Home Food


    The highlight of the afternoon, a cooking demonstration by Balinese chef Henry Alexie Bloem, came after the tea break. Chef Bloem delighted the audience with his various recipes that incorporated US potatoes into Balinese creations.

    He started off with the US tater drums with sweet mayo and fried otak-otak US hash browns, and followed in quick succession with the US lattice cuts with stir-fried mackerel and ginger torch flower sambal, US potato wedges and prawn rolls with beef bacon and US tater drums with spicy chilli beef, before rounding off his demonstration with the US half shells with chicken sambal matah and US crinkle cut fry chicken sate.

    August 4, 2016 0 comment
    0 Facebook Twitter Google + Pinterest
Older Posts