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Nasi Ayam dan Nasi Campur
Image by The Cravers Guide
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.
Nasi Babi Guling
Image by Good Indonesian Food
Babi guling
is an all-time favourite, consisting of spit-roast pig stuffed with rich
traditional spices and vegetable mixes such as cassava leaves, slowly ‘rolled’
over (hence its name, guling means ‘to roll’) a coal fire. The crisp brown
skins are prized, while the meat is a tender and juicy treat. At first the dish
was a communal treat only during special festivities and ceremonies, but now
babi guling can be found widely served at warungs and restaurants specialising
in this dish.
Bebek and Ayam Betutu
Image by 123RF
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. The result is a rich and juicy, succulent
feast with all meat easily separated from bones. Betutu is the Balinese
slow-cooked luscious equivalent of babi guling for ‘non-pork eaters’.
Pepes and Tum
Image by Discover Bali
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.
Lawar
Image by Vemale
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.
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.
Nasi Goreng is Indonesia's fried rice, one of the nation's most notable dishes. Nasi Goreng is pre-steamed rice stir-fried with a combination of meats and vegetables, ranging from scrambled eggs, diced beef, strips of chicken, shrimp, anchovies, lamb, crab, green peas, onions, shallots and a blend of sweet soy sauce or kecap manis and hot chili sauce. The presentation usually features the typical toppings: sliced tomatoes and/or cucumber, fried shallots, fish or shrimp krupuk crackers and mixed pickles or acar.
Mie goreng meaning "fried noodles", also known as bakmi goreng, is an often spicy fried noodle dish common in Indonesia, is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
Satay
Image by SBS
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.
Nasi Goreng
Image by Dapur Kobe
Nasi Goreng is Indonesia's fried rice, one of the nation's most notable dishes. Nasi Goreng is pre-steamed rice stir-fried with a combination of meats and vegetables, ranging from scrambled eggs, diced beef, strips of chicken, shrimp, anchovies, lamb, crab, green peas, onions, shallots and a blend of sweet soy sauce or kecap manis and hot chili sauce. The presentation usually features the typical toppings: sliced tomatoes and/or cucumber, fried shallots, fish or shrimp krupuk crackers and mixed pickles or acar.
Mie Goreng
Image by Dapur Kobe
Mie goreng meaning "fried noodles", also known as bakmi goreng, is an often spicy fried noodle dish common in Indonesia, is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
Beverages
Iced Tea
Image by Splendid Table
Teh Tarik
Image by Kuali
Fresh Juice
Image by Modern Honey
Es Daluman
Image by Waroeng Dadong
Es Cincau
Image by Dreamers id
Milkshake
Image by Live Eat Learn
Jamu
Image by Female Daily
Soft Drink
Image by La Prima Catering
Beer Bintang
Image by Wikipedia
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