Mouth-Watering Dishes in Bali ~ Part 4 to 6
1. Rujak Kuah Pindang (Pindag Souce Fruit Platter)
21st Balinese special food is rujak pindang sauce. The name is indeed not as famous as other salad dishes, such as fruit salad and vegetable salad which were previously famous, but the pindang broth is very well known in Bali, considering Bali is a place that only provides this food. The main characteristic of this type of salad is the sambal, or it can be called the sauce that uses sauce from boiled fish. As for the contents, normally the same as other salad, which is the result of chopping fruits in the form of mangoes, pineapples, cucumbers, yam, and water guava. The taste is quite spicy, considering the sauce has been given chilli and shrimp paste as seasoning and there is a fresh sensation from the fruits.
There is a unique story behind the name of the salad because the original name is salad gelogor, not salad soup sauce. The name of Pindang Sauce itself which became the name might be because the salad was poured with Pindang Sauce according to its appearance so that people are more familiar with that name. If you are in Bali, don't forget to visit one of the production sites on Jalan Bukit Tunggal, Denpasar. There will be served salad with a price of 6 thousand rupiahs a portion and every day serving local and foreign consumers. In addition to salad, the shop with the 2nd floor also offers fruit ice as a friend to eat ramen sauce pindang.
2. Laklak Bali
One of the traditional cakes that still survive among millions of modern culinary delights on the Island of the Gods is a Balinese food called laklak. This food is made using rice flour, salt, coconut milk, suji leaf water, and pandan leaves water to be used as a mixture. The use of water from pandanus and suji leaves turns out to have the aim to create laklak with a green colour from natural ingredients while giving pandan flavour and aroma.
From the dough, it will then be put into a half-round baking pan for later heating. Actually, up to this point, it can be consumed but with a savoury taste and a soft texture, so there will be various toppings to taste sweeter.
Therefore, cooked eggs will be sprinkled with palm sugar that has been boiled with grated coconut on it. The making does look easy, but if not painstaking it might not want to expand. If you want to enjoy this Balinese food, try to enjoy Lakak with the name Laklak Men Gabrug. There, one portion or one container will be packaged in a contemporary form with 5 sweet laklak contents.
3. Sate Languan Bali
Talking about satay languan is indeed not as famous as satay wrapped around, although both can be said to be both satay made by wrapping the meat into a stitch. However, the ingredients commonly used to make sate languan are sea fish meat, especially those of tuna which also have good taste and are highly nutritious. The making is similar to normal satay wrapped, after the fish is finely ground, the next is to add seasonings in the form of salt, shrimp paste, chilli, brown sugar, onion, lime, garlic, and other types of rhizomes.
The spices are mashed and then mixed evenly with meat until the spices are completely absorbed. After this process, the dough is ready to be wrapped around the puncture made from flat-shaped coconut fronds. Only after this process can the satay be roasted with hot coals until the surface looks black, but not pitch black, just until it is charred. Many people buy Balinese specialities for the family at home, of course, this satay can be the best recommendation.
4. Balinese Lawar
The name Lawar is indeed very synonymous with Bali, considering that this food was made and first discovered on the island. Lawar itself is a dish made from minced meat mixed with certain vegetables and seasonings. Even some types of lawar, some use the blood of animals that are used to make it as a companion seasoning, such as soup.
This traditional Balinese food uses meat as the main ingredient in its making, although sometimes some use young jackfruit. Animal meat that is often used is pork and chicken, so to distinguish what is made from lawar, then usually added to the name of the meat behind. For example is pork lawar, which is made from pork and jackfruit lawar made using jackfruit.
Not only unit lawar, because some people make lawar from the combination of one ingredient with another ingredient, for example mixing pork with chicken, so that it will cause a new type of lawar by mentioning it to be an outbreak. As a food made with a combination of ingredients such as coconut and Balinese spices, it has a spicy and savoury taste, and even a unique sensation will appear when added with blood.
In eating it you do not need to think long, just accompanied by a plate of rice, lawar will be very delicious to eat. To get it is also very easy, considering that lawar is one of the typical Balinese foods that often appears in the kitchen of housewives, so hotels, restaurants and stalls often provide it. But there is something to be aware of when eating it, because if left to stand too long it will quickly stale, bearing in mind the average lawar can only last half a day.
5. Bali Cantok Tipat
Balinese special food From its naming, tipat means rhombus and cantok means pulverized or stirred so that when translated, cantok tipat is preparations made with rhombus and then stirred with spices. Not only diamonds are included in the portion of cantok tipat, there will be various processed vegetables which are also stirred or mixed with spices. Judging from the elaboration, there may be those who consider the tipok cantok to be a hodgepodge that is well known to the wider community. You could say this is a Balinese gado-gado, but when viewed in terms of taste, of course, it will be very different from gado-gado. In addition to taste, the difference that stands out is the packaging, cantok tip using coconut leaves, not from banana leaves like gonto gado.
To make the seasoning seem very simple because it is similar to the seasoning of beans in general, namely brown sugar, chilli, salt, lime, kencur, and of course peanuts. All these herbs will be merged into one after all smoothed. Whereas in making lontong or ketupat, only need to use rice and coconut milk which will be cut after cooked.
To add flavour, it will then be added with bean sprouts, long beans, and spinach that has been boiled and served with pieces of rice cake. Sprinkles of savoury spicy peanut spices will be mixed with vegetables with high fibre content and the presence of diamonds makes the stomach full. To get Balinese food is quite difficult, because it only exists in certain stalls, and don't expect big restaurants to sell it.