Dirty Dirty Duck Ubud Bali Restaurant Review

When we travel to new countries we like to do some research on restaurants and as we were going to Bali we did some research. We found there are many western style restaurants but we really like to try to find as authentic as possible local food. We had read about a restaurant called Bebek Bengil, also known as Dirty Dirty Duck.

Bali is quite famous for it’s crispy duck and on reading through websites like Tripadvisor we gave this restaurant a shot.

Dirty Dirty Duck is located right next to the Monkey Forest in central Ubud. Ubud itself is a town with around 30000 people living there but it’s immensely popular with tourists due to the sights but also the great shops where you can find all kinds of things at various prices (definitely haggle the prices down).

The dishes we ordered were:

  • Bebek Bengil Crispy Duck
  • Nasi Goreng Special (Balinese fried rice)
  • Chicken Satays
  • Duck Fried Rice
  • Duck with Balinese Chili Sauce

 

ABOUT THE DISHES

Bebek Bengil Crispy Duck

This is really tasty! The skin is crispy and the duck itself is juicy and really delicious. The duck’s are however quite small so keep this in mind when ordering.

Bebek Bengil crisp duck bali

Bebek Bengil crisp duck

Nasi Goreng Special

I really fell in love with Nasi Goreng while I was in Bali. I really like fried rice in general but Nasi Goreng is quite different from Chinese/Taiwanese fried rice. Some of the differences include [INSERT TEXT]…

Chicken Satays

I never really got on with the satays in Bali. They had a really strange peanut taste but were covered in a brown sauce which I didn’t really like. Chris normally loves satays but even he didn’t like them.

Balinese Chicken Satay

Balinese Chicken Satay

Duck Fried Rice

This duck fried rice is made by the duck meat from the duck. I think they even use the duck fat to fried the rice. So the rice is full of the fragrance from the duck fat.

Duck with Balinese Chili Sauce

The chili sauce in this dish is truly amazing. It’s easily one of the tastiest chili sauce’s I have ever eaten. I loved it so much I even ate a big bowl of rice just so I could eat more of this chili sauce. Truly phenomenal.

Bebek Bengil

Duck in Balinese Chili Sauce

THE RESTAURANT

We arrived quite late in the evening so we didn’t take any shots of the restaurant itself but the following link will give you an idea of what it looks like: http://www.agungraka.com/bebekbengil/. Bebek Bengil / Dirty Dirty Duck is placed right at the entrance of the Monkey Forest on a road called Monkey Forest Road. Surrounding the restaurant is a rice plantation that really adds to the character of the restaurant. Generally speaking the restaurant was clean and the service was pretty good by Bali standards.

Dirty Duck Restaurant Bali

WOULD WE GO AGAIN?

Definitely. It’s a shame we went quite late at night as we would have loved to have taken some more photos and also Chris had pretty bad heatstroke at the time so he didn’t eat much. But of what we tried we really liked and the restaurants surroundings are amazing. Prices also seemed fairly reasonable. I seem to remember we paid about 400,000 IRP for everything (about £30).

 

NOTE ABOUT BALI

Bali was surprisingly expensive. Neither Chris nor I organised the trip to Bali but based on my experiences of travelling around Thailand I expected Bali to cost about the same. It doesn’t! Eating out in Bali costs more than equivalent food in China, Taiwan and Thailand and the prices aren’t that dissimilar to the UK. I’ve no doubt locals eat a lot cheaper than this but Bali itself, once you go outside of your resort/hotel is really dirty so it’s up to you if you want to trust local street food. In Taiwan I have no problem with this but in a foreign country which I don’t know and where I don’t speak the language I edge towards being more careful and pay a little bit more money.

Stir Fried Rice Cake with Spring Greens and Pork recipe

Stir Fried Rice Cake with Spring Greens and Pork recipe. Hello everyone, I’m home! So two days ago we returned from our holiday and we’re still suffering from jet leg (not helped by both of us shooting a full day’s wedding the day after we returned) but also suffering from not being able to eat the food we’ve been eating in Taipei and to an extent Bali.

Before going on holiday I was starting to struggle for ideas about what to cook but going home and eating both my grandma’s food but also visiting a number of restaurants that I used to go to has rejuvinated me. I’ll be writing up some restaurant reviews for various restaurants that we visited in the very near future and these restaurants had everything from authentic Chinese and Taiwanese food to the most fabulous Japanese fine dining.

So this dish is called Stir Fried Rice Cake with Spring Greens and Pork (long title I know!). Rice cake is known as Nian Gao in Chinese. Nian Gao has been part of Chinese cuisine for more than 3000 years and there are many different kinds of Nian Gao. Nian Gao can be eaten sweet or savoury. This recipe was influenced by Nian Gao from Ningbo.

The first time I ate this dish was in one of my elementary school classmate’s home. Her grandparents came from Ningbo and they would cook this dish for me. Immediately after eating it for the first time I fell in love with this dish.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

stir fried rice cake with spring greens and pork

 

 

Stir Fried Rice Cake with Spring Greens and Pork recipe

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 150 g shredded pork
  • 200 g spring greens shredded
  • 450 g Ningbo rice cake bought from local Chinese supermarket
  • 1 chili shredded
  • 3 eggs
  • 4 dried shiitake mushroms soak in hot water to soften then slice
  • 1 tsp chopped ginger
  • 1 tsp sugar

Seasonings for Pork Marinade

  • 1/2 tsp salt
  • 1 tsp potato starch or cornflour starch
  • 2 tbsp soy sauce
  • 2 drops dark soy sauce
  • 1 tbsp water
  • 1 tsp sugar

Instructions

  1. Marinade the pork for 20 minutes and heat up a wok with a little bit of cooking oil. Stir fry the pork until it’s cooked on the outside.
  2. Beat the eggs and add 1/2 teaspoon soy sauce and 1/2 teaspoon sugar. Keep mixing together until all of the seasonings have mixed evenly.
  3. Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
  4. Heat up a wok with a small amount of oil. Stir fry the ginger and garlic until the fragrance comes out from the wok. Add the spring greens into the wok and stir fry for 1 minute then add the rice cake and shitake mushrooms with half a cup of water.
  5. Lower the heat and continue to stir fry the dish until the rice cake has softened. Add the pork and eggs and continue to stir fry the dish for another 2 minutes. It’s now cooked and ready to serve.

Chorizo Focaccia Recipe

chorizo focaccia recipe

So it’s just two days until my holiday and I’m so excited about going travelling again. Sadly we don’t have time to go for long but we’re spending 10 days in Taipei then 4 days in Bali. I’ve never been to Bali but I’m super excited about it.

Recently I’ve been sorting out recipes that I’ve learned at work. While working at a previous restaurant that I prefer not to name (I don’t want to give the bastards any credit) I had the pleasure of working alongside two Italian chefs. One of them is a really good friend called Lorenzo, who is from Verona, who we visited in Granada last year. I also met another Italian chef, this time from Sicily who taught me how to make another kind of focaccia.

Both told me that different regions of Italy cook focaccia completely differently. For example, Lorenzo cooks focaccia with milk while the Sicilian chef uses white wine. Lorenzo sadly never gave me a recipe for focaccia (I can’t remember if I forgot to ask or if he forgot to give me a recipe) but I did get the white wine focaccia recipe.

I made a fairly major adjustment to this focaccia by including chorizo on top. Regardless of whether you use chorizo or not focaccia is really delicious, easily one of my favourite types of bread, but I love chorizo so used it.

I also fancied having a go at making a completely different kind of focaccia. Squid ink is pretty hard to get hold of in the UK and I wanted to have a go at making squid ink pasta but never got round to it. Firstly I need a pasta machine but also delivery of the squid ink took ages! Recently I found the squid ink in my cupboard and thought I would try making this squid ink, rosemary and garlic focaccia. As a note squid ink doesn’t have a taste but acts as an amazing dye in food.

So anyway, hope you enjoy this recipe and I’ll no doubt put more recipe on this blog when I come back from holiday. While we’re in Taiwan I plan to visit a lot of restaurants, both familiar and new, and will be doing a few restaurant reviews when we come back. Also if I can get my damn laptop to work again (long story!) I’ll try to post some pictures while on holiday).

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

focaccia recipe
focaccia recipe
how to make focaccia
how to make focaccia
how to make focaccia

 

Chorizo Focaccia Recipe

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 4 people

Ingredients

Ingredients for Chorizo and Spring Onion Focaccia

  • 30 g yeast
  • 175 ml water
  • 1 tbsp Sugar
  • 150 ml olive oil
  • 150 ml white wine
  • 175 ml water
  • 1 kg white bread flour
  • 15 g Salt
  • 1 chorizo sausage cut into 0.5cm thick slices. Good size chorizo
  • 1 spring onion chop finely

Ingredients for Squid Ink, Rosemary and Garlic Focaccia

  • 30 g yeast
  • 175 ml water
  • 1 tbsp Sugar
  • 150 ml olive oil
  • 150 ml white wine
  • 175 ml water
  • 1 kg white bread flour
  • 15 g Salt
  • 5 g squid ink
  • 1 tbsp chopped rosemary
  • 3 cloves garlic thinly sliced

Instructions

  1. Put yeast, sugar and 175ml water into a large bowl and leave it for 15 minutes (don’t mix yet).
  2. Add olive oil, white wine and another 175ml of water into another bowl.
  3. After 15 minutes mix the mixture from step 1 with the flour and salt and leave for 20 minutes. Cover this mixture/bowl with a damp kitchen cloth to stop the mixture from drying out.
  4. After 20 minutes mix everything apart from the chorizo together and use your hands to need the dough and the mixture has a softness but elasticity to it. Cover with a damp kitchen cloth and find somewhere warm and leave for 30 minutes for it to rise.
  5. After 30 minutes put the dough into a rectangle shaped baking tray and you can put your chorizo on top of the dough. Preheat the oven at 190C and bake the bread for 20-30 minutes until cooked. The times are approximate depending on your oven. For example a home oven will take approximately 30 minutes while a professional oven takes 20 minutes.

Recipe Notes

Note: Both Focaccia’s are made in the same way but for the squid ink, rosemary and garlic focaccia of course don’t add chorizo. Otherwise mix all of the ingredients together as per the steps.

 

Prawn and Scallop Shumai Recipe

prawn and scallop shumai recipe

It’s only 12 days now and I’m going back home for two weeks. I try to go back to my home country, Taiwan, once every couple of years so I can catch up with friends, see my family, do some shopping and perhaps most importantly have a rest.

I’m especially desperate to go home this time as two of my relatives died last year but I wasn’t able to go back. So with this in mind I’m making food that I regularly eat in Taiwan.

This recipe, called Prawn and Scallop Shumai doesn’t have a story behind but even though it originates from China it’s a popular dish in Taiwan. If you remember some time I made another kind of shumai which contained glutinous rice and I’ve been wanting to make another kind of shumai since then.

Shumai itself is basically dim sum, but with a different name. They can be made really quickly and you can put whatever you like inside but for this recipe I chose one of my favourite things which is scallops.

I have bit of a love hate relationship with scallops. I really like the taste of scallops but one of my regular jobs in my chef job is to empty live scallops from their shells. For anyone that’s opened a scallop before you’ll know that can have a nasty bite to them but nonetheless they’re really tasty.

Hope you enjoy this recipe.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai
prawn and scallop shumai

 

Prawn and Scallop Shumai Recipe

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 20 shumai

Ingredients

  • 300 g scallops
  • 225 g prawns for garnishing the shumai afterwards
  • 1 pack shumai pastry available from Chinese supermarkets
  • 1 spring onion
  • 1 tsp sea salt
  • 1/4 tsp pepper powder
  • 2 drops sesame oil

Instructions

  1. Use a food processor to blend all of the ingredients.
  2. Put the filling use a teaspoon into the fillings as shown in the procedure photos below.
  3. Cut the ten spare prawns in half and then place one on top of each shumai.
  4. Steam the shumai for around 15 minutes.
  5. It’s now ready to serve. Shumai can be eaten on it’s own or you can dip it in some soy sauce.

 

Egg Spinach and Squid Roll Recipe

egg spinach and squid roll

Egg Spinach and Squid Roll Recipe. Recently I’ve been busy doing a series of speeches in Glasgow for Chinese New Year. I was asked by www.ricefield.org which is based in the trendy Trongate building in central Glasgow if I could present some speeches as part of their celebrations for Chinese New Year.

These have now finished, spring is coming and I can now focus properly on my blog once again. I’m also going back to Taiwan for a couple weeks at the end of March which I’m super excited about.

Today I felt like making a roll and while I didn’t want to do sushi I wanted to make something that looks fairly similar.  This recipe doesn’t have a story about it but it has a delicious egg skin filled with squid, carrots and regular seasonings.

This dish is light to eat but tastes really good if you like squid.

Hope you enjoy this recipe. I’ll also be doing another Western recipe in the next couple of weeks, this time a Focaccia, so keep an eye on my site for that.

egg spinach and squid roll
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure
egg spinach and squid roll procedure

 

Egg Spinach and Squid Roll Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

Ingredients for filling

  • 270 g squid
  • 1 egg white
  • 1 small carrot
  • 1 spring onion
  • 1 tsp salt
  • 1/4 tsp pepper powder
  • 2 drops sesame oil approximately

Ingredients for egg skin

  • 1 egg yolk that we got from the egg white
  • 3 eggs whole
  • 2 tsp potato starch or corn flour
  • 1 tbsp water

Other ingredients

  • 150 g spinach to wrap between the layers as explained in the procedure

Instructions

Procedure for filling

  1. Remove the skin and insides from the squid and give it a thorough clean.
  2. Cut the squid into small dices and chop up in a food processor until the mixture is fine.
  3. Add the egg white, salt, pepper powder and sesame powder and blend for another couple of minutes.
  4. Chop the carrots and spring onion. Mix with the mixture from the previous steps evenly. Leave aside for later.

Procedure for egg skin

  1. Mix all of the ingredients together and heat up a frying pan with a couple drops of oil. Fry the eggs as you would do when making a crepe (the skin should be quite thin).
  2. An important part of the procedure is to make sure the potato starch or corn flour has been mixed with the one tablespoon of water before it’s added to the egg mixture. This is to stop the potato starch having lumps.

Procedures for wrapping

  1. Blanche the spinach, rinse under cold water and squeeze out as much water as you can but don’t squeeze so much as to damage the shape of the leaves.
  2. Lay out the spinach on the egg skin as the photo below shows.
  3. Spread the squid mixture evenly on top of the spinach as the photos below show.
  4. Roll the egg skin, spinach and squid filling and cover with cling film. Roll the cling film on the counter or chopping board a few times to make sure the roll has been rolled evenly.
  5. Use a steamer to steam the rolls (including the cling film) for around 20 minutes.
  6. Once steamed cool the rolls in a fridge or leave aside. Once cooled chop into suitable sized shapes. I wanted to mimick sushi with my rolls so I chopped everything about the same size as I would do with sushi (each slice is maybe 1.5cm wide). It's now ready to eat!