rijstafel Archives - Murni's in Bali

Here are some of Murni’s Warung’s Drinks Photos.

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.

Obama’s Favourite Dish. Chicken meat ball soup with tofu and vermicelli noodles.Served with steamed white rice or tipat (rice cake). President Obama lived and went to school in Indonesia from age 6 to 10. He never forgot Bakso Ayam!

Tipat Cantok.

You can’t get more local than Tipat Cantok. It’s a pure Balinese dish. Bali’s ultimate tasty local street food and it’s vegan! Tipat means rice cake and cantok means mortar and pestle. We serve it with lots of veggies: tofu, spinach, long beans, bean sprouts and eggplant and mix in our home made peanut sauce ground in a traditional old fashioned stone mortar and pestle. And you should always have a cracker with it. The Balinese eat it for breakfast, but we serve it all day, every day, freshly made each time.

Nasi Goreng.

One of Indonesia’s delicious signature dishes: fried rice, stir-fried chicken, chicken satė, our homemade peanut sauce and acar.

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 Melinjo are much loved, slightly salty, slightly bitter, fried, crispy chips, made from melinjo seeds, also known as emping. On a trip to Bali in 2010 President Barack Obama called them enak (‘delicious’).

Krupuk Tempe.

Without any preservatives or artificial sweeteners Krupuk Tempe (Tempe Chips), made from soya beans, make a great snack.

Kripik Singkong.

Kripik Singkong are thinly sliced, tasty, crunchy, moreish cassava chips.

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!