Returning to Bali, Indonesia (Full episode) | Biyahe Ni Drew
Planning your next international trip before the end of 2023? Join Biyahero Drew as he explores and immerses himself in the rich culture of Bali, Indonesia!
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TravelTranscript
00:00 [music]
00:12 One of the biggest villages in the world.
00:15 Where can we find it?
00:17 And why in some houses here, there should be a temple
00:20 that is bigger than the bedrooms?
00:23 Do you believe that there is a bath here that can cure diseases?
00:27 Is it true? We will reveal it later.
00:30 In a holy sanctuary, why are there more than a thousand monkeys?
00:36 Are they kind to people?
00:39 Two thumbs up. Definitely you need to add this to your list.
00:43 And cook-off, I can't miss it.
00:47 But what if I meet a veteran chef?
00:50 Eye for an eye, tooth for a tooth.
00:52 Who among us has a better food?
00:56 [music]
01:09 There are more than 17,000 islands in Indonesia.
01:12 But in Bali, which is smaller than Bohol Island,
01:15 there are more than 20,000 temples.
01:18 Why?
01:19 Because Bali is the only Hindu island in Indonesia
01:23 where most people are Muslims.
01:25 Those temples are under-developed.
01:28 Because of the Hindu religion, it is said that there are millions of gods.
01:32 That's why Bali is also known as the island of gods.
01:35 [music]
01:38 So why are there more than a thousand monkeys in these two temples?
01:42 In the more than 12 hectares of Ubud,
01:45 you can visit the main temple, Pura Dalem Agung Padeng Tegal
01:50 or Great Temple of Shiva
01:52 and the Pura Beji Padang Tegal or Holy Spring Temple.
01:57 Some holy trees, also known as banyan trees, are also surrounded by the sanctuary.
02:02 So Kuya said that there are many banyan trees like this one,
02:08 these big trees, near not only the cemeteries but also the temples
02:13 because it's believed that this tree is accompanied by spirits.
02:19 That's why many people come here, not only to see what they built
02:25 but also to pretty much offer appreciation
02:31 because they offer not just appreciation but also respect.
02:36 But the most noticeable in the place are the Balinese long-tailed monkeys.
02:41 They are free to fly and take selfies.
02:44 Try it.
02:45 [Music]
02:52 Two thumbs up.
02:53 Definitely, probably, you need to add this to your list
02:58 if you are passing through the town of Ubud which is in Central Bali.
03:06 [Music]
03:15 In the Philippines, it's a fail usually.
03:18 Isn't that why we are here in Bali?
03:20 Oh no!
03:21 It's true that Bali is a prime surfing destination
03:27 and for all surfers, beginners or a bit pro,
03:33 even though I don't really surf and it's been, I think, years since the last time I surfed.
03:40 I think, I forgot.
03:42 Well, I'm just a beginner, intermediate.
03:45 I only surf when we have to feature surfing for Biayani Drew.
03:49 [Music]
04:04 No, no, no, no, no, no, no, no.
04:06 In fair, winner.
04:10 We used a longboard so it's friendlier and more stable.
04:14 The waves, it's already what? 545, it's low tide.
04:19 The good thing here is there's not much rocks.
04:21 So even if you crash, which is what will happen if you are a surfer,
04:25 you won't get hurt.
04:27 It was a great surfing experience.
04:30 It's nice to feel that adrenaline again.
04:32 And we're lucky to experience that adrenaline here in Bali.
04:41 In Bali, I also learned that they have a different understanding of the term "basic"
04:46 especially when it comes to food.
04:47 All right, so we're going to have a cooking class here with Ms. Puspan.
04:52 So for today, we are preparing what dish?
04:56 And today we're making pepes ikan.
04:58 Pepes ikan.
05:00 Ikan, which is a fish dish.
05:02 Yes, yeah, we roll on banana leaf.
05:05 The first one we must make the basic one is basic yellow sauce.
05:10 In Bali, we call it "bumbu kuning".
05:13 "Bumbu kuning".
05:15 Let's start our cook-off with Ms. Puspa.
05:21 But the basic sauce that she's talking about is not just one,
05:25 there are five or ten ingredients.
05:27 In Luwia, there are already four kinds.
05:29 Aromatic ginger, and then turmeric, kukurma, they look like this.
05:34 Ginger and galangal, the spicy ginger.
05:37 Oh, you have a spicy ginger.
05:40 Chili, there are two kinds.
05:43 All of this, we chop.
05:48 Okay, starting.
05:53 Oh, wow, at the same time.
05:56 At the same time, you can do one by one.
05:59 This is just the basic sauce.
06:02 How many ingredients does this basic sauce have?
06:06 And then nutmeg or muskat.
06:08 Nutmeg, okay, just a little bit.
06:11 Shrimp paste.
06:13 Shrimp paste.
06:15 Yes.
06:17 Balinese women, we don't have to go to the gym, our Bali gym.
06:24 Oh, that's why.
06:25 Look at.
06:26 So this is what you call Bali building.
06:35 The basic sauce, the bumbu kuning,
06:37 they use it as a base for almost all of their dishes.
06:41 So how many times a day do you do this?
06:44 Lots of times, two times a day.
06:46 But you have multiple cooking classes per day.
06:50 And you have, wow.
06:51 But you've been doing this for 15 years.
06:53 Yeah?
06:54 Yeah.
06:55 In my house.
06:56 Just like our tuna with mixed tomatoes and lemon basil leaves.
07:02 It smells so good.
07:04 So we're not done with their basic sauce.
07:07 How many times will this be complete?
07:09 Black and white pepper, also half teaspoon.
07:13 Half teaspoon.
07:14 And then we'll mix all the ingredients.
07:17 Phew, finally, we can wrap the pepes ikan.
07:24 Gentle, gentle.
07:28 Gentle.
07:29 Good, gentle.
07:30 Gentle.
07:31 Hey, look.
07:32 Good boy.
07:33 Yeah.
07:34 One more, one more.
07:35 We'll put this in the steamer to cook.
07:43 We can see which one is different, right?
07:45 After five minutes, it's cooked.
07:48 Mr. Andrew.
07:54 Yes, ma'am.
07:55 Our tuna is done.
07:57 Our tuna already done.
07:58 You say, "Nu-tuna."
08:00 Tuna.
08:01 Nu-tuna.
08:02 It means it's cooked.
08:03 Does it taste good?
08:06 Can you try?
08:11 I must be honest or not?
08:13 Honest.
08:14 14 years of experience versus 14 pokey points.
08:16 Which one is heavier?
08:18 Who will be the winner of our Bali Cooking Showdown?
08:25 In every traditional house in Bali,
08:27 there should always be a temple.
08:29 But why is this bigger than the room?
08:34 To find out,
08:37 let's visit one of the cleanest villages in the world.
08:40 This is the family temple.
08:51 Because in Bali, the majority of Hindus,
08:55 in every house of the Balinese people,
08:57 they have their own temple.
08:59 So where they do daily offering.
09:02 The simple one we call "canang."
09:04 Made from the young coconut leaf,
09:07 they put some flour,
09:08 they put some rice, some vegetables.
09:10 So before the Balinese people eating the food,
09:13 we have to make some offering first.
09:15 So that one to say thank you to the God.
09:18 Today we have enough food.
09:20 They say that there's a drink here in Bali
09:22 that is named after Grandpa?
09:24 Or is that why?
09:25 But now you don't anymore.
09:26 Sometime.
09:27 Sometime.
09:28 Thank you.
09:30 Okay, just now I talked to you.
09:33 The Lolo.
09:34 Lolo, yeah.
09:35 This is the drink.
09:37 Oh, L-O-L-O-H.
09:40 Yeah, this is from the leaf.
09:42 It's Lolo.
09:43 It's very famous here.
09:45 So you have...
09:46 We have to shake first.
09:47 You have to shake.
09:48 They put some coconut inside.
09:49 Let's have a drink.
09:50 Cheers.
09:51 It's salty, sour, and sweet.
10:00 But the first one you had,
10:02 it's a little salty, sour, and sweet.
10:05 You'll get drunk here.
10:07 Lolo.
10:15 Their room is different.
10:18 It's a different kind of room for a temple in a house.
10:21 So they have here,
10:23 this is where they cook.
10:25 Bricks, bamboo,
10:28 rice,
10:29 their cooking is big,
10:31 rice,
10:32 just kidding, maybe it's a dish.
10:33 But,
10:35 here,
10:36 this is where they sleep.
10:37 In this temple,
10:39 bathing is said to cure diseases.
10:44 God created Indra the Holy Springs
10:48 and this temple is called Kirta Ampud.
10:51 It's my first time to experience,
10:56 you know,
10:57 bathing in a pool that's public
11:00 and you can actually drink
11:02 and bathe yourself using it.
11:05 And that's what people do apparently.
11:07 So, each level,
11:09 that's what you need to do.
11:10 Apparently, you have to pray.
11:12 I guess, a sign of gratitude,
11:14 a sign of, you know, just giving thanks.
11:16 I pray for the safety of my family.
11:20 I also tried the water which is pretty yummy.
11:23 Water is pretty cold,
11:25 pretty,
11:26 it's a good thing I didn't take a bath this morning.
11:28 Yeah,
11:29 nice experience.
11:30 Nice to see a lot of tourists in different colors also.
11:33 Enjoy the experience.
11:35 We met someone here
11:39 who used to own a small shop.
11:41 But now,
11:42 it's an institution
11:43 and now owns
11:44 one of the best restaurants in Bali.
11:47 He is 77 years old,
11:49 Wayan Murni.
11:50 And his secret is
11:53 the famous
11:54 Lumpiang Ubad.
11:56 What?
11:58 Just a sample.
11:59 Best one.
12:03 Probably.
12:04 Tepat Chantok
12:06 is what the Balinese call it.
12:08 It's a mixture of vegetables with peanut sauce.
12:11 It's not just a mixture of vegetables.
12:13 How do you cook it?
12:14 Mix the herb with peanut sauce.
12:18 Just mix the fried shallot,
12:20 garlic,
12:21 turmeric, and salt.
12:22 Then, we put
12:27 soya sauce,
12:28 palm sugar,
12:30 then sweet soya sauce.
12:32 Their Indonesian sweet and thick soy sauce.
12:35 Mix it well
12:36 and add lime juice.
12:38 They also add
12:39 tepat or rice cake
12:41 that they use
12:42 to replace rice.
12:43 Then, they add tofu and tempeh
12:45 made from fermented soybeans
12:47 and other vegetables.
12:49 In Murni's story,
12:58 I found out that
12:59 they just started
13:00 to live together
13:01 in a small house.
13:02 In 1974,
13:05 I was only having the shop
13:08 before the restaurant.
13:10 What shop was that?
13:11 The one,
13:12 my shop
13:13 beside the upstairs,
13:15 the top.
13:16 What were you selling?
13:17 Quite a few different things.
13:19 Jewelry, some...
13:21 Selling for tourists already?
13:23 Yes.
13:24 At that time.
13:25 At that time.
13:26 Me and my husband,
13:27 we have one table,
13:28 bamboo table,
13:29 and two chairs.
13:30 And then, these tourists
13:32 staying there,
13:33 they come past.
13:34 Oh, I like to have
13:35 one of those.
13:36 Oh.
13:37 And I said,
13:38 "Oh, I'm sorry.
13:39 This is just for us."
13:41 And almost every day
13:43 that happened.
13:44 And then,
13:45 maybe happened like that
13:47 every day about one week.
13:49 Then I thought,
13:50 Business.
13:51 Kaching.
13:52 Yeah.
13:53 Whoa.
13:54 I already have the ingredient.
13:57 Why didn't I start
13:58 selling it?
13:59 So, I start with local food
14:03 very few.
14:04 When they started eating
14:05 on the same day,
14:06 they didn't have electricity.
14:07 The restaurant operated
14:08 for six years without electricity.
14:10 Without electricity.
14:12 So, you just used kerosene?
14:14 Yes, the light with kerosene
14:16 and cooking...
14:18 And cooking.
14:19 Kerosene burner.
14:20 Right.
14:21 But now,
14:22 not only is Murni's Warung
14:23 known as one of the best
14:24 in Bali,
14:25 it also has its own
14:26 traditional Balinese compound
14:28 with 11 guest rooms and spa.
14:30 Bounty, right?
14:32 So, what does Malakare-kare
14:34 Lumpiang Hubad taste like?
14:36 I like it because
14:37 you infused the peanut sauce.
14:39 Yes.
14:40 Is that like an Indo thing?
14:42 Very local food, Indonesian,
14:44 because we grow peanut here.
14:46 So, we make those.
14:48 Well, I hope you like it.
14:50 I love it.
14:52 I'm a fan of peanut.
14:54 Oh.
14:55 Oh, I forgot to order
14:57 more extra sambal.
14:59 And then, this is
15:01 this drink?
15:02 Because it's so hot here,
15:04 humidity, the old days,
15:06 people coming from work,
15:08 from rice paddy, working,
15:10 and the older people
15:12 stay at home.
15:13 This is drink that we make,
15:15 but without ice.
15:16 We don't have ice...
15:17 We didn't have before.
15:18 ...because no refrigeration.
15:20 Right, but now we have ice.
15:21 Now we put ice
15:22 because of the tourists,
15:23 you know, like,
15:24 "Oh."
15:25 But at that time...
15:26 But the straw is not working.
15:28 No.
15:29 Oh, this one.
15:31 That's for mixing.
15:32 Sorry.
15:33 Just kidding.
15:34 It's very refreshing.
15:37 Yeah.
15:38 Well, the way we serve
15:40 this cutlery since pandemic.
15:43 Okay.
15:44 Because at that time...
15:45 We drink this.
15:46 Oh, no.
15:47 No, no, no.
15:48 Sorry, I thought...
15:49 To kill the germs...
15:52 The germs, right.
15:53 ...during the pandemic.
15:54 That's why there's a knife.
15:55 That's why.
15:56 Ah, germs.
15:57 Kill.
15:58 (laughing)
15:59 (speaking in foreign language)
16:03 (knife chopping)
16:17 - Thank you so much for helping me cook this beautiful dish.
16:22 This is what I cook?
16:24 - Yeah.
16:25 - This is what you cook?
16:26 Can you please try?
16:27 My cooking?
16:28 - Uh-huh.
16:30 I will.
16:31 - If it's good or not, or maybe it needs more salt.
16:35 Can you try?
16:36 (laughing)
16:36 - I must be honest or not?
16:38 - Honest.
16:39 You have to be honest.
16:40 (dramatic music)
16:43 - Very good, look from outside.
16:45 (humming)
16:52 - Oh yeah, very good.
16:56 Oh wow, I will taste mine first and then I will taste yours.
17:00 Then I will taste yours.
17:07 (laughing)
17:14 Better.
17:19 - For me, this one is delicious.
17:26 More tasty, a lot of herb, that's spicy also.
17:30 I can taste it.
17:32 - This food, a little strong for me.
17:36 More spicy, a little soft, good for the foreign people.
17:41 - I don't know who made this one,
17:44 but this one is, it is good,
17:46 but I choose this one's better.
17:50 Masarap.
17:51 - For myself, because I like with the strong,
17:56 I'm Balinese, I'm like with strong, I like with this.
17:59 - You thought it's a tie?
18:02 You say blue tuna.
18:08 - Tuna.
18:09 - Leaf blue tuna.
18:11 - You will get drunk here.
18:12 - It's good.
18:16 - Usually when we are different,
18:19 we have the same way of thinking.
18:21 - That's why I have coconut juice.
18:25 (laughing)
18:28 (speaking in foreign language)
18:33 (upbeat music)
18:43 (upbeat music)
18:46 (upbeat music)
18:48 (upbeat music)
18:51 (music)