Bali : Where and what to eat
Bali's growing number of luxury and boutique hotels are still a good place to look for an outstanding meal.
Famous Balinese dishes are:
Lawar
Traditionally cooked by men, who chop up strips of turtle or mango or coconut, add various spices and mix it with uncooked blood, so that it is red.
Babi Guling
Roast suckling pig is a great favorite amongst the Balinese, although the pigs are usually too old to be suckling - from three to six months old, they are stuffed with spices, impaled on a wooden pole and turned over a fire of coconut husks and wood for one or two hours.
Balinese Drinks
Tuak, arak and brem are the main Balinese home brews:
Tuak
Tuak is made by cutting the undeveloped flower of either the coconut or the sugar palm tree. You then collect the sugary liquid that exudes into a bamboo container and ferment it. Fermented palm tree juice is drunk all over tropical Asia, Africa and America. It is the "toddy" of English colonialists and is drunk in the innumerable small warungs all over the island. It has about the same alcoholic content as beer.
Brem
Brem, pronounced "brum", is rice wine. It can be bought commercially, but ours is home made. Like arak, it is used in almost all ceremonies. It is a pleasant drink and can be drunk neat, over ice or mixed with arak. It is sweet and is made from glutinous rice or sticky rice (as it is also called). The rice is cooked for hours. Yeast is added. It is then allowed to ferment for three days, whereupon the brem drains into a pan. There are commercial factories, but the taste is not so good. It is not exported.
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