Vivienne Kruger was born in Manhattan in the heart of the Big Apple. A social and cultural historian, Vivienne earned a BA in history and a doctorate in American history from Columbia University in New York. She first visited Bali a week overland trip from Jakarta in 1993. For five years, from 1999 she wrote travel articles for Bali & Beyond magazine. In 06, with his column "food of the gods", Vivienne officially launched his writing career of food for the Bali Advertiser. Vivienne shuttled between Darwin and Kuta, Ubud and Lovina for most of the past 13 years. Considered a leading authority on culinary arts of Bali, the book Vivienne Balinese food: traditional cuisine and culture of Bali Food was published by Tuttle in April 2014.
what inspired you to get into the writing of the food?
I started to write articles about a Balinese restaurateur leading, Ni Wayan Murni, the owner of Murni's Warung in Ubud. While researching his fabulous restaurant and the food on the menu, my interests have taken an unexpected turn in Balinese traditional cooking, and I continued to go!
What's so special about Food Balinese?
Balinese food is unique among the major world cuisines. Dedicated to the gods and fed by a network of fresh spices, it is inextricably linked to Bali Hindu religion, culture and community life of the island. The Balinese cooking with love, art, respect and accuracy. My book demonstrates secular, authentic cuisine Bali village and spectacular ceremonial feast where food is carved, engraved and painted in rich spiritual forms and colors of the divine and sacred temples towering royal palaces. curious foreigners can only gape in awe, respect and admiration they struggle to learn to do these complex food offerings.
"Balinese Food" Book Cover
What distinguishes your book from other books on Balinese food ?
My book is the first to discover the secrets of the virtually unknown cuisine and culinary Bali-religious mentality. It is also written in the perspective and world view of the Balinese, providing insight into the cultural and religious foundations of food in Bali. The level of product PhD extensive field research, first hand, the book is a mine of hard-to-get factual information about (and explanations) Balinese cuisine that is unavailable anywhere else.
Have you tested all recipes?
I tested most recipes by being present in the kitchen that local people cooked. The recipes were demonstrated to me in both small warung kitchens or kampung private homes. I watched the traditional preparation process often complicated and laborious, writing down every step recipes, ingredients and quantities, and always ate the fragrant and delicious dishes afterwards!
What recipes are the easiest and the most difficult to prepare at home
Easiest: matah sambal bubur kacang hijau kolak biu tempeh manis nasi goreng rujak pisang goreng
Hardest :. Lawar bali guling bebek betutu tape jaja lapis tum ayam .
What are the most essential ingredients in Balinese food?
Balinese will not eat anything without hot, spicy sambal (sauce) on the side. The bumbu (spice paste) is another ingredient incorporated in the stage of cooking, giving the Balinese food its characteristic warmth. A third central element is the cylindrical piece of brown palm sugar weight ( gula merah ). He stars in many dishes as biu kolak, appears in most candy (jaja) and the super-soft drinks basic village as daluman .
I s Balinese healthy food?
basic ingredients used to cook at home every day in villages are low in calories, saturated fat and cholesterol. Refrigeration is rare in these households composed, so food is purchased daily, always fresh market and seasonal products. heavy fatty foods like pork are a luxury item eaten only in conjunction with the great religious ceremonies. Because the Balinese diet is rice characteristic and heavy leaf, obesity and related diseases with obesity are rare. Although the Balinese have a very robust sweet tooth, even their sweets are small and light and made from rice and palm sugar. However, unhealthy components in the Balinese cuisine have crept into widespread use of shredded coconut in many dishes, a dependency of coconut oil to fry almost everything and a story crazy love generously sprinkled with salt throughout the food chain.
Balinese Food
East Balinese cuisine in danger of being assimilated in Indonesian cuisine and thus lost?
Infrastructure exploded in tourist areas and modern technology has a profound impact on Balinese society, but otherwise little has changed since ethnologist Miguel Covarrubias observed the Balinese culinary habits in 1930s as Balinese Indonesian nasi goreng and bakso meatballs, but they prefer to cook and eat good traditional Balinese Lawar sate tipat and babi guling on anything else. When I took a friend Bubba Gump Shrimp restaurant in Tuban, she intended to order some local sambal hot sauce to spice American waitress popcorn shrimp!
Why not foreign visitors a better appreciation of Balinese cuisine?
Balinese food is extra-spicy. The level of heat chili resulted in almost all the dishes far exceeds the normal range, western comfort food. As the Balinese say, "No spicy, not good" Rujak Even fruit packs a huge load of chilies and local spices Many foreigners are not only afraid of spice levels but also the!. amazing and unusual appearance of the dishes. the people are shy to try new things as advice fern or durian threatening spiky, not to mention banana trunk or pork soup Lawar made with raw pork blood. Balinese food is also very difficult to find on the island of Bali if you are a visitor. most restaurant and hotel food is either Indonesian or ethnic (Chinese, Thai).
what do you love being a food writer?
the quest for information and perfection and the inherent satisfaction in solving puzzles cultural food. Like hitting a precious, buried underground treasure of truffles, I savored the relentless hunt for a particular food dish or recipe and pure adventure to track down the renegade sheets, cash obscure food trees and other rare ingredients which even Balinese did not own or know their familiar botanical names
What is the best way to contact you
by email:. jimbaran1@yahoo.com
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