Bali: Street Food

Skewered and charcoal-grilled meat served with peanut sauce, sweet soy glaze or sambal. Indonesian satay uses chicken, pork, goat or seafood, marinated in turmeric and coriander before grilling. In 2017, CNN Travel listed satay as one of the 50 foods in the world. Street vendors grill satay to order at night markets and along main roads across Bali.

Indonesian meatballs made from beef, fish or chicken mixed with tapioca flour and salt, served in a hot broth with yellow noodles, vermicelli and fried wontons. Bakso vendors operate from pushcarts and modified motorcycles across Bali's streets and beaches. The dish originates from Chinese-Indonesian culinary traditions and is one of the most consumed street foods in Indonesia.

A stuffed pan-fried pancake available in two forms: martabak telur (savoury, filled with egg, minced meat and vegetables) and martabak manis (sweet, filled with chocolate, cheese or peanuts). The savoury version traces its origins to Arab and Indian traders who brought the dish to the Indonesian archipelago. Martabak stalls operate across Bali's food courts and night markets.

A small portion of rice wrapped in banana leaf with shredded chicken, fried noodles, sambal goreng tempeh and chilli sauce. Nasi jinggo rose to popularity in northern Bali during the 1997 Asian financial crisis as an affordable meal. It is now sold by roadside vendors and from parked motorcycles across the island, typically from evening until the early morning hours.

Whole corn cobs grilled over charcoal and coated with butter, chilli sauce or sweet barbecue glaze. Variants include jagung manis keju (sweet corn with cheese and condensed milk). Beach vendors along Kuta and Jimbaran sell grilled corn at sunset. The dish is one of Bali's most popular beachside snacks and costs under 20,000 IDR per serving.

Battered and deep-fried banana fritters, served as a snack or dessert across Indonesia. The bananas are coated in a rice flour batter and fried until golden. Some vendors add cheese, chocolate or condensed milk as toppings. Pisang goreng is a staple at morning markets and afternoon food stalls throughout Bali.

Steamed fish dumplings served with boiled potato, cabbage, egg and tofu, topped with peanut sauce and lime juice. Siomay derives from Chinese shumai but has been adapted with Indonesian ingredients and flavours. Vendors push siomay carts through streets and neighbourhoods, typically serving the dish with a spicy sambal alongside the peanut dressing.

A vegetable salad of blanched cabbage, bean sprouts, green beans, tofu, tempeh and boiled egg, dressed in a thick peanut sauce. Gado-gado is one of Indonesia's national dishes and is recognised as a plant-forward meal with protein from tofu and tempeh. Street vendors assemble the salad fresh to order, adjusting the chilli level on request.

A thick, spongy pancake made with flour, eggs, coconut milk and palm margarine, folded over fillings of chocolate, cheese, peanuts or condensed milk. Also known as martabak manis in other parts of Indonesia, terang bulan translates to 'bright moon' in reference to its round shape. Vendors prepare the pancake on a large flat griddle at night market stalls across Bali.