Lounge area by the pool

a Tuna Tataki from the Damai restaurant

Have a relaxing moment for yourself

Dine in privacy

This is Damai

INGREDIENTS:
4 fresh tuna steaks, weighing 100 gr each
¼ cup seafood spice paste
1 tsp salt
½ tsp crushed black pepper
1 tbsp freshly squeezed limejuice
2 tbsp oil
1-cup sambal matah
Fried shallot for garnish

PREPARATION:
1. Season fresh tuna steaks with seafood spice paste, salt pepper and lime juice.
2. Heat oil in frying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not over cook. Set aside and allow cooling down, and then breaking the tuna into small chunks. Place in salad bowl, add sambal matah and mix well.
3. Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.

The same thing also occurs in Bali, however the Balinese use many different calendar systems. They have adopted the Gregorian calendar for business and government purposes. But for the endless procession of holy days, temple anniversaries, celebrations, sacred dances, building houses, wedding ceremonies, death and cremation processes and other activities that define Balinese life, they have two calendar systems. The first is the Pawukon (from the word Wuku which means week) and Sasih (which is means month). Wuku consists of 30 items starting from Sinta, the first Wuku and end up with the Watugunung the last one. The Pawukon, a 210-day ritual calendar brought over from Java in the 14th century, is a complex cycle of numerological conjunctions that provides the basic schedule for ritual activities onBali. Sasih, a parallel system of Indian origin, is a twelve month lunar calendar that starts with the vernal equinox and is equally important in determining when to pay respect to the Gods.

Westerners open the New Year in revelry, however, in contrast, the Balinese open their New Year in silence. This is called Nyepi Day, the Balinese day of Silence, which falls on the day following the dark moon of the spring equinox, and opens a new year of the Saka Hindu era which began in 78 A.D.

Nyepi is a day to make and keep the balance of nature. It is based on the story of when King Kaniska I ofIndiawas chosen in 78 A.D. The King was famous for his wisdom and tolerance for the Hinduism and Buddhism societies. In that age, Aji Saka did Dharma Yatra (the missionary tour to promote and spread Hinduism) toIndonesiaand introduces the Saka year.

Melasti or Mekiyis or Melis (Kayuputih Village will held it on 20th March 2012)
Melasti is meant to clean the pratima or arca or pralingga (statue), with symbols that help to concentrate the mind in order to become closer to God. The ceremony is aimed to clean all nature and its content and also to take the Amerta (the source for eternal life) from the ocean or other water resources (ie lake, river, etc). Couple days before Nyepi (normally three or four days depend on village policy), all the effigies of the Gods from all the village temples are taken to the river in long and colorful ceremonies. There, they have are bathed by the Neptune of the Balinese Lord, the God Baruna, before being taken back home to their shrines.

Tawur Kesanga (the day before Nyepi)
Exactly one day before Nyepi on 22^nd  March 2012, all villages in Bali hold a large exorcism ceremony at the main village cross road, the meeting place of demons. They usually make Ogoh-ogoh (the fantastic monsters or evil spirits or the Butha Kala made of bamboo) for carnival purposes. The Ogoh-ogoh monsters symbolize the evil spirits surrounding our environment which have to be got rid of from our lives. The carnivals themselves are held all overBali following sunset. Beleganjur, Balinese gamelan music accompanies the procession. Some are giants taken from classical Balinese lore. All have fangs, bulging eyes and scary hair and are illuminated by torches. The procession is usually organized by the Seka Teruna, the youth organization of Banjar. When Ogoh-ogoh is being played by the Seka Teruna, everyone enjoys the carnival. In order to make a harmonic relation between human being and God, human and human, and human and their environments, Tawur Kesanga is performed in every level of society, from the people’s house. In the evening, the Hindus celebrating Ngerupuk, start making noises and light burning torches and set fire to the Ogoh-ogoh in order to get the Bhuta Kala, evil spirits, out of our lives.

Nyepi
On Nyepi day itself, every street is quiet – there are nobody doing their normal daily activities. There is usually Pecalangs (traditional Balinese security man) who controls and checks for street security. Pecalang wear a black uniform and an Udeng or Destar (a Balinese traditional “hat” that is usually used in ceremony). The Pecalangs main task is not only to control the security of the street but also to stop any activities that disturb Nyepi. No traffic is allowed, not only cars but also people, who have to stay in their own houses. Light is kept to a minimum or not at all, the radio or TV is turned down and, of course, no one works. This ultimate activity of all leisure times, is not supposed to take place, or even attempted. The whole day is simply filled with the barking of a few dogs, the shrill of insect and is a simple long quiet day in the calendar of this otherwise hectic island. On Nyepi the world expected to be clean and everything starts a new, with Man showing his symbolic control over himself and the “force” of the World, hence the mandatory religious control.

Ngembak Geni (the day after Nyepi)

Ngembak is the day when Catur Berata Penyepian is over and Hindus societies usually visit to forgive each other and doing the Dharma Canthi. Dharma Canthi are activities of reading Sloka, Kekidung, Kekawin, etc. (ancient scripts containing songs and lyrics).

 

From the religious and philosophy point of view, Nyepi is meant to be a day of self introspection to decide on values, eg humanity, love, patience, kindness, etc., that should kept forever. Balinese Hindus have many kind of celebrations (some sacred days) but Nyepi is, perhaps the most important of the island’s religious days and the prohibitions are taken seriously, particularly in villages outside of Bali’s southern tourist belt. Hotels are exempt from Nyepi’s rigorous practices but streets outside will be closed to both pedestrians and vehicles (except for airport shuttles or emergency vehicles) and village wardens (Pecalang) will be posted to keep people off the beach. So wherever you happen to be staying on 23^rd March,2012 in Bali, this will be a good day to spend indoors. Indeed Nyepi day has madeBali a unique island.

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.

1 kg beef topside, cut in 4 steaks 250g each
8 cloves garlic, peeled
2 tsp coriander seeds, crushed
1 tbsp chopped palm sugar
2 large red chilies, seeded
2 tbsp laos peeled and sliced
2 tsp dried shrimp paste
2 cloves ground
1 tsp salt
1 tsp black peppercorns, coarsely ground
2 tbsp oil
2 tsp freshly squeezed limejuice
Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Pound meat until flat and shred by hand into fine fibers.

Place garlic, coriander, palm sugar, red chilies, Laos, dried shrimp paste, cloves, salt and peppercorns in food processor and puree coarsely, or grind in a stone mortar. Heat oil heavy saucepan and sauté the marinade for 2 minutes over medium heat.

Until then you can only daydream or imagine the sun in your eyes and the sound of the waves reaching the sand.

Sightseeing in Bali is certainly an experience of a lifetime as this Indonesian island is one of the most exotic places on the face of earth. Among many Tourist Attractions in Bali, the Lovina Beach is quite a significant one. The Lovina Beach in Bali is one such gorgeous location that will surely leave you spellbound. Lovina beach is an exotic location for snorkeling, diving, dolphin watching and enjoy a sunset.

The tranquil and peaceful location of the Lovina Beach in Bali is most appropriate for admirers of culture and nature.

(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!

Durian, is one of those things you either love or hate. It has an obnoxious smell and frightening appearance, weighs about 3 or 4 kilograms and is covered in large spikes. It is yellowish-green and has a hard shell. A creamy white pulp covers the seeds, which is what people eat.

Mangosteen, this is on the contrary a sweet, delicious fruit that everyone likes. Queen Victoria offered to knight the first person who could get it to England in an edible condition. Nobody succeeded. The shell is deep purple. It is a bit hard and has to be twisted or cut off to reveal four or five segments of brilliant white fruit.

Rambutan, this red, hairy fruit grows in bunches in tall trees. Its name means “hairy”, which describes it well. Take off the skin and eat the white, refreshing acid-sweet flesh that covers the single seed.

Salak, this fruit looks like a pear and has a reddish-brown, snake-like, scaly skin, which is easily peeled off to reveal crunchy, slightly astringent, white flesh. Mostly grow in east Bali

Sirzak (soursop), this large fruit is green on the outside, white on the inside, with an acidic-sweet taste. Its flavor has been described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana.