We’ve been thinking about the future and we want it to make it better.

Right now, the economic impacts of Covid-19 are leaving a massive dent in the tourism industry. And things aren’t improving in a hurry. So, we’ve turned two plots of hotel and restaurant land in west Bali into farms. The project also offers allotment gardens to our family members to grow their own food on top of that we are providing equipment , seedling and knowledge to turn existing land into agriculture land all around Bali. No land is wasted. We are also distributing ready cooked meals (nasi bungkus) weekly to our family members across Bali, using as much of the produce we receive from the Sweet Potato farm.

The idea is to reconnect the community with agriculture and provide families with access to free food that’s locally-grown, more nutritious and better for the planet.

The post Sweet Potato for Potato Heads appeared first on Potato Head | A Destination for Good Times.

Family Market.

During this difficult time, some members of our family have used their potato heads to create new businesses for themselves and their families, providing a range of food delivery services. Take a look and support where you can.

The post Our Family Market appeared first on Potato Head | A Destination for Good Times.

A super-summery take on ceviche from Ijen, our zero-waste restaurant at Potato Head, Bali.

Preparation time: 30 minutes Cooking time: 15 minutes
Serves 2


This dish is drawn from an Indonesian classic called gohu – a ceviche-like combination of raw fish, fresh herbs and spices, from the Maluku islands. “I love fresh seafood,” says executive chef Wayan Kresna Yasa, “this is one of the rare Indonesian dishes that is served raw and not cooked.”

He recommends using any kind of fatty white fish or salmon for best results. Calamansi can be substituted with lime, lemon or any other type of citrus juice. Scoop it up with krupuk crackers or cassava or plantain chips. “A nice cold beer pairs very well, too.”

Here’s the recipe.

Method
Start by making calamansi dressing. Dry a large bowl with a kitchen towel then whisk oil, calamansi juice, honey, minced shallots, chopped coriander leaves and salt together until well combined. Refrigerate in an airtight container. Shake well before using.

Place sliced fish, tomatoes and tamarillos in a large mixing bowl and season with salt and pepper. Add calamansi dressing and mix well, then set aside for around 5 minutes. This ensures the dressing is absorbed into the fish. Transfer to a cold bowl, sprinkle with wood sorrel and serve chilled.

The post Recipe: Ijen’s Ceviche appeared first on Potato Head | A Destination for Good Times.

Transport your palate to the Beach Club with this fast, fresh, fragrant salad.

Preparation time: 20 minutes, cooking time: 10 minutes
Serves two

There’s so much to love about this dish. It’s inspired by rujak, Indonesia’s answer to fruit salad, dressed in vinaigrette instead of the traditional terasi-and-tamarind sauce. Make it a little more savoury with arugula (or feta cheese, if that’s your jam). If you can’t get your hands on strawberries, throw-in sliced peaches, plums or nectarines.

Here’s the recipe.

Method
Start by making the vinaigrette. Dry a large bowl with a kitchen towel and whisk oil, honey, salt, apple cider vinegar, watermelon juice and orange juice. Store in an airtight container in the fridge. Shake well before using.

Then, place diced watermelon, strawberries and cherry tomatoes in a large bowl and season with salt and pepper. Dress with vinaigrette and mix well. Transfer into a cold bowl, garnish with watercress leaves and serve chilled.

The post Recipe: Ijen’s Watermelon Salad appeared first on Potato Head | A Destination for Good Times.

A humble plant-powered stew of coconut, spinach and nourishing oyster mushrooms.

Preparation time: 40 minutes, cooking time: approximately 2 hours
Serves two


This recipe is simple, homey and full of health-boosting ingredients. It’s a riff on the bobor from Kaum, our Indonesian restaurant at Potato Head Beach Club. “It’s such a very humble stew,” says chef Indra Saputra, “but it’s considered legendary in Javanese homes. The mushrooms add a meaty texture which is really satisfying.”

Indra pairs his bobor with steamed rice, sambal and the corn fritters known as bakwan jagung.

Simmer low and slow for the best results. Enjoy.

Here’s the recipe.

Method
Start by making the bumbu bobor (spice paste). Blend red shallots, garlic, candlenuts, cashews, kencur root, turmeric and coconut oil until smooth.

Heat remaining coconut oil in a saucepan and sauté the bumbu paste at medium temperature for approximately 5 minutes. Stir continuously to avoid burning the spices. Add salt, lower the heat, cover pot with a lid, cook at a low temperature for approximately 1.5 hours. Stir as needed.

Add water if the bumbu gets too dry. After one hour, you should have well cooked bumbu for the base. Set aside to cool.

For the bobor stew, sauté ½ cup of the bumbu bobor at a medium heat. Combine the coconut sugar and let it caramelise. When the sugar has dissolved, add salam and lime leaves then the chilli and cook for approximately 3 minutes.

Mix in coconut cream, then the stock or water and bring to the boil. Season with salt and coriander seed powder. Boil for 5 minutes, then simmer to reduce by 25%. Taste and correct seasoning, then remove the salam and lime leaves.

Mix in english spinach leaves (or fern shoots) and oyster mushrooms, boil for 1 minute. Transfer to a bowl, garnish with young coconut meat and crisped shallots.

To pair with our crowd-pleasing Naji Hijau from Tanaman, find the recipe here.

Chef Indra’s tips
– Cannot find any kencur root? Substitute it with 1 part of ginger and 1 part of young galangal.
– In Indonesia, bumbu bobor (spice paste) is the foundation of a good bobor, so it’s very important to cook the bumbu well to avoid any raw taste from the spices and alliums. Adjust the cooking time as needed.
– Pop the extra bumbu in an airtight container, keep up to one week in the fridge or three months in the freezer.
– When including the greens, there is flexibility to choose your favourites, just ensure they are suitable for stewing.

The post Recipe: Bobor Jamur Tiram appeared first on Potato Head | A Destination for Good Times.

This plant-based Indonesian broth is a healthy, versatile one-pot wonder. Tanaman’s Chef Indra Saputra shares his mother’s own recipe for Indonesia’s favourite soup.

Preparation time: 30 minutes, cooking time: approximately 2 hours
Serves two


Sayur Bening is an Indonesian comfort classic: aromatic spices, power-packed herbs and lots and lots of vegetables in a clear, warm broth. Our rendition at Tanaman comes courtesy of chef Indra Saputra’s mother. “Almost every Indonesian mom has their own sayur bening recipe,” he says, “because it is super easy to make, yet delicious and very healthy.”

The beauty of this dish is its versatility and nourishing properties. The broth – simple in its essence and execution – is laden with immune-boosting ginger, galangal, garlic and lemongrass, with bay leaf and shiitake mushrooms for depth. The choice of vegetables that go in, Saputra says, is really up to you. The only indispensable ingredient is corn. “It has to be in the soup. But you can use any beautiful seasonal vegetables such as zucchini, celeriac, kale and chard, as you please.”

Pair it with steamed rice or, as per Saputra’s recommendations, “fried tempe or tofu for protein” and sambal for extra punch. “A classic, killer combination.”

Here’s the recipe.

To garnish
A sprinkling of crisped red shallots or onions, store-bought or sliced fresh and fried in soybean oil for approximately 10-15 minutes or until brown. Indra says: “for the best results, wash the sliced red shallots three times and pat dry with tissue or cloth before frying. It will reduce bitterness and allow them to crisp-up with ease.”

Method
Start by making the broth. In a stock pot, heat oil, red shallots, garlic and shiitake mushroom at a medium temperature for five minutes, or until fragrant. Pour in water, bring to boil. Once the water is boiling, add ginger, galangal, fingerroot and lemongrass. Allow to boil for another 10 minutes, then lower heat to a simmer.

Add corn cobs and tomato and simmer for one hour. After one hour, cover the pot with a lid or aluminium foil, and simmer for another 30 minutes.

Strain the broth and set the corn cobs aside. You should have approximately 1.5 litres of liquid. Remove the kernels from the strained cob, set aside.

Bring the strained aromatic broth to boil in a pot, and season with salt, white pepper and unrefined sugar. Add carrot and chayote and boil for around 5-7 minutes, depending on how big or small the vegetables have been chopped.

Taste and correct the seasoning, then add green amaranth and pre-cooked corn kernels. Boil for one minute, then remove from heat, transfer to a bowl and sprinkle with deep-fried red shallots or onions. Serve hot.

Chef Indra’s tips
– To speed-up the process you can also cook the vegetables with the broth, strain it and keep it in the fridge to be used as needed.
– If you can’t source fingerroot, substitute it with 20g grilled ginger (for the best results, wrap the ginger in aluminium foil as you grill) and 10g fresh galangal.
– Indonesian bay leaves can be substituted with seven dried regular bay leaves.
– Use a cheesecloth to strain the broth for better clarity.
– Simmer low and slow for the best results.
– Store in an airtight container and refrigerate for up to three days.

The post Recipe: Chef Indra’s Sayur Bening appeared first on Potato Head | A Destination for Good Times.

A bright, aromatic, Indonesian-accented Mojito from the Potato Head bar.

This is our take on the Mojito. We’ve replaced the classic ingredients – mint and lime – with fresh watermelon and fragrant kemangi basil.

At Desa Potato Head, we keep our watermelon rinds and infuse them into a cordial. If you plan to do the same, you’ll need to start the process a day ahead. Our head mixologist Hary Wahyudi says this cocktail is “super-refreshing and perfect for a hot summer day”.

Here’s the recipe.

Method

For the cordial
Cut your watermelon rinds into small pieces and combine them with the sugar syrup in a jar. Cover and allow them to infuse for 24 hours. Blend, strain and bottle.

For the mojito
Mix watermelon juice, watermelon cordial, lime juice and white rum together in a highball glass, Add the kemangi basil leaves and muddle. Add crushed or regular ice and stir well. Garnish with skewered watermelon and enjoy.

The post Recipe: Our Nusa Mojito appeared first on Potato Head | A Destination for Good Times.

Give yourself a gentle cleanse using the plant-based powers of Potato Head’s detox jamu.

Preparation time: 1 hour Cooking time: 30 minutes


This recipe is like a hug from the inside. It combines red ginger, turmeric, lemongrass, pandan, cinnamon, cloves, tamarind and star anise – all full of gentle detoxifying and immune-boosting properties to keep you ticking. Enjoy.

BEFORE YOU START
Organisation is the key to good jamu making. Start by washing and peeling your ingredients where necessary. You’ll need a large pot for boiling and a blender, but don’t worry if you can’t access one. “You can easily use the traditional method,” says our head mixologist Hary Wahyudi, “just use a grater to crush ginger or turmeric”.

FIRST, WE EXTRACT
Jamu ingredients need to be extracted before they’re combined. Make each extraction separately and then store them in glass bottles – labelled and in the fridge – for up to 5 days. Fresher is, of course, always better, so if you’re not planning on consuming large amounts of jamu, adjust the quantities to suit your needs.

Method
To extract red ginger, blend with 3.5 L filtered water until well combined, strain and store.
For turmeric, blend with 3.5 L filtered water, strain and store.
Boil lemongrass in 3.5 L filtered water with the lid on for 30 minutes, set aside to cool.
Boil pandan leaves in 1 L filtered water with the lid on. Set aside to cool.
Boil dried cinnamon in 2 L filtered water with the lid on for 15 minutes. Set aside to cool.
For cloves, boil in 1 L filtered water with the lid on for 15 minutes. Set aside to cool.
Boil star anise in 500 ml filtered water with the lid on for 30 minutes. Set aside to cool. Store.
Boil coconut sugar in 1 L filtered water, lid on for 15 minutes. Set aside to cool. Store.
Boil 500 g sour tamarind in 2 L filtered water, lid on. Set aside to cool. Store.

Method
Combine all ingredients in a large saucepan or pot. Simmer at a low temperature for 30 minutes. Remove from heat and allow to cool before serving. We serve our jamu chilled, but it also can be enjoyed warm. Just simmer it again for a couple minutes until the liquid heats up.

For more Jamu recipes, follow these links to learn how to make a Jamu for energy or a Jamu to keep you in balance.

Bar tip
Looking for a way to reuse all those ginger and turmeric skins? Take a look at our root beer recipe.

The post Recipe: A Jamu Tonic to Detox Your System appeared first on Potato Head | A Destination for Good Times.

Stay-at-home eats from potato heads, for potato heads. Here, Adam Penney, group executive chef of Potato Head Singapore, dishes up some of his favourite comfort eats. They’re super-simple and you’ll find most of the ingredients in the fridge.

#001 SMASHED PATTY BURGER
Missing our Three Buns burgers? Chef Adam Penny shares his cheeseburger recipe, replete with jalapenos for kick and a mayo-horseradish-sriracha sauce.

#002 PRATA PIZZA
Frozen prata pizza – it’s a thing. Chef Adam Penny makes an easy stay-at-home pie using staples from the fridge and pantry.

#003 GRILLED CHEESE
Chef Adam Penney’s oozie four-cheese toasted sandwich you can easy replicate at home.

The post Home Recipes with Adam Penney, Exec Chef Potato Head Singapore appeared first on Potato Head | A Destination for Good Times.