Bali Food

         Dining in Bali pose endless possibilities as Indonesia has one of the world's greatest cuisine. From a five-star restaurant to a roadside stall, you will be amazed by the choices offered. Tourist-oriented restaurants abound in tourist centers but Indonesian and Chinese food is predominant.

Influences from all corners of the globe make up Balinese comestibles. Curries, cucumber, eggplant, Indian mustard and cow peas came from India; the Chinese brought the wok and stir-frying, Chinese mustard, and vegetables such as brassica and Chinese cabbage; from Arabia came kebabs and mouthwatering goat stews, while the Europeans introduced avocados, peanuts, pineapples, guavas, papayas, tomatoes, squashes, pumpkins, cocoa, soybean and cauliflower.

Balinese cooking revolves around spices, often partnered by coconut milk, which adds a rich flavor and creamy texture to intriguing dishes of tropical vegetables, poultry, meat and fish. Sugar, fragrant roots and leaves are fondly used and the end result is food that is both subtle and sophisticated. Rice is the basis of any Indonesian meal. A main serving of rice is normally taken first, followed by a small portion of three to four dishes of vegetables or meat, known as lauk. These dishes of lauk are placed in the center of the table for all to share.

A side dish or sambal, made with red-hot chilies ground with dried shrimp paste and other seasonings such as lime juice should be taken with caution. It can be scorching for the inexperienced or chili intolerant person, so do not be too adventurous with your sampling. If indeed you are scorched, do not drink water immediately as it will only worsen the situation; instead settle for bananas, plain boiled rice, bread or cucumber. However, delicious side dishes like tempeh, a protein-charged savory cake made of fermented soybeans, and rempeyek, small crisp cookies made of peanuts, should not be missed

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