Bali, Indonesia (21st of October 2014) - Bale Udang Restaurant is an authentic experience of bale & prawn restaurant with the countryside nuanced in the middle of hustle-bustle Denpasar and Kuta and just opened a new outlet in Ubud. Supported by the unique architecture of the building made of bamboo or well known as bale, build up an extra memorable experience while enjoying our signature dish, udang bakar madu.
Surrounded by a vast fish pond with the sound of splashing water and accompanied by instrumental music, we managed to bring the feel of calm and soothing. With our fresh raw materials, we present a high-quality food for our customers. Our staff is ready to serve with sincerity to offer the best possible experience to all of our guests and become a Local Champion of Indonesian Restaurant in Bali.
Jukut urab is one of the favorite foods of Hindu community in Bali. Its ingredients consist of organic vegetables and mixed with simple local spices. Jukut urab is commonly served by rural communities during mutual assistance work or devotional works or ngayah. On Kuningan festivity, it is also presented to gods coupled with yellow rice and a side dish.
This jukut urab offers a good flavor and is easy to prepare. It is called jukut urab because the spices are mixed together with vegetable before serving, not during the cooking. The name jukut urab is usually tailored to the ingredients in use. For example, if the ingredient is string beans, it will be called jukut urab kacang and if using spinach then it will be called jukut urab bayem.
Seven Balinese artists exhibited their best works at Sangkring Art Space in Yogyakarta. With the theme ‘rel[ART]tionship’ each artist presented their imagination this October 2014. They included Wayan Redika, Made Wiradana, Nyoman Sujana Kenyem, Laksmi Shitaresmi, IB Putu Purwa, Wayan Wirawan and I Putu Bonuz Sudiana.
Wayan Redika said that creative activity of the artist indeed had different method both in the matter of choosing style and utilization of techniques and media. One aspect looking the same was just the passion and desire that never subsided to trying something new. “We have a record on the concept of the current works laying in the camp of the rel[ART]ionship,” he said.
Variance of the works of each artist did not stop on a two-dimensional space limited to painting, but infrequently some of them also got involved in challenging media, built an installation art or attempted to create sculptures. In other words, all the artists involved had the ability to deal with saturation in response to conventional media.
Urutan, this menu is often called Balinese sausage because it has similar appearance. The food made of pork has begun to be the main menu at few hotels and restaurants. Besides, it also often becomes a special food among Balinese people because it is often prepared on special occasions, such as in wedding party, tooth filling ritual, nyambutin ritual and much more.
Executive Chef of Adirama Beach Hotel, Made Ngurah Sanjaya, said that his party often made Balinese sausage menu at the hotel restaurant. He explained that making a quality Balinese sausage required basic ingredients such as pork, samsam, lard and intestinal and base genep or basic complete spices. The spices consisted of onion, garlic, aromatic ginger, candlenut, turmeric, pepper, small chili, galangal, ginger, pepper and salt. All the ingredients were crushed.
Natya Hotel Kuta has a unique restaurant. Launched in January 2014, the restaurant located on Jalan Bypass Ngurah Rai Kuta offers traditional food. This indoor restaurant comes with a simple white design to generate relaxed and friendly ambience. While the open-air restaurant set near the bar and pool has a total capacity of about 100 people.
All the incoming guests will get food creation prepared by experienced executive chef. Similarly, they will also be provided with friendly services by helpful staff. The matter of price, of course, it is very affordable.
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The area of Tanah Hyang located at Gebang hamlet, precisely at Bindu customary village, Mekar…