4 Balinese Food

4 Balinese Food

Resurrection Lily: Kencur

Smaller than galangal, it is very fragrant and has a distinct taste that is typical of Balinese food. It is mixed with candlenut, turmeric and garlic to make suna cekoh, which is a delicious seasoning. It is used in herbal remedies. The Thais call it pro hom.

Ginger: Jae

Ginger grows in Bali, but it probably comes from China. Fresh ginger is much better than dried ginger. It helps digestion, stomach aches and sore throats. Store it in a cool place. Break or cut off a piece, then peel before slicing, chopping or crushing.

Lemon Grass: Sereh

It is a short, thin grass with a distinct lemon flavour. It is related to citronella and has a bulbous root. It is the bulbous root that is used but it is not used much in Balinese cooking, but is used a lot in Thai cuisine. It has vitamins A and D.

Kaffir Lime: Jeruk Purut/Lemu

The leaves and the fruit are both used. The fruit is small and has a strong lime flavour. The leaves, known as daun jeruk purut or daun lemu, are dark green and smooth. The Balinese also use a type of lime called calamondin or kalamansi, as it is called in the Philippines. It is smaller than the Thai type.

Shrimp paste: Terasi/Belacan

This smelly seasoning is made from fermented crustaceans. In Bali it is fried or roasted. It is stored wrapped in foil in a glass jar and kept in the fridge. It is high in protein.

Palm Sugar: Gula Merah or Gula Bali

This caramelised sugar from the areca palm's flower bud is widely used. It has iron, vitamin B and is lower in calories than white sugar. Substitutes would be golden syrup or maple syrup.

Tabia Krinying

This is the smallest and hottest and the most popular in Bali. They do not need to be seeded. The red ones are usually the hottest and sweetest.

Garlic: Bawang Putih

Balinese garlic is sweeter and smaller than in the west. They are usually smashed and chopped up with a cleaver or ground into a paste with other spices. It is sometimes deep fried and added with deep-fried coconut for extra flavour.

Fried onions: Bawang Goreng

Small golden pieces of onion are frequently added to dishes, including rice.

Hoary Basil: Kemangi

This is added to yellow rice for special occasions, such as the day after Saraswati Day.

Salm Lead: Daun Salam

This leaf has a distinctive flavour and is usually used dried. It has a subtle flavour