eat like a Surf Goddess

We recently splurged on a week in Seminyak, Bali at a surf and yoga retreat. And ‘retreat’ is the perfect way of describing it. Although the main purpose of the trip was to learn how to surf, improve our yoga skills and have a break from the internet, we were blown away by the quality, freshness and creativity that went into every single meal. They were so delicious that we asked for the recipes and we just couldn’t resist sharing. There is another post with all the retreat details coming shortly but for now, happy cooking!

photo 1-5

Nasi Campur –

Nasi campur consists of:
1. Nasi Merah – Brown Rice
2. Sayur Lodeh – Jackfruit & Veggie Stew (recipe below)
3. Opor Ayam Suwir – Indonesian Chicken Curry
4. Tempe Manis – Sweet Crunchy Tempe
5. Sambal Terong – Eggplant and Chilli Chutney (recipe below)
6. Sambal Telur – Half a boiled egg in Chilli Chutney
7. Perkedel Jagung – Sweet Corn Fritters (recipe below)
8. Sambal Ulek – Chilli Chutney
9. Criping – Spicy Crackers
10. Whole Young Coconut & Nata de Coco,

*served as shown in the picture below.

photo 4

Sayur Lodeh –
(Serves 4)

250g young jackfruit, diced
1 bunch long bean, chopped into 2cm long pieces
2 carrot, diced
1 choko, diced
3 shallots
3 cloves garlic
1 finger digit ginger
½ finger digit turmeric
2 candlenuts
1 finger digit galangal, bashed
salt & pepper
200 ml coconut milk
2 large chillies
2 tablespoons cooking oil
2 bay leaves

1. Grind all the spices except the bay leaves. Crush the lemongrass.
2. Boil the jackfruit and discard the water.
3. Bring fresh water to boil. Add the jackfruit, chokos, long bean and carrot. When the vegetables are half-cooked, put the spices in and wait for about 1 minute then add the coconut milk.
4. Cook the vegetables until tender and serve with Nasi Campur. Sprinkle fried shallots on top.

Sambal Terong –
(Serves 4)

2 purple eggplants
6 chillies, deseeded and finely chopped
4 tomatoes, finely chopped
2 shallots, chipped
2 cloves garlic
palm sugar
cooking oil for deep frying

1. In a mortar and pestle, grind together chillies, shallots, garlic, and tomatoes to a coarse paste.
2. Cut the eggplants lengthwise and cut into 1 cm long. Deep-fry until soft and turn brown. Set aside.
3. Reduce the oil leaving about 3 tablespoons. Add the ground chilli mixture into the oil and cook until fragrant. Stir and simmer then add salt and palm sugar. Taste and balance the flavour.
4. Add the eggplants and stir finely. Remove and the eggplant balado is ready to serve.

Perkedel Jagung –
(Makes 8 fritters)

4 cobs sweet corn
1 green onion, sliced
1 big red chilli, deseeded and chopped
2 garlic cloves, chopped
2 tablespoon all-purpose flour
1 tablespoon rice flour
3 tablespoons coconut cream
1 free range egg
½ L cooking oil, for deep-frying
1 tablespoon caster sugar
Salt and cracked pepper

1. Cut corn kernels off the cobs and put in a bowl.
2. Put half of the corn kernels into a blender. Add chilli and garlic and blend into a coarse batter.
3. Add the whole kernels into the blended corn mixture. Add green onion, flour, egg and coconut cream. Add sugar, salt and pepper. Mix well and set aside.
4. Heat oil on medium heat. Spoon the corn mixture into the hot oil with half a cup measuring spoon. Fry until golden brown. Drain the excess oil on a kitchen towel. Serve warm.

photo 3-4

Raw Energy Salad in Pita Pockets –
(Serves 4)

1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tablespoons sesame seeds
2 teaspoons cumin seeds
1/4 red cabbage, finely shredded
1 large carrot, grated
1 cooked beetroot, grated
2 cups baby spinach leaves, finely chopped
1 red onion, thinly sliced
1/4 cup dried currants
3 tablespoons fresh mint, finely chopped
4 pita bread, toast in preheated oven for 1-2 minutes
1 orange, zest and juice
3 tablespoons honey
1 tablespoon extra virgin olive oil
Salt and cracked pepper

1. Toast the pumpkin, sunflower, sesame and cumin seeds in a medium frying pan over medium heat until golden brown (3-5 minutes).
2. Combine the red cabbage, carrot, beetroot, spinach, onion, currants, mint and toasted seeds in a large salad bowl.
3. Whisk the orange zest and juice, honey and olive oil in a small jar. Pour over the salad and toss to combine. Season with salt and pepper.
4. Divide the salad into 4 serves. Cut the toasted pita bread into halves. Spoon each salad serve into the pockets and serve.

*homemade sweet potato chips are an excellent side with aioli and sweet chilli dipping sauce.

photo 2-3

Green Papaya Salad –
(Serves 4)

200g green papaya, peeled, deseeded, grated lengthways
50g carrot, peeled and grated like papaya
8 cherry tomatoes, halved lengthways
50g long beans, cut into 3cm long pieces
½ cup coriander leaves, roughly chopped
2 tbsp garlic peanuts, roughly chopped (to serve)

2 tablespoons caster sugar
1 garlic clove
1 large red chilli, deseeded and roughly chopped
1 teaspoon salt
12 tablespoons lime juice

1. To make dressing, bash the garlic with a mortar and pestle until it forms a coarse paste. Add the chilli and grind quickly, then add with the lime juice, fish sauce, and palm sugar. Stir well and put into a small bowl.
2. Put the long beans onto the mortar and pestle. Bash until just break. The same with the shallot.
3. Put the grated papaya and carrot into a salad bowl. Add the long bean, shallot, and salad dressing, mix well and gently squeeze the vegetables to absorb the dressing. Taste and add more dressing ingredients if needed. Add the tomato and mix quickly.
4. Serve immediately with sprinkles peanuts and coriander leaves.

Thai Fish Red Curry with Lychee –
(Serves 4)

600g fillet mahi-mahi/white snapper, diced
2 ripe tomates, quartered
200 ml coconut cream
200ml water
1 can lychee, drained
2 tablespoons palm sugar, grated
10 teaspoons fish sauce (discard for Vegetarians & shellfish allergies)
3 tablespoons cooking oil
1 bunch Thai basil leaves, for serving

Curry Paste
1 tablespoon galangal, peeled and roughly chopped
2 tablespoon lemongrass (the bottom part), bashed & roughly chopped
1 teaspoon lime zest
1 tablespoon coriander roots, roughly chopped
3 tablespoons shallots, roughly chopped
2 tablespoons garlic, roughly chopped
2 teaspoons salt
10 large red chilli, deseeded and roughly chopped
1 teaspoon mixture of black pepper, cumin & coriander seeds – toasted and finely ground

1. Grind all spices until it forms a fine paste. Add 2-3 tbsp of water to smooth it.
2. Add the dry ground spice mixture and sauté in pre-heated oil in a wok over a medium heat. Cook for 5 minutes or when it has released its fragrance.
3. Add 100 ml coconut cream that has been mixed with 100ml water. Cook until it boils, stirring constantly.
4. Once boiled, add palm sugar and fish sauce. Then add thick coconut cream and lychee. When it boils again, add the fish and tomato, and cook for 5 minutes, not longer.
5. Garnish with plucked basil leaves.

For chicken, cut the chicken the same as fish. Soak the chicken with the cooked curry paste. Cook the chicken at the same time the fish is added to the coconut milk. Cook for 5-7 minutes or until just cooked, not longer (poach). Tofu can be cooked 2-3 minutes longer.


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