A Pretend Chef

I usually serve these dishes along with the Balinese Tamarind Chicken (see my post from November 7, 2009 - http://apretendchef.blogspot.com/2009/10/balinese-tamarind-chicken-ayam-panggang.html ) and always with some jasmine or basmati rice. You can prepare the shredded chicken and salad dishes in advance, earlier on the day (refrigerating the chicken dish up until a 1/2 hour before serving). The satay beef dish is a recipe I picked up from a local restaurant that use to be situated down a side street in Seminyak in the 90's before it became the bustling tourist precinct it is today. I was able to talk the restaurant's owner, Enda, into letting me into his kitchen for 1-on-1 classes over a few days. The shredded Chicken and vegetable salad are both traditional Balinese dishes that were taught to me at the Hotel Tugu along with the Tamarind Chicken dish. The amount of chilli used in each dish is up to your personal taste. The amounts noted in these recipes are mild to ...

This is a variation on a recipe from the the beautiful Tugu Hotel at Canggu Beach in Bali http://www.tuguhotels.com/bali . Canggu is located approximately 15 minutes drive north of Seminyak and is relatively isolated compared to the busier Seminyak , Legian and Kuta districts, although new development sites with villas and hotels were springing up when we last visited the area in mid 2008. We spent a couple of very relaxing weeks at Tugu Hotel in 2007. The hotel houses a massive private collection of South East Asian antiques, with over 1,000 pieces on display throughout the hotel and grounds. Located on the hotel grounds is a traditional Balinese kitchen and dining area, the " Waroeng " http://www.tuguhotels.com/bali/dining%20waroeng%20tugu.htm . In here they hold cooking classes covering traditional Balinese and some east Javanese dishes. The meal we dined on the evening of our private class is still one of the best meals I've ever had in Bali. Below is a shot of...