Balinese food
Actual Balinese food is common on the island but it has made few inroads in the rest of the country due to its emphasis on pork, which is anathema to the largely Muslim population in the rest of the country. Notable dishes include: - Babi guling — roast suckling pig. A large ceremonial dish served with rice that is usually ordered several days in advance, but also often available at night market stalls and selected restaurants. A very notable outlet for babi guling is Ibu Oka's in Ubud.
- Bebek betutu — literally "darkened duck", topped with a herb paste and roasted in banana leaves over charcoal. The same method can also be used for chicken, resulting in ayam betutu.
- Lawar — covers a range of Balinese salads, usually involving thinly chopped vegetables, minced meat, coconut and spices. Traditionally, blood is mixed into this dish but it is often omitted for the more delicate constitutions of visitors. Green beans and chicken are a particularly common combination.
- Sate lilit — minced seafood satay, served wrapped around a twig of lemongrass.
- Urutan — Balinese spicy sausage, made from pork.
Other local Balinese specialities include:
- Grilled chicken with sliced shallots, chillies and lime (ayam panggang bumbu bawang mentah)
- Grilled chicken with red chili and shrimp paste sauce (ayam panggang bumbu merah)
- Steamed chicken cooked with Balinese herbs and spices (ayam tutu)
- Sliced chicken mixed with herbs and spices and steamed in banana Leaves (tum ayam/ketopot)
- Grilled snapper in local hot spices (ikan kakap bakar bumbu terasi)
- Salted dry fish (sudang lepet)
- Sliced fish mixed with herbs and spices grilled and served in a banana leaf (pepes ikan laut)
- Water convolvus with shrimp paste and lime (pelecing kangkung)
- Fern tips with shrimp paste and lime (pelecing paku)
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