Tandjung Sari’s Won the Gold Medal

KUTA - IJUMPI (Ikatan Juru Masak Profesional Indonesia) Bali or the Association of
Indonesian Professional Cooks, held the 2005 Dewata Cullinaire Competition in Kuta, on 20-22 October 2005.
This year, Tandjung Sari joined 4 competitions, namely: “Cacalan”, “Gebogan”, “Indonesian Food Cooking” and “Ice Carving” competitions, and won first prizes for “Cacalan” and “Indonesian Food Cooking” competitions.
“Cacalan” is a form of jaja (sweets, cookies and cakes) made of rice dough, which is included in almost every daily offering. “Cacalan” is chosen from the not-so-tasty jaja, as they are used for decorative and symbolic purposes only. They are colored with bright colored dyes, then carefully modeled by hand into little figures, and afterwards deep-fried in coconut oil. The designs are either geometric or realistic, and can vary in size from 2cm to as large as 30cm or more.
Tandjung Sari’s Cacalan, won the GOLD MEDAL in the IJUMPI Competition 2005, with the title: BOMA, the story of Bali’s latest event of Galungan-Kuningan, where the evil was defeated by the good. Appreciation was based on: details, creativity and efforts shown in the result.
An Indonesian Food Cooking competition was held on the 2nd day, Tandjung Sari was promoting its renowned “Mackerel Fish Ball in Spicy Curry Sauce”, Winning 1st place for this competition category. (BTN/*)

Assorted Tubers Served in Guerilla Time

The warfare period was a difficult time. Call of the country asked our predecessors involved. They were willing to sacrifice whatever they had. Even though they had no basic military training, they were sent to war just armed with sharp bamboos. While, others served as liaison officers that delivered secret messages among the guerrilla groups. Women were not far left behind. Assisted by some men, the women were actively in charge in logistic ‘division’ that prepared all food and drink needed. Since they were not safe to go shopping to market or stall nearby (probably both did not operate), they took advantage any foodstuffs that were available close to location of the guerilla. Easiest foodstuff might be consist of assorted tubers like yam, cassava, taro and also pumpkin. Simply by providing boiled tubers, they have been satisfied to pamper the taste in war, no soup and no sambal or even fried chicken. Uniquely, those foodstuffs were obtained on complimentary basis from farmers nearby.(BTN/029)

Fried Chicken a la Padang

Bali is a favorite tourist destination and a rendezvous for both tourists and food specialties across the archipelago and also internationally. They are specially presented to cater to the needs of visitors. Guests that spend their holiday will feel at home and have a wide range of choice as much as the ingredients of the spices themselves.
One of the Indonesian specialties highlighted in this edition is Padangese fried chicken with rich and spicy curried meat, sambal and vegetable served with rice. Padang is athe capital of West Sumatera province located on the western part of this vast archipelago. This food provides something like ‘all-in-one’ spice where many kinds of cooking can be served with this spice, like fried chicken, fried fish, freshwater catfish and so forth. Its ordinary vegetable is green cassava’s leaf. Padangese food is widely available throughout Denpasar and other tourist destinations. It usually opens until late night or even round the clock. (BTN/029)