Many people in Bali and elsewhere will be delighted to read this book because they will have already sampled the delectable fare offered in Heinz von Holzen’s restaurant, Bumbu Bali in Tanjung Benoa, which is generally regarded as the only truly authentic Balinese restaurant in the whole of the island. Many have tried to copy the concept and one restaurant in Ubud has even taken the same name but has not managed to achieve the same standard.
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It is an irrefutable fact that Indonesians love their kerupuk — just ask Supardi, the owner of a successful kerupuk business. Kerupuk - crunchy fried or baked crackers made from flour - are everybody’s favorite snack and can be found at most sidewalk food stalls. Supardi, 55, is not an economist or a business analyst. He did not graduate from elementary school and he struggles to read and write well; he asks his son Mulyandi, the third of four of his children who is studying economics at a private university, for help with any written documents. Supardi, who was born to a farming family in Gemulung, Sragen regency, Central Java, became an orphan at the age of eight after both his parents died from an unknown illness; due to economic hardship, they could not afford medical treatment. Following the death of his parents, Supardi stayed with a relative. But his relative was also poor and Supardi was forced to drop out of school.
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Waking to a glorious sunrise bursting over the ocean is one of those special moments and although reluctant to move on towards Singaraja along the north-east road, it was the adventurous side that took over and it was not long before we found ourselves driving along the road out of Tembok bathed in glorious sunshine and with some stunning mountain views on our left, and, the vast still sea to our right spread out like a rich blue carpet. The ride was a tad rough and having to avoid the potholes in the road and the trucks was no mean feat, however, once past Bondalem we found the smooth bitumen highway much more to our liking, well, at least out butts did!. What impressed me about this stretch of road were the surprising panoramas with each bend we engaged. Rocky outcrops jutted out into the sea, small bays where fishermen trolled for a meal and the constant brilliance of the never ending sea stretching to the horizon dotted with prahu’s coming into shore after a night’s fishing.
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The one festival and time of the year I enjoy is the Bali Arts Festival. A potpourri of drama, dance and culture combine to make it one of the most enjoyable attractions of the year. Twenty provinces from Indonesia will join the festival this year by presenting their cultural arts and handicrafts as well as twelve arts troupe from eight countries. The international events would include a world `wayang` (puppet shadow) festival and an ASEAN ethnic music festival. The theme this year will be “Citta Wretti Nirodha” or a self-controlling behaviour toward the balance and …
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When in Bali you must see a traditional Balinese dance performance. One of the best places is the Royal Palace in Ubud. Here is a guide to Balinese dances.
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Today in Bali is Tumpek Wayang, also known as Tumpek Ringgit. It is a Kajeng Kaliwon and is of particular importance. Some areas of Bali use this day to make offerings to musical instruments and dance equipment. This day is also important for the shadow puppets, Wayang Kulit. Many families have inherited puppets from an ancestor who performed them, a dalang. All dalangs have full sets of puppets. The puppets are taken from the box, placed in a position just as if an actual performance were being given and blessed by the owner. A Dalang …
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So often when my stomach reminds me that it is time to eat, I ponder for at least half an hour in making a decision on a destination for my choice of repast. Of course, in the main, I am never disappointed with my final choice. When I at home in Yogyakarta it is easy because I hit the street stalls of which there are many. But, in Bali one is spoilt for choice. Do I eat upmarket, warung or from the kaki lima. I was pleased to read today that a culinary map is due to be released and will be available at most places. This is an excellent idea for first-time visitors who are often bewildered by the island’s number of eateries and where to go. But, it’s not only the greenies that will benefit. Often people have said to me ‘Have you been to such-and-such a place. It’s near that other place’. Now all I have to do is look at a map!.
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How weird is weird? Well, nobody could answer that for sure including Tjia Jie Hong, the owner of Aneh-aneh Art and Uniques in Denpasar. There is no certain limitation to the meaning of the word aneh (weird). This was why he picked the name Aneh-aneh for his business. Aneh-aneh is a workshop providing various kinds of artworks with extraordinary designs, mostly made from wood and roots. It is located next to the busy Ngurah Rai express highway.
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Art and orangutans don’t appear to have much in common. However, for internationally recognized artist Jason Monet, conservation of the threatened primate starts with bamboo. According to the Bali-based artist, the more the arts, architecture and just about everything else from food to furniture uses bamboo, the longer orangutans on Sumatra and Kalimantan will have a home. Jason has been working with bamboo for the past two years, using it for his sculptures and to frame his paintings.
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The cuisine of Indonesia, like it’s national language has been greatly influenced by outside cultures. Take for instance sate, the small grilled chunks of meat that can be bought for a few thousand rupiah on many streets in Indonesia. Sate was invented in Java, but has it’s roots in the Middle East, with the kebab, featuring beef and goat. The popular vegetable dish cap cay is taken from Cantonese cuisine and so forth. Here is a Jakarta Post article discussing other local dishes with foreign roots.
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