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TAO Bali

Thai Food in Bali

Tom Yam Kung

Papaya Salad

Pla Kaow Som Rod

Thai deep fried garupa topped with sweet and sour chilli sauce

Chicken pandan .. Chicken breast wrapped with Pandan leaf

The TAO Bali located in Jl. Pratama 96 Tanjung Benoa, Bali - INDONESIA (across Ramada Resort Benoa Bali)

The food was really good though the service was a bit slow we went there at lunch time it seems like they are not used to getting large lunch orders

The pandan chicken and the fish were really good.

The tom yum was alright .. over all I’d give it an 8 out of 10

Filed under Food Travel Bali

1 note &

Rose Sable

Ingredients

-225 g flour

-25 g corn flour

-2 table spoon dried  rose 

-1 table spoon  rose water

-200 g softened butter

-100 g icing sugar

-2 egg yolks

Method

preheated oven to 170 C degrees

Mix the flours and butter with the sugar in a stand mixer. Add egg yolks. Fold in dried rose. Divide the dough into two portions. Roll into logs, wrap each log with baking paper. Refrigerate over night or until firm. 

Cut into 1cm slices; place on prepared baking sheets 3cm apart. Bake for 10 -12 minutes.

Filed under rose recipe sable food cookie sweet

1 note &

 Arabic Ice-cream بوضة Adapted from The Ice cream book - By : Joanna Farrow and Sara Lewis Serves 4 to 6 Ingredients: -3 tbsp Cornflour -2 1/2 Full fat milk -213g Condensed milk -1 tbsp Clear honey -2 tsp Orange flower water -Chopped Pistachios to serve with (optional) Method: 1 Put the cornflour in a saucepan and mix to a smooth paste with a little of the milk. stir in the remaining milk and the condesed milk and bring to a boil, stirring until it has thickened and is smooth. Pour the mixture into a bowl. 2 stir in the honey and orange flower water. Cover with a plate or plastic wrap to prevent the formation of a skin on the mixture Leave to cool, then chill in a frigde for about an hour. 3 By hand: Pour the mixture into a plastic tub or a freezeproof container and freeze for 6-8 hour, beating twicewith a fork , electric mixer or in a food processer to break the ice crystals. By Ice-cream maker: Churn until its firm enough to scoof for about 20 minutes or follow the instructions of the ice-cream machine’s manual. 4 To serve, scoope into dishes and serve with chopped pistashio or sugared almonds. Tip: Rose water can be used instead of the orange flower water.

 Arabic Ice-cream بوضة

Adapted from The Ice cream book - By : Joanna Farrow and Sara Lewis

Serves 4 to 6

Ingredients:

-3 tbsp Cornflour

-2 1/2 Full fat milk

-213g Condensed milk

-1 tbsp Clear honey

-2 tsp Orange flower water

-Chopped Pistachios to serve with (optional)

Method:

1 Put the cornflour in a saucepan and mix to a smooth paste with a little of the milk. stir in the remaining milk and the condesed milk and bring to a boil, stirring until it has thickened and is smooth. Pour the mixture into a bowl.

2 stir in the honey and orange flower water. Cover with a plate or plastic wrap to prevent the formation of a skin on the mixture Leave to cool, then chill in a frigde for about an hour.

3 By hand: Pour the mixture into a plastic tub or a freezeproof container and freeze for 6-8 hour, beating twicewith a fork , electric mixer or in a food processer to break the ice crystals.

By Ice-cream maker: Churn until its firm enough to scoof for about 20 minutes or follow the instructions of the ice-cream machine’s manual.

4 To serve, scoope into dishes and serve with chopped pistashio or sugared almonds.

Tip: Rose water can be used instead of the orange flower water.

Filed under ice-cream sweet food food photography

3 notes &

Basic pizza dough recipe

Makes 4 pizzas

400g plain flour

3g dried yeast

1tsp salt

1tsp honey

1 - 1/2 tbsp olive oil

200ml lukewarm water

Method:

In a mixing bowl, place the flour; yeast, salt, honey, olive oil. Mix well until all the ingredients are incorporated. Pour the lukewarm water slowly into the mixture until it forms a soft dough. Knead the dough for 5 minutes until smooth.

Place the dough into a clean dry bowl cover with greased plastic film and leave to rest in the fridge for 30 minutes. Roll the dough into four balls each weighing approximately 150g cover and keep cool until ready for use. Do not roll out the pizza dough until a few minutes before you intend using.

Top with tomato sauce or pesto and your favorite toppings and bake in a pre heated oven heated as hot as possible 240c/ 475F  Bake for 10 minutes or until the edges turn golden brown.

suggestion : roll the dough and cut it using a cookie square or even round cutter into small pieces of dough top with your favorite sauce and toppings and bake and serve at gatherings or as party food.

Chef Terry Style’s recipe from II Rustico at Rydges Plaza Hotel, Dubai

 

Filed under pizza food

1 note &

Savory cheese muffins Makes 9 standard muffins 1- 1/2 cups plain all purpose flour 2tsp baking powder 2tbsp caster sugar 1tsp paprika 2 eggs 1/2 cup milk 1/4 melted butter 1tsp dried thyme 2oz diced cheddar cheese 1-Preheat the oven to 190C.375F. Lightly grease the cups of a muffin tin or line them with paper cases. 2-Sift together the flour, baking powder, caster sugar and paprika into a large bowl. Make a well in the center. Set aside. 3-Combine the eggs, milk, melted butter and dried thyme in another bowl and beat lightly with a whisk until thoroughly blended. 4-Add the milk mixture to the dry ingredients and stir lightly with a wooden spoon until just combined. do not over mix. 5-Place a heaped tablespoonful of the mix in each of the prepared paper cases. 6-Devide the pieces of cheese equall among the paper cases. 7-Top with another spoonful of the batter, ensuring the cheese is covered. 8- Bake for about 25 minutes, until puffed and golden. Leave to stand for 5 minutes before transferring to a wire rack to cool slightly. Best served while the are still warm. Adapted from ” muffins ” a book by Carol Pastor Photo: taken with Nikon D300s and Nikkor 50mm f/1.8

Savory cheese muffins

Makes 9 standard muffins

1- 1/2 cups plain all purpose flour

2tsp baking powder

2tbsp caster sugar

1tsp paprika

2 eggs

1/2 cup milk

1/4 melted butter

1tsp dried thyme

2oz diced cheddar cheese

1-Preheat the oven to 190C.375F. Lightly grease the cups of a muffin tin or line them with paper cases.

2-Sift together the flour, baking powder, caster sugar and paprika into a large bowl. Make a well in the center. Set aside.

3-Combine the eggs, milk, melted butter and dried thyme in another bowl and beat lightly with a whisk until thoroughly blended.

4-Add the milk mixture to the dry ingredients and stir lightly with a wooden spoon until just combined. do not over mix.

5-Place a heaped tablespoonful of the mix in each of the prepared paper cases.

6-Devide the pieces of cheese equall among the paper cases.

7-Top with another spoonful of the batter, ensuring the cheese is covered.

8- Bake for about 25 minutes, until puffed and golden. Leave to stand for 5 minutes before transferring to a wire rack to cool slightly. Best served while the are still warm.

Adapted from ” muffins ” a book by Carol Pastor

Photo: taken with Nikon D300s and Nikkor 50mm f/1.8

Filed under food muffins photography cheese