I would like to deal with dishes that you should taste on Bali. Fortunately, restaurants there a lot, but what exactly is there to order - this is a question! So:
Ikan Bakar (Ikan Bakar) - Fried fish and an extremely popular and tasty dish in Indonesia (and Malaysia), which can be tried in street kiosks, and in restaurants.
This is one of the most simple dishes. When you are not confident in choosing, order Ican Bakar. This will definitely be tasty (provided that it was made of fresh fish). Fish, as a rule, is picky in Sambal sauce (but it is better to ask the sauce in a separate plate). Sambal may consist of Chile, Lyme, Ginger, Luke, Calgana, Kalgana, Power, Lumbagang, Coriander, Turmeric, Shrimp Pasta, Red Shalot, etc. Often the pasta is simply "fire", that is, very islands, but sometimes gentle and Full suitable for children. "Right" Ikan Bakar brings wrapped in a banana leaf (or simply folded on a sheet) - then the fish is soaked in the aroma of banana leaves.
But no less often the fish brings simply on the plate. For this fried fish, go to Jimbaran - there are many restaurants where you can watch how the fish is preparing over smoldering coconut fibers - it gives a special distinct taste. But the main taste is jimbararance sauce.
If you are limited in the means, then keep in mind that this is not the cheapest food you will find on the island.
Babi Guling (Babi Guling or Celeng Guling) - One of the most famous Bali dishes.
It is a roasted pig, stuffed with rice with spices - as a rule, turmeric, coriander seeds, lemongrass, black pepper, chili and garlic. The meat is very juicy, and a piece of leather, which is served on a plate, is straight as caramelized glass shards.
Betutu (Betutu) - cooked on fire or a couple of chicken or duck.
This is a very spicy dish popular on Bali and Lombok. An even more acute option - with the addition of extra-sharp sauce made of raw bow, red chili and coconut oil. This dish is preparing for a very long time. But very tasty! Divided into the following types:
- Chicken Podlunkungski, stupid by spices
-Cress or Duck in Gianiarsky in banana leaves
-Cress or duck in Hylimanuksky, island and spicy, with garlic, onions, red chili, turmeric, ginger, black pepper and coconut oil.
Lawar - dish of a mixture of vegetables, coconut and minced meat, with herbs and spices. Some types of Lavar are prepared with blood from meat, thanks to which a distinct unusual taste appears.
Larva is different, depending on ingredients, for example, Larroom Babi (Lawar Babi) with pork or Laro Nangka (Lawar Nangka) with young jackfruits. Sometimes Larroom is distinguished according to its color: Larmar Merah (Lawar Merah, Red) and Laroena Puti (Lawar Putih, White). Larroom Padamar (Lawar Padamare) - a combination of several types of Lavar. Larroom is served with rice and other meat dishes, such as, for example, Bhabi Guling.
Sate Lilit (Sate Lilit) - oblong cakes from beef, chicken, fish, pork, or even a turtle meat, which is mixed with grated coconut walnut, coconut milk, lemon juice, bow-shallot and pepper. Then these cakes are planted on spanks of bamboo, sugar cane or lemon grass and grilled.
Nasi Campur Bali (NASI Campur Bali or just NASI Bali) - Rice with different additives. For example, Basa Genep is often added - a typical Balinese mixture of spices used as a basis for curry and vegetable dishes.
Also, rice can mix with grilled tuna, fried tufu, cucumber, spinach, beef cubes, corn, chili sauce, etc. Such rice is often sold in street kiosks wrapped in a banana leaf.
Tempe (Tempe) - Bar in a couple of centimeters thick, made of boiled and crowded soybeans. It, among other things, is added to Nasi Bali.
As a rule, it is fried on the oil, smoking pre-in marinade or salty sauce, and add to the side dishes, soups, second dishes. And also the pace you can try as a separate dish. The fragrance at the pace is quite unusual, someone says that it looks like a mushroom, someone is having a meat smell, but a majorly nut.
Tahu Bacem (Tahu Bacem) . I think you heard anything about Tofu, or have already tried. This is soy cottage cheese with a thin aroma, which can be used in salted and sweet dishes.
In Indonesia, Tofu is called Tahu (Tahu) (try Tahu Goreng, Tahu Icy or Tahu Sumyang). Bham (BACEM) - a method of cooking tofu, which began to be used initially on Java. Tofu is boiled in coconut water (liquid of the young fruits of coconut palm), mixed with Lengkouas (Calgana), coriander, bow-chalot, garlic, tamarind and palm sugar. After coconut water is completely evaporated, Tofu is fried until it acquires a golden brown color. As a result, Tofu is a sweet, spicy, and crisp. In general, it turns out Tahu Bol. It is usually served along with the pace and chicken.
Bakso (Bakso) - Meatballs from different types of meat, fish and seafood. They are served either in a soup with noodles or vegetables, or in a fried form, again with noodles. Bakso from fish can be found in restaurants and kiosks on the coastal, meat and chicken - everywhere. Bali Bakso from beef is more common.
Sayur URAB Salad of vegetables cooked for a pair, mixed with grated coconut walnut. You can use yourself or as a side dish.
As for drinks, the Balinese coffee, Kopi Bali , and hot tea, Teh Panas (Teh Panas) especially popular. Tea is often served with sugar (hum) and condensed milk (susa). Brem (BREM) - Balinese rice wine. It is made of fermented black or white rice (known as "Ketan").
Balinese fruit - this is Rambutan, Mango, Mangostan, Banana, Jackfruit (a relative of the breadwinner, with an eye with an unpleasant smell, and the pulp with a fragrance, similar to the banana and pineapple), Marquis (Something like Maracuy), Pineapple, Salak ("Snake Fruit"), Langsat (sweet-sweet fruit, grows clusters), Longan. (Sweet fragrant fruit, yellow color), Melon, Orange, Coconut and Durian.
