Certainly, the name of Inna Bali Hotel Denpasar remains inherent in the tourism community of Bali and Indonesia in general. The accommodation established in the Dutch colonial era has a restaurant offering distinctive and special menus. Aside from being good for relaxation, the dining venue also applies open concept making it very close to nature. And rijsttafel becomes one of the most favorite menus for tourists.
Perching right at zero point of the capital of Denpasar, right at Jalan Veteran 3 Denpasar, the hotel remains to intensely reflect the Dutch architecture. Rijsttafel menu is a traditional food having existed since the hotel was established. Such culinary specialty remains to be preserved until now. “In the past, Rijsttafel was presented to dignitaries and kings,” said the Assistant Chef of Inna Bali, Nyoman Suratni.
Rijsttafel is served on a bronze tray. It has various tastes because on a single tray is served several types of Inna Bali typical foods such as beef satay, fried chicken, gado-gado, soup, fried tuna, eggs, pickles, chili, Balinese raw sambal and crackers. “Other than white rice, we serve on different plates. This menu is perfect for lunch and dinner,” she said.
According to Nyoman Suratni, preparation of the rijsttafel had no fixed rules or could be done according to taste provided that the tray remained to contain the servings like meat vegetable, rice and sambal. The latter was very important. Meanwhile, the dessert of rijsttafel could be accompanied with watermelon, melon and pineapple. “We also focus on soup and fried chicken,” she added.
The soup was composed of several ingredients, such as carrot, cucumber, meatball and tuna. To prepare it, all ingredients were boiled in one container and then added with spices. Its spices were consisting of pulverized garlic and then stir-fried until looking lightly brown. After that, it was added with salt, pepper powder and flavoring.
In the meantime, the seasoning of fried chicken, added Suratni, used special ingredients such as onion, garlic and large chili. All ingredients were then pulverized, and added with a slice of ginger, five seeds of coriander and brown sugar to taste. Then, they were finely pulverized. Ultimately, the batter was steamed and smeared onto the fried chicken. “If it has been processed correctly, it will give delicious flavor,” said the well experienced assistant chef. (BTN/ocha)
A total of 12 hotel general managers participated in the Certified Hotel Administrator (CHA) workshop…