The traditional Balinese cuisine is a rare art that cannot be learn perfectly at cooking course, it has to be learn in the preparation of a ceremony since the traditional Balinese cuisine is dedicated mainly for the ceremonial purpose and the authenticity of the flavor cannot be achieved in the cooking course.

The basic obstacle in learning traditional Balinese cuisine is the spices. There are many kind of spices used in the traditional Balinese cuisine and there is no exact measurement on the quantity of spices used in a cooking process, all depends on the chef preference. Moreover, there is no standard for the traditional Balinese cuisine every village has its own way of cooking and the use of spices.

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Colossal megibung at Taman Ujung Sukasada Karangasem broke the world record of largest communal eating, 19,768 people participated in this megibung (communal eating) event. The participants came from all over Karangasem regency. The participants of megibung were divided into groups called sela; each group consists of eight people of same gender, sitting cross-legged in circle on the grass. There were 2,452 sela (group of eight people) and 152 wanci (a special table for one person).

Food for megibung was arranged in accordance with the philosophy of Balinese cosmogony. The food consisted of a big portion of nasi (steam rice) completed with the variety of side dishes like pork satay, lawar (mixture of vegetable and pork) and some vegetable. The side dishes were arranged based on the Balinese cosmogony. The gegecok putih (white mixture of vegetable and pork) was placed on the east side of the nasi (steam rice), gegecok kuning (yellow mixture of vegetable and pork) was placed on the west side of the nasi (steam rice), urab barak (red mixture of vegetable and pork) was placed on the south side of the nasi (steam rice), and the star fruit leaves lawar (black mixture of vegetable and pork) was placed on the north side of the nasi (steam rice).

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The word “megibung” is from the Balinese dialect meaning people eating communally. It is traditional custom of the Karangasem regency and normally occurs when there is a lot of work to be done in the village like a temple ceremony or social work. The megibung usually involves hundreds of people. The participants of megibung are divided into groups; each group consists of eight people of same gender, sitting cross-legged in circle on a mat or banana leaves and enjoying the delicious food. The participants eat with their right hand no spoon or fork is used.

The food eaten in megibung is arranged into sets of food called gibungan. The gibungan is set of foods comprise of various food that can be scooped easily with the hand, such as pesan (spicy fish wrapped in banana leaves), be guling (suckling pig), siap / bebek betutu (roast chicken or duck), spicy vegetables such as jukut ares (soup made from a banana tree trunk), jukut urab (strong smelling salad served warm) or lawar (grated coconut, condiments, meat and sometimes raw blood) and nasi putih / nasi kuning (white or yellow rice). Brem (balinese rice wine) or tuak (palm toddy) is always the favorite drink during megibung. The gibungan (food) is placed on a mat or banana leaves, no table is used in the megibung. (more…)

Smoked duck is a delicacy of Bali, but since the Chef at Seraya Shores Villas did not have a smoker he had to improvise. [The Chef also felt sad for the duck and would not butcher it himself !]. There was 4 other guests with us that were first timers to Bali, and had not experienced this dish.

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A warung is an Indonesian term for 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.

Every village has at least a dozen warung’s that serve the daily needs of locals and anyone else who happens to pass by. Some warung’s are crude makeshift structures of bamboo and oddments of timber, while others may be a more permanent construction built as an afterthought on the outer perimeter of the family compound.

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Most Indonesians eat a substantial meal of rice, meat and vegetables three times a day, but they are also in the habit of constantly snacking in between. One of the delightful conveniences of living in Indonesia is that food is available almost everywhere. Small roadside stalls known as warungs serve all sorts of treats and vendors pushing food carts are similar to mobile canteens. These brightly painted two-wheeled trolleys travel the streets day and night serving hot and cold snacks to locals wanting to ease their pangs of hunger in a no fuss manner.

In Bali, the majority of street cart food vendors are young males from East Java and other neighbouring islands who have been lured by the tourism industry. However, without the necessary skills and qualifications required to obtain work within the hotel sector, they become sellers in order to support themselves. Almost anyone with a bit of initiative can make their own food cart, yet it is a competitive trade and very few generate enough money to make regular trips home to visit family and friends.

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