Blazing sun shining on downtown Denpasar, Bali, does not necessarily make people reluctant to walk into the Rumah Makan Nasi Ayam Bu Kedewatan Mangku. Located at Jalan Tukad Badung No. 11, Renon, Denpasar, building out the restaurant is quite simple. Just look makeshift parking lot along with a small terrace with two dining tables. The arrangement of space it did not have a particular ornament. However, when passing through a narrow alley at the end of the room, then the visible elements of nature like Oasis.
In addition to several dining table and chairs, looking bale-bale lined up neatly to sit Lesbian. Cool green trees and a variety of ornamental plants grown in the area create a beautiful panorama.
At this restaurant, visitors need not choose the menu. Therefore, only one dish is chicken rice Kedewatan. Son to believe that a high-quality food is better than a lot of dishes with uncertain quality.
“Our current constraint is the dish for children. Still rather difficult, because the majority of herbs used are spicy, “explained the father of three sons.
Simply spend Rp13 thousand to one standard serving, customers can choose the desired side dishes. Call it sour or betutu pugnacious chicken, shredded chicken, satay chicken wrap, chicken Pepes, ointment, dry beans, eggs boiled, or stir ati rempela crisp. As a friend of dishes, ice tea and lemon ice is the right choice, especially for the daytime heat is quite oppressive.
All the dishes were served with Balinese spices are always using coconut and galingale. Pugnacious chicken flavored with coconut acid, cayenne pepper, galangal, ginger, mashed kencur, turmeric, and various spices. When boiled chicken, chopped and mixed herbs. Do not forget to add shrimp paste, salt, and garlic. The same seasoning used to wrap the chicken satay. The difference, first dicancang chicken, add coconut milk and grated coconut roasted afterwards and then steamed.
Here, the uniqueness of the cooking process is still being done for the sake of preserving tradition. The stove used to cook almost any food, except wrap the cooked skewers with grilled over charcoal.
But where does this food originated? “Grandfather was I who created this recipe for later passed down to my mother, Mrs. Mangku. Initially, they cook this dish just for traditional ceremonies, like the temple ceremony. However, gradually the mother started as a business, “said Son.
In 1964, Mrs. Mangku, 68 years, to pursue his business by selling chicken rice on the sidewalk in the area Kedewatan, Ubud. He often moves from one crowd to another crowd to sell his chicken rice. In 1986, when tourists began to arrive and priwisata Bali’s busy growing, he began to open his own restaurant. And until now, the restaurant is still in the same place, namely the Road Kedewatan, Ubud.
Sixteen years later, after the first Bali bombing, the Son was forced to close down in the field of art crafts for luxury hotels. And he then chose to become the successor to his mother’s efforts to establish a branch Chicken Rice Kedewatan Bu Mangku in Renon, Denpasar, which is always crowded by good customer, buying direct and service delivery.
According to the Son, the most busy customer flow is at the beginning of the month and on weekends. In the holiday season, it rarely comes along party guests. Percentage of foreign guests can reach thirty percent. However, he never received a reservation.
“Who comes, must be served. It’s risky if the time guests arrived the restaurant was in full condition, but more risky longer when receiving the reservation that could not be accounted for, “said Son.
Within a day, the restaurant gets its turnover of about Rp.7 million to Rp.8 million. Although nominal quite profitable, son pointed out that the main motive in running and maintaining the business is just for the sake of melestraikan “wealth” families, which is nothing but recipes.
“It’s been a lot of colleagues who advocate for expansion to Jakarta or other big cities, but I do not dare because this is a secret family recipe that must be maintained properly. Until now, measuring the composition of condiments and keep my mix, “I am the Son.
In addition to Ubud and Denpasar, there is also another branch in Seminyak which was established in 2006. As the eldest of four children, who remain focused Putralah only run a business this restaurant. The brothers prefer to have other business fields. Even so, he believed that from there the three sons will continue this effort at a later date.