To all readers! To all Malaysians!
I was happy to witness this joyous occasion recently when PPB Bhd brought the senior citizens of two homes to FFM to celebrate Malaysia’s 50th Anniversary. After a short tour of the factory, they tried their hands out at making some buns. Then they were treated to a sumptuous lunch. Look at their happy faces and the enthusiasm with which they waved the flags. They still remember their country so their country must not forget them.
We must not forget them.
The Dirty Duck had been marinated in Indonesian spices for 36 hours before it is fried until crispy perfection. The only way to really enjoy this is to tear it with your hands and teeth and what a great mouth-watering taste. It was so good that we ate everything except the big bones. Even the small bones we chewed. It is served with sautéed potatoes, salad, Indonesian sambal and spicy pickled onions which made a very nice combination.
Thus is it any wonder that Chow Yun Fatt left his testimonial. And when you read that a French chef said he still dreamt of the Dirty Duck of Ubud, you know it must be really that good. If you’re in Ubud which is the centre of the handicraft industry of Bali, you definitely must try this restaurant.
Check out http://ighosteater.blogspot.com for more pictures and greater details.
Have you seen any restaurant whose backyard looks like this? I haven’t until I stepped into Dirty Duck and was totally captivated. You can sit on raised platform in one of the individual huts enjoying the cool breeze and a fantastic view of padi fields and a clear blue sky.
There is a big garden courtyard in the centre with many interesting sculptures amid Balinese architecture. You can smell the fragrance of frangipani flowers and enjoyed the beautiful bloom of lotus. All these in a restaurant – almost unbelievable.
Go to http://ighosteater.blogspot.com to see pictures of the restaurant.
Sorry for the delay but I was waiting for other members but since none stepped up in the meantime, guess I’ll have another go. But wait, you said – where is your dirty duck? Like any good Hollywood movie, there is a prequel and a sequel. This is the prequel to dirty duck and it is about food, food for the body and soul and someone no less than Sir Winston Churchill said we got to nourish both to live “a good life”.
What can you cook with sandalwood, turmeric, groundnuts, rice, yoghurt and flower petals? We traveled one hour from Jimbaran beach to the padi field of Ubud to find out. We arrived at “Zen” and were led to our private room. To prepare us for our feast, they took off our clothing and kneaded us with essential oil from head to foot. One blissful hour floating in a zone between dreaming and waking steeped in ethereal music.
A paste of sandalwood, turmeric, groundnuts and rice was made and gentle hands forcefully rubbed us with it till our whole body was coated orangy yellow. Liquid yoghurt was poured over us and our body shivered to the introduction of a new sensation. It was used to clean and exfoliate our skin. A hot shower followed after which we luxuriously soaked ourselves in a fragrant flower bath nibbling on yoghurt sweetened fruits and imbibing ginger tea. As sunlight filtered through the gap in the roof, I wanted to sleep among the flowers but the minutes in heaven were ticking away and were forced to reluctantly return to earth. We emerged totally refreshed having built up a ravenous hunger. Our body had eaten. Now our stomachs are ready to do “Bebek Bengil” – the famous Dirty Duck of Ubud justice.
(The 1 hour 45 minutes treatment cost Rp115,000 or approximately less than RM50.00. In the hotel where we stayed, it would cost us between USD50.00 to USD100.) For the prequel to the above prequel, please check out this site – Ghost Walk: http://ighostwalk.blogspot.com
The dirty duck of Ubud coming up next. Rather fierce, don’t you think? I’ll wait for other members’ posting before putting it up. For those who are impatient, please check out this site – Ghost Food: http://ighosteater.blogspot.com where you can read about it in greater details within the next few days.
Now to tantalize you a bit, here is how the “Dirty Duck” got its name from the owner’s mouth – “One tropical monsoon morning, when the restaurant was very close to being finished (we had the concrete floor down, and the tables in), a flock of ducks from the rice field across the road (yes, there were rice fields all around us then) ran quacking and squawking into the restaurant and across the floor and tables. They left muddy webbed footprints all over the place. They were our first guests - those dirty ducks!”
Don’t you just love a good story? And yes, the padi fields are still there. This has got to be my favorite decoration (its natural – and that is priceless!) for a restaurant. Check out my blog for the pictures.