​​The Balinese Cuisine.

 

Balinese cuisine is from the volcanic island of Bali. Part of Indonesia, the cuisine has Indonesian cuisine, Chinese cuisine and Indian cuisine influences. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with festivals and religious celebrations including many foods in the celebrations. Rice as a staple accompanied by vegetables, meat and seafood. As a popular tourist area, many westernized foods are also available as well as other regional ethnic cuisines. Pigs, chickens, fruit, vegetables and seafood are widely utilized.

 

Balinese foods include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers), Balinese sate known as sate lilit made from spiced mince pressed onto skewers which are often lemon grass sticks, Babi guling also known as Celeng guling (a spit-roasted pig stuffed with chilli, turmeric, garlic, and ginger), as well asbumbu (seasoning) used as a marinade. Tabia lala manis is a condiment.[1] Basa gede, also known as basa rajang, is a spice paste that is a basic ingredient in many Balinese dishes.

 

Betutu is eaten in Bali as well as Lombok, and West Nusa Tenggara. It is a roasted poultry dish (chicken or duck) with spices. Lawar is a traditional vegetable and meat dish in Bali Vegetable and meat dish served with rice. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with herbs such as lemon grass, kaffir lime leaves, shallots, and garlic. Babi guling is a Balinese-style roast pork comparable to Hawaiian luau-style pig.

 

Night markets, warungs (food stands), and fruit vendors sell local delicacies. Festivals include ornately prepared foods as part of the celebrations. Balinese coffee, Kopi Bali, and hot tea, teh panas are popular. Tea is often served with sugar (gula) and condensed milk, susu.

Bali is popular with tourists and the area has cooking schools with daily courses.

 

In general, Indonesian food is rich in spices. The indigenous cooking techniques and ingredients have benefited from trade and influences originating in places as far away as India, China, the Middle East, and Europe.Rice is a staple food for the majority of Indonesians. It holds an important place in the country’s culture. It shapes the landscape, is served in most meals, and drives the economy.

 

Plain rice is known as nasi putih. Often, it is accompanied by a few protein and vegetable side dishes. Rice is also served as ketupat (rice steamed in woven packets of coconut leaves), brem (rice wine), and nasi goreng (fried rice).Indonesians’ other main source of protein is soy. Soy-based dishes such as tahu (tofu) and tempe are very popular in Indonesia. In fact, tempe is an adaptation of tofu to the tropical climate of Indonesia. It is uniquely Indonesian. Tempe is made through a controlled fermentation process that binds soybean into a cake form. The fermented soybean holds more protein, dietary fiber, and vitamins than regular tofu. Tempe is usually prepared by cutting it into small pieces, soaking it in a salty sauce and then frying it to a golden brown. Cooked tempe can be eaten alone or accompanied with chili.

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