Bali Travel Info: 

Eat like a local in Bali: You must try these yummy dishes when you’re visiting Bali

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Are you still  searching for a place to take  your next vacation? Or are you going back to Bali and want to learn more about the island?

Bali is a wonderful destination for families, foodies, shoppers or those who simply would like to take it easy and relax.  There are  many beautiful places and a rich culture worthy to explore.  Although most of Indonesia is Muslim, Bali provides an exception and Hinduism is the major Balinese practice of belief; a religion reflected in Bali's beautiful temples and the most visible religious practice of the Balinese; our daily offerings to the Gods.

My goal is to provide you the best and most up to date information on your trip to Bali.  Bali-Travel-Info will share with you how easy it is to travel in Bali, and you will find  beautiful places, things to see and to do, the best places to eat, cultural immersion, budget tips, money saving advice and much more.  You can choose the type of vacation you wish: Be it a wedding, honeymoon, adventure, travel with kids, spiritual trip, family vacation, restful vacation,  business trip, medical tourism, or whatever. You will find it here in Bali- Travel- Info. I update this section frequently to keep the content fresh.  Please don’t hesitate to ask questions, I would be happy to assist you. 

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using an incredible variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.

Rice, the primary grain is almost always consumed as a staple accompanied with vegetables, meat and seafood. Pork, chicken, fruit, vegetables and seafood are widely utilized, however just like most of Hindus, beef is never or rarely consumed.

1.   Babi guling (suckling pig)

Pork dishes are relatively hard to find across the mostly Muslim Indonesian archipelago, but Bali's famed suckling pig makes any roaming traveler's wait worthwhile.

While strictly speaking a suckling pig should still be feeding on its mother's milk, in Bali the pigs used in this popular dish can weigh about 70 kilograms (150 pounds).  If you are a vegetarian this dish is not for you :)

They are rubbed with turmeric then stuffed with a "base gede," or spice paste, which usually includes a combination of coriander seeds, lemongrass, Asian lime leaves and salam leaves, chillies, black pepper, garlic, red shallots, ginger and kencur (lesser galangal).

The pig is roasted on a spit over coconut husks or wood to tender perfection.

When ordering a plate, expect sliced meat, a few pieces of satay, caramelized crackling and more obscure parts, like crispy intestines -- this is nose-to-tail dining at its most traditional.

"The skin is served crispy and the meat is always tender -- they also offer a special that is served with rice and spicy soup which is delicious."

The best Babi Guling Ibu Oka:

Address: Jalan Tegal Sari No. 2, Ubud, Kec. Gianyar, Bali, Indonesia

Location:

2.   Ayam/bebek betutu (chicken or duck buried in the charcoal fire)

Another ceremonial dish, bebek betutu needs to be cooked for so long that you'll have to order it a day in advance.

 The duck is first rubbed with tamarind puree and salt to purify any "ducky" aromas and tenderize the meat.

This is then washed off and the bird (chicken is often used instead) is stuffed with eggs, cassava leaves and bumbu rajang, a spice mix specifically created for this dish.

It's then wrapped in "upeh", or betel nut husks, and slow cooked until the meat falls off the bone.

RM Ayam Betutu Pak Man

location:

3.   Gado-gado (Cooked mixed vegetables with peanut sauce)

            

Peanut sauce dressing

Gado-gado stall displaying ingredients of the dish.

Most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado perfectly combines a slightly sweet, spicy and savory tastes.The common primary ingredients of the peanut sauce are as follows:

·         ground fried peanuts (kidney beans may be substituted for a richer taste)

·         coconut sugar/palm sugar (substitute brown sugar if unavailable)

·         chillies (according to preference and desired degree of spiciness)

·         terasi (dried shrimp paste)

·         salt

·         tamarind juice

·         lime juice

·         water to dilute

The traditional method of making gado-gado is to use the cobek (pestle) and ulekan or flat rounded stone. The dry ingredients are ground first, then the tamarind liquids is added to achieve the desired consistency.

Vegetables

A traditional Indonesian way of making gado-gado.

The composition of the vegetable salad varies greatly, but usually comprises a mixture of some of the following:

• blanched - shredded, chopped, or sliced green vegetables such as cabbage, kangkung, spinach, bean sprouts, boiled young jack fruit,chayote, string bean, green bean, bitter melon, and corn.
• sliced - boiled potatoes
• uncooked - sliced cucumber
• peeled and sliced boiled eggs
• sliced - fried tofu and tempeh

Casa Luna Restaurant

http://www.casalunabali.com/casa-luna-restaurant/

4.Sate lilit

Pregina Warung

Jl. Danau Tamblingan No. 106, Sanur, Denpasar 80228,Indonesia 

 0361-283-353

Bali's take on satay, the classic meat-on-a-stick dish found across the Indonesian archipelago, is minced meat pounded in a mortar and pestle with young grated coconut and a bumbu, or spice mixture, that varies according to region.

It may be similar to the pastes used in babi guling or bebek betutu but perhaps with cardamom, cinnamon, nutmeg, tamarind or cumin seeds also making an appearance.

The seasoned meat is shaped around a split bamboo skewer and quickly barbecued, often while hand-fanned, over hot coals.

Forget the peanut sauce found elsewhere, sate in Bali is accompanied with shrimp paste-based sambal "matah", meaning raw or alive.

5. Be siap sambal matah (chicken in 'raw' sambal)

 Be siap sambal matah  is shredded chicken in a raw sambal of shallots, lemongrass, ginger torch, chillies, coconut oil, shrimp paste, salt and lime leaves.

Most warungs or restaurants  offering nasi campur (rice with mixed dishes) will have it among their dishes of the day.

Ayam Betutu Pak Man

Address: JL Raya Kuta, No. 72 X, 80361, Kuta, Bali, Indonesia

Phone:+62 361 8633570

Hours: · 9AM–11PM

6 .Ikan bakar (grilled fish) Jimbaran-style

The basic ingredient of the special sauce is chillies, though it's not spicy as it's balanced with lots of tomato amid other fresh "secret" additions.

While not a particularly authentic Balinese dish, tucking into ikan bakar (grilled fish) seaside in Jimbaran Bay as the sun sets, toes flexing in the sand as candles flicker to life, is a quintessential Bali dining experience.

Jimbaran Bay area

7. Lawar

Lawar is a crunch-tender mix of vegetables, grated coconut meat and minced meat mixed with various heady herbs and spices, and  every village has its own version.

While it's the usual accompaniment to babi guling, lawar can stand as a dish in its own right -- lawar nangka, or young jackfruit lawar, is an example.

Pregina Warung 

Address: Jalan Danau Tamblingan No. 106, Denpasar Sel., Indonesia
Phone:+62 361 283353

8. Pepesan/ Tum

Pepes is a Balinese and Indonesian 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.

9. Klepon Cake

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 favorites. The varieties abound, but the ingredients usually include rice flour, glutinous rice, palm sugar, coconut and tropical fruits. The green color of the cake gives a distinctive flavor from special leaves (Kayu sugih or pandanu leaves).

The best Klepon in Bali:

Tanah Lot

Address: Bali, Indonesia

Hours: 

· 7AM–7PM.

Phone: +62 361 880361

10. Balinese Coffee

One of the characteristics of Bali coffee compared to other Indonesian coffees is the processing method. Wet processing is the traditional way of coffee processing in Bali while dry processing is the most common method on the other Indonesian islands. In wet-processing the fruit covering the coffee bean (it is actually the seed) is removed before the beans are dried, in contradiction to dry-processing where the entire coffee cherry is being dried.

"A wet-processed Bali coffee is so much brighter and high-toned than other coffees from the region; it's hard to compare them. It definitely has the fruit flavors found in Java, Timor and Flores coffees, but bears little resemblance to Sulawesi or Sumatra coffees (except for the rare wet-process coffees from those origins)."

Revolver Espresso 
Gang51, Jl Kayu Aya (Jalan Oberoi), #3 Oberoi – Seminyak, Bali.

The Moose Espresso Bar
Jalan Batu Belig, Bali, Indonesia

DROP. The Coffee Spot
Jalan Petitenget 888x, Bali, Denpasar, Bali, Indonesia 80361.

Petitenget
Jl. Petitenget No.40X Seminyak, Bali

Seniman Coffee Studio
Jalan Sriwedari, Ubud 80571.

Freak Coffee
19 Jalan Hanoman, Ubud 80571. 

SOUQ CAFE- Serving Toby's Estate Coffee
Jl. Basangkasa #10, Seminyak

Drifter Surf Shop & Cafe
Jl. Oberoi 50 (Jl Kayu Aya), Seminyak

The Glass House
Jl Danau Tamblingan , Sanur

Vanilla Pod
Jalan Monkey Forest, Ubud

Hungry Bird Coffee

Jl. Raya Perancak / Semat 86, Tegal Gundul 

+62 898-6191-008

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