Week Two:

This week the craft is an UmbulUmbul, or Balinese flag. These flags are used to decorate at ceremonies or celebrations. For this craft you will need a base of your choice (we used small buckets from the dollar store), a wooden dowel or skewer for your flag post, and cloth for your flag. Since we used a small bucket for our base, we also picked up shredded paper to fill the space around the base of the post. You will also need a hot glue gun and glue.

Step one – Cut your wooden dowel rod to your preferred height

Step two – Measure and cut flag fabric. Leave enough spare fabric on one side to be able to wrap it completely around the dowel.

Step three – Attach fabric to dowel with hot glue. Wrap around dowel and secure a second time with another small amount of glue

Step four – Use hot glue to attach dowel to your base. Our bucket allowed us to put a good amount of glue around it, so it was very secure, without anyone being able to see it.

Step five – Fill your bucket with shredded paper

Week One Recipe:

NasiGoreng: The Bali Map Project

NasiGoreng – How to make your own.

If there was to be one national dish of Bali or Indonesia, NasiGoreng would definitely be among the top contenders to take the honour.

NasiGoreng translates to “Fried rice”. As the name indicates the recipe is open for interpretation and comes in many variations. Below you find the recipe for Vilondo’s version of NasiGoreng, but feel free to give it your personal touch with your own favourite ingredients – just don’t leave out the rice.

Ingredients

300-400 g boiled rice
800 g vegetables – cabbage, carrots, peas, green beans, etc.
1 large onion
1½ tbsp. of oil
2-3 tbsp. of Kecap Manis (or soy sauce)
1-2 tsp. of sambal oelek or chopped fresh chili
1 tsp. of curry
300 boiled or roasted chicken
2-4 chopped spring onions

Omelet

2 eggs
4 tbsp. of water
Salt and pepper
A bit of oil for frying

How to cook your NasiGoreng

  • Mix all the ingredients for the omelet and pour them on to a frying pan. When the omelet is cooked take of the heat and slices it in to pieces.
  • Get your fingers in to the rice and crumble any big lumps of rice sticking together.’
  • Dice up the onion into small dices.
  • Wash and finely chop up the rest of the vegetables.
  • Slice up the chicken.
  • Heat up a wok or frying pan. Add the oil. Add the onion and the curry and cook gently until softened, then add the rice. Cook for about 5 minutes until the rice a warm.
  • Add kecapmanis and sambal oelek.
  • Then add the vegetables and meat. Cook until everything is well heated. Adjust the taste with salt, pepper and kecapmanis.
  • Put the rice, meat and vegetables on a serving platter. Put the sliced omelet on top and sprinkle with finely chopped spring onion. Serve with sambal oelek.