THE KING OF BALI STREET FOOD: BABI GULING


Indonesia is the largest archipelago in the world, this means diversity of culture, language, food and religion at its finest. When travelling through Indonesia, it is highly recommended to try different types of cuisine across the islands. Although the majority of the country’s population is Muslim and the consumption of pork is highly regulated, Bali excels at being a destination for the pork eater. The one pork dish that shines brighter than the others is Nasi Babi Guling or Suckling Pig.

Babi Guling is the Balinese style Pork Roast, served family style in numerous ceremonies as a feast and togetherness. Luckily, we don’t need to have a ceremony to sample one of Bali’s finest cuisines. Many street vendors sell Babi Guling by portion usually for lunch, price ranges from 10.000 to 25.000.

A good Babi Guling vendor would display a whole roasted pig with shiny crackling behind a glass showcase. This means that they most likely roast their own pork with their signature spices; there are vendors that outsource their suckling pig and resell for a profit.

A typical Babi Guling plate would consist of steamed rice, shredded roast pork, crackling, pork blood sausage, coconut and green beans, fried shallot and chilies and deep fried pork rind. A small bowl of radish soup is usually served on the side to cool the palate down from the spices.

Everything that tastes good takes time to make; a whole pig weighing from 8 - 20 kg is used as suckling pig. The pig’s skin is cleaned and the inside cavity is emptied and replaced with traditional spices such as ginger, turmeric, garlic and cassava leaves to name a few. A metal roasting rod is pushed through the front side to the back side of the pig; the pig then will be slowly roasting on an open fire for 2 – 5 hours.


For an authentic Balinese culinary experience with international standard service and the best view of Kuta beach, Boardwalk offers a Babi Guling Package perfect for a family celebration.


Boardwalks opens daily from 11.00 – 23.00. For booking and reservation please email us at restmgr@boardwalk-restaurant.com or through our Facebook page.


Comments

  1. strudelmalangOctober 2, 2017 at 7:07 PM

    http://www.gogelberita.com/2017/03/tak-hanya-lezat-ternyata-buah-pisang.html

    ReplyDelete

Post a Comment

Popular posts from this blog

Grilled Corn: Mexico Vs Bali

Image
Grilled corn or Jagung Bakar is one of Bali’s most common street foods that can be seen in almost every traditional market and beach side. It is a tasty treat, can be messy but that is just part of the charm. In Bali, the flavor tends to be on the spicy side, lathered in sweet spicy sambal and charred to perfection on a charcoal grill. On the other side of the world, Mexico has a similar street food called Elote. Flavor wise, Elote tends to be on the savory less spicy side of things.  These are simple recipes for both versions, you can decide which one is the winner. Jagung Bakar 4 Corn on the Cob 150 gr Melted Butter 3 Tbsp. of Bottled Chili Sauce or Traditional Sambal 1 Tbsp. of Tomato Ketchup 1 Tbsp. Honey Method: Mix 100 gr butter and condiments in a bowl, use the rest of butter to baste during grilling Grill corn on charcoal grill for best taste and char. Baste with butter. Baste generously with the spicy sauce, continue grilling until the sauce is carame...
Read more

Quick and Easy Potato Recipes

Image
Potato is one of the most versatile plants that can be cooked in so many ways. High in Vitamin B and a good source of carbohydrate, potato is beneficial when cooked properly.  Here are three simple recipes that can be used to replace the deep fried version of potato dishes. Hash Brown 500 gr Potato 0.5 tbsp. salt 1 tbsp. Smoked Paprika Powder 1 tbsp. Parsley chopped 2 tbsp. Clarified Butter Method: 1. Grate potato and soak in cold water.  2. Drain water, add seasoning and chopped parsley 3. Shaped into flat rounds with 1.5 cm thickness 4. In non-stick pan, add clarified butter. Cook hash brown until each side is golden brown Hand Cut Fries 500 gr Potato 2 tbsp. Olive oil 1 tbsp. Chopped Rosemary 3 cloves of Garlic Salt to taste Method: 1. Cut potatoes length wise into 6 to 8 sticks depending on size 2. Rinse and soak in cold water 3. Drain water, pat dry and toss in olive oil, salt and rosemary 4. Preheat oven to 180o C 5. Bake po...
Read more

Croissants: Pastry Goodness

Image
Croissants are one of the great French pastry creations known to mankind. The flaky and buttery goodness is perfect eaten by it’s self or to be used as a delicate vessel for slices of ham and cheese. Simplicity can be the way to go with croissants, but there are so many ways to be creative and add layers of flavors to the already delicious treat. Croissant French Toast 1 pc Croissant, sliced length wise, day old croissant preferably 1 egg 100 ml Heavy Cream 50 ml Fresh Milk 2 tsp. Cinnamon Powder 1 tsp. Nutmeg, grated 2 tbsp. Maple Syrup or Honey 1 tbsp. Butter Garnish: 1 tbsp. Powder Sugar 200 gr Fresh Mango, diced, optional Method: 1.        Whisk egg, milk and cream, add spices and sweetener. 2.        Dip and briefly soak croissant in egg mixture. 3.        Preheat a nonstick pan, add butter. 4.        Place soaked ...
Read more