The Belly...

first attempt of combining the western white wine with "kecap manis" or Indonesian sweet soy sauce... result? nice!!!

the crêpe

Banana crêpe with palm sugar sauce and triple sec

the view

Green Jade...

Pandanus amaryllifolius
is a tropical plant in the screwpine genus which is known commonly as pandan and used widely in Southeast Asian cooking. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. The plant is sterile, flowers only very rarely, and is propagated by cuttings.

The Coconut
with almond, shredded coconut and drops of cocopandan syrup

The Cre'me

Pandanus Creme' Brulle with a kiss of Midori

The Cheese
smooth and chilled chesse cake with choco leaf and strawberry salsa

The Dreamers...

Breaky at Teras Bali...

The Turkish!
Grilled Garlic Turkish with Chickpeas puree and "Javanese" Acar.....

The Scrambled!!!
with bacons, avocados, mixed lettuces and tomatoes

The Salmon!!!
with Potato Pancake, chips and fresh garden salad

The Farmhouse!!!

choice of your eggs with the lots...

The Rice Plater!

For those who are having limited time to enjoy coz the needed to catch the theater...
comprises of minced seafood satays, seasoned fried tofu, fried egg in sambal, gado-gado, pickles and choices of roasted pork or chicken or grilled beef...

Hmm... Krispyyy Kremm...

Nothing can compare it...yuummm

TORTILLAA AGAIN???

No Sir, this is different, this thing has it's origin from Java or perhaps Bali, "Be Sampi Mesitsit base manis!" or shredded beef in sweet sauce rolled with corn tortilla...
Spicy? no Sir it's sweet unless you eat the chilli from the pickles...

the stick in my steak....

for sure this is not Indonesian buffalo mister, this is 100% Aussie's Beef...

Mpek-Mpek on the top!!!

Style of Sumatranese Minced Seafood Cake...

Indonesian Sushiiiieewatiii

Indonesia Bento?

LOEM PIAHHH friends of POO PIAHHH

Cigar Springroll with no fire..

Many Faces of Mr. Tempeee

Tempe (tee'- mpee'h) Salad

The Rendang Lasagna like Momma used to make!

His father must be an Italian and his mother must be an Indonesian...

The Full Mounty!

Vegies Rulessss!!!

The Cup O' Life..ehmmm....

One..two..treee....aleee...allee...aleee...!!!
Prawns Curryyy!!!

Sliced Veal with Mushroom and Gravy Teras Bali Style

A Copycat from Zurich...

MAKAAANNN MAAKK!!

Four Play? or Four Orgy?

Gado-gado Spoons!!!

One of Indonesian Customers said, "Chef you too "pelit" lah!"

Turkindo

My name is Turkindo from Sleman, Central of Java.. enjoy!

Mbek Salad!!!

Mbek Salad.... mbekk...mbekkk.. mbekkk!!!

TORTILAAAAAA!!!

Tortilla ?

Saturday Night Fever

Saturday, 27th... the busiest night.
Start from 5.30 pm up until 10.30 pm the guest were coming continously .
That night we closed with 82 guest, not too bad after slow activity in the beginning of the week.
Ayam Betutu was the famous one.

No photo was taken yesterday, since nobody brings camera. At the end of the night we had served 47 guest, the last customers came around 9.55 pm with a long Indonesian menu, was good tough.
Today will be a better day since we have booked for 30 people.

Dessert Mam?

These are some dessert photos from our last menu. We don't serve it anymore, but those menus are kept for function or special dessert for any occasion.

Fruits tempura with levender and passionfruits coulis and vanilla cream sauce

Trio Maccaroon filled up with gelatto and served with mocca and caffe latte

Fruitti de Crepes

death by chocolate pie with orange sauce

Cheese cake like My Nana cooked for me with roasted honey pistachio and strawberry sauce

Brownies with warm chocolate lava sauce

Hemmm.... Freshly baked Apple Strudlle

11 pm on Thursday

Obviously, it's seldom for us to close up until 11 pm on Thursday, normal night we've already packed around 10.15 since customers do not come around as bussy as friday or saturday night. Last night was different, customers were coming at the right pace, filled up the restaurant. They've been served until the last honeymoon table, a happy couple of mr. Pano and miss. Deviny who were caming late.
They have an iconic chocolate fondant for their dessert....

Something Sweet and Spicy today?

Beautiful Thursday afternoon,
Today's lunch are simply, "Mpek-mpek" or grilled minced seafood with spicy peanut dressing which originality comes from the island of Sumatra and "Bese't Daging Sapi Pedas" or shredded sweet beef from the island Java.
Hopefully there are not "run away" to far from its original taste.

Shredded Sweet Beef Salad

Grilled Minced Seafood with Spicy Peanut dressing

Mission: Indotralia Menu

Mr. Pano got the new camera so it's good to have him lend his to take some of the new menu.
Start from the morning and finish before the restaurant open for dinner time, kitchen has produced several new Indotralia menu.
Today's mission is accomplished, everything was running smooth, except one thing that upsetting us, the meat supplier didn't turn up!

Javanese Fried Chicken with Coleslaw salad Indo Style served with
saute'ed Garlic Basil Baby Potatoes

Pan fried Tasmanian Salmon with kecap manis sauce and lemon butter on

grilled asparagus and potato wedges stirred in sambal butter

Slow cooked Lamb Shank "gulai" curry on mashed potatoes

with wok fried greenpeas with thinly potato crisp

Braised Sliced Rib Eye in Red Wine Sauce with Mushrooms,

sauteed vegetables and herbed potato pancake

"Sydneycher Geschnetzeltes"

Grilled Pork Fillet Medallion on potatoes poridge with

grilled mushrooms, olives and green peas

Lamb back straps on potato cake, snow peas and kalamatta olives
topped with cucumber and carrot pickles

Balinese Pork Belly with "tumis sayur" or assorted vegetables in chili spicy sauce

20 Days to the D Day!

Hi...
This is my story for opening the restaurant called Teras Bali in Sydney.
For the last 2 years I actually have been managing “Living Room On the Bay” (www.livingroomonthebay.com), it’s a mixed Western Indonesian restaurant which located in the heart of Sydney. It has very nice view facing the pier.

Since 6 months ago, the management decided to change the theme of the restaurant to become more Indonesian with the Balinese theme holding the main theme. So here I am starting all over again from preparing the recipes and designing the menu again up into the decoration.

At the moment I am still waiting for the container from Bali that brings all the items required for the restaurant. According to the schedule it suppose to be arrived in Sydney on 7th of February and it’ll take few days to clear it from custom.

Wish that everything goes smoothly,
Two words today, “Very excited!”