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Mouth-Watering Dishes in Bali ~ Part 5 to 6



1. Pentul Balinese Satay


Not only satay wrapped which is famous from Bali as a typical Balinese food because his brother namely satay pentul also joined the process of making Balinese specialities. Between satay wrapped with satay, pentul have something in common to put meat in the skewer satay, which is equally the way wrapped after the meat is mashed. However, what makes Balinese satay different is the prick that is obtained from lemongrass stems, not from bamboo, wood or coconut trunks that have been used for normal satay. Not only that, another difference is the smooth flesh has a thicker or fat shape when wrapped around the lemongrass stem.


To make satay pentul, what is used is not poultry meat such as chicken, duck, or livestock like cattle and goats, but uses seafood in the form of fish. Usually used is mackerel or snapper mixed with shrimp meat so that the taste is more stable. Making it only requires snapper meat and ground shrimp that will be blended with fine herbs, grated coconut, broth, salt, and brown sugar. After the blender results are smooth, this dough can be directly glued to the lemongrass stem, then steamed. After it is steamed, the satay is ready to be baked and consumed forever with a savoury and spicy taste.



2. Turtle Satay


The first impression for those who hear turtle satay will call it satay made from turtle meat. However, after investigations, the satay turtle was made using pork instead of turtle meat because the turtle is one of the protected animals. The use of the name of the sea turtle, according to some stories, was obtained from this satay place of sale, because the producers used to sell it on the beach, like turtles that often paced the beach. But because it will damage the aesthetic value of the beach, so turtle satay sales are not on the beach anymore, but in the food stalls in remote area in Bali. One of the most famous places in producing turtle satay is near Gelora Trisakti, precisely on Jalan Patih Jelantik.


In that place, many consumers queued for long stretches to enjoy pork satay which was only seasoned with chilli and salt. With these two ingredients, the taste of the turtle satay feels spicy, but there is a savoury flavour that blends with the tender pork. In one skewer, there were only 2 to 4 pieces of meat, but in one portion valued quite cheap, which is 8 thousand rupiah per pack. In one portion, 6 skewers are served along with the diamond, so that the connoisseur of this satay is unable to enjoy only one portion.



3. Timbungan


The word scales is a name for the process of preserving food by hoarding food into bamboo. But now the food that is put into bamboo is also referred to as culinary scales. In its manufacture, relatively large bamboo will be perforated to be filled with various meats and vegetables. Meats such as fish, pork, and chicken are most often used together with vegetables such as interrupted leaves. But before entering into the bamboo container, the meat will be seasoned to have a good taste and delicious consumption.


Spices for seasoning meat can be using normal seasoning or using base even with additional coconut oil like other Balinese culinary. After it feels complete, bamboo will be roasted or brought near the fireplace until it feels ripe. Once cooked, in restaurants and restaurants in Bali will serve it with the bamboo plus rice. The taste will be very delicious and tasty, as well as can last a long time because it is preserved with bamboo. This Balinese culinary is often served during the Kuningan and Galungan holidays, even though at the restaurant it is often served as a dining menu.



4. Tum Bali


Tum is a typical Balinese food that is processed by putting meat into banana leaves, but the meat is seasoned first and then cooked to be called tum. Judging from the process, it is similar to Pepes, but this is Pepes from Bali. In the use of meat for tum, chicken, beef and even pork can be used as you wish. In making it, the meat must first be chopped to make it easier to put into the banana leaf medium.


Cooking is quite easy, after the minced meat is prepared, next is to saute the spices such as kencur, red chilli, onion, garlic, salt, shrimp paste, and coconut oil all of which are first mashed. The spice must be mixed with the meat and flattened so that the spices cover all parts of the meat. The dough will then be put into a banana leaf with the buds locked with a stick so it doesn't open when cooked, then steamed until done. Tum can be served after the process, it will usually be eaten with rice, especially the savoury spicy tum taste makes it more suitable with rice. This Balinese food is more pass if used by Balinese specialities.



5. Bali Klungkung Serombotan


The name of the Klungkung snob is the name for the mention of Balinese specialities from the Klungkung region with the contents of vegetables containing various spices. Vegetables that are often used as a snob are spinach, kale, round eggplant, beans, long beans, and sprouts cooked by boiling. To make it easier for consumers when they want to eat it, the vegetables will be cut into small pieces first, then topped with herbs. The spices that will later make the flavour of snobbery more colourful with a combination of savoury and spicy taste.

These Balinese specialities will be seasoned with nyuh sauce, which is a kind of sauce made using old coconut meat that is grilled and finely grated. After shredded, then it will be mixed evenly with the spice that is mashed from chilli, garlic, shrimp paste, Bali sugar, and salt. Then the second is a spice called unyah sere limo, which is made from salt, shrimp paste, chilli, and lemon juice.


The third seasoning is peanut seasoning which is also included as a seasoning with the main ingredient being peanut. After the ground beans are finely ground, they will then be given garlic, shrimp paste, chilli, Bali sugar, and salt which are fried in a little oil. Once cooked, the three spices will be mixed into a jar and usually will be anointed so that when enjoying the vegetables taste good.

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