Ketongkol is a food commonly consumed by rural communities. It is synonymous with Nyepi Day because this favorite food becomes family food during the abstinence or implementation of catur brata penyepian. Ketongkol is almost similar to rice bag (non-perishable), since during the implementation of four abstinences devotees must perform amati geni (turning no lamp and lighting no fire), amati karya (no working), amati lelungan (no traveling) and amati lelanguan (no entertainment or enjoyment).
The love of local and international travelers to Balinese cuisines makes many restaurants feature traditional menus as their main menus. One of them is the Harris Café located at Harris Hotel Raya Kuta. The restaurant open to public is now presenting ‘Chicken Rice a là Kedewatan’ created by Executive Chef, Maleachi.
The man familiarly called Chef Male said the adoption of the word ‘Kedewatan’ because it was already known as a favorite area in Ubud to enjoy chicken, especially the betutu (steamed chicken). “We feature chicken rice that tastes exactly like that of Kedewatan. However, we create it in a hotel style,” he said during a presentation in a media gathering.
Today vegetarian foods have become favorite menus. Aside from spiritual people, the menu is also best favored by common people. Moreover, those who have health problems will definitely eat vegetarian food. So, it is natural if many restaurants are now offering vegetarian menus and always crowded by visitors. Sai Krishna Vegetarian, located on Jalan Sroja, is one of the vegetarian restaurants that are always crowded by costumers. With the slogan “healthy organic vegan food” this restaurant is offering food without eggs, MSG, coloring substance and gluten. “We are trying to take advantage of organic raw ingredients because today a lot of ingredients have been contaminated,” said the owner, Putu Eka Antoni Sukmajaya, accompanied by his wife Ni Luh Muliasih.
Mixed cassava cake is one of the simple and affordable cakes of the Hindu community in Bali. Rural people love very much this kind of cake. Moreover, farmers often enjoy it as a substitute for rice. Its main ingredient is cassava mixed with sticky rice, grated coconut, brown sugar and salt.
In the past, people made the cassava a staple food. Understandably, the rice was very expensive at that time, even it was hard to get. At least, the cassava was cut into small pieces and then boiled and sprinkled with salt. To get different flavors, people made the cakes in various preparations. One of them is this mixed cassava cake.
Bale Udang Restaurant becomes one of popular venue to enjoy the traditional menu. Although the restaurant is modern but it is known also with its traditional cuisine. It offers Menu Chef Signature like Batun Bedil, including Megibung Menu consists of Lawar, Sate Lilit, Udang Guling. There is also Balinese traditional drink known as Es Daluman.
The restaurant has is located in the middle of hustle-bustle Denpasar and Kuta. It also 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 the signature dish.
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