Balinese Food

 Thousands of islands with different cultures make up Indonesia, so it's no wonder that Balinese food is just as diverse. To complement your holiday experience in Bali you would not want to miss out on some of its most popular dishes.

Nasi Campur 

Nasi campur are served at many warungs (small eateries) and restaurants throughout the island. A plate of white rice comes with different elements of Balinese food, such as a portion of babi guling (roast suckling pig) or betutu (spiced chicken or duck), mixed vegetables, and a dab of spicy sambal matah (Balinese sauce).

Nasi ayam and nasi campur are sometimes served with a bowl of soup. For those who do not want it too spicy, simply ask for it without the sambal.

Nasi Goreng 

Nasi goreng (fried rice) is one of Indonesia's most notable dishes. It's made by stir-frying cooked rice with a combination of meats and vegetables, ranging from scrambled eggs, diced beef, strips of chicken, shrimp, anchovies, lamb, crab, green peas, onions, shallots and a blend of kecap manis (sweet soy sauce) and hot chilli sauce. The presentation usually features the typical toppings – sliced tomatoes and/or cucumber, fried shallots, fish or shrimp krupuk (crackers), and acar (mixed pickles).

Pepes and Tum

Pepes is an Indonesian-Sundanese cooking method that uses banana leaf as food wrappings. Thin bamboo sticks seal both ends of the small package, before it's steamed, boiled or grilled until cooked. It is most commonly used to prepare fish as pepes ikan, but meat, chicken, tofu or vegetables are common ingredients as well.

Tum takes on a different form, with the wrapping folded and stitched at one top end, and is usually steamed. Tum commonly contains minced pork mixed with spiced paste. The use of banana leaves adds an aromatic and authentic Balinese flavour to pepes and tum.