The influence of local cuisine
Bali’s food is the result of a melting pot of cultures, which has brought its own influence over time. Some dishes bear traces of Indian, Chinese, Arabic, Portuguese, Dutch and Japanese cuisine. For example, curry, coconut milk, tamarind, cumin and coriander are of Indian origin. Noodles, soy, tofu and tea are of Chinese origin. Bread, cheese, coffee and chocolate are of European origin.
Catering in Bali
WARUNGS
Small family restaurants or street stalls, warungs offer simple, inexpensive dishes. Popular dishes in Bali include Bakso (a soup made from meatballs, noodles and broth), Nasi Campur (rice and a choice of different preparations of vegetables, meat, fish or tofu), Sate Madura (a meat skewer with peanut sauce) and the Nasi Goreng and Babi Guling already mentioned in this article. Warungs are popular with locals, who appreciate their conviviality and authenticity.
RESTAURANTS
Bali’s restaurants are larger, more comfortable and more expensive establishments, offering more elaborate, varied and refined dishes. For Indonesians, in general, restaurants are more suited to special occasions, meals with family or friends. Bali’s best restaurants are often found in tourist areas, city centers or hotels. We advise you to book in advance, especially for the best-known establishments.
COFFEE SHOPS
Casual, trendy establishments, Bali’s cafés offer light, healthy or vegetarian dishes, such as salads, sandwiches, smoothies or cakes. Young people, expatriates and fans of “healthy food” particularly appreciate cafés for their cosy atmosphere and tasteful decor. Ideal for working, reading or relaxing. You’ll find many nice cafés in Bali, especially in towns like Ubud, Seminyak, Sanur and Canggu.
The specialty of Balinese gastronomy
Nasi goreng (Fried rice)
This popular dish is a classic found throughout Indonesia. It consists of rice sautéed in garlic with eggs, vegetables, meat or shrimp, usually seasoned with soy sauce and chili pepper. Nasi goreng can be served with shrimp chips, cucumber and sambal (hot sauce). There are many variations of nasi goreng, but Bali’s stand out for their delicious blend of spices.
Babi guling (Spit-roasted pig)
Babi guling is a traditional festive dish from Bali. It consists of a whole suckling pig stuffed with spices and herbs, then spit-roasted for several hours. The skin becomes crispy and the flesh tender and juicy. Babi guling is served with rice, vegetable soup and sambal. It can also be served with blood sausage made from the animal’s blood, pieces of fried offal, puffed pork skin or Lawar.
Sate lilit (Brochettes enroulées)
Le sate lilit est un classique de la gastronomie balinaise, il se compose de viande ou de poisson haché et mélangé avec du lait de coco, des épices et de la noix de coco râpée. On enroule ensuite la préparation autour d’une tige de citronnelle ou de bambou avant de la griller au barbecue. Le sate lilit s’accompagne généralement de riz, de légumes et de sambal.
Lawar
Lawar is a typical Balinese specialty. Many variations exist, but it generally consists of long beans (finely chopped) and coconut meat (coarsely chopped or grated) then mixed with meat (often pork), animal skin and/or blood and spices. Lawar is usually prepared during religious ceremonies or family celebrations, but is also found in popular warungs. Once made, this dish must be eaten quickly, as it takes barely half a day to cook.