Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.
The island’s inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia. With festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
Beneath you will be able to see 5 traditional dishes that you should try if you are visiting Bali.
1. Nasi Goreng
Perhaps one of the main dishes that defines Balinese cuisine and is also a favorite throughout Indonesia is Nasi Goreng. This is voted for most delicious dish in the world by a 2011 CNN poll. Nasi Goreng is simple but incredibly delicious.
As a result of its simplicity, it is an integral part of larger meals and it can be easily combined with other ingredients.
Lawar is a crunch-tender mix of vegetables, grated coconut meat and minced meat mixed with various heady herbs and spices. Often fresh blood — every village has its own version.
While it’s the usual accompaniment to babi guling, lawar can stand as a dish in its own right – lawar nangka, or young jackfruit lawar, is an example.
Mamasan and Sarong chef Will Meyrick recommends the nasi lawar campur at Warung Lawar Sapi Odah
3. Bebek and Ayam Betutu
Betutu is an iconic Balinese favourite, consisting of a whole chicken or duck stuffed with traditional spices.
Wrapped in banana leaves, then enveloped tight in banana trunk bark before it’s baked or buried in a coal fire for 6 to 7 hours. In addition, he result is a rich and juicy, succulent feast with all meat easily separated from bones.
The sweet variety, or martabak manis, is essentially a thick pancake with a filling, such as chocolate or banana, sandwiched between two pan-cooked buttery layers.
The savory version, or martabak telur, is a crepe-like dish with a filling of egg (often duck egg) and other ingredients, such as onion, beef and seasonings.
5. Sate lembat
Bali’s take on satay, the classic meat-on-a-stick dish found across the Indonesian archipelago.
Minced meat pounded in a mortar and pestle with young grated coconut and a bumbu, or spice mixture, that varies according to region.
Also, it may be similar to the pastes used in babi guling or bebek betutu but perhaps with cardamom, cinnamon, nutmeg, tamarind or cumin seeds also making an appearance.