Tabah Bamboo Shoot Menu by Chef of Dewi Sinta Restaurant

Tabah Bamboo Shoot Menu by Chef of Dewi Sinta Restaurant

Chef of Dewi Sinta Restaurant, Tanah Lot, I Gusti Bagus Arya Nata and I Made Yadnya were chosen as the first winner in the Tanah Lot Kreatifood Festival 2017. When they took part in the contest for the category of Creating Creative Menu with the theme ‘Balinese Nusantara,’ the basic ingredients in use include tabah

Chef of Dewi Sinta Restaurant, Tanah Lot, I Gusti Bagus Arya Nata and I Made Yadnya were chosen as the first winner in the Tanah Lot Kreatifood Festival 2017. When they took part in the contest for the category of Creating Creative Menu with the theme ‘Balinese Nusantara,’ the basic ingredients in use include tabah bamboo shoots, gooseweed, steamed rice and Muscovy duck. They could process such traditional ingredients into delicious cuisine and was presented in modern menu. Other than unique presentation, the menu created by these chefs also has a distinctive taste.

In the contest, Arya Nata made menu Muscovy duck spring roll with spicy sauce (appetizer), Muscovy duck twisted satay, timbung rice, uyang-aying spice, bamboo shoot vegetable and gooseweed with spicy sauce (main course) and banana roll dumplings (dessert). The chefs were able to mix and serve delicious and nutritious menu that can be enjoyed by local people and foreign tourists. The menu creation of Dewi Sinta chef menu was admitted to be delicious by Chef Juna who acted as a jury.

chef dewi sinta

Arya Nata confessed that bamboo shoot was deliberately selected as a food ingredient to match the vision and mission of the Tanah Lot Kreatifood Festival 2017. The traditional culinary treasure of Tabanan should be able to host in supporting the development of cultural tourism. “We want to feature traditional food of Tabanan. But in the presentation, we mix with the archipelagic foods,” he said.

In processing the menu, Chef Arya Nata and Yadnya used traditional spices, such as base genep (basic complete spice) and base wangen (fragrant spice). The Muscovy duck ingredient was processed with uyang-aying condiment, typicality from the mountain area of Pujungan and timbungan rice (rice cooked in bamboo log) used red rice from Jatiluwih. “Tabah bamboo in use is one of the native species to Tabanan district precisely originating from the Pupuan subdistrict,” he explained.

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Creativity of Chef Arya Nata in the cooking contest at the Tanah Lot Kreatifood Festival 2017 has proved that traditional food such as tabah bamboo shoot, gondo (gooseweed), Muscovy duck and red rice are not inferior to ingredients from outside the island, even from imported ingredients. “The result is very good, tasty and has a uniqueness that can make Tabanan and Bali worthy of culinary tourism,” he added.

Chef Arya Nata and Yadnya then agreed to popularize the local culinary treasure with modern preparation. It is expected to support the tourism as well as have direct relation to the system of life and economy of local communities. “There are still many Balinese dishes that can be further developed to become menus with modern nuances. Now, it depends on our ability to discover,” they said. (BTN/015)



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