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a helpful guide to
Indonesian Cuisine
for diners and travelers
by an established authority
Why Indonesian Cuisine
is special
The food is chili hot and complexly seasoned with aromatic herbs and spices.
"Bland" is not in an Indonesian chef's vocabulary. Freshness and taste are.
Famous
traditional specialties
These four Indonesian Cuisine dishes are widely popular:
 Satay (meat or
prawns charcoal-grilled on mini-skewers).
Nasi Goreng (a fried rice mixture with finely chopped
vegetables and either meat or prawns).
  
Mei Goreng (same as Nasi Goreng except noodles are substituted
for rice).
Gado Gado
(parboiled fresh vegetables flavored with a spicy peanut sauce).
Fruits - Indonesians use a wide variety of delicious tropical fruits, eaten raw or used as a cooking ingredient.
Bali is Indonesia's
finest regional cuisine
Cooks make a bigger and more beguiling flavor statement in Bali than elsewhere
in Indonesia. One of many culinary differences is that Balinese readily cook
with pork. Whereas most Indonesians do not eat that meat because they are Moslem,
over 90% of Balinese are of the Hindu-Dharmaism
faith, which does not prohibit eating pork. Moreover, Balinese foods are even
more chili-scorching than other Indonesian cooking styles (which is saying a
lot).
Famous traditional
specialties of Bali
 Babi Guling - Spit-roasted, crispy skinned suckling pig.
Bebek Betutu - Spiced duck slowly cooked in palm or banana leaves.
Lawar - Minced innards mixed with chopped vegetables.
Bubuh Injin - Black rice pudding (served with sweetened coconut cream).
Beverages of Bali
Alcohol is more widely available in Bali than in Indonesia in general because
over 90% of Balinese are not Moslems.
 Beer is the best selling alcoholic beverage. More traditional beverages include Tuak (sweet
palm wine with low potency), Brem (sweet non-distilled rice based drink with modest potency),
and Arak (distilled rice based drink with strong potency).
Coffee is deservingly increasing
in popularity. Bali grows one of the world's best coffee beans in the rich, mellow, moderate-acid style.
Also learn
about these
exciting
world cuisines
My food & wine
credentials
My books have been critically acclaimed by major magazines and newspapers. Click
the button below to read a sampling (in Acrobat format).
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