Discover the Exotic Flavors of Bali: Authentic Balinese Recipes to Try at Home
Balinese cuisine is delicious and varied, with spicy, sweet and tangy flavors that reflect the influence of Indonesian cuisine in general. Here are some of the culinary specialties of Bali, as well as Balinese recipes to prepare them at home:
Nasi Goreng
Nasi goreng is a popular Indonesian dish that is also very popular in Bali. It is a fried rice dish with vegetables, spices, meat, eggs, and sometimes seafood. Nasi goreng is often served with shrimp crackers and sweet chili sauce.
Nasi Goreng or Mie Goreng: Typical dish from Indonesia. Made with rice (Nasi) or noodles (Mie) and spices. Often served with chicken or eggs. A classic!
Nasi Goreng with chicken and satay. Lord Mountbatten, CC BY-SA 4.0, via Wikimedia Commons
Balinese nasi goreng recipe:
Ingredients:
500g cooked rice
200 g of meat (pork, chicken or prawns)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 red bell pepper, finely diced
2 tablespoons of soy sauce
1 tablespoon palm sugar
2 tablespoons peanut oil
Salt and ground black pepper
Nasi goreng, fried rice. Siliconprophet, CC BY-SA 4.0, via Wikimedia Commons
Instructions:
- In a large skillet or wok, heat the peanut oil over medium-high heat.
- Add the onion and garlic and sauté until golden and fragrant.
- Add meat or seafood and cook until golden brown.
- Add the red pepper and sauté for a few minutes.
- Add the cooked rice and mix it with the ingredients in the skillet.
- Add soy sauce and palm sugar and mix well.
- Cook for about 5 minutes, stirring regularly, until the rice is heated through and all the ingredients are well combined.
- Season with salt and ground black pepper to taste.
Satay Lilit
Satay lilit is a Balinese culinary specialty that consists of meatballs of chicken, beef, pork, fish or shrimp, mixed with grated coconut, spices and herbs, and wrapped around a stalk of lemongrass or bamboo.
Bali’s famous satay style, served with rice. The term ‘lilit’ in Balinese and in Indonesian means “to wrap”. The wider surface allows the minced meat to adhere. Kresnanta, CC BY-SA 4.0, via Wikimedia Commons
Here is a recipe for satay lilit made with chicken:
Ingredients:
500g minced chicken meat
150 g grated coconut
2 shallots, chopped
3 minced garlic cloves
2 cm chopped ginger
2 cm chopped turmeric
2 cm chopped galangal
1 stalk lemongrass, chopped
1 tablespoon palm sugar
1 tablespoon of soy sauce
1 tbsp lime juice
Salt and black pepper
Lemongrass or bamboo sticks for skewers
Instructions:
- In a bowl, mix the ground chicken meat with the grated coconut, shallots, garlic, ginger, turmeric, galangal and lemongrass. Add palm sugar, soy sauce, lime juice, salt and black pepper. Mix well until all the ingredients are well incorporated.
- Take a small amount of the meat mixture and wrap it around a lemongrass or bamboo stick, pressing down firmly so the meat adheres.
- Repeat the operation with the rest of the meat preparation until it is exhausted.
- Grill the satay lilit skewers on a barbecue, griddle or in a grilled pan for about 10 minutes until golden brown and cooked through.
- Serve satay lilit with peanut sauce, rice and vegetables.
Bon appétit !
Balinese pork satay and recipe
Balinese pork satay, also known as sate babi, is a popular dish in Bali. It is made with marinated pork skewered and grilled to perfection.
Balinese Sate Babi (pork satay). Gunawan Kartapranata, CC BY-SA 4.0, via Wikimedia Commons
Here’s a recipe for Balinese pork satay:
Ingredients:
500g pork (pork shoulder or pork tenderloin), sliced into thin strips
3 cloves garlic, minced
2 shallots, minced
1 lemongrass stalk, white part only, minced
2 teaspoons coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 teaspoon turmeric powder
1 tablespoon palm sugar or brown sugar
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salt and pepper to taste
Bamboo skewers, soaked in water for 30 minutes
For the peanut sauce:
1/2 cup unsalted roasted peanuts, finely chopped
1 small red chili, finely chopped
1 garlic clove, finely chopped
1 tablespoon tamarind paste
2 teaspoons palm sugar or brown sugar
1/2 cup water
Salt to taste
Instructions:
- In a large bowl, combine garlic, shallots, lemongrass, coriander, cumin, turmeric, palm sugar, soy sauce, vegetable oil, salt, and pepper. Add the pork strips and mix well to coat the meat. Cover the bowl and marinate the pork in the refrigerator for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat.
- Thread the pork strips onto the skewers, about 4-5 strips per skewer.
- Grill the pork skewers, turning occasionally, until browned and cooked through, about 8-10 minutes.
- While the pork is grilling, make the peanut sauce. In a small saucepan, combine chopped peanuts, chili, garlic, tamarind paste, palm sugar, water, and salt. Cook over low heat, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Serve the grilled pork skewers with the peanut sauce, steamed rice, and your favorite salad.
Enjoy your delicious Balinese pork satay!
Babi guling, Balinese roasted suckling pig
Stuffed pig roasted on a spit. Excellent when it is not too greasy. It is mainly found in Bali, the rest of the archipelago being overwhelmingly Muslim.
Babi guling is a traditional dish of grilled pork stuffed with herbs and spices, often served with white rice and stir-fried vegetables. It is a very popular dish in Bali, often served at special occasions such as weddings and religious ceremonies.
Babi Guling is a famous Balinese dish, consisting of a roasted suckling pig, which is typically stuffed with a mix of herbs and spices.
Here’s a recipe for Balinese Babi Guling that you can try at home:
Ingredients:
1 whole suckling pig, about 8-10 kg, cleaned and dressed
2 stalks lemongrass, bruised
4 kaffir lime leaves
5 bay leaves
2 liters water
For the spice paste:
10 shallots, peeled
8 cloves garlic, peeled
10 red chili peppers, seeded
5 bird’s eye chili peppers
2 tablespoons ginger, peeled and chopped
2 tablespoons turmeric, peeled and chopped
2 tablespoons galangal, peeled and chopped
2 tablespoons coriander seeds, toasted and ground
1 tablespoon cumin seeds, toasted and ground
1 tablespoon black peppercorns, toasted and ground
3 tablespoons sea salt
3 tablespoons palm sugar
For the basting liquid:
1 cup coconut oil
2 tablespoons turmeric powder
2 tablespoons water
Instructions:
- Preheat the oven to 180°C (350°F).
- In a blender or food processor, combine all the ingredients for the spice paste and blend until smooth.
- Rub the spice paste all over the suckling pig, making sure to get it into all the crevices and cavities.
- Stuff the pig’s belly with the bruised lemongrass, kaffir lime leaves, and bay leaves.
- Place the pig in a roasting pan and roast in the oven for 3-4 hours, or until the skin is crispy and golden brown and the meat is tender.
- While the pig is roasting, prepare the basting liquid. In a small saucepan, heat the coconut oil, turmeric powder, and water over low heat until well combined.
- Baste the pig with the basting liquid every 20-30 minutes during the last hour of cooking.
- Once the pig is done, remove it from the oven and let it rest for 10-15 minutes before carving.
- Serve the Babi Guling with steamed rice, sambal, and other Balinese side dishes.
Enjoy your delicious and authentic Balinese Babi Guling!
Babi Guling is one of the offerings in religious ceremonies in Bali. I Kadek Jaya Wiguna, CC BY-SA 4.0, via Wikimedia Commons
Urab
Delicious mixture of coconut, beans or other finely chopped vegetables flavored with spices and peppers. Mainly Balinese dish.
Urab is a traditional Balinese dish that consists of mixed vegetables, grated coconut, and sometimes minced meat or shrimp. The vegetables used in urab can vary, but commonly include bean sprouts, green beans, cabbage, and spinach.
The vegetables are blanched (quickly cooking food in boiling water then dunking it in ice water to stop the cooking process), chopped finely, and then mixed with spices such as shallots, garlic, chili, shrimp paste, and lime juice. The mixture is then topped with grated coconut and sometimes fried shallots.
Urab is often served as a side dish or accompaniment to other Balinese dishes, such as satay or grilled fish. It is a healthy and flavorful dish that is popular among both locals and tourists in Bali.
Urab is a typical Indonesian dish made from various kinds of vegetables mixed with grated coconut. Irhanz, CC BY-SA 4.0, via Wikimedia Commons
Here’s a recipe for urab Bali:
Ingredients:
2 cups mixed vegetables (bean sprouts, green beans, cabbage, and spinach), blanched and finely chopped
1/2 cup grated coconut, toasted
1/4 cup fried shallots
1/4 cup minced meat or shrimp (optional)
2-3 kaffir lime leaves, finely chopped
For the spice paste:
2 shallots, peeled
2 cloves garlic, peeled
2 red chilies, seeded
1 teaspoon shrimp paste
1 tablespoon lime juice
Salt and pepper to taste
Instructions:
- In a large bowl, mix together the chopped vegetables, grated coconut, and fried shallots.
- If using, add in the minced meat or shrimp and mix well.
- In a mortar and pestle, pound together the shallots, garlic, red chilies, and shrimp paste until it forms a smooth paste.
- Mix the spice paste into the vegetable mixture and toss well to combine.
- Season with salt and pepper to taste.
- Add in the chopped kaffir lime leaves and mix well.
- Serve urab Bali at room temperature as a side dish or accompaniment to other Balinese dishes.
- Enjoy your delicious and healthy urab Bali!
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Satay
Satay is a dish of marinated meat skewers, grilled and served with a spicy sauce made from peanuts. Satay is a popular Indonesian dish that can be found all over Bali.
Satay recipe:
Satay is a marinated and grilled meat kebab dish that is popular in many Southeast Asian countries, including Bali. Here is a recipe for preparing Balinese Satay:
Ingredients:
500g chicken or beef cut into cubes
2 tablespoons vegetable oil
1/2 cup coconut milk
1 tablespoon of peanut paste
1 tablespoon of soy sauce
1 tablespoon palm sugar or brown sugar
2 cloves of garlic, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander powder
Salt and freshly ground black pepper, to taste
For the satay sauce:
1/2 cup peanut paste
1 cup coconut milk
1 tablespoon palm sugar or brown sugar
1 tablespoon of soy sauce
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon of salt
Instructions:
Combine all the marinade ingredients in a bowl. Add the meat and mix well to coat all the pieces. Cover and marinate for at least 1 hour or overnight in the refrigerator.
Soak the wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
Prepare the Satay sauce by combining all the ingredients in a small bowl. Book.
Preheat grill or griddle to medium-high heat. Remove the meat from the marinade and thread the pieces onto the skewers.
Brush skewers with vegetable oil and place on grill or griddle. Cook for 3-4 minutes on each side or until the meat is well grilled and cooked through.
Serve the skewers hot with the Satay sauce for dipping. You can also garnish the skewers with chopped coriander leaves and crushed roasted peanuts.
Balinese pork soto (Soto babi)
Balinese Pork Soto, also known as Soto Babi, is a traditional Indonesian soup made with pork meat and broth, along with a variety of herbs and spices. The soup is typically served with rice and topped with fried shallots, boiled eggs, and sliced tomatoes. It is a popular dish in Bali and other parts of Indonesia.
As for its taste, Balinese Pork Soto is known for its rich and savory flavor with a hint of sweetness from the use of various herbs and spices. The broth is seasoned with a mix of ground spices such as coriander, cumin, turmeric, and pepper, which gives the soup a warm and comforting taste. The tender pork meat adds a delicious and hearty element to the dish.
Overall, Balinese Pork Soto is a delicious and comforting soup that is perfect for cooler weather or when you’re craving a warm and flavorful meal. If you enjoy bold flavors and hearty soups, then you’ll likely find Balinese Pork Soto to be quite delicious.
Sometimes this soup is served as a side dish with the babi guling (roasted suckling pig).
Balinese pork soto, a traditional soup. Gunawan Kartapranata, CC BY-SA 4.0, via Wikimedia Commons
Here is a recipe for Balinese Pork Soto:
Ingredients:
500g pork meat (you can use ribs, loin or belly), cut into small pieces
2L water
2 garlic cloves, minced
2 shallots, minced
2cm ginger, grated
2 stalks lemongrass, bruised
2 bay leaves
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp white pepper powder
Salt, to taste
200g vermicelli noodles, cooked according to package instructions
1 cup bean sprouts
2 hard-boiled eggs, sliced
2 tomatoes, sliced
1/4 cup fried shallots
2 tbsp vegetable oil
Lime wedges, to serve
Fresh cilantro and scallions, chopped, to garnish
Instructions:
- Heat the vegetable oil in a pot over medium heat. Add the garlic, shallots, and ginger and sauté until fragrant, about 2-3 minutes.
- Add the pork pieces to the pot and stir-fry until browned, about 5-7 minutes.
- Add the water, lemongrass, bay leaves, coriander powder, cumin powder, turmeric powder, white pepper powder, and salt to the pot. Bring to a boil, then reduce the heat and let simmer for 1-2 hours, or until the pork is tender.
- Remove the lemongrass stalks and bay leaves from the pot. Season the soup with more salt and pepper if needed.
- To serve, place a serving of vermicelli noodles in a bowl. Ladle the pork soup over the noodles. Top with bean sprouts, sliced hard-boiled eggs, sliced tomatoes, and fried shallots. Garnish with chopped cilantro and scallions.
- Serve hot with lime wedges on the side, if you like.
Enjoy your Balinese Pork Soto!
Ayam or Bebek Betutu, smoked chicken or duck Betutu style
Ayam Betutu is a traditional Balinese dish of chicken stuffed with spices and herbs, wrapped in banana leaves and slowly cooked in steam or over a wood fire. The chicken is marinated in a mixture of spices and herbs for several hours, then stuffed with cooked rice, shredded coconut, shallots, garlic and other ingredients before being cooked.
Ayam Betutu. Gunawan Kartapranata, CC BY-SA 3.0, via Wikimedia Commons
Here is a recipe to prepare Ayam Betutu:
Ingredients:
1 whole chicken, cleaned and gutted
1 cup cooked white rice
1 cup shredded coconut
10 shallots
5 garlic cloves
2 cm grated fresh ginger
2 cm grated fresh turmeric (or 1 tbsp ground turmeric)
1 tablespoon of shrimp paste
2 bay leaves
3 kaffir lime leaves (or kaffir lime)
3 stalks lemongrass, finely chopped
2 tablespoons of salt
2 tablespoons coconut oil
Hanged Ayam Betutu and Bebek Betutu. Gunawan Kartapranata, CC BY-SA 4.0, via Wikimedia Commons
For the pickle:
10 red chillies, seeded and finely chopped
5 shallots, finely chopped
3 garlic cloves, finely chopped
2 cm grated fresh ginger
1 tablespoon of shrimp paste
2 bay leaves
3 kaffir lime leaves (or kaffir lime)
3 stalks lemongrass, finely chopped
1 tablespoon of salt
Instructions:
- Prepare the marinade by mixing all the ingredients in a bowl. Add a little water if needed to achieve a smooth consistency.
- Place the chicken in a large bowl and rub it with the marinade. Make sure the marinade gets well into all the nooks and crannies of the chicken. Let the chicken marinate for at least 2 hours, or overnight if possible.
- Prepare the stuffing by combining the cooked rice, shredded coconut, shallots, garlic, ginger, turmeric, shrimp paste, bay leaves, kaffir lime leaves and lemongrass in a large bowl. Add 2 tablespoons of salt and mix well.
- Preheat the oven to 180°C (356°F). Place the stuffed chicken on a banana leaf and cover it with the stuffing. Wrap the chicken in the banana leaf and tie it with kitchen twine.
Place the wrapped chicken on a baking sheet and brush with coconut oil.
Lawar, mixed vegetables
Lawar is a salad dish of minced meat and vegetables, mixed with spices and coconut milk. There are many variations of lawar, but most contain pork or chicken, along with vegetables such as green beans, eggplant, and papaya leaves.
Balinese chicken lawar with rice. RT. Hakimi, CC BY-SA 4.0, via Wikimedia Commons
Tipat cantok, mixed salad with rice cake
Balinese Tipat Cantok is a traditional Balinese dish that consists of a mixed salad with rice cake. The dish typically includes boiled rice cake cubes, bean sprouts, green beans, grated coconut, and sliced cucumber, which are all mixed together in a spicy peanut sauce.
Gourmet version of Tipat Cantok. Bali’s mixed vegetables with “tipat” rice, tofu, and egg, served with peanut sauce. Kresnanta, CC BY-SA 4.0, via Wikimedia Commons
Here’s a recipe for Balinese Tipat Cantok:
Ingredients:
250 grams of rice cake (cut into cubes)
100 grams of bean sprouts
100 grams of green beans (cut into small pieces)
50 grams of grated coconut
1 small cucumber (sliced thinly)
2 tablespoons of oil
For the sauce:
100 grams of roasted peanuts (grounded)
2 garlic cloves (minced)
3 shallots (minced)
2 red chili peppers (chopped)
1 teaspoon of salt
1 teaspoon of palm sugar
200 ml of coconut milk
2 tablespoons of tamarind juice
For the topping:
Fried shallots
Shrimp crackers (krupuk)
Instructions:
- Boil the rice cake cubes for 10-15 minutes, or until they are soft. Drain and set aside.
- Blanch the bean sprouts and green beans in boiling water for 2-3 minutes, then rinse with cold water and set aside.
- In a pan, heat the oil and fry the grated coconut until it turns golden brown. Set aside.
- To make the sauce, combine the roasted peanuts, garlic, shallots, chili peppers, salt, and palm sugar in a blender or food processor. Add the coconut milk and tamarind juice and blend until smooth.
- In a large mixing bowl, combine the boiled rice cake, blanched bean sprouts and green beans, sliced cucumber, and fried grated coconut. Mix well.
- Pour the peanut sauce over the salad and mix until everything is coated evenly.
- Top with fried shallots and shrimp crackers.
Serve and enjoy!
This recipe makes 4 servings. Balinese Tipat Cantok is a delicious and healthy salad that is perfect for any occasion. It’s easy to make and the combination of flavors and textures makes it a refreshing and satisfying meal.
Kacang disco, spicy roasted peanuts
Kacang disco is a popular snack in Indonesia that is made with roasted peanuts and crispy fried flour. The snack gets its name from the shape of the crispy flour which resembles small disco balls. Here’s a recipe for Kacang Disco:
Ingredients:
200g raw peanuts, skin removed
50g rice flour
50g wheat flour
1 egg
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon baking powder
Oil for frying
Instructions:
- Preheat the oven to 150°C (302°F).
- Spread the peanuts on a baking tray and roast in the oven for 15-20 minutes, or until they are fragrant and lightly browned.
- Let the peanuts cool and then chop them finely.
- In a large mixing bowl, whisk together the rice flour, wheat flour, egg, salt, sugar, and baking powder.
- Add the chopped peanuts to the mixing bowl and mix well until everything is combined.
- Take a small portion of the mixture and roll it into small balls, around 1 cm in diameter.
- Heat the oil in a deep pan over medium-high heat.
- Fry the kacang disco balls in batches until they turn golden brown, around 2-3 minutes.
- Drain the excess oil using a paper towel.
- Serve the kacang disco balls hot as a snack or appetizer.
Enjoy the crispy and delicious Kacang Disco!
Kacang disco Bali. Hot and spicy peanuts, product of Bali, Indonesia. Midori, CC BY-SA 3.0, via Wikimedia Commons
Bubur Injin, sweet black rice porridge
Bubur Injin is a traditional Balinese dessert made from black rice that has been soaked and then cooked with water, coconut milk, and palm sugar to make a sweet porridge. It is a popular breakfast or dessert dish in Bali and is often served hot, topped with a variety of toppings such as sliced bananas, shredded coconut, or roasted peanuts.
Here is a recipe for Bubur Injin:
Ingredients:
1 cup black glutinous rice, washed and soaked overnight
3 cups water
1 cup coconut milk
3/4 cup palm sugar
1/4 tsp salt
Toppings of your choice (sliced banana, shredded coconut, roasted peanuts)
Instructions:
- Drain the soaked black rice and add it to a pot with the water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, stirring occasionally until the rice is cooked and soft.
- Add the coconut milk, palm sugar, and salt to the pot and stir until the sugar has dissolved.
- Continue cooking over low heat for another 10-15 minutes, stirring occasionally.
- Remove from heat and let the porridge cool slightly before serving. Serve hot, topped with your favorite toppings.
Enjoy the rich and sweet flavors of this classic Balinese dessert!
Bubur injin is Balinese version of bubur ketan hitam, or sweet black rice porridge served with coconut milk. Gunawan Kartapranata, CC BY-SA 4.0, via Wikimedia Commons
Pisang Goreng, fried banana
Pisang Goreng, also known as Indonesian fried bananas, is a popular snack and dessert in Bali and throughout Indonesia. It is a simple yet delicious dish that can be enjoyed on its own or with a scoop of ice cream.
Pisang goreng, fried banana. Kyrosyahmi, CC BY-SA 4.0, via Wikimedia Commons
Here’s a recipe for Pisang Goreng:
Ingredients:
4 ripe bananas
1 cup flour
1/4 cup rice flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup coconut milk
Oil for frying
Instructions:
- In a mixing bowl, whisk together the flour, rice flour, baking powder, and salt.
- Add the water and coconut milk to the dry ingredients and whisk until the batter is smooth.
- Heat the oil in a frying pan over medium-high heat.
- Peel the bananas and slice them into 1-inch pieces.
- Dip the banana slices into the batter, making sure they are coated evenly.
- Carefully place the banana slices in the hot oil and fry until they are golden brown, turning them over once to ensure they are cooked evenly.
- Remove the fried bananas from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the Pisang Goreng hot with a scoop of ice cream, if desired.
Enjoy the crispy, sweet, and delicious flavors of this classic Balinese snack!
Photo credit (main picture): WonderfulBali via Pixabay