We have some exciting things coming up in September, but until then, we want to share the newest Lydali items that are available right now!
We have eye-catching tribal wool clutches from Teotitlán, Mexico that come in five different patterns and colors. They measure 5.5" high by 11" wide. Find them in the shop here.
We've also added a beautiful ikat iPad case that is made by a two-person artisan team in Bali. You can buy one here.
Check out the fun neon and wood bangles! They come in sets of three from New Delhi, India, just for Lydali. Buy them here.
And we love the caramel and espresso arrow leather clutches made just outside of Nairobi, Kenya. They're 6" high and 10" wide. Find them in the shop here.
Which new piece is your favorite? Let us know, and keep an eye out for more new items in September!
Give this authentic Balinese steamed pork recipe a try! These little packets of spiced meat steamed or baked in banana leaves are one of Balinese cuisine’s real treats. ‘Tum’ can contain any kind of meat and are usually served with rice and vegetables, often as part of the selection of side orders served with lawar Bali. This tum babi recipe will make about 15 parcels and if you don’t eat pork, you can replace the pork with minced chicken or beef. Using banana leaves to wrap the tum will give you an authentic Balinese flavor but if you are unable to get any, it’s fine to use tin foil instead.
500g minced pork
3 bay leaves
2 veg oil
Banana leaves or tin foil ( 20 cm X 15 cm )
3 Cloves garlic
A 3cm piece of fresh turmeric
A 3cm piece of fresh galangal
A 2cm piece of fresh Ginger
A 4cm piece of fresh kencur (leave out if not available)
2 small red chillies
1 big red chilli
½ tsp corriander seed
½ tsp black pepper
½ tsp sesame seeds
¼ tsp nutmeg powder
½ tsp terasi (shrimp paste)
salt (to taste)
Crush the ingredients for the spice paste in a food processor.
Mix the tum ingredients and the spice paste including bay leaves and vegetable oil thoroughly.
Take 2 tbsp of mixture and then wrap it with banana leaves or tin foil. If using banana leaves, use a cocktail stick to keep them closed (as in the picture). Do this until the mixture is all used up.
Cook by steaming over a wok of boiling water or using a steamer until cooked through. You can also bake them in the oven at a medium temperature for 45 minutes.
Serve with rice and sambal matah. Remember – don’t try to eat the banana leaves!
I'm excited to introduce a new spotlight feature on the artisan groups that Lydali works with. We'll be sharing from founders, designers, and artisan groups, and you'll get to see what the process and inspiration behind the products you see on Lydali looks like.
To kick it off, I'm excited to introduce you to Cissy DeLuca, who was the co-founder of Bersatu. When I talk about what inspired me to start thinking about Lydali, I always point to my trip to Indonesia and my inspiring then-colleague, Cissy, who had started working with artisans in Bali to make beautiful jewelry and accessories.
What's your background, and how did you first get started with Bersatu?
My background is in international development. I was a Peace Corps Volunteer in Ghana, then moved to San Francisco and worked at various NGOs. Most recently I was working for Kiva.org. I started Bersatu while working for Kiva and living in Indonesia. There were people living in my neighborhood that were interested in finding sources of income. I asked them if they had any interest in making jewelry. Some of them had prior experience and others did not. We started meeting weekly and exploring product options and it all came together.
What do you love most about working with artisans in Bali?
They are so grateful for the income opportunity and flexible work schedule. Being able to provide them with these opportunities is so gratifying. Bersatu has also made me feel more connected to the community I was living in at the time.
What have been some of the biggest challenges for Bersatu so far?
Balancing production and sales has been a challenge. Some months are very slow and others are very busy. As a social business, there is definitely an added pressure to provide work for the artisans. Another challenge has been the unpredictability of life in a developing country; we have lost a couple of artisans for various personal reasons. I am also no longer living in Bali, so overseeing things from afar is tough.
Where do you see Bersatu going in the future?
I am not sure. I am headed to business school this year and our operations manager, Heny, is expecting her first child. We are in a transitional phase trying to figure out what will come next for us.
What are your favorite products on Lydali by another artisan group?
Thanks so much, Cissy, for being both our first supplier on Lydali and the first to interview. We love working with you! Everyone else, you can shop Bersatu products here