As with most things in Bali, when it comes to dinning every thing begins and ends with tradition. Local food has been heavily influenced by the many cultures that have left their mark on the island, and different cultural influence are visible in most dishes.
For centuries the Balinese have enjoyed eating their meals on Banana leaves, using a variety of fresh ingredients, beautifully presented with a great deal of preparation beforehand. Due to the many visitors to the island, all types of international dishes are readily available but partaking of real Balinese Food is very memorable and pleasurable part of Bali culinary experience.
Balinese Food ~ Main Course
The main staple of every meal is rice, accompanied by vegetables and a small amount of fish or meat.
Nasi Goreng (fried rice with fried egg) and mie goreng (fried noddles with egg) are possibly the most popular with visitors, and satay chicken, pork or beef, barbecued and threaded on skewers accompanied by peanut sauce is real favorite.
Lawar which is made from a combination of vegetables, coconut, and minced meat mixed with rich herb and local spices and accompanies most Balinese meals. Often the mix of vegetables also includes the blood of the pork meat together with the spices before cooking.
Sate Lilit is a mixed seafood satay where fish fillets and sometimes prawns are minced with pork and wrapped around sugarcane sticks and barbecued over fire made from burning coconut husks.
Bebek Betutu is a duck stuffed with turmeric, ginger, nutmeg, onion, garlic and chili wrapped in a banana leaf and cooked ia a pit with coconut husks.
Babi Guling is a suckling pig, hand turned on a rotisserie until cooked to ensure extra crispy skin, stuffed with spicy infusion of turmeric, lemongrass, kaffir and chili.
Balinese Food ~ Dessert
Bali's sweet deserts and fruit are as interesting and varied as the savory dishes found on the island. Many desserts involve rice, coconut milk, and a brown sugar base.
Jajan Bantal which is offering during ceremonies is white sticky rice mixed with greats coconut and sugar, then wrepped in coconut leaves and steamed.
Bubur Injin is made from black rice, coconut milk and brown sugar and can be eaten hot and cold, sometimes served with sliced jackfruit.
Kue Kelepon made from rice flour with liquid brown sugar at its center, is served with grated coconut and shaped like small ball.
Kue Lak Lak is a popular treat with the Balinese, and you will find it in most traditional markets. Shaped like a small pancake, laklak is made with rice flour, grated coconut, and brown sugar.
Jajan Uli is used in offering for ceremonies. It is shaped into circle, square or triangle, and consist of sticky rice, grated coconut, and white sugar.
Balinese Fruit
Fresh tropical fruit is bountiful on the island and served daily in hotels and restaurant. The sweet, juicy fruit can be a refreshing start to the day, afternoon snack, or conclusion to a meal.
Jeruk Bali (Orange) which is similar to the orange, is green in color on the outside and very testy.
Manggis (Mangosteen) looks a little like a passion fruit, but has a red exterior with fleshy white fruit and a stone in the center.
Pepaya (Papaya) grows freely all over the island and is popular as a breakfast fruit.
Lime is served as an accompaniment to many meals to highlight the flavors of local dishes.
Salak (Snakefruit) has a brown scaly skin, which reveals a white fruit divided in segment that have a tangy and sweet flavor.
Mangga (Mangoes) are very popular in Bali, and for good reason, they grow extremely well here, and the season begins in September and last until around February.
