Balinese cuisine

Pork, chicken, fruit, vegetables and seafood are widely utilized, however as in most Hindu communities, beef is never or rarely consumed.

[3] Bali is a popular tourist destination, and the area has many cooking schools with daily courses of Balinese cuisine.

[3] Spices include Kaempferia galanga (galangal), shallots, garlic, turmeric, ginger and Kaffir lime are used in Balinese cuisine.

Other than homemade family dishes, Balinese cuisine are served from humble street side carts and warungs, to fancy restaurants in resorts and five-star hotels.

Some warung specialized on selling tipat cantok (similar to kupat tahu) or nasi jinggo mixed rice.

Bali has a strong rice agriculture tradition in Indonesia, as evidence through centuries old intricate network of sophisticated Subak irrigation system.

Its ingredients include garlic, red chili peppers, Asian shallots, nutmeg, ginger, turmeric, palm sugar, cumin, shrimp paste and salam leaves (Indonesian bay leaf).

Tabia lala manis, which is a thin soy sauce with chili peppers, and sambal matah are popular condiments.

[9] Balinese foods include lawar (chopped coconut, garlic, chili pepper, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers), Balinese sate known as sate lilit made from spiced mince pressed onto skewers which are often lemongrass sticks, Babi guling also known as cel eng guling (a spit-roasted pig stuffed with chili peppers, turmeric, garlic, and ginger).

It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood.

It is made from fermented mash of black or white glutinous rice (known as Ketan) using a dry-starter, which called as Ragi tape.

Jamu is an old Indonesian traditional drink that is also popular Bali,[14] it is known for its medicinal properties, including detoxification, helping with digestion, reducing inflammation and strengthening the immune system.