Bacon Wrapped Asparagus with Fried Garlic Topping

Ingredients:
4 cloves garlic, minced
500g fresh green asparagus, rough ends removed
250g bacon
Salt and pepper
2 tbs olive oil
Cooking oil

• In a small pan, fry the garlic until crispy golden brown, stir continuously to prevent burning. Set the fried garlic aside on paper towel.
• Preheat oven to 200 °C, line baking sheet with parchment paper.
• Wrap tightly about 4 stalks of asparagus with 1 slice of bacon, secure with toothpick. Repeat process. 
• Place asparagus bundles on prepared baking sheet, sprinkle a little bit of salt on parts that are not wrapped with bacon. Sprinkle evenly with pepper. Bake for about 20 to 25 minutes or until asparagus is tender and the bacon is crisp. Remove from oven.
• Sprinkle with crispy fried garlic on top before serving.

Ayam Betutu Panggang (Roasted Balinese Chicken)

Ingredients:

1 kg chicken parts or whole chicken

4 large shallots (double up the amount if you use Indonesian shallots)

5 cloves of garlic

3/4 tsp ground turmeric or 2,5 cm fresh turmeric, peeled and sliced

2 cm ginger, peeled and sliced

1 tsp galangal powder or 3 cm fresh galangal, peeled and sliced

1 tbs coriander seeds, roast in a pan without oil until fragrant

1 tsp shrimp paste, roast in a pan without oil until fragrant

1 1/2 tbs tamarind paste

2 large red chillies plus additional bird's eye chillies if desired

Salt and white pepper

2 bay leaves

2 stalks lemon grass, white parts, bruised

Banana leaves 

Aluminum foil

Cooking oil 

Water

• In a food processor, add shallots, garlic, turmeric, ginger, galangal, coriander seeds, shrimp paste, tamarind paste, chillies, about 2 tbs cooking oil, salt (about 1 heaped tsp) and pepper. Puree until smooth. 
• For the spices: Preheat about 2 tbs cooking oil over medium heat, add the puree ingredients, bay leaves, lemon grass and fry until fragrant. Reserve about 1 heaped tbs of the spices for the sauce.
• Preheat oven to 120 °C. 
• For the chicken: Rub evenly chicken parts with the rest of fried spices. Place the chicken on banana leaves and  wrap it, secure the sides with toothpicks. Double wrap it tightly with aluminum foil so the steam won't come out. Bake for about 30 to 45 minutes. Remove from oven unwrap it. Reserve any juices and spices left on the banana leaves. Preheat oven to 190 °C, upper heat. Line a baking pan with aluminum foil, place a wire rack on top of the baking pan, line the chicken, roast for about 15 to 20 min on each side or until golden brown and slightly charred.
• In the meantime, prepare the sauce: In a saucepan, combine all the reserved spices and juices, add 150 ml water + 1 tsp chicken stock powder, let it boil over medium heat. Add whole bird's eye chillies if desired. Adjust seasoning with salt and pepper as needed.
• Serve the chicken over steamed rice and pour some of the sauce on top of the chicken. Enjoy with sambal matah Bali.