Last Updated on August 15, 2019 by Larissa
Satay grilling over coals made of coconut shells . . . fresh fish wrapped in banana leaves . . . fragrant coconut rice . . . these are some of the tastes of our recent visit to Bali. The island’s cuisine relies heavily on its abundant fish and produce, using techniques that are similar to its parent country of Indonesia. Somewhere along the way, however, a spice or a fruit or a special touch manages to make it uniquely Balinese. The minced meats for satays are mixed with shredded coconut. Three varieties of fresh ginger are used to prepare a basic curry blend. Tiny limes the size of marbles give a salad a refreshing tang. Wash it all down with a Bintang beer and go back for some more tomorrow . . .
True Balinese food connoisseurs may have noticed that we left out Kopi Luwak, the famous coffee whose beans are, um, extruded from the working end of a civet cat. Look for an upcoming video with a Kopi Luwak taste test.