Search results
Results from the WOW.Com Content Network
Food portal. v. t. e. Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. [1] Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.
Sate lilit ( Aksara Bali: ᬲᬢᬾ ᬮᬶᬮᬶᬢ᭄) is a satay variant in Indonesia, originating from Balinese cuisine. [1] This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around ...
Ketupat. Unopened bunch of cooked ketupat on a plate. Ketupat (in Indonesian and Malay ), or kupat (in Javanese and Sundanese ), or tipat (in Balinese) [4] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [5] Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, and southern Thailand.
Tipat cantok ( Aksara Bali: ᬢᬶᬧᬢ᭄ ᬘᬦ᭄ᬢᭀᬓ᭄) is a Balinese popular local dish. It is made of various boiled or blanched vegetables with ketupat rice cake, served in spicy peanut sauce. In the Balinese language tipat means ketupat, while cantok means grounding ingredients using mortar and pestle. Vegetables normally used in ...
Betutu. Betutu ( Balinese script: ᬩᭂᬢᬸᬢᬸ) is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix). [1] This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed ...
Nasi jinggo. Nasi jinggo (also known as jinggo rice) is a Balinese ready-to-eat street food, packaged in small portions of banana leaves. Apart from being eaten as street food, nasi jinggo is also used in various religious ceremonies such as the Ngaben funeral rites, birthday celebrations, and meetings. [1]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack ( kue or kuih) made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. [7] It is a popular traditional sweet snack commonly found in Brunei, [4] [5] [6] Indonesia, and Malaysia. [8]