Denpasar –
In the midst of the hustle and bustle of Denpasar City, there is a stall that has survived for two decades, namely Warung Jawa Parasari. This stall is famous for its mainstay menu, balung and tripe.
Simple stall on Jl. Pidada IV No.15, Ubung, North Denpasar, is witness to a legendary culinary journey that has been established since 2002. Warung Jawa Parasari is managed by Agus Endro Woko with his son and four employees.
 Agus Endro Woko while preparing the mainstay menu at Warung Jawa Parasari on Jl. Pidada IV No.15, Ubung, North Denpasar. (Vincencia Janaria Molo/detikBali) |
This stall is famous for its delicious specialties of balung and tripe. With the taste of tender meat and savory sauce, this stall has managed to maintain its uniqueness to this day.
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“Before there were Android cellphones, promotion of this stall was still word of mouth,” said the 61 year old man when met by detikBali, Saturday (26/10/2024).
The business, which started with only processing three kilograms of fresh beef, is now growing rapidly with up to 50 kilograms of beef per day. Of this amount, 25 kilograms are cooked spicy and 25 kilograms are not spicy.
Woko divides its menu into several variants, including ribs and rawon. As well as offering three flavor choices for customers with regular, slightly spicy and very spicy flavors. The price for a portion of ribs or rawon and a plate of rice is IDR 35 thousand.
“The person who created the recipe was my late wife, and we deliberately created a menu breakthrough that was different from the others,” he said.
Even though culinary competition in Bali is getting tougher, Woko is not afraid. For him, the most important thing is to maintain taste and maintain cleanliness when serving customers.
“The first is taste, we maintain the taste. Second, we serve customers cleanly,” he explained.
 Warung Jawa Parasari on Jl. Pidada IV No.15, Ubung, North Denpasar. (Vincencia Janaria Molo/detikBali) |
Warung Jawa Parasari is open every day from 09.00 WITA to 22.00 WITA, with peak crowds at lunch time. “We are not afraid of competition, there are people who sell like us, that’s okay,” stressed Woko.
With its unique taste that is continuously maintained and clean service, this stall has succeeded in becoming a culinary destination that is popular with local residents and domestic tourists. The furthest away are customers from Jakarta.
Warung Jawa Parasari is a frequently visited lunch spot. One of the visitors that afternoon was Tamilyana. This 19 year old student looks engrossed in sipping soup from a balung and eating rawon.
“I like balung the most, because the meat is really tender, once chewed it immediately falls apart in my mouth. The taste also suits my tongue,” said the law student.
This article was written by Vincencia Januaria Molo, a participant in the Merdeka Campus Certified Internship at detikcom
(nor/hsa)
