Almost everyone who knows me knows that the food is my passion. But most people are mistaken about my passion for food. Most of them thought that I think about food all the time. What they don’t understand is I used to cook to shut down my busy brain. Cooking -and baking was a meditation for me. There is no time to asks a question and thinking about life when I have to focus and follow the instructions and step-by-step process. Cooking is still and always be a meditation for me. But cooking also became an escapade and as a medium for restoring the lost memories.  Like this pulled duck salad that inspired by my trip to Bali in 2015.  Balinese-Style Duck Salad Originally betutu dishes use whole chicken or duck and slow-cooked for at least 8-24 hours.To cut the cooking time I use duck leg instead whole duck. I shredded the meat and combine it with green beans and grated coconut for the texture. For a healthier option you can use duck breast but for me, dark meat tastier and have a better texture than white meat. Ingredients 500-gram duck leg 200-gram green beans 80 gram cooked edamame 50-gram …

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