Babi guling: A Balinese recipe and holiday recap

Iv’e just arrived back from a 5 day holiday in Seminyak, Bali, and boy was it just what I needed! There was food, exploring, relaxing, massages, time with my man, more food, cocktails, monkeys, culture and jungle rain. The Indonesian food is just incredible, it’s spicy, full of flavour and exciting! Just to name a few dishes I experienced; Nasi Goreng, Gado Gado, Mi Goreng, Nasi Campur and Babi Guling. Of all of them the Babi Guling we tried from a tiny shop on the side of the road, was by far the best. The small Indonesian woman behind the counter filled up bags made from simple brown paper with rice, vegetables, spicy sauces and Babi Guling (Roasted suckling pig).

Here are a few snaps of the food, and some of the trip:

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Salek-Indonesian Snakefruit
NasiCampur
Vegetarian Nasi Campur
Mojitos
Candied coconut Mojito at Single Malt, Seminyak
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Rice Paddies
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Cam and Britt at the Monkey forest, Ubud
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Mumma and bub monkey at the Monkey forest, Ubud
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Babi Guling: Roasted suckling pig
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Coffee Luwak tasting at the coffee plantation
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A simple Mi Goreng for the first Indonesian meal
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Our gorgeous guide through the coffee plantation: Wis!

The highlight would definitely be the Monkey forest in Ubud and and the coffee tasting, which was incredible as it was SERIOUSLY pouring with rain, and there was a full on thunder storm! Plus we got to meet the gorgeous Wis (who was our guide for the tasting) and showed us all the things they grow at the coffee plantation (including; cinnamon, ginger, turmeric, coffee, cacao, mango, and galangal). There are a few places that I would definitely recommend in Seminyak for food; Cafe Bali, Cafe Zucchini, Anomali Coffee (Best coffee I have had ANYWHERE in the world!), Le Patio (Great vegetarian Nasi Campur), Ananda Restaurant, and Single Malt (amazing flavoured Mojito’s:I got the candied coconut and vanilla passionfruit mojito’s).

Anyway, after getting back i’ve decided to attempt to make Babi Guling, and I thought i’d share the recipe with you so you can get a taste of Indonesia at home. The recipe below is a combination of ideas from various recipes from a number of websites, I really got the jist of the flavours I needed and went from there!.

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Ingredients:

1-1.5 kg Pork belly roast (skin on)
3 small onions
2 green spring onions
3 garlic cloves
1 large red chili
2cm piece of fresh ginger
1 Tbsp ground turmeric (or 2 cm peice of fresh turmeric)
1 Tbsp ground coriander seeds
1 tsp ground black peppercorns
1 tsp ground sea salt
Juice of 1 lime
2 Tbsp olive oil (or coconut oil)
1 tsp fish sauce
Butcher’s string

Method:

  • In a small food processor combine all ingredients except for pork. Blend until it forms a smooth paste.
  • Line a tray with baking paper. Sore the pork using a knife to create small grooves all over the pork. On one side of the pork create a larger cut, going about 3/4 of the way through the meat (creating a pocket). Fill this pocket with about 1/3 of the paste. Cover the remainder of the outside of the pork with another 1/3 of the paste and massage the paste into the meat. Tie the pork together with butchers string and leave covered in the fridge for 2-4 hours to marinate.
  • Heat oven to 150 degrees Celcius, take pork out from fridge and leave to warm to room temperature while oven is heating. When oven is ready, place pork inside and roast for around 2 hours at this temperature. After 1 hour turn pork to another side. Baste every 30 minutes with half of the remainder of paste.
  • Take pork out at 2 hours, remove paste from skin side, and cut along skin about 1 cm deep to create crackle. Add a small amount of sea salt to crackle and turn oven up to 220 degrees Celcius. Place pork back in the oven for another hour (or until skin is crispy).
  • Remove the paste from the outside of the pork, and place in a small saucepan with 1/4 cup of water and simmer on low for 5 minutes, this will make a sauce to use for the babi guling.
  • Serve with rice, sauce and spicy vegetables.

Spicy vegetables: 

1 tsp sesame oil
1 red capsicum
1 cup red cabbage
10 cm piece zucchini
2 cups spinach
1/2 cup shredded coconut or coconut chips
2 tbsp paste from Babi guling

Method:

  • Heat sesame oil in a frypan on medium heat. Thinly slice all vegetables while oil is heating.
  • Place capsicum, cabbage and zucchini in frypan and cook until tender. Add coconut and stir to combine, still heating. Add paste and stir well.
  • Add spinach just before serving to prevent over cooking. Stir well.

*Please note, this is not the most “healthy” meal, but having small amounts of the pork with lots of brown rice and vegetables, is a great way to get yummy protein into your day, while also saving the pork for other meals. In Indonesia, the Babi Guling was served with 2-3 TINY pieces of pork, not a huge pile of meat like we usually have in the western world.

Dark chocolate chia truffles

I LOVE chocolate, Like I am a serious addict. And if you are anything like me, I grab a block and eat far more than I should. So this is my secret to making sure I get my chocolate fix after dinner, but don’t go overboard on the sugar etc that’s in standard chocolate. This little truffles are just a perfect treat for when you get the chocolate cravings, plus they are super easy to make (these took me less than 15 minutes to finish!). They are also great for kids who have a sweet tooth too. 

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Ingredients: 

250g cashews
1 heaped tbsp. cacao powder
1/4 tsp. cinnamon
2 tbsp. chia seeds
Pinch sea salt
1 tsp vanilla essence (or 1 vanilla bean)
10 fresh pitted dates

Method:

  • Combine cashews, cacao powder, cinnamon, chia seeds and sea salt in a food processor, and combine until crumbly.
  • Add vanilla and dates and process again until mixture is combined. When squeezed together it should form a soft ball.
  • Add 2 tsp. of water if needed to get the mixture to form a soft ball. The mixture should be firm and sticky, but not mushy.
  • Form mixture in about 20 small round balls, roll your balls in your choice of decoration, try: coconut, crushed cashews, cacao powder, or chia seeds.
  • Store in the fridge covered for up to 2 weeks.

Serves 10-15. Prep time: less than 15 minutes. Cook time: Zero. Gluten free, Dairy free. Vegetarian. Vegan.

 

Spicy roast pumpkin dip

If you have been following my Facebook page you will know tomorrow i’m heading to Lorna Jane Floreat to join in their Wellness morning, alongside Dr Xanthe Hand from Floreat Chiropractic (My new workplace), to showcase Nutrilly Nutrition, and to educate the Floreat community about eating good food will nourish your body, and give you a healthy and happy life!

I will be giving out some healthy snacks on the day, and i’ve developed 3 new recipes to share! Firstly, this spicy roast pumpkin dip is full of vitamin A rich pumpkin, antioxidant filled chili, and hearty chickpeas. Its a great one to take along to a picnic, BBQ, or to keep in the fridge at home for when you are feeling peckish. It’s very similar to the Roast sweet potato hummus I posted a few weeks ago, so you can serve it with pretty much any fresh vegetable. I also like to serve with crunchy grilled wholegrain pita breads, mini lebanese cucumbers, on grilled zucchini boats and with homemade potato wedges.

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Ingredients:

300g Pumpkin
1 x 400g can chickpeas
3 garlic cloves
1 small red chili (2-3cm), deseeded
2 tbsp. olive oil
1/2 cup water

Method:

  • Heat oven to 180 degrees Celsius. Line a flat tray with baking paper and set aside.
  • Remove skin and seeds from pumpkin. Chop pumpkin into 2 cm cubes, and cover with 1 tsp of the olive oil. Peel skin from garlic cloves and add to baking tray. Bake pumpkin and garlic for around 30 minutes, turning once.
  • When cooked, remove from oven and allow to cool. Add cooled pumpkin and garlic to a food processor with chickpeas, remainder of the olive oil, red chili and water and mix until well blended.
  • Serve with fresh vegetable sticks (carrot, cucumber, capsicum, zucchini, snow peas), whole grain crackers, grilled pita bread or in a rainbow veggie wrap.

Serves 8-10. Prep time: 15 minutes. Cook time: 30 minutes. Gluten free. Dairy free. Nut free.

Sweet potato and zucchini bombs

This is my second new recipe for the Lorna Jane Floreat Wellness morning with Floreat Chiropractic. I’m really excited about these because they are so super easy, make a great quick snack, in the lunchbox or can be converted to a main meal. They are in between a ball and a fritter, which is why they are a bomb, also because they are so full of nutrients and flavour that they will explode in your mouth!

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Ingredients:

2 medium sweet potatoes, peeled and cut into cubes
1 cup grated and squeezed zucchini
1 large brown onion, diced
2 tbsp olive oil
2 tsp crushed garlic
4 sprigs of rosemary, leaves only
Zest and juice of 1 lemon
Salt and pepper to taste
1 egg
1 cup gluten free flour
Olive oil for frying

Method:

  • Place cubed sweet potato in a saucepan of cold water and bring to boil. Cook for 10 minutes until soft when poked through with a knife.
  • Heat 2 tablespoons of olive oil and sauté onion for 10 minutes on medium/low heat until translucent and golden brown. Add grated and drained zucchini, garlic, lemon zest and rosemary leaves and cook for 3-4 minutes. Drizzle with lemon juice.
  • Strain the sweet potato completely and return to a bowl. Mash with a fork or a potato masher, it’s ok if it’s not completely smooth. Add zucchini mix, salt, pepper, egg and gluten free flour and mix well together.
  • Heat a thin layer of oil in a frying pan until sizzling hot and turn to medium heat. Wet your hands and roll equal amounts of mixture into small balls, a bit smaller than a golf ball. Gently place in a hot frying pan, leaving a little space in between balls. Fry for 2 minutes on each side, until golden brown crust forms, making sure to turn over gently using a fork and a spatula.

Serves 4-8. Prep time 15 minutes. Cook time 20 minutes. Gluten free. Dairy free. Nut free. Vegetarian.

 

Rosemary baked beet chips

I’m just in love with the rich, earthy flavour of beetroot. These crunchy little beet chips are perfect with homegrown rosemary and a dash of sea salt. I find these are a great summer afternoon snack, great with a cold ginger beer or cider. I’ll be serving these tomorrow for Australia day, and possibly with a chili garlic avocado dip. Make sure you check on the beet chips regularly because they are prone to burning.

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Ingredients:

2 medium beetroot, washed and dried
2 sprigs of fresh rosemary, roughly chopped
Sea salt
Olive oil spray

Method:

  • Line 2 flat trays with baking paper and leave aside. Heat oven to 180 degrees celcius.
  • Using a mandolin or sharp knife, slice beetroot as evenly as possible, and place on the trays ensuring the beets are not touching.
  • Spray with a small amount of olive oil spray, and sprinkle with rosemary and sea salt.
  • Place trays in the centre of the oven and bake for 8 minutes, then check, if not done, bake for another 8 minutes. The cooking time really depends on your oven and the thickness of the beet slices, so keep checking them so they don’t burn!

Serves 1-2. Prep time: 5 minutes. Cook time: 15-20 minutes. Gluten free. Dairy free. Nut free.

Roasted sweet potato hummus

Iv’e been talking to lots of people recently around the topic of healthy snacks. It seems many people are confused about what kind of snacks they should have or if they should eat snacks at all. This recipe is a great way to fill up and get a tonne of nutrients all at the same time! Filled with vitamin A rich sweet potato, nutrient dense chickpeas as well as cumin and lemon for flavour, this hummus will be a hit with your family. I came up with this recipe yesterday for a picnic with friends, and they were in love! Its super easy to make, and you don’t need to feel guilty about having it as a snack.

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Ingredients:

2 medium sweet potato
1 tsp olive oil
1 can chickpeas, drained
2 tsp crushed garlic
Juice of 1 lemon
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
1/2 cup water (If hummus is too dry)

Method:

  • Heat oven to 180 degree’s Celcius. Line a flat baking tray with baking paper and set aside.
  • Chop sweet potato into 2 cm cubes, toss with 1 tsp olive oil, and make sure sweet potato is fully covered. Bake fr 30-40 minutes in the oven or until golden. Turn once. When done, leave to cool for 15 minutes before continuing.
  • Add all ingredients to a food processor and mix until well combined. If the ingredients aren’t combining well, add half the water and mix again. Repeat if necessary.
  • Keep in fridge covered for up to 10 days.
  • Serve with chopped vegetables, crackers, sourdough bread, on my healthy burgers, as a novel pizza topping, in a middle eastern wrap, with falafels, or simply eat with a spoon!

Serves 6-8. Prep time: 5-10 minutes. Cook time: 1 hour. Gluten free. Dairy free. Nut free. Vegetarian. Vegan.

Passionfruit mango granola

The hunt for a decent tasty muesli or granola to have for breakfast has been hard. Iv’e tried a variety of gluten free muesli’s and granola’s, with not one of them being completely amazing. So, I decided to create my own summery, light, fruity granola. Full of nuts, seeds, oats and fruit, this granola is perfect served with Greek yoghurt and banana on a warm summer morning. You can also add it to the top of your morning smoothie for a nutrient boost.

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Ingredients:

2 cups rolled oats
1/2 cup coconut flakes
1/4 cup pumpkin seeds
1/4 cup cashews, chopped
2 tbsp chia seeds
50g dried mango
1/4 tsp sea salt
1 tsp cinnamon
2 passion fruit
2 tbsp coconut oil, melted
1 tbsp honey

Method:

  • Line a flat try with baking paper and set aside. Heat oven to 170 degrees Celsius.
  • Add 1/2 cup of the rolled oat to a food processor and grind until fine (life flour). In a large mixing bowl, add all dry ingredients (including remainder of oats and ground oats). Mix to combine.
  • IN a smaller bowl, combine wet ingredients and mix to combine. Pour over dry ingredients and mix all together.
  • Spread granola in an even layer on the lined tray, play in oven and bake for 15-20 minutes, or until granola is slightly golden.
  • Keep in an airtight container for up to 2 weeks, or in the fridge for up to 1 month.

Serves 6-8. Gluten free. Dairy free.

*Note: Be careful to watch the granola past the 15 minute mark, it burns easily (you can see mine got a little crispier than I had hoped!)

Gluten free choc chip oat cookies

Its been a terribly long time since i’ve had a warm, freshly baked cookie out of the oven, so I decided to come up with a low GI, gluten free, healthy cookie. This recipe is full of low GI oats, cacao nibs, dark chocolate and has minimal butter and sugar. The cookies are slightly crunchy on the outside, and warm and chewy on the inside. They make a perfect treat for kids going back to school this week, and an even more perfect weekend baking recipe. Please be aware some oats are processed in facilities where gluten based products are also produced, so make sure your get certified gluten free oats.

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Ingredients: 

1 1/2 cup oats
1 tbsp cornflour
1/2 tsp baking powder
1/2 cup gluten free flour
1 tsp cinnamon
1/4 tsp fine salt
50g butter, softened
50g dark chocolate (60-80% cacao), chopped
1 tbsp cacao nibs
3/4 cup sugar
1 eggs
1/2 tsp vanilla

Method:

  • Line a flat tray with baking paper and set aside. Heat oven to 180 degree’s Celsius.
  • In a food processor grind 1 cup of the oats until fine (Like flour), then move to a large mixing bowl. Leave aside the remaining 1/2 cup of oats.
  • Add Cornflour, baking powder, gluten free flour, cinnamon and salt to the ground oats. Mix to combine.
  • In a smaller mixing bowl place softened butter, add sugar and mix on high power with an electric beater until light and fluffy (or as light and fluffy as you can get it).
  • Add egg and vanilla and mix again on low power until combined.
  • Gradually, spoon by spoon add the dry oat mix to the wet mix and mix on low speed until combined.
  • Fold in the dark chocolate, cacao nibs and whole oats.
  • Divide mixture into 8 medium balls and place on baking tray. Press down with a fork.
  • Bake for 30-35 minutes, or until firm to touch and slightly golden.

Serves 8. Prep time: 15 minutes. Cook time: 30-35 minutes. Gluten free. Dairy Free. Nut Free.

*Note: These are ADDICTIVE! They should not be for everyday consumption, but an occasional treat! Find some friends and family members to share these with!

Gluten free cherry cake

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My sister (who is a chef) has been staying with me in Perth for the last 2 1/2 weeks. Last week she found bulk cherries for $2 at my local family owned supermarket. So the race was on to figure out what to do with so many cherries-I mean we had about 2kg of cherries! So after freezing half of them the other half got made into the most incredible cake I have ever tasted. Issue was, the cake she made was full of gluten, which usually upsets my belly.So instead, I asked her if we could make the cake again, but this time gluten free! This gorgeous cake is the result. Full of antioxidant rich cherries, and made with gluten free flour, this tasty cake is moist, packed with flavor and is my favorite cake of all time. Its such a great cake on its own, that it doesn’t even need the help of any icing.

Ingredients:

Dry ingredients:
1 1/2 cups gluten free flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Wet ingredients:
8 tbsp. Greek yogurt
1 cup sugar
1 large egg
1/2 cup coconut and almond milk (or just almond milk)
Zest and juice of 1 lemon
2 tsp vanilla essence
2 tsp honey

2 cups fresh cherries, de-pitted and halved

Method:

  • Heat oven to 150 degrees Celsius and line a circular cake tin with baking paper. Set aside.
  • In a medium bowl, sieve all dry ingredients. Mix to combine. Set aside.
  • In another medium bowl add the wet ingredients. Mix to combine.
  • Pour the wet ingredients into the dry ingredients and stir well, until just combined.
  • In the cake tin place half the cherries in a layer on the bottom of the pan. Pour in the cake mixture, and place the remainder of the cherries in a layer on top of the mixture.
  • Bake for about an hour and a half, of until a skewer comes out of the cake clean.
  • Serve with Greek yoghurt and fresh berries.

Serves 10-12. Gluten free. Nut free.

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Cumin spiced sweet potato fries

FullSizeRender (6) These bad boys are my go-to quick hungry fix. They are super nutrient dense, and the cumin and paprika give them a kick. Honestly, when i’m lurking in the kitchen trying to figure out what to eat, these are the best option. If you serve them with a quick green salad, and some grilled chicken, you have a perfect quick weeknight meal. So many noms!

Ingredients:

3 large sweet potatoes
1 tsp olive oil
2 tsp cumin
1 tsp paprika
Salt and pepper to taste

Method:

  • Heat oven to 180 degrees, line a large tray with baking paper and set aside.
  • Chop sweet potatoes into wedges (leave the skin on because there is so much goodness contained in the skin!). Place sweet potato into a large bowl and cover with olive oil, mix well with hands until the sweet potato is fully covered.
  • Add the cumin, paprika, salt and pepper to the bowl and mix again until the sweet potato is fully covered.
  • Spread the fries on the baking tray in an even layer. Cook for 30-40 minutes (or until golden) turning 1-2 times.

Here are 5 reasons why sweet potato is so absolutely fantastic!

1. Rich is beta-carotene (vitamin A)
2. Amazing sources of manganese, copper, dietary fiber, niacin & vitamin B
3. Gives you nearly 25 percent of your daily potassium needs
4. Contains more than 100% of the RDA for vitamin C
5. Purple ones are high in antioxidants