We have collected some pictures some of our wonderful guests have taken while visiting us at Damai. This will hopefully show you want you can expect when visiting us.
Lounge area by the pool
a Tuna Tataki from the Damai restaurant
Have a relaxing moment for yourself
Dine in privacy
This is Damai
Is it just me or are the weeks just rushing past? Of course we do not want to complain. It is Friday at Damai and another weekend is ahead of all of us. This week recipe is a dish called Bebe Menyanyat which is a duck curry, but can also be made with chicken.
Ducks waddling along the banks of the rice fields or following the flag held by their owner (or his children) are a common sight in Bali. On festive occasions, duck is great favorite. Spiced stuffed duck baked in banana leaf is one popular recipe; this curry-like dish is another. Chicken could be used as a substitute for duck if preferred.
INGREDIENTS:
1 whole duck, weighing about 2 kg
8 cups coconut milk
2 lemon grass, bruised
2 salam leaves
1 tbsp salt
1 tsp black peppercorns, crushed
fried shallots
SPICE PASTE:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
4 red chilies
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander, crushed
3 candlenuts
1 tsp dried shrimp paste
¼ tsp black peppercorns, crushed
pinch of freshly grated nutmeg
2 cloves
3 tbsp oil
Cut the duck into 12 pieces and pat dry.
Prepare the spice paste by grinding or blending all ingredients except oil.
Heat the oil and sauté the spice paste for 2 minutes.
Add the duck, increase heat and sauté for 3 minutes, stirring frequently.
Add the coconut milk and all ingredients except fried shallots and simmer, uncovered, until the duck is tender and the sauce has thickened.
Garnish with fried shallots and serve with white rice.
Another day coming home late from work and don’t know what to make, or having some guests over for the weekend and want to try something new? Well, I know the ingredient list is loooong, but its all just in one pan and will only take 30mins of your time (which give you perfect time to set the table).
(Serves 10 people)
Bali lime leaves 6pcs
Star anise 3pcs
Clove 3pcs
Cinnamons stick 5 cm
Nutmeg ground 10gr
Bumbu bali 300gr
Fish grave sauce 100ml
Chicken stock 3ltr
Chicken bone 300gr
Fish bone 150gr
Trimming pork 150gr
Meat from black pangi 200g
Lemon grass crust 5pcs
Garlic slices 100gr
Galangal slices 100gr
Ginger slices 50gr
Shallot slices 100gr
Tengulun leaf 6pcs
Salam leaf 6pcs
Cumin powder 50gr
Salt and pepper for seasoning
Cooking oil 30ml
Sauté shallot, garlic, ginger, galangal, lemon grass trimming pork, chicken bone, clove, cinnamon stick, star anise, bumbu bali, bali lime leaves, salam leaf, tengulun leaf in oil until it got a golden color.
Add chicken stock to boil, add black pangi, fish bone, fish grave, nutmeg and cumin cook on low heat for 20 minutes, then strain and season with salt and pepper.
As you maybe noticed this recipe is for 10 people, so either you do the math or you have another Pangi soup on Sunday!
4 Portions
Ingredients:
Tuna tataki 200gr
Guacamole 160gr
Wasabi mayo 4dsp
Ginger and Soya reduction 4tsp/60ml
Herb salad 80gr
Tuna tataki
Fillet of tuna(in around long) 200gr
Herbs(dills, coriander, parsley)chopped 80gr
Salt & pepper to taste
Oil 4tsp
Seasoning the tuna with salt and pepper and seared around in hot oil
Add the chopped herbs
Add wrap it with cling film
Guacamole:
Fresh avocado skinned and cut in diced 120gr
Tomato skinned and cut in diced 100gr
Chili chopped 12gr
Shallot chopped 12gr
Coriander leaf chopped 8gr
Tabasco 2 drops
Salt & pepper to taste
Sesame oil 1,5 drops
Lime juice 0.5pc
Red capsicum dice 16gr
White wine vinegar 12ml
Mix all of the ingredients in a bowl and season it with salt and pepper
Wasabi mayo:
Mixing in a bowl 1 tbsp plain mayo and 1 tsp wasabi paste
Herb Salad :
Coriander
mustard sprout
dill
Ginger soya sauce: for 60ml
Ingredients:
Shallot slices 20gr
Garlic slices 8gr
Ginger slices 12gr
Red chili slices 4gr
Lemongrass slices 12gr
Coriander seeds 10gr
Bay leaves 2pcs
Honey 20ml
Sweet soya 60ml
Tomato ketchup 50ml
Chicken stock 20ml
Salt and pepper to taste
Cooking oil 8ml
Sauté the chopped shallot, garlic, ginger, red chili and lemongrass in hot oil for about 2 minutes
Add chicken stock, coriander seeds, honey, sweet soya, tomato ketchup
Add bay leaves, reduce until a little bit thick.
It always makes us happy when you receive positive comments and people talking positively about our hotel, so I got a big smile on my face when I found this. Damai in someone else’s words, that we didn’t know existed until today:
“Damai Villas’ surroundings are very fertile, and a large portion consists of plantations. Along the Jalan Damai there are many small villages, and the closest is Kayuputih Melaka, situated slightly north of the hotel. Most of the staff at the hotel comes from the surrounding villages, and therefore the guests from the hotel are met with a natural warmth and friendship, and can always receive good advice as to what to see, and perhaps even be invited when one of the local ceremonies is held. Damai Villas is located on the north coast of Bali, in the province of Buleleng, between the old capital of Singaraja and Lovina Bay, known for its dolphins. “Hard to find, hard to leave” because actually Damai is still a hidden treasure, that as of now is not known by many on the island. Jalan Damai, named after the hotel, takes the guests high up on the roads to Damai, which is placed upon a mountainside a few hundred meters above sea level, with a view of the entire bay. Damai means “peaceful” and it is truly synonymous with the hotel, which is nicely relaxed, with a serene atmosphere”.
Another Friday, another recipe from us at Damai. Don’t you just love weekends when you have the time to make something extra for the people you love. No rush. No stress. Just do what you want. This weeks recipe is for making your own sambal, and I can promise that this one is better then the one you find at your local supermarket. Home made, Damai made. Enjoy!
Big chili slices without seeds 300gr
Garlic slices 10gr
Tomato roughly cut 100gr
Shrimp paste 10gr
Small chili slices 2pcs
Cooking oil 2tbsp
Salt 10gr
Bali lime juice 1pcs
Sauté the big chili in oil together with garlic, small chili and shrimp paste until heated and then add the tomato. Sauté for 5min. Remove from the heat and then add lime juice and salt. Blend the mixture to a smooth paste.
What better way to offer new readers a welcome than with the recipe for our welcome drink, the Mojitea. Now you can feel welcome in your own home.
2 quartered limes
A bunch of mint leaves
1 tblsp ginger
1 tblsp jungle honey
2 tblsp palm syrup
Juice from 2 green apples
3 dl white tea
Mash limes, mint & ginger in the bottom of a sturdy glass, mojito-style. Pour in the syrup and honey, top the glass with ice, pour over tea and apple juice. Stir vigorously and serve.