Monthly Archives: March 2012

Padang Jaya Nasi Padang – Jln Dhyana Pura, Seminyak, Bali – Corner shop

I have been visiting this restaurant every time I have come to Bali.  I am never one to venture into places that sell foods like this in Malaysia, I don’t know why but I will always find a reason no to enter the shop, but I was introduced to this place by a Balinese person and he told me it was the best around and he was sooo right.

I have been to a few Nasi Padang shops which I might add is opened 24 hours a day except during Nyepi, a celebration in March where everything is closed even the airports.

So here I am, the moment I land in Bali, I run to my leather shop because I threatened Widodo that if he closed shop I would be very angry and so I rush to the leather shop which is a bout 18 shops away from Padang Jaya Nasi Padang, order what I need, argue with him because he was being smart, and the fact that I forgot my phone was another issue because I could not download my photos so here I was lugging my lappy all around to show him what I needed.

So leather goods ordered, I march with proudness to my favorite Nasi Padang shop and enter in, also note this is not a posh shop, the reason you won’t see photos is because it looks worst then some of our little stalls around here which I for one would never enter.  But I am on holiday…. so there you go!

I enter in and some of the foods were piping hot… ohh what yumminess, and then guess what???? I left my camera in the hotel on the bed! Just like I left my mobile phone in Malaysia on the Bed!

Well I was not going to worry about it now, I ordered my food, now once again this is a person who will not even eat Mixed Rice in Malaysia,  I even ordered fish, why because it did not look like fish, was boneless, resembled nice pieces of steak and was skinless.  It was local Tuna so I was told.  I ate all my food, rice included and vowed I’d be back in the next few days.  I was satisfied, I left the shop with a smile in my heart.

Now be warned, you may be put off by some off the foods, it may not look like a very sanitized place but it was comfort food.  No amount of flies was going to deter me although having said that, this time around there was not one fly around.  So there you go…

Next visit was with Brian, fussy pot, but he succumb to temptations.  Danny should have been around because then we would have ordered everthing.

Corn Fritters - I was so so with this one, I think it was tasteless and didn't taste corny enough.

So here are the photos taken on the last day I was in Bali.

This is how Nasi Padang is presented all over Bali

Just look at the fish fillets, now that is exactly how I like my fish.  It does not even look like fish nor tastes like it because it is cooked and served with a curry gravy.  By Australia’s Masterchef standard, it would be considered overcooked but to me it was perfectly done to suit my palate.  The fried chicken was nice too although Eda does a more fantastic job.  This was probably because it was not piping hot. I have a variety of piping hot fried chicken when Eda cooks.

At the bottom, we have Fried Cow Lungs (How ever do you translate it into English without it sounding strange).  I didn’t have it this time as I had too many fried things on my plate, but I know it is nice,I had it a few years ago.

Now it must be stressed, I ate here the first time four years ago and once after that, and till today the food still tastes the same.

Daging Dengdeng - fried till dry beef steaks, another type of fried chicken and hidden in the corner Tempe

Now I would not say everything is nice , but to each his own, I do not like certain things and one thing is floating oil.  Now that is a no no to me and I would never ever touch anything that has oil floating in it be it the most virginal of olive oils, so I did stay away from some things.

one of the no no's till I tasted it.

Now I have to admit, this was a turn off and when he wanted to put it in my plate, I told him no, but he did it without touching the oil, and I must say, it was nice, in fact it was so nice and me not liking spicy chilly food, I thought I would like it with rice, and a fried egg.  It complemented the whole meal even though I thought I would keel over and die with the oil.  Didn’t happen!

Another no no and this time I didn't ask for it.

Now this Idid not touch, the oil was off putting and when I tried to ask him what it was he mumbled something. Now one has to know the people in Padang Jaya Nasi Padang don’t talk, they don’t smile, they don’t say anything not even between staff.  They ask you if you want a drink, rice and you show them what you want, you may ask them what is what and that’s it.  So don’t expect convivial chatter.  Service here is a big ZERO… food however is a good 8 and a bit out of 10.  I never found out what this dish was, but I am sure I will.

These are the gravies they may pour over the fish or the fried chicken, The one with Tempe is nice. Goes fantastically well with the fish.

Sambal Jering - not to be eaten if you are going clubbing to pick up... Dhyana Pura Road is the clubbing district of Bali

I cannot for the life of me remember what this was called but it consisted of offal and muscle and I am sure I will keep guessing tonight while I am sleeping, rather nice too..but then I love offal.

Daun Singkong is about the only green you will find in the shop, it is actually tapioca leaves. Nice eaten with sambal, bitter on it's own.

Omelets, I don't make nice omelets, these were fluffy even though it was cold, and it had a nice hint of something spicy in it...

A close up of my fish dish, I am salivating looking at this, now whoever knows me would be surprised because fish never tempts me unless it is sashimi. This one was orgasmic!

So there you go, my trip to my favorite food place in Bali.  Try it, because I surely will when I go back there again.

April 2012 Cooking Classes

Saturday April 14th – 10 to 1 pm FULL

Sunday April 22nd – 10 to 1 pm FULL

Let’s make Pies!

Learn to make Short Crust Pastry and pies galore. You will take home all the different pies. You will learn:

  1. Short Crust Pastry
  2. Shepherd’s Pie
  3. Chicken Pie
  4. Creamy Chicken and Mushroom Filling
  5. Apple Pie

Price Per Person: $100 (Class will commence once there are 6 students)

A Vegetarian Pie Class can be arranged if you have a group of 6 people.

 

Saturday April 21st – 10 to 1pm FULL

Nasi Lemak Kukus

Learn to make real Nasi Lemak Kukus along with all its accompaniments.  You will learn:

  1. Nasi Lemak (Coconut Rice) – steamed not boiled
  2. Chicken Rendang
  3. Sambal
  4. Sotong Sambal
  5. Crispy Fried Fish

Price Per Person: $100 per person (Class will commence once there are 6 students)

A Vegetarian Nasi Lemak Class can be arranged if you have a group of 6 people.  Menu may differ slightly.

Sunday April 22nd – 2.30 to 5.30    3 places left

Roasting Class – Let’s do a Leg of Lamb

Let’s roast a leg of lamb and prepare its accompaniments complete with dessert . You will learn:

Roasted Leg of Lamb

  1. Roast Leg of Lamb
  2. Baked Cheese Rice
  3. Salade Nicoise
  4. Rich and Wet Chocolate Brownies

Price Per Person: $110 (Class will commence once there are 8 students)

Classes will be held at 70 Road 14/24 Petaling Jaya.  Please email nicholas_pillai@yahoo.com to book and to make any enquiries.  Please check my blog www.nicholaspillai.wordpress.com

[56% Off] 3-hour Hands-on Rustic Mille Crepe Baking Workshop for RM110 instead of RM250. Learn to Make Crepe Batter and Crepe Layering

Highlights

  • 3-hour hands-on rustic mille crepe baking workshop.
  • Learn to make crepe batter and layering to form a mille crepe.
  • Flavours: vanilla, coffee or strawberry.
  • Take home 1/3 of the cake.
  • Equipment and ingredients provided.
  • No added preservatives.
  • Small classes with highly experienced chef.

Fine Print

  • Redemption period: Apr 5, 2012 – Apr 21, 2012.
  • Bookings must be made between Mar 24, 2012 – Apr 6, 2012.
  • Min. 15 days prior booking required. Bookings subject to availability.
  • Rescheduling must be made 7 days prior to booking or Groupon will be forfeited.
  • For class schedule, refer below write-up on the deal page.
  • May buy and use many.
  • For customers aged 15 and above only.
  • Halal ingredients.
  • Customers are required to bring their own containers to take home cake. 
  • Max. 9 – 12 students in groups of 3 per class.
  • Valid at Cooking with Nicholas: 016-682 7465 (Calling hours: 9am – 6pm daily)
  • See the rules that apply to all deals.


[56% Off] 3-hour Hands-on Rustic Mille Crepe Baking Workshop for RM110 instead of RM250. Learn to Make Crepe Batter and Crepe Layering

The serendipitous discovery of mille crepes was made by leaving a mountain of flour with an agitated cow by a caravan for seven full moons. Debunk myths with today’s Groupon for RM110, with a three-hour rustic mille crepe baking workshop at Cooking with Nicholas (RM250 value) in Petaling Jaya.

Class schedule:

  • Apr 5, 2012 (Thu): 2.30pm – 5.30pm FULL
  • Apr 14, 2012 (Sat): 2.30pm – 5.30pm FULL
  • Apr 15, 2012 (Sun): 2.30pm – 5.30pm FULL
  • Apr 17, 2012 (Tue): 10am – 1pm FULL
  • Apr 21, 2012 (Sat): 2.30pm – 5.30pm FULL
  • Apr 29th, 2012 (Sun): 2.30 – 5.30pm FULL
  • May 1st, 2012 (Tue): 2.30 – 5.30pm FULL
  • May 6th, 2012 (Sunday): 2.30 – 5.30pm FULL
  • May 12th, 2012 (Saturday): 10 to 1pm FULL
  • May 20th, 2012 (Sunday): 2.30 to 5.30pm FULL
  • May 26th, 2012 (Saturday): 2.30 to 5.30pm
  • May 27th, 2012 (Sunday): 2.30 to 5.30pm
  • June 5th, 2012 (Tuesday):2.30 to 5.30pm
  • June 10th, 2012 (Sunday): 2.30 – 5.30pm

Sinful Layers of Crepe....


Additional time slots may be available at the discretion of Cooking with Nicholas.

Rustic mille crepe:

  • Dimension: approx. 28cm
  • Layers: 18 – 20 layers per cake
  • Flavours: vanilla, coffee or strawberry

Master the mustering of confectionary fortresses as renowned chef, Nicholas Pillai lays down batter mixing and baking techniques to piece together 20-layered crepe monuments. During three-hour workshops, students create edible discs to form harmonious bonds with cream circles infused with vanilla, coffee or strawberry flavours to the delight of taste buds and lonely zebras. Samples of achievements may be brought back to acquaint families in a newfound staple or line trophy cases and refrigerators. Comfy clothes are a must to stretch baking muscles and creativity.

What is life without a bit of sin... layers of it as well...

Nicholas Pillai is the co-author of Healthy Eating – Recipes for the Asian Palate. He has written for publications such as Her World, OH Magazine, Clove, websites such as Against The Grain and Pharmvision.com, as well as the Malaysian Women’s Weekly. He has also provided recipes for Rasa, Nur, Majalah Midi, Parenthink, Ibu dan Ayah, Traverama and Shape.

Nicholas has taught more than 1,000 students in the past eight months.

Phone: 016-682 7465 (Calling hours: 9am – 6pm daily)

Bali Catering – Jl. Petitenget 45, 80361 Kuta Bali

Four years ago I chanced upon this place while walking around the Pettitenget area in Seminyak Bali. And whenever I am in Bali now I make it a point to go there for a meal or breakfast, or just to eat the best and innovative European Gourmet Foods. And today four years later, I made a trip there again and was taken on a foodie journey to nearby France, in Bali. And better still I get to blog about it!


Now when I came here in 2008 and found this place, they only just opened and still they had the best gourmet food and pastries I had ever set my eyes upon.

Everything was made on the premises, the ice creams, the pastries, the breads, the macarons, the chocolates, pates and terrines, and I was shocked to see the size of the kitchen, because while most places would make a big restaurant front and a miniscule kitchen where they expect gastronomic wonders to come flying out, Bali Catering kitchen was enormous.

I believe here they respect their chefs.  Even back then they were confident of what they would be a success and to this day I have not found anyone here in Bali who comes close. It’s a food wonderment?

 

 

 

 

So today I made that magical trip there although I must say I nearly more forgot whilst thoroughly engrossed in other Bali activities.

I wish though that Brian would have tagged along so that I could order more sumptuous morsels of delight. Alas he had other plans.

So here I was like a kid in a candy store right here in Bali wondering what I should order to make sure it would be flavors I would remember for a long time coming. I needed a pie that’s for sure and Bali Catering or Gourmet Shop as it is now known had several but I chose Duck and Mushroom because I never ever had a Duck pie in my life.

Took two macarons, but only took a photo of one because I could not wait to sink my teeth into it while picking others foods.

Now not wanting to look like Babe in Bali or the next Babi Guling Posterboy I took a chicken floss bread roll which I thought looked rather different from what we get in Malaysia. I was so tempted to take more I swear, but one has to withhold ones’ temptations especially in public. I did have a Diet Coke though.
So while waiting for my Duck Pie to be reheated, in the OVEN and not MICROWAVE.. I nosed around the place taking photos.

I was clicking away and in my heart I wish I had a place exactly like this, where everything looked so delightful and scrumptious and no cost is spared to use good ingredients may it be local or imports, to present it like a true blue Boulangerie and most importantly the people working there were people who loved food, who talked food and invited you to try things because they know what’s good. This is seldom found in Malaysia because people work because they have to work and most times they won’t have a clue about what is going on, yet in Bali Catering, all their staff right from the time they started till now have excellent product knowledge. Mind you the gourmet delights in Bali Catering are not cheap and the average Balinese would not even go to this place because of the price so they needed an edge to sell their premium products to the expat public. And they have done so well because now has four outlets all over Bali.
I am going off on a tangent now. So now my Duck and Mushroom Pie was ready, So I got him to arrange all the foods on their wooden trays, not tacky plastic ones please. And I sat at the last of three tables to photo and savor my food.
I had an Almond Macaron and a Grenadine Granita Macaron, the latter I ate en route to picking other foods.

I had the bread first, and the first bite it was full of richness and it was eating real bread, not the soft breads filled with improvers and bread softeners that we are used to. I broke it apart and realized the bread was made in a swill rolls style, ie, the chicken floss was added once the bread was baked and then spread and then rolled, and the bread was rolled out perfectly, something I should try out actually. The bread was filling as well, unlike soft fluffy breads, this one filled you up, but I still have the duck pie….

Then I had the pie. The first bite was an orgasm in my mouth. The flavor of real butter in the pastry and the richness yet lightness of the filling, the right amount of duck and fresh mushrooms and just the right amount of pastry was tantalizing. I really wanted to but some to take back to Malaysia but knowing me I would have eaten it all by tonight, so that was a dangerous thought. It was by far the best pie I’ve tasted, this one has set the standard. I so want more.

Finally my macaron, the almond one was far better then thhe first one. It was the sweet one needed to end a wonderful brunch.

I wish I could have had ice cream, I wish I could have had more bread, I wish I could have had everything. I wish someone would give me a food hamper from Bali Catering – hint hint..

Oh yes they even do birthday cakes and beautiful wedding cakes.

Anyone going to Bali, I want Ole Ole from Gourmet Shop, Bali Catering.