This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu. The whole animal is rubbed and stuffed with a mixture of local spices such as turmeric, ginger, pepper, chili, and shrimp paste.
Though the dish is nowadays mainly barbecued, the traditional procedure includes wrapping the seasoned duck or chicken in leaves, placing it in an earth oven, then steaming it over hot coals. If prepared in an old-fashioned way, the dish should always be ordered at least a day ahead.
MOST ICONIC Betutu
View moreSate lilit is the favorite street food on Bali. This traditional delicacy is usually made with minced meat which is wrapped around a flat skewer. All meat varieties (including fish and other seafood) are used to prepare sate lilit. However, the most common variety is prepared with pork.
The skewers are usually spiced with traditional Indonesian spices such as lemongrass, galangal, chili, and lime leaves. It is believed that Indonesia is the birthplace of sate, and its numerous varieties can be found everywhere in Indonesia. Since sate lilit originated on Bali, it is often referred to as sate lilit Bali, and next to babi guling, it is one of the most popular dishes on the island.
MOST ICONIC Sate lilit
View moreBabi guling is the Indonesian version of a roast suckling pig. Although not common to other Indonesian regions, on Bali, where the predominant religion is Hinduism, it is one of the most popular dishes. Before roasting, pig's skin is usually rubbed with turmeric, and the animal is stuffed with a bumbu Bali spice mixture, which usually includes turmeric, coriander, lemongrass, shallots, galangal, chili, shrimp paste, and garlic.
Pork is then placed on a spit and roasted over an open fire. This Balinese delicacy is usually served during special occasions and formal gatherings, but can often be found in warungs, traditional Indonesian casual eateries. The dish is so popular in Bali that most warungs specialize and serve only babi guling as their signature dish.
MOST ICONIC Babi guling
View moreLawar is a versatile Balinese dish usually consisting of chopped meat and vegetables that are typically mixed with coconut, chili powder, shrimp paste, kaffir lime leaves, galangal, and turmeric. Traditional lawar is made with pork or turtle, but chicken, duck, or beef can also be used.
Pig blood is added for color and flavor in most variations of this dish. Lawar is usually prepared for ceremonies and other special occasions, so it is often made in large quantities. However, it can also be found at any restaurant or warung in Bali.
MOST ICONIC Lawar
View moreBebek betutu is a traditional Balinese dish consisting of duck that is thoroughly marinated in spice mixture that includes ingredients such as turmeric, ginger, galangal, garlic, shallots, chili peppers, and sometimes shrimp paste, all ground together to form a paste.
The duck is then wrapped in banana leaves (and sometimes additionally in aluminum foil or a bamboo sheath) and slowly roasted or sometimes steamed for several hours. This slow-cooking process allows the meat to become exceptionally tender and the flavors of the spices to deeply infuse the duck.
Tum ayam is a traditional Balinese dish consisting of seasoned chicken wrapped and cooked in banana leaves. The preparation of tum ayam involves marinating minced or finely chopped chicken with a blend of aromatic Balinese spices and herbs such as lemongrass, galangal, turmeric, garlic, shallots, and chili peppers, along with grated coconut, lime leaves, and sometimes shrimp paste for added depth of flavor.
This mixture is then wrapped in banana leaves, which are folded into small packets and secured with bamboo sticks or toothpicks. The packets are then steamed or grilled, allowing the banana leaves to impart a subtle, earthy aroma to the chicken while keeping it moist and flavorful.
Ayam pelalah is a traditional dish originating from Bali. It’s made with a combination of chicken meat, aromatic herbs, and a spice paste consisting of hot chili peppers, garlic, shallots, turmeric, shrimp paste, and oil. The herbs used for the dish include Indonesian bay leaves, lemongrass, and kaffir lime leaves.
The chicken meat is grilled, shredded, then mixed with the spice paste and stir-fried. Once done, it is often served with lime wedges, cucumber slices, tomato slices, and rice on the side. Ayam pelalah is a staple in many Balinese households, but it’s also prepared for festivities and ceremonies.
Ayam betutu is a traditional Balinese dish that consists of chicken (ayam) that is marinated in a mixture of spices, including turmeric, ginger, galangal, garlic, chili peppers, and others, which is then wrapped in banana leaves and slow-cooked until tender.
The cooking process can be done through steaming, baking, or boiling, and it allows the chicken to absorb all the flavors from the spices and herbs, resulting in a moist, tender, and flavorful dish. It is often served during special occasions and ceremonies, as well as being available in traditional Balinese restaurants.
Tum babi is a traditional Balinese dish that features seasoned pork wrapped and steamed in banana leaves. The pork is typically minced or finely chopped and then mixed with a blend of aromatic Balinese spices and herbs, including garlic, shallots, ginger, galangal, turmeric, lemongrass, chili peppers, and shrimp paste.
This mixture is then wrapped in banana leaves, which impart a subtle, earthy aroma during the steaming process. The steaming cooks the pork thoroughly and allows the flavors of the spices and herbs to meld together, creating a savory, spicy, and highly aromatic dish.
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