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Directory Home> Bali Products> Balinese Foods
 
BALINESE FOOD
 
Information about the ingredients and preparation of Balinese food has been passed down orally over the generations. No written history of Balinese cooking has been found, even in ancient sacred Balinese writings. The outside influences which are now significant in Balinese cooking are many and varied. Roasting diced meat on sticks over open coals, known in Bali as satay cooking, was probably influenced by the Arabians with their kebabs. The peanut sauce addition was most likely a Madurese adaptation. Chinese stir frying in a wok is now also an essential cooking technique.

A wider selection of fruits and vegetables have been introduced into the Balinese diet by outsiders, such as avocado, papaya, pineapple, guava, pumpkin, grapes, tomato and squash from the Europeans, as well as bean sprouts and cabbage from the Chinese. Potato, carrot and maize are thought to have come over from the American continent. The now popular tofu or tahu is similarly Chinese influenced, as is soy sauce, while tempe is believed to come from Java.

Explore the many flavors of Bali by sampling the food the Balinese enjoy. There is every opportunity to indulge as many of the more up-market restaurants and cafes now offer Balinese food, even food that was once only available from street-carts and local warungs or at traditional Balinese family celebrations. Make the most of your stay in Bali, and discover the secrets to an exotic and exciting cuisine.
 
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