Lawar
Lawar is Balinese traditional food, well-known in all over Bali and available in many Balinese restaurants. Lawar is mixed vegetable with chopped meat, vegetable, spices, and coconut which tastes is sharpened with natural flavors.
There are various Lawar based on the materials for composing the cooking, such as Red Lawar, and White Lawar which is a large part made of coconut meat, and other is vegetable and meat. The vegetables which can be cooked into lawar normally are young bean fruit and jackfruit. Pork lawar is made of pork meat while Jackfruit Lawar is made of jackfruit. There is also Padamare Lawar, made of many kinds of Lawar.
Lawar is usually served with rice and other dishes. Lawar is the most favorite cooking during religious ceremony, family rituals or any family occasion. If there is a ceremony or any event of Bali tradition, Lawar is the first plan in cooking activity.
Babi Guling
Babi Guling is more well-known as ‘be guling’ in Bali. Actually, be guling can be made of other meats such as duck or chicken. Babi Guling is a kind of dish made of a whole suckling pig. It is cooked by taking out its whole bowel and stuffed the inside with spice paste and vegetables such as cassava leaf, then grilled and rolled over a charcoal made from dried coconut shells until it is well-done.
Babi Guling was originally made as a ritual offering in Balinese traditional ceremonies as well as religious ceremonies. But nowadays, it can be found in many restaurants and certain hotels in Bali area. The most well-known Babi Guling is from Gianyar regency.
Balinese traditional food is no more only provided for the family and a necessity related to religious, customary and Balinese cultural needs. In keeping with the rapid growth of Bali as premier tourist destination, this kind of food is widely produced and sold at several restaurants up to five-star hotels. As supporting component of the tourism industry, quality and safety of the food are crucial factors that needs serious attention.
According to the Dean of Faculty of Agriculture Udayana University, Prof. Dr. Ir. Nyoman Sucipta, MP, hygienic food is the food which is fresh, clean and free from dirt, either micro-organism or organic elements harming the health. For instance, vegetables can be considered fresh if it is firmly green, containing no pockmarks on the leaf, no worm or other micro-organism. There are several methods to process the food to comply with the hygienic requirements like by cleansing, heating or cleansing by means of antibacterial agent in particular dosage.
Western-style fast food restaurants, snack bars and ice cream parlors are increasing in numbers nowadays. Bali offers a wide selection of tropical fruit with various kinds of canned or boxed soft drinks made of them. Bottled mineral water is served at any food stalls, restaurants and hotels and travelers can protect themselves against digestive discomfort by drinking them. Excellent domestic made beers and rice wine called "Brem", Balinese alcohol "Arak", sweet coconut wine "Tuak" or hot drink the tasty Balinese coffee or sweet Javanese tea may be the other alternatives.
Real Balinese food is not readily available to tourists unless a Balinese family invites the tourist to a meal or he goes to a temple. Restaurants catering for tourists do not serve authentic Balinese dishes, nor do hotels. The reason is that there is too much preparation, large quantities have to be prepared and it has to be eaten when it is fresh. It is often spicy and very tasty. The Balinese traditionally used banana leaves as plates.
Balinese chickens are much healthier and have the taste of real chicken, but can be tougher than Western battery-fed chickens. Battery-fed chickens only live for 41 days, specially and artificially bred to produce large chunks of breast and short legs. The rush is now on to reduce the period of 41 days.
Lawar is Balinese traditional food, well-known in all over Bali and available in many Balinese restaurants. Lawar is mixed vegetable with chopped meat, vegetable, spices, and coconut which tastes is sharpened with natural flavors.
There are various Lawar based on the materials for composing the cooking, such as Red Lawar, and White Lawar which is a large part made of coconut meat, and other is vegetable and meat. The vegetables which can be cooked into lawar normally are young bean fruit and jackfruit. Pork lawar is made of pork meat while Jackfruit Lawar is made of jackfruit. There is also Padamare Lawar, made of many kinds of Lawar. Lawar is usually served with rice and other dishes. Lawar is the most favorite cooking during religious ceremony, family rituals or any family occasion. If there is a ceremony or any event of Bali tradition, Lawar is the first plan in cooking activity.
Babi Guling
Babi Guling is more well-known as ‘be guling’ in Bali. Actually, be guling can be made of other meats such as duck or chicken. Babi Guling is a kind of dish made of a whole suckling pig. It is cooked by taking out its whole bowel and stuffed the inside with spice paste and vegetables such as cassava leaf, then grilled and rolled over a charcoal made from dried coconut shells until it is well-done.
Babi Guling was originally made as a ritual offering in Balinese traditional ceremonies as well as religious ceremonies. But nowadays, it can be found in many restaurants and certain hotels in Bali area. The most well-known Babi Guling is from Gianyar regency.
Balinese traditional food is no more only provided for the family and a necessity related to religious, customary and Balinese cultural needs. In keeping with the rapid growth of Bali as premier tourist destination, this kind of food is widely produced and sold at several restaurants up to five-star hotels. As supporting component of the tourism industry, quality and safety of the food are crucial factors that needs serious attention.
According to the Dean of Faculty of Agriculture Udayana University, Prof. Dr. Ir. Nyoman Sucipta, MP, hygienic food is the food which is fresh, clean and free from dirt, either micro-organism or organic elements harming the health. For instance, vegetables can be considered fresh if it is firmly green, containing no pockmarks on the leaf, no worm or other micro-organism. There are several methods to process the food to comply with the hygienic requirements like by cleansing, heating or cleansing by means of antibacterial agent in particular dosage.
Western-style fast food restaurants, snack bars and ice cream parlors are increasing in numbers nowadays. Bali offers a wide selection of tropical fruit with various kinds of canned or boxed soft drinks made of them. Bottled mineral water is served at any food stalls, restaurants and hotels and travelers can protect themselves against digestive discomfort by drinking them. Excellent domestic made beers and rice wine called "Brem", Balinese alcohol "Arak", sweet coconut wine "Tuak" or hot drink the tasty Balinese coffee or sweet Javanese tea may be the other alternatives.
Real Balinese food is not readily available to tourists unless a Balinese family invites the tourist to a meal or he goes to a temple. Restaurants catering for tourists do not serve authentic Balinese dishes, nor do hotels. The reason is that there is too much preparation, large quantities have to be prepared and it has to be eaten when it is fresh. It is often spicy and very tasty. The Balinese traditionally used banana leaves as plates.Balinese chickens are much healthier and have the taste of real chicken, but can be tougher than Western battery-fed chickens. Battery-fed chickens only live for 41 days, specially and artificially bred to produce large chunks of breast and short legs. The rush is now on to reduce the period of 41 days.
