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Home » Balinese Cuisine and Culinary, Guides

What to Eat while Hanging Out in A Warung  

by on Tuesday, 8 April 2008No Comment | 3,536 views

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.

Rujak Kuah Pindang

Plecing is usually served together with sate lilit, but the teenagers prefer to eat plecing without any accompaniment. Moreover, this warung that sell plecing usually does not sell any sate. Only the plecing. Some teenagers prefer to eat the plecing with snack Hmm, nothing can compare!

[photopress:sate_lilit.jpg,full,pp_image]

In Bali, there are many kinds of rujak that Balinese can choose as far as they like. It is different from plecing in regard to the main ingredient it is used. Rujak is mixture of many kinds of fruits such as Mangosteens, pineapple, kedongdong, etc combined with hot spicy sauce. Same with plecing, the sellers will ask the customers whether they want to add kuah pindang in their rujak or not. Balinese outside Denpasar is not really in to rujak it in contrast people on Denpasar. Rujak need no garlic but the shrimp paste and extra chili.

[photopress:tipat_cantok.jpg,full,pp_image]

A special kind of Rujak is the one with vinegar sauce. This kind of Rujak usually uses unripe papaya as main fruit and taste of it is unique. All of kinds of Rujak are excellent dessert as well as good for main course.

Before eating rujak or plecing it is better for you to taste tipat cantok first. Tipat cantok consists of slices of ketupat (rice cake cooked in a small container of woven young coconut leaves) and of course ketupat is a big bunch of carbohydrate that can save your stomach from the hot and spicy eating sauce of plecing or rujak. Those slices of ketupat are mixed with vegetable, water, crushed peanut, and spices. The word cantok is derived from the utensil for crushing the peanuts and some spices like garlic, shrimp paste and brown sugar. The some water are poured on the crushed ingredients to make a kind of sauce, then the sauce is mixed with slices ketupat and the boiled vegetables. Yummy

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