Photo credits: Flickr Rene
Bali’s regional representative of Indonesia Chef Association (ICA) chose to highlight traditional Balinese heritage snacks as the theme for cooking competition at the 19th Nusa Dua Fiesta event.
This time the competition was attended by four Institutions in Bali, to compete skills of making snacks made of sweet potatoes, cassava, banana, rice flour, wheat flour, sugar, and more. The snacks designed to attract visitors were jaja laklak (Balinese pancake), pasung, pisang rai (boiled banana with grated coconut), sumping (stuffed sticky rice powder), and klepon (sweet rice balls stuffed with palm sugar).
One of the judges of ICA of Bali, Putu Juliada explained on Saturday (10/10) that the competition was held on purpose to preserve the traditional Balinese heritage snacks as it is part of the island’s identity, in terms of culinary. The snacks were expected to be presented for Indonesian tourists and foreigners. “The judging criteria would be the preparation of ingredients, preparation timing accuracy, demonstrated presentation, creativity of the presentation, and the taste of the snack, certainly with different styling and as attractive as it could,” said Juliana while pointing out that the ingredient of these local snacks are not hard to get, and of course with affordable price/s.
On the same occasion, ICA of Bali region also presented the technique of cooking “betutu" (spiced stuffed chicken - tasty!). The spices used are mostly traditional spices, such as turmeric, ginger, pepper, chili, salt, and more. The herbs later are pulverised and mixed altogether which is called base gede in Balinese.
“I believe, the culinary dish on this NDF (Nusa Dua Fiesta) event will be a distinctive attraction for tourists whom are on holiday in Bali. We are going to make visitors be curious with these traditional Balinese dish so they would be interested to taste,” added Chef Komang Adi Arsana the head of ICA for Bali region.