Murni’s Balinese New Year – Nyepi – Special: Crispy Pork Belly with Balinese Spices

Click on the images for larger print.

A Taste you will Remember.

Available all March 2023

Available as well as our normal menus.

Fabulous Food at Local Prices  ❤️

Open every day
⏰ 9am – 10pm daily
Dine in, Takeaways, Deliveries

murni (at) murnis.com

? + 62 361 975233

☎️ WA + 62 81239169648

? Available from Grab Food and Go Food

? Menus

? At the bridge

Map

The post Crispy Pork Belly with Balinese Spices (Murni’s Balinese New Year – Special Nyepi) appeared first on Murni's in Bali.

A Balinese feast made and served with love.

4 – 28  February 2023

Click on the images for larger print.

Available as well as our normal menus.

Fabulous Food at Local Prices  ❤️

Open every day
⏰ 9am – 10pm daily
Dine in, Takeaways, Deliveries

murni (at) murnis.com

? + 62 361 975233

☎️ WA + 62 81239169648

? Available from Grab Food and Go Food also

? Menus

? At the Campuhan bridge

Map

The post Murni’s Valentine’s Rijsttafel (Murni’s Warung) appeared first on Murni's in Bali.

Click on the images for larger print.

Murni’s Warung Chinese New Year’s Specials.

23 – 31 January 2023

Available as well as our normal menus.

Fabulous Food at Local Prices  ❤️

Open every day
⏰ 9am – 10pm daily
Dine in, Takeaways, Deliveries

murni (at) murnis.com

? + 62 361 975233

☎️ WA + 62 81239169648

? Available from Grab Food and Go Food

? Menus

? At the bridge

Map

The post Murni’s Warung Chinese New Year’s Specials appeared first on Murni's in Bali.

EAT

Murni’s Warung

Ubud’s first real restaurant, created in 1974 by Ibu Murni, who still owns and runs it, is famous not only for its excellent food dishes but also for its art displays.

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Peran Perempuan dalam Pembangunan Kepariwisataan

by Putu Sucita Yanthy

Cakra Media Uatama, 2021

Ni Wayan Murni

Wayan Murni adalah salah satu pioner kuliner Bali di Ubud. Dedikasinya diwali tahun 1974 dan usahnya yang terkenal dengan nama Murni’s Warung telah dan tetap menjadi bagian dari perkembangan pariwisata Ubud dalam hampir lima dekade. Sebagai mother of Ubud, Murni telah menunjukkan bahwa peempuan memliki kesempatan untuk mejadi seorang perimpin dan sosok yang menginspirasi. Sekitar tahun 1960-an berjualan kain dari Ubud ke Sanur dengan berspeda. Ia biasa berjualan di Sanur sektiar kawasan Bali Beach tidak setiap hari ia datang ke Sanur, hanya ketika ia mendapat kabar bahwa ada wisatawan yang datang begitupun di Ubud. Warung Murni pada awalnya menyajikan sandwich, nasi goreng, dan minuman dingin, untuk memperoleh bahan-bahan tersebut Bu Murni harus ke Denpasar berutama untuk memeli es Ketika listrik masuk Ubud pada tahun 1978, Warung Murni akhirnya bisa menyediakan beer dingin dan memikiki kulkas.

Informasi mengenai Wayan Murni sangat mudah ditemukan karena dalam website resmi Warung Murni tersedia berbagai info dari berbagai sumber tentang Murni. Pada saat penelitian ini berlangsung Bu Murni sedang menjalankan perawatan di Thailand menurut informasi yang didapat dari manajer dan staff di Warung Murni. Untuk tetap menampilkan biografi Wayan Murni maka informasi diperoleh dari para staff dan manajer Murni’s Warung.

Wayan Murni lahir di Penestanan, sebelum emiliki Murni’s Warung. Bu Murni hidup dalam kemiskinan. Bu Murni tidur dikandang babi, ayam, mencari kayu bakar, memanjat pohon kelapa, durian dan mangga. Bu Murni juga bekerja disawh seperti buruh panen padi, mangumpulkan keong sawah, sampai mangangkat pasir dan batu dari sungai Wos, dalam kutipan artikel Murni – A Tourism Pioner oleh Al Hickey pada majalah Bali Advertiser 2011 menceritakan seperti berikut.

During the poverty striken early years of Indonesia’s post was independence in the 1950s, Murni slept with the pigs and the chickens, cut firewood, and climbed trees for coconuts, durians and mangos. She trapped rice paddy eels, river shrimps and catfish and collected snails along the tiny dirt track that was later to becme Jalan Bisma. To help feed the family she helped her father sell a fruit flavoured ice drink (es hlm) from the back of his bicycle. There was also heavy labor, even for small girls, carrying sand and rocks on her head from the river to sell on the road to big trucks rumbling by. (Bali Advertiser, 2011).

Bu Murni sebelum menirikan warung Murni adalah seorang penjual kain di Sanur, tahun 1960-an Bu Murni memiliki tiga warung sekaligus yang menjual tekstile dan barang-barang antik. Bu Murni merintis usahanya tidak dimulai dari usaha kuliner yang sangat populer dikalangan wisatawan mananegara ini tetapi berawal dari menjual kain-kain sarung Bali dan benda-benda antik yang dikumpulkannya.

Kadek Santosa, manajer Murni’s Warung juga menyampaikan hal yang sama pada mulanya Bu Murni tidak secara khusus membuka warng makan seperti sekarang. Menurut caritanya, Bu Murni dulu mengontrak tanah di dekat jembatan, ia berjualan macam-macam di warungnya. Hingga akhirnya Bu Murni bertemu Patrick Moore Scanland yang kemudian menjadi suami kedua Bu Murni.  Bu Murni menbeli tanah yang dikontraknya dan membuka Murni’s Warung hingga sekarang ini. Warung menjadi sangat rami dan dikunjungi oleh orang-orang yang datang dari berbagai penjuru dunia,bahkan Janet de Neefe juga menulis Warung Murni adalah tempat di Ubud sering didatangi saat melakukan penelitian tentang makanan Bali.

The Jakarta Post tahun 2001 menyebut Ibu Murni sebagai ‘The Mother of Ubud’ dalam Artkel ini diungkap bahwa semua orang yang datang ke Ubud pasti kenal dengan Bu Murni dan tentu saja makanan yang disjikan di warung yang bagi wisatawan adalah obat bagi wisatawan yang mengalami home sick. Dalam artikel ini Rob Goodfellow menulis:

By the mid-1970s Murni had returned to Ubud where she created the first real restaurant in the area – Murni’s Warung. Ever since it has been one of the places to go in Bali. Today Murni’s Warung employs over 60 staff and continues to serve patrons from all over the world. It has been called the most romantic restaurant in Ubud.

Warung Murni adalah tempat berkumpulnya para wisawatan pada waktu inu, tidak hanya digemari oleh orang lokal warungnya juga dikunjungi oleh para seniman, penulis, pelukis yang diantaranya adalah Charlie Chaplin, Noel Coward, Barbara Hutton, the Woolworths’ heiress, Colin McPhee, the ethno-musicologist, Jane Belo, anthrpologist, Vicki Baum novelist, Margaret Mead, Gregory Bateson anthropolgists. Pada buku yang berjudul Forty Delicious Years 1974-2014 tercatat 40 tokoh yang bebicara tentang Murni’s Warung dua di antaranya adalah Professor Michael Hitchcock dan Janet de Neefe yang mengungkapkan kesannya terhadap Ibu Murni dan Murni’s Warung.

Murni’s Warung

Warung Murni dibuka sejak tahun 1974 terletak tepat di timur Jembatan Campuhan dan dibanguntepat di atas Sungai Wos. Lokasi ini dulunya adalah tempat Warung Murni, pemilik Murni’s Warung semasa muda bekerja mengangkut pasir dan batu disungai untuk dibawa kedratan. Murni’s Warung dibangun oleh Wayan Murni yang kemudian diperluas dengan bantuan suaminya Pat, tamilan warung pada awalnya sangat sedrhana. Alat-alat seadanya behkan yang ada hanya meja tempat Wayan Murni meletakkan barang dagangannya.

Warung Murni memang diakui sebagai pelopo pariwisata Ubud menurut Anak Agung Brahmantya Kepala Dinas Pariwisata Gianyar.

Murni’s Warung adalah salah satu warung yang menginspirasi perkembangan warung makan dan restoran di Ubud, ada Warung Teges, dulu berlokasi di depan Puri Ubud, tapi yang banyak didatangi wistawan kala itu ya Murni’s Warung yang punya standar internasional.

Anak Agung Brahmantnya mengungkapkan kehadiran Murni’s Warung telah meninspirasi perkembangan kuliner di kawasan Ubud. Sebagai warung dengan standar internasional warung Murni telah berhasil mengharirkan kuliner-kuliner Bali yang disajikan lebih menarik dan kue-kue ala Barat. Janet de Neefe menuliskan dalam bukunya menu-menu Warung Murni mengingatkan masakan rumahnya bila pada waktu tertentu ia sangat ingin makan makanan dengan menu western dan hanya Murni yang dapat membuatkannya.

Kuliner yang disajikan beragam seperti kuliner khas Bali, yaitu ayam betutu Murni dan nasi campr Murni serta berberapa kuliner khas seperti Tomyam dan kreasi Ibu Murni sendiri yang enyajikan pilihan kuliner nusantara. Panorama Sungai Campuhan dapat langsung dinikmati karena warung ini yang semula hanya dibangun satu lantai untuk warung dan gallery kini bangunan tersebut terbagi menjadi tiga lantai lagi, yaitu Dining Bar dan Lounge serta satu bangunan Dining terpisah yang langsung menghadap ke sungai. Warung yang dibuka dari pukul 09.00 sampai 11.00 malam tampak sangat antik karena dihiasi oleh ornamne-ornmane yang membangkitkan kesan klasik. Berberapa patung antik juga menghiasi bengunan warung ini. Salah satunya patung Ganesha dengan tinggi mencapai 2 meter yang dipanjang di lounge menambah kesan klasik dan religius.

Warung dengan kapasitas 100-150 orang dilengkapi dengan fasilitas wifi, begitu juga beberapa lokasi untuk berfoto sehingga sering juga dijadikan sebagai tempat untuk pengambilan foto prewedding oleh berberapa pasangan yang meikah di Bali. Munurut Kadek Santosa, manajer Warung Murni, pengunjung yang datang sebagian besar adalah wisatawan yang merupakan sahabat atau kolega Ibu Murni sendiri yang berasal dari berbagai negera seperti Australia, Thailand, Ingris, dan China, pada buku yang ditulis untuk memperingati 40 tahun Warung Murni, 40 orang sahabat diantaranya Professor Michael Hitchcock dand Jero Asri Keryhyasa. Begitu juga pengungjung lokal terlihat tidak sedikit datang serta menikmati sajian kuliner dan tentunya gallery benda-benda antik koleksi Ibu Murni.

Ketika memasuki lantai satu Warung Murni, hal pertama yang dapat dinikmati adalah pemandangan Sungai Campuhan. Kue-kue khas Warung Murni juga tertata tentu sangat menggugah selera untuk dipesan sebagai hidangan penutup. Warung didekorasi dengan benda-benda seni koleksi Ibu Murni, patung-patung dan ukiran pada dinding. Lantai dua adalah lounge yang selasai direnovasi pada tahun 2002. Sebah patung Ganesha yang ukurannya settinggi orang dewasa dihiasa dengan kalung bunga seperti manyambut setiap pengunjung yang datang ke warung. Lantai 3 sering digunakan sebagai tempatuntuk mengadakan acara resepsi pernikahan, pesta ulang tahun dengan kapasitas 50-60 orang. Pada lantai 4, warung dibangun di atas sungai sehinggi suara gemericik air dan pemandangan yang eksotis dari hhijaunya tebing-tebing sungai dapat dinikmati dengan bebas oleh pengunjung yang datang. Sejak berdiri empat dekade. Murni’s Warung sudah berjasa dalam mendukung pariwista Ubud, sambil memperkenalkan jenis-jenis kuliner lokal yang bersanding dengan masakan Barat dan Asia.

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Scan Murni’s Warung Menus on Your Phone

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Traditional dish is so good that food critics struggle to describe it

Ian Lloyd Neubauer

Nikkei Asian Review, 28 February 2020

It’s what’s on the inside that counts: A duck is stuffed with the special mix of spices necessary to create the Indonesian delicacy bebek betutu.

UBUD, Indonesia  — “No question about it, this is the best pig I have ever had. Absolutely the best. You think even the finest French chef could ever come up with anything as delicious or as beautiful as this?”

When the TV chef Anthony Bourdain uttered these words while filming in Indonesia in 2006, he turned babi guling — Balinese pig roasted on a spit — from a local favorite into a global delicacy.

There is, however, another Balinese dish that rivals or even exceeds babi guling: bebek betutu — roasted leaf-wrapped duck. Richly seasoned with chili, ginger, candlenuts and garlic, this melt-in-your-mouth masterpiece upstages the flavor profiles of China’s Peking duck, France’s confit de canard and every duck dish ever conceived, according to many prominent food judges.

“The duck meat was black and moist and so tender that it fell from the bone with a touch. It was so delicious and entirely unlike anything I had ever eaten,” wrote Sri Owen, the Indonesian food writer credited with introducing her country’s cuisine to the world, after she sampled bebek betutu for the first time in 1962.

Nicholas Jordan, a Sydney-based food writer, voiced similar sentiments after recently discovering the dish in Bali: “It’s one of the few things I’ve eaten in my life that’s so good it’s taken up a mythical status in my mind … something so beyond regular deliciousness it shouldn’t exist without some sort of paranormal ingredient.”

To learn more about bebek betutu I traveled to Ubud, the Balinese spiritual hub made famous by Elizabeth Gilbert’s bestselling memoir “Eat, Pray, Love” and the 2010 film based on the book. Now a booming tourist town with a cosmopolitan dining scene, Ubud has several restaurants that list bebek betutu as a signature dish. Among them is Murni’s, where duck legs are plated with pyramids of yellow rice and a spicy green bean and shredded coconut salad called lawar. With a lightly sweet and herbal finish, the recipe has not been altered since Murni’s opened in 1974.

Indus, a restaurant overlooking a coconut tree-fringed river valley owned by Australian-Indonesian culinary icon Janet DeNeefe, is also known for its bebek betutu, though it must be ordered as a whole bird for two or three people to share.

Aperitif, an extravagant 1920s-style restaurant that cost $2 million to build at the luxury Viceroy Bali resort, offers an East-West interpretation of the dish: duck magret (the boned breast of a duck reared for foie gras) injected with bebek betutu spice mix in place of orange sauce.

But according to Astrid Maharani Prajogo of Good Indonesian Food, a culinary tour company, the best bebek betutu is not found in any restaurant. It is made by specialists who work from home and supply locals with ducks for Hindu ceremonies, celebrations and Sunday roasts.

“There are lots of these duck specialists in Bali,” Prajogo says. “But the one I always take my clients to is Pak Rimpin near the Royal Palace in the center of Ubud. I went there because someone told me his duck was the freshest.”

“They’re all very good at what they do … but with Pak Rimpin, it was his idealism that struck me … his desire to preserve the culinary tradition. He was very keen to open up his kitchen and share his recipe and stories with tourists.” She adds: “It’s also where the royal family of Ubud get their bebek betutu.”

The labyrinthine streets and alleys of Ubud are still semi-deserted at 8 a.m. when I arrive at Rimpin’s home, a traditional Balinese compound with intricately decorated stone gates and Hindu shrines. There I find the specialist at work in a central courtyard kitchen filled with cooking aromas and shards of bouncing light.

Rimpin’s bebek betutu must be ordered at least two days in advance. Normally he cooks between 15 and 20 a day, but today it is relatively quiet; he is making only four, plus an order of duck satay sticks. When I ask his age, he consults quickly with his daughter-in-law Junek, who tells me he is “about 60.” He has been cooking duck “since the 1980s” and learned the craft from an older brother. “I asked him to stop working because he’s getting old and the work is exhausting,” Junek says. “But he won’t listen.”

Rimpin sighs and turns his attention to the four ducks soaking in a pail of water. He chooses one, rinses it dry and starts massaging it with a marinade of coconut oil, fermented shrimp paste, soy sauce and salt. He also adds tamarind paste to the blend to neutralize the naturally unpleasant odor of duck meat.

He then stuffs the bird’s cavity with a handful of bay leaves and bumbu — Balinese for “spice mix” — which in this case also contains sesame seeds, galangal and pepper. “There’s no secret recipe. If people think my bebek betutu tastes good it’s because of the attention to detail. I make them one at a time,” he says, wrapping the bird like a birthday present in betel-nut bark, which contains natural oils to further enhance the flavor.

Next, he takes the package to a room blackened by decades of soot with a series of raised mounds for cooking on the floor. He places the package in a steel wok, covers it with a second wok, rests it on one of the mounds and then covers it with a 30-cm-tall pyramid of rice husks. Finally, he tops the pyramid with a few coconut husks, adds a few squirts of kerosene and sets it alight.

The term “betutu” refers not to the recipe but to the use of rice husks — a time-consuming cooking process that gives the ducks cooked by specialists a robust flavor. The ducks are baked in these medieval-style ovens for a minimum of five hours, although Rimpin cooks his for 12 hours.

“You get this dry roasting effect similar with steaming and braising that commercial kitchens designed 1,000 years later still can’t replicate,” says Will Meyrick, an expatriate chef from Scotland who teaches tourists how to make chicken betutu, a popular variant, at the Canggu Cooking Retreat on the coast. “All the spices and ingredients get broken down into this rich juice and the flavor is amazing.”

Rimpin’s customers normally eat his bebek betutu at home. But I want to taste it straight out of the oven and unwrap my parcel in the middle of his kitchen. As the bark curls open I am struck by an aroma so complex it seems to possess texture.

The meat at the top is golden-yellow from the turmeric and black on the inside from the spice mix. I collect some on a fork, mop up some of the golden juice, and take my first bite. The flavor is so remarkable it speeds my heartbeat for a few moments. As much as I try, I can’t find the words to describe what I am tasting.

“What words would you use to describe the emotion of hearing ‘I love you’ for the first time, or the sensation of the sun on your face after a month of winter rain?” says Jordan. “How do you describe one of the best things you’ve ever eaten?”

Bali scores gastro-points with ‘indescribable’ roast duck

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Murni’s Warung

Trip 101

10 January 2020

A household name in Bali, Ni Wayan Murni started out with Murni’s Warung, the first restaurant to open in the town of Ubud in the early 1970s. Now, Murni’s is an enterprise that includes a hotel, a spa, and a store. Besides embodying Balinese culture and hospitality, she has published a book and exhibited a collection of textiles in San Francisco. When planning a trip to Bali, a full experience at Murni’s will guarantee a wonderful vacation. Reserve a table and enjoy traditional Indonesian cuisine at a restaurant with an excellent view of the river, get a massage at the award-winning Tamarind Spa, and book a room inside the peaceful confines of Murni’s Houses. Keep reading because all these and more await at Murni’s in Bali.

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Where to Eat, Pray and Love in Ubud Page 1

Where to Eat, Pray and Love in Ubud Page 2

Follow IAN LLOYD NEUBAUER’S advice
to enjoy the setting of the famous film

The West Australian

24-25 August 2019

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It would be the first in Indonesia, so I was honoured a few days ago, as owner of the first restaurant in Ubud, to be invited to meet the representatives from the WTO and entertain them on the lowest and most romantic level of Murni’s Warung.

They were on a fact finding mission and carrying out interviews with “gastronomy stakeholders, hotels, restaurants, cooks, food festival initiators, local administration, academics, transportation service providers and tourists.” We had a great chat about gastronomy tourism and they stayed more than double their allotted time.

They now have to analyse what they’ve learnt from their visit and make an official recommendation.

If it’s positive, Ubud should receive its title as a Global Gastronomy Destination in 2020.

Ubud is Officially a Foodie Paradise

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Why bother to take a sightseeing tour when you can enjoy the amazing scenery over a leisurely lunch or a romantic dinner?

Ubud has it all – jungle, valleys, waterfalls and paddy fields. Fortunately it isn’t just a feast for your eyes – the food is equally divine!

These are the dining experiences that you, and your photo album, will remember forever!

The Queen of Ubud – Murni’s Warung

Everyone in Ubud knows Murni’s – ask any taxi driver and they will take you to her fantastic hillside restaurant.

Murni’s Warung is iconic; it’s almost as well known and popular as Ubud itself.

Murni opened her little Warung with just 1 table, 2 chairs and an icebox in 1974, and her devoted and ever growing number of satisfied customers has been increasing ever since.

The restaurant now sprawls over four levels down the side of a steep valley – land that used to be farmed by Murni’s father.

Murni’s Warung by the roadside on level 1, and immediately look out on to the luscious hillside greenery. If you want to be by the river, then descend down to level 4 and find a table on the terrace. The lazy river snakes past below you, and in front of you is a sprawling wall of foliage.

The only reminder of modern day life is the bridge above you; which makes the valley haven look and feel even more precious.

Murni’s serves a wide variety of homemade dishes with plenty of external influences from travellers that Murni has met over the years. Daily specials ensure that you never get bored of the menu – no matter how many times you go back!

The best thing? You can order as many desserts as you want and be guilt-free as a good workout is available via the steep stairs down to the river.

If you love Murni’s Warung, make sure to check out her guesthouse and craft shop for a truly authentic Balinese experience.

We love Ubud and we definitely love Murni’s!

By Kim Wilson, Trip Canvas

10 delicious Ubud restaurants with stunning views

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Ask for Murni’s when you arrive in Bali and your driver will know right where to take you. Murni opened her little Warung with just one table and two chairs back in 1975, but today, this legendary restaurant sprawls over four open-air levels down the side of a steep valley. Choose to dine by the roadside or by the river – either way you won’t be disappointed as the homemade dishes are on another level, with different specials everyday. Murni’s has attracted a number of high profile clientele over the years, drawing in the celebs with her sweet & sour shrimp, Balinese duck and chicken curry.

Louise, Honeycombers

12 December 2022

The 50 best restaurants in Ubud

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“In 1974, Ni Wayan Murni opened Ubud’s first restaurant, where she served a mix of Western and Balnese food. Since then, generations of travellers have enjoyed the quality of her cuisine. Despite increasing road traffic, the four open-air levels facing the splendid river gorge offer absolute tranquility in a totally out-of-this-world atmosphere. It’s a most pleasant place for a great healthy breakfast (Rp 45,000) or dinner (Rp 75,000). Vegetarian meals, home-made yoghurts, fantastic fruit juices, cakes, and pies are also on the MSG-free menu.”

The Natural Guide to Bali, 2005

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Janet De Neefe

Garuda, The Magazine of Garuda Indonesia, July 2009

“The story of my life is a long and complicated one” she said softly. And thus began my interview with the legendary Murni of Murni’s Warung in Ubud.

Many of my fondest memories of Ubud in the eighties are wrapped up in the walls of this multi-levelled eatery that is perched beside the Tjampuhan suspension bridge overlooking the Tjampuhan River. I remember spending oh-so-many lazy afternoons there when Ubud was a sleepy village, reclining in that tropical let-the-world-float-past way on creaky bamboo furniture. We’d sip on freshly squeezed lime drinks brimming with crushed ice eating Nasi Campur or Nasi Goreng. Lunchtimes drifted into dinner and it didn’t matter. There was nothing urgent to be done except chat about life, love and cosmic heroes – no mobile phones, internet, emails, reality TV, not even Facebook! Life was suspended between our daily routine and fairy tales.

The ground floor pavilion of Murni’s Warung was our preferred haven. Like the inner sanctum of a temple, this cosy space inspired discussions on all things sacred and profound. Ketut, my husband, any number of friends and I would gather at our favourite table and listen to never-ending tales of Ken Arok, one of the most powerful rulers of Indonesia in ancient times, the Mahabharata and the Ramayana. The tales would almost lull me to sleep as I listened to the ongoing treacheries, tragedies and majesty of Ken Arok, the extraordinary beauty of his wife Ken Dedes and Hindu epics of family betrayal and bravery.

The seething jungle around us and the surging sound of the Tjampuhan River below enhanced the dramas. Nature seemed to grow before my eyes. I absorbed all that I could in what became a crash-course in Indonesian history and Bali-Hinduism.

Sitting with Murni in the downstairs Lounge Bar at Murni’s Warung that has now replaced our favourite retreat. Murni chatted about her life, treading delicately through sad memories of her childhood that have laid deeply buried in her heart for so many years. But on this breezy day, they bobbed to the surface and floated around us as if we were in a time warp. In those days, life in Bali was often arduous, unforgiving and heartbreaking for many.

Murni touched on the tragedy of 1965: the communist coup that saw more people slaughtered in Bali than any other part of Indonesia. She spoke of the nightmares that continued to haunt her for such a long time and the many wounds that have been patched superficially but not healed. The tale of being taken from her mother at the age at seven left us silent.

After three hours of emotional chatter we dried our eyes and steered the conversation back to the incarnation of Murni’s Warung.

“I wanted my own business in Ubud so I rented this small Warung from Pak Munut. Victor Mason, who, believe it or not, is still alive and well in Ubud, gave it the name, The Black Stump. He said, just call it that and I did. But I had no idea what it meant!” she said.

“At first I had one bamboo table. I had started to sell sarongs, paintings and carvings. I didn’t plan to have a warung and I am not at all a chef. My future husband Pat would sit in the shop with me. He wanted to drink beer and eat sandwiches so I made these for him. Guests who came into the shop would ask if they could buy some too. “

“I eventually opened a little kitchen and began to sell beer and sandwiches. Every morning I caught the bemo to Denpasar to buy tomatoes, cheese, ham and bread and would come straight back home to run the business. I borrowed beer from my mother who had a shop in the market. We made ice boxes from cement and filled it with ice.”

The following year in 1975, Murni bought the property and changed the name to Murni’s Warung. Slowly the business expanded. Murni had clearly acquired the business acumen of her mother and years of a Cinderella-type childhood living with her father’s family in Denpasar (before the handsome Prince) had prepared her for an around-the-clock shop-keeping routine.

“My guests taught me how to make everything. They taught me how to make guacamole because I had an avocado tree. But when they made it I couldn’t eat it because it reminded me of a Balinese poultice they make here for pregnant women. We were the first in Ubud to make yoghurt. The culture was brought from Holland for us. I eventually bought a fridge and made jackfruit and white mango ice cream,” Murni reminisced.

But it was Murni’s cakes that I loved to the most. She was and still is famous for them. In the eighties you were lucky to find anything more than fried bananas on local menus. Murni’s Warung was one of the first to serve a selection of international sweet dishes to appease cake eating, chocolate-craving gluttons like me. Her chocolate brownies and home-made pies saved many a home-sick traveller.

Murni’s Warung quickly became an institution and remains so to this day. It is an Ubud icon. Back then, I remember that one of the greatest joys about visiting Murni’s Warung was simply Murni. She used to sit at the front desk and invariably wander up to your table and have a chat. When Murni wasn’t there holding the fort, Nyoman, the head cashier, was there taking her place. Now there was a girl with her own brand of dry humour but she’s another story!

There is so much about Murni to love. Whether it be her heart that’s as big as the moon, her gentle nature, grace or soft humour ….or the combination of these matched by her lovely soft round face…whatever it is, it’s infectious.

Murni’s moving tale of longing, separation and hardship stays with me. Her struggles and subsequent battles laid the foundations of her success. Here is a woman who has learnt to straddle two cultures, for better or for worse. She created an iconic business, single-handedly, that helped put Ubud on the map. And for all these reasons, and many more, she is and will always be one of my favourite mothers in town.

Murni’s Warung, Ubud, Bali

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Murni’s Houses Facilities and Food

• Enlarged Dining and Lounge Area.
• All Day Breakfast.
• Other Meals.
• Free Coffee and Tea Facilities.
• Award-Winning Tamarind Spa.
• Free Wifi.
• Electronic Safes.
• Electricity.
• Hot Water.
• Ventilation.
• Fly Screens.
• Fans.
• Option of Air conditioning or fans in 10 out of 12 rooms.
• Blankets.
• Mini-Bar.
• Baby-Crib.
• Shop.
• Fire Extinguishers.
• Newspapers.
• Transport.
• Tours, Courses and Activities.
• Swimming Pool.
• Yoga Space.

Tamarind Spa

We have our own famous Award-Winning  spa  – Tamarind Spa at Murni’s Houses.

Treat yourself after a long flight to our popular Tamarind Spa Arrival Package.

All Day Breakfast

Murni’s Big Breakfast: two eggs served to order, ham or bacon, toast with home made jam, yoghurt with fruit and honey, and coffee or tea.

With beds so comfortable, why force our guests to wake up early for breakfast?

We serve delicious, freshly made breakfast upon request anytime anywhere within Murni’s Houses. You can enjoy it on your veranda or in our dining area.

Murni’s Big Breakfast is two eggs served to order, ham or bacon, toast with home made jam, yoghurt with fruit and honey, and coffee or tea.

Vegetarian and Balinese options are available.

Bubur Mebasa, Fruit Salad, Pot of Tea. Bubur Mebasa: Rice porridge with turmeric, ginger, garlic, shallots, chillies and Balinese herbs.

Mie Goreng, Mangosteen and Papaya Juice: Mie Goreng are stir-fried noodles, chicken, local vegetables and chilli soy sauce. It can also be vegetarian.Scrambled Eggs, Bacon, Battered Tomatoes, Toast, Home Made Jam.

Mie Kuah, Shrimp Crackers (krupuk), Mixed Fruit Juice. Mie Kuah:  Very tasty, healthy noodle soup with chicken and lots of fresh vegetables.

Nasi Goreng: Fried white rice, stir-fried chicken, local vegetables, shrimp cracker, acar (pickles), chili soy sauce, omelette.

Cinnamon Toast. Sugar and cinnamon sprinkled generously over 2 slices of hot buttered toast.

Balinese Crêpes: Balinese banana pancakes with palm sugar.

French Toast and Honey: 2 slices of bread soaked in free-range eggs, a little bit of cinnamon,  milk, fried and drenched in honey, a Roman recipe of the first century AD.

Yoghurt, Fruit and Honey.

À la carte Breakfast Menu: here.

You can access it contact-free  on your phone or iPad using the QR Code: here.

Breakfast Menu included in the room rate: here.

You can access it contact-free  on your phone or iPad using the QR Code: here.

Other Meals

There is day and evening room service from our internationally famous restaurant, Murni’s Warung, just three minutes walk away.

Free Drinks

Free coffee and tea facilities and drinking water in every accommodation.

Emping and Wine

Emping and Wine.

Emping are crispy, crunchy, irresistible Indonesian chips, made of tasty melinjo nuts, which are, in fact, seeds. The snacky crackers have a very slight bitter taste and once you start you can’t stop! Best served with a pinch of salt and a glass of white or red wine at Murni’s Houses  – a must-have after a day’s sightseeing. 

Free WiFi

Free WiFi throughout.

Electricity, Hot Water, Ventilation, FlyScreen, Fans, Blankets, and Mini-Bar

Murni’s Houses have 220/50HZ electricity, generator, hot running water, flow-through ventilation and are fully mosquito-screened. Included are fans, blankets and a mini-bar.

Baby-Crib

A baby crib is available.

Murni’s Houses Shop

Murni has beautiful hand-picked items in her shop.

Newspapers

We get the Jakarta Post (in English) delivered every day.

Transport

We can arrange pick ups and drops at the airport or anywhere else on the island and trips throughout Bali.

We only use legal, experienced drivers with good English language skills and well-maintained vehicles, which we use ourselves.

Tours, Courses and Activities

We can arrange tours, activities and classes.

Pool

We have a spectacular new pool with sun-loungers.

Yoga Space

We have a spectacular new yoga space.

Murni’s Houses Facilities and Food

The post Murni’s Houses Facilities and Food appeared first on Murni's in Bali.

This page contains several Videos of Murni’s Warung.

Drew’s Travel Adventures – Biyahe Ni Drew is a popular TV travel show in the Philippines that takes its viewers on an adventure every week.

It is broadcast by GMA News TV and GTV and hosted by actor Drew Arellano and has won many awards.

Murni’s Warung in a Minute!

This video is a very brief overview of what’s available in Murni’s Warung. It is part of a series, including Murni’s Warung Shop, Murni’s Houses and Tamarind Spa at Murni’s Houses.

Brian and Melissa’s Balinese Blessing, Murni’s Warung, Ubud, Bali

We can arrange a Balinese Wedding or Blessing at Murni’s Warung (as well as a Wedding Reception).

Murni’s Warung can accommodate at least 100 people over the four levels. We can also arrange entertainment.

Brian and Melissa from Australia close to renew their wedding vows in formal Balinese dress before a Balinese priest at a wonderful, private ceremony at Murni’s Warung to the sounds of the priest’s bell, the sacred river below and 2 Balinese tingklik players.

Videos of Murni’s Warung

The post Videos of Murni’s Warung appeared first on Murni's in Bali.

  Our great new menus:

1. Murni’s Warung A La Carte Menu.
2. Murni’s Warung Birthday Cakes.

Also see Buffet Menus and Set Menus:

1. Murni’s Warung Buffet Menus.
2. Murni’s Warung Vegetarian Buffet Menus.
3. Murni’s Warung Set Menus.
4. Murni’s Warung Set Menus without drinks.
5. Murni’s Warung Set Menu for Kids.
6. Murni’s Warung Vegetarian Set Menus.

To book:

• Booking Form, or
• Email Murni at murni (at) murnis.com, or
• Call Murni’s Warung +62 361 975233
• Call Murni’s Warung on Whats App +62 812 391 69648

The post Murni’s Warung Menus appeared first on Murni's in Bali.

Here are some of Murni’s Warung Food Photos.

Soto Ayam – Chicken-soup Indonesian style.

This well-known and very tasty soup comes from Java and is flavoured with lemon-grass, ginger, kaffir lime leaves and served with steamed white rice, glass-noodles and a boiled egg garnish. Mildly spicy.

Spring Rolls.

Who doesn’t love a perfectly crispy spring roll? Called lumpia in Bali. Spring rolls have been a popular snack in Asia for centuries.  They originated in China and were eaten at spring time. They started as a pancake filled with the new season’s spring vegetables.

Gado-Gado.

An Indonesian salad of slightly steamed vegetables, hard-boiled, spiced eggs, tofu, tempeh, cucumber,  tomatoes and shrimp crackers. The key to this delicious dish is our home made peanut sauce dressing. In 2018, Gado-Gado was nominated as one of 5 national dishes of Indonesia. Served at room temperature.

Bebek Betutu – Balinese Duck.

Bebek Betutu – Balinese Duck – This is the only way you want your duck.  Bali’s most famous dish. The method of preparation is unique. To make the meat really tender, the outside and inside of the duck is rubbed and filled with Balinese spices. It is wrapped with the bark of the areca palm tree and buried with coconut fibres. It is cooked very slowly until it is so tender that the meat falls off the bone and melts in the mouth. It is served with vegetable lawar and yellow rice. The Balinese only eat this dish on special ceremonial occasions.

Nasi Campur.

Our version of the iconic Indonesian dish. Steamed white rice accompanied by an assortment of seasoned tofu, tempe, egg, vegetables, chicken, sate lilit, sweet corn fritters, shrimp crackers, peanuts, roasted coconut and sambal matah. Different every day!

Murni’s Tutu Ayam.

This traditional chicken dish is seasoned with basa genep and slow-cooked until fall apart tender. Earthy and aromatic, it’s the humble sibling of our Bebek Betutu.

Mi Goreng.

Mi Goreng is a one-dish meal favourite. It’s believed to have been introduced by Chinese immigrants centuries ago and given a very distinctive Indonesian twist. Tasty stir-fried noodles with vegetables and pieces of chicken. Locals eat it for breakfast, lunch and dinner.

Satė.

Skewers of chicken or pork served over glowing charcoal with our home made peanut sauce. Indonesian Satė is listed as number 14 of the world’s 50 best foods according to CNN Travel’s readers’ poll compiled in July 2017.

Satė Lilit.

Satė Lilit – Balinese style satė, chicken or fish. Preparation takes half a day. Eating takes less than half an hour!

Murni’s Fish in taucho sauce.

Slices of mahi-mahi fish stir-fried with peas, green and red peppers, leek and pineapple slices in flavourful ginger and taucho (fermented soy bean) sauce. A Murni’s Warung classic and award winning dish.

Grilled Fish.

Grilled mahi-mahi topped with sambal matah, served with tossed salad and your choice of steamed white rice or french fries.

Beef Rendang.

Beef Rendang – Voted by CNN Travel as the clear winner of the ‘World’s Most Delicious Food’. Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for hours to create a dish of tender, flavorful bovine goodness. This Sumatran dish is served at ceremonial occasions and to honored guests. It will send your stomach into overdrive.

Rijstafel at Murni’s Warung.

Rijstafel at Murni’s Warung is a sampler of the many special aromatic snacks, meals and drinks to come out of the traditional Balinese home kitchen, cooked for loved family members and close friends on special holidays and occasions.

Bakso Ayam.

Tipat Cantok.

Nasi Goreng.

Iga Bakar – Pork Spare Ribs.

They are tender … you don’t need a knife … just a fork. Or better still … use your hands! The sauce is a Murni’s Warung invention, kind of like a BBQ sauce but not really. It has a natural sweetness, but not too sweet. It’s tangy and mouth watering. The ribs come with a choice of french fries or white rice.

Cheeseburger.

One of our original dishes from 1974. The Cheeseburger was invented in 1920 in Pasadena, California, an amazing 20 years after the hamburger. Lionel Sternberger (no pun intended), a cook at his father’s sandwich shop, ‘The Rite Spot’, decided to place a slab of cheese on top of a hamburger, inventing one of the world’s most loved dishes. 150 gram beef patty, mozzarella cheese, cheddar cheese, caramelized onions, lettuce, sliced tomatoes and pickles. Served with french fries.

Stuffed Tofu.

5 pieces of soya tofu, stuffed with young bean sprouts, celery, carrots and leeks. Vegan and healthy!! High in protein and very nutritious, loaded with deliciousness and tasty flavour! 

Raw Zoodles.

Raw Zoodles – zoodles, otherwise known as zucchini noodles.  Our chef is spiralizing zucchini and making you believe that you’re eating noodles! But these are delicious, low-carb, gluten-free, fresh and raw – spiralized zucchini, broccoli, red peppers, carrot and basil leaves with a tasty, tangy Italian herb dressing of olive oil, lime, parsley,  garlic and honey.

Healthy Vegan Rolls.

Carrot, turnip, bean sprouts, lettuce, white sesame seeds, black pepper, and coriander leaves rolled in rice paper with a garlic, ginger dressing. 8 rolls.

Veggie Burger.

Veggie patty consisting of tempe, carrots, onion and garlic. Served with french fries and salad.

Mixed Tossed Salad.

Mixed Tossed Salad full of Fresh Garden and Farmers Market vegetables featuring lettuce,cucumbers, tomatoes, pineapples, black olives, onions, red cabbage, apples and lime. Topped off with a choice of classic Thousand Island, Mayonnaise or our delicious Honey Mustard dressing designed to make those flavours zing!

Club Sandwich.

Several places claim to be the creator of this classic layered sandwich. The famous Saratoga Club House in Saratoga Springs, New York in 1894 as well as the Union Club of New York City, take credit for creating the club sandwich, short for clubhouse. The latest theory is that  ‘club’ is  an acronym for ‘chicken lettuce under bacon’. Chicken slices, bacon, lettuce, tomato, boiled egg, cheese and mayonnaise. Served with cassava chips.

Vegan Curry.

Our homemade rich and flavourful curry full of French beans, cauliflower, broccoli, potatoes, carrots, crispy tempe slices and the pièce de résistance a pan fried banana. Served with steamed white rice.

Fish and Chips.

Kid’s Menu. Fish and Chips – served with our home made tartar sauce. Anything that’s been around since the 1860s can’t be doing much wrong.

Spaghetti Bolognese.

There’s a reason spaghetti is so popular – it just works. Pasta with a slow cooked, flavoursome, silky minced beef and tomato sauce.

Krupuk Udang.

Krupuk Udang – known as prawn crackers – Krupuk are crunchy savoury snacks  eaten as a snack or as an accompaniment with meals. And they go perfectly with Bintang beer.

Krupuk Melinjo.

Krupuk Tempe.

Kripik Singkong.

French fries.

The French and the Belgians have an ongoing argument about where fries were invented!  Called French fries, or simply fries in America, chips in Britain, hot chips in Australia, and finger chips in India! We call them French fries and serve them with ketchup and chili sauce.

Murni’s Balinese Caramel Cake.

Murni’s Balinese Caramel Cake – A delicious cake made for the Gods at Balinese ceremonies.

Cheesecake.

Cheesecake with fresh strawberry sauce. The Ancient Greeks were serving small cheesecakes to the athletes during the first Olympic Games on the Island of Delos in 776 BC and the Romans were giving them as offerings to the gods.

Balinese Black Rice Pudding.

Most visitors to Bali fall in love with the wonderful nutty flavour of Balinese Black Rice Pudding,  with rich coconut cream. It’s actually a deep purple colour and is called bubur injin. It can be  served at breakfast or as a dessert.

Mary’s Grandmother’s Scrumptious Apple Pie.

Mary’s Grandmother’s Scrumptious Apple Pie  – home made goodness at its very best, made even better if you add ice cream!

We all know the expression ‘as American as apple pie’ but this tastiest of tasty desserts did not actually come from America nor did the apples. According to Pliny, the Romans cultivated 23 different varieties of apples  and brought some to England. The first mention of apple pie was in 1381 in England. Captain John Smith, and the other English settlers, brought apple seeds and cuttings from England’s best fruit trees to the English settlement in Jamestown, Virginia, the first permanent English settlement in America, in 1607.

The Dutch brought apples to Indonesia from Australia in the 1930s.

We use the best apples and make sure that the pie has a unique, flaky, buttery crust and texture, and we serve it warm to improve the flavour.

Strawberry Banana Yoghurt Pie .     

Why has the Strawberry Banana Yoghurt Pie been on the menu since 1974? Because it’s a winner! And it’s made from the same yoghurt culture that’s even older! 

Murni’s Unique Ooey-Gooey Cashew Pie.

Moist Coconut Cake (seasonal).

You start by climbing a tree and cutting down a coconut.

Rum-rich Chocolate Cake.

Hot Chocolate.

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