 ml of water
• 900 ml coconut milk
• 2 tablespoons coffee powder
• White bread to taste

How to make:

• Mix palm sugar, granulated sugar, salt, pandan leaves and water.
• Simmer until it is really boiling, remove and strain.
• Pour in coconut milk into the mixture, and cook until cooked through.
• Serve in cups or small bowls with bread or a little plus coffee powder (if liked).

Sekoteng

Sekoteng  is ginger drink  and usually served hot. Other ingredients are mixed into a drink sekoteng are green beans, peanuts, pacarcina (a kind of jelly) and chunks of bread.

Sekoteng is usually sold by street vendor using a push cart who walks around residential areas in the evening.

Ingredients:

• 300 ml of water
• 200 grams of granulated sugar
• 50 grams of ginger, thinly sliced
• 5 pieces of pandan leaf
• 3 grains of fennel
• 3 cm cinnamon

For the Content:

• 2 pieces of skinless white bread, cut into pieces
• 50 grams of roasted peanuts
• 50 grams of boiled green beans
• 50 grams of boiled kolang-kaling (indonesian date fruit)
• 50 grams of pacarcina (a kind of jelly), boiled
• Sweetened condensed milk

How to Make :

• Boil water with sugar, ginger, pandan leaf, fennel, and cinnamon to boil. Lift and then strain.
• Put in a small bowl the pacarcina, kolang-kaling, green beans, peanuts, and bread.
• Pour in the hot ginger drink

Wedang Ronde, Colorful Delicious Hot Beverage

One of the many Indonesian traditional drink that is still easily found and enjoyed is wedang ronde.

On cold and rainy weather, this beverage is quite popular. This drink was originally better known in the area of Java, especially Central Java. Wedang literally means drink and ronde are small colorful balls of sticky rice

In the big cities like Jakarta and Yogyakarta, you’ll easily find this drink is sold by street vendors.

Traditional beverage made ​​from ginger is believed to have healing properties, among others, throat diseases, increase stamina, nausea or carsick, and give warmth to the body.

Ingredients for the Ronde:

• 100 g glutinous rice flour
• 100 ml hot water
• red food coloring
• green food coloring
• salt
• 100 g peanuts, roasted puree
• 75 g sugar
• 750 ml of water to boil round

Ingredients for the Ginger drink:

• 300 ml water
• 2 stalks lemongrass, crushed
• 3 pieces of lime leaves, discard the bones leaves
• 8 pieces of ginger, crushed
• 150 g brown sugar, chopped fine

Directions:

• Filling: Mix peanut and sugar, mix well, set aside

• Ronde: Mix glutinous rice flour and hot water, knead until smooth. For the dough into 3 parts, give red color on one part, green color on another part, and the remaining part let the white. Take little batter and put filling, close the back, a round shape. Do it until all done. Boil water, put ronde, cook until float, remove and insert it into sugar solution to prevent sticking together.

• Sauce: Cook brown sugar with water, lime leaves, lemongrass, and ginger to boil. Lift.

• Presentation: Place white ronde, red ronde, and green ronde in a bowl. Serve warm with ginger drink.

References:

• http://www.squidoo.com
• http://www.indonesiamatters.com
• http://www.culinarytopics.com

We, Indonesians are absolutely obsessed with rice. If we haven’t eaten rice, we simply HAVE NOT EATEN.  Yes, we love rice and we cannot live without it. Some of us even eat rice for breakfast, lunch and dinner EVERY SINGLE DAY.

Seeing rice on our plate day after day after day becomes routine, but it just wouldn’t be a normal meal if a small heap of that steaming, fluffy white grain isn’t sitting next to our favorite dish.

Many Indonesians feel that sandwich, burger, noodles, pizza, potatoes and other non-rice entities are snacks. That’s why it is common to see a person eating a plate of rice just 10 short minutes after eating a bowl of noodles.

“I haven’t had my lunch yet. Chicken Noodles? That wasn’t lunch, that was a snack!” Or, “I am still hungry, the burger and pizza just won’t cut it, I need rice.” And the ever popular, “I get sick if I don’t eat rice three times a day. These are common answers you hear when you ask us why we eat rice after we have just eaten a Big Mac and fries.

We feel rice is neutral and very versatile. You can eat rice with sweet dishes, spicy dishes, tasty and salty dishes, watery dishes as well as dry dishes. It tastes good fried, steamed, microwaved and even baked or grilled. You simply can’t go wrong with rice.

Aside from our national dish of NASI GORENG that actually make use of day-old rice, such rice can also be used to make NASI BAKAR.

What is ”Nasi Bakar”? 

“Nasi Bakar” is a grilled rice dish and usually served with other traditional Indonesian dishes such as grilled or fried chicken and sambal.

Add some herbs and spices in cold rice, wrapped them up in banana leaves and bake or grill. Not something that is utterly brilliant, but it can be quite interesting dish.

Grilled rice started becoming very popular a couple of years ago. I remember one of the stalls got so many customers, one of our friends was queuing up in line for a couple of hours during lunch time rush just to bring us these tiny rolls of rice with some fried chicken and sambal.

The spices used to cook the rice would be the ones easiest to find and cost the least such as basil, lemongrass, salam leaves (Indonesian bay leaves). 

There are many varieties of ‘Nasi Bakar’ and here’s the recipe and step-by-step of making the most simple Grilled Rice or ‘Nasi Bakar’:

Ingredients

• 10 kaffir lime leaves
• 20 g lemon basil (kemangi), remove the hard stalks
• 2 stalks lemongrass, halved and lightly bruised
• 2 teaspoons of chicken powder or 2 chicken cubes (optional)
• salt to taste
• 800 gram cold cooked rice
• banana leaves, for wrapping

Directions:

• Stir-fry kaffir lime leaves, lemon basil and lemongrass over medium heat in a wok

• Season with salt and chicken powder.
• Add rice into the wok. Stir-fry until all the spices and seasonings are evenly distributed, about 2 minutes.

• Remove from heat.
• Place two cups of prepared rice on a sheet of banana leaf
• Roll it up. Not too loose nor too tight

• Fasten both ends with toothpicks.
• Continue to roll and wrap the rice until finish

• Bake the wrapped rice in preheated oven for 10 minutes or grill on stove top for 15 minutes.

• Remove from heat and serve with fried chicken and sambal.

References:

• www.indochinekitchen.com
• http://nasibakar.com

Have you ever imagined if every day were Thanksgiving Day, and gratitude were your permanent state of mind?. What would it mean?

I think it would mean greater levels of wealth, health, and happiness all around.

What does Thanksgiving mean to you?

My answer is that every day is a Thanksgiving Day and every day is a Holy Day, and every day demands my gratitude and celebration.

Why Everyday is Thanksgiving Day?

To be thankful for something means by definition we appreciate its value. We see the good in that thing. Conversely to be discontented with something means we see the bad and the useless in that thing, and discount its value.

Everyday is Thanksgiving in Bali

Everyone who has been in Bali know that Balinese are people who strongly adapt their culture in every aspect of their live, and the culture itself strongly influenced by their main religion, Hindu.

One of culture which make Balinese unique is they never absence to give offering to their God and other spirits, either good or bad. At least 3 times a day is something must, in order to get peaceful life for you and your family.

Daily offering that often to use is Canang which made from coconut yellow leaf (Janur Kuning) embroidered into the box. Canang often contain colorful flowers and incense.

Who have never heard about Bali?  

Bali is the paradise island of Indonesia. Aside from its richness of beautiful scenery, Bali is rich of culture, including food. One of them is Stuff Grilled chicken known as ‘Ayam Betutu’.

If you are hosting a small crowd for this holiday season and  plan to  have a cozy Thanksgiving dinner this year, perhaps  its better to grill a chicken instead of a turkey and ‘Balinese Ayam Betutu’ could be a good idea.

Here is a recipe for making Ayam Betutu which I found in the website of Bali-Indonesia tourism:

Ingredients:

• 1 chicken (weight 1.0 – 1.2 kg)
• 100 grams young cassava leaves, boiled until soft, squeeze, cut into pieces
• cooking oil, 5 tablespoons
• banana leaf or aluminum foil, to wrap the chicken

Ingredients for Spice Paste:

• 7 red chillies
• 5 pecans, roasted
• 10 pieces of red onion
• roasted shrimp paste, 1 teaspoon
• 5 cloves of garlic
• 1 tablespoon roasted coriander seeds
• 3 stalks of lemon grass, the white part only
• 2 teaspoons of pepper
• 1 tablespoon of sliced galangal
• 1/2 teaspoon of nutmeg powder
• 2 teaspoons of turmeric powder
• 5 cayenne pepper
• 4 kaffir lime leaves
• 2 teaspoons of sliced ginger
• 2 teaspoons of lesser galangal (Kencur)
• salt and sugar to taste

Grind all the spices in a mortar using pestle into a spice paste

How to Make:

• Stir-fry the spice paste until fragrant. Remove and chill. Divided into 2 parts.
• Mix some spice paste with cassava leaves.
• Fill in the cassava leaves into the body cavity of chicken, peg holes with a toothpick.
• Coat the surface and under skin of chicken with remaining seasoning.
• Cover with several layers of banana leaves or aluminum foil, tie tightly with string.
• Bake in oven at a temperature of 180 ° C, for 2-3 hours until cooked.

• Remove, cut into pieces and serve.

Note: before baking, the chicken can also be steamed for ± 45 minutes, then baked for 1 hour.

References:

www.bali-indonesia-tourism.com/

 www.chilliyes.com/

 www.bali-traveling.com/

Of all rooms in a home, I think kitchen is the most important. For me kitchen is the heart of a home where love is often expressed through cooking and serving food for our loved ones.

I find spending time in my kitchen and cooking for my family is NOT ONLY an absolutely satisfying experience BUT also a wonderful stress- buster.

Cooking is a wonderful way for self-expression and bringing out one’s creativity. A little interest and now with the world of internet opening up several doors (and windows too) for us, it is an experience that is unmatched.

Its even better when it is a new recipe that I am trying to cook. I find the excitement of cooking something new truly a wonderful experience.  Especially when finally my creation is done and my family like it.

So when the goings get tough, the tough gets cooking……

Some days ago when I was feeling stress out because of too much work and pressure at the office, I took one day leave and decided to try cooking a new recipe of  ‘Ayam Panggang Padang’ (Baked Chicken Padang Style).

We have many different recipes of ‘Ayam Panggang’ but the Padang style which I usually eat at the famous Padang restaurant is one of the most delicious baked chickens.

Here’s my version of cooking ‘Ayam Panggang Padang’ step-by-step

I use organic free-range chicken or known as ‘Ayam Kampung’ because it is more healthy and tasty. Cut the chicken into 4 pieces and brush with tamarind sauce.

Spice Ingredients:

Grind all the spice ingredients in a mortar using pestle into a spice paste except the fragrant ingredients as follows:

• lemon grass, take the white part only and then bruised
• pandan leaves – tear the leaves and tie into a knot
• kaffir lime
• turmeric leaf

• Stir fry the fragrant ingredients in a wok on medium heat

• Add in the spice paste and continue to stir fry until fragrant

• Add in the chicken and continue to cook for around 20 minutes

• Prepare 1 cup of  coconut milk and 100 gram of roasted coconut

• Pour in the coconut milk, simmer and stir occasionally

• Add in 1 teaspoon grated palm sugar and 1 teaspoon of tamarind sauce

• Add in the roasted coconut, simmer on low heat until the liquid is thickened

• Brush a baking pan with oil and then move the chicken and the gravy into the baking pan

• Bake the chicken in the oven at 175 degree Celsius for around 30 minutes and
  

voila……….this was the result …

When I served this baked chicken to my family, they enjoyed it till the last bite…….and immediately my stress was disappeared………..