Let’s Dine Nasi Jinggo

If you happen to pass through the main roads of downtown Denpasar in the afternoon (after 4 pm) or in the evening, you may find some sellers of nasi jinggo or jinggo rice on the street side. The seller usually put his jinggo rice in a bamboo basket completed with a signboard on the back of his bicycle or motorbike saying ‘Nasi Jinggo’. So, from some meters away it can be recognized. However, it is not known for sure what the word jinggo means.

What is nasi jinggo? It is a simple meal that is typically wrapped in fresh green banana leaf and fastened with semat (bamboo pin). By and large, jinggo rice contains white steamed rice, fried tempeh, mild sambal, fried noodle, small amount of shredded fried-chicken, relish of grated coconut and spice. The rice may be only of a spoonful. That is why for the real dinner, one wrap is never enough. Just add two or three more as it only costs 1,000 to 1,500 rupiahs each. So, let’s dine jinggo rice while enjoying the night in the city. (BTN/punia)

Food Competition Jazzed Up at BAF 2005

Food events at the Bali Arts Festival (BAF) 2005 comprises a Bali Food Competition held on Sunday (26/6). A large number of visitors filled up the Basement of the Ksirarnawa Building at the Arts Center Denpasar where the happening was held. Both local and foreign visitors gave their great appreciation. The ambience of the basement was lively. All participants put on Balinese costume and melodious strings of Balinese gamelan ensemble accompanied the activity.
Categories put into the competition were food diversification, fresh fish-made cuisine, cerorot cake and lawar. The first three categories were prepared at home while the last one was on location. For fresh fish-made cuisine, some participants presented the famous satays and grilled fish. Lines of tables for food display were furnished with appealing arrangements of fruits, flowers and tubers like ginger.
Making lawar and ngerames are actually regular activities of village life in Bali. However, at that time, it became so special because performed in front of the general public, jury teams, foreign visitors in limited time. Rhythmic movements of knife’s hitting on chopping boards is played by the lawar maker to make this Balinese specialty menu. For the Balinese, this activity contains preservation value, while for non-Balinese visitors it will become the showcase of the art of Balinese cuisine.(BTN/029)

Little India At Bali’s, Queen’s Tandoor

“Thali” Lunch suits every pocket. The Thali Set Menu consist of starters; Vegetables with Indian sauce, lentils (dal) from India, rice (1 cm long brand basmati) flavored, yoghurt, desert of the day and all you can eat for only Rp. 40.000. Now every body can go to feel little India in Bali. This Queen Tandoor is a chain from Jakarta since 1986 having 3 branches in Jakarta and recently opened a franchise in Manila, Philippines. Queen’s Tandoor is one of the oldest Indian restaurants and the largest chain of Indian restaurants in Indonesia. Authentic food is prepared by Chefs from India.
Vegetarian Standard:
- Samosa
- Aloo Bhindi Do Pyaza
- Vegetable Kholapuri
- Yellow Rice
- Saffron Rice
- Chappati
- Raita
- Dessert of the Day

Chiken Standard:
- Chicken Tikka
- Chicken Cury
- Vegetable Kholpuri
- Yellow Dhal
- Saffron Rice
- Chappati
- Raita
- Dessert of The Day. (BTN/*)

Papaya, the Intriguing Fleshy Fruit

Papaya or pawpaw (Carica papaya) is of Central American origin and has been so popular in Bali and the Balinese call it gedang. This non-seasonal fruit can grow nearly everywhere. Almost every house compound grows this at the back yard because it is very beneficial either for food or offerings needs.
Consequently, papaya becomes a versatile plant in the garden. Even though its young leaf is bitter, some people take advantage of it as a vegetable. It is said that it has the efficacy to prevent mosquito’s bites. In the meantime, its young fruit may be made into lawar (typical local dish), served in curry broth or peanut sauce. Meanwhile, the latex of its tree contains the useful enzyme, papain, which breaks down protein and is used to prevent cloudiness in beer and as a meat tenderizer.
When finely ripe, it’s sweet flesh is orange or yellow and can be eaten fresh as any other fruit. It’s good for dessert at the end of meal. Meanwhile, the seller of mixed-ice drinks takes it to be added with other fruits. As a popular and non-seasonal fruit, it is available either at stalls, traditional markets or at supermarkets throughout the island.
Papaya that can blossom only, and without bearing fruit, is called gedang renteng. In the life of the Balinese, it is considered bad as it attracts the people that join in the ‘night life’ of black magic. If this papaya grows at home or at the surroundings, the host should cut it down immediately. That’s why in the presentation of traditional drama of calonarang stage decoration must be furnished with this gedang renteng tree as the performance specially invites those that practice black magic. (BTN/punia)