Aahh Bali Recipes: Pasta alla Vodka Recipe

  • 1 pound Pasta
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped Finely
  • 2 cloves (to 3 Cloves) Garlic, Chopped
  • 3/4 cups (to 1 Cup) Vodka
  • 1 can (About 14 Oz.) Tomato Puree
  • 1 cup Heavy Cream
  • 1 pinch Red Pepper Flakes
  • 1/4 teaspoon (to 1/2 Teaspoon) Salt
  •  Freshly Ground Black Pepper, To Taste
  • 1 cup Grated Parmesan Cheese

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into a large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

 ORANGE CHICKEN

SAUCE :
1/4 of cup orange juice
1 tsp soy sauce
A dash of black pepper
A dash of salt
A pinch of brown sugar (or a dash of honey)
1 cm of ginger, grated
2 cloves of garlic, grated
A dash of sesame oil

1 egg, just use the white
1 tsp of corn flour
300 gr of chicken breast, cut into bite-size pieces.
Oil for frying
Green onion for garnishing
Orange, cut and segmented.

Put all the sauce into a saucepan, put a bit of water (3T) and let them boil until thickened. Set aside. Meanwhile, mix the egg white and corn flour, beat them till they are foamy. Heat oil in the wok, coat the chicken with the egg white+corn flour mixture, fry until golden brown. Once all the pieces are cooked, heat the sauce until bubbly, turn off the heat and quickly mix in the chicken pieces and orange segments. Served, garnish with green onion and sesame seed if you have any. Enjoy it hot with a side of rice (or in my case, Bob really love the Balinese organic wild red rice)and wilted spinach.

T=tablespoon

Aahh Bali Recipes: CHOCOLATE CHIPS COOKIES

Recipe Ingredients :

1 ½ cups of flour

½ cup of sugar

½ cup of brown sugar

1 egg

1 tsp baking soda

½ cup butter or coconut oil (if you prefer)

1 cup of chocolate chips (preferably dark chocolate chips)

A pinch of salt

Sea salt for sprinkle (optional)

Mix sugar, brown sugar, egg and butter on high speed for 7 minutes. Add in flour, baking soda and a pinch of salt. Mix on low (you don’t want to overmix it because it can make the cookie hard, not chewy). Once mixed, pour in the chocolate chips and mix evenly with a spatula.

Heat the oven at 160° C or 320° F

Line the baking tray with baking paper and scoop the dough, sprinkle with sea salt on top to give it a “surprise” bite. Bake for 10 minutes.

Cool the cookies before you store them in the jar.

Courtesy of Aahh Bali Bed & Breakfast Jimbaran,

Aahh Bali Banana Bread

You are looking at Lydia’s special Aahh Bali banana bread with chocolate chips and topped with sliced almonds. Here is the recipe:

  • 1 cup semi-sweet chocolate chips
  • 1¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • Use ½ tsp baking soda
  • Add ½ tsp salt
  • ½ tsp ground cinnamon
  • 3 large, very ripe bananas
  • 1 tsp pure vanilla extract
  • 2 eggs
  • ½ cup butter or shortening

Preparation:

1. Preheat oven to 375°F. Thoroughly grease and flour a 9″ × 5″ × 3″ baking pan (or use a nonstick baking pan or a flexible silicone pan).
2. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon.
3. Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it’s thoroughly melted. Set it aside at room temperature to, cool, but don’t let it solidify again.
4. Peel the bananas. Using a potato masher, mash the bananas in a separate mixing bowl.
5. Add the vanilla extract to the mashed bananas.
6. Beat the eggs in a separate bowl and then add the beaten egg to the banana-vanilla mixture.
7. Pour a tiny bit of the melted butter into the egg-banana-vanilla mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
8. IMPORTANT: Don’t add hot melted butter to the egg-banana mixture as the heat from the butter would cook the egg, and that’s not what you want to do!
9. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter will be visibly lumpy. That’s OK! It’s extremely important not to overmix the batter, or the resulting bread will be too hard.
10. Once the liquid and dry ingredients have been combined, gently fold the chocolate chips into the batter.
11. Pour the batter into the prepared loaf pan and bake immediately.
12. TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
13. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edge of the bread starts to separate from the pan.
14. Once the pan is cool enough to touch, carefully invert the pan — the loaf should drop right out, so make sure you support it with your other hand. Let the loaf cool on a wire rack at room temperature.

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