Cooking class 28th of June 2014

Come and join Jules to cook quick and easy traditional meals using fresh and aromatic spices.

This three course meals cooking classes will enhance your experience in Balinese spices and cooking method. Course start from 10 am to 1 pm.

$75 per person, includes

Balinese Spice Magic Mocktail

EntrΓ©e – commence at 10.15 am
Tahu Isi – Tofu with vegetables filling

Mains
Mie Goreng Special – Jules version of Indonesian favourite fried noodles (with prawn)

Sweet and spicy soy chicken – stir fry chicken with capsicum, ginger, lemongrass, garlic, chilli and kecap manis

The main will be served with brown rice and salad

Dessert
Sicky rice ball with roasted coconut and coconut sugar

All dishes cooked will be shared in between cooking. Recipes and a small packet of spices will be provided to take home

Limited numbers only, please call Jules on 0416 866 891 to secure your spot!

Looking forward to share the Balinese flavour with you πŸ™‚

Cooking class 14th June 2014

Come and join Jules to cook quick and easy traditional meals using fresh and aromatic spices.

This three course meals cooking classes will enhance your experience in Balinese spices and cooking method. Course start from 10 am to 1 pm.

$75 per person, includes

Balinese Spice Magic Mocktail

EntrΓ©e – commence at 10.15 am
Gorengan – Fried dumpling with Mix bean and traditional spices

Mains
Pepes be pasih – Baramundi fillet with freshly grounded spices steamed in banana leaves
Tempeh base kecap – stir fry tempeh with Kencur, lemongrass, garlic, chilli and kecap manis

The main will be served with brown rice and salad

Dessert
Sumping waluh – steamed pumpkin with rice flour and coconut sugar

All dishes cooked will be shared in between cooking. Recipes and a small packet of spices will be provided to take home

Limited numbers only, please call Jules on 0416 866 891 to secure your spot!

Looking forward to share the Balinese flavour with you πŸ™‚

Kuah Jukut Gedang (Balinese Green Papaya Curry)

I love Monday! Since my restaurant opened, my day off shifts to Sunday Monday. I spent the Sundays following where the kids would take me and just indulging on their company. Monday morning after sending the big kids off too school I got to cook whatever I please, for my self, which is generally something super spicy!!! Letting my self experiment on food from my childhood memories with the extra fusion of different method from different countries is so much fun and “Full”filling πŸ™‚

Today I did “Kuah Jukut Gedang” (Green Papaya Curry), I actually ate five times today. I would eat more if there is any left. Even better my dad who is very picky with his food (trust me, he is super picky!) ate them for lunch and dinner. Totally forgotten to take photo, so will have to do this dish again soon πŸ™‚

I understand green papaya can be hard to find in some areas, no need to stress, you can substitute green papaya with chokos or potatoes instead.

This recipe serves up to 8 people

What you need:

1 medium papaya (1-1.5 kg)

1 stalk of lemongrass

4-5 salam leaves (Indonesian bay leaves, but you can use just bay leaves)

3 Kaffir lime leaves

2 cups of water

Salt

Spice paste:

You can reduce the number of chillies from this recipe to suit your spicy taste

4 long red chillies

5 bird’s eye chillies

1 tsp coriander seeds

1 table spoon of ground camperia galangal (kencur) – this is the golden key to Indonesian cooking. White lotus Asian shop at Kingsford, Sydney, sold them dried. The closer substitutes is chasew nuts (I know, its totally unrealated, chasew nuts and galangal, but trust me, it does the trick)

2 table spoons of fresh chopped turmeric

3 table spoons of fresh chopped galangal

7 Shallots (small Asian onion), peeled and sliced

4 garlic cloves, peeled and sliced

1 tsp black pepper corn

1 tsp white pepper corn

1 tsp roasted shrimp paste (optional)

3 table spoons of coconut oil or olive oil or whatever cooking oil you have available

 

Method:

Combine and ground all the spice mix in mortal and pestle. If you don’t have one, you can use the food processor. Set aside. Peeled the papaya, remove the seed and rinsed. I prefer to wear gloves when I do this as green papaya has this sticky sap that leaves dark stain on your hand and make it itch (for me anyway). Cut them in chunk, say 4-5 cms.

Heat 3 table spoons of oil in a wok then fry the spice mix until fragrant. Bruised the lemongrass and tie it in knot and throw in with the spice mix. Add the salam leaves, kaffir lime leaves and the cut papayas, combined. Add water and bring to boil. Reduce heat and season with salt or light soy sauce. Simmer until papaya is tender.

Serve hot with steamed rice and fried shallots

Enjoy cooking and I really do hope that you will enjoy it as much as I did! J

Love,

Jules

 

 

Mothers Day 2014

mothers day function BSM 2014Spoil your mum on Mothers day at Balinese Spice Magic, with a feast, entertainment and heaps of Bali Spirit.

Set menu $40 per person with entertainment.

Lunch open from 11.30 – magical violin tunes by Jane Auburgh

Dinner open from 5.30 pm – Soulful acapella by Glamma Rays

NOW OPEN: Balinese Spice Magic Restaurant & Catering Wollongong

10157311_661511677219976_5978758438824079899_nBalinese Spice Magic Restaurant and Catering will open its door on the 23rd of April 2014 from 6pm. We offer an amazing menu of traditional Balinese food at our fully licensed venue in the heart of Wollongong. We welcome everyone to come and enjoy the taste, smell, sound, feeling, and sight of Bali at the new Balinese Spice Magic Restaurant located at 130 Keira Street Wollongong. For all queries please contact Balinese Spice Magic Restaurant & Catering Phone:(02) 4227 1033

Opening hours:
Lunch:  Thursday and Friday 11:00am – 2:30pm
Dinner:  Tuesday to Thursday 5:30pm – 9:30pm
Dinner:  Friday and Saturday 5:30pm β€“ 11.00pm

Hello to an exciting 2014

Dwipa Kitchen is opening its restaurant “Balinese Spice Magic” at the end of March 2014! I will keep you posted on the actual opening date asap πŸ™‚

First of all, I would like to wish you a Happy New Year and Happy Year of the horse!!!       My apologies for neglecting my blog the last few months, I have a really deep concern that I lost my English! Dwipa Kitchen house hold have been blessed with the addition of a beautiful, healthy and content baby boy in September 2013. I have been very content doing mummy duties for my three children as well as learning as much as I can about more and more authentic Balinese cooking from my parents during their three months visit in Australia.

My learning experience has been re-living my childhood as my parents insist that “I have thought you that before!!!” …that certainly not how I remembered it but in a way that is sort of true πŸ™‚ As a child I remembered how I hate peeling onions, harvesting spices and grinding them. I much preferred be the boy, the son that my parents never had and do boys thing! Hunting for frog, bees, eels (Small Asian eels), dragon fly for meals and work at the car wash.

Funny enough, all those training (miseries) that my parents put me through is what I truly enjoyed this days. I love harvesting fresh spices and love love love the smells from the freshly ground spices. Still not fancy peeling onion, but lucky enough I can delegate that duty these days πŸ˜‰

This week I have been working on my recipes and menu for the restaurant and very looking forward to share my improved recipes and cooking with you all. Thank you for your patient and for your support to me and Dwipa Kitchen.

Much love to you all πŸ™‚

Jules Mitry

 

 

Dwipa Kitchen’s gift cards are now available

gift card

Are you having a hard time finding that perfect Valentine’s Day gift or Christmas, holiday, birthday or anniversary gift? Are you looking for gifts for men or women, a gift for your boyfriend or girlfriend, husband or wife? One always needs new ideas for getting gifts for the special people that we often get gifts for. Dwipa Kitchen’s gift cards are great gifts on a budget πŸ™‚

Jules’ Corn Fritter

One snack that I always miss from home (Bali) is perkedel jagung (corn fritter). Especially now that I am in my last trimester of pregnancy, I found that I crave the taste of home (market food) even more.

If you are looking for yummy snacks for you and family or your visitor, give this recipe a go πŸ™‚ Like always, feel free to change, add or take out from this recipe and turn them into what suit you. Enjoy cooking and tasting!

Corn Fritter aka Perkedel Jagung
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 fresh corn cobs
  2. 2 spring onions, finely chopped
  3. 1 table spoons of grated (or mashed) fresh turmeric, if you only have the powdered one, use only one teaspoon.
  4. 2 table spoons finely chopped coriander stems and roots
  5. 2 cloves of garlic, crushed
  6. 2 bullet chillies (optional), finely chopped
  7. 2 eggs, beaten
  8. 1 table spoons light soy sauce combine with one table spoon of sliced coconut sugar
  9. 2 table spoons of corn flour
  10. 3 table spoons of oil for frying
Instructions
  1. Peel the husk from the corn and remove the corn and all the fine strands. Using a sharp knife, cut downwards along the length of the cobs to remove the kernels, discard the cob.
  2. In a bowl, combine the corn, spring onions, coriander, garlic, chillies, corn flour, eggs, light soy sauce and coconut sugar mixture and mix well with a wooden spoon until well combined.
  3. Heat the oil in a heavy based frying pan over medium heat.
  4. Drop in table spoonful of the mixture and cook until underside is golden. Turn the fritter and cook them for further 30 seconds or so.
  5. Serve hot or warm with sweet chilli sauce or your other favourite dipping sauce πŸ™‚
Balinese Spice Magic http://balinesespicemagic.com.au/

 

Jules’s Dairy Free Chocolate and Coconut Cake

I love snacking, well…I just love eating and experimenting with food all the time. When I first Β moved to Australia over ten years ago, I always mixed and cooked something up without even knowing what it was as long as its smell or look good and its food πŸ™‚ My foster sister Grace called me the “Put Put Chef”, but hey… 60% of the time the food turn up yummy when the remaining 40% were sort of edible when I add chilli to it πŸ˜‰

I enjoy cooking and learnt so much from my 40 %. The 60 % inspired me to explore and experience more with new ingredients. So if a Balinese girl can cook and bake so can any of you πŸ™‚

Here is one of my put put recipe πŸ™‚ Preparation and cooking time is around 1 1/2 hour

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