Travel to Bali & Culinary Discovery: Authentic Recipes for 5 Essential Balinese Dishes

(detailed recipes shared by Pak Made, Balinese chef from the Gianyar region)

Discover the authentic flavors of the Island of the Gods through its iconic dishes. As a travel agency in Bali and French, we know how much cuisine contributes to the magic of a stay in Bali. Between traditions, rituals, and spice aromas, these recipes will give you a taste of your vacation in Bali.

“When I cook for travelers, I want them to smell the smoke of the coconut tree and the freshness of galangal. Every Balinese dish tells the story of a temple, a rice field, or a celebration.” Pak Made

1. Babi Guling – Herb-Roasted Suckling Pig

Context
The ceremonial dish par excellence, served at weddings or after Nyepi. The secret? A fragrant stuffing and extremely crispy skin.

Ingredients (serves 6)
• 1 small suckling pig, 6–7 kg (or 2 kg pork shoulder for home version)
• 200 g blanched cassava leaves
• 10 crushed lemongrass stalks
• 5 kaffir lime leaves
• 1 tbsp sea salt

Spice paste (base laweh)
• 15 shallots
• 8 garlic cloves
• 5 cm ginger
• 5 cm galangal
• 5 cm fresh turmeric
• 10 red bird’s eye chilies
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 1 tbsp shrimp paste (terasi)
• 2 tbsp palm sugar

Preparation

1. Blend the spice paste and sauté for 5 minutes in a wok with 3 tbsp coconut oil.
2. Mix this paste with the chopped cassava leaves.
3. Rub the outside of the pig with salt + turmeric, then stuff.
4. Truss, skewer, and roast for 3 hours over coconut fire, turning constantly, or cook the shoulder for 2 hours at 190°C with basting.
5. Serve with white rice, sambal matah, and a broth made from the trimmings.

Made’s tip: brush the skin with kala namak juice 15 minutes before the end for maximum crispness.

2. Bebek Betutu – Smoked Spice-Confit Duck

Context
Originating from Tabanan, betutu was traditionally buried in rice husk embers overnight.

Ingredients (serves 4)
• 1 free-range duck, 1.5 kg
• 2 banana leaves (or parchment paper)

Betutu spice base
• 12 shallots
• 7 garlic cloves
• 3 cm kencur
• 3 cm galangal
• 2 kemiri nuts
• 2 long red chilies
• 1 tsp cumin seeds
• ½ tsp nutmeg
• Salt, palm sugar

Steps

1. Grind the spices and toast gently.
2. Coat the duck inside and out.
3. Wrap tightly in banana leaves.
4. Cook for 5 hours at 120°C in the oven or 6 hours in a smoker (rice husk smoker).
5. Grill for 10 minutes at 220°C to brown the skin.

Serving
Accompany with sautéed kangkung and pandan yellow rice.

3. Sate Lilit – Wrapped Minced Skewers

Context
The term “lilit” means “to wrap.” The mixture is wrapped around a lemongrass stick. Perfect for a beach barbecue and a classic snack with friends during a stay in Bali.

Ingredients (25 sate)
• 500 g white fish (or half chicken)
• 100 g fresh grated coconut
• 1 egg
• 20 lemongrass sticks

Spices
• 6 shallots
• 3 garlic cloves
• 3 mild red chilies
• 2 cm ginger
• 2 cm turmeric
• 1 tsp shrimp paste
• Salt, sugar

Method

1. Mince the fish.
2. Add the coconut and egg.
3. Incorporate the spice paste sautéed for 1 minute.
4. Press around the lemongrass stalks.
5. Grill for 3 minutes on each side over gentle embers.

Don’t forget: brush with coconut oil + kaffir during cooking.

4. Lawar – Warm Salad of Vegetables, Coconut, and Meat

Context
Served at village celebrations; each family has its own version.

Ingredients (serves 6)
• 300 g blanched long beans
• 150 g cooked pork shoulder (or grilled tofu)
• 100 g grilled coconut
• 2 shredded kaffir lime leaves
• Juice of half a kaffir lime

Spice paste
• 4 shallots
• 2 garlic cloves
• 2 bird’s eye chilies
• 1 cm galangal
• 1 cm turmeric
• Salt, pepper

Preparation

1. Pound the spices and sauté for 30 seconds.
2. Mix all ingredients in a mortar.
3. Press by hand so the coconut absorbs the juices.
4. Adjust salt and acidity.

5. Nasi Campur Bali – The “All-in-One” Plate

Context
The nasi campur varies according to the warung.

Components (per plate)
• 1 bowl white rice
• 1 sate lilit
• 1 piece of Babi Guling
• 2 tbsp lawar
• 1 hard-boiled egg sambal goreng
• Kacang goreng
• Krupuk

Plating

1. Place the rice in the center.
2. Arrange the garnishes in a rainbow.
3. Top with a spoonful of sambal matah.

Pak Made’s Tips for Enjoying These Balinese Recipes

• Always use fresh spices.
• Palm sugar essential for depth.
• Banana leaf under the plate for aroma.
• Coconut fire cooking recommended.
• Sambal served on the side to adjust spiciness.

Where to taste these dishes during a trip to Bali?
• Babi Guling Ibu Oka (Ubud)
• Warung Liku (Denpasar)
• Pasar Sindhu Night Market (Sanur)
• Warung Gauri (Sidemen)
• Warung Men Weti (Sanur)

Why These Recipes Deserve Your Apron
Exploring Balinese gastronomy means touching spirituality, conviviality, and the land-sea encounter, whether cooking or tasting these dishes during your tour of Bali.

So, whether you travel to Bali for its temples, its waves, or its rice terraces, let yourself also be guided by its aroma of spices and grilled coconut; it will always lead you to an open table and a sincere smile.

And when you prepare to leave for Bali, remember to mention this point to the travel agency you entrust with your stay (we hope it will be us…!) because these recipes perpetuate the soul of the island.

Selamat makan!