Category Archives: Food Glorious Food

Garam Masala Spiced Yogurt Prawns

I love prawns and when I find them really fresh I snap them up. This highly spiced dish is excellent over basmati rice and a bowl of soupydahl to go along side. You could easily use the sauce with veggies, tofu or tempe if you’re a vegetarian. Makes 2 servings Ingredients: – 1/2 cup plain yogurt – 1 Tbl. garam masala – an Indian spice mixture – 2 clove garlic, pressed – 2 tsp. fresh ginger, grated, – 1/2 – 1 tsp. ground cayenne – 1 tsp. grated fresh turmeric – salt to taste – 16 prawns, peeled and deveined – 1 tablespoon butter   Directions: In a medium sized bowl, combine the yogurt, garam masala, garlic, ginger, cayenne, turmeric, ... [ Read More ]


I first had this dish at Brava’s in Healdsburg, California. Roasted garlic slathered on chunks of crusty bread were the perfect vehicle to layer on the marinated veggies on. Each bite was heavenly.  I couldn’t wait to get back to my Bali kitchen to try it out. It’s a perfect appetizer or part of a tapas offering and will give you a gold star rating with family and guests. Serves 4 Sherry Dressing Ingredients: – 1 clove garlic, pressed – 1 tsp. Sherry vinegar or red wine vinegar – 1 tsp. fresh lemon juice – 4 Tbl. extra virgin olive oil – sea salt and pepper to taste   Roasted Veggies Ingredients: – 2 large red bell ... [ Read More ]

Soft Polenta with Mixed Mushrooms and Herbs

This is adapted from an Ottolinghi recipe.  The soft polenta topped with browned Portobello and oyster mushrooms scented with rosemary, thyme and tarragon is heavenly. You could add or substitute shitaki mushrooms for a variation. Use whatever meltable cheese you like – I used a hard goat’s cheese. This is the kind of recipe that begs for variation. You can buy the truffle oil at Dijon or leave it out altogether. I heated the leftovers in individual oven dishes with lids and it was as good the second day.    Serves 4   Ingredients: – 4 Tbl. olive oil – 300 g mixed ... [ Read More ]

Cardamom and Pistachio Biscotti

We have been making the same almond biscotti for years. I suddenly got a hankering for cardamom, lots of cardamom. Pistachios were a natural addition and so changes were made to the original recipe. These are heavenly! If pistachios are too dear, you can substitute cashews.   Makes about 36 cookies   Ingredients: – 1 1/4 cups shelled whole pistachio nuts – 1 cup oat flour (see instructions below) – 1 cup spelt flour – 1 1/2 tsp. baking powder – 1 pinch salt – 4 eggs – 1 cup castor sugar – 1 Tbl. lemon juice – 1 lemon rind grated, the yellow part only – no white – 11/4 tsp. freshly ground cardamom seeds (the ... [ Read More ]

Rice Noodle Salad with Prawns and Tamarind Chili Sauce

I’d bought fresh fat prawns.  In perusing our recipes for inspiration I found this one that we hadn’t used in years. Without much thought I gave the recipe to Desak, feeling sort of ho-hum about it because I was too busy to put much effort into recipe hunting.  When she slid the dish onto the table and I took the first bite my eyes opened wide, my taste buds tickled and I was in heaven. “Enak sekali, Desak!” I exclaimed. You can make the tamarind chili paste well ahead and keep in the freezer. We use it in a number of dishes. ... [ Read More ]

Italian Chickpea Flat Bread with Olives, Capers, and Tomatoes

Serves 4 This is so simple yet delightfully moorish.  As a plus, it happens to be glutin-free and full of protein since it’s made from chickpea flour, also called ‘besan’.  It’s divine with gorgonzolamelting into it’s hot crispy surface or with a drizzle of reduced balsamic vinegar. Sometimes I lay anchovies on the half-baked surface before returning it to the oven. You can easily double the recipe and bake it in a rimmed cookie sheet. The flour and water mixture needs to be started three hours before you plan to bake it, but you can also do that the night before. Ingredients: – 1 ... [ Read More ]


Makes about 2 ¼ cups   I was fortunate enough to attend a Slow Food event at Locovor in Ubud. Of the many delicious dishes presented to us was Dukkah – a chopped nut and spice dip that was so delicious our table requested more.  I couldn’t wait to go home and make it. Traditionally in the Middle East, bread is dipped in olive oil and then into the nuts. You can also use raw veggies such as cucumbers, carrots zucchini, and bell peppers that are naturally moist, skipping the oil. Or sprinkle it on salads, soups, and steamed veggies.  I find ... [ Read More ]

Asparagus Soup with Rosemary

Serves 3-4   I love the idea of Amuse Bouche – a small dish to tease your mouth in preparation for the feast to come. I’ve used this recipe both as an amuse bouche as well as in larger portions as a starter soup.  It always gets rave reviews, as do the Parmesan crackers we serve it with.  Ingredients: – 1 Tbl. olive oil – 1/2 yellow onion, chopped – 2 cloves garlic, finely chopped – 3 spring onions, finely chopped – 25 spears of asparagus, washed and cut in half – 5 bay leaves – 4 branches of fresh rosemary – 1/2 cup white wine or stock – 1/2 ... [ Read More ]

February 1, 2017

Ayu Spicy’s Poke Servers 1-2 I first had Poke in Hawaii. It’s a favorite of the islanders there and is even available ready-made in local supermarkets.  Poke is essentially sashimi with a sauce and instead of thin slices, it’s cut into cubes and then marinated in soy, lime, sesame oil and whatever else tickles your fancy.  I like mine to have a bite and add fresh chilies, Tabasco or cayenne and sometimes all three if I’m feeling particularly feisty. This recipe serves one as a main course or two with other dishes. Ingredients: – 2 Tbl. lime juice – 2 Tbl. soy sauce – 2 ... [ Read More ]

Pumpkin Pie Ice Cream

Makes about 2 liters  This is perfect for the holidays. And you can make it a few days before the event. It tastes like frozen pumpkin pie and is so refreshing in our humid Bali monsoon season. If you don’t have an ice cream maker you can do it by freezing and stirring until it’s set. There is a good article on low tech ice cream making at Ingredients: – 1 1/2 cups fresh pumpkin puree – steam the skinned and seeded pumpkin until soft. Mash or puree it in a food processor or blender – 1 1/2 tsp. vanilla extract – 2 cups whipping ... [ Read More ]