Balinese Cuisine and Recipes

Balinese Cuisine is one of the most complex cuisines in the world. Using an incredible variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.


Acar – Acar Awak – Spicy Mixed Vegetable Pickle

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.

Continue reading »

Balinese Cuisine

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.

Continue reading »

Base Gede – Balinese Basic Spice Paste

An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.

Continue reading »

Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

Continue reading »

Lawar Ayam – Green Bean Salad with Chicken

No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing. Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.

Continue reading »

Nasi Kuning – Yellow Rice

Nasi Kuning (Indonesian for: yellow rice), or sometimes called Nasi Kunyit (Indonesian for: turmeric rice), is an Indonesian rice dish cooked with coconut milk and turmeric.

Continue reading »

Related Categories

Page 1 of 11
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining