1. Satay
Satay, or sate in Indonesian, are basically grilled slices of chicken, goat, beef, or pork skewered on sticks. It’s a traditional food tourists can find in virtually every city in Indonesia. Every culture has their own take and variation on this classic dish. Sate lilit is Bali’s own peculiar creation, which is marinated with coconut milk and other spices. Tourists will also enjoy sate lilit in sticks, but the sliced meat is wrapped rather than skewered, thus the name lilit (wrap). Additional sauce is optional, as the sate itself already has a delicious combination of spicy, savory, and sweet tastes.
2. Serombotan
Balinese food is becoming typical food of Klungkung regency of Bali so that the district Klungkung Serombotan dubbed Earth. Serombotan made from fruit vegetable young Botor or nails, sprouts, cabbage undercooked. then given a spice called Kalas consisting of coconut milk fed collision turmeric, galangal, shallots and garlic, coriander and a little kencur.
3. Babi Guling
Babi guling or Balinese roasted pork is one of the indulgences to try in Bali. The pork can only be roasted as a whole because it will be rolled (guling) over the fire, so it’s originally a communal dish. Often served as a treat during cultural performances or ceremonies, now babi guling can also be enjoyed in restaurant settings. Although the fresh pork (often piglets) meat contributes much to the main course’s juiciness, the mixture of traditional spices stuffed and greased all over the meat also plays an important role in making babi guling an unforgettable dish.
4. Lawar
Lawar is made by mixing chopped meat with various green vegetables and grated coconut. As for the meat, the choices are either beef, chicken, duck, pork, turtle, or a combination of those. Balinese know two types of lawar: red and white. The red lawar gets its color from animal blood added to the mixture, which adds a certain savory flavor and umami to the whole dish. White lawar, on the other hand, doesn’t contain blood and often substitutes meat with jackfruit.
5. Traditional Cakes and Desserts
Traditional cakes are collectively referred to as jajanan pasar (traditional market cakes), originally used to accompany ceremonial offerings, but now have found their way to the markets as daily coffee time favourites. The varieties abound, but the ingredients usually include rice flour, glutinous rice, sugar, coconut and tropical fruits. Wajik, pancong, jaja batun bedil, bubuh injin, godoh, pisang rai, and kelepon are typical varieties.6. Bebek and ayam Betutu
Betutu is an iconic Balinese favourite, consisting of a whole chicken or duck stuffed with traditional spices, wrapped in banana leaves, then enveloped tight in banana trunk bark before it’s baked or buried in a coal fire for 6 to 7 hours. The result is a rich and juicy, succulent feast with all meat easily separated from bones. Betutu is the Balinese slow-cooked luscious equivalent of babi guling for ‘non-pork eaters’.7. Pepes and Tum
Pepes is an Indonesian Sundanese cooking method using banana-leaf as food wrappings. The small package is sewed with thin bamboo sticks at both ends, and either steam-cooked, boiled or grilled. It is most commonly used to prepare fish as “pepes ikan” or meat, chicken, tofu or vegetables. Tum takes on a different form, with the wrapping folded and stitched at one top end, and usually steam-cooked. The banana-leaf wrapping provides a special aromatic appeal to the cooked blend.8. Tahu and Tempe
Among the most versatile of food items, tahu (tofu) and tempe come in various preparations, some as savory snacks, and some as accompaniments and even main course dishes. These soy bean curds may be fried, stuffed and battered. Many Indonesian dishes, especially those that have the main portions of rice, include tempe crackers, while the most favourite tahu snack are the stuffed and fried versions which usually include a mixture similar to spring rolls.9. Sayur Urab
Many tourists will find their Balinese diet dominated with meat, especially pork and chicken. But the people of Bali also know exactly how to work their vegetables. Urab (also urap) is a traditional vegetable salad with coconut dressing. It consists of a wide array of steamed or raw vegetables, including green beans, cabbage, bean sprouts, spinach, and cassava leaves. You can enjoy urab on its own or as a side dish. It’s a vegetarian-friendly meal rich in both flavor and nutrients.
10. Nasi Jinggo
Although it comes in small portions, nasi jinggo is a big part of the local’s daily life. They say you can fit a portion of nasi jinggo in the palm of your hand, and it seems just about right. Consisting of rice, vegetables, and a side dish and condiment wrapped together inside a banana leaf, nasi jinggo is an affordable food alternative for locals and tourists alike. Usually, the side dish options are shredded chicken, egg, or noodles. Tourists can find nasi jinggo sold on motorcycles parked on the side of Bali’s main streets.