Kuta beach of white sand and the cool green rice field of Ubud is a small part of the attraction of Bali. Consistency tradition in Bali to support the community, has always been the material was pulled out to be enjoyed and understood.

Although there have been some terrible tragedies that provide significant influence redupnya light in Bali’s tourism industry, yet the beauty chain in there like never ending. Reliability Bali as a tourist center of Indonesia’s famous around the world, has been tested. Promotion strategy never subsided stopped.

Tourism promotion activities organized by Aryaduta Hotel Jakarta on 13 s / d March 17, 2006 and, helped lift one corner of the island’s exotic these gods. Events “Balinese Food Campaign” in JP Bistro Restaurant – Aryaduta Hotel Jakarta provides more than 60 kinds of special food dish “guest chef” Ketut Sukarta deliberately imported from the Grand Hyatt Bali.

In general, Ketut Sukarta divided into two major groups, namely food associated with the various traditional ceremonies in Bali and regular meals are consumed each day by the people of Bali.

Dishes At The Ceremony in Bali

Tradition firmly attached to the artery of Balinese life, looking at the various ceremonies are often held. From the starting ceremony of the baby’s birth until the event routine in places where Hindu temple, Balinese people have been accustomed to presenting a variety of crops as a symbol of gratitude to the Almighty for the grace and blessings they received.

“Every time when we were in a temple ceremony, the Balinese are always giving gifts in the form of the earth results are designed so that interesting shape and our hearts be glad to come to the temple. After the ceremonies, there-eat meal together as well. Well, we made a special gift too so there can be consumed after the ceremony. Cooked food for example, Lawar, satay wrap, and pork roll, which is eaten with rice. It went into the main menu / main course. There was also dessert of banana klepon rai and we also present for the event celebration and other ceremonies, “said Ketut Sukarta.

The main menu is always served at traditional ceremonies, one of which is Lawar. Lawar actually is the name for a kind of typical Balinese spice concoction that is usually mixed with various vegetables. From there, appeared many creative people who started this Lawar mixed with beef and pork.

About Lawar, Ketut argues, “Basic of vegetables Lawar is what we want to taste, such as long beans, jackfruit, kelungah (coconut that the youngest). There was also a Lawar Lawar pigs and cows. The important thing is that, lawarnya spices. ”

On the first day “Balinese Food Campaign” that afternoon, served Lawar type made from vegetables. Lawar beans.

How to cook it, long beans that have been cooked boiled, thinly sliced. Whereas earlier crushed seasonings and saute until cooked. After the smell fragrant aroma, and then cooled. Then enter sliced long beans and mix well with lawarnya spices, then add a little lemon juice limo. I think it becomes more tasty and fragrant.

“Characteristic of this cuisine is the dominant flavor kencurnya. In addition, nuts are also used as a complement, “said Ketut sharing secrets Lawar bean recipes.

Turning to the row of small stoves, the menu presented Ayam Bakar Bali.

“Menu Ayam Bakar Bali is always synonymous with celebration. At the ceremony the child’s birth, or a prayer to the temple, we always feature this grilled chicken. Kencur use seasonings and shrimp paste. Meat chicken marinated in spices first, then given a mixture of spices spread kencur and paste it, “said Ketut.

In addition, there are menu known as Tum duck. Ketut describe that, “This dish is something to do with religious ceremonies. Because always presented on each traditional ceremonies, the Balinese are not familiar to him. This menu is made from duck meat finely chopped, then sprinkled herbs genep Bali. Wrapped in banana leaves, then steamed until cooked. ”

What is meant by genep spice spice here is complete. Beberpa spice consisting of typical Balinese cooking chili, shrimp paste, kencur, onion, and ginger. In addition there is also pepper, basil leaves, lime leaves, lemon grass (lemon grass), laos, and garlic. Everything is a summary of all the spices used in Indonesian cuisine.

At the same table, the menu served Pork Chop. One of the main menu is also served at traditional ceremonies of Bali has unique combinations of flavors. Pork roll grilled with herbs intact cassava leaves inserted into her stomach cavity. Concerning the uniqueness of how to cook, Ketut explained, “The aim is that we do not have to bother cooking the vegetables again. Leave enough vegetables we are in the belly of pork roll. Thus, vegetables can be cooked along with the pig meat. Pork roll is always presented in a religious ceremony, ritual child birth, to the temple. ”

In the row of small pots, there are various dish add sauce as appetizer aroma and the audience ate menus Balinese food. “This raw sauce, this sauce is only in Bali. Historically, in earlier times, when the people of Bali are still difficult to get the meat of animals other than fish, and their daily lives and sederhanan still very dependent on agricultural and small gardens are dipekarangan home, there was an initiative to create this raw chili concoction. This sauce is made from strips of red pepper, onion, and lemon grass (lemon grass) and then stirred with a flat bit of salt appended. According to the original recipe, using a little coconut oil scented papaya leaf in the mixture. But it can also use ordinary cooking oil. Finally, give a little lemon juice limo, “said Ketut told at length. Raw sauce, chili vinegar, soy sauce, prepared to enjoy the main menu choices.

In a separate stole, served a variety of tropical fruits that are arranged in a high gedogan ± 50 cm. There is also a variety of sweets are served on a series of young coconut leaf thatch. There Bananas Rai, Klepon, Dadar Roll, Cakes Apem, Onde-onde, Layer Cake, and others. Inviting colors taste. Ketut the afternoon became RESTO culinary tour guide, explained, “This is the snack market. Included as a treat in a religious ceremony. Besides fruit arranged in a gedogan, placed above all these various snack market. The aim is none other than thank for the one supreme God. ”

Pisang Rai, Balinese cakes made from flour dough wrapped in banana and boiled in boiling water until done. After that, given the young baluran grated coconut. Flavor sweet and savory.

Typical dishes are consumed Bali Daily

In addition to the menu associated with traditional ceremonies and religious, there are also some heritage recipes handed down on processed, refined food everyday for the people of Bali. Tambusan be Pasih, is serving side dishes made from meat with a mixture of snapper with basil leaves and lime leaves. Wrapped in banana leaves and cooked cooked over coals. The smell of the rose is fragrant basil leaves. Fish meat becomes soft and creamy, delicious eaten with hot rice and sambal additional raw or pickled carrots.

In addition, other classic menu is Mesanten Cucumbers. About this vegetable menu Ketut said, “This is a classic recipe. So that the fruit could be cultivated cucumber varied, additional dipakailah coconut milk and various spices in it. Cucumbers that have been seeded, halved and then sliced and cooked with spices and coconut milk. Almost as well as Long Beans Vegetable menu, just different raw vegetables only. ”

Pencok Maize, also one of the Balinese vegetable menu is eaten as an everyday food. Judging from the geographical position, Bali was not far away from the eastern part of Java island. Up to influence their food choices were similar to the main foods in Madura. According to Balinese recipes, corn as raw material is cooked stir-fry vegetables with seasoning mixture kencur. “Because in terms of the Balinese people’s income at that time came from agricultural products, the variety of food is also not immune from what the community,” said Ketut review a little background of this heritage recipes.

This culinary tour exotica also exist in the original recipe and menu Cool Col Salted Fish. This dish is made from tuna meat was burned and Pindang fish sauce mixture and sauce consisting of sliced red pepper, fried garlic, onion, and lemon juice nipis.Cita taste of tuna meat tender and juicy, combined with Pindang sauce, slices vegetables, white cabbage and spicy sour sauce, can arouse appetite.

Other menu row there Kalas fish (fish soup) made from a mixture bersantan sauce and red snapper daing. There is also Chicken Kelalah, suwiran roast chicken cooked with shrimp paste chili seasoning.

Finally, there are sweets called Porridge Injin. Made of black sticky rice crops Balinese society. In the sugar mixture and served with thick coconut milk in her purse. So it is with a gun Weton made from sweet potatoes commonly grown in gardens around the area housing the people of Bali. Two kinds of this dish usually eaten as an everyday dessert.

Ketut Sukarta Bali argue about this dish, “From the global display, foods associated with religious ceremonies that are likely to be categorized as an exotic dish. Because of the unique presentation. Wearing a series of banana leaves, or young coconut leaf. That’s what we might call the exotic. Meanwhile, in terms of flavor, Balinese food has an exotic flavor from cooking methods and seasoning mix and salsa terasinya kencur which dominates in almost all types of main meals. ”

Balinese cuisine exotica as a wealth of authentic Indonesian cuisine, a book deal for enthusiasts travel around the world. A beauty and pleasure that only belongs on everyone’s tastes. How about you?

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