Info Kuliner Bali

Culinary list in Gianyar Regency

2011-06-05T12:14:00.000-07:00

Going travel to Ubud, Gianyar is very intersesting, the culture and nature of ubud is a magnet for tourists. After along walk throughout the area its time to bit some of local and perhaps international taste in area of Ubud

* Bebek Bengil
Lokasi: Jl Hanoman Padang Tegal Ubud
Menu Khas: bebek goreng

* Mosaic
lokasi : Jl. Raya Ubud
buka : makan siang, makan malam
makanan : Internasional

* Murni's Warung
lokasi : Jembatan Sungai Campuhan Ubud
buka : makan siang, makan malam
makanan : Internasional

* Ryoshi
lokasi : Jl. Raya Ubud
buka : makan siang, makan malam
makanan : Japanese

* Jazz Cafe

lokasi : Jl. Tebesaya Ubud
buka : makan siang, makan malam
makanan : Indonesia & Internasional

Ary's Warung
lokasi : Jl. Raya Ubud
buka : makan siang, makan malam
makanan : Internasional

Terazo
lokasi : Sentral Ubud
buka : makan siang, makan malam
makanan : Asia & Internasional

Warung Ibu Oka
lokasi : Sentral Ubud
buka : makan siang
makanan : Babi Guling

Warung Nasi Kedewatan
lokasi : Kedewatan Ubud
buka : makan siang
makanan : Nasi Campur Bali (Ayam)

Bebek Bengil
lokasi : Ubud
buka : makan siang, makan malam
makanan : Indonesia, Asia & Internasional

Naughty Nuri's
lokasi : Jl. Raya Ubud
buka : makan siang, makan malam
makanan : Asia & Internasional

Ayung Terrace
lokasi : Four Seasons Sayan
buka : makan pagi, makan siang, makan malam
makanan : Asian

Cafe Moka
lokasi : Jl Raya Ubud
buka : makan pagi, makan siang, makan malam
makanan : International

Casa Luna
lokasi : Jl Raya Ubud
buka : makan pagi, makan siang, makan malam
makanan : International

Casacades
lokasi : Jl Lanyahan Banjar Nagi
buka : makan pagi, makan siang, makan malam
makanan : Asian

Dirty Duck
lokasi : Jl. Hanoman Padang Tegal
buka : makan siang, makan malam
makanan : Balinese & Indonesian

Dragonfly
lokasi : Jl. Dewi Sita
buka : makan pagi, makan siang, makan malam
makanan : International

Indochine
lokasi : The Mansion Resort Hotel & Spa Jl. Panestanan, Sayan, Ubud
buka : makan siang, makan malam
makanan : Vietnamese & French

Indus
lokasi : Jl. Raya Sanggingan
buka : makan pagi, makan siang, makan malam
makanan : International

Petulu
lokasi : Kamandatu Resort & Spa, Tegalalang Banjar Nagi
buka : makan pagi, makan malam
makanan : International

Plantation
lokasi : Alila Ubud
buka : makan pagi, makan siang, makan malam
makanan : International

Lamak
lokasi : Jl. Monkey forest
buka : makan siang, makan malam
makanan : Asian

Maya Sari
lokasi : Maya Ubud Resort and spa
buka : makan pagi, makan siang, makan malam
makanan : International

Kemiri
lokasi : Uma Ubud, Jl. Raya Sanggingan
buka : makan pagi, makan siang, makan malam
makanan : International

Three Monkeys
lokasi : Jl. Monkey Forest
buka : makan pagi, makan siang, makan malam
makanan : International

Warung Enak
lokasi : Jl. Raya Pangosekan
buka : makan siang, makan malam
makanan : Indonesian

Warung Krishna

2009-04-29T21:19:00.000-07:00

ayam betutu gilmanuk

2009-01-23T04:53:00.000-08:00

Be Guling Kartika

2008-12-19T03:05:00.000-08:00

cak asmo , Jl Tukad Gangga Denpasar

2008-11-18T01:09:00.000-08:00

Chicken Satay

2007-06-03T21:01:00.001-07:00

Makes 15 sticks:
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.

Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.

Fern Lawar

2007-06-03T20:56:00.000-07:00

Serves 6-8…
500 gm. fern 2 lime leaves, shredded
1 - ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng

Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!

To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.

Fried Banana

2007-06-03T20:43:00.001-07:00

Fried bananas are popular throughout Bali. the slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.

1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

BALINESE SEAFOOD SATAY

2007-06-03T20:38:00.000-07:00

This is probably the most delicious satay you’ll ever encounter. The delicate flavours of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers. And if you can cook them overafire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standart charcoal grill. This is one of those dishes that guaranteed to impress your friends. You can also use this mixture for Thai-style fish patties.

Serves : 4-8
300 gms (10 oz) Tuna, mackerel or sword fish
300 gms (10 oz) raw shrimp, peeled
4 Kaffir lime leaves, shredded
¼ cup of coconut milk
3 tbspn palm sugar
Sea salt to taste
Lemongrass stalks or bamboo skewers
3 tbspn fried shallots
4-5 tbspn Base Genep

Slice the fish and the shrimp into chunks, place in container of the food processor and blend until ground like sausages mince, or chop finely with a cleaver in large bowl. Mix the ground fish with the base genep, lime leaves, coconut milk, palm sugar and salt thoroughly until it forms a strong dough.
Take a tablespoon of the mixture and wrap onto a stalk of lemongrass. The end should be slightly thicker, like a drumstick.
Grill under a pre-heated griller of barbeque over hot coals. Rotate the stick as it cooks so that it browns evenly. Brush the satay with coconut milk if they are getting brown too quickly.
Garnish with fried shallots and serve with steamed rice.

SOHO Fajitas

2007-04-15T23:57:00.000-07:00

Fajitas come in four different flavors: beef Rp.45K, pulled pork Rp.43K, chicken Rp.35K or vegetables Rp.25K served with cheddar cheese, guacamole and roast pepper salsa.

Egg nog ala Kudeta

2007-04-15T23:50:00.000-07:00

Kudeta’s Bar Manager, Steve, brings his cocktail knowledge to bear on a creamy New Year’s classic – Egg Nogg.

50ml Havana Anejo Reserva Rum
10ml Sugar Syrop
10ml Double Cream
20ml Milk
1 egg white

“The trick is to whisk the egg white before making the drink and also adding a little bit more milk than cream so it becomes a light, fluffy drink.

You can use most dark spirits to make an Egg Nog but I have used rum as it’s my tipple of the moment and it feels right drinking it in the heat.”

Naughty Nuri’s

2007-04-15T23:33:00.000-07:00

It would be very easy to drive right by Naughty Nuri’s without knowing, understanding, or comprehending all the fun you’d be missing. But then, of course, that is part of its allure as an Ubud institution of longstanding; part Louisiana bayou barbecue booze shack, and partly a place where overactive imaginations and intellects go to die at sunset daily, it has more than a touch of the ‘speakeasy’ about it, and if its tables could talk they would tell a story of laughter, great conversation, and plenty of the mind-warpingly strong house special martinis.

It is a very unpretentious establishment, and to me that is its great allure as an alternative to a fixed formality that I associate with plastic smiles, foreign chefs, and cuisine which tries to be haute but discovers it can’t spell or pronounce the word. Give us barbecued ribs, towering hamburgers, fresh and flavorful tuna sashimi, ice cold beer, the aforementioned martinis, and plenty of friends, and we will give you the best night out you can imagine; for the Spanish have a saying that goes to the tune of: ‘tell me who you walk with and I’ll tell you who you are.’

To be perfectly honest, I’m tempted to write a gonzo review; the journalist living the subject and object of reporting.
I am equally tempted to write in a Joyce-like stream of words that conclude with the word ‘yes.’

But my editor would then bridle me like a donkey and so I’ll stick to formulas, which seems a terrible shame since Naughty Nuri’s is decidedly not a formulaic place.

My beautiful girlfriend (who I love dearly) and I stared into each other’s eyes over vodka martinis as Nuri’s began to fill up with regulars, tourists, and locals on a recent Thursday evening. Flame was set to the grill as the sun began to crawl over the west, staining the sky the deep blood orange color of Nuri’s barbecued Spanish sausages, which, along with a barbecued tuna steak and a crisply fresh garden salad, were whisked to our street side table by waitresses of such competence and cheer their smiles could melt a candle from thirty paces. Then another martini – this one Gibson – arrived and was shaken and poured into the waiting glass. I was obliged to lean over the table and sip from the rim lest the precious liquid overflow and drip onto the wooden table. Friends arrived, we joked, more food came, I ate the best ribs I’ve had since I was last in Memphis, dusk turned into night and the flames from the grill licked the entrance and tables in a soft glow. I kissed my girlfriend. I drank another martini. I’m going back next Thursday.

Naughty Nuri’s, Ubud, Tel. 0361-977547

MACCARONI al dente

2007-04-15T23:14:00.000-07:00

The name offers a clue to its heritage, so it’s no great surprise to find that Maccaroni, in the heart of Kuta, radiates chic Italian style in every form – from its awesome architecture and enticing menu to its cool ambience and sophisticated music. This funky restaurant and lounge, designed by the well known Italian architectural designer Giovanni D’Ambrosio, has been serving consistently good food since 1995.

Maccaroni is an urban masterpiece in polished grey concrete and tubular metal. The building is multi-levelled, comprising a series of intimate spaces despite its gargantuan size. An alfresco terrace is linked to a romantic mezzanine by an intriguing footbridge. A sculptured cluster of iron cylinders – reminiscent of pickup sticks – houses the hidden lighting, and the multi mirrored washrooms privately reflect one’s best and worst features one million times over!

The extensive menu bursts with Italian classics, together with Asian dishes, seafood, and exciting creations seamlessly coordinated by Chef Made. His competent team blend hours of preparation with fresh and nourishing ingredients that please the eye and satisfy the stomach. Pizzas (45 – 59), dripping in mozzarella, straight out of an authentic Capri wood oven are ordered in abundance. While other favourites include the tasty crab lime salad (45), grilled tuna kebabs (45) marinated with oregano, thyme, parsley and lime juice, the Maccaroni burger, and the ocean salmon (85) served with a soy and mirin rice wine sauce and accompanied by a salad of daikon, coriander, and ribbons of crunchy cucumber. There is, of course, a whole range of pasta dishes (55 – 99), including the delectable ravioli di mare (69) stuffed with fresh seafood and dripping in cream sauce, and Asian staples such as nasi campur, chicken sate, Saigon noodles, Thai chicken curry, and pork and mango in teriyaki sauce. The wicked dessert menu (33) features white chocolate mousse, pandan pannacotta, tiramisu, home made ice creams, and the scrumptious double layer chocolate mousse cake. There is also a superb selection of fine wines from around the world, cigars, cocktails, freshly made juices and wonderful cappuccinos. Current special offers include “buy one, get one free” cocktails after 11 pm.

Complement all of this with a friendly atmosphere, upbeat DJ music, and live music every night including regular performances from the innova-tive ‘Soulflip’, and you will find that Maccaroni is also a great place to simply hang out and watch the world go by. Open for breakfast, lunch and dinner from 8 am until 2 am. Rache

Jazz and Grill

2007-04-14T01:03:00.000-07:00

Sanur’s Jazz Bar & Grille has consistently maintained a high standard of international cuisine ever since it first opened in 1999. This main ingredient, blended with a programme of nightly live entertainment provided by well-respected bands from Bali and beyond, in a comfortable and cultured atmosphere, has attracted a faithful local clientele together with many tourists.

The outside of the building has a Mediterranean feel to it with palm trees, metal tables and chairs and a classy, canopied entrance. The décor inside the air-conditioned restaurant is also European but with the Bali touch. The bands don’t start playing until 10pm, so the music is not intrusive if you choose to eat earlier. Meanwhile, if you select to eat later and prefer to listen from a distance, there is a wide sweeping staircase that leads up to a second floor where there is more seating and a pool table.

The food is a fusion of tantalising tastes from all over the world, offering everything from sandwiches, snacks and pizzas, to full 4-course meals enhanced by colour, texture and seriously beautiful presentation. There is currently an “eat your fill at lunchtime” Balinese food promo known as ‘Siang Kenyang’, offering authentic versions of Pepes Ikan Laut (Rp 28,500), and Ayam Kalasan (Rp 37,500), and ice desserts such as Es Cendol (Rp 7,500).

Most of the delights listed on the appetiser menu can be described as ‘finger food’ and the beauty of this is that you can enjoy these tactile specialities as part of a meal, or combine a selection of them and turn your dinner into a private finger buffet feast. A popular choice, and steadfastly good, is the ‘Jazz Grille Nachos’ (Rp 31,000) – a striking, golden sunburst of homemade tortilla chips covered with lashings of refried beans and topped with nacho cheese sauce, guacamole, salsa and sour cream. Renowned as being the best in Bali, there is no skimping on the rich cheesy sauce, beans or sour cream. Another superb dish is the Black ‘n’ Blue Tuna (Rp 28,500), which is sashimi grade, seared tuna, with a crust of Cajun spice, served with Dijon mustard, soy sauce and colourful sautéed bellpeppers.

The chef also creates some tasty soups including the spicy Tom Yum Kung (Rp 24,000), together with a wide variety of salads, including an exotic combination of green beans, rucola and sweet potato tossed in garlic tahini dressing and topped with fresh fillets of grilled salmon (Rp 29,500).

Main courses include Mongolian Lamb Chops (Rp 72,500) marinated in hoisin sauce and fresh mint, and served with homemade pesto fettuccini and grilled vegetables. Everything has an international flavour and is creatively presented with an emphasis on colour and pattern. Check out the juicy Australian Steaks (Rp 65,000 – 79,000), and the Chicken Athenian (Rp 31,500), a grilled chicken breast stuffed with minced beef, fetta cheese, herbs and veggies, and doused in a mushroom white cream sauce. The Indonesian Corner presents Sop Buntut (Rp 29,500), a hearty Oxtail soup enhanced with garlic and shallots in a rich tomato sauce, and there are plenty of vegetarian options such as the classic Indonesian Gado Gado (Rp 18,500), the Veggie Pizza (Rp 37,500) and the Fresh Vegetarian Pasta (Rp 28,500). Wicked desserts (Rp 7,500 – 22,500) include Pecan Pie, Tiramisu, and the Banana Foster Pizza; another revelation of tastes and textures, sweet and gooey on a crispy light base.

Finally, the evening should be rounded off with a cup of freshly roasted, locally grown coffee from Kopi Bali, while mentally planning a return visit for a further infusion of indulgence, stimulation, seductive flavours, generous portions and all that jazz!
The Jazz Bar & Grille is open for lunch and dinner from 11am until 2am daily and is located at Komplex Pertokoan Sanur Raya No 15-16, Jl By Pass, Sanur, tel: 0361 285 892

Bali Deli

2007-04-14T00:22:00.000-07:00

The name Bali Deli is well known as a household word synonymous with quality imported goods and homemade products ranging from bread and pastries to terrine and sausages, a one-stop shop on Jl. Kunti where one can find taco fixings for a Mexican feast or fresh sashimi for a Japanese dinner. Many of the items available in the store are also available at Le Spot, Bali Deli’s bistro-style restaurant that offers a staggering array of reasonably priced, delicious international a la carte and special menu options throughout the day. Located in the rear outdoor area of the store, Le Spot features a garden dining area dotted with café chairs and tables as well as elevated mini-bales, that opens at 7 am serving breakfast and closes at 11 pm with last dinner orders at 10.

All the items at Le Spot are prepared “a la minute,” freshly made to order without pre-preparation. This is true even of the fruity drinks (18 – 28K++) that start off the extensive menu. From fruit extracts (juices) such as the exotic “After Travel Booster” made from pineapple, guava, and kiwi, to health juices that contain a mixture of liquefied fruit and vegetables like the Health Tonic drink which consists of apple and celery juice with ginger. Even if feeling a little more hedonistic then healthy, a full bar is also available, as well as a wine selection that covers every major wine region. Bottles purchased in store may be consumed at Le Spot with a minimal corkage fee of Rp 50K. An ongoing wine promotion offers a glass of red or white Chilean wine for only Rp 35 – 60K++.

Le Spot’s most varied and enticing menu options are the ones introduced by Chef Don who has implemented a number of special menu options that highlight his culinary skills in French and Indian cuisine. A la carte Chef’s Specials that include starters, mains, drinks, and desserts, are listed on blackboards and switch every 2 days. An Indian themed dinner menu (24 – 60K++) with soup, starter, and main, is served every Monday, alternating with a Wednesday French themed dinner menu (55K++ average) with a choice of 2 main courses. Both menus change weekly. Another current ongoing special dinner promotion includes a bottle of Chilean wine for only Rp 70++ served with dinner chosen from the a la carte menu only. And on Saturdays and Sundays a couscous special (58K++) with all the fixings is served for both lunch and dinner. In keeping with store standards, all meat used is imported from Australia and New Zealand and no MSG is used.

Moving on to a la carte options, breakfast (18 – 30K++) is served till noon and consists of the standards as well as European Breakfast Specials like Norwegian Eggs Benedict, Spanish Omelets, or French Breakfast Crepes. For lunch, sandwiches served with fries and salad (Rp 50K average), such as the popular Bistro Euro made from Parma ham, fresh mozzarella, sun dried tomatoes, and pesto butter on homemade baguette, are a perfect choice. If more than a little peckish, begin with a starter salad (20 – 38K++) then choose from a pasta selection (35 – 45K++) before a main course (53 – 99K++) of Beef Bourguignon, Shish Kebab, or Grilled tenderloin, rib-eye, sirloin, lamb or pork chops. Kids can pick from their own menu (12 – 30K++) that offers smaller portions of many of the same items and on the Asian side, sushi sets and a la carte options (9K – 55K++) are available, as are hot standards like Pad Thai, various curries, or Salmon Teriyaki (35 – 70K++). Finally, wrap things up with decadent homemade desserts (12 – 40K++) including tiramisu, tarts, mille feuille, cheese plates, plus a full range of coffee, tea, digestif and cigar choices for afters.

Add in take away, delivery & catering options and Bali Deli/Le Spot reveals itself as a one-stop shop and dining paradise.

Jl. Kunti 117x Seminyak
Tel: 0361 733 555

Warung “Jeruk Manis”

2007-03-30T19:05:00.001-07:00

Masakannya sedap dan lezat. Yang paling khas di sini adalah ayam bakar bumbu plecing. Mirip dengan ayam taliwang dari Lombok, tetapi tidak memakai santan memasaknya. Warung ini tidak menyajikan bahan non-halal.

Jalan Raya Puputan 206
Renon, Denpasar
0361 247751

Selera Kuring

2007-03-30T19:01:00.000-07:00

Selera Kuring menyediakan berbagai masakan Indonesia. Lokasi yang strategis dan parkir yang luas, Selera Kuring cocok bagi anda yang akan mengadakan acara keluarga, arisan maupun tour bersama.

Menu Utama :
* Gulai Kepiting
* Gulai Kepala Ikan
* Udang Goreng Garing
* Bandeng Segar Presto Bakar

Kapasitas Kursi sampai 400 orang siap melayani Pesata Pernikahan, Ulang Tahun, Arisan, Meeting, Travel Agent.

Lokasi : Jl. Sunset Road No. 88 Seminyak, Kuta, Bali
Telepon: 0361-7454627
Fax: 0361-8473282

Warung M-23

2007-03-30T03:11:00.000-07:00

Warung yang berada di kawasan Renon ini menyajikan hidangan khas lombok dan juga masakan dari negeri China, harganya yang terjangkau dan masakannya yang juga lezat membuat warung ini ramai dikunjungi. Warung M-23 buka setiap hari kecuali hari raya dan hari Minggu.

Alamat :
Jl Drupadi Renon

Warung Teges

2007-03-27T03:11:00.001-07:00

Sebuah warung yang menjual nasi campur Bali dengan sambal matah yang luar biasa. Salah satu hidangan khas adalah tum ayam yang kemudian goreng garing. Mohon waspada, warung ini juga menyajikan masakan tidak halal.

Banjar Teges, Peliatan, Ubud
0361 975251

Indus

2007-03-27T03:10:00.001-07:00

Restoran dengan pemandangan memukau. Mencicipi Balinese seafood paella (paella adalah hidangan khas Spanyol, yaitu nasi yang dimasak dengan saffron) dan kari ikan tengiri, didamping minuman segar dari kembang sepatu (hibiscus).

Jl. Raya Sanggingan, Ubud
0361 977684

Pasar Umum Gianyar

2007-03-27T03:09:00.000-07:00

Berkunjung ke Pasar Senggol (bila pagi hari merupakan Pasar Umum Gianyar). Di sini banyak penjual makanan, a.l.: ayam panggang, ayam betutu, be guling, jajan pasar tradisional, dan lain-lain.

Singgah mencicipi srombotan (semacam urap sayur dengan bumbu parutan kelapa dan saus kacang), serta berbagai macam pepes, a.l.: pepes klengis (sari minyak kelapa), pepes lindung (belut), pepes lele, dan pepes pindang tongkol.

Jl. Ngurah Rai, Gianyar

Warung Pasundan

2007-03-27T03:07:00.002-07:00

Menyediakan aneka masakan Jawa Barat. Dengan menu Gurame Goreng, Ayam Goreng, Telur dadar ditambah sayur asem yang segar. Suasana yang tenang dengan alunan musik traditional Jawa Barat, tempat ini merupakan tempat yang nyaman untuk makan siang dan makan malam. Harga sangat terjangkau, mulai dari Rp. 8,000.

Alamat : Jalan Cok Agung Tresna, Renon, Denpasar

Telpon : 7416933

Lotus Seaview

2007-03-27T03:07:00.001-07:00

Singgah untuk minum es kopi (dengan vanilla ice cream float) dan dadar gulung isi pisang.

Jalan Raya Candidasa
0363 41257

Cozy Resto

2007-03-27T03:03:00.000-07:00

Pantai Penimbangan, Singaraja
0362 28214
Mencicipi timbungan (sup bakso ikan), plecing terong, dan sudang lepet. Ikan lepet dibawa nelayan Madura yang mendarat di pelabuhan Buleleng, Singaraja, dan diproses oleh penduduk setempat menjadi ikan kering dengan sedikit garam. Ikan lepet kering ini kemudian diproses lagi sebelum digoreng dan disajikan.

Warung Rijasa

2007-03-27T03:01:00.000-07:00

Sebuah pengalaman unik makan bersama (megibung) bersama penduduk setempat. Makanan yang disajikan adalah lawar pancawarna, sate lilit, dan bebek menyatnyat yang sangat khas Klungkung.

Berkunjung ke komunitas Bali Aga (Bali Asli) pengrajin tenun ikat di Desa Tenganan, melihat pembuatan tenun geringsing.

Di depan Pintu Masuk Tirtagangga
0363 21873

Pondok Frog

2007-03-27T03:00:00.000-07:00

Pondok Frog terletak di alam terbuka dengan pemandangan sawah yang menawan berupa bangunan kecil style Bali yang mirip seperti gubuk di tengah sawah. Restaurant yang cocok buat Anda untuk makan siang atau minum secangkir kopi Bali setelah berjalan-jalan di sekitar Ubud Bali.

Alamat : Jl.Monkey Forest (timur), Padang Tegal, Ubud, Gianyar, Bali, Indonesia, 80571
Telepon : 0361-975565

Pusat Jajan “Hita Boga”

2007-03-27T02:58:00.000-07:00

Di pusat jajan ini terdapat berbagai sajian khas dari daerah Negara yang masuk ke kawasan kabupaten Jembrana, misalnya: jukut dedare (sop burung dara, lawar klungah (lawar dari pentil kelapa), dan ares dolong (mentok dimasak kuah dengan batang pisang). Sangat unik!

Jl. Jenderal Sudirman 55X, Negara
0813 37517734 (Ibu Yudi)

Taman Sari Cottage Spa

2007-03-27T02:57:00.000-07:00

Restoran ini menyajikan nasi campur Bali yang lezat dengan harga sangat pantas. Ikan bakarnya juga populer.

Taman Sari Cottage & Spa
Desa Pemutaran, Gerokgak
Phone: 0362 93264

Ayam Betutu “Men Tempeh”

2007-03-27T02:56:00.000-07:00

Terminal Lama Gianyar
0813 37072256 atau 0852 37125322

Awas, banyak yang meniru, sekalipun masih saudara sendiri. Mantan karyawannya, Bu Lina, juga membuka warung sendiri, bahkan sekarang lebih laris. Bedanya, karena Bu Lina adalah seorang Muslim, maka ia menyembelih ayamnya mengikuti kaidah halal.
Ini jenis ayam betutu pedas khas Gilimanuk, sangat berbeda dari ayam betutu Gianyar yang lebih kaya bumbu.

Ayam Presto Ny. Nita

2007-03-27T02:52:00.000-07:00

Ayam Presto Ny. Nita menyediakan menu utama ayam tulang lunak 100% ayam kampung. Alamat : Jl. Hayam Wuruk No. 96 Denpasar

Telepon 0361-227010
Jl. Teuku Umar No. 73 Denpasar
Telepon 0361-237254
Jl. Gatot Subroto Timur No. 100 Kav.5 Denpasar
Telepon 0361-261154

Berbagai Produk Rumput Laut

2007-03-16T22:59:00.001-07:00

Pak Kandar, Banjar Semiana, Gilimanuk

Dibina oleh WWF, kelompok nelayan ini melestarikan terumbu karang dengan berbudidaya rumput laut. Mereka juga diajari memproses rumput laut menjadi berbagai produk, antara lain: es rumput laut, bergedel rumput laut, dodol rumput laut, dsb.

Singgah ke Labuhan Lalang, pantai indah yang merupakan jetty bagi penyelam yang akan berangkat menuju Pulau Menjangan. Pulau ini berjarak 9 kilometer, dapat ditempuh dalam waktu 30 menit dengan perahu motor.

Singaraja

2007-03-16T22:55:00.000-07:00

Kunjungan ke Pasar Singaraja mencicipi dodol ketan dan berbagai jajanan khas Singaraja, termasuk buah wani (mangga putih). Singgah di sebuah warung di pasar, mencicipi nasi campur dan sate lilit.

Kunjungan ke Penelokan, Kintamani, mencicipi berbagai buah, a.l. terong belanda atau terong medan, yang juga disebut tamarillo. Memperagakan pembuatan jus terong belanda. Resep: terong belanda, madu secukupnya, susu bubuk secukupnya, es batu secukupnya, dihancurkan dalam juicer.

Mertha Sari

2007-03-16T22:52:00.000-07:00

Mencicipi sate lilit, pesan (pepes) ikan, dan sup ikan. Semuanya dari bahan ikan tuna (yellowfin tuna).

Jl. Pesinggahan, Kec. Dawan, Klungkung
0366 30406

Terazzo BALI IS KULINER

2007-03-16T22:50:00.001-07:00

“Terazo”
Jl. Suweta, Ubud
0361 978941
Sebuah kafe yang menyenangkan. Mencicipi chilled gazpacho dan polenta tartlette.

Ubud

2007-03-16T22:45:00.001-07:00

Ayam Betutu Ibu Candra
Pasar Ubud
0812 3991649
Berkunjung ke Pasar Ubud, mencicipi bubur ketan hitam (bubuh injin), biji salak (batun salak) dan berbagai jajanan lain. Kemudian sarapan nasi campur ayam betutu Ibu Candra di sudut pasar.

Bali Bird Park
Sukawati, Singapadu
0361 299352
Berkunjung ke Taman Burung di Singapadu. Koleksi burung dalam setting yang sangat menarik dan menyenangkan. Tempat yang cocok untuk membawa anak-anak.

Klepon Ida Bagus Nyoman Berata
Jalan Kalantaka 14, Gianyar
0361 943844
Mencicipi klepon Gianyar yang sangat enak. William Wongso menobatkan klepon yang satu ini sebagai yang paling top sedunia. Selain klepon, juga ada pasung, pisang rai, klepet bugis, dan berbagai jajanan tradisional lainnya.

Bebek Bengil
Padang Tegal, Ubud
0361 975489
Mencicipi duck salad dan crispy duck yang lezat. Duck salad memakai ruccola dan bebek panggang dengan plum sauce yang menyegarkan. Crispy duck-nya garing dan renyah, sedangkan bagian dalamnya empuk dan basah. Ditutup dengan minuman hangat dari madu, jeruk nipis, dan jahe, serta coconut cream pie yang istimewa.

Menjelajahi Ubud Kembali

2007-03-16T22:41:00.001-07:00

Melihat Sungai Ayung dan arung jeram yang menantang dari Royal Pita Maha Hotel, Kadewatan.

RM “Mardika”
Kadewatan, Ubud
0361 974387
Mencicipi nasi campur dengan lauk utama ayam gerang asem. Ayam gerang asem khas Bali ini berbeda dengan garang asem Pekalongan (=rawon) maupun garang asem Kudus yang dikukus dalam bungkus daun pisang dengan kuah asam pedas. Ayam gerang asem Bali memakai base genep (bumbu lengkap) dengan citarasa yang kaya. Dibuat dari ayam kampung, empuk karena dimasak lama di atas api kecil.

Mengunjungi tempat kerajinan perak di Celuk.

RM “Biah Biah”
Jl. Gotama, Ubud
(dekat Pasar Ubud)
0361 978249
Berlokasi di gang sempit, rumah makannya pun kecil sekali. Didirikan oleh seorang Jepang yang kemudian menyerahkan pengelolaannya kepada mitra lokalnya. Menyediakan hidangan tradisional Bali autentik dengan cara penyajian unik sentuhan Jepang. Harga murah, masakan lezat.

Melihat tari Sang Hyang Jaran.

“Naughty Nuri’s”
Jalan Raya Sanggingan, Ubud
(depan Museum Neka)
0361 977547
Rumah makan ini selalu penuh di malam hari oleh penggemar steak (sapi, kambing, ayam, tuna) dan iga panggang (non halal). Sambalnya luar biasa pedas. Kualitas dagingnya – sebagian besar impor – bagus.

Nasi pantai "Men Rime"

2007-03-16T22:38:00.000-07:00

Nasi Pantai “Men Rimen”

Di depan Hotel Segara Village
Sanur
Di dekat pantai Sanur ini ada dua warung tenda yang bersebelahan. Di sebelah kanan adalah warung “Made Weti” – spesial ayam, sedangkan “Men Rimen” spesial sapi. Warung “Made Weti” lebih banyak diantre orang. Saya pribadi selalu memilih warung “Men Rimen” karena ibu tua yang satu ini selalu ramah dan penuh senyum. Tum sapi dan serapah sapinya harus dicoba.

Warung “Nikmat”
Jl. Kubu Anyar, Gg. Biduri 6
(sebelah Hotel Bakungsari), Kuta
0361 764678
Warung ini menyajikan masakan Jawa. Masakan sedap, harga murah. Sop buntutnya paling populer. Coba juga pecel dan trancam yang khas.

Nasi Jinggo “Nyoman Ardana”
Jl. Gajah Mada (seberang Jl. Gunung Kawi)
Denpasar
Buka mulai pukul 18.00
Dianggap perintis nasi jingo di Denpasar. Sampai sekarang masih populer dan selalu diantre pelanggannya. Nasi sederhana dengan sambal yang gurih dan ayam goreng yang lezat, ditandai dengan semat dari lidi berwarna merah.

“Joger”
Jl. Raya Kuta, Kuta
0361 752523
Beli oleh-oleh kaos dan berbagai suvenir dengan bentuk dan kata-kata lucu.