Apai pe kam la erdobah adi kam ku bali Senina ras Turang , banci hubungindu, endam pakarna mengenai Penginapan Termurah dan Tranportasi kerina i daerah Bali ......Mari Teman-teman sikata-katan kita yaaa.Info lebih lengkap di Facebook "GINTING MERGANA" Tertius Ginting
You can go quite a while in Bali without stumbling across true Balinese dishes on a menu: your nasi goreng, cap cay, mie goreng and even most sate are imports from China and Java. Yet Bali’s is a delicious, rich cuisine and it’s not only worth tracking down babi guling and ayam betutu while you’re here — why not learn how to cook a few dishes as well?
A bumbu at Bumbu.
Imagine a combination of the following minced, simmered then smeared over your favourite meat or veggies: chillies, garlic, shallots, fresh turmeric, ginger, coriander seeds, tamarind, shrimp paste, lemon grass, kaffir lime leaf, salam leaf, cloves, nutmeg, black pepper, galangal…
A Balinese bumbu, or spice paste, features a combination of those ingredients and is the key to many of Bali’s home-grown dishes. It’s among the first recipes covered in the one-day cooking course at Bumbu Bali, one of the few restaurants serving only real-deal local cuisine. Opened in 1997, Bumbu Bali is run by Heinz von Holzen, author of several cookbooks on Balinese and Indonesian cuisine. The Swiss chef originally came to the region to work with Hyatt and Hilton in Singapore, before moving to Bali to open the Grand Hyatt as executive chef; he later opened the Ritz Carlton (now the Ayana) as executive chef.
I signed up for the course earlier this week. After convening at Jimbaran McDonald’s, our group of 10 or so departed for the nearby Jimbaran markets at 06:20 sharp. We clustered around a table near the market entrance sipping coffee as Heinz began by explaining a little about Balinese traditional food culture; who does the shopping (Mum); what influences her (no refrigeration); and what sorts of delicious things people eat for breakfast (think various combinations of coconut, palm sugar and rice).
Insert your own funny food gesturing caption here.
Other tips Heinz passed on: how to hypnotise a chook (well, almost) and how to tell what colour eggs a hen will lay (I won’t spoil it for you). As a little finale, an elderly Balinese woman displayed her skills at weaving leaves into a rice cake basket at amazing speed. Ceramics made only a relatively recent appearance in Bali, meaning ingenious methods of using palm leaves were developed for carrying and serving food.
