Bali Food Guide
main-dishBabi Guling
Bali's most celebrated dish — a whole suckling pig stuffed with a rich paste of turmeric, coriander, lemongrass, and chili, then spit-roasted over coconut husks for hours until the skin is impossibly crispy. The meat is tender, aromatic, and deeply spiced, served alongside lawar, crispy skin, blood sausage (urutan), and steamed rice. Originally reserved for ceremonial feasts and temple offerings, babi guling has become the island's ultimate must-try culinary experience.
main-dishNasi Goreng
Indonesia's national dish and the backbone of Balinese street food — leftover rice stir-fried in a blazing-hot wok with sweet soy sauce (kecap manis), garlic, shallots, and chili, then topped with a fried egg, prawn crackers, and sliced cucumber. Every warung and street cart serves their own version, and no two plates taste the same. The smoky, slightly sweet, umami-rich flavor makes it one of those simple dishes that is impossible to stop eating.
main-dishSate Lilit
Bali's signature satay — unlike regular skewered satay found elsewhere in Indonesia, sate lilit features a seasoned paste of minced fish (or chicken, pork, or turtle), grated coconut, coconut milk, lime leaves, and lemongrass, hand-wrapped around lemongrass sticks or bamboo skewers and grilled over coconut husks. The result is moist, fragrant, and subtly sweet with the aromatics infusing directly into the meat from the lemongrass handle.
main-dishNasi Campur
The quintessential Balinese everyday meal — a mound of steamed rice surrounded by small portions of various dishes: shredded chicken or pork, mixed vegetables, sambal, fried peanuts, egg, grated coconut, and crispy shallots. Each warung assembles their own unique combination, making every nasi campur a surprise. It is Bali's answer to a complete, balanced meal at an incredibly affordable price.
main-dishBebek Betutu
One of Bali's grandest ceremonial dishes — a whole duck stuffed with a complex spice paste (base genep) of turmeric, galangal, ginger, shallots, garlic, candlenuts, chili, and shrimp paste, then tightly wrapped in banana leaves and slow-cooked for up to 12 hours until the meat falls off the bone. The result is intensely aromatic, deeply spiced, and meltingly tender with a rich, earthy heat that builds with each bite.
side-dishLawar
A traditional Balinese side dish of finely chopped green beans, grated coconut, minced meat (pork or chicken), and a vibrant spice paste, all mixed together into a richly textured, aromatic salad. The most traditional version, lawar barak (red lawar), includes fresh animal blood for color and flavor depth, while lawar putih (white lawar) omits it. Each bite delivers layers of crunchy, spicy, savory, and coconutty flavor.
saladGado-Gado
Indonesia's beloved vegetable salad — blanched cabbage, bean sprouts, green beans, and spinach layered with fried tofu, tempeh, sliced boiled egg, and lontong (compressed rice cake), then drenched in a creamy, slightly spicy peanut sauce. The sauce is the star: ground roasted peanuts, palm sugar, chili, garlic, tamarind, and lime juice blended into a rich, sweet-savory dressing that ties everything together.
main-dishMie Goreng
The noodle sibling of nasi goreng — egg noodles wok-fried at scorching heat with sweet soy sauce, garlic, shallots, cabbage, and chili, then topped with a fried egg and crunchy prawn crackers. The high heat of the wok gives the noodles a smoky, slightly charred flavor that is completely addictive. Street cart versions with their battered, well-seasoned woks often produce the best results.
soupSoto Ayam
A golden, turmeric-infused chicken soup with a fragrant broth built from lemongrass, galangal, garlic, and shallots, served over glass noodles (or rice) with shredded chicken, sliced boiled egg, crispy fried shallots, and a squeeze of fresh lime. The broth is light yet deeply aromatic, warming and restorative — the dish Balinese families turn to for comfort and healing.
dessertPisang Goreng
Bali's favorite snack — ripe bananas coated in a light, crispy batter and deep-fried until golden. The outside shatters into a delicate crunch while the inside becomes warm, caramelized, and custardy. Best eaten piping hot, sometimes drizzled with palm sugar syrup, chocolate sauce, or served with a scoop of coconut ice cream at more modern establishments.
condimentSambal Matah
Bali's signature raw condiment — thinly sliced shallots, bird's eye chili, lemongrass, and kaffir lime leaves mixed with toasted shrimp paste, fresh lime juice, and warm coconut oil. Unlike cooked sambals, sambal matah is fresh and vibrant with a sharp, citrusy heat and an intoxicating lemongrass aroma. It elevates grilled fish, chicken, and steamed rice from simple to extraordinary.
main-dishNasi Kuning
Fragrant rice cooked with fresh turmeric, coconut milk, lemongrass, and pandan leaves, giving it a vivid golden-yellow color and a rich, subtly sweet, aromatic flavor. The turmeric and coconut milk infuse each grain, making it far more flavorful than plain steamed rice. Often shaped into a cone (tumpeng) for ceremonial occasions or served as the base for nasi campur.