5 Best Traditional Foods in Bali

Hello good people, as you know Bali offers amazing panorama or amazing view, If talking about Bali is the island of thousand temples and the beautiful scenery nature and also the friendly people. Bali has unique thing can we explain when holiday in Bali especially in traditional village. Bali village and the unique tradition is the favorite thing by the tourist. Bali is also famous by handicraft and the souvenir Bali also has many delicious and savory traditional foods and i will tell you about traditional foods in Bali.

  1. SateUntitled-1-satee.jpg

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.

  1. Ayam & Bebek BetutuUntitled-2-betutu.jpg

Betutu is an iconic Balinese favorite, 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’.

  1. Babi GulingUntitled-3-babi-guling.jpg

Babi guling is an all-time favorite, 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.

  1. Tum or PepesUntitled-4-tum.jpg

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.

  1. LawarUntitled-5-lawar.jpg

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.

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