Archive for July, 2011

The Penjor is a traditional Balinese decoration made for the Galungan festival. Galungan is a traditional Balinese celebration, similar to a Western Christmas, where families get together.
The Penjor is usually made by the head of the family, and it takes a whole day for the family to put it together.  It is then erected outside each family compound.

Curled bamboo leaves for decoration

Lana and Ketut puting the Penjor together

The Penjor is made and assembled then it is erected in front of the house / compound.

What a beautiful piece of art!

Ketut putting the Penjor up at the Jiwa Damai entrance

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Do it like the snail.

Wouldn’t it sometimes be nice to operate  on a slower speed,  leave the hustle and bustle of everyday life behind and live life more consciously and deliberatly?

Jiwa Damai is the ideal place for such a time-out. Here on Bali you can relax in a beautiful tropical setting, enjoy nature and find time for reflection and contemplation.

The little snail

to be continued…….

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It has to be midnight and full moon (purnama) and the bees have to be asleep before the honey can be taken out.

The beekeeper opens the beehive without any protection. He breathes water onto the outside of the beehives which is full of sleeping bees.

The bees disperse and some begin to fly around. He then takes two bamboo sticks to remove the honey combs slowly one after another.

The honeycombs are then broken into small pieces and put on to a filter and steamed from below. When the honey is liquid it is being pressed out.


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Today we show you another traditional Balinese dish made from Tempeh.

Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine.

Sliced Tempeh

At Jiwa Damai we place a high value on sustainable food practices and organically grown produce. We grow and eat a fair amount from our permaculture garden.
Astri, our very talented Balinese cook, prepares food with great care and love. Below is her recipe for Fried Tempe. Very yummy…..

Astri’s recipe for Fried Tempeh: 

Ingredients:

  • 1 block of Tempeh
  • Add a dash of Merica Bubuk, Indonesian Pure Pepper Powder
  • 1 block vegetable stock
  • 1 teaspoon salt
  • ½ cup water

Preparation:

First cut tempeh into flat squares. Combine with Merica Bubuk, vegetable stock, and salt. Add ½ cup water and allow to soak 20 minutes. Drain, vegetable oil in wok and fry tempeh. We enjoy tempeh with rice and sambal.

Other variations include cutting the tempe into thin rectangles and combining with peanuts and red peppers. This makes a great addition to stir fried bok choy, or added to a salad like croutons.

Dish with Fried Tempeh

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Today we want to introduce you to some of the beautiful animals in our organic garden.

This fantastic red dragonfly visited the garden. In fact, there are many dragonflies in many different colors, here at Jiwa Damai. What an amazingly beautiful creature !

Red Dragonfly

We are lucky here to be blessed by beautiful butterfly visitors as well.

Butterfly

Come by and enjoy the fauna on Bali at Jiwa Damai!

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