Beauty Salon and SPA

Bali Spa develops and alters your life atmosphere become fresher and takes care of the corporeal freshness and your spirit. Bali Spa with selected spa treatment, luxury rooms and friendly therapist will rejuvenate your soul and body become more motivated life union, flexing your muscle and also disappear the fatigue which you feel. Spa in Bali offer multifarious of freshness manner live, develop health and keep in good health your husk during vacation. It offer the enjoyable smooth touch at your body and husk from professional therapist in massage treatment and encircled by the fresh fragrant aroma or enjoy the nature of Spa Villa with special spa treatment.

Address :
Jalan Legian No. 64 Legian
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Bali Informations

Bali Island is a small and a part of Indonesia Archipelagos. It is a favorite tourist destination in the world with a lot of fascinations for tourist to come and see the cultures, Balinese life, beautiful coast, mountain, hotels, villas, resort and other. It is a unique island which majority occupied by Balinese Hindu with active and attractive ritual in their life. We can see a lot of the interesting one that we look for in the island from the traditional performance, adventures activities, exciting excursion, beautiful beaches and a lot of more.

ABOUT BALI ISLAND
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Celebration at Home: Jazzed up with Layered Abug

Beyond the ritual session, Christmas also denotes a good opportunity to gather the family members. Such an annual celebration usually brings together the family living afar. Some drinks and traditional cakes can be served then like the layered abug. Though they are traditional cakes, it does not necessarily mean that the celebration will lack merriness. However, it will much depend on how we could capture the spirit of celebration and the meaning behind it. Here is the recipe for layered abug.
Ingredients: 500g sticky rice flour, grated coconut (obtained from ½ pc), 200g sugar, 2 different food coloring agents and 1 tsp salt.
Method:
• Mix the sticky rice flour well with grated coconut. Knead until it is evenly blended and add the salt and sugar. Mix again.
• Prepare a square mould by brushing with small amount of palm oil so that the mixture will not stick.
• Divide the batter into three parts and color each part with different coloring agents. One green, one red, and the remaining part is left white.
• Firstly, put the green batter into the mould. Steam it for some 10 minutes, then add the white batter on top of the green one. Steam for another 10 minutes. Finally, add the red batter onto the previous one and steam it for around 30 minutes until cooked.

BEBEK TUTU KUNYIT

Aspecial taste is revealed from behind the secret of young duck cooked combined with traditional spices. This feast called Bebek Betutu is usually served at special events or ceremonies.
At Kunyit Bali Restaurant, there is yet another generation of duck culinary created by the Chef called “Bebek Tutu Kunyit” which has become one of the most favorite meals on the menu at Kunyit Bali Restaurant.
Ingredients: 1 whole young duck (cleaned), water
Condiments: steamed rice, water, tomato sambal, fresh vegetables & shrimp paste sauce.
Spices: 50 grams basa gede (traditional Balinese complete spices). Base Gede consists of all traditional Balinese spices such as turmeric, ginger, lemongrass, onion, shallot, wangen, salt, shrimp paste, galingale, salam leaf, greater gingerale, aromatic ginger, candlenut – mixed together to become one.
Method:
• Clean the young duck. Boil the clean young duck for about 1 hour. Mix the basic spices basa gede, fried onion and chili with water until the meat softens and is fragrant smelling.
• After one hour the Bebek Tutu is ready to serve.
• Serve with its condiments.

The other Culinary Journey of Balinese Cuisine!

An essential part of any travel experience is the opportunity to immerse oneself in the local culture and sample regional cuisine. Contrary to popular belief, the culinary delights from the island of Bali are a lot more complex than just a portion of fried rice topped with a few shrimp crackers!
Traditional Balinese cooking involves the use of different herbs and spices ground by hand into a fiery paste with a mortar and pestle. Culinary skills are passed down through each successive generation and meals in every Balinese household revolve around a staple diet of rice, which is seen as a gift from the Gods.
Duck is very popular for Balinese people. Having a tough texture, the Balinese people are very familiar with how to process it into popular Balinese cuisine such as Lawar, Jukut ares Bebek etc. Some tricks will be used to make it soft and delicious.
Mixed with Balinese spices combined with the right methods of cooking, duck dishes becomes one of the favorites on the menu for locals and foreigners alike due to having quite different texture compared with chicken.
The basic Balinese spices - we call them Base Gede - consist of all traditional Balinese spices such as turmeric, ginger, lemongrass, onion, shallot, wangen, salt, shrimp paste, galingale, salam leaf, gingerale, aromatic ginger and candlenut. It is a simple way for processing the duck.
Ingredients: 250 grams of young duck (cleshell salad), sambal campur (mixed chili sambal), sambal mentah (traditional Balinese sambal).
There are two methods for preparation to make the best yield.
The first method:
• Clean the young duck and cut through the middle, but keep it in one whole.
• Boil the young duck and mix in basa gede. Allow about 2 hours boiling (until the duck flesh becomes soft).
• When the young duck is cooked, then raise and let it drain.
• Prepare the pan and cooking oil, stir-fry the boiled duck until half done. Then raise and cut into two pieces.
The second method:
• Heat the cooking oil.
• The last half done fried duck cut into two pieces
• Dip the pieces of duck into the liquid spices mix.
• Fry the young duck pieces again until color changes and becomes golden yellow (crispy) and fragrant smelling.
• Raise and drain.
• Crispy fried duck is ready to serve with its condiments.

The Highest Tri Hita Karana Awards for Sofitel Seminyak Bali

By retaining the gold medals for three years in succession, Sofitel Seminyak Bali is also entitled to receive Emerald award becoming a symbol that the hotel can not only maintain but also improves its achievement in implementing the values contained within the concept of Tri Hita Karana in its daily operations.
Emerald medal suggests great pride for all employees and management of Sofitel Seminyak Bali. It constitutes an achievement providing great motivation to work harder in the years to come and of course, it brings with it great prestige.
Since it attained the Tri Hita Karana certificate in 2004, the concept has become a reference in hotel operations and in every single hotel activity. By enthusiastically undertaking the task of bringing the best service and facilities for hotel guests, the hotel employees, its surrounding community and environment and management of Sofitel Seminyak Bali applies the values of Tri Hita Karana as guidance so that in 2005 it could obtain the first silver medal. The motivation engendered by this gave rise to 3 gold medals in succession in the following years.
Parhyangan (spiritual aspect)—Being aware that the existence of nature together with its content is an invaluable gift from the Almighty God, so that every activity performed in it is inseparable from His authority. Sofitel Seminyak Bali confers flexibility and entirely shores up the ritual activities for its employees. Implementation of national holidays adjusted to religion practiced by its employees indicates a way to give opportunity to them to perform worship pursuant to their religion.
Once in every six months, the hotel organizes a piodalan (anniversary) of the hotel’s temple. The last anniversary within this year was held on last 12 November. It can be categorized as special because a mecaru (exorcism) ritual, namely handing back the balance of nature along with its content was also undertaken at the same time.
To welcome the celebration of Idul Adha 1426 H falling on last 20 December 2007, Mr Xavier Cappelut on behalf of all management and hotel employees handed over sacrificed goats to Orphanage House Foundation and the needy. Similar gifts will also be undertaken to welcome the Idul Adha 1427 H this year.
Christmas celebrations are also on the hotel’s agenda. Every year the hotel’s employees organize the Christmas commemoration concert in December. The celebration is not only attended by the Christians but also all hotel management and envoys of devotees of other religions as real evidence of strong familial atmosphere and interfaith tolerance amongst the devotees at Sofitel Seminyak Bali.
Pawongan (social aspect)—employees denote an important asset for the hotel. On that account, convenience and security of its employees in working activity is a significant factor. Sofitel Seminyak Bali provides separate male and female locker rooms for its employees. The locker rooms are painted in bright and warm colors to confer working spirit. Additionally, the hotel provides canteen, cooperative and staff lounge for the employees.
Support of the employee’s family is no less important to motivate the employees in their working activity. Every year the hotel organizes Family Outing to cultivate a family atmosphere and sense of belonging for the employees, family and hotel. This year’s Family Outing was organized at Safari Park Gianyar on last 17 February 2008. Considering the number of employees and their convenience, the Family Outing this year was divided into three days so that all facilities provided could be enjoyed fully by the employees and their families.