Bali's Kayumanis Jimbaram Private Estate is planning a sumptuous Rijsttafel to help celebrate the month of August and the 62nd anniversary of the founding of the Indonesian Republic.The Rifsttafel
What's a Rijsttafel?
When the Dutch colonized the Indonesian archipelago they took particular pleasure in sampling the varied culinary specialties of Indonesia, made succulent by the almost endless range of aromatic spices grown on the islands.
While few would argue that the Dutch were resolute overlords of Indonesia, it appears that they dissolved into confusion and indecisiveness when sitting down to the dinner table. After sampling so many delicious dishes from every corner of the colony, the Dutch mijnheer en mevrouw obviously couldn't decide which were their favorite recipes. The solution: Include as many different dishes as they could at a single dinner seating.
And, thus, was born the Rijsttafel - a grand and seemingly endless feast of Indonesian dishes, often served back-to-back by a long line of attentive waiters and waitresses in Indonesian traditional dress. Meaning rice table in the original Dutch, the modern Rijsttafel continues the tradition of a grand feast of Indonesian specialty dishes accompanied by steamed white rice and spicy condiments.
Reviving this grand culinary tradition, the Kayumanis Jimbaran Private Estate will re-introduce the grand Rijsttafel on August 24 & 25, 2007 at their Tapis signature restaurant.
The special dinner will include a complimentary glass of wine and music provided by a traditional orchestra – all for only Rp. 460,000 plus 21% tax and service (approximately US$60.50) per person.
Tapis - Kayumanis Jimbaran August 24-25, 2007.
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Gado-Gado - blanched garden greens, tempe, tahu with spicy peanut sauce
Lumpia -Indonesian egg rolls
Otak-Otak - A terrine of Spanish mackerel
Soto Bandung – A beef soup from West Java
Nasi Kuning - coconut turmeric rice
Sate Lilit Ikan - marinated minced fish barbequed on a skewer
Ayam Bakar - char-grilled free-range baby chicken
Rendang Daging - beef simmered in coconut and chilies
Sambal Goreng Udang Pete - spicy king prawns with pungent petai beans
Babi Goreng Asam Manis - deep-fried sliced pork with sweet and sour sauce
Bebek Betutu - traditional Balinese spicy smoked duck
Tempe Kare - slow-braised bean cake in a curry sauce
Perkedel Jagung - deep fried Indonesian corn fritters
Pelecing kangkung & tauge - blanched water spinach, bean sprouts and kafir lime
Three Sambals - Sambal Bajak, Sambal Kecap, Sambal Matah
Three Krupuks - Krupuk tempe, Krupuk udang, Krupuk melinjo
Kue Pisang Hijau - steamed bananas in rice-flour dough wrapped in banana leaf
Bika Kentang - baked sweet potato cake and coconut milkGemblong Singkong - cassava & coconut fritter glazed with sugar icing
Lapis Pelangi - layered rice pudding
Wajik - sweet sticky rice cake and palm sugarReservations and a Hearty Appetite Recommended
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