Mariam – Page 54 – Yogurtsoda

Bali, Day Two

January 15, 2016January 15, 2016

One great thing about traveling to Asia is the reverse jet lag. Waking up with the dawn in Bali was no problem. Besides, it’s pretty easy to get up early with this view.

On our second morning, Nishan and I had an early breakfast in preparation for a day-long excursion to Mount Batur. I had the bubur ayam, or Indonesian chicken congee.

Mount Batur is an active volcano in northeast Bali and the area surrounding is lush and fertile. We stopped at the Tegalalang rice terraces along the way to take in the stunning view.

Bali’s reputation as one of the most beautiful places on earth is well deserved — but it was the inland regions, not the beach, that I was falling in love with.

We headed onwards towards a kopi luwak coffee plantation. Kopi luwak, or civet coffee, refers to the coffee that includes part-digested coffee cherries eaten and defecated by the Asian palm civet. Keep the poop jokes to yourselves, folks. This beautiful plantation sold not only kopi luwak, but also herbal teas and locally harvested spices. We bought a bag of restorative ginger and lemongrass teas to take home.

Fortified with coffee and breakfast, we joined our guide for our day-long bike ride through the region. First up: a quiet, peaceful bamboo forest.

Despite the clouds, Bali is hot and humid, so we soon stopped for a break in Penglipuran village. After a short walk through the village, we were back on our bikes.

Our guide stopped along the way to point out the fruits that grow alongside Bali’s lush roads. My favorite was the juicy langsat fruit. Oh, if I could only bring these home with me. The fruit in Bali remains the best I’ve ever tasted in my life.

We continued our ride through rice paddies, Pura Taman Narmada Bali Raja water temple, and a Dalem temple.

Once we reached the town of Bangli we stopped for a rejuvenating Balinese lunch of bakso (meatball soup), satay, noodles, krupuk, fried tempeh, mung bean salad, and rice.

Back in Ubud, we were exhausted after our day of biking. We rewarded ourselves with a spa treatment overlooking the Campuhan River. The cherry on top was the lime-spiked fruit skewers at the end of the treatment. Delicious.

If you’re interested in a similar bike tour as ours, we toured with Bali Hai Bike Tour based in Ubud. They were fantastic.

Bali, Day One

January 11, 2016

It’s January. You know, that time of year when we’re all dreaming of a warm day at the beach under the sun. It’s been nine months since Nishan and I returned from our honeymoon, but memories of Bali run deep. We took a red eye flight to Hong Kong and after a quick lunch of duck noodle soup at the airport, we got on a plane to Denpasar, Bali’s hot and hectic airport. After an hour in a taxi, we arrived at what would be our home base for the next week: Ubud.

Our lingering jet lag meant that we woke up before sunrise, but who can complain with this view? After a delicious breakfast of rice dumplings stuffed with banana and drizzled with palm sugar syrup, we were off to explore the town of Ubud.

We wandered through Ubud Market, brimming with the most delicious fruits you can imagine — but only if you get there early enough. After nine in the morning, the market reinvents itself as a kitschy souvenir market, but still bustling.

Afterwards we stopped at Kafe Batan Waru for lunch. Batan Waru would become one of our favorite haunts during our stay. The outdoor seating, the charming street, but most of all the food made the place an easy choice. We feasted on lemper ayam (sticky rice and shredded chicken grilled in banana leaves), kangung tumis (Asian watercress with shallots, garlic, and soy sauce), and skewers of sate ayam madura. All washed down with sugary, icy cendol, of course!

It was time for our massage appointment next. Don’t get me wrong. We had no interest in the Eat, Pray, Love narrative, but we couldn’t pass up Bali without a massage. So we took the stroll down beautiful Jalan Kajeng, stopping along the way to admire Bali’s stunning stone carvings and larger-than-life architecture. We got caught in a rainstorm, which was fine, because really, anything in Bali is fine. Yes siree, you’ll find me in Bali being phased by just about nothing.

Relaxed, kneaded, and slightly sleepy, we made our way back to downtown Ubud to check out Pura Taman Saraswati. This temple honors Dewi Saraswati, the goddess of wisdom and the arts, and it’s a bit incredible that the temple sits literally in downtown Ubud, just a stone’s throw away from a Starbucks.

We headed back to our hotel after that excursion, just in time for tea. If you are staying in Ubud, I cannot recommend Komaneka at Bisma enough. It it is by and far the best hotel I’ve ever stayed at, not only for the wonderfully appointed rooms and grounds, but especially for the incredible warmth of the staff. I’ll write more on that later, but for now, I’ll say that our trip in Ubud was marked by one constant: our daily excitement at what deliciously home-cooked snacks and sweets each afternoon tea would bring. It’s been almost a year and I’m still craving the lemongrass tea and irresistibly fragrant honey.

Homemade Almond Milk

January 6, 2016August 17, 2023

This almond milk is incredibly easy to make, contains no sugar, and is absolutely delicious. I first concocted this rich refresher last year when I was trying to return to cleaner eating habits and ended up enjoying this by itself as a dessert.

With only four ingredients, this almond milk is a breeze — and much healthier than the additive laced versions you’ll find in the grocery store. Make sure you use raw almonds (instead of roasted) to achieve the right flavor.

Ingredients:

1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
sea salt

1. In a bowl, cover the almonds with water and let stand overnight in the refrigerator.

2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and a pinch of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an covered container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

Black Pepper Crab

December 18, 2015February 7, 2019

Dungeness crab is a Bay Area holiday tradition, and for my family, that means every year I make saucy, spicy, and deliciously messy Singaporean chili crab. Crab season should have begun a month ago in the Bay Area, but this year, our Dungeness crab are munching on neurotoxins and are off limits. If I were to be getting my hands on some crab, though, I’d be cooking this black pepper crab. It’s also Singaporean and has become my other go-to crab dish during Bay Area crab season. This one is deep-fried in the shell and it’s also saucy, spicy, and deliciously messy.

Honestly, I have a hard time choosing my favorite between the two. All I know is that both renditions elicit smiles on everyone’s face.

Ingredients:

1 Dungeness crab
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
cooking oil for deep-frying
cornstarch for dusting
1 tablespoon butter
4 cloves garlic, minced
2 slices ginger, each quarter sized, minced
2 red jalapeno chiles, seeded and minced
2 teaspoons freshly ground black pepper
1 green onion, minced

1. In a pot of boiling water, parboil crab for 2 minutes. Drain and rinse with cold water. Remove and discard the gills and spongy parts under the shell. Twist off the claws and legs and crack them open with a mallet. Cut body into 4 pieces.

2. In a small bowl, combine oyster sauce, soy sauce, and sugar.

3. In a wok, heat oil for shallow deep frying to 365 degrees. Dust crab pieces with cornstarch. Deep-fry crab until shells change color and cornstarch crust is slightly golden, about 3 minutes. Lift out crab and drain. Remove all but 1 tablespoon of oil from wok.

4. Add butter to oil in wok and place over medium heat. Add garlic, ginger, and chiles. Cook, stirring, until fragrant, 1 to 2 minutes. Add pepper and oyster sauce mixture; mix well. Add crab and stir to coat. Simmer over low heat until crab is cooked, 6 to 7 minutes. (If crab was already cooked through when deep-fried, then crab needs to simmer for only 4 minutes.)

5. Arrange crab and sauce on a serving platter and garnish with green onion.

Chicken Chow Fun

December 15, 2015February 7, 2019

I’m trying to cut down on pasta lately, but I’d like to think that this dish doesn’t count because it uses rice noodles as opposed to flour-based noodles. Rice doesn’t count, right? At least that’s what the Iranian in me says.

Carb delirium aside, this chicken chow fun dish is a much healthier (and delicious!) version of the restaurant classic. The meat is lean, the oil is minimal, and the vegetables are plentiful.

Ingredients:

1 pound fresh or dried flat rice noodles, about 1/2 inch wide
3 tablespoons soy sauce
1 teaspoon Chinese rice wine
1 tablespoon minced garlic
1 teaspoon cornstarch
1/8 teaspoon white pepper
1/2 pound boneless, skinless chicken, thinly sliced
1 teaspoon chili garlic sauce
1/2 teaspoon sugar
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
3 green onions, trimmed and cut into 1-inch pieces
1 teaspoon minced ginger
1 cup bean sprouts
1/4 cup roasted peanuts

1. If using dried rice noodles, pour enough warm water over them in a large bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.

2. Marinate the chicken: Stir 1 tablespoon of the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the chicken gently in the marinade until coated. Let stand for 20 minutes.

3. Prepare the seasonings: stir the remaining soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.

4. Heat a wok over high heat until hot. Add oil and swirl to coat the sides. Add the noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Place the noodles onto a plate and set aside.

5. Add the chicken to the wok and stir-fry until no longer pink, about 3 minutes. Add both onions and the ginger and stir-fry until fragrant, about 2 minutes. Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and the chicken is coated evenly with the seasonings, about 4 minutes.

6. Stir in the peanuts, place the contents of the wok onto a serving plate, and serve.