When you make a visit to Batuan village, Sukawati (Gianyar), try to stop by at the Batuan Resto. This restaurant located in a vast green area offers a variety of highly distinctive menus. For instance, it has Batuan Resto duck coming with a different flavor from other processed ducks. Moreover, the soup, fried gourami or grilled chicken and fried rice are quite tasty.
Balinese people whose most profession as farmers have a unique culture, including in the matter of culinary. They utilize their agricultural products to be processed into some simple cakes. One of them is the Jaja Renes, a cake whose ingredients consists of rice flour and sweet potatoes.
Mixed rice has become a part of the Hindu community in Bali. As the name implies, the rice has mixed side dishes in terms of ingredients or preparation. The menu of side dishes usually consists of pork, chicken, tempeh, tofu, eggs, eel and green vegetables. Various types of dough are then sprinkled over the rice.
Interestingly, the types of menu served are prepared in various ways. One type of meat can be processed by frying, steaming and boiling. For example, pork can be made into shredded meat, be genyol, be kecap, crackers, sausage, lawar, spiced pork cooked in bamboo and pepes. It can be imagined, mixed rice has various delicious menus. Likewise the vegetables are made from a variety of ingredients remaining fresh and green.
Balinese people have a wide range of jaja or very tasty traditional cake. One of them is the jaja timus taking advantage of cassava as the main the ingredient. It has elongated shape like a bolster wrapped in banana leaves. When wishing to try this cake, you should open the wrapper first and then enjoy it. Timus has a brownish red natural color due to the influence of brown sugar as the mixture. Enjoying this timus cake is more suitable to be accompanied with coffee or tea. One piece is enough to relieve hunger. On that account, it is the right snack for farmers at villages when working in their paddy field.
Dishes made from pork such as roasted suckling pig, cockscomb gravy, lawar, pork tum, pork satay and other such delicacies are very commonly enjoyed during Hindu religious ceremonies in Bali. Roasted suckling in particular is so common that each region has its own particular method of preparing the dish with distinct flavours. The weight of the pigs used also varies. “In Gianyar, larger pigs tend to be he roaster, whereas in Denpasar for example, roasted pigs weight no more than 20-25jkg”, Ida Bagus Rai, chef and owner of Warung Kayu Api in Sanur.
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