關於 traditional food in bali ，我們在網路上蒐集到這些相關的討論、資訊與評價

今天感覺煮了一天的菜啊😆
（從早上八點的傳統市場.. ）

峇里島餐點的靈魂就是香料及當地食材來著，一切就從嚐四種薑（國王薑、皇后薑、一般薑、薑黃）開始，幾乎所有的峇里島餐點都是以混合這四種薑及一些其他香料為基礎，好想偷渡Queen ginger 回家喔！從不知道有聞起來跟香水沒兩樣的薑❤️。

總共九樣峇里島料理，備了一桌buffet!! 還認識了從墨西哥來的朋友，超好聊，廚師一直想阻隢我們聊天... 學生一直很想偷懶只想吃😋。

終於知道為什麼這些烹飪課程的評價都是「在峇里島吃過最好的一餐」，因為，我也是這麼覺得啊！應該說，大家都這麼覺得吧！哈哈！果然自己做的就是不一樣！

One heck of a cooking day, started from 8am to the traditional market learning the spices, ingredients, offering stack and all sort of leaves..

Balinese cuisine is all about spices and local ingredients.

They grow 10 different kind of gingers here, and with the mixture of 4 kinds of gingers, king, queen, normal and turmeric, as part of the base for almost every dish.

what surprised me the most is queen ginger a.k.a. aromatic ginger that has an exotic scent like a seductive perfume with flower aroma. It’s got me. I just love it! Really really want to smuggle some home with me ahhhh XD

Together we had other 2 classmates from Mexico. All of us are very chatty. We had a great time that the chef and his father had to chop chop us to get to dishes, well, students XD

We made totally 9 Balinese dishes including the paste and dessert. Look the buffet behind me! It’s crazy!

Before joining the class, I was browsing the cooking schools and reading the comments, almost every positive comment mentioned “the best food or meal I ever had in Bali”.
I was thinking that’s total exaggerating.

After the course, well, I kind of feel the same way! After all, they are all made from my own hands! Outstandingly delicious! Top of all!

#烹飪課 #峇里島 #cookinglesson
#balifood #cookingschool #traditionalfood #balinese #buffet

⚬Tuck a frangipani behind my ear. This is pitstop #5 of the KILORUN Bali 2018 KG Food Route, where I got to sample servings of Balinese fried noodles and rice, handed out by the locals, all decked out in traditional outfits⚬
.
.
.
#KilorunBali2018 #AirAsiaKilorun #spicyxtravel #spicyxbali

I've been to a number of these affairs but this particular edition of fine dining lovers event stands out! This is due to the very talented but extremely cool and down to earth, Indonesian Chef Ray Adriansyah. Ray possess an unbending commitment to the use of locally produced ingredients in his recipes and is spearheading the movement, of the more ambiguous South East Asian cuisine onto the world stage. His food is deeply tasty yet highly technical and painstaking to construct. There's nothing but love there however. This is one of those occasions you should try to be a part of, before it truly explodes. Tonight and tomorrow!!! I #bangkokfoodies #finedininglovers #stregisbangkok "Chef Ray Adriansyah (of Locavore in Bali) was born in Jakarta and grew up with a deep interest in traditional and international cuisines. In at VIU The St. Regis Bangkok, he will present a contemporary European fare matched with local, Indonesian-sourced, seasonal ingredients. The classic signature dishes will be Steak Tartar - Raw Beef, Tong Cai, Aminos Liquid, Pickled Genjer, Mushrooms and Fermented Black Garlic. For another signature dish, Chef Ray prepares Lamb dish - Lamb cooked two ways, nasi bakar, really nice kecap and eggplant. . The 5-course dinner takes place from 22nd to 23rd March, 2017 and is priced at THB 4,000++ per person and THB 6,700++ per person with wine pairing. S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters will be served during the dinner " **Subject to service charge and government tax To make a reservation, please call +66-2207-7777, email [email protected] or visit http://ift.tt/2mPSFT9 #BangkokFoodies #finedininglovers http://ift.tt/2nBNoTL

Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. It is considered as a snack and not as a main dish. The vendors of kerak telor are easily the most ubiquitous during annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.

Each of the portion is made by order. The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Add an egg (chicken or duck, but duck eggs are considered more delicious), and add some spices and mix it. The dish is fried on a wok without any cooking oil so the omelette will stick on the wok and enable to put it upside down straight against charcoal fire until it is cooked. The spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and fried shallots are sprinkled upon the omelette.

Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 1: https://www.youtube.com/watch?v=k1sVGaq8veU

In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.

In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.

The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.

Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.

In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.

In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.

In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .

In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.

In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.

Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 2: https://www.youtube.com/watch?v=uhnGtWAYl38

In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.

In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.

The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.

Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.

In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.

In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.

In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .

In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.
In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.