Seniman Coffee Shop

Seniman Coffee Studio is the Original Specialist Coffee boutique in Bali, Indonesia. Using only the finest, organic, single-origin Arabica coffee beans and our house blends we brew all of our coffee to order, by hand.

 
Specialist coffee studio. Syphon, Pour-over and Aeropress brew styles. 5 different single-origin beans from Indonesia. Medium dark and light roasts available. Full kitchen for breakfast, lunch and dinner. Range of freshly baked cakes and sweets. Fully stocked retail store for coffee beans and equipment.

 Proud to be a part of the Third Wave coffee movement and coffee to be an artisanal drink, much like wine. Coffee deserves the same level of care and consideration in sourcing, roasting, storage, preparation, brewing and serving presentation.

Cafe Seniman
Jln. Sriwedari Ubud - Bali

Roti Boy Bakery

The surfave is crunchy and delicious. Rotiboy shops are in Mall Discovery and Mall Bali Galeria, both of them are huge mall in Kuta. "Rotiboy" has its beginnings in the bond between the founder and his nephew. They are close ever since the nephew's birth in 1996, with the nephew crawling to the uncle's bed every morning and the uncle, sometimes drinking milk from his bottle. One fine day, the founder's brother was teasing his nephew by calling him "naughty-boy" and that inspired " Rotiboy ". "Roti" means "Bread " Therefore, Rotiboy literally, means "Breadboy".

This is d' bun which brought us to where we are today. Coffee topping with butter filling, Crispy on the outside, soft on the inside. Sounds simple? Sometimes that is all we need.. :) Give it a try and you'll know what I mean.

Roti Boy at Mall Bali Galeria
Jln. Bypass Ngurah Rai - Bali

Bread Talk Bakery

BreadTalk is a product / franchise from Singapore. In Indonesia is the first premium boutique bakery that delivers an open kitchen concept with a modern style. This concept allows BreadTalk to make bread on the spot so that the manufacturing process can be seen directly by the customer and received the bread will always be fresh.

By using high quality materials, soft bread BreadTalk no doubt. In a matter of taste, BreadTalk continue to innovate. Until now BreadTalk managed to create more than 160 variants of a product that offers a new lifestyle in the bread.

In 2004, BreadTalk (Indonesia) won the Best Seller Product Marketing magazine for its signature product, the C's Flosss and Fire Flosss per day which sold about 20,000 units. In their home country, Singapore, BreadTalk also awarded the Singapore Promising Brand Award, Most Popular Brand 2002, Singapore Promising Brand Award, Most Distinctive Brand 2003-2004 version of the Association of Small and Medium Enterprise (ASME).

Present in Indonesia the first time on March 28, 2003 by opening its first outlet in Mal Kelapa Gading 3. BreadTalk currently has 55 outlets located in Jakarta, Bandung, Surabaya, Bali, Makassar, Manado, Pekanbaru, Yogyakarta, Solo, Palembang, Batam and Medan. In the near future, BreadTalk will also greet fans at Paragon and Taman Mini (Jakarta). BreadTalk also have a halal certificate from the MUI by September 23, 2005.

See my BreadTalk experinece on label " Living My Life " ^_^ 
Bread Talk at Centro - Bali 
Jln. Kartika Plaza - Kuta - Bali

Mangosteen

The purple mangosteen (Garcinia mangostana), colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The fruit of the mangosteen is sweet and tangy, juicy, and somewhat fibrous, with an inedible, deep reddish purple-colored rind (exocarp) when ripe^. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp.

Mangosteen is a tropical fruit native to Southeast Asia that is touted for its antioxidants, especially xanthones, a type of chemical in certain plants. Its fruit, including the rind and pulp, can be pureed together and is sometimes sold as a drink.

  
Various parts of the plant have a history of use in folk medicine, mostly in Southeast Asia. It is reputed to have possible anti-inflammatory properties, and may have been used to treat skin infections or wounds, dysentery or urinary tract infections^. Research on the phytochemistry of the plant is still inadequate to assure the safety or scientific certainty of any of these effects.

Salak Fruits

Salak (Salacca zalacca) is a species of palm tree (family Arecaceae) native to Indonesia. It is a very short-stemmed palm, with leaves up to 6 metres (20 ft) long; each leaf has a 2-metre long petiole with spines up to 15 centimetres (5.9 in) long, and numerous leaflets.

The fruit grow in clusters at the base of the palm, and are also known as snake fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, with a distinct tip. The pulp is edible. The fruit can be peeled by pinching the tip, which should cause the skin to slough off so it can be pulled away. The fruit inside consists of three lobes, each containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy (salak Bali).

 Salak fruit is indigenous to and has been cultivated throughout Indonesia, and there are at least 30 cultivars, most of which have an astringent taste and are sweet. Two popular cultivars are salak pondoh from Yogyakarta province (found in 1980s) and salak Bali from Bali island.


Salak Bali 
Salak Bali is commonly sold all over the island of Bali, and is a popular fruit with both locals and tourists. The fruit is roughly the size of a large fig, and has a crunchy and moist consistency. The fruit has a starchy 'mouth feel', and a flavour reminiscent of dilute pineapple and lemon juice.

 

Salak gula pasir 

The most expensive cultivar of the Bali salak is the gula pasir (literally "sand sugar", referring to its fine-grainedness), which is smaller than the normal salak and is the sweetest of all salak. The price in Bali is Rp 15,000-30,000 (US$1.50-3.00) per kilogram depending on time of year. Salak gula pasir or also known as Sugar salak which known for its juicy sweetness sometimes ferments to be Salak wine which has an alcohol content of 13.5 percent, similar to Grape wine. The Salak wine taste is sweet and dry.

 

Salak pondoh 
Salak pondoh is an important fruit in Yogyakarta province. In the five years to 1999, the annual production in Yogyakarta doubled to 28,666 tons. Its popularity (compared with other cultivars) among local Indonesian consumers is mainly due to the intensity of its aroma, which can be overripe and sweaty even before full maturation.

Salak pondoh has three more superior variations, namely pondoh super, pondoh hitam (black pondoh), and pondoh gading (ivory-English term for gading / yellowish-skinned pondoh).

Hang Out to Excelso at Ramayana Mall

Had a bad day in Ubud, I took my best friend Indah hanging around to Denpasar, killing time for fresh breathing from the sorrow and tried to gain plenty of joys feeling back home..

As one of my favorites, I went to Excelso again and again… ( yeah chocolate plus coffee always works to me, it sounds like the combination of “theobromine” from the coffee and “phenyl ethylamine” from the chocolate flowing to my blood, turned my eyes on for 24 hours nonstop, felt happy and loved, oohhh chocolate syndromes… ) ce’st magnifique…

PS : at above picture was me and my best friend Indah, miss U girl… ( quite funny wasn’t it, I captured this picture at the same time she took herself one, the result was… the silly and funniest picture of mine as above… )

Indonesian Cap - Cay

Cap Cay in Hokkian language (one of many dialects spoken among Asian communities) means everything mixed together. Which is literally what this dish is all about. It’s a vegetable stir-fry and you are welcome to throw any vegetable you want to make Cap Cay. It is another popular vegetable dish in Indonesia.

 Ingredients :

• 1.7 oz (50 g) of sugar snap peas
• 2 chicken thighs (de-bone and thinly sliced)
• 5-6 sweet prawns and sliced squids (optional)
• 2 carrots (thinly sliced)
• 1 large tomato (cut into wedges)
• 3.5 oz (100 g) broccoli/cauliflower florets
• 5-6 wild mushrooms (sliced)
• 1 bunch of yu choy/chinese broccoli (washed and roughly chopped)
• 2 cloves of garlic (finely chopped)
• 2 teaspoon ginger (finely chopped)
• 1/2 onions (thinly sliced)
• 1 C of chicken stock
• 2 Tbsp of corn starch (more if needed) dissolved in 1 Tbsp water
• Salt and pepper to taste
• 1 Tbsp oyster sauce
• 2 Tbsp of Olive oil/ Canola oil

Instruction :

1. Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant.
2. Add in chicken meat, prawns, sliced squids and oyster sauce. Saute until it is cooked. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook until they are soft
3. Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
4. Add in corn starch mixture and stir until the sauce is thickened. If it’s not thickened enough, you can repeat the corn starch mixture and add more
5. Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes