Balinese Dishes – Apart from being well-known for its tourism attractions, traditional Balinese cuisine is definitely worth sampling when visiting. Foodies should know the names of these dishes: ayam betutu, sate lilit, lawar, and nasi jinggo.
The majority of Balinese cuisine is spice-laden. It’s no surprise that these dishes have distinct flavors ranging from salty to spicy to sweet. You will never forget the taste when you first try it.
You don’t have to travel all the way to Bali to sample authentic Balinese cuisine. You may prepare it at home. Here are some traditional Balinese cuisine recipes. Good luck!
Balinese Dishes Recipe
1. Balinese sambal matah
- shallots 2 ( finely chopped)
- chillies 2 (finely chopped)
- lemongrass 2 ( finely chopped)
- shrimp paste ½ tsp ( grill in the oven for 3 minutes)
- veg oil 4 tbsp
- a squeeze of lime juice
- salt to taste
Finely slice all of the ingredients. Combine with the oil.
2. Balinese sate lilit seafood
- mackerel 350 gr
- prawns 150 gr
- fresh grated coconut 70 gr
- veg oil 2 tbsp
- kaffir lime leaves 2 (chopped finely)
- shallots 2
- cloves garlic 4
- candlenut 1
- big chilli 1
- corriander seeds 1 tsp
- fresh tumeric 3 cm
- galangal 2 cm
- shrimp paste½ tsp
- palm sugar 1 tsp
- salt and pepper
- In a food processor, puree the mackerel and prawns until smooth.
- Mix together all of the ingredients (including the oil and spices) until they are evenly spread.
- Skewer a tiny quantity of the skewer mixture onto the end of a skewer until it completely covers the end and goes inside the skewer (see picture).
- Instead of a skewer, use a lemongrass stalk to give it a gourmet restaurant touch. Replicate this procedure until the batter is gone.
- Cook the meat on a hot grill, wok, or barbecue. Turn the meat often until it is well done.
- With sambal matah, rice, veggies, and a cool beer, of course! It goes well with vegetable urab.
3. Balinese Dishes Lawar
- pork belly 500gr
- pork liver 200gr
- green jackfruit 2 can
- coconut ½
- bayleaf 1
- 4 lime leaves (finely sliced) for 4 kaffir leaves
- veg stock ½ cube blended with a cup of water
Spice paste for Base Genep:
- galangal 5cm
- tumeric 5cm
- ginger 3cm
- kencur 5cm (lesser galangal)
- corriander seeds 1 tsp
- sesame seeds 1 tsp
- black pepper seeds ½ tsp
- white pepper seeds ½ tsp
- cloves 2
- candlenuts 2
- cumin seeds ½ tsp
- nutmeg powder ½ tsp
Spice paste for Sambal Embe:
- shallots 4 ( finely sliced)
- garllic 4 cloves (finely sliced)
- chillies 5 ( finely sliced)
- shrimp paste 1 tbsp
- Slice the pork, take the skin from the flesh, and cook the skin until soft before slicing.
- Finely cut the meat to the consistency of minced beef and add bay leaves and a little vegetable oil.
- Stir fry for a few minutes in a pan, then add a cup of water and boil until the meat is done.
- Roast or grill the pig liver until cooked through, then cool and coarsely slice.
- Boil the green jackfruit for a few minutes, then drain, cool, and coarsely cut.
- Stir-fry the Genep base in vegetable oil until it is done.
- Toasted coconut until lightly toasted before peeling, grinding, and stir-frying.
- Finely chop (or grate) the leftover white coconut flesh.
- For the sambal embe, sauté the shallots until cooked, then transfer to a bowl. Fry the garlic until cooked, then transfer it to the bowl with the shallots.
- Repeat with the chile and shrimp paste, then pour in the cooking oil with the shallots, garlic, chili, and shrimp paste.
- Cook the meat, pork rind, pig liver, and coconut in the ginger base until thoroughly combined, then add the young jackfruit, sliced kaffir lime leaves, salt, and pepper to taste.
So there you have it: three classic Balinese dishes to try at home. All of these recipes are delicious and much better when served with warm rice.