Balinese Chicken (Ayam Pelalah): It’s basically shredded chicken. The chicken is first grilled and then tossed  with many aromatic Balinese spices. It’s one of the most scrumptious Balinese recipes and it’s iconic to Bali. Ayam pelalah is commonly served as a side dish or as a compliment for nasi campur Bali or Balinese mixed rice.

Balinese Chicken (Ayam Pelalah): It’s basically shredded chicken. The chicken is first grilled and then tossed with many aromatic Balinese spices. It’s one of the most scrumptious Balinese recipes and it’s iconic to Bali. Ayam pelalah is commonly served as a side dish or as a compliment for nasi campur Bali or Balinese mixed rice.

Pecel - Indonesian traditional food: an assortment of boiled veggies served with peanut sauce

Pecel - Indonesian traditional food: an assortment of boiled veggies served with peanut sauce

Pempek Pistel - Indonesian Food

Pempek Pistel - Indonesian Food

Nasi Babi Guling Ibu Oka, Bali

Nasi Babi Guling Ibu Oka, Bali

sate tempe skewers  - Indonesian food :)

sate tempe skewers - Indonesian food :)

Balinese sambal : sambal matah

Balinese sambal : sambal matah

Cooking satay traditionally.  at Yogyakarta's Pasar Beringharjo, Indonesia

Cooking satay traditionally. at Yogyakarta's Pasar Beringharjo, Indonesia

A meal and a trip

A meal and a trip

Pisang Rai~ Coconut Banana (Pisang Rai) is one of traditional Balinese heritage snack, it is made from banana which usually be eaten as a breakfast (a traditional breakfast) along with tea/coffee, on the other hand, its also perfect snack for your afternoon tea/coffee. The bananas are first coated in a homemade batter of rice flour, boiled/steamed and then toppled over with fresh grated coconut. (Ira Rodriguez)

Pisang Rai~ Coconut Banana (Pisang Rai) is one of traditional Balinese heritage snack, it is made from banana which usually be eaten as a breakfast (a traditional breakfast) along with tea/coffee, on the other hand, its also perfect snack for your afternoon tea/coffee. The bananas are first coated in a homemade batter of rice flour, boiled/steamed and then toppled over with fresh grated coconut. (Ira Rodriguez)

Seasonal cuisine of Plantation Restaurant Alila (Ubud - Bali) Barramundi Pan-fried barramundi served with Manilla, clams in "beurre noisette" vinaigrette, chopped cauliflower, young green onions, cashew nuts and crushed young potatoes

Seasonal cuisine of Plantation Restaurant Alila (Ubud - Bali) Barramundi Pan-fried barramundi served with Manilla, clams in "beurre noisette" vinaigrette, chopped cauliflower, young green onions, cashew nuts and crushed young potatoes

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