Tag Archives: salad

Ladies time @ Petitenget, Seminyak

Fish and chips
Fish & chips

Petitenget is a nice place to go if you want to have high quality, light meals in decent colonial atmosphere. The bar at the entrance is very elegant and classy, a good place to wait for a table, in case you don’t have a reservation (it’s wise to make one if you are 4 people or more).
They offer a great selection of healthy and light meals and wines from France, New Zealand, Italy and Australia. We went there for a ladies lunch in hot weather and all craved for something fresh, aromatic and light (except for the dessert of course…). We ordered Fish & Chips, Snapper Fillet, Salad with BBQ Tiger Prawns, The Wagyu beef burger and the poached chicken salad for main course.

Snapper fillet

BBQ Prawn salad

Wagyu Burger at Petitenget

The prices are a pit above the average, but once in a while it’s ok…and the quality of the food is very high. We paid 74,000rp (5,00€) for the Prawn salad and snapper fillet, 86,000rp (5,70€) for the burger and 70,000rp (4,60€) for the fish and chips. The taste of all dishes was amazing; I especially liked the Prawn salad with a combination of Tiger prawns, coconut, mint, pomelo and coriander.
For dessert we ordered Lemon panna cotta, tiramisu and chocolate tart, for 40.000rp (2,60€) each. My favorite was the panna cotta with lemon, poppy seeds and fresh fruits.

Panna cotta

Chocolate tarte

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Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

Macaroni salad with broccoli, ham and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

For 2 people

300g elbow macaroni
1          large broccoli
1          large red onion
150g black pepper ham
200g plain yoghurt (full fat or Greek yoghurt if you want it extra creamy)
30ml white vinegar
1          teaspoon mustard
1          teaspoon brown sugar
Salt and ground black pepper to taste

1. Cut off the broccoli roses and put them aside in a bowl. Slice onion in thin stripes and cut ham in small cubes.
2. Cook macaronis in salted water for 6-8 minutes until aldente. In the last 2 minutes of cooking time add the broccoli roses. Meanwhile roast the onion slices in a pan with 1 tablespoon oil, to caramelize, add a teaspoon of brown sugar when the onions already softened a little. Roast for about 2 minutes and put aside.

Caramelized onions and broccoli

3. Give ham cubes and caramelized onions in a salad bowl. Drain water from pasta and broccoli and cool it down under running very cold water for 30 seconds. Let it cool down until hand warm for about 20 minutes. For the dressing mix yoghurt, mustard and vinegar very well, add salt and ground black pepper to taste. You can also add fresh dill.
4. Mix everything in the salad bowl and put in the fridge for 1-2 hours before serving.

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Macaroni salad with broccoli, ahm and caramelized onions

Summer salad with green peas, cucumber and feta

Salad with peas, cucumber, pak choi, feta cheese and yogurt dressing

For 2 people

150g     green peas (frozen or fresh)
100g     feta cheese
1             cucumber
2             pak choi ( chinese cabbage)
5             fresh mint leaves
3            tablespoon red wine vinegar
1            tablespoon full fat plain yogurt
1           tablepoon grainy mustard
1           tablespoon olive oil
1           teaspoon honey
Salt and freshly ground pepper to taste

1. Blanch green peas in salted water for 3 minutes, then hold them under very cold running water until they are cooled down and put them aside in a salad bowl.

2. Cut cucumber and feta in small cubes and slice pak choi finely (stop slicing 2 cm before the upper end; it’s a little bit bitter). Add everything to the peas in the salad bowl.

Pea salad with feta

3. For the dressing chop mint leaves very finely; mix mustard, vinegar, honey and yogurt very well (I use an old jam glass for mixing dressings, just shake for 30 seconds). Add olive oil and mint leaves, and season with salt and pepper, shake again for 10-20 seconds until the dressing in creamy.

Yogurt-mustard dressing

Mix dressing and salad very well, arrange on plates and enjoy!

Salad with peas, pak choi, cucumber and feta cheese

Pea salad with cucumber and feta

 

Easy snow pea and tofu salad with sesame dressing

Snow peas salad with tofu and soy sauce sesame dressing

For 2 people

350g     snow peas
200g     soy bean cake
2             tablespoon sesame oil
1             tablespoon soy sauce
1             tablespoon vinegar
1             teaspoon honey
1             teaspoon chili sauce (sweet/spicy)
1             tablespoon sesame seeds
2             cloves of garlic
1             red chili
Ground black pepper to taste

1. Cut of the ends of the snow peas on both sides (if they are large cut them in half) and boil them in salted water for 2-3 minutes. Drain water and hold them under very cold running water. Let them cool down completely.

2. Meanwhile cut the soy bean cake in small cubes (you can also use other kinds of tofu), and chop garlic and chili finely. Roast all in a pan for 3 minutes until light brown. Remove from the pan and give it in a salad bowl.

3. For the dressing mix honey, chili sauce, vinegar and soy sauce very well with a fork before adding the sesame oil slowly while stirring; season with ground black pepper. Mix snow peas and dressing with the soy bean cubes and arrange the salad on plates. Sprinkle with sesame seeds and enjoy!

Snow peas salad with sesame and tofu

 

Lentil salad with crispy bacon

lentil salad with crispy bacon

For 4 people (as side dish)

250g      lentils (green or red)
250g      small potatoes
2              carrots
4              slices of bacon
1              cucumber
1              bunch of parsley
1              bunch of spring onions
1              tablespoon mustard
1              teaspoon honey
100ml  balsamic vinegar
100ml  olive oil
Salt and pepper to taste

1. If you can find baby potatoes cut them in half, if the potatoes are bigger then 1-2cm cut them in bite sized cubes. Clean the lentils under running water and add them in a pod with boiling water together with the potatoes. Cook for 15-20 minutes, until the lentils are done but firm to the bite; Drain the water and put aside to cool down a little.

2. Cut the carrots in small cubes and put them aside, do the same with the cucumber and give it into a big salad bowl. Chop the parsley and spring onions finely and add them into the bowl.

3. Cut the bacon in fine stripes and heat up a saucepan without oil. Add the bacon and roast for about 3 minutes until crispy. Remove the bacon from the pan and add the carrot cubes (there will be fat left from the bacon); roast for 3-4 minutes and put them aside together with the bacon.

4. For the dressing mix mustard, balsamic vinegar and honey very well. Afterwards add the oil slowly while stirring with a fork until the mixture is uniform and creamy; add salt and pepper to taste.

5. Add lentils, potatoes, carrots and bacon to the other ingredients into the salad bowl and pour in the dressing; mix everything well and leave the salad to stand for about 1 hour before serving. Enjoy!

 

Pink pasta salad with balsamic beetroot

Pink pasta salad with balsamic beetroot

For 4 people:

500g       pasta (penne or farfalle)
150g       feta cheese
150 ml  dark balsamic vinegar
50 ml     good olive oil (or walnut oil)
10           leaves of basil
1              cucumber
1              big beetroot (raw)
2              tomatoes
1              bunch of spring onions
2              cloves of garlic
1              tablespoon honey
1              green chili
Salt and black pepper

1. Cook the pasta until it is aldente and let it cool down, meanwhile you can prepare the other ingredients.

2. For the balsamic beetroot peel the beetroot and cut it into small cubes (0,5cm) and slice one of the garlic cloves finely. Heat up 1 tablespoon olive oil in a saucepan and add the beetroot. Roast it for 5 minutes while stirring, then add garlic and roast for another minute. Deglaze with 100 ml balsamic vinegar, add the honey and bring briefly to the boil before adding 50ml water. Reduce the mixture for about 15 minutes; stir from time to time.

beetroot in balsamic vinegar

3. While reducing the beetroot-balsamic mix, cut the cucumber and tomatoes in  bite sized cubes and slice the spring onions into thin rings. Chop the garlic, chili and basil finely and crumble the feta cheese.

spring onions and cucumber

4. When the balsamic reduced and the beetroot softened, remove it from the pan and put it into a big salad bowl. For the dressing mix the rest of the balsamic vinegar with salt, pepper, garlic and a pinch of sugar. Then add the olive oil while stirring and give the dressing to the beetroot in the bowl. Add the pasta, spring onions, tomato and cucumber and mix well. Afterwards add the chili, basil and feta and stir again well.

beetroot pasta salad

The pasta has a great pink color which you can underline by decorating the pasta on the plates with basil and a few feta crumbs. Enjoy!

Barbacoa – Crazy for tapas

Barbacoa is a fantastic restaurant for tapas, cocktails and wine in Kerobokan on Jl. Petitenget. The service is excellent and the interior is a mixture of rustically and modern elements in a large hall with beautiful brick walls. They also have a terrace with a nice view on rice paddies. The menu for cocktails and wine is large, I ordered a passion fruit mojito, which was delicious and presented beautifully.

mojito

We have been there in a bigger group of people, one of the waiters asked us about our food preferences and aversions or allergies, so he can create a menu for us. We started with a chickpeas/cauliflower salad followed by little fish tacos with mango  and octopus with crispy polenta and chorizo.

chickpea salad

fish taco

octopus with polenta

As main courses we got grilled prawns, chorizo with red pepper jam, 8 hours wood fired pork and grilled rib eye steak with chimichurri (a tasty Argentine sauce made of oil and vinegar mixed with different herbs). Every single dish was very delicious, the quality of the food, especially of the seafood, was very good and from the presentation on the plates you could see all of them were made with passion.

grilled prawns

salsicciaweb

grilled pork

rib eye steak

I especially liked the octopus dish and the chickpeas salad, the octopus was very tender and the combination with crispy fried polenta, chorizo and paprika oil was amazing. The salad was composed of fried cauliflower, chickpeas, cumin, pine nuts and raisins. I will try to make this salad at home, for sure.
The prices are not cheap, but totally reasonable for the super quality and service you get. For the salad you pay 85.000 rp (5,40 €), for the tacos 35.000 rp (2,20 €) and 110.000 rp (6,90€) for the octopus dish. The grilled prawns and the chorizo you get for 125.000 rp (7,95 €) and 95.000 rp (6,00 €). The price for the pork and the steak is 250.000 rp (15,80 €) each.
Barbacoa is the best place for tapas I discovered in Bali so far. We had a great evening there, and will definitely come back again.

If you are searching for high quality meat and seafood, you should pay them a visit, you can book a table online on their website.