Living in Bali - Fantasy?

We just returned from another relaxing trip to Bali, a first time for Pumpk'n. We stayed in a beautiful villa in one of Bali most sought after address - Bukit. It has an expansive view of Jimbaran Bay, Benoa Harbour and the airport. At night you can watch the lights of the airplane as they prepare to land. It was a good thing the villa was amazing and the view spectacular as there was nothing much I could do manning a 5 month old full-time.

We ate in every evening, ordering take aways. I think we've tried almost all the restaurants that offers food delivery in this area. However, the saving "stomach" of this trip was the opening of the new Trattoria in Jimbaran. The view from this little Italian bistro is amazing and the atmosphere romantic. The food is still one of the cheapest one can find for good home-style Italian cuisine in Bali.

As with every trip to this magical island, we constantly toyed with the idea of living in Bali. Is it just a fantasy or could it be real? Now that my social role has changed from a career-minded individual to a full-time mother and with the rising product costs and inflation in Singapore, the idea seemed less surreal. Lets just entertain the idea perhaps, starting by exploring the possibilities, the pros and cons :

Pros:

• Cheaper, lower cost of living in Bali vs Singapore
  
• We can own a car without breaking a bank
• We can live in a villa with a pool and lots of space for Skye to play hide and seek
• M can surf all the time, playground just at his doorstep
• Rental from our home in Singapore could help us cover your housing expense in Bali
  

Cons:

• A newly renovated house with all the silver trimmings awaits us in Singapore, it would be a waste to rent it out so new
  
• Medical service not as good as Singapore
  

Looking at the list, its easy to say the Pros outweight the Cons. With the flexibility of M's job too, it doesn't really matter where he's based. Though it all seemed like the right thing to do to lower our cost of living, it just seemed such a waste to be renting out our newly renovated house with new fittings and kitchen (equipped with a kick-ass Smeg 6 burner cooker too!) before we get to use it. In addition, M has been spending his days supervising the renovations, lots of time and effort invested. Unfortunately, that's the ultimate reason that weights in heftily versus all things good about Bali. Perhaps one day, it would just make sense to pack and go but at this moment, living in Bali remains a fantasy.

Back with a bite!

I don't remember the last time I hosted a multi-course dinner. I mean, a proper one with bells and whistles on! Since the later part of the pregnancy and then the arrival of Pumpk'n, I've been fiddling in the kitchen occasionally but leaving most of the cooking to my helper instead.

After discovering that my freezer door could not shut anymore I decided its time I cook those lobsters I've been saving for a decadent evening. A pair of Pacific lobsters, frozen while it was still alive. Taking up space was also 1 kg of scallops and some lamb racks. These serious ingredients call for a serious chef. So I dusted my apron and went back into the kitchen for this special meal.

There were only 2 lobsters (weighing 1kg) between 7 guests. What about a good lobster bisque so that I can share these sweet crustaceans graciously? Mine, I'd never imagine how complicated the recipe can be if you want to make a really good bisque. A classic French bisque or a simplified commercial version? From the Larousse Gastronomique and Thomas Keller's French Laundry books to various website references, I finally decided to marry all these together. So here's my version of Lobster Bisque, served with oven-baked crostinis. The result was sublime, the guests couldn't stop gushing amidst spoonfuls.

Lobster Bisque
Serves 8

1 kg Lobsters, clean
3 tbsp canola oil
1 cup chopped celery
1 cup chopped carrots
1 cup sliced shallots
4 cloves garlic, chopped
1/2 cup Cognac
1 cup dry Sherry/ white wine
4 cups water
2 tbsp Taragon
2 tbsp Thyme
1 bay leaf
1 can chopped tomatoes
2 cups milk
1 cup thin cream
3 tbsp butter
3 tbsp flour
Cayenne pepper
Paprika powder
Creme fraishe to serve

Method:
1. Heat up a big pan. Add canola oil. Then add carrots, celery, shallots and fry for 2 mins. Add whole lobsters in. Cook it till lobster shell turns orange, usually indicates that it is cooked.
2. Remove lobster. Let it cool before you remove the shells. Making sure that all juices are innards are not wasted as this will be good for the stock. Remove the morsels of flesh, set aside or refrigerate. Chop or use a scissors to cut shells into smaller pieces
3. Return shells, innards and juices back to sauteed vegetables pan. Add Cognac, and if you so wish, light up the cognac or cook till the alcohol evaporates. Add the sherry, water, tarragon , thyme and bay leaf (or use a bouquet garni). Crush the drained tomatoes with hands and add to pot. Season with salt and pepper.
4. Simmer over low heat for 75 minutes but do not allow liquid to boil. Use a hand blender and blend the ingredients together, including the small pieces of shells.
5. Put soup through a sieve or muslin cloth to remove all solids. Do this twice. Discard big shells.
6. Return broth to pan over low heat. Reduce to nearly half. You can refrigerate this portion if you're cooking ahead.
7. In another big pot, melt butter. Add flour and keep stirring. Then add the stock into the mixture and stir constantly. Add milk and cream.
8. Add a dash of cayenne pepper and paprika for colour.
9. Cut lobster flesh into bite-sized pieces, blanched into hot broth and divide them into serving bowls. Pour bisque over it, garnish with a dollop of creme fraishe and some thyme.
10. If you want to do it the Keller-style, froth it with a whisk or hand blender before spooning it into individual bowls. I did froth it but not enough!!


After a rich velvety bowl of bisque, I decided to tantalise the tastebud with a tangy 2nd course - Seared Scallops with grapefruit, lime and macadamia nuts. Recipe was taken from here. The only improvement I would make is to reduce the grapefruit pieces, macadamia nuts and remove the lime segments which proves to be "too tangy" for the salad thus, eliminating the subtle taste of scallops. Don't find this recipe all too delicious honestly, could have done something better with those scallops.


For the mains and dessert, my inspirations came from my newly acquired Bill's Open Kitchen book - Lamb Racks with Breadcrumbs, Parsley and Lemon served with slow roasted vine ripened cherry tomatoes and medallions of roast sweet potatoes.

Both recipes were winners but the dessert received the encore. Since I received a couple of requests for the recipe, I decided to blog it here - Apple and Almond Pudding. Crispy crunchy almond meal on the outside, soft and oozing caramel apple stew inside served with double cream. The apple stew can be made the night before and refrigerated, just warm it up on the actual day.

Apple and Almond Pudding
Serves 6
120g unsalted butter (butter was reduced from the original recipe)
120g caster sugar (sugar was reduced from the original recipe)
3 Granny Smith apples, cored, peeled and sliced
1 tsp natural vanilla extract

batter
175g unsated butter, cubed
150g caster sugar (sugar was reduced from the original recipe)
3 organic eggs
100g almond meal
100g plain flour (I used organic wholewheat flour)
2 tsp baking powder
1 tsp cinnamon

Method:
1. Preheat oven to 180C. Cook the butter and sugar until melted. Add the apple and vanilla and cook until soft and caramelized.
2. To make the batter, cream the sugar and butter until pale and creamy. Add the eggs one at a time, stirring until well combined. Fold in the almond meal and pre-mixed sifted flour, baking powder and cinnamon. Mix until well combined.
3. Lightly greased and line 6 250ml ovenproof ramekins. Arrange the caramelized apples on the bottom. Spoon the leftover syrup evenly amongst the ramekins. Divide the batter and spoon it above the apples. Smooth over with back of spoon. Cook for about 25 minutes or until golden.
4. Run a knife around the edge of each ramekin then invert unto a serving dish. Serve with cream.

So how would you rate this meal? Do you think it was worthwhile getting my hands dirty and going back to the kitchen?

First Vegetable Puree

Pumpk'n tried her first vegetable puree! I was very excited to see how she would accept the taste. It is important to me that my children eat their vegetables therefore its imperative that we get the habit in while they're young so they don't find the taste alien.

Butternut squash is her first vegetable puree. It has a sweet, nutty taste similar to pumpkin or sweet potato. I use it often as an alternative to pumpkin as you could also eat its skin so roasting it is less hassle than pumpkin. It is a source of fiber, vitamin C, A, manganese, magnesium and potassium. I made a big portion and froze the rest.


Butternut Squash Puree

1 portion of butternut squash, cut in to cubes. Steam it for 6-8 minutes until soft. Blend it and serve lukewarm/room temperature. Freeze the extra portions in an ice cube tray for future consumption.

To thaw, remove the portions required several hours before a meal or gently heat it in a saucepan, or thaw them in a microwave. If using a microwave, make sure you stir the food to get rid of the hot spots. Always test the temperature before giving the food to your baby.

So what's Pumpk'n verdict on this? Her first impression on it wasn't very enthusiastic, in fact it was a messy feeding affair. But on her second attempt, she cleaned her bowl!

Mrs Clark Curry Chicken (without coconut milk)

You are all so lucky! Mrs Clark has permitted us to post her recipe here. However, the credit for the original recipe goes to her dear mother, whereas she has just modified it to suit her own palate. Her version is what we'll be sharing today. To make up for the absence of coconut, this recipe made up with lots of blended onions, spices and tomatoes.

I'll post this recipe in Mrs Clark own words. Enjoy.

Mrs Clark Curry Chicken

For 1 pot of curry that should feed about 3-4 people

Ingredients:
- half cup of oil
- 1 whole chicken or approximately 12 pieces
- 4 big purple onions (can use the white onions, too, tho I prefer the purple one for the taste)
- 6 cloves of garlic (more if you like garlic - I usually put in about 6-10 cloves)
- half an inch-an inch of ginger (if available)
- 3 sticks of cinnamon (cracked into halves)
- approx. 5-7 pieces of star of anise
- 1 small bag of Earthern Pot chicken curry powder or 4-5 full tablespoons of curry powder
- chilli powder (not spicy - none needed. so-so spicy - 1 dessert spoon. very spicy - 1 full tablespoon or more)
- 6-8 potatoes - halved or quartered (depending on the size and if you like potatoes, add more)
- 5-6 tomatoes - quartered
- water (enough to just cover the chicken in the pot)

Method:
Blend or pound the onions, garlic and ginger till mushy. In a pot, heat up the oil and once it's hot, saute the spices (cinnamon, star of anise) till you can smell the fragrance and the popping fizzles. Add the blended onion mix and saute till onions are translucent. Then add the curry and chilli powder and mix well. After about 1 min, add the chicken parts and coat them in the curry marsala before adding enough water to cover all the chicken pieces. Depending on the type of potatoes that you use, add the potatoes in after the chicken - for the harder potatoes, you probably will need to add the potatoes immediately after the chicken and water. For 'softer' types of potatoes, add them about 5-10mins after the chicken and water. Cover the pot with a lid and cut up the tomatoes. Once you see that the chicken is almost cooked and the curry is bubbling softly, add the tomatoes and cover the lid. The curry's done once the chicken and potatoes are cooked.

Nasi Lemak

I was craving for something spicy after too many rounds of "low hei" and rich banquet during the Chinese NY festivities. So we decided to host a small "nasi lemak" gathering for some of my ex-workmates whom I haven't seen in ages!

My helper and I went all the way, even plating the plates with banana leaves. The coconut rice was steamed, there were Beef Rendang, Beef Serunding, "Coconutless" Curry Chicken, Fried Chicken Wings for the kids, hard boiled eggs, fried crispy anchovies "ikan bilis", stir-fry kangkung in garlic, hot sambal and freshly sliced cucumber to cool the palates.

The Beef Rendang and Beef Serunding recipes can be found here. Whereas the Coconutless Curry Chicken recipe was given by a friend, Mrs Clark. What I liked about this recipe was the fact that it didn't use coconut milk since most of the accompaniments for the nasi lemak (even the rice itself) uses "lemak" or coconut milk. To replace the "lemak" the recipe calls for lots of spices and blended onions instead. If Mrs Clark permits, I might post her recipe here so lets keep our fingers crossed!!

Most of the guests had at least seconds, so I guess the nasi lemak was a great hit. I do not have pictures of the fully assembled dish (too busy entertaining and catching up on old corporate gossips!) but did manage to take some shots of the superstar dishes for the day.


Above, Mrs Clark coconutless Curry Chicken


Above, Beef Rendang


Above, Beef Serunding

Doesn't everything look oh-so-spicy and hot, hot, hot??

Baby's world of FOOD

To start, I think its time we give our baby her blogging name. One of daddy's nickname for her, amongst many, is "Pumpk'n" and this being a food blog, the nick is immensely appropriate!

We're introducing solids to Pumpk'n a little earlier than the recommended 6 months. Our Paed thinks every baby is different, depending on their motor skills and their interest in food. In her 4th month, Pumpk'n could sit in her Bumbo chair, putting everything she finds in her mouth and shows a keen interest in watching people eat. She drools and stares intently at anyone chowing in front of her.

So begin my background research into introducing solids. Website references, baby books, recipe books, you name it. One good book that covers all aspects is Your Baby and Child. Weaning from breastfed or bottlefed babies, the types of food to introduce, food instruments, types of allergy - a rather detailed description. For recipes and a good introduction into solids for babies and children is Super Foods by Annabel Karmel.

Armed with enough knowledge, utensils and a grocery bag of organic produce, we started Pumpk'n on her solids. In the first week, we served her only rice cereal. We chose Heinz rice cereal as it was the only one available at the local supermarket that has the option of allowing you to mix the rice with breastmilk or formula. I started her off with 2 teaspoon of rice cereal with breast milk on the first day, feeding her from her maiden baby spoon and bowl (a thoughtful gift courtesy of Farmstay in Australia). Pumpk'n first reaction to the taste bought mixed expressions, as expected. But once she got used to it, she wanted more. Gradually we increased her portions on a daily basis and now she feeds on nearly 1/2 cup worth of cereal. Next we found another brand of cereal for her to try, this time organic. Lets see how she takes to that in the next few days.

Yesterday, we opened Pumpk'n's world to another new taste - fruit puree! The fruit of choice was an organic apple, recommended as it's easy to digest and unlikely to provoke an allergic reaction. Apple has a soluble fiber called Pectin, which helps fight against constipation.

The puree was easy to prepare though some time is required to sterilise all her cooking and feeding equipment. I froze the extra portions in an ice cube tray for future usage. I mixed 2/3 of the apple puree with 1/3 of her rice cereal and breastmilk. She need no persuasion to finish up her food, Pumpk'n is certainly showing a potential future as a foodie!

Apple Puree
(2-3 portions)
1 large apple, peeled and cored
1 tbsp water or unsweetened apple juice

Method:
Chop the apples into small, even-sized pieces. Put the fruit into a saucepan with the water, cover and cook over low heat until tender (about 6-8 minutes). Blend the fruit to a smooth puree using some of the cooking liquid. Serve it lukewarm.

Reunion Dinner 2008

My mum outdid herself again.

Every year, the family from near and far get together for this extravagant dinner on the eve of the Lunar New Year. This dinner is also known as the "reunion" dinner as it reunites all the family member as we celebrate the year of the Rat.

We traveled 5 hours to return to our hometown in Kuala Lumpur. As usual, we were welcomed by an elaborately decorated house with all the festive knick knacks, ornaments and frills. A fortnight prior to this day, the whole family would have been in cleaning mode to throw out the old and blow off the dust. It is an important tradition as it reflects that one would not want any old and dirty habits to start the new year.

This year, we have a new member joining the dinner. Our little 4 month old baby girl so there is much to celebrate.

Mum had been brewing her double-boiled soup for nearly 48 hours now. The broth is beaming with tired chicken feet, pork bones, dried scallops and waxed duck. This broth is an essential ingredient base for some of her cooking later. As early as 5am while the rest of the household sleeps, Mum had dawned her apron for a leading head start on the food preparations.

This year, we saw an introduction of a couple of new dishes making the total banquet spread to 15 delectable courses. Yes, 15 - unbelievable but true. All of it spread elegantly, nearly brimming to the edge of the round table. What you don't see above is the fish and the soup which made its appearance when everyone's seated. It is important that each ingredient plays a symbolic wish for the new year. Leeks for "calculations", Prawns for "laughter", Fish for "balance" etc etc.

I'll introduce some of the newcomers this year, which takes pride on the dining table and eventually in our stuffed tummies....


Above, blanched baby kailan (kale) topped with braised giant oysters, mushrooms and fatt choy.


Above, the double-boiled soup with fish maw stuffed with minced pork, pig's stomach, fishballs and chinese cabbage.


Above, stir-fried asparagus with canadian scallops.


Above, the most expensive dish of the banquet, braised abalone in double-boiled stock.


Above, braised sea cucumber stuffed with minced pork and prawns.

The sweet ending for the feast was a dessert soup consisting of dried longan, white fungus, lotus seeds, gingko nuts, red dates. Only Mum can provide a feast like that. We showed our gratitude by enjoying each dish with gusto!

We wish all the Chinese readers a Prosperous and Healthy year of the Rat!

A year wiser...

How fast one turns another year older! My best friend Audrey organized a birthday dinner party for me (since M's away in Brazil) and invited most of our close friends in Singapore. Of course, when it comes to the menu I've requested for a seafood fiesta! Two girlfriends also chipped in to help with the salads and we end up with a scrumptious meal and good wines. Thank you friends for a wonderful get-together on my birthday!

The menu:

• Salt and Schezuan pepper baked crab claws
• Roast boneless leg of lamb marinated anchovies, orange zest and rosemary (a request for the non-seafood eaters). Recipe here.
  
  
  
• Prawns salad with mango, cherry tomatoes, avocado, rocket leaves in lemon, honey olive oil dressing
  
  
  
  
• Oven baked Chilean salmon done in two ways - Basil & Coriander pesto with sundried tomatoes and olives and other with Miso Marinade and Shimeiji and Shitake mushrooms.
  
  
  
  
• Potato salad with eggs, roasted garlic aioli, bacon and chives (courtesy of Miss Sexy Shiraz)
  
• Roasted veges and garlic with basil pasta (courtesy of Miss Bali Tai)
  

For dessert, Audrey baked me a delicious Chocolate Torte. The flourless recipe used nearly a kilo of premium 80% chocolate so you can imagine how decadent it was. Definitely a recipe for keeps, it appeared in Delicious magazine Dec/Jan issue.

Chocolate Torte
serves 16

180g good-quality dark chocolate, chopped
1/2 cup freshly brewed espresso coffee
150g unsalted butter, softened
1/3 cup caster sugar
5 eggs, separated
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
150g almond meal

Chocolate cream

550g good-quality dark chocolate, chopped
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Small pinch of nutmeg
400ml pure thin cream
1. Preheat the oven to 160C. Grease a 25cm non-stick springform cake pan and line the base with baking paper.
2. Place chocolate and coffee in a heatproof bowl set over a pan of simmering water. Stir until chocolate has melted.
3. Cream butter and sugar using electric beaters until thick and pale. Add the egg yolks, one at a time, beating well between each addition. Add cinnamon, cardamom, and almond meal and beat until thoroughly combined. In a separate bowl, beat eggwhites with clean beaters until soft peak forms then fold gently into the chocolate mixture.
4. Fold chocolate mixture into the almond meal batter. Pour into cake pan.
5. Bake for 35 minutes (30 mins on my oven) or until skewer inserted in the centre comes out clean. Allow to cool completely.
6. Meanwhile for the chocolate cream, melt chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until it has melted. Remove from heat, stir in spices and cream until smooth.
7. To assemble the torte, run a small sharp knife around the inside of the cake pan to loosen the cake slightly, then pour chocolate cream over the cake in the pan.
8. Cover and refrigerate for 3-4 hours until set. Serve slices of torte with ice cream.

White gold

If oil is black gold to some, then breast milk is white gold to most mothers.

I read all about the benefits of breast milk. The primary benefit being nutritional. Human milk contains just the right amount of fatty acids, lactose, water, and amino acids for human digestion, brain development, and growth.

Breast-fed babies have fewer illnesses because human milk transfers to the infant a mother's antibodies to disease. About 80 percent of the cells in breast milk are macrophages, cells that kill bacteria, fungi and viruses. Human milk contains at least 100 ingredients not found in formula. No babies are allergic to their mother's milk, although they may have a reaction to something the mother eats. Sucking at the breast promotes good jaw development as well. It's harder work to get milk out of a breast than a bottle, and the exercise strengthens the jaws and encourages the growth of straight, healthy teeth.

For mothers, there's benefits to be reaped too. There are no bottles to sterilize and no formula to buy, measure and mix. A nursing mother loses the pounds of pregnancy easier and quicker, since nursing uses up extra calories. Lactation also stimulates the uterus to contract back to its original size. Right after labour, I actually felt each contraction every time I breastfed my baby and it felt like painful period cramps.

A nursing mother is also forced to get needed rest. She must sit down, put her feet up,and relax every few hours to nurse. Nursing at night is easy as well. No one has to stumble to the refrigerator for a bottle and warm it while the baby cries. If she's lying down, a mother can doze while she nurses, though this is not something that I could do.

Nursing is also nature's contraceptive--although not a very reliable one. Frequent nursing suppresses ovulation, making it less likely for a nursing mother to menstruate, ovulate, or get pregnant. There are no guarantees, however and some of my friends could attest to it.

Breast-feeding is economical also. Even though a nursing mother works up a big appetite (amazingly hungry at each meal time) and consumes extra calories, the extra food for her is less expensive than buying formula for the baby. Nursing saves money while providing the best nourishment possible. More information on breastfeeding here.

What a lot of people don't mention is how hard breastfeeding can be. For some mothers, they may experienced plugged ducts or mastitis. For me, it was sore nipples, painful engorgement and overwhelming weariness. Having to deal with a newborn was hard enough, having to cope with breastfeeding was stretching it to the max. In the beginning, my baby would breastfeed for 40 mins every session, every hour until my milk production increased and the gap widen to 2 hourly feeds. I would feel so sore and knackered and before I could put my feet up, another session begins. There was a constant nag in my head to surrender what seemed to be an impassable task at that point. Somehow, having a devoted husband/father and support group helped tremendously. Just the thought that I'm not alone and getting tips from surviving BF mums was god-send. They gave me the encouragement to continue and today my baby still benefits from all the milky goodness.

In Singapore, more support can be provided from the government and private sectors to help BF mums. I already see an increase in Nursing rooms in public areas like shopping malls and government centers but there are still a paramount of companies that don't provide this service for their female employees. In the last global company I worked for, I had to constantly hunt for a (already limited) private meeting room to allow me to do some expressing every day. If employers want to foster continuity of employment with working mothers, a contribution like this is thoughtful and simpatico.

Meanwhile, I do wonder what my baby thinks when she had her first taste of white gold after spending the last 40 weeks receiving her nourishment from the placenta. What senses and tastes were evoked? If the baby drinks what I eat that day - could she taste the cheesy pizza or would it be the roasted pumpkin? Do you or could you remember your first taste? At what age do they remember? With that in mind, I want to make sure my baby's first flavours of everything will be an exciting adventure because when she does remember, I want it to be a lasting memory. In the next few months, I'll be introducing her to the sensory world of food, textures, taste and smell and hopefully it'll path the way for a future of gastronomic affairs!!