Bali in Dubai

If you haven’t had a chance to get away this summer, head over to the Fairmont Dubai instead.

Up until July 31, the hotel is running an Indonesian food festival, serving up dishes from the island of Bali at its Spectrum on One restaurant.
All month long, chef and food consultant Heinz von Holzen, who runs Bumbu Bali, one of the first restaurants in Bali serving authentic Balinese food. “That sounds strange, but it’s true. It is extremely difficult to find Balinese food in Bali, unless you’re invited into someone’s home,” he says, sitting down with GW after we’ve had a go at his food.
The author of several books, including The Food of Bali and The Food of Indonesia, he says Balinese food is not quite the same as what we know and understand to be Indonesian food. In fact, he says, of the foods commonly associated with Indonesia, such as satay, nasi goreng and gado-gado, only gado-gado is actually indigenous to the country. “The others are global. Nasi goreng really has Chinese roots, and satay - or barbecue - is found all over the world,” he says. Which is to be expected, given the country’s position on the trade routes, and the influences on its cuisine by India, China, the Netherlands and the Middle East. Nasi goreng, in particular, he says, requires just two ingredients, rice and oil - everything else varies from house to house.
Cooking in Bali evolved as a way of preserving food, which is why visitors to the island will not find Balinese families sitting down to a convivial meal once a day. “Mama Bali cooks to preserve food, and as members of the household come home, they serve themselves and eat.”
What you can expect, however, are the ingredients you associate with the archipelago: galangal, kaffir lime leaves, chilli, lemongrass, coconut, banana leaves, spices and dried shrimp. Call +971-4-3118316 for reservations.

Lawar Gedang (Green Papaya Salad with Prawns)
Ingredients
Salt, pepper.
Fried shallot.
400 gm Green papaya, peeled, halved, seeded and cut in fine strips, blanched
1 cup grated coconut roasted
2 tbsp Yellow fried shallot
2 tbsp Yellow fried garlic
2 Large red chillies seeded and sliced
2 tbsp Bird’s eye chillies sliced and fried
Dressing
250 g Prawns peeled and minced
2 tbsp Oil
3/4 cup Seafood Spice Paste
1/2 cup Chicken or fish stock
1-1/2 cup Coconut cream
1 tsp Lime leaves finely chopped
2 tbsp Lime juice
1 pinch Salt
1 pinch White pepper corns
Fried Shallot for garnish
Method
For the dressing, heat oil in heavy saucepan, add seafood spice paste and sauté until fragrant.
Add the minced prawns and continue to sauté until meat changes colour. Fill up with chicken stock and coconut cream.
Bring to boil and simmer for one minute; season to taste with salt, pepper, and lime juice.
Allow cooling to room temperature
In deep bowl combine all ingredients and mix well, season to taste with salt, pepper. Garnish with fried shallot.