There is a holiday called Kajeng Kliwon in which Balinese serves Tipat or Belayag (rice-cake snack cooked in a small container of woven young coconut leaves) to The God. Besides in Kajeng Kliwon, Tipat is also used as an offering to the God in a day called Nyepi. A baby who enters temple for the first time is usually brought Tipat symbolizing that he or she asks permission from the deities who reside in the temple to enter the temple by presenting a Tipat.

There are many kinds of Tipat known in Bali. They can be differentiated in term of shape. A square-shape tipat is called Tipat Nasi, while the round one is called Tipat Taluh and for the pyramide-shape one, Balinese call it Tipat Sari, and many more shapes.

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Ceroring is called Duku in Indonesian and Langsat in English with a touch of Latin it becomes Lansium Domesticum. The fruit is spherical-shaped, five centimeters in diameter, usually found in clusters of two to thirty fruits. it has thick, leathery skin which is pale brown or tan in color when ripe and green at early unripe stage. Underneath the skin, the fruit is divided into five or six slices of translucent juicy flesh. The flesh is slightly acidic in taste, although ripe specimens are sweeter. Green, seeds are present in around half of the segments, usually taking up a small portion of the segment although some seeds take up the entire segment’s volume. In contrast with the sweet-sour flavor of the fruit’s flesh, the seeds are extremely bitter. The sweet juicy flesh contains sucrose, saccharose, fructose and glucose.

In Bali, Ceroring grows abundantly, but usually without much attention, in Singaraja area. You can Ceroring is a seasonal fruit that iscommonly available once a year, approximately during October. Ypu can find in market bound up in dense bunches. To eat them you have to peel them and not eat the seeds. The ripe ceroring is sweet but unripe one is acid and somewhat bitter. Balinese believe that ceroring is “hot” in other words eating too much ceroring can cause a fever like symptoms.

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Are you food lovers? So you have to try this Balinese new recipe. Pan Suweca, a restaurant located at Bedugul Street, Sidakarya, Denpasar, will serve you special chicken dishes as its specialty. From his talented hands a different tasty meal was created, named roasted suckling chicken or Balinese familiar with Ayam Guling. This meal is categorized as a new dishes since only pig is suckled and roasted by Balinese before.

Similar to roasted suckling pig this meal uses the same spices and cooked in the same way with roasted suckling pig. First, the spices such as garlic, onion, citronella/lemongrass, and others Balinese spices are pounded. Then that pounded spices mix with cassava leaves. The chef put the mixture into chicken abdomen that its internal organ has been taken out and cleaned. That chicken is ready to be roasted.

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The dark purple, spherical-shaped fruit, which looks like a big, dark cherry is well known in Bali as Kaliasem, and Gowok in Indonesian. There is no English equivalent for this fruit. It comes in stalk just like cherry and very sweet. You do not need to peel this fruit when you eat it but mind, you can not eat the seed, which is large and shaped like lima bean. This fruit has white flesh with reddish tinge and usually ripe in November.

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After school, Denpasar teenagers especially the female do not go back home directly. They come by to the modest warung (a small roadside stall that sells snacks, drinks and convenient household items. However, in Bali a warung is also the local coffee house, corner store and community meeting spot for neighbours to sit and exchange the latest news or gossip. Warung that sell top three Balinese foods is flocked in the middle of the day. What are they?

Plecing is made from 90% swamp cabbage that has been boiled. Those swamp cabbages are tattered using fingers and very hot spicy sauce made from 90% chili, tomatoes, and shrimp paste is poured on them. Sometimes the sellers offer them whether they want to mix it with kuah pindang (sauce resulted from boiled fish) or not.

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Armed 12 employees, 28 wood chairs, 6 tables, and modest building Mak Beng will serve your lunch. This restaurant is never visited by only few customers. Approximately 12.00 pm it will be flocked by the people who want to have lunch. No chair is left!

“Mak Beng” is a well-known restaurant that serves you just one set menu. A plate of rice, a hunk of fish completed with hot spicy sauce, and a bowl of fish soup are enough to satisfy the hungery people. With only Rp 22.000 to spend you can taste this Balinese cuisine that sometimes oblige people to stand, waiting for their turn to sit and enjoy their long-waited meals.

Even when you have got your seat, it sometimes takes 30 minutes even more than it. “I have been waiting here for 1 hour, where is my order?” complained a customer. And the waitress answered that the soup was been cooking and asked the customer to wait. Another customer asked her to serve himself only by a hunk of fried fish and rice. Well, restaurant that has many customers should keep the customers comfortable, is not it? (more…)