While Jesse surfed the famous Bali beach breaks in a late afternoon. I strolled around the beach where I crossed paths of sun worshippers’ and female hawkers selling exotic snacks out of straw baskets. The women were friendly and welcomed snap shots of their food. Fish rubbed with spicy sambal, along with a small fried fish and roti bread.
A mix veggies salad of sliced bitter melon, green beans, fried shallots and mashed avocados.
Sun worshippers on Seminyak beach.
The fresh scallops are wonderfully sweet and taste like the sea. The sweetness matches well with the zing of lemon zest and white pepper. This ceviche is so easy to prepare. A great starter to any nice meal at home. Happy cooking ^.^~
5 raw scallops
3 teaspoons good olive oil
6 leaves mint plus 2 top snips for garnish
1/2 teaspoon lemon zest
A small pinch of white pepper
Juice of half a lemon
Clean the scallops and reserve the edible muscles. Place a knife underneath the muscle and scraping across the bottom shell. Remove the top shell, take away all the inedible innards. Slice the scallops thinly across the top into 1 to 1 1/2 mm thickness.
Roll the mint leaves together and cut into chiffonade (long and thin strips).
In a small mixing bowl, mix together the olive oil, lemon juice, mint chiffonade, lemon zest, white pepper and sea salt.
Mix the scallops and coat well with the citrusy dressing. Plate and enjoy.
We have been gone a while, trekking and eating through South East Asia. Over our stop in Singapore, we have found some really great Hainan chicken rice, Indian curries and Katong laksa. The components of a good Hainan chicken rice are the tender meat that is expertly cooked, fragrant chicken broth infused rice and perfectly concocted ginger & chili sauces.
Heng Heng Hainanese Chicken Rice at the Maxwell hawker food center.
Little India, where colorful temples and mosques, shophouses stocked with spices, gold and incense lined the streets. We found a small, unpretentious corner food stall mobbed by locals. Despite the heat, loud street noise and wobbly plastic stools, the food had our undivided attention. It was simple, spicy and straightforwardly good.
Last but not least, Katong laksa–made with slightly sweet coconut curry and strong aromatics. The noodles are cut up in small pieces so the soup can be eaten with the only utensil provided, the spoon. The version we had eaten had shrimp, strips of fish cake, bean sprouts and garnished with laksa leaves and sambal chili paste that was available on each dining table.