By admin

The Timeless and Versatile Tempeh

Tempe—or tempeh—is a traditional Indonesian food that has its origins in the 12th or 13th century. Who invented this great dish is unknown but the story goes that it was accidentally discovered by a tofu manufacturer. Today, tempe is popular internationally and its claim to fame is mainly due to the nutrient richness and unique taste. Because it contains a lot of proteins, it is in high regard as a meat substitute among vegetarians.

Tempe is made by fermenting soybeans and injecting them with Rhizopus oligosporus (fungus) molds. The beans are usually spread into a thin layer and left to ferment for one or two days in warm temperature ranging between 25 to 30° celsius.

The health benefits are manifold—it is high in protein, in prebiotics and a myriad of vitamins and minerals. It is great for your digestive system thanks to its high fiber content. The fungi as a starting agent produce natural antibiotic substances which protect against harmful organisms.

Tempe is versatile and can be cooked, fried, steamed, seared, grilled, sautéed, just to mention a few methods. However, it should never be consumed raw. Fried tempe is the preferred cooking method in Indonesia where every province has its own fried tempe variety. Central Java, for instance, has Tempeh Mendoan—thinly sliced tempe that is coated with rice flour and a mixture of spices, served warm with its signature chewy texture, savory but with a hint of mild sweet taste. Recently, people have also started to grill cubed tempe as a substitute for chicken in Caesar Salad. Ground tempe can be used as a basic ingredient for meatless meatballs or patties for sandwiches. You see, the possibilities are many!

Our favourite is the tempeh manis that is also served in our Rijsttafel over lunch.
Here is the recipe for this delicious dish, we hope you will try it at home!

Ingredients
6g hot chili
100g shallots
15g garlic
70g red chili
10g galangal
600g tempe
20g canola oil for sautéeing
2.5g bay leaves
15g lemongrass stalk
2g kaffir lime leaves
75ml tamarind juice
40g white sugar
5g salt

Cooking method

  • Grind the spices into a fine paste using mortar or electronic blender.
  • Julienne the tempe and fry until crisp.
  • Pour canola oil into a large pan and wait until smokey, then sauteé the ground spices over low heat for 15 minutes.
  • Add the bay leaves, lemongrass stalk, kaffir lime leaves, tamarind juice, and white sugar. Cook until the sugar is dissolved and almost caramelized.
  • Add tempe and salt, mix well.
  • Best served right out of the pan paired with hot steamed rice and a drizzle of crispy shallots. It is recommended to remove bay leaves and lemongrass stalk before serving.
  • Enjoy!

By admin

Perfecting your Cheese Aïoli

Aïoli is a strongly flavoured garlic mayonnaise from the Provence region of southern France. It is a favourite accompaniment for fish, meat, and vegetables. Our version of Aïoli is made from three types of French cheese and homemade paprika purée. Our Head Chef Pak Wayan shares his recipe for Cheese Aïoli.

The first step is to prepare the paprika purée.

The ingredients are:

  • 250g red paprika
  • 50g onion (sliced)
  • 5g garlic (finely chopped)
  • 15g butter
  • 1g thyme
  • 15g paprika powder
  • 400g vegetable stock

Method

  • Roast the red paprika in a 200-degree Celsius oven for 20 to 25 minutes.
  • Take the red paprika out of the oven and place it in a large bowl, cover with plastic wrap, and let it rest for 15 minutes.
  • Peel the paprika skin and remove the core, seeds, and burnt parts then dice it roughly. Set it aside.
  • Heat the saucepan and add butter, garlic, onion. Let it heat up until it becomes fragrant.
  • Add diced paprika and sauté for 5 minutes on medium heat.
  • Add paprika powder, thyme and vegetable stock. Simmer for 20 minutes.
  • Blend the mixture until smooth, then strain. Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

Here comes the exciting part, the ingredients to make our Cheese Aïoli:

  • 1,500ml cooking cream
  • 160g of your favourite French cheese(s)
  • 250g paprika purée
  • 20g salt

Method

  • Boil the cream on medium heat, and when it starts to get warm, add all the cheese and whisk until thoroughly mixed.
  • Add paprika purée, whisk until thoroughly mixed.
  • Once it comes to the boil, take it off the heat.
  • Add the salt and mix again.
  • Let it cool and use as needed or store it in a 1-5 degree Celsius chiller for up to five days.

This Aïoli is best paired with all types of pasta. You could add more vegetables such as broccoli, cauliflower or peas for more flavor and texture. Our special Aïoli can be tasted in our signature Salmon Tagliatelle and Green Vegetable Pasta.

Reserve a table to taste these amazing dishes on this link

By admin

Pasta basta!

While we usually think of pasta as Italian food, it is more likely the descendant of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. Be it as it may, it has become a staple dish not only in Italy but around the globe. Over 600 different shapes of pasta are produced today according to the International Pasta Organisation, best known being spaghetti and macaroni.

Pasta is often said to make you happy, due to its serotonin. Be it serotonin or not, at bridges we believe that a good, hand-made pasta dish can indeed make you very happy. Our chefs make the pasta in-house, using the best flour and techniques, which are mixed with delicious ingredients to create seven irresistible dishes to please every pasta lover’s palate. The whole variety is available for lunch and a smaller selection for dinner.

Our guests often love to soak up the remains of the delicious sauce with a piece of bread. The bread is made with love by Pastry Chef – Pak Gede who ensures that guests get to enjoy it fresh and with a lovely crisp crust, perfection with every bite. What comes out from Pak Gede’s oven varies, currently we serve tomato, Bavarian, Neapolitan and whole grain bread, along with crispy bread sticks. If you are on a gluten-free diet, you will love our cassava bread.

Has this made you hungry for some pasta and bread? Then book your table

By admin

bridges Tasting Menu

Based on frequent requests from the guests, Chef Wayan has put together a delightful selection of bridges’ dinner dishes as a Tasting Menu.

Carefully designed to allow diners to taste bridges’ cuisine at its best, the six course menu features an irresistible combination of all-time favorites and new creations, paired with (optional) wines selected by the sommelier to enhance the experience.

The newly introduced Tasting Menu once again confirms bridges as the best casual fine dining restaurant in Ubud.

The tasting experience is available as vegetarian version as well. The portions are sized to allow maximum pleasure and keep the taste buds happy all the way to the end of the menu.

Price regular tasting menu IDR550++

Price vegetarian tasting menu IDR400++

Paired wines IDR400++

Served from 5-11pm.

View tasting menu here

By bridges Bali

Dining out with dietary restrictions can be tricky

For people with celiac disease the briefest exposure to gluten can trigger a powerful immune reaction and they have to be alert around food at all times, eating in restaurants requires particular vigilance. The number of people with gluten intolerance is steadily growing and same goes for diabetes.

‘I am lucky not to have any problems, but know many who do and have witnessed what they go through when trying to pick safe dishes from a restaurant menu’ says Claude Chouinard, bridges co-founder. So true to our motto to deliver happiness and pleasing all senses, the team got together and created an amazing gluten-free and diabetic-friendly menu.

In this process we were supported by Lisa Bryan, nutrition coach from USA, who herself suffers from a severe form of celiac disease but is also a big time foodie. The result of the teamwork is mouthwateringly good and will no doubt please also those who do not have any dietary restrictions… To keep it clear and simple, the menu is separate from the regular menus and lists all ingredients used for each dish, offering a choice of entrées, mains and desserts for lunch and for dinner.

From the reactions we get from the guests, this addition has been well received. We are very happy about that!

View Cuisine page
More information on Lisa Bryan:
www.downshiftology.com

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The Timeless and Versatile Tempeh
Perfecting your Cheese Aïoli
Pasta basta!
bridges Tasting Menu
Dining out with dietary restrictions can be tricky