On Sunday, 6th June, our Bailli Leon welcomed members and guests to a casual gathering at a home function, the purpose of which was to introduce new and potential members to the camaraderie and warmth of the established bailliage while enjoying delicious food and wines. In keeping with the Indonesian theme, Bing Tang beer was offered along with a selection of matched wines.

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It was such a pleasure to have new members assist with the preparation and organisation of the event. Helen and Steve created a traditional Bakso cart from which they served their home-made Bakso soup, a favorite street food in Indonesia.

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A very delicate soup, the Bakso is better known as Mie Ayam, a delicious chicken broth in which chicken dumplings are cooked. A selection of accompanying condiments was provided for guests to select and add to their starter: bean sprouts, tofu, coriander leaves and, for those who like their Bakso hot, dried chili flakes.

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In keeping with the theme of the day, the next course was the ever-popular Indonesian dishes of Nasi Goreng and Satay Chicken. The kebabs were cooked to perfection over open coals to achieve the classic smoky flavor through the chicken and were then topped with peanut satay sauce and wasabi omelet shreds. A side dish of crisp Asian cabbage salad, topped with shallots and roasted peanuts, flavored with sesame seed oil and rice wine dressing, accompanied the kebabs.

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The 3rd course was prepared by our hosts. Leon, our Bailli, took care of the meat dishes while Bindy matched them perfectly with delicious accompaniments. First was Beef Rendang, a popular dish from West Sumatra, consisting of slow-cooked beef flavored with Indonesian spices and served with aromatic boiled rice. A warm, long-bean and coconut dish, garnished with fried shallots, went beautifully with the Rendang.

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We all enjoyed the Asian fusion provided by the addition of Sweet and Sour Pork, accompanied by one of Bindy’s favorite dishes, Crispy Fried Noodles. In this dish the noodles are fried in hot oil then blended with prawns and chicken mince, bedded on crisp, fresh, green shallots, bean shoots and marinated tomatoes.

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Despite the fact everyone had probably overindulged by this time, it failed to lessen the appreciation of the scrumptious delights which followed…dessert! Another new member, Raymond, a trained French chef, created two luscious desserts for us. Putu Ayu (steamed pandan coconut cake) and Pie Susu Asli Enak (custard tart) were both delicious and surprisingly colorful.

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Adding to the fun of the afternoon, our French chef conducted lively games of Petanque (the French game of Boules) on the lawn giving members and guests the opportunity to mingle, as well as adding a slight French edge to the Asian theme.