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.
Have you ever try Lempog? It is one of Balinese traditional food is reraly found in the stores and supermaket. Lempog is usually being sold in thetraditional market or small stores in the village. It is understandable because it is not an exclusive dish, lempog is usualy being enjoyed by the farmers.
Lempog is a cheap dish because it is using a simple material such as Balinese sugar and cassava. The food is great to accompany us in drinkingtea or coffee. In Java, Lempog is also known as Getuk. Before, Lempog is not only enjoyed by farmers but also served on Hindus ceremonies such as wedding and Ngaben.
Rama Garden Sport Bar & Restaurant is one of the favorite venues to enjoy nice delicacies in Legian area. It is located in the eastern part of Legian Beach and serves various kinds of delicious and unique menus. Indonesian food, seafood and western food are available in the restaurant.
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