Balinese cuisine

Balinese cuisineis a cuisine tradition ofBalinese peoplefrom the volcanic island ofBali. Using a variety of spices, blended with the fresh vegetables, meat and fish.Part ofIndonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine,ChineseandIndian. The island's inhabitants are predominantlyHinduand 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 as in mostHinducommunities,beefis never or rarely consumed.
Bali is a popular tourist destination, and the area has many 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.
Steamed riceis commonly consumed in every meal. Pork, chicken, seafood and vegetables are widely consumed. As Hindus however, Balinese never or rarely consumebeef. This restriction is especially observed by those who belong toBrahminandKshatriyacastes. Nevertheless, lesser Gusti (nobles) and common Balinese people might consume beef, albeit rarely.
Spices includeKaempferia galanga(galangal),shallots,garlic,turmeric,gingerandKaffir limeare used in Balinese cuisine. Balinese 8-spice is made withwhite pepper,black pepper,coriander,cumin,clove,nutmeg,sesame seed, andcandlenut.Palm sugar,fish paste, andbasa gede(a spice paste) are used.
Fruits includerambutan,mangoes,mangosteen,bananas,markisa(passion fruit),nangka(jackfruit),pineapple,salak(snake fruit),duku,kelengkeng(longan),wani(white mango orMangifera caesia),papaya,melon,oranges,custard-apple,coconutanddurian.
InHindu Balinesetraditions, 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.
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 andwarungs, to fancy restaurants in resorts and five-star hotels. Small family-runwarungsare the budget options for street food, serving everything from family dishes for full meals, or snack foods.
Balinesewarungsor restaurants usually specified on certain menu, for example there are restaurants that specialized on solely servingbabi guling(suckling pig),bebek betutu(crispy duck), ornasi campur(Balinese mixed rice). Somewarungspecialized on sellingtipat cantok(similar tokupat tahu) ornasi jinggomixed rice.
Bali has a strongrice agriculturetradition in Indonesia, as evidence through centuries old intricate network of sophisticatedSubakirrigation system. TheBalinese water templesregulates the water allocation of each village's ricefields in the region.Balinese HinduismreveredDewi Srias an important rice goddess.Her and other deities colorful effigies made from colorful sticky rice are often made during religious ceremonies.
Basa gede, also known asbasa rajang, is a spice paste that is a basic ingredient in many Balinese dishes.Basa gedeform the cornerstone of many Balinese dishes. Its ingredients includegarlic, redchili peppers, Asianshallots,nutmeg,ginger,turmeric,palm sugar,cumin,shrimp pasteand salam leaves (Indonesianbay leaf).
Balinese dishes are punctuated bybasa genep, the typical Balinese spice mix used as the base for many curry and vegetable dishes.As well asbumbu (seasoning)used as a marinade.Tabia lala manis, which is a thin soy sauce with chili peppers, andsambal matahare popularcondiments.
Balinese foods includelawar(choppedcoconut,garlic,chili pepper, withporkorchickenmeat and blood),Bebek betutu(duckstuffed with spices, wrapped inbananaleaves and coconut husks cooked in a pit of embers), Balinesesateknown assate lilitmade from spiced mince pressed onto skewers which are oftenlemongrasssticks,Babi gulingalso    known ascel eng guling(a spit-roasted pig stuffed with chili peppers,turmeric,garlic, andginger).
InBali, the mixed rice is callednasi campur Balior simplynasi Bali. The Balinese nasi campur version of mixed rice may have grilledtuna, friedtofu,cucumber,spinach,tempe,beefcubes, vegetablecurry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf.
Betutuis eaten in Bali as well asLombok, andWest Nusa Tenggara. It is a roasted poultry dish (chicken or duck) with spices. Lawar is a traditional vegetable and meat dish in Bali Vegetable and meat dish served with rice. It consists of shredded unripejackfruit, young banana flower, a liberal amount ofpork rindbits, raw pig blood. These are mashed with herbs such aslemon grass,kaffir limeleaves,shallots, andgarlic.Babi gulingis a Balinese-style roast pork comparable toHawaiianluau-style pig.
Other common Indonesian dishes are easily found, such astempeandtofuare used.Sambaldishes are also served.Bakso, ameatballor meat paste made from beefsurimi, can also be found.
Balinese coffee,Kopi Bali, and hot tea,teh panasare popular. Tea is often served with sugar (gula) andcondensed milk,susu.
Though, being a hot tropical island, cold drinks such as iced tea are more commonly consumed than hot drinks.
Bremis Balinese rice wine alcoholic beverage. It is made from fermented mash of black or whiteglutinous rice(known asKetan) using a dry-starter, which called asRagi tape.Daluman is Balinese ice drink made with cincau jelly leaf, coconut milk, palm sugar syrup, and shaved ice. It provides a cooling sensation and aids digestion.
Jamuis an old Indonesian traditional drink that is also popular Bali,it is known for its medicinal properties, including detoxification, helping with digestion, reducing inflammation and strengthening the immune system. It is usually prepared with pureGingerorTurmericjuice and other varying ingredients such as lime and honey.