We get it – diving into the local food can feel a little daunting. What’s in it? Will I like it? But trust us, saying yes to new flavours is one of the best parts of travelling!
In Bali and across Indonesia, the food is one of the best ways to experience this vast archipelago. Each dish tells a story of tradition, culture and community – and whilst some ingredients might feel a little unfamiliar at first, they’re packed with flavours that’ll win you over in just one bite.
From street-side snacks to ceremonial feasts, here is your bite-sized guide to eating like a local!
Table of Contents
Balinese Dishes
Babi Guling (Balinese Roast Suckling Pig)
If Bali had a national culinary mascot, it would probably be this little piggy! Prized for its crackling skin and juicy meat, Babi Guling is spit-roasted to crispy perfection over many hours. Traditionally found at temple ceremonies and Balinese family celebrations, you’ll also find plenty of local restaurants (warungs) across the island serving heaped plates of this porky delight, along with rice, veggies and a little chilli sauce (sambal) for a fiery kick.
Ayam/Bebek Betutu (Slow-Cooked Chicken or Duck)
This dish is Bail’s version of slow-cooked comfort food at its best. Whole chicken (ayam) or duck (bebek) is stuffed with a traditional spice paste made with shallots, turmeric, ginger and chilli, then wrapped in banana leaves and carefully steamed and roasted until the tender meat falls off the bone. In Balinese tradition, Betutu is a ceremonial dish that can take a whole day to prepare, resulting in a flavour-packed, soul-warming taste of authentic local cooking.
Satay Lilit (Balinese Twisted Satay)
Bali gives satay sticks its own tropical twist, where, instead of regular chunks of meat, minced pork, chicken or fish is mixed with shredded coconut and lime leaves, and then moulded onto a lemongrass stalk. The word ‘lilit’ means to ‘wrap around’, and the Balinese have perfected this unique preparation method. Once prepared, the satay is grilled over a BBQ flame, resulting in a fragrant, citrusy flavour thanks to the lemongrass.
Lawar (Spiced Meat & Veggie Salad)
Think of Lawar as Bali’s answer to a crunchy, spicy salad with a kick of protein. It consists of a combination of finely-chopped vegetables, grated coconut and ground meat (usually pork or chicken), all tossed in a rich blend of spices. Some traditional versions even include a touch of fresh animal blood to deepen the flavour – but don’t worry, plenty of places make a ‘tourist-friendly’ version too. Lawar is one of the island’s most important ceremonial dishes and is almost always served alongside Babi Guling.
Laklak (Balinese Sweet Pancakes)
A sweet street-food favourite, laklak are bite-sized green pancakes made with rice flour and pandan leaf juice, which gives them their signature colour and aroma. They’re topped with grated coconut and a drizzle of palm sugar syrup – the perfect mid-morning treat with a cup of hot Bali coffee. You’ll often see them being flipped on clay pans at traditional markets.
Tum Ayam (Chicken Banana Leaf Parcels)
Tum Ayam is the Balinese equivalent of unwrapping a tasty little gift. Minced chicken is mixed with shallots, garlic and fresh herbs, all wrapped up in a banana leaf, then steamed or grilled. The leaf locks in all the juices and aroma, making it a humble yet delicious snack that often appears in temple offerings.
Tipat Cantok (Peanut-Powered Comfort Food)
The Balinese cousin to the popular Indonesian dish of Gado-Gado, Tipat Cantok is simple, hearty and full of flavour. The dish starts with chewy rice cakes (tipat), blanched veggies like water spinach and bean sprouts, and then everything is smothered in a rich, garlicky, peanut sauce. It’s usually made fresh to order in Balinese warungs, with a traditional pestle and mortar used to grind up the sauce for this everyday island comfort food.
Urap (Balinese Veggie & Coconut Salad)
Urap takes humble veggies like long beans, spinach, bean sprouts and cabbage, and jazzes them up with grated coconut mixed with garlic, shallots, chilli, kaffir lime and a hint of palm sugar. The result is a crunchy, aromatic and morish Balinese dish that you’ll often find piled onto plates of Nasi Campur (mixed rice) at local warungs.
Bubur Injin (Sweet Black Rice Pudding)
Dark, glossy and a little bit indulgent, Bubur Injin is Bali’s beloved sticky black rice pudding. The rice is simmered low and slow until it has a soft and creamy consistency, then it is sweetened with palm sugar and crowned with a generous drizzle of coconut cream. Sometimes, you’ll find banana or jackfruit added for extra sweetness. Traditionally eaten for breakfast or as a comforting dessert, it’s one of those dishes that tastes like home-cooked nostalgia in a bowl.
Klepon (Sweet Coconut Rice Balls)
These bite-sized treats are basically Bali’s answer to mochi, and once you try them, there’s no going back! Klepon are chewy little glutinous rice balls dyed a vibrant green thanks to the natural colour of the pandan leaves. Inside, they’re filled with gooey palm sugar, whilst the outside is rolled in a fluffy coat of grated coconut. Pop the whole thing into your mouth and you’ll be rewarded with a sweet palm sugar explosion! They’re cheap, cheerful and usually sold at local markets in banana leaf bundles.
Across Indonesia
Nasi Goreng (Indonesian Fried Rice)
Sure, fried rice sounds simple, but Nasi Goreng is in a class of its own! Rice is stir-fried with garlic, shallots, chilli, soy sauce, and often topped with a fried egg. Throw in a few prawns, chicken or satay skewers and garnish with some prawn crackers, and you’ve got Indonesia’s ultimate comfort food that’s cheap, filling and impossible not to love. Locals eat it any time of day, but for travellers, it’s the ideal post-surf or late-night bite after a Bintang or two.
Note: Mie Goreng is a similar dish, but made with noodles instead of rice.
Gado Gado (Peanut Sauce Salad)
This dish is proof that salad doesn’t have to be boring. Steamed vegetables, tofu, tempeh (fried fermented soybeans), potatoes and hard-boiled eggs are piled high and slathered in a thick peanut sauce. It’s healthy, tasty, veggie-friendly, and perfect for when you fancy something light and satisfying.
Rujak (Indonesia’s Tangy Fruit Salad)
Rujak is a total taste explosion, with powerful, punchy flavours that may not be everyone’s cup of tea. Crisp slices of pineapple, papaya, cucumber and mango are drenched in a dark, sticky sauce made from palm sugar, tamarind, and a healthy dose of chilli. The result is a sweet, sour, salty and spicy kick that’s guaranteed to wake up your taste buds. Locals often share Rujak as a midday snack, especially on hot days – think of it as fruit salad with attitude!
Rendang (Slow-Cooked Beef Curry)
Originally from West Sumatra, Rendang is beef simmered and slow-cooked for hours (sometimes even days) in coconut milk and spices until it’s rich, tender and almost caramelised. Traditionally it was made for special ceremonies, but now you’ll find it served in warungs across Indonesia – usually eaten with rice and devoured in the kind of silence that only good food can create!
Soto Ayam (Indonesian Chicken Soup)
If Indonesia had a hug in a bowl, this would be it! Soto Ayam is a turmeric-spiced chicken soup that’s usually served with glass noodles, shredded chicken, boiled eggs, a squeeze of lime and a dollop of fresh chilli. Every region has its own twist, but it’s always comforting, fragrant and the perfect breakfast or lunch.
Rawon (Black Beef Soup)
Hailing from East Java, Rawon is not your average beef soup, getting its distinctive dark colour and nutty flavour from Keluak (black nuts). The broth is hearty, earthy, and often served with rice, bean sprouts and a salted egg. It’s lesser known by travellers, but adored by locals and was recently ranked as one of the world’s best soups!
Lalapan (Indonesian Side Dish Medley)
Think of Lalapan as Indonesia’s take on a rustic salad plate, with fresh cucumber, basil, cabbage and long green beans served alongside fried chicken, catfish or tempeh. The hero of the dish is always the fiery sambal that comes with it, making this simple daily meal a star in its own right. Crispy protein, crunchy veggies and a kick of chilli – Lalapan is the kind of dish you’ll spot everywhere, from roadside stalls to family kitchens – and it never disappoints!
Es Campur (Colourful Shaved Ice Dessert)
If the tropical heat has you melting, Es Campur is your frosty new best friend! Literally translating to ‘mixed ice’, this colourful dessert is a mountain of shaved ice piled high with goodies such as grass jelly, jackfruit, avocado, coconut, fermented cassava, sweet syrups and condensed milk. Each spoonful is a surprise – chewy, crunchy, sweet, fruity and icy all at once. You’ll spot street vendors whipping it up everywhere at local markets and dedicated street carts for the ultimate heat-busting hack.
Final Words
So there you have it – a mouthwatering journey through some of Bali and Indonesia’s most iconic dishes. From slow-cooked aromatic meats to sweet treats that’ll keep you coming back for seconds, every bite is a chance to connect with the culture and roots of this incredibly diverse archipelago.
Hungry for more? Experience something new with our round-up of the best Indonesian restaurants in Bali, or take your foodie adventure even further with our guide to the top 7 street foods every Bali traveller must try.
