The traditional Balinese cuisine is a rare art that cannot be learn perfectly at cooking course, it has to be learn in the preparation of a ceremony since the traditional Balinese cuisine is dedicated mainly for the ceremonial purpose and the authenticity of the flavor cannot be achieved in the cooking course.

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Ten or twenty years ago it was unthinkable to use Tuna for offering; turtle was the only sea creature use widely for offering besides the regular land animal such as pig, duck or chicken. The ban on using turtle for offering in early 1990s and the steady rise of pig, duck, and chicken price force […]

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Ingredients
One leg of lamb, 4tsp French mustard, 3tsp light Soya sauce, one clove of garlic [crushed], one clove of garlic [slivered], 2tsp Rosemary, 4tsp Ground ginger, 1_tsp Olive oil, 2 large cups of buttermilk to marinade lamb overnight.

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Warung Satria
Jln. WR Supratman 254
Denpasar-Bali
Phone/Fax 0361 - 464602

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The mixed rice term, possibly has not been again foreign on our ears. Almost all the Indonesian communities knew it. Combination rice was one of the typical cooking appetites in an Indonesian style that usually consist rice, vegetables and several side dishes inside.

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Started from the wish to seek him fortune, during 1987 Yudhi Irawan and his family, from Malang went to the Balinese Island. An arrival in Bali they decided to live in Ubud, to be precise in Monkey Forest Street, one of however many available tourists attractions in the Island.

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