Bali Regional Cuisine
www.letseatmag.com
let’s eat! culture 1
cover story
Bali Regional Cuisine
Singaraja Siobak
Jembrana Ayam Betutu
Tabanan Klepon
The island has much more to offer than babi guling (suckling pig), in fact every regency has its own authentic dishes created from recipes transferred from generation to generation, which are influenced by nature and by local culture.
Photo Courtesy of Indonesia-Amazing, itikbali
www.letseatmag.com
Bangli Mujair Menyatnyat
Gianyar Babi Guling
www.letseatmag.com
Klungkung Sate Lilit Ikan
cover story
Singaraja – Siobak
Gianyar – Babi Guling
Siobak is a traditional delicacy originating from Buleleng Regency, North Bali. It is a pork-based dish, but unlike babi guling it is not heavily seasoned with spices and herbs. The dish is made from all parts of the pork, from the meat, ears, skin and intestines which are seasoned and boiled before finally being cut into small pieces and served with special gravy, cucumber and chilli pickles. The taste is a fusion of savoury pork, combined with a sweet Chinese flavoured gravy and the sour taste of the pickles.
Babi Guling, or Balinese suckling pig is the most famous culinary dish on the island. Gianyar is well known for its babi guling, which no pork lover can resist. A good babi guling has crispy skin and tender meat that absorbs all the flavour of the spices. A plate of babi guling usually consists of a little piece of skin, pork meat mixed with seasoning, sambal, vegetable, and the fried innards.
Jembrana – Ayam Betutu Ayam Betutu is Bali’s most famous fiery hot chicken dish. It originated in west Bali, but is famous throughout Indonesia. The appetising dish is prepared by soaking a whole chicken for hours in a seasoning made from a collection of spices and a bunch of chillies, and then boiled until all the seasoning is absorbed. The result is a fiery hot flavour that explodes in the mouth.
Bangli – Mujair Menyatnyat Blessed with the huge lake Batur, many people living in the Bangli Regency earn a living by vegetable farming and fish farming. Dishes made from tilapia fish, known locally as mujair, include the famous, mujair menyatnyat which is fried or grilled and poured with a delicious seasoning containing turmeric, chilli, ginger and other herbs.
4 let’s eat! culture
Klungkung – Sate Lilit Ikan Sate lilit ikan can be found almost anywhere in Bali, but originated in Klungkung, and is made with shredded ocean fish mixed with herbs and spices, such as ginger, pepper, and of course chilli. The texture is soft, and the taste is sweet and hot.
Tabanan - Klepon Tanah Lot is not only famous for its beautiful temple and sunset, but among the Balinese, this area in the Tabanan Regency is famous for its klepon a bite-size cake shaped in a ball. Don’t just bite half of it, throw the whole tiny ball into your your before landing your teeth on it, as the cake has a sweet gooey filling. Dewi
www.letseatmag.com
balinese street food
Hit Of The Decades
Back in the 80’s, Warung Mak Beng was the most famous attraction in Sanur, apart from the beautiful golden sand beach. Now, with rapid development across the island, Warung Mak Beng has had a face-lift. Refurbished, with a bigger space and more comfortable furniture, the warung still offers the same authentic flavours that have never failed their loyal customers, or those who step in for the first time. Established in 1941 by Ni Ketut Tjuki, the warung is located near the beach in Sanur. Customers are served the Mak Beng Package which consists of a plate of white rice, a bowl of fish head soup and a fried fish platter. The
www.letseatmag.com
fish they cook is locally known as cakalang, which is a kind of tuna. I am not a huge fan of fish head, but the yellow soup floating with cooked cucumber is very appealing, with a taste that is fresh mix of sour and spicy. The fried fish has crunchy skin and soft flesh, and the flavour is enriched by the shrimp paste sambal on the side. Open from 9 am to 5 pm the warung is always busy, especially at lunch time. It’s best to come early so you avoid the lunch rush, or you may find yourself queuing up on the street. Dewi
let’s eat! culture 5
authentic recipe
Sop Ikan Unlike other Balinese traditional recipes, Balinese fish soup doesn’t use too many spices. The soup is clear and has a great mixture of sweet and sour flavour with a touch of pepper.
Ingredients ½ kg fresh snapper 1200 cc water 1 lemon 3 cucumber 2 bay leafs 3 lemon leaf 1 tomato cut into 8 segments 1 stalk lemon grass 4 chillis A pinch of salt and sugar
Seasoning 3 5 2 2 1
cloves garlic cloves shallot cm turmeric cm ginger cm galangal
Method Chop all the seasoning ingredients into thin slices. Dip the fish in the lemon juice and sprinkle with salt. Boil water then reduce the heat and add seasoning. Add the fish and other ingredients, and simmer for 15 minutes.
6 let’s eat! culture
www.letseatmag.com
Klepon
authentic recipe
Klepon is a traditional Indonesian cake prepared in tiny bit-size balls that have a gooey, sticky texture and surprise blast of liquid palm sugar inside.
Ingredients 300gr white sticky rice flour or black sticky rice flour 100gr grated palm sugar 50gr corn starch ½ of whole coconut (grated) 3 tbs salt 1 cup chilled water 75ml juice of suji leaf mixed with pandan leaf for natural green colour and nice fragrance
Photo Courtesy of Indonesia-Amazing
Method Mix the grated coconut and salt, then steam for 15 minutes. Mix the flour together with the juice, a pinch of salt and pour the chilled water little by little until the mixture has a smooth texture and doesn’t stick to the hand. Take a tiny amount of the dough flatten it and put the palm sugar in the middle, then form the dough into a small ball. Once all the dough has been rolled into klepon, place them gently in boiling water. They are cooked once they float to the surface. Serve the klepon with the steamed grated coconut. www.letseatmag.com
let’s eat! culture 7
street food directory Soto Sapi Bali
Warung Makan Ria This warung sells Soto Sapi – clear beef soup cooked in a very simple way without involving too many varieties of herbs and spices. Radish and a few drops of lemon juice add freshness to the savoury flavour.
Location: Jl. Letda Made Putra No. 77 (behind Tiara Dewata Supermarket)
Warung Bundaran Renon
This humble warung sells Sate Plecing, an authentic dish from Singaraja Regency, made with a choice of beef, chicken, goat meat or bone marrow. Location: Jl. Tantular No. 11 Denpasar Opposite Bank Indonesia
Warung Sederhana Specialising in homemade Soto Balung Babi – pork soup, this warung was established in 1990 and is open from midday till midnight, and never lacks customers.
A dining room that turned into a warung and is located in the heart of government office area in Denpasar. The warung sells Bali’s authentic mixed rice and is also very famous for its Babi Guling – suckling pig. Location: Jl. Raya Puputan No. 212, Round about Renon – Denpasar Phone: +62 361 234 208 - 7855 800
Mak Beng
Ayu Ranti First opening its doors in 1941, this warung just sells one type of meal, a plate of white rice, fried tuna and fresh tuna soup.
Location: Jl. Hang Tuah no.45, Sanur
8 let’s eat! culture
Location: Jl By Pass Ngurah Rai Sanur No.208 Phone: +62 361 793 2391
This warung sells Balinese authentic light delicacies, such as Tipat Cantok – rice cake with mixed vegetables and Rujak – fruit salad.
Location: Jl. Badak Agung, Renon, Denpasar
www.letseatmag.com