Joanna James
Bali, known as the ‘Island of the Gods’ is a sensational setting bathed in many a charm. Therefore, when considering a holiday to this part of Indonesia, do have a look at its diverse menu.
Meaning ‘Balinese Roasted Pork’ when translated to English, this household favourite is often found dominating dinner tables ahead of important ceremonies and cultural performances. The juiciness of Babi Guling is credited to the fresh pork which serves as its main ingredient that is thereafter, doused in a fine selection of traditional spices and herbs that will make your mouth water with every bite.
Associated with legend largely in part to its close association with it being treated as the favourite meal of the king in days long gone, Betutu is prepared in a manner that lasts the better part of 8 hours. While chicken or duck comes across as the main talking point of this dish, the mixture of spices that are stuffed inside the meat is what truly elevates its presence which in turn, has diners returning for seconds no sooner they’ve finished off their first servings. Among the notable inclusions are ginger, garlic, chilli, peanuts and shallots. Further, it is customary to pair this creation with local sambals and brown rice such as the version offered at Nirjhara which has access to some of the best Bali restaurants on the island.
A culmination of grated coconut, fresh vegetables and a choice of finely chopped meat coming into contact with each other, Lawar is easily identifiable based on a red or white texture. While the inclusion of animal blood is common with the former, one can opt for the white version of Lawar where you will be found munching on jackfruit for most parts.
Very much part and parcel of the Balinese lifestyle, Nasi Jinggo although, made to small proportions does pack one almighty punch from a taste of point of view. Made up of rice, vegetables and a creatively churned out side dish that can either be noodles, shredded chicken or egg; Nasi Jinggo is wrapped in a banana leaf and can be easily bought from motorcycles parked along the sides of Bali’s main streets.
Hailing from the region of Gianyar in Ubud, servings of Nasi Tepang cannot be overlooked when touring through the sublime surrounds of Bali. Boasting of a texture that is a mix of porridge and rice, this creation which includes a mushy grain is accompanied by a wide array of herbs and spices that are as pungent as you will find in this part of Indonesia. A sought after cuisine even for breakfast, Nasi Tepang is best enjoyed with some eggplant, beans, jackfruit, egg or fried chicken.
If the vegetarian in you is beginning to shudder at the thought of there being a lack of veggie-based cuisine to enjoy when in Bali, then one need not worry too much for the island is renowned for its green salads and complementing dressings. One such example is the dish referred to by the name of Urab. With a history that dates back centuries and a fondness that continues to grow with every generation, Urab or ‘Urap’ is a traditional vegetable salad which is smeared in a carefully crafted coconut dressing. While doubling as both a main and side dish, Urab is made with either raw or steamed vegetables in the likes of bean sprouts, cabbage or cassava leaves that are rich in natural goodness and flavour.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
