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Home » Balinese Cuisine and Culinary

SIOBAK KHE LOK, A Well Blend of Chinese and Bali  

by on Friday, 3 December 2010No Comment | 854 views

Long time before finally I tasted my first Siobak, I craved to prove what my friend told me about it. But always failed for some other ridiculous reasons. Until my visit to Singaraja regency at one day gave me a chance to pamper the tongue with this culinary heritage. Actually, Singaraja offer hundreds number of Siobak restaurant but some friends suggested me to have Siobak at Siobak Khe Lok. They said this restaurant is the original one.

Siobak is Singaraja’s original dish. It is a mixture of steamed pork and pork innards poured with thick dark brown sauce. Siobak is a complete one when the seller adds crunchy pork rinds and pickle on the same plate. And I got that one at Siobak Khe Lok. This was a serious persuasion as its smell was good. The smell of Chinese typical sauce which was thick, hot, and addictive.

Highlighting on the sauce, I didn’t have any idea how the chef made it. It was a magic touch. One special ingredient that I knew well used in making the sauce was sesame oil. In many Chinese restaurants in Bali, the chef pours this oil to make all Chinese dishes so I could recognize it well. As many Chinese meal this Siobak was damn tasty and yummy.

For some people who don’t get used to eat pork innards, well it could be a bit strange. Honestly, I felt the same on my first spoon. Just don’t stop since your tongue will get used to it. The pickle will balance the strong smell and taste of the Chinese sauce and the pork innards.

Siobak is not just a dish but this is the brilliant legacy inherited by Chinese and Balinese in Singaraja since long time ago. I don’t know any Siobak, but Siobak Khe Lok’s taste is good. Try it when you have visit to Singaraja.

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