Warung Igelanca, Ubud

Warung Igelanca, UbudWarung Igelanca is a relaxed casual restaurant located on Ubud main road just a few doors along from Bali Buda, and opposite the Neka Gallery. It serves Indonesian food, but not just the usual meals that you find in other restaurants around Ubud. Indonesian is such a large country with varied cuisines, but you don’t usually find a lot of different choices. Here you can eat some meals from Java and Sumatra.

Warung Igelanca, Ubud

Mixed juice, choices included carrot, star fruit, tomato, apple, cucumber, lime. I was very happy with my choice of star fruit and apple. Star fruit juice is not very common back home, and as we won’t be in Bali for much longer I need to maximise eating and drinking the local food.

Warung Igelanca, Ubud

Tempe Penyet – fried tempe with East Javanese spicy paste and basil.

Warung Igelanca, Ubud
Nasi goreng cap cay. lots of garlic, not very spicy.
Warung Igelanca, UbudServed with pickled vegetables on the side
Warung Igelanca, Ubud
A very good experience. Go to Igelanca if you want to sample some different local foods in a relaxed restaurant.

Tempe Manis Recipe

Tempe Manis is one of our favourite meals from Bali. It can be part of a meal, or good enough to simply eat as a snack, delicious. This recipe is so simple and easy to make, you’ll be licking your fingers in no time!

tempe manisTempe Manis

250g tempe, cut into small cubes or rectangles
2 shallots
2 garlic cloves
1 long red chili
1.5cm ginger root
3 Tbs kecap manis
1/2 tsp ground coriander seeds
40g of palm sugar (can use brown sugar)
50ml water

other ingredients that you can add in include:
kafir lime leaf, finely sliced
lemongrass, a whole bashed stick to release the flavour
galangal (possibly instead of the ginger, but it is not a common to find in some places)
a squeeze of lime juice

Method:

1. heat some oil and fry the tempe pieces until golden brown, set them aside on a paper towel
2. fry the onion, garlic, chili, ginger and coriander until soft
3. add the water, kecap manis, and sugar to taste, simmer until reduced by half
4. add the tempe back, mix together till the tempe is nicely glazed