Most popular Bali dishes
Thousands of islands with different cultures make up Indonesia, so it's no wonder that Balinese food is just as diverse. To complement your holiday experience in Bali, you would not want to miss out on some of its most popular dishes.
Some Balinesse cuisine meat classics
Sate(or satay)are marinated, skewered and grilled meats served with spicy sauce.The meat usually consist of diced or sliced chicken, goat, mutton,beef and pork, but you'll also find satay that's made with fish,tofu, eggs or minced blends. Bali’s variant is the sate lilit. Itis made from minced beef, chicken, fish, pork, or even turtle meat,it's also mixed with coconut, coconut milk, and a rich blend ofvegetables and spices. The satay is then wrapped around bamboo,sugarcane or lemongrass sticks before it's grilled over charcoal. Youcan enjoy sate lilit with or without sauce.
Nasiayam and nasi campur known as Bali’s own take on chicken rice, nasi ayam and nasi campurcan be found served at many warungs (small eateries) and restaurantsthroughout the island. The dish is mainly white rice served withdifferent elements of Balinese food, such as a portion of babi guling(roast suckling pig) or betutu (spiced chicken or duck), mixedvegetables, and a dab of spicy sambal matah (Balinese sauce). Nasiayam and nasi campur are served with a bowl of soup sometimes. Forthose who are not a fan of spicy foods you can simply ask for itwithout the sambal.
Bebekand ayam betutu Betutuis the slow-cooked equivalent of Bali’s babi guling (roast sucklingpig). Suitable for those who don’t eat pork, this iconic Balinesedish consists of a whole chicken (ayam) or duck (bebek) stuffed withtraditional spices, wrapped in banana leaves, then enveloped tight inthe bark of a banana trunk. The entire thing is baked or buried in acoal fire for 6 to 7 hours, resulting in a rich and juicy meat thateasily separates from the bones.
Babiguling Babi guling isan all-time favourite of the Balinese, consisting of spit-roast pigstuffed with rich traditional spices and vegetable mixes such ascassava leaves, slowly rolled over (guling means "to roll"in Indonesian) a coal fire. The crisp brown skins are prized, whilethe meat is a tender and juicy treat. At first, the dish was acommunal treat during special festivities and ceremonies, but nowbabi guling can be found widely served at warungs and restaurantsspecialising in this dish.
Other Bali food treasures
Tahu and tempeh is the most versatile of food items, tahu (tofu) and tempeh come in different preparations - some as savoury snacks, and others as accompaniments and main course dishes. These soybean curds may be fried, stuffed and battered. Many Indonesian cuisines, especially rice dishes, include tempeh crackers. Some of the best tahu snacks are the stuffed and fried versions, which usually include a mixture similar to spring rolls.
Ifyou're up for seafood Jimbaranseafood isthe answer. Most of the beachside cafés on Muaya Beach in JimbaranBay typically serve grilled seafood, ranging from shrimp, clams,crabs, calamari, lobsters and a wide assortment of fish. But in termsof taste, the secret lies in each of the café owner’s recipes ofbarbecue sauce and condiments – usually in the form of homemadesambal, which has collectively become known as “sambal seafood –Jimbaran style”. From sweet-sour blends to the typical hot andspicy, tasting is believing when it comes to Jimbaran seafood.
Pepesand tumis an Indonesian Sundanese cooking method using banana leaf as foodwrappings. The small package is sealed with thin bamboo sticks atboth ends before it is steamed, boiled or grilled. It is commonlyused to prepare fish as pepes ikan, but meat, chicken, tofu orvegetables are common ingredients as well. Tum takes on a differentform, with the wrapping folded and stitched at one top end, and isusually steamed. Tum commonly contains minced pork mixed with spicedpaste. The use of banana leaves adds an aromatic and authenticBalinese flavour to pepes and tum.
Lawaris atraditional mix of finely chopped meat, vegetables, grated coconutand spices. In some areas, it is prepared with fresh blood mixed withmeat and spices to strengthen the flavour. The dish is usually servedimmediately after preparation as it cannot be kept long. There are 2main types of lawar – white and red. The white version appeals tovegans and vegetarians as it doesn't have meat or blood.
Nasigorengis Indonesia's fried rice, one of the nation's most known dishes. Thedish is pre-steamed rice stir-fried with a combination of meats andvegetables, ranging from scrambled eggs, diced beef, strips ofchicken, shrimp, anchovies, lamb, crab, green peas, onions, shallotsand a blend of kecap manis (sweet soy sauce) and hot chilli sauce.The presentation usually features the typical toppings – slicedtomatoes and/or cucumber, fried shallots, fish or shrimp krupuk(crackers), and acar (mixed pickles).
Foryour sweet tooth Traditional cakes are collectively called jajananpasar (traditional market cakes), it is originally used to accompanyceremonial offerings, but are available as daily coffee timefavorites. There are plenty of jajanan pasar to choose from, whichare mainly made with rice flour, glutinous rice, sugar, coconut andtropical fruits. Some of the most common desserts in Bali includewajik (sticky rice cake), pancong (rice flour and coconut milk cake),jaja batun bedil (glutinous rice balls in palm sugar soup), bubuhinjin (black glutinous rice porridge), pisang rai (steamed banana),and kelepon (coconut-covered rice cake with liquid palm sugar).
Soif you want to experience a thoughts of Paradise Bali is the place.It's more than a place, it's a mood, an aspiration, a tropical stateof mind.