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Discover the Festival Theme ‘Soil’: Invitation to Studio Gelombang’s Exhibition Opening

Experience the unveiling of Studio Gelombang’s art exhibition ‘Soil’ at Indus Restaurant. Join us on 15 June, at 6:30pm for an extraordinary display of 34 mind-blowing artworks created by young artists aged 7 to 16, alongside their dedicated coaches from Batuan’s renowned Studio Gelombang arts community.

These captivating paintings, inspired by the 2023 Ubud Food Festival theme ‘Soil,’ utilize natural coloring materials sourced from Studio Gelombang’s garden, including butterfly pea flower petals, mangosteen rinds, and turmeric. Immerse yourself in the creative expressions that explore this theme through free associations.

By attending the opening, you’ll have the chance to engage with the artists and show your support for the preservation of local arts tradition. Studio Gelombang, founded by acclaimed Balinese artist Made Griyawan, has embraced the use of natural dyes in their works, aligning with the festival’s focus on soil conservation. Discover the beauty of Balinese culture and artistry as we celebrate Studio Gelombang’s artistic exploration.

Event Details:

  • Date: Thursday, 15 June, 6:30pm
  • Venue: Indus Restaurant
  • Address: Jl. Raya Sanggingan, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571 (See Google Maps)
  • Entry: For Free – Register via WhatsApp.

Learn more about the Festival Theme here.

Media Accreditation Call Now Open

We are excited to invite all media professionals, to apply for accreditation for the 2023 Ubud Food Festival (UFF).

Following our previous announcement of the first lineup of award-winning culinary talents, we believe this is a great opportunity for you to join us and provide comprehensive coverage of the UFF.

By becoming accredited with us, you will gain exclusive access to program updates and interview opportunities, ensuring you have all the necessary resources to deliver extensive coverage of the festival.

But that’s not all – as a special bonus, we are pleased to offer complimentary accreditation to Cooking Demos, Masterclasses, and a wide range of captivating activities.


Apply now through our online accreditation form available here until 5 June.

If you have any questions or would like to reach out to us before the Festival, please don’t hesitate to contact us at press: press@yayasansaraswati.org.

The Festival Theme ‘Soil’ Seeks To Celebrate The Food & The Life Force That Our Spiritual Mother Gives Us

Southeast Asia’s leading culinary event has unveiled its theme of this year’s festival— ‘soil’. This year, our festival will be paying tribute to soil—the living element that provides 95% of the food we eat. Accompanying this year’s theme is an artwork created by the young Balinese artist, Ni Wayan Tiksna Gangga.

The Ubud Food Festival (UFF), first launched in 2015, is thrilled to announce its return this year from 30 June to 2 July 2023, following up on the success of last year’s festival. UFF has been considered the most exciting cross-cultural culinary gathering in the region. The festival puts in the spotlight Indonesia’s diverse cuisine, emerging and established chefs, as well as extraordinary local produce—all in a celebration that takes place in the beautiful landscape of Ubud, Bali’s cultural centre.

The theme of this year’s UFF is ‘soil’. This theme is a tribute to the living element that provides 95% of the food we eat. The festival will explore this nourishing and natural resource that makes life on Earth possible. Keeping in theme with this, UFF 2023’s entire program will feature a fine balance between feasting on Indonesia’s diverse cuisine, whilst exploring the most recent gastronomic trends in regard to environmental conservation and sustainability.

Like it has consistently done over the years, UFF 2023 will serve as a forum where local and international chefs, as well as food aficionados, and industry stakeholders can come together to discuss these issues.

“As a source of life, the soil always gives us whatever we ask from it. Miraculously, the seeds we plant always grow and bear fruit. Water flows along soil, protecting all living beings above and below its surface. The land is like a wise spiritual mother. It helps us become aware to maintain balance and life cycles in human nature.” — UFF Founder and Director, Janet DeNeefe.

Over the years, the UFF has always offered its visitors something more than just eating food; it also brings forth discussions about sustainability, and this year it will be no different. “The elements of soil can manifest themselves as living beings, and the Ubud Food Festival will showcase to you the connections between the earth as a living being, the source of life with solidarity and taste, along with a celebration, and a reminder just how important it is for humans to protect their soil,” said DeNeefe.

The UFF for 2023 will feature Bali’s regional flavours and culinary masters, alongside special guests from neighbouring islands. They will all join the line-up to present long table lunches of traditional foods in magical locations, whilst local and visiting chefs will collaborate with Ubud’s renowned restaurants. On the topic of food for thought, or festival will include a tempeh-making workshop, presentations on food as part of a healthy lifestyle, and discussions on climate change.

The festival will be a dazzling three-day culinary adventure, offering old favourites, and brave new flavours served with huge doses of inspirational stories. It will also include cooking demos, food tours, lavish lunches, dinners, street foods, as well as talks, workshops, and masterclasses. Of course, there will also be film screenings and live music!

Along with the theme, UFF 2023 presents ‘soil’ artwork created by the young Balinese artist, Ni Wayan Tiksna Gangga, from Gianyar. Her works have been exhibited at the Titian Art Space Ubud in 2018 and 2020, as well as the Agung Rai Museum of Art (ARMA) in 2019. She also joined a workshop conducted by local jewellery brand, John Hardy, in 2020. Ni Wayan Tiksna Gangga is also the daughter of the prominent Balinese artist Made Griyawan.

According to Gangga, her artwork attempts to respond to UFF 2023’s theme not only through its visual images but also through its materials.

“This artwork visualizes the elements of soil, which grow above it like plants, but also what lie beneath it like roots. The material I used to create this artwork came from nature, such as flowers, the rind of fruits and [the Balinese] arrack,” said Gangga. “The use of materials in this artwork is based on the Balinese cultural concept of nature, which places importance on a harmonious relationship between human beings and nature. This work also addresses the issue of natural conservation,” she explained.

She added that her visual arts collaboration with UFF 2023 to respond to this year’s theme has given her a new challenge to expand her creative process.


The artwork can be downloaded here.

Follow Balinese artist Made Griyawan on Instagram.

UFF22# Partnership Report – Our Festival Made A Big Impact

The UFF22# Partnership Report has landed, and it shows the Festival positively impacted audiences and partners who invested their time and their faith in us.

Over the weekend of 24-26 June 2022, outstanding chefs and entrepreneurs and the bright future of the nation’s culinary industry took centre stage at Taman Kuliner – a testament to Indonesia’s rising culinary status, which  the festival has championed over recent years.

Based on a participant survey, our Partnership Report 2022 demonstrates the Festival’s significant value for the local public and its capacity to help kick-start community confidence in Bali’s post-pandemic recovery. It shows that the Festival attracted new audiences and extended its vital role in assisting local businesses and entrepreneurs.

Read our report that combines exposure data and a survey of attendees. It bears witness to the extraordinary achievements of the Festival.

FIND OUT MORE

Announcing – Our 2022 Highlight Speakers

Last week, the Ubud Food Festival announced the first round of #UFF22 Highlight Speakers set to join us in Ubud on the 24 – 26th of June for the return of our three-day cross-cultural culinary adventure, with special events and cooking demos, food tours, and talks, performance and markets, workshops, and masterclasses. 

In line with this year’s theme, UFF brings together local food heroes to collaborate with acclaimed chefs from around the world. Hailing from Italy, Ireland, Australia, and across the archipelago, our first round of Highlight Speakers is made up of 7 chefs and trailblazers who each bring their own unique flavours and philosophies to the culinary world. 

Nominated as one of the Top 10 CNN Heroes of 2021, Bali’s own Made Janur Yasa is the co-creator of Moksa, a plant-based restaurant and permaculture garden, and founder of Plastic Exchange. This program provides substances in exchange for collecting plastic waste. The Festival will explore the topic of food sustainability through a series of compelling conversations, special events, and extraordinary presentations. Another leading voice in the movement is Hellianti Hilman, founder of Javara and Sekolah Seniman Pangan, who has dedicated herself to enriching Indonesia’s food biodiversity heritage, 

This year’s festival will also present a series of intimate special events hosted by some of the culinary world’s most sought-after and innovative chefs. Joining us from nearby Singapore is an Irish chef and restaurateur Andrew Walsh, the Chef-Owner of CURE, a Nua Irish establishment that earned its first Michelin Star in 2021, and a creative visionary in the kitchen. Maurizio Bombini, Chef-Owner of MAURI and beloved previous Executive Chef of Mandapa, a Ritz Carlton Reserve, will return to Ubud for the Festival to work his magic in Mandapa’s kitchen once again. 

Our next two Highlight Speakers have both spent significant time honing their culinary skills across Australia. Young George Executive Chef and co-owner Melissa Palinkas who is known for her innovative menu and zero-waste philosophy in the kitchen, and Indonesia’s own Aga Alvian, who now leads the kitchen at Meatsmith, Jakarta. 

Rounding off our first set of Highlight Speakers is one of Bali’s local culinary heroes, Ayu Gayatri Kresna, Co-Founder and Head Chef of Pengalaman Rasa, who is passionate about sharing her culinary knowledge and love for Northern Balinese food with the world.

For all upcoming speaker and program updates, make sure to sign up to our enews and stay tuned across our InstagramFacebook, and Twitter. Don’t miss out on the return of one of Indonesia’s leading culinary and cultural events! 

Mengangkat Tema Heroes, Ubud Food Festival Kembali Hadir untuk Merayakan Sosok-Sosok di Balik Budaya Kuliner Indonesia

Ubud Food Festival tahun ini kembali diadakan pada tanggal 24 – 26 Juni, setelah vakum selama dua tahun karena Covid-19. Diperhitungkan sebagai pertemuan kuliner lintas budaya yang paling menarik di daerah Ubud dan sekitarnya, UFF menampilkan beragam kuliner Indonesia, dihadiri para koki baru dan senior, serta produk lokal yang luar biasa berlatar belakang Ubud, pusat budaya Bali yang menakjubkan.

UFF22 akan kembali membawa tema Heroes, tema dari festival 2020 yang telah tertunda akibat Covid-19. UFF kembali untuk menghormati mereka yang tua dan muda, yang terus memainkan peran penting dalam menyuburkan dunia gastronomi Indonesia, serta para koki internasional dan pecinta makanan yang berdedikasi untuk melestarikan tradisi makanan mereka dan berbagi cerita.

“Dengan tema Heroes, kami ingin Anda bertemu dengan pahlawan kuliner Indonesia tanpa tanda jasa, para ibu dan ayah yang memasak resep warisan keluarga mereka di rumah. Kami ingin merayakan kontribusi besar mereka dalam menciptakan cita rasa yang kita cintai. Kami juga ingin memberi penghormatan kepada para pahlawan muda Covid, pengusaha makanan dan agropreneur kami yang menciptakan karir baru serta membawa inovasi yang mengesankan ke dalam arena kuliner.” ujar Pendiri dan Direktur UFF Janet DeNeefe

Menyoroti budaya kuliner nusantara telah menjadi inti dari setiap Festival ini, dan sekarang akan lebih dari sebelumnya. “Sejak acara perdana kami, Ubud Food Festival selalu menghadirkan masakan Indonesia yang kaya dan beragam kepada pecinta makanan di seluruh dunia,” lanjut DeNeefe. “Untuk tahun keenam kami, kami ingin merayakan siapa saja yang ada di balik cita rasa unik dan cerita dari lanskap kuliner Indonesia.”

Citarasa daerah dan pakar kuliner Bali akan ditampilkan, bersama tamu istimewa dari pulau tetangga yang akan bergabung dalam barisan untuk menyajikan makan siang makanan tradisional di meja makan yang berada di lokasi magis, sementara koki lokal dan pengunjung akan berkolaborasi di restoran terkenal Ubud. Berbagai dialog akan mencakup tema bagaimana bertahan dari pandemi dan Bali pasca-Covid, hingga budidaya rumput laut dan sorgum, manfaat jamu, perubahan iklim dan hidup keberlanjutan.

Dari demo memasak, tur makanan, makan siang dan makan malam yang mewah, hingga forum diskusi, lokakarya, masterclass, musik live, film, dan jajanan kaki lima, petualangan tiga hari ini akan memukau audiens kami dengan cita rasa baru yang berani serta nostalgia masakan dari masa lalu, akan disajikan dengan cerita inspiratif

Tahun ini, Festival juga melebarkan sayap melalui kolaborasi yang menarik dengan kota Bandung, Jawa Barat, dengan membawa UFF ke Bandung pasca festival untuk acara dua hari.

Sejak peluncuran pertama UFF pada tahun 2015, tujuan Festival ini adalah untuk menciptakan global hub bagi komunitas kuliner untuk terhubung dan mengembangkan keterampilan, membawa makanan Indonesia ke dunia sambil mendukung bisnis lokal yang merupakan bagian dari industri pariwisata kepulauan Indonesia. Dengan situasi Indonesia yang sebagian besar masih terdampak oleh pandemi global, Ubud Food Festival tetap berkomitmen untuk mendukung mereka yang berada di industri kuliner dan menemukan cara untuk membangun kembali dan merevitalisasi Nusantara kita tercinta melalui kekuatan makanan.

Bersamaan dengan tema tersebut, UFF22 menghadirkan karya seni Heroes karya seniman Indonesia, Marishka Soekarna. Seorang seniman mural yang terkenal, Ia dikenal karena pendekatannya yang ceria dan ganjil terhadap masalah intim dan sosial. Karya-karyanya telah dipamerkan di Gudang Sarinah Jakarta, Galeri Nasional Indonesia, dan Yeosu International Art Festival, Korea Selatan.

With the Theme ‘Heroes’, Ubud Food Festival 2022 Returns to Celebrate The Figures Behind Indonesian Culinary Culture

Founded in 2015, the Ubud Food Festival returns this year on 24th – 26th June, after a two-year hiatus due to Covid-19. Considered the region’s most exciting cross-cultural culinary gathering, it showcases Indonesia’s diverse cuisine, emerging and established chefs, and extraordinary local produce against the breath-taking backdrop of Ubud, Bali’s cultural center. 

UFF22 will build on the Heroes theme initially intended for the postponed 2020 festival. UFF returns to honor those young and old, who continue to play a significant role in nourishing Indonesia’s gastronomic world, as well as, international chefs and food aficionados who are devoted to preserving their food traditions and sharing their stories. 

“With the theme Heroes, we want you to meet the unsung heroes of Indonesian food, the mothers and fathers who cook their age-old family recipes at home. We want to celebrate their immense contribution to creating the flavors we all love. But we also want to pay homage to our young Covid-heroes, our food, and agropreneurs who have created new careers and brought impressive innovation into the culinary arena,”  said UFF Founder and Director Janet DeNeefe

Spotlighting the archipelago’s culinary culture has been at the heart of every Festival, and now so more than ever. “Since our inaugural event, the Festival has presented Indonesia’s complex and diverse cuisines to food lovers around the world,” continued DeNeefe. “For our sixth year, we want to celebrate the people behind the unique flavors and evolving stories of Indonesia’s culinary landscape.”

Bali’s regional flavors and culinary masters will be featured, alongside special guests from neighbouring islands who will join the line-up to present long table lunches of traditional food in magical locations, while local and visiting chefs will collaborate in Ubud’s renowned restaurants. Food for thought will include surviving the pandemic and Bali post-Covid, cultivating seaweed and sorghum, the benefits of jamu, climate change, and sustainability.

From cooking demos, food tours, lavish lunches, and dinners, to talks, workshops, masterclasses, live music, films, and street food, the three-day adventure will dazzle our audience with brave new flavors and old favorites served with huge doses of inspirational stories.

This year, the Festival will also forge an exciting new culinary collaboration with the city of Bandung, West Java, that takes UFF to Bandung post-festival for a two-day event.

Since UFF’s first launch in 2015, the Festival’s aim has been to create a global hub for the culinary community to connect and develop skills, bringing Indonesian food to the world while supporting local businesses that are part of the island’s tourism industry. With Indonesia still largely impacted by the global pandemic, the Ubud Food Festival remains committed to supporting those in the culinary industries and finding ways to rebuild and revitalize our beloved archipelago through the power of food.

Along with the theme, UFF22 presents its Heroes artwork created by Indonesian artist, Marishka Soekarna. An acclaimed mural artist, she is known for her playful, whimsical approach to intimate and social issues. Her artworks have been exhibited at Gudang Sarinah Jakarta, National Gallery of Indonesia, and the Yeosu International Art Festival, South Korea. 

WE’RE HIRING! SEEKING MARKETING COMMUNICATION MANAGER AND PARTNERSHIP MANAGER

Does working in Ubud, helping to produce major international events, and meeting some of the world’s leading authors, artists and chefs sound like the ideal job to you?

We are currently recruiting for Marketing Communication Manager and Partnership Manager

Marketing & Communication Manager

The Marketing & Communication Manager is responsible for the digital and non-digital presence of all programs and promotion of Yayasan Mudra Swari Saraswati. Lead the integrated marketing campaigns from concept to execution across all marketing channels, and measured/reported on the performance of all campaigns. This role will work closely with the Festival Director to make sure the branding and experience of the festival are well delivered to the audience.

Please read the full list of key responsibilities Marketing & Communication Manager here

Partnership Manager

Partnership Manager is responsible for sourcing funding (Cash or In-Kind) for the programs/projects of Yayasan Mudra Swari Saraswati based on budget and target while maintaining good relationships with existing or new sponsors/partners.

Please read the full list of key responsibilities Partnership Manager here

Send your cover letter and CV to admin@yayasansaraswati.org by 5 March

Recipe Archive // Kitchen Stage: Showstopping Ceviche with Daniel Chavez

Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Let’s look back to the 2018’s Kitchen Stage with chef Daniel Chavez, where he whipped up ceviche al aji amarillo. The Peruvian dish ceviche is now a staple on seafood menus around the world, made up of raw fish, citrus, herbs and spices. Daniel Chavez, however, has a unique take in this recipe. He included mashed sweet potatoes for a plethora of playful texture.

Ceviche Al Aji Amarillo

Ingredients:
80 gr fresh fish diced     
20 gr red onion sliced and washed in iced water
1/2 a piece of chopped chili padi
1/2 a clove of garlic
1 tsp diced red chili
1 tbsp diced yellow chili
3 ice cubes
1/2 tsp salt
4 limes, squeezed
6 coriander leaves
1 tsp evaporated milk
2 baby romaine lettuce leaves, washed
1 sweet potato
3 oranges
80 gr refined sugar
1 pc cinnamon
1 pc star annise
2 pcs cloves

Methods:
1. Squeeze all oranges into a pot, add in sugar, cinnamon, clove and star anise.       
2. Peel the sweet potato and put in the same pot, cover with water and cook until soft. Let it cool and mash.            
3. In a bowl, add the diced fish, red onions, garlic, chili padi, yellow chili and ice. Pour in the lime juice. Mix to rectify seasoning. Add evaporated milk while constantly mixing. Chop the coriander, then mix it in.
4. Serve the ceviche with the mashed sweet potatoes and baby romaine lettuce leaves.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

Local Heroes Series: Ayu Linggih

Following our previous Local Heroes blog series, we believe that it is essential to keep highlighting the figures behind the Indonesian culinary scene as they play a significant role in nourishing Indonesia’s gastronomic world. For the seventh installment of our Local Heroes series, we have Ayu Linggih, Founder of Rosalie Cheese in Bali and Jakarta.

Fermented food has always been Ayu Linggih’s passion and her background in food science led her to found Rosalie Cheese, a food tech company that produces artisanal food products through market-based innovation. “The idea started when I saw an increasing demand of natural cheese in Indonesia, but a limited supply of local products and highly priced import products. Furthermore, the number of small dairy farms in Indonesia is increasing, providing an abundant supply of milk with a competitive price,” explained Ayu.

When Ayu saw that her passion met with the market demand, she starts producing high quality cheese products that can both compete with international products and fit the local taste.

Ayu explained that Rosalie Cheese mainly produced natural Indonesian cheese from farm fresh ingredients without preservatives and food coloring. “Our aim is to create specialty cheese with a unique twist on local flavor, developed to suit the local and international taste,” continued Ayu.

High quality cheeses in Indonesia are mostly imported and usually are very expensive due to the high import tax and exchange rate. This is a challenge especially for hotels and restaurants, which solely relies on imported cheese. On the other hand, most locals can only afford the lower priced cheese, which is low grade processed cheese. With Rosalie Cheese, Ayu aims to solve those issues by producing local high-quality natural cheese with a medium price range, providing better value than the imported and local competitions’ products.

Growing up in an entrepreneurial family, Ayu’s parents always encouraged her and her brothers to try as many things as they can and not to fear failure. “The strong relationship and support from my family plays an important role on my journey as the founder of Rosalie Cheese,” she said.

Of course her innovative ideas also came with challenges. The biggest challenge that Ayu faced with Rosalie Cheese is the difficulty in attracting local customers due to different taste and preferences towards cheese. “We need to spend a lot of time and effort to iterate our products,” said Ayu. After a period of product developments and market testing, Rosalie Cheese started to attract domestic customers by adjusting their flavors and collaborating with chefs to show fun ways to eat their products, such as by creating a recipe using their cheese. 

Ayu believes that every region in the world has their own unique characteristic in terms of dairy products. With Indonesia, the climate, variation of plant-life and soils will impact the flavor of the cheese produced. In her opinion, people will have the desire to try different origins of cheese – just like coffee. Ayu also sees that the food trends in Indonesia are definitely going towards healthier, sustainable packaging and responsible producer.

For updates, sign up to our enews and stay tuned to our InstagramFacebook, and Twitter.

Recipe Archive // Kitchen Stage: My Ceremony’s Bigger than Your Ceremony!

Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Today, we are taking you all the way back to UFF16 at Jon Priyadi’s Kitchen Stage. Jon told the story behind Indonesia’s complex ceremonial dishes in this mythical Kitchen Stage demonstration. Drawing from the Sumatran Forests of his homeland, chef Jon Priadi cooked up few dishes from the ceremonies there, one of them being dendeng batokok or smoked beef.

Dendeng Batokok with Kenari

Ingredients:
800 gr Australian Beef Sirloin
50 gr Kaffir lime leaf
150 gr Long red chili
2 garlic cloves
5 pcs limes
500 ml fresh coconut water
1 bunch coriander leaves
1 bunch chives
200 gr kenari nuts or almonds
1 tsp smoked dried paprika
Canola Oil
Coconut Oil

Methods:
1. Prepare the BBQ with coconut charcoal and husks.
3. Blend together coriander leaves and chives until it forms a paste consistency.
2. Slice the beef (around 1.5cm thick) and marinate with coconut water, lime juice, kaffir leaves, 3 tsp of the coriander and chives paste, set aside for an hour. After one hour, pound the beef and continue marinate with the spice blends below.
3. Blend together the kenari nuts, chilies, 1 tsp coriander and chives paste, garlic cloves, smoked paprika, 3 table spoons canola oil and some water for a smooth consistency.
4. Place the marinated beef on BBQ and brush with coconut oil and turn over a couple of time until the meat is cooked.
5. Serve the dendeng batokok alongside hot rice.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

Quarantine Kitchen // Mie Ayam

In a time where home cooking plays an important role in our daily lives, Ubud Food Festival Presented by ABC launched a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.

Almost all Indonesians know and love mie ayam, a bowl of hot dish brought by the Chinese descendants in Indonesia. In Ubud, Janet DeNeefe loves to cook mie ayam for her family and serve it during a cold night. The broth, laced with ginger, star anise and xiao xing wine, is so full of flavor that you would want to drench the mie ayam in it.

Mie Ayam

Ingredients:
200 gr egg noodles, boiled in hot water and strained
300 gr chicken thighs
500 ml water
3 stalks spring onion, sliced in chunks
5 cloves of garlic
50 gr ginger, smashed
3 pcs star anise
50 gr water spinach (or other leafy green vegetables), chopped roughly
3 tbsp xiao xing wine
Soy sauce
Sweet soy sauce
Sesame oil
Salt
Pepper
Spring onion, sliced thinly

Methods:
1. In a big pot, boil the water over medium heat and add spring onion, garlic, star anise and pepper. After 5 minutes, add the chicken thigh and boil for 10 minutes until cooked.
2. Cut the chicken into small cubes, then set aside. Meanwhile, keep the broth boiling.
3. Strain the spices off the stock, then add water spinach and salt into the broth and blanch for few minutes. Add the cooked noodle and boil for 2 minutes.
4. Put the noodle and vegetables into a bowl, then add the chicken on top of the noodle. Finish off with a sprinkle of spring onion.
5. Serve the broth separately in a smaller bowl or add it straight to the noodle. Best served while still hot.

Ubud Food Festival: Old and New Local Businesses to Support

In this challenging time, many local businesses are struggling to stay afloat. Ubud Food Festival has always been a platform for local businesses to promote their products, and we would like to continue that role during these trying times. The Festival online platforms is promoting local businesses in Bali that are still open and providing services, products or special deals, to encourage more people to support. Here are some places in Bali that are still open, ranging from food and beverages, ingredients, and other services

FOOD AND BEVERAGES

Indus Pizza Delivery

Due to Covid-19, currently Indus Restaurant opens for Pizza Delivery only featuring a fine range of wood-fired pizzas. Indus offers Italian-style pizza cooked to thin-crust perfection in their artisan wood-fired oven. Prices start at just Rp 50.000,- with the classic, Pizza Margherita.

Open: 12.00 – 21.00 WITA

Special Offers: Free delivery in Ubud. Last order 20.45 WITA.

Contact: +6281338239921

Website: https://www.instagram.com/indusrestaurant/

Casa Luna Restaurant

With its relaxed tropical atmosphere and Bali-chic mix of traditional furniture and fabrics, Casa Luna is an Ubud landmark that has been serving authentic Balinese food and modern, nourishing dishes to discerning guests for more than 25 years. 

Open: 08.00 – 20.00 WITA

Special Offers:

  1. Buy One Glass of Plaga Wine, Get 1 Free
    Every day, 19.00 – 21.00 WITA
  2. Tapas Tuesday – Get free tapas for every order or main course during lunch and dinner
  3. Donuts Sunday, Buy 3 Get 1 Free, every Sunday

Contact: 0361 977409 / manager@casalunabali.com / WA – +62 813-3823-9921

Website: https://casalunabali.com/casa-luna-bali/

Honeymoon Bakery

Our breads, cakes and pastries are made with love and dedication. They are made in the old-fashioned way, by our team of young Balinese women. Besides, there are no added preservatives or enhancers; pure, wholesome ingredients are the foundation of every bite. Free delivery within central Ubud is available.

Open: Shop at Casa Luna Ubud from 08.00 to 20.00 WITA or order by WA

Special Offers: Free Delivery within Ubud Central

Contact: dewi@janetdeneefe.com / +62 813-3823-9921

Website: https://honeymoonguesthouse.com/bakery/

Bitte Food Bali

Bitte Food provides ready-to-cook marinated chicken, using ingredients from Germany. It’s simple, nutritious, and very easy to cook. There’re 5 different seasonings inspired from food around the globe, giving you many options for food combinations: with salad or fries, or as kebab or steak, you name it! #LevelUpYourFood starting 22-jun!

Open: Online – Free to WhatsApp / DM Instagram anytime

Special Offers: Buy 1 – Rp 74.900,- / buy 2 – Rp 70.900,- / buy 3 – Rp 66.900,-

Contact: +6281218603662 / bitte.food.bali@gmail.com

Website: bittefood.com / @bitte_food_bali

Caramel Patisserie & Cafe 

A Haven for Pastry & Dessert Lover, Specialized in Cakes & Macarons. Focusing on Indonesia Best Ingredients with International Standard CarameL’s Macaron is a Must Try & Our Chocolate is Truly to Die For.

Open: 12.30 – 17.30 WITA

Special Offers: Birthday & Wedding Cake 

Contact: +62 81233688168

Website: caramel_ubud

We also welcome anyone who would like to promote their businesses in Bali to contact us at media@ubudfoodfestival.com. For updates, sign up to our enews and stay tuned to our InstagramFacebook, and Twitter.

Recipe Archive // Kitchen Stage: The Poster Girl of Peranakan Cuisine

Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Today, we are bringing you back to Debbie Teoh’s stage at UFF19, The Poster Girl of Peranakan Cuisine. A true Nyonya – her father is a Baba from Malacca and her mother is a Nyonya from Penang – she has published seven renowned cookbooks. At this Kitchen Stage she cooked multiple Nyonya dishes, with one of them being Kerabu Jantung Pisang.

Kerabu Jantung Pisang

Ingredients:
1 banana flower
150 g medium prawns, shelled
2 big onions, sliced
100 ml thick coconut milk
5 Tbsp calamansi limejuice
3 heaped sambal belachan
Bunga kantan, sliced for garnishing

Methods:

  1. Cut banana flower into half, lengthwise.
  2. Cook with sufficient water for 20 minutes until cooked.
  3. Discard the outer layers to reveal the tender pink core.
  4. Slice about 1cm thick pieces.
  5. In a small pan boil coconut milk with prawns.
  6. Remove, then add in sambal belachan, sugar & salt to taste.
  7. Mix the banana flower & garnish with bunga kantan.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

Quarantine Kitchen // Gyoza

Apa kabar para Food Lovers hari ini? Apakah kamu semua yang masih terus berada di rumah untuk menjalani pembatasan sosial, telah mencoba resep-resep Quarantine Kitchen? Quarantine Kitchen adalah seri sosial media yang diluncurkan Ubud Food Festival Presented by ABC agar kamu semua semangat masak di rumah. Menampilkan tim Festival, kami harap seri ini dapat membuat dapurmu lebih berwarna.

Di Quarantine Kitchen hari ini, UFF Assistant Program Manager, Harni Hapsari, menampilkan cara memasak gyoza, pangsit khas Jepang. Meskipun pangsit berasal dari Tiongkok, hidangan ini sudah banyak diadaptasi oleh negara-negara lainnya dan terakulturasi ke dalam budaya mereka. Gyoza sendiri juga memiliki banyak penggemar di Indonesia karena rasa yang mudah diterima di lidah orang Indonesia.

Gyoza

Bahan-bahan:
300g daging ayam cincang
100g daging udang cincang
1 labu siam ukuran kecil, parut kasar
2 siung bawang putih, parut halus
30g tepung tapioka
1 butir telur
Garam
Gula
Merica
Minyak wijen
Saus tiram
Kulit pangsit atau gyoza

Bahan saus pedas:
5 sdm Sambal ABC Extra Pedas
1 sdm cuka
3 sdm air putih matang

Cara Membuat:
1. Campur ayam cincang, udang cincang, labu siam, dan telur lalu aduk merata. Masukan garam, merica, gula, minyak wijen, dan saus tiram sesuai selera, lalu aduk kembali hingga merata. Terakhir, masukan tepung tapioka dan aduk perlahan.
2. Siapkan pembungkus pangsit atau gyoza, letakan satu sendok makan adonan isian di tengah pembungkus. Oles tipis pinggiran pembungkus dengan air lalu dilipat sesuai instruksi video.
3. Di wajan penggorengan, panaskan empat sendok makan minyak. Saat minyak sudah panas letakan gyoza dan goreng selama tiga menit atau hingga bagian bawah gyoza kecokelatan. Tuang 1/2 gelas air ke dalam wajan lalu tutup dan masak selama lima menit.
4. Untuk membuat saus pedas, campur semua bahan di dalam mangkuk kecil dan aduk rata.
5. Sajikan gyoza selagi hangat bersama saus pedas.

Recipe Archive // Teater Kuliner: Little-known Balinese Ingredients with Nusantara

Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

Take a journey down memory lane with Nusantara by Locavore’s remarkable array of traditional dishes from across the archipelago, often feature rare or little-known ingredients. In this Teater Kuliner, Nusantara’s Chef de Cuisine, I Putu Dodik Sumarjana, got creative with Balinese beloved dish, tum, by using banana root as the main ingredient.

Tum Bongkol Biyu

Ingredients:
500 gr banana root
250 gr grated coconut
100 gr mung beans, cooked
3 pcs kaffir lime leaves, sliced
10 pcs salam leaves
15 gr shallots
10 gr garlic
5 gr turmeric
3 gr small green chili
3 gr red curly chili
2 gr coriander seeds, roasted
salt
pepper
coconut oil
banana leaves

Methods:
1. Cut the banana root into big chunks and soak overnight in room temperature water to get rid of the excess starch.
2. Cook the banana root in salt water for about 2 minutes, drain and cut into small strips.
3. Grind shallots, garlic, turmeric, small red chili, red curly chili and coriander seeds in an ulekan (mortar and pestle) until the texture turns into a smooth paste and transfer into a mixing bowl. Add the banana roots, grated coconut, mung beans, sliced kaffir lime leaves and coconut oil. Season with salt and pepper to taste and mix well.
4. Prepare the banana leaves and put the salam leaves on top, add the mixture and wrap into a small parcel. Grill the ‘tum’ on charcoal for about 3-5 minutes.
5. Serve straight away.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.

Quarantine Kitchen // Bitterballen

Apa kabar para Food Lovers hari ini? Apakah kamu semua yang masih terus berada di rumah untuk menjalani pembatasan sosial, telah mencoba resep-resep Quarantine Kitchen? Quarantine Kitchen adalah seri sosial media yang diluncurkan Ubud Food Festival Presented by ABC agar kamu semua semangat masak di rumah. Menampilkan tim Festival, kami harap seri ini dapat membuat dapurmu lebih berwarna.

Di hari ini, Marketing & Communications Manager Festival, Ayundari Gunansyach memasak bitterballen, camilan favorit di keluarganya. Bitterballen adalah hidangan yang berasal dari negara Belanda namun terakulturasi dalam kuliner Indonesia karena sejarah panjang penjajahan Belanda di Indonesia. Dengan tekstur yang renyah di luar namun lembut di dalam, bitterballen adalah camilan yang mudah disukai semua orang.

Bitterballen

Bahan-bahan:
150g bawang bombay, cincang
5 siung bawang putih, cincang
250g jamur kancing, cincang
5 sdm mentega
500ml susu cair putih
7 sdm tepung terigu
6 sdm seledri cincang
200g tepung roti
1 butir telur kocok
Garam
Merica
Minyak untuk menggoreng secukupnya
Sambal ABC Extra Pedas

Cara Memasak:
1. Panaskan mentega di atas wajan, lalu tumis bawang bombay dan bawang putih hingga harum dan lunak. Lalu masukan jamur, garam, merica, dan tumis hingga harum selama 2 menit.
2. Masukan 4 sdm tepung terigu ke tumisan bawang dan jamur lalu aduk hingga menggumpal. Tuang susu cair dan aduk terus hingga adonan padat dan mencapai konsistensi yang dapat dibentuk. Terakhir masukan seledri dan aduk sebentar selama beberapa detik. Angkat dan diamkan selama 30 menit hingga adonan dingin.
3. Siapkan sisa tepung terigu, telur kocok, dan tepung roti di dalam mangkuk yang berbeda-beda. Ambil adonan yang sudah dingin sebanyak 1 sdm dan bentuk bulat-bulat. Celupkan adonan yang sudah dibentuk bulat ke dalam tepung terigu, lalu celupkan ke telur kocok dan terakhir gulingkan di tepung roti.
4. Dalam wajan, panaskan minyak dan goreng bola-bola yang sudah dilapis tepung roti hingga berwarna cokelat keemasan.
5. Hidangkan selagi hangat ditemani Sambal ABC Extra Pedas.

Ubud Food Festival: These Local Businesses Are Still Open

In this challenging time, many local businesses are struggling to stay afloat. Ubud Food Festival has always been a platform for local businesses to promote their products, and we would like to continue that role during these trying times. The Festival online platforms is promoting local businesses in Bali that are still open and providing services, products or special deals, to encourage more people to support. Here are some places in Bali that are still open, ranging from food and beverages, ingredients, and other services

FOOD AND BEVERAGES

iniTempe BALI

Inspired by mother nature of Bali, iniTempe produces high quality non-GMO tempe and healthy snacks with natural and local ingredients, to suit domestic and international taste.

We believe eat plant based is healthy and easy. What a great way to enjoy it with iniTempe Bali. A gift from Indonesia to the world.

Open: 08.00 – 17.00 WITA

Special Offers: Free Delivery Bali Area (Term & Conditions are applied)

Contact: +62 81 239 352 948 / initempeid@gmail.com

Website: initempebali.co.id


Warung Laota

Warung Laota is a Hongkong Style Restaurant. We serve of Signature Hong Kong Porridge, Hongkong Style Food, Seafood Steam, and Dimsum with no pork or lard. Our food made with selected fresh and premium ingredients with no preservatives as we are committed to giving the best quality for our customers.

Open: 9.00 – 21.00 WITA

Special Offers: Happiness at your home package

Contact: +62811 3867997 / halo@warunglaota.id

Website: www.warunglaota.id

Bali Highlands Organik

Bali Highlands is a free range pig farm located in East Bali and creating high quality processed pork products.

Open: 10.00 – 16.00 WITA

Special Offers: Free pack of Pork Jerky (random flavor) for purchase above Rp 1.000.000,- in Bali.

Contact: hello@balihighlandsorganik.com

Website: balihighlandsorganik.com

We also welcome anyone who would like to promote their businesses in Bali to contact us at media@ubudfoodfestival.com. For updates, sign up to our enews and stay tuned to our InstagramFacebook, and Twitter.

Local Heroes Series: Rangga Purbaya

Following the previous Local Heroes blog series, we want to continue highlighting the figures behind the Indonesian culinary scene, who play a significant role in nourishing Indonesia’s gastronomic world. For the sixth installment of our Local Heroes Series, we have Rangga Purbaya, the co-founder of Pondoh, a snake fruit (salak) fermentation and spirit company in Yogyakarta.

Rangga Purbaya believes that culinary industry is not only about eating and drinking, but it is also a representation of culture and change. “From the culinary world, we can explore and discuss broader contexts such as history, politics, art, and social dynamics that occur in society. I went through the small-scale fermentation and alcohol distillery industry, and have been working to survive in an ever changing situation,” he said.

Inspired by his social environment, he wants to explore the culinary industry pass the surface and what is common. Rangga noticed that there are various ways and perspectives to see the landscape of our culinary industry. His involvement in the culinary industry is a response to survival, and efforts to contribute to the people who loves his products.

Rangga also believes that the Indonesian culinary world is seen growing rapidly. “Mainly thanks to the support of policy makers who seek to improve the competitiveness and quality of the Indonesian culinary industry, as well as the emergence of individuals who encourage and seek the independence of the culinary industry on a small scale in various cities and villages,” said Rangga.

Culinary industry is intertwined with other industries, such as culture and art. “I work as an artist, photographer and independent researcher, which gives me many opportunities to meet, discuss, and learn various things about culinary culture in Indonesia. Opened my eyes and mind to the richness and diversity of the culinary archipelago,” said Rangga. He believes that his work allows him to offer a different perspective and to see certain issues in the culinary industry that is usually taboo, for example alcohol. “The alcohol industry is often seen negatively in a group of people, but is actually respected in the customs and culture of other communities,” he explained.

Rangga faces difficulties when dealing with community stigma that influences policy making in terms of legal licensing and support from the local government. “So, my business is difficult to develop,” continued Rangga.

As a final note, Rangga explained on how we can grow Indonesia’s culinary scene. He said that the progress of the Indonesian culinary industry at this time should be followed by an egalitarian spirit or equality in seeing the richness and diversity of Indonesian cuisine.

For updates, sign up to our enews and stay tuned to our InstagramFacebook, and Twitter.

Recipe Archive // Teater Kuliner: ExploreResep Kecap ABC

Since Ubud Food Festival first launched in 2015, we’ve had countless of chefs and culinary figures joining us on our cooking demo stages, Kitchen Stage and Teater Kuliner. To refresh your memory on the fun and endearing Festival experience, we would like to share some of the best recipes from those stages that you can try at home.

One of UFF19’s favorite sessions is Teater Kuliner ExploreResep Kecap ABC featuring YouTube sensation, Gerry Girianza and the communities in Ubud and surrounding areas. Guided by Gerry Girianza, the husbands in the Ubud community cooked Semarang’s specialty, Babat Gongso, for their wives.

Babat Gongso

Ingredients:
500 gr tripe, washed clean
5 glass of water
2 salam leaves
2 cm galangal, smashed
2 cm ginger, smashed
2 cm turmeric, smashed
6 garlic cloves
8 shallots cloves
6 curly red chili
4 candlenuts
3-4 tbsp Kecap ABC (sweet soy sauce)
Lime juice

Methods:
1. Put garlic, shallots, red chilies and candlenuts into a food processor and process until the ingredients become a thick paste.
2. In a large deep pan, boil the tripe together with ginger, galangal, turmeric, and salam leaves for 2 hours until the tripe is done and soft. Take the tripe out and let it cool.
3. Slice the cooled tripe into bite size squares and deep fry until the outside become crispy.
4. In a frying pan, heat oil and add the spice paste. Cook until fragrant. Next, add the fried tripe along with lime juice and Kecap ABC. Mix well and cook for 5 minutes until the spice sinks in.
5. Serve while its hot with white rice and sambal.

If you are making this recipe at home, don’t forget to share on social media and tag @ubudfoodfest to get it reposted.