Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a 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.
Bali is a popular tourist destination, and the area has quite a lot of cooking schools with daily courses of Balinese cuisine.Night markets, warungs (food stands), and fruit vendors sell local delicacies. Festivals include ornately prepared foods as part of the celebrations. As a popular tourist area, many westernized foods are also available as well as other regional ethnic cuisines.
In Hindu Balinese traditions, certain foodstuffs are served in religious rituals, used as an offering for gods. During religious ceremony, festively decorated fruits and foodstuff are brought to the temple as an offering. Balinese believed that certain foodstuff is an appropriate offering for certain deities. For example pork is favoured by Batara Kala, while ducks are favoured by Hindu gods, such as Brahma. Certain rare foodstuff such as turtle meat is also used in rituals.
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Balinese households usually purchase fresh ingredients from the local market every morning, cook and serve them in the late morning to be mainly consumed for lunch. The leftovers are stored to be heated again for family dinner. Other than homemade family dishes, Balinese cuisine are served from humble street side carts and warungs, to fancy restaurants in resorts and five-star hotels. Small family-run warungs are the budget options for street food, serving everything from family dishes for full meals, or snack foods.
Balinese warungs or restaurants usually specified on certain menu, for example there are restaurants that specialized on solely serving babi guling (suckling pig), bebek betutu (crispy duck), or nasi campur (Balinese mixed rice). Some warung specialized on selling tipat cantok(similar to kupat tahu) or nasi jinggo mixed rice.
Bali has a strong rice agriculture tradition in Indonesia, as evidence through centuries old intricate network of sophisticated Subak irrigation system. The Balinese water temples regulates the water allocation of each village’s ricefields in the region. Balinese Hinduism revered Dewi Sri as an important rice goddess. Her and other deities colorful effigies made from colorful sticky rice are often made during religious ceremonies.
Spices and seasonings
Telur bumbu from Bali (boiled eggs in a hot and spicy sauce)
In Bali, the mixed rice is called nasi campur Bali or simply nasi Bali. The Balinese nasi campur version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempe, beef cubes, vegetable curry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf.
Kopi Luwak (Luwak coffee), also called civet coffee or “poo coffee”. It is named after the practice of weasel-like animals called civets let loose into coffee plantations at night to eat coffee berries then poop out the coffee beans which are collected, washed and roasted over a fire.
Rawon babi, pork spicy stew similar to East Javanese rawon. This Balinese pork version however, is not using any keluak, thus the soup color is not black but rather light brownish grey instead. This meat soup is usually served to accompany nasi bali or babi guling.
Bumbu Bali, Balinese spice of basa genep, commonly used as flavouring agent for chicken, fish or meat. Ayam bumbu Bali means chicken in Balinese spice mixture.
Terang Bulan (dessert) A sweet, thick pancake mostly sold by street vendors in the evening with different fillings like condensed milk, chocolate sprinkles, crushed peanuts and cheese. Sometimes called Martabak Manis, however in Bali martabak often refers to a fried roti filled with shredded chicken and eggs so terang bulan is more commonly used, especially in the central regions around Ubud. Often, vendors will sell both.
Balinese coffee, Kopi Bali, and hot tea, teh panas are popular. Tea is often served with sugar (gula) and condensed milk, susu.Brem is Balinese rice wine alcoholic beverage. It is made from fermented mash of black or white glutinous rice (known as Ketan) using a dry-starter, which called as Ragi tape.
https://antaranda.com/jogja/wp-content/uploads/2018/07/babi-guling-bali.jpeg640640antarandahttps://antaranda.com/jogja/wp-content/uploads/2018/07/logo-png-new-aa.pngantaranda2018-07-21 11:08:222018-07-21 13:11:06Culinary in Bali