Bali Information: Balinese food

Showing posts with label Balinese food. Show all posts

Babi guling

Babi Guling is more well-known as ‘be guling’ in Bali. Actually, be guling can be made of other meats such as duck or chicken. Babi Guling is a kind of dish made of a whole suckling pig. It is cooked by taking out its whole bowel and stuffed the inside with spice paste and vegetables such as cassava leaf, then grilled and rolled over a charcoal made from dried coconut shells until it is well-done.

Babi Guling was originally made as a ritual offering in Balinese traditional ceremonies as well as religious ceremonies. But nowadays, it can be found in many restaurants and certain hotels in Bali area. The most well-known Babi Guling is from Gianyar regency.

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Lawar bali

Lawar is Balinese traditional food, well-known in all over Bali and available in many Balinese restaurants. Lawar is mixed vegetable with chopped meat, vegetable, spices, and coconut which tastes is sharpened with natural flavors.

There are various Lawar based on the materials for composing the cooking, such as Red Lawar, and White Lawar which is a large part made of coconut meat, and other is vegetable and meat. The vegetables which can be cooked into lawar normally are young bean fruit and jackfruit. Pork lawar is made of pork meat while Jackfruit Lawar is made of jackfruit. There is also Padamare Lawar, made of many kinds of Lawar.

Lawar is usually served with rice and other dishes. Lawar is the most favorite cooking during religious ceremony, family rituals or any family occasion. If there is a ceremony or any event of Bali tradition, Lawar is the first plan in cooking activity.

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Urutan Celeng / Fried Pork Sausages

Urutan is Balinese sausage. It is made of pig’s intestines, stuffed with pork meat and spice paste inside, and fried until it is brownish. Urutan is usually served with Balinese rice wine.

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Ayam betutu (Roasted Chicken in Banana Leaf)

Ayam Betutu is made of chicken with spices inside. The spices consist of turmeric, ginger, kencur, galangal, onion, garlic, salam leaf, and chilies. All these spices are mixed and put inside the chicken. That is why it is called Ayam Betutu.

Ayam Betutu is usually served in Balinese traditional ceremonies such as Odalan, Otonan, wedding ceremony, etc.

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Sate languan

Sate Languan is made of sea fish, green coconut, spices, and brown sugar. It is a traditional food of Klungkung regency, but it can be found in all over Bali. Sate Languan is served in Balinese ritual ceremonies. It is better served right after grilled (while it is still hot). It can last for only one day.

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Nasi Kuning Bali (Balinese Yellow Rice)

Nasi Kuning Bali is a bit different from the common Nasi Kuning, especially from the spices and preparation. Nasi Kuning is usually served during Kuningan Day, the Balinese Hindhu Holy Day which comes every 210 days on Saniscara (Saturday) Kliwon Wuku Kuningan.
Nowadays, Nasi Kuning is also served in other ceremonies such as birthday party, thanksgiving ceremony, etc. Nasi Kuning is served with fried chili spices, kemangi leaf, and green-peas. It is not available in Balinese restaurants. Balinese people usually prepare it only for ceremonies.

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Cerorot

Cerorot is usually produced in Tenganan Village, Karangasem regency, but it is also produced in other regions in Bali. Cerorot is made of rice flour, brown sugar, and salt, wrapped in twisted coconut leaf, and steamed. This snack is served with coffee or tea. It can last for only one day.

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Jukut ares

Jukut Ares is made of baby banana tree mixed with ribs and meat (cow, pork, duck), and spices. It is usually served in Balinese ritual ceremonies, dished up for family and people who assisted in arranging the ceremonies. Jukut Ares is served with rice. It is available in many restaurants in Bali regencies, such as Denpasar.

OVERVIEW:
The tender center of young banana palms is used for this dish in Bali, these can be replaced by round cabbage, although this needs to be salted for only 10 minutes.

INGREDIENTS:
600 gr (1¼ lb) young banana palm stem
6 tbsp salt
½ cup basic spice paste
1.5 lt (6 cups) duck stock
2 salam leaves
1 stalk lemongrass, bruised salt to taste
½ tbsp black peppercorn, crushed fried shallots to garnish

PREPARATION:
Peel off hard outside layers of the banana stem, cut in half lengthwise and place flat side on carving board. With a sharp knife cut in thin slices. Sprinkle a flat tray with salt, place sliced banana stem on it and sprinkle generously with salt again. Marinade for 45 minutes. Place slices on top of each and press by hand to extract the juice. Repeat process until stems are very dry and soft. Rinse stems thoroughly under running water. Strain and dry well. Combine duck stock and spice paste and bring to boil. Add salam leaves and lemongrass. Simmer for 5 minutes then add shredded banana stem and bring back to boil. Simmer for one hour until stems are soft, but still crunchy. If using cabbage, the cooking time will be much shorter. Season to taste with salt and pepper and garnish with fried shallots.

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Jukut kakul

OVERVIEW:

The French are not the only ones to have a liking for snails. The Balinese gather snails in the rice fields. But you can use the canned variety. Cucumber, zucchini or any other summer squash can be used instead of green papaya.

INGREDIENTS:
200 gr unripe green papaya
1 liter chicken stock
½ cup spice paste for seafood
1 stalk lemon grass bruised
2 salam leaves
1 tbsp oil
48 canned snails, washed and drained
1 tsp salt
Freshly ground black pepper
Fried shallots to garnish

PREPARATION:
Peel the papaya, cut in half lengthwise and remove the seeds, then cut it lengthwise in 4 or 6 slices. Cut crosswise into slices about 0.5 cm thick.

Combine stock, spice paste, lemon grass, salam leaves and oil in a large pot. Bring to boil, and then simmer for 5 minutes. Add papayas and simmer until almost tender. Add the snails and continue cooking until the papaya softens.

Season with salt and pepper to taste and garnish with fried shallots.

Helpful hint: If you do not care for snails. You can substitute 12 dried black Chinese mushroom. Washed and soaked I warm water for 20minutes. Add them together with the papaya to ensure they will be tender by the time the papaya is cooked.

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