BALI - My Top 6 Eats
Written By24 May 2017
Me and my family recently flew to Bali for a holiday, some work and a wedding of close friends. It was my second time in Bali and I was lucky enough to have a month of fun on the island.
Me and my family recently flew to Bali for a holiday, some work and a wedding of close friends.Â It was my second time in Bali and I was lucky enough to have a month of fun on the island. I revisited all my favourite places, ate heaps, got sick twice (oops) and saw the most beautiful waterfalls ever. The best part about the trip was the eating (obvs). I visited some faves from my last visitÂ and also a whole heap of new cafes / restaurants.Â IÂ had the pleasure of working with some amazing health food cafes, helped with menu development for a few cafes on the island and jammed with the guys at Nalu bowls, learning to make my favourite - their "Uluwatu" Smoothie Bowl at theÂ Uluwatu location. I met amazing people, including heaps of beautiful locals, watched some epic sunsets and had a lot of bed rest and time to reflect. All in all, a mind-shiftingÂ trip that forced me to slow down and has sortaÂ changed me - for the better. I am really excited to share my favourite eats, that generously includes a recipe share from each establishment just for you guys! I hope you getÂ to try these DELISH eats at your next visit to Bali, and if Bali is not on the cards, hope you enjoy making these recipes at home.
- THE SLOW - CANGGU
- Slice Cucumber And Chili In Rounds, Remove Core And Cut Green Chili In Rounds Place Prepared Vegetables In A Large Bowl, Sprinkle With Salt And Ice Mix Well To Combine. Cover Bowl And Refrigerate 1 Hour
- Combine Sugar And Vinegar In A Heavy-Based Pot. Stir Over Medium Heat Until Sugar Dissolves. Simmer, Without Stirring, Until Reduced And Slightly Syrupy. Set Aside To Cool. Pour The Cooled Syrup Over Salted Cucumbers And Chili. Add Sesame, Soy And Followed By The Sweet Vinegar, And Mix Store In An Airtight Container In The Refrigerator For 1 Days To Allow Flavors To Develop Before Using.
- Toast seeds until light golden, add spice & wakame powder.
- Coat tofu in seeds.
- Mix all ingredients together.
- Place all ingredients into the bowl, adding pickled cucumber & Japanese dressing.
- Finish with silken tofu coated in seed garnish.
- Blend all frozen fruit ingredients in a high speed blender till smooth. You will need a blender stick to help get Â smooth consistency.
- Top with mango, strawberries, banana, chia seeds, blueberries, coconut and granola. Serve immediately!
- 1 Tbsp coconut oil
- 1 small onion, finely sliced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tbsp tamari
- 1 can of Jackfruit drained and rinsed well or 500gm of Boiled Young Jackfruit
- Â½ Cup of Vegan BBQ Sauce
- Â½ - 1 cup water
- Â½ cup raw cashews, soaked and rinsed well
- 2-3 tbsp cup water
- Â¼ tsp salt
- 1 tsp apple cider vinegar
- Â½ -1 lime juiced, to taste
- Corn or Flour Tortillas
- Shredded Purple Cabbage
- Diced Tomato
- Coriander to garnish
- Saute coconut oil, onion & garlic in a pan until the onion becomes transparent. Add in your Jackfruit, Spices & BBQ sauce.
- Cook on low heat for 10minutes or until the Jackfruit absorbs most of the sauce. Avoid cooking for too long as it will dry up the jackfruit.
- For Cashew Cream blend all ingredients in a high speed blender.
- Build your taco. Tortilla, Pulled Jackfruit, Shredded Cabbage, Diced Tomatoes, Cashew Cream and Garnish w. Coriander.