Garuda Indonesia Colours Magazine October 2014 - Page 96

94 Explore | Flavours Penelope Williams of the Bali Asli cooking school teaching students how to make peanut sauce. Pastry chef Will Goldfarb. in pastry and Balinese meringue with lashings of organic palm sugar. Penelope Williams of Bali Asli restaurant and cooking school, East Bali, gets into the grind with tipat mesantok, a beloved snack of compressed rice cake tossed with freshly ground peanut sauce, certainly a crowdpleaser. Penelope will share her recipe and then serve it up for all to try. Tipat mesantok is a hit in the afternoons in Bali and sums up the peasant-style chic of street food. For a serving of Spice Islands history, Ian Burnet will dish up a tale of the high seas and colonial rule, focusing on Indonesia’s legendary spices: cloves and nutmeg. One of the world’s great authorities on the East Indies and the history of the Spice Islands, Burnet will deliver his pearls of wisdom along with fragrant nutmeg cake and clove-spiced cookies. On the international front, Aline Davidoff takes us down Mexico way with some exotic favourites of Frida Kahlo and Rosa Covarrubias, while Vietnamese author Andrew Lam promises to artfully roll up Vietnamese bánh cuõn, a Hanoi speciality that is made from sheets of steamed rice-batter filled with seasoned ground pork and wood-ear mushrooms, all served with the ubiquitous mound of mint and crisp bean sprouts. I’m crazy about Vietnamese food, so I will be elbowing my way into this one! The enigmatic leader of Slow Food Bali, Mary Jane Edleson, will share her well- nurtured knowledge of fermented foods with a demo on making one of my all-time favourites, kimchi. Slow food is a global grassroots movement whose members believe that a commitment to community and the environment is fundamental to the pleasure of food, and Mary Jane lives and breathes this mantra. With the festival coinciding with the Balinese Hindu Saraswati ceremony, I will be presenting fragrant yellow rice, a sacred dish that is eaten on this special weekend. It will be hard to keep me out of any kitchen and, with so much action going on, the festival will be the place to get fed in between the daytime panel sessions and workshops, while drinking in all these gourmet chefs and their cooking philosophies, and sampling their irresistible creations. It literally adds up to a moveable feast, once again! www.ubudwritersfestival.com Penelope Williams of Bali Asli restaurant and cooking school, East Bali, gets into the grind with tipat mesantok, a beloved snack of compressed rice cake tossed with freshly ground peanut sauce, certainly a crowd pleaser.