Maliani’s dearest kitchen tool is her 10-kilo heavy spice grinder made of lava stone. It is handmade by stone carvers living close to the enormous volcano, Gunung Agung. This is where she regularly grinds the spices used in her different sauces, -sambal and dishes. She also has a smaller one, but the large one is most often used. Her steamer is also in regular use. It is a 3-4 l kettle with an internal and external lid. This kettle is used to steam chicken packaged in banana leaves or to heat already boiled rice.
The tiny kitchen knife is made by a local smith in her home village, Selemadeg in Tabanan.


Maliani is an intuitive chef. She composes the meals with a view to sound cooking principles and organic ingredients. The oil she uses is made by a friends mother from local coconuts. The butter and the meat she uses are from grass-fed animals.
The barracudas and the lele fish are caught in the ocean by local fishermen or farmed locally. The greens we eat, fresh ferns, sprouts, water-spinach, beans, and broccoli are grown by local farmers. Ducks parading the nearby rice fields where I have my morning walks, provide us with eggs, and even the coffee we drink, ie. Bali-coffee is made locally from beans grown in the highlands nearby also produced by her friend’s mother.
Maliani’s kitchen is not a big space. She has a small gas stove with two burners, two kettles, a wok and some simple tools. Most days she uses her wonderful spice grinder made of heavy lava stone in which she grinds the delicious and healthy spices she uses for her tasty sambal – the typical Indonesian spicy sauce.

Bulletproof coffee

Maliani’s cooking for my friend Lars is based on his strong views that fat is good for your brain and health, and carbohydrates are the villains in Western diets. Consequently, Lars’ daily breakfast does not consist of home-baked bread and buns, but of a large glass of the protein-rich Bulletproof Coffee.
Two months ago, I started my days with Bulletproof Coffee and can vouch for the truth in what the company writes on their website. This fat, protein-rich, morning coffee gives you three things:

  • Suppressed hunger. Brain Octane Oil balances ghrelin and CCK, your hunger hormones, keeping you full until lunch. You can read more about the science behind BP Coffee and hunger suppression here.
  • Steady lasting energy. The saturated fat in grass-fed butter slows the absorption of caffeine, which gives you even energy for several hours instead of a caffeine spike and crash. No jitters, either.
  • Mental clarity. Brain Octane rapidly converts to ketones, a type of molecule that your brain uses more efficiently than carbs or sugar. Pair ketones with the slowly releasing caffeine and you can literally feel your brain turning on.

Ditch the carb-heavy breakfast. Start your day with fat for fuel. You’ll be sharp and alert straight through until lunch. Remember what Dr. Mark Hyman writes in his book Eat fat, get thin: Fat burns fat. Carbs sparks insulin. Insulin is a fat-storing hormone.
In the 8 weeks, I have started my day with a Bulletproof coffee, I have lost 8 kilos, and have never felt better!

Low carb rice

If you decide to eat healthy meals with as little carbs as possible, you have to shun bread, especially made of white flour, white potatoes, starchy vegetables and white rice, of course. Too much rice too often is not good. Your body converts white rice to glucose quickly, which is why too much of it, like too much of any carbohydrate, can trigger insulin resistance, fatigue, weight gain, and a host of other issues.
But you can hack the carbs in the white rice. Yes, that is exactly what you can do, biohack the white rice
You alter the fast carbohydrates in the rice to more slowly burning carbs, by simply adding coconut oil in the water when you boil the rice, and you cool the cooked rice in the fridge.
‘When you cook coconut oil and rice together, the oil binds to the digestible starch in the rice – that’s the starch that converts to glucose. Once bound with the oil, the digestible starch begins to crystallize, creating another form of starch: the resistant variety. The researchers found that cooling the rice after cooking it promoted crystallization, leading to a shocking 10 to 15-fold increase in resistant starch compared to normally prepared white rice’.
According to Bulletproof marketing info, the benefit of cooking rice with coconut oil, therefore, is twofold:

  • The rice produces a smaller spike in blood sugar because you get more resistant starch to take the place of digestible starch.
  • Moreover, the inherent qualities of the resistant starch decrease this smaller spike even further.

The result is lower-carb rice.
Any coconut oil will do the trick, but according to the Bulletproof company, their oil is far more potent than the ordinary coconut oil produced by Malianis neighbours. It is ‘rapidly absorbed by your body and converted into fatburning, brain-fueling ketone energy
Bulletproof Brain Octane Oil converts into ketones more efficiently than coconut or other MTC oils that have Lauric Acids and it produces 4 times more ketons than coconut oil’.