The reopening of the Bali airport to international flights approaching, we can not help but think of all that we will find in the pleasures of life in this island so aptly named the Island of the Gods: a prolific nature, exceptional human relations, breathtaking landscapes, constant serenity, and, icing on the cake (no pun intended!), an exceptional cuisine inherited from multiple local, European and Asian influences. A good example shown in the photo, is the tasty “rijsttafel” recently served in our Rama restaurant, a Dutch word that literally translates to “rice table”. It is an elaborate Indonesian meal adapted by the Dutch consisting of many side dishes (up to fourty sometimes), small portions served in banana leaves, accompanied by rice prepared in different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruits, vegetables, pickles, and nuts. Let’s hope a return to normal as soon as possible!
Facing the growing success of our Teppannyaki restaurant, our cook team composed of 8 cooks in total decided to expand this particular skill to 2 other colleagues. This is what happened yesterday when our Second Chef Rudi, specialist of Japanese teppanyaki cuisine, (red apron on the picture) transmitted his know-how to Dewi and our First Chef Dedi. Everything is now ready to welcome you anytime in the week in our Sinta lounge for a delicious dinner in the Japanese way!
The Jembrana Hindu Youth Communication Forum held an event entitled “Hindu Students Gathering”. All the Junior High Schools (public schools) in Jembrana delegated their students (male and female) to participate in this event. It took place at Satria Mandala Stadium in Pekutatan, 10 minutes from Dajuma, from November 7th to 10th, 2019 with the participation of 200 students. Each group built a beautiful and well decorated tent. This event had a lot of competitive activities such as traditional games, preparation of Hindu ceremonies, cooking traditional cuisine, Balinese decoration, Balinese story-telling, painting, writing Balinese letters in sanscrit, art performances, etc. In front of the tent of each group, they also prepared a small exhibition of local handicraft. This event aims at fostering the preservation of Balinese culture in all Hindu students, in particular two major features of hinduism which are love and responsibility. Using our free shuttle service, one of our guest, Birgit visited this event. She was happy to meet the students and discover their creativity and commitment to Hinduism. Well done guys!
Since almost 10 years now, our guests can savour in our Sinta lounge, the delicious teppanyaki cuisine from Japan. The word teppanyaki is derived from teppan (鉄板), which is the metal plate on which it is cooked, and yaki (焼き), which means grilled, broiled, or pan-fried. Imagine up to 6 guests seating together in front of the chef, who cooks various dishes of meat, fish, or both, grilled with vegetables on a hot steel plate forming the center of the dining table. For westerners, this way of dining is unusual, not to say completely new. On the picture our Chef Rudi in action. Don’t forget to try it next time you decide to visit us, you will not be disappointed!
Since a long time, Bali is famous for the quality of its cuisine. It is easy to check when you are visiting the island where beautifully decorated or more modest warungs (restaurants ) invite you to taste the delicious local specialties such as Babi Guling (Roasted pork), Bebek Betutu (Stuffed duck), Nasi Campur (Mixed fried rice) and the famous Rijsttafel (Combination of the most popular Balinese dishes). But it is also true in the daily life of Balinese families. On the picture, some kids of Dajuma staff are sharing a lunch composed of black beans soup, tumbali (meat cooked in banana leaf), rice crackers and tofu.
There are two main reasons why the Balinese cuisine is so well appreciated: Because of its location in the middle of the Indonesian archipelago, the island has been influenced through the centuries by many different cultures, each of them having brought its contribution to the cuisine. The second reason is definitively linked to the infinite variety of spices we can find in the island. Just a few of them are shown on the picture: torch ginger, star aniss, cardamon, white pepper, white ginger, cinamon, turmeric, nutmeg. Selamat makan! (Enjoy your meal!)
Due to the richness of its terroir and its history, Balinese cuisine is renowned for its extreme variety and tasty specialties.
In Dajuma our chefs are used to sharing their know-how… and their cooking secrets… with our customers. Just make an appointment, put on the apron and work with them for a while. You will learn how to make these flavorful sauces from the spices of the island and cook some of the local specialties that have made Bali’s culinary reputation. You will be really surprised by the inventiveness of this cuisine!
One of our “Dajuma Experiences” particularly appreciated by our guests is a lunch in the pure Balinese tradition. We prepare this unique experience on the occasion of our farming and plantation tours. For the farming tour, the lunch takes place in the middle of the rice fields as shown on the picture, whereas, for the plantation one, the pique-nique is held in the mountain with a breathtaking view of the ocean. In both cases, the food is prepared and cooked by our local friends from the nearby villages. The various foods that are served are really like what the local people are serving at home for their family. In the rice farming tour the dishes are presented in the “Kubu” (small gazebo) and guest really enjoy a delicious lunch with beautiful scenery and fresh air of the rice terraces. When do you plan to come over?
There is a simple way to experience the incredible wealth of Indonesian cuisine. It’s by ordering a Rijsttafel! This strange word comes from the Dutch and litterally means “the rice table”. It consists of many dishes giving a good idea of the wealth of the Indonesian cuisine. Although the dishes served are undoubtedly Indonesian, the rijsttafel’s origins were colonial. During their presence in Indonesia, the Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.
Our cooks prepare a special Rijsttafel composed of the best Balinese specialties served on an offering plate usually used in the temples.
The picture was taken by our guest Roger and his spouse from Germany who particularly appreciated the dish and were asking for the recipes because “they would love to get some of their memories alive in Germany”! Selamat makan!
Among the numerous facets of Balinese culture, the food diversity and quality occupies a particular importance. Who never tried the famous Babi Guling (Grilled Pork) or the Ayam Betutu (Chicken stuffed with herbs and spices) probably missed something!
At Dajuma, our 7 cooks brigade is always happy to welcome guests willing to discover the secrets and spiced flavors of the Bali’s cuisine. Classes offer a fascinating introduction into the exotic ingredients and unique culinary heritage of Bali. They provide a valuable insight into the various techniques of food preparation and the cooking style used in our island homes.
On the picture our guest Markus learning how to prepare Beef Garlic Butter and Green Curry Chicken, taught by our cook supervisor Made Swadewi.
Puri Dajuma built its reputation over the years, in particular on the quality and inventivity of its cuisine. Two years ago a second restaurant was successfully launched in the resort (Sinta Lounge) with a Japanese Teppanyaki particularly appreciated by our guests. 2014 starts strong ! Under the supervision of our First Chef Surianta, our 6 cooks brigade has decided to introduce in our main menu 25 new dishes, carefully selected and tested. Their inspiration came from local specialties as well as from best-sellers from India and Thaïland. An explosive cocktail which will delight your palate. Just a few of them to make your mouth water : chicken cakes with sweet chili sauce, minced chicken salad, garlic beef & basil, steamed fish & vegetables, pork peanut curry, cheese naan, mille-feuille pancake, sweet kasava, …
From left to right our cooks brigade : Swadewi, Putu, Udiana, Rudi, Sabtu, Surianta (First Chef) and Wayan.