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Directory Home> Bali Products> Balinese Foods
 
BALINESE FOOD
 
Less common but incredibly popular meat and used only for special occasions, turtle meat is usually chopped extremely finely and mixed with a variety of ingredients 'ebat' style. Pork is also used inland for 'ebat' cooking and 'lawar' preparations, which include the chopped up food and long thin slivers of jackfruit or other cooked fruits (often mixed with uncooked blood to make it red). There are times, also, when insect larvae or the insects themselves are used for these mixes or even prepared individually as delicacies.

Though you can see how satays are char-grilled over embers at roadside stalls, you seldom get a chance to see firsthand the mountain of effort need to prepare the 'ebat' chopped food dishes or the roasting of a whole pig. For a large quantity of Ebat, the preparation and cooking can take two or more hours by up to 25 men. The main ingredients are finely chopped with large meat cleavers on chunks of tree trunk, coconuts are milked and grated, spices are ground in stone mortar and pestles and the mixture is molded and boiled. For Babi Guling, or whole roast pig, the whole spices and star fruit leaves put in its stomach, a spit is turned by hand over hot coals while an assistant fans the flames for up to three hours.
 
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