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Nasi goreng
Besides the vibrant colors of its firm, flavorful fried rice, Nasi goring also captivates visitors with its abundant selection of side dishes such as fresh vegetables, sauces, eggs, shrimp, cabbage, and traditional meats. In particular, because it's fried with tamarind and chili peppers, the fried rice in Nasi goring has an irresistible sour and spicy taste.
Babi Guling
Originating from the beautiful island of Bali, Bali Guling, a specialty dish made from roasted suckling pig, is jokingly referred to by many tourists as "twice-roasted." The first step involves roasting the suckling pigs to a suitable size. After the pig is roasted until crispy and fragrant, the chef or vendor cuts the meat into bite-sized pieces, mixes it with rice, shallots, garlic, ginger, turmeric, pepper, herbs, galangal, chili, lemongrass, etc., and then roasts it again over high heat for 5 hours, allowing the sweet, aromatic flavors of the meat and spices to permeate the rice. The highlight of the dish is the crispy, golden-brown pig skin, which is placed on the plate as a garnish.
Nasi Kuning
Kuning is a dish made from a special type of yellow rice often used by the people of Bali during festivals and religious ceremonies. After being skillfully cooked with coconut milk, chicken broth, and aromatic spices, the rice is molded into a tower-like shape. Nasi Kuning is usually served on a large plate and arranged harmoniously with a balanced proportion of meat, eggs, fish, and green vegetables… Therefore, at first glance, the dish looks like a vibrant and lively painting.
Nasi Uduk
Nasi Uduk, also known as coconut rice, gets its name from its preparation method. Besides the fragrant aroma of rice cooked in coconut milk, Nasi Uduk entices diners with a variety of side dishes such as seasoned meat, fish, chicken, boiled eggs, chili sauce, and crackers. Of course, when served, the indispensable condiment for Indonesian rice dishes is fried onions.
Tempeh
Tempeh is a fermented soybean and rice flour cake, usually deep-fried until crispy and dark gray in color, sold fresh or frozen. Besides traditional tempeh, vendors also adapt the dish to Western tastes, such as tempeh burgers and tempeh with salad and tomatoes.
