Bali: Local Must Eats

A whole suckling pig stuffed with turmeric, lemongrass, black pepper and garlic, then spit-roasted over an open flame. Babi guling is central to Hindu-Balinese temple ceremonies and family celebrations. The late Anthony Bourdain featured the dish on his programme, calling it one of the finest pork preparations he had encountered.

A whole duck marinated in a spice paste called bumbu betutu, wrapped in banana leaves and slow-cooked for up to twelve hours. The dish dates back to the Majapahit empire era around the 1500s. It remains a staple at Hindu ceremonies and temple offerings across Bali, with its preparation passed down through specialist cooks in villages.

Minced meat, typically fish or chicken, mixed with grated coconut, lime leaves and Balinese spices, wrapped around lemongrass sticks and grilled over charcoal. Unlike standard Indonesian satay, sate lilit does not use skewers or peanut sauce. It is a common offering at temple ceremonies and a staple in Balinese mixed rice plates across the island.

A traditional Balinese salad of minced meat, grated coconut, vegetables and spices. Variants include pork, chicken and duck, with some recipes incorporating animal blood for ceremonial versions. Lawar is prepared for nearly every Hindu-Balinese ceremony, and each village often follows its own recipe handed down through generations.

Indonesia's national dish of stir-fried rice cooked with kecap manis (sweet soy sauce), garlic, shallots, chilli and tamarind. It is served with a fried egg, prawn crackers and sliced cucumber. In 2018, CNN ranked nasi goreng among the top 50 foods in the world. Street vendors and warungs across Bali serve their own regional variations.

A plate of steamed rice served with an assortment of side dishes such as shredded chicken, sate lilit, lawar, fried peanuts, crispy tempeh, boiled egg and sambal. Each warung composes its own selection, making every plate distinct. Nasi campur functions as the primary lunch meal for most Balinese and is sold at roadside stalls island-wide.

Fresh-caught fish, prawns, lobster, crab and calamari grilled over coconut husk coals at beachfront cafes along Jimbaran Bay. The tradition began when fishermen from the nearby Kedonganan fish market started cooking their catch on the sand. Diners eat at candlelit tables on the beach, with sambal matah and steamed rice served alongside.

Fresh fish seasoned with a base genep spice paste, wrapped in banana leaves and steamed or grilled. The banana leaf imparts a fragrant, slightly smoky flavour to the fish. Pepes ikan is a traditional method of cooking found across Indonesia, with the Balinese version featuring turmeric, galangal, shallots and lemongrass as primary seasonings.

A Balinese black rice pudding made from slow-cooked black glutinous rice sweetened with palm sugar and served with thick coconut milk. The dish is a common breakfast item and dessert found at morning markets across the island. Black rice is native to the Indonesian archipelago and has been cultivated in Bali for centuries.

A chicken variant of the traditional Balinese lawar salad, combining shredded chicken with grated coconut, chopped long beans, Balinese spices and fresh herbs. This version is widely accessible to visitors who prefer poultry over pork. It accompanies most Balinese ceremonial meals and is a standard component of nasi campur plates.

A raw Balinese condiment made from finely sliced shallots, lemongrass, red chilli, kaffir lime and coconut oil. Unlike cooked Indonesian sambals, sambal matah is served fresh and uncooked. It accompanies most grilled seafood and meat dishes in Bali and is a signature element of the Jimbaran-style barbecue experience.