Cuisine
Teras Ubud offers traditional Indonesian and Asian dishes, and international comfort food.
Nasi Goreng Rendang
Wok fried rice, galangal, lemongrass infused, slow cooked of beef in Sumatra Spices.
Served with fried eggs and cracker. In 2017, CNN set out in search of the world’s favourite dishes. Collating more than 35,000 votes from a Facebook poll and sampling cuisine from every corner of the globe, the result was called The World’s 50 Best Foods. Top spot on this illustrious list was taken by rendang; a Sumatran icon comprising tender cuts of beef, slowly simmered in coconut milk with galangal, garlic, turmeric and ginger, then infused with flavourful lemongrass and cooked for hours until marinated to perfection. Second place on the CNN list went to nasi goreng; a humble yet hearty staple that’s elevated to culinary perfection in the wok of an Indonesian master chef. Teras Ubud takes the world’s two favourite dishes and puts them together, to create an Indonesian fusion recipe that’s even greater than the sum of its parts.
Ikan Saos Lemon
Crispy mahi mahi fillet | steam rice | mango salad | lemon sauce | coriander.
Blending tangy lemon and sweet mango with the crunch of a crispy mahi-mahi fillet, this delicious fish recipe is a dish that’s overflowing with flavour. Served of a bed of puffy steamed rice and enlivened with generous helpings of coriander in a lemon sauce, it combines a full array of Balinese tastes and textures. Teras Ubud provides a setting and the service to match; immerse yourself in the beauty and charm of Bali with this signature dish and dining experience.
Ayam Teras Ubud
Breaded chicken thigh | steam rice | mango | pomelo | Thai sauce
Another signature dish that’s unique to Teras Ubud, this recipe offers a distinctive flavour of Balinese cuisine, while also paying tribute to the island’s history as a melting pot; the confluence of many cultures and culinary traditions. A breaded chicken thigh with steamed rice is the quintessential Balinese dish, served everywhere from villages, to festivals and royal banquets. A dash of mango conjures up flavours from the island’s tropical orchards, while the pomelo is common throughout Southeast Asia; an enormous citrus fruit used in celebrations and feasts from Malaysia to the Philippines. A splash of piquant Thai sauce completes the dish, as though merchants from Siam have docked their schooner in Benoa Bay and are settling down to trade. Multicultural and diverse, yet unmistakably local, this dish is an embodiment of Bali itself.
