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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Did you ever attend a Balinese Wedding party? And had meals there? Take a look at what do Balinese use to serve the food? Yes, Balinese usually use ‘ingka’ as a substitute for plate in many ceremonies. It has similar form and function with plate.

Ingka is a kind of plate that is made from spine of ivory-colored coconut leaves. Those spines are woven like a plate. On the average, one ingka needs 105 spines. Well, how many coconut leave spines are needed if we want to make 100 ingka? More or less they need 10500. Yet, Bali has abundance of materials to make Ingka.

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