Local Delights

A very unique dish here at KEK, and it's one of their signatures. The beancurd skin was stuffed with plenty of ingredients such as mushrooms, salted egg yolk, prawns and ham. This strange mix of ingredients may get confusing for the palate, but the dominant taste is mushrooms.

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True to balinese traditions, all spices are prepared fresh which allows them to avoid the use of oil. You can definitely taste it in the dishes. Oil is also not used during the cooking process, except for dishes like Bergadil where frying is inevitable. .
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Cumi Bali($28) is squid marinated in their special herbs and spices and BBQed. The result is a chewy, flavourful squid. Their squids are fresh from Malaysia everyday, if not it will lose water content and start shrinking. When you order this dish, you literally get the whole squid, where the tentacles are sliced off and stuffed into the squid. .
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Sate Madura ($9) is a chicken skewer satay thats marinated with 16 spices and grilled over charcoal. It reminded me of ayam bakar but even more flavourful. Dip it with their fresh chilli sauce for extra punch!
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Bergadil ($3/each). The batter is kept thin and it is almost not oily at all. (Unlike bergadils from some malay stores..) Potato is mixed with spices for the right touch. .
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Cumi Bali Indonesian Restaurant might be drowned in the stretch of korean restaurants along Tanjong Pagar. But I definitely appreciate how they try to preserve the principle behind providing food thats prepped the same way it was done in the past even though it is very tedious. Their work starts early due to the preparation of herbs and spices daily. Everything is hand pounded with love and you really do taste it from the food. Everyone else would have charged exhorbitant price for the amount of work they put in but Cumi Bali Indonesian Restaurant kept their prices reasonable for the past 9 years they have been operating. .
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Thank you @joshuabalicons for hosting us!