Halim & Bella fell in love with Bali and decided that Bali would be where they would eventually get married. Both myself & Sara were very fortunate to have been given the freedom to get really creative for their wedding at the most exclusive destination in the world, Bvlgary resort, Bali. 

We began to work on creating exactly what they had imagined, from the invitation, creating guests list, booking flights, accommodation arrangement, photographer, cinematographer , floral design and other details. Their wedding at Bvlgary was personal, meaningful and beautiful. I remembered as they exchanged their vows, their rings, and then shared their first married kiss, the sun shine so brightly, it was a wedding day which dreams are made of.

Ingredients:     

Part A
Red big chillies x 2 units (remove seeds)
Ginger x thumb size
Shallots x 5 pcs
Garlic x 3 cloves
Tumeric x about 1cm
Grilled shirmp paste x 1 ¹/2 tsp
Candlenuts x 3 pieces
Lemongrass x 1 unit
Cooking oil 70 ml

Part B
Prawn 100gm
Snapper Fish Fillet / Chicken 150 gm


lime leaves x 3 pcs
Tamarind juice x ¹/4 tsp
Grated coconut 50gm
Brown sugar x  ¹/2 tsp
Salt ¹/2 tsp
Pinch of pepper
Lemograss x 10 stalks.


Methods;
1. Part A : Remove the seeds of chillies and chop them into a smaller pieces, blend ginger, shallots, garlics, turmerics, grilled shrimp paste, lemongrass, candlesnuts and cooking oil. Blend the mixture until smooth.

Transfer mixture to a pan and cook them fragrant for 2 min. Add in lime leaves, juice of tamarind and set aside.

2. Part B: Blend prawn and fish / Chicken until smooth. Add in grated coconut, brown sugar, salt and pepper.

Add the cooked mixture (Part A) to Part B. Blend both together for 1 min.

Assemble;
1. Clean and remove the bottom white part of the lemograss
2. Shape the lemograss by hands and wrap them gently on lemongrass.
3. Prepare a non stick grilled pan and spray some oil with medium low hit.
4. Once the satay turns golden brown, it's ready to serve.

Be patience! It's going to be worth it. Enjoy!

Ingredients
2 cucumbers
2 carrots
1 tbsp salt

Paste;
100g shallots
4 cloves garlic
15g turmeric
3 candlenuts
1 stalk lemongrass
65g fresh chillies
40g dried chillies (soaked)
15g belacan

Venegar Mixture;
4 tbsp oil
150ml white vinegar
8 tbsp sugar
1 tbsp salt

250g ground peanuts
40g toasted sesame seed

Preparations
Cut cucumbers and carrots into 5cm strips, add salt, toss and leave it for at least an hour, strain carrots and cucumbers with a cloth.
Deseed and slice fresh chillies & lemon grass, add chillies & lemon grass, soaked dried chillies, belacan, shallots, garlic, tumeric and candlenuts to food processor, blend into fine paste.
Mix white vinegar, salt, sugar & stir till well combine.
Add 4 tbsp oil to pan and stir fry paste till fragrant, then add vinegar mixture.
Place cucumbers & carrots into a large bowl, then add 250g ground peanuts and 40g toasted sesame seeds. Transfer to container and refrigerate overnight.

Ingredients
(A)
1 cup (125g) Plain flour
1½ tsp Baking Powder
2 tbsp Sugar
 ½ tsp Salt

 (B)
1 cup (240ml) milk 1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Preparation
Combine (A) in a mixing bowl. Mix well.
Combine (B) in a measuring cup, mix well. Pour (B) into (A).
Hand whisk until mixture well combined.
Preheat pan
Brush both side of the pan with butter 
Add batter into the Taiyaki mold, add 1 tsp of filling in the center, cover with batter.
Fill up every corner of the mold.
Cover the pan immediately and flip to the other side.
cook over medium low heat for about 2 minutes each side or until cook (open the pan in between to check if the color has turned golden brown)