Kare-kare na lumpiang hubad, matitikman sa Indonesia?! | Biyahe Ni Drew
Aired (October 29, 2023): Bukod sa pagbisita ng ilang templo sa Bali, Indonesia, tinikman din ni Biyahero Drew ang isang Balinese dish na mala-kare-kare na lumpiang hubad daw ang lasa?! Alamin ‘yan sa video.
Transcript
00:00 We met someone here who used to own a small shop.
00:05 But now, he has an institution and owns one of the best restaurants in Bali.
00:11 He is 77-year-old Wian Murni.
00:14 And his secret is the famous Lumpiang Ubad.
00:21 What? Just a sample.
00:28 Tipa chantok is what Balinese call it.
00:31 It is a mixture of vegetables with peanut sauce.
00:34 It is not just a simple vegetable.
00:36 How do you cook it?
00:38 Mix the herb with peanut sauce.
00:42 We will just mix the fried shallot, garlic, turmeric and salt.
00:45 Then we put soya sauce, palm sugar, then sweet soya sauce.
00:56 They have their own Indonesian sweet and thick soy sauce.
00:59 Mix it well and add lime juice.
01:01 They also add tepat or rice cake that they make in exchange for rice.
01:07 Then add tofu and tempeh made from fermented soybeans and other vegetables.
01:13 In Murni's story, I found out that they just started to be a couple in a table and a chair.
01:25 In 1974, I was only having the shop before the restaurant.
01:33 What shop was that?
01:35 The one beside the upstairs.
01:38 What were you selling?
01:40 Quite a few different things. Jewelry.
01:43 Selling for tourists already?
01:46 Yes, at that time.
01:48 At that time.
01:49 My husband and I had one bamboo table and two chairs.
01:55 The tourists who came to visit would say, "Oh, I'd like to have one of those."
02:00 I said, "Oh, I'm sorry. This is just for us."
02:05 It happened almost every day.
02:08 Then it happened every day for about a week.
02:13 Then I thought, "Wow."
02:15 Business.
02:16 Yeah. I already have the ingredients. Why didn't I start selling it?
02:24 So I started with local food. Very few.
02:28 When they started, they didn't have electricity.
02:31 The restaurant operated for six years without electricity.
02:34 Without electricity.
02:36 So you just used kerosene?
02:38 Yes, the light with kerosene and cooking kerosene burner.
02:44 But now, Murni's Warung is not only known as one of the best in Bali.
02:49 It also has its own traditional Balinese compound with 11 guest rooms and spa.
02:54 It's a big store.
02:56 So, what does Malakare-kare with lumpia hubad taste like?
03:00 I like it because you infused the peanut sauce.
03:04 Yes.
03:05 Is that like an Indo thing?
03:07 Very local food, Indonesian, because we grow peanut here.
03:11 So we make those.
03:13 Well, I hope you like it.
03:15 I love it. I'm a fan of peanut.
03:19 Oh, I forgot to order more extra sambal.
03:23 It's so good. And then this drink?
03:26 Because it's so hot here, humidity, the old days,
03:31 people coming from work, from rice paddy, working,
03:35 and the older people stay at home.
03:38 This is drink that we make, but without ice.
03:41 We don't have ice because no refrigeration.
03:45 But now we have ice.
03:46 Now we put ice because of the tourists, you know, like,
03:49 but at that time...
03:51 But the straw is not working.
03:53 No.
03:54 Oh, this one.
03:55 That's for mixing.
03:57 Just kidding.
03:58 It's very refreshing.
04:01 Yeah.
04:02 Well, the way we serve this cutlery since pandemic,
04:07 because at that time...
04:09 Oh, no.
04:11 No, no, no. Sorry. I thought...
04:13 To kill the germs during the pandemic.
04:18 That's why there's a knife.
04:20 Ah, germs.
04:23 [Music]
04:45 [BLANK_AUDIO]