Visiting Pasar Badung, Denpasar + {recipe} Balinese Satay.

We had a short vacation in Bali about 1.5 weeks ago.
Actually that was my second trip to Bali after moved back to Indonesia, 3 years ago.

Back from the refreshing trip, we happily celebrated my mom's 70th birthday early July. Only last week, I had time to check the photos that I took during our trip in Bali. Oh,...it's a lot. And I remember the pictures that I took in Bali 1.5 years ago, that

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Fresh Broccoli Salad

Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar



Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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Greek Chickpeas with Spinach (Revithia me Spanaki)

A really nutritious and tasty dish, also suitable for vegetarians and vegans. This is especially popular in the northern regions of Greece, where they often eat dishes with chickpeas and vegetables. It's also very simple and quick to prepare - the only time-consuming part is soaking the chickpeas overnight. Do try it - you'll be pleasantly surprised!

Ingredients

250g chickpeas

1 kg fresh spinach roughly chopped

1 onion whole

1 large red pepper diced

2 chilli peppers finely chopped

2 tomatoes skinned and diced

1 bunch spring onions finely chopped

4 tbsp wild fennel finely chopped

2 tbsp chopped parsley

1 tsp cumin powder

1 tsp paprika

1 tbsp lemon juice

120 ml olive oil

Salt and pepper to taste

Preparation

Soak the chickpeas overnight.

Boil the chickpeas along with the whole onion. During the first 15 minutes, remove the foam that forms at the top and then replace the water with fresh boiling water.

Continue boiling until the chickpeas are tender – this will probably take over an hour.

Drain and set aside.

Put the oil in a pan, add the spring onions, red pepper and chilli peppers and sauté for approx. 2-3 minutes.

Add the cumin and paprika, stir and then add the tomatoes.

Simmer for 5 minutes and add the spinach, chickpeas and fennel.

Stir, add salt and simmer for another 10 minutes with the pan uncovered to allow the liquid – mainly from the spinach – to evaporate.

Add parsley, lemon juice and pepper and remove from the heat.

Eat and Enjoy!

 

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Es Selendang Mayang

Hot Jakarta!
The city is getting busy and at the same time, the weather is very hot for the last couple of days.



This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so

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