Bali tips
BANK:
If you'd like to cash from your foreign account more than 2 or 3 illions rupiah the ATM give, go to BNI in kuta (just at the beginning of road of bomb memorial). You'll be able to cash 5 millions (not more per day), and the BNI charge 0 (yes, it's true). Only your bank will charge you some percentage or like mine 5 usd.
POST OFFICE:
You'll find posts everywhere in Bali, but the best rate especially when it come to sending many kilos, big boxes.. is on JL Legian right across from Layalina restaurant (which will be on your right hand if coming from seminyak towards Kuta).
NEW PLACES:
Petitenget bar, next to Luciola is a very nice place for a drink. They serve free finger food til late enough.
Ginger Moon, very nice and yummie fusion restaurant owned by Daniel, owner of living room which has now closed for good.
Dolce Frutti: on Lio square kerobokan, just across from "polisi". owned by a french korean and a spanish boys, it serves good sandwiches and most important extra yummie ice cream low fat (only 8 %, just enough sugar). I've never eaten that yummie ice cream. the cinnamon and almond are more than a must.
KIDS FASHION
Do visit DANDELION shop at the end of legian street before turning left to go to oberoi. coming from bintang, it will be on your right after jri menari massage and cafe moka.
QUOTES OF THE DAY
Friendship without trust is like a flower without perfume.
Quotes of the day
"The future is here. It's just not widely distributed yet". William Gibson
"Hysteria is only possible with an audience". Chuch Palahniuk
"We only know of one duty, and it is to love". Albert Camus
Blog of the day
http://www.theblogoftheday.com/
Website of the day
http://www.askdeco.com/
Receipe of the day
Potato filled flat bread
To make a dough, mix in a shallow, flat bowl or pan:
- 2 1/4 cups Indian whole wheat flour
- 1/2 teaspoon salt
- Add:
- about 3/4 cup warm water (enough to make a bread-like dough)
- Cover and set aside:
- To make the stuffing, boil, peel, and mash:
- 3 large potatoes (about 3 cups)
- Add:
- 3/4 cup onion, finely chopped
- 3 Tablespoons fresh coriander leaves (cilantro), finely chopped
- 1 1/2 Tablespoons cumin/coriander powder
- 1 1/2 teaspoon salt
- 3/4 teaspoon garam masala
- 1/4 teaspoon hot red pepper powder, or to taste
- Method I: To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5" rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. Press gently around the eges, then carefully roll out the paratha until about 1/4" thick and 6 1/2" wide altogether.
- Method II: You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10" wide and 1/4" thick. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2" wide.
- To sauté the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.
| Category | Breads | ||
|---|---|---|---|
| Servings | Makes 9 | Serving Size | 1 |
| Calories | 143 | Protein | 4 g |
| Fat | 1.6 g | Carbohydrates | 13 g |
