International
Wednesday, May 18 2011
Balinese Culture
Max Cafe Makes a Healthy Ice Cream Antara
UlUWATU - Max cafe is helmed by a family originally from Bali with a European twist, which makes ice cream does not use any chemical additives or artificial coloring. “The initial idea of Max cafe is to offer Bali great ice cream flavor with only fresh and natural ingredients,” Director Max Cafe Ami Zijta said. Max caters sweet selections such as ice cream, frozen yogurt, sorbet, crepes, fried ice cream, brownies and European pancakes. In contrary, Max also caters the savory crave, such as hamburgers, built your own sandwiches, beef steak, Maxi goreng , pasta, and the unique dish called Panzai. Max located on the main street of Uluwatu decorated with white bamboo and lampions that is not easily to be missed in the neighborhood. Menu at Max varies; it starts with a breakfast package menu that includes selection of muesli with yogurt or toast, bread with omelets or scrambled eggs, fresh juices, fruit salad, with freshly brewed Italian coffee or tea. For lunch and dinner, Max offers selections of pasta, hamburger, panzai – a pancake based meal with pizza sensations, Maxi goreng – for those who crave for nasi goreng ala Max with curried rice, baked beans, smoked beef wrapped in an omelets. Max best choices are the selections of homemade ice creams, the variety of the freshest natural healthy drinks, and different kind of meals to complete your day in the south of Bali. The best part of Max ice cream is that it is homemade without any additives, preservatives, emulsifier, or artificial coloring, any flavor by minimum order of half a liter can be custom made to your preference. Max also caters customized flavors for professional supply like hotels, villa’s, restaurants, and cafe’s.
Guling Celeng (Suckling Pig) OVERVIEW: If there’s just one dish that people remember after a visit to Bali, it’s this famous delicacy, usually known by its Indonesian name, Babi Guling. INGREDIENTS: 1 suckling pig, weighing about 6-8kg 1½ tbsp salt 200 shallots, peeled and sliced 100 gr cloves garlic, peeled and sliced 50 gr ginger, peeled & chopped 300 gr candlenuts, chopped 350 gr fresh turmeric, peeled &chopped 3 tbsp coriander seeds, crushed 80 gr laos, finely chopped 120 gr bird’s-eye chilies, sliced 10 stalks lemon grass, finely sliced 1 tbsp black peppercorns, crushed 1 tsp dried shrimp paste, roasted 5 fragrant lime leaves, finely shredded 2 salam leaves 2½ tbsp oil 4 tbsp turmeric water PREPARATION: Ensure inside of suckling pig is completely cleaned out. Season inside and outside with salt. Combine all other ingredients, except turmeric water, and mix thoroughly. Fill inside of suckling with mixture, close belly with string or thin satay skewer. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Place suckling pig on roasting rack and roast in hot oven (220°C / 425°F) for approximately 1 hour. Rest for 10 minutes in warm place before serving. When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, and then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice. Helpful hint: If you have a large barbeque with rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavor. (www.baliguide.com/balifood) C.045 ibp
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