Wednesday, August 13, 2014

Menikmati Waffle ala Hong Kong di Lapangan Niti Mandala Renon

Bagi yang penasaran dengan Waffle ala Hong Kong, di seberang Lapangan Niti Mandala Renon sekarang Eggie Waffle buka food truck setiap malam, dan kalau hari Minggu plus pagi-pagi. Waffle ala Hong Kong ini berbeda dibanding waffle tebal empuk bersiram sirup yang biasa ditemui, karena Hong Kong Waffle ini memiliki terstur garing dan renyah di luar, dan tidak disiram sirup tapi memiliki isi yang beraneka macam sesuai pilihan.

Pilihan variasinya beragam, mulai dari pilihan rasa wafflenya, hingga ke pilihan isinya. Selain dari Hong Kong Waffle, Eggie juga menjual minuman coklat, baik yang dingin maupun panas. Adapun kisaran harganya sendiri cukup terjangkau antara Rp. 10.000 dan Rp. 20.000.

Kalau datang ke sini Minggu pagi, jangan lupa pakai pakaian santai dan lebih asik lagi kalau sekaligus berolah-raga, atau sekedar menonton aksi para muda-mudi Denpasar yang tumpah ruah di saat car-free hours ini. (byms)






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Wednesday, July 16, 2014

Indonesian Hell's Kitchen coming soon


The Hollywood Reporter recently published that Indonesia will have its own flavour of Gordon Ramsey's Hell's Kitchen soon, as ITV Studios Global Entertainment announced the selling of its first deal for the show in Asia, to Indonesian broadcaster SCTV.

SCTV has commissioned 25 of the 60 minute episodes of the show to be aired later this 2014, and it will be hosted by the local chef Juna Rorimpandey, a.k.a. Chef Juna (@JunaRorimpandey), the jury of Indonesian Master Chef, dubbed as "Indonesia's wildest, hell-raising chef" by CNN Travel.



The heavily tattooed, Harley-riding chef Juna will tests both the performance and gut of competing amateur chefs, eliminating them one by one until a champion is born.

Want to take a part? Visit Hell's Kitchen Indonesia to register for an audition.

With Indonesian TV stations practically thrown in every kind of drama possible for the sake of rating though, and Hell's Kitchen has been known worldwide for its dramatic quality, I hope this Indonesian Hell's Kitchen will also provide an educating and entertaining cooking show. (byms)

Source & photo of Hell's Kitchen from The Hollywood Reporter.

Photo of Chef Juna from CNN Travel.
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Wednesday, June 4, 2014

Tempe in Indonesia: staple food in the past, import-dependent goods today


As a kid growing up on Tempe and Tahu, I can say with high confidence and authority that they're part of Indonesian staple food, as well as unseparated part of every Indonesian family. Not only tasted great eaten alone or with sambal, they're easy to prepare, and (used to be) dead cheap.

This tempe's synonimity with the poor however, once borne a negative notion of "mental tempe" to call someone with short vision, weak will, and low self-esteem -- despite Tempe's high nutritional properties.

Fast forward to nowadays, while Tempe and Tahu are still a national favourite, some things have changed for worse:
  1. Tempe and Tahu still affordable but no longer considered as a dead cheap product
  2. Sometimes there's a shortage of Tempe and Tahu in the market, because...
  3. The price of imported soybeans is keep on rising, because...
  4. Most (if not all) soybeans used to create Tempe and Tahu, are imported from either US or Brazil
What does it mean? If you eat Tempe and Tahu regularly now, then you're one of those people that fancy imported food -- which is not a big deal though, since the rice you eat will probably came from another country as well.

Seeing the facts, then it's not surprising that a recent Food Magazine Australia article "NT farmers push for increased exports to Indonesia" wrote about Northern Territory's farmer aim of fulfilling Indonesia's import needs of soybean, especially since it still lacked behind their export of cattle:
"Last year the state exported $230 million worth of cattle, but only $6 million worth of horticulture products, ABC Rural reports.

The Northern Territory Farmers Association (NTFA) has recommended more be done to tap into the Indonesian market, in its submission to the federal government’s Northern Australia Development White Paper.

Chief executive of the NTFA, Gran Fenton said Australia needs to shift its focus into commodities that Indonesia wants, like soybeans, sugar, cotton and peanuts.

'They import an enormous amount of soybeans from the US and Brazil, [so] that's the kind of stuff we need to be connecting to,' Fenton said."
Not that I'm specifically against the NTFA plan of fulfilling Indonesia's need of imported soybeans, or sugar, cotton, and peanuts -- since we'd still need to import it from somewhere else -- my concern lies on this nation's food defense and its people: what would happen, when the import cost is continually rising, but the people's income level are not?

Not to mention the fact outlined in Indonesia: why food self-sufficiency is different from food security, that currently Indonesia is a net importer of all of its major staple food commodities, including rice, maize, cassava, soybeans and sugar, even though domestic production of each of these commodities is substantial.

Indonesia has surely went so far, from one very rich country sung in children songs, to becoming a record-breaking country in imports these days. Don't you think so? (byms)

Photo from Wikipedia: http://commons.wikimedia.org/wiki/File:Sliced_tempeh_(cropped).jpg
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Saturday, May 31, 2014

Amazing High Cliff Tea at Karma Kandara Resort Bali

Karma Kandara! We were thrilled when finally got the time to visit this beautiful resort in full team, after some schedule misalignments. Located about an hour away from the Airport, Karma Kandara is reached by heading south past the Garuda Wisnu Kencana (GWK) complex, then keep heading south off the main street following the sign board posted at the intersections. Keep in mind that you're heading to the Southernmost beach of Bali, so don't get distracted by the main traffic that most likely are heading towards Uluwatu or elsewhere in Southwest Bali.

Known as one of the most beautiful resorts in Bali, Karma Kandara Resort houses 70 private villas, which half of them are privately owned, and half are for rent. Our destination on this trip is Di Mare restaurant, one of three eateries existed within the Karma Kandara complex.

Reaching Di Mare Restaurant in Karma Kandara


There's a parking space within a short distance to Di Mare restaurant, so make sure to follow the sign board that says "Di Mare" instead of "Karma Kandara Resort" at the final intersection. From this parking space, Di Mare is reached through a corridor with limestone walls, that emits the rustic feeling.


Literally mean "The Ocean" in Italian, Di Mare is set on top of a steep cliff overlooking the infinity pool lies below, and the vast blue ocean that marked the southernmost part of Bali island. With its breath taking view, Di Mare restaurant is such an extraordinary venue to spend your afternoon at.


Di Mare's High Cliff Tea 

Di Mare some while ago launched a High Cliff Tea promotion, available from 3 pm to 5 pm where guests are treated to selections of sweet and savory snacks, along with a choice of tea or coffee.


The snacks are presented in three tiered tray, offering savoury treats of three different sandwiches, each filled with either cured salmon, tuna, or chicken. There are also some Sushi rolls, and Thai springrolls to pleases your palate.

On the sweet treats selection, there's muffin, cookies, delicious cheesecake with coconut crumbles, and what turned out to be the very succulent, creamy, dark chocolate brownies, best we've had in a long while.


While the food in general was good and fulfilling, we can't help but feeling they're quite minor compared with the amazing view that lies before us.

Since people says that a picture speaks a thousand words, then I'll let these beautiful pictures speak for themselves.









Temple Bar and Lounge


Sits right above Di Mare restaurant, is another Karma Kandara premise that provides the even better spots to witness the majestic sunset here in Karma Kandara.






Karma Beach Club

Steps away from Di Mare to the south, lies the entrance to the electric tram that take guests down through the almost vertical cliff of Karma Kandara, to where the Karma Beach Club are (previously called Nammos).

Our tram operator informed that there's a 200K IDR voucher purchase necessary for each person using the tram to Karma Beach Club down below, however the ride itself is free as the vouchers are used to pay for the meals and drinks guests ordered in Karma Beach Club.

Alternatively if you just want to enjoy the beach, there's a stairwell leading down from another part of Karma Kandara, however she warned that it has about 300 steps so make sure you have the necessary stamina.

It was already dark when we went down, so we didn't get to experience the crystal clear waters that Karma Beach Club visitors talk about, but it is for sure that we already had a blast of amusement during our short visit to Karma Kandara that afternoon.

Many thanks for Karma Kandara and Middleton Manning for introducing Karma's High Cliff Tea, the amazing Di Mare, Temple Lounge and Bar, and Karma Beach Club to Epicurina readers. (byms)


Note: All photos are taken using Samsung Galaxy Grand and underwent necessary editing. 

Karma Kandara Resort

Jalan Villa Kandara, Banjar Wijaya Kusuma, Ungasan, Bali, 80362 Indonesia
Phone : +62 (0) 361 848 2200 | Fax : +62 (0) 361 848 2244
Email : res@karmaresorts.com / info@karmaresorts.com
Web : www.karmakandara.com
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Five reasons why Holycow is a new hit in Bali

Steak are no stranger in Bali's food scene. However when you passed by Dewi Sri street after dark, you'll be certain to see queue of people waiting to get a table at Holycow, the fast riser steak house from Jakarta who recently opened their newest branch here in Bali, their 8th nation wide to be exact. 

Queue outside Holycow Camp Bali at Dewi Sri Street, Kuta, Bali

While we know there are many steak houses in Bali, offering steaks of different style and price range, but it seems like Holycow is quickly emerged as a favourite among those already settled and established steak houses in Bali. How could this happen?

Here's what Epicurina thinks:

1. Holycow put robust flavours right on the meat, instead of only in the sauce. While it might seem like a heresy for the steak purist, who believes in putting minimal treatment to the meat, having been grown up on spices heavy and flavoursome Indonesian cookings, my taste buds quickly succumbed, and found themselves at home with the flavours Holycow steaks offered, and I'm sure many others feel the same.

Sirloin Combo (149K for two steaks)

2. Holycow offers plenty of quality meat cuts to choose, at decent pricing. While it's not as extensive option as Arena in Sanur, who serves like 40 different type of US and Australian beef, among others. It's plenty enough for people with different liking and budget. Also while their Wagyu is not as lavish or buttery as Australian Grade 8+ Blackmore Wagyu, or as robust and juicy as Stockyard's Silver Sirloin, Holycow's Wagyu is clearly notches above average. Price wise, while they're not cheap but it's only about 20K IDR difference from having a plate of dry steak cooked over the meat counter in a local supermarket. 

Holycow Camp Bali menu
 
3. Holycow offers plenty sauce options, five to be exact: Homemade mushroom sauce, W sauce, Buddy's special sauce, Blackpepper, and Barbeque. While that number is not amazing, that's already tops over most of Bali steak houses who tends to become very conservative with BBQ and mushroom sauce as the most common option. Among the choices, Holycow even invented their own flavour, "W Sauce" which are made from very local ingredients thus creating a unique flavour rarely found elsewhere in Bali Steak houses.

Wagyu Bolar Blade (87K), one of the minor cut offered at Holycow Camp Bali

4. Holycow is famous. They attracts not only customers, but loyal followers, just like Jakarta's Abuba Steak phenomenon in the 90's. This is why most of the marketing are also done virally by satisfied customers, one to the next, the strongest form of marketing there is. And that's seems to be the reason why when Holycow first opened their doors in Bali, they already have eager customers lined up, warmed up by the good reputation already circling around, looking forward to try the Holycow experience.

Wagyu Rib Eye (135K)

5. Holycow don't sell pork, where most of the serious steak houses in Bali do. This quickly drawn the captive market of local muslim population in Denpasar area, who previously think twice or thrice before attending the usual steaks and pork ribs joint, thus have to resort to the usual Steak Kakilima or Waroeng Steak and Shake. Also different with seasonal tourists, they're here to stay. (byms)

Holycow Camp Bali

Jl. Dewi Sri
Gedung BTC no.7
Across Fontana Hotel
Kuta - Bali
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Haute Tea Couture Fashion Show at The Mulia Bali Afternoon Tea

Haute Tea Couture is the theme of a fashion show from Bali's designer Oka Diputra, shown at The Mulia Bali during its Afternoon Tea program.

The Mulia Afternoon Tea

Starting in early 2014, The Mulia offers two different kind of treats for its Afternoon tea: Classic or Indonesian. As you might have already guessed, the classic set offers international selection of snacks and desserts, ranging from the savoury bites like canap├ęs, and the sweets like pies, pudding, and macaron.


The Indonesian selection on the other hand presents the refined version of Indonesian desserts and snacks, like lumpia, lemper, and the delicious Lapis Legit neatly decorated as a blue gift box.


With each set, there are no limitation to what drinks can you order, as The Mulia offers a range of tea and coffee to accompany your afternoon tea.


Thinking of having something energetic, initially I choose Ice Latte to go with my Afternoon Tea. However as the afternoon progress, and the heat of the Balinese sun was becoming more intense, I quickly switched my option to their Iced Tea, and happily sips through glasses of them as the waiter keep offering to refill my empty glass.



Beside of the delicious snack and desserts coming with your set, there are also selections of individual treats circulated around by the server.

Entry to The Cafe Dessert Station

As if those option are not plenty enough, along with any set of Afternoon Tea you order The Mulia offers as compliment, free entry to The Cafe's all you can eat dessert section! If you love desserts, then you better make sure there's plenty of room still available on your tummy, as this dessert station is quite a sweet-tooth heaven.

Standing as the main attraction of the dessert section is their Gelato corner which offers delicious selections of both gelato and sorbet, along with its colourful toppings ranging from jellies, chocolate rice, fruits, nuts, and berries. What's also good beside of the tons of matching possibilities, all of the gelato and sorbet are made in-house at The Cafe, thus its freshness and quality are well maintained.

There's also a dedicated cake and jellies display next door, not to mention various international and traditional snacks available for you to choose.



Haute Tea Couture Fashion Show

The fashion show itself started around 5 pm, where Oka Diputra showcasing his beautiful Haute Couture collection, mostly in black.







As with the fashion show itself, The Mulia's Assistant Communications Manager Kris Mikail Silitonga explained that it will become their regular part of their Afternoon Tea, as naturally the majority of guests for their Afternoon tea are women.

If you're planning to try out The Mulia's Afternoon Tea, I'd strongly suggest to dress down, as the seating area are facing directly to the West, hence you'll experience the afternoon Balinese sun in its full intensity.

Thank you The Mulia for introducing Epicurina readers to your sumptuous Afternoon Tea. (byms)

The Bar at The Mulia Bali

The Mulia, Mulia Resort & Villas - Nusa Dua, Bali

Jl. Raya Nusa Dua Selatan, Kawasan Sawangan,
Nusa Dua 80363, Bali, Indonesia
T: (62-361) 3017777

Other Photos:


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A Night to Remember by Chef Kelana

Earlier in May 2014, the Swiss Belhotel Rainforest host a new dinner series, "A Night to Remember" featuring creation from one of Indonesian kitchen maestro, Chef Kelana. Epicurina was invited as one of the guests for the pilot run, and I surely wouldn't miss a chance to get a taste of Chef Kelana's masterful creation.

Swiss Belhotel Rainforest

Set in the midst of bustling Sunset Rd., The Oak Restaurant is located inside Swiss Belhotel Rainforest's premise, in their inner courtyard right behind the hotel's Lobby. The courtyard also serves as the main air shaft of the hotel, and it was designed like you're in the middle of a lush forest, a hidden surprise to guests visiting this premise, that looks just like ordinary hotel from the outside.

While the dinner was being prepared, our host for the dinner Teddy introduced us to the other guests, which mostly are familiar faces from Bali's leading mass media. The air was extremely humid and hot that night, which made the wait a bit taxing. After some refreshments and snacks, we were escorted to our seat thus "A Night to Remember" experience begun.

The Food


As the opening, there's Ginger flower marinated seared fresh Maluku Tuna, a light refreshing dish combining succulent raw tuna with the nutty bean sprout and alfalfa salad in light acidic dressing. The ginger flower provide a warm aftertaste in your throat.


Second came the oxtail broth with quail egg and dumpling. The broth was slow cooked overnight to extract all the flavours, resulting in a familiar classic oxtail soup taste. Just that it's served sans the meat, it becomes a subtle greeting to your tastebuds, instead of the usual high-octane slap. Chef Kelana was kindly reminded the guests to not ask for sambal, as the chilli will ruin the delicate taste exist in this soup.


As the main of "A Night to Remember" dinner was this combo of succulent duck, rice, and fern urab, accentuated with Sambal Balado. The fern urab was so fresh and crunchy, and the rice was among the nicest pulen white rice I've ever tasted. As with the duck, the dark meat fits well with the Sambal Balado.


The strawberry ice cream came as a sweet refreshment and palate cleanser before our main dish was served. Normally it's served in white wine but I asked for the one without.


What most of the guests found surprising however is the dessert: Young Coconut Creme Brulee, combining the chunky young coconut with fragrant coco pandan cream, which tasted like a perfect crossbreed of Creme Brulee with Klapetaart. It's accompanied by young coconut jelly, coffee ice cream, and a peanut ginger nougat that further adds more flavour layers.


As a surprise closing, Chef Kelana presented these wonderful chocolate which each has familiar Indonesian flavours.

The Maestro


Well known for his fondness of Indonesian cuisine, Chef Teuku Muhammad Kelana was also one of the founder of Indonesian Chef Association (ICA). In recent years he has hosted TV shows, cooked for ambassadors and recently published his own Indonesian cookbook.

At the published cost of IDR 350K including wine, this dinner is a steal. Click here for more information. Or if you happen to be near by and in mood of something sweet, don't miss their Young Coconut Creme Brulee which I believe is among the best desserts you could ever have in Bali. (byms)
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