Day 26. Living in the hills on the periphery of Melbourne, it’s always fairly quiet around here. We don’t have neighbours within hearing distance, and the road isn’t close by. There’s one small general store, a primary school, a rural supplies store, a pub, bakery and a pizza place. Most of these are now closed or open on a limited basis. Time has come to a standstill. The nearby flight path is silent, the early morning workers’ cars are few and far between. The kitchen clock tics more loudly, evoking memories of dark, claustrophobic antique shops crammed with heavy wooden furniture, tapestries, Victoriana and mantelpiece clocks. The wooden beams creak overhead, expanding and contracting with the day’s heat; an annoying fly hums about, landing on my arm as I write. This deathly quiet seems like I’ve stepped back in time to another place in another century. On days like this, the black dog hovers too close for comfort.
It’s almost four weeks of self-isolation now and I can count the days of escape on one hand. Simple pleasures- a walk around an oval, a short drive to a nearby township to pick up a special order, or to drop something off from a distance, a long awaited postal delivery- have become the highlights of my month.
One of those outings occurred on Day 10. We left home early as the morning fog still hovered above the creek valley below our place. The drive took us through the hills that form part of our district and followed the steep descent to the township of Yarra Glen, suspended below the road in a pool of blinding light. Travelling along the fertile plains of the Yarra Valley to Coldstream, we passed by vineyards and strawberry farms, fields of dark leafed cabbage and paddocks of sheep and cattle. Our mission was to collect a few day old chickens from a hatchery, a necessary and essential trip, officer, in order to provide future laying hens for my small self- sufficient farm. It is a familiar landscape: I’ve been travelling through these same hills for forty years. Yet on this occasion, the landscape seemed to sing with extraordinary beauty. I discovered new vistas, old railway bridges and distant mountain ranges that I had ignored all these years. Less traffic, the cold, clean air of the morning, the silver sun rising through the glinting frost in the valley, I felt a rare euphoria, a joy that emanated from being immersed in nature.
I made a resolution on Day 10, that when all this is over, I want to go on more picnics in the nearby hills and valleys. To be a part of this landscape while we still have it. To do what our ancestors did on their days off. And when I’m more confident about the state of the world, perhaps I’ll take a longer drive to other beautiful landscapes and bush within Victoria, to visit this land with new eyes.
One of my friends enjoys telling the story about the night his parents came to dinner. It was during the late 1970s, at the height of the hippy era, when many young folk had a brief flirtation with vegetarianism, which for many, was embodied in the form of a lentil. Peter had just moved into his first share house. He proudly presented the main course, his signature dish at the time, a lentil curry. His parents were horrified, exclaiming loudly that they had not migrated all the way from Poland to Australia to eat lentils. Peter narrates this story like an episode from Seinfeld, and adds that his parents eat meat for every meal, with an occasional side vegetable in the form of either a pickle or sauerkraut. Underlying this humourous tale lies the strong historic association of lentils with poverty and hardship.
When I trawl through the food memories of my own childhood, there are no lentils. If pulses turned up at all, they took the form of split peas: a yellow or green split pea, married with a ham bone or two, made a thick, salty soup. Split peas were also mixed with barley, the iconic McKenzie’s soup mix, a pantry staple in many Australian homes in the past. It’s still a staple in mine today. My mother and grandmother always added a lamb shank, but I’m very happy using vegetable stock and/or stock cubes to flavour this old fashioned soup, which goes by the name ‘Nana’s soup’ regardless of the age or gender of the maker. It is the soup of everyone’s Nana.
My love of lentils became more pronounced after a trip to Nepal at the end of 1978. We trekked through the Annapurna range near Pokhara with two young children in tow. The meal along route was invariably Dal Bhat, a Nepalese dish consisting of a mild flavoured soupy dal of red lentils, with rice and one or two vegetables on the side. ‘Eat that kids because that’s all there is,’ and they did because they were hungry. Whenever I make Dal Bhat today, I return to that adventure in the mountains of the Himalayas. The key to Dal Bhat is to keep it plain and simple.
My lentil repertoire has become more sophisticated over the years though I return often to the classic Lentil Shepherd’s Pie. Everyone has a version, I’m sure. I don’t associate lentils with poverty or the hippy era. They are, for me, the most comforting food of all.
Lentil Shepherd’s Pie
On the surface, a lentil shepherd’s pie seems incredibly simple to make but many fail due to blandness or because they lack the traditional references. Modern versions might include the addition of sweet potato or parmesan in the mash. Other versions search for umami by adding miso or soy sauce to the lentil mixture. Play around if you like but I’m a bit of a stickler for tradition with this dish and prefer the old British flavours.
My recipe is a descriptive rather than prescriptive and gives only a rough approximation of quantities.
Boil up some brown lentils, about 1½ cups should make enough for a pie for 4-6 people. Cook the lentils in 3-4 cups of water with a bay leaf and one onion, peeled and halved. Keep an eye on the liquid and top up as required. When the lentils are soft, drain them, catching the cooking liquid in a bowl beneath.
Boil some peeled potatoes, enough for 4 people. Add a little salt to the cooking water. When ready, drain and mash with butter and milk.
Cut up one large onion and gently fry in a pan with a mixture of olive oil and butter. Then add two chopped garlic cloves, a non traditional addition but a habit I can’t break.
When the onion is soft and golden, add the drained lentils, Worcestershire sauce ( this is the key ingredient so add a fair bit- 2 tablespoons or more), some dried mixed herbs, a few slurps of tomato sauce, although tomato paste makes a good substitute, some of the thick reserved cooking water, salt and pepper. You are looking for a tasty dark gravy at the base of the lentils.
Put the lentil mixture into a buttered gratin dish, cover with the mash, and using a fork, make groovy patterns on top. Add small knobs of butter.
Bake in a moderate oven until the top is golden and the lentil mixture starts to bubble from underneath.
Serve with bottled tomato sauce or any other condiment you fancy. I quite like a home made tomato chilli jam with this, my only concession to modernity.
Today is un giorno festivo according to the bus timetable, which simply means it’s Sunday, a holiday, a holy day, as opposed to all the other working days of the week. I’ve arrived in Castellina in Chianti, a small village 15 kilometres from Siena, after a slow but pleasant bus trip through rolling Tuscan hills dotted with small historic settlements with names that resonate more loudly than they should: Ficareto, Colombaio, Quercegrossa, Croce Fiorentina, San Leonino. I mentally translate every printed word that flashes by: names of villages and rivers, traffic directions and road signs, as figs and doves, large oak trees and Florentine crosses, saints, wells and fountains overload my thinking. This habit is mentally exhausting. Last night’s drift of snow left no visible sign in these hills, but it’s still cold and bleak. I’m wearing a thick brown coat- one that I purchased from the bi – weekly market near the medieval wall just outside the centro storico in Siena. It’s my bag lady coat, coarse and graceless, but warm. I feel like an outsider, an imposter, and terribly lonely: this coat doesn’t help. I’ll blame the coat for my sense of estrangement, given that all the Senese look so elegant in their long, fur trimmed woolen coats, not unlike those well- behaved citizens in a medieval Ambrogio Lorenzetti fresco. Not to mention the local taste for expensive, narrow, fine leather or reptile skin shoes, elegant and totally impractical, which don’t fit my broad Australian feet. The stall holders at the Sunday market in Castellina in Chianti are now packing up: I’ve arrived too late to pick up a little antique hand worked pillow case or vintage ceramic plate. The village looks deserted and uninviting. I’m not sure why I came, or where to go, not having done much research before making this lone journey. A church bell chimes in the distance signalling that it’s already past one pm, a reminder to the secular that it’s time to eat. Distant church bells can be comforting or dispiriting, arousing a sense of belonging or sadness. Today’s bells ring melancholy. A sense of cognitive dissonance overcomes me: it seems that the more I learn this language and bathe in the familiarity of Italian sounds, the less certain I feel about my place here. The empty streets loudly announce that everyone else is already seated at a table, either in a family home or warm restaurant, coats now hanging on pegs by the front door, primo piatto about to be served, a bottle of Chianti Classico proffered, as loud and excitable conversation fills the room.The choice on the menu won’t be novel or foreign: Italians are far more comfortable with regional food, or even more precisely, the food of their paese, the local village or district, food that is cooked simply and according to tradition. That’s what is so appealing about Italian food. At times, I’ll admit, Italian regional cuisine can become stubbornly insular and unbending too. Campanilismo, a word derived from campanile, the village church bell,suggests a rigid adherence to one’s local food, method of cooking, ingredients, dialect and ways of doing things: it’s about local pride. The bell tolls for many reasons.
I’m feeling anxious now and walk more desperately. The town is much smaller than I anticipated. If I’m not seated at a table by 1.15, I may miss out on lunch altogether. I’m looking for a small restaurant or trattoria, one that isn’t too well patronised by noisy extended families in elegant clothes, having attended, or pretending to have attended, church. Pretending to attend church is an art form in Italy, a performance that I greatly admire. You don your Sunday best, make a brief appearance at the church with the family, double or triple kiss your friends at the front steps, enter and sit down for a bit, pop out the front for a smoke (male), or chat loudly with your friends in the mid to rear rows (female), while ignoring most of the action at the front altar. The reverberating monotone of the priest echoing around the walls, ‘Santo, Santo, Santo il Signore Dio dell’universo. I cieli e la terra sono pieni della tua gloria’, produces a ready response from the front two rows of pews. High pitched, croaky voices pray in unison, the pious and the permed: small boned and ancient women kneel, rosaried and devout, as they prepare for their future in paradiso.
I peer through the window of a small and very plain looking trattoria and see a tangle of bright yellow pasta lying on a wooden bench, liberally dusted with flour. A plump middle aged woman in a plastic cap adds more to the pile- pasta freshly rolled and cut for today’s lunch. The menu board says Tagliatelle al Burro eSalvia. ( tagliatelle with butter and sage). I don’t read any further, I don’t need to know what’s on offer for the piatto secondo. I walk straight in.
When the eggs are plentiful and spring vegetables and herbs announce their readiness to be picked before bolting to heaven, I think back to that simple meal in Castellina in Chianti. It was elegant yet comforting, it’s success arising from restraint. Freshly made egg pasta is a joy to make and consume soon after. It requires only 2 ingredients: eggs and flour, along with a bit of kneading, resting, rolling and cutting and that’s all. No salt, no oil, no sourdough starter, no colours, no heavy artisan type flours, no chia seeds and no fuss. The sauce should gently coat the strands. Ideally, you want the fresh eggs to sing, their golden yolks colouring the mixture. At this time of the year, fresh pasta is almost saffron in colour, the eggs are so good. In the case of Tagliatelle with Butter and Sage, the sauce comes from lightly browned butter in which you crisp a few sage leaves. You could add a grating of nutmeg. It is served with grated parmigiano. Authenticity, although a fraught concept, requires you to stick, as much as possible, to the traditions of a country’s cuisine, if you have the ingredients on hand to do so. Once you start fiddling with a recipe, expect the results to speak a different language. Restrained is a good word to describe the elegance of Italian food. I hear those bells ringing. Time to make fresh pasta.
The tourist area known as Amed refers to a long stretch of coast in the North East of Bali, running from Culik, a traditional Balinese village located inland, and incorporating seven locations along the coast, Amed, Jemeluk, Bunutan, Lipah, Selang Banyuning and Aas.
Amed is the most recent district to be developed specifically for tourism in Bali. Over the last 20 years it has become a major diving venue and is very popular with French tourists and younger backpackers. Until recent times, Amed was one of the poorest areas in Bali. Local industries centered around fishing and salt farming- the land near the coast being too dry and unsuitable for farming. Kadek, our homestay host, happily chatted about the old days in ‘Amed’. His grandfather, like most other Balinese from the inland villages near Amed and Culik, owned a small plot of land on the sea which was used for salt harvesting by hand, a labour intensive process with very poor returns. Family members also went fishing during the dry season, and eked out a living with one cow and a few vegetables during the wet season. Most of the salt was bought by a large conglomerate from Denpasar each season. It was hand harvested and cured in hollowed out coconut tree trunks. There are still a few salt farmers today, including the central government run farm on the coast near the Amed end of the tourist strip.
Kadek built his first two homestay rooms on this small parcel of land 5 years ago, then added two larger rooms recently. Along with the income from running this accommodation, which is limited to the dry season, Kadek is a master dive instructor, driver, and fisherman. Kadek’s multi -tasking life is fairly typical of the other Balinese people along this strip. One morning at 7 am, Kadek purchased two tuna from one of the incoming fishing boats: he invited us to a beach BBQ that evening. The BBQ tuna had a wonderful smoky taste, and was served with sambal matar, rice and stir fried vegetables. During the day, various family members kept an eye on the business as he drove other tourists to visit the nearby water palace and temples inland.
We stayed in the area between Amed and Jemeluk, a three kilometre section of this funky paradise. As the purpose of my visit was to be closer to Mt Agung, Bali’s sacred mountain, this section of the coast, which faced north, provided a constant view of Agung to the west. I woke at dawn to the presence of the holy mountain emerging from the morning haze, and gazed in awe each evening at sunset, as Agung donned his more dramatic night cloak of cobalt and indigo, a divine and auspicious presence appearing to rise directly from the sea. Gunung Agung is 3031 metres high and viewed from Amed, it appears perfectly conical in shape.
Most tourists come to Amed to dive or snorkel. There are numerous ‘plongée‘ (diving) companies along the road- and most of these are signed in French as well as English, offering accredited courses in diving. Other tourist activities include early morning fishing trips, run by a local fisherman in traditional Jukung fishing boats- you keep your catch to bring home and BBQ at your homestay – as well as free diving, yoga and snorkeling off the beach, especially at Jemeluk. Mr T enjoyed his snorkeling at Jemeluk where the fish took a fancy to him, while I declined, deciding that the current and breaking waves were not conducive to happy snorkeling. Kadek explained that the sea is usually much calmer and less cloudy at this time of year, but the full moon created these stronger currents, and, due to some recent cremations, some of the ancestral spirits were still uneasy and had not yet been released into their next life, causing rougher water than usual. Hinduism informs everything in Bali and it doesn’t take long to appreciate that what appears to be an element of animism within Balinese Hinduism goes much deeper: a spirituality based on learning from the environment around you. I was happy to hang out on the day bed on my balcony and read, under the presence of my mountain friend.
The atmosphere in Amed is laid back and there are still many reminders of old 1980s Bali, with a prevalence of smaller homestay accommodation options, fish BBQs on the beach, and jappels ( jaffles or toasties) on some menus. The warungs serve delicious food, especially local fish, such as Mahi- Mahi, Barracouta, and Tuna, which come simply grilled, accompanied with rice and urab– a Balinese vegetable dish. There appears to be a height restriction in place and most of the tourist businesses ( accommodation, restaurants, diving companies, small supermarkets) are small in size, as they have replaced the tiny sea front family salt farms. You won’t find much in the way of traditional Balinese culture along this strip. The Balinese don’t live here- they have never lived directly by the sea. The ritual of morning flowers and incense is sadly missing here, there are no temples, and no gamelan sounds or evidence of ceremony. These Balinese activities would be found in the villages nearby. It is a remarkable tourist locale and one can only hope that it stays small, natural and resort free, and doesn’t develop along the lines of the south- west coast tourist ghetto of Kuta-Legian-Seminyak.
The wealth of Balinese religious ceremony and the calendar of events which structures the life of the Balinese, both religious and lay, is impressive. We wake up early and note that the gardener is working dressed formally in a white udeng (Balinese male head wear), a double layered heavy sarong and a freshly pressed shirt. The young women in the restaurant serving breakfast from 7 am are dressed in tight fitting sarongs, kabaya and sashes, their movement graceful and appearance more curvaceous, as they busily bring trays to their guests. Every month, Balinese dress in ceremonial clothing to celebrate full moon and at some point in the day, they will visit a local or family pura ( temple).
On full moon two days ago, we left Sanur to travel up the east coast of Bali towards Amed, a long drive with many interesting spots along the way. We stopped at Goa Lawah Temple, one of the most important temples in Bali, perhaps second only to Bersakih, the mother temple. Goa Temple translates to bat cave, and it is in this darkened cave that Hindu priests conduct religious ceremonies on a raised platform. Goa Lawah temple was established in the 11th century by Mpu Kuturan, one of the early priests who laid the foundations of Hinduism on the island. It’s a popular stopover for holidaying locals, who arrive with offerings and prayers before continuing their journey. Every month, many Balinese visit the temple for full moon ceremonies, but prior to their visit, they must first walk to the sea opposite, wash their feet and collect holy sea water to sprinkle on themselves, a necessary cleansing ritual before prayer. Every six months, a much larger ceremony is held where Balinese from all over the island will visit for the day. It is a holy shrine, akin to Paris’ Notre Dame Cathedral or Rome’s Basilica di San Pietro.
Although we came prepared with our own sarongs and scarves, always tucked away in a bag for temple visits, we accepted the sarongs and scarves offered at the entrance gate. These days, the most famous temples charge a small admission price which involves dressing the tourist appropriately in a sarong and scarf: this ensures that tourists will not offend with inappropriate dress, and at the same time, raises funds for the upkeep of the grounds.
Despite this, some tourists offend through their behaviour. Picture this: within the darkened cave, a priest dressed in white makes offerings to the Gods, holy water is sprinkled, bells ring, incense is burning, and basket offerings are laid at the altar. Soon a small black bird will be sacrificed. The locals sit on the ground below, mostly dressed in white and gold, hands raised in prayer. Reverence and auspiciousness can be sensed, understood and respected by most of the tourists who, like me, stand and observe from a distance, taking photos from the rear of the temple. Then, out of nowhere, she arrives: she places herself midst the the faithful who, along with the priest, will form a backdrop to her poses for instagram. This young, ignorant young woman gives tourists a bad name.
The looks on the faces of the Balinese says it all. It is no wonder some Balinese Regencies are considering barring tourists from temples completely. Can you imagine this happening in the middle of a mass, or other religious event in a European church, mosque or synagogue?
Over the years, I’ve witnessed many cremation ceremonies in Bali, from one massive ceremony for a royal prince in Ubud years ago, to the smaller weekly cremations at a nearby temple. Often, you hear a cremation ceremony before you see it- a loud percussion band echos through the nearby streets, alerting all to the procession on its journey to the sea, down to the pura dalem, the temple associated with death. A special ancient instrument called a gambang is only played at cremation ceremonies. A large wooden xylophone with bamboo keys is struck by one band member holding two wooden hammers in each hand. Cremations are dramatic and colourful religious events, and westerners may attend if dressed correctly and maintain a respectful distance from the main family groups.
Last week’sngaben, Balinese for ashes, was a well planned and anticipated event involving the cremation of around 500 bodies. A madeeng was held the day before the actual burning at the seaside temple. Thousands turned up for madeeng, with everyone dressed in their finest white and gold ceremonial outfits. Above a sea of white umbrellas, below 5000 people either marching or forming guard as it circled three times around the main streets, along the main Bypass road, and then back into the suburb.
A Balinese cremation can be extremely costly. It is important to put on a good show, to impress the spirits but also to maintain prestige in the family and community. For poorer folk who cannot afford $25,000 or more, group cremations are affordable but still very impressive. Bodies are buried for a period- often for two years or more- until the family can save up for a ceremony in conjunction with other families in the banjar or local community.
For foreigners who wish to attend Balinese cremations or preceding events, appropriate dress is essential. The dress code is simple. Women should wear a sleeved tshirt, shirt or lace kabaya, if you happen to have one, and on the bottom, a sarong, tied with a sash or scarf. Men should wear a plain cotton shirt and sarong. If not, long trousers are acceptable, along with a sash. It is important to observe the rituals from a distance and stay away from the actual burning ceremony, and generally not get in the way of the family. Attending a madeeng requires a similar dress code, though this event is not strictly religious, but does form part of the overall ngaben. Despite dressing for the occasion, you’ll still stand out as an oddity. I know Mr T always feels a little ill at ease in his funeral sarong- it’s never really tied properly, and he whips it off as soon as he is away from the ceremony. I wear a modern stretch fabric sarong that isn’t as comfortable as plain wrapped fabric in the midday heat, but at least it stays on and I don’t feel compelled to wear trousers beneath it. Being discreet, respectful and courteous to those around you goes a long way at a ceremony and makes up for your awkward appearance.
Having said, this, there are plenty of tourists who do the wrong thing, mostly through ignorance. Below, this bikini clad woman walks into a Balinese Temple area during a busy cremation ceremony. She continues on her path, determined to get her precious photo. Invariably, it is the European tourist who is completely ignorant and ethno- centric when it comes to Balinese culture, religious ceremony and dress code. For some reason, Europeans find it troublesome to don clothes after the beach. Photo taken, September 2018.
I’m in Bali still, which reminds me of a good song about London. A long stay of about 3 months is only made possible thanks to my beautiful kitchen here, which has become an anchor and refuge, a place to make a comforting meal, making this house a home. It is a galley style kitchen, and came equipped with very few cooking tools. To the existing small saucepan and frying pan, I added a pasta pot and a small wok. It surprises me how little you really need. I did visit a huge kitchenware shop in Denpasar, Dapur Prima, for a peruse, but only bought a jug for my palm sugar syrup, a few heavy spoons, ( I despise Uri Geller light weight spoons), a soup ladle and a grater. Storage containers to hold pantry odds and ends have been re-purposed from empty 2 litre wine casks, ( we have resorted to wine casks, given the price of wine in bottles ) ice cream containers for packets of rice and pasta, along with recycled durable brown paper bags to store a few potatoes. This takes me back to the sensible way we re-used most of these items in the 70s and 80s, before kitchenware became a fashion accessory. We used large wine cask boxes to store files and magazines, often nicely covered in wrapping paper for teaching topic notes, ice-cream containers for oddments in the pantry or for pegs in the laundry, and if we were lucky enough to buy wine in bottles, we would take them to the Scout bottle dump, where they would be sold to raise funds. A crate of lemonade in bottles was delivered occasionally in summer, then swapped when the next load was ordered. Newspaper and cardboard went to the Australian Paper Mills in Alphington to be recycled. Little plastic pots were used for plant cuttings, glass jars used for chutney and jams or for shed storage of nuts, bolts and seeds. Old suits and clothes were made into children’s overalls – my three children wore these when crawling about on our brick floors. Handmade clothes were seen as more desirable than a piece of junk from Target. Recycling, re-purposing and re-using was a natural practice then, but now the need has become more urgent. A new generation needs to learn the ropes in this throw away era, while the older generation needs to re-acquire the values and practices it once held so dear. I hope to start afresh when I return to Australia and attempt to move closer to zero waste.
Apart from a country wide ban on single use plastic bags, Indonesia, and Bali in particular, has a scheme in place for collecting plastic bottles and cans. I save mine for one of the collectors at the beach. See Plastic bank in Indonesia. Over the past few years, I’ve often met an ancient woman, poor and dressed in a faded tattered sarong and white shirt, walking up and down the beach path all day, rifling through rubbish bins, dragging a huge bag of rubbish behind her. She is a street recycler and is part of the local scheme that offers a cash incentive for returning plastic bottles and cans. When her bag is full, she takes it to one of the plastic banks a couple of kilometers away, and then returns to start another round. Her toothless smile is radiant, as she greets us with a selamat siang /sore ( good afternoon). I find her enchanting, beautiful and her energy amazes me. I sometimes wait around on the beach in the afternoon, with my bag of recycling, to add to hers. Since this scheme was put in place, Sanur, a beach suburb of Denpasar, has radically improved. Primary schools also have recycling days for bottles and cans. Slowly the banana leaf wrappings are returning. Indonesia is determined to change it’s relationship with plastic. With a population of over 270 million, their need is even greater.
In my Balinese kitchen, I spend as much time sorting through flowers as I do preparing food. One of the morning routines I’ve adopted since coming here in July is collecting spent flowers along the paths in the morning before the gardeners sweep them away. These flowers last for one day. They are arranged in a saucer, bowl or platter, and placed on a fabric background: I then photograph them and post to Facebook, my daily antidote to bad news. Called the Dharma project, I have now posted 31 arrangements: each photo is chosen from a selection of 10, and explores the way colour changes with different backgrounds in the morning light. It is also a spiritual meditation on life, death, order, and transience. If I miss a day or two, the cleaning staff bring me flowers. I am touched. Balinese make daily floral offerings: canang sari follow set rules in terms of arrangement and colour whereas my arrangements are usually based on what falls from above each day, although I sometimes resort to a little selective pruning.
I’m very partial to kue tradisional, traditional Indonesian cakes. These sweet morning treats were available at the market last week- boiled sweet agar- agar ‘snakes’ with freshly grated coconut. I remember buying them in the 80s and 90s when they came wrapped in banana leaves: now they come in little cellophane containers.
These little sachets of Terasi come in chocolate wrappers, each one containing the right quantity to toast before adding to your sambal. Made from dried prawn, Terasi is a very stinky condiment and an acquired taste. I have very fond memories of my children as teenagers, taunting each other with an open block of Terasi. There is nothing more rousing than a putrid block of compressed fish waived under your nose while dosing in the morning. Now my eldest two children, who are in their late 40s, still play Terasi and fish sauce games when they get together at the beach camp.
I love these ceremonial dishes used by Balinese women to carry flowers offerings at small temples. The silver ones are usually left on top of family shrines and contain all sorts of oddities- everything a spirit could want, perhaps a cigarette, wrapped sweet, crackers, a jar of soy sauce, or a favourite drink. I use these bowls constantly in my kitchen, for washing vegetables or prepping the myriad of ingredients required for an Indonesian sambal cooking paste, for collecting flowers, or to store shallots, garlic, ginger, turmeric, galangal, white pepper and chili.
Candlenuts and garlic ( above) are an interesting substitute for pine nuts in pesto, made in the uleg.
One dish I enjoyed making recently was Terong dan Tahu Balado, eggplant and tofu balado. Balado is a Sumatran word, a Padang cooking term meaning red sambal. I love the long thin green eggplants here and hope to grown them when I return to Australia. They don’t carry any bitterness, and soften easily when cooked. They are also the perfect eggplant for light smoking. I used my Aldi fake Nutribullet for making the balado sambal. It churned through the shallots, garlic, long mild chilies, terasi and tomato in seconds. My stone Uleg looked on dejectedly, feeling suddenly obsolete, a kitchenware anachronism.
The two photos above are not from my kitchen but from Massimo’s Italian restaurant in Sanur. On the left, is Amarena ice cream with Chantilly cream and Amarena cherry syrup, served in lust- worthy Amarena blue and white bowls. And on the right, burrata with rugola. This cheese is made daily and served with home made chunky bread, and a bottle of EV olive oil and balsamic to apply your own dressing. In between this entree and shared dessert, we ate a wood fired Napolitana pizza. This is the sweet Italian-Indonesian life, la dolce vita, away from my kitchen. I have a regular table, naturally. Massimo is from Salento in Puglia, but has been operating his Italian restaurant in Sanur for more than 25 years, is married to a Balinese, and has Balinese- Italian children. Many of his recipes emanate from Salento. His business now includes many sidelines, including the production of gelato, hand rolled pasta, wood fire pizza and cheese- making, including some hard cheeses. A booking is required at night, but I like to pop down there at lunchtime when the big barn of a place is almost empty.
This Indonesian style tomato soup featured in my recent post. A quick and easy soup, it really does require luscious vine ripened tomatoes and fresh stalks of lemongrass.
If you’ve read this long rambling post, thank you. I know, it seems to be more about the urgency of dealing with recycling than kitchen things. But then, most of our recycling problems start in the kitchen, ours or someone else’s, if you happen to eat in restaurants. I usually try to make my posts ‘plastic free’, but not wishing to appear hypocritical, I’ve included some lovely Balinese items that came wrapped in plastic, cellophane or plastic foil. It happens here and it happens at home, and then I wonder where it’s going to go. The header photo was chosen after Dale, from daleleelife.101, mentioned recently that it looked like a fruit salad of flowers. And thanks once again Madame Sherry of Sherry’s Pickings for hosting the monthly In My Kitchen series.
The Sanur festival is one of the highlights of the annual secular calendar in Bali. Now in its 14th year, this year’s festival was held over 5 days, from August 21 to August 25, and included a huge programme of cultural, environmental and sporting events, including a jukung race, windsurfing and surfing competitions, fishing competition, an early morning beach clean up, a turtle release, photography exhibition as well as food and music events lasting well into the night. This is very much a local festival, and not targeted towards the tourist, like many draw card events held in Ubud. Having said this, some foreigners do attend and are encouraged to join in, especially in events such as the clean up programme, the fishing comp and other international sporting events. For me, the highlight of the Festival was the cultural parade on the last day. This took place in a nearby street: various teams from the district banjar had been rehearsing their band and barong dances for months ahead.
Most of these portraits were taken as the young men eagerly awaited their turn to perform in front of the judges. Some rehearsed their percussion, others were nervous, or eager to get going. The street show lasted for two hours- bad luck for the bank up of traffic, diverted through the narrow lanes near the traditional market. Once each new group moved into position to begin their performance, the intensity was transporting. These young men dressed in black and white outfits definitely stole the show. Pure percussion- loud, electric, erotic, thrilling. Terima kasih banyak.
It takes a while to adapt to cooking in Bali, given that the local restaurant and warung food is so alluring and economical. You could think why bother, but in the end, when living in another country for around three months, cooking with local ingredients becomes part of the experience. It involves getting to know what locals pay for things, observing seasonality, enjoying chats with stall holders at the traditional market, buying less more often, and learning ways to cook with unusual ingredients. It is also nice to relax at home, and not feel compelled to go out to eat.
We did bring a few items from home, including a large block of Parmigiano Reggiano and a kilo pack of good dried spaghetti. Extra Virgin olive oil is available in Bali, but only Italian brands of dubious source. My 1/2 litre bottle of good Australian olive oil was eliminated from my packing at the last minute in order to lower our overall luggage weight: Mr T had added a second stringed instrument to his list of essential items! Good parmesan cheese is much harder to find in Bali. A quick pasta dish sauced with shallot, garlic, chilli, and fresh tomatoes, liberally sprinkled with parmesan, is a quick and comforting home style meal. We also brought along our Aldi brand copy of a Nutribullet electric blender: its powerful motor churns through tropical fruits in seconds, so useful for an afternoon fruit smoothie, and handy for making pumpkin soup and Jamu.
My market shopping list usually includes the following basic ingredients: red shallots ( bawang merah), garlic ( bawang putih), snake beans, limes, potato, tomatoes, bananas, small pre-made packets of Bumbu Bali, sambals, peanut sauce ( pecel), and a few small cakes ( kua). The large supermarket sells herbs such as basil, oregano and mint, as well as very reasonably priced tempeh, and tofu( tahu). Unfortunately I haven’t found a source of fresh coconut milk, and so rely on small tetra packs for santan ( coconut milk). The ladies at the market sell small rounds of palm sugar for around 20 cents a piece. Palm sugar, gula merah, is extracted from the coconut palm tree: the nectar is boiled and then shaped in small coconut containers. It is organic and very tasty, with hints of caramel, coffee and other minerals not noticeable in regular sugar.
It’s hard to resist home meals using tempeh and tofu. The first picture below features a classic Tempeh Manis. This involves a few preliminary steps but then it comes together quite quickly. The tempeh block is cut into strips then deep fried in neutral oil then drained. A paste is made from shallots, garlic and galangal which is then fried in a little oil. Lemongrass, chilli, daun salam leaves, are then added, followed finally with the kecap manis and palm sugar. The tempeh is returned to the sticky sweet sauce and tossed about. This is one dish you can make in advance.
To cut the sweet stickiness of the tempeh, I also made a quick cucumber and dill pickle, a recipe I found on Moya’s instagram post a few weeks ago.
Another tofu and tempeh dish is a quick stirfry consisting of shallots, garlic, whole chilli, snake beans and pre-fried tempeh and tofu. To bring it together with a tasty sauce, I heated a small block of pecel pedas ( spicy hot peanut sauce) in a little water, then added it to the stir fry. The result is very similar to the Balinese classic dish Tipak Cantok, a local version of gado gado. A few prices are of note here. A block of tempe and tofu costs around 30 cents. A bunch of snake beans around 50 cents. A little block of very tasty Pecel– why would you make your own peanut sauce when it tastes so good- around 20 cents.
Sometimes we enjoy a simple light meal of a cheese, tomato and shallot toastie. This is Mr T’s specialty, always served with Sambal ekstra pedas or hot chilli sauce.
Fruit from our friend Wayan is always welcome. The salak (snake fruit) comes from his parents’ farm in Sideman. He often brings large papaya and other lovely tropical fruit, knowing we have a blender.
Yesterday afternoon I decided to make some Jamu, given that fresh turmeric is prolific and cheap. Jamu is a traditional tonic used by the Balinese as a cure all. The recipe involves peeling around 150 grams of fresh turmeric and some ginger, then blending it into a puree with a couple of cups of water. The puree is cooked for 10 minutes or so, which is then sweetened (I added a touch of grated palm sugar). Lime juice is finally added. It is then strained and stored in the fridge for up to a week. I was pretty excited yesterday when making my own Jamu, and didn’t think through the process entirely. Now my manicured painted nails have turned from pink to an odd coral/orange colour, the skin on my palms is still bright yellow, the white kitchen sink stained, and the threadbare tea towel I used for straining the Jamu looks like an abandoned saffron Buddhist robe. I’m imagining my innards stained a psychedelic yellow and look forward to dying some cotton for crocheting with fresh turmeric on my return. The colour on the cloth is sensational.
One of the first things we invested in is a 19 litre returnable water container ( around AU$4) which can be refilled for AU$1.80. A nearby store has a swap and go system. I use this water for washing vegetables, cooking and drinking- it lasts for about a week. I am very aware of my plastic consumption while I’m in Bali, and have tucked away all the soft clean plastic to bring back to Australia. Despite the fact that the Australian plastic recycling industry is now in strife, with much of our recycling being added to landfill, the soft stuff is coming home with me: I’m not going to add to Bali’s plastic problem. I take small net bags to the fresh market- the ladies are impressed with these. Like Australia, Bali has banned the single use plastic bag but also like Australia, small plastic bags are still available for fruit and vegetables. Being part of the problem involves being part of the solution.
Thanks Sherry for hosting the monthly event, In My Kitchen. You can find other world kitchens on Sherry’s Pickings, or you can join in, a very supportive way to join a blogging group.