Serokadan customary village, Apuan, Susut, is not only famous for its natural and pristine potential. The area adjacent to Apuan village also has a cultural heritage in the form of Candri Manik Temple and a number of the other arts remaining to survive am
Jempiring Restaurant at Aston Denpasar does not only offers Western food but also traditional food of Bali. One of the most favorite main courses is Balinese chicken rice. Meanwhile, for the appetizer there is Gado-Gado a la Aston and the dessert style of Special Pisang Rai or boiled flour-coated banana.
Sous Chef of Jempiring Restaurant, Nyoman Aryana, said that Balinese Chicken Rice was traditionally served using wooden plate coated with banana leaf. “A portion of Balinese rice includes fried sprouting bean and sweet fried grated-coconut, two skews of Balinese chicken satay with complete sauce, shredded chicken, steamed minced-chicken (tum), green beans with curry sauce and papaya soup with chopped seasoning. Even, the more special is that the menu comes with three kinds of condiments, namely the raw condiment, ground chili condiment and shallot condiment,” said this Sous Chef from Tabanan.
Meanwhile, the Gado-Gado, said Aryana, was also a favorite appetizer offered at Jempiring Restaurant. This menu consisted of fresh boiled vegetables such as carrots, long beans and bean sprouts wrapped in cabbage. In addition, there were also extra potatoes, eggs, beans, tofu, tempeh, melinjo crackers, Aston-style peanut sauce and sweet ketchup. “The menu is healthy because it contains vitamins and protein,” he explained.
Aryana explained the dessert was also important. On that account, the dessert at the restaurant was not only offering modern flavor but also traditional flavor of Bali. For example, the Pisang Rai was made from wheat flour and rice flour batter containing kepok banana and it was then boiled. Once cooked, the menu was covered with grated coconut and brown sugar sauce plus ripe jackfruit and strawberries slices on top. (BTN/ocha)
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