Best Bali Food
1. Babi Guling (Suckling Pig)
Also known as Balinese Suckling Pig, Babi Guling causes hungry pork fanatics wet dreams. It’s one of the Island’s most famous local dish, where a pig is seasoned with local herbs and spices then roasted whole. The tender meat is served on rice with stewed vegetables, pork sausage, fried pork meat and most importantly the crispy skin!
2. BBQ Pork Ribs
In case you haven’t realized already, Balinese love their pork. Who could say no to ribs? Especially when its juicy, marinated, cooked over charcoal and served hot from the BBQ pit. Maybe it’s because you’re on holiday or maybe it’s the fact that charcoal grilled meat is the best. Bali has a few well-known places notorious for serving up some of the best ribs, steaks and grilled items.
3. Bebek Goreng/Bebek Betutu (Fried/Smoked Duck)
Balinese deep fried duck or smoked duck are two variations of many traditional duck dishes. One consists of duck that has been seasoned and then steamed or boiled before being deep-fried (bebek goreng). The other has the duck wrapped and marinated with local seasonings and then smoked for 24 hours (bebek betutu).
Expect the meat to be lean, flaking off the bone and incredibly tasty. All usually served with rice, sambals and local vegetable sides.
4. BBQ Seafood
Jimbaran beach in Bali is famous for its long stretch of endless eateries serving up freshly grilled local seafood, while you face the ocean, feet in the cool sand, enjoy the breeze and watch the setting sun. Not only is it family, group and couple friendly, the majority of the eateries are incredibly affordable.
Expect your seafood to arrive cooked just right, super fresh, juicy and covered in a bright red marinate which actually isn’t spicy at all but savory and sweet. Whatever your seafood preferences, a sunset dinner on Jimbaran beach should be on your checklist.
5. Lawar
Lawar is a traditional mix containing fine chopped meat, vegetables, grated coconut and spices. Sometimes, and in some areas, lawar is prepared using fresh blood mixed with the meat and spices to strengthen the flavour. Lawar are usually served immediately after preparation as it cannot be kept long. There are two main types of lawar, white and red. The white version usually does not contain any meats or blood.
6. Pepes and Tum
Pepes is an Indonesian Sundanese cooking method using banana-leaf as food wrappings. The small package is sewed with thin bamboo sticks at both ends, and either steam-cooked, boiled or grilled. It is most commonly used to prepare fish as “pepes ikan” or meat, chicken, tofu or vegetables. Tum takes on a different form, with the wrapping folded and stitched at one top end, and usually steam-cooked. The banana-leaf wrapping provides a special aromatic appeal to the cooked blend.
7. Sate (Satay) Varieties
Sate Varieties Sate (or “satay”) are marinated, skewered and grilled meats, served with spicy sauce, and may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, eggs or minced blends. Bali’s own variant is sate lilit, made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with coconut, coconut milk, and a rich blend of vegetables and spices. Wrapped rather than skewered around bamboo, sugar cane or lemongrass sticks then grilled, sate lilit can be enjoyed with or without sauce.
8. Nasi Ayam and Nasi Campur
Nasi Ayam and Nasi Campur Bali’s own take on ‘chicken rice’, nasi ayam and nasi campur can be found served at many warungs (small eateries) and restaurants throughout the island. The dish is mainly white rice served with many different elements of Balinese delights, from a bit of babi guling or betutu as the main meats, together with mixed vegetables and a dab of the iconic spicy hot sambal matah – sometimes served with a bowl of soup. For those who do not want it too spicy, simply ask for it without the sambal.
Source:
http://www.bali-indonesia.com/dining/best-food.htm?cid=ch:OTH:001
