Mouth-Watering Dishes in Bali ~ Part 3 to 6
1. Urab Bali Jukut
One type of anointing that is typical of the island of Bali is urab jukut with an appearance almost similar to the anointing of vegetables from Java. As a typical Balinese food, of course, this is the main attraction in the morning the audience. In one portion of uruk jukut, it will be filled with vegetables in the form of long beans, bean sprouts, spinach, and carrots and then given a spice. The difference between the anointing in Java and the urab jukut lies in the spice because the urab jukut will be given a lime juice and there are fried peanuts that accompany it. When it comes to taste, those who are jittery seem to have more spicy taste, because they will be given a spice in the form of so much chilli.
In addition to vegetables, for this delicious Balinese special food, it needs a fine spice that can also be called an ointment sauce consisting of cayenne pepper, large chilli, onion and white, brown sugar, kencur, pepper, orange leaves, and shrimp paste. The spice will be mixed with grated coconut and lime juice while the ingredients are being sauteed. Finally, after cooking coconut and vegetable seasonings will be mixed and stirred evenly so that it can be consumed together with rice or rice cake.
2. Balinese Tepeng Rice
Tepeng rice is similar to mixed rice, but it has side dishes with other types of mixed rice, even these dishes become one of the attractions of rice tepeng. What makes both of them the same is the use of side dishes that are quite diverse and mixed into one, even though the variations of the two side dishes are different. Tepeng rice itself is often referred to by the name sego tempong and is a typical food of Gianyar Regency. To present it, the stalls that sell it will use a base in the form of a banana leaf that has been coated with a few leaves so that it is not easily damaged. The taste of the dominant tepeng tepeng rice and the side dishes in it make a more varied flavour variation, especially the vegetables with fibre content.
Various vegetables can be included in the portion of tepeng rice such as eggplant, kidney beans, long beans, young jackfruit, grated coconut, and boiled Moringa leaves first. All of these vegetables will be added to rice cooked with coconut milk, turmeric, lemongrass, bay leaves, and salt. Thanks to the different rice processing that makes it unique and gives a savoury taste. Aside from vegetables and rice, usually one serving of food valued at 10,000 rupiah will be given chilli sauce. To get Balinese special food, tepeng rice, just visit the Ngurah Rai Street senggol market, which is open from 6 to 11 pm.
3. Jinggo Rice Bali
Jinggo rice is a typical Balinese food with the appearance of elongated cone-shaped rice and then given side dishes in the form of shredded meat, chilli sauce, tempeh fried chilli, and noodles. At first glance it is almost similar to the typical angkringan cat rice from Yogyakarta and Central Java but from the side dishes and the shape of the rice that distinguishes it. The packaging of jinggo rice more often uses banana leaves and paper oil. Historically, this food was called jinggo because it used to cost only 1500 rupiahs according to the meaning of the name jinggo which is 1500. But now because of rising food prices, it can be valued at 5,000 to 10,000 rupiahs a portion.
Besides being able to be purchased for dinner, Balinese specialities in Kuta are often also served at weddings and social gathering events with more diverse side dishes, of course. In addition to the dishes that have been mentioned above, there are still more cool side dishes, namely satay wrapped, salted eggs, chicken satay, stir-fried vegetables, and fried peanuts. The taste of the rice is very fluffier and the sauce tastes super spicy, making it even more loved. To get it can be found at night from 7 pm to midnight in roadside stalls. Big cities destination for travellers such as Denpasar, Kuta, and Ubud become cities with so mushrooming Jinggo rice stalls.
4. Balinese Mangguh Porridge
The next Balinese food is Balinese Porridge. Mangguh porridge is a porridge dish that becomes a culinary special from Tedjakula Village, Bon Dalem, Buleleng with its special characteristics of adding anointing and fried peanuts. Enjoying a bowl of solid porridge, you will get a spicy taste and the taste of spices that are very pronounced. Especially in one portion, there are still additional anointing savoury taste and some side dishes in the form of shredded chicken and vegetables. The porridge is also made with spices such as bay leaves, coconut milk, and salt so that it creates a tasty but very soft taste of porridge in the mouth.
After the porridge is finished, to add a delicious taste, this porridge will be given side dishes and herbs mixed into one. The spices are made from shallots, coriander, garlic, candlenut, red chilli, grilled turmeric, salt, and crushed pepper and sautéed. During the sautéing process, shredded chicken meat, powdered broth, galangal, and bay leaves will be added. Once cooked, these side dishes can be served with porridge with its fresh broth. But there is more anointing that is obtained from grated coconut and Kecang Panajang, and there are additional long beans and fried onions on it. To get it can be found in Buleleng and Denpasar restaurants and restaurants that provide it.
One food with a similar form of diamond, but with a different presentation and taste is typical entil Pupuan, Tabanan, Bali. Although the way to make it look like a diamond, entil has a flatter shape with a greenish colour. Even traditional Balinese cooking will use nyelep leaves or talengidi leaves instead of banana leaves (although they can) such as rice cake. But behind all the differences, the entil is both cooked from rice mixed with coconut milk, so it is similar to rhombus or rice cake.
To serve entil, rice and coconut milk that has been put into telengidi leaves and are ripe, they will be stripped from the leaf cover. After putting it on a plate, it will add spinach, sprouts, long beans, coconut sauce, and fried chili sauce. Even to complement the taste and delicious entil, it will be given a coconut milk sauce to moisten it, although not too much. The taste of the entil is savoury and will mix with the spicy chilli sauce when the two are eaten together, moreover there are still vegetables, making a portion of the entil so special. In the area of origin, Pupuan, there will be many stalls with entil menus, so when you visit you will easily get Balinese food