page_title: Indonesian cuisine
section_title: Bali
hierarchical_section_title: Indonesian cuisine / Regional dishes / Bali
caption_attribution_description: Nasi campur: fried rice, combined with all different kinds of Indonesian dishes
context_page_description: Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
  Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
context_section_description: Balinese cuisine dishes include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood). Bebek betutu is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate lilit, is made from spiced mince pressed onto skewers which are often made from lemon grass sticks. Babi guling is a spit-roasted pig stuffed with chilli, turmeric, garlic, and ginger.
  Basa gede or basa rajang is a spice paste that is a basic ingredient in many Balinese dishes.
caption: Nasi Bali in Balinese cuisine
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