Hi Dear Friends, today I'm going to share with you all a fantastic delicacy from Scandinavian which is the traditional Gravlax ( gravlaks the Norwegian spelling). I first ate Gravlax in a Hotel in Oslo and when I returned home I started making it. This recipe easily doubles and will keep (after the cure) for a week in the frig or it can be frozen. It's easy to make; the hardest part is the slicing. You can serve it with sauce or, my favourite, just plain with cucumber and good bread, if you're adventurous, with some ice cold aquavit. There is no Cooking time but Curing time. This Scandinavian buried salmon (a term that would have been pleasingly intelligible to our own ancestors, “lax” being the Middle English word for that mighty fish before the Normans came along and introduced the Latinate salmon, and “grave”, of course, persisting to this day) is a relic of the time when fish was put into holes in the ground and covered in salt to preserve it for the wild and freezing winter ahead – no doubt something similar was practiced on the British isles, too. Fortunately, there’s no need to get out into the garden with a spade. It is incredibly quick to make, you only need salt, sugar and dill. Curing fish is one of the “most calming things you can do in the kitchen. Simply add the mixture to the salmon and leave it to work its magic in the fridge for a couple of days, then brush off, slice and arrange, it really is as easy as that. Best of all, making it yourself is so much cheaper than buying it .
There is a lot to experience in Indonesia
Wherever we travel to, the wonderful people we meet sometimes become our family. In Indonesia I met a wonderful person and he and his family have become my family. Halim his wife and daughters have taught me that family isn’t always blood. It’s about the people in your life who want you in theirs; the ones who accept you for who you are. the ones who would do anything to see you smile and support and care for you no matter what. It takes more than a blood relation to make a family. “Terima kasih keluarga saya” So today I will share a bit about their wonderful country and its fantastic gastronomy which is one of the most vibrant and colorful cuisines in the world, full of intensive flavor.
There is a lot to experience in Indonesia with much to enjoy and an awful lot to learn. Indonesia is known as the country with many ancient cultures, court dances and mysterious shadow puppet plays. Indonesia is the country of many Hindu and Buddhist temples dating back to the 9th century or even earlier. And the country is also famous for its breathtaking views of volcanoes, green rice paddies and buffaloes pulling heavy plows through the muddy fields. Too many foreign tourists equate Indonesia with Bali, a major tourist destination with its wide and relatively quiet beaches and its magical dances. The Kecak dance is probably the most well-known, but there are many other dances featuring the good lion Barong and the witch Rangda. They all come with the accompaniment of the enchanting whirling and cascading sounds of bamboo and metal xylophones, gongs and bamboo flutes of the gamelan orchestra on tropical moonlit nights. With the silhouettes of palm trees in the dark of the night, one cannot help but feel the presence of spirits, witches and gods all around. Yet, Indonesia, as part of the Far East, is much more than Bali.
To some, Indonesia conjures up the scent of incense, mysterious practices, dark backstreets and some-thing we may all be looking for individually: our Shangri-La. Indonesia is all that and much more. You may find your Shangri-La here (most likely you will because there are several five star Shangri-La hotels), the romance, the fiction, the dream. You may also find the mysticism and the mystery that is associated with the Far East. But whatever you see and experience, Indonesia is a rapidly developing country.