At a glance, it looks very simple, but the flavor on offer is uncompromised. As soon as touching the tongue, it tastes very delicious and distinctive. It is the white rice served with wrung sambal (sambel bejek) becoming a typical menu of a simple food stall at Belayu village, Marga, Tabanan, or about 19 km north of Denpasar. Due to distinctive menu served, it is then known as Wrung Sambal Food Stall (Warung Nasi Sambel Bejek) of Belayu.
Building of the stall is without wall, roofed with asbestos and dirt floored. However, please do not be surprised because many visitors queue every day to enjoy the delicacy offering fresh and delicious wrung sambal. It is presented where visitors can sit cross-legged on the bench. Every day, the seller prepares limited food stocks. Therefore, the food stall opened at 09:00 a.m. can sold out its food around 1:00 p.m.
The warung sambal is similar to raw sambal. The difference lies in the ingredient where the raw sambal uses lemongrass, while the wrung sambal uses torch ginger. Other spices used are onion, pepper, salt and traditionally processed coconut oil How to make it? The raw sambal and wrung sambal is not crushed, like sambal in general. However, they are wrung to give a distinctive flavor. When serving, it is mixed with shredded chicken. A portion of this menu usually consists of white rice, wrung sambal, spiced chicken wrapped in banana leaf and chicken soup in combination with Chinese broccoli and bean sprouts.
Mrs. Kasih is the owner of the food stall. This middle-aged woman has been selling this type of menu since 1978. Now, it is succeeded by her son Mr. Wiwin. He does not prepare the menu in advance, but preparing it once getting an order. Therefore, the sambal is very fresh because visitors will enjoy the menu that has just been finished preparing. Aside from local community, the white rice with wrung sambal is also favored by people from Denpasar, or those who are spending holidays in Bali. Interestingly, her menu also makes foreign tourists addicted such as those from Australia, the Netherlands and Japan. “There are foreigners from Australia and the Netherlands who are always eating here. Each time coming to Bali, they will make their time to drop by and taste our food specialty,” said Mr. Wiwin. (BTN/015)