TOP 5 BEST BALI FOOD

You’re visiting Bali, Indonesia for the first time, these are the places you should visit for food.Most people plan their first trip to Bali for the sun and beaches but I would definitely go back for the amazing food. Known for its surf worthy beaches, spiritual retreats and endless outdoor activities, Bali is also a foodie heaven if you know where to look.

1. BEBEK AND AYAM BETUTU

 

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’.

2. BABI GULING

    
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.

3.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.  

4. RUJAK KUAH PINDANG
       
Pindang Kuah Rojak is a combination of some fresh fruits are almost similar to salad or salad sugar sweet. Examples of fruit used is similar to sugar such as yam salad, papaya, kedondong, cucumbers, star fruit, and others. These fruits are peeled then cut into small pieces. Which distinguishes it from the usual salad is complementary, which is made from fish broth, salt, shrimp paste, and chili. All the supplementary materials milled until tender, but not given any more water being mixed boiled broth (fish broth) is diluted. 
 
5. TRADITIONAL CAKES and DESSERTS 
 
Traditional cakes are collectively referred to as jajanan pasar (traditional market cakes), originally used to accompany ceremonial offerings, but now have found their way to the markets as daily coffee time favourites. The varieties abound, but the ingredients usually include rice flour, glutinous rice, sugar, coconut and tropical fruits. Wajik, pancong, jaja batun bedil, bubuh injin, godoh, pisang rai, and kelepon are typical varieties.