Fall Indonesian Dinner: Balinese and Pandang Cuisine

In-PersonInner Southeast, Portland


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Available for purchase
Banquet (20+ Guests)
indonesian, other, vegetarian
This time I like to introduce some of famous cuisine from 2 different island, Balinese and Padang cuisine. Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish.[1] Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations. Padang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang (Padang cuisine, in English usually the simpler Padang food) after the city of Padang the capital city of West Sumatra province. Padang food is famous for its rich taste of succulent coconut milk and spicy chili.[2] Minang cuisine put much emphasis in three elements; gulai (curry), lado (chili pepper) and bareh (rice).

Menu detail

Perkedel kentang
Perkedel, bergedel or begedil is Indonesian fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes,[1]
Tempe Mendoan
thinly sliced tempeh, battered and deep fried quickly, resulting in limp texture
Beef Rendang
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Suku Minang,[1] and is now commonly served across the country. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Although culinary experts often describe rendang as a curry,[1][4] rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries.
Ayam betutu
Betutu is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix).[1] This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.
Black glutinous rice pudding
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often describes as "black glutinous rice pudding
Small Plate
- Green Chili Sambal - Sambal Matah/ Raw Sambal
Dadar gulung/crepes
Dadar gulung is one of the popular snacks in Indonesia, especially in Java. In Indonesian, dadar literally means "omelette" or "pancake" while gulung means "to roll". The pancake usually has a green colour, which is acquired from daun suji or pandan leaves.[2] It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar.



Fall Indonesian Dinner: Balinese and Pandang Cuisine

In-PersonInner Southeast, Portland
(Exact Address will be shared upon purchase.)