Seafood in Bali: Bounty of the Ocean (Part Five)

Very simple, rustic, seafood warungs are set up along the east coast beaches selling fish sate lilit and other jukung-fresh seafood dishes (served with beans, spicy homemade sambal, and rice) to local Balinese customers. Warungs at Goa Lawah in Karangasem Regency serve a coastal feast of fragrant dishes such as steamed fish parcels, fish satay, […]

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Seafood in Bali: Bounty of the Ocean (Part Three)

Miguel Covarrubias burrowed through traditional Balinese religious mythology to extrapolate and paint a cultural portrait of an isolated, island land mass haunted and tortured by impure fish and profane seas. Subsequent historians, cultural anthropologists, travel writers, and chefs echoed Covarrubias’s thesis that the omen-vigilant Balinese eschew fish in their diet. Although the sea is universally […]

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Seafood in Bali: Bounty of the Ocean (Part Four)

Embedded deep in the heart of maritime Indonesia, (a tropical, equatorial archipelago of over 17,000 islands), the Balinese depend on fish (ikan) and seafood as a major source of food–especially those living on or near the coasts. Seasonal fresh fish (bonitos, small tunas, sardines, and mackerel) are readily available and relatively cheap compared to meat–providing […]

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Seafood in Bali: Bounty of the Ocean. Part Two

Benevolent bright sunlight, crystal clear waters, and coral reefs surround Bali’s three, nearby sister islands Nusa Lembongan, Nusa Ceningan, and Nusa Penida: these conditions create a spectacular, natural marine and sea life aquarium bursting with tropical life forms. Sea cucumbers (trepang), giant clams, reef sharks, thresher sharks, hammerhead sharks, sea turtles, manta rays, eagle rays, […]

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The Bulbous Balinese Pig and Babi Guling. Part 1

Rural village Balinese share their bountiful island paradise with barnyard and farm animals raised and husbanded for food (meat, eggs, milk), other by-products, labor, and sacrificial culinary splendor. Pigs, in particular, provide meat for dietary variation and for special, ritual offering dishes for traditional ceremonies. The Balinese pig is a breed unto itself: “it belongs […]

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Satay in Diversity: The Balinese Twist. Part One

Succulent, smoking satay sticks keep every corner of the wicked world turning: each country and continent invents its own unique interpretation of the seductive saté (the French brochette, Japanese yakitori, Korean bulgoki, Indian tandoori, Russian shashlik, South African sosaties, and Middle Eastern, Turkish shish kebab). Satay, derived from the Tamil word for flesh, sathai, is […]

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The Bulbous Balinese Pig and Babi Guling. Part 3

Pork features prominently in the devout, devotional Balinese diet: a large proportion of ceremonial dishes are based on pork meat. A spectacular, popular Balinese delicacy, babi guling (literally “turned meat”) is whole, spit-roasted suckling pig–although the pigs used are technically too old to be considered suckling (from three to six months in age). More than […]

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Satay in Diversity: The Balinese Twist. Part Two

Regal saté lilit (rambat in Balinese) is a time-consuming, indigenous Balinese specialty utilizing the choicest cuts of pounded pork, chicken, seafood, or duck. Prepared as an offering, it is usually only made for religious celebrations (Galungan-Kuningan, mass cremations, toothfilings, or weddings)–when lots of time, labor, and large amounts of meat, spices, and shredded coconut are […]

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